What has Ed cooked today?

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Turkey sandwiches? Trifle? Teeny weeny pie-ettes with parsley on top?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

Carrot and coriander soup? Blue cod and cabbage? Creme brulee?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

Armenian nutmeg cake?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

something with CHEEZ sauce no doubt.

― jess, Thursday, 29 November 2001 01:00 (twenty-four years ago)

raspberry sorbet with delicate sweet rice wafers?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

beef wellington with coffee and walnut glaze?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

long, tube-shaped fritters? chicken fondue?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

spiced christmas cookies with lavendar icing?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

stew?

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

I am not Ed, but I cooked BISCUITS. Which was very exciting, and obviously didn't violate my supposed diet at all. They were supposed to be Cornish fairings, but they don't really taste like fairings, just gingery cinnamony biscuits. Oh well, they're quite nice.

― Rebecca, Thursday, 29 November 2001 01:00 (twenty-four years ago)

:-)

― rainy, Thursday, 29 November 2001 01:00 (twenty-four years ago)

I didn't so much cook some bread as deal with the finishing touches. But it was good bread. :-)

― Ned Raggett, Thursday, 29 November 2001 01:00 (twenty-four years ago)

I made tea. It was lovely, as tea usually is.

― Maria, Thursday, 29 November 2001 01:00 (twenty-four years ago)

I has some captain crunchberry

― Mike Hanle y, Friday, 30 November 2001 01:00 (twenty-four years ago)

The last time Ed cooked for me, I was too nervous and busy gulping down the vodka to eat it. It was good, though. Italian stuff and everything. Yum! Even if he and Suzy rendered the kitchen a chemical warzone to do it! ::cough cough::

― kate, Friday, 30 November 2001 01:00 (twenty-four years ago)

i had a sammie +

― anthony, Friday, 30 November 2001 01:00 (twenty-four years ago)

Yesterday I cooked plaice fishcakes made with lashings of organic potatos and parsley, acompanied with roast parsnips and celeriac in parmesan, with a green sald with a mustard dressing on the side.

Tonight very simple steak, boiled potatos and steamed broccolli.

next weekend I have to cook for 80 or so. I'm doing turkey ham and stuffing lasagna, with sprouts and chesnuts, mash and cabbage, followed by caramelised orange trifle.

― Ed, Friday, 30 November 2001 01:00 (twenty-four years ago)

recipes to follow, too drunk now and on the way out

― Ed, Friday, 30 November 2001 01:00 (twenty-four years ago)

You are going out to cook drunk, right? I'm into that. ;-)

― Ned Raggett, Friday, 30 November 2001 01:00 (twenty-four years ago)

Uh-oh, Ed in drunk post SHOCKA!

― suzy, Friday, 30 November 2001 01:00 (twenty-four years ago)

ok fish cakes:

nice piece of white fish, poach it in milk with some dragoncello (can't remeber english translation for this herb)
peel and boil some potatos in salty water, then mashed with butter and alittle milk from the poaching pan
big handful of parsley (flat leaf for preference, roughly chopped)
combine (plus salt and pepper) and then shape into cakes and dust with flour, I used the parmesan flour from the recipe below

roast parsnips and celeriac in parmesan:

make sure you have the ugliest, narliest, wartiest, rootyest root veg you can find since these tastes the best
preheat the oven to about 225C
normal roasting proceedure, parboil your veg. make a mix of flour and grated parmesan, salt and pepper
toss your veg in the flour
in a baking tray heat up some olive oil and butter in the oven
throw in the veg and roast till golden and crispy, turning ocassionaly

winter veg rules

― Ed, Saturday, 1 December 2001 01:00 (twenty-four years ago)

ed where are 80 peeps coming from??????? very strange. also does fin have lots of scars? he was in the store trying to get yr number off mark to talk to sola. just had a cappuccino v nice.

ed's lamb tagine is very nice.

― ambrose, Saturday, 1 December 2001 01:00 (twenty-four years ago)

on tuesday Ed did pork and fennel sausages from the Italian deli near suzy's with polenta, tomato and mozzarella salad, cabbage and broccoli. Last night we had slow sauteed herby chicken, butter and olive oil hot to give the chjicken a golden sheen then slow slow cooking in the big pot with sage rosemary, thyme and garlic, sides of green salad more cabbage, and butterey carrots (sensational carrots). Sauce made of white wine and pan scrapings

I also baked christmas cake yesterday, a bit late I know.

breakfast will shortly be bacon and polenta fried in the left over oily juices from the chicken, maybe an egg but that would be greedy.

