The food thread

They don't drink rum when they cook.
Neither do I but don't let facts get in the way of a good story. I know exactly what the dishes are but chose to add a little levity. You should try it sometime.
What you made, on the left, looks like a crazy chef took some natto and topped it off with potato chips..
Nothing like that at all. I do have a good eye Doctor I can recommend if you need it.
Please don't say you put a ton of pickled ginger (looks like the gari they used at sushi bars ) on anything.
I won't bore your highness with how it is eaten. Safe to say you sound like you are speaking to someone with a few decades less experience.
You're supposed to go very, VERY light with it. It's supposed to cleanse the palate
No such thing as supposed to, and again I won't bore you with its consumption. You might just try and correct something that needs no correction.
Next time, try this instead...
Pickled ginger does not come out of a store bought jar around here. We make it with both new and old ginger depending on its use. What you see in the pic takes about a year before it ready. The young (pink) stuff takes only a month. You should try it Tony. You won't buy it again.
 
Simple... ask for seconds. No need to load your plate.

You know, if the Spanish Armada had been the Catalan Armada you would have a Great Cuisine in England ( I think Scotland is beyond saving ).

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I would say you'd also have good football, but we already let you have Pep Guardiola. ;-)

It's odd, when Pep's team played against Sevilla my old-country roots tugged at my heart... so I really wanted Pep to win. -!-
 
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Instant pot semi-failure this evening. We were making Dudhi Muthiya which is a type of dumpling which you steam then lightly fry with mustard seeds. Got them all read to steam and then realised we don't have any steaming baskets that fit in the instant pot, so had to do it the old way. Phase one worked. Phase 2 tomorrow.
 

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