[ rss / options / help ]
post ]
[ b / iq / g / zoo ] [ e / news / lab ] [ v / nom / pol / eco / emo / 101 / shed ]
[ art / A / beat / boo / com / fat / job / lit / map / mph / poof / £$€¥ / spo / uhu / uni / x / y ] [ * | sfw | o ]
Subject   (new thread)
File  []
Copy of 124394703452.jpg
>> No. 9544 Anonymous
26th June 2013
Wednesday 10:29 pm
9544 Recipes only, no comments. Stickied

106 posts and 20 images omitted. Expand all images.
>> No. 12387 Anonymous
26th November 2017
Sunday 8:45 pm
12387 spacer

The best pudding ever:-

• One sachet of chocolate mousse mixture. I recommend Green's.

• A few drops of orange extract. I recommend Sainsbury's Taste the Difference Valencian orange extract.

It's like an incredibly intense version of Terry's chocolate orange. Seriously, it's the tits.
>> No. 12388 Anonymous
26th November 2017
Sunday 9:56 pm
12388 spacer

>I recommend Green's
>> No. 12389 Anonymous
10th December 2017
Sunday 7:49 pm
12389 spacer
After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such.

• Roast peppers with a fucktonne of oil. I suggest two sweet red pointed peppers and three yellow/red/orange bell peppers.

• When you're done with the oil use it to fry five or six shallots. After they're nice and soft add in one tin of chopped tomatoes and one tin of plum tomatoes. Let them cook for a while before going at them with a masher. Add any tomato puree or salt as you see fit.

• Cook at least one big bag of spinach. When they've wilted mix in some form of soft cheese; ricotta works best but you can use any soft/cream cheese spread instead.

• Mix most of the tomato sauce with the peppers and use this for the bottom two layers of the lasagna. Use the cheesy spinach layer as the middle and the remaining tomato sauce on top.

• Top with cheese and/or breadcrumbs.

• Eat.
>> No. 12430 Anonymous
24th February 2018
Saturday 10:16 am
12430 Ultimate veggie carbonara
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them.

Step 2 - Cook 500g of linguine until it is also dente.

Step 3 - Crack four eggs into a bowl and mix them together. Mix cheese, preferably pecorino or another Italian hard cheese but mature cheddar works too, until it's all thick and gloopy.

Step Four - Scoop out a cup full of the pasta water before draining it, but don't shake it completely dry.

Step Five - Mix everything back in the pan. The heat from the pan should cook the egg mixture without scrambling it. Add more cheese to taste and a little of the pasta water if it's not at the desired consistency.

>> No. 5883 Anonymous
6th April 2011
Wednesday 5:52 pm
5883 spacer
Why do a lot of people seem to rave about Nando's?

My friends think I'm a freak because I very rarely eat Subway or Nando's; as far I can tell it's just, not especially good quality, grilled chicken that has been marinated in peri-peri sauce. Am I missing something here?
842 posts and 61 images omitted. Expand all images.
>> No. 12564 Anonymous
1st July 2018
Sunday 10:53 pm
12564 spacer

>> No. 12565 Anonymous
1st July 2018
Sunday 11:30 pm
12565 spacer

>> No. 12566 Anonymous
2nd July 2018
Monday 12:36 am
12566 spacer

>> No. 12568 Anonymous
2nd July 2018
Monday 1:55 am
12568 spacer

>> No. 12569 Anonymous
2nd July 2018
Monday 6:52 pm
12569 spacer

>> No. 12349 Anonymous
13th October 2017
Friday 3:44 pm
12349 spacer
Are there any other nice hot drinks that take milk? I understand how retarded that sounds but I'm starting to get sick of normal tea and coffee.
Hot chocolate is nice and all but not something I can drink all the time.
13 posts and 1 image omitted. Expand all images.
>> No. 12542 Anonymous
30th May 2018
Wednesday 11:57 am
12542 spacer

I too am known to be partial to a nice bit of red bush.
>> No. 12543 Anonymous
30th May 2018
Wednesday 12:01 pm
12543 spacer

