Hello food thread, you may be surprised to learn that in Scotland it is raining today. Thus my thoughts have turned to food that comforts. Comfort Food if you will.
Here is something that my brother and I used to make when we were teenagers. Of course it's food that you should not eat if you're fond of the sight of your feet.
Cheese & onion pudding (yeah it's pretty much as bad as you're thinking from the title)
5lb bag of floury potatoes like King Edwards, Maris Piper, etc.
1lb cheddar cheese, the stronger the better
1 large egg
9 strips of streaky bacon
1 tomato
2 onions, 3 if they're not that large. Add garlic if you like; we always did if there was any to hand, but it's not essential.
Dried mixed herbs or italian herbs. By all means fancy this up with the fresh stuff if you like, but come on now.
Grate all the cheese. It's OK to eat a bit.
Peel, dice, boil & mash the potatoes, working the egg and 3/4 of the grated cheese in. if your cheese isn't that strong, add a tsp of salt.
Meanwhile, roughly chop and slowly fry until pretty much caramelised the onions. Do 'em in butter, why the fuck not?
Mix the onions in the potatoes.
Add in the herbs too.
Put the mix into a large ovenproof dish. spinkle over the remaining 4oz of cheese. On top of that, make a criss-cross pattern with the bacon. On top of all that layer over the tomato very thinly sliced. If you want to top the whole thing off with a few breadcrumbs and maybe a shake of smoked paprika, you won't be doing anything you could be sent to prison for.
Chuck this into a very hot oven until the bacon looks fairly crisp and the tomato is all dried out.
When it's done, get it on to the table and eat until the rain stops. Then go out fishing for 6 hours. This is the kind of thing that seems like an excellent way to live when you're 15.
I make dough in batches and just freeze it in single base sized lumps. I partly microwaved defrost works well enough if I don't have time to take it out earlier.
Thanks to @DirtyDirtyVagrant I've been putting sunny side up eggs on my waffles lately and it's awesome. I used pioneer woman's waffle recipe this week and it leaves two extra egg yolks so I made a half batch of hollandaise and had waffles with bacon and hollandaise and it was excellent. 10/10 would recommend, thanks ddv for making me think of eggs on waffles
LuvTheMonkeyHigh Sierra SerenadeRegistered Userregular
It is, I just hate rolling it out to the correct thickness by hand. Once I have a kitchen with some actual room I will be buying a stand mixer that can accept these:
I've had it before in restaurants, I had no idea it could be so easily replicated at home
... i am never eating lamb any other way ever again
(you're supposed to fry the lamb after slow cooking to crisp it up, but I accidentally didn't top up the liquid for the last two hours so it cooked a bit dry. The pots gonna be a bitch to clean, but the lamb got a wonderful crisp caramelised crust so frying wasn't necessary, and I'm certainly not complaining).
Lamb is so expensive in the US, it's really prohibitive. It's close to twice as much as beef in our area. I'd love to use lamb more but forget that.
Tonight's dinner is traditional American hamburgers on shit white buns. Comfort food for me. There is also sauteed zuchinni and summer squash, and hot pickled asparagus.
It's been rainy and gross all day so we kept up the indulgent theme with hot Italian sausages, steamed and then crisped on the outside, with some ridiculous macaroni and cheese - sharp cheddar, bacon, caramelized onions, and diced serranos, topped with cracker crumbs and parmesan
That seems like something an elfophile hobbit would make.
It does but it looks amazing so I don't care.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
we went out on a limb tonight and picked up some monkfish.
it's bland and white and I am the absolute worst at panfrying anything with flour on it.
also probably didn't help that I didn't realize we were out of oil until after we got home. so instead of using some rice bran oil, I ended up using this rosemary infused olive oil and some butter.
I am so disappoint.
maybe i'll try it again another time but doing a different preparation or something.
Lamb is so expensive in the US, it's really prohibitive. It's close to twice as much as beef in our area. I'd love to use lamb more but forget that.
Tonight's dinner is traditional American hamburgers on shit white buns. Comfort food for me. There is also sauteed zuchinni and summer squash, and hot pickled asparagus.
Not just in the US. In Sweden it's hard to find any lamb that isn't more expensive than beef tenderloin.
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
The last lamb I had was hand carried by a friend from Iceland.
He's a rather jolly round Icelandic man who thought nothing of wrapping an entire leg up and carrying across the ocean on the hopes that we'd grill it up.
Lamb is so expensive in the US, it's really prohibitive. It's close to twice as much as beef in our area. I'd love to use lamb more but forget that.
