The cooking thread and what are you having for dinner tonight beansnikpoh?

hopkinb

elbowloh said:

hopkinb said:

The boy had the third mushroom, also with eggs, but on toast. He "hates"mushrooms, but loved this.

You utter b@stard for corrupting him. Mushrooms are the root of all evil and now a righteous brother has fallen.

Mwah haha hahahahha.

Mushrooms are lovely.

Is it a texture thing or a taste thing for you? Or both? Or does even thinking about then make you heave?!

pinno

Mushrooms - food of the gods.
Salad cream - to ward off evil spirits.

Now this is waaaay offf topic.

I was rolling a tree log (very heavy) up to the drive for general agricultural activities. And it got me thinking about Sisyphus.
Had he achieved getting the boulder over the summit, it would have rolled down the hill and flattened the village at the bottom of it and he wouldn't have been able to stop it.

elbowloh

hopkinb said:

elbowloh said:

hopkinb said:

The boy had the third mushroom, also with eggs, but on toast. He "hates"mushrooms, but loved this.

You utter b@stard for corrupting him. Mushrooms are the root of all evil and now a righteous brother has fallen.

Mwah haha hahahahha.

Mushrooms are lovely.

Is it a texture thing or a taste thing for you? Or both? Or does even thinking about then make you heave?!

It's the fact that they're evil.

They're neither plant nor animal.


The biggest living organism spreads for hundreds of square Kms under the surface in Oregon (I think). It's going to take over the world.

There are funguses that take over insects (ants) and control them.

hopkinb

Still, fry 'em in garlic, oil/butter and chuck in some parsley, they're delicious. There's a Simon Hopkinson recipe for creamed mushrooms on toast which is divine. Mushroom risotto garnished with sautéed porcini is one of the great dishes of European cuisine.

They can't be that evil if you can cook them and eat them.

elbowloh

hopkinb said:

Still, fry 'em in garlic, oil/butter and chuck in some parsley, they're delicious. There's a Simon Hopkinson recipe for creamed mushrooms on toast which is divine. Mushroom risotto garnished with sautéed porcini is one of the great dishes of European cuisine.

They can't be that evil if you can cook them and eat them.

It just means their spores are inside you and controlling your brain to say positive things about them.

hopkinb

elbowloh said:

hopkinb said:

Still, fry 'em in garlic, oil/butter and chuck in some parsley, they're delicious. There's a Simon Hopkinson recipe for creamed mushrooms on toast which is divine. Mushroom risotto garnished with sautéed porcini is one of the great dishes of European cuisine.

They can't be that evil if you can cook them and eat them.

It just means their spores are inside you and controlling your brain to say positive things about them.

Heheh. You're probably right. Evil, not animal, not plant bstards that they are!

I dimly recall the autumn of 1994, when some of us went to a cottage in Fishguard (MF country, though probably further west) that belonged to the parents of one of our friends at university in Southampton, and were lucky enough to pick 4 carrier bags full of psilocybin mushrooms. They're probably still controlling me now.

elbowloh

Case closed.

hopkinb

elbowloh said:

Case closed.

pinno

elbowloh said:

hopkinb said:

Still, fry 'em in garlic, oil/butter and chuck in some parsley, they're delicious. There's a Simon Hopkinson recipe for creamed mushrooms on toast which is divine. Mushroom risotto garnished with sautéed porcini is one of the great dishes of European cuisine.

They can't be that evil if you can cook them and eat them.

It just means their spores are inside you and controlling your brain to say positive things about them.

Ah see - when the spores start controlling your brain, whilst out pedalling, you start imagining your in the TdF or Flanders (depending on the weather) on a long solo breakaway.
Embrace it, it's wonderful.

pinno

hopkinb said:

...4 carrier bags full of psilocybin mushrooms.

That's like winning the psychedelic lottery.

hopkinb

pinno said:

hopkinb said:

...4 carrier bags full of psilocybin mushrooms.

That's like winning the psychedelic lottery.

By god it was. We had a recording of Mozart's requiem mass in D minor. Solti, Wiener Philharmoniker, I think Cecilia Bartoli. Spellbinding.

Sold plenty to hippies too. Dried and ground.