― Ed, Thursday, 6 December 2001 01:00 (twenty-four years ago)

This polenta with no instructions, not even in Italian...

WHAT DO I DO WITH IT?

― suzy, Thursday, 6 December 2001 01:00 (twenty-four years ago)

You just have to know.

Nigel says:

225g polenta
a generous 50g of butter
some parmesan

bring a litre and a half of water to the boil in a large saucepan, water and polenta quantities should be fairly accurate, whisk in one hand jug of dry polenta in another whisk the polenta into the water in a steady stream.

When the polenta starts to eurpt and boild turn the heat right down, whisk occasionally over about 30mins (use a pan with a good bottom so it doesn't stick and burn), whenit starts to come away from the sides its done, either eat with sausages and a nice spicy tomato sauce or leave some to set in a bowl then turn out and grill, (as i did the morning with monday's left overs.

― Ed, Thursday, 6 December 2001 01:00 (twenty-four years ago)

there is something I forgot before serving and when still on the heat stir in the butter and parmesan and maybe some salt to taste, oh and the boiling water should be salted

― Ed, Thursday, 6 December 2001 01:00 (twenty-four years ago)

one year passes...

key lime pie. I got a postcard from suzy with the recipe on it so I had to cook it. I didn't realise quite how easy it was.

― Ed (dali), Tuesday, 16 September 2003 14:04 (twenty-two years ago)

Oh yum! Do you think it would survive in thep post? Either that or post the recipe pls!

― Pinkpanther (Pinkpanther), Tuesday, 16 September 2003 14:09 (twenty-two years ago)

Make one cheesecake style biscuit base in the bottom of a pie dish or cake tin (digestive biscuits crushed and mixed with melted butter compacted in the base, at Tracer's request we used half ginger nuts and half digestives, the post card called for a graham cracker pie crust).

Whisk 4 egg yolks with 1 can of condensed milk and add 120ml of lime juice, slowly, whisking it in and the zest of a couple of limes. Bake for 10 minutes in a 180?C oven. Cool and decorate with whipped cream.

― Ed (dali), Tuesday, 16 September 2003 14:18 (twenty-two years ago)

The proof of the pudding is in the eating but it won't be cool for a while.

― Ed (dali), Tuesday, 16 September 2003 14:19 (twenty-two years ago)

a slug

― gareth (gareth), Tuesday, 16 September 2003 14:28 (twenty-two years ago)

azerbaijani griddled yak eyes

― gareth (gareth), Tuesday, 16 September 2003 14:28 (twenty-two years ago)

worms imported from st kitts and nevis lightly fired and then dotted around sharks penis

― gareth (gareth), Tuesday, 16 September 2003 14:29 (twenty-two years ago)

starlings molar soup

― gareth (gareth), Tuesday, 16 September 2003 14:29 (twenty-two years ago)

a really cute kitten, boiled alive.

― gareth (gareth), Tuesday, 16 September 2003 14:31 (twenty-two years ago)

some moths

― gareth (gareth), Tuesday, 16 September 2003 14:32 (twenty-two years ago)

nuclear heated marianas trench ameoba flown in special crates over the north pole and then dipped in his own blood

― gareth (gareth), Tuesday, 16 September 2003 14:33 (twenty-two years ago)

kyle machlachlans hair

― gareth (gareth), Tuesday, 16 September 2003 14:33 (twenty-two years ago)

another slug

― gareth (gareth), Tuesday, 16 September 2003 14:34 (twenty-two years ago)

Um, Ed, did you actually use Key Limes or just regular limes?

― Chris P (Chris P), Tuesday, 16 September 2003 14:39 (twenty-two years ago)

mmmm sharks penis....

― Matt (Matt), Tuesday, 16 September 2003 15:02 (twenty-two years ago)

give him a break chris, at did make sure the marianas trench amoeba were nuclear heated, after all

― Tracer Hand (tracerhand), Tuesday, 16 September 2003 17:08 (twenty-two years ago)

azerbaijani griddled yak eyes

That's what Ed's usually serving when I drop by. Best eaten hot.

