What did you cook or eat today (July 2018)?

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epicuric said:
I am. Again. :dance: I had to adapt the recipe so it’s not really authentic. Plus the fact that it tasted pretty awful - even the hotel cats didn’t like it.
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Oh OK. When you get back then. I'd hate to be on holiday now. Its too hot in Maidstone let alone abroad. Well OK - I'd like to be on holiday somewhere cool.
 
A terrifying N.W. Thai red curry with noodles and grass. My wife cooked and ate it. It was very late and I'd had a few.

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Craig ate leftover manicotti. I finally ate a kraft EZ mac, not feeling right and not very hungry, though I did just have a little ice cream..
 
Italian Veal, Hamlyn All Colour Cookbook, Mary Berry.
Veal, carrots, celery, onion, garlic, oil, butter, flour, white wine, chicken stock, tomatoes, parsley, bay leaf, salt and pepper.

I would give this 22 out of 30.


What classifies a recipe as vintage? The book this comes from was published from 1970 to at least 1977.

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Wyshiepoo said:
Italian Veal, Hamlyn All Colour Cookbook, Mary Berry.
Veal, carrots, celery, onion, garlic, oil, butter, flour, white wine, chicken stock, tomatoes, parsley, bay leaf, salt and pepper.

I would give this 22 out of 30.


What classifies a recipe as vintage? The book this comes from was published from 1970 to at least 1977.

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It looks good. A lot of vintage recipes are very lacking in herbs and spices I find. That is possibly a post wars thing in the UK. Recipes from earlier periods used spices much more.

There isn't really a precise definition of vintage - anything older than 40 years maybe? I'm fascinated by old cookery books. They are becoming harder to find. I was thinking of doing a vintage recipes challenge. Maybe for the next prize challenge.
 
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I made for a second time a bulgogi dish this one was called Dwaeji Bulgogi (Pork in Fire) w/ snow peas lightly sautéed and aged basmati rice. Turned out great as did the last one but I found some gochujang paste so this time I could make a gochujang sauce to accompany it which finished the dish better than my last one that I used a substitute to make the sauce.

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SlightlyConfused said:
I made for a second time a bulgogi dish this one was called Dwaeji Bulgogi (Pork in Fire) w/ snow peas lightly sautéed and aged basmati rice. Turned out great as did the last one but I found some gochujang paste so this time I could make a gochujang sauce to accompany it which finished the dish better than my last one that I used a substitute to make the sauce.
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This looks so tasty.

SlightlyConfused said:
aged basmati rice.
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I've never heard of that. What does it mean? How is it 'aged'?
 
morning glory said:
This looks so tasty.



I've never heard of that. What does it mean? How is it 'aged'?
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I will look into that for you, it was a gift, yes people gift me cooking food now. I found this should explain it better than I could. I use it because I find it a fluffier, better tasting basmati, but that is just my two cents as I am just learning all about rice varieties. Have not used many but I am trying to learn so I can use a few varieties/types of rice.
 
SlightlyConfused said:
I will look into that for you, it was a gift, yes people gift me cooking food now. I found this should explain it better than I could. I use it because I find it a fluffier, better tasting basmati, but that is just my two cents as I am just learning all about rice varieties. Have not used many but I am trying to learn so I can use a few varieties/types of rice.
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Thanks for the link. I see that we are talking a couple of years ageing. I was imagining ancient vintage rice!
 
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