You guessed it right, Ainsley does not belong among my favorite TV-chefs. To be honest, I'm not even sure if he qualifies for the title chef...
Recipes, cooking tips, reviews, gadget tips and other rants and raves. Cookery with attitude at times!
Thursday, 31 January 2008
Does what it says on the tin...
For once we can see some packaging that doesn't lie...
You guessed it right, Ainsley does not belong among my favorite TV-chefs. To be honest, I'm not even sure if he qualifies for the title chef...
You guessed it right, Ainsley does not belong among my favorite TV-chefs. To be honest, I'm not even sure if he qualifies for the title chef...
Sunday, 27 January 2008
Review - The Gorge Cafe
The Gorge Cafe, or just The Gorge, is a Reading institution. You can find it here.
I've read many a time that Englands only worthwhile contribution to world cuisine is the fry-up. Who am I to argue with these writers? After all, they have been properly published so they must know what they are writing about. ;)
There's only one serious option if you ever have the (mis)fortune to find yourself in Reading and simultaneously in the mood for a fry-up. It is The Gorge.
The Gorge has a almost religious following and many a reveller from the nearby Reading Festival campsite has been saved from a near death experience by their excellent food.
It's only natural that their menu focuses on variations on the all day breakfast theme but that's not all they do. You'll find omelettes, jacket potatoes and much more to choose from. There's also options for the freaks, sorry - vegetarians, out there.
You can add and remove items from your chosen fry-up as well. As you can see from my plate I went for the All Day Breakfast with added black pudding and mushrooms.
The interior makes you feel like you are sitting in a cave, which is quite cool.
Don't be surprised if it is full when you arrive - the place is very popular. Come down on a summer Sunday and you will almost not be able to make it to the entrance due to all motorcycles that are parked outside.
Mikey's verdict: Go there and have a great fry-up!
For you who will complain about the unhealthiness in it - I walk there and back. That way I kan kid myself that I offset the bad stuff! :)
A All Day Breakfast with added black pudding and mushrooms. Yummy!
Interior shot where you can see the 'cave ceiling' as well as some of the menu options on the blackboards in the background.
I've read many a time that Englands only worthwhile contribution to world cuisine is the fry-up. Who am I to argue with these writers? After all, they have been properly published so they must know what they are writing about. ;)
There's only one serious option if you ever have the (mis)fortune to find yourself in Reading and simultaneously in the mood for a fry-up. It is The Gorge.
The Gorge has a almost religious following and many a reveller from the nearby Reading Festival campsite has been saved from a near death experience by their excellent food.
It's only natural that their menu focuses on variations on the all day breakfast theme but that's not all they do. You'll find omelettes, jacket potatoes and much more to choose from. There's also options for the freaks, sorry - vegetarians, out there.
You can add and remove items from your chosen fry-up as well. As you can see from my plate I went for the All Day Breakfast with added black pudding and mushrooms.
The interior makes you feel like you are sitting in a cave, which is quite cool.
Don't be surprised if it is full when you arrive - the place is very popular. Come down on a summer Sunday and you will almost not be able to make it to the entrance due to all motorcycles that are parked outside.
Mikey's verdict: Go there and have a great fry-up!
For you who will complain about the unhealthiness in it - I walk there and back. That way I kan kid myself that I offset the bad stuff! :)
A All Day Breakfast with added black pudding and mushrooms. Yummy!
Interior shot where you can see the 'cave ceiling' as well as some of the menu options on the blackboards in the background.Saturday, 26 January 2008
Recipe - Pulled Chicken Sandwiches
I thought I'd test out an idea for the Super Bowl Party that I'm holding next weekend. This might make it onto the shortlist..
Normally I would make my own barbecue sauce but I was feeling a bit lazy. Besides that, there was a bottle of barbecue sauce in the pantry that looked like it wanted to volunteer. Nuff said!
Ingredients
3 skin- and boneless chicken breasts
Dry rub
Cherry Smoke Pellets
Barbecue Sauce
Rolls
Method
Rub the chicken breasts with the dry rub of your choice. Set the barbecue up for indirect cooking and get the smoke going. Cook the chicken breasts until done. Once done pull the chicken into smaller pieces. You can use two forks for this but I prefer to use my hands. Don't pull it to thin because then it just turns into mush when you put it in with the sauce.
