Food anyone?
- Thread starter Hayles66
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Hayles66
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Does anyone suffer the cold tea syndrome? You get given a cup of yorkshire tea by hubby or even when you make it yourself, and then you go on this forum and discover Yorkshire Tea doesn't taste nearly so nice cold! I've done this a few times, much to the disgust of hubby but I get involved with chat!!!
from Somerset UK on my iPad using IPF app
from Somerset UK on my iPad using IPF app
Tim SPRACKLEN
iPF Noob
Tim SPRACKLEN
iPF Noob
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Hayles66
iPF Novice
Tim SPRACKLEN said:
Oooh! Fancy, shmancy! I've tried that, not bad but it's whatever is on sale but I try and buy Yorkshire, because it gives a strong cup of tea and tastes good. Do you know, if I really had the choice between tea and alcohol, it would always(most of the time) be tea. When you are thirsty, it's the bees knees!
from Somerset UK on my iPad using IPF app
Tim SPRACKLEN
iPF Noob
Yes - even I don't fancy red wine with my breakfast.....
You're right - if you're really thirsty there's nothing to beat a cup of tea.
Tim
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Hayles66
iPF Novice
Tim SPRACKLEN said:
I only have 2 or 3 glasses of wine, I make them last! I'm not a big drinker, never have been. I'm always being told to drink more water but it's just not natural for me! Besides, it goes straight through nowadays( too much info sorry)
from Somerset UK on my iPad using IPF app
Well it's my turn. my partner is from the phillipines and is an awesome cook.
The following is one of my favorite recipes.
Pork and Chicken Adobo
The recipe for adobo.
Yes in metric just convert for American measure.
Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!
Ingredients:
half a kilo of chicken cut into serving pieces ( Can be chicken wings or thighs)
half a kilo of pork cut in cubes (about 3- 4 inches) ( Pork Belly is perfect for this)
one clove of garlic, minced
1 tsp of grated ginger
1 tsp of peppercorn whole is fine
1 tsp of sugar
1/4 soy sauce
1/4 cup of vinegar
Procedure:
The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soy sauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium heat until the juice of the meat has come out and the sauce has reduced.
Best served with thai rice.
Note one can cook straight away however just cook the adobo slowly. Some times we do not have time to marinate over night. It is still an amazing inexpensive dish even if cooked straight away.
The following is one of my favorite recipes.
Pork and Chicken Adobo
The recipe for adobo.
Yes in metric just convert for American measure.
Adobo is Filipino’s all-time favorite dish. A classic one inherited from our great colonizers the Spaniards but definitely filipinized to adopt to our palate. Adobo is so versatile we can almost do it with different kinds of meat, fish or even vegetables. Try this beautiful blending of chicken and pork simmered to perfection! Take note that they taste even better the next day!
Ingredients:
half a kilo of chicken cut into serving pieces ( Can be chicken wings or thighs)
half a kilo of pork cut in cubes (about 3- 4 inches) ( Pork Belly is perfect for this)
one clove of garlic, minced
1 tsp of grated ginger
1 tsp of peppercorn whole is fine
1 tsp of sugar
1/4 soy sauce
1/4 cup of vinegar
Procedure:
The secret to any adobo is the marinating sauce. And the key to its success is slow cooking. In a salad bowl mix half of the pounded garlic, with sugar, peppercorn, vinegar and soy sauce; mix well. Put the cut chicken and the pork into this mixture and cover it. Let it marinate for about 24 hours. The next day put the marinated chicken and pork along with the sauce plus half a glass of water in a casserole and cover it. Let it simmer slowly over medium heat until the juice of the meat has come out and the sauce has reduced.
Best served with thai rice.
Note one can cook straight away however just cook the adobo slowly. Some times we do not have time to marinate over night. It is still an amazing inexpensive dish even if cooked straight away.
Last edited:
j0yful
iPF Noob
Well it's my turn. my partner is from the phillipines and is an awesome cook.
The following is one of my favorite recipes.
Pork and Chicken Adobo
wow Col! you have a thing for Adobo too. Can't blame you, it's the most famous dish for foreigners.
Tim SPRACKLEN
iPF Noob
When I saw your name as the most recent contributor to this thread, I thought you were visiting to castagate me for chatting to Hayley too much and not banning enough spammers or issuing infractions....
Although my wife and I are vegetarians our kids are most decidedly not, so a recipe for that would be great if your partner has one to hand (maybe it's top secret!!)
Tim
j0yful
iPF Noob
When I saw your name as the most recent contributor to this thread, I thought you were visiting to castagate me for chatting to Hayley too much and not banning enough spammers or issuing infractions....
Although my wife and I are vegetarians our kids are most decidedly not, so a recipe for that would be great if your partner has one to hand (maybe it's top secret!!)
Tim
Can't you cheat Tim? try a taste of Adobo....
Tim SPRACKLEN
iPF Noob
I saw the recipe - thanks - shouldn't type posts when there's poor network coverage....
Tim
Tim
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