Food anyone?
- Thread starter Hayles66
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Richard Brown
iPF Novice
stranding said:
Yes that's the place, Stranding.
We take the same stopping train, but from Bromley South. I love the market.
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stranding
iPF Noob
skimonkey said:Why thank you, Stranding!! A nice hot coffee sounds fitting right now!!
There are various ways to make Pancit...starting with the thickness of the noodles. You can use the Cantonese style Nooldes or the Rice Vermicelli which is thin. We add carrots, cabbage, onion, garlic, any meat (pork /chicken/Chinese sausage), slices of egg and green onion to top the dish. It's really good. Pancit is readily made for family gatherings or celebrations since it is so popular and also very good!
Thanks for that Ski. Sounds like it's a glorious all-in noodle mix! Just my cup of tea, sort of
. Would you make it in a wok?
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stranding said:Thanks for that Ski. Sounds like it's a glorious all-in noodle mix! Just my cup of tea, sort of
Our elders say Pancit for birthdays because of the long noodle strands. They say long noodle means long life. I'm just wondering why they cut it once it's on their plate. So that it's easier to chew? Short life then.
stranding
iPF Noob
Richard Brown said:
All so familiar! It's great to hear the market is still a good one. Of course, just as easy for you to get there as it was for me.
I can still hear the Herne Hill station announcer's words "Bromley South". My sister went in that direction to school and my Dad went to work the opposite way, to the Pru in Holborn.
I just boringly took the 68 or 196 bus up and over Denmark Hill to school in Camberwell Grove. (There was a TV programme recently about the social history of that road, but they didn't say anything much about the school which was at the northern corner. They showed some very interesting maps.)
stranding
iPF Noob
quake5254 said:
Oh dear! But I can understand why.
I cut up spaghetti in the same way too. Or get hold of one end and ....s*u*c*k!
Like the dog in the Disney film "Lady & the Tramp". Would that be OK for a long life?Not like an Italian who would politely wind it round his fork. I can never get it to stay wound on, and it falls off half way up, splashing the sauce all over...
Edit: I need to look up some good knots for keeping spaghetti on the fork!
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Gabriel1
iPF Noob
skimonkey said:Why thank you, Stranding!! A nice hot coffee sounds fitting right now!!
There are various ways to make Pancit...starting with the thickness of the noodles. You can use the Cantonese style Nooldes or the Rice Vermicelli which is thin. We add carrots, cabbage, onion, garlic, any meat (pork /chicken/Chinese sausage), slices of egg and green onion to top the dish. It's really good. Pancit is readily made for family gatherings or celebrations since it is so popular and also very good!
Mmmmm, I need a bowl of this!
But what is Chinese sausage?
The Archangel
I use a lot of Chinese sausages on my preparations. It's difficult to describe the taste. It looks like a dried hotdog as if left under the sun for days. It is used commonly on noodles and soups. The taste is strong and the aromas close to sesame oil except meaty. The best way is to try a sample from your nearest chinese oriental store.
darkangelwitch
iPF Novice
I just finished stuffing myself on a fresh batch of drop scones yummmmmmmy!
Dark Angelwitch (Surrey)
Dark Angelwitch (Surrey)
stranding
iPF Noob
darkangelwitch said:
You are being really cruel...
Never made those. Do you use a griddle or a frying pan? And same recipe as for pancakes?
I've just made the same batter but for a double Toad in the Hole which has just gone in the oven. At the special request of my husband (who was chancing it after being out playing bridge all afternoon...) Half today, rest tomorrow.
The 8 sausages are Bampton Royals from the award winning Butchers here in the village, made using mtheir own herd. We'll have new potatoes and a big mix of fresh veg with it. Smells great!
darkangelwitch
iPF Novice
stranding said:You are being really cruel...
Never made those. Do you use a griddle or a frying pan? And same recipe as for pancakes?
I've just made the same batter but for a double Toad in the Hole which has just gone in the oven. At the special request of my husband (who was chancing it after being out playing bridge all afternoon...) Half today, rest tomorrow.
The 8 sausages are Bampton Royals from the award winning Butchers here in the village, made using mtheir own herd. We'll have new potatoes and a big mix of fresh veg with it. Smells great!
Today I used the frying pan as my griddle needs resurfacing but I do prefer the griddle.
I LOVE toad in the hole, my mum was an expert toad in the hole maker LOL but unfortunately she did not pass that skill to me, my Yorkshire pud never comes out right
it usually looks like a flat blob, can never quite get that lovely crispy rise around the edges or if I do manage it the centre is soggy grrrrrrrrDark Angelwitch (Surrey)
I'll tell you what, Gabe...I will send you Chinese Sausage and you can send me Pimms!
