Fun Stuff > CHATTER
A Cooking Thread?
Thrillho:
I *loathe* leek and potato soup. Tastes like dust soup to me.
Carl-E:
Cock-a-leekie soup. Basically, chicken and barley soup with leeks.
The Seldom Killer:
--- Quote from: Papersatan on 07 Dec 2012, 17:10 ---... where the wet was an egg goat cheese and lemon juice, ... It wasn't bad, but I was hoping it would be tangier I guess.
--- End quote ---
Next time try putting the goats cheese and some grated lemon rind inside the breast before breading and fry that way. Should hold the tangy flavour and because the cheese is pretty salty, it shouldn't need any futher seasing inside. I generally find that fresh, grated unwaxed lemon rind is worth the effort for the flavour when cooking something. Heat has a way of changing the flavour of the juice and reducing the impact quite a bit. The oils in the rind are a bit more robust. Might also benefit from a bit of chopped chervil and coriander.
--- Quote from: pwhodges on 10 Dec 2012, 06:08 ---Never had leek? How can that be possible?
--- End quote ---
When we went across Canada, we stopped in a small supermarket and picked up a couple of leeks that had been chopped into thirds to fit a polystyrene tray and shrink-wrapped. The checkout person didn't recognise it at all and it took a supervisor a while to find it listed under "ethnic foods". Mind you, people in the prairie lands did seem to be of the opinion that vegetables were things eaten by other people.
Leek and potato soup can be a bit bland, especially out of a tin. Best to make it with a combination of King Edwards rather than the more floury varieties like Desiree or Maris Piper and young to middle aged leeks, good seasoning and a punchy stock rather than a heavy chicken one. Don't make the soup too thick and use creme fraiche rather than cream. Some recipies seem to favour a 2.5:1 or higher ratio of leeks to potato. I reckon under between 1.5 and 2:1 is better. Don't blend too much either, a bit of texture is a good thing.
Leek is a very good companion to bacon, ham and other pig products and perhaps counter intuitively can come up well cooked in cider.
The Seldom Killer:
So two pieces of advice that I have learnt from this evenings cooking.
If you've dicked about too much on facebook and you're cooking in a hurry, still don't give a pan of frying meat a good shake directly above the gas. There will be flames and burning and stuff. It goes out pretty but still not good.
Also, if your partner walks in immediately afterwards and says hey, something smells good, do not, under any circumstances, proudly announce that you nearly burnt the house down. You will get in trouble. Again.
Pilchard123:
That...was not wise.
You should have told them flambéing it.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version