Tonight's dinner is traditional American hamburgers on shit white buns. Comfort food for me. There is also sauteed zuchinni and summer squash, and hot pickled asparagus.
Not just in the US. In Sweden it's hard to find any lamb that isn't more expensive than beef tenderloin.
When I was a kid lamb was so cheap (shoulder anyway) that I remember once my siblings and I went on lamb strike: we told my mum that this week we weren't going to eat any god damb lamb, we were sick of it and wanted something else. Anything else.
Now lamb shoulder costs more than aged beef rib ffs. Which is weird because you don't see any goddamb rich sheep farmers in those hills.
we went out on a limb tonight and picked up some monkfish.
it's bland and white and I am the absolute worst at panfrying anything with flour on it.
also probably didn't help that I didn't realize we were out of oil until after we got home. so instead of using some rice bran oil, I ended up using this rosemary infused olive oil and some butter.
I am so disappoint.
maybe i'll try it again another time but doing a different preparation or something.
Honestly I've never liked monkfish, it is extremely boring.
I have a recipe for white fish and israeli couscous which could possibly be a thing? I usually use it for fresh water fish but could be worth a shot. Let me know if you want the recipe.
We are broke-broke-broke, like $40 for food for two weeks broke, so dinner was a pantry sort of thing farro only not-farro; I used barley, canned diced tomatoes, Mexican oregano, onions, and some chiles in adobo. Topped it with some slices of leftover chicken and a poached egg
Fuck em and don't bother, just put a lid on your frying eggs and steam the top to doneness. Unless you're having an issue with over/undercooking or something, which is only solved with time and patience and practice
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I REALLY miss pre-packaged meals, ya'll
I will MURDER a fool for a Hungry-Man
This. Sounds. Awesome.
I am checking my working from home privilege
I'm making shantung lamb, it's gonna be slightly experimental ...
You guys.
I don't think I'll ever buy boxed pasta again.
I've had it before in restaurants, I had no idea it could be so easily replicated at home
... i am never eating lamb any other way ever again
(you're supposed to fry the lamb after slow cooking to crisp it up, but I accidentally didn't top up the liquid for the last two hours so it cooked a bit dry. The pots gonna be a bitch to clean, but the lamb got a wonderful crisp caramelised crust so frying wasn't necessary, and I'm certainly not complaining).
Tonight's dinner is traditional American hamburgers on shit white buns. Comfort food for me. There is also sauteed zuchinni and summer squash, and hot pickled asparagus.
Gonna hibernate now
It does but it looks amazing so I don't care.
it's bland and white and I am the absolute worst at panfrying anything with flour on it.
also probably didn't help that I didn't realize we were out of oil until after we got home. so instead of using some rice bran oil, I ended up using this rosemary infused olive oil and some butter.
I am so disappoint.
maybe i'll try it again another time but doing a different preparation or something.
Democrats Abroad! || Vote From Abroad
Not just in the US. In Sweden it's hard to find any lamb that isn't more expensive than beef tenderloin.
-Antje Jackelén, Archbishop of the Church of Sweden
He's a rather jolly round Icelandic man who thought nothing of wrapping an entire leg up and carrying across the ocean on the hopes that we'd grill it up.
When I was a kid lamb was so cheap (shoulder anyway) that I remember once my siblings and I went on lamb strike: we told my mum that this week we weren't going to eat any god damb lamb, we were sick of it and wanted something else. Anything else.
Now lamb shoulder costs more than aged beef rib ffs. Which is weird because you don't see any goddamb rich sheep farmers in those hills.
Solve for delicious.
Honestly I've never liked monkfish, it is extremely boring.
I have a recipe for white fish and israeli couscous which could possibly be a thing? I usually use it for fresh water fish but could be worth a shot. Let me know if you want the recipe.
Maybe some kosher equivalent?
Also monkfish makes a super nice fish curry imo.
We are broke-broke-broke, like $40 for food for two weeks broke, so dinner was a pantry sort of thing
farro only not-farro; I used barley, canned diced tomatoes, Mexican oregano, onions, and some chiles in adobo. Topped it with some slices of leftover chicken and a poached egg
I'm also not very good at making overeasy eggs.
Fuck em and don't bother, just put a lid on your frying eggs and steam the top to doneness. Unless you're having an issue with over/undercooking or something, which is only solved with time and patience and practice
But like the yolk is good when I've cooked then the last 2 times. But the second time the whites were way blander. I suppose some pepper would help.
Also they don't require chicken torture.