Today I have eaten
blueberries
blueberry-yoghurt-coated raisins
blueberry yoghurt
Will I have bloo poo?
Today I breakfasted on 3 gooseberries from the wild gooseberry bush near us. That's all there was. :( I get the feeling it's not going to be a good wild fruit year.
Next time, try crocheting it.
The yoghurt that I knitted earlier in the week turned back into milk upon the application of honey and a bike commute to work, for some reason.
Next time, try crocheting it.
Or maybe adjusting the pH of the yoghurt.
I suspect the honey increased the pH, making the milk proteins more soluble.
Too acidic will give you curds & whey, too alkaline won't be yoghurt. One drop of lemon juice may do the trick.
Could it not be that getting rattled about on the journey caused it to separate into liquids and solids?For the purposes of SCIENCE I shall bring in a pot, unadulterated on Monday.
Mmmmmmmmmmmmmmmmmmmmmmm blackberries! Are they ripe around your way then? They seem to be still mostly unripe here.
My yog is fine in the frij at home, and it's only un-frij'd for about half an hour while I commute and then it goes back in the frij at work again.
Next time, try crocheting it.
Or maybe adjusting the pH of the yoghurt.
I suspect the honey increased the pH, making the milk proteins more soluble.
Too acidic will give you curds & whey, too alkaline won't be yoghurt. One drop of lemon juice may do the trick.
Hmm, so if I want to go home made yog for ever I probably need to start stealing loads of tiny pots of jam & honey from hotels so that I can keep the offending articles at work and add them just prior to eating. (rather than having a drawer full of different jam)
There are several sweets sold as cheese.
Wiatrose occasionally do Wensleydale with cranberries or Wensleydale with ginger.
It is forbidden in this house to buy them.
Cranberries in Stilton or Wensleydale are rather nice IMHO.
This was my very 1st attempt which was made using semi skimmed UHT, no milk powder added and no straining either.
I do plan to experiment possibly with milk powder, different incubation times etc but that was my first go.
If you care to share any yogurt knitting tips I'd be pleased to hear :)
Boil the muslin between uses.
Thanks :) Do you just wash out your muslin and re-use it again? I've just read about someone using a bouillon strainer to make straining easier but I don't have a dishwasher so I suppose it's just as much hassle hand washing that as it is to wash some muslin :)
I think I might have a bash at the straining but I'll stick to the semi-skimmed for the moment for scientific porpoises (change one variable at a time....). If I like what I get I'll stick with it and if I don't I'll look at whole fat milk(yuk).
But first I have to eat all the supermarket yog I bought before I started this hare brained scheme.....
"You pay more for these prepared salads and trust they've been prepared properly," she said.Do you? I'm not sure that I do. At any rate I always wash it and look at it as I'm doing so, though it claims to be washed already. I've often noticed little bits of non-salady weedy stuff and very occasionally small pieces of plastic, but never anything as interesting as a frog.
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.
We made a similar discovery and randomly bought several packets of it the week before barakta became lactose intolerant. :facepalm:
We bought chocolate. Little's choice. I don't remember seeing butterscotch but there was definitely strawberry - odd though that I remember that but I can't remember where we got it! He tends to like butterscotchy things so we'll try that - if we see it again. We might even get two cos one packet doesn't make a great deal for a hungry child and a greedy parent. :PToday there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
When I was a teenager I had a job in a supermarket, on the tills, and over time I noticed that if a person is buying one packet of Angel Delight, it will almost always be butterscotch. If they're buying two, one will be butterscotch. The other one will probably be strawberry or chocolate. Not many people buy the other flavours.
Yogurt knitting experiments #2 & 3 are underway.
In flask 2 I have semi skimmed which I will strain after incubation, flask 3 I have semi skimmed plus milk powder, which I will decide whether to strain or not after it's been knitted....
My cousin decided on banana Angel Delight as the desert at her wedding reception.
My cousin decided on banana Angel Delight as the desert at her wedding reception.
Oooh. If I ever get married I might have butterscotch Angel Delight with sliced banana and hundreds and thousands.
My cousin decided on banana Angel Delight as the desert at her wedding reception.
Oooh. If I ever get married I might have butterscotch Angel Delight with sliced banana and hundreds and thousands.
I like angel delight, strawberry is best although chocolate can be nice.I loved butterscotch Angel Delight when I was a Small Child. I haven't eaten it for over 40 years, & have no wish to do so ever again. Tastes change.
I have never had butterscotch angel delight. The idea doesn't appeal!
I like angel delight, strawberry is best although chocolate can be nice.
I have never had butterscotch angel delight. The idea doesn't appeal!
I loved butterscotch Angel Delight when I was a Small Child. I haven't eaten it for over 40 years, & have no wish to do so ever again. Tastes change.
Yogurt knitting experiments #2 & 3 are underway.
In flask 2 I have semi skimmed which I will strain after incubation, flask 3 I have semi skimmed plus milk powder, which I will decide whether to strain or not after it's been knitted....
#2 - Hmm, straining. I removed 150ml whey from 400ml yogurt. So I ended up with only a pot and a half of yogurt, and the half pot (which I scraped off the muslin) was a bit too thick for my taste. Seems a bit wasteful to me.
#3 has a good thickness but a little bit grainy texture. I'm inclined to repeat this experiment, either by adding the powdered milk before heating or using a little bit less.
I will still try with the whole fat milk at some point but it needs to be when I've got 2 flasks free because there's no way I'm drinking the leftovers!
Last week, when MFWHTBAB and I went out to Caffe Nero for breakfast coffee, I tried a pot of their porridge. It was rather nice.
Last week, when MFWHTBAB and I went out to Caffe Nero for breakfast coffee, I tried a pot of their porridge. It was rather nice.
I enjoyed mine too, on 1st August. Did you have the fruit compôte?
Microwave porridge is so easy (and cheap) that experimenting is worthwhile.I'm sorry, microwave porridge is the work (and food) of the devil and fit only for the recycling bin. Good porridge needs a long, slow bring to boil over low heat, then a gentle stir for at least five minutes as it softly simmers and gently splutters. Then it tastes beautifully creamy (even when made solely with water) and is the food of gods and angels. (according to my grandfather, b.1910 Bettyhill, Sutherland. D.1992 Watford, Herts)
Microwave porridge is so easy (and cheap) that experimenting is worthwhile.
I don't like microwaved porridge much either, it's a nicer texture in the pan, although Pingu & I differ in our sloppiness.
What's with all the porridge chat? What's wrong with Ricicles? ;D
A uniformed temptress calls "Free samples" from the doorway, like the child-catcher in Chitty Chitty Bang Bang.http://www.guardian.co.uk/travel/2012/oct/11/charleston-food-gourmet-hotspot-barbecue
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
Salad cream with multicoloured piemento. I loved it; Mum despised it.
It's still in the shops. Mmm, cheese and sandwich spread sandwich. Yum.
Sandwich spread and salad cream - much of a muchness both and both equally nasty. IMO - but I don't mind if you eat it!
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
£1.15 for an 8oz (227g) jar from Sainsbury's.
My mum is outraged that she's had to send away to Dorset for angelica for her Christmas cakes because no shops are selling it.
Won't be made in Scotland from girrrrrderrrrs if it's made in Milton Keynes...Ha. Barrs are canny; they're obviously getting ready for independence. ;D
http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417 (http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417)
Won't be made in Scotland from girrrrrderrrrs if it's made in Milton Keynes...Ha. Barrs are canny; they're obviously getting ready for independence. ;D
http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417 (http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417)
Sandwich spread and salad cream - much of a muchness both and both equally nasty. IMO - but I don't mind if you eat it!
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
No, it's impossible to get fresh here. So I put in three times as much dried.
I loathe both Nutella and cheesecake. The only way Nutella cheesecake could be any worse is if it had a liver and white chocolate garnish.
I loathe both Nutella and cheesecake. The only way Nutella cheesecake could be any worse is if it had a liver and white chocolate garnish.
Well, I'm just going to have to try some now and find out, aren't I?
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?
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. :demon:
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. :demon:
That is a cringeworthy food hygiene FAIL and ought to be grinked.
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.
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
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?
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
... I made spiced pickled pears too but we haven't opened those yet.
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
(http://www.ductilebiscuit.net/gallery_albums/random/IMG_3676.sized.jpg)
*has a giggling fit*
:D
The chippy in Grange over Sands wraps up your one of each in real newspaper.
They have prove to be pretty awesome with stilton.... I made spiced pickled pears too but we haven't opened those yet.
I make these too. There are utterly amazing with cheese & biscuits. :thumbsup:
I've no idea why, but I decided to look up the dairy code for the ASDA 'made in Cumbria' cheese I have. I'm not impressed to find out that it comes back as a cheesemaker in Garstang, which is in Lancashire not Cumbria.
Garstang is probably a perfectly nice place and the manufacturer's location makes no difference to the cheese, but I feel a little annoyed that I've been lied to :(
Someone brought in chocolate biscuits. I had a bite of one. It was cola flavoured and it was utterly disgusting. Do not eat Rocky cola biscuits. They are vile. You will not enjoy it.
I made a litre of grapefruit curd last night. I've just discussed it with a colleague and we reckon that 2 grapefruit (or pamplemice, to use the French), 400g sugar, 4 whole eggs, 2 egg yolks, juice of 2 lemons and 100g butter mean that the curd is pretty much a full meal by itself - it's got all the food groups. Half a jar for tea tonight?
I don't like meringue and the only drug I'm on is antihistamines. And the drug of love, of course.
The antihistamines terfenadine and mizolastine can interact with some other medicines and with grapefruit juice to cause a serious abnormal heart rhythm. These antihistamines are only available on prescription from your doctor who will give you advice.
If you like meat and potatoes, you are in for a real treat!
In prep for trip out to Bosnia at Easter, I started looking up general travel info.
Found a Bosnian travel info site. Regarding national cuisine, it saysQuoteIf you like meat and potatoes, you are in for a real treat!
When a pub or restaurant warns you that their Chili is rather hot, believe them.
Myself, Mrs T, TLD and the Clan Torlslanda visited The Maltings in York yesterday. TLD ordered Chili Tacos. Just in case I ordered Steak pie, so we could swap if needs be. After one mouthful TLD went BRIGHT red and asked to swap. When I tried it I realised why, and I couldn't finish it! It was very tasty, just a bit too much on the spicy side.
The Maltings is well worth a visit, though as it does brilliant food and fantastic beer!
Thousands of litres of whisky have been flushed down the drain by accident at a bottling plant in Dumbarton.http://www.bbc.co.uk/news/uk-scotland-glasgow-west-21614304
Our cupboard:
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
I don't even eat the bloody stuff.
Our cupboard:Given the current circumstances, is it a hormonal thing? ;D
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
Our cupboard:Given the current circumstances, is it a hormonal thing? ;D
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
I don't even eat the bloody stuff.
Neither do I.
Or Marmite, which we inexplicably have a jar of, in spite of neither of us eating it (it occasionally features in kitchen pr0n[1] photos). I offered it to a friend who was after vegan sandwich materials a while back, and discovered the use by date was in 2007. They ate it anyway, on the basis that "it's not exactly going to go off, is it?". It hadn't.
[1] In the uk.rec.cycling sense
I'd like Nutella more if it had as much chocolate in it as I expect from the colour.
The nuts are a source of protein and fibre, so you can kid yourself that Nutella is proper food. Couldn't do that if it was ALL chocolate.
It annoys me a bit, when public eateries make chilli very hot.
If they want to give people the option to have really hot chilli, they should provide some very hot sauce on the side.
I'm told that the Viper pub does a good hot one, but haven't sampled it yet
I'm hungry. Really hungry. all the time.
Had to remove all butter, hard cheese, cream, full fat yoghurt, milk from my diet. No saturated fats.
It's made me realise how many calories I was getting from dairy.
I Just Want Some Food that makes me feel full and doesn't leave me feeling hungry two hours later.
Nuts are around 6kcal/g.
Finein moderation but beware thewith excellent energy density.
I'm hungry. Really hungry. all the time.If this doesn't have the desired effect I can recommend Something Very Different for satiety & improved blood lipids. ;)
Had to remove all butter, hard cheese, cream, full fat yoghurt, milk from my diet. No saturated fats.
It's made me realise how many calories I was getting from dairy.
I Just Want Some Food that makes me feel full and doesn't leave me feeling hungry two hours later.
Our cupboard:
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
...but it happens so rarely, that you're likelier to find teeth on the hen from which the chicken tikka masala was made than a chilli in an eating establishment that actually tastes at all of chillis........ when in fact they should be relabelled as "mince with kidney beans that were cooked in the same room as a packet of ten-years-out-of-date-sun-faded-to-pale-orange cayenne pepper". The fact that, almost universally, things sold in restaurants/pubs as "chilli" are so mild they may as well as be mince and dumplings with the dumpling fished out and replaced with kidney beans annoys me.
I was sniffing a jar of Marmite the other night, big lungfulls of martmity smelling air, drooling and dreaming of hot buttered toast with lashing of Marmite on them.Try this:
Then I dipped my finger in and had a suck, and put the jar away with the wistful glance.
I was sniffing a jar of Marmite the other night, big lungfulls of martmity smelling air, drooling and dreaming of hot buttered toast with lashing of Marmite on them.Try this:
Then I dipped my finger in and had a suck, and put the jar away with the wistful glance.
1/4 cup flax seed meal
1/2 teaspoon baking powder
1 egg
1 teaspoon olive oil
Directions:
- Mix all ingredients in a coffee mug.
- Microwave for one minute on high.
- Slice in half, smother in butter and marmite
I couldn't find Linseed anywhere though, and ended up buying 3kg of the stuff :)
I couldn't find Linseed anywhere though, and ended up buying 3kg of the stuff :)
Low carb diet= groceries from amazon. :-[
Ground almonds, ground flax seeds, chia seeds, coconut flour..
And 2 jars a week of almond butter. They're only little! Honest!
What are good ways to eat flax seed? I could do with some more fibre so I might be interested, depending on how nice the stuff is. (I've never tried it). Also the cost of postage would have to be not more than the cost of the product in the shops.
Spinach pierogi! Like tortellini really, but no egg - this actually makes it easier to make the dough - and bigger.sounds very carb-y. I'll stick with my omelettes, soup and frittata. And it's frozen, so will last a while
Sorry, I'd forgotten about your ketonautacy. Omelettes sound good to me!Spinach pierogi! Like tortellini really, but no egg - this actually makes it easier to make the dough - and bigger.sounds very carb-y. I'll stick with my omelettes, soup and frittata. And it's frozen, so will last a while
Just found the last two Montezuma chilli chocolate truffles left from the rather good gift parcel we received from Claire and Vernon a few weeks back. They (the chocolates, not C&V, that'd be weird!) were hiding in the fridge. So I ate them (again, the chocolates, not... oh, you know what I mean!) for my breakfast. Nom.I dunno, it conjures up a rather amusing image - you must have a pretty big fridge though!
Marj has done oatyjammy flapjacks
Why does eating blue cheese always make me perspire?
Why does eating blue cheese always make me perspire?
Maybe it's the tyramine...
http://en.wikipedia.org/wiki/Tyramine (http://en.wikipedia.org/wiki/Tyramine)
http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/ (http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/)
Why does eating blue cheese always make me perspire?
Maybe it's the tyramine...
http://en.wikipedia.org/wiki/Tyramine (http://en.wikipedia.org/wiki/Tyramine)
http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/ (http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/)
Thanks for that. The first link was way over my head, though I got the gist. The second was easier to fathom. However, I don't feel any ill-effects after eating the cheese, its just the sudden sweating on my brow. Must be a freak :D
I've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.Don't quite see your problem. Bacon egg & black pudding.
I've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.
Meet MrC's Breakfast bread (gluten free)
It contains flour, sugar, sunflower seeds, pumpkin seeds, sliced apples, raisins, cinammon, ginger and chilli.
Nom nom
Doves Farm Brown Bread FlourI've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.
Meet MrC's Breakfast bread (gluten free)
It contains flour, sugar, sunflower seeds, pumpkin seeds, sliced apples, raisins, cinammon, ginger and chilli.
Nom nom
What sort of flour?
What is "popping candy"?Nasty.
What is "popping candy"?
Young couple at the table next to us in the pub. They've both got a large plate of spare ribs. They're using knives and forks. ;D
:facepalm:
Young couple at the table next to us in the pub. They've both got a large plate of spare ribs. They're using knives and forks. ;D
:facepalm:
you could not expect people who understood literature to take a vivid interest in food.
Last night we order Domino's Pizzas. We had cheap-deal vouchers and it was a treat for the youngest. Takeaway pizza and a film.
I had a pizza (no-fat cheese and a gf base).
My *&king life that's expensive. £12 for a pizza that was smaller than a dinner plate and had about 10 separate bits on top of it. Not 10 types, about 10 things scattered around (when I make pizza, you can't see the pizza for the toppings).
I could have had more curry than I can eat for half the amount. I'm damn sure curry takes a lot more cooking than a pizza.
Last night we order Domino's Pizzas. We had cheap-deal vouchers and it was a treat for the youngest. Takeaway pizza and a film.
I had a pizza (no-fat cheese and a gf base).
My *&king life that's expensive. £12 for a pizza that was smaller than a dinner plate and had about 10 separate bits on top of it. Not 10 types, about 10 things scattered around (when I make pizza, you can't see the pizza for the toppings).
I could have had more curry than I can eat for half the amount. I'm damn sure curry takes a lot more cooking than a pizza.
A really good curry is worth its weight in, well, more really good curry. :thumbsup:If you're ever round these parts and are carnivorous, let me treat you to part of Taste of Raj's meal for two.
I like pastry, I like cream, I love strawberries. But I do not like strawberry tarts.
Good: terrific cake, huge amount of rum in it, the same feeling in the mouth as when sipping neat rum, last ages (partly due to rum). Did I mention the rum? :thumbsup:
Sounds absolutely disgusting. But I am glad you enjoyed it ;D
Sounds absolutely disgusting. But I am glad you enjoyed it ;D
The flavour was surprisingly smoky at first, then mellowed into the salty tang of oysters. It's a good flavour combination, though slightly disconcerting to experience it in ice cream form. I can see that it wouldn't be to everyone's liking but it worked for me. ;D
There's a poll on their Facebook page to choose next week's special flavour - tomato & chilli salt, beetroot & black pepper, or pink choc chip. All sound good to me!
My new biscuit press doesn't actually shape biscuits like it's meant to, so I have baked some sparkly pink amorphous blobs.
Is that apple fritters too?
Battered deep fried Wensleydale from The Chippie in Hawes for lunch.
My word.
That stuff is good....
*Charlotte-esque little moment*
ETA pics!
(https://lh5.googleusercontent.com/-u4kmuuAfxS8/Uf1NzDmzbmI/AAAAAAAAEFo/xdI728hIbcU/s800/DSC_0020.jpg)
Is that apple fritters too?
Ooh, get you! Potato scallops :)
One of the good things about being me (and to be honest, a lot of the time I struggle to find anything) is that when I have a yearning for a mighty fine Victoria Sponge, I can just head on down to the kitchen and make me a mighty fine Victoria Sponge.
Nom.
(http://i952.photobucket.com/albums/ae7/fboab/20130724_211508.jpg)
Purists don't put cream on top but I couldn't fit it all in the middle!
Online dating profiles entertain me no end. Found one tonight where they described themselves as "a total food snob".
HOLDING A CAN OF STRONGBOW IN THE PHOTO :facepalm:
Looking for things to do other than banana bread with ripe bananas I stumbled across a "dried banana" recipe on the guardian's 10 best banana recipes (http://www.theguardian.com/lifeandstyle/2013/jul/20/10-best-banana-recipes-cook)We used to eat dried bananas when I was a kid - my mum got them (bought, not made at home) from... well, if I knew where, I'd be very tempted to get some tomorrow. Delicious! In a surprisingly un-banana-y way.
The recipe clearly says they will keep for months. This is not true as I just ate them all. That's 3 bananas in one sitting.
Looking for things to do other than banana bread with ripe bananas I stumbled across a "dried banana" recipe on the guardian's 10 best banana recipes (http://www.theguardian.com/lifeandstyle/2013/jul/20/10-best-banana-recipes-cook)We used to eat dried bananas when I was a kid - my mum got them (bought, not made at home) from... well, if I knew where, I'd be very tempted to get some tomorrow. Delicious! In a surprisingly un-banana-y way.
The recipe clearly says they will keep for months. This is not true as I just ate them all. That's 3 bananas in one sitting.
I was grilling some courgettes to go with the salmon we were having for dinner tonight when I had a Nigel Slater moment and decided to tart them up a bit.
We had a jar of roasted red peppers in the cupboard, so I sliced them and chucked them in a bowl with the courgettes; added some red onion, garlic, preserved lemon, chilli, fresh mint and fresh parsley, all finely chopped; drizzled on a little olive oil, mixed it all up and voila - courgette and red pepper salad.
Rather good it was too, if I say so myself. I'll definitely be doing that one again.
My brother said his 22-month-old daughter eats more than he does.No idea. Growing childer need lotsa food, to fuel all that running around and to make more child.
Watching the two of them at brunch today, this would indeed appear to be the case.
What's the point of 'child ' portions?
My brother said his 22-month-old daughter eats more than he does.No idea. Growing childer need lotsa food, to fuel all that running around and to make more child.
Watching the two of them at brunch today, this would indeed appear to be the case.
What's the point of 'child ' portions?
I still find it slightly amazing that people pay for blackberries.
Why and how are Black Country chips orange?
Cadbury's Chocolate seems to have changed recipe as well as shape. I know it wasn't "proper" chocolate, but I always used to like it. Now I just think that it's not very nice. It seems softer, without as much "bite" as before.
I wonder what the average distance is that people in this country live from a fruit bearing bramble.
I still find it slightly amazing that people pay for blackberries.
Battered chips, eh? Well, colour apart, they were very nice.Why and how are Black Country chips orange?They fry them in batter. Even the Glaswegians never thought to batter their chips.
Battered chips, eh? Well, colour apart, they were very nice.Why and how are Black Country chips orange?They fry them in batter. Even the Glaswegians never thought to batter their chips.
My tomato plants have fruited* when the family is away, so are there any good ketchup recipes I can use to save wasting 5kg of toms?
*A combination of a very late spring and not having them covered.
I find I've very slightly mismatched a jar and lid* so it's not a completely tight fit. Tight enough to keep mould out I thinkJam jar lids aren't re useable enough for long term storage-the rubber perishes and doesn't give a good seal. I always use cellophane & elastic bands. You can then go all WI and cover that with fabric if they're for gifts.
Bonne Maman jam jars are the best for home-made jam IMO. The large tops are easy to fill with least spillage. I can often get them to 'vacuum seal'.
David likes Cox's Orange Pippin which are definitely softer.
I seem to recall fruit crumbles were popularised by the Ministry during the wartime food rationing...
I would tend to go for something like 60:40 crumble to fruit ratio.That was about the ratio I'd previously used, but I cut it to about 40:60. I'm going to try Arch's 50:50 next time.
And then drown the lot in custard.Oh yes!
I would tend to go for something like 60:40 crumble to fruit ratio.That was about the ratio I'd previously used, but I cut it to about 40:60. I'm going to try Arch's 50:50 next time.QuoteAnd then drown the lot in custard.Oh yes!
But in order to use up our blackcurrants, I fear I must make jam. Man cannot live by crumble alone. Got to check the jar stock. I may need to beg some more.
Planning a little picnic in the park for tomorrow. My fridge is now full of strawberries and cream, champagne, little cheesecakes, a selection of cheeses, and a fresh french baguette. Yum!
:thumbsup:Planning a little picnic in the park for tomorrow. My fridge is now full of strawberries and cream, champagne, little cheesecakes, a selection of cheeses, and a fresh french baguette. Yum!
Picnic went down a treat. MFWHTBAG (acronym shamelessly pinched from Arch) has a lucky streak of bringing the sunshine whenever we meet, and we even managed to time it right to enjoy some morris dancing and a brass band.
I'm going to have to win champagne more often :D
Whoops. I appear to have had a finger-mouse-interface-click incident yesterday
http://www.sunshinebbqs.com/hog-roasts/extendable-charcoal-hog-roast-machine.html
(with a 40Kg motor upgrade)
Just been delivered. VERY nice piece of kit. I now have more BBQ than bikes. Something must be done about that.
(Step 1: convince Mrs Ham the answer is NOT selling a BBQ)
*To be honest, I'd go for 100% crumble, but apparently you have to have SOME fruit.... ::-)And, as any fule kno, that fruit should be rhubarb.
*To be honest, I'd go for 100% crumble, but apparently you have to have SOME fruit.... ::-)
So how, other than the two seconds to break the shells, does that make scrambled eggs - a pretty fast food anyway - quicker? The preboiled ones I can kind of see the point of, if you want eggs for a salad or a sandwich or some such but can't be arsed to boil them - but the carton of "quick eggs" I really can't see the point of.
Morrisons sell pre-boiled, pre-peeled eggs as their sandwich counter. I think they come in pairs rather than a big bag though.Aye, I've seen them in the odd garage. Mr Smith is allergic so I'd not be thanked for rushing out with nowt but a big grin anna hardboiled egg apiece.
I shall ask the McEmployee in my house what's in their scrambled egg mix.
I shall ask the McEmployee in my house what's in their scrambled egg mix.She thinks it has milk in too. Ingredients will be checked tomorrow.
It occurs to me that egg-inna-carton is worthwhile for McDs as it avoids shell fragment issues. This is the company that got sued for coffee being hot, after all.
80% hen egg 20% whole milk.I shall ask the McEmployee in my house what's in their scrambled egg mix.She thinks it has milk in too. Ingredients will be checked tomorrow.
You can't poach egg-inna-carton.It occurs to me that egg-inna-carton is worthwhile for McDs as it avoids shell fragment issues. This is the company that got sued for coffee being hot, after all.
That's the weirdest thing - we had Egg-inna-shell too. The Egg-inna-carton for scrambled, and Egg-inna-shell for poached. Bizarre.
I like fruit in my jam
I like fruit in my jam
I like fruit in my jam
I like fruit in my jam:thumbsup:
I checked online and Sainsbury's basics jam costs 29p a jar. That's pretty cheap! Though I suspect it might be more in a physical shop, and not all stock it. More to the point, did you manage to make something that tastes equally nasty? That would be harder to do... ;)It's that price in physical shops.
What did you do with all the cheap jam?
I agree about the Sainsbury's Basics range - some are great, some are awful, many are virtually identical to their branded, never mind full-price Sainsbury's, equivalent. I'm not entirely sure I've tried the basics jam either, but in general (IMO) cheap jam is pretty awful, unless you like artificially coloured sugary jelly stuff with a fruit-shaped taste. Which I don't. But I do like the Waitrose essentials range, which is I think 90p a jar and every bit as good as the £2 or more branded stuff.
Interesting idea about the basics range being the better stuff rebadged. It might be true, though I doubt they make a loss on it. It's something that even 'posh' supermarkets (Waitrose) do nowadays (and it's been done for decades with clothes and fridges and stuff - and bikes of course!)
In some cases, the criteria for being 'basic' seems to be something that's utterly unimportant, like fruit or veg in a bag not being all the same size.
There have been times when my shopping in the belt is entirely orange and white - the colours of the Basic packaging, plus an orange pepper and a block of Red Leicester cheese. I sometimes wonder if the cashier thinks I've got some sort of packaging colour OCD....
The Waitrose 'Essentials' range is hilarious, as it includes Coconut Milk and Balsamic Vinegar! Totally essential!
I'm not that keen on coconut milk but coconut water is a wonderfully refreshing drink on a hot day in India. I'd even call it essential. But not from Waitrose.Interesting idea about the basics range being the better stuff rebadged. It might be true, though I doubt they make a loss on it. It's something that even 'posh' supermarkets (Waitrose) do nowadays (and it's been done for decades with clothes and fridges and stuff - and bikes of course!)
The Waitrose 'Essentials' range is hilarious, as it includes Coconut Milk and Balsamic Vinegar! Totally essential!
I'm quite sure the Basics tinned tomatoes are the same as the next range up.
In some cases, the criteria for being 'basic' seems to be something that's utterly unimportant, like fruit or veg in a bag not being all the same size. The actual food quality is a secondary consideration.
Thanks to Basics, and my willingness to eat the same thing for lunch everyday (I just need food, not culinary stimulation!) my work lunches work out at about 60p a day, and my dinner is usually a couple of quidsworth. Which means I can afford treats at the weekend when I can enjoy them with MFWHTBAB...
Reading the nutritional information allows you to calculate how much of the product is water.
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
I made blackberry & apple crumble tonight, using buckwheat flour in the crumble instead of regular wheat flour.Thanks for the warning.
It is not an experiment I shall be repeating in a hurry.
I'm quite sure the Basics tinned tomatoes are the same as the next range up.
They do tomato Cheerios now?I'm quite sure the Basics tinned tomatoes are the same as the next range up.
I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Blind tasting by her - she knew the experiment was going on but never knew which tins had been used, and I tried quite hard not to give anything away as I wanted the cheap ones to come out well.
Ah well, Cirio it is - bulk bought on offers that have made it only about 25-30% more than the Basics ones. About time we started looking for another offer though, otherwise it's 3x the price.
They do tomato Cheerios now?
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so low.I'm quite sure the Basics tinned tomatoes are the same as the next range up.
I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so lowI'm quite sure the Basics tinned tomatoes are the same as the next range up.I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so lowI'm quite sure the Basics tinned tomatoes are the same as the next range up.I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
I don't think manufacturers have to declare how much water they add to their product.
I looked at the Sainsbury's website for nutrition information for chopped tomatoes.
For 100 grams there are 18 kcal in Sainsbury's Basics, 29 kcal in Cirio and 22 kcal in Napolina.
This would suggest to me that Cirio contains 60% more solids, weight for weight than Basics. Napolina is nearly as watery.
Mrs B is quite right!
In other news, I have just purchased the first xmas present*, I feel I have let some side down by this simple action.
Yeah it is horder, I do it and it annoys me no end.
So I have some frozen prawns that were defrosted and the stuck in the fridge. Tempted to cook them with something are they safe to eat still? Smell fine.
Or will I die?
Hmmmm.... Dutch butter cake might cross the boundaries successfully, too.
6-8-10
Well actually not quite.
6oz sugar
8oz margarine or butter
11-12oz flour -half SR, half plain
half an egg to bind
Squidge together, roll into balls, bake on greased tray at 5-6 till golden - about 20 min.
You can spice, shape, decorate colour as you fancy...
6-8-10
Well actually not quite.
6oz sugar
8oz margarine or butter
11-12oz flour -half SR, half plain
half an egg to bind
Squidge together, roll into balls, bake on greased tray at 5-6 till golden - about 20 min.
You can spice, shape, decorate colour as you fancy...
Recipe used at the weekend for a small posse of YACFers at chez Ruthie. With a degree of success! Thanks Hellymedic :-)
BBQ and bike riding, followed by more BBQ, beer and jazz...Jazz.
What's not to like?
http://www.latimes.com/travel/deals/la-trb-kansas-city-tour-de-bbq-barbecue-benefit-20130916,0,945968.story
Got my first Strava King of the Mountains* today
*I know it's meaningless but hey! ;D
Can I have the apple pai/cake/tart/crumble instead :DOf course. :) If you get here soon enough...
Lidl are doing the christmas ginger biscuits again.I know where I'm going after my physio session tomorrow, then :demon:
Does a packet of ginger nut biscuits count as a balanced dinner?Only if you have them with a cup of tea.
a soup recipe which requires sherry
and you don't know what to do with the rest of the bottle because you don't like sherry, use it instead of wine in risotto.
See recipe thread.a soup recipe which requires sherry
Interesting. Tell me more.
The last of the office chillies have been harvested and... ...the plants have been cut back for winter.Are chilli plants perennials? If so, I'll bring in my cayenne pepper plants.
See recipe thread.a soup recipe which requires sherry
Interesting. Tell me more.
Yup.The last of the office chillies have been harvested and... ...the plants have been cut back for winter.Are chilli plants perennials?
This should probably go in Grow Your Own but anyway, what is the pruning regime for chilli plants?None that I'm aware of - I usually wing it anyway.
Warming, Heating and the Bain-marie
Dishes cooked with fresh avocados can be kept warm in a bain-marie for hours without loss of taste or texture. Reheating avocado-based dishes in the microwave is no problem however a whole piece of fruit will explode in the microwave after approximately 5 minutes heating.
When nomming After Eights, how many is too many?
For some reason I decided to buy an avocado today so I'm looking up what to do with it (other than just eat it raw). Australian Avocados include the following advice:-QuoteWarming, Heating and the Bain-marie
Dishes cooked with fresh avocados can be kept warm in a bain-marie for hours without loss of taste or texture. Reheating avocado-based dishes in the microwave is no problem however a whole piece of fruit will explode in the microwave after approximately 5 minutes heating.
Hmm, do I check this out? :D
Pancakes with After Eights as a filling are amazingly delicious. 3 AEs per pancake is a good ratio.
When nomming After Eights, how many is too many?As long as you remove the empty wrappers from the box, as many as you like.
I had a work Xmas dinner last night. Being vegetarian, I had the veggie option - cheese souffle (it's always bloody cheese*), which was, to say the least, a bit odd. I don't remember ever having souffle before, but I'm sure it's supposed to be light. I was more similar to a dumpling, in an odd dumbell shape. Is that really normal? I quite like dumpling, but normally in some sort of sauce or stew, rather than plopped on a plate. It was very odd.
*Don't get me wrong, I like cheese, but sometimes a non-cheese veggie option would be nice, especially if the starter & main are both cheese based.
I had a work Xmas dinner last night. Being vegetarian, I had the veggie option - cheese souffle (it's always bloody cheese*), ...I feel your pain. Vegetarian sandwiches? Cheese or egg, cheese or egg...
*Don't get me wrong, I like cheese, but sometimes a non-cheese veggie option would be nice, especially if the starter & main are both cheese based.
If you didn't want egg, you could have had egg mayonnaise.
I think peanut butter and banana might be good combination.It is.
I know the one you mean - Blake Head Bookshop, now closed.TwoThree of my best veggie meals happen to have been in book shops (the fourth one was in a church/community centre in York).
The first was in the one, in York, on Micklegate
Some of the others complain that there are too many veggie ones!Those people are weird. I've come across their ilk before. I always want to ask them if every meal they've ever eaten has had meat in it. Have they never had cheese on toast, or cereal, or fruit salad?
