| Archive for Downsizer For an ethical approach to consumption |
| cab |
Munchies for little social events...We've got a couple of regular weekly 'gatherings' of a half dozen or so people. (When I say 'gatherings', I mean sad old fashioned Dungeons and Dragons and suchlike... There, I'm out!)We normally need some snacks. Often, one of us (she shall remain nameless unless she chooses not to) makes cake, and that's good. But I'm not always up for cake. And sometimes I want something savoury. From a week or two from now, we'll have all the salad we can eat. That'll go on till November. Salad from dinner will be left out for constant nibbling. But I can't help thinking, I'm missing out on munchies. What's good snack/finger food for the ethical anorak? |
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| jema |
I think you will know my answer already  I spy with my little eye something beginning with S....
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| Treacodactyl |
I would think Biltong (sp?) would go quite well, made from locally sourced venison perhaps?
Mixed veg crisps, potato, parsnip, beetroot etc? Is there any way you can make the prawn cracker type snacks? |
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| cab |
Biltong DID go really well, but it's rather chewy. And I've yet to find a cheap local venison supplier (must look harder!). Veg crisps isn't a bad idea, but I've never managed to get them thin and crispy enough... How do you get them REALLY thin? And prawn crackers... I've done that with bought un-fried prawn crackers, but they're VERY fatty. Seen the way the oil level in your fryer plummets as you cook them? Very tasty, though... |
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| jema |
Snowball was please to come across a Prawn Cracker recipe a few days ago..... but it said take them out of the packet...
Biltong /Jerky would certainly be treating them 
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| Treacodactyl |
I just use the slicer part of a four sided grater. Quick, easy and they go crisp. 
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| cab |
Hmmm... I can see some frying experiments coming... |
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| twoscoops |
what about making banja cauda and taking it there in a vacuum flask, with lots of crusty bread and prepped raw veg to dip in? Quite easy and tasty. Or if there is a microwave there you could make quesidillas at home and heat them up when you get there. | ||||||
| jema |
Just check for heart conditions first love that stuff generally spelt Bagna Couda!
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| Bugs |
I mean to post up a recipe for cheese shorties this weekend, and I also made some Parmesan and walnut bics which were more or less cheese straws only round with nuts, from the same book. They're very tiny and look nice.
What about flavoured (garlic rubbed, or with herbs in) crispbreads, where you slice a loaf (ciabatta or anything else with lots of oil) and bake it like you would for croutons? Have with or without dips. Finally, are mini quiches just too girly for this kind of thing (I'm longing to ask exactly what you get up to at these things, but I'm also just ever so slightly scared  )? I'm feeling enthusiastic about them because my mini quiches were really nice cold the next day for lunch. Only thing is I made them in a bun tin, and that makes them fairly substantial - you could cut in half or experiment with smaller tins.
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| tahir |
Pakoras are my top tip | ||||||
| Bugs |
What's that? |
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| cab |
Do either of you want to tell me what Bagna Couda/banja cauda is? |
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| SparklyWellies |
You could try a mandolin. Although you need one with a finger guard unless you want finger tops and nails as a side dish. 
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| cab |
Mini-quiches... Not a bad plan, but potentially fairly fiddly? Flavoured bread is sometimes a feature; I put some 'stuff' in the bread machine when I get home and it's read mid-evening. That works well. The idea of then serving it (or 'croutoning' it) with dips is a nice one... Flavoured mayonnaise dips or some such like... I'll look forward to the cheese shorties! |
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| cab |
She who must be obeyed won't let me have a mandolin. Or a cheese slicer. |
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| wellington womble |
What about sausage rolls? or cheese scones.
It would be nice if everything small and nibbly (which I adore, and am always after for packed lunches) didn't invole ridiculous ammounts of butter. Mini pizzas or just bread sticks and dips. And brushetta - a bit to much doing-food maybe? Don't know whether you have your hands free at these events! |
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| Bugs |
Have you got one, Sparkly? I once saw AWT (  I'll have to wash my hands after writing his name) making cute waffle crisps with one, using the crinkly cut thing, I think he just turned the potato one way and the next, so that it came out like a net. Pointless, but it looked sweet in the end. I've always wondered if you could do that with all of them or if I fell asleep half way through and missed the bit where he said "and now get out your grid shaped waffle cutter". Not that I can see myself finding time in my life for waffle shaped crisps, but if people are more organised than me...