Pour the barbecue sauce (I used Southern Sunset Bar-B-Que Sauce from Roadhouse BBQ) into a pan and heat until boiling, reduce heat to a simmer. Once the sauce starts to thicken you can add the chicken pieces and let it heat through.
Split the rolls and spoon up mixture and put the lid back on.
I served this with twice cooked fries.
Enjoy!
The cherry wood smoke pellets before being put into the barbie.
Chicken breasts on their way to perfection.
Shredded chicken.
Simmering away.
Normally I would make my own barbecue sauce but I was feeling a bit lazy. Besides that, there was a bottle of barbecue sauce in the pantry that looked like it wanted to volunteer. Nuff said!Ingredients
3 skin- and boneless chicken breasts
Dry rub
Cherry Smoke Pellets
Barbecue Sauce
Rolls
Method
Rub the chicken breasts with the dry rub of your choice. Set the barbecue up for indirect cooking and get the smoke going. Cook the chicken breasts until done. Once done pull the chicken into smaller pieces. You can use two forks for this but I prefer to use my hands. Don't pull it to thin because then it just turns into mush when you put it in with the sauce.
Pour the barbecue sauce (I used Southern Sunset Bar-B-Que Sauce from Roadhouse BBQ) into a pan and heat until boiling, reduce heat to a simmer. Once the sauce starts to thicken you can add the chicken pieces and let it heat through.
Split the rolls and spoon up mixture and put the lid back on.
I served this with twice cooked fries.
Enjoy!
The cherry wood smoke pellets before being put into the barbie.
Chicken breasts on their way to perfection.
Shredded chicken.
Simmering away.Friday, 25 January 2008
My dirty culinary secret
We all got our dirty secrets. This is my dirty culinary secret...
For those of you who are innocent enough not to recognise what this is: It's a kebab burger.
Yes, you read that correctly. A kebab burger. It's exactly what it sounds like. Start with a 1/2 pound cheese burger. Then add doner kebab meat and various salad items. The best place to get this monstrosity is at Mr Peeps kebab van outside Reading University.
Disgusting? Yes! Unhealthy? Yes! Against everything I believe in when it comes to food? Yes! A freak of culinary abnormality? Yes! Irresistible? Yes.
Thankfully I only succumb to the lure of the kebab burger about once a month. It makes me feel dirty for days afterwards... ;)
For those of you who are innocent enough not to recognise what this is: It's a kebab burger.
Yes, you read that correctly. A kebab burger. It's exactly what it sounds like. Start with a 1/2 pound cheese burger. Then add doner kebab meat and various salad items. The best place to get this monstrosity is at Mr Peeps kebab van outside Reading University.
Disgusting? Yes! Unhealthy? Yes! Against everything I believe in when it comes to food? Yes! A freak of culinary abnormality? Yes! Irresistible? Yes.
Thankfully I only succumb to the lure of the kebab burger about once a month. It makes me feel dirty for days afterwards... ;)
Woken up by the sound of sobbing...
I got woken up around 05:30 this morning, by the sound of sobbing. The sound came from outside my window, from the patio in the back garden.
When I investigated what was making the noise I found out that it was my barbecue. It was feeling underused and neglected.
So... Expect a recipe post tomorrow that at least in part necessitates the use of a barbecue. That should cheer the little rascal up a bit.
Also, there should be a review of a legendary Reading eatery being posted on Sunday.
Stuff to look forward to, exciting...
When I investigated what was making the noise I found out that it was my barbecue. It was feeling underused and neglected.
So... Expect a recipe post tomorrow that at least in part necessitates the use of a barbecue. That should cheer the little rascal up a bit.
Also, there should be a review of a legendary Reading eatery being posted on Sunday.
Stuff to look forward to, exciting...
Thursday, 24 January 2008
Boring Bento with pasta leftovers
Not much going on here...
I must admit that this Bento reeks of lack of imagination, but at least it should be fairly filling.
As you can see the main part of it consists of leftover pasta from yesterdays post. Fruit and veg is provided with some carrot and dried bananas. One thing of interests is the muffin trays that I put the carrot and banana in, they're made of silicone and not paper. That should mean that they are a bit more environmentally friendly, since I can re-use them, and that they should be much more resistant against moisture. That should keep foods like dried bananas from turning mushy.
As always there's a bottle of Actimel too.
[There might not be a post for tomorrow since it's the warm up game for our new poker tournament tonight. If things go to plan I'll be home too late to be making a Bento for tomorrow.]
I must admit that this Bento reeks of lack of imagination, but at least it should be fairly filling.