Rabbit food!Some of the others complain that there are too many veggie ones!Those people are weird. I've come across their ilk before. I always want to ask them if every meal they've ever eaten has had meat in it. Have they never had cheese on toast, or cereal, or fruit salad?
As we are at my parents' house tomorrow, I have been preparing boxing day lunch. A gammon has been simmered in cider, cinnamon, star anise with some peppercorns. Red cabbage with apple is made so all I need to do now is the other veg and bake the gammon.
The house really christmassy!
I'm seconded to a regulatory body at the moment and we get sandwiches at lunchtime :thumbsup:
Some of the others complain that there are too many veggie ones! Good veggie ones too, we get falafel, cream cheese and roast veg, and hummus salad which is an improvement on cheese or egg (I really do not like egg sarnies). The meaty ones look good too but are too heavy on the chicken for me. I suspect it of being unhappy chicken which I try not to eat.
How much trifle is too much? ...Trifle . . . too much?
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
That looks quite nice, but I'm thinking of falling off the vegetarian wagon, sadly everyone I know is carnivorous and I'm getting tired of eating the the only veggie item on the menu. After getting the chef to decontaminate it of the ubiquitous goat cheese. I'd probably only get them into a veggie restaurant at gunpoint and then I'd have to put up with an evening of 'can I get a steak with that, hur hur'. Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
Send me all your goats cheese and I'll eat it :P
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
That looks quite nice, but I'm thinking of falling off the vegetarian wagon, sadly everyone I know is carnivorous and I'm getting tired of eating the the only veggie item on the menu. After getting the chef to decontaminate it of the ubiquitous goat cheese. I'd probably only get them into a veggie restaurant at gunpoint and then I'd have to put up with an evening of 'can I get a steak with that, hur hur'. Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
My policy is to eat veggie if I like it and not if it is goats cheese, blue cheese or mainly mushrooms :sick:. I prefer to be veggie, but my principles don't extend to paying for yucky food. (or paying £12 for risotto). I stopped being fully vegetarian when mushroom risotto topped with goats cheese was the thing everywhere did.
Send me all your goats cheese and I'll eat it :P
It's in the post :)
Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
There was a piece of beef which looked to me to be about the right size for 5 or 6 people siting down to eat and it was over £40! People must buy this stuff, but it seems prohibitively expensive to me.
Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
Vegetarians in Nando's. A recipe for disaster...
http://www.mirror.co.uk/news/uk-news/nandos-serves-chicken-vegetarian-roshni-2972616
KFC vegetarian options. Having done 2 tours of duty with the colonel you can have:
Chips
Beans
Corn on the Cob
Coleslaw
I'd also bulk it out with milkshakes and an apple pie.
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
That's not even wrong..
It is wrong actually. I should have said "Mint Choc flavour Pringles".Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
That's not even wrong..
The Daily Wail agrees with me
Picked walnuts aren't walnut shaped. They're like little gobstoppers.
I had no idea.
They should've sent a poet.
I was working in Den Bosch today and elected to drive rather than take the train. On the outskirts of Utrecht I passed a BP service station with a MARKS AND SPENCER FOOD STORE. Naturally I've already passed the exit. On the return route the service station on my side of the road is Shell and therefore useless. Cue diversion to go 3km further turn around 3km back and do the same to turn around.
I now have a Chicken and Leek pie warming in the oven, Mini pork pies in the fridge and various sticky English deserts.
Ah the things ex-pats will do for a bit of 'home' cooking!
In recent months we have had more than a few bottles of semi-skimmed milk that have gone off or separated well before their sell by date.
Getting a bit pissed off with this .
An unusual feature of valerian is that valerian root and leaves are a cat attractant similar to, and as safe as catnip. Valerian contains the cat attractant actinidine.[/url]
http://en.wikipedia.org/wiki/Valerian_(herb)#Effect_on_other_organisms
Man in queue in front of me at Sainsbo's was buying Pancake Mix. "Just add milk and eggs". Fools and their money...
I'm wondering how pancakes will turn out with self-raising flour.
Seen on twitter:I'd like to believe that, but a search only found a mix containing milk powder and dried egg. I can't imagine it's anything other than fairly foul but it at the same price as a bag of flour it's not quite the preposterous rip off mentioned on twitter.QuoteMan in queue in front of me at Sainsbo's was buying Pancake Mix. "Just add milk and eggs". Fools and their money...
Three times the price of a bag of flour, apparently. Added ingredient for it to legally qualify as a "mix": salt.
Fluffy it will be then. I just need to remember to buy some milk. And more eggs. Or Betty Crocker's absolutely delicious made with love and care shake to make stuff. ::-)I'm wondering how pancakes will turn out with self-raising flour.
Fluffy. Probably more like American-style pancakes.
Oh, just found this:
http://www.mysupermarket.co.uk/grocery-categories/pancake_and_batter_mix_in_sainsburys.html
Betty Crocker shake to make pancake mix. Just add water. I'm sure it's delicious.
I'd like to believe that, but a search only found a mix containing milk powder and dried egg. I can't imagine it's anything other than fairly foul but it at the same price as a bag of flour it's not quite the preposterous rip off mentioned on twitter.
Ingredients: Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum...
Preparation
You will need:
Mrs Crimble's Pancake Mix
400ml / 3/4 pint Milk
2 Eggs
But I'm sure all those ingredients make the mix a far superior product to plain white flour. ::-)
Good point. Unlike the one Citoyen found, which is good for... frittering away time on the internet?Oh, just found this:
http://www.mysupermarket.co.uk/grocery-categories/pancake_and_batter_mix_in_sainsburys.html
Betty Crocker shake to make pancake mix. Just add water. I'm sure it's delicious.
yebbut with that you don't need to carry milk or eggs - which is pretty good if cycle camping or backpacking.
How was the cheesecake, Citoyen?
THEY'RE OLDER THAN LIVVY
...(I'd've eaten them. They're canned, FFS)
Suffolk mum succumbs to aged impulses.
The very idea of a jar of Marmite lasting that long in our house uneaten is unthinkable.Ditto. But the so is the idea of Marmite going off!
The very idea of a jar of Marmite lasting that long in our house uneaten is unthinkable.
I had a very intellectual conversation with a colleague the other day, about cheese. Neither of us understands how so many types of cheese can come from the same ingredient: just milk. It's obviously some sort of witchcraft.
It's because there are so many types of GERMS and MOULD.I had a very intellectual conversation with a colleague the other day, about cheese. Neither of us understands how so many types of cheese can come from the same ingredient: just milk. It's obviously some sort of witchcraft.
Well Bread is the same really (obviously invented to go cheese) I didn't realise there so many different recipes
What's a CEKA pack?A lined carton like a juice carton.
Thanks! So the world is a happier place if I stick to the paper bags and keep them scrupulously dry?
Thanks! So the world is a happier place if I stick to the paper bags and keep them scrupulously dry?
Or buy it in paper bags and transfer the contents to a reusable airtight container.
Dear Sainsbury's,
If you are selling a large mango for £1, then including this in a multi-buy 'Buy an two for £2.50' 'Special Offer' speaks of FAIL.
I am not stupid.
I can count.
I don't want any of the other items in this 'offer'.
By the way, it might be news to you that
I CAN READ!
I can cope with a list of products without needing to see pictures, which greatly reduce the number of items I can see on my laptop screen before I need to scroll down.
Wading through these silly pictures is SLOW and BORING.
Please enable me to disable images.
What's the probability that the supermarket is unable to enable the ability to disable the display of images?
Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
I'd put a screenshot up but I think that'd be rubbing it in! :P
So have I and the option disappears when you login to your account. Bad Sainsbury's site design. >:(and I've just had another look.Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
I'd put a screenshot up but I think that'd be rubbing it in! :P
Just bought two carrier bags of, ripe*/damaged, bananananas for £2. ;DI have finished my giant smoothie. ;D
Got a giant nana and grape smoothie at my side and one carrier bag full left. :thumbsup:
* Properly ripe, leopard spot ripe, not yellow and starchy ripe with green ends!
From Sainsbury's to Tesco: Amazing new plastic egg boxes! (http://www.theguardian.com/business/2014/mar/24/egg-cartons-plastic-tesco-cardboard)
This is old hat, surely? Egg boxes were made of plastic way back in the 80s and probably 70s. This smells of supermarket press release reprinted with no recycling.
We stopped online shopping when it became apparent the pickers (Tesco esp) didn't give a rats ass whether the order was even remotely similar to what the customer ordered, also (and it may well have changed) you enver got a bite at the special offers
I apologise if eggs have been done, but I feel the need to say how brilliant they are. I'm going through a real egg phase. I have finally learned how to boil an egg and get it right 9 times out of 10*. Likewise poached eggs** and scrambled eggs***.
Omelettes too. Cook till set, not until it's a disk of kevlar.
I haven't touched ShreddedStrawWheat since I was a teenager but could easily eat three then.
It's Nestlé isn't it? Avoid.
I haven't touched ShreddedStrawWheat since I was a teenager but could easily eat three then.
It's Nestlé isn't it? Avoid.
But why would you want to as they tasted of nothing. Unless soaked in milk, then the shredded wheat becomes mush.
Are Shredded Wheat still the only breakfast cereal without added sugar? (Apart from porridge)
Here is a good reason to cut the fat out! :sick:(click to show/hide)
Help! Recipes for using green peppers required - I accidentally ordered 12 of the things from Sainsbury's :(
Okay: egg praise over (for now).
Direct.gov.uk petition: Make wrongly describing a casserole with a pastry lid as a pie a criminal offence. (https://submissions.epetitions.direct.gov.uk/petitions/64629)
[/quote
A pie (evidently) can be a filling with only a pastry lid, a fully pastry lined dish/plate with filling then a lid and so on, many different types, Barbara (my wife who, for our sins) is a chef and anyone who says a pie is anything less than a pastry lined dish/plate with a proper lid is due for a roasting.
I love a good pie and it was with sadness that when in Skipton recently I came upon a pie and mash place when I had just eaten, I shall return :)
As much as I agree with the petition, the existence of such pies as the shepherd's pie does damage the argument somewhat.
the first time she has cleaned it she has managed to close to ruin it,
Really does my head in when I take a pan out of the cupboard to find it coated in bits of baked-on egg.
The only pan related issue I've had was a former housemate who thought detergent was poisonous and so washed dishes with a metal scouring pad and very hot but not soapy water.
Mrs Pcolbeck made chocolate and beetroot brownies yesterday. I am home alone today and must resit the temptation to eat more than a couple.What's the difference between temptation and an exam?
I don't care much for onions but get them to keep The Man happy.
I think you might have put that in the wrong thread, AWL! But I'll also say that my postman friend does not seem bothered by it, although as he's a Sikh, he might be thought to have more reason than most to be concerned. The only political leaflets we've had here have been LD and Green, thankfully!I am a plonker!
Just had toast with Nutella and crunchy peanut butter topping. It was lovely.
I have just been shopping and, as such, have a bag full of tapas dishes for tonight.
There are 3 bottles of Red at home, awaiting my attention.
Mrs T is out on a girly night out tonight.
I have Pacific Rim on the Sky box to watch.
Days like this don't come along too often!
Pringles are made for small people to eat. I can only get a 1/3 of the way down the tube. Where small people can reach the bottom. Yes I know I can tip it but then my hand get crumbs all over it, because some numpty have gone cha-cha-cha with it.
I still think we're in the same realm with biscuits as we are with alcohol - One doesn't put the cork back in, or screw the cap back on.
Regardless of libation.
Or do I have that horribly wrong?
EG:
*Put the cork back in*
For what?
So you can have some *later*?
Later, after what?
'Later' had better be pretty bloody good to warrant putting the cork back in.
Never heard of such stuff.
Or how to implement it.
Biscuits = the same.
No?
Yes, but with a couple of exceptions.
Rich tea fingers and malted milk biscuits. There seem to be about 300 rich tea fingers in a packet.
Pringles are made for small people to eat. I can only get a 1/3 of the way down the tube. Where small people can reach the bottom. Yes I know I can tip it but then my hand get crumbs all over it, because some numpty have gone cha-cha-cha with it.
It is quite difficult to tell how well the yolk is done using this method.
How do you do more than one egg at a time?
Smugness alert...
I had to cook six steaks for dinner tonight. Somehow, I managed to get them all à point and all to the table at the same time, along with a creamy yet piquant blue cheese sauce, and a salmon fillet for the non-steak-eater.
Pretty pleased with myself for pulling that one off.
There's a bloke on telly making corned beef. Ingredients: beef, saltpetre, water, spices, copper dragon.
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Tam Fry, of the National Obesity Forum,
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Oh! that was worth the click if only to find out aboutQuoteTam Fry, of the National Obesity Forum,
NEver tried a fried tam, myself
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Oh! that was worth the click if only to find out aboutQuoteTam Fry, of the National Obesity Forum,
NEver tried a fried tam, myself
Tam's been on the Meeja for ages, speaking about obesity...
When presented with up-to-date data that showed positive trends, Fry said that “a little exaggeration forces the message home, and that’s what we are trying to do”.http://www.theinformationdaily.com/2014/01/21/obesity-the-approach-of-doomsday-or-a-sizeable-mistake
Bread generally rises better when you remember to put the yeast in it :facepalm:Just call it an 800g flat bread. ;)
9:30 in Cardiff. Sat in an empty carluccio in preference to the hotel restaurant. Really not very nice at all, but what did I say to the inevitable is everything all right?
Flat peaches. Eh? They look like doughnuts. What are they like to eat?
My orange squash and sugar drink I made up last week, Thursday I think, but didn't use until today had fermented/carbonated itself in the bidons.
Making ginger beer in a bidon on the bike might be fun, in a potentially explosive way.If you position the bidons in the right way, you could have a turbo boost for hills.
Freeze some 1 pint cartons after your next online grocery order to prevent recurrence. I always haz frozen 'emergency milk'...We do that. Surprising how often the choice is black coffee or wait several hours for the milk to thaw.
I went for black coffee as I couldn't remember where the pots were. Milk now replenished so should be ok :)
$Out of milk error.
Now, black coffee or break open the camping stash of UHT pots? :-\
No ice cream. I try not to buy ice cream as I'm rather too efficient at eating the stuff if it's in the house :-\
Placed a Sainsbury's order today:
Condiments
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Bin bags
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Store refurbishment so no frozen food either.
NO ICE CREAM IN THIS WEATHER!!!
I normally eat museli with orange juice (or squash - really, it's nice). I bought a different brand last week. It appears to have a high milk powder element. It's, erm, interesting with orange :-\
Most shop-bought cereals other than plain unadulterated porridge oats are pretty nasty, tbh.
I'm very choosy about my muesli brands. I like Jordans but Alpen is nasty.
Most shop-bought cereals other than plain unadulterated porridge oats are pretty nasty, tbh.
Besides, cupcakes are American pretentious shite. Fairy cakes are where it's at.
Why not make scones and wrap them in tissue paper?
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
Always seems to be the case, I have no clue why!
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
Always seems to be the case, I have no clue why!
The boiling point of a sauce is usually a lot less than the boiling point of salted water.
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
A Jew or Muslim might rightfully be upset if a pig picture or whatever was directed at them but will have sous problems if they get upset at the sight of a of a pig. However theere are a swathe of people who might be upset by the picture of a whole baby animal cookingHey! I was merely having a little 'dig' at you - in a friendly sort of way - for hiding a picture of a roast suckling pig behind 'spoiler' tags!
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
As a vegetarian of over 20 years standing, I find tofu much more upsetting than meat. ;DHad tofu (along with lots of other veggie goodies) in a sweet-and-sour sauce, for dinner tonite. Luverly! Each to their own I suppose.
I can smell basil.
Oh s**t, who would eat those :facepalm:
Oh s**t, who would eat those :facepalm:
Anyone who eats el-cheapo pork pies I would imagine.
Oh s**t, who would eat those :facepalm:
What, no chapati? ;D
Oh s**t, who would eat those :facepalm:
Do you really want to know? If not, don't click on this link (http://www.huffingtonpost.com/2013/01/16/imitation-calamari-sliced-pig-rectum_n_2482063.html).
The irony is not lost on Ben Calhoun, one of the show's producers, and ring-leader of the segment, who notes:
I have too much CAIK.
Our local fish and chip shop is Very Good. Dez went there to buy his dinner yesterday evening. I now have another reason to admire them.
The customer in front of Dez asked for "fries". As one, all the staff chorused "We don't sell fries!" and one added "if you want that sort of rubbish, go to MacDonald's."
I are made germknodel
(https://farm6.staticflickr.com/5590/15041710808_802d1ed6ee_z.jpg) (https://www.flickr.com/photos/the_pingus/15041710808/)
IMG_1118 (https://www.flickr.com/photos/the_pingus/15041710808/) by The Pingus (https://www.flickr.com/people/the_pingus/), on Flickr
Stroopwafels are best consumed slightly warm, achieved by perching them on top of you fresh cup of coffee.
Can you get some Poffertjes from Team Cygnus too?
(And what is Wowbagger doing there?)
Our local fish and chip shop is Very Good. Dez went there to buy his dinner yesterday evening. I now have another reason to admire them.
The customer in front of Dez asked for "fries". As one, all the staff chorused "We don't sell fries!" and one added "if you want that sort of rubbish, go to MacDonald's."
Name and praise.
Do you warm them?
Do you warm them?
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Erm... That's not a "Meal" though, right? More - a pudding/cheese course combo because "You're on a diet". ?
Today I was wondering round a supermarket and decided that I fancied pilchards in tomato sauce in a sandwich, so bought a tin and bought bread...even though I'm making my own. So yummy? Can't remember that I have ever eaten pilchards in tomato sauce. Do you warm them?
It struck me that the season seems to be much extended this year.
Aren't brambles picked after 1 October said to be 'cursed'?
Such stories suggest the season frequently extends.
Do you warm them?
Nah. Straight out of the tin.
Do you warm them?
No. Your body will do that once they're inside.
Today I was wondering round a supermarket and decided that I fancied pilchards in tomato sauce in a sandwich, so bought a tin and bought bread...even though I'm making my own. So yummy? Can't remember that I have ever eaten pilchards in tomato sauce. Do you warm them?
Lightly grilled sardines on hot toast are nice, but I think warmed up pilchards in tomato sauce would be a bit funny.
For sardine/pilchard sandwiches, I prefer salad cream to tomato sauce, or salad cream added to the tomato sauce. Gallons of salad cream. (Sardines are just small pilchards).
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Erm... That's not a "Meal" though, right? More - a pudding/cheese course combo because "You're on a diet". ?
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
Are the glass bottles all 1 pint, as they were back in the days when 'everyone' had their milk delivered? (at least, I remember multiple 1-pint bottles, no 2-pints) It seems to me that the change to supermarket milk and plastic bottles accompanied a move to larger containers - and I'm wondering if that hasn't also encouraged us to use more milk?
I presume that's almond milk as in soya milk but from almonds, rather than cow milk flavoured with almonds? The latter is a popular drink (mainly) for kids in India, sort of like hot chocolate for a warm climate I guess. I now have visions of the mobile coffee wallah's face when you buy a coffee and a badam milk then mix them... ;D
double-skinny-almond-soy-moderately-warm-half-froth-venti-latte-macchi-tacci-chino-to-go.
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
I blame Thatcher.I didn't know you were playing too?
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
It's at least a couple of years since our milkman switched from glass to plastic. Whether or not plastic bottles are "just as environmentally friendly" now, it's still more rubbish to be disposed of, taking up valuable bin space - which I probably wouldn't mind so much if the binmen hadn't switched from weekly to fortnightly collections a few years ago.
I'm planning to make my own Bendicks Bittermint style chocolate mint fondants to save money. I think it's going to be hard to match the density and dryness of Bendicks' centres.
Sainsbury's don't seem to sell plain, white icing sugar online.
I don't want 'golden', I don't want molasses in my sugar.
I want to make microwave meringues with SCIENCE.
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Still less cruel than Quorn hunting.
Bought a pig-shaped cutter for making parkin pigs.
Me neither. If I eat reheated pasta, it's because I cooked too much yesterday. ::-)
Me neither. If I eat reheated pasta, it's because I cooked too much yesterday. ::-)
+1
I sincerely doubt that reheated pasta has a significantly lower calorie count. Even if its energy is more slowly released the bottom line total will be much the same if the nutrients are absorbed. If much less is absorbed, you'd know it was emerging...
Chana Dal! Is it yellow split peas? ???It's chick peas.
Chana Dal! Is it yellow split peas? ???It's chick peas.
A very nice lentil that I won't buy again as it takes way too long to cook! I seriously undercooked it a couple of days ago, it had a peanut like texture, and today I gave it a good 3/4 hour gentle boil. It really needs 1 1/2 hours!'Fraid not, while chana is chickpea, chana dal is a type of lentil. That look like yellow split peas.Chana Dal! Is it yellow split peas? ???It's chick peas.
Or a pressure cooker, I suppose.
How long do people cook their pulses?
My last stew had beans (black eye, rose coco and red kidney) that I had soaked overnight, fast boiled for 15 minutes and then simmered with the remainder of the stew for three hours; they were STILL quite firm.
Mel Wakeman, senior lecturer in Applied Physiology at Birmingham City University, said: "To me, this is simply ludicrous and irresponsible. I am no killjoy but why is this sort of food available?"More to the point, why do people want to eat it - in sufficient numbers to make it worthwhile selling?
But Mel Wakeman argues: "Why can't they include on the menu what the customer would need to do to burn all those calories off? In the case of this Double Donut Burger, around three hours of continuous running should just about do it. I wonder how many people would still opt for the item knowing this."
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
I think you mean two packets of custard creams.
You'd need around 400 grams of biscuit for 2,000 Calories and are likely to stop LONG before you've consumed the lot.
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
I think you mean two packets of custard creams.
You'd need around 400 grams of biscuit for 2,000 Calories
and are likely to stop LONG before you've consumed the lot.
Fairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
At least they're being up front about it!
Have they got a Cash-Cow?
Stilton on dark rye bread with damson powidła (something between jam and stewed fruit) on top - delicious!Yup! Real rye bread + strong/flavourful cheese + jam (my favourite is blackberry) is just NOM!
Ham: it shouldn't be green, should it?
Here is what to do if someone suggests a+ 1BallantineBalotelliBallotine for Christmas dinner: shoot them, and burn the body.
On the weekend I coughed while eating a chilli.
A bit of the chilli managed to lodge itself up in the back of my nose/sinuses. It hurt. Considered sticking my face in a bowl of milk and snorting it up my nose.
MrsC laughed. A lot.
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Shouldn't this be in the First World Problems thread? ;)
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Why oh why is the food in independent pubs and hotels (Exception is (pub) The Black Prince @ Woodstock) so standardised, Fish and Chips, Ham egg and Chips, Gammon steak, oh, and chips and the occasional pie that isn't, to my mind a pie should have enclosing pastry not just a bought in top, it's bloody winter and being English I would appreciate some home type food after all every pub/hotel I look at says it is home cooked and it obviously isn't.
Maybe (as I said) a proper pie or a shepherds pie or a stew and while we're at it a veggie dish that isn't an after thought just so to have a V symbol on the menu, I understand that proper chefs are as rare as hens teeth but surely it isn't that hard.
The only "complaint" I have is I can't understand why each and every meal comes with a huge bowl of peas. See, there is a reason I put complaint in inverted commas....
*You don't have to have chips, you can have boiled, roast, jacket or mash instead, if you so wish.
Putting the Earl Grey teabags in the same container as the cinnamon and other such stinky teas makes them taste really weird, please stoppit.
Putting the Earl Grey teabags in the same container as the cinnamon and other such stinky teas makes them taste really weird, please stoppit.
Earl Grey + lesbian tea = Earl Gay?
We have been rather slow with our Christmas treats.
For the last two nights, we have had Sainsbury's Chocolate and Cassis Christmas Pudding.
We found it rather meh.
There is still some left.
I have given it the nickname of one of David's acquaintances, who is a heavy and lolloping man.
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Club sandwiches need an actual fried egg on them. You don't realise how essential this is until your first time. Once that cherry is popped, no club sandwich is the same without one. I had a right barney with room service at an hotel in the US the other week because they didn't think the kitchen could do that. What, seriously, you can't fry an egg and put it on a sandwich? Yeah, you can have sarcasm on the side of that order, knobchuckles.
Blame South Africa, I ordered one and it arrived with an unannounced fried egg.
Remember folks, your Tunnocks will be enjoyed even more if you take the wrapper off first, before stuffing ion your face.
There is still a stocking full of chocolate in front of my right foot.
Behind that, there's a cupboard in which there's an unopened box of Milk tray and a load of chocolate biscuits.
In the cupboard above are more seasonal chocolate goodies...
There is still a stocking full of chocolate in front of my right foot.
Behind that, there's a cupboard in which there's an unopened box of Milk tray and a load of chocolate biscuits.
In the cupboard above are more seasonal chocolate goodies...
Wouldn't last long in our house :P
No arborial rice so normal long grain....it maybe a bit gloopy.The first world problems thread is thataway _____>
Oh well.
I have just put four mince pies into the oven to defrost and heat through.
We are still eating up the Christmas goodies.
(We will be watching Rick Stein on the telly shortly and we know we'll both end up hungry!)
Lunch today at pub in the next village, fine liver and bacon in onion gravy followed by mandarin & mango trifle, all very tasty and less than £8 per head. Bargain.
The DOWN SIDE, we were both handed the pensioner special menu without being asked for proof of age :facepalm:
I'm only 62 :'(
I don't think anyone under the age of 60 eats liver and bacon.
Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
All uninspected water tanks (other than those belonging to Rogerzilla OTP) should be assumed to contain dead pigeon soup until proven otherwise. It's the only way to be sure.
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Dead pigeon soup proves to be quite harmless if boiled. We were drinking it for a while quite unawares.Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
All uninspected water tanks (other than those belonging to Rogerzilla OTP) should be assumed to contain dead pigeon soup until proven otherwise. It's the only way to be sure.
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Ditto, my dinner on Monday night was Liver and bacon with mash and peas. Yummy it was, even though the menu said it was "Welsh pan fried lambs liver". Whether it fried in a Welsh pan, or the lamb was Welsh, I never did find out :)
/me also holds up handI don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Ditto, my dinner on Monday night was Liver and bacon with mash and peas. Yummy it was, even though the menu said it was "Welsh pan fried lambs liver". Whether it fried in a Welsh pan, or the lamb was Welsh, I never did find out :)
Likewise. liver, bacon add onion with a tomato sauce, with mash and veg. Luvverly.
Very few people can wreck liver, or indeed any foodstuff, more thoroughly than skool dinner ladies.
Ian, my long lost brother!Very few people can wreck liver, or indeed any foodstuff, more thoroughly than skool dinner ladies.
You have not met my mother. She can turn liver into something capable of being used as
(a) a boat oar
(b) a potentially lethal blunt instrument
(c) a substitute for kevlar
And then the chewy vascular system. They use that as spaghetti in the Hell branch of Olive Garden (there's one in the food mall if you're ever down there, but I don't recommend it).
Organ meats are very good for you. They are unpopular for some reason which makes them dirt cheap.
Organ meats are very good for you.
Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
I'm on my second bag of Doritos. It's not my usual fare of choice.Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
The k is kg, I've not got to kilo tonnes yet! ::-)
I'm on my second bag of Doritos. It's not my usual fare of choice.Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
The k is kg, I've not got to kilo tonnes yet! ::-)
Me Julie, from Whitstable, was due to B&B here this weekend, but cancelled at the last minute.
As a result I have a mountain of Doritos and a lake of Rioja to dispose of.
That's also not my fare of choice, but is what she runs on.
I agree, it takes a degree of skill and a sharp knife to extract the edible from a fresh pineapple, but when you do - it can be heaven!
Meanwhile, back to the tinned fruit diet.....
Go Del! Go!
Reading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
rabbit - that is the *only* way to make porridge.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.Are you sure about that?
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Even free roaming hens like that get fed.I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.Are you sure about that?
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
I'm fortunate enough to be able to buy eggs from a farm, proper roadside hut, hens just roam around the farm. Leave money in a jar.
The eggs have intensely yellow yolks.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Well your doubts are wrong, it does make a difference, as you say different countries seem to think that different egg shell colours mean differing tasting eggs.
Reading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
So, how were the buns? :)
Shell colour is dependent on hen's feather colour
Two weeks! This place is definitely slipping :PReading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
So, how were the buns? :)
That sounds like a remarkably personal question.
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Well your doubts are wrong, it does make a difference, as you say different countries seem to think that different egg shell colours mean differing tasting eggs.
"Seem to think" and "actually mean" are not the same thing.
The hens' diet makes a difference to the eggs' taste; it may make a difference to the eggs' colour. But the colour doesn't in itself affect the taste.
ISTR a thread on this much time ago. Shell colour is dependent on hen's feather colour, yolk colour is determined by diet. That doesn't mean that shell colour won't have an effect on how you perceive the taste.#
I have messed around with various espresso machines over the last 18 months or so, but today I bit the bullet and splashed out on a Gaggia Classic. Once it arrives, it'll be nice to have a proper basket to fill rather that the pint-sized ones I've been using recently.
There are superior machines available, but my last Gaggia was very, very good and my budget stretches no further.
Ordering some takeaway food online, and this Chinese place will apparently bring my 20 Lambert and Butlers with my dinner. Only in Swindon.
There's a vanilla Aero?! :o
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
???
Translation into pleb please?
Just put the slow cooker and coffee machine on the timer for tomorrow's breakfast. Modified the cinnamon bun recipe slightly. Can't wait to wake up to that smell!
Just put the slow cooker and coffee machine on the timer for tomorrow's breakfast. Modified the cinnamon bun recipe slightly. Can't wait to wake up to that smell!
You have a cinnamon bun recipe for a slow cooker? Please share!
Barakta has dyed the milk blue.
I think lactofree is on special at Sainsbury's at £1 per litre right now.
As blue food/drink would appear Wrong to me, I'd get the whole house lactofree if it were me.
Blue isn't food!
I think lactofree is on special at Sainsbury's at £1 per litre right now.
As blue food/drink would appear Wrong to me, I'd get the whole house lactofree if it were me.
Noticed the other day that the aroma that comes out of the valve of a bag of coffee when you press on it is not all that different from fart. Context is everything.
How many satsumas are too many?
How many satsumas are too many?
The number the supermarket want you to walk home with. The little fuckers are perpetually on BOGOF.
How many satsumas are too many?
Overripe banana belong inthe foot rant threadbanana cake. They'renasty, evil, squishy thingseasy to mash and keep it delightfully moist.
Your coffeebot will produce better results if you remember to put the filter basket in it before adding the coffee :facepalm:
After many years (in fact at least 2 decades) of storing my ripped-out-from-magazines recipes in a document wallet from which they regularly slithered all over the cooker, I have finally put them into poly pockets and then into a ringbinder, ordered as soups, salads, pasta, curry, risotto, veg dishes, chocolate, baking, fruit, puddings, drinks, preserves.
After many years (in fact at least 2 decades) of storing my ripped-out-from-magazines recipes in a document wallet from which they regularly slithered all over the cooker, I have finally put them into poly pockets and then into a ringbinder, ordered as soups, salads, pasta, curry, risotto, veg dishes, chocolate, baking, fruit, puddings, drinks, preserves.
It is entirely shocking how surprised some people can be when, after accepting a the offer of a peppermint tea, they observe you lopping some leaves off a living plant and pouring hot water over it.
and then covered the mug with a lid to allow it to steep.
(there's a process that goes on here, live with it)
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.
Even by my standards that's a bit old...
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.
Even by my standards that's a bit old...
Mildly surprised it wasn't leftovers from Brenda and Phil the Greek's nuptials...
Tonight's culinary adventure is gluten-free flatbread. I may be proved wrong, but I suspect I am going to be pleased that I have pita in the freezer.
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.That's what the top tier of wedding cake is for. I'm surprised it wasn't used for the first offspring though, mine was.
Even by my standards that's a bit old...
Hope that helps.
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.That's what the top tier of wedding cake is for. I'm surprised it wasn't used for the first offspring though, mind was.
Even by my standards that's a bit old...
Next you'll be telling me this Christmas cake I've been maturing for 3 years is a bit elderly.
I popped into the my local in Llandysul early evening.
"Ooh, I was hoping you'd come in" said Ifor the Cheese, and gave me a pound and a half of his sheep milk blue. (He likes me as I am the only one of the regulars who doesn't prefer Kraft Cream Slices.)
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg.html)
I popped into the my local in Llandysul early evening.
"Ooh, I was hoping you'd come in" said Ifor the Cheese, and gave me a pound and a half of his sheep milk blue. (He likes me as I am the only one of the regulars who doesn't prefer Kraft Cream Slices.)
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg.html)
This week’s gadget describes itself as “a new way to prepare eggs”, which is accurate in the way that chopping off your legs could be described as a new way to lose weight. Let’s start with that name, its unsettling taint of S&M, an overtone consistent with the design. In hot pink and stippled black rubber, Egg Master’s exterior screams cut-price, mail-order adult toy; its funnelled hole suggests terrible uses. And it has a traffic light on it, for some reason.
However, it is the heady month of July where the acid really drops.Isn't it always? Quite how we/some of us/I survived the 1970s to become the sensible adults we are now, I'll never know. Oh, what's that...
I tend not to drink "fizzy pop" unless I'm at a pub or out and about.
I tend not to drink "fizzy pop" unless I'm at a pub or out and about.
I am much the same: diet cola is for pubs, restaurants and railways.
Coke 'life' is a stevia product. It's common in the USA as they really aren't big on sugar-free drinks.
Coke 'life' is a stevia product. It's common in the USA as they really aren't big on sugar-free drinks.
Stevia isn't sugar (nor is sucralose, though the latter is derived from sucrose), so drinks sweetened with it are "sugar free". They're still sweet tasting though.
Anyway academic for me as the only sweet fizzy drink I drink is lemonade, and that only in the summer, with Pimms. And for that only the full-sweet version is acceptable.
It's all tosh, just listen to your body, it soon tells you what is not good/wanted, assuming you listen to it that is :)
Can some kind person please tell me how Coke Zero differs from Diet Coke?
It's all tosh, just listen to your body, it soon tells you what is not good/wanted, assuming you listen to it that is :)My body tells me I want chocolate at every meal, so I ignore it at least twice a day.
