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Dean 
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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 Posted: January 19 2013 at 04:01 |
 Kati wrote:
Dean wrote:
Kati wrote:
Ok let me sabotage your conversation here, although still on topic  Gordon Ramsay is hot  seriously he is  |
However his written recipes (in Just Desserts anyways) are quite difficult to follow...
I can't think of a single TV cook/chef that I'd call "hot" - Gaida is not unattractive but I don't find her to be "hot", Ching-He Huang is cute.
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Dean, there you are! I bet you prefer Nigella Bites, all she does is lick her fingers and say huhmmmmmmm |
Eww, no - she murders the English language far too much for me to listen to her for more than a few minutes.
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Snow Dog
Special Collaborator
Honorary Collaborator
Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: January 19 2013 at 04:06 |
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Can't stand Nigella. Won't watch her. With Dean on this one.
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Snow Dog
Special Collaborator
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Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: January 19 2013 at 04:07 |
Atavachron wrote:
^ and you call yourself Welsh
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Yeah I do. We eat pasta.
..and chips.
Talking about chips, our chip shops, well some I've seen in Newport anyway, do cheese on chips? Is this in England too? Anyone tried it? How about Scotland? You guys eat anything!
Edited by Snow Dog - January 19 2013 at 04:09
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*frinspar*
Forum Senior Member
Joined: May 27 2008
Location: Arizona
Status: Offline
Points: 463
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Posted: January 19 2013 at 04:16 |
I like to cook. A lot. But only for me and the Mrs. I respect the crap out of people who find their calling to be preparers of the meals of others and thrive in such environments. If I had to cook for more people, with their sloppy opinions and personal desires as a determining factor in whether I've succeeded or failed, I'd quickly turn to spitting in everything I made out of jaded pre-spite. 
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 04:33 |
Snow Dog wrote:
Atavachron wrote:
^ and you call yourself Welsh |
Yeah I do. We eat pasta.
..and chips.
Talking about chips, our chip shops, well some I've seen in Newport anyway, do cheese on chips? Is this in England too? Anyone tried it? How about Scotland? You guys eat anything! |
Never had cheese on chips in a chip shop but it's common in pubs. Cheese and chip butty... mmmmm.
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Snow Dog
Special Collaborator
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Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: January 19 2013 at 04:39 |
Dean wrote:
Snow Dog wrote:
Atavachron wrote:
^ and you call yourself Welsh |
Yeah I do. We eat pasta.
..and chips.
Talking about chips, our chip shops, well some I've seen in Newport anyway, do cheese on chips? Is this in England too? Anyone tried it? How about Scotland? You guys eat anything! |
Never had cheese on chips in a chip shop but it's common in pubs. Cheese and chip butty... mmmmm. |
Really? Well I gotta give it a go then. Is tyhe cheese grated? Is it melted?
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65261
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Posted: January 19 2013 at 04:43 |
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here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 04:44 |
Grated cheese - the heat of the chips melts it.
It's like putting cheese on a baked potato.
To be really indulgent make a rarebit (thick cheese sauce with beer and mustard for those who aren't Welsh), put a layer of tangy tomato salsa in a dish, then a layer of chips then cover it in the rarebit.  |
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Snow Dog
Special Collaborator
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Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: January 19 2013 at 04:44 |
Atavachron wrote:
here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese
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Yeah, we know. We got it. I suppose you know the chips = fries?
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Snow Dog
Special Collaborator
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Joined: March 23 2005
Location: Caerdydd
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Posted: January 19 2013 at 04:46 |
Dean wrote:
Grated cheese - the heat of the chips melts it.
It's like putting cheese on a baked potato.
To be really indulgent make a rarebit (thick cheese sauce with beer and mustard for those who aren't Welsh), put a layer of tangy tomato salsa in a dish, then a layer of chips then cover it in the rarebit. |
With a pint of ale that sound great.
Most people, even here call Cheese on Toast rarebit. I really must do a real rarebit one day.
