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Py cooks

A Gastrophile's Dream: my relationship and adventures with food

Loaded Potato Soup


2 large stalks of celery
1 large carrot
1 medium onion
4 rashers of bacon
2 medium-large potatoes*
Olive oil
1 Chicken or veggie Stock cube (optional)
Dice up the onion and garlic finely. Set about a tablespoon of butter to melt and then drizzle a bit of olive oil in to prevent browning. Once the butter is sizzling toss the onion and garlic in and let them sweat a bit as you dice up the carrot and celery. Do not let the onion brown.
Add the carrot, celery, and Parsley let them sweat as you dice up the bacon rashers. Add the bacon and dice up the potatoes. Do not let the bacon get too crispy as it will end up discolouring the end product.
Once the bacon has cooked through, add the potatoes. Add enough hot water so that it just covers the potatoes and let it bubble away, stirring occasionally, until the potatoes are fork tender. Taste test the salt level frequently, if it is too low add the stock cube.
When the potatoes are tender add in about a 1/2 to 3/4 of a cup of milk depending on how much your broth has reduced. Also add in another 1/2 a tablespoon of butter and stir slowly as the soup comes back up to a simmer. Do not let the milk boil.**
Re-season if necessary.  Once the soup is piping hot again it should serve two very hungry people or four as a hearty starter.
*One wants a floury potato for this soup as it helps to thicken the broth. If however the potatoes refuse to cooperate and give up a weak broth a couple teaspoons of Bisto White or Parsley Sauce granules added in slowly will help that along. 
**Make sure to add the Bisto and taste test  before you re-season as it does add a wallop of salt.

Toshi's Ramen
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Three more and the detailsCollapse )

It's been grey and blustery a lot the last three weeks which usually lures me into the kitchen to make hearty foods.  I also tend to start feeling home-sick for foods and eateries I no longer have access too.  So I finally broke down and attempted to re-create a veggie heavy dish by Lok Yaun, my Chinese restaurant of choice in Eugene, Oregon.  The only ingredients I didn't have on hand were water-chestnuts and crispy fried noodles.  Otherwise my knock off tasted pretty accurate and was attractive in the bowl.

I also made chicken soup, from a left over carcass no less, for the first time.  The process is a bit more fiddly than I would have liked seeing how I'm being pestered by low energy and a high work-load at the moment BUT I enjoyed the end product enough that this will be making it into my regular meal rotation.  I especially liked how easy it was for me to refresh the leftover soup with a bit of fresh stock and a few more noodles as I ended up fighting off a cold.  OJ and Chicken Soup for the win =)


Summer Lunch
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Hi everyone, it has certainly been an age since I posted anything!  Part of the reason for such a long hiatus is that I relocated to Paisley, a small town about twenty minutes outside of Glasgow.  Needless to say Glasgow is a totally different kettle of fish when it comes to culinary delights.

This was Chicken Yakisoba with Ebi Gyoza from Ichiban.  The sushi and noodle cafe is located in the city centre at 50 Queen Street and there is a West end location as well which makes deliveries.  The noodles were very savory, the chicken was sweetly salty and tender although I would have liked a bit more veg in the mix.  The Gyoza were stuffed with prawns, pork, leek and cabbage.  They were delightfully crunchy on the outside and moist inside, dipping was not required.  This was a good thing because that tiny dish at the bottom of the picture is rice vinegar with fresh chilli, it nearly blew my head off  =)

*cross posted to picturing_food and food_porn 

Chambers Coffee House
I stopped in at ChambersCoffee House, located on South Tay Street for the first time recently and was absolutely stunned.  The food is delicious.

You can take a peek at their web site here www.chamberscoffeehouse.co.uk/
Apparently they rotate the evening menu monthly and while it is a bit pricey for a student budget it might be a good place to eat after my brutally late fortnightly writing seminar.  More pictures and actual detailed analysis of the meal are under the cut.

Om nom nomCollapse )

Naaaaaany State
A long term friend of mine is a young professional living down in grand old London town. He works long hours, and if he is anything like me when it comes to fooding while tired, at the end of the day would probably just like to come home and order in a nice take-away. While consulting Yell, the on-line version of the yellow pages, he came across this. www.yell.com/restaurants/information/making-a-meal-out-of-takeaways

Read my snarky comments...Collapse )

My imaginary eatery
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While I am fully aware that running an eatery is far beyond my physical as well as financial means, I often find myself fantasizing about it. I know it isn't exactly healthy but as I know where the influence is coming from...

Breakfast Menu
  • French toast
  • Pancakes
  • Waffles
  • Omelets - various types as well as seasonal choices
  • Breakfast Burritos
  • Southern Biscuits
  • Butter-horns
  • Cinnamon Rolls
  • Chicken Fried Steak - with trimmings
  • Bacon - Pork and Turkey
  • Ham
  • Sausage - any style
  • Eggs- any style
  • Fried potatoes - various styles
  • Fruit - as per the season mostly

Lunch Menu
  • Salad - there are sooo many styles
  • Soup - again with spoiled for choice
  • Clam Chowder - Fuck fridays only
  • Philly Cheese-steak Sandwich
  • BBQ Pork Sandwich
  • Ruben
  • Patty melt
  • Burgers - any style
  • Veggie or Bocca Burger
  • Southern fried Fish Burger
  • Chicken Burger
  • Tacos - Beef, chicken and fish
  • Fries
  • Onion Rings
  • Battered Mushrooms
  • Chicken wings
  • Chicken Strips

Dinner Menu
  • Burritos
  • Tacos
  • Taquitos
  • Fajita
  • BBQ Pork - Corn on the cob, collard greens and tattie salad on the side
  • BBQ sausage on a bun - with the above
  • Southern Fried Chicken - with corn on the cob, mashed tatties, gravy and a southern biscuit
  • Southern Fried Fish - with Cole-slaw, collard greens and hush-puppies or corn fritters
  • Fried clams
  • Prawns -Multiple styles: Battered, grilled, sauteed, scampied (yeah they are versatile)
  • Chicken Parmesan
  • Pasta bakes - various styles
  • Pork Chops - with apple sauce, baby tatties and minted peas

This is made of WIN!
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Such a small link for something so awesome http://tinyurl.com/ye9hro4

The notorious chicken of DOOM!
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I've talked about this particular preperation on irc for years now.  I took these pictures last Autumn but then the camera went walkies for a while and I forgot they were even on there.  I hope it looks as tasty as it actually is!


note to self...
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A 5 lb. duck takes 4.2 hours to cook at 200c.  That's 20 minutes per 500 grams.  REMEMBER!


5lb is roughly 2.25kg; so 20 minutes per 500g is 90 minutes - 1.5 hours
thank you cAt!


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