Food
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- Nairn0
I'm home alone for a couple of weeks and it's 3 for 2 on veggie beef-replacement burgers at my local supermarket, so I'm going to try, and compare, to see how they hold up.
I'm seriously dubious about the Richmond (of poor quality floor scrape irish sausage infamy), but who knows?
- mm, so much processed soy and pea proteins.Nairn
- so richmond is poor quality...
it's 3 for 2, meaning no-one wants them
and you buy them anyway?
https://media1.tenor…hans_glib - Having a vegetarian daughter, I come across a lot of food that purports to replace non-vegetarian dishes—yet it is expensive, highly processed, and lacks...OBBTKN
- ... and baseless. They’re a total rip-off. As for the burgers, I make them at home using lentils, textured soy protein, egg...Tons better and cheaperOBBTKN
- @hans - I bought three different types, Richmond being one of them.Nairn
- I realise now that I missed "Richmond 'one'" in my original post. I saw that hey were rated quite highly a while back, but I can't credit that estimation.Nairn
- Others are 'This Isn't..'and 'Beyond' Brands, the latter of which I've had before and was passable.Nairn
- I'm basically trying to find things that can feed the frequent "I NEED A FUCKING CHEESEBURGER" urge I have, sans meat.
I'm Randy, from Trailer Park Boys.Nairn - without the sucking-off Lahey angle, obvs.Nairn
- I realise now that I completely fucked this post, lol. I should've specified further.
Can't get 'impossible' burgers easily, unfortunately.Nairn - Just come to mine, I'll make you a smash cheeseburger whenever you want.
No bacon, I promise.Continuity - Those Richmond veggie burgers are pretty decent to be fair. There's some good veggie burger options in Aldi too but like OB says, it's much better to make y'ownIanbolton
- I'm not wanting veggie burgers per se, I'm wanting switch-in substitutes for beef, which aren't so easy to make at home.Nairn
- And the Richmond one was fuckign terrible. Tonight 'Beyond' Vs. 'This Isn't', and tomorrow the winner versus a frozen beef burger.Nairn
- Just had a vidchat with my kid, who's off to the countryside and was showing off about having steak and arrosticini, which made me thoroughly question myselfNairn
- 'This isn't' appears to be the winner, although one of them made my piss smell awful.Nairn
- Asparagus burger?Continuity
- I actually quite like the smell of asparagus pee (pervert!), but this was something else. I'm guessing whatever they use to give Beyond burger colour.Nairn
- Tonight though - Aldi 'wagyu' burgers, because why the fuck not? A hard reset on this wee diversion.Nairn
- Nairn0
Still on the burger thing - I thought I'd buy some 'American Cheese' slices yesterday and I know that they're not good. but what in living fuck, how are they so absolutely awful? Here in the UK, at least.
Maybe it ws just the brand I bought, but it was nothing like cheese at all and completely unlike the ones you get in McD's even.
I can't be bothered making my own from scratch (well, not now), so are there any suggestions for what I could buy?
Mind you, I did get Sainsbury's own-brand, assuming they'd just be the same shite as Dairylea (the only other option I've seen) - is that where I went wrong?
- Such a basic bloke.Nairn
- cheese slices are crap everyhwere (at least here its too ). unless you move into delicatesse levels...neverscared
- Not related, but kinda the same colour... my GF was so hungover yesterday and she favours a can of Fanta to get through those days. I went to corner the shopIanbolton
- the corner shop. The can was weird looking but still Fanta orange. Ended up it was an American Fanta and was sooo gross.Ianbolton
- Like contains no orange juice whatsoever. The UK one does. I don't get why they'd be differentIanbolton
- So what other things do Americans sacrifice? Like, does american cheese contain any cheese whatsoever?Ianbolton
- Oh yeah, and the HFCS totally spoils the mouthfeel - horrid stuff. I really miss Fanta now that the UK stuff's all fucked with artificial sweetenersNairn
- @ Nairn - if you're in sainsbury's, these are v good.
https://www.sainsbur…Fax_Benson - Thanks, I saw those, but i don't much want smokiness (also, I 'slightly' overdid it on applewood years back and it turns my stomach a bit now, lol)Nairn
- Ianbolton3
The last couple of weeks have been pretty amazing since grabbing a £99 pizza oven. It's a fucking blast. Heats up to 400ºC in 4-5 minutes. Cooks a pizza in 4-5 minutes. I've spent stupid money on cheeses and meats. Made a sourdough starter yesterday to make sourdough bases. And today i feel like one FAT FUCK but don't care. Pizza til I die folks.