Yes.
Do they count fibre as a carbohydrate?
This is what itThat looks like a hen-do tipple if ever I saw one.soundstastes like whendovesunicorns cry. (http://www.thatsnerdalicious.com/booze/unicorn-tears/)
(that's why you never see percentage of daily amount for sugars on a nutritional label)
(that's why you never see percentage of daily amount for sugars on a nutritional label)
Eh? All the labels I've just looked at that had the little traffic lights for salt, fat and the like also had them for sugar: quantity of sugar in a 'portion,' percentage that is of your RDA.
France, not Italy, so I don't think so, and it looked just gloopy not grainy
France, not Italy, so I don't think so, and it looked just gloopy not grainy
Sounds like escaoutoun, though I've never seen that outside the southwest. It is very similar to polenta but milled finer.
I do listen to my body but I like to know how much protein and fat I am eating. It's not always obvious and I'd still like to lose a bit more weight.
Is pastry in a sandwich really so repellent a concept?Yes. Yes it is.
Far too much carbohydrate. Like chips with lasagne.
Is pastry in a sandwich really so repellent a concept?Yes. Yes it is.
Far too much carbohydrate. Like chips with lasagne.
Fuck yes. A sausage roll in a baguette. Someone throw me a life buoy I'm bobbing about in a lake of my own drool at the very thought.
I invented the pie club sandwich which I remind you is three layers of thoroughly marged white bread, in the top layer you insert a pie (of the chip shop variety, preferably not too fresh, that hot lamp sauna really loosens them up), the flavour is your choice, and in the bottom layer chips. The jury is out on whether to add a dobbin of gravy to the pie layer, but don't over do it, there are structural integrity issues to consider. I personally like to pimp mine up with a schmear of mushy peas, doing my bit for my one-a-day in the process. The result is what I call the Jesus Sandwich for it is truly almightiest of the sandwiches.
I seriously eat this. I quite like scotch egg sandwiches too. Just slice them up and sandwich them with a good dollop of salad cream. Et voilà as they say en Français.
One of my colleagues had a pasta salad & Monster Munch sandwich for lunch one day.
The prize for carb overloading goes to my former colleague, who was a lunchtime regular at the greasy spoon near the office. His favourite was curry day, and he would always go for the full works: curry with rice, chips and naan.
One of my colleagues had a pasta salad & Monster Munch sandwich for lunch one day.
(http://i952.photobucket.com/albums/ae7/fboab/20150917_224837.jpg)
Damn him. It tastes brilliant too.
Christmas puddings are out at Sainsbury's. On the other side of the display I found the hot cross buns. ::-)
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
???
Translation into pleb please?
No idea what David M is on about, but I do know that the book kept by the committee of the Junior Ganymede is the source of the information whereby Bertie Wooster was able to get out of a beating at the hands of Roderick Spode by mentioning the name Eulalie.
Perhaps he's referring to I Am The Only Running Footman, the Mayfair pub that was reputedly the inspiration for the Junior Ganymede.
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
I am favourably impressed with much stuff from Cofresh.
Cheap highish protein snacks.
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
I am favourably impressed with much stuff from Cofresh.
Cheap highish protein snacks.
I like the Cofresh chilli & lemon flavour lentil crisps, not that easy to get here though...
Damn him. It tastes brilliant too.
It's kept quite well, hasn't it?
WTF was that, Simon? :sick:
To whom was the revenge being meted out?
We've just purchased a slow cooker ... Any good cookbooks for them? I know can use the internet but I like collecting cookbooks.Fresh from the Vegetarian Slow Cooker, if you have any non-carnivorous tendencies. By Robin Robertson, and not (as I keep reading it) Robert Robinson
Fresh from the Vegetarian Slow Cooker, if you have any non-carnivorous tendencies. By Robin Robertson, and not (as I keep reading it) Robert Robinsonnor by Robbie Robertson... https://www.youtube.com/watch?v=4KP9PNSUME4 (https://www.youtube.com/watch?v=4KP9PNSUME4)
The missus brought home some Ayurvedic Aztec "tea".It's Tea, Jim, but not as we know it.
Please don't explain.
First stew of the autumn is simmering on my stove at the moment. Finally accepted it's not summer any more.I'll be over shortly, to see what it's like....
Sainsbury's have redone their website.Oh $h!t.
It is S-L-O-W-E-R than before and can only display two or three wares on my laptop screen before I need to scroll down.
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I just want to shop efficiently without bloat slowing me down!
Sainsbury's have redone their website.Oh $h!t.
It is S-L-O-W-E-R than before and can only display two or three wares on my laptop screen before I need to scroll down.
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I just want to shop efficiently without bloat slowing me down!
:0(
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I DO need pictures - to read information from the pack not included in the description. BUT the pictures are still far too small for that! For goodness sake, Sainsbooories, show a higher-resolution picture when we click on an item.
I know they've got many thousands of products so the total amount of picture data storage would be rather large, but surely it's possible these days without great cost.
I must be odd in that I read TEXT faster than pictures/icons/graphics.
I get icons on my toolbar very frequently.
For me, a picture is worth maybe two words when I'd prefer twenty.
I must be odd in that I read TEXT faster than pictures/icons/graphics.
I get icons on my toolbar very frequently.
For me, a picture is worth maybe two words when I'd prefer twenty.
Barakta did her dissertation on this stuff: Neither approach is particularly odd, though there's probably a selection bias amongst those ultimately responsible for the blingification of websites.
Just ordered a British Christmas Hamper as a present for my daughter and her hubby in Canada.
I hope they like it. There's a lot of chocolate in there, and a Christmas cake.
She finally got some in the health food shop! Why - because lots of people had been asking.... so they'd got some in. :thumbsup:I always get candied peel from our local health/whole food shop as they do big pieces which aren't all dried up. You do have to cut them yourself of course but that's hardly a great effort.
She finally got some in the health food shop! Why - because lots of people had been asking.... so they'd got some in. :thumbsup:I always get candied peel from our local health/whole food shop as they do big pieces which aren't all dried up. You do have to cut them yourself of course but that's hardly a great effort.
https://stavvers.wordpress.com/2015/11/23/im-making-sourdough-with-my-vaginal-yeast/
Because SCIENCE?
Because SCIENCE?
Because SCIENCE?
Yebbut on the whole it's surely better to keep genital flora out of the comestibles, I'd have thought.
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
Brymor , between Masham and Middleham , used to do that once. It doesn't appear on their web page
http://www.brymordairy.co.uk/Ice-Cream (http://www.brymordairy.co.uk/Ice-Cream) so we may have to have a ride up there to ask why not.
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
What did smell like? A tour guide in Singapore warned us that they wouldn't let us back on the bus if we bought any due to the smell.Imagine garlic custard over an open sewer.
What did smell like? A tour guide in Singapore warned us that they wouldn't let us back on the bus if we bought any due to the smell.
Turkey got boobies ;D
Turkasm!Turkey got boobies ;D
That is really quite unsettling.
Even more so because it looks like the chap is attempting to find the bird's G-spot.
Turkasm!Turkey got boobies ;D
That is really quite unsettling.
Even more so because it looks like the chap is attempting to find the bird's G-spot.
Have been making soup, if I make it in the slow cooker I put onions in first to sweat then some garlic. Till they all sweat and become sweet. Then I add the additions to make the soup such as the recent one I made with tinned spinach and roast sweet potato then adding some homemade chicken stock. Then I added some coconut milk from the concentrated coconut block. Tasted great.
If I make a soup in the pressure cooker, I will put everything in the pot then cook the ingredients quickly but the soup comes out bland.
What am I doing wrong?
Am I the only one to have lavatorial thoughts?
No, but I'm glad you said it first..
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
AIUI onions need to be hotter than a pressure cooker to part caramelise,
Frying and hot roasting/baking will do this.
A pressure cooker won't.
Brining a turkey, is that a good or bad idea?If you mean 'chucking it in the sea and cooking something else', yes.
Brining a turkey, is that a good or bad idea?
...some archive sprouts...
My son, the chef, took over cooking xmas dinner. The sprouts turned up on the table in an orange and onion sauce. Most got thrown away.
TBH, I regard sprouts much as I do celery. The only way to make them edible is to feed them to a herbivore, and then eat the herbivore.
Spraaaaaarts should be shredded finely and sauteed with bacon and butter. Only then are the evil little bastard cabbages edible.
sprouts finely sliced/shredded, with a bit of ham, spring onion make a great omelette, with a bit of double cream thrown in for good measure, a bit of cheese and finished under the grill.
sprouts finely sliced/shredded, with a bit of ham, spring onion make a great omelette, with a bit of double cream thrown in for good measure, a bit of cheese and finished under the grill.
I still do that. I like my cheese grilled and my omelettes thick.
The archive button sprouts from our freezer were microwaved and unseasoned.
I like dull food!
those padron peppers are great like that. I've had chard coming out my ears from the garden this year, great either sautéed in a wok with a splash of soy, or just lightly done in olive oil with a bit of salt.
I can't stand veggies either disguised with something else, or boiled to a mush.
Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby (https://en.wikipedia.org/wiki/Sage_Derby).
Never tried it before, but with all the sage it tastes a bit sausagey.
Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby (https://en.wikipedia.org/wiki/Sage_Derby).
Never tried it before, but with all the sage it tastes a bit sausagey.
Sage, not chives. Told you! :smug:
I wish satsumas were consistent.
So what is pork knuckle? Mrs Cudzo reckons it's the English for golonka, but the blokes in the butcher's hadn't heard of it. They did, however, know what she wanted when she said she wanted to make jelly. Pork hock, apparently, is the thing. "How much longer has that got to cook for?" "Another two hours." "That's what you said two hours ago." I think it took five hours in total, for which time the kitchen stank of both shit and soap. Made four bowls of fatty gelatine, of which she ate one and a half this morning – and then said she had stomach ache!https://en.m.wikipedia.org/wiki/Ham_hock
We started box of Corné chocolates partner's brother gave us for Christmas.
They are WONDERFUL!
They're just like the chocolates Uncle Ludwig used to bring from Belgium 50 years ago...
At Ely's "Collectables, Food & Farmers' market" the pie stall had Penguin pie (not the chocolate biscuit), and Wild Beaver pie. I was tempted to ask if Wild Beaver pie tasted similar to Hare pie... ;)
Myfirstsecond attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.
...Half an hour later...
Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!
When you take your bread out, slap it on all sides. It should sound hollow and feel firmish. If it doesn't, pop it back in the oven.Myfirstsecond attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.
...Half an hour later...
Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!
First went into the bin uncooked, second was still soggy in the middle, but third time lucky!
https://www.instagram.com/p/BAnOXN2tNHm/
Sweet potatoes are often touted as a healthier alternative to potato because they have a lower GI. Generally though people eat a mix of foods and it all gets to know it each other in the stomach, so unless you're eating meals that comprise solely of sweet potato or potato, I'm not sure it's relevant, other than – of course – Carbs are Evil. I don't know what it is about nutrition, but it really does generate the most bullshit and woo. The shame is that good, healthy nutrition is very simple thing. There's no money in simplicity, of course.
Yebbut AIUI courgette 'pasta' or 'rice' are a Thing made with middle-class Magimix machines by the newly carbophobic chatterati.
The archive button sprouts from our freezer were microwaved and unseasoned.
I like dull food!
It's not dull though. We're inculcated that veg is a dull side, only there because a slab of meat won't fill the entire plate and some vague quasi-religious conviction that repentance is a lukewarm green-grey sidedish. So much is our seething resentment that we punish our veg by boiling them utterly to death.
And if we do have to eat veg for our sins, then we have to hide it. It must swim in sauce, labour like Atlas under a heaven of cheese, be a slave to the bacon. We can't just eat vegetables. Veg is to be avoided, disavowed, snuck into plant pots and family dogs. To be dutifully and miserably chewed because it's good for us. So Sir Jimmy, says St Peter outside the gates, a bit of a chequered history I see. He glances back down as his clipboard. Oh, five-a-day. In you go, don't forget, complementary kale and wheatgrass smoothies at six. Broccoli is next to godliness.
It's a symptom of our odd relationship with food. We can't actually like veg for being veg. It can't taste nice on it's own, simply cooked and served. Be proud of your veg!
At the weekend, I tossed some padron peppers in a hot skillet, nothing more than a splash of olive oil. Served hot with a sprinkle of salt. Food doesn't get much better than that. If I ordered that in the US, they'd stuff the peppers with Monterey Jack and put bacon on top (and anywhere south of the Mason Dixon line, they'd deep fry the lot).
Sweet potatoes are often touted as a healthier alternative to potato because they have a lower GI. Generally though people eat a mix of foods and it all gets to know it each other in the stomach, so unless you're eating meals that comprise solely of sweet potato or potato, I'm not sure it's relevant, other than – of course – Carbs are Evil. I don't know what it is about nutrition, but it really does generate the most bullshit and woo. The shame is that good, healthy nutrition is very simple thing. There's no money in simplicity, of course.
I don't think nutrition is that simple. My father grew up in China/Hong Kong. He's never eaten processed foods, and has always been very careful about what he eats. He still developed type 2 diabetes, and has never been overweight in his life. We asked the doctor about why the diabetes developed, and they said, well it's just a by product of eating white rice all your life. We've all switched to mixing white rice, brown rice and red rice, in an attempt to ward off diabetes in later life, but we really have no idea what's going to happen.
Can somebody explain to me why Sainsbury's sweet potato fries and sweet potato chips are listed as 'Carb alternatives'.
There no nutritional info (yet) but I cannot imagine these are carb-free (or even low-carb).
Yebbut AIUI courgette 'pasta' or 'rice' are a Thing made with middle-class Magimix machines by the newly carbophobic chatterati.
I am going out for a meal with my uncle, his two adult offspring, and my partner.
I am in a wheelchair.
Partner does not like sushi.
Cousins eat anything.
Uncle is a diabetic who has stopped needing insulin and eats no sugar, no carbs, no meat, no dairy. He does eat fish and vegetable oil.
I've decided to go to wagamama. I don't really like wagamama but they are wheelchair-friendly and look like they can feed uncle and partner.
Quelle joie!
Other restaurant suggestions within a reasonable radius of my abode welcomed!
I've developed a new taste for cauliflower "rice", you just grate it and zap it the microwave for a bit.
surely the best bit is licking the lid?
My local brewpub that also served decent food on the rare occasions I tried it, has recently sprouted a rather worrying food hygiene rating sticker in its window giving it a 1 rating; i.e. 'Requires major improvement'. I'm now wondering if they apply the same standards to their beer production and serving.
My local brewpub that also served decent food on the rare occasions I tried it, has recently sprouted a rather worrying food hygiene rating sticker in its window giving it a 1 rating; i.e. 'Requires major improvement'. I'm now wondering if they apply the same standards to their beer production and serving.
A lot of these low scores apparently relate more to paper-shuffling and things being the correct colour rather than the rate of their customers contracting a nasty case of DETH.
Indeed. A poor score may be more indicative of attitude than danger, but do you really want your food prepared by people with that sort of attitude to hygiene rules?A sloppy attitude in a professional kitchen cannot be tolerated, it really could result in death (ignoring or not bothering about an allergy for example), the one star displayed just shows the Environmental Health people who visited that day swallowed what spiel the owner span them, and as my pet chef said to me "if you got a one star rating would you really display it", says something of their mind set that they did.
Indeed. A poor score may be more indicative of attitude than danger, but do you really want your food prepared by people with that sort of attitude to hygiene rules?A sloppy attitude in a professional kitchen cannot be tolerated, it really could result in death (ignoring or not bothering about an allergy for example), the one star displayed just shows the Environmental Health people who visited that day swallowed what spiel the owner span them, and as my pet chef said to me "if you got a one star rating would you really display it", says something of their mind set that they did.
I thought the point of the scores on the doors campaign was that it was mandatory to display them? If not, I guess that explains why you only ever see 4s and 5s...
[/quote
It should be mandatory then the lousy ones might be forced to up their game.
I must be having one of my dense moments as I don't get
"If you aren't posting from Korea, I would be careful about what you admit to, but each to their own."
I remember that the cafe stop on the first Cardiff-Swansea FNRttC had a Zero Star sign displayed!
I remember that the cafe stop on the first Cardiff-Swansea FNRttC had a Zero Star sign displayed!
If you had one of those, why wouldn't you display it at the bottom of a locked filing cabinet stuck in a disused lavatory with a sign on the door saying beware of the leopard?
In Wales, displaying it on the front door or window is mandatory.
It's a by product of the wine industry, the whites are used for fining wine.
I spent a week in Bordeaux and by the end of it, I was sick of caneles.
. In the same way thatFTFYLisbonBelém is famous for its pasteis, Bordeaux really deserves to be more famous for its canelés.
Have you tried Lactofree? It tastes like (very slightly sweeter, as the lactose is broken down to glucose) milk. Unlike semi-skilled, the full fat one never seems to be sold out in Mr Sainsbury's emporium of toothy comestibles.
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Why not do without the one cup of tea ???
Why not do without the one cup of tea ???
Burn the heretic!
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Hollandaise sauce is not a million miles away from Salad Cream.
We started to drink tea black in Turkey (good cure if tummy is unsettled my mate said, it worked), after a few days I couldn't bear the taste of milk in tea or coffee for that matter.
On Facebook, a friend is doing pretty Awesome Cakes and winning prizes
This is one such creation(click to show/hide)
and here's today's Clandestine Cakes third prize winner
(https://scontent-lhr3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12814730_10153364378187019_7922988539302882856_n.jpg?oh=e5bd04ca0af5152968e3b257371928ed&oe=5754FB0C)
I don't doubt the artistic/creative skill; I just have problems considering it as food...
Poles give the name 'Turkish coffee' to coffee made by pouring boiling water straight on to a spoonful or two of coffee grounds in a mug. Doesn't sound like this is what Gerald has in mind.
Gimme more.
PS: HAH !! https://en.wikipedia.org/wiki/Cheese_crystals
That looks like my cheese, too.
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm failing.
They're probably a really great idea and very good for you.
:sick:
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed (http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed)
You've seen Snowpiercer, right?
They can have the Zoic bars then.
Although if they like eating midgies maybe we should recruit them to come and live in Shetland.
I'm going to assume that's something you heard of in your previous employment.I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm failing.
They're probably a really great idea and very good for you.
:sick:
I would rather eat that than drink this (https://www.youtube.com/watch?v=mmpO2ToLswc). [NB might be a bit NSFW, and certainly transgresses the boundaries of taste and decency, for all sorts of reasons]
zoic bars - high in protein. Um, 20% sugar, 15% protein? That's not high.High in sugar!
I really agree with all the sensible reasons for eating insects rather than beef etc, but the figures suggest there are sod all insects in a zoic bar. Mostly dates and cashews I think.
I'm going to assume that's something you heard of in your previous employment.
it's precisely that marketing angle that made me think you must have got it from that other magazine, or similar.
Though in fact I only watched the first few seconds of the video so I'm not sure, but I'm presuming this is beer made from some random unknown young lady, in which case it's a sort of comestible porn but somehow worse;
but if it's a homebrew kit to use with a cooperative volunteer, maybe that's okay.
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
Um, no ???I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I just googled that. It's got that Jamie Bell in it :sick:
Is it any good?
Um, no ???
Is it wrong of me to have curry for breakfast?
Um, no ???I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I just googled that. It's got that Jamie Bell in it :sick:
Is it any good?
Is it wrong of me to have curry for breakfast?
Of course not. (https://en.wikipedia.org/wiki/Kedgeree)
...Picos blue...
Is it wrong of me to have curry for breakfast?
...Picos blue...
Never heard of it, but it's on the must-try list now. :thumbsup:
...If the French will deign to import it.
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
That seems most unfair. Can't be just not eat them?
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
That seems most unfair. Can't be just not eat them?
He really doesn't like to see, smell or touch these things!
We obviously only have one fridge.
Not sure about that - I'd start getting a bit peeved if a dog was getting them instead of me.
Peak Waitrose: tasting notes for Special Brew
I am baking another CAEK cos I think partner needs it.There are very few circumstances in which anyone does not need another CAEK.
I am baking another CAEK cos I think partner needs it.There are very few circumstances in which anyone does not need another CAEK.
We are holding a Piano Party on Sunday.
I have placed an order for comestibles with Mr Sainsbury, for delivery tomorrow.
I am trying to update my order.
The website seems to crash whenever it needs to verify my card.
Buggrit!
We are holding a Piano Party on Sunday.
I have placed an order for comestibles with Mr Sainsbury, for delivery tomorrow.
I am trying to update my order.
The website seems to crash whenever it needs to verify my card.
Buggrit!
They had Issues last Saturday too. Would neither accept Lt. Col. Larrington (retd.)'s card nor let him use a different one. He rang 'em up and was told "try again in an hour or two".
Due to a dearth of Serving Wenches, the CAEK for last night's festivities remains unopened and uneaten.
(There were other comestibles...)
Due to a dearth of Serving Wenches...
Due to a dearth of Serving Wenches, the CAEK for last night's festivities remains unopened and uneaten.
(There were other comestibles...)
Hmm, best get that eaten Helly. It'll go off in this weather.
Due to a dearth of Serving Wenches...
Maybe they went to another country, and died.
This weekend I have made:Ooh what a dahling you are.
- apple dhal
- Keralan coconut chickpea curry
- toor dhal with courgette sambar
and I am currently making:
- chana dhal with bottle gourd.
This weekend I have made:Ooh what a dahling you are.
- apple dhal
- Keralan coconut chickpea curry
- toor dhal with courgette sambar
and I am currently making:
- chana dhal with bottle gourd.
I am baking another CAEK cos I think partner needs it.
That's a half-baked notion if ever I heard one.
I am baking another CAEK cos I think partner needs it.
Partners always need more Caek :thumbsup:
We do love our CAEK but mostly limit portion sizes so caek lasts for ages.
We do love our CAEK but mostly limit portion sizes so caek lasts for ages.
No caek should be made to last for ages. Caek should be eated fresh for maximum enjoyments. ;D
Sainsbury's seem to have discontinued their 'Taste the Difference' Spiced Apple and Pear Chutney, without supplying any satisfactory substitute.
Sainsbury's seem to have discontinued their 'Taste the Difference' Spiced Apple and Pear Chutney, without supplying any satisfactory substitute.
Seems to still be available, according to the website - at least for delivery to me ...
If it's not showing on the site when you're logged in to order, it's possible that either they've dropped it from your local store, or changed the store that your deliveries come from to one with a narrower range.
[/quote
I might take a look to see if it would be available for delivery chez parents. I already have their address set up on my account and think they are supplied from a different store/depot.
Mind your rubbery yoghurt: www.food.gov.uk/news-updates/news/2016/15375/yeo-valley-recalls-chilled-yoghurt-products
Bit late for me. Already eaten two of the recalled pots. Yes I'm feeling bouncy today.
BBC BEER quiz - how ell do you know your stupid BEER names (http://play.bbc.co.uk/play/pen/gz9zyyxkwq).
17/20, which is not bad considering that 19 of my answers were guesses.(click to show/hide)
'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
After Eight mints that are three months out of date (found at the back of the cupboard) taste just fine.
Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Rarely has your laughing dog been more appropriate!Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Is it diet water too? A friend sent me a picture of some in a shop recently.
Rarely has your laughing dog been more appropriate!Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Is it diet water too? A friend sent me a picture of some in a shop recently.
As long as it's gluten-free...
---o0o---
Got home from stiff ride to find that Mrs. T42 had made oatcakes and soda bread. :thumbsup:
Well, like me you are lucky enough to eat/drink whatever you wish, we are fortunate indeed but many are not so fortunate and I really feel for them life is complicated enough without a food allergy save your ire (please) for the people who loudly proclaim themselves to be Vegitarian apart from eggs, cheese, oh and the odd fish fillet.
I think Ian has food intolerance intolerance.
Symptoms include increased blood pressure rising uncontrollably and he finds himself muttering and increasingly experiencing feelings of rage in the presence of food intolerances.
In time this can lead to full apoplexy, the results of which can be fatal.
I think Ian has food intolerance intolerance.
Symptoms include increased blood pressure rising uncontrollably and he finds himself muttering and increasingly experiencing feelings of rage in the presence of food intolerances.
In time this can lead to full apoplexy, the results of which can be fatal.
If not for him, possibly for others
MrsC and I were catering for a smallish do earlier in the year.
We're used to having to worry about vegetarian or omnivore, and I usually make sure there's something vegan as it's easier.
But this time we had: veggie, veggie dairy intolerant, meat eater dairy intolerant, no spices1, and wheat intolerant2.
That out of a total of around 30 people. At least the 'I can eat anything as long as it's not red' person didn't turn up.
Notes
1) He's aware it's probably not all spices but how he reacts is sufficiently unpleasant that he hasn't wanted to do any more research!
2) At least one of these admitted it wasn't 'proper' gluten intolerance but that she doesn't feel too good after eating wheat. She also makes very good cakes!
Fermented food? That's beer isn't it?
Fermented food? That's beer isn't it?Hmmm, so why weren't they preaching the amazing health benefits of drinking beer? I will ask next month.
Sometimes they put fruit in it.
MrsC and I were catering for a smallish do earlier in the year.
We're used to having to worry about vegetarian or omnivore, and I usually make sure there's something vegan as it's easier.
But this time we had: veggie, veggie dairy intolerant, meat eater dairy intolerant, no spices1, and wheat intolerant2.
That out of a total of around 30 people. At least the 'I can eat anything as long as it's not red' person didn't turn up.
Notes
1) He's aware it's probably not all spices but how he reacts is sufficiently unpleasant that he hasn't wanted to do any more research!
2) At least one of these admitted it wasn't 'proper' gluten intolerance but that she doesn't feel too good after eating wheat. She also makes very good cakes!
On the "no spices" thing, Mrs T has what is known as a Geographical Tongue (go on, Google it, you know you want to!).
Spicy food does bad things to her tongue.
It is very painful.
I have learnt to adapt recipes to suit, and now can make very tasty, non-spicy:
BBQ sauce (for ribs and pulled pork)
Curry
maybe some other stuffs I have forgotten...
I find catering quite easy, as most people will eat Paella (I have yet to meet someone who is rice intolerent). I used to make two, but as the veggie one is the one that gets eaten the most I just make that now. I am trainging TLD to make it so that I can concentrate on the BBQ side of things at these events.
Plus, apart from the dairy intolerent crowd, Squeeky Cheese is a crowd pleaser!
A Facebook friend has just shared a photo of a display of Kinder Easter Eggs...
Meanwhile, in local news.
Our local Indian take-away.
What seems odd is that they would proudly display a 1 rating on their door.
I was under the impression it was quite easy to get a 4 for essentially trivial reasons that had little to do with actual good safety - is that not the case?
Does a food business have to show its rating?
Businesses in England and Northern Ireland do not have to display their rating. So if you see a business without a hygiene rating sticker or certificate, you’ll have to decide if you want to eat or buy food from there without knowing the hygiene standards.
Putting a hygiene rating on show is a good advertisement for businesses that meet the requirements of food hygiene law.
A good food hygiene rating is good for business.
The situation is different in Wales. Businesses that get a new rating after 28 November 2013, must by law display a sticker showing their rating in a prominent place in all entrances to the premises.
AIUI, some of the requirements aren't directly food hygiene related - you can lose marks just for not filing your paperwork on time, but since that paperwork relates to how well you run your kitchen, that sounds fair to me. And yes, it's all fairly basic stuff, so any establishment that's competently run should be able to achieve a 5.
Seems unfair that someone who puts so much time into running a good restaurant that he hasn't much over for the official asswipes should have that counted against a hygiene rating.
Fair enough - I have been to a few restaurants you wouldn't care to go round the back of on a hot day.
Sainsbury's appear to have rebadged their 'Basics' strawberries as 'Greengrocer' strawberries.
I believe they are doing this with other fruit & veg.
Sainsbury's appear to have rebadged their 'Basics' strawberries as 'Greengrocer' strawberries.
I believe they are doing this with other fruit & veg.
People don't like the "stigma" of buying "basics" ::-) hence the rebranding.
Meanwhile, in local news.
Our local Indian take-away.
Based on my understanding of how the food hygiene rating system works (as explained to me by an inspector), I would steer clear of pretty much anywhere that scores less than 5.
A lot of the scoring is based on filling in the necessary forms etc, and I can imagine that there might be a language barrier for some Indian/Chinese restaurants run by non-natives, but there's no excuse for only scoring 1/5.
Whether you get a four or a five star food hygiene rating can also be down to something as simple as the age of the building and size of the kitchen, three sinks (hand wash, pot wash and food prep sinks) will not all fit meaning two sinks have to rotate, low water pressure again drops the rating because you can't power jet wash for veg and so on, you can have all the records and a spotless kitchen and still end up with three or four stars. 1 out 5 is completely unacceptable and the place should be shut for a deep clean and staff re training.One of the pubs in our village had a rating of four until they had a refurbishment when it went up to five. Same people cooking the same food so I assume it was something like the sinks or some other fixture which wasn't quite up to scratch.
Walked past the new Polish shop set up by some local Pakistanis and got given three bags of Polish sausages for free, guess what I'm having for dinner tonight :)Kabanosy? Kiełbasa? That a Polish shop has been set up by local Pakistanis says something interesting, though I'm not sure exactly what!
Don't know eat the first eight and popped the rest into the freezer before reading. I need to enter the shop to see if they have some goodies, though I think they don't have a deli corner like the one next to us in London. There was some yummy stuff :)Walked past the new Polish shop set up by some local Pakistanis and got given three bags of Polish sausages for free, guess what I'm having for dinner tonight :)Kabanosy? Kiełbasa? That a Polish shop has been set up by local Pakistanis says something interesting, though I'm not sure exactly what!
This is one of the most exciting products to come on to the market since the flat white
Putting Brie in the fridge is a hanging offence in our house. Ditto all soft cheeses. The difficulty is, though, keeping them at a constant 15°C, room temperature being too high. I'd rather leave them out and eat them fast, though, than murder them in the fridge.
So exciting: https://www.theguardian.com/lifeandstyle/2016/oct/29/nitro-cold-brews-energise-coffee-shopsQuoteThis is one of the most exciting products to come on to the market since the flat white
Is it just me or do baked sweet potatoes look like the worms from Tremors, when you cut into them..? ;)Thanks, now I will always see that :)
Is it just me or do baked sweet potatoes look like the worms from Tremors, when you cut into them..? ;)
So exciting: https://www.theguardian.com/lifeandstyle/2016/oct/29/nitro-cold-brews-energise-coffee-shopsQuoteThis is one of the most exciting products to come on to the market since the flat white
More trendy bullsh!t what's wrong with a simple double espresso? Con panna if you're feeling indulgent.
Was sent to get toast bread for those who like it. Saw in Tesco something called "high protein bread" so, intrigued, I bought it. I've not checked how much protein is actually in it, and don't really care anyway, but it's surprisingly good. Almost like bread.
Was sent to get toast bread for those who like it. Saw in Tesco something called "high protein bread" so, intrigued, I bought it. I've not checked how much protein is actually in it, and don't really care anyway, but it's surprisingly good. Almost like bread.
You can probably use it to ward off the seething masses of the gluten intolerant.
Best way to add protein to bread is a couple of rashers of bacon and a couple of fried eggs ;D
Label says 15.3g protein per 100g and lists wheat protein as a separate ingredient. I don't know how that compares to other bread, whether toast or real, but I'd have thought if you're relying on bread as a source of protein you must be a bit desperate. Anyway, it does taste remarkably good for what it is, almost like, well, bread, and the toast-eaters haven't complained either.
Adults don't need much protein in reality.
Adults don't need much protein in reality.
Among India’s middle class, Modi’s “surgical strike on black money” still appears to be popular. It’s the old “vegan fallacy” -- if something tastes terrible, it must be good for you.
Can someone please explain to me why Tropicana Orange with Extra Juicy Bits contains less fibre than Tropicana Original with Juicy Bits?
Can someone please explain to me why Tropicana Orange with Extra Juicy Bits contains less fibre than Tropicana Original with Juicy Bits?
No, but top marks to you for detective work. That's outrageous!
Extra juicy bits and extra water?
ETA
100 ml Original4642kcal, 8.6g carbs, 0.8g fibre
100 ml EJB 44kcal, 9.2g carbs, 0.7g fibre
Curiouser and curiouser!
They must be taking the pith...
Coconut mank is suitable for hot chocolate with cocoa powder and no added sugar but why bother... Am using the rest for cooking where the vileness matters less.
Coconut milk (with rice) is revolting...
Coconut milk & lime juice make an excellent marinade for fish that's to be eaten raw.I sprinkle lime juice and lemon juice on my salmon prior to cooking it.
So far, Dad has really only approved of the Lactofree, having tried various milk alternatives.
Mum's OK with Lactofree but thinks the others are :sick:
No use for vegans thobut.
Suspect Doing Without might be more palatable than Alternatives.
'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
Coconut milk I think is only suitable for curries.
Coconut milk (with rice) is revolting... It's the worst of rice milk (watery) and tastes like cakk in tea. The VegansTM were raving about it, I think they've lost tastebuds and texture capacity... It might be ok for hot chocolate.We got this by mistake recently instead of coconut water (which I find excellent for hydrating when I'm poorly). It tastes pretty awful on its own and I knew it would be horrid in tea so didn't try it. Soy milk is my tea milk of choice. I did use the coconut milk for making porridge however and it turned out really well - creamy and slightly sweet. A nice accidental discovery!
Tobleroned, then. We really need to worry when they do this to Dairy Milk.'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
We started our 'Seasonal Fruit', as is traditional, with our Christmas Day breakfast.
The segments have been reshaped, so that one face is now considerably more concave, though the edges are thick.
A disappointment.
Tobleroned, then. We really need to worry when they do this to Dairy Milk.'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
We started our 'Seasonal Fruit', as is traditional, with our Christmas Day breakfast.
The segments have been reshaped, so that one face is now considerably more concave, though the edges are thick.
A disappointment.
HUGE boxes of chocolate now have very scanty contents!
O. M. G.
Lidl's "Deluxe" almonds with habanero chili are the complete mutt's nuts!
The kitty milk is now located in the small fridge under the worktop.
I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.
I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.I did it with potato as a satay, and even with extra jaggery it's still too bitter for me.