― Momus (Momus), Tuesday, 16 September 2003 17:40 (twenty-two years ago)

i like them better cold

― geeta, Tuesday, 16 September 2003 17:45 (twenty-two years ago)

i like them better

― David. (Cozen), Tuesday, 16 September 2003 17:54 (twenty-two years ago)

geeta i brought your sparkly gold shirt with me, i'm holding it hostage!! the ransom: YOUR ETERNAL SOUL HAHAHAHAHA

― Tracer Hand (tracerhand), Tuesday, 16 September 2003 17:56 (twenty-two years ago)

was it Kazakhstani horse rectum sausage?

― Vicky (Vicky), Tuesday, 16 September 2003 20:40 (twenty-two years ago)

what isn't, these days?

― Tim (Tim), Tuesday, 16 September 2003 20:44 (twenty-two years ago)

I need to see the sparkly gold shirt. Should I go through Tracer's luggage?

― Ed (dali), Tuesday, 16 September 2003 20:56 (twenty-two years ago)

1) no pie for gareth
2) Where does the bizarre notion that I cook esoteric food come from?

― Ed (dali), Tuesday, 16 September 2003 21:10 (twenty-two years ago)

Skipping 21 messages at this point... Click here if you want to load them all.

oh pete did the japanese mackerel and it was dead nummy, didn't eat the bones though (i think pete ate his).

― CarsmileSteve (CarsmileSteve), Friday, 27 October 2006 10:21 (nineteen years ago)

The leftovers are really good cold as well.

― Ed (dali), Friday, 27 October 2006 10:23 (nineteen years ago)

There were no leftovers. We wuz stuffed. I terrific recipe though.

― Pete (Pete), Friday, 27 October 2006 10:28 (nineteen years ago)

slug! slug! slug! slug!

― i've dreamt of rubies! (Mandee), Friday, 27 October 2006 11:53 (nineteen years ago)

That is gravy, not liquidised slug.

― Ed (dali), Friday, 27 October 2006 11:54 (nineteen years ago)

dude, you should totally cook some slugs, just to shut this lot up ;)

― CarsmileSteve (CarsmileSteve), Friday, 27 October 2006 12:02 (nineteen years ago)

I wonder if gareth is available for dinner tonight? I've heard tell that he sometimes partakes of food.

― Ed (dali), Friday, 27 October 2006 12:03 (nineteen years ago)

I can't imagine slugs would be that far, on a culinary level, from escargot!

― Going Through The Motions (kate), Friday, 27 October 2006 12:04 (nineteen years ago)

but how much would be left of a slug once it'd been purged for several days?

― Vicky (Vicky), Friday, 27 October 2006 12:19 (nineteen years ago)

The lovely Emma B's friends once tried to convince me, on a walk through the woods, that the French just adored les limaces, especially on the grill. I nodded sagely. They burst out laughing.

― Euai Kapaui (tracerhand), Friday, 27 October 2006 12:32 (nineteen years ago)

You couldn't put salt on them either.

― suzy (suzy), Friday, 27 October 2006 12:52 (nineteen years ago)

Today, I have mainly been cooking my extractor hood:

http://static.flickr.com/79/281475097_688bed9f21.jpg?v=0

― Ed (dali), Saturday, 28 October 2006 16:50 (nineteen years ago)

Pictures of British kitchens remind me to stop bitching about the lack of counter space in mine.

― Django Blowhardt (Rock Hardy), Saturday, 28 October 2006 16:58 (nineteen years ago)

ed's kitchen != normal kitchens in size terms

― ambrose (ambrose), Monday, 30 October 2006 13:18 (nineteen years ago)

i'm not called Ed, but i cooked a sunday roast yesterday. my first ever.

― teh_kit returns! (g-kit), Monday, 30 October 2006 13:20 (nineteen years ago)

Tonight, my dinner has feets.

― Ed (dali), Monday, 30 October 2006 20:01 (nineteen years ago)

Pictures of British kitchens remind me to stop bitching about the lack of counter space in mine.

haha, yes the washing machine next to stove and creative pans storage is great.

i think I cooked a pizza yesterday.

― Sam rides the beat like a bicycle (Molly Jones), Monday, 30 October 2006 20:08 (nineteen years ago)

http://static.flickr.com/122/288496536_51ca255353.jpg?v=0

I have been stirring up for Christmas. Making mincemeat, Christmas puddings and Parkin (well that was for bonfire night). My flat smells of dried fruit macerating in brandy for the christmas cake.

