Something a bit different...

[Kell]

I was chatting to Michelle earlier & discovered she's never tried either polenta or gnocci & was wondering if anyhone else had tried these (both are yummy). For those who don't already know, polenta is semolina-based & you cut chunks off it. It's then either fried or grilled or you can boil it, but it turns into a kind of paste that way) & it takes on the flavour of whatever sauce you're using. Gnocci is potato-based & comes in little balls. Both can be used in place of pasta or potatoes for a bit of a change.

Anyone else got anything a little bit different to tell us about?Give us all something new to try & we can perhaps be a bit adventurous!

[Freewheeling Andy]

Gnocchi are great. I have a bit of a problem with polenta because it becomes so unappetising when it's cold. As long as I don't have to deal with cold cooked polenta I'm fine.

One of my favourite grains to cook with is cracked wheat (sometimes called Burghul or Bulgur wheat). Cooking it slowly, with onion and maybe some cinnamon and cumin, it makes great substitute for rice. Or with a bit more spice, and with cubes of cheese in, Bulgur Pilaf becomes a proper meal.

[Angel]

Bulgar wheat is also great added to stews

I like both gnocci and polenta. A nice spicy tomato sauce is great for both - and economical!!

I adore bison and venison - both are treated like beef but are lower in fat

Try www.welcometowallaces.com based in Somerset

[Mamacita]

Kell, I thought polenta was corn based. :?

I've tried both (shouldn't eat either as they send my blood glucose levels soaring) and prefer the polenta in both texture and flavor.

[Kell]

I think you can get both. I've only ever had the semolina based one though. I'd like to try a corn-based one though - I rather like corn.

[Maureen]

What the heck is a spotted dick exactly?

[Tash]

I've got Tracey on msn messenger here BEGGING me not to answer this question!! :lol:

Oooo she of little faith.......

It's an english dessert Maureen. Kind of suety/spongy with currants in it. Very tasty with custard. :D


See Tracey, I did it without a smirk.....*giggles*

[Tash]

*smirks*

[Maureen]

I've got Tracey on msn messenger here BEGGING me not to answer this question!! :lol:
Oooo she of little faith.......
It's an english dessert Maureen. Kind of suety/spongy with currants in it. Very tasty with custard. :D


:rofl: :rofl: :rofl: That's funny. Thanks Tash. Am I to understand that it comes in a particular shape? :?

[Tash]

Well the ones my mum made always came in a pudding shaped bowl :lol:

[Maureen]

Have actually found a recipie. It is shaped:

Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter

:rofl:

[Michelle]

No Mau, it doesn't. Goodness knows where the name came from!?
I did have the 'pleasure' of asking Glen if he wanted a spotted dick the other night! :lol:

[Tash]

Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter

:shock:

:shock:

:shock:

ROFLMAO!!!!!!

[Maureen]

No Mau, it doesn't. Goodness knows where the name came from!?
I did have the 'pleasure' of asking Glen if he wanted a spotted dick the other night! :lol:

Well this is the recipie I found for it:

http://www.thefoody.com/pudding/spotteddick.html


BTW where you offering food to Glen?

[Maureen]

Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter

:shock:

:shock:

:shock:

ROFLMAO!!!!!!

Me too! And English people were thought of as straight-laced. Hmm

[Anonymous]

Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter

Oh dear!

I can't think of anything to say to that, LOL

:chef:

[Tash]

Me too! And English people were thought of as straight-laced. Hmm

I'd love to know who started that rumour...they should have been a politician....or maybe it was Pinocchio! :lol:

[Michelle]

http://www.foodtimeline.org/foodpuddings.html#spotted

The first printed evidence of the phrase "spotted dick," as it relates to food, is attributed to Alexis Soyer, the chef of London's illustrious Reform Club, 1849. Why this term? The Oxford English Dictionary confirms an 19th century colloquial use of the word dick' meaning pudding. Spotted is assumed to be alluding to the visual effect created by the raisins or sultanas.

This page also mentions roly poly - my nan used to make both a sweet version, and a savoury one with bacon.. both were yummy! She also made her own meat-pudding, which was gorgeous!

[Maureen]

Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter

Oh dear!

I can't think of anything to say to that, LOL

:chef:

Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met.

[Tash]

Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met.

:rofl: :rofl: :rofl:

Too funny Maureen!!!!

[Anonymous]

Hi Darling. I made you a spotted dick for dinner. Hope you have a healthy apetite. It reminds me of when we first met.

ROFL Maureen!!!

That was TOO funny !!

:good:

[Kell]

You can get rolled spotted dicks (I've had them from the freezer section in supermarkets before), but they never taste quite the same as the pudding bowl shaped ones. My Grom makes the best spotted dick in the world. Haven't had it in donkey's years thogh & I really miss it. I think I shall have to go down to Ashington for a visit & demand she make it for me!

[wiccibat]

CALENTITA. :chef:
Known as gibraltar's national dish made from chick pea flour, olive oil,water, salt & pepper. Looks like a flat yorkshire pudding if made well,gorgeous hot or cold if not, vile. :eat2:

[i had to get you lot back on track somehow]

[Freewheeling Andy]

Sounds very similar to something from Nice called "socca" that I've tried making a few times.

[wiccibat]

I think it was a dish born out of necessity during the siege when fresh food was difficult to get hold of. {my theory, based on the ingredients alone}