- Do you think a cheese slice pizza would be tasty Nairn?Ianbolton
- I imagine if they were homemade Cheese slices they migt have some virtue, if mixed with other cheeses. It's all about the melt. Or, being a melt?Nairn
- haha. Was kinda joking about the cheese slice pizza but i'll no doubt try one at some point in my middle-aged adolescent periodIanbolton
- what's your favorite cheese blendShenanigansTV
- Nice sandwichcanoe
- Yes!OBBTKN
- A light char is nice, but maybe go easier :)jagara
- Nairn8
Still home alone and had been jonesing for a pre-made tasty meal, but despite going to all of the local supermarkets, nothing stood out. They promise so much, but you know they'll just disappoint. So I've ended up making various combinations of pseudo-Levantine food circling overly-spiced chicken, yoghurt tahini sauce, salad with pomegranate syrup and lemon juice, rice and pitas.
I've particularly wanted Indian, but Sainsbury's and Tesco's offerings are shite, M&S isn't so good and my local Waitrose is quite small, so invariably doesn't have the specific things they offer in other stores that I enjoy.
So on my way walk home last night I took along diversion and went to Morrison's who do I quite a respectable 9as in filthy and oily) Indian and Lo! Two mains and two sides for a tenner. Wonderful. Too much for one, but fuckit, I wanted to gluttonise.
Bought some pre-made poppadoms because I couldn't see the fryable ones,then closer to home found a pack of the fryable ones.
I ended up eating all of it. Both mains, both sides, and eighteen fucking poppadoms. I fucking love poppadoms.
I writhed in glorious borderline-gestational agony for hours after and have shat four times already this morning. Probably more to go.
Worth it.
I might do the same tonight.
- belongs to nihilism threadneverscared
- Oh my...OBBTKN
- FFFFLOOOLL!canoe
- jfc NairnContinuity
- I was expecting to get £16 from Morrison's social media affiliate scheme for this promotion, but they've just cancelled the payment. wtf.Nairn
- Ah, apparently there's a clause about the use of an apostrophe in the use of their name, as per brand guidelines.
I fucked it.Nairn - I did the typical Brit thing of adding an apostrophe-s on to the end of the supermarket's name.
Why do we do that?Nairn - That's ok, Americans add a straight s just for the f of it. Ford is Fords , Meijer is Meijers - crock of idiots I tells yascanoe
- YOLO!!!ideaist
- Lol. How much longer until you have some supervision?Fax_Benson
- On the other hand, who am I to sit here shaking my head and tutting at you? I mean, I'm the same plonker who ate three 145g burgers "for science" once.Continuity
- AND reported on it on QBN!Continuity
- Must say this is some good shit._me_
- I have no clear idea of everything that went on but I'm here for it.palimpsest
- I'd like to see ai write anything close to this! great writing comes from the agony and human suffering of eating what Nairn ate and almost dying from it!_niko
- canoe0
Thinking of making an Irish spread for my Dad this weekend. He made shepherds pie recently, so I'm not going to do that. Any recommendations from my UK QBNers, or continuity ;-)
- Colcannon. It's really good, I shit you not.
Also, Ireland's not in the UK.Continuity - lolmort_
- Yorkshire Pudding and Tikka Masala should do it.mort_
- Preferably on the same plate.Continuity
- Colcannon. It's really good, I shit you not.
- Nairn0
Dear God.
- Are they practising gardening over the chicken?OBBTKN
- The only acceptable additions to chicken, aside from salt, are a little brandy or vinegar for the final browning.OBBTKN
- Huh? You know chicken can go a million different ways with flavor, acceptably.monospaced
- @OB - You've never had chimichurri or chermoula over chicken? Paprika? Cumin and Turmeric? Chicken's almost the perfect canvas for flavour.Nairn
- I just the other day mixed 'cold fry' thighs with oven bake paprika & chorizo in onions and potatoes with a hint of cumin and turmeric and, my.Nairn
- That's about as [Southern] Spanish as it gets.Nairn
- There's an italian dish that has shrimp and chicken in it, didn't find it satisfying at all, but pop some chorizo in there and prob all good in the flavor hoodcanoe
- Chorizo solves ery'thing.Nairn
- Was kidding ;) But sincerely, the way I love the chicken more is a minimalist one, a bit of salt and rosted in a good charcoal bbq...OBBTKN
- Lately, though, the air-fryer recipe with olive oil, garlic, pepper, thyme, and paprika has become the number one favorite at home.OBBTKN
- This looks fucking lush. I need to make it when I'm back home.Continuity
- Chicken tastes very neutral. Infinite flavor options.jagara
- prophetone1
- what kind, of food, do, they have that you, wantjagara
- delicious fire smoke meat, dem beansprophetone
- dem beeeeeeeansprophetone
- Nairn3
Kid asked for fried chicken today, and I think that this is probably the best general recipe guideline. Except, double-up [at least] the spices, add a smidge of MSG and celery salt into the final layer, add three tablespoons of potato/corn starch into the flour section.
https://www.onceuponachef.com/re…
I'm done with the whole double-fry for crunch shit, which risks over-cooking everything - single fry and cook 'til the chicken's just done, just a finger beyond pink in the middle and juicy AF.
