forum: Food & Drink

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#11 Fri 11 Jan 13 3:12pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Food for the soul

Merlin wrote:

Just throwing this in there - I always found hot Bovril to be one of the most comforting things in the world as a kid thumbsup

Funny you should say that, Mrs. Wine~o had that Norovirus before Xmas, and was on a clear liquid diet..I made her a mug of hot Bovril, she reckons it was the best thing she'd ever tasted yummy


(Dunno what that says about my cooking though shocked )

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#12 Fri 11 Jan 13 3:41pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Food for the soul

Merlin wrote:

These all sound great. How do most of you do your stews? Slowly in the oven or do you use slow-cookers?

I'm lucky enough to have an Aga, so I let it cook slowly in an oven (which oven depends on the Aga temperature at the time!!).

Must say that I like Bovril, too, especially if I've been ill.

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#13 Fri 11 Jan 13 6:11pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Food for the soul

Merlin wrote:

These all sound great. How do most of you do your stews? Slowly in the oven or do you use slow-cookers?

In a Le Creuset dutch oven of course.  I like to sear and start my braises on the stove top then transfer to the oven for the long haul.

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#14 Sat 12 Jan 13 12:20pm

Ashen

Forum champ
Occupation Why is the Rum always gone???!
From out to lunch
Member since Sat 07 Jan 06

Re: Food for the soul

homemade brodo with  semi stale italian bread and parm  or with short grain italian rice and parm
risotto.. using  Suga( meat sauce) as the flavouring.

a good plate of pasta with the aforementioned  suga

spezzatino with grilled polenta.

all good mid winter meals from my childhood.   

I will admit to loving bovril too.  My dad would often make broth with it and the above mentioned bread or rice  when we would come home from school for lunch growing up.  Along with cheese toast it is still a favourite quick warming meal.


The Universe is alive and self aware. 
Need proof?
Look in a mirror.
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#15 Sat 12 Jan 13 1:59pm

koukouvagia

Forum champ
From New York
Member since Fri 12 Dec 08

Re: Food for the soul

What is spezzatino and brovil?

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#16 Sat 12 Jan 13 3:32pm

LisaLove2Cook

Member
Member since Thu 10 Jan 13

Re: Food for the soul

Hi,
Bovril is used as stock and alot of people drink it also.. Bit like marmite but marmite is yeast extract and bovril is meat extract. Lovely in a mug (used to dip bread in mine when I was a teenager) aint had it for ages

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#17 Sat 12 Jan 13 4:40pm

Pakman

Forum champ
From Estonia
Member since Tue 06 Oct 09

Re: Food for the soul

Grilled cheese sandwich and a bowl of tomato soup  dribble

Chili  dribble on fries with good coat of aged cheddar and diced onions  dribble

Chicken soup do  like the vid but add pepper corns, parsley and bay leaves. When the meat is cooked it's removed and the broth left to reduce a bit. Then strained and added to  a pot with browned diced onion, sweated diced celery and quartered carrot slices and a hand full of rice. Once those are cooked the meat is added with a healthy amount of fresh choppped parsley and dill.

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#18 Sat 12 Jan 13 4:52pm

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Food for the soul

"Grilled cheese sandwich and a bowl of tomato soup."

If this was prize giving day, you'd win it Pakman.  Absolutely my favourite lunch.  I don't bother to grill/toast my sandwich though.  Just a lovely fresh cheese sandwich so I can dunk it!

Feel free to report me for my bad habits if you want   

yummy

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#19 Sat 12 Jan 13 5:12pm

Pakman

Forum champ
From Estonia
Member since Tue 06 Oct 09

Re: Food for the soul

Hehe.. fresh cheese sammie works too! lol  wink

The cheese sandwich has so many possiblities  dribble

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#20 Sun 13 Jan 13 11:28am

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Food for the soul

I use a slow cooker for stews - lets me use tougher cuts, it's less work and I don't have to worry about it burning.

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