Food anyone?

[skimonkey]

I use that as well-gives it a light flavor.

 

[Hayles66]

I've never tried sesame oil before

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[skimonkey]

Just a drizzle of it makes the taste really good. You don't use a lot. It's mixed with the olive oil.

 

[Kaykaykay]

My husband makes three kinds of curry -- Chinese, Indian and Thai. The Indian one takes longest, because he makes curry paste from scratch and grinds the spices. He says Chinese is the fastest, but I don't know what it involves. To me, fast is eating out, lol.

Sriracha sauce is amazing stuff. I read this a couple of years ago and found it interesting:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1&pagewanted=all

My husband uses sesame oil, too, but I don't know what for. He has loads of cooking stuff. I learn a little only by osmosis.

 

[Good karma]

Curry, mmmmmmmm!

Found a cafe at Holborn Circus in London that has the most amazing filled rolls, things like crispy duck. Yesterday I had a mahoosive roll filled with pulled pork, BBQ sauce, potatoes, onions and stuffing! It was grrrrrrrrrreat!

The Archangel

Please name and shame this cafe will be in Russel Sq tomorow so will attempt to pop down. Post code and/or street name would be great. Thanks

RIP Steve Jobs 

 

[leelai]

Please name and shame this cafe will be in Russel Sq tomorow so will attempt to pop down. Post code and/or street name would be great. Thanks

RIP Steve Jobs 

I would love to pop down and have some of these. Sounds delicious!

 

[skimonkey]

My husband makes three kinds of curry -- Chinese, Indian and Thai. The Indian one takes longest, because he makes curry paste from scratch and grinds the spices. He says Chinese is the fastest, but I don't know what it involves. To me, fast is eating out, lol.

Sriracha sauce is amazing stuff. I read this a couple of years ago and found it interesting:

http://www.nytimes.com/2009/05/20/dining/20united.html?_r=1&pagewanted=all

My husband uses sesame oil, too, but I don't know what for. He has loads of cooking stuff. I learn a little only by osmosis.

Thanks for the interesting article, Kay! I even use sriracha in my bloody Mary mix!! Gives it a nice zing with the pickle juice! I have never made curry by scratch- that I have to give your husband a lot of credit for.

I think the sesame seed oil gives it a certain smokey flavor to it. You just need a drizzle of that and some of the Thai chilli sauce to make a good flavor in my opinion.

Wouldn't it be so nice if we could all visit Gab and have lunch at the restaurant he was referring to? Sounds good right now!

 

[mollysmom]

Bloody Mary's? You serving?

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[skimonkey]

Serving up at 6 pm Molly! You want me to pour you a glass!

Has to have a Clausen pickle spear in it for the finish!

 

[mollysmom]

Make it a very large glass..lol

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[Kaykaykay]

Sriracha in bloody marys is a great idea.

I'm not a fan of stuffed buns, but love to visit London anytime.

 

[skimonkey]

Make it a very large glass..lol

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Serving right up!!

Sriracha in bloody marys is a great idea.

I'm not a fan of stuffed buns, but love to visit London anytime.

I'll eat your portion of stuffed buns!!

 

[mollysmom]

Woo hoo-- very big drink+gigantic straw=happy

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[Gabriel1]

Please name and shame this cafe will be in Russel Sq tomorow so will attempt to pop down. Post code and/or street name would be great. Thanks

RIP Steve Jobs 

Hmm, I can't recall the name but if you stand at the junction of St Andrews Street/Road (I can never remember if it's a Street or a Road) facing Holborn Circus and look to your left, you'll see it, it's got a sign saying things like salad bar and Italian milkshakes, etc........go for the pulled pork, it's incredible! Saying that, everything I have had in there is really tasty!

The Archangel

 

[Gabriel1]

Sriracha in bloody marys is a great idea.

I'm not a fan of stuffed buns, but love to visit London anytime.

Me neither but these have to be tasted to be believed!

The Archangel