On a serious note, one of my colleagues has recently switched to this stuff in an effort to battle her caffeine addiction. Initially I was quite skeptical but she made me a mug of it and I was pleasantly surprised at how bearable it was. Tastes somewhere between a barley malt drink like Horlicks with some of the bitterness of coffee from the chicory. Holland & Barrett.
>> No. 12544 Anonymous
30th May 2018
Wednesday 6:58 pm
12544 spacer
Didn't they used to call it Mellow Birds bitd?
>> No. 12545 Anonymous
30th May 2018
Wednesday 7:22 pm
12545 spacer

Mellow birds bifter?
>> No. 12546 Anonymous
30th May 2018
Wednesday 8:24 pm
12546 spacer


Mellow Birds was (and is) just an incredibly bland instant coffee. Camp Coffee is mostly chicory, inexplicably liquid and markedly less racist than it used to be.

>> No. 12522 Anonymous
15th May 2018
Tuesday 8:55 pm
12522 spacer
Does anyone know what the full recipe for this roast veg recipe is? I've had a look on the Newcastle can website but didn't see it there.

It starts at 42:10



4 x Carrots
3 x red onions
3 x potatoes
4 x parsnips
Message too long. Click here to view the full text.
Expand all images.
>> No. 12523 Anonymous
15th May 2018
Tuesday 9:06 pm
12523 spacer
If it's Hugh then it probably involves wrapping a sleeping woman's hair around your cock whilst you wank off.
>> No. 12524 Anonymous
15th May 2018
Tuesday 10:57 pm
12524 spacer

Wanking with someone's hair just sounds weird and uncomfortable. Why can't he wank off with that person's mother's or sister's knickers instead like a normal person.
>> No. 12525 Anonymous
16th May 2018
Wednesday 1:25 am
12525 spacer
I don't see where he's used the potatoes. My professional assumption would be you'd roast the potato in with the other root veg, and the grated stuff at the end looks a lot like squash (or carrot) and cabbage, though celeriac and carrots would have much the same effect. He calls that bit a salad, so one would have to assume he's mixed a bit of vinegar and oil together for a classic vinaigrette dressing.
>> No. 12526 Anonymous
16th May 2018
Wednesday 9:49 am
12526 spacer

Let's hope, it's as delectable as Noble implies.

>> No. 12499 Anonymous
27th April 2018
Friday 8:57 pm
12499 spacer
There isn't a better biscuit than this. Sure, you may prefer others. Objectively though, this is the best. It's an all round work horse that doesn't disintegrate when dunked and maintains it's integrity when bitten meaning the can be eaten in bed when unwell or depressed.
17 posts and 2 images omitted. Expand all images.
>> No. 12517 Anonymous
28th April 2018
Saturday 5:59 pm
12517 spacer
You may not like it, but Rich Teas are what peak performance looks like.
>> No. 12518 Anonymous
28th April 2018
Saturday 7:13 pm
12518 spacer
My vague understanding of the history of Western military conflict suggests the opposite; I thought simple biscuits or "hard tack" kind of things were what most armies tended to march on [in their stomachs]?

Sage for inevitably bringing our Corrigan out, I know mil-history lad can smell a boring discussion opportunity like a shark can blood in water
>> No. 12519 Anonymous
28th April 2018
Saturday 11:05 pm
12519 spacer

Another reason they're a terrible leisure biscuit. Rich Teas are basically council estate hard tack.
>> No. 12520 Anonymous
28th April 2018
Saturday 11:46 pm
12520 spacer
You can't win a war with a belly full of custard cremes, too rich, ironically.
>> No. 12521 Anonymous
29th April 2018
Sunday 12:29 am
12521 spacer
If I was blindfolded and someone fed me a Rich Tea, I'm not sure I could even identify it as food. They offer nothing remotely enjoyable to the palate and their very existence is a source of continuous bewilderment to me.

>> No. 12463 Anonymous
1st April 2018
Sunday 10:32 pm
12463 Cook books
Evening, lads.

