everything in America comes from a packet, even meat
Americans don’t understand fresh food, they don’t appreciate fresh ingredients.
Did you ever see the buffet breakfast over there? Mother of sweet fuck. I’d say constipation is a big issue over there. Pancake and waffles, thats fresh food to them.
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ah stop, smothered then in whipped cream (from a can).Disgusting
Although I used to think we need two culinary threads, I am now convinced we need three. One obviously for the haute cuisine chefs like ironmoth, kp and myself (the cultured Galway lads), and another for the lads who think cooking is throwing a bunch of random shit into a pot and boiling it. We also need a mid level, a mezzanine level so to speak, for the lads who are genuinely interested in learning, but that provides a barrier to entry for the nutters. Hard to imagine them ever gaining promotion though, nothing worse than not knowing what you don’t know.
“He that knows not, and knows not that he knows not, is a fool. Shun him.
He that knows not, and knows that he knows not, is a pupil. Teach him.
He that knows, and knows that he knows, is a teacher. Follow him”
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[quote=“anon7035031, post:12130, topic:7643, full:true”]
the haute cuisine chefs like myself
[/quote]
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I saw mussels in a jar there in the supermarket, that must be the kind of stuff labane uses for his haute cuisine
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He throws them in on top of his famous Mac and cheese.
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You need to take the can of bud out of your arse.
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The yanks would lap them up, they wouldn’t know the difference sure, smathered in a creamy sauce he learnt to make in France, infused with juniper berries, a portion of French fries on the side.
It would give Aunt Fannys famous meatloaf a run for its money.
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Diffraction? This is what I mean by needing a third level.
ah yes, the auld “famous” sauce he learnt to make in France, isn’t a bit funny he never shows us what he does be making, like its some kind of secret, ashamed of his life no doubt
Hard to teach the blind what sight is like mate.
Made a plum and apple compote for desert today. No refined sugar in sight - added a pinch of allspice for a kick. Numbers for dinner started growing as the day went on, so I decided to turn the compote into a crumble. The topping was a bit of an experiment. We had a guest that is intolerant to wheat, so I ground almonds in the blender and added some coconut oil and a small dash of maple syrup. It worked out really well. Rubbed it over the spiced fruit compote before finishing it in the oven. Went down well with a cup of coffee.
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Brilliant. It’s like the journey from unconscious incompetence to conscious incompetence, on to conscious competence and finally to unconscious competence.
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That’s a good feed of veg pal. Green beans are the one veg I can be guaranteed my young lad will eat. What did you use the garlic salt on?
Is hate cuisine anti Muslim cooking?
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No - anti jewish.
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Make it so Labane. Start the haute cuisine thread. While I am but an average cook and my contribution to meals in our house generally stems from supplying fresh produce from the garden or doing the shopping, I do enjoy reading about excellently prepared food by knowledgeable chefs like yourself or my good friend @ironmoth .
Incidentally, I had a shit load of parsley in the garden, so over the weekend prepared a pesto, basically substituting the basil with parsley (a liberal amount of fresh basil was also included). Fried up with beef strips and tossed in pasta. It was, if I may say so, unrale, if not unbelievable. Next time I do it, I’m going to make the pasta myself, it seems piss easy to do so. I love pesto.
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