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What's cooking in the #talkheartsfamily kitchen?
Started by Acey Exotic




5429 posts in this topic
Groot
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01-12-2020, 08:06 PM -
(01-12-2020, 07:53 PM)Walter Sobchak Wrote: [Image: kdhpz9-aiws3.450x325.jpg?w=620]

He would know, his mum is Thai so she’d put potatoes in her Massaman too  Monty Smug
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Kashinda
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01-19-2020, 05:12 PM -
[Image: vPim4n2l.jpg]

Thoughts?
S.J.
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01-19-2020, 05:15 PM -
Put Haggis balls somewhere with whisky sauce and swap fish pie for Cullin Skink and you are good to go Piggy

Menu looks Pinilla though
Pete Seeger
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01-19-2020, 05:19 PM -
You can’t put Cullin Skink in as a main though.

Scotch egg > fish pie > cranachan Pinilla
This post was last modified: 01-19-2020, 05:19 PM by Pete Seeger.
S.J.
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01-19-2020, 05:21 PM -
(01-19-2020, 05:19 PM)Pete Seeger Wrote: You can’t put Cullin Skink in as a main though.

Scotch egg > fish pie > cranachan Pinilla

It's my favourite main dish, tbh! Most restaurants offer it as start or main.
pondlife
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01-19-2020, 05:25 PM -
Can't see how salmon works with a gin flavour; salmon is a strong taste anyway, so if anything you'd want to take the edge off it andI just don't think that can be done with gin. Needs a slight sweet taste to go with it imo.

I'd try a slice of black pudding with the cheese and oatcakes; that would certainly appeal to me, as would all the desserts tbqh. The sorbet and choc might just work.
S.J.
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01-19-2020, 05:28 PM -
Fresh Scottish salmon from a nice restaurant should be fresh off the boat and have a delicate taste.

But agreed your standard salmon in the fridge for a few days from supermarket can be quite strong.

Eating salmon in mainland Europe though Mccringe
This post was last modified: 01-19-2020, 05:28 PM by S.J..
Nicolas Sarkozy
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01-19-2020, 05:30 PM -
(01-19-2020, 05:12 PM)Kashinda Wrote: [Image: vPim4n2l.jpg]

Thoughts?

Salmon -> Venison/Haggis -> Cranachan GodIsGod

I want it that way Shitwine
S.J.
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01-19-2020, 05:40 PM -
I don't understand the Venison/Haggis thing but what I i do know is that I want it Piggy
Kashinda
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01-19-2020, 06:07 PM -
[Image: t2Mp4mcl.jpg]

Imagine the Venison/Haggis to be fairly similar to this, but with venison instead of pigeon. And I’ll probably just do some mash instead of a tattie scone.
Pete Seeger
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01-19-2020, 06:09 PM -
Pinilla
Charlie Kelly
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01-19-2020, 07:09 PM -
Piggy
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01-19-2020, 08:49 PM -
That sounds absolute class. The irn-bru sorbet as well Monty Ha
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Groot
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01-19-2020, 08:50 PM -
Aye saw it on Facebook Kash looks really good  GodIsGod
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Ray Winstone
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01-21-2020, 10:30 AM -
(01-19-2020, 05:12 PM)Kashinda Wrote: [Image: vPim4n2l.jpg]

Thoughts?

Can't see past the Scotch Egg, Venison and I would try the Irn Bru sorbet Sound

The Cock and Bull up this way used to do a black pudding scotch egg with homemade brown sauce Piggy
No rep, no problem Shitwine
Walter Boycechak
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01-21-2020, 11:05 AM -
Minor quibble and I could be well off the mark, but what about the haggis, neeps and tatties on their own, and venison as a distinct dish?
Kashinda
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01-21-2020, 02:20 PM -
I just find Haggis Neeps and Tatties a bit difficult to plate in a nice way. I’ve had a similar dish too the one I’m doing before and know it works and looks good. My neighbours just shot a deer so I’ve got the Saddle to use this weekend for nothing. 

And I only wanted a fish, a haggis and a veggie option on the specials. It’s just me cooking mains so I don’t want to give myself way too much work to do and end up going down under the pressure.
This post was last modified: 01-21-2020, 02:21 PM by Kashinda.
Kashinda
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01-25-2020, 05:49 PM -
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Arkadiusz Klimek
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01-25-2020, 05:54 PM -
GodIsGod
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01-25-2020, 06:31 PM -
Treated myself to a wee Indian the night Piggy



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