thursday 1 Posted June 12, 2010 Share Posted June 12, 2010 poof pastry sounds more like it. Link to post Share on other sites
Tubby Beaver 209 Posted June 12, 2010 Share Posted June 12, 2010 Originally Posted By: thursday is that good? yeah. You know when you get little basket like pasty parcels, with lots of thin layers on top of each other...thats filo. Puff pastry results in its flakiness by rising in the oven, filo pastry doesn't rise Link to post Share on other sites
thursday 1 Posted June 12, 2010 Share Posted June 12, 2010 Thanks. So the pastry good or no? Link to post Share on other sites
HelperElfMissy 42 Posted June 12, 2010 Share Posted June 12, 2010 I like Filo. Quote: Fashionably Mediterranean and healthily low in fat, paper thin fillo pastry is becoming more and more popular as an alternative to the more traditional puff and shortcrust pastries. The word fillo is Greek for "leaf" that is an evocative way of describing the light crispiness of the pastry at its best. With its origins in southern Europe and the Middle East, there are many arguments as to the origins of the pastry. The distinguishing characteristic of fillo pastry is that it traditionally is made without any shortening or fat. Unlike puff pastry that relies on the fat content within the pastry to obtain a "layering" effect once it is cooked, with fillo pastry the end user of the product determines what type and what quantity of shortening/fat is used in any recipe. The layering effect with fillo pastry is achieved by layering the desired number of sheets of pastry for any given recipe. Long gone are the days when fillo pastry was only seen as being associated with traditional Greek style deserts and savouries such as baklava and spinach pie. Today cooks are limited only by their imagination as to how they can incorporate fillo pastry into new and exciting dishes. It lends itself well to creating pastry parcels and wraps in all different shapes and sizes. From tiny bite size finger food nibbles of fillo pastry wrapped around a savoury cheese, herb and black olive mixture to larger creations containing a seafood mix of prawns and shellfish or even spiced minced lamb. Its crunchy light texture contrasts well with soft, moist fillings of poached salmon, chicken or the traditional spinach and cheese. Link to post Share on other sites
RobBright 35 Posted June 12, 2010 Share Posted June 12, 2010 Mince meat filo pastry pies FTW. Link to post Share on other sites
stemik 14 Posted June 12, 2010 Share Posted June 12, 2010 A couple of smoothies for lunch..... I am going to order a smoothie book. Link to post Share on other sites
SKI 15 Posted June 14, 2010 Share Posted June 14, 2010 Hmm time for lunch. What to do. Link to post Share on other sites
RobBright 35 Posted June 14, 2010 Share Posted June 14, 2010 pizza. Link to post Share on other sites
thursday 1 Posted June 14, 2010 Share Posted June 14, 2010 not lunched yet. Link to post Share on other sites
Tubby Beaver 209 Posted June 15, 2010 Share Posted June 15, 2010 had some spaghetti napolitan....today was fish-day at Kyushoku so had to buy my own Link to post Share on other sites
loaf of bread 0 Posted June 15, 2010 Share Posted June 15, 2010 You sound lucky - one school I used to work at way back pretty much every day was fish day. Link to post Share on other sites
Tubby Beaver 209 Posted June 15, 2010 Share Posted June 15, 2010 I go to 3 schools a week so usually I can avoid the fish days as the menu's tend to be different in each ku. Sometimes though I only eat kyushoku once or twice a month. Link to post Share on other sites
thursday 1 Posted June 15, 2010 Share Posted June 15, 2010 ended up having a snack noodle. Better tomorrow I hope. Link to post Share on other sites
muikabochi 208 Posted June 15, 2010 Share Posted June 15, 2010 Going out for pizza this lunchtime, can't wait! Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 Egg Flied Lice today. Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 and gyoza Link to post Share on other sites
brit-gob 9 Posted June 15, 2010 Author Share Posted June 15, 2010 Gyoza rock. They need to be featured in the cho yummy Link to post Share on other sites
mitchpee 10 Posted June 15, 2010 Share Posted June 15, 2010 Originally Posted By: muikabochi Going out for pizza this lunchtime, can't wait! ahhhh the married life Link to post Share on other sites
RobBright 35 Posted June 15, 2010 Share Posted June 15, 2010 Originally Posted By: brit-gob Gyoza rock. They need to be featured in the cho yummy go on then! love them, have you played gyoza roulette bg? Link to post Share on other sites
HelperElfMissy 42 Posted June 15, 2010 Share Posted June 15, 2010 oh my god. I am stuck at home with a sick child and not allowed to drive to get me some Gyoza ------>YUM....my mouth is watering at the mere thought! Link to post Share on other sites
BagOfCrisps 24 Posted June 15, 2010 Share Posted June 15, 2010 Time for breakfast! Link to post Share on other sites
BagOfCrisps 24 Posted June 15, 2010 Share Posted June 15, 2010 I recommend the gyoza in Wagamamas in London. Just to appreciate how good even crappy ones are in Japan. They are unmentionably bad. And expensive. Link to post Share on other sites
thursday 1 Posted June 15, 2010 Share Posted June 15, 2010 Nothing substantial Link to post Share on other sites
Tubby Beaver 209 Posted June 16, 2010 Share Posted June 16, 2010 I had yaki-soba, roll pan and some fruit salad with my customary daily milk ration Link to post Share on other sites
stemik 14 Posted June 16, 2010 Share Posted June 16, 2010 Originally Posted By: BagOfCrisps I recommend the gyoza in Wagamamas in London. Just to appreciate how good even crappy ones are in Japan. They are unmentionably bad. And expensive. one in Manchester is just as bad! Never again Link to post Share on other sites
Recommended Posts