[Closed] What is your 'Food of Gods'?

human flesh

Chicken Fajitas - mmmmmmmmmmmmmmmmmm 🙂

Bacon Sarnie
Cake
Most Italian food, in Italy.

potted beef n tomato sauce sarnies, with cheese n onion walkers....

Anything I've killed myself! Pheasant, pigeon, rabbit, all manner of fishes, etc.

Just tastes better!

Beans & Fried Eggs on buttered toast with HP sauce

Rice Pudding or Porridge...... similar consistency, but either I could eat forever.... 🙂 Oh and anything made by the fine people at [b]Ambrosia[/b]

smokies, fresh out of the barrel and still warm
applecross bay prawns in the applecross inn

cheese.

cheese -any variety!

applecross bay prawns in the applecross inn

Is that the same Applecross from the Monty Hall Series or was that a different one?

Surf and turf for me but with proper prawns not breaded scampi and sirlion steak!

bacon rolls - free range, smoked bacon from pirie's the butcher in newtyle
whatever's on the menu at jim & morag's b&b on papa westray in orkney

'Food of the Gods'? But surely, that supposes that Gods actually exist!

Sorry. It's all the evangelical atheists on the other thread, doing me head in!

I've just had a prawn and salmon sandwich. Multiseed bread, some baby leaf spinach, salt, pepper and lemon. Truly proof there [i]is[/i] God!

I'm stuffed, but I really want another one. Utterly Delicious.

was monty hall on the remote penisula near torridon, with skye in the background? if so, yes.

Pan-fried slices of tin corned beef, spam or....pan friend Chorizo. Oh I think Ive 😳

Pigeon and chorizo, on a bed of nice lettuce.

Spam?

SPAM?

Disgusting stuff. How it can legally be called 'food', I have no idea.

That's the work of Satan, surely?

Spam, ffs... 😯

Roasted Butternut Squash and Chorizo Risotto.

recipe jimster?

Like corned-beef spam is just soo wrong. Yet if you slice it and fry its stunning.

A variety of cheeses accompanied by a nice bottle of red. Heaven.

Tuna (steaks in oil - none of the inferior 'chunks and certainly NEVER in brine) mixed with salad cream and a whole tin dolloped between two slices of white.

Homemade curry.

Ben & Jerry's Phish Food.

Beer.

Food of the gods?

Has to be Pot Noodle!

Monty hall was on the oddly named Applecross Peninsula...

MF- you just reminded me of tuna Nicoise with salad cream!

Munqe-chick - Member
cheese -any variety!

Oh, this comment just brings out the child in me 😆

"Kn.........." No, must not continue 🙄

recipe jimster?

Roast squash, pan fry chorizo, make risotto, stir in squash and chorizo?

I love risottos, so easy, so nommy. I often do a squash and blue cheese one, though I tend to blitz the squash once its roasted, otherwise the 'risotto' starts to resemble a paella ...

For Mrs [url= http://www.eattherightstuff.com/blog/2007/8/20/chorizo-and-roasted-butternut-squash-risotto.html ]Flash[/url]

I tend to leave some with the caramelised skin on and some I peel and blend in with the rice.

Roast the seeds and have them with a beer whilst the risotto is cooking. 🙂

lol, I'd kind of worked that much out - I was wondering more for any specific tips he had. wine v stock or a mix of both etc etc.

thanks jimster

Grilled Cheddar with Marmite on buttered crumpet

I thought you probably had 8) - I never bother with wine becuase we never have any open going spare, so its always 100% stock ...

Soreen

hot mashed potato, with a nob of butter melting in the top

then thickly sliced buttered bread, make a mash sarnie

christ its good
its got to be lurpack for the butter

cant be eaten too often !

MacLeod's of Stornoway [i]Marag Dubh[/i]

I never bother with wine

anything done on a BBQ

Ayahuasca 😀

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I never bother with wine
but if you don't put the wine in you can't have a glass while making it!

Good point, well made 🙂

But for me, on a scool night, I usually use a very cheap half bottle from the supermarket so I don't get tempted to drink the remains of the bottle.

