The Cooking/Baking Thread

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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Sat May 12, 2018 2:02 pm

Need your thoughts.

Can't really decide what is English street/snack food. It needs to be savoury and I was hoping to be English (no kebabs etc).

Also need help for Belgium (I know, I lived there... ) and Japan because they've too many to decide from.

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Re: The Cooking/Baking Thread

Post by Colback's Orange Tufts » Sat May 12, 2018 3:26 pm

Could go for seaside flavour, scampi, kippers, eel etc. Sure some old fashioned seafood ones too. I'm thinking grimsby crossed with cornwall

Pies and oatcakes I guess. Posh pasties?
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Re: The Cooking/Baking Thread

Post by Ciudad Burro » Sat May 12, 2018 4:15 pm

Colback's Orange Tufts wrote:Could go for seaside flavour, scampi, kippers, eel etc. Sure some old fashioned seafood ones too. I'm thinking grimsby crossed with cornwall

Pies and oatcakes I guess. Posh pasties?
These go with my initial thoughts on the UK. Food eaten on the street would really come down to fish and chips, or pasties and pies (i.e. just about anything you can buy in a place like Greggs). Or regional ones like jellied eels etc.

As for Belgium the only thing I can remember noticing on my stay in Bruges were loads of street carts selling chips and mayonnaise. Guess that doesn't help much!

Edit: don't remember seeing them much in Bruges, but weren't waffles invented in Belgium?

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Re: The Cooking/Baking Thread

Post by Tsi » Sat May 12, 2018 4:45 pm

overseasTOON wrote:Need your thoughts.

Can't really decide what is English street/snack food. It needs to be savoury and I was hoping to be English (no kebabs etc).

Also need help for Belgium (I know, I lived there... ) and Japan because they've too many to decide from.
You could do traditional regional foods with a OT twist things like Aberdeen rowies (bread roll could be done with a Aberdeen Angus burger), Cornish caudle chicken pie, Singin' Hinnies (sweet) or Pan haggerty from up here, Arundel Mullets etc.
I guess Cornish pasties and yorkshire puddings (with filling) would fall into this bracket also.
Didn't realise it was a world cup thing so you can scrap the Aberdeen regional dish <whistle>
Last edited by Tsi on Sat May 12, 2018 8:55 pm, edited 1 time in total.

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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Sat May 12, 2018 5:35 pm

Cheers all.

I've been thinking of fish and chips for England as well as a really good sausage roll.

I'm trying to stay away from sweet dishes so had to ignore gaufres from Belgium. Most street snacks were either chips fried in different animal fats or sweets so thier dish is proving tough to define.

Here's how the menu looks at present:

www.cookforcrowds.com/culinary-world-cup-menu.html

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Re: The Cooking/Baking Thread

Post by Don Sholeone » Sat May 12, 2018 6:22 pm

Could you do a Heston and go for something like a "Roast Dinner Kebab" to anglicize it, or is it strictly things that are already common street food?
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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Sun May 13, 2018 12:36 pm

Don Sholeone wrote:Could you do a Heston and go for something like a "Roast Dinner Kebab" to anglicize it, or is it strictly things that are already common street food?
Trying to keep common and traditional street food where possible. Sweden was tough... Basically open sandwiches so went for cured Salmon.

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Re: The Cooking/Baking Thread

Post by bigbelgiandave » Sun May 13, 2018 12:45 pm

Slice the plantain lengthwise and peel back the skin.
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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Sun May 13, 2018 12:47 pm

biggeordiedave wrote:
Slice the plantain lengthwise and peel back the skin.
<perv>
It's got to be hard as well...

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Re: The Cooking/Baking Thread

Post by bigbelgiandave » Sun May 13, 2018 12:50 pm

overseasTOON wrote:
biggeordiedave wrote:
<perv>
It's got to be hard as well...
<shello>
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Re: The Cooking/Baking Thread

Post by bigbelgiandave » Mon May 14, 2018 7:35 am

overseasTOON wrote:Need your thoughts.

Can't really decide what is English street/snack food. It needs to be savoury and I was hoping to be English (no kebabs etc).

Also need help for Belgium (I know, I lived there... ) and Japan because they've too many to decide from.
Toad in the hole!

As for Belgium, never been or really have any idea about their food but mussels and chips or carbonade flamande both look pretty good (I Googled it).
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Re: The Cooking/Baking Thread

Post by Don Sholeone » Sun May 20, 2018 4:40 pm

Made one pan jerk chicken rice n peas for tea, it's so good.
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Re: The Cooking/Baking Thread

Post by Blještav Benny » Sun May 20, 2018 5:48 pm

Don Sholeone wrote:Made one pan jerk chicken rice n peas for tea, it's so good.
Is it easy?
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Re: The Cooking/Baking Thread

Post by Don Sholeone » Sun May 20, 2018 7:46 pm

Bodacious Benny wrote:
Don Sholeone wrote:Made one pan jerk chicken rice n peas for tea, it's so good.
Is it easy?
Yeah, though this time I cooked the rice separate as I wasn't in the mood for dealing with it sticking,

I cooked some jerk marinaded chicken and some diced onion, garlic and a splash of stock, then I stirred in a can of mixed Carribbean beans and then the rice
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Re: The Cooking/Baking Thread

Post by Ramone » Mon May 21, 2018 8:40 am

Don Sholeone wrote:
Bodacious Benny wrote:
Is it easy?
Yeah, though this time I cooked the rice separate as I wasn't in the mood for dealing with it sticking,

I cooked some jerk marinaded chicken and some diced onion, garlic and a splash of stock, then I stirred in a can of mixed Carribbean beans and then the rice
So it wasn't one pan? Why would you lie to us?
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Re: The Cooking/Baking Thread

Post by Don Sholeone » Mon May 21, 2018 7:11 pm

Ramone wrote:
Don Sholeone wrote:
Yeah, though this time I cooked the rice separate as I wasn't in the mood for dealing with it sticking,

I cooked some jerk marinaded chicken and some diced onion, garlic and a splash of stock, then I stirred in a can of mixed Carribbean beans and then the rice
So it wasn't one pan? Why would you lie to us?
Because... anarchy
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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Fri Jun 15, 2018 8:54 am

Game Day 2 of the World Cup and in the Culinary World Cup we have:

Egypt (Ful Medames) vs Uruguay (Chivito)
Morocco (Kefta Tagine) vs Iran (Badkoubeh Kookoo)
Portugal (Rissois de Camarao) vs Spain (Pinchitos)

You can vote here - https://www.facebook.com/cookforcrowds/

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Re: The Cooking/Baking Thread

Post by Don Sholeone » Thu Jun 21, 2018 1:25 pm

So I finally built my own BBQ Smoker, gonna give it a whirl this weekend, going to make some smoked chicken, just need to figure what to put into a dry rub marinade now.
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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Fri Jun 22, 2018 9:51 am

Don Sholeone wrote:
Thu Jun 21, 2018 1:25 pm
So I finally built my own BBQ Smoker, gonna give it a whirl this weekend, going to make some smoked chicken, just need to figure what to put into a dry rub marinade now.
For the first dry rub, keep it simple so you'll taste the smoking which is what you need to practice.

What woods are you trying?

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Re: The Cooking/Baking Thread

Post by OverseersmademesupportenglandTOON » Fri Jun 22, 2018 9:59 am

The most basic rub is a mix of salt, pepper, sugar, paprika, garlic and onion and then something with heat like cayenne.

Whilst your smoking, I'd also recommend making some smoked salt to use later on in a dry rub.

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