moonsi til
worked it out now!
Yes I recently tried roasted broccoli too with a balsamic glaze and yep it was lush.
What new foods have you tried recently?
- Thread starter Fez909
- Start date
moonsi til
worked it out now!
Regards to halloumi I don't fry it crisp but I do slice it quite thin and then have it lightly griddles/pan fried so is goes soft and gooey. I like to brush it with harissa paste first.
Orang Utan
Psychick Worrier Ov Geyoor
Is halloumi less salty if you rinse it first?
I like the idea of it and eat it occasionally, but usually find it overpoweringly salty
I like the idea of it and eat it occasionally, but usually find it overpoweringly salty
trabuquera
Modesty Bag
You can rinse it, but that won't cut down the saltiness that much. Halloumi is actually meant to be soaked in non-salted water for at least 8 hours before you use it! And it's loads much more delicious like that. The super-salty brine in the packet is to preserve it, not for flavour.
If you're keeping halloumi at home (though I can't imagine any scenario where a piece would last for more than 2 days in my home): hoik cheese from the water, slice off what you need, replace in fresh water. Can be kept in a bowl or jar or anything. Liquid should cover the top of the cheese. It will last up to a week - getting softer and creamier and blander every day - if you change the water properly. Don't leave it in the same water (the cheese will go sour) and don't leave it too long (or it will disintegrate.)
YMMV but I find it's best when it has been soaked in plain water overnight. (Tap water is fine.)
If you're keeping halloumi at home (though I can't imagine any scenario where a piece would last for more than 2 days in my home): hoik cheese from the water, slice off what you need, replace in fresh water. Can be kept in a bowl or jar or anything. Liquid should cover the top of the cheese. It will last up to a week - getting softer and creamier and blander every day - if you change the water properly. Don't leave it in the same water (the cheese will go sour) and don't leave it too long (or it will disintegrate.)
YMMV but I find it's best when it has been soaked in plain water overnight. (Tap water is fine.)
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crossthebreeze
Well-Known Member
Stir-fried pumpkin leaves. Take a while to cook down and get rid of the fuzzy texture. When cooked down it looks and tastes like a slightly more substantial spinach. Some of the Sylheti women at work were picking them and gave me a bag and instructions of what to do with them.
Spymaster
Plastic Paddy
No idea where I'm going to get pumpkin leaves from but I want to give this a go.
RubyToogood
RubyTwobikes
Pumpkin plants.
Chz
Stark Raving Sane
It's a different sort of spicy to the other Korean noodles. Didn't like it, and not because I couldn't take the heat. May favourite is still Shin Ramyen Black.View attachment 116849
Korean noodles. Unbelievably hot. They do a 4x spicy one that doesn't bear thinking about.
Libertad
Sparking up a rollie in the Reichstag
Voley
🐀
Very small one attached to the New Hong Kong restaurant in Penzance. Pint bottles of Nam Pla for a couple of quid, that sort of thing. But you wouldn't get anything as exotic as these noodles there - bloke I mentioned above bought these from one in Plymouth.Is there a good Asian supermarket down the pointy end Voley? PM if ness.
Libertad
Sparking up a rollie in the Reichstag
purenarcotic
Conveniently Pocket Sized
M&S maple bacon tortilla rolls - like a frazzle on crack, amazing.
nogojones
spelling is overrated
Well I never!
Were they the big leaves or smaller fresh ones? Do you know what impact picking them has on pumpkin production?
crossthebreeze
Well-Known Member
They were a mixture of sizes and were taken after the pumpkins were picked. I guess taking a few at a time every now and then until that point wouldn't do much harm, but they wouldn't be much of a meal either.
Fez909
toilet expert
Was this at Moghul's in Horseforth by any chance? I had a lamb brain curry in there and the fella who worked there was trying to palm a "hoof curry" onto me and described it as gelatinous! I politely declined.Paya - sheep's feet curry.
It was gelatinous, the sauce was tasty but much more gravy like than the normal curry sauces I have experienced. I had it on the recommendation of a couple of drunken Leeds residents at a beer festival
AKA nachos?
nogojones
spelling is overrated
Well, you learn something every day
Callie
Pivoting
Akbars? Opposite a casino. Eek to brain curry, was that not gelatinous too?!Was this at Moghul's in Horseforth by any chance? I had a lamb brain curry in there and the fella who worked there was trying to palm a "hoof curry" onto me and described it as gelatinous! I politely declined.
Fez909
toilet expert
It had the texture of scrambled egg.
Wasn't awful. Would not buy again, though.
Akbars is nice
moonsi til
worked it out now!
ska invita
back on the other side
Im having a black tea with lemon phase at the moment , but the other day i ran out of lemons...so I had a go with a slice of lime instead. Turns out its even nicer than lemon
ska invita
back on the other side
i had some of these this summer
pea sticks.
dissolve in the mouth.
taste quite green
Chz
Stark Raving Sane
That's my usual. Par-boil them for a minute at home, throw it in a tupperware with the powder/dried veg and add in some frozen veg, dumplings, prawns, whatever. Then just throw some boiling water on it at lunchtime. Maybe nuke it a minute if I added a lot of frozen stuff.
All the Nong Shim stuff is good. The vegan one's actually quite nice. (Kimchi normally has shrimp paste, so that one doesn't qualify)
All the Nong Shim stuff is good. The vegan one's actually quite nice. (Kimchi normally has shrimp paste, so that one doesn't qualify)
RubyToogood
RubyTwobikes
Milk chocolate digestive thins. Too nice. "Oh they're only little, I'll have 8 more."
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