― Ed (dali), Monday, 6 November 2006 12:16 (nineteen years ago)

Also I did a Brasato al barolo for Mr and Mrs T Hand with sprouts and chestnuts.

― Ed (dali), Monday, 6 November 2006 12:17 (nineteen years ago)

eds kitchen is the smallest kitchen in the world though

luckily slugs are quite small, so can be chopped up easily

― -- (688), Monday, 6 November 2006 12:19 (nineteen years ago)

Parkin is bloody brilliant.

I found a recipe for it in this week's Country Life, as well.

― Dear Cafes of London (kate), Monday, 6 November 2006 12:19 (nineteen years ago)

X-post, Ed's kitchen used to be even SMALLER before they knocked the walls through into the living area.

― Dear Cafes of London (kate), Monday, 6 November 2006 12:20 (nineteen years ago)

Also, Chicago style hotdogs thanks to "ilx food exchange or FAFP (fancy a food parcel)"

http://static.flickr.com/105/287972110_b87922cfae.jpg?v=0

― Ed (dali), Monday, 6 November 2006 12:21 (nineteen years ago)

Please to tell, what is Parkin? Is it poisonous to Catholics?

― accentmonkey (accentmonkey), Monday, 6 November 2006 17:46 (nineteen years ago)

Parkin is tradintionally made by stout yorkshire protestants out of the babies of lancastrian catholics.

― Ed (dali), Monday, 6 November 2006 17:48 (nineteen years ago)

This is the recipe I used

Ingredients:
6 oz plain flour
1/2 level teaspoon salt
1 level teaspoon each, mixed spice, cinnamon and ground ginger
1 level teaspoon bicarb of soda
10 oz medium oatmeal
6 oz black treacle
5 oz English or Welsh butter
4 oz soft brown sugar
1/4 pint milk
1 standard egg beaten.

Method:
Brush 7" square cake tin with melted butter, line base and sides with greaseproof paper and brush paper with more butter.
Sift flour, salt, spice, cinnamon, ground ginger and bicarb of soda into bowl.
Add oatmeal and make a well in centre.
Put treacle, butter, sugar and milk into saucepan. Stir over low heat until butter has melted.
Pour into well and add egg. Stir mixture briskly, without beating, until smooth and evenly combined.
Transfer to prepared tin.
Cool on wire rack when baked.
Store, without removing paper, in an airtight tin about one week before cutting into 12 to 14 portions.

Baking time:
One hour in centre of moderate oven (350 dgrees F or Gas Mark 4) or until wooden cocktail stick, inserted into centre, comes out clean.

However, lard or dripping should be used not butter but I deferred to vegetarian friends.

― Ed (dali), Monday, 6 November 2006 17:50 (nineteen years ago)

That looks teh yum. Nice winter alternative to stupid christmas pudding with its evil dried fruit. Evil.

― accentmonkey (accentmonkey), Monday, 6 November 2006 17:57 (nineteen years ago)

I convert people with my home made christmas pudding and christmas cake. You have to soak the dried fruit in brandy for a week so that is no longer dry.

― Ed (dali), Monday, 6 November 2006 18:01 (nineteen years ago)

I remain unconvinced. Mister Monkey loves the christmas pudding that my mother makes. I merely tolerate it as a vehicle for cream and brandy butter. I think this parkin thing could be even better.

― accentmonkey (accentmonkey), Monday, 6 November 2006 18:10 (nineteen years ago)

ed, do you have a christmas pudding recipe you'd recommend? i'm gonna use it to cook with kids, and i'm not sure i want to get involved in a really elaborate production... thoughts or links?

― rems (x Jeremy), Monday, 6 November 2006 18:24 (nineteen years ago)

I use this one but vary it, darker sugars and treacle go in, bit of lemon, figs go out bit more in terms of currants and raisins

http://www.bbc.co.uk/food/recipes/database/christmaspudding_71054.shtml

― Ed (dali), Monday, 6 November 2006 20:02 (nineteen years ago)

Is "treacle" the same thing as molasses in the US, or is it something else?

― Allyzay Eisenschefter (allyzay), Monday, 6 November 2006 22:41 (nineteen years ago)

Similar but different, heavier and darker.

― Ed (dali), Monday, 6 November 2006 22:56 (nineteen years ago)

wikipeadia says otherwise.

