Whats everyones favourite meal
- Thread starter krissr
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Grilled Tiger Prawns with Coriander and Ginger sauce, side dish of Green Papaya Salad.
robinhood said:
Nah. Too messy. I hate having food that makes me messy. I love the taste of it, but peeling the delicious juicy prawns is difficult enough when they're cooked alone, but when they're in everything else it just gets too slippery. I've told my wife not to cook it again unless she peels the prawns for me......
T
The Abacus
Guest
I love most Vietnamese food. Pho Bo (beef noodle soup) and Bun Cha (barbecued pork balls and strips in a fish sauce with noodles, peanuts and 5 fresh herbs) and Cha Ca (a kind of SE Asian pike with Dau Muong (sp?)(water morning glory type veg) fish sauce, garlic, chilli, roasted peanuts and noodles) are my faves.
Apart from that it's Mummy's stew.
Apart from that it's Mummy's stew.
The Abacus said:
*Makes a note*
Tiger prawns in garlic and chilli with chips and salad.
Celery is evil. It's just smelly, stringy plastic masquerading as a vegetable and something just to fill out veggie meals. A bit like peppers, they're just chucked in where meat should be for the 'vegetarian option'.
Celery is evil. It's just smelly, stringy plastic masquerading as a vegetable and something just to fill out veggie meals. A bit like peppers, they're just chucked in where meat should be for the 'vegetarian option'.
T
The Abacus
Guest
Sheik Yerbouti said:
arf!
The Abacus said:
barf!
Gosh too many.
1. Hainanese pork chop.
2. Paper wrapped chicken.
3. Herbal chicken soup.
4. Peking duck.
5. Rice and mushrooms mixed in creamy garlic sauce and baked with a top layer of mozzarella cheese.
6. Warm Chocolate cake. The kind you cut in and the melted chocolate at the centre just oozes out.
7. Chicken murtabak.
Make it so.
1. Hainanese pork chop.
2. Paper wrapped chicken.
3. Herbal chicken soup.
4. Peking duck.
5. Rice and mushrooms mixed in creamy garlic sauce and baked with a top layer of mozzarella cheese.
6. Warm Chocolate cake. The kind you cut in and the melted chocolate at the centre just oozes out.
7. Chicken murtabak.
Make it so.
krissr said:
My mom says she used to catch me eating earwigs when I was little.
Other than that I've eaten guinea pig, sea urchin, eel, loads of organ meats and animal parts, camel meat, piranha, jungle rat, rattlesnake, grasshoppers, beetles, ant eggs, and an earthworm. And the worm at the bottom of the tequila bottle. Oh and whatever makes up a hot dog (which if I remember correctly is lips and assholes).
A
aRdja
Guest
I love my basil pesto.
seattlejason said:
I've had fish eyes, but I got put off when I ate one once and the little solid white thing nearly broke my tooth.
Other than that I've had brains, fish stomach, all kinds of tripe like heart and guts and other weird bits. I've eaten congealed pigs blood, which is no weirder than black pudding, but English people seem to think is weird. I've eaten snake (but not eaten the gall bladder which is supposed to have some particular effect) I've eaten live elephant trunk clam (not recommended, but not bad cooked), I've eaten dog (I was a kid and they told me it was chicken).
However, without doubt, the freakiest (and most disgusting) thing I've eaten was pig uterus.
:vomitface:
EDIT: oh yeah, I regularly eat chickens feet too, which a lot of people seem to think is a bit weird
On a work's Christmas night out we went to the Shangri-la in Liverpool. One of the lads ordered sea slugs and fish lips for a laugh. You knew it was going to bad when all the waitresses and the chef came out to see if he'd eat them. I remember him chewing a fish lip for what seemed an eternity.
I quite like fish lips, but they can be a bit chewy. Ideally they should be slow cooked for an eternity, and then they become quite gelatinous.
I tell what's really bad for that - bloody jelly fish. You can chew that fucker for 5 minutes and it still looks exactly the same as when yoo popped it in your mouth.
It's like eating spicy elastic bands
I tell what's really bad for that - bloody jelly fish. You can chew that fucker for 5 minutes and it still looks exactly the same as when yoo popped it in your mouth.
It's like eating spicy elastic bands
A
aRdja
Guest
I've had fishhead curry..
Hmmmm.. they're yum yum..
Hmmmm.. they're yum yum..
Yeah, fish heads soup is great as well.
I never understand why people chuck away the heads, they're great.
Also - they contain the best part of a fish - the cheek.
Well, it's either the cheek or the little fleshy part under the fin, but I prefer the cheek - especially on a big fish
I never understand why people chuck away the heads, they're great.
Also - they contain the best part of a fish - the cheek.
Well, it's either the cheek or the little fleshy part under the fin, but I prefer the cheek - especially on a big fish
A
aRdja
Guest
the meat is so soft..
*off to grab himself dinner*
*off to grab himself dinner*
singlerider said:
The oinly time I really enjoy eating fish is when I'm with my girlfriend,because she loves fish head.which leaves me with the rest of the fish.And yes, she likes fish eyes.I of course have to look away when I see her eating that.
I'm OK with chicken's feet,but it's not something I like all that much.My girlfriend likes it tho.
Congealed pig's blood is horrific.Again,my girlfriend likes it; and she tells me it's supposed to be good for the blood or something.I don't believe her.
I think I should be scared of my girlfriend.
Sheik Yerbouti said:
Fire away.
I'm looking to expand on my healthy eating repertoire. Sounds delicious AND good for the waistband.
I'll give it a go in the week.....
Ingredients
450ml (3/4 pint) vegetable stock
1/4 teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 garlic cloves, crushed
1 small red chilli, seeded and finely chopped
12225g (8oz) can chopped tomatoes
450g (1lb) couscous
225g (8oz) uncooked peeled prawns
1 tablespoon chopped fresh coriander
lemon wedges to garnish
Method
In a medium saucepan, bring the vegetable stock to the boil. Add the spices, garlic, chilli and tomatoes.
Gradually add the couscous, stirring well. Stir the prawns into the mixture. Cover with a tight-fitting lid and remove from the heat for 1 minute.
Fluff up the couscous with 2 forks. Add the coriander, garnish with the lemon wedges and serve immediately.
450ml (3/4 pint) vegetable stock
1/4 teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 garlic cloves, crushed
1 small red chilli, seeded and finely chopped
12225g (8oz) can chopped tomatoes
450g (1lb) couscous
225g (8oz) uncooked peeled prawns
1 tablespoon chopped fresh coriander
lemon wedges to garnish
Method
In a medium saucepan, bring the vegetable stock to the boil. Add the spices, garlic, chilli and tomatoes.
Gradually add the couscous, stirring well. Stir the prawns into the mixture. Cover with a tight-fitting lid and remove from the heat for 1 minute.
Fluff up the couscous with 2 forks. Add the coriander, garnish with the lemon wedges and serve immediately.
Foxwold said:
Literally.
Sheik Yerbouti said:
Sound. I'm cooking for the family tomorrow. Perhaps I'll do a chicken stir fry to go with it.
I'll let you know how it goes down.....
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