Not cooking in your motorhome....

Rather than ruin the compelling thread on cooking in the motorhome and following on from the Ritz cracker/primula diversion, I thought that a new thread on what floats people's boats in the way of non cooking "naughties" that people go for....... here we go:

Already leered at the Ritz box
Lusted over the primula tube
How about lemon cashew nuts? Hard to find but as more-ish as wasabi peanuts.

Any more for any more? Come on you foodies, something to go with

Pure indulgence!

Bottle of Sweet Cilli Sauce and a bag Kettle Crisps to dip into it.


Ian

I really miss a good take away proper middle eastern Lebanese chicken schwarma - not quite van food but your mention of dip got me hankering for the garlic mayonnaise these things ooze with. Hungry now..........

Nice thread Southern Indian take-away ( Dosa ), Chinese Roast Duck take-away, and yes Wasabi nuts ...( Marks and Spencer do nice ones ). and other things NOT to cook....cold smoked salmon with horseradish and mayo....yummmmm.....

Christmas Memories of Food

Esfahan Iran Christmas 1977. Freezing cold.

Buy kebab wrapped in naan bread from street vendor. Delicious!

Eldest son demands a taste; refused on basis of "Spoil your dinner."

Notice fat running down bread and congealing in the cold air is same luminescent green as socks much favoured in Teddy Boy era.

"Oh go on then; but share it with your sister!"


Ian

Minniesmum wrote:Nice thread Southern Indian take-away ( Dosa ), Chinese Roast Duck take-away, and yes Wasabi nuts ...( Marks and Spencer do nice ones ). and other things NOT to cook....cold smoked salmon with horseradish and mayo....yummmmm.....

Yes - the horseradish must be fresh stuff. Our local beef supplier (choose your own cow - well, not quite but you have to put in an order for a bit before the abattoir) always digs up a big root and gives it to me with the beef so I (eye wateringly) make my own. Love it.

DuxDeluxe wrote:

Minniesmum wrote:Nice thread Southern Indian take-away ( Dosa ), Chinese Roast Duck take-away, and yes Wasabi nuts ...( Marks and Spencer do nice ones ). and other things NOT to cook....cold smoked salmon with horseradish and mayo....yummmmm.....

Yes - the horseradish must be fresh stuff. Our local beef supplier (choose your own cow - well, not quite but you have to put in an order for a bit before the abattoir) always digs up a big root and gives it to me with the beef so I (eye wateringly) make my own. Love it.

yum. Now that's something I've not tried making- love quality aged beef. Prime rib slow roast.....ooppss back to cooking again! Now where was that tube of pringles ??!

Minniesmum wrote:"................ yum. Now that's something I've not tried making- love quality aged beef. .........

Cath,

Please treat your elderly suitors a bit more respect!

We are easily hurt!


Ian

Dutto wrote:

Minniesmum wrote:"................ yum. Now that's something I've not tried making- love quality aged beef. .........

Cath,

Please treat your elderly suitors a bit more respect!

We are easily hurt!


Ian

LOL Ian I could reply to that one but this forum IS moderated teehee

OK, a couple of years ago I had a business lunch with a major oil company and we were in a steak house. A nice lunch notwithstanding the usual American tender but tasteless steaks which became the topic of conversation.

I mentioned the mature beef that we get from the local farm (as above) and tactfully compared really tasty 28 day matured English steaks with USA mass produced stuff. The well travelled lady manager from our client then stated without a trace of irony that she really did prefer a nice piece of well hung English beef.

My boss choked on his drink. So did her boss. She genuinely didn't realise the faux pas but it was a real conversation killer.

DuxDeluxe wrote:OK, a couple of years ago I had a business lunch with a major oil company and we were in a steak house. A nice lunch notwithstanding the usual American tender but tasteless steaks which became the topic of conversation.

I mentioned the mature beef that we get from the local farm (as above) and tactfully compared really tasty 28 day matured English steaks with USA mass produced stuff. The well travelled lady manager from our client then stated without a trace of irony that she really did prefer a nice piece of well hung English beef.

My boss choked on his drink. So did her boss. She genuinely didn't realise the faux pas but it was a real conversation killer.

The same lady in a different conversation also asked whether we pulled our pork in England. To this day, I am not sure if the joke was on us........

DuxDeluxe wrote:The same lady in a different conversation also asked whether we pulled our pork in England. To this day, I am not sure if the joke was on us........

For real - we have it regularly and it's on the menu for tonight here!!

Shoulder of pork cooked "slow and low" for six hours after five hours of hot smoking.

Then pulled to pieces (it actually falls apart!) mixed with a spicy tomato sauce and served in a tortilla.

Worth all of the work!

Merry Christmas.



Ian

Oh yes............ Really nice. A big thing in USA but you don't see it much over here. When I saw your earlier references to it my mouth was watering. It is just so tender. Right up there with slow cooked lamb shanks where the meat just falls apart. Hope this doesn't upset any veggies reading...............

Yes- right up there with slow cooked Rib of Beef. Falls off that bone..