I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
T42 I pretty much did the same to Yorkshire Tea and they send me a few bags to me and my friend in Denmark and they even remembered my birthday :)I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
:thumbsup: :thumbsup:
I could do with another cuppa (hint, hint).
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/20170216_215347_zpswbdq4m4l.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/20170216_215347_zpswbdq4m4l.jpg.html)
Yes. It is pickled.
Yes. They are cheese and onion.
Yes. It is about to be mashed with a fork.
Yes. There is a glass of generic whisky off shot.
:D
A containment dome might be appropriate.For Basil or for the "food"? :)
This may be of interest to ian, if no one else, but over the weekend I made chicken fajitas using Wahaca garlic and chipotle marinade in place of the usual Discovery/Santa Maria spice mix, which a) is no longer stocked in Tesco, and b) disappointing since the New! Improved! Recipe! was introduced.
It's pretty good. I was expecting it to lack punch, given that it only has a 2 out of 3 chilli rating on the packaging, but it was surprisingly piquant. We also tried the Wahaca smoky chipotle salsa and tomatillo salsa, which were also good.
We tried the New! Improved! Recipe! Discovery/Santa Maria fajita spice mix a couple of weeks ago. I don't know what they have done to it but it is now hardly any better than Old El Paso, with a sweet, synthetic flavour. Shame.
I've just dropped my glasses into my curry.
I've discovered chocolate can go mouldy - a couple of bars of dark chocolate had been shoved into the (slightly dank, normally used for booze storage) cupboard, and when I opened them they'd grown some white fur :hand:
You know those "posh" Collective yoghurts with fruit jam stuff in? I discovered yesterday that Wilko's sell small tubs of these. They cost 80p and, handy for audaxers and cutlery-less cyclists, include a spoonlet under the lid, ice cream style. They only had passion fruit flavour when I was there, but it was the end of the day on Northgate Street, so quite likely they stock other flavours too.I love those yogurts. I very much enjoyed the limited edition blackberry & apple ones last year.
MrsC and I went for a meal out, my choice of venue. To her surprise, I picked wagamama (well, I've only eaten in there once and it was years ago).Since this place is Pelis favourite eatery, i have eaten there a few times. I don't find it spicey, but between chefs and location there is a difference. Can go from mild to to hot for Peli. But they are very good a catering to your needs if you ask be that more of this-less of that, nut or dairy allergy etc.
I've created a game called 'freezer pictionary' in which I draw the name of the dish & then see if I remember what it is in 6 months time
As part of a healthy balanced diet, an adult's reference intakes ("RIs") for a day are:
Energy: 8,400 kJ/2,000kcal
Total fat: 70g
Saturates: 20g
Carbohydrate: 260g
Total sugars: 90g
Protein: 50g
Salt: 6g
The RI for total sugars includes sugars from milk and sugars contained in fruit, as well as added sugar.
Not sure where else you've been looking, but NHS Choices (http://www.nhs.uk/Livewell/Goodfood/Pages/reference-intakes-RI-guideline-daily-amounts-GDA.aspx) reckons 90g too.Quote from: NHS ChoicesAs part of a healthy balanced diet, an adult's reference intakes ("RIs") for a day are:
Energy: 8,400 kJ/2,000kcal
Total fat: 70g
Saturates: 20g
Carbohydrate: 260g
Total sugars: 90g
Protein: 50g
Salt: 6g
The RI for total sugars includes sugars from milk and sugars contained in fruit, as well as added sugar.
Ikea cheese is weird and oddly waxy.
Ikea cheese is weird and oddly waxy.
Wait until you've tried a Laughing Cow wardrobe.
I fear so, apart from the disgusting departure of the arts from schools the thing the government should be taken to task for is not teaching Domestic Science, the obesity problem would be reduced dramatically if both male and female pupils were taught this subject, imagine people leaving school being able to care from themselves in an informed way, heaven forbid.They call it Food Tech nowadays and the things my son has cooked at school are far tastier than what my sister made in Domestic Science (or was it Home Economics?) back in the 80s. I never did any school cooking cos boy just like she never did metalwork and woodwork but that thankfully is in the past.
I fear so, apart from the disgusting departure of the arts from schools the thing the government should be taken to task for is not teaching Domestic Science, the obesity problem would be reduced dramatically if both male and female pupils were taught this subject, imagine people leaving school being able to care from themselves in an informed way, heaven forbid.They call it Food Tech nowadays and the things my son has cooked at school are far tastier than what my sister made in Domestic Science (or was it Home Economics?) back in the 80s. I never did any school cooking cos boy just like she never did metalwork and woodwork but that thankfully is in the past.
And Mad Bill* spent the entire three years lathing crossbolt bolts (by the third year he was probably on WMDs). I go an O level in that.You have an O level in WMD? For some reason, I believe you.
I have to wonder how blunt the knife has to be to find an avocado skin 'tough'.
Bet most of those injuries are actually from trying to remove the stone with a knife (either use a spoon or a knife with a really pointy tip and don't be a wuss about stabbing it in).
??? To undo an avocado, cut all the way round the longest axis, then hold in two hands and twist in opposite directions. The stone then pops out, either eat the avocado with a spoon or bend the skin back to remove.
Not sure whether to put this in the "Things I learnt today" thread, but as it was last week... Apparently you don't put a pizza *on* a pizza stone, you put it *under* the pizza stone. That is to say, you put it on a shelf in the oven above the pizza.Really?
Tried it last week, and the pizza was amazing.
My revelatory food discovery of the weekend: pain choco-banane - ie pain au chocolat but with added banana.
This was from a lovely little patisserie near a small town called Mazy, somewhere north of Namur. They had loads of fantastic looking pastries on offer, but the pain choco-banane demanded to be tried above all else. What I really want to know is where have these marvellous creations been all my life?
I might have also had a rather lovely custard slice. But why bother with words when a picture does the job so much better...
(https://c1.staticflickr.com/5/4197/34012731353_19cc2841c4_z.jpg)
Both tasted even better than they look.
A banana, sliced.
Green sour plums, apparently "a thing" here in Azerbaijan. Very tasty. :thumbsup:
:thumbsup:Green sour plums, apparently "a thing" here in Azerbaijan. Very tasty. :thumbsup:
And in Scotland:
https://en.wikipedia.org/wiki/Soor_ploom
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Don't think I've known it down for as long in 12 years of shopping online. It IS a Bank Holiday weekend; it's also one of the two Sundays during which supermarkets close.
Porridge oats level likely to become critical by next weekend.
Might have to send The Man to Tesco/Morrison's/Asda which are all within half a mille...
I think that in Englandland it varies from branch to branch.Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Don't think I've known it down for as long in 12 years of shopping online. It IS a Bank Holiday weekend; it's also one of the two Sundays during which supermarkets close.
Porridge oats level likely to become critical by next weekend.
Might have to send The Man to Tesco/Morrison's/Asda which are all within half a mille...
Whereas in the Heathen lands, not very supermarche only shut on Sunday if it's 25/12 or 1/1. Cos we are Heathens.
I thought it was illegal to eat UK strawberries without added sugar.
Americans may be able to eat that much ice cream. I can't.
...For a proper ice cream float you need something sweet and fizzy like cola so you basically end up with fizzy ice cream. Birch, sarsaparilla, and root beer floats (with vanilla ice cream) are an American staple and quite nom. Normal beer, not so.
...For a proper ice cream float you need something sweet and fizzy like cola so you basically end up with fizzy ice cream. Birch, sarsaparilla, and root beer floats (with vanilla ice cream) are an American staple and quite nom. Normal beer, not so.
Moray Cup :P
I thought it was illegal to eat UK strawberries without added sugar.
If freshly picked from the garden at peak ripeness, it would be a sin to add anything to them...
Alas, the strawbs I used in my ice cream were of the supermarket variety...
This afternoon I found exactly two wild strawbs in our garden: one was pale and uninteresting, but the other was delightful, if with a certain soupçon of eau de dog about it.
I found three wild/alpine strawbs in our garden this afternoon, so ner! We had loads last year but the beds have got a bit overgrown so the strawberry plants have been swamped.
I just put a cherry in my mouth without looking at it and it turned out to be so off that it tasted like an olive.
The mouth is the Final Frontier. I don't even let my own fucking fingers in, unless I know in precise detail their previous 24 hour history.This can be disappointing.
They'll be fine.
Ooh err. I do believe that there is no 'R' in the month. :oThey'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Ooh err. I do believe that there is no 'R' in the month. :jurek:They'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
They'll be fine.
Ooh err. I do believe that there is no 'R' in the month. :oThey'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Ooh err. I do believe that there is no 'R' in the month. :jurek:They'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Last time I ate oysters was ~30 years ago, at a Nordsee shop in Stuttgart. I spent half the night sitting on the loo with a bucket under my face.
Organic salad, Hampstead.
http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464 (http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464)
“I am still feeling pretty shaken up by the experience – although, to be fair, that might also have something to do with the half bottle of single malt whiskey I downed
Yebbut it only happens in hot weather.
Sounds like a job for Etch-a-Sketch debugging technique #1
I understand summer milk naturally has a higher fat content BICBW. This might 'challenge' the homogenisation.
Sounds like a job for Etch-a-Sketch debugging technique #1
Nah, it's too cohesive.
BTW, recipe for domestic Armageddon: one Etch-a-Sketch, two children.
Sounds like a job for Etch-a-Sketch debugging technique #1
Nah, it's too cohesive.
BTW, recipe for domestic Armageddon: one Etch-a-Sketch, two children.
ONE brother?
You was robbed!
Try this with THREE brothers and two sisters... ;) ;D
Absolutely. I had a little brother. One might naively expect one child to control the horizontal and the other to control the vertical. What actually happens is one child controls the Etch-a-Sketch, and the other gets bashed on the head with it...
I understand summer milk naturally has a higher fat content BICBW. This might 'challenge' the homogenisation.
Are stoopwafels what hat fuelled Anco on LEL?
Y'know, having a reputation as a wine snob probably isn't a good thing because, well, people think you are a wine snob.
On the other hand, it does mean that the shabbiest bottle given to me for current birthday celebrations (actually next week when I'm in Iceland) is a chateauneuf du pape. Currently being quaffed. No bad thing at all. Ah. That does make me sound like a wine snob, doesn't it? Oh well. I'll live with it.
Shirley, someone is having a labelling Edith....in an imitation-is-the-most-effective-form-of-flattery kind of way...
Same region. Same grape.
Seen on adjacent shelves in my local stupormarket...
(and in my shopping basket)
(https://c1.staticflickr.com/5/4347/35593156494_a191a0307d_b.jpg)
FWIW the Villetta is ok, but not quite as nice as the 20% extra spend for the Villa Maria (IMO)
It made oi larf.
Don't see anything strange about it. Same region & same grape doesn't mean that the wines should be the same. Soil varies from valley to valley and even vineyard to vineyard in the same valley. Not to mention from year to year.
In the local supermarket: fresh green asparagus from Peru. Alsace is one of the largest asparagus-growing regions in Europe. :facepalm:
While it's mostly true that there's a delight in seasonal and local produce and it usually distinguishes itself by tasting of something other than air-freighted and ship-hauled disappointment, there's also a moment in mid-January where you realise that no matter how hard you try, a swede will never pass for a mango.
Guacamole needs nothing more than salt and pepper and lime juice. Anything else is frippery.
You are just eating raw avocado. HTH.
Which reminds me of a (probably best forgotten) 1980s pop song:
I wish I was in Tijuana
Eating barbecued iguana
There's nothing you can do with an avocado that can't be done better with cheese.
You are just eating raw avocado. HTH.
Yup. Roughly mashed with a fork and seasoned with a generous pinch of salt, a sprinkle of pepper and a glug of lime juice. Slathered on toast and topped with crispy bacon and grilled tomatoes.
Just how my old abuelita taught me to make it when I was a kid growing up on the mean streets of Guadalajara.
Which reminds me of a (probably best forgotten) 1980s pop song:
I wish I was in Tijuana
Eating barbecued iguana
Mexican Radio, by Wall of Voodoo! :thumbsup:
I don't actually know what marrowfat peas are.
I like avocado stones. They're quite smooth and pleasing to handle.
In Louisiana, they call that breakfast.
Master Daniel (6m) is thought to possibly have intolerance to protein in cows' milk (what most people refer to as lactose intolerance but isn't actually...). To ascertain whether this is actually the case, Mrs Legs (BFing) has been withdrawing from contact from all dairy products. Cue much hilarity and screwing-up-of-faces when taste-testing such abominations as soya milk and, even worse, soya milk baby formula! :sick: Nothing is a suitable alternative to cow-juice in tea and coffee. Oat milk (who knew?) is okay in cereal.
Oatmilk is the least disgusterous of the cowmilk alternatives that I have tried...
Coconut milk is claggy and tastes sickeningly sweet and you need loads in tea - blech. It's OK to cook with for a sauce or something.
Thanks for the useful posts, folks. :thumbsup:
I searched for the food shrinkage thread, with no success.
Tropicana has shrunk their 'litre' cartons to 950ml and their Family Size cartons from 1.75 to 1.6 litres.
A question for Italian-food experts: Watching Montalbano eating spaghetti, it would seem acceptable to put a forkload in one's mouth and then pull in the danglers through a combination of deft forkmanship and back-heeling (so to speak) with the lips. However, with some kinds of pasta, tagliatelle in particular, one or more of the danglers might still be connected to its buddies in the plate, and all of a sudden you might realize that the quantity ascending gobwards is increasing rather than the opposite. You can be the best strand-separator and fork-twiddler in Christendom (and the UK) and still have this happen to you.I think the correct behaviour is to share the plate with a dog, either a posh female spaniely thing, or a rough diamond male mongrel. Eventually the two of you will be eating from the same clump of strands and the strands will split (and you can have a kiss). Watch out for Siamese cats.
In such circumstances, is it polite to simply chomp through and let the rising mass plummet back into the plate? If not, what do you do?
Ham, what are your chillies preserved in?
Kefir, it's the latest thing, dontcha know.
And no, there are several years of separation between me and the Archers (20? I doubt that much has changed, except for all the people)
Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
No other flavourings?
Kefir is also available in some branches of Tesco.
Indeed no, my familiarity with the stuff (kefir) is from the local Polish shops, having experimented (successfully) a couple of years ago in using it to make the bread part of limmonyk, a Russian dessert. (it's a rich flat bread with a centre of chopped whole lemon)Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
No other flavourings?
Nope, doesn't need it. I used the vinegar jar as the container, having pretty much run out of jam & preserve containers.
All I did was chop the top off the chillies, scoop out the centres of the larger ones, slice them in the food processor, cough my guts out and just managed not wipe my eyes..... that's it.
AIUI Tesco have three types of store, each with their own price bands.The local ones are called Tesco Express. At least some of them are, they might have other names too.
The 'Local' stores are pricy convenience stores.
The Metro stores are small-medium supermarkets which are not too pricy
The big superstores, which are cheap but awkward for car-free.
Yeah, you're right. It's Sainsbury's that can their small shops 'local'. I think Waitrose call them 'little'...
The heck is kefir?
It also works as a good substitute for buttermilkThe heck is kefir?
Fermented milk, like yoghurt but thinner and slightly fizzy. Has its origins in Eastern Europe. Bit of an acquired taste.
Supposed to be very good for the guts due to the live bacteria it contains, and is supposedly fine for the lactose-intolerant because all the lactose has been fermented out.
Back on the chilli front, I picked another 1.2Kg yesterday, wondered if anyone has alternative treatments. My two preferred are either making up what I call a turkish style chilli relish, using onions, tomato, herbs or slicing and pickling as in the previous. I tend not to (ok, never tried) making a concentrated chilli sauce a la tabasco, Dave's insanity etc, as the commercial ones are good, and the hottest chillies I've grown are Cayenne. Drying is another one I haven't tried, but sounds like it might be a faff, especially storing
Back on the chilli front, I picked another 1.2Kg yesterday, wondered if anyone has alternative treatments. My two preferred are either making up what I call a turkish style chilli relish, using onions, tomato, herbs or slicing and pickling as in the previous. I tend not to (ok, never tried) making a concentrated chilli sauce a la tabasco, Dave's insanity etc, as the commercial ones are good, and the hottest chillies I've grown are Cayenne. Drying is another one I haven't tried, but sounds like it might be a faff, especially storing
Last night I had a first - a baked potato exploding in the oven. I hadn't pricked it, but it was on a metal skewer, as I've done dozens of times in the past. This time however the whole top half blew off!
The latest one blew its entire skin off, leaving a somewhat smaller potato core on the shelf and a near complete skin on the bottom of the oven.
Very similar - except the top half of the skin lodged in the grill elements, and the contents spattered all over the oven.
I read a feature in the Jewish Chronicle yesterday.
The author claims she can't bake a cake but what she is really saying is that she is so sh*t scared of what others might think of her baking that she is too scared to try.
How sad!
I don't think I've ever seen anyone get sniffy or snobby about CAIK.
Few cakes are a TOTAL failure IME.
We used to LOVE our grandmother's 'flop' cake, which had sunk in the middle, possibly due to insufficient baking or sudden ingress of cold air in the oven.
I don't always like very elaborate cakes TBH. Some look MUCH nicer than they taste. Caffe Concerto: you are GUILTY!
I read a feature in the Jewish Chronicle yesterday.I remember my grandmother telling a story about what I think was a cake-baking competition*. And there's the Great British Bake-off?
The author claims she can't bake a cake but what she is really saying is that she is so sh*t scared of what others might think of her baking that she is too scared to try.
How sad!
I don't think I've ever seen anyone get sniffy or snobby about CAIK.
The social set must be rather different from the cycling circles in which I move, which seem mostly like gannets circling fishing nets.
First World problems, I suppose.
People in the industry talk about seminal new combinations – Pret’s crayfish and rocket; M&S’s Wensleydale and carrot chutney – like Peter Brook’s Midsummer Night Dream, or Zeffirelli’s Romeo and Juliet.How the fuck is cheese and chutney in any way seminal? But then at the end they do say:
The sandwich is a national pastime of modest expectations, remorselessly fulfilled.
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Pret's crayfish and rocket has been replaced by crayfish and avocado; same price, a lot less crayfish - avocado is bulkier than rocket >:(
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
I'm sure I've documented it, but it's the best sandwich ever, and quite frankly if God was going to make anything, it would be this. Son of God? Pah, Sandwich of God. He did, however, on the seventh day decide to the keep and eat the sandwich for himself.
Anyway, you need three slices of bread. Nothing fancy. One pie of your choice. Freshly cooked chips and mushy peas. Gravy (made in the gravy belt). Butter the bread and assemble the sandwich. On the bottom deck goes the pie and enough gravy to keep everything together when you bite. On the upper deck goes chips and mushy peas (with a liberal helping of condiments) and then squoosh the entire thing down (just enough pressure to pop the pie but not squish out any innards).
We discovered this as students because we lived next door but one or two to a chippy and they supplied all the ingredients and it just seemed natural to combine them.
Why are VAT regulations on food so silly?
Nah, we have a Little Waitrose (note capital L) in the middle of Bristle. Mostly patronized by students. I'm not sure what Sainsbury's call theirs, despite having one just down the road from home.
Oh, and a random thing.
I bought a slice of the best Bakewell in the world (Hobbs House) and was really looking forward to it to cheer me up.
The bastard thieving terminator cat got there first. >:( >:(
Hot cross buns in Advent. Is this wrong?
Hot cross buns in Advent. Is this wrong?
Bikinis? Are these a food item now?
Bikinis? Are these a food item now?
Are food shops the only shops?
DKUATB. We started those in November. (Actually, I think I prefer HXBs. And eccles cakes.)Hot cross buns in Advent. Is this wrong?
Bloody hell. I haven't even had my first mince pie of the season yet.
Christmas wares appear long before the Autumn Equinox, often as early as August
DKUATB. We started those in November. (Actually, I think I prefer HXBs. And eccles cakes.)Hot cross buns in Advent. Is this wrong?
Bloody hell. I haven't even had my first mince pie of the season yet.
Raw celery. Why?
I was told many years ago, not sure of the veracity, that the effort in eating celery consumes more energy than you gain from it.
Oh, and a random thing.
I bought a slice of the best Bakewell in the world (Hobbs House) and was really looking forward to it to cheer me up.
The bastard thieving terminator cat got there first. >:( >:(
How would you feel about a ride to the genuine article (http://bakewellonline.co.uk/documents/the_history_of_the_bakewell_pudding/)?
I'll put one on next Spring for you, if you fancy it.
we'll probably end up with a bloody turkey.
we'll probably end up with a bloody turkey.
You might want to turn up the oven temperature. Or just cook it a bit longer.
we'll probably end up with a bloody turkey.
You might want to turn up the oven temperature. Or just cook it a bit longer.
Halva? (Not sure if I spelled that correctly)
Kosher Haribo are available. I don't know what gelling agent is used (fish gelatine would obviously be off). The kosher authorities list many sweets that contain no animal matter.Is all gelatine unkosher by its gelatine-ness or is it because it might be pork bones? Cos they state nowadays whether its beef, pork or whatever gelatine. Not that I want to tempt you into sweet eating, but...
My childhood sweet consumption was constrained by the avoidance of gelatine but there were always other sweets.
Kosher Haribo are available. I don't know what gelling agent is used (fish gelatine would obviously be off). The kosher authorities list many sweets that contain no animal matter.Is all gelatine unkosher by its gelatine-ness or is it because it might be pork bones? Cos they state nowadays whether its beef, pork or whatever gelatine. Not that I want to tempt you into sweet eating, but...
My childhood sweet consumption was constrained by the avoidance of gelatine but there were always other sweets.
And while I'm here, food bins. The brown (or whatever colour your area has) ones which the bin men collect with the recycling. Ours is already overfull. There are only three of us and we had a "small" Christmas. I guess a lot of people have to just put it all in the main bin.
For many years, I have been helped in my (half-hearted) quest for a slender physique by my vegetarianism. Not the beneficial effects of fruit and veg, you understand, but avoiding gelatine in sweets. This means I could forswear my favourite wine gums, as well as fruit pastilles, even before they were Nestle. And Haribo were never a temptation.
Now a sad day has dawned. The Cooperative have launched vegetarian wine gums. And tasty they are, too. Oops! :'(
Need to try harder.
And while I'm here, food bins. The brown (or whatever colour your area has) ones which the bin men collect with the recycling. Ours is already overfull. There are only three of us and we had a "small" Christmas. I guess a lot of people have to just put it all in the main bin.
I'm quite fond of Serrano ham, but a 2.7Kg piece of the stuff as a present ? I'm a single chap & don't entertain much. I'm going to be eating this until Easter!
And "keep in a cool place & do not refrigerate" ? That's going to work well in my tiny open plan flat! I guess I could hang it outside, the seagulls would have a field day....
I'm not entirely sure if this counts as a "food thing", but anyway...FTFY (or I hope I have!)
I had myfirstlast Starbucks "coffee" the other day.
It was shit.
I'm quite fond of Serrano ham, but a 2.7Kg piece of the stuff as a present ? I'm a single chap & don't entertain much. I'm going to be eating this until Easter!If you tell me where you are I'll bring bread, wine, oil, salt and garlic and help you out of this mess.
And "keep in a cool place & do not refrigerate" ? That's going to work well in my tiny open plan flat! I guess I could hang it outside, the seagulls would have a field day....
;DI'm not entirely sure if this counts as a "food thing", but anyway...FTFY (or I hope I have!)
I had myfirstlast Starbucks "coffee" the other day.
It was shit.
What's the half-life of Ready Brek anyway?You tell us. You're known for being only half alive before breakfast!
Suspect the oils go rancid. Doubt that's harmful but tastes meh.
Latest Brummie delight
(https://uploads.tapatalk-cdn.com/20180126/f0c4ccd2b3ad4fd33372fbf88d8cddb0.jpg)
Sent from my SM-G930F using Tapatalk
Chocolate naan? Oh my. I hope we get that here soon.
All Bacon Is Good.
Here endeth the lesson.
I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I know what you mean, but I would say Cox's are at their best eaten straight after picking off the tree in my garden at the point of perfect ripeness on a warm late-summer's day.
All we need is to find a way to combine the two different sorts of weather at the same time.
With cheese?!!!All we need is to find a way to combine the two different sorts of weather at the same time.
Baked Alaska.
Granted.I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I know what you mean, but I would say Cox's are at their best eaten straight after picking off the tree in my garden at the point of perfect ripeness on a warm late-summer's day.
With cheese?!!!All we need is to find a way to combine the two different sorts of weather at the same time.
Baked Alaska.
https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other (https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other)Really confusing, since that is a beer brewed in York
Anyone know any good recipes for Yorkshire Terrier ?
Isn't The Pub With No Beer (https://www.youtube.com/watch?v=7cKPchRDaVM) an Australian tradition?https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other (https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other)Really confusing, since that is a beer brewed in York
Anyone know any good recipes for Yorkshire Terrier ?
Having read the review; "Australian Cafe Culture" that specialises in vegan and vegetarian food?
That is like a pub that specialises in selling coffee and has no beer.
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Agreed. And her lime chutney and aubergine chutney are also excellent.
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Having ordered two jars, they weren't in stock, apparently.
:( :(
Had to pop into town so used that as an excuse to call in at my favourite local butcher for one of their awesome pies. Actually decided I fancied a pasty for a change, even though it does rankle slightly that they list them on the board as 'Corniche pasties'.Gotta be, hasn't it?
I thought about posting this in the 'spelling that makes you cringe' thread but it occurred to me that the spelling might be deliberate, in order to get around designation of origin regulations. In which case, it's more amusing than annoying.
Actually, it turns out their pasties aren't as awesome as their pies anyway. I was taught to make proper Cornish pasties a long time ago by my then-girlfriend's Cornish mother, and I'm sure she would have given them short shrift. Her pasties were the thing I probably missed most when that relationship ended.
I think buckwheat might be a cereal that isn't a grain, but I'm not really sure. I don't think I could tell you what the distinction is.
Groats are the whole seeds, as opposed to porridge oats, which are usually rolled.
Either way, it sounds like an incredibly poncey yoghurt!
I suppose it does sound rather poncey, but it was actually pretty tasty. And not poncily priced either.
I don't care for purple hair but think the UK could make rather better use of its blackcurrant crop than waste 90% of it in feckin' Ribena.
I want jam, compote, sorbet, ice cream, pie and more.
http://www.bbc.co.uk/news/uk-england-leeds-44303626 (http://www.bbc.co.uk/news/uk-england-leeds-44303626)
I don't care for purple hair but think the UK could make rather better use of its blackcurrant crop than waste 90% of it in feckin' Ribena.
I want jam, compote, sorbet, ice cream, pie and more.
http://www.bbc.co.uk/news/uk-england-leeds-44303626 (http://www.bbc.co.uk/news/uk-england-leeds-44303626)
Isn't ribena the reason for the blackcurrant crop IYSWIM? Thought the reason it became so popular was that it was pushed as a source of vitamin C in rationing-afflicted WW2 Britain.
nice doughnuts
I can't imagine Greggs doughnuts (perhaps that would be better phrased "doughnuts from Greggs") being anything other than balls of grease with centres of sugar and food dye, but homemade doughnuts, with more dough than grease and proper jam in the middle, can be delicious.nice doughnuts
Does not compute
German-style sandwich
I can't imagine Greggs doughnuts (perhaps that would be better phrased "doughnuts from Greggs") being anything other than balls of grease with centres of sugar and food dye, but homemade doughnuts, with more dough than grease and proper jam in the middle, can be delicious.nice doughnuts
Does not compute
German-style sandwich
Is that one of those ones where they forget half the bread?
Proper doughnuts have centres of hole[1], as any fule knows.
Because the crook-backed anarchists in the pay of the ABSINTHE-SOCIALIST always write "BOMB" on bombs. I think it's something to do with ISO9000.
I am spoilt about bread as Kosher bakers do a good line in proper dark rye bread amongst other things.
Being raised without much Chorleywood pap bread has its advantages.
Because the crook-backed anarchists in the pay of the ABSINTHE-SOCIALIST always write "BOMB" on bombs. I think it's something to do with ISO9000.
ISO 9001, I'll have you know
I am spoilt about bread as Kosher bakers do a good line in proper dark rye bread amongst other things.
Being raised without much Chorleywood pap bread has its advantages.
Every trip to scandianvia has strict instructions to bring back decent rye bread, dark as possible, and as T42 notes, nice low GI for us pancreatically challenged.
<winces>
Proper doughnuts have centres of hole[1], as any fule knows.
The bits which are punched out to make the holes are all shipped to Canuckistan and sold as "Timbits". Trufax.
I just took a spoonful of coleslaw from a pot in the fridge.
It was fizzy.
:sick: :sick: :sick:
I guess it has been sitting around longer than I realised.
Salad version of kimchee ;D
(https://lh3.googleusercontent.com/3sJiRQOmbb9KdYoHywhgIlnpJue4QZDO_i_WZ0I7zAnmFyqu81rUO8dLVhkQGk5Xd6cgVDn7ujXqYywPCP5kC-rr3yYbTRRPjU6wvqn2elGMLuPGDWNh9X15V-0o8rgu1qzbSKM8RPRRYnyRr3HkrSSrLW4kJHYOgIfDDrF-r3LcoWWTGxrBQ6pvPznaeAQM9pJNTvYvknnUKqE_gRzbpv1trlNSI0EFTxfo3cbD98xUn8c7ifyEvGseg4VOZB8uapYJmnVbni8W2hnKCJ3ieXkjG0gCgP6mQbzutC1-fNQtzAC42Nwxe8tPXeuCjODC2ixc8X1oAgpWr1vJz055yLeQmyey7AHEP0pHmuX7prA1973K3wuQM5t93WSvpiFkLlgPtzpd--scUCcCjK3hhz_DLPJ_Cyypc-rBV8Ah4b9IUodyejyiZav48WLX124IsWam4wzc31ePyhSvCPftrZfxuB-SZ-YUqNDraHVKFICmwOizw0fDxupmyyrYNrKy8wsHI6O3iEAmgILxPEWWNdBY0kgfbhdlBTTitI7DYUXvwvO-mt-gx6n2g1sOjtmu2hJ7TBWBE94fFur9EGuLXJuzmyxT07OPzxumB4g=w313-h166-no)
Four double-yolkers in one carton of eggs? :o
Think I'll buy a lottery ticket this weekend.
The vast majority are in sock drawers.
It is unlikely to get so hot that the chocolate melts.
All the socks are clean and all eggs are wrapped in shiny foil.
Most socks are dark...
ETA (12.00 29/4/18) We are now down to two undiscovered clutches...
(17.00 29/4/18) He has found the last two clutches!
WTF is dried peanut butter? And what are you supposed to do with it, add your own oil?Presumably this. Maybe.
And it’s not just the migrants attacking America’s good, old-fashioned nutritional values; the gays are also at it. One of the top items on the Gay Agenda (US edition) is the complete elimination of mayonnaise from the American diet. We have come for your wedding cakes and now we are intent on queering your condiments.It was in the Graudiana, so it must be true. no mayo for gays! (https://www.theguardian.com/food/2018/aug/15/mayonnaise-millennials-identity-politics) I think we need statements from our quiltbagger (not wowbagger!) forumites about their views on mayonnaise. Or maybe we don't.
I'm straight, and mayonnaise is foul stuff. :sick:What is this dried peanut butter? I've googled it and all I've found is "powdered peanut butter". Is that the same thing?
I like dried peanut butter though!
Mayonnaise and other similar concoctions are the semen of Satan.
But I didn’t come here to discuss unpalatable condiments.
Can anyone recommend a good lunch venue in Hebden Bridge please? My dear wife and I are planning to meet her sister there.
gherkin sorbet
Macron's face after trying Finnish coffee is my favorite kind of French despairhttps://twitter.com/broderick/status/1035477380951957505
(https://pbs.twimg.com/media/Dl7BClLW4AApJ9W.jpg)(https://pbs.twimg.com/media/Dl7BDklWwAAaRsB.jpg)
Pro tip: ask for dark premium coffee in #Finland. Bulk that most people consume tastes just like Macron's face shows and it makes your rectum explode.https://twitter.com/akihheikkinen/status/1035481450492174337
Not kidding here.
A marrow is what courgettes aspire to be when they grow up. Basically a mature courgette. Or a courgette is an immature marrow.
It can only be a matter of time before one is elected to parliament.
Don't mess with people who work with knives and deep-fat fryers.
(https://farm2.staticflickr.com/1870/43763960995_586b5a2a92_c.jpg)
Owing to a shopping oversight I found myself faced with a lentil, spinach, and chickpea dhal last night.
This morning I really, really, really wish I'd not eaten it. I know, I thought I'd share my distress. Lentils, fearful little things.
We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
*snortle* ;DWe have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
One of the fringe benefits of nextdoor's building works is that we can now go to the bedroom window and watch the students morris dancing with tea towels through their kitchen skylight when we hear their toast alarm go off.
We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
Perusing the Special Offers for Biscuits on the Sainsbury's website, I see the second item listed is Radish! ???
???
This could mean so many things.We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
We never had a gong, we just shouted "BONG!" up the stairs. The kids got so used to it they would wander into the kitchen and ask if we were bong yet.
Mr Sainsbury's House Of Toothy Comestibles seems to have discontinued its Chocolate Flapjack Bites. Good for my ever-expanding waistline, perhaps, but not for my state of wellbeing. Bah!
Fox's Chunkie cookies are on Special Offer right now...
I've got a dozen people descending chez Ham Hall come Sunday, and, against my better judgement have been persuaded that turkey would be good. Obviously it is frozen at this time of the year, lets get one in and defrost in fridge. Waitrose are out of stock. As are Sainsbugs. (As are Iceland, apparently). OK, deep breath. Tesco. Yes they have loads. What can be wrong? Got one. Look at the small print: 90% turkey. Other ingredients:Water, Brown Sugar, Salt, Potato Starch, Grape Juice from Concentrate, Rice Starch, Carrot Fibre, Flavouring. On an 8Kg bird that means about 1Kg of other stuff. Not impressed.
I am no brewer but I don't think any undistllled alcohol tops 12% and is usually much less.
100g compote might contain 8% alcohol, which is one little unit, tops.
Chances are, you had less than 5g alcohol, which is pretty trivial.
Lt. Col. Larrington (retd.) used to drink that stuff, and still does imbibe the President's XV, a French brew of similar ABV. Sherry is usually 17.5% and wines of 12-14% have become the norm in recent decades.
