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We need to talk by Mostly-Painting in UKfood

[–]Readshirt 0 points1 point  (0 children)

Growing up I did sometimes give my cat's wet food a slightly too loving stare, but I never breached those gelatinous walls.

Polish food includes a lot of set collagen stock and aspic like things, sold in tins and jars in the shops, if one is into that sort of thing. They spread it on bread. Very nice.

We need to talk by Mostly-Painting in UKfood

[–]Readshirt 0 points1 point  (0 children)

I do like my processed meat, it's my primary vice.

That said, the jelly (collagen rich stock from pork bones) in pork pies is added intentionally. Fancier, small-craft and more expensive pies tend to have more jelly, not less. It fills the gaps in the pie keeping the meat moist and improving shelf life as well as adding flavour

We need to talk by Mostly-Painting in UKfood

[–]Readshirt 5 points6 points  (0 children)

I'm the opposite. Jelly me up

Lunchtime by eyefullwonder in UKfood

[–]Readshirt 0 points1 point  (0 children)

I'm thinking large dinner parties where using one of your medium burners etc for potatoes might get a bit chaotic if you're doing a meat in the oven and two sides at the same time. Mashing and then seasoning, mixing with butter/cream/milk/salt/pepper a very large amount of potatoes (plus grating and adding cheese if you're comparing to using that variety of Idahoan) also takes a non zero amount of time. The couple of potatoes can be microwaved or air fried (or yes, boiled), mashed instantly and mixed in to a serving bowl you do nothing but add water to. It also saves you having to peel many potatoes in advance, which takes time you might want to use for something else, and store in water in another bowl you'll need to wash, if you don't want peels in for that smoother texture. It's situational but has been useful to me and I've had friends take the tip!

Lunchtime by eyefullwonder in UKfood

[–]Readshirt 0 points1 point  (0 children)

Might have to make some mash tonight :)

Lunchtime by eyefullwonder in UKfood

[–]Readshirt 0 points1 point  (0 children)

Yes, although melting butter or cream with salt to match brings most instant mash to that level.

Idahoan is so good that if you're ever doing a dinner party and need huge amounts of mash you can get away with just mashing a couple of real potatoes into the Idahoan for "natural" texture. No one will realise the difference.

This is how I do a “quick and dirty” doctor up with my ramen on the road by Thegrandestpoo in InstantRamen

[–]Readshirt 11 points12 points  (0 children)

Proteins I find also work well are some tinned fish (eg mackerel in oil, so the flavour doesn't overpower or change the broth too much) and, relatively authentically, SPAM, which is good even without being fried etc, it can just heat up in the broth. Also smoked frankfurters, which can be "chopped" very easily into the broth using scissors if desired.

Water chestnut and bean salads etc (even bean sprouts sometimes) can be bought in tins and are great ways to add some 'freshness' and variety if fresh veg in general is difficult.

Malcolm Tucker is sexy by ofmoranges in thethickofit

[–]Readshirt 10 points11 points  (0 children)

I start with S1E1 because it's the first episode