In anycase, this is the stuff to use:

http://www.thebritishshoppe.com/Merchant2/merchant.mvc?Product_Code=TALBT&Screen=PROD&Store_Code=TBSRJTC

― Ed (dali), Monday, 6 November 2006 23:02 (nineteen years ago)

and where did you get your christmas cake recipe? i thought i might try my first ever christmas cake this year. but not one of my books has a recipe in it! i'm a bit wary of collecting random christmas cake recipes from the internerd... kinda want something that someone else has tested.

― gem (trisk), Tuesday, 7 November 2006 00:02 (nineteen years ago)

Again the BBC is my friend here and again it's only a basis. The fruit gets soaked in brandy for a week. Crystallised ginger is very important in the recipe and I like to use currants raisins sultanas, unsulphured apricots and a lot of spice, a little fresh grated ginger in with the fruit and brandy is a nice touch. Use the darkest muscavado sugar as well.

The most important thing is to soak all of the dried fruit in brandy for a week, stirring daily, get it to take up as much liquid as possible. This increases the cooking time of the cake to three hours nearly.

Also between now and xmas you want to keep the cake, uniced and wrapped in tinfoil and every week you need to open it up, skewer the based and feed it a table spoon or so of brandy. Also bugger royal icing, that is digusting and wrong. After you have fixed the marzipan in place (for which I am going to use suma pear and apple spread instead of apricot jam as an experiment this year) you want to ice with a thick glaze of icing sugar and lemon juice, you may have to do more than one layer. this gives a sharp counterpoint to the rich cake underneath.

― Ed (dali), Tuesday, 7 November 2006 07:41 (nineteen years ago)

ta. must i use marzipan? or indeed any icing?? i don't like it! i love the cake but hate the icing.

― gem (trisk), Tuesday, 7 November 2006 09:59 (nineteen years ago)

Give your marzipan to me!!!

For years I loved the icing but hated the cake. (Until I met Ed's cake, it is true.)

― Dear Cafes of London (kate), Tuesday, 7 November 2006 10:16 (nineteen years ago)

An alternative way of eating fruit cake is cutting it into slices and smearing the slices with butter. The lemon icing is so so much better than royal icing which, quite frankly, is disgusting.

― Ed (dali), Tuesday, 7 November 2006 10:19 (nineteen years ago)

I had a practice run at making a gingerbread house at the weekend, and I made icing using both egg white AND lemon so you got that tang to it, it was scrummy. Unfortunately I didn't have a piping bag and am pants at making one myself without a piping nozzle, so it was a complete disaster.

― Vicky (Vicky), Tuesday, 7 November 2006 10:24 (nineteen years ago)

There's a kitchen supplies shop up on penton st and one about to open in the brunswick centre.

― Ed (dali), Tuesday, 7 November 2006 10:27 (nineteen years ago)

thanks!

― Vicky (Vicky), Tuesday, 7 November 2006 10:29 (nineteen years ago)

I rather like the penton street one, I'm getting increasingly disheartened by the brunswick centre becoming every highstreet anywhere/strip mall. (yes the redevelopment is good, and yes I like waitrose but did we have to get the same shops we get everywhere else)

― Ed (dali), Tuesday, 7 November 2006 10:32 (nineteen years ago)

oh i love love LOVE fruitcake with butter on it. ok i'm going the fruitcake drowned in brandy but sans icing.

― gem (trisk), Tuesday, 7 November 2006 10:33 (nineteen years ago)

try the lemon glaze on its own, you won't regret it.

― Ed (dali), Tuesday, 7 November 2006 10:34 (nineteen years ago)

yep i suspect that might be quite nice. i will report back on the results!

― gem (trisk), Tuesday, 7 November 2006 10:35 (nineteen years ago)

gem I have Stephanie Alexander's Cooks Companion - I bet it has a reliable aulde fruitcake recipe within. I'll have a look and if it does I can email it if you like?

― Trayce (trayce), Tuesday, 7 November 2006 10:41 (nineteen years ago)

that would be tops! thanks. my cook book collection is a bit sparse. i might ask for that for christmas. but in the meantime!

― gem (trisk), Tuesday, 7 November 2006 14:16 (nineteen years ago)

ten months pass...

trousers in seagull sauce, with ovaltine dipped plinths

― Filey Camp, Sunday, 9 September 2007 06:21 (eighteen years ago)

my christmas cake turned out brilliantly! It was delish. If boozy.

― gem, Sunday, 9 September 2007 06:57 (eighteen years ago)

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