What cook books do you recommend? I know you can get recipes online these days but it doesn't seem the same to me as having a proper cook book. I'm toying with getting Persiana by Sabrina Ghayour as I've heard Iranian cuisine isn't too dissimilar to Indian food, but with much less heat.
Expand all images.
>> No. 12464 Anonymous
1st April 2018
Sunday 11:01 pm
12464 spacer
I say get it, experimentation is the spice of life. If you're looking for something to give you a grounding in a lot of different home grown dishes, then The Hairy Bikers do a cookbook I like.

All their recipes were on the BBC at one point, but no longer.
>> No. 12465 Anonymous
2nd April 2018
Monday 1:21 am
12465 spacer

Most cookbooks end up taking space on a shelf with only a handful of recipies attempted and don't really teach the techniques and thinking behind creating tasty meals.

< This (maybe out of print) is the only book I've referred to more than a couple of times.
>> No. 12466 Anonymous
2nd April 2018
Monday 8:18 am
12466 spacer
Go to the works and have a hunt around.
You'll probably find something along the lines of >>12465 this one that might be good.

You get far more use out of something like that, than some flashy celebrity cookbook, or one of the many books that are quite specific (i.e. desserts, or Italian, etc.)
>> No. 12467 Anonymous
4th April 2018
Wednesday 2:06 am
12467 spacer
If you want Persian food then try Ottolenghi's books.

Do not attempt before really understanding the principles of cooking as outlined in >>12465.

Disclaimer: I am by all the metrics mentioned above probably a shit cook, and only mention Ottolenghi because he got me to buy pomegranate molasses and put it on vanilla ice cream and for this I feel indebted to him.
>> No. 12468 Anonymous
4th April 2018
Wednesday 6:24 am
12468 spacer

Why do something in 5 steps when you can do it in 45 instead?

>> No. 12431 Anonymous
20th March 2018
Tuesday 10:56 am
12431 spacer
What are the most bitter, widely available nonalcoholic drinks you can think of?

I love bitter flavours and want something I can sip throughout the day with an almost medicinal taste.

At the moment I drink black coffee and grapefruit juice quite regularly, but would like more choice.
24 posts and 6 images omitted. Expand all images.
>> No. 12458 Anonymous
21st March 2018
Wednesday 9:46 pm
12458 spacer
How about some Marmite tea.
>> No. 12459 Anonymous
22nd March 2018
Thursday 1:34 am
12459 spacer

I used to like old-school Bovril though, the few times we ever had it. My nan convinced me one day that an Oxo cube was just as good.
>> No. 12460 Anonymous
22nd March 2018
Thursday 2:19 am
12460 spacer

My grandad maintains that the RAF ran on Bovril back in the war. He still gets hold of the cubes from somewhere.

I recently discovered that Bovril has been vegetarian for nearly 15 years. Can't say I ever noticed.
>> No. 12461 Anonymous
22nd March 2018
Thursday 2:37 am
12461 spacer
> My grandad maintains that the RAF ran on Bovril back in the war.

Bovril was just Officer code for methamphetamine hydrochloride.
>> No. 12462 Anonymous
22nd March 2018
Thursday 3:35 am
12462 spacer
>Bovril has been vegetarian for nearly 15 year

Also, Bisto. Changed our lives.

>> No. 12052 Anonymous
2nd August 2016
Tuesday 8:29 pm
12052 spacer
I'm reading a book by Neal Stephenson where he describes the emergence of coffee houses in England. He doesn't mention how do they prepare (steep?) their coffee though. And that is the question that bothers me a bit more than it should.

Any ideas? I tried feeding that to search engines. Got a few references to an old book but it's all that funny Old English, add being spectacularly non-specific.
8 posts and 2 images omitted. Expand all images.
>> No. 12074 Anonymous
7th August 2016
Sunday 9:11 pm
12074 spacer

You are supposed to fill the bottom with water, and the middle bit with some coffee, then when the water boils it bubbles through the coffee and out not the kettle bit. Takes about 5 minutes.
>> No. 12075 Anonymous
7th August 2016
Sunday 9:15 pm
12075 spacer
Learn to read annotations [1].

