Topic: What are u're non curry house specialities

[Les]

wer not talkin about Geouge again r we?

Fink so.

[976bar]

other's on my list :  chicken basque (delia's), diane sauce, nachos, paella

i'd add moussaka but i can't get the topping right.

I love making Nachos.

Flour tortillas. Each tortilla cut into 8 triangles, then deep fried until light golden and cripy. Set aside and allow to cool.

Put on a plate and break up some cheese slices and put over the top then sprinkle with chilli flakes. Then pop into the microwave for 1 minute or until cheese has melted...

HEAVEN on a plate  : ;D

[976bar]

Can't beat a nice pie, double mash, stewed eels and loads of parsley liquor with a good dash of chilli vinegar and well dusted with copius amounts of white pepper.  YUM 

mmmmmm Pie, mash & Liquor, haven't had that in ages. I used to go to Kelly's in Bethnal Green High Road, not sure if it's still there now though...

[curryhell]

Fortunately we have  cafe that does pie & mash in Grays.  It doesn't do a bad job.  Two others within a ten mile radius as well.  I think the best i had came from Harringtons in Tooting.  Not sure if it's still there now.  Maybe Michael T can enlighten me.  Absolutely delicious, old style marble counters and it all slopped into a bowl just like yesteryear  :

[Micky Tikka]

oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals 

[George]

George taking a pop at JerryM again.
Look at the level of support Jerry had for George just a while ago:
http://www.curry-recipes.co.uk/curry/index.php?topic=7993.msg70435#msg70435

I've always had a lot of respect for Jerry in many ways. It's nothing personal. I know I can't win. Taking the thread off-topic is worse than the original, very bad English. Perhaps I should start a new thread under the admin section of the forum where I can grumble like an old man about anything I don't like, whilst not disturbing the main debates.

Yes, it was double-dumb IMHO. First this isn't an SMS text system, so why use "text speak" at this forum? Second the word he wanted to use was "your" but he got it wrong and thought it was "you're" and then vandalised that into "u're".

[Willyeckerslike]

It's two and a half years since the post you are complaining about was posted.  Seems odd picking up on a post so old.  I don't think Jerry does the "text speak" anymore, not from what I have read anyway.  He may do a few "typos" but I certainly understand what he is trying to say.

[976bar]

oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals 

Kelly's used to be like that too. Marble counters, white wall tiles all over the place, fish & chip shop vinegar, pies that just came out of the oven....  big big pot of liquor...... Fork & Spoon no knives!!! lol

What would I give for a plate of that right now......

[curryhell]

oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals 

Kelly's used to be like that too. Marble counters, white wall tiles all over the place, fish & chip shop vinegar, pies that just came out of the oven....  big big pot of liquor...... Fork & Spoon no knives!!! lol

What would I give for a plate of that right now......

That's my childhood memories of exactly how Harringtons used to be.  I can remember going over there with an enamel jug to carry the liquor, the mash being dolloped into fish shop wrapping paper, the pies the same and them all being then wrapped in newspaper aAnd the eels came in a returnable jar .  Food of the gods and in them days as cheap as chips.  Unfortunately, just like chips far from cheap anymore

[JerryM]

UB,

had a go at this dish - had my "pasta bake expert" resident so felt better make the best use of his time.

recipe is a keeper for me - really pleased although the cooking period was a tad fraught with the expert chipping in.

loved the mushroom and was not sure beforehand. i would make a small tweak for future based on the expert's input - that being to put it all in at the start then cook for 40 mins. i think i will also use my own version of the jarred tomato sauce (2 off tins toms blended plus 1 tsp each of dried marjoram, oregano, basil). i would add the basil leaves if fresh 5 mins before end.

recipe was made for 5 off:

onion 300g
frozen mixed pepper 100g
mushrooms 350g (glad i went for the whole tub)
2 off jar 300g asda tomato and garlic pasta sauce (see note above)
1 off 400g tin chopped toms
garlic paste 10ml
basil leaves 10 off
oregano 10 ml
paprika 5 ml
pasta 1000g (3 large handfulls were 180g)
water 1400ml
asda pork meatballs (cooked in the oven 1st, i would pan fry in future)

i made 2 off large dishes and had some left. i used the blender to mix the combined sauce and herbs.

all 5 of us were well pleased and more than exceeded expectation. many thanks UB.