Ethanol is toxic to yeast above a certain concentration and it's unlikely that a wild yeast in the fruit compote would be tolerant of a high booziness.
A 32% beer? :o :hand:
My understanding is like citoyen's.
Ethanol is toxic to yeast above a certain concentration and it's unlikely that a wild yeast in the fruit compote would be tolerant of a high booziness.
https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop (https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop)
Chocolate oranges are on Special Offer at Sainsbury's until Tuesday if you wish to try this (or even if you don't!)
https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop (https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop)
Chocolate oranges are on Special Offer at Sainsbury's until Tuesday if you wish to try this (or even if you don't!)
FACT: The chippy in the article used to be The Yarborough Hotel, where Lea and Knaith CC used to meet up before travelling to away games.
Totally OT for this thread] Was't the Yarborough previously named 'The Ship'?
FACT: The chippy in the article used to be The Yarborough Hotel, where Lea and Knaith CC used to meet up before travelling to away games.
https://www.theguardian.com/lifeandstyle/gallery/2018/oct/31/the-most-disgusting-food-in-the-world-in-pictures
Not sure about the editing in that one - Liquorice and haggis disgusting? Surely a lot more odd stuff in the far east.
Red kidney beans have high levels of two, PHA-E and -L. They break down with vigorous boiling hence the need to do this with most beans before simmering. I presume the story related to under-preparation of the beans.
Registered nutritionist Kawther Hashem, a researcher at Action on Sugar based at Queen Mary, said it was "shocking this information is hidden from the consumer, who would struggle to find it".
There may be a point in disparaging supermarket milk 'shakes' which are just heavily sweetened milk products of little other value than pointless calories. That said, rather than yelling BAN IT at everything, perhaps we really need to teach people about (and stop weirding) food so they can make reasonable decisions.
It's more food weirding, sadly. We need a relationship with what we eat that doesn't involve numbers, doesn't involve sin and damnation and the calculus of virtue.
...
Cooking decent food from scratch is harder if you are poor, don't have access to good shops, low on time, low on energy etc. Home Economics (or we could call it food prep like it should be) at school could be SO much better at teaching people basic useful skills rather than wanky nonsense which doesn't apply to the real world.
And then a media that makes cooking some ineffably complex and middle-class task.
I'm not convinced time is really an issue. Making a bowl of pasta is a 10-minute affair. The women in my family have always worked – admittedly they were terrible cooks, but that's a reflection on British culinary tradition. I didn't even see pasta or try pizza until I went to university.
I'm not convinced time is really an issue. Making a bowl of pasta is a 10-minute affair. The women in my family have always worked – admittedly they were terrible cooks, but that's a reflection on British culinary tradition. I didn't even see pasta or try pizza until I went to university.
Pasta is only 10 minutes if you don't prepare any veg with it and serve it with sauce from a jar, which are generally high in salt and/or fat and fat. Admittedly, you can make enough in one go to make it quicker next time, IF you have a freezer, can afford the ingredients in one go AND have the time.
My mum made pizza, pasta and risotto in the 70s when no one else had heard of them. That's where the education and time together come in. She worked, but as a supply teacher, then part time so was generally home at 3.30.
Tis the season for work Xmas lunches. 20+ people, some not drinking, some drinking a lot at restaurant prices, some deliberately having main only etc. Then comes the the single bill with murmurs of not dividing total by the number of people, accompanied by the inevitable and protracted dissection of who had what... :-\
Tis the season for work Xmas lunches. 20+ people, some not drinking, some drinking a lot at restaurant prices, some deliberately having main only etc. Then comes the the single bill with murmurs of not dividing total by the number of people, accompanied by the inevitable and protracted dissection of who had what... :-\
Tis why I am glad to live 100 miles from my nearest office. I never have to attend works Christmas does.
Rose.
Cheap, cheerful, amazing food, huge menu.
Not quiet and intimate but great fun.
http://www.rosevegetarian.co.uk (http://www.rosevegetarian.co.uk)
Rose.
Cheap, cheerful, amazing food, huge menu.
Not quiet and intimate but great fun.
http://www.rosevegetarian.co.uk (http://www.rosevegetarian.co.uk)
That really looks good, a place I would definitely enjoy, unfortunately not oriented towards "non-spicy" eaters.....
Suspect Kilburn High Road's pigeon population have a penchant for pavement pizza...you are not wrong there
Mince pie report
Co-op
4 for £1.50
Large, sprinkled in sugar, not much filling, bland.
Half a star
M&S
6 for £2.50 (I think)
Smaller, more filling, still sprinkled in sugar but not so much. Taste of mince pie but in a semi-homeopathic way
One star
Elemental Bakery
5 for £4
Medium in size, with pastry stars on top, no sugar sprinkling, lots of filling, lots of taste.
Full stars
I don't like sugary drinks though (in general), if I'm going to have them, I'll have the ones with sweeteners rather than actual sugar, which is also a chemical. Honestly, for those who claim that the loss of a small amount of sugar from Irn Bru is a calamity, then I think they have their life priorities screwed up.
Fruit juice.
Which is full of sugar but at least contains no artificial sweeteners.
Sugar tax can sod off. I didn't and don't drink much sugary stuff, but I can't stand sweeteners so what I drink I want to have sugar and not chemical crud in it.
Anyway, I made custard to go with the christmas pud today. I couldn't be bothered to make it 'properly' so I fudged it - put a pot of cream in the microwave for 2 mins, meanwhile whisked up a couple of egg yolks in a bowl with a bit of sugar, vanilla essence and cornflour, using an electric whisk. When the cream went ping, I whisked it into the egg yolks. Then shoved the bowl back in the micro for a minute.Custard technique noted with interest.
When it came out, it was abso-bloody-lutely perfect. I think the whisking was the secret - it had given it a lovely light, velvety texture. I don't think I will make custard any other way ever again.
The pud was great too - one we bought from Aldi last year that has been maturing in the pantry for the last 12 months. Yum.
Wild boar with home-made quince pickle, sprouts, butternut squash & sautéed spuds
Mascarpone & cherry ice-cream
& various kinds of chocolate
Hob - From Ambient: Allow 70g rice per person. Place in a sieve and rinse in cold running water. Add the rice to a pan with 500ml water per 70g rice. Add salt or other seasoning to taste. Bring to the boil, cover and simmer for 15-18 minutes. Drain in a sieve, rinse with boiling water and serve. Fork through to fluff up.
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
That's what I thought too, but the instructions Ham quotes still say to rinse it - both before and after cooking.
Who rinses rice after cooking anyway?
Wild boar with home-made quince pickle, sprouts, butternut squash & sautéed spuds
Mascarpone & cherry ice-cream
& various kinds of chocolate
That sounds amazing! Is the ice cream home made? If so, got a recipe? :P
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
That's what I thought too, but the instructions Ham quotes still say to rinse it - both before and after cooking.
Who rinses rice after cooking anyway?
You'd think someone was forcing them at gnupoint
I'm not sure why people who chose not to eat meat, would eat something that looks and tastes like meat.
I did eat one of those overpriced new plant burger things on a recent trip to the US. It wasn't a bad facsimile of its meaty progenitor, though to be honest I'm not the world's biggest fan of burgers, they're overrated meat sandwiches.
You'd think someone was forcing them at gnupoint to eat the veggie version, and of course it got ten times worse when the great hamsteaks discovered it's halal. One titanic prick has even compared it to gay marriage, and got mardy when it was pointed out that if they didn't like gay marriage they shouldn't marry a gayer.I suppose it's a similar sort of outrage, which to some people is real. So just as some people truly believe that allowing gay marriage is an insult to the sanctity of marriage, others truly believe that making a vegan sausage roll is offensive to the truth of sausage rolls.
The current burger fashion seems to be for cramming oversized boluses of meat into a fucking brioche
I did eat one of those overpriced new plant burger things on a recent trip to the US. It wasn't a bad facsimile of its meaty progenitor, though to be honest I'm not the world's biggest fan of burgers, they're overrated meat sandwiches.
I've only two words to say to you: Steak Haché
The current burger fashion seems to be for cramming oversized boluses of meat into a fucking brioche
FTFY
I mean, really, what kind of cretin thinks a brioche is a suitable container for a burger? Apart from anything else, it lacks the necessary structural integrity.
A steak haché from a French motorway service station is better than pretty much any attempt at a burger you can get in the UK. Part of the problem is that even dedicated burger restaurants in the UK refuse to serve a burger anything less than well done. Whereas in France you can actually get a passable steak tartare from Flunch, which is the French equivalent to Wimpy (but considerably better than that makes it sound).
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
O noes! Seems the Gammonariat are up in arms about this: Greggs launches vegan sausage roll (https://www.theguardian.com/business/2019/jan/02/greggs-launches-vegan-sausage-roll).
Needless to say, everyone's least-favourite colossal bellend had to get in on the act (https://www.standard.co.uk/news/uk/greggs-hits-back-after-piers-morgan-brands-bakery-chain-pcravaged-clowns-in-row-over-vegan-sausage-a4029181.html).
Apologies for going off-topic, but I'd love to know the identify of everyone's most-favourite colossal bellend.
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
The look on the face of TV's Christian Fraser when called upon to taste some vegan cheez-flavored food product during last night's "Beyond 100 Days" suggests you are far from the only one. Even TV's Chris Packham's dog turned his nose up at it.
Cholla is very common in Poland, where it's called chałka, but I've never come across one that wasn't vaguely sweet and I don't think I've ever heard of anyone eating it with meat either. Which isn't to say it wouldn't go.
Let's face it, burgers are a bit disappointing. I've not had a McDs for years (I think the last time was when we rolled up in a random Dutch town at quarter-past late and that was the choice). I don't remember them being half bad, a reasonable balance between bread and filling, though it's true that even if you eat five, you're still hungry five minutes later (trust me, I tested that theory). I'm not sure how that works. I once ate 12 of those little White Castle burgers in WV. Though everything in WV is a bit odd. Like someone gave the world a bit of a kick.
The reason you can't get a rare burger in the UK is a food safety issue.
I am told that in France it is much more common to mince the meat immediately before cooking it
Has anyone had tartare in this country in the past few years?
.... what would you expect of people who think it's a good idea to serve a burger in a fucking brioche?
I'm not sure why people who chose not to eat meat, would eat something that looks and tastes like meat.
People are vegan for lots of different reasons, sometimes in spite of enjoying the taste of meat.
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Made from Jack fruit, I saw it on the TV last night. Supposed to actually be pretty good.
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Made from Jack fruit, I saw it on the TV last night. Supposed to actually be pretty good.
The Linda McCartney pulled "pork" burgers are indeed very good.
https://www.waitrose.com/ecom/products/linda-mccartneys-2-vegetarian-pulled-pork-1-4lb-burgers/682337-493118-493119
Hummm....that's tonights tea decided!
There is nothing on the average tub of whey protein to suggest it ever came from cheese, let alone from a cow.Where the hell else would it come from if not a cow? (Okay, it could be from a sheep, goat, buffalo or any other mammal, but cow is by far the most likely. Do people – at least in traditionally milk-drinking parts of the world – really not know that whey is a component of milk?) Also, it's not really from cheese, is it? It's a byproduct of the cheese-making process.
According to 2015 data from the UN Food and Agriculture Organization, the average person in the US and Canada gets a full 90g a day, nearly twice the recommended amount (based on a supposedly normal adult weight of 62kg).I wonder where they get that 62kg from? Perhaps it's a theoretical worldwide figure, not making allowances for N.Americans being (even when not overweight) bigger than that global average?
The reason you can't get a rare burger in the UK is a food safety issue. Bacteria grow on the surface of meat, not inside. With mince, there's a lot of surface and most of it ends up inside the burger. So all the burger must be heated to a temperature to kill the bugs, not just the outside. With a steak, the bugs can't get into the interior, so just cooking the outside is OK.
I am told that in France it is much more common to mince the meat immediately before cooking it (or not cooking in the case of steak tartare) so there is less of an issue. Has anyone had tartare in this country in the past few years?
The reason you can't get a rare burger in the UK is a food safety issue. Bacteria grow on the surface of meat, not inside. With mince, there's a lot of surface and most of it ends up inside the burger. So all the burger must be heated to a temperature to kill the bugs, not just the outside. With a steak, the bugs can't get into the interior, so just cooking the outside is OK.
I am told that in France it is much more common to mince the meat immediately before cooking it (or not cooking in the case of steak tartare) so there is less of an issue. Has anyone had tartare in this country in the past few years?
I doubt many people know what whey is.Didn't they ever get to the second line of Little Miss Muffet? Next you'll be telling me they've never eaten blackbird pie!
I doubt many people know what whey is.Didn't they ever get to the second line of Little Miss Muffet? Next you'll be telling me they've never eaten blackbird pie!
This being the food thread, mention of donkeys brings Corsican salami to mind.
Boneywasawarriorwayayix: "This sausage brings back memories of my native land! So fresh, you can almost hear it braying (https://2.bp.blogspot.com/-35unSutIO4I/WVTFh2q_JpI/AAAAAAAEUKo/Ki3OzLplO5sKDvOSKwSi32FodLS0lFpSgCLcBGAs/s1600/020_014.jpg)."
Speaking of milk substitutions, it appears that Dr Biggles drank a quantity of barakta's Lactofree this morning because it was in a more prominent position in the fridge than his usual UHT. That might have ended badly...
Speaking of milk substitutions, it appears that Dr Biggles drank a quantity of barakta's Lactofree this morning because it was in a more prominent position in the fridge than his usual UHT. That might have ended badly...For Dr Biggles, Barakta or both? Do you need doctors, lawyers or both?
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
I do indeed, was a freebie with something I bought from Nisbets a while back, I'm not about to use it
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
PC = "poo clock" (TMKim)
PC = "poo clock" (TMKim)
Objection! It was Mrs Pingu wot started it!
I'm quite sure any product with glucomannans in it will be an absolute blast.
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Onoz, kemikulz!!1!
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
We kept our dissection kits in similar in school and university...
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Onoz, kemikulz!!1!
Acetic acid has an e-number, i.e. vinegar.
Acetic acid has an e-number, i.e. vinegar.
Question: how long do you age steak before cooking it?
Question: how long do you age steak before cooking it?
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
Cue gluten-free-produce companies supporting the antivaxx crazies.
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.
Cue gluten-free-produce companies supporting the antivaxx crazies.
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
Note to the lo-dough people: "Glutinous" does not mean "containing gluten", for eg., glutinous rice.
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.
Cue gluten-free-produce companies supporting the antivaxx crazies.
Good luck with that, there has been one for other GI issues in development for decades, now, and nothing has come of them (I am thinking of Crohn's and UC especially)
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
Evidence is very hard to discover for this sort of thing. When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
There's little evidence for this too. It's mostly based on a trial of 37 people with self-defined gluten intolerance. That said, as the Haribo Incident should warn us, these things do have epic destructive potential.
The worse thing I ever ate was Jerusalem artichoke. Celeriac is pretty bad too.
When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.
When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.
As well as the 500+ species of bacteria, there are also fungi, yeasts, viruses, protozoa... and the balance is different in every individual...
All of which is good news for the probiotics/prebiotics market. ::-)
I learnt today that there is a Usanina burger chain called Fuddruckers. Ian, how have we not heard you on this? :o
This set of four duel ended seafood forks and scoops by Masterclass are perfect for eating meat from shellfish, crab and lobster claws.
It's good then?
[~680g stuff]
Serves 1
MrsT made cauliflower cheese with Roquefort. Wow.
Whereas I don't get why anyone would eat cauliflower cheese instead of brocolli
I suppose it mostly depends on your tolerance for sulphur compounds and the degree to which they're present in different veg.
But did anyone combine occasions by making a Cornish pasty inside theirs? ::-)Despite MrsC being Cornish and making a damn fine pasty, no. :P
The Sainsbury's online website seems not to know its onions<snip>There are gremlins everywhere. Our local Morrison's self-service checkout refused to recognise the wine-bottle bag we were trying to buy.
Anyone here a devotee of eddo? I am in two minds, having stumbled across them (don't ask), and open to persuasion one way or the other.OK, so maybe I wasn't the only person who didn't know what an eddo was? It's a small vegetable that looks like a hairy potato, which has to be peeled and cooked to rid it of harmful and distasteful substances, after which it can be used to thicken soups and stews. It has a strange slightly slippery texture. Judging by the silence that greeted it here, I think I'm not alone in deciding not to bother again.
After reading that I'm not inclined to bother the first time.Ha ha. Yes, I just have this occasional habit of buying veg I don't recognise, just to see if I stumble across something unexpectedly delicious. This one was a bit of a fail though; weird, but not completely disgusting. After the apocalypse I will know what to do with it, should it be all that is available.
That's kind of true, though, isn't it?
I was surprised the other day to find that most Emmental - nice Germanic name, makes you think of mountains, goats & Swisses, right? - was produced in Brittany.
Edam, Gouda and Cheddar don't have big holes.
On account of high cholesterol I haven't had any cheese for around six years.
Life without cheese immeasurably dull.
Jarlsberg.
Mmmmmmm.
It wouldn't be cheddar (See Jarlsberg upthread) but it's a plan.On account of high cholesterol I haven't had any cheese for around six years.
Life without cheese immeasurably dull.
Jarlsberg.
Mmmmmmm.
Statin and cheddar sandwich. YKIMS.
I guess somewhere there's the equivalent of the Yet Another Kayaking Forum "Good kayaking cafes thread" with the obvious requirement that they need to be near water.
Avocado squash?
https://www.oxygenbars.co.uk
ISTR the first were in Tokyo c1980?
Going off at a tangent, I started, at the beginning of last year, planning menus and shopping for the week on a Saturday (this helped tremendously with weight loss etc).
I cooked a big curry a couple of weeks back. It was nice (though I confess I've had better). But Jesus and his merry chums, my kitchen still smells like an Indian restaurant. I cook curries quite a lot, so I'm not sure why this one has been supremely persistent.
(A Mexican version of a flan caramel, as you ask)
How come that in Sainos, you can buy a single vanilla pod in a glass container, with a label which says 'Product of more than one country' ???
(A Mexican version of a flan caramel, as you ask)
What, topped with frijoles?
I totted up my "five a day", just to check, and so far I'm at 21. Although one of those is a combination of herbs and spices.
I don't think that's feasible if a nominal portion is ~80g.I'm working on handfuls. I weighed my breakfast after draining the excess water and it was 1.2kg. That was brown rice, red lentils, mushrooms, spring greens, carrot, quinoa, raisins, and herbs/spices. While it was cooking I had some fruit, apple, orange, banana, and some nuts.
1.6kg produce in a day...
Crisps do count as part of your five a day, no?
1.2 kg of breakfast! Visiting the toilet must be like something out of Dambusters.
I am convinced the vieux mimolette has been toned down and is made less stone like (and flavoursome), because 'elfin safety.
St Pancreas delicacy!
Always loved Ambrose Bierce's definition for ris de veau sauce financière - the smile of a calf served in the sauce of a she-banker.
Ris de veau is thymus, though. Dunno if they still serve it these days: BSE kinda knocked the market on the head in the 90s.
While I don't believe that this is how they make rosé...
I bet you weren’t as disrespectful as the two Germans who once accompanied me and my friend to a premier cru St Emilion vineyard for a tasting with the owner. They were openly disdainful of the fine red, telling Madame that they preferred sweet white wine.
I bet you weren’t as disrespectful as the two Germans who once accompanied me and my friend to a premier cru St Emilion vineyard for a tasting with the owner. They were openly disdainful of the fine red, telling Madame that they preferred sweet white wine.
Microplane graters, brilliant, simply brilliant. Not Suitable For Vegetarians.The king of graters (https://tinyurl.com/y5bvb4gr). Trust me.
Microplane graters, brilliant, simply brilliant. Not Suitable For Vegetarians.
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
Didn't get the opportunity to fire it up last year, this weekend looks to be a good start. Any suggestions for a slow cook? Only 4 to eat, so I can't go too wild. I was thinking, maybe a gammon or lamb shanks.....
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
R2-D2: The Liverpool Years.
In L'viv this past weekend I finally sampled some Georgian food (other than wine): cheese khinkali (https://en.wikipedia.org/wiki/Khinkali), and Adjarian khachapuri (https://en.wikipedia.org/wiki/Khachapuri), amongst others. Yummy! :thumbsup:
OJ seems to be a distraction from drinking beer. There's fruit beer if you need something for breakfast.
Ops.... got into a bit of trouble with CBH last night by calling her "Dot" my late (blimey, 34 years) Grandmothers name (I think I went a little over the top!)
Why you may ask. Well she brought home a bottle of Milk Stout to drink, my Nan usual. The smell brought back memories of East End pubs on a Friday night with a bowl of seafood for supper afterwards from the vendor outside the Royal Standard (I bet that pub has gone to be replaced by flats!)
Just harvested 1.2kg of raspberries, probably took a simmilar amount last week and there's more to come next.
Last weeks harvest was undefined as most went dirrectly into my niece and nephew's mouths. :D
My portion of last weeks harves made raspberry and choc fudge but not sure what to do with this weeks yet.
So is that the origin of the phrase?
"brown drink" as a euphemism for instant "coffee"
Instant coffee probably cannot truly exist outside of a Star Trek replicator.
I thought it was "brown drink" rather than "brown liquid". Does that make a difference? Well, "brown liquid" could refer to aqueous Marmite...
Cherries always used to be lovely, the ones I've had recently have been bland. Probably I'm getting old, when I were young and all that. Hopefully, find some for sale direct from the farm on a country walk. We did get some in the US from a farmers market last week and they were so gorgeous I think I ate about 5kg of them.
[/center]tulus
Welcome to tulus lotrek,
where you can eat 6, 7 or 8 course menues and get tipsy while you do that.
Looking forward to assist you with that:
your lotrekkies.
PS: Batman would eat here.
tulus
An alle militanten Bacchanten, sich das Brett-Geber mit Fettleber, Gürtelweiterschnaller, Korkenknaller, liebe Alleswoller & Nichtsbereuer, wir sind das tulus lotrek und weil wir dieser Tage häufig gefragt werden, warum das eigentlich der Fall ist und was wir damit meinen, wollen wir's hier kurz erläutern.
Ein Wort zur Namenspatronage
Wir verweisen damit mehr oder weniger deutlich auf Henri de Toulouse-Lautrec, der vielen in erster Linie als Maler und Grafiker der französischen Belle Epoque bekannt sein wird. Uns ist viel wichtiger, dass er ein großer Fresser war, der auf seinen Reisen Schiffskombüsen an sich riss, legendäre Dinnerparties für die Pariser Halbwelt schmiss und das obligatorische Einstecktuch im Sakko - den berühmten Bauhaus-Funktionalismus hellsichtig vorwegnehmend- durch eine Muskatnussreibe ersetzte, um die 4-12 Gläser Port, die er am Tag benötigte, um auf Betriebstemperatur zu bleiben, jederzeit aromatisieren zu können. Wir schreiben ihn "falsch", damit uns keiner auf "klassisch" französische Cuisine festnageln kann.
Außerdem halten wir's auch küchenstilistisch mit Toulouse-Lautrec, den zaghaft-subtile Aromenspiele und federleichte Gemüseküche niemals ins Auswärts getrieben hätten. Stattdessen geht’s um Geschmackstieftauchen und Intensitätsgipfel-Erklimmen und so lassen wir neutrale Beilagen, deren Existenzberechtigung sich höchstens aus dem Sättigungswunsch des geneigten Genießers ableiten ließe, konsequent zuhause (Eigenreflex im Bedarfsfall: noch zwei Gänge ordern und die nächste Buddel Wein entkorken!)
Das war die Vorstellungsrunde und nun wollen wir auf den Tellern halten, was wir im Einleitungstext versprechen! Einen schönen Abend für Euch und all jene, die Ihr am liebsten doppelt seht!
Ihre Lotrekkies
unhomogenised whole milk
unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
same here, it is real milk. Takes me back to when the first person down in the morning got the cream on the cornflakes.unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
same here, it is real milk. Takes me back to when the first person down in the morning got the cream on the cornflakes.unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
Waitrose sell unhomogenised whole milk. Or they did a couple of years ago.
Our milkman delivered two pints of organic unhomogenised whole milk yesterday, instead of of usual ordinary semi-skimmed.
I didn't shake the bottle. It was too creamy to leave the bottle until I broke up the cream.
The problem I find with unhomogenised milk in plastic containers is that the cream sticks to the sides and is difficult to extract. Shaking it doesn't seem to help much.
Unhomogenized cream in milk takes me back to the horror of school milk.
David is gathering figs and blackberries.i did that today too.
I always think that the name "Reine Claude" makes them taste betterer
Bloody Stupid Johnson's daughters have rather edible names: Lara Lettice and Cassia Peaches...
Bloody Stupid Johnson's daughters have rather edible names: Lara Lettice and Cassia Peaches...
Why would Boris name his daughter after a laxative?
Cassia is cinnamon innit?Not quite. They are different plants, but very similar in chemical composition. Some pharmacopeias consider them to be 'the same' (e.g. the US one, but my data is ~30 years old). I think I can tell the difference, but to be honest I may be kidding myself.
Cassia is cinnamon innit? Never thought of that as a poo sweet...
IIRC US 'cinnamon' sweets use cassia because it's cheaper; it's a more assertive/overpowering taste than 'true cinnamon' (as I've seen USians call it), but is pretty similar.
My jar of Barts Ground Cinnamon says 'true cinnamon' in small print on the label.
are the roots of swiss chard edible?
cropping some leaves and stalks for dinner this evening I noticed a very bulbous almost beetroot like root and it set me wondering. They are in the same family after all
My jar of Barts Ground Cinnamon says 'true cinnamon' in small print on the label.
Barts is well posh though, innit. I bet you bought it in Waitrose.
are the roots of swiss chard edible?
cropping some leaves and stalks for dinner this evening I noticed a very bulbous almost beetroot like root and it set me wondering. They are in the same family after all
Yes, just as the leaves of beetroot are also edible and taste somewhat similar to chard, so are the roots of chard edible and AIUI not entirely unbeetrootlike in flavour (though I’ve not tried them myself).
That said, chard is cultivated for its leaves primarily so the roots may not taste quite as nice as beetroot. Do try it and let us know!
Trumplemelons?Ver' good. ;D
All the apples I've bought in shops recently (including Braeburn, Royal Gala, Pink Lady) have been pretty flabby and tasteless - was it a bad crop this year?
All the apples I've bought in shops recently (including Braeburn, Royal Gala, Pink Lady) have been pretty flabby and tasteless - was it a bad crop this year?
I'd guess it's because they've been stored for months. Broadly, the NZ apple season is February, and the UK one October.
MrsT brought some Barbary figs back from the shops this morning. They're like a pomegranate's ugly sister and the seeds are like lead shot. Bof.
Oh. Just looked them up: cacti from Mexico. You'd know that from the name, wouldn't you?
My partner’s away so ate a family pack of M&Ms in about a minute. Living the dream.
But what is going on with the number of M&Ms in the pack!? There couldn’t have been many more M&Ms in that family pack that would have been in a normal bloody packet the last time I ate M&Ms. At the top of the pack it says “share and enjoy with family and friends”! Cheeky barstewards.
MrsT brought some Barbary figs back from the shops this morning. They're like a pomegranate's ugly sister and the seeds are like lead shot. Bof.
Oh. Just looked them up: cacti from Mexico. You'd know that from the name, wouldn't you?
Sounds similar to prickly pears, a bastard to pick and full of hard seeds, a bit like those in papaya
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
There is no evidence so far that the ingestion of microplastics poses a risk to humans, according the World Health Organisation (http://www.who.int/water_sanitation_health/publications/microplastics-in-drinking-water/en/index.html)
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
Indeed teabags are strictly for builders. Though for proper builders tea you should boil the tea, milk and sugar together like they do in IndiaWith cardamom. I don't think many English builders drink that.
I've never seen the material mentioned on a packet and I've only ever noticed one that was obviously plastic (I can't remember the brand but it was something fairly fancy: Tea Pigs perhaps?) so I'm assuming many contain plastic, probably in a mixture with paper, without it being obvious. Until recently, when someone told me they shouldn't go on compost for this reason, I'd assumed they were all paper.
Nope, it's not April Fool's Day, so what (and I cannot emphasise this enough) the hell were The Glenlivet thinking?
Though looks like the Glenlivet ones are some sort of cocktail, not just whisky.
Meanwhile, a medical Twitterfriend is wondering who/why WHAT anybody should apply these at 'the other end'...
Those considering the rectal approach should first look up "enema" in the dictionary.
<Punctuation grumble>(click to show/hide)
It's true - tapwater does taste better if you keep it in the fridge.We have discovered this. We have a nice glass bottle with a clip lid. Fill from tap, put in fridge.
So that's what the bits in wholemeal flour are...... :jurek:Yep, they're the bits that fall off ian's fingers when he leaves them in the bleach.
So that's what the bits in wholemeal flour are...... :jurek:
**flour mills are awesomely dangerous, flour dust is extremely explosive, there are dangerous chemicals everywhere, and the rats are the size of cows, and the noise they make when they go through the rollers will haunt your dreams.I see your flour mill and raise you a water treatment plant.
Weirdly I prefer my tap water warm. To the extent that I'll drink it semi warm out of the kettle. I think that's more to do with sensitive teeth and brain freeze though.
Plus up here in the northron wastes we have delicious water without all that mank you have in certain areas darn sarf.
The tap water where I lived in Connecticut tasted and smelled like it had passed through Satan's nephritic plumbing. There was a park next door with a spring that everyone used to visit. Virginia wasn't a lot better, tasted like leaf mulch and things that didn't need to be told they were dead and that they had been so for some time.
Our local water has natural arsenic too. The last update to the filtration system reduced it to very safe levels but ruined the flavour. Our local source usually runs out in summer, though, so we get water pumped from the Rhine. It goes through the same filtration system: we still get vile-tasting water, but with added chlorine.
Our local water has natural arsenic too. The last update to the filtration system reduced it to very safe levels but ruined the flavour. Our local source usually runs out in summer, though, so we get water pumped from the Rhine. It goes through the same filtration system: we still get vile-tasting water, but with added chlorine.
The lack of taste is probably down to RO demineralisation. They’re obviously not remineralising after treatment.
Today's discovery: microwaved Frijj is actually really nice (it's too cold for cold Frijj!). :thumbsup:
Forgetting the paddle is a mistake you only make once.
We usually have MrsT's bread, although our village baker produces some excellent stuff, including a dark malty whole-grain loaf that's only available at the weekend, and on order at that.
We usually have MrsT's bread, although our village baker produces some excellent stuff, including a dark malty whole-grain loaf that's only available at the weekend, and on order at that.
That's because you're in French France, where they have pleasingly un-BRITISH ideas about baked goods.
The bread you can buy from local bakers in our bit of central France is depressingly bland and unpalatable. The only decent bread we buy regularly is that produced by our much appreciated german bakers, I mean Mr Lidl & Mr Aldi.
A
And as that woman on the bus was heard to say, aren't your hands wonderfully clean after kneading dough? ;D
The bread you can buy from local bakers in our bit of central France is depressingly bland and unpalatable. The only decent bread we buy regularly is that produced by our much appreciated german bakers, I mean Mr Lidl & Mr Aldi.
A
Does the Banette franchise stretch to your neck of the woods? They produce a pain viking which is fairly good. Of course, they might only do it for Alsace...
And as that woman on the bus was heard to say, aren't your hands wonderfully clean after kneading dough? ;D
There are various brands of "tea" which claim to be especially health-promoting for either women, men or children. They are all, of course, "lesbian teas".
Definitely. If you drink Men's Tea for six months, you'll start wearing dungarees and Doc Martens, get a cropped haircut and only employ a female plumber.There are various brands of "tea" which claim to be especially health-promoting for either women, men or children. They are all, of course, "lesbian teas".
Oh, I hope not.
I was standing next to a snack table at a party last night. You've seen the video of shark feeding frenzies. Nothing compared to me and a table full of mini-sausage rolls, baby pork pies, bite-sized scotch eggs, and pringles pringles pringles. All I remember is a cloud of pastry and pringle flakes and much, much screaming.
The horror, the horror
I shouldn't have just eaten that entire tube of Pringles.
Speaking of horror, I couldn't help myself on the way home after the Christmas party on Tuesday. I unleashed my inner pasty-geddon! Oh blessed scolding hot pastry pockets of stuff only identifiable through DNA screening. I can see why every Cornish pasty is 'award-winning.' Primarily because the judges are all drunk. Even though the filling is hotter than magma and there are clouds of eyeball shrivelling steam, the moment the train starts to move, you're in there. That timeless tryst between a man, a pasty, and a cheeky M&S G&T.
The indecision between the divergent ways of the cheese and the mystery meat almost made me miss my train. And half-way home, I wished I bought two, the second preferably chicken tikka, a sort of oriental occidental of the pasty world. I arrived home smelling like an outpost of Greggs which, as any woman knows, is the smell of romance enrobed in flaky pastry.
I can generally assume that if someone turns up at my desk at 3 pm with a bottle of Jaegermeister then the terminal punctuation on my day will be a pasty.
Might well be less than 10% but where were the marks? 355g on packet, you weighed and found 320g? 355g on website, you ordered and packet said 320g?
>>Gingerbread <<
Gingerbread toasted until the outside caramelizes is excellent with vanilla ice-cream.
>>Gingerbread <<
Pain d'epices, Shirley?
Supermarket meat is probably a good stepping-stone to turning vegetarian.This is god's own truth. My family have recently moved to a vegetable box service, which brings in good quality produce at a fair price which I can really commend to YACF. Supermarkets are now for emergencies and dry basics for me; fruit and veg from elsewhere is reliably superior.
liquid cheese, known as Rollright, my local Waitrose are selling it in deli tubs as they can't take one slice out and keep the rest contained.
So gooey, you could eat it with a spoon
Tonight I'm going to attempt to roll a burrito.
It's much like disposing of a dead midget in a rolled-up rug, I suppose. But that's the only practice I've had to date.
Carbon Steel is lighter and easier to use than cast iron
QuoteCarbon Steel is lighter and easier to use than cast iron
The only way it is lighter is if it is thinner.
If it is thin, then it won't hold temperature as well when food is added to the pan - there is a reason why much good cookware is thick (or has thick bottoms).
Professional kitchens use stainless anyway.