I understand microdoses are being used to treat all sorts of mental illness now, and mdma is being used in controlled psychiatric situations (as always intended) to enable people to speak of trauma.

pinno

Funny dat. We used to listen to Reggae. Although, Mozart's requiem mass is fantastic.

Hey, you'll love this one:

https://www.youtube.com/watch?v=RmcTlMuHh7Q

No impact lost in simplicity.

hopkinb

pinno said:

Funny dat. We used to listen to Reggae. Although, Mozart's requiem mass is fantastic.

Hey, you'll love this one:

https://www.youtube.com/watch?v=RmcTlMuHh7Q

No impact lost in simplicity.

Cheers Pinno. Enjoyed that.

The film Amadeus is a work of some excellence.

pinno

hopkinb said:

The film Amadeus is a work of some excellence.

But to make films, you have to add a bit of (over) drama and i'm not sure how accurate it was.

As an aside, thumbs up to Mrs P who picked a very drinkable Australian Chardonnay.

I'm a happy bunny after a bit of a run around, re-upholstered a Mini parcel shelf and the rear wheel arches in black matching vinyl with 10mm sticky back sound proofing. Looks good, Owner is happy. Will drive it soon and post some pics. It's a bout time (the fcuker), i've done lots to it.

I shall retire before I turn into a pumpkin 'cos there's a world championship to win when I go pedalling tomorrow in the AM.

tlw1

Pheasant starter, beef and lentil main followed by orange and rhubarb thing.

All with lashings of ale 😎

hopkinb

pinno said:

hopkinb said:

The film Amadeus is a work of some excellence.

But to make films, you have to add a bit of (over) drama and i'm not sure how accurate it was.

As an aside, thumbs up to Mrs P who picked a very drinkable Australian Chardonnay.

Accuracy be damned. Murray Abraham as the bitter Salieri. Hulce as the irrepressible youngster, descending into madness. The music. Exquisite.

hopkinb

Also, well done Mrs P.



This what I had, with lamb chops.

pinno

^ Hmm...

One of my tenants (cheese bacteriologist) left me a bottle of Arbois Béthanie 2015 as a thank you. Looking forward to that.

He has been replaced with an IT specialist from hell (from the same company) who is on the autistic spectrum. Bah.
I also do some recycling for said firm and IT bloke is on a probationary trial period. I wonder if I could make a recommendation...

seanoconn

hopkinb said:

pinno said:

hopkinb said:

The film Amadeus is a work of some excellence.

But to make films, you have to add a bit of (over) drama and i'm not sure how accurate it was.

As an aside, thumbs up to Mrs P who picked a very drinkable Australian Chardonnay.

Accuracy be damned. Murray Abraham as the bitter Salieri. Hulce as the irrepressible youngster, descending into madness. The music. Exquisite.

“ On the page it looked nothing. The beginning simple, almost comic. Just a pulse, bassoons and basset horns, like a rusty squeezebox. Then suddenly; high above it, an oboe, a single note, hanging there unwavering, till a clarinet took over and sweetened it into a phrase of such delight! This was no composition by a performing monkey! This was a music I'd never heard. Filled with such longing, such unfulfillable longing. It seemed to me that I was hearing the very voice of God.”

hopkinb

seanoconn said:

hopkinb said:

pinno said:

hopkinb said:

The film Amadeus is a work of some excellence.

But to make films, you have to add a bit of (over) drama and i'm not sure how accurate it was.

As an aside, thumbs up to Mrs P who picked a very drinkable Australian Chardonnay.

Accuracy be damned. Murray Abraham as the bitter Salieri. Hulce as the irrepressible youngster, descending into madness. The music. Exquisite.

“ On the page it looked nothing. The beginning simple, almost comic. Just a pulse, bassoons and basset horns, like a rusty squeezebox. Then suddenly; high above it, an oboe, a single note, hanging there unwavering, till a clarinet took over and sweetened it into a phrase of such delight! This was no composition by a performing monkey! This was a music I'd never heard. Filled with such longing, such unfulfillable longing. It seemed to me that I was hearing the very voice of God.”

^^^👏

The way he delivers his lines, the loathing mixed with complete admiration. Re-hearing the music that he couldn't write.

