What's Cookin' ?

[TheLocalYokel]

Unlike Jennyjet and TLY, I couldn't get through a roast dinner without gravy, it would just be so dry I don't think I would be able to swallow it. To me, gravy takes the flavours to the next level. I'm currently pondering what their soups must be like 🤔

Kevin

I love soup but I don't add things do it such as salt or pepper. As with wanting to taste main course food without additions the same applies with soup.

I suppose the bottom line is that I don't much like the taste of gravy or ketchup or brown sauce or any of what I call 'fancy' sauces. People, not least Mrs Yokel, tell me that such things bring out the taste of the food. That doesn't work with me.

I've probably got an unsophisticated palate. I like plain, simple and filling food. There is very little I won't eat but I like it unvarnished.

 

[Ray Finkle]

I couldn't get through a roast dinner without gravy, it would just be so dry I don't think I would be able to swallow it. To me, gravy takes the flavours to the next level.

I'm the same.

I do like my gravy nice and think, so much so that I'll often spoon mine out on to my plate then thin it down for the rest of the family.

 

[Ray Finkle]

I love soup but I don't add things do it such as salt or pepper. As with wanting to taste main course food without additions the same applies with soup.

The only thing I ever add to soup is a large chunk of crusty bread.

 

[JENNYJET]

Soup is too wet, and good old fashioned chewing brings flavour and moisture. As I have mentioned, slow cooking retains juices and flavours and lower cooking temperature is better as burning is avoided as is spoiling. My tastes are simple unadulterated honest food, not messed about with spices and if it is smelly I will not touch it. A basic cheese sandwich with honest bread and butter and a mature cheddar is my pleasure and I am not guilty.

 

[JENNYJET]

I recommend watching James Martin, a Yorkshire chef that is as creative as he his basic, he makes simple grub look great and worth trying whilst not skimping on the butter!

 

[Kevin Farnell]

I recommend watching James Martin, a Yorkshire chef that is as creative as he his basic, he makes simple grub look great and worth trying whilst not skimping on the butter!

Yes, he does like his butter (nothing wrong with that!).

Reminds me of my mashed potato recipe. Peel, chop and par-boil the potatoes. Let them dry in a warm pan (any excess water will make them mushy). Pass through a potato ricer (looks like a giant garlic press. It's one of the best kitchen implements I've bought and so, so, so much easier than a potato masher). Next add a very generous amount of butter (actually an unhealthy amount) and use one of those rubber baking spatulas to mix in. Perfect creamy (but not mushy) mashed potato. If you want to go further, you can add things like garlic or whole grain mustard.
Now all you need is some sausages and onion gravy, or use on a cottage/shepherds pie.

Yum!

Kevin

 

[rollo]

Bang(er) on it has to be rich onion gravy with proper sausages, the wife insists on baked beans with hers complete no for me and the mash definitely with butter for the spuds maybe with a bit of cheese or as you say whole grain mustard.

Today the weather makes it the perfect dish but currently we have rague on the go for a lasagne tonight including the inevitable garlic bread and side salad.

 

[Kevin Farnell]

Here's something a bit unusual. Have you ever had a mashed potato sandwich? It sounds wrong but is delicious.
Some time back, I was making a Cottage Pie. It still had to go into the oven and I was very hungry. I took some of the left over buttery mashed potato and spread it between two slices of bread. I was surprised how good it was.

Kevin

 

[JENNYJET]

My mashed potatoes are similar to Kevin, I drain away water, replace covered on low heat to evaporate loose liquid then add a substantial chunk of butter, black pepper and some nutmeg and grated cheese and double cream then get the short stubby masher and attack the contents, so therapeutic is that bit. Not as slushy as it sounds.

I also enjoy drained baked beans and a nice chunk of white fish, Pollock or Cod. All mixed up it is joyous on a cold day.

 

[rollo]

Nope never tried mash potato on bread but as a youngster my mom would give me a sandwich of fried onions and melted cheese and it was a delicious goo of a mess I could eat one anytime but obviously its not exactly healthy but then again I would get beef dripping on bread and butter, or even worse bread wiith golden syrup (treacle)ts difficult to imagine anything more unhealthy but it was post war so was at the end of rationing in the 1950s.

Anyway I've survived in relatively good health and have just come back from coupleof miles walk with the dog across nearby fields.

 

[JENNYJET]

'Nice' biscuit sandwich, that particular biscuit type is important as the texture and taste of butter. Margerine will NOT do

 

[Kevin Farnell]

Nope never tried mash potato on bread but as a youngster my mom would give me a sandwich of fried onions and melted cheese and it was a delicious goo of a mess I could eat one anytime but obviously its not exactly healthy but then again I would get beef dripping on bread and butter, or even worse bread wiith golden syrup (treacle)ts difficult to imagine anything more unhealthy but it was post war so was at the end of rationing in the 1950s.

Anyway I've survived in relatively good health and have just come back from coupleof miles walk with the dog across nearby fields.

Cheese and Onion sandwich taken to the next level!
I also had beef dripping sandwiches (open top). If my Mom had made a roast beef dinner, most of the juices would go into the gravy (along with cabbage water - if we got to it before my sister drank it). But a little of the beef dripping was put into a small jar and into the fridge. That evening the beef dripping (a thin layer of fat with a concentrated layer of beefy goodness below), was spread on bread with a sprinkling of salt added - heaven!
I also had treacle sandwiches. I remember the bread would go crispy if the treacle came into contact with it where there was no butter.
This would have been in the 1970's.

Kevin

 

[JENNYJET]

Chocolate spread and Banana sandwich, or Peanut butter with Lemon Curd.

 

[rollo]

My mom got the beef dripping from the local butchers Dewhurst I think, another thing I had as a kid was lemon curd on a slice of bread and butter I would struggle to think of anything more vile these days, but the cheese and onion on crusty bread is tempting.

 

[JENNYJET]

I love cheese and onion but I used Spanish Onion and cannot get it now. Would ordinary white onion suffice?

 

[Kevin Farnell]

I love cheese and onion but I used Spanish Onion and cannot get it now. Would ordinary white onion suffice?

I also love a cheese and onion sandwich. Cheese and onion pasties are great too.
I used to like Spanish onions (huge, mild and sweet), but haven't seen them in years. If you want something less fierce than white onions, red are generally milder and sweeter.

Kevin

 

[rollo]

I'm sure it would Jenny as any old onion would do as its not exactly gourmet food cook it eat it in moderation obviously.

French onion soup anyone?

 

[Kevin Farnell]

French onion soup anyone?

Oh yeah!!!!!!

One of my three favourite soups, along with leak & potato and hot & sour.

Kevin

 

[JENNYJET]

Would Red Onion go with cheese?

 

[Kevin Farnell]

Would Red Onion go with cheese?

I've made cheese and onion sandwiches with them before. Not as mild as a Spanish onion, but not as fierce as some white onions can be.
Also, if I make French onion soup, I tend to use a mix of white and red onions. I then top with crusty bread and either Gruyère or Emmenthal cheese and grill (actually, I cheat grilling the bread and cheese prior to adding to to the soup - this prevents getting a blisteringly hot soup bowl)

Kevin