If it is thin, then it won't hold temperature as well when food is added to the pan - there is a reason why much good cookware is thick (or has thick bottoms).
When we needed a new frying pan, I was all for buying a heavy and probably expensive cast iron one, but Mrs Cudzo went to Credit Cruncher and came back with a cheap non-stick one for a fiver. That won't last ten minutes, said I. It's still going, complete with it's teflon. That was eight years ago.
(http://www.berzciems.lv/dbimages/P1010105.lit.jpg)
Got given a tin of these. Really hard to open with a tin opener. Had to prep the fish, dehead and remove innards. Now how to cook them.
Another Thing I Have Learned. What happens if you forget to turn up the heat when you deep fry falafel (having turned it right down while preparing) and the oil temperature drops. They disintegrate. Completely and absolutely and spectacularly.BTDTGTT
I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
Another Thing I Have Learned. What happens if you forget to turn up the heat when you deep fry falafel (having turned it right down while preparing) and the oil temperature drops. They disintegrate. Completely and absolutely and spectacularly.BTDTGTT
:facepalm:
I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
I couldn't order the Hubbard's, clicked on the 45p jobs and then what actually arrived was a subtituted pack of Napolina at god knows how much per can.I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
Both sorts unavailable for today's imminent delivery here.
In this panic buying pandemic, Easter Egg availability remains excellent.
Was dreading our usual trip to Waitrose tomorrow, but we received an email from John Lewis saying, amongst other matters, that from tomorrow the first hour is going to be reserved for the vulnerables; I might get away with that :)
I thought they opened at 8.30, but checked and it's 7.00 :(
still no flour or yeast.
If surviving our horrible dystopian future involves getting up that early, I'm accepting my fate now.
Pork belly strips: They are about 1/2-inch thick, and each of them weighs about 4 oz when raw.How does that work then?
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Kosher salt (or sea salt--I can't remember if they are exactly the same) do not taste as salty as table salt.
How does that work then?
I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
I have some pork belly slices languishing in my freezer, bought a few weeks back from the yellow sicker section.
I thought I'd cook them, so started looking up recipes and found this:QuotePork belly strips: They are about 1/2-inch thick, and each of them weighs about 4 oz when raw.How does that work then?
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Kosher salt (or sea salt--I can't remember if they are exactly the same) do not taste as salty as table salt.
How does that work then?
I don't know why, but assume it's something to do with the crystal size.
Cheers! :thumbsup:I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
This fellow quotes Elizabeth David's recipe for handling breast of lamb. She adapted it from a recipe for trotters.
https://www.tomdoorley.com/recipe-of-the-week/g7vevs18yvumvbghlz3uljfq09jkus
I have done this with breast of lamb, and eaten pigs' feet in Ste. Ménéhould. Lamb: 10/10, feet: 7/10. Something to be tried, though.
Any Belfastians remember Hugh Gemmell's butchery on the Newtownards Rd (or was it the Albert Bridge Rd?) He used to put readable-from-bus poems in his window enjoining people to eat his feet.
Cheers! :thumbsup:I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
This fellow quotes Elizabeth David's recipe for handling breast of lamb. She adapted it from a recipe for trotters.
https://www.tomdoorley.com/recipe-of-the-week/g7vevs18yvumvbghlz3uljfq09jkus
I have done this with breast of lamb, and eaten pigs' feet in Ste. Ménéhould. Lamb: 10/10, feet: 7/10. Something to be tried, though.
Any Belfastians remember Hugh Gemmell's butchery on the Newtownards Rd (or was it the Albert Bridge Rd?) He used to put readable-from-bus poems in his window enjoining people to eat his feet.
Was dreading our usual trip to Waitrose tomorrow, but we received an email from John Lewis saying, amongst other matters, that from tomorrow the first hour is going to be reserved for the vulnerables; I might get away with that :)
I thought they opened at 8.30, but checked and it's 7.00 :(
Chum's local Asda has an early elderly hour too, but Scottish licensing laws mean that he can't get into the booze section. Poor lad is distraught.
Suspect sugar in glaze caramelises and browns.
Crosses are denser and lack sugar.
Have I gone too early?
(https://live.staticflickr.com/65535/49687131936_0e05f3c0f9_z.jpg)
Anyway, serious question: how is it the cross stays white after baking while the crust of the roll goes brown? Strange magic.
Ooh, they look lovely. Will you post me some please? :P
(I suppose I could try making some but then I will just eat them all)
Early? Or is it always right? Dunno but they look good. :thumbsup:I could happily eat them all year round but some people are quite puritanical about it.
Brilliant idea to lift the spirits
Good idea. I'll do some hot star of david buns as well for good measure!Flying Spaghetti Monster?
Good idea. I'll do some hot star of david buns as well for good measure!
Religion did not enter into the thinking; availability and suitability did.
Good idea. I'll do some hot star of david buns as well for good measure!
Deceased former rally driver Roger Clark was nicknamed "Porky" by his mechanics for his habit of snorking anything edible within a 200 yard radius of his car every time said mechanics were working on it. Legend has it that he pronounced Winalot to be "excellent".
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.Only meat, and mostly cow, here.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.Only meat, and mostly cow, here.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Sent from my moto x4 using Tapatalk
Realised the small oven we have goes down to 50c
Realised the small oven we have goes down to 50c
My baking has really taken off (almost literally) since we got our new oven six months ago - not only because it actually takes less than two hours to work itself up to temperatures above 200ºC but also because it has a 'Rising' setting which gives 30-40ºC.
It also has a load of other special settings that seem mostly pointless, of course. The next model up had steam injection, but we didn't feel that was worth the extra cost. Would have been useful for breadmaking though.
I'm guessing it is a Neff (I don't think that other makes have this)
(and, JF, this is a bottom heat so lets you put water on the floor and you don't have to cover the dough as it raises the humidity)
Also, IME fan works better than top & bottom for bread
How does CircoTherm® work?
CircoTherm® works by drawing air in from the oven via a powerful stainless steel fan. It then heats up the air and forces it right back into the oven cavity through strategically placed ducts in the rear wall.
As a result, the desired temperature is reached much more quickly and is distributed more evenly throughout the oven.
I am a firm believer that pasta improves with age.What is this pasta of which you speak, Ian? Wholewheat of any shape or form has been a mythical beast as far as our local Sainsburys is concerned ever since the locusts descended.
What is this pasta of which you speak, Ian? Wholewheat of any shape or form has been a mythical beast as far as our local Sainsburys is concerned ever since the locusts descended.
Apparently, it's World Gin Day.
Good-oh.
Apparently, it's World Gin Day.
Good-oh.
Crickey. I'd better check the stocks.
Apparently, it's World Gin Day.
Good-oh.
Crickey. I'd better check the stocks.
The ones I liked best had ripened in the shade; they were juicier.
When I was a kid we had a dog that would pull off the raspberry flesh and leave the hull hanging on the cane. I got the blame, and scolded for lying about it into the bargain, until one of my parents saw it happen. Apologies? Forget it.
There are lots of varieties of rice, all with different qualities.To the extent that in India the only word they have for rice seems to be 'rice'. In local languages they have a dozen or more seemingly unrelated words to describe different types of 'rice'.
There are lots of varieties of rice, all with different qualities.To the extent that in India the only word they have for rice seems to be 'rice'. In local languages they have a dozen or more seemingly unrelated words to describe different types of 'rice'.
We found a couple of cherry trees at the weekend. We must have ate a metric tonne. A complete antidote to the anodyne cherries we've been buying.
While we're on the subject, the stuff labelled "pudding rice" in UK supermarkets is no good for making risotto. Trust me on this.Yebbut this isn't the audax food thread! :D
(Risotto rice, however, does make a good rice pudding. If you like rice pudding. Which I don't.)
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
I feel at this point, I should put rice in its place. It may have 2.5x as many genes as the humble human, mighty wheat knocks it into a bucket with a mighty 108,000 genes, so about double that. But it cheats by being hexaploid (humans are diploid, so we have two sets of chromosomes – other than our gametes which are haploid and have one – whereas wheat has six sets) so is, in fact, a menage à trois of different plants. It's so large that the fully annotated reference genome took till last year to be published. I, for one, look forward to the final completion of the triffid genome project.This got me wondering about triticale. According to Wikipedia it's "amphidiploid".
The triticale hybrids are all amphidiploid, which means the plant is diploid for two genomes derived from different species. In other words, triticale is an allotetraploid. In earlier years, most work was done on octoploid triticale. Different ploidy levels have been created and evaluated over time. The tetraploids showed little promise, but hexaploid triticale was successful enough to find commercial application.[3]If I claimed to really understand that, you wouldn't believe me.
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
Parboiled rice (like Uncle Ben’s) has more nutrients than non-parboiled white rice.
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
We have a few packs of this as a result of the Government's largesse at the start of the COVID pandemic. I have yet to cook any - I have only ever cooked rice from scratch and have never dealt with packet rice.
Boil for a minute? Don't you rinse your rice at all?Actually, hang on! Do you mean rinse after cooking? If that's what you mean, as opposed to washing it at the start, then no.
Real blueberries – actually I think I mean bilberries, the little ones that are purple inside and grow wild in European forests, with a dimple – are delicious and IMO they make delicious jams and yogurts. But these are more sugar than fruit.
Yesterday I picked my first peas and broad beans in the garden. Less than an hour later they were on plates next to our steaks.
Mmm. Fresh.
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
It seems to be direct influence. The Polish Wikipedia page describes them as "a biscuit of the jaffa cake type" produced in Poland since 1976, and there's a newspaper article about a trade name dispute within Poland which says "The biscuits popularly known in Poland as delicje are a type of jaffa cake (sponge cake and jelly covered in chocolate) first made in England in 1927."
https://next.gazeta.pl/Kupujemy/1,124630,12938279,Koniec_wojny_o_delicje__Wedel_musi_wycofac_wszystkie.html
https://pl.wikipedia.org/wiki/Delicje_Szampańskie
Sensibly, in Polish blueberry and bilberry and completely different words.Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
I think bilberries from a group of closely related European plants, normally foraged, while blueberries are from North Americans and generally cultivated.
Though oddly, all the blueberries I see for sale in the supermarket seem to come from Poland.
Yeah, the trade dispute was to do with one company producing something that was deemed imitative in packaging and product of Delicje, which is a trade mark in Poland. All cakes and biscuits seem to be subject to the same VAT level over there, so no need to get into that!It seems to be direct influence. The Polish Wikipedia page describes them as "a biscuit of the jaffa cake type" produced in Poland since 1976, and there's a newspaper article about a trade name dispute within Poland which says "The biscuits popularly known in Poland as delicje are a type of jaffa cake (sponge cake and jelly covered in chocolate) first made in England in 1927."
https://next.gazeta.pl/Kupujemy/1,124630,12938279,Koniec_wojny_o_delicje__Wedel_musi_wycofac_wszystkie.html
https://pl.wikipedia.org/wiki/Delicje_Szampańskie
It's at this point that a smartarse points out that "Jaffa Cake" is not a protected brand name so may be used generically with impunity. Something to do with McVitie's forgetting to register it.
I'm sure we don't need to bother repeating the cake/biscuit thing.
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
I think bilberries from a group of closely related European plants, normally foraged, while blueberries are from North Americans and generally cultivated.
Though oddly, all the blueberries I see for sale in the supermarket seem to come from Poland.
Having posted a day or two ago in the Lockdown thread about no longer making bread, yesterday Mrs Cudzo asked me how to use it! But she wanted to use some gluten-free flour she'd got. So how to alter the recipe to allow for that? More yeast, presumably. Is it plain or wholemeal? Oh, it's not de-glutenised wheat flour, it's a mixture of rice, potato and maize flours. Well, I've no idea how that's going to behave except unpredictably. So it was no surprise when what emerged was an unrisen, seemingly unbaked and even unmixed, totally inedible mess. She's going to find some recipes on the internetz and bake it by hand.
the santoku sliced like a ninja.
It's easy to transport, will sit in a ship for several weeks without going off. China has the world's biggest garlic industry by far.
Just had some "bottled conditioned" ale, with NO yeast sediment. How does that work?Presumably not settled, ie it was dispersed in the liquid and you drank it.
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
"Once opened consume within 4 weeks" on a jar of capers I finished tonight after starting a couple of years ago (BBE Feb 2020).I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
A few weeks ago I had some Vegemite dated as 2012.
I'm still here.
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
A few weeks ago I had some Vegemite dated as 2012.
I'm still here.
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
Except perhaps the induction hob, I don't think I've ever used one of them.
This is most entertaining -
British woman makes egg fried rice:
https://youtu.be/KpKPueBqFWc
Chinese man takes exception:
https://youtu.be/53me-ICi_f8
Slightly surprised he didn't pick up on her pre-cooking the egg - I always add the egg raw, so you can really mix it through the rice properly. But maybe I'd get a kicking from Uncle Roger for doing that!
Missed a trick by not putting the Anglo-Indian fusion egg-fried rice into a toasted sandwich. For intercultural authenticity.
Truly the most exotic meal of my East Midlands childhood was chips and rice with curry sauce on top. And a potato fritter.
I'm disappointed that I never asked for a buttered cob* to go with it. For double-bonus points, this heavenly carb concoction was only available from the 'Chinky chippy' at Hilltop. This was, hence the dubious name, supposedly run by the Chinese but no one ever saw them. I think the rumour came about because they offered rice and spring rolls. Or possibly that it had a big sign across the front that read CHINKY CHIPPY.
They also had a Defender arcade machine.
*bread roll, for non-locals.
Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
I've tried a Bombay Mix sandwich
Mumbai mix has to be Maratha dance music.Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
You've put an idea in my head... Has anyone ever tried a Bombay mix* sandwich? I'm thinking it would be a nicely exotic twist on the classic crisp sandwich.
*are we supposed to call it Mumbai mix now?
Currently harvesting a couple of handfuls of raspberries from the garden each day, and not so easy to eat them all. Ms Marco made a raspberry clafoutis this lunchtime to use up some berries from a couple of days ago. Really good.
The figs on my bush are ripening properly for the first time in ten years! Two or three coming off each day; omg, they are nommy! :thumbsup:
Spatchcocked a chicken yesterday for the first time in my life. Marinated it in honey mustard sauce overnight and roasted it for lunch: rather pleased at the result. To be repeated.A grown up chicken or a baby one? I’ve only ever spatchcocked poussin and quails, which are both pretty easy.
Kellogg's says its packaging must be airtight, or the food inside will be wasted.In what way are Pringles not a waste of food or food-like substances anyway?
Spatchcocked a chicken yesterday for the first time in my life. Marinated it in honey mustard sauce overnight and roasted it for lunch: rather pleased at the result. To be repeated.A grown up chicken or a baby one? I’ve only ever spatchcocked poussin and quails, which are both pretty easy.
How long would you leave a pork pie at room temperature, and still eat it... ;) Two melton mowbrays from Sunday's ride + left in bag - 6hrs ish.
Similarly, wsan't there a major outbreak in Germay a few years ago amongst a bunch of aged vegetarians, linked to not washing the bean sprouts
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
US tourists in the UK must find the 'Victoria sandwich' comforting.
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
US tourists in the UK must find the 'Victoria sandwich' comforting.
Has anyone tried a 'Full Monty' canned breakfast?
At £1.60 for 26 grams of protein, with modest quantities of sugar, this seemed fair value for days when you just can't be arsed to work on food.
I am curious but have not ordered this yet...
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
Cooked in a fan oven at 180.
I’ve not had a crisp chip in decades
Suspect my last crisp chip would have been someone else's in a Wetherspoon's >5 years ago.I’ve not had a crisp chip in decades:o
Cooked in a fan oven at 180.
Try a higher temperature? Instinctively, that sounds a tad low to me, but I’m just guessing really.
Today: ginger/garlic/honey prawns with MrsT's Chinese noodles. Took the dogs out afterwards and when we came in again the garlic met us at the door.
Did my slow gin over a month ago, ripened very early here, loads of fruit on the bushes if smaller in size than previous. Now stripped by the birds.
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
Tonight we had fish with sweet potato chips. Cut 6mm square, tossed in cornflour, salt and olive oil. Baked at 220 for 20 minutes. Very nice.
I searched the Sainsbury's website for 'haggis'.
Had dozens of suggestions for 'Huggies' nappies but no food...
What's the point of 'corner' yoghurts?
What's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
You are Ron Dennis and ICMFPWhat's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
Does he make fire engines?You are Ron Dennis and ICMFPWhat's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
What's the point of 'corner' yoghurts? If I wanted to mix my own yoghurt, I'd buy the constituent parts but, honestly, who does? No-one with any other commitments. Time was when the yoghurt producers would mix the ingredients for you. You still had to separate the pots and remove the foil, which is irksome, but a fair price to pay for some longevity. But what's with the diy mixing?
And I know there are others who put the jam at the bottom. I appreciate that both of these approaches help me to believe that there is some actual fruit in my yoghurt, if only because I've had to add it my bloody self! But really, I already believe (or don't care if I'm being lied to about) millions of other things: vitamins, proteins, salt, sugar, Madagascan vanilla, Cornish clotted cream, Kenyan tea - there's no way I'm going to authenticate these things in other products, so what makes the producers of yoghurts so sensitive to consumer-skepticism that they invite us to take part in the manufacture of the final product?
Was there a scandal I missed? Did Ski somehow game the system, using sand which mimicked gooseberries when under test conditions? I don't think so.
I get it when it comes to the chocolate-covered digestive balls and corn flakes - they probably should be kept separate. Although:
1. that's an odd mix and always reminds me of Milo Minderbender proposing to cover his massively over-bought cotton stocks in chocolate in a desperate attempt to recoup some of his losses and;
2. I seem to think that the fruit corner came first, so the anti-soggying thing isn't the explanation for the initial design.
And why on earth did Muller decide that a triangle was the optimum shape for stirring? It so isn't. It's really hard to ensure an even spread of fruit to yoghurt when you can't actually stir. It's more like folding. And the spoon has to be the right shape to get into the corners. Most of my teaspoons are rounded. Plus it means that I have to use my fingers like an animal to get the last bits out.
AN ANIMAL.
Or you could just do what I do, buy a tub of greek yogurt and add your own berries, nuts, honey etcHaving mixed it with a spoon, you could eat it with chopsticks. Pick out the berries and nuts one by one before slurping the yoghurt! (no, of course i wouldn't dream of doing this)
You can even use a round bowl and a spoon-shaped-spoon if you like.
You can still lick the bowl :P
the large blackthorn bush(es) I can see just beyond the fence is HEAVY with fruit right now. Must get out and do some picking this weekend...
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
I hadn't seen that. It's utter wank.
I wouldn't bother with the cloves. You'd need more than they suggest to get anything but homeopathic levels of flavour.
the suggestion that YOU BUY YOUR SLOES FROM ebay.
homeopathic levels of flavour
I'm sure Citoyen knows what he's doing, and the name is clearly from the shape and colour, but still...
Whilst I figure you're fine as your ID is confident - isn't that the thing with some mushrooms though, that they are very slow acting?I'm sure Citoyen knows what he's doing, and the name is clearly from the shape and colour, but still...
I really don't know what I'm doing! Fortunately, these are one specimen that are very hard to mistake for anything else. And the ones pictured were eaten last week, so unless they're very slow acting... ;D
In fact, they're not just edible, they're a delicacy. I was very excited when I first found some, and sightings are all too rare - mainly because they're so hard to spot.
I see plenty of other varieties of fungi in my local woods that I wouldn't dream of eating, including one that Steph otp helped me identify as the rare and deadly panther cap (https://www.wildfooduk.com/mushroom-guide/panther-cap/).
Sloe jelly...
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Could be worse. I am given to understand that the canonical way to cook a turkey in USAnia is to deep-fry the thing. Yes, whole. In a thing resembling Ned's atomic dustbin. And probably garnished with BACON.
Does the panel think I'll ever get my Mythic Beast?
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Does the panel think I'll ever get my Mythic Beast?Fox's in Malton will deliver you a Yorkshire Pot or a Turkey Pot.
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
https://www.derekfoxbutchers.com/product-page/yorkshire-pot
Give them a ring. Top class game dealers and poulters.
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Does the panel think I'll ever get my Mythic Beast?Unavailable today, too.
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Does the panel think I'll ever get my Mythic Beast?
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Instead of getting duck breast for our xmas dinner we got duck legs instead :'(
Have never tried cooking duck legs TBH. But I like my duck breast pretty rare, not sure if it works with legs like that.
Don't you need a ton of duck fat for that?Have never tried cooking duck legs TBH. But I like my duck breast pretty rare, not sure if it works with legs like that.
No, that won't be so good - they need plenty of cooking. Confit is my favourite way with duck legs, and it's very easy.
Don't you need a ton of duck fat for that?
Oh. I've just had a bit of a thought. What I usually do with the breast is to boil down a bottle of kriek with some sour cherries and use that as a sauce.
I suppose I could just tip the kriek in with the legs and slow cook them in beer...
Buche Noel.
Ooh, that looks fabulous!
Buche Noel.
https://twitter.com/Mattas____Lpool/status/1344271820921430016?s=20 As sold by a favourite local shop :thumbsup:
(https://pbs.twimg.com/media/EqfQFwMXcAARvy-?format=jpg&name=large)
The problem with that, though, is that - in trying to anticipate every weird decision the picker might make - the online shopping could eventually take longer than going to do it myself.An Asda click and collect order resulted in olive oil substituted for cider vinegar... At least I suspect financially it worked in my favour!
I just realised I have not eaten an single pig in a blanky this winter. Wow. This is what happens when you bubble with a vegetarian.
Still get some bizarre substitutions though, frozen parsely instead of frozen coriander for example
Still get some bizarre substitutions though, frozen parsely instead of frozen coriander for example
Makes more sense than swapping rosemary for basil, to be fair.
You think? It was for Indian cooking, parsley would not have been anywhere near the required flavour
What would make a pickled cucumber Kosher?
What would make a pickled cucumber Kosher?
What would make a pickled cucumber Kosher?
Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
I bet your kitchen isn’t kosher.
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
I bet your kitchen isn’t kosher.
Kosher is complicated.
So I wander into a supermarket and give a jar of pickled cucumbers an idolatry fumble while no one is around have I dekosherified it?
Ooo, powers.
This was my effort (pastry cases are bit too big, they really should be bite-size, but I didn't have tins small enough, plus they should be a bit more generously covered in the sauce but I didn't make enough):I’ve never had quails eggs. These look very tasty.
(https://live.staticflickr.com/65535/50807475821_7375750fd9_z.jpg) (https://flic.kr/p/2kpFAsr)
I’ve never had quails eggs. These look very tasty.
We used to call it the Rabbi Tax. Mostly it involves every producer at every stage in the production paying for a Rabbi to check their paperwork. We used to make Kosher Ethyl Butyrate.Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Unsurprisingly, this extra scrutiny and certification entails additional expenditure so just about ALL products certified Kosher for Passover are very pricy.
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
In the same way that your organically grown vegetables aren't Organic because you're not certified by the Soil Association, your pickles aren't Kosher.
It's one of my life regrets that I never got to eat at the Gavroche during his time. My parents did, a couple of times, the sods. I do like 'modern' food but classic French cooking in the right hands is still the best.
One of our family traditions for Christmas morning is to have Albert Roux's quail's egg and smoked salmon tartlets with a glass of fizz. They're really my mum's speciality but since we didn't spend Christmas en famille this year, we all had to make our own and share the pictures on the family WhatsApp group.
This was my effort (pastry cases are bit too big, they really should be bite-size, but I didn't have tins small enough, plus they should be a bit more generously covered in the sauce but I didn't make enough):
(https://live.staticflickr.com/65535/50807475821_7375750fd9_z.jpg) (https://flic.kr/p/2kpFAsr)
Recipe?
It's all a bit mad. It must have taken God ages to write it all down.
Ok, call me childish. I clicked on that and wondered what the result of inputting "bacon" might be. After all, there are veggie variants.
No answers, but an odd "did you mean Jacob?" Ans: no
Haggis is kosher?
We used to call it the Rabbi Tax. Mostly it involves every producer at every stage in the production paying for a Rabbi to check their paperwork. We used to make Kosher Ethyl Butyrate.Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Unsurprisingly, this extra scrutiny and certification entails additional expenditure so just about ALL products certified Kosher for Passover are very pricy.Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
In the same way that your organically grown vegetables aren't Organic because you're not certified by the Soil Association, your pickles aren't Kosher.
Well, yeah, "Organic" is a marketing tool, nothing more, nothing less. If you want to make truly ethical choices, you have to make the effort to look beyond the label.Mrs Cudzo has come back from the Polskish shopek with a little bottle of "organic cider vinegar". It's got the EU organic leaf logo and all. So good to support those struggling small farmers (and of course she's a peasant girl herself). Made by McCormick Polska Spzoo...
Well, yeah, "Organic" is a marketing tool, nothing more, nothing less. If you want to make truly ethical choices, you have to make the effort to look beyond the label.
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Whatever the reasons for choosing organic, the same principle applies - that you need to look beyond the label to know exactly what you're paying for. Whether organic food is healthier than non-organic is as open to debate as whether it is more ethical.
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Whatever the reasons for choosing organic, the same principle applies - that you need to look beyond the label to know exactly what you're paying for. Whether organic food is healthier than non-organic is as open to debate as whether it is more ethical.
There's actually a simpler reason for choosing "organic" and it's more of a negative thing, than a purist "no chemicals shall touch the temple of my body"* that is, the organic certification - of whatever type - provides some kind of guarantee that it hasn't been subject to the most egregious practices of factory farming. My beef wont have been fattened on hormones, my chickens won't be pumped full of antibiotics, my veg won't have been chlorine washed or whatever (actually that's a given considering I grow most of my own now). If you want to follow that ethos, then organic is a convenient label.
*Just FTR, my body is dedicated to Fat-ima
There's actually a simpler reason for choosing "organic" and it's more of a negative thing, than a purist "no chemicals shall touch the temple of my body"* that is, the organic certification - of whatever type - provides some kind of guarantee that it hasn't been subject to the most egregious practices of factory farming. My beef wont have been fattened on hormones, my chickens won't be pumped full of antibiotics, my veg won't have been chlorine washed or whatever (actually that's a given considering I grow most of my own now). If you want to follow that ethos, then organic is a convenient label.
You can have all of those without being "organic",
....
FWIW Organic still allows some quite nasty chemicals to be used
Hormone-treating and chlorine-washing are totally banned for all beef and chicken in the UK, organic or not. Of course, that might change as part of any UK-US trade agreement post-Brexit but it still applies for the time being.
Growth hormone hasn't always been banned, my interest in the subject and awareness of organic predates the ban. What might the next "growth hormone" issue be? I'd rather not be a £1.05-pig. Chlorine treatment is only banned for meat, not for veg, which is why I used it in that respect.
You're obviously better informed than I was giving you credit for. :thumbsup:
Not everyone is fully up to speed on what organic actually means though.
Did you watch Ed Miliband eating a bacon sandwich?
Filled chocolates: they're mostly crap, aren't they?
This post might have been unduly influenced by the unexpected receipt of a large tin of Quality Street.
After the play (by the JM Barrie of Peter Pan fame). I know this because there's a plaque in Merstham, Surrey, where the leads in the first production lived. This street is named – you guessed it – Quality Street.
I miss the coffee creams. Are there any selections that still include coffee creams?If I find any in the QS tin, I'll post them to you. :D
Having defrosted the wild boar paté. (Christmas stash) I suddenly had a craving for cheap thin crisp toasted supermarket crap bread to spread it on. We've not had that for years.
So I bought some.
Actually enjoyed it.
The birds seemed to enjoy the half we had left when the novelty wore off.
Jay Rayner writes about food (https://www.theguardian.com/food/2021/jan/14/yes-im-a-food-writer-and-that-qualifies-me-to-write-about-everything-jay-rayner)
I miss the coffee creams. Are there any selections that still include coffee creams?I'm sure Thorntons sell bags of only coffee creams, just for you!
This made me smile? gag? Whatever.
https://at-home.danddlondon.com/meal-kits/
[POBI]
Nigella's Recipe of the Day is Bitter Orange Tart...
https://www.nigella.com/recipes/bitter-orange-tart (https://www.nigella.com/recipes/bitter-orange-tart)
"Like people"? Really? You're trying to sell meat "like people"?
My mother managed to order a sprout from Sainsburys. It came in its own plastic bag and cost 3p. Apparently she didn't even share it with my father ::-)
"Like people"? Really? You're trying to sell meat "like people"?
In cannibalistic circles humans are known as long pig, after all. 1
Eating people is wrong.
1: At least according to my recollection of Swallows and Amazons.
Punched Potatoes
8 scrubbed medium potatoes (roasters work well here)
Sea salt
Olive oil
Method
Boil the potatoes in their jackets for 15 minutes and drain and dry in the pan.
Heat oven to 200oc.
Drizzle a roasting tray with a tablespoon of oil and add the potatoes.
Put a clean tea towel on top and press the potatoes with a potato smasher or rolling pin to crush slightly and split the skin.
Remove tea towel and drizzle oil over the potatoes and scatter with sea salt.
Cook for 25 minutes or until crisp and golden on the outside, soft in the middle.
Serve.
After recognising that a weekly trip to Waitrose was probably my riskiest activity, I have started using their delivery service. It's no good waiting to book the next slot after a delivery as nothing is available for more than a week, so I have to reserve the next slot earlier. As we can't accurately estimate what we need at that point, and there's a £40 minimum order, I plonk a bottle of single malt in the trolley to retain the slot. So far I've managed to remember to remove it later, which is just as well as I don't drink whisky.It's been strongly suggested, pre Covid, that they all rushed into deliveries to stop their rivals gaining market share, and now they're all desperately wondering how they can either get out of it or charge a realistic delivery fee without losing customers. It sounds a bit like newspapers rushing into putting all their content online free.
I don't understand how supermarkets can do this without charging to cover the costs of picking and delivery, as their margins aren't that great percentage wise.
We do the same, normally bookmark with an expensive champagne
From Beeb Norn Iron:QuotePunched Potatoes
8 scrubbed medium potatoes (roasters work well here)
Sea salt
Olive oil
Method
Boil the potatoes in their jackets for 15 minutes and drain and dry in the pan.
Heat oven to 200oc.
Drizzle a roasting tray with a tablespoon of oil and add the potatoes.
Put a clean tea towel on top and press the potatoes with a potato smasher or rolling pin to crush slightly and split the skin.
Remove tea towel and drizzle oil over the potatoes and scatter with sea salt.
Cook for 25 minutes or until crisp and golden on the outside, soft in the middle.
Serve.
Looks interesting
The so-called Kakao-Verordnung deems that anything labelled as chocolate must contain cocoa mass, cocoa powder, cocoa butter and sugar.So they're calling it "cocoa fruit bar", which I think sounds pretty good.
But Ritter’s new bar, called Cacao y Nada (cocoa and nothing) is 100% cocoa, sourced from its own plantation in Nicaragua. It is sweetened with cocoa juice, which is naturally found in the pulp of the cocoa bean and increasingly recognised as a product in its own right because of a naturally sweet taste said to resemble that of lychees. It was first approved as a foodstuff by the EU almost a year ago.
The use of cocoa juice instead of sugar has led German food regulators to say that Cacao y Nada does not fit its definition of chocolate.
Yesterday I cut thick slices, spread them with La Vache Qui Rit .
La Vache Qui Rit Eleison.
Just tried some chilli jam on a bagel. Curious but pleasant.
The Wanstead Literary and Cottage Pie Appreciation Society
https://www.instagram.com/stories/theglamourtrainer/2507465403773853596/
Always nice when your cooking is appreciated.
Just opened a lovely bottle of Sancerre to go with our roast chicken dinner. It was a gift, and a pretty decent one at that.You're not drinking enough champagne.
But why is this worth posting about? Well, simply because it must be the first bottle of wine I’ve had in *years* that has a natural cork rather than a screw cap.
I didn’t know such things still existed!
You're not drinking enough champagne.
Changing the subject, but still related to my dinner, a shortage of goose fat in the larder meant I wasn’t sure what to use to cook the roast potatoes. I had some coconut oil, and I know that is tolerant of high temperatures, so I thought it would be worth a try. And it worked an absolute bloomin’ treat. I shall definitely do that again. Highly recommended.Ah pancakes! How's Shrove Tuesday going? With chilli, stir fry and cheese here!
(It was only after I started cooking them that my wife reminded me we had some lard in the fridge, which I would have used if I’d remembered.)
Sainsbury's haven't had any harissa paste for bloody weeks now, and my stock is almost used up.If you're going on-line try:
I could order some Le Phare du Cap brand off Ama$on but I've no idea what it's like.
>:(
Belazu's Aubergine Mezze is my guilty pleasure. I guzzle it almost daily.
Buying from their website is disappointing though, the prices are no better than Tesco even if you buy in bulk. Which I do.
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I want the smokey chilli snack mix.
Sounds interesting....Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I want the smokey chilli snack mix.
That does look good. My local* serves spicy broad beans (which look very similar to these (https://www.belazu.com/shop/fried-and-salted-broad-beans-with-chilli)) as a bar snack. They're awesome.
I want the smokey chilli snack mix.
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I find i can't drink tea from india/africa/Kenya as they seem to have more tannin. Sainsburys Earl Grey used to be based on China tea, but now is not so I had to find an alternative. Luckily we have a local tea merchant that supplies decent Earl Grey along with formosa oolong and a good Russian caravan
My technique is a 500ml mug with a pinch of loose leaves in the bottom, pou on the water, leave to settle, and keep topping up during the day
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I find i can't drink tea from india/africa/Kenya as they seem to have more tannin. Sainsburys Earl Grey used to be based on China tea, but now is not so I had to find an alternative. Luckily we have a local tea merchant that supplies decent Earl Grey along with formosa oolong and a good Russian caravan
My technique is a 500ml mug with a pinch of loose leaves in the bottom, pou on the water, leave to settle, and keep topping up during the day
There's a fascinating inversion around the whole tea thing. Historically as we know, tea came from China, we brits think of ourselves as the champion tea drinkers in the world, after all we've got PG Tips. And Kenya, and Earl Grey, and Assam, and Ceylon, and Darjeeling, and of course ENGERLISH BREAKFASTY. We tend to think of china tea as a single blend, something you pick off a shelf that says "China tea".