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| judith |
Börek are my top tip for nibbles.
Mash up about 100 g feta with as much cooked and drained spinach as you can muster. Add a beaten egg and lots of chopped mint, S&P Cut many sheets of filo pastry into three lengthways. Brush each strip with melted butter. Put a teaspoon of the above mix in the bottom left-hand corner (or right-hand corner if you think left-handed). Then fold over and over into a triangle as though you were folding a flag. Bake for 10-15 minutes in a hot oven (start checking after 10 minutes). This makes about 40 börek. Best eaten warm, but cold is still good. Double the quantities and freeze half. They cook brilliantly from frozen. |
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| Bugs |
That raises even more disturbing images.
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| tahir |
wasn't he one of AliGs alter egos? |
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| sally_in_wales |
How about teeny tiny pasties with whatever you fancy in them? We sometimes make little quiches using the tins you make mince pies in, you could use local eggs, nettle tops, a little home cured meat, whatever takes your fancy and do really yummy things, or what about thin slices of home cured ham wrapped around yogurt cheese- really looks the biz and not too hard to prepare. Home made sausage meat rolled up into tiny bite size balls then baked can be fun partyfood. | ||||||
| judith |
Dunno. He made me cringe too much, so I had to stop watching him. |
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| jema |
Bagna Couda in web search for a recipe comes up with one close to mine:
10 large cloves garlic 4 cans anchovey fillets 1 1/2 cup olive oil 2 cubes of butter or margarine Chop garlic and add all ingredients to electric fry pan. Simmer slowley until garlic and anchovies have melted down. More garlic or anchovies can be added according to taste. Additionally, as oil and butter cook down more can be added. Keep sauce at comfortable temperature. I use more garlic and butter than this, but less anchovies, and add black pepper and mixed herbs. |
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| SparklyWellies |
I'm not allowed one either as I'm a danger to myself. I use the slicer thingumagig on my processor.
Thought she was from Iceland and wore swan dresses. |
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| Bugs |
  
If you get my drift. What's a cube of butter? And so it's a fish sauce? Bagna couda sounds better. Where is it from? |
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| Bugs |
We must be related . Only distantly though, as I'm also a danger to others, and low-flying aircraft.
No, Judith's from Wales. [/quote]
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| tahir |
I love freshly made popcorn | ||||||
| cab |
It's got to be something done and just left there, it's not something I can go in and out of looking for food. So sausage rolls, scones and the like works. Bruschetta less so. You know, I haven't made sausage rolls in over a decade. I really, really must. |
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| cab |
Gosh, I'm overwhelmed!
Someone needs to compile this into a finger food article. |
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| dougal |
Bagna wotsit: "Hot Bath" - having flavoured the oil, someone omitted to say that the idea is that you 'dip' sliced raw veg into the oil... sort of a greasy fondue idea. And often done in a fondue pot. And, yes, very 70's.
What about making loads of choux pastry puffs? Even filled, they make for *clean* finger food... (Fillings left as exercise for reader, add grated cheese to choux paste for cheese puffs) |
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| Bugs |
This is doing less and less for your reputation. Is this what passes for good clean fun in the provinces? 
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| cab |
'Good clean fun' is an oxymoron, isn't it? |
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| tahir |
Cab you're in demand over here:
http://forum.downsizer.net/viewtopic.php?p=40231#40231 |
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| jema |
I use about half a pack of decent butter. It is Italian and I got it from Babylon5
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| wellington womble |
I forgot about choux pastry - delia does a recipe for gougere (I think) which is choux pastry with gruyere and cayenne pepper in. It's very nice, and doesn't need a sauce. You;re supposed to make a ring, but I often make little profiteroles and put cherry tomatoes in them. I'll dig out delia when the kitchens back together. | ||||||
| Guest |
What about dried vegetables, like tomatoes, etc. Bit late for this time of year of course, but possibly worth bearing in mind for the summer, especially for cherry tomatoes or plums quartered. | ||||||
| Andy B |
Never thought i would see a sentance with "ethical" and "Dungeons and Dragons" in it. If i was you i would go for Cheesy wotsits and stringy cheese followed by large ammounts of Carling black label.
