trophyshy 7066 Posted September 26, 2013 Share Posted September 26, 2013 WHAT DOES CT in COLONS MEAN!!!!!! No more children? Link to comment Share on other sites More sharing options...
Tooj 17 Posted September 26, 2013 Share Posted September 26, 2013 Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 29, 2013 Share Posted September 29, 2013 Does any fucker know how to make the proper turnip that you get in a restaurant. Had it a few times and had it again in Fenwicks yesterday. They somehow get it to go twice as dark and the taste is unreal. As I say, I've had exactly this type of mashed turnip in a few different restaurants so it's obviously some chefs tip (Brock). Obviously there will be butter in there but I also am sure I once heard a method for cooking it twice??? Link to comment Share on other sites More sharing options...
Tooj 17 Posted September 29, 2013 Share Posted September 29, 2013 Anybody on here ever made their own sourdough starter? Link to comment Share on other sites More sharing options...
Gemmill 43160 Posted September 29, 2013 Author Share Posted September 29, 2013 They somehow get it to go twice as dark and the taste is unreal. Dark turnip? You haven't been complaining about your starter before they bring the main course out, have you? Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 29, 2013 Share Posted September 29, 2013 Link to comment Share on other sites More sharing options...
Ausman 0 Posted September 29, 2013 Share Posted September 29, 2013 Usually they add a bit of molasses, to the turnip. Link to comment Share on other sites More sharing options...
Ausman 0 Posted September 29, 2013 Share Posted September 29, 2013 Anybody on here ever made their own sourdough starter? Start of with water, yeast and some flour keep it in a warm place, let it ferment for at least 4-5 days. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted September 30, 2013 Share Posted September 30, 2013 Usually they add a bit of molasses, to the turnip. Molasses, dark soy sauce, squid ink etc can make something come out black. They probably roast it rather than boil before they puree it to give it a richer flavour, but then again I've never been to Fenwicks so I don't know what you're on about. Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 Molasses, dark soy sauce, squid ink etc can make something come out black. They probably roast it rather than boil before they puree it to give it a richer flavour, but then again I've never been to Fenwicks so I don't know what you're on about. It's not purée, just mashed turnip. Somehow many eateries have a trick for making the colour a few shades darker and creating a really distinctive taste. We're talking the same stronger colour and same taste, which is why I think it must be a fairly common chef method. Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 Cook it as you would at home, but in chicken stock. Then leave it on the shelf for a couple of days until it's a bit darker. Serve just the right side of rank. Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 Cook it as you would at home, but in chicken stock. Then leave it on the shelf for a couple of days until it's a bit darker. Serve just the right side of rank. Maybe not Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 Nice pre match meal tonight. Basically a bit of food experimenting that ended up on a plate bringing together Indian and Mediterranean. Jar of Tescos Bombay potato sauce added to par boiled and golden sautéed potatoes. A few cut up tomatoes chucked in. In a separate dish, peppers, red onion, carrots and courgettes chopped up drizzled with garlic infused olive oil and several spices, oregano, rosemary etc. Deeeeeelicious. Some bread (unbuttered) to mop the vegetable infused oils up after cooking. Finally the left over vegetables have been chucked in a pie dish with about 10 eggs, salt pepper and Parmesan to create a nice half time frittata. Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 It's possibly that they are using older swedes, which will be more darkly coloured and richer in flavour. Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 "Basically a bit of food experimenting that ended up on a plate bringing together Indian and Mediterranean." Pasta Gupta? Link to comment Share on other sites More sharing options...
Meenzer 15193 Posted September 30, 2013 Share Posted September 30, 2013 Cheeky 10-egg frittata for half-time. As you do. Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 It's possibly that they are using older swedes, which will be more darkly coloured and richer in flavour. Thing is I once asked a waitress in one restaurant and after consulting the chef she said it was cooked twice???? It's so nice it's becoming a bit of an obsession tbh. Link to comment Share on other sites More sharing options...
trophyshy 7066 Posted September 30, 2013 Share Posted September 30, 2013 Cheeky 10-egg frittata for half-time. As you do. I hear Cholesterol is wonderful this time of year. Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 Cheeky 10-egg frittata for half-time. As you do. Missed that as I was retching at the Indian/Italian fusion. Thing is I once asked a waitress in one restaurant and after consulting the chef she said it was cooked twice???? It's so nice it's becoming a bit of an obsession tbh. So… you cook it twice. There you are then, you feckin dipshit. Link to comment Share on other sites More sharing options...
Tooj 17 Posted September 30, 2013 Share Posted September 30, 2013 It's not purée, just mashed turnip. Somehow many eateries have a trick for making the colour a few shades darker and creating a really distinctive taste. We're talking the same stronger colour and same taste, which is why I think it must be a fairly common chef method. Why didn't you just ask them? Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 He did- and was told to cook it twice. Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 interpretation !!! Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 Also from the CT kitchen tonight, homemade slimming world proof Feraro rochers. 10 x Ryvitas crushed up with a rolling pin and mixed into a tub of Nutella. Formed into small balls and chilled. Tremendous. Link to comment Share on other sites More sharing options...
Monkeys Fist 41498 Posted September 30, 2013 Share Posted September 30, 2013 You're practising for Come Bowk With Me, aren't you? Link to comment Share on other sites More sharing options...
Christmas Tree 4522 Posted September 30, 2013 Share Posted September 30, 2013 You're practising for Come Bowk With Me, aren't you? Frittata a la CT Link to comment Share on other sites More sharing options...
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