- Oh, add in a few tbs of picklejuice to the buttermilk marinade. Bonus points for getting your kid to try that before it hits the chicken. The look of disgust!Nairn
- Gotta serve immediately though. That's where this method fails a bit, crunch-wise. Can't sit around.Nairn
- Oh, and fuck Canola/Rapeseed oil.
Shit's loathsome.
Sunflower oil, oil the way.Nairn - Dunno why so many recipes recommend that shit.Nairn
- That's my biggest problem frying / cooking like this: I have other shit I want to serve w/it and my fried stuff gets fucked (softens / gets mushy).PonyBoy
- +1 for saving / using the pickle juice!
"I flick that on my sandwiches fo' flava"
—Hannibal BuressPonyBoy - Nairn, is hyping rapeseed oil because it's seen as a sustainable/local choice? I dunno but the yellow fields are on the things I miss about Blighty list.MrT
- Nairn1
Did the cold pan thighs thing again, alongside a pan of Greek-style potatoes, but this time got the timings right and gave myself enough time to make a small stock from the bone, flesh and skin that I trimmed out of the pack of thighs and had that cooking, with some carrot and onion (no celery because I didn't have any) for an hour or two whilst the thighs salted in the fridge. Added that in once the skin had cooked through and the underside done, mixed in with half of a Knorr gel stock to bulk out and jesus fucking christ, I think that's the nicest-tasting 'basic' chicken that I've ever made
A pack of thighs from Waitrose for less than £4, with a bit of effort and forethought. So damn good.
- That sounds delish. Chicken thighs have so much flavour. Does salting ever dry the meat out a bit?mort_
- Not over a couple of hours, no - the outside a bit, yes, but that's kind of like shortcut 'dry aging', which improves the cook - like leaving chicken uncoveredNairn
- ..in your fridge for 24 horus, which I absolutely could not get away with, elsewise my partner would kill me.Nairn
- Nairn1
This is the non-skin side of the chicken after a couple of minutes of cooking.
Just shows how much you can fill a pan, but it's important to spoon out the excess of juices into a cup so that the skin side can cook a bit drier than it would otherwise.
Obviously you then add those juices back in when you flip over and cook in stocky wetness. Throw. Nothing. Away.
All I added here was pepper, sweet paprika and a smidge of turmeric, because everything I cook has to have a bit of turmeric.
- Nairn0
@mort_
It's basically this method, which is the video I meant to post a couple of months back when I first commented on this:
- Continuity14
Made "French" Dip sandwiches for the time for dinner.
I'd never had them before.Dipped both cut surfaces of the bread in the jus, roast beef in the jus, on the bread, caramelised onions, Emmentaler cheese.
I mean ... it's okay. It's a beef and cheese sandwich dipped in gravy. Nothing innovative, here.
Hassle to make, though, so I'm not sure the effort is worth the reward. Sandwiches aren't supposed to take this much time to make.
- If I'm gonna spend this much time on something, I'd rather it be something interesting.Continuity
- You filthy whore! <3palimpsest
- <3Continuity
- Likecanoe
- Looks like a banger!utopian
- When I was a line cook, I always hated making these! This looks elevated and delicious.stoplying
- @stoplying, I think the thing that bugged me the most was the eating experience. I really don't think baguette is the right bread for this, because the crustContinuity
- ... survives dipping just fine, while the crumb of the bread doesn't. So while you're trying to get your teeth through the crust, the whole sandwich ...Continuity
- ... is disintegrating. Not the most pleasant eating experience.Continuity
- what a delicious looking abominationjagara
- neverscared0
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- mort_2
That’s the Christmas starter sorted.
- You should see what they do to avocados.palimpsest
- ^ They mix them with celery.Continuity
- And a splash of brandy.palimpsest
- And mayo.Continuity
- What a 44 magnum will do to an avocado... that you should see.mort_
- Not enough aspicmonospaced
- Yeah, please drench these in aspic then get back to meprophetone
- Haha was about to say these need more jello moulds_niko
- Nairn1
Hey, OB - I saw something like this pop up recently a pie that uses squished potato, rather than pastry. Not this, but same basic methodology. Looks interesting:
- This looks really good! Think I'll try it.Continuity
- Looks good! I'm cutting back on potatoes, but I imagine that by adding more leek and onion... Sometimes a shortcrust pastry shell works wonders!OBBTKN
