Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 514006 times)

Biggsy · « **Reply #175 on:** 30 November, 2012, 11:25:37 am »

Black Magic chocolates are nothing like as good as they used to be.

Eccentrica Gallumbits · « **Reply #176 on:** 30 November, 2012, 01:46:39 pm »

Cudzoziemiec · « **Reply #177 on:** 30 November, 2012, 02:37:21 pm »

Well, I'm just going to have to try some now and find out, aren't I?

Biggsy · « **Reply #178 on:** 30 November, 2012, 03:55:22 pm »

Quote from: Cudzoziemiec on 30 November, 2012, 02:37:21 pm

Well, I'm just going to have to try some now and find out, aren't I?

It'll cost you over seven quid, for very average chocolates. I got a reduced price (£5) from Tesco cos the box was damaged. The idea was to test them myself before buying another box as a gift. Good idea, that.

The chocolate shells are not as dark and brittle as they used to be, and the fillings aren't as tasty, and they don't have any near-liquid fillings that they used to have some of. Black Tragic.

Cudzoziemiec · « **Reply #179 on:** 30 November, 2012, 06:56:23 pm »

TBH I'm not sure they ever were that good but they were a fixture of childhood Christmasses cos my grandmother loved them. Now, what about Terry's All Gold?

Arch · « **Reply #180 on:** 30 November, 2012, 09:59:17 pm »

Quote from: Cudzoziemiec on 30 November, 2012, 06:56:23 pm

TBH I'm not sure they ever were that good but they were a fixture of childhood Christmasses cos my grandmother loved them. Now, what about Terry's All Gold?

All Gold was my Mum's favourite. Well, I mean might still be, not bought her a box for years. Probably not so good now. Nowadays, I tend to buy her little bars of Green and Blacks or similar.

Biggsy · « **Reply #181 on:** 01 December, 2012, 08:39:54 am »

You do the test for us on Terry's All Gold, Cudzo.

Eccentrica Gallumbits · « **Reply #182 on:** 01 December, 2012, 09:49:51 am »

Terry's All Gold also not as good as they were. However, Tesco Value chocolates are the worst thing in the whole world. They're like war crime awful. I'm pretty sure some of them are filled with drain cleaner. I'd rather have John Prescott's cock in my mouth.

Wobbly John · « **Reply #183 on:** 01 December, 2012, 11:24:33 am »

Just watching Saturday Kitchen while having a cup of coffee - Pierre Koffmann has just put a cooked duck on the same cutting board he prepared the raw duck on, and also carried on handling food after he had cut his thumb with blood visible on it. $:-\$

...but then, he is French.

hellymedic · « **Reply #184 on:** 01 December, 2012, 03:14:46 pm »

Quote from: Wobbly John on 01 December, 2012, 11:24:33 am

Just watching Saturday Kitchen while having a cup of coffee - Pierre Koffmann has just put a cooked duck on the same cutting board he prepared the raw duck on, and also carried on handling food after he had cut his thumb with blood visible on it. $:-\$

...but then, he is French.

That is a cringeworthy food hygiene FAIL and ought to be grinked.

Arch · « **Reply #185 on:** 01 December, 2012, 04:42:19 pm »

A recipe card fell out of the paper today, with recipes for turkey and the trimmings. One of the trimmings is sausages wrapped in bacon. It says "Serves 8", and calls for 6 rashers of bacon, and 18 sausages.

So that's 2 and a quarter each then....

Thing2 · « **Reply #186 on:** 01 December, 2012, 05:52:34 pm »

My kitchen smells of Christmas - I've just made mincemeat

Biggsy · « **Reply #187 on:** 01 December, 2012, 06:29:36 pm »

Quote from: hellymedic on 01 December, 2012, 03:14:46 pm

Quote from: Wobbly John on 01 December, 2012, 11:24:33 am
Just watching Saturday Kitchen while having a cup of coffee - Pierre Koffmann has just put a cooked duck on the same cutting board he prepared the raw duck on, and also carried on handling food after he had cut his thumb with blood visible on it. $:-\$

...but then, he is French.

That is a cringeworthy food hygiene FAIL and ought to be grinked.

I'm not complaining. The guests who ate the food included Chris Evans. Poisoning Chris Evans is to be encouraged!

Eccentrica Gallumbits · « **Reply #188 on:** 01 December, 2012, 06:48:28 pm »

I don't like sherry.

Cudzoziemiec · « **Reply #189 on:** 03 December, 2012, 05:04:10 pm »

Quote from: Biggsy on 01 December, 2012, 08:39:54 am

You do the test for us on Terry's All Gold, Cudzo.

I can't. At least not until Christmas Eve, as I've given up sweets (yes, including chocolate! and cake!) till then. So in the meantime we'll go with EG's verdict, which I'm sure is correct.

Biggsy · « **Reply #190 on:** 09 December, 2012, 07:25:09 pm »

You can make exceptions in the name of science, Cudzo.

What jam is in Jammie Dodgers? Raspberry flavour plum jam.

Jacomus · « **Reply #191 on:** 10 December, 2012, 01:30:59 pm »

New shape Cadbury's Dairy Milk - not as good as the classic squares.

CAMRAMan · « **Reply #192 on:** 11 December, 2012, 07:48:24 am »

I've just had my first coffee made with my Iberital MC2 I got off AndrewC of this very parish. Very good too and set up at just the right burr gap. I just need to fine tune the timer settings and we're there. Oh, it was a very decent Columbian coffee from my local roaster, a free sample.

hulver · « **Reply #193 on:** 21 December, 2012, 04:46:18 pm »

I'm making mince pies. I usually make them with plain shortcrust pastry, but I'm considering using sweet pastry instead.

So, sweet or plain? What's best?

LindaG · « **Reply #194 on:** 21 December, 2012, 04:48:36 pm »

Quote from: hulver on 21 December, 2012, 04:46:18 pm

I'm making mince pies. I usually make them with plain shortcrust pastry, but I'm considering using sweet pastry instead.

So, sweet or plain? What's best?

Put the pastry back in the fridge. Drink some sherry. Don't you have Mr Kipling round there?

HTH

hulver · « **Reply #195 on:** 21 December, 2012, 05:00:23 pm »

Quote from: Lindagordinho on 21 December, 2012, 04:48:36 pm

Put the pastry back in the fridge. Drink some sherry. Don't you have Mr Kipling round there?

HTH

I like making mince pies. Fresh out of the oven, much nicer than Mr Kipling's offerings. Makes the whole house smell like Christmas.

LindaG · « **Reply #196 on:** 21 December, 2012, 05:01:18 pm »

Giz one then. Sweet pastry.

Sherry on the side please.

Oooh - dunking!

Butterfly · « **Reply #197 on:** 21 December, 2012, 05:10:53 pm »

Puff pastry. Mind you I tend to use ready made pastry.

hellymedic · « **Reply #198 on:** 21 December, 2012, 05:19:33 pm »

Quote from: hulver on 21 December, 2012, 04:46:18 pm

I'm making mince pies. I usually make them with plain shortcrust pastry, but I'm considering using sweet pastry instead.

So, sweet or plain? What's best?

Plain. Mincemeat is sweet enough IMO.
Bake well. Shop mince pies are usually totally undercooked.

Eccentrica Gallumbits · « **Reply #199 on:** 21 December, 2012, 08:37:30 pm »

Today's paper says an Edinburgh chippy is doing deep-fried Christmas pudding.

Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 514006 times)

LindaG

LindaG