Food thread

[upthetigers]

I'm craving this right now... Tortellini in Brodo. If I ever travel to Bologna it will be the first thing I try. Brodo is the soup, it's packed with flavour, and it's home made pasta.

 

[tiger_one]

 

[tiger_one]

 

[tiger_one]

 

[tiger_one]

For today, or any day ...........

 

[Oscar Martinez]

It's another TACO Tuesday so surely we're all having tacos tonight right?

 

[Dr_Ice]

It's another TACO Tuesday so surely we're all having tacos tonight right?

The Easter long weekend does make the days get confusing 🫤

 

[Oscar Martinez]

The Easter long weekend does make the days get confusing 🫤

It's Tuesday in the land of the not so free.

 

[tiger_one]

If you had to choose between being skinny and never eating bacon again, would you pick regular or thick cut?

 

[tiger_one]

I'm goin' snails!!

 

[Rock Hopper Steve]

I'm goin' snails!!



View attachment 36221

There's an item missing, a bucket.

 

[Merlot]

I'm goin' snails!!



View attachment 36221

1 2 and 3

 

[tiger_one]

 

[NT_Tiger]

I'm goin' snails!!



View attachment 36221

Garlic snails are delicious, I taught my son how to prepare them when he was 8 and he loves them too. Buffalo liver sliced thin and seared quickly on a BBQ with a little bit of salt and pepper, yum. Frog legs are ok but nothing special in my opinion, fishy flavoured rubber. I've never tried haggis but i'd have a go if offered.

 

[jadtiger]

I'm goin' snails!!



View attachment 36221

I have eaten them all,liver is dreadful the other 3 are ok but not on my favourite list

 

[tiger_one]

Garlic snails are delicious, I taught my son how to prepare them when he was 8 and he loves them too. Buffalo liver sliced thin and seared quickly on a BBQ with a little bit of salt and pepper, yum. Frog legs are ok but nothing special in my opinion, fishy flavoured rubber. I've never tried haggis but i'd have a go if offered.

Yes champion @NT_Tiger, garlic/butter snails done right are a one-off delicacy - rarely seen on menus.

 

[tiger_one]

 

[tiger_one]

 

[Leck]

As we’re moving into the colder months, my go to for an autumn/winter warmer is Bigos, a 700-year-old Polish recipe which translates to Hunter’s Stew. If you like tasty cuts of pork, smoked sausage, mushrooms and cabbage, you’ll love this. This is my Mum’s recipe -

• 1kg of pork shoulder
• 500g of quality kielbasa or smoked sausage
• 1 smoked ham hock
• 2 large onions
• 500g of porcine or chanterelle mushrooms
• 500g of button mushrooms
• 1/3 cabbage, cored and chopped fine
• 500g (1 jar) of sauerkraut
• 4 tablespoons of tomato paste
• 1 tablespoon caraway seeds
• 2 tablespoons dried marjoram
• 355ml of a pilsner or a decent lager
• 2 tablespoons of mustard and horseradish to mix through just before serving

All ingredients are in order. Add water as needed, as this is a 4 hour cook.

You can serve it with boiled, roasted or mashed potatoes, or even pasta, but traditionally it’s served with dark rye bread and good quality butter.

 

[jadtiger]

As we’re moving into the colder months, my go to for an autumn/winter warmer is Bigos, a 700-year-old Polish recipe which translates to Hunter’s Stew. If you like tasty cuts of pork, smoked sausage, mushrooms and cabbage, you’ll love this. This is my Mum’s recipe -

• 1kg of pork shoulder
• 500g of quality kielbasa or smoked sausage
• 1 smoked ham hock
• 2 large onions
• 500g of porcine or chanterelle mushrooms
• 500g of button mushrooms
• 1/3 cabbage, cored and chopped fine
• 500g (1 jar) of sauerkraut
• 4 tablespoons of tomato paste
• 1 tablespoon caraway seeds
• 2 tablespoons dried marjoram
• 355ml of a pilsner or a decent lager
• 2 tablespoons of mustard and horseradish to mix through just before serving

All ingredients are in order. Add water as needed, as this is a 4 hour cook.

You can serve it with boiled, roasted or mashed potatoes, or even pasta, but traditionally it’s served with dark rye bread and good quality butter.



View attachment 36650

Apart from the cabbage and onion (allergy) it looks and i am sure tastes excellent.