[1]a critical or explanatory note or body of notes added to a text.
>> No. 12076 Anonymous
7th August 2016
Sunday 9:17 pm
12076 spacer


It's not necessarily more bitter. A moka pot extracts more flavour from the coffee grounds than an espresso machine, so naturally bitter coffees will taste more bitter when prepared in a moka. IME you want a slightly lighter roast and a slightly coarser grind than you would use for espresso.

I think a moka is the best way to prepare coffee at home. It's not espresso, but it can produce excellent coffee with very little fuss.
>> No. 12077 Anonymous
8th August 2016
Monday 9:49 am
12077 spacer
By the way lad. What do you exactly mean when you mention strength? The aroma or the caffeine content?
>> No. 12402 Anonymous
25th January 2018
Thursday 9:40 pm
12402 spacer
I actually bought myself one. I'm satisfied; the coffee it makes is flavourful in its own way. A decent addition to a cezve and a cafetiere I already possess.

Not all beans taste remarkably well in it though. Coffee made from the last batch of beans I'd milled tasted bland; brewing the grounds in a cezve produced a noticeably better result.

>> No. 4633 Anonymous
1st August 2010
Sunday 2:24 pm
4633 spacer
Look at this fucking thing, /nom/. Gaze upon it.

Fucking yum.

(It's five or six inches in diameter, in case the scale isn't obvious.)
270 posts and 64 images omitted. Expand all images.
>> No. 12380 Anonymous
29th October 2017
Sunday 7:25 am
12380 spacer
No sign of any colouration when I cut or otherwise mangled them.
Went in an omlette. Was nice.
You're right that it's not worth a trip out to find them - but, when out walking the dog, I'm not going to turn them down.
>> No. 12381 Anonymous
30th October 2017
Monday 12:17 am
12381 spacer
>a punnet of perfectly good agaricus mushrooms can be had for just over a quid at Lidl's.
They taste nothing like as nice as wild mushrooms. You do need to be careful with agarics, though, agreed.
>> No. 12382 Anonymous
30th October 2017
Monday 12:32 am
12382 spacer
>They taste nothing like as nice as wild mushrooms.

Again, weigh your options. Mediocre tasting but guaranteed safe to eat supermarket agarics, or a wild card from the woods that could give you the shits or put you six feet under.
>> No. 12383 Anonymous
30th October 2017
Monday 1:46 am
12383 spacer

To be honest, if you don't know the differences between a death cap and a horse mushroom then you shouldn't even be thinking of eating wild mushrooms. Yes, you need to be careful, and I've written most of the scare posts in this thread. With respect, though, there's a point beyond which being careful is simply depriving yourself of a tasty meal. Avoiding horse and field mushrooms comes under that for me. (In this case, it's not particularly hard to stay safe from a dodgy belly, and certainly not hard to avoid an agonising death - just follow the identification guidelines, don't ever eat juvenile agarics, etc.)

Or you can limit yourself to finding good bolete patches, like you/the other lad in here, even if they are a 20+ mile drive away. I'm not meaning to be snarky, that's a valid choice, and if I had the option, at this point I'd probably avoid gilled mushrooms too.
>> No. 12384 Anonymous
30th October 2017
Monday 5:19 pm
12384 spacer

To me, as far as wild mushrooms, boletes just taste better. Personal opinion. I could probably tell a Destroying Angel or otherwise unsafe to eat mushroom from an edible agaricus, but I just like boletes better.

Also, I just love being in the woods by myself out in the middle of nowhere. I love the peace and tranquility in a patch of forest where you know there isn't a single soul around for a few miles. And if you have to drive 20 miles to find a patch with good boletes, then that makes it all the more an exciting event. Your basket (hopefully) full of boletes will be well earned when you drive home again.