Has anyone ever made risotto with red wine? I did once when we didn't have any white in - it looked like someone had butchered a small dog on our plates.

aha - the applecross peninsula, accessable via the awesome bealach na ba
worth visiting not just for the prawns, but for the getting there

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Yes, I have too mastiles. It looked odd indeed!

Jaffa cakes - I'm ashamed that I have to say this so late in the thread, what the hell is wrong with you people? 🙂

Also, peanut butter on toast spread with raspberry jam, initially I thought the Americans were idiots for eating this, now I LOVE it!

but if you don't put the wine in you can't have a glass while making it!

White? Bleurg! Rather have a cup of tea, or a light fruity red with it.

Has anyone ever made risotto with red wine? I did once when we didn't have any white in - it looked like someone had butchered a small dog on our plates.

Dosn't work does it? Nowt compared to a risotto diabolo mind - made with the blood of a pig (usually) - like rice pudding mixed with black pudding. Not for the faint hearted 🙂

Red wine in a risotto TASTES fine, it just doesn't look very appetising.

I have a recipe somewhere for a Champagne risotto but that sounds a total waste of money to me.

Cava risotto??

That could be a plan - but I just don't see how there can be any benefit using a fizzy wine over still.

And I would never have Cava in the house 😉

Has anyone ever made risotto with red wine? I did once when we didn't have any white in - it looked like someone had butchered a small dog on our plates.

Yup, along with loads and loads of spiced meats and beef stock, best risotto I've ever made!

(I don't understand you lot: I always use red wine in paella. What's so wrong with the colour? it goes with the chorizo chunks)

food of the gods: home made rice pudding with clotted cream.

I always use red wine in any red meat risotto I make & plenty of it too 1/2 bottle in the pan 1/2 bottle in me 😀

Donna meat with mint-yoghurt and chilli...

Real bad and real shite but tastes mighty fine.

crumpets

Sweet potato soup, made by a friend of mine, plenty of black pepper and a good dollop of cream in there - its almost as thick as plaster, served with fresh tiger bread and should one wish, a beer.

Mind, I had a Lamb Bhuna from the Kashmir in spital hill last night, that was flippin lovley indeed.

Avocado, Spinach & wholegrain mustard sandwiches, served on your fave loaf.

Someone on here told me about fried smoked salmon too, like a healthy bacon buttie, thats pretty damned good too.

And lastly, mum's victoria sponge / chocolate orange cake (nigella recipe's) both of them are luvvverrrrly.

jt

mexicana cheese - on crackers with tomato chutney. peppers mmmm

God i love it

what Simon Ralli said

stovies

Recipe 1:
Battenburg cake, stand on end in a soup bowl.
Bottle of Port, preferably good port, but any port in a storm as they say. (Sherry, Drambuie or whisky will do)

Pour port into Battenburg cake until it runs through, stop when you have about 5mm of port swilling in the bottom of plate.

Get small teaspoon. Start eating from the top.

Finish off Battenburg, then pick up plate and drink remaining port. By this time you won't care that it looks naff.

Recipe 2:
Oatcakes
Spread with honey both sides
Saucer full of whisky or rum

Lay oatcake in saucer, eat with teaspoon.

Repeat until no ingredients left.

Who says Scottish cooking sucks?

Ambrosia creamed rice.

Lamb shanks slow cooked in Bombardier bitter and prunes served on mashed totties. well worth the 4 hour wait and even better the next day.
oh and choccy digestives with a cuppa pg tips.

Satay with sweet peanut sauce from the far east. 😛

Chicken Fajitas, Korma, German apple pie and chocolate ice cream.

SIS recovery drink in strawberry is lush.

North Indian food.

French food too.

Wenslydale with cramberries on Ritz crackers helped down with fresh chilled green grapes and all washed away with Masarlla desert wine or Port, at a push

My mate's bird's slow-roast lamb.

Tiramisu.

Highland Langoustines.

Applecross inn... anything on their menu! You can see the hut that Monty Hall was using on the 1:25000 OS map.

[i]Ambrosia creamed rice[/i]

Before going off on a Cub camping holiday my Mum bought a huge tin and we ate it between us. 😀

Apple crumble and custard.

The apple with a sprinkling of ginger, lots of crumble, and LOTS of custard.

And I would never have Cava in the house