Authentic cuisine cooking

idahoblues said:
There’s some great Mexican food, I’m off to Morenita’s in Idaho Falls this morning for breakfast (85 miles away ) my favorite of all breakfasts. A bunch of old Mexican women, hand made tortillas, fresh veggies etc. I agree with you on a lot of the fast food places but it’s not all like that.
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I've only had proper Mexican food a few times but it was delicious.
There's two or three places not far from me that I know that are excellent.
 
BrianW said:
This is true.

Take steak and kidney pudding, an essential piece of British culture. Apart from shitty Hollands ones in chippies, it's like looking for hobby horse shit. In central Manchester, I can only think of Sam's Chop House.

Come to that, even proper chips are hard to secure. In many places, they give you vile oven chips, the chip equivalent of keg beer. When the British people come to their senses and make me Dictator for Life, I shall make oven chips illegal except between consenting adults in private. I mean, people wank on about the erosion of our traditions and culture, but no **** ever mentions the abomination of fucking oven chips.
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I'm voting for you mate :)
 
The microwave is a godsend. Heats up baked beans in one minute. And does your spuds in 6 or 7 minutes, as opposed to half an hour in the saucepan. Simples.
 
BrianW said:
This is true.

Take steak and kidney pudding, an essential piece of British culture. Apart from shitty Hollands ones in chippies, it's like looking for hobby horse shit. In central Manchester, I can only think of Sam's Chop House.

Come to that, even proper chips are hard to secure. In many places, they give you vile oven chips, the chip equivalent of keg beer. When the British people come to their senses and make me Dictator for Life, I shall make oven chips illegal except between consenting adults in private. I mean, people wank on about the erosion of our traditions and culture, but no **** ever mentions the abomination of fucking oven chips.
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Was in a cafe in Workington recently. They did proper home cooked chips. All different thickness and sizes. A bit greasy. Wonderful
 
One pan spaghetti sauce - Heat some olive oil (not extra virgin) slowly in the bottom of a large saucepan, place 5 whole vine ripened tomatoes around the edge of the pan, 1 small/medium finely diced onoin in the middle, clove of finely slice garlic sat on top of the onion, a tbs of tomato pure, hand full of chopped basil on top. Put the lid on and leave it on a low heat for 15 minutes.

Take the lid off, and use a pair of tongues to remove the tomato skins, a grind of salt and pepper then back on a low heat for another 5 minutes. Lid off and mash it altogether with a potato masher. Turn up the heat a bit for 5 minutes to reduce the liquid and intensify the flavours, check the seasoning, and when ready to serve throw in a handful of grated pecorino or parmesan and some more basil then add your cooked, drained pata to the sauce.

A genuine family recipe that I learned from an Italian when I visited Northern Italy neatly 30 years ago.
 
Trevor Morley's Tache said:
One pan spaghetti sauce - Heat some olive oil (not extra virgin) slowly in the bottom of a large saucepan, place 5 whole vine ripened tomatoes around the edge of the pan, 1 small/medium finely diced onoin in the middle, clove of finely slice garlic sat on top of the onion, a tbs of tomato pure, hand full of chopped basil on top. Put the lid on and leave it on a low heat for 15 minutes.

Take the lid off, and use a pair of tongues to remove the tomato skins, a grind of salt and pepper then back on a low heat for another 5 minutes. Lid off and mash it altogether with a potato masher. Turn up the heat a bit for 5 minutes to reduce the liquid and intensify the flavours, check the seasoning, and when ready to serve throw in a handful of grated pecorino or parmesan and some more basil then add your cooked, drained pata to the sauce.

A genuine family recipe that I learned from an Italian when I visited Northern Italy neatly 30 years ago.
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No meat in it ?
 
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