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Aldi... what do you recommend?
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I prefer a tomato based Chowder so going to see how this pre cooked seafood works if cooked in with Aldi's specially selected Tomato and Basil soup with extra fresh basil added.
Your seafood chowder recipe does look very tasty, might have to give it a go.
So gave the tomato and basil soup idea a go for lunch and ended up having quite an "Aldi Discussion Thread" lunch as it happens.
I took Muahahaha's advice and just defrosted the ready cooked seafood mix (prawns, mussels and squid) in some hot water whilst warming the soup in a pot then added it in, brought the soup back to a simmer for a minute, added some croutons and fresh basil and voila I had something which isn't at all like a tomato based seafood chowder (primarily I think because there's mascarpone in the tomato soup) but was really delicious and I have to say Muahahaha's advice to not over cook the seafood was spot on, it tasted really good and not at all rubbery.
Not quite sure what to call the dish I ended up with but for now I've christened it my "Aldi Tomato and Basil Seafood Special" which I'll definitely be having again.
By chance my young lad who is also working (studying) from home popped into the kitchen to grab some lunch and I suggested he try one of the Saturday Pizza's I got the other day.
He had the pepperoni one and I had a small slice.
Best frozen pizza ever by mutual agreement but the bottom of the base was too soft for me (I like to use a baking stone when making my own) and the crust was also too soft and doughy. Not sure if a few more minutes at a higher temp would solve given it was cooked on a wire rack but they are still worth getting if you want a better product than the very low cost fresh and frozen pizzas generally available in Aldi and elsewhere.
I'd definitely recommend cooking them straight onto a very hot (upside down if necessary) baking tray which has been given enough time to get really hot. Assuming you like a bit of crust to your pizza that is.
Feeling as full as a pig now with a few hours work ahead when all I'd like to do is go have a nice afternoon nap
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I prefer a tomato based Chowder so going to see how this pre cooked seafood works if cooked in with Aldi's specially selected Tomato and Basil soup with extra fresh basil added.
Your seafood chowder recipe does look very tasty, might have to give it a go.
So gave the tomato and basil soup idea a go for lunch and ended up having quite an "Aldi Discussion Thread" lunch as it happens.
I took Muahahaha's advice and just defrosted the ready cooked seafood mix (prawns, mussels and squid) in some hot water whilst warming the soup in a pot then added it in, brought the soup back to a simmer for a minute, added some croutons and fresh basil and voila I had something which isn't at all like a tomato based seafood chowder (primarily I think because there's mascarpone in the tomato soup) but was really delicious and I have to say Muahahaha's advice to not over cook the seafood was spot on, it tasted really good and not at all rubbery.
Not quite sure what to call the dish I ended up with but for now I've christened it my "Aldi Tomato and Basil Seafood Special" which I'll definitely be having again.
By chance my young lad who is also working (studying) from home popped into the kitchen to grab some lunch and I suggested he try one of the Saturday Pizza's I got the other day.
He had the pepperoni one and I had a small slice.
Best frozen pizza ever by mutual agreement but the bottom of the base was too soft for me (I like to use a baking stone when making my own) and the crust was also too soft and doughy. Not sure if a few more minutes at a higher temp would solve given it was cooked on a wire rack but they are still worth getting if you want a better product than the very low cost fresh and frozen pizzas generally available in Aldi and elsewhere.
I'd definitely recommend cooking them straight onto a very hot (upside down if necessary) baking tray which has been given enough time to get really hot. Assuming you like a bit of crust to your pizza that is.
Feeling as full as a pig now with a few hours work ahead when all I'd like to do is go have a nice afternoon nap
Sorry the off topic post but I just listened to your video in your signature and fúck me that was hard to listen to. Brought a tear to my eye0 -
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Which is pretty much exactly what I have just done since I first saw them mentioned three or four posts ago..freshpopcorn wrote: »I thought they were fine but I think I built them up to much more than anything. 0 -
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I had exactly one chestnut mushroom in mineSteelyDanJalapeno wrote: »I saw them, but I hate when they pad out exotic mushroom boxes with chestnut mushrooms.
I'd recommend finding a local farmers market for your mushrooms, that box is quite expensive aswel
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Yes, I was agreeably surprised too, like you say many of these mushroom mixes seem to consist of 90% chestnut and oyster and a few bits and pieces of other mushrooms thrown in to make it "exotic".SteelyDanJalapeno wrote: »Ah that's fair, it was all I could really see in shop, the window into the box was quite small!
I added in these that I foraged myself as well ... (Amethyst Deceivers in case anyone wonders!).
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