Do you have a sweet tooth or a savoury tooth and what is your favourite dish?

I like both but would take savoury over sweet any day!





I like too many different things to say but i think my fav thing for a meal has got to be potatos as they are so versatile. I love nothing more than a baked potato just with butter,mmmmm.

Do you have a sweet tooth or a savoury tooth and what is your favourite dish?
how about a clean cut of steak (medium rare please) smothered in carmelized onions and mushrooms with some creamy mashed jersey sweet potatoes (these are not the same as yams! they are white in color) and grilled asparagus on the side.





all this with a glass of pinot noir





mmmmmm
Reply:right now I would say I have a savory tooth but usually it's a sweet tooth. I could go for a really good meal right now. I love lasagna
Reply:Savoury and two of my favourite dishes are





Oriental Chicken





4 plump, free-range chicken thighs


5 fl oz (150 ml) Shaosing (Chinese brown rice wine)


3 fl oz (75 ml) Japanese soy sauce


1 heaped teaspoon peeled, grated fresh root ginger


4 cloves garlic, crushed


5 whole star anise


1 teaspoon toasted sesame oil





To garnish:


1 small red chilli, deseeded and cut into fine shreds


1 spring onion, cut into fine shreds





To serve:


5 fl oz (150 ml) rice, cooked


Pre-heat the oven to gas mark 6, 400°F (200°C).





Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.





Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.





or Thai Creamed Coconut Chicken





1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts


14 fl oz (400 ml) tinned coconut milk


1 level teaspoon coriander seeds


½ level teaspoon cumin seeds


2 cardamom pods, lightly crushed


2 tablespoons groundnut or other flavourless oil


2 medium onions, peeled and finely sliced


2 cloves garlic, peeled and crushed


½ oz (10 g) fresh coriander


1 level teaspoon turmeric


4 red chillies, deseeded and finely chopped


1 level dessertspoon finely chopped fresh lemon grass


2 tablespoons lime juice


salt and freshly milled black pepper





To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.





Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.





Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.
Reply:i love savoury too. potatoes are great I agree, and crisps with a homemade salty dip. I like sushi, different cheeses, oatcakes and fish.
Reply:I HAVE SEVERAL DISHES I LIKE BUT IF ITS A CURRY I ADD MORE HOTTER TABASCO SAUCE SCOTCH BONNET CHILL IS AND GARLIC SO IT IS SO HOT YOUR MOUTH AND THROAT ARE ON FIRE BUT I DO NT SUFFER FROM THOSE SYMTOMS I HAVE GOT USED TO THAT. IT DOSENT AFFECT MY TASTE BUDS OR THROAT
Reply:spaggeti bowlagnase
Reply:savory and sweet steak and chocolate... yum
Reply:always been sweet and my preferred dish would be a load of chocolate please!
Reply:ill av to say I'm a massive savoury head ive just eaten a full tube of pringles. my fave meal is baked tato also with buter beans %26amp; cheese.
Reply:Savoury ever tried beans with grated cheese and mustard or curry? Delicious.
Reply:It was sweet but as I'm on a diet I'm restricted. I'll say rice or pasta are quite versatile so they are my favs at the mo.