Geekfood Mk2.

Post by **Dog Pants** » October 23rd, 2009, 21:33

I saw the bit on cornflakes on milk. The milking bit was rather interesting.

Post by **Dr. kitteny berk** » October 28th, 2009, 6:56

Just watched the first ep of Food factory, was moderately interesting.

Also, in my ongoing search to make interesting stuff, I've discovered vanilla pods are extremely cheap on ebay.

This week I will mostly be making vanilla extract, and probably some vanilla vodka.

Lateralus · Post by **Lateralus** » October 28th, 2009, 7:47

After watching the repeat of Warner Valentine's What to Eat Now on Saturday Kitchen at the weekend, I made apple and pear chutney. Unfortunately, it needs at least a month of sitting in a cupboard before you can eat it apparently, but once it's had that, I shall try it and let you know how it turns out. Never made chutney or jam or anything like that before, but it's something I'd like to do more of. All I need now is masses of empty jam jars!

Post by **Dr. kitteny berk** » October 28th, 2009, 7:50

I dunno if there's a Fenwicks up your way, but the foodie bit in the leicester one is ver handy for jars and the like (not super cheap, but good quality)

Post by **Dr. kitteny berk** » October 28th, 2009, 8:32

Dr. kitteny berk wrote:Also, in my ongoing search to make interesting stuff, I've discovered vanilla pods are extremely cheap on ebay.

Replyedit:

Just managed to get 50 vanilla pods on ebay for £12 (inc postage)

They cost over a quid each from supermarkets. 24p each on ebay by my maffs, This is good because I need a fuckload.

Post by **Dr. kitteny berk** » November 4th, 2009, 2:08

Dr. kitteny berk wrote:Just watched the first ep of Food factory, was moderately interesting.

2nd ep.

I'm struggling to work this show out.

Doesn't seem to be particularly pro or anti supermarket/big food and doesn't have any science content to speak of.

Has no real direction I can fathom.

Moderately interesting, but little else.

Post by **FatherJack** » November 4th, 2009, 3:27

Yeah, it wasn't very good, for the bread and processed cheese he just added some "special magic ingredient".

Rather pro-supermarket I think, getting the seekrit ingredients from them and showing them in a good light without any nasties particularly highlighted.

The salad leaves was quite a revelation though - I did rather think they used all sorts of chemicals to make them bug-free. Years ago we always used to wash lettuce and such before using and I don't quite know when that stopped - these days I baulk at a product marked "unwashed".

I think it's aimed at people who have absolutely no clue where their food comes from (other than from The Shop) - but I find it moderately interesting to just see stuff being manufactured without a lecture on how Hugh-Fearnley-Small-Farmer's £10 chickens taste infinitely superior when you can't taste anything on TV.

Post by **Dr. kitteny berk** » November 4th, 2009, 3:42

FatherJack wrote:Yeah, it wasn't very good, for the bread and processed cheese he just added some "special magic ingredient".

Also, the standard bread recipe was crap, I don't think he mentioned using salt or oil, both of which are pretty standard in bread.

And the cheese ingredients have been covered before by heston (and done rather better)

Post by **Dr. kitteny berk** » November 4th, 2009, 17:50

Did vanilla extract today.

Maybe took 20 minutes, hopefully it works.

Lateralus · Post by **Lateralus** » November 4th, 2009, 18:36

Apart from very occasionally in cakes, I don't think I've ever had call to use vanilla extract. Any idea how long it'll last? Given the size of bottle it usually comes in, I imagine that's a lifetime's supply right there!

I have had this spare rib recipe bookmarked for ages and still haven't had the chance to try it yet. I think I might make it next weekend's cookery project. If it turns out like the one in all the recipe's photos, I will be one very happy man indeed!

Post by **Dr. kitteny berk** » November 4th, 2009, 18:46

Lateralus wrote:Apart from very occasionally in cakes, I don't think I've ever had call to use vanilla extract. Any idea how long it'll last? Given the size of bottle it usually comes in, I imagine that's a lifetime's supply right there!

I don't use it a lot, but my mother does, so it's more for her than me, I mostly use vanilla sugar.

Should last a long time, what with it being mostly vodka.

Lateralus wrote:I have had this spare rib recipe bookmarked for ages and still haven't had the chance to try it yet. I think I might make it next weekend's cookery project. If it turns out like the one in all the recipe's photos, I will be one very happy man indeed!

Want.

Lateralus · Post by **Lateralus** » November 4th, 2009, 18:51

I bet it ends up being drunk then, maybe with coke.

As for the ribs...

...most definitely want.

Edit: Hello Dr Zoidberg.

Post by **Dog Pants** » November 4th, 2009, 18:52

Dr. kitteny berk wrote:
Should last <s>a long time</s> until I drink it, what with it being mostly vodka.

Post by **Dr. kitteny berk** » November 4th, 2009, 19:04

2 split and scraped pods made a nice subtle vanilla vodka.

30-odd would be undrinkable.

Lateralus · Post by **Lateralus** » November 4th, 2009, 19:23

I bet that wouldn't stop you trying.

Post by **Dr. kitteny berk** » November 4th, 2009, 19:24

Lateralus · Post by **Lateralus** » November 4th, 2009, 19:28

Let us know what it tastes like won't you?

Post by **Dr. kitteny berk** » November 4th, 2009, 19:31

burning, I imagine.

It's already gone from clear to looking more like whisky.

TheJockGit · Post by **TheJockGit** » November 4th, 2009, 21:50

hmm..whisky you say?