>> No. 12365 Anonymous
16th October 2017
Monday 11:22 am
12365 Sweet Chestnuts
I've never tried collecting these and roasting them and eating them until last night. I enjoyed it! So much free, delicious food out there. The only thing was that I found getting the good stuff out of the shells a little annoying. Is there a better way of preparing them that makes them easier to eat? The guy at the park whose kids gave me their chestnuts told me that boiling them for fifteen minutes and then frying them is a good way to cook them. I might try that next, I'll post how I get along with it.
2 posts and 1 image omitted. Expand all images.
>> No. 12369 Anonymous
16th October 2017
Monday 4:44 pm
12369 spacer
You lot know you can buy food these days, you don't just have to eat what you find down the park.
>> No. 12370 Anonymous
16th October 2017
Monday 4:55 pm
12370 spacer
Next you'll be telling me you don't go bramble picking.
>> No. 12371 Anonymous
16th October 2017
Monday 7:32 pm
12371 spacer
Can you believe black berries are still about? Not in bloom obviously, but a few stragglers here and there. I was going to eat one today but decided against it when I tried to pick it and it slopped off the stalk.
>> No. 12373 Anonymous
16th October 2017
Monday 7:48 pm
12373 spacer

Conkers can paralyse you. You want sweet, not horse chestnuts. Sweet chestnuts come in the impossibly spiky pods.
>> No. 12374 Anonymous
16th October 2017
Monday 8:09 pm
12374 spacer

How hard are you throwing them!?

>> No. 12321 Anonymous
19th August 2017
Saturday 9:52 pm
12321 ale thread?
I'm not really a big ale drinker, being a southern lager drinking softie but have recently discovered this - its a blonde ale, not too yeasty or hoppy and very drinkable, indeed.

What other blonde or light ales are there that I should try?
Expand all images.
>> No. 12322 Anonymous
20th August 2017
Sunday 12:46 am
12322 spacer
Many, just go to random pubs and drink them all. Wetherspoons seem to have quite a good selection of ales now, changing the selection regularly, at least the ones near my work.

Ales aren't about finding the one perfect ale, they're about the querky names, trying new things, finding some disgusting but learning to plough through it to aquire the taste. Keep that up for a while and you'll be slurping down dark bitters without batting an eyelid.
>> No. 12323 Anonymous
20th August 2017
Sunday 8:57 am
12323 spacer

Exactly this. It's like trying new cuisine or going to new places, you learn to enjoy novelty.
>> No. 12324 Anonymous
20th August 2017
Sunday 11:43 am
12324 spacer
Broughton Old Jock ale, if you can find it OP. Started to enjoy blonde beers recently after being a bit of a stickler for heavies and red beers. If I see that one OP's advertising I'll give it a bash.
>> No. 12325 Anonymous
20th August 2017
Sunday 4:59 pm
12325 spacer

Doombar is my ale of choice when I can find it. Its not particularly strong and has a nice mild flavor. The only down point is that can taste a bit watered down. Other than that it's just the Old Speckled Hen or whatever the super market has on offer.
>> No. 12326 Anonymous
20th August 2017
Sunday 7:17 pm
12326 spacer
Yes, I like Doom Bar a lot in fact - its quite a similar taste to the Farmers Blonde.

>> No. 10896 Anonymous
10th August 2014
Sunday 8:42 am
10896 spacer
Morning, lads.

I enjoy making my own sauces (mainly curry or for pasta) but I want to step it up a notch. Yesterday I made a delicious cashew nut, Quorn chunk, sweet potato and pea curry in an onion, spring onion, ginger, garlic, chilli pepper, bell pepper, cashew nut, turmeric, cumin, cinnamon, paprika, nutmeg, honey and plum tomato sauce but I want to add more flavour for a bit more of a kick without making it too hot (I'm mainly cooking for a mild/medium vegetarian audience).

