Things I should have known before now... (4 Viewers)

[Jim Daniels]

The freshwater snail kills 10,000 people a year!
WTF?!

I'm afraid to Google Schistosomiasis

 

[nooleen]

The freshwater snail kills 10,000 people a year!
WTF?!

I'm afraid to Google Schistosomiasis

it's a snail martial art

 

[7 - No tomorrow]

This is Beirut sampled in here, right?

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

 

[Lili Marlene]

This is Beirut sampled in here, right?

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

WOW

 

[Jill Hives]

Did I not post that like over two years ago saying the same thing?

 

[Lili Marlene]

Did I not post that like over two years ago saying the same thing?

Ha! That's a low blow for this thread Jill

 

[Jill Hives]

Ha! That's a low blow for this thread Jill

Actually it might have been like three or four years ago now. Just goes to show, no one listens to Hives.

 

[7 - No tomorrow]

Did I not post that like over two years ago saying the same thing?

This is usually the standard lag between me being told something and realising it.

 

[7 - No tomorrow]

Actually it might have been like three or four years ago now. Just goes to show, no one listens to Hives.

Wait, no. This is.

 

[ernesto]

Brewdog bought brewing tanks from Israel.

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

Boycotting them now

 

[therealjohnny]

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

Succotash - Wikipedia, the free encyclopedia

Succotash (from Narragansettsohquttahhash, "broken corn kernels"[1]) is a food dish consisting primarily of corn and lima beans or other shell beans.

 

[7 - No tomorrow]

Don't drunk selfie someone from a men's room mirror.

 

[Jill Hives]

To view this content we will need your consent to set third party cookies.
For more detailed information, see our cookies page.

Accept third party cookies

Succotash - Wikipedia, the free encyclopedia

Succotash (from Narragansettsohquttahhash, "broken corn kernels"[1]) is a food dish consisting primarily of corn and lima beans or other shell beans.

And really tasty.

 

[Lili Marlene]

Sebastian Bach from Skid Row has nothing to do with Camper Van Beethoven

 

[Jim Daniels]

OMG!

 

[Jill Hives]

Broad beans and fava beans are the same thing.
Now to search recipes because I have a bucket load of them.

 

[Cornu Ammonis]

Broad beans and fava beans are the same thing.
Now to search recipes because I have a bucket load of them.

They go well with liver and a nice Chianti.

 

[Mormon Nailer]

Broad beans and fava beans are the same thing.
Now to search recipes because I have a bucket load of them.

They are nice with cillantro, eggplant and squash.

 

[therealjohnny]

Jim Broadbean

I thank you

 

[7 - No tomorrow]

Broad beans and fava beans are the same thing.
Now to search recipes because I have a bucket load of them.

This works great

http://www.theguardian.com/lifeandstyle/2012/aug/31/yotam-ottolenghi-jerusalem-recipes-meat

Yotam Ottolenghi's Jerusalem: meat recipes
Beef and lamb meatballs, lamb shawarma and roast chicken with jerusalem artichokes recipes

• 
• • Yotam Ottolenghi and Sami Tamimi
  • The Guardian, Friday 31 August 2012 18.00 EDT
  • Jump to comments (17)

Yotam Ottolenghi's beef meatballs with broad beans and lemon: Serve with plain basmati rice and you're pretty much done. Photograph: Jonathan Lovekin
Beef meatballs with broad beans and lemon
Fresh, sharp and very, very tasty, these meatballs are our idea of the perfect spring supper. Serve them with basmati rice and there isn't much need for anything else. Whole blanched almonds make a good addition, for texture as well as for taste – add them to the pan at the same time as the unshelled broad beans. Makes about 20 meatballs, to serve four.

1. Jerusalem
2. by Sami Tamimi, Yotam Ottolenghi
3. 

4½ tbsp olive oil
350g broad beans, fresh or frozen
4 whole thyme sprigs
6 garlic cloves, sliced
8 spring onions, cut at an angle into 2cm segments
2½ tbsp lemon juice
500ml chicken stock
Salt and black pepper

For the meatballs
300g minced beef
150g minced lamb
1 medium onion, finely chopped
120g breadcrumbs
2 tbsp each chopped flat-leaf parsley, mint, dill and coriander, plus ½ tbsp extra of each to finish
2 large garlic cloves, crushed
1 tbsp baharat spice mix
1 tbsp ground cumin
2 tsp capers, chopped
1 egg, beaten

Put all the ingredients for the meatballs in a large bowl. Add three-quarters of a teaspoon of salt and plenty of black pepper, mix with your hands and form into balls about the size of ping-pong balls. Heat a tablespoon of olive oil in an extra-large frying pan for which you have a lid. Sear half the meatballs over a medium heat, turning them until they are brown all over – this will take about five minutes. Remove from the pan, add another half-tablespoon of oil to the pan and cook the other batch of meatballs. Once browned all over, remove these from the pan, too, then wipe it clean with kitchen towel.

While the meatballs are cooking, throw the broad beans into a pot with plenty of salted boiling water and blanch for two minutes. Drain, refresh under cold water, then remove and discard the skins from half the broad beans.

Heat the remaining oil in the meatball pan, add the thyme, garlic and spring onion, and sauté over a medium heat for three minutes. Add the unshelled broad beans, one and a half tablespoons of the lemon juice, 80ml of the stock, a quarter-teaspoon of salt and plenty of black pepper. The beans should be almost covered by liquid. Pop on the lid and cook over a low heat for 10 minutes.

Return the meatballs to the pan, add the remaining stock, cover again and simmer gently for 25 minutes. Taste the sauce and adjust the seasoning. If it is still very runny, remove the lid and reduce a little. Once the meatballs stop cooking, they will soak up a lot of the juices, so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until you're ready to serve.

Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Gently stir in the remaining herbs, lemon juice and the shelled broad beans and serve immediately.