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| Jonnyboy |
Totally unseasonal at present but roasted tomatos on ciabatta bread are delish.
I also make a sardine butter with a tin of good sardines, about half as much again butter, some chopped chilli, lemon juice and seasoning. mash up really well, spread on toast and grill briefly. You can cut it into fingers. |
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| Blacksmith |
HA HA ! Dungeons and dragons !
Just wait till I tell the rest of the lads on the platform, might even miss 678543 the 17.05 from Bedwyn, or spil my flask of weak lemon drink down my anorak ! Dave.......... Sorry will ask Mrs Blacksmith.She knows about these sort of things. |
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| cab |
We've been known to quaff a couple of bottles of my mead during a game. As for the cheesy watsits and the like... Well, yeah, when I was playing D&D at the age of 12 that was great. I'm 31 now, and the appeal of that kind of snack has waned a little
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| wellington womble |
Ooh - sardines on toast.
I'm off to put the grill on! |
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| Jonnyboy |
Having them tonight after a bowl of nettle soup. Sardines are one of the few foods that benefit from the canning process.
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| moggins |
If you don't rate fresh sardines then I shall post a recipe that will have you eating your words (and sardines) |
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| Snowball |
Make (or buy  ) some puff pastry, cook and cook into squares. Add some nice prawns laid on top of some mascopone cheese laced with a little tabasco sauce. Goes down a treat.
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| Jonnyboy |
Oh I rate 'fresh' sardines. Shame that most of what we see on the slab is far from that. I have a lovely recipe for stuffed sardines. You need to take the time to remove the bones before cooking but it's very nice. I was just saying that the canning process still leaves you with something that's very nice to eat. I would rather eat a tinned sardine than the sunken eyed trash sold in tesco's |
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| bagpuss |
why, neither me nor rms have every done ourselves serious harm on ours |
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| bagpuss |
If you want savoury snacks I can probably manage it just say I am happy to take requests
Here are a few suggestions chips and dip the crips could be bought or we could use poppadoms but the dips are dead easy. on the weekend I did two creme frachie and harrisa for a nice spicy one and creme frachie (sp?) spring onion and mint for a cooler one and both were very plesant we also began experiments with an interesting late christmas present of a microwave crisp maker. I don't think we have got it quite right yet but further attempts are needed I could make cheese straws or grissini type affair without too much effort sausage rolls are do able but the whole sausage meat affair takes a little more effort plus my pastry isn't cracking scones I can definately manage, you never know you might be surprised on thursday |
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| cab |
Nor have you broken your ribs playing cricket, rugby and cycling (twice), or nearly lost an ear in a freak dodgem car accident, broken a tooth and eye socket in a cycle crash you don't remember, had a stitch in your lip unexpectedly come open and spray arterial blood all over the room, forgotten what day it is after a really hard rugby tackle, fallen into the river Trent when the bike stopped but the shingle under it didn't, or put a chisel half way through the tendon in your right index finger
Come on, did you SEE the state of my arm after butchering your garden yesterday? In fairness, you could say she has a point. |
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| bagpuss |
But that was understandable give pointy bits of wood will scratch. I think to a certain extent you injurys are due to you engaging in higher risk activities but having a certain lack of fear, Just as very sharp kitchen knives mandolins aren't that dangerous provided you are aware of how sharp the blade is and respect that you seem to have little issue with kitchen knives so I can't quite see what a mandolin would be much more dangerous the other alternative is a food processor which is will finely slice things are a kitchenaid with attachements as one of the bits for mine will do that sort of thing |
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| cab |
You know, you're not the first person to say that! That's one of the reasons why I don't do many 'dangerous' activities, if that makes sense. I'm happy to cycle, I've really enjoyed mountain biking and I'd love to do some serious mountainbiking, but I REALLY don't trust myself to do it.
