Recipes, home grown goodness, BBQing and food stuff
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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
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Bought a venison short loin from first light farms and turned it into a Wellington last night. Followed each stage more carefully, although my prosciutto case started to fall apart during pastry wrapping, and that was the poorest part of my cook, along with an under reduced and slightly too sweet red wine sauce. The blind baked extra bottom, the preheated tray, and resting it on a wire rack after cooking all contributed to a dry bottom! That and the meat being much thinner than my previous beef version. I'd have to say the venison wellington was better, the meat melted in the mouth. No more Wellingtons for me for quite a while now
Used my bbq probe to take the meat to medium rare. The photo doesn't show it, but it was the rare side of medium rare which was perfect for me. Mrs CF ate the ends which were true medium rare so everyone was happy
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Mate! That Wellington looks perfect!!!
Yeah thanks. Didn't add pate this time, felt that the venison wouldn't need it. My mum has already requested it for xmas, no pressure