Edited by Snow Dog - January 19 2013 at 04:47
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Ady Cardiac
Forum Senior Member
Joined: December 29 2012
Location: Witney , UK
Status: Offline
Points: 396
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Posted: January 19 2013 at 04:50 |
one of my best mates is chinese and last night went round her parents house for a family/friends meal.....wow i've never had authentic proper home cooked chinese style food before.......seabass, chicken, noodles, all sorts of stuff i cant even name......was the best meal i've ever had....... now all the food i've had in chinese resturants is absolute rubbish by comparison.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 04:57 |
Atavachron wrote:
here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese |
I love nachos and cheese (and a bit of salsa) - the concoction they put on it does as you say, vaguely resemble cheese even here in the UK - it reminds me of Kraft cheese spread. I layer nachos in an oven-proof dish, cover it in a melty cheese like Mozzarella or (even) Monterey Jack - though a 50:50 mix of Gruyère and Comte is probably the best if I have those in the fridge - then put it in a moderate oven for 10 minutes so the cheese melts.
All starch based foods (spuds, rice, pasta, bread, corn, pulses) need a oil or fat to make them edible - there are so many classic combinations but cheese and potato takes some beating.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 05:03 |
Snow Dog wrote:
Most people, even here call Cheese on Toast rarebit. I really must do a real rarebit one day. |
That sooo winds me up when people call cheese on toast rarebit. 
I have to admit that I break with tradition on making rarebit by using a small amount of cornflour instead of plain flour, the result is not as heavy and seems to be more stringy and sometimes I use grain mustard instead of English mustard.
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Snow Dog
Special Collaborator
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Joined: March 23 2005
Location: Caerdydd
Status: Offline
Points: 32995
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Posted: January 19 2013 at 05:10 |
Dean wrote:
Snow Dog wrote:
Most people, even here call Cheese on Toast rarebit. I really must do a real rarebit one day. |
That sooo winds me up when people call cheese on toast rarebit.
I have to admit that I break with tradition on making rarebit by using a small amount of cornflour instead of plain flour, the result is not as heavy and seems to be more stringy and sometimes I use grain mustard instead of English mustard. |
Winds me up too. Will try your method.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 05:11 |
Ady Cardiac wrote:
one of my best mates is chinese and last night went round her parents house for a family/friends meal.....wow i've never had authentic proper home cooked chinese style food before.......seabass, chicken, noodles, all sorts of stuff i cant even name......was the best meal i've ever had.......
now all the food i've had in chinese resturants is absolute rubbish by comparison. |
I've never had authentic home-cooked chinese but I do prefer my take on home-made chinese over take-away most of the time. Now I've managed to perfect chrispy chili beef at home I seldom eat take-away.
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Dean
Special Collaborator
Retired Admin and Amateur Layabout
Joined: May 13 2007
Location: Europe
Status: Offline
Points: 37575
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Posted: January 19 2013 at 05:26 |
Atavachron wrote:
The sauce sounds good (vaguely like a piccata); those spontaneous inventions are often keepers
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Now I've looked up piccata on the interwebs I realise that I'd made it before with pan-fried Dover sole. It was too good to be a mere invention, it must have been a vague memory that sent me rooting through the cupboard for capers.
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Finnforest
Special Collaborator
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Joined: February 03 2007
Location: The Heartland
Status: Offline
Points: 16913
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Posted: January 19 2013 at 15:52 |
this is for you Dean, and Snowie thaw some out tonight
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Atavachron
Special Collaborator
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65261
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Posted: January 19 2013 at 19:47 |
Snow Dog wrote:
Atavachron wrote:
here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese
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Yeah, we know. We got it. I suppose you know the chips = fries? |
Of course, as per my use of "crisps" to indicate what we call "chips".
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Kati
Forum Senior Member
Joined: September 10 2010
Location: Earth
Status: Offline
Points: 6253
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Posted: January 19 2013 at 20:01 |
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Atavachron
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Joined: September 30 2006
Location: Pearland
Status: Offline
Points: 65261
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Posted: January 19 2013 at 20:11 |
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and what of Poutine ?
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