I'd say it's better than stir-in sauces and a lot of the takeaways around here (although that's because they're bland and shite) but I want to be able to produce something on par with a nice restaurant. I don't know if I need to up the grease/unhealthiness or what. Obviously I need to widen the range of ingredients I use, so I'd be grateful for any tips and pointers.
39 posts and 4 images omitted. Expand all images.
>> No. 12082 Anonymous
26th August 2016
Friday 9:16 pm
12082 spacer

Don't mess with Yorkshire.
>> No. 12083 Anonymous
26th August 2016
Friday 9:33 pm
12083 spacer
I use a saucepan, put an onion in with some oil and my spices followed by garlic. Then I'll add a load of water, put the main ingredient of my curry in, add tomato puree and some other bits, then let it simmer for 30 minutes. Is this good technique?
>> No. 12084 Anonymous
26th August 2016
Friday 9:33 pm
12084 spacer
I've been wondering why this place has been closed down all year. Turns out its worse than being closed down - its getting renovated with a modern architectural design.

>> No. 12309 Anonymous
8th August 2017
Tuesday 9:12 pm
12309 spacer
Can you lads recommend some samosa fillings? I've recently hit upon the idea that I can simply fry wheat wraps once I've made them airtight with a bit of flour-water glue. I've just made a batch of mashed potato, pea, dill, onion and cumin ones (idea stolen from Nadiya Hussain's TV show) and they were rather nice.
>> No. 12312 Anonymous
9th August 2017
Wednesday 12:15 am
12312 spacer
Try Somalian samosas.

>> No. 12260 Anonymous
11th April 2017
Tuesday 12:57 am
12260 Wimpy still exists
It's pretty shit.
16 posts and 3 images omitted. Expand all images.
>> No. 12292 Anonymous
11th April 2017
Tuesday 11:43 pm
12292 spacer
hmm, it displays fine for me on /*/ but when I click on the thread it gains an  immediately preceding it.
>> No. 12293 Anonymous
12th April 2017
Wednesday 12:52 am
12293 spacer
Are you of the generation who understands what it's meant to be, even if your browser doesn't interpret it correctly, or are you of the generation who needs to complain that it's not perfect?
>> No. 12294 Anonymous
12th April 2017
Wednesday 2:10 am
12294 spacer

I imagine you live in a house where the hot water cuts out about half way into filling a bath, only half the light bulbs work. And you haven't got around to fixing the upstairs toilet yet, but don't worry it can wait another 3 years it isn't going anywhere, you can just use the downstairs.

How dare the young people expect things to work the way they are supposed to, privileged little shits.
>> No. 12296 Anonymous
12th April 2017
Wednesday 4:56 pm
12296 sage

>or are you of the generation who needs to complain that it's not perfect?

I felt that to be a dig at older people. In my experience, they seem to cause more fuss. But I'll lend you to this, that it's rather subjective and not really about age-defined 'generations'.
>> No. 12297 Anonymous
12th April 2017
Wednesday 7:16 pm
12297 spacer
I don't think it's so much that we're being taken advantage of, it's more that it's fucking expensive to run a business in this country. Everything from rent, to business rates, to wages, to the cost of raw ingredients makes the sort of food they sell in the US impossible here.

Running costs for a local sarnie shop are as cheap as they get, but you're still lucky to get more than 3 wafer thin rashers of bacon on your bookers wholesale bap.

>> No. 12088 Anonymous
2nd September 2016
Friday 12:54 am
12088 Why am I adding the ingredients I'm adding? Specifically for this dish.
I added too much salt to my lemon sauce. I know that because it tastes of salt. Went about 600ml water, 400g sugar, lots of lemon zest and peel, 100 ml corn starch and then about 80g salt. I was trying to follow an amalgamation of a google recipe and the recipe on a bottle of lemon sauce I got. It seemed on point at the time but now it tastes way salty. I've been adding more water and some lemon juice but in the back of my head I know it's going to simmer away and leave the salt. So I've left it for now, will the salt condense at the bottom, or is the corn starch a binding agent of some kind?

Also, when breading chicken, I was told flour, drizzle in beaten salted egg, and then cover in breadcrumbs. This kind of works but I'm not sure why I'm doing these things. Why do I need flour and egg to make the chicken sticky enough for breadcrumbs? Why can't I just put flour, egg, and breadcrumbs in a bowl and roll it about?