Go to China, and you'll find an almost exact inversion. All of our tea they lump together as "Black tea", coarse and tannin strong. Our belief that PROPER tea needs to be made with boiling water? forget it. Instead they have an eyewatering range of different teas and infusions, both on common sale and in specialist tea shops with (for China) high prices. This seems to be in line with your personal taste. Milk before or after tea is easy - it simply has no place.
Obviously the western tea habit is longstanding and widespread, so equally valid, but it is an interesting comparison all the same.
Belazu's Aubergine Mezze is my guilty pleasure. I guzzle it almost daily.
Buying from their website is disappointing though, the prices are no better than Tesco even if you buy in bulk. Which I do.
I think I might have just had my first ever PBJ sarnie.
It was good :thumbsup:
I think I might have just had my first ever PBJ sarnie.
It was good :thumbsup:
Grape jelly and Wonderbread (there's some latitude with the peanut butter), otherwise it's cultural appropriation and I question your authenticity.
What is this PBJ of which you speak?
Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup. :P
Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup. :P
Peanut butter French toast. Basically, French toast made use a peanut butter sandwich. Food of the gods.
Not a fave, then?
Recording this here before I forget it: according to a cooking video I watched last week, soaking cheap cuts of meat (rump steak etc.) in Perrier for a few minutes tenderizes them. Dare say it'd work with less designing waters.
Not a fave, then?
I make the smell and can smell the smell. It's a double horror show. I don't mind the taste of asparagus but it's a fast transformation to stinko. I'm more on Franklin opinion that it's most disagreeable than Proust's perfumed chamberpot.
It's not just wee, I can smell it coming off people's skin, even at a distance.
I usually keep an open jar of anchovies in oil in the fridge, so I can throw one or two in pasta sauces etc. They last for months. Last night, while making some sauce, I glanced at the label of the old jar I'm currently emptying.
Use within three days of opening.
What doesn't kill me just makes me stronger.
I usually keep an open jar of anchovies in oil in the fridge, so I can throw one or two in pasta sauces etc. They last for months. Last night, while making some sauce, I glanced at the label of the old jar I'm currently emptying.
Use within three days of opening.
What doesn't kill me just makes me stronger.
I do exactly the same. Only it's very rare for a jar to last for months, largely due to my habit of picking one out of the jar to nibble on every time I open the fridge.
Usually lasts a lot more than three days though.
For £200 I'd want a scantily clad Nigella lookalike to do my sauteing ! Though I suspect your wife would object, and the local bears are probably fat enough already.
Frying pan, sauce pan, chip pan. What more does a chap need ?
I remember my mother doing crinkle cut chips in a pan of hot lard, with a wire inner pan..... all the lovely black bits.... I believe that this is out of fashion these days, and has contributed to terrible unemployment amongst firefighters.
I remember my mother doing crinkle cut chips in a pan of hot lard, with a wire inner pan..... all the lovely black bits.... I believe that this is out of fashion these days, and has contributed to terrible unemployment amongst firefighters.
You don't need a sieve or a colander to cook rice. There shouldn't be any water to drain, it should all be absorbed into the rice. Put rice in pot, boil water, pour onto rice about 2cm above rice line, boil for a minute or so, cover, turn off heat, leave to absorb.
I have to confess to occasionally using those microwaveable sachets of ready-cooked rice. It's not so much down to laziness as the fact that I might have access to a microwave when I don't have access to a hob.Today I cooked my rice similar to as described above but in the Micro. Put 1x rice and 2x water in Micro on high for 2 mins then low for 8 mins and leave for 10 mins to soak up water.
some of the flavours are quite nice.
I have a horrid confession, I have used the pre-cooked noodles to toss into a stir fry. Cooking normal noodles is a bit a faff if you've got a nuclear grade stir fry going, and they don't clump up if they sit around.
I also don't have a wok
Today I cooked my rice similar to as described above but in the Micro. Put 1x rice and 2x water in Micro on high for 2 mins then low for 8 mins and leave for 10 mins to soak up water.
Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
I’d never heard of that method until I saw the Uncle Roger video.Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
Angel Delight: serves four.Yeah, if you use four packets, right?
:thumbsup:Angel Delight: serves four.Yeah, if you use four packets, right?
Angel Delight: serves four.
🤣
I’d never heard of that method until I saw the Uncle Roger video.Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
Still, cooking rice - hardly the stuff of Michelin stars.
I also bought a granite non-stick one, for those times when stainless is a bit of a faff (you can do an omelette in stainless, but you have to season it first, I find). I wasn't sure how non-stick it would be, but very good. I'd forgotten how crap my old non-stick was. I think I ate all the Teflon.
It seems complicated for a lot of people, I'm not sure why.
The granite pan is very good (I don't think it's really granite, some kind of ceramic). The surface is quite rough so it doesn't seem like it will be very non-stick, but it's basically glass. They recommend an occasional quick seasoning (warm and rub it with oil).
How now round cow?;D
Just opened a pack of corned beef and the slices are circular, is that even allowed?
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
"The crumbly chocolate treat", as the 6music newsreader referred to it in a fit of elegant variation this morning.
Reminds me, a while back I was purchasing a 99 and I wanted sauce on it, and then sprinkles, and then nuts, and the guy in the van said 'no' and that I couldn't have anything but the flake.
I fear they don't understand the customer interaction process. You're not a fucking chef. That said, I ran off, because we know ice cream vans are run by the mafia and they can have you killed just like that.
Reminds me, a while back I was purchasing a 99 and I wanted sauce on it, and then sprinkles, and then nuts, and the guy in the van said 'no' and that I couldn't have anything but the flake.Perhaps not killed but you're not far off: https://www.bbc.co.uk/news/uk-england-bristol-48350932
I fear they don't understand the customer interaction process. You're not a fucking chef. That said, I ran off, because we know ice cream vans are run by the mafia and they can have you killed just like that.
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
"The crumbly chocolate treat", as the 6music newsreader referred to it in a fit of elegant variation this morning.
They employ a sufficiently aged person on 6music?
I thought they had to be young and hip and stuff...
Oh hang on that'll be a box ticking thing wont it ;)
I find the concept of ice cream in the frozen wastes of Glasgow uncompelling.
I reckon they're all mafia. It was a known thing when I was a kid. Also, if you were the only kid in the queue, they'd kidnap you.
Anyway, this chap was in Sion Park, and he was adamant that my 99 could only include a flake and absolutely no other adornments. I was willing to pay for them, but no, he refused. Quite bizarre, I think I met the Ice Cream Fascist*.
*probably kin to the Soup Nazi (https://www.youtube.com/watch?v=M2lfZg-apSA).
I made a Japanese katsu curry the other night, from scratch, using a BBC Good Food recipe.
It was awful.
Now I need to buy a katsu block and find out if I just don't like this genre of food, or if I did it badly.
Do you have a link to the recipe? I'm intrigued.
I'm a big fan of katsu curry. My own version is admittedly a bit of a shortcut (from memory - cook chopped carrots, onion and ginger until very soft, add curry powder and cook a bit more, add veg/chicken stock, whizz up in the food processor until smooth, voila katsu curry sauce) but I find the results quite acceptable. But not as good as the one I used to occasionally get for a lunch treat from the place round the back of Tate Modern when I worked round there.
It was way too sweet and tasted mostly of coconut.
Also, I'm not convinced that breading technique is appropriate for firm tofu.
I haven't made katsu for a while, I based mine on a recipe in the NYT (who have excellent recipes, alas paywall) – but it's mostly curry powder, garlic, ginger, onion, carrot, nutmeg, soy sauce, and a dash of coconut cream. I call this 'chip shop curry sauce.' The NYT don't.
Is mopping the plate with a bit of bread still considered rude in the UK? In France you'd be thought mad not to.
The lack of bread in British restaurants makes me furious. It should just be. A little basket of fresh bread that arrives unrequested and when you empty it they bring more. The only thing that makes me more furious is their attempt to charge me £5 for a couple of pieces with some 'herb butter.'
Kim usually cooks rice properly
Meanwhile, back with eggs.
Four out of the six in the box I was using for making scrambled eggs, had double yolks.
;D Already been through that one....Meanwhile, back with eggs.
Four out of the six in the box I was using for making scrambled eggs, had double yolks.
Can you tell me what lottery numbers I should pick for Saturday, please?
Might not rise too well and could taste a bit dodgy. I doubt if it would hurt you, though, unless it got mouldy as well.
Might not rise too well and could taste a bit dodgy. I doubt if it would hurt you, though, unless it got mouldy as well.
Tasted dodgy when fresh ;) that was the powdered egg, I think. The packet mixing instructions do require alot more yeast than normal bread, 10g of yeast for 350g of flour, 100g butter and 175ml of half fat milk.
If there are weevils that means extra protein.
EDIT Looks a little thick still, have left it for a bit and will go back later and maybe add a bit of water.
I opened my eyes. Uncle Hamish was already rising from his sear, looking positively twinkly with health and good cheer. He rubbed his hands. "Very good," he said, moving in that oddly stiff and creaky way of his for the door. "Let us repair for some repast," he chuckled as he held the door open for me. "I believe Antonia has prepared something called Cod Creole." He sniffed the fishy air in the hall; we crossed to the dining room.
I don't think I've ever seen kohlrabi in the UK (no idea why, it'll obviously grow here, it's just fat broccoli), though it's ubiquitous in the US (and parts of mainland Europe). I quite like it (and that recipe sounds nice), but I'm a big fan of the brassicas. I can't and won't eat celeriac, which is a good outcome from everyone.
Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
I’m new to black garlic: just how squishy is it meant to be? Mine is so soft that I am not entirely sure how to extract the cloves - slice a clean cut through the end and squeeze it out?
Also, it smells vaguely of piss. Is this typical?
Or should I just compost this already?
I’m new to black garlic: just how squishy is it meant to be? Mine is so soft that I am not entirely sure how to extract the cloves - slice a clean cut through the end and squeeze it out?
Also, it smells vaguely of piss. Is this typical?
Or should I just compost this already?
Yes, it's very squishy and hard to peel. I generally slip a knife between the clove and the skin and get as much away from the clove as I can before peeling the rest off. It should smell slightly sweet and funky, almost as if marmalade has been left too long. It has a molasses+balsamic+white truffle quality to it.
It is not as potent a flavour as I wanted, but I still like it for risottos, which is about the only dish that doesn't overwhelm the flavour (but don't bother if you're also using saffron). And it's an interesting addition to garlic bread.
Sam
"Smells vaguely of piss"
I’m going to use it for this:
https://www.theguardian.com/food/2021/jun/19/lentil-stuffed-onions-cauliflower-black-garlic-yoghurt-nik-sharma-recipes
I always liked kohlrabi though, but then I eat all my broccoli stems (finely sliced, they saute like cabbage, or you use them raw in a salad).
Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
I always liked kohlrabi though, but then I eat all my broccoli stems (finely sliced, they saute like cabbage, or you use them raw in a salad).Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
Only ever had the stems in stir fries and never had kohlrabi will try it tho.
Broccoli is horrible when over cooked but when cooked to be still crunchy, tastes great.
Broccoli – and brassicas in general – benefit hugely from sauteing or roasting. They need a bit of char, a hot pan and some oil and a sprinkle of salt make a world of difference compared to boiling or steaming. Mind you, this is how I cook most veg. Steaming and boiling is for potatoes and chicken (I hate chicken but it's only non-fish meat my wife eats, poaching seems to be the only way to cook it and not end up with chewy horrible if you've not marinaded it for a week, bashed it repeatedly with a rolling pin, or subjected it to the intender mercies of Mademoiselle Magimix).
Loadsa broccoli recipes in the Guardian today
https://www.theguardian.com/food/2021/jul/05/cant-stand-broccoli-these-10-delicious-recipes-will-win-anyone-over
Interesting read for smug abstainers like me (https://www.theguardian.com/food/2021/jul/06/caffeine-coffee-tea-invisible-addiction-is-it-time-to-give-up)
Interesting to speculate how capitalism and rationalism might have turned out with a different 'daily drug'.
:thumbsup:Interesting to speculate how capitalism and rationalism might have turned out with a different 'daily drug'.
If you're interested in the subject, I recommend The Coffee House: A Cultural History by Markman Ellis
https://www.amazon.co.uk/dp/B00550NZEI/ref=cm_sw_em_r_mt_dp_AJAM2PR0SWYSFDYP4BT4
But in a provocative move on Friday, Vladimir Putin signed legislation requiring all non-Russian producers to mark their products in Russia as “sparkling wine” on the back of every bottle, including some of the world’s most famous and expensive bubbly.https://www.theguardian.com/world/2021/jul/05/shampanskoye-french-champagne-industry-in-a-fizz-over-russian-law
Under the law, only locally made Shampanskoye is worthy of the prestigious and previously exclusive name, and French appellations are not recognised.
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
I think he does.
When I was working near Hull a few years ago, one of the pubs had a Hull patty on the menu as one of the things which came with the fish and chips. That was mashed potato, battered and deep fried. I passed on the opportunity.
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Did you mean the potato slices were battered and deep fried?
Facebook shitvert for some peddlers of booze I've never heard of before:
"Our night negroni is the classic – red vermouth, a bitter, and gin in equal parts – we call it a night negroni because we cant imagine it for breakfast."
Random commenter: "Maybe you're just not imaging hard enough"
Me: *like*
Northala Fields have to be the best use of builders' spoil...
https://en.wikipedia.org/wiki/Northala_Fields (https://en.wikipedia.org/wiki/Northala_Fields)
The other day I discovered another brand of expensive "ethical" chocolate. This brand's hook is that is produced 100% without child labour or slavery. Expensive of course compared to say Cadbury's but works out about the same as Green & Black or Montezuma, cos the bars are well chunky. I got myself a bar of "wafer" variety, which seemed very nice in a vaguely Eastern European way. It wasn't until I looked inside the wrapper, by which time I'd eaten most of it, that I twigged it was supposed to resemble a Kit-Kat. I'd say it isn't actually that much like a Kit-Kat, the wafer bit is more integrated into the chocolate rather than being a separate layer.This is standard Dutch chocolate. The ethical stuff is just how they roll over there.
Anywayz, just as Kit-Kat seems to take its name from a Georgian club, this also has a silly name: Tony's Chocolonely. (https://tonyschocolonely.com/uk/en) A military commission is not required to eat it.
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Did you mean the potato slices were battered and deep fried?
Yes, a thick slice of potato, battered and deep-fried. Often served with chips, or if you were hungry, you could get chips, rice, and a fritter topped with curry sauce. Or as a quick snack for cheapos on the way back from the pub, you could get one for about 10p.
You could also eat fritters and play Defender while you waited for a second helping (as they had a machine). I was fucking awesome at blowing the shit of aliens, though the grease would often make you inadvertently smart bomb everything. Defender involve some finger-skillz.
You could also eat fritters and play Defender while you waited for a second helping (as they had a machine). I was fucking awesome at blowing the shit of aliens, though the grease would often make you inadvertently smart bomb everything. Defender involve some finger-skillz.
Is Defender the one where power ups sound suspiciously like the theme tune for obscure 70s super-spy series The Champions?
doo dooooooooo diddle do do diddle do do diddle lil diddle lil diddle lil diddle lil do doooo
Sam
I know of two milk vending machines in Bristol. One is in a pub car park but the other is inside a normal shop; the point is it allows you to use your own containers, as long as they're the right size, to salve your hippy conscience. I think the milk it vends is organic non-pasteurised. If it isn't, it certainly should be.
I know of two milk vending machines in Bristol. One is in a pub car park but the other is inside a normal shop; the point is it allows you to use your own containers, as long as they're the right size, to salve your hippy conscience. I think the milk it vends is organic non-pasteurised. If it isn't, it certainly should be.
I think it’ll have to be pasteurised in that case
https://www.food.gov.uk/safety-hygiene/raw-drinking-milk
I learned yesterday that there's an egg vending machine in Oakham...
I’m a bit ambivalent about raw milk, as my oldest sister (who I never knew) died aged about 6 from tuberculosis of the brain, most likely (as this was in the 1940’s) contracted from infected raw milk.
I learned yesterday that there's an egg vending machine in Oakham...
<tapity tap tap> It appears to be at Oakham station. I shall try to visit it weekend after next when I'm up there with The Blokes.
Oakham Station is the location of Oakham Signal Box, the prototype for the Airfix model signal box.
Making fish cakes Oriental style ... OK, allspice will do I'm sure.
I learned yesterday that there's an egg vending machine in Oakham...
<tapity tap tap> It appears to be at Oakham station. I shall try to visit it weekend after next when I'm up there with The Blokes.
Oakham Station is the location of Oakham Signal Box, the prototype for the Airfix model signal box.
Well it doesn't look bad, I'll see how edible it is tomorrow. Though the oven knob was a random number generator AFAI can work out. Used my thermometer and it was all over the shop.
Ogmios, of the School of Zen Motoring (here), (https://yacf.co.uk/forum/index.php?topic=117026.msg2543829#msg2543829) has made a salad.
https://youtu.be/oRmcchHZ2zs?t=717
Has any hotelier ever tried making tea with those stupid micro-pots of (questionable) milk they provide?
Has any hotelier ever tried making tea with those stupid micro-pots of (questionable) milk they provide?https://youtu.be/pBwwcU2c3u4
Good news: Mr R has bought a dehydrator (I've been dropping hints for a while)
Bad news: We now have three types of beef jerky in the kitchen, emitting siren calls to me...
Good news: Mr R has bought a dehydrator (I've been dropping hints for a while)
Bad news: We now have three types of beef jerky in the kitchen, emitting siren calls to me...
One of the things I love about Alsace is that we get a combination of French and German cookery, so that the bread and cakes are great and we get local specialities too.
Corn on the cob. I've heard it said that most of the corn or maize grown in Britain is a non-sweetcorn variety for cattle fodder and not really edible by humans. On Wednesday I was walking through a field of maize that had recently been harvested. Various cobs that had escaped the harvester were lying on the ground, being eaten by squirrels and birds. There were a few isolated plants still standing, so I found a cob that was still intact and took it home. Well, the advice was correct. No amount of cooking could make it anything other than rock hard kernels.
It was actually quite nice though.
It's grown to be dried and processed – like the field beans mentioned elsewhere, it's often left to dry in the field, so you'll see mostly dead fields of the stuff all the way into November. That's on purpose, it's not a lazy farmer.Left standing in the field is usually because its been grown as a cover crop for pheasants rather than for any harvest. Maize in the UK is largely for whole crop silage for cattle feed. The whole plant, not just the cobs are chopped and pickled for winter feed.
Sweetcorn for human consumption has a far higher water (and non-starch sugar content) and is harvested earlier before it starts to dry out. There are other types that are only intended to milled, like the brightly coloured jewel corn. Don't bother eating it like sweetcorn, but it'll make a nice tortilla.
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?It's grown to be dried and processed – like the field beans mentioned elsewhere, it's often left to dry in the field, so you'll see mostly dead fields of the stuff all the way into November. That's on purpose, it's not a lazy farmer.Left standing in the field is usually because its been grown as a cover crop for pheasants rather than for any harvest. Maize in the UK is largely for whole crop silage for cattle feed. The whole plant, not just the cobs are chopped and pickled for winter feed.
Sweetcorn for human consumption has a far higher water (and non-starch sugar content) and is harvested earlier before it starts to dry out. There are other types that are only intended to milled, like the brightly coloured jewel corn. Don't bother eating it like sweetcorn, but it'll make a nice tortilla.
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?No. It's more that because there is a bigger space between the plants you see the stones. The stones are there among other crops too. Maize doesn't need as fine a seed bed as other cereals so there's an element of that, too.
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?No. It's more that because there is a bigger space between the plants you see the stones. The stones are there among other crops too. Maize doesn't need as fine a seed bed as other cereals so there's an element of that, too.
I thought ghee resulted when tigers chased their tails running round a tree and got so hot they melted...
I thought ghee resulted when tigers chased their tails running round a tree and got so hot they melted...
Are we allowed to even mention that book these days?
I wonder if it's sill in print, under it's original name.
Would it be possible/wise to make ghee in a microwave? This could boil off the moisture without applying direct heat...I have clarified butter, which is much the same process, in a microwave when I've only needed a small amount.
Yesterday evening, I had some 'sea salt and chardonnay vinegar' crisps from Tesco. I don't know what weird shit is in the flavouring, but they made my lips go numb, and they still feel weird this afternoon.I get that with plain old salt and vinegar crisps, though not with vinegar on eg chips. I don't know if salt and vinegar crisps actually contain vinegar.
Yesterday evening, I had some 'sea salt and chardonnay vinegar' crisps from Tesco. I don't know what weird shit is in the flavouring, but they made my lips go numb, and they still feel weird this afternoon.I get that with plain old salt and vinegar crisps, though not with vinegar on eg chips. I don't know if salt and vinegar crisps actually contain vinegar.
I've never eaten a packet of salt and vinegar crisps and thought to myself if only this were chardonnay vinegar.
While you might have had an allergic response to something in them, it's probably just the citric acid – it's what it says it is, and it's also going to dry out your lips and mouth. You can verify by buying a tub of food-grade citric acid and sticking your tongue in it. Or find an experimental (children might be useful, but remember to use all of them).
Also, sugar in crisps, good god. It makes me want to hunt down everyone involved the creation of that diabolical concoction with angry pigs.
Sore Finger crisps should not have yeast extract in them. That makes them Marmite crisps, which are both wrong, and - crucially - Not The Same Thing.
Only after I'd chucked it did it occur to me I could have experimented with making lentil wine...
Yeast extract is basically monosodium glutamate (OMG MSG!) – a flavour enhancer. Rice flour is basically there to stop the crisps becoming less crisp. Sugar, I guess, because adding it to every processed food is the modern disease.
Probably one that ends with Tom designing a stomach pump.Only after I'd chucked it did it occur to me I could have experimented with making lentil wine...
That sounds like the beginnings of a plot for an episode of The Good Life.
But you've hit on something I've noticed with their 'Finest' stuff - the label is never (IME) an indication of superior quality, more a case of the lily being gilded, quite often by the addition of (extra) sugar in one form or another.
I should have learned by now to avoid anything labelled 'Finest'. I'm sure I've commented on it here before.
I may have mentioned this before, but I have seen low-fat cottage cheese with sugar in. Rather misses the point.
Just found weevils in the flour I was about to make dumplings with :hand:
Depends how many portions you're eating.
Eden Mill have stopped making hop gin, the swines. :(
I have acquired a jar of n'duja. I suspect I may be late to this party, but what do people do with it ? Recipes pleez.
It’s more a pulled meat paste than a salami, albeit usually pushed into a skin.
Ordered pancakes at a local cafe for the first time.Looks good to me. It's a long way for me to go for a bacon buttie.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
We at the fruit and veg stall at the local market today at the time of day when they are offloading 'two bowls for a pound' -the technical business of weights having gone by the by.
It being a grim day for the outdoor market we hoovered up multiple bags of bargains. :)
However on unpacking at home we found a bag of unasked for mystery fruit. Internet tells us that they are persimmons but is not inspirational on what to do with them.
Any suggestions?
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
You need to go to the US and practice a few pancake stacks.
That one seemed to be curiously lacking in maple syrup and whipped butter.
Admittedly, the giant pancake is novel. It's like a whale, but round, plate-sized and made out of pancake. Pancake stacks can be subdivided into independently conquerable elements....and, if accompanied by bacon, are accompanied by what Americans generically call "bacon" (which is what Brits know as "smoked streaky bacon") - not a pile of the standard British (i.e. "back") bacon. Maybe back bacon works, maybe it doesn't, but "pancakes and bacon" is a stack of pancakes with smoked streaky bacon.
The stuff the USAnians refer to as “BACON” would be banned by the HSE over here as injudicious handling thereof causes it to shatter into a million tiny razor blades which then fly across then room and cause serious eye damage to your fellow diners.
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
You need to go to the US and practice a few pancake stacks.
That one seemed to be curiously lacking in maple syrup and whipped butter.
The maple syrup was in a jug on the side. First time I've not finished a portion of that as well.
you're still classier than 90% of Croydon.
ignoble, comfortable CroydonH.G. Wells, in Tono Bungay.
I was looking up the ingredients of an espresso martini at the weekend.
Why Espresso Martini Cheesoid exist?I has some sticky toffee pudding cheese once. Actually far nicer than it sounds, but not to the extent that I actually bought some.
In other food news, make a note of 14th April in your 'awareness days' diary...
Caution, may be a tad NSFW:(click to show/hide)
IIRC, a lapsed forumite killed two birds with one stone: https://yacf.co.uk/forum/index.php?topic=58181.0 ;)
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
I still think it’s a shame no-one could actually be bothered to invent this in RL (https://youtu.be/YT5kI3zJFmA).
Above may contain traces ofcheeseLie.
I'm on my fourth bag of Lidl lebkuchen so far this season. Oops ...
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
Mmmm the perfect Christmas roast! I wonder if they’re real (physically castrated) capons, or chemically castrated ones?
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
Mmmm the perfect Christmas roast! I wonder if they’re real (physically castrated) capons, or chemically castrated ones?
In the UK physical castration is banned. I’m not sure capons here are anything more than fat chickens, they certainly don’t have the flavour of the real thing.
I doubt if the law allows anything but physical castration, but I'll let you know if I notice any effects from residual hormones. Mind you, at my age...
Jacques' 7-Ages speech from AYLI has been running through my mind since I plonked the unfortunate fowl into the trolley.
a prawn cocktail gose.
Tiny Rebel tzatziki sour.
Things postponed by Coronalurgi:
- Euro 2020
- The Olympics
- SteveC's Chrimbleprunes
So has anyone tried blue potatoes?
Going to boil them for a bit so I can have them with raclette.
So has anyone tried blue potatoes?
Going to boil them for a bit so I can have them with raclette.
We used to get them in Norn Iron when I was a kid. Never noticed any difference from the white ones - my mum cooked all spuds so long that they stuck in your throat.
My 18 month old grand nephew won't eat any food which is green in colour.
If you give him lettuce or cucumber he'll pick it off his plate.
The other day managed to open the fridge and take out the bags of green salad before emptying their contents all over the floor and then walking all over the salad.
I guess at least he has learned that you don't eat stuff which has been on the floor.
My 18 month old grand nephew won't eat any food which is green in colour.Is he from Glasgow?
If you give him lettuce or cucumber he'll pick it off his plate.
The other day managed to open the fridge and take out the bags of green salad before emptying their contents all over the floor and then walking all over the salad.
I guess at least he has learned that you don't eat stuff which has been on the floor.
What's you least-favourite pasta shape? I'm not a fan of farfalle: to get the nipped-together bit in the middle cooked, the edges always go soggy.
Today, through an unplanned series of events, I ended up having lunch in a rather nice Japanese restaurant (with a special discount cos my friend's stepdaughter was waitress!). I managed to eat the whole meal with chopsticks, in as far as I ate everything and didn't use any other implements, though I'm sure a Japanese person would have winced. But it made me wonder on the extent to which cuisine drives utensils and vice versa. Clearly there's a relationship, but which is more important? Obviously there are other factors to consider, like natively available (or assimilated) foodstuffs, and probably various other cultural aspects too. My friend, who's been to Japan (his partner lived there and his stepdaughter was born there), said it certainly influenced Japanese rice, ie that it's sticky, in contrast to that preferred in eg India.
As a wise man once said if the ancient Chinese were so clever how come they didn’t invent the fork :demon:
I would have thought rice in India is sticky enough to clump together, so it can picked up with fingers.
And Indian food values individual grains of rice over sticky clumps.I would have thought rice in India is sticky enough to clump together, so it can picked up with fingers.
In India the oft-favoured mode is scoop with bread, which takes care of the gravy.
Chopsticks are used for traditional dishes, but knives and forks for western dishes; chopsticks are not very good for steak ;)But do we in the West have steak because we eat with knives, or do we eat with knives because we have steak? And then of course there are burgers...
I think rice in Japan is just ordinary short grain white rice, grown also in Northern China and elsewhere. Oriental supermarkets sell something labelled as "sushi rice" but it comes from Italy.
Glutinous rice is a different rice, with a different texture and flavour.
When I visted Japan, we were taken out for dinner (a Chinese meal) by the Big Boss. I got sat next to him. And tried using chopsticks (something only tried for the first time some 20 hour before in Wagamamma at Heathrow) to eat silken tofu in chilli sauce. It didn't end too well....I remember eating with pointy metal ones in a Korean restaurant in Auckland. That was very difficult. Even the Japanese bloke with us had difficulty.
I blame the posh laquered chopsticks we had, as opposed to the rougher wooden ones more commonly used.
Rice, of course, was scooped from bowl to mouth using the chopsticks.
We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
Yes, the new wireless spaghetti chopsticks are very good.We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
OK, if you insist... Campagnolo, definitely.
We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
OK, if you insist... Campagnolo, definitely.
Shittenkittens! I'm going to have to drink my gin neat.
I'm not drinking Fever-Tree as its not very good.
There's no chocolate in the house.
😱
There's no chocolate in the house.
😱
Poor prep or did one of the beasts steal it?
It's for people who don't like the taste of tonic water.
Surely that's half the point of a G&T.
Aren't G&Ts supposed to be half and half?
Or is that just me?
Indeed.Aren't G&Ts supposed to be half and half?
Or is that just me?
That’s roughly what I aim for. Maybe slightly over half tonic, but only slightly. Not that I ever measure. Just pour and adjust to taste.
You want the combination of fizz, sugar* and quinine to bring out the favour of the gin, not drown it.
* “slimline” tonic can fuck off as well
That’s the reason I got fever tree: it doesn’t taste of aspartame.Indeed.Aren't G&Ts supposed to be half and half?
Or is that just me?
That’s roughly what I aim for. Maybe slightly over half tonic, but only slightly. Not that I ever measure. Just pour and adjust to taste.
You want the combination of fizz, sugar* and quinine to bring out the favour of the gin, not drown it.
* “slimline” tonic can fuck off as well
* “slimline” tonic can fuck off as well
Indeed.
That’s the reason I got fever tree: it doesn’t taste of aspartame.
I think that’s why people like Fever Tree - you can pretend to like G&T without liking either gin or tonic.
I quite like gin neat.
But I do rather get the impression that the fashion for gin drinking is largely that: a fashion.
I quite like gin neat.
Jenever. Jenever is the answer. No tonic required.
I don't think I've ever had jenever. In fact, I don't really know what it is, tbh. I have an idea in my head that it's a gin liqueur, but that's probably wrong. Go on, tell me.
good vodka
I quite like gin neat.
Yes, I do like a well-made martini. ;)Quote
Never really understood this homeopathic treatment of the other ingredient of a Martini. "Just a sniff of the cork", "just let the light shine through the vermouth toward the gin", etc.
I'm perfectly happy drinking gin, perfectly happy drinking Martinis...but, unusually it seems, I consider them to be different activities. I tried all these ultra-low-quantity-of-vermouth type behaviours, and the refusal to shake because stirring is...better? Somehow? All that stuff, I did it for years. I was a cocktail bartender, and I believed the propaganda. I was suckered in by the folklore.
But then I had a go at the old Dry Martini recipe in the Savoy Cocktail Book from the 1930s, from before people thought James Bond made up shaking, before The Rules And Opinions Of Martini Connoisseurs Who Are Better Than You And Know The Truth were written, and honestly, it's fantastic. So simple, completely bang on.
2 Dry Gin (I use Tanqueray, usually, as I'm a fan of a piney, juniper-forward type flavour, especially if I'm going to mix it - I want the essential gin flavour to be there)
1 French Vermouth (I go for Noilly Prat...occasionally Dolin, but usually Noilly)
Shake well with ice, strain into a cocktail glass
You can taste more than just gin! Imagine that!
Hearts full of youth,
Hearts full of truth,
Six parts gin to one part vermouth.
As per the link, it's a drink ;)
If you get the opportunity, I would suggest trying it. It's not as if it is entirely groundbreaking, but it is in a different direction that the flowery palate of botanicals that stalk the UK gin scene. if you've tried good vodka (which will probably have been tasted in a USSR aligned state), it's closer to that - designed to be drunk on its own. A jonge jenever over ice is very accessible, but an oude on its own (rather like what is clutched in my paw at the present moment) is very, very good.
Never really understood this homeopathic treatment of the other ingredient of a Martini. "Just a sniff of the cork", "just let the light shine through the vermouth toward the gin", etc.
It is weirdly anaemic. I want enough quinine to cure an elephant of malaria.
Humph. We've been looking for spring onions for a couple of weeks now with no success.We get an oddbox, whose premise is fruit and veg that the supermarkets can’t use - too many, too big, too small, to weird. Spring onions were in there this week :)
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
I did think about leek pancakes, but opted for Biscoff instead. :-X
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
Leek pancakes? :hand:St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
I did think about leek pancakes, but opted for Biscoff instead. :-X
Leek pancakes? :hand:
Are they Stone baked?Quote from: Basil
Leek pancakes? :hand:
Yeah, it's a Staffordshire thing. Stoke up the fire...
The hierarchy of crisps:
Salt & vinegar
Pickled onion
Brannigans Roast Beef & MUSTARD
Lime Doritos
Cool Doritos
Cool Doritos though. You know when you'd describe something that isn't cheese as smelling/tasting a bit cheesy? It's never a good thing, really, whether it's food, feet or a first date.
That's what I get from Cool Doritos. Like opening a bin that's "a bit cheesy".
I don't even know what Doritos are, I think they're some weird offshoot on the phylogenetic tree of crisps and snacks that somehow failed to go extinct. I had to google Cool Doritos, it seems they're what the Americans would call ranch dressing. I have no idea who first dressed a ranch, but it is one of the dressings the restaurant salad gauntlet where your server offers you frenchitalianvinegaretterussianhoneymustarddijonchipotlecaesarbuttlemilkthousandislandbleucheesegreekredwinewhitewinegreekcreamybalsamicwesternlemon – and – take a breath – ranch. Also make the server repeat them all. Twice. You may as well some value for that 20% tip.
An aside however, all flavoured crisps are minging. Ready Salted are the true way.
Cool Doritos though. You know when you'd describe something that isn't cheese as smelling/tasting a bit cheesy? It's never a good thing, really, whether it's food, feet or a first date.
That's what I get from Cool Doritos. Like opening a bin that's "a bit cheesy".
Have you ever tried vegan parmesan? Very similar experience.
I think it's made out of old trainers.