I'm going to see if I can find and re-watch. Sure I can rent it on Prime or Rakuten. I bunged all the DVDs in a recycling box at the tip a while ago.

elbowloh

Aubergine curry on the go...

hopkinb

Rice or bread? Bit of raita to liven it up? I've only recently come to like aubergine. It's a flavour sponge. Can be terrible and mushy. Yours looks good though elbow.

pinno

I hope that tastes better than it looks Elbow.

It really looks like it needs some mushrooms.
Or, if I ate some mushrooms, it might just taste like cornflakes.

Ben6899

Just catching up... @hopkinb I need to send you a mushroom burger recipe... gert lush, as @Matthewfalle would say.

elbowloh

pinno said:

I hope that tastes better than it looks Elbow.

It really looks like it needs some mushrooms.
Or, if I ate some mushrooms, it might just taste like cornflakes.

It was alright. The wife liked it. I thought it was missing something or there was some spice I put in that clashed with the aubergine.

pinno

Ben6899 said:

Just catching up... @hopkinb I need to send you a mushroom burger recipe... gert lush, as @Matthewfalle would say.

Why does he get preferential treatment?
Post the recipe here.

hopkinb

pinno said:

Ben6899 said:

Just catching up... @hopkinb I need to send you a mushroom burger recipe... gert lush, as @Matthewfalle would say.

Why does he get preferential treatment?
Post the recipe here.

Maybe because I posted pictures of mushroom burgers (albeit non-bun-encased) on Saturday?

Though @Ben6899 should share the love, and also should send elbow several versions including pictures via PM.

elbowloh

Can I apply a mushroom blocker on here somehow?

hopkinb

pinno said:

^ Hmm...

One of my tenants (cheese bacteriologist) left me a bottle of Arbois Béthanie 2015 as a thank you. Looking forward to that.

He has been replaced with an IT specialist from hell (from the same company) who is on the autistic spectrum. Bah.
I also do some recycling for said firm and IT bloke is on a probationary trial period. I wonder if I could make a recommendation...

The vin de paille (sweetie) or the standard cuvee? I've never had a wine from the Jura. I was going to go cycling there with my brother this summer, but that's looking less likely. Maybe September.

Not sure why you're hmmming at my Tondonia Reserva. Unless you hate traditional style rioja of course.

Ben6899

Serves 4

Ingredients
4 large flat mushrooms
1 tbsp olive oil , plus extra for frying
2 roasted red peppers (from a jar), finely chopped
½ small pack thyme , leaves picked and chopped
50g fresh breadcrumb
1 tbsp sundried tomato paste
2 tsp smoked paprika
3 red onions , thinly sliced
1 tbsp golden caster sugar
1 tbsp sherry vinegar

For the roasted garlic mayo
3 garlic cloves , unpeeled
50g good-quality mayonnaise
To serve
4 crusty bread rolls (we used ciabatta)
salad leaves
25g cheddar or manchego , grated

Method
Oven at about 180C (fan). To make the garlic mayo, wrap the garlic cloves in a foil parcel, position on a hot spot of the barbecue and cook for 20 mins until really soft. Alternatively, bake in a hot oven for 20-30 mins. Leave to cool, then squeeze the cloves out of their skins and mash with a fork. Mix the garlic purée with the mayonnaise, then chill until ready to serve.

Remove the stalks from the middle of the mushrooms and finely chop them. Heat a drizzle of oil in a pan, add the stalks and fry for a few mins until golden and soft. Add the peppers, thyme, breadcrumbs, tomato paste, paprika and some seasoning. Cook for 5 mins more, then set aside to cool a little. Rub the mushroom caps with a little oil, season, then top each one with ¼ of the mixture.

Meanwhile, heat a little oil in another frying pan, and add the onions. Cook for 15 mins until soft and golden, then add the sugar, vinegar and some seasoning. Cook for 5 mins more until caramelised and sticky.

Put the mushrooms on a tray in the oven - stuffed side up - and cook for 20 mins until soft and cooked through. Keep an eye on the heat, make sure they don't burn.

Serve on brioche buns with salad leaves, garlic mayo and the onions, and a pint of Ba-Wü hefeweizen.