I suspect that the biggest reason for not having a mandolin is that we already have a kitchen chock full of stuff. The safety thing is just part of it. A food processor might find its way into the kitchen eventually. Do any of them come with bacon slicer attachments? |
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| wellington womble |
Don't mandolins have a finger gurad thing? Or do you need a whole body guard?!
I'm not allowed one either, but that's because himself doesn't want me to buy another bit of kitchen 'stuff' (he seems to eat the proceeds without complaint, though!) Now I have a new kitchen (nearly) I have all sorts of cupboards to hide things in though. Tee Hee |
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| bagpuss |
Lack of trust in oneself will make any activity of higher risk as you spend too much time worrying about what might happen to stop it actually happening. Its interesting of the people who I know who do do mountain biking mostly thetford forest as there aren't many hills in cambridge while sometimes they will injure themselves but generally not significantly and not that often so I wouldn't of thought it would be that dangerous
unfortunately I don't think you can sneak a bacon slicer in that way Mandolins are a useful piece of equiqment which don't take up that much space but as far as excess of kitchen gadgets goes I know what she means |
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| bagpuss |
Most mandolins will come with a finger guard but it is generally easier without and a bit of care |
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| cab |
How can you 'mountain' bike in Norfolk? Can't see that being very dangerous
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| bagpuss |
thetford isn't too far away and has purpose made moutain biking tracks |
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| cab |
But part of the fun is bombing down the side of a mountain (or at least a really, really big hill). No 'track' will match that, but they might be pleasant rides. |
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| bagpuss |
certainly I think they prefer to go to mountains but given the nearest mountains to cambridge are really wales its isn't an option too frequently so they have to make do with whats about | ||||||
| Pilsbury |
We used to have boring snax like choc covered nuts and the like but we did the gaming in a room full of swords , sheilds , battle axes and some loverly stuffed raptors. P.S.dont know of any DM's down this way do you, ours ran out of time and we really want to find another. | ||||||
| Snowball |
Curried roast potatoes.
Small new potatoes, whole, or other potatoes cut quite small. Heat oil with added mustard seeds, cardamon pods, chiles, garlic and corriander seeds. When hot, add potatoes and cook on high heat until lovely and golden and crunchy. Great hot or cold. |
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| Jerky Meister |
only just caught this thread cos ive been dead busy,but if its high protein,nice snacks you want (shameless advert coming up) go to
www.martinsjerkedmeat.com i have a wide selection of suger free fruit leathers of ANY flavour you require,beef and venison jerky made to order all preservative and e number free,its perfect for hiking etc cheers martin Meat Mummification Expert |
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| Jerky Meister |
infact if anyone sends me a SAE i will send a small selection of tasters of fruit leather and jerky,on the website is some recipes for the adventurous i.e friuty lasagna using home made fruit purees,custurd and sheets of leathers instead of pasta,its yummy
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| Gervase |
Sounds like an ideal set-up for tapas and finger food like fat, juicy olives and hard cheeses? Is the stall still in Camridge market where you can get olives, feta and chillies? A few bowls of those and some sliced chorizo, some crostini, cold roast peppers, a sharp cheese like peccorino and some strips of spanish omelette, all served cold, should provide a tasty enough feast.
Although, if it's D&D you're probably best sticking to dragon jerky, sun-dried orc scrotum and mead for authenticity! |
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| cab |
Depending on what day you go to the market, there are a couple of people who do feta cheese, olives and the like. It's a cracking little market. We have had our own chorizo out on occasion at games, we've also had biltong (has the whole 'unidentifiable meat' thing going on), and we've quaffed the odd bottle of mead (maybe that's why I always seem to be making mead, but never have any left?). Your basic problem with orc scrotum, of course, is that is's so hard to get a good bit of ethically produced, free range orc these days. It's the intensive factory farming in Morodor that's ruined the market, you know. I've been amazed by the suggestions coming from this discussion. Cheers everyone. Now need to have a think. |