Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on June 02, 2014, 12:52 PM
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In our zeal to create the world's best BIR clones, do we, I wonder, sometimes forget (or overlook) the simpler culinary pleasures of life. I have just returned from the village shop with a freshly-baked French loaf and some tubes of Primula cheese. And the pleasure I have just experienced in eating some of the former with some of the latter simply cannot be described. Perfection in an instant, and consummate bliss. Wonderful !
** Phil.
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In our zeal to create the world's best BIR clones, do we, I wonder, sometimes forget (or overlook) the simpler culinary pleasures of life. I have just returned from the village shop with a freshly-baked French loaf and some tubes of Primula cheese. And the pleasure I have just experienced in eating some of the former with some of the latter simply cannot be described. Perfection in an instant, and consummate bliss. Wonderful !
** Phil.
I wouldn't go as far as the primula cheeses but sometimes with regards to a nice french stick or even some freshly baked crusty bread and some butter/pate/cheese can be perfect bliss.
But loving food, there's quite a few things that float my boat with the secret being not often.
And would you credit that, I've just become a Spice God posting about bread. ???
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I've just become a Spice God
And I declare myself Your first disciple, and vow to spread the Word of Your Incarnation throughout this troubled world, that all may be saved by calling on Your name.
Amen.
P.S. I think that Primula is seriously under-rated; it is unique, and brings me great pleasure in times of need. But oh how I yearn for those days of yore when it came wrapped in aluminium foil inside a cardboard box. It has never been quite the same since its manufacturers started to worship at the altar of the false god Plastic.
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I miss Sunpat spreadable cheese. :D
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I think that Primula is seriously under-rated; it is unique, and brings me great pleasure in times of need. But oh how I yearn for those days of yore when it came wrapped in aluminium foil inside a cardboard box. It has never been quite the same since its manufacturers started to worship at the altar of the false god Plastic.
Been made since the 60's at a factory near to me. We used to buy the squirty cheese and loads of other things from the factory shop. Pineapple Primula (Shrimp if you were posh)on a Ritz cracker. Proper 70's food ;D
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I miss Sunpat spreadable cheese. :D
Dairylea triangles are my guilty secret! :-\
I think Phil's right though, a quality hunk of crusty bread paired with a quality cheese is unmatchable for sheer gustatory pleasure if you're in that sort of mood. I love extra crusty French bread but it usually leaves me feeling like I've just chowed down on a box of razor blades.
Coincidentally Phil I just downloaded a couple of cheese making books from that link someone posted a short while back and while cheese making isn't a walk in the park it's apparently not that complicated either. Maintaining a prolonged and stable humidity seems to be the greatest problem. Well, that and locating pasteurised milk which seems a rare commodity these days - though fortunately Sainsbury's still do it and they're just up the road from me. :)
Raw milk straight from the cow is suggested but I'm more likely to win the lottery than source that. Made me think of my Gran telling me about her youth in Ireland when they'd sneak into the neighbouring farm's cow pasture and drink straight from the cow's teat! That's what you call farm fresh! :o
Home made Stilton and super-extra matured Cheddar on the (far) horizon I think. ;D
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http://m.youtube.com/watch?v=Is9a0lGkcmY# (http://m.youtube.com/watch?v=Is9a0lGkcmY#)
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http://m.youtube.com/watch?v=Is9a0lGkcmY# (http://m.youtube.com/watch?v=Is9a0lGkcmY#)
LOL ;D
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Fresh cooked bread dipped in olive oil and balsamic vinegar then your talking.
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Great post Phil and I have to agree that Primula is such a delight. For me curry is only one part of my interest in food therefore I don't feel I ever get lost in it to the point of excluding everything else. In food terms I hold the following to be amongst my favourite delights:
Scottish strawberries and double cream
freshly baked scones with strawberry jam and clotted cream
Our local butcher's steak pie with mashed tatties
home made vanilla ice cream
cheese on toast
Caramac "chocolate" bars and Gold bar/biscuits
All simple, all yummy
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When I was a boy mum used to make spaghetti bol with chips round the edge with plenty of salt and vinegar with loads of grated cheese :o
I don't know why but is still my comfort food today :'(
Along with good crusty bread and ham and cheese I do like a ploughmans
A simple boiled egg and soldiers :)
A roast leg of lamb or pork loin
sticky toffee pudding
Toasted cheese sandwich dipped in hot Bovril
I hate diets
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Boiled eggs and soldiers would be my last meal on earth. :)
Not had a ploughmans for years. Used to love em as a kid up at the Hand in hand or The Woodman.
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Fresh green pesto still excites me. Stuffed vine leaves occasionally. Olives. Also, good smoked bacon and scrambled eggs (cooked by me), with HP sauce, and two rounds of white bread and butter.
Rob :)
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Ahh Pesto. Now you're talking! Fresh Pesto simply stirred into fresh pasta. mmmmmm.
Also - fried smoked streaky bacon between two slices of bread that have been used to mop up the excess fat and fried on one side with a good squirt of HP.
Heaven
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Mushrooms, bacon, egg, black pudding and fried tomatoes.. Sunday breakfast...Lush.
or Liver and bacon with onions of course. Faggots, mashed potato and pea's.
where I was born in Northumberland we used to have Oatmeal pudding (fried) with our breakfast, and that's something I miss, can't seem to get it anymore, only white pudding which is not the same.
Les
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Steak cooked with a simple pan sauce has an addictive quality similar to BIR curry.
It took me about five attempts, but when I'd cracked it I was scraping the fond from the pan with a spoon - it was that good.
Steak, salt, butter, red wine (zinfandel or pino grigiot).
Cooked in a pan without a non-stick coating.
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Surely steak, when cooked and rested correctly comes with its own sauce, Blood.
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Marmite :)
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Marmite :)
Best on buttered brown toast for me but it is nice.
I love mince tatties and peas (mixed together ::)) and I'm also a sucker for chilli with brown rice and a bowl of tortillas. Food Heaven, both of them
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Agreed!
(http://i707.photobucket.com/albums/ww80/zero-minute/cheesetoast_384_428845a_zps1e853199.jpg)