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stephen129

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  1. stephen129

    Not sure if this is a joke...

    Spaghetti al pomodoro is just putting some tomato sauce on some spaghetti but it's still a recipe.
  2. stephen129

    Your "Eureka" moments.

    Stirring your pasta a lot will resolve this.
  3. stephen129

    Good crisp bad crisp

    I quite enjoyed these new prawn cocktail Tyrell's:
  4. stephen129

    Not sure if this is a joke...

    That's a lot more complicated than any ham sandwich I've ever made. Unless you're baking the bread too.
  5. stephen129

    Your "Eureka" moments.

    I bought some Tesco Finest Lemon Curd a while back and it was delicious. The kind of thing you'd find some hipster selling in Borough market for £6.50.
  6. stephen129

    Is there a sushi thread?

    Ok so I happened to be in Cambridge over the weekend. I went to this tiny place called Ohayo Sushi Bar, probably rate it 2/5, which I realise doesn't sound great, but it's a bit better than Yo Sushi and it was fairly cheap. Ambience was completely non-existant though, probably one of the ugliest, most basic restaurants I've been to in the UK, so if that kind of thing puts you off, avoid like the plague. There's also Sticks n Sushi in Cambridge which is a chain (I went to the one in Oxford) and it does western style sushi for about £25 per head (food only) I'd say it's a solid 3.5/5 (people on Tripadvisor absolutely love it). Nice service, well presented food, pricey but not extortionate.
  7. stephen129

    Your "Eureka" moments.

    I've been on a one man mission for decades trying to convince people that MSG is not only completely harmless to the large majority of people (and contains less sodium than salt), but that it makes a noticeable improvement on the flavour of savoury foods. I put it in loads of things. I think Anthony Bourdain made a good point by saying that a big part of it is racism. You never hear about people getting ill or getting headaches eating Doritos or McCoy's crisps which also contain MSG. I think if more people tried using MSG in their cooking, they'd have a 'Eureka' moment. I know I did when I realised just how big of an effect it has on flavour. I was amazed to discover that you can microwave vegetables so they're cooked perfectly. Pretty indistinguishable from steamed or lightly boiled and much easier.
  8. stephen129

    Your "Eureka" moments.

    1. Get your wok as hot as possible 2. Heat about 3-4 tbsp of oil, peanut/veg/any high smoking oil. I like using blended sesame oil for the flavour. 3. Fry 2-3 eggs, let it set slightly before stirring when 2/3rds cooked, remove from wok. 4. Add a bit more oil (you'd be surprised how much oil these dishes need). Wait until it's hot again. 5. Add in rice (can be day old or fresh, it's a myth that you have to use old rice. Fresh works just as well). Don't add too much rice, this is KEY, depending on the size of your wok you can only really make 2-3 portions max. Domestic hobs don't get anywhere near as hot as wok burners in Chinese restaurants, so make sure your wok is hot as possible, and don't put too much rice in. 6. Season with salt, MSG, dark soy, light soy. The rice shouldn't be too dark, the main seasoning should be the salt and MSG. The MSG is pretty crucial to recreating the flavour of your takeaway. 7. Add back in egg and mix with rice All the other fried rices are pretty much the same Add curry paste/powder and blanched veg for Singapore fried rice Add blanched protein (char siu, prawns etc) and veg for special fried rice aka Yang Chow/Yangzhou fried rice This is a good YouTube channel for Chinese takeaway classics: https://www.youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw The main difficulty in recreating Chinese takeaway at home is the comparatively weak burners compared to the restaurants. But cooking smaller portions helps a lot.
  9. stephen129

    New people: say hello here, let us know how you found rllmuk!

    So you just happen to have the same profile picture and both have 'Spooky' in your usernames?
  10. stephen129

    Scrambled Eggs

    I realise some people like it (personally I think it's because they associate the word 'truffle' with expense and opulence), but the large majority of truffle oil isn't actually made of real truffles. It's just made up of chemicals that supposedly taste like truffles. https://www.seriouseats.com/2011/04/rant-enough-with-the-truffle-oil-already.html Personally I think it's disgusting. I've just remembered I have some in my cupboard at home because someone bought it for me as a gift. I need to throw it away. It genuinely offends me, and I'll eat pretty much anything.
  11. stephen129

    Scrambled Eggs

    Salt MSG Pepper Butter Hot sauce Ketchup Boursin Ham Soy sauce Peppers Mushrooms Tomatoes Onions Smoked salmon Sausage Chorizo Prawns Avocado Curry powder Jerk paste Thai green curry paste Harissa Hollandaise Tapenade Pesto Peri peri sauce I mean eggs go with pretty much anything...
  12. stephen129

    Vegetarian / Vegan recipes

    Whole roast cauliflower or cauliflower 'steaks'?
  13. stephen129

    Netflix - Releases & Recommendations

    I can't check at the moment and Google is giving me conflicting information. Are The Last Jedi and Rogue One on UK Netflix atm?
  14. stephen129

    Take A Pic Of Your Dinner!

    Portobello mushroom and fol epi tart (was meant to be taleggio but I had it in the fridge for too long and it went off). Definitely could have done with a stronger cheese, but it was still nice. Nicoise from Waitrose.
  15. stephen129

    Crazy Rich Asians

    No I don't know him. Never heard of him tbh. I like Constance Wu after having seen her on Fresh Off The Boat and in interviews like:
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