Recipes, home grown goodness, BBQing and food stuff
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo it's almost like you knew I love lamb and were just creating a list of how to ruin it
nah tempted to give it a go, but pomegranate can blergh the fuck off. Still be ok you reckon?I question anyone to even describe the taste of pomegranate. It is so nothing.
As a colour and texture and slight point of acidity, then it’s good but I can’t work out how how someone would be anti it.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Pomegranate seeds are a little flavour pop. They burst which adds texture, and they add sweetness. I love them on a green, grain salad with feta and mint.
if you have fresh pomegranate, my better half found out that you can get the seeds out (which are a bitch) by cutting in half and hitting the back. The seeds literally just drop out.
Also, in terms of flavour pops, capers. Fark yeah baby,
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
Pomegranate seeds are a little flavour pop. They burst which adds texture, and they add sweetness. I love them on a green, grain salad with feta and mint.
if you have fresh pomegranate, my better half found out that you can get the seeds out (which are a bitch) by cutting in half and hitting the back. The seeds literally just drop out.
Also, in terms of flavour pops, capers. Fark yeah baby,
Yeah, you cup it in your hands and hit the skin side with the back of a spoon. The seeds fall through your fingers
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Or just top and tail it, slice the skin off and you will see all the segments of seeds which you can cut out. Far less messy.
I bet you have a tonne of kitchen hacks for the home cook! I like that one!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
we need rugby back.
This place is turning into the Living Channel crossed with Parliament TV.
i think it gives us depth
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
pomegranate hoohoos (I don't know the name of the sharp/sweet little lovelies that come from a pomegranate)
Arils, but hoohoos works too.
i read it as Hooroo, and thought it might be the first time anyone called him sharp or sweet
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
pomegranate hoohoos (I don't know the name of the sharp/sweet little lovelies that come from a pomegranate)
Arils, but hoohoos works too.
i read it as Hooroo, and thought it might be the first time anyone called him sharp or sweet
He did say it himself, so does that count?
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
pomegranate hoohoos (I don't know the name of the sharp/sweet little lovelies that come from a pomegranate)
Arils, but hoohoos works too.
i read it as Hooroo, and thought it might be the first time anyone called him sharp or sweet
He did say it himself, so does that count?
loving himself is what he does best
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
we need rugby back.
This place is turning into the Living Channel crossed with Parliament TV.
i think it gives us depth
Or girth
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
we need rugby back.
This place is turning into the Living Channel crossed with Parliament TV.
i think it gives us depth
Or girth
Some are blessed with both
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Did a primo Lasagne yesterday.
I did it with venison mince and pork mince. Put into a dutch oven for about four or five hours to let all the flavours do their thing with all the ingredients and then did the white sauce late evening and put it all together to bake.
I always add mozzarella to the top layer to give it that golden and stringy look.
Really was superb tasting. I had enough to make two
