Forum Food Corner

  • Thread starter Thread starter Ardross
  • Start date Start date
I'm having a posh Doner Kebab tonight. Well Lamb Shawarma really.

Someone on Baggot Street (Dublin) who used to have an Abrakebabra franchise got pissed off with the muck he was selling and converted it to a more authentic turkish/middle east take away. Nice, freshly baked Naan type bread, instead of those cardboardy pockets, proper meat\chicken, opposed to those (admittedly tasty) coloured fat rolls that spin around in front of the gas heater, fresh salads, dips etc. Still much the same price as Abrakebabra, and you don't need to be pissed to eat it.
 
Merlin your posting was deleted because it used a racist term . Please repost it without that term .
 
I find it so refreshing to see that it is most of the men on here who are discussing food and recipes that sound delicious. More of the same please fella's! I am just hungry reading this thread. I believe Escorial use to work in an Indian restaurant, and rumour has it, he was pretty good. It would be great to go to a party with you lot serving up some of your favourite dishes!
 
Food?...did someone mention food?....now you're cookin'!!

Food and I go waaaaaaaay back.

I was curry chef in an Indian restaurant for just over 2 years and enjoyed every minute of it. I think I may well have missed my vocation.

It's a long story but, I'll cut it short.

I was "enduring" teacher training and, to subsidise the grants so generously provided, I took a position with the Far Pavilions, Blundellsands.
Kicked off delivering the meals around the area and one day the guy that owned the place, an Iranian, asked if I'd like to start helping in the kitchen.

Salads were a piece of cake, progressed to making naan from scratch, chapati too. Next thing I know, I'm dry chef....tikka, kebab, tandoori, and starters such as poori etc.
I quickly developed an intense hatred of people ordering stuffed paratha!...keema naan, no problem....but if you are one of the swine that help create mayhem in a kitchen on a Saturday evening, I'm sorry but I hate you.

After a couple of weeks, I was shown how to knock up basic curry sauce, and from there, everything is simply a variation on a theme.

Thoroughly enjoyed my time there and wouldn't swap the experience for anything.

Cooking has always been a passion of mine and the best room in the house is the kitchen....magic.
 
I don't recall you picking at your food Mr Jones when I met you ! Let alone your wine !!!
 
I adore food, but I don't find much pleasure in preparing it, sadly. I like to look at pictures of the finished article, read the recipe, etc., but never get round to cooking the stuff - though I used to do so when living in Saudi, since there were not too many things to do socially other than have friends round for din-dins or hold big parties. I just seem to have gone off the boil...

My least successful evening was getting somewhat sloshed at a friend's house, after work, before returning home to do dinner for my companion and some people my mother knew, who were visiting Saudi. The evening didn't bode well when I found them waiting listlessly on the porch, having arrived well ahead of me. It got slightly worse when one wouldn't have a drink (in Saudi Arabia? Not have a drink??) because of taking antibiotics, and the other wouldn't in sympathy. So they sat nursing their o.j.'s while I decided, at the last minute, to add oysters to the beef stew that had been quietly, er, stewing, while I was out. They fished these out, asked what they were, seemed perturbed, and put them aside.

I then went into the kitchen to put some lovely raspberries and thick cream into the blender to whizz up a sort of instant mousse. Now, I sternly admonished myself, don't do the daft thing of not putting on the blender lid. You're still a bit snockered. So I carefully pushed on the blender lid, and watched while the goodies zipped round inside... and as they gently poured out all over the kitchen worktop, down the cupboard, and onto the floor. I'd secured the lid all right, just not the base...

Hmm. Maybe I really shouldn't let myself loose in the old canteen again!
 
OK you, me , Mu PDJ etc can sit in your lounge quaffing the G & Ts whilst Julie does the cooking :lol:
 
that sounds interesting Kri - do you do lemon curd and anchovy sponge cake too??? !!

Right you clever lot - one foody question - what the heck are Devilled Eggs, and how on earth do I cook them???? :blink:
 
6 Eggs, hard boiled and shelled
4 tbsp Mayonnaise
1 tsp Dijon Mustard
Salt and Freshly Ground Pepper
Fresh Parsley

Slice the eggs in half lengthwise.
Remove the yolks and mash them with the mayonnaise, mustard, until smooth and velvety.
Add salt and pepper to taste.
Place equal amounts into hollows of each egg half.
Garnish with chopped parsley.
 
Ardross, that's something I did / do every night!.... :D

What do you want?...mild, medium, hot or downright crazy?

We had one guy used to come in about three times a week and I swear he could have swallowed molten lava!
Always had a faal, which is simply deadly...he must have kept his toilet rolls in the freezer!
 
Trudi: the eggs are delish. But serve them cold - don't heat them up! :D They're perfect appetizers with drinks, or with a variety of salad dishes in summer. Mmm, I like the sound of the fruit salad. Gawd, it's nearly 3.00 a.m. and I'm starving...
 
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