PompeyVillan Posted March 27, 2014 Share Posted March 27, 2014 Maybe it's okay for you, but I'd find most meals bland without seasoning. That doesn't mean loads of salt, it means enough. Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted March 27, 2014 Share Posted March 27, 2014 Seasoning is fine. It brings out flavour if done correctly. Link to comment Share on other sites More sharing options...
Rugeley Villa Posted March 29, 2014 Share Posted March 29, 2014 Wetherspoons breakfest Link to comment Share on other sites More sharing options...
rjw63 Posted March 29, 2014 Share Posted March 29, 2014 Wetherspoons breakfest When I worked in solihull I always used ti have a Spoons full English and pint of cider on Saturday morning Link to comment Share on other sites More sharing options...
Rugeley Villa Posted March 29, 2014 Share Posted March 29, 2014 As you do. Very clean breakfest I must say Link to comment Share on other sites More sharing options...
Xela Posted March 29, 2014 Share Posted March 29, 2014 Rolo cookies for breakfast Link to comment Share on other sites More sharing options...
StefanAVFC Posted March 29, 2014 Share Posted March 29, 2014 *didn't need the salt but that's par for the course when you eat out, salt is still king but you can actually adapt to not needing it. I don't think I've added salt to cooking in 20 years. Heresy. How can you not add salt to your meals? I find that incomprehensible. I put salt in the water I cook pasta in. But apart from that I don't really use it in cooking or on my meals. The only food I put salt on is chips, and I rarely eat them anyway. (in contrast to my Dad, who puts salt, and **** tonnes of it, on everything) Are you me? Link to comment Share on other sites More sharing options...
dAVe80 Posted March 29, 2014 Share Posted March 29, 2014 Just smashed in a plate of spare ribs in Jack Daniel's BBQ sauce, with a jacket spud and a corn on the cob. Stuffed! Link to comment Share on other sites More sharing options...
peterms Posted March 29, 2014 Share Posted March 29, 2014 Fish stew. Squid, octopus, haddock, monkfish, king prawns, mussels, in fish stock, wine, Pernod, orange juice and peel, garlic, fennel seeds, paprika, chili, with garlic bread made from the pain de campagne from the French deli. Takes a while, never any left. 2 Link to comment Share on other sites More sharing options...
snowychap Posted March 29, 2014 Share Posted March 29, 2014 Very nice - would have to ditch the Pernod, though. Link to comment Share on other sites More sharing options...
peterms Posted March 29, 2014 Share Posted March 29, 2014 Very nice - would have to ditch the Pernod, though. It will bear lots of adaptation, any kind of (non-oily) fish, add waxy potatoes and quartered fennel as I did tonight, but I think the garlic and fish stock probably need to be there. The Pernod is to accentuate the aniseed notes of the fennel and fennel seed, but I see it's a flavour some people don't go for. Snowy, have you ever tried liver braised in fennel and Pernod, with liquorice on the side? Link to comment Share on other sites More sharing options...
snowychap Posted March 29, 2014 Share Posted March 29, 2014 Snowy, have you ever tried liver braised in fennel and Pernod, with liquorice on the side? Cruel sod. Was always a fan of aniseed. A teenage night on the great white telephone to god courtesy of more Ricard than a 14 year old should consume in a lifetime put paid to that being pleasureable. The mere whiff of the stuff does for me. Link to comment Share on other sites More sharing options...
Stevo985 Posted March 31, 2014 VT Supporter Share Posted March 31, 2014 Went out on Saturday for a meal. Decent enough place (The Almanack in Kenilworth. Think Orange Tree, The Farm, The Boot... that sort of place) Anyway, had scallops with Clonakilty black pudding for starter. Facking laverly. Link to comment Share on other sites More sharing options...
Electric Avenue Posted March 31, 2014 Share Posted March 31, 2014 If you like Black Pudding try Stornoway BP, the Rollls Royce of BP. Just had leftover black angus fore-rib, jus, with home made chips and bearnaise. OMFMOG! Stunning Link to comment Share on other sites More sharing options...
omariqy Posted March 31, 2014 Share Posted March 31, 2014 Ping Pong. You want some come dim sum. Link to comment Share on other sites More sharing options...
peterms Posted March 31, 2014 Share Posted March 31, 2014 If you like Black Pudding try Stornoway BP, the Rollls Royce of BP. Just had leftover black angus fore-rib, jus, with home made chips and bearnaise. OMFMOG! Stunning I don't believe you. There can be no such thing as leftover Black Angus fore-rib. Leftover, indeed. Link to comment Share on other sites More sharing options...
Rugeley Villa Posted April 5, 2014 Share Posted April 5, 2014 Chinese Link to comment Share on other sites More sharing options...
troon_villan Posted April 5, 2014 Share Posted April 5, 2014 Cool. Link to comment Share on other sites More sharing options...
villa4europe Posted April 5, 2014 Share Posted April 5, 2014 Mexican style lasagne, ie chilli rather than dolmeo and tortillas rather than pasta 1 Link to comment Share on other sites More sharing options...
Stevo985 Posted April 5, 2014 VT Supporter Share Posted April 5, 2014 Mexican style lasagne, ie chilli rather than dolmeo and tortillas rather than pastathat's sounds lovely Link to comment Share on other sites More sharing options...
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