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Originally Posted by indianwells
(Post 24248849)
Never thought about Branstons but you are right, I shall adjust accordingly next time. Yes, baked the spuds, scooped out the flesh and mixed with strong Welsh cheddar, butter, spring onions and salt & pepper before refilling the skins and baking at 180c for 30-35 minutes. Her indoors won't have baked spuds when out and about anymore because she is always disappointed. Sad really, as they are so easy to do.
The recipe of Branston Pickle seemed to change a bit after the fire in the factory in 2004. It seemed to have less onion and more cheap filler veg like marrow and turnip. But the small chunk sandwich Branston seems truer to the original with more onion. We only buy that now and cannot eat the "original". |
NYC
-PBJ with potato bread -Miswak toothpaste (interestingly, on a visit to Omaha two years ago, a Sudanese store manager gave me an actual miswak as a souvenir...of my visit to Nebraska?) -Carrots -Chipotle hummus with pita and Triscuits -Reese's Pieces -Potatoes with a salad, meatloaf, and cauliflower -Chocolate pita chips with whipped cream -Oolong tea |
Home: Homemade chicken sausage egg McMuffin.
RDD: Cup of chicken-corn-egg drop soup at Peter Chu's. SFO: Chicken wings at Buena Vista Cafe. I guess it's been a chicken day. |
Originally Posted by uk1
(Post 24235024)
If they hadn't have been parboiled they wouldn't have had those wonderful caramelised edges would they .... it's you and me against the spuddy world. No one understands spuds like you and me. If they had given those spuds to Adolf there wouldn't have been WW11, because he would have deamnded seconds wouldn't he ..... and thirds .... and then he'd have a doze!
Originally Posted by indianwells
(Post 24248849)
Never thought about Branstons but you are right, I shall adjust accordingly next time. Yes, baked the spuds, scooped out the flesh and mixed with strong Welsh cheddar, butter, spring onions and salt & pepper before refilling the skins and baking at 180c for 30-35 minutes. Her indoors won't have baked spuds when out and about anymore because she is always disappointed. Sad really, as they are so easy to do.
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If you look at the potatoes they are yellowish and probably waxy like Charlottes rather than floury. Floury break up and mush and waxy have better flavour and retain their shape. When making the potataoes you need to cut them to shape and preferably steam them but you can boil them for around 12 minutes or so until they are nearly cooked. Some of the edges will now be a bit more broken and this in the oil and butter mix gives you the prized crispy edges when you slowly pan fry them. They will have a soft inside that tastes of butter and oil and the best thing in my view to do with them is some freshly grated course black pepper and course sea salt. No parsley as it simply mushes.
If you don't parboil them first they are more likely to be either uncooked on the inside or you will have to fry them for far too long. Branstons is a traditional brown chutney pickle often used in a ploughmans lunch. In my view the small chunk has a nicer flavour. http://www.foodmate.com/file/upload/...3-00-22-21.jpg http://www.takestockmagazine.com/wp-...mans-Lunch.jpg Today we had a chicken biryani in Little India Singapore. :) |
Originally Posted by uk1
(Post 24254008)
Today we had a chicken biryani in Little India Singapore. :) |
Originally Posted by gilbertaue
(Post 24254325)
...at Tekka market...
I wish I understood all these people who rave about Banana Leaf Apollo and that other one Madhurrs or something. I have never had a meal at either that was good ... everyone else thinks they are wonderful, and today I had the best biriyani I've had for a while ..... and it was on a banana leaf! We shared it. There's pride in that rice. Two people eat for s$5. |
Savoury rice with shallots, peppers, garlic, ginger, peas, sweet corn, spring onions, courgette, salmon, crab and parsley. A little lemon zest run through it and some garlic bread on the side.
http://i58.tinypic.com/24v4j9v.jpg |
Originally Posted by BuildingMyBento
(Post 24253419)
-Chipotle hummus with pita and Triscuits My favorite local (indoor) bar does a jalapeno hummus I absolutely love. Served with pita points or a basket of homemade potato chips. I had dental surgery and for 10 days couldn't open my mouth wider than 1/2 inch. This hummus is what kept me alive. Okay, oatmeal for breakfast and broth for lunch too. But the heat in the hummus went so well with every beer, I couldn't be bothered to look at alternatives. |
Originally Posted by uk1
(Post 24254008)
Branstons is a traditional brown chutney pickle often used in a ploughmans lunch. In my view the small chunk has a nicer flavour. http://www.foodmate.com/file/upload/...3-00-22-21.jpg |
Originally Posted by uk1
(Post 24254453)
Exactly! Good call!
I wish I understood all these people who rave about Banana Leaf Apollo and that other one Madhurrs or something. I have never had a meal at either that was good ... everyone else thinks they are wonderful, and today I had the best biriyani I've had for a while ..... and it was on a banana leaf! We shared it. There's pride in that rice. Two people eat for s$5. If you have a chance, have a Cendol from the drinks stall the next time you're there (the best is the drinks stall facing the toilets). Apollo etc are just typical expat and tourist rip off joints. We quite like Sakhunthala - on the same stretch. |
Originally Posted by gilbertaue
(Post 24259676)
The one facing the toilets or the one facing the courtyard (next to the Malay chap making Roti Canai).. I guess at $5 its the one facing the courtyard. He's my pick.
If you have a chance, have a Cendol from the drinks stall the next time you're there (the best is the drinks stall facing the toilets). Apollo etc are just typical expat and tourist rip off joints. We quite like Sakhunthala - on the same stretch. Made the first trip back to LPS today following the renovations fearing I really wouldn't like it. Still not quite sure. Miss the old atmosphere. Our favourite roast meats (double) kiosk has gone and so has my favourite curry but actually I think it all quite tasteful and the food seemed better albeit more expensive than it use to be. Still decent value though for us visitors. I thought we'd have a dim sum or two before we ate properly but they just were so good we just kept them coming and gave up on the idea of anything more. With one of their expensive beers. 2 jugs for s$10. http://i612.photobucket.com/albums/t...5/DSC02459.jpg http://i612.photobucket.com/albums/t...5/DSC02460.jpg Yesterday we shared a Tom Yum soup as someone was eating one on the next table and it looked so good ..... and was it hot! http://i612.photobucket.com/albums/t...5/DSC02420.jpg |
getting back to the routine...
toast w/ basil (odd but good) eggplant parm sandwich salad and carrots/cucumber+ hummus nut mix. slowly getting back to healthy eating.... |
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That fish could do with some salt and battery.
:p |
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