What foods give you satisfaction for effort?
Discussion
What do you enjoy eating that requires a bit of effort?
For me, there’s a joy in putting in a bit of effort for my food, just finished a bag of pistachios & it was a far more satisfying experience than a bag of peanuts & it got me thinking.
I also enjoy the extra challenge dealing with bones & leaving as little as possible on them.
Mussels/shellfish too
Making things up as you go like the little duck wraps too
For me, there’s a joy in putting in a bit of effort for my food, just finished a bag of pistachios & it was a far more satisfying experience than a bag of peanuts & it got me thinking.
I also enjoy the extra challenge dealing with bones & leaving as little as possible on them.
Mussels/shellfish too
Making things up as you go like the little duck wraps too
dunkind said:
Making Lardy cake….[/url]
I just searched this as never heard of itI watched this video & thought that’s not that much lard, then he moved to stage two….
https://youtu.be/vF390kxg0Zk?si=wFqtWUvFUgbgInVT
Game. It can be fully immersive.
Work on the shoot; looking after the birds. Training a dog to do its job. The shoot day itself with its own triumphs and tragedies; banter and fun.
The privilege of access to opportunites to source to meat that is wild or close to wild. Making connections so you can swap some feathers and wings for a brace of wild rabbit.
Last few weeks I've been waiting by a pond at dusk for duck to flight in; had a couple of happy days on my own syndicate and an armed ramble with a mate and our dogs on a moor edge chasing (and missing) grouse.
Finally developing the skills to prepare; bring it to table making the whole process delicious and memorable.
Work on the shoot; looking after the birds. Training a dog to do its job. The shoot day itself with its own triumphs and tragedies; banter and fun.
The privilege of access to opportunites to source to meat that is wild or close to wild. Making connections so you can swap some feathers and wings for a brace of wild rabbit.
Last few weeks I've been waiting by a pond at dusk for duck to flight in; had a couple of happy days on my own syndicate and an armed ramble with a mate and our dogs on a moor edge chasing (and missing) grouse.
Finally developing the skills to prepare; bring it to table making the whole process delicious and memorable.
Edited by oddman on Wednesday 20th November 12:54
Whilst its a fairly mundane dish to many, Lasagne is a bit of a faff to make especially when you do the ragu and bechamel from scratch and layer everything up.
I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
Lotobear said:
Whilst its a fairly mundane dish to many, Lasagne is a bit of a faff to make especially when you do the ragu and bechamel from scratch and layer everything up.
I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
I agree, you cannot beat a good home cooked lasagne. Another good one which I love to cook is a bouef bourgignon - the marinating the beef (shin), chopping the veg, browning the floured meat whilst softening the onions, making a bouquet garni, frying the mushrooms and smoked lardons and adding them about an hour before eating. When it all comes together, the flavour is huge. It also tastes better the next day.I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
We like to pair it with a decent Chilean Pinot Noir, or a Southern Rhone - Gigondas or CNdP.
andyA700 said:
Lotobear said:
Whilst its a fairly mundane dish to many, Lasagne is a bit of a faff to make especially when you do the ragu and bechamel from scratch and layer everything up.
I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
I agree, you cannot beat a good home cooked lasagne. Another good one which I love to cook is a bouef bourgignon - the marinating the beef (shin), chopping the veg, browning the floured meat whilst softening the onions, making a bouquet garni, frying the mushrooms and smoked lardons and adding them about an hour before eating. When it all comes together, the flavour is huge. It also tastes better the next day.I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
We like to pair it with a decent Chilean Pinot Noir, or a Southern Rhone - Gigondas or CNdP.
I enjoy cooking, so the more time/effort/involvement it requires the better.
I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
UTH said:
I enjoy cooking, so the more time/effort/involvement it requires the better.
I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
I am the opposite - will happily spend ages cooking for everyone else but for me I can never really be bothered!I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
I really like using the wood fired oven for pizza, it will take around 4-3 hours of getting the oven ready, bringing it up to temp, preparing the dough and toppings (for proper WFO pizza you have to manage them differently given they spend so little time in the oven) all for it to take 90 seconds to make the pizza.
simon_harris said:
UTH said:
I enjoy cooking, so the more time/effort/involvement it requires the better.
I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
I am the opposite - will happily spend ages cooking for everyone else but for me I can never really be bothered!I will happily spend 90 mins or more cooking a meal just for myself, whereas Mrs UTH can't get her head around bothering - if she's cooking for herself it'll usually be eggs on toast!
My go to dish for myself is probably my curry from scratch, lots of effort and time required, and end result is always awesome. I am certainly not one to cook loads, freeze it then have meals ready to go.
I really like using the wood fired oven for pizza, it will take around 4-3 hours of getting the oven ready, bringing it up to temp, preparing the dough and toppings (for proper WFO pizza you have to manage them differently given they spend so little time in the oven) all for it to take 90 seconds to make the pizza.
However I have been given a Big Green Egg for my 40th, so I definitely need to get into pizzas.
Please share any tips on dough making - many years ago when I DID try making my own pizzas, the dough usually ended up being more like a biscuit than a nice fluffy pizza dough....probably the reason why I never bothered getting back into trying to make them.
simon_harris said:
Pizza dough can be a proper rabbit hole, I use a moderate hydration recipe and make on the day or day before at the earliest. There are better recipes and methods but that works well enough for my needs
I did fear that the dough side of it might not be as straight forward as just following one simple recipe for life. I shall do some research. Once I've actually unpacked my BGE!
Lotobear said:
Whilst its a fairly mundane dish to many, Lasagne is a bit of a faff to make especially when you do the ragu and bechamel from scratch and layer everything up.
I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
I do like making a ragu from scratch. Without getting into the 'that's not authentic' argument, chopping the sofritto, softening that. Adding the meat (of your choice I enjoy both the faff and the eating. The faff bit is however helped enormously by quaffing a nice Montepulciano along the way, Keith Floyd style
) then simmering for hours while making sure it doesn't stick. Then the bechemel (which is stupidly easy to make, I wonder why anyone gets it from a jar !) then the layering up (I draw the line at making my own pasta). And then finally eating it. It's a feast for the brain and the mouth.
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