As you can see the main part of it consists of leftover pasta from yesterdays post. Fruit and veg is provided with some carrot and dried bananas. One thing of interests is the muffin trays that I put the carrot and banana in, they're made of silicone and not paper. That should mean that they are a bit more environmentally friendly, since I can re-use them, and that they should be much more resistant against moisture. That should keep foods like dried bananas from turning mushy.
As always there's a bottle of Actimel too.
[There might not be a post for tomorrow since it's the warm up game for our new poker tournament tonight. If things go to plan I'll be home too late to be making a Bento for tomorrow.]
Wednesday, 23 January 2008
Recipe - Meatballs in tomato sauce with pasta
I didn't have too much imagination today, so it had to be something quick and dirty. Yes, I'm talking about my dinner now and nothing else. ;)
Ingredients
Meatballs (I used some I've made before that was in the freezer)
Chopped onion
Chopped garlic
Chopped tomatoes (I used two cans)
Mixed herbs, oregano etc.
Water
Red Wine Vinegar
Sugar
Salt
Pepper
Grated cheddar
Method
Start by sweating the onions and garlic until translucent together with the herbs. Add tomatoes, water, vinegar, sugar, salt and pepper. When this mixture boils, lower the heat and let it simmer. Let it simmer until it has reduced to the consistency that you want.
Heat the grill to medium. Once the mixture in the pan has the desired consistency pour it into a heat resistant bowl or similar. Mix in the meatballs and top with the grated cheese. Let it stay under the grill until the cheese is bubbling and has a nice colour.
Serve with pasta.
Enjoy!
Simmering and reducing.
Waiting to get under the grill.
The grill has performed its magic and it's ready to get plated.
Ingredients
Meatballs (I used some I've made before that was in the freezer)
Chopped onion
Chopped garlic
Chopped tomatoes (I used two cans)
Mixed herbs, oregano etc.
Water
Red Wine Vinegar
Sugar
Salt
Pepper
Grated cheddar
Method
Start by sweating the onions and garlic until translucent together with the herbs. Add tomatoes, water, vinegar, sugar, salt and pepper. When this mixture boils, lower the heat and let it simmer. Let it simmer until it has reduced to the consistency that you want.
Heat the grill to medium. Once the mixture in the pan has the desired consistency pour it into a heat resistant bowl or similar. Mix in the meatballs and top with the grated cheese. Let it stay under the grill until the cheese is bubbling and has a nice colour.
Serve with pasta.
Enjoy!
Simmering and reducing.
Waiting to get under the grill.
The grill has performed its magic and it's ready to get plated.Monday, 21 January 2008
Woohoo! New stuff just arrived [UPDATED]
I just had part of my latest order from J-List turn up at work. There are some cool stuff, mainly for Bento making, in this one. I'll post pictures when I get home.
The pictures are here now! ;)
In this picture you can see my new aluminium Bento box. My crab, tulip and penguin wiener cutters. Last but not least, there's also my microwave heart shaped egg maker.
This is my sake glasses/cups. Complete with erotic motifs. ;)
A plush Domo-kun, he's the mascot of Japans NHK television station. People who have been around the internet for some years will probably recognise him from the picture below. ;)
The pictures are here now! ;)
In this picture you can see my new aluminium Bento box. My crab, tulip and penguin wiener cutters. Last but not least, there's also my microwave heart shaped egg maker.
This is my sake glasses/cups. Complete with erotic motifs. ;)
A plush Domo-kun, he's the mascot of Japans NHK television station. People who have been around the internet for some years will probably recognise him from the picture below. ;)
Sunday, 20 January 2008
Recipe - Sloppy Joes
I was thinking of making burgers for my sport-a-thon but felt that would be a bit common. So, Sloppy Joes it is instead.
First off I was making just normal Sloppy Joes but I decided to freestyle it a bit. I had some of my pulled pork in the freezer so I thought I'd add that as well as the mince. Good thinking! :)
Ingredients
Chopped onion (I used 4 onions)
Chopped garlic
Oregano
Mince (I used 800g)
Pulled pork (optional, I used about 400g)
Crushed tomatoes
Red Wine Vinegar
Yellow Mustard
Hot water
Pepper
Salt
To serve
Grated Cheese (I used Canadian Cheddar to keep with the hockey theme)
Chopped Onion
Buns (grilled until a bit crispy)
Hot Sauce (I used Cholula, which is awesome)
Twice cooked fries
Method
Start by sweating the onion and garlic until they are translucent, adding oregano half way through the process. Once translucent, put to the side and reserve.
