The Cooking/Baking Thread
- overseasTOON
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Re: The Cooking/Baking Thread
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.
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.
- Colback's Orange Tufts
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Re: The Cooking/Baking Thread
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?
Pies and oatcakes I guess. Posh pasties?
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- Donkey Toon
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Re: The Cooking/Baking Thread
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.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?
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?
Re: The Cooking/Baking Thread
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.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.
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
Last edited by Tsi on Sat May 12, 2018 8:55 pm, edited 1 time in total.
- overseasTOON
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Re: The Cooking/Baking Thread
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
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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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
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?
- overseasTOON
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Re: The Cooking/Baking Thread
Trying to keep common and traditional street food where possible. Sweden was tough... Basically open sandwiches so went for cured Salmon.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?
- biggeordiedave
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Re: The Cooking/Baking Thread
Slice the plantain lengthwise and peel back the skin.
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- overseasTOON
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Re: The Cooking/Baking Thread
It's got to be hard as well...biggeordiedave wrote:Slice the plantain lengthwise and peel back the skin.
- biggeordiedave
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Re: The Cooking/Baking Thread
overseasTOON wrote:It's got to be hard as well...biggeordiedave wrote:
Kindly deeds done for free!
- biggeordiedave
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Re: The Cooking/Baking Thread
Toad in the hole!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.
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).
Kindly deeds done for free!
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
Made one pan jerk chicken rice n peas for tea, it's so good.
- bodacious benny
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Re: The Cooking/Baking Thread
Is it easy?Don Sholeone wrote:Made one pan jerk chicken rice n peas for tea, it's so good.
I'm the scumbag outlaw. You're the pillar of justice. Neither of us like looking at ourselves in the mirror. Do we have a deal?
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Re: The Cooking/Baking Thread
Yeah, though this time I cooked the rice separate as I wasn't in the mood for dealing with it sticking,Bodacious Benny wrote:Is it easy?Don Sholeone wrote:Made one pan jerk chicken rice n peas for tea, it's so good.
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
Re: The Cooking/Baking Thread
So it wasn't one pan? Why would you lie to us?Don Sholeone wrote:Yeah, though this time I cooked the rice separate as I wasn't in the mood for dealing with it sticking,Bodacious Benny wrote:
Is it easy?
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
REQUIEM
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Re: The Cooking/Baking Thread
Because... anarchyRamone wrote:So it wasn't one pan? Why would you lie to us?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
- overseasTOON
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Re: The Cooking/Baking Thread
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/
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
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.
- overseasTOON
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Re: The Cooking/Baking Thread
For the first dry rub, keep it simple so you'll taste the smoking which is what you need to practice.Don Sholeone wrote: ↑Thu Jun 21, 2018 1:25 pmSo 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.
What woods are you trying?
- overseasTOON
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Re: The Cooking/Baking Thread
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.
Whilst your smoking, I'd also recommend making some smoked salt to use later on in a dry rub.