How do the takeaways do lemon chicken?
7 posts and 1 image omitted. Expand all images.
>> No. 12283 Anonymous
11th April 2017
Tuesday 6:27 pm
12283 spacer
>I suspect a lot of chinese takeaways buy a wholesale lemon sauce or even a frozen lemon chicken, because it always seems the same.
Most cheap Chinese takeouts buy their lemon chicken, and the rest of their stuff, wholesale frozen in large quantities. Same deal with most of the dishes from cheap Indian takeouts (and with pretty much everything in any kebab shop) - which is why they all taste more or less the same as each other. Some may try and hide it by adding a few odds and ends of their own, or mixing up sauce bases etc, and if you're in London or on curry mile then it's a different story, but as a general rule if you're going with a cheap takeout in a town in Britain then all of their stuff will have come straight out of a tub, which came out of a freezer, which came from a giant wholesale conglomerate syndicated all across the UK. Very few will be carefully dusting lemon chicken by hand and leaving it to season in the back, because they can't afford the labour/time/wastage costs associated with that. You'll know the ones that are preparing their own stuff, because their prices will typically be twice as high.

(I know I'm quoting an old post, blame >>12281.)
>> No. 12284 Anonymous
11th April 2017
Tuesday 7:07 pm
12284 spacer
Sadly true, though sometimes nicely familiar. For genuine Chinese food you either have to find a London joint with a no reservation policy filled to the gills with tattooed beardy types or keep a beady eye out for where the Chinese students at your nearest uni tend to frequent. They won't recognise or touch the stuff at most of our supposedly Chinese restaurants.

Also has anyone, anywhere, ever ordered one of the mysterious omelette dishes they have in what they call the English section of the menu? I've always been intrigued but never enough to spend money on it. Not to mention I'd probably get food poisoning.
>> No. 12285 Anonymous
11th April 2017
Tuesday 7:17 pm
12285 spacer
My local Indian is a 10ft by 6ft extension on the side of a slightly dodgy pub, and they have a metal shed just outside they use to store their ingredients in.
I sort of find it hard to believe that they aren't just shipping everything in frozen, but it is honestly the best Indian takeaway I've ever ordered from, it's comparable to the quality of food you get if you dine-in at renowned restaurants in Birminghams balti belt. The rest of the reviews on just-eat agree with me too.
I've also seen them unloading vegetables off a van sometimes which is a good sign, even if they are sneaking in some frozen chicken when no-ones looking.

>And I've just realised the abject idiocy of describing Himalayan salt as 'sea salt'. Old habits die hard.

Well it was in the sea once.
so was my piss
>> No. 12288 Anonymous
11th April 2017
Tuesday 7:46 pm
12288 spacer
There are exceptions. There's an Indian near me who unquestionably cook their own stuff from scratch (and it's fantastic), but they're vegetarian so there's a lot of "meat problems" there that they don't have to deal with, and that's reflected in their price. You might just have got lucky and found a place with an old Indian lass with a bindi who sweats away in the kitchen every day of the week doing it all by the recipes her mother's mother passed down. Lucky you.

>keep a beady eye out for where the Chinese students at your nearest uni tend to frequent.
Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner, as I think someone on here tipped me off to many years ago. As a rule of thumb, if the clientele of the place you're eating in match the country represented, you're probably in for a good meal.
>> No. 12295 Anonymous
12th April 2017
Wednesday 6:09 am
12295 spacer

>Yeah, or similarly ask an Indian/Pakİstani taxi driver to drive you to where he goes for dinner,


When I was at uni I ended up moving into a street abutting the main drag. Of all the take-outs there were two that looked fucking shite. One a Mexican, one Turkish. But I noticed that they were rammed with Spanish and Turks respectively, every hour they were open.

Fuck me that food was goood and cheap.

Delete Post []
Previous[0] [1] [2] [3] [4] [5] [6] [7] [8]