Then start browning the mince, adding the pork once the mince is browned and most of the liquid from it has evaporated. Add tomatoes, vinegar, water and mustard. Stir well to combine.
Let this mixture simmer away until you it has reached the consistency you want.
Serve it by putting it on the grilled buns, topping with cheese, onion and hot sauce.
Enjoy!
The onions are sweated and ready. Just waiting for the mince to get it's arse into gear.
The mince is done and the pork just jumped into the pan.
The wet ingredients have been added and it's time to stir things up.
Simmering and stewing...
First off I was making just normal Sloppy Joes but I decided to freestyle it a bit. I had some of my pulled pork in the freezer so I thought I'd add that as well as the mince. Good thinking! :)
Ingredients
Chopped onion (I used 4 onions)
Chopped garlic
Oregano
Mince (I used 800g)
Pulled pork (optional, I used about 400g)
Crushed tomatoes
Red Wine Vinegar
Yellow Mustard
Hot water
Pepper
Salt
To serve
Grated Cheese (I used Canadian Cheddar to keep with the hockey theme)
Chopped Onion
Buns (grilled until a bit crispy)
Hot Sauce (I used Cholula, which is awesome)
Twice cooked fries
Method
Start by sweating the onion and garlic until they are translucent, adding oregano half way through the process. Once translucent, put to the side and reserve.
Then start browning the mince, adding the pork once the mince is browned and most of the liquid from it has evaporated. Add tomatoes, vinegar, water and mustard. Stir well to combine.
Let this mixture simmer away until you it has reached the consistency you want.
Serve it by putting it on the grilled buns, topping with cheese, onion and hot sauce.
Enjoy!
The onions are sweated and ready. Just waiting for the mince to get it's arse into gear.
The mince is done and the pork just jumped into the pan.
The wet ingredients have been added and it's time to stir things up.
Simmering and stewing...
Friday, 18 January 2008
Super Sunday
Due to various reshuffles in the house I live in I will now end up with a proper satellite receiver and what looks like every movie and sports channel known to man, or at least man in England.
I'll be moving tomorrow, Saturday, so I won't have much time to chill in front of the TV but I'm making sure to recoup that on Sunday.
This is my planned viewing schedule for Sunday.
Some people might think of this a tad bit excessive but they just don't know how long it has been since I could watch a NHL game at a decent time of day.
What does this have to do with food? Everything! I'm currently trying to figure out what to cook for myself as I enjoy this sport-a-thon.
The usual suspects do pop up. Chicken wings, pizza, chilli and so on. There will probably be some beer-age too and I can't see myself watching this without some peanuts, popcorn and so on as well.
Does any of you readers have any ideas, links or recipes that you'd like to share? Ice hockey puck shaped cookies perhaps?
Another thing I have to figure out is how to explain my zombie like state at work on Monday. But hey, let's save that problem for Monday morning. :)
I'll be moving tomorrow, Saturday, so I won't have much time to chill in front of the TV but I'm making sure to recoup that on Sunday.
This is my planned viewing schedule for Sunday.
| Start | Finish | Channel | Teams | League |
| 13:00 | 15:30 | Sky Sports 1 | Wigan v Everton | Premiership |
| 15:30 | 18:00 | Sky Sports 1 | Man City v West Ham | Premiership |
| 17:30 | 20:00 | NASN | Boston v NY Rangers | NHL |
| 20:00 | 23:00 | Sky Sports 2 | Patriots v Chargers | NFL |
| 22:00 | 00:30 | NASN | Toronto v New Jersey | NHL |
| 23:00 | 03:00 | Sky Sports 2 | Packers v Giants | NFL |
Some people might think of this a tad bit excessive but they just don't know how long it has been since I could watch a NHL game at a decent time of day.
What does this have to do with food? Everything! I'm currently trying to figure out what to cook for myself as I enjoy this sport-a-thon.
The usual suspects do pop up. Chicken wings, pizza, chilli and so on. There will probably be some beer-age too and I can't see myself watching this without some peanuts, popcorn and so on as well.
Does any of you readers have any ideas, links or recipes that you'd like to share? Ice hockey puck shaped cookies perhaps?
Another thing I have to figure out is how to explain my zombie like state at work on Monday. But hey, let's save that problem for Monday morning. :)
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