Ranch dressing is traditionally buttermilk, sour cream, mayonnaise, garlic, and dill, and is quite nice. Whatever you buy in a bottle from a supermarket, on the other, hand, who knows. I don't think I've seen it in the UK, but it's ubiquitous in the US as the most popular condiment. Weirdly, although I don't like blue cheese as it is foetid, I do like bleu cheese dressing, it's truly the only thing to go with buffalo wings. I don't know what makes blue bleu, but it's successful.
I've never eaten a Dorito but the internet confirms they're some kind of synthetic tortilla chip substitute. I mean, why just roast a tortilla to crispness, when you can combine 1,000 ingredients in a machine and make something that looks like radioactive cardboard triangles that has none of the health benefits of radioactive cardboard triangles.
Aaaaaaaargh! Chemicals!!1!
</Gwyneth_Paltrow>
I've never eaten a Dorito but the internet confirms they're some kind of synthetic tortilla chip substitute. I mean, why just roast a tortilla to crispness, when you can combine 1,000 ingredients in a machine and make something that looks like radioactive cardboard triangles that has none of the health benefits of radioactive cardboard triangles.
Ranch dressing is traditionally buttermilk, sour cream, mayonnaise, garlic, and dill, and is quite nice. Whatever you buy in a bottle from a supermarket, on the other, hand, who knows. I don't think I've seen it in the UK, but it's ubiquitous in the US as the most popular condiment. Weirdly, although I don't like blue cheese as it is foetid, I do like bleu cheese dressing, it's truly the only thing to go with buffalo wings. I don't know what makes blue bleu, but it's successful.
The worst snack I've ever eaten is baked pita chips. They truly are like eating extra dry cardboard and woodchips.
At the Aguila Réal in Battle Mountain they give you the choice of raw material for you tortillas, and everyone opts for cron*.
* see https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/ for details (https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/)
School & parental cooking is probably responsible for lots of ongoing trauma.
Mmmm, I've not had any kidneys for a while. I remember you used to get them attached to pork chops, but I've not seen one like that for ages. And boil in the bag lambs kidneys were a staple.
Does anyone eat liver and onions anymore? It's the food trauma of my childhood.
Eat them up, yum!
Eat them up, yum!
Eat them up, yum!
You are Bill Mumy AICMFP ;D
(Trufax - the chap who played Lennier in Babylon 5 was one half of Barnes and Barnes, perpetrators of the most-requested song on Dr Demento's radio show.)
I make a rather good chopped liver, if I say so myself - following Claudia Roden's recipe from her absolutely wonderful Book of Jewish Food (https://www.penguin.co.uk/books/361/36159/the-book-of-jewish-food/9780140466096.html)
Although we're not a Jewish household, I do follow the proper procedure to make it "kosher" (although I stop short of getting a Rabbi round to make it official - and my kitchen is far from being a kosher environment)
I'm curious, do you really salt it with coarse salt and sear over an open flame?
I'm curious, do you really salt it with coarse salt and sear over an open flame?
Ah, is open flame a necessity? Didn't realise that. I do it under the grill, which is close enough for my purposes.
I make a rather good chopped liver, if I say so myself - following Claudia Roden's recipe from her absolutely wonderful Book of Jewish Food (https://www.penguin.co.uk/books/361/36159/the-book-of-jewish-food/9780140466096.html)I'm curious, do you really salt it with coarse salt and sear over an open flame? One of the messiest jobs ever and imparts a burnt flavour to the liver which is either good or bad depending on your perspective, personally I think the flavour is better without the sacrificial element.
Although we're not a Jewish household, I do follow the proper procedure to make it "kosher" (although I stop short of getting a Rabbi round to make it official - and my kitchen is far from being a kosher environment)
Liver is something of a delicacy in Kosher Jewish households, as it needs special preparation to be properly Kosher.
Chopped Liver is a classical cold starter.
I don't think Mum cooks liver any more. She did when we were kids.
I have to say that when, in my teens, I read "Portnoy's Complaint", this merely confirmed my dislike of liver.
I do, but I have an excuse.
Their server, obviously destined for better things, deadpanned, 'ma'am, you're in California, this is a bad place for people who don't like avocado.'
To me “a la mode” means “with ice cream”. Although apparently when applied to beef it’s not.
I do, but I have an excuse.
Your excuse being that you like ice cream?QuoteTheir server, obviously destined for better things, deadpanned, 'ma'am, you're in California, this is a bad place for people who don't like avocado.'
;D
My wife orders food like that. I'm very much of the "I'll have it how it comes" school of restaurant dining. But that's partly because I hate choice - I eat out in restaurants so that other people can make these decisions for me.
I noticed that Tesco's House of Toothless Combustibles has now introduced a price differential between salted and unsalted butter, with the former held at £1.55 while the latter has jumped ahead to £1.75. Your branch might vary, of course.If I take the latter with a pinch of salt, will they charge me less?
Or give you a discount for making salacious comments?I noticed that Tesco's House of Toothless Combustibles has now introduced a price differential between salted and unsalted butter, with the former held at £1.55 while the latter has jumped ahead to £1.75. Your branch might vary, of course.If I take the latter with a pinch of salt, will they charge me less?
Straw poll: who knows what à la mode means, in the American food-related sense?
Straw poll: who knows what à la mode means, in the American food-related sense?Next time ask them what an "entree" means in USAnian.
Isn't that UKish too (in those places that like to describe food in French or an approximation thereof)?Straw poll: who knows what à la mode means, in the American food-related sense?Next time ask them what an "entree" means in USAnian.
But then, y'know, cheese. It's good with everything.the fboab, she speaks the truth.
With ice cream on the side, generally as an accompaniment to dessert pies.Oh - well that is the french meaning, sort of, so I can accept that.
USAnia: | with ice cream |
France: | braised in wine, typically with vegetables |
With ice cream on the side, generally as an accompaniment to dessert pies.Oh - well that is the french meaning, sort of, so I can accept that.
I bet if you order a steak a la mode in the USA you'll get a steak with icecream.
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
I hadn't realised the USAnian a la mode, either.
But now my mind is caught in a nasty north american feedback loop, with a picture of poutine a la mode. Sometimes, imagination is a curse. I am absolutely NOT going to google to see if it exists.
“People, please stop confusing Putin and poutine,” tweeted one user. “One is a dangerous and unwholesome mix of greasy, lumpy and congealed ingredients, the other is a delicious food.”
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
And it is sweet.
I keep meaning to try it, but the occasion has yet to present itself.
https://savoringthepast.net/2016/10/07/parmesan-ice-cream/ (https://savoringthepast.net/2016/10/07/parmesan-ice-cream/)
https://www.youtube.com/watch?v=BR7fywQ-vUE (https://www.youtube.com/watch?v=BR7fywQ-vUE)
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
And it is sweet.
I keep meaning to try it, but the occasion has yet to present itself.
https://savoringthepast.net/2016/10/07/parmesan-ice-cream/ (https://savoringthepast.net/2016/10/07/parmesan-ice-cream/)
https://www.youtube.com/watch?v=BR7fywQ-vUE (https://www.youtube.com/watch?v=BR7fywQ-vUE)
Well, cheesecake exists and you can eat that with ice cream. Though my mother refuses to believe that cheesecake contains cheese, but then she's not eaten since 1976 and god knows what cheesecake was made with back then. Probably bakelite.
Quark by some other name.Cake for the boson.
Quark by some other name.Cake for the boson.
Quark by some other name.Cake for the boson.
Sadly, quarks are (components) of fermions, not bosons.
Next to us is a gentleman of a certain age in a chalk-striped suit, eating alone. He asks for a glass of the “best claret you have”, as if channelling Withnail. The waiter gives him the quiet reassurance reserved for regulars.Jay is a time lord and has show us you in ten years' time, Andrew.
If there was a zombie apocalypse and Pizza hut was the only shelter, I'd hesitate.Pizza Hut is the reason zombies eat brains.
I've been boiling them in water for 20-25 mins, as instructed, and they still don't look very roasted.There's another joak waiting to be made in there
Insert baked potato joke here(click to show/hide)
I've been boiling them in water for 20-25 mins, as instructed, and they still don't look very roasted.
Insert baked potato joke here(click to show/hide)
It's been an age since I bought any Sock Cheese but the last time I did it was definitely parmesan. I blameThatcherBrexit ;)
Hope your new oven brings youjoy!cake!
Hope your new oven brings you joy!
I addressed my unfinished Audax business by having fish and chips at the Mariner's in New Quay, on Monday.
Great VFM! Cod, chips, peas, home-made Tartare sauce, bread & butter + TEA for 4 for £35.80 so left change from 2 x £20 as tip...
Blimey, I got a Tastecard as a "perk" through my job several years ago - must be more than 8 years ago, seeing as it's that long since I left that job. I think I used it once.
Amazed to learn the scheme is still going.
I'm old enough that I remember getting luncheon vouchers. That was when I first arrived in London and meant I could stop eating from bins.
I made my first pizza in about 2 years today. It was ok.I made my first pizza in many years this week. Found v old yeast in the back of the cupboard.
I made my first pizza in about 2 years today. It was ok.I made my first pizza in many years this week. Found v old yeast in the back of the cupboard.
It didn't work.
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
Am now officially an adult. This statement is based on owning my own oyster knife.
Am now officially an adult. This statement is based on owning my own oyster knife.
Crumbs. I bought my first oyster knife 30 years ago. I currently have two. Might even be three, come to think of it.
I feel so grown up.
I don't think it's quite such a determinant if you live in the home of the Oyster Festival.
I think the Oyster Festival no longer is - on account of the number of drunken punch ups.
(Unless they've reinstated it)
Having an oyster festival in August seems particularly daft anyway - just about the worst possible month for oysters. They should have it in January and actually make it about oysters.
Hello Arthur two or three oyster knives Jackson ;D
So I am learning, are oysters farmed so doesn't make that much difference does it?
So I am learning, are oysters farmed so doesn't make that much difference does it?
You know, come to think of it, I reckon the sign of being a grown up is not owning an oyster knife, or even several oyster knives, but knowing how to use one without lacerating your fingers...
So I am learning, are oysters farmed so doesn't make that much difference does it?
There are a couple of issues, not related to being farmed or wild. The only one you really need to worry about, if you are buying them from the fish market to take home, is that it's harder to keep oysters fresh in August. And as someone who has suffered oyster-related food poisoning, I can tell you it's not nice at all.
The other thing is simply that they are at their peak for eating in the winter. Their reproductive cycle means they spawn in summer, so can be thin and watery as a result. Not necessarily bad to eat, just not at their best.
The oyster festival was supposed to be a way of attracting visitors, but frankly that's not really an issue in summer. Why not have the festival in the winter to really celebrate the oysters at their peak and attract people at a time when the town is quieter?
I hate to think how many oyster knives I have - they have all been acquired in France, mostly skiing over Christmas when I and (the now deceased) BiL would spy a box for very few Euro, and decide we had to have it - I think I only remembered to pack a knife once.
I didn't realise they'd stopped it, which shows how much attention I pay to it. It has seemed a pointless event for years - nothing to do with oysters, just a general "arts" festival, with a bunch of worthy-but-ill-conceived events that don't interest me at all.I'm advised by my Seasalter-based friend that it is back as of last year - no idea about this year.
Having an oyster festival in August seems particularly daft anyway - just about the worst possible month for oysters. They should have it in January and actually make it about oysters.
Not injured myself, as yet.
Always though that you are supposed to eat oysters in a day or two of purchase.
Not injured myself, as yet.
I remember a family holiday in Brittany where my dad decided to buy some oysters from the local market and an oyster knife.
Most of the oysters ended up too covered in blood to be edible.
Always though that you are supposed to eat oysters in a day or two of purchase.
Not injured myself, as yet.
I remember a family holiday in Brittany where my dad decided to buy some oysters from the local market and an oyster knife.
Most of the oysters ended up too covered in blood to be edible.
Photo's of Chorizo Centauri...
(https://pbs.twimg.com/media/FZAV0R1XoAEXE14?format=jpg&name=900x900)
https://www.vice.com/en/article/akeemk/chorizo-james-webb-space-telescope
(https://lfgss.microco.sm/api/v1/files/c5351f00e894a82aa2ab43a51e565abde41d699c.jpeg)
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
In other food news, my wife has thrown away my sloes, chiz!Burn the witch.
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
I learned that technique not so very long ago myself. Good, innit.
While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.
Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.
My bold.In other food news, my wife has thrown away my sloes, chiz!Burn the witch.
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
I learned that technique not so very long ago myself. Good, innit.
While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.
Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.
In other food news, my wife has thrown away my sloes, chiz! I had a big bag of sloes in the freezer, which I was going to use to make patxaran one day, when I got round to it... they've only been sitting festering in the freezer for nearly two years. I think. Maybe it's longer... Come to think of it, it might have been pre-pandemic when I picked them. Where does the time go?
Turkey Stuffing
4c. crushed dry bread
½c. sage
¼c. onion
½c. celery
½c. uncooked popcorn
1 tsp. salt
5c. broth
Mix well; stuff turkey. Cook 5 hours at 300°F or until the popcorn blows the ass off the turkey.
You could have had sloe gin...I like sloe gin.
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc. I'l often put some bacon or chorizo in mine as well.
Some serious knife work on display here. Amazingly he seems to have a full set of fingers.
https://twitter.com/miblogestublog/status/1560826362704838657
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
I have done, in the Netherlands and N. Germany. Somewhat taken aback first time.
BTW, in N. Germany a thick square slice of cheese is called half a chicken.
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork?
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
So, neither myself or my wife should consume smoked fish….. ::-)
https://www.bbc.co.uk/news/health-62875544
That's greedy. Even I couldn't get through 8 cases.So, neither myself or my wife should consume smoked fish….. ::-)
https://www.bbc.co.uk/news/health-62875544
Eight entire cases so far this year. Being struck by lightning is a more likely proposition (by a factor of two). Stay indoors!
I cook smoked salmon anyway, as a matter of principle.Heathen.
When I read 'gruel' I think of a thin, watered down, Dickensian porridge. What you're making sounds like oat risotto!
It's not bloody cooked.
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc. I'l often put some bacon or chorizo in mine as well.
What oats do you use? The cheat I use is just rolled oats and pour in hot water and leave. Then add the onoins.
I’ve never done “risotto” with oats but barley works well - takes a long time to cook though.
I’ve never done “risotto” with oats but barley works well - takes a long time to cook though.
Pearl barley presumably? I know that's a thing (and has been for several years, I blame Masterchef).
Good point. I'd neglected to think of toasted sandwiches, which are a totally different type of food in my mind. Or in my mouth.Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
Toasted sandwiches are even better eaten with a knife and fork. Plus you finish eating with relatively clean fingers.
Risotto, if you just bung all the liquid at the beginning and go do something else and stir it at the end, tastes exactly the same as spending half an hour over the pan adding and stirring. It's just a big food lie.
I was fancying lemon risotto with halibut tonight, but we don't have any halibut.
It’s minging and you know it.
Smoked trout (which I prefer to salmon, it has better flavour IMHO)
Smoked trout (which I prefer to salmon, it has better flavour IMHO)
Smoked sea trout is just the dogs.
Yeah, and wicker-smoked mainlander. I don't think so.
I am trying my Brød & Taylor proofer / slow cooker as a slow cooker today. I have never used a slow cooker.Well, that was edible but pants.
I usually cook my pork cheeks in the oven but in the interests of energy saving I thought I'd give this a go.
Could either be really good or Pingu and I will be ordering a late night Deliveroo .
I don't know how much fat there is in couscous (I suspect not much) but this go rancid and stale.
If it smells/tastes stale, it won't harm you but it won't charm you either.
We go through raisins FAR to fast for [rancid oil] to be an issue.
We go through raisins FAR to fast for [rancid oil] to be an issue.
Some we've had have tasted rancid when newly bought. Not sure if that included Trader Joe's, but they're so insipid as to be repulsive without additives.
Saute leek, add spinach, and anything else green like chopped celery or courgettes or frozen peas if not enough spinach
Cook lightly
Add ricotta, nutmeg, S&P
Mix into cooked pasta. Into dish, top with grated parmesan.
Grill or stick in oven to brown
Serve with broccoli or whatever
One for the Brussels sprouts fans:I had this for my tea last night and it's now lunch with hard boiled eggs. It's fecking delish.
https://justinesnacks.com/brussels-sprout-salad-with-anchovy-tahini-zaatar-chickpeas/
We had this for dinner last night. It's incredible.
My wife found a video of Justine, whoever she might be, making this dish on TikTok. She often shares these mad recipes with me that she finds on social media, and I often don't like the look of them, but this one really appealed - I mean, sprouts, anchovies and tahini... what's not to like? Amazing combination.
The recipe specifies baking the sprouts and chickpeas but given that using the oven is prohibitively expensive these days, I think you could just as easily stir-fry the sprouts and "toast" the chickpeas in a dry pan to achieve the same effect.
It's also a bit extravagant in how much tahini it uses, but what the hell, I like tahini *a lot*.
Been going gyoza-mad recently. Spent 2½ hours last Saturday making wrappers, then MrsT and I made and ate 33 of the things yesterday. Shrimps, onion, coriander leaf, ginger, hoi sin etc. Nom but weight rising.
Been going gyoza-mad recently. Spent 2½ hours last Saturday making wrappers, then MrsT and I made and ate 33 of the things yesterday. Shrimps, onion, coriander leaf, ginger, hoi sin etc. Nom but weight rising.
I would be very willing to come round to yours and spread the calorific burden. Just say the word.
One for the Brussels sprouts fans:Just made this for lunch and I have to say it is a bit of a faff to make, but is dead nice.
https://justinesnacks.com/brussels-sprout-salad-with-anchovy-tahini-zaatar-chickpeas/
We had this for dinner last night. It's incredible.
My wife found a video of Justine, whoever she might be, making this dish on TikTok. She often shares these mad recipes with me that she finds on social media, and I often don't like the look of them, but this one really appealed - I mean, sprouts, anchovies and tahini... what's not to like? Amazing combination.
The recipe specifies baking the sprouts and chickpeas but given that using the oven is prohibitively expensive these days, I think you could just as easily stir-fry the sprouts and "toast" the chickpeas in a dry pan to achieve the same effect.
It's also a bit extravagant in how much tahini it uses, but what the hell, I like tahini *a lot*.
Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
ETA - A question for those who have made ^ this - Does it keep in the fridge, and if so, for how long? Can it be re-heated in a microwave? - I'm thinking of Tuesday's lunch. What could possibly go wrong?
I don't shop at Aldi myself but have been supplied with excellent confectionary copies in my travels.
Well, I zapped it in the microwave yesterday and had it for lunch.ETA - A question for those who have made ^ this - Does it keep in the fridge, and if so, for how long? Can it be re-heated in a microwave? - I'm thinking of Tuesday's lunch. What could possibly go wrong?
I had the sprouts & topping in the fridge overnight and zapped them at work next day. Still nom.
I finally saw the bleeding eye egg burger face nightmare on TikTok. You can't unsee it.
Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
I finally saw the bleeding eye egg burger face nightmare on TikTok. You can't unsee it.
Actually not the worst cooking video I've seen on social media, believe it or not.
I freeze all herbs, apart from the ones growing in the garden, and even then I still have some rosemary in the freezer as a back up for winter.Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Cheers! Reckon I'll get half a doz bunches next time.
I freeze all herbs, apart from the ones growing in the garden, and even then I still have some rosemary in the freezer as a back up for winter.Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Cheers! Reckon I'll get half a doz bunches next time.
Mmm cannoli. Only had twice, I think. PITA to make?Yes.
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
I can see that on their website but only ever seen the jars on the shelves. Their stock does vary from shop to shop.
Waitrose have recently stopped offering refills, only do the jars now.
Has anyone else noticed that refills of herb and spice jars have been removed (apparently) from all major supermarkets shelves, leaving jars only? Weird. One can only assume that the shelf space isn't worth the difference to them.
If you live somewhere sufficiently diverse and inclusive, you can do worse than check out your nearest Asian supermarket or global food store. A 100g bag (Rajah brand for preference, but others are available) should work out as 2-3 refills of a standard size jar, and may well work out more economical than buying new jars every time if you do a lot of Asian cooking at home.
Just saying...
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
Just about the time I came back to the UK then!Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
Sainsbury's sold these when I started online shopping but they seemed to disappear about 10-12 years ago.
Waitrose have recently stopped offering refills, only do the jars now.We do Waitrose click and collect and had noticed no more cooks ingredients herbs and spices boxes to use as refills which is rather annoying
Yesterday's croissants revive very nicely in an air fryer at 160°C for 3-4 minutes.
Earlier this year I bought a small jar of Tesco harissa paste (https://www.tesco.com/groceries/en-GB/products/301554022). I had heard of harissa, didn't really know what it was but I really liked the flavour and used it in random concoctions.
When I went to buy some more I was tempted by a jar of Al'fez harissa paste (https://www.tesco.com/groceries/en-GB/products/311687742). This is OK but it has a strong aniseed flavour that the other one didn't have. Does harissa usually taste of aniseed of is it a bit random? Do I have to take my glasses and carefully read the ingredients next time or is there another way of avoiding the over-aniseeded versions like 'Only buy the Moroccan stuff'? Does anyone have any particular harissa recommendations?
Thanks for the info. It looks like the aniseedy culprit in the current jar is star anise rather than caraway.
There is a Moroccan supermarket in Leicester that I will go and have a look around at some point but that can wait until I am passing or the weather improves. To keep me going I plan to pick up a jar of the Belazu as it looks like Tesco and Waitrose stock it and they are much closer to home.
There is a Moroccan supermarket in Leicester that I will go and have a look around at some point but that can wait until I am passing or the weather improves.
Why oh why not go to your local Asian shop for a lot of this stuff, and cheaper normally as wellBecause not everybody has a local Asian shop?
D and I shared a tin of rice pudding tonight.
I decided to have a spoonful of (last year's) Sainsbury's Taste the Difference Matured Mincemeat in my portion.
Which was nice.
For the 2nd pack of pastry, the fat bastard side of me wants to make baklava, but that will just result in me eating an entire tray of baklava myself, so not a very good idea.
Now, that was a success. A cheese making kit was my Xmas pressie from Miss Ham and fam, today 8 pints of milk got turned into 500g of mozzarella and thence into some really decent pizza. Score. And as and added bonus the milk (Waitrose orgasmic) was free.
MrsT just showed me a passage in one of her vast books on health, food, exercise and how to make a pleasurable obsession into an austere, guilt-emburdened grind. Still... It told of how the authors stopped at a roadside restaurant in the US and ordered breakfast, which came with hash browns, waffles, syrup, fries, eggs, god knows what else and a "side" of bacon*. Upon asking if they'd ordered extra bacon the help said no, a pound was standard. One of them had ordered an omelette that was so vast they thought it was for two but no again: a "normal" omelette contained a full dozen eggs.
* which for me is the same as a pig split up the middle and I wasn't that far wrong.
Ron Swanson: Just give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, "Give me a lot of bacon and eggs." What I said was, "Give me all the bacon and eggs you have." Do you understand?
I just had an “Indian” takeaway, from a new restaurant, Pheriwala, in Tring. A really really nice meal, and a new dish to me, Bagar & Baingan (Aubergine - the small Bangladeshi ones - and Peanuts), which was fantastic. And all the dishes (pathia, sag aloo were the others) had distinct flavours with a minimum of oil. Brilliant.
I have just chopped up 5 over ripe bananas and stuck them in the freezer with a view to whizzing them into banana ice cream when frozen. (Maybe with a little splosh of rum).
More on that story later.
I don'tlike tea either
Try telling that to the WI when you have just delivered a talk/demo.
Anyhow, it being loafing about the house time of year I decided to try and use them up. First up, in a festive bent; tater, pea and Brussels sprout samosas.
Chez Pingu not having a jar of curry powder I winged it with a bit of my pre made East African spiced lentil mix (minus the lentils, obv), some ras el hanout, a bit of harissa spice mix and some turmeric. And salt.
Tasted good but I know why people by these things pre made from the stupormarket now.
Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Yes, and that's a more fundamentally useful way of using those words, but it's not what the supermarkets do! Also, plant-based doesn't cover synthetics, obviously, whether in foods or clothing, and then there's the question of lab-grown meat; that's definitely not plant-based but might be accepted by some vegans.Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Vegan describes the philosophy. Foods (and clothes, cosmetics etc) can't be vegan but can be vegan-friendly.
Plant-based is a description of food products.
Also describes a lifestyle that isn't exclusively vegan. Maybe vegan-curious.
Does it come segmented or otherwise partitioned?
Does it come segmented or otherwise partitioned?
You'd hope so, that being a defining feature of a Toblerone...
Google says:Does it come segmented or otherwise partitioned?
You'd hope so, that being a defining feature of a Toblerone...
Well yes but if there are just a dozen sections in a 4,500gran bar, each one is a challenge to tackle. I find the block in a 360g bar hard enough!
People also ask
How many pieces are in 4.5 kg Toblerone?
1
Enhance your purchase
Brand TOBLERONE
Diet type Vegetarian
Speciality Vegetarian
Size 4.5 kg (Pack of 1)
Number of pieces 1
5 more rows
Does it come segmented or otherwise partitioned?
I'm going to take a reasonable guess that there will be far more than a dozen chunks. Probably each pyramid is approximately the same width as a 'normal' Toblerone but much taller. And doesn't weigh ~300g. The only way to know is to buy, borrow, beg, steal or otherwise consume one...
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
I think it's something to do with Newton wanting seven colours, as seven was seen as a "better" number, so he bunged Indigo into the sequence.I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Everywhere I've looked says 7 - ROYGBIV.
Meanwhile, I went for a Healthy Walk today with My Young Lady and two of her many many children. We went to a Thee Pubbe for lunch. They rather brilliantly managed to use four different serving receptacles for our food.I recently read a book set partly in a Welsh slate quarry circa 1916. One of the things it mentioned was "quarry supper", which led me to discover this poem:
1. Ceramic bowl, chicken curry
2. Basket. Scampi and chips
3. Slither of wood. Sandwiches
4. Slate. Burger and chips.
#bringbackrealplates
The archaeology of eating's a strange thing;
our lunching in London
was fishfinger modern
like the plates on the placemats
but by just clearing the topsoil,
exposing the rock, and firing a fissure
through the layers of history,
we found we were still working
the same old "bargen"...
at mealtimes at least
Mam would summon us
for our suburban fare at five,
for that was expected of the wife
of a man for whom the rock was his life,
and some habits are as resilient
as those purple "dychis" and "ladis"
that were ferried formerly from Dinorwig
(although our family
had long since been driven
from their famine kitchen "bargen"
a and decamped to London
where stones of another ilk
could be split like silk...)
* * * * *
The archaeology of eating's a strange thing;
It's five once more, in Caernarfon this time,
and the spoons keenly sing
as they scrape the bowls...
"Hey!" I say, "you're not in the quarry now!"
-my mother's words in the London of my youth,
my grandmother's words in Llanrwst before that,
and my great grandmother's words
in the Fachwen of yore
relic-like words that have outlasted
my forefathers who once blasted
hewn rock from rough rock
and in the shed,
dressed slate into bread...
* * * * *
The archaeology of eating's
a strange thing...
tonight in London
though knowing nothing of dirt clearing
and tramway - making,
I still cleave my ideas,
and dress them on my imagination's edge,
because part of me
is still purple slate at heart
even tonight with my middle class haircut
and my Beaujolais teeth;
as I scratch new customs on an old slate
I know full well
I'm just a spit-and-hanky-wipe
away from a much harder kind of life;
seventy years
and two hundred miles down the line,
the sound of a closed quarry's hooter
still calls us to table to dine
Ifor ap Glyn
I'm genuinely interested to know how many colours you think there are, and what are they.
By eck meats expensive, we've been eating less and less meat. Does depend on who does the shop as I'm the driver for eating less meat in our house but just seen a butchers on Facebook and a rolled shoulder of lamb is 30 quid.
I'm genuinely interested to know how many colours you think there are, and what are they.
Two and a half. :P
Blue, green and the shorter end of red.
Homer thought the sea was the same colour as wine, but on the other hand he was blind* so he can probably be forgiven that one.
* Allegedly
We may never know for sure, but one peculiar fact casts the mystery in an interesting light: there is no word for “blue” in ancient Greek.
Homer’s descriptions of color in The Iliad and The Odyssey, taken literally, paint an almost psychedelic landscape: in addition to the sea, sheep were also the color of wine; honey was green, as were the fear-filled faces of men; and the sky is often described as bronze.
It gets stranger. Not only was Homer’s palette limited to only five colors (metallics, black, white, yellow-green, and red), but a prominent philosopher even centuries later, Empedocles, believed that all color was limited to four categories: white/light, dark/black, red, and yellow. Xenophanes, another philosopher, described the rainbow as having but three bands of color: porphyra (dark purple), khloros, and erythros (red).
The conspicuous absence of blue is not limited to the Greeks. The color “blue” appears not once in the New Testament, and its appearance in the Torah is questioned (there are two words argued to be types of blue, sappir and tekeleth, but the latter appears to be arguably purple, and neither color is used, for instance, to describe the sky). Ancient Japanese used the same word for blue and green (青 Ao), and even modern Japanese describes, for instance, thriving trees as being “very blue,” retaining this artifact (青々とした: meaning “lush” or “abundant”).
Italians have a specific name for a shade of light blue " azzurro" which incidentally is the colour of the national football teams shirts and the nickname for them.
In 2016, Toblerone grabbed headlines when it increased the gaps between the triangular chocolate chunks on bars sold in the UK, supposedly to be able to sell the snack at the same price but at a weight reduced from 170g to 150g. A year later, Mondelēz also reduced the weight of Toblerone bars sold in Germany, with the number of triangular peaks down to 11 from 15.https://www.theguardian.com/world/2023/mar/05/matterhorn-mountain-toblerone-packaging-design-switzerland
Such “controversies” guaranteed Toblerone a run of free marketing, with sales reportedly rising in spite of supposed outrage among customers. The bar reverted to its original shape in 2018.
I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Everywhere I've looked says 7 - ROYGBIV.
I see the Guardian has a Felicity Cloake 'how to make' on pasteis de nata.
They look like a right PITA to make.
Probably just as well given my expanding waistline.
https://twitter.com/UllapoolCraic/status/1631050352601464833
£50 for 2 portions of chish & fips at the Kylesku Hotel ! According to that tweet the same people are buying up places all along the NC500 route and jacking the prices sky high.
I just had a Cadbury Creme Egg. It's been so long (decades!) since I last had one I'd forgotten just how vile they are.
https://twitter.com/UllapoolCraic/status/1631050352601464833
£50 for 2 portions of chish & fips at the Kylesku Hotel ! According to that tweet the same people are buying up places all along the NC500 route and jacking the prices sky high.
That doesn't seem excessive to me.
Remote location == more expensive to operate.
Busy tourist route == charge more
I note that the hotel offers a 30% discount for locals.
Of the two decent local places we eat out in, the only dishes under £20 that they offer are vegetarian (edit- just checked and they do have pork belly for £19). Fish dishes are £22-£32.
Fish, oddly, is expensive up here.
I've spent £18 on buying white fish that was to cook for a meal for 3 people.
To be fair, I had quite a lot of them and they were taking up a fair chunk of space that could be devoted to fish fingers and Magnums instead. I dread to think how much I've paid in electricity just to keep them frozen for the past X years. And I doubt I was really ever going to get round to doing anything with them.
Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.
Just made the decision to not go abroad this summer and instead go to Scotland. Helpful reminder to avoid the NC500 route as much as possible.
To be fair, I had quite a lot of them and they were taking up a fair chunk of space that could be devoted to fish fingers and Magnums instead. I dread to think how much I've paid in electricity just to keep them frozen for the past X years. And I doubt I was really ever going to get round to doing anything with them.
Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.
wow, It's exciting for me to hear that you're anticipating a fruitful year for the bush. You could consider trying out some new recipes or preserving methods for the fruit, such as making jams, jellies, or fruit syrups. Enjoy the bounty of nature!
I just had a Cadbury Creme Egg. It's been so long (decades!) since I last had one I'd forgotten just how vile they are.
I don't know when I last had a Creme Egg.
I do not apologise for this ignorance.
We are slowly getting through a bag of Fun Size Mars Bars, which I bought after D started dreaming about Mars bars. I doubt I'll get another for the foreseeable.
There's a pizza take-away recently opened next door to a pizza restaurant, near me.
On the menu of the take away is Nutella pizza.
That's just wrong on acustodial sentence"call in an air strike" level.
There's a pizza take-away recently opened next door to a pizza restaurant, near me.
On the menu of the take away is Nutella pizza.
That's just wrong on a custodial sentence level.
MrsT was at the Asiatic supermarket in Strasbourg yesterday and brought home i.a. a wee bundle of Nem Chua, which we haven't seen since we left the Paris area in the 80s. I used to love the things without really knowing what was involved in making them, so I looked them up just now. Wish I hadn't.
https://en.wikipedia.org/wiki/Nem_chua#Health_risk
I'm still going to eat the buggers though. Hell, the US bars Mimolette cheese (cheese mites) and Germany bans, or used to, Thousand-Year Eggs ("rotten").
Well, I slice them and slap them into a just-seasoned wok at around 180°C, so if they can survive that they're welcome to a mouthful of shit. Heh: this latest batch (of nem chua, darling) are adorned with small pieces of pimiento of megadeath strength. MrsT walked through the gaseous exudations from same as I was auto-da-fe-ing a couple this lunchtime and coughed until the end of the meal.
You might want to check the levels of intestinal parasite infection in parts of the world that regularly consume raw pork. That said, most pork in the EU, UK, and NA is free of the usual parasitic helminths.
owners have been feeding with raw meat as is trendy
Last Friday, when I realised that I'm not about to be consuming any chewable food in the immediately foreseeable, I gave my neighbour four self-seal boxes of salads that I'd made. Rather than chuck them out.They've emptied and cleaned them, and put them in a cupboard. Where the lids went missing.
Is it too soon to ask them W(hen)TF I'm likely to get my clean boxes back?
The shops are full of ‘jaffa biscuit teas’ and ‘malty biscuit brews’. Do they live up to the hype? And who wants to live in a world without crumbs? Time to get tasting.
Who would want to drink tea that tastes like biscuits? It is, of course, a classic pairing: personally, I wouldn’t contemplate one without the other. But what is the point of forging them into a single entity? A box of “biscuit tea” that forms part of Aldi’s new range has only this to say: “Nothing better than a brew and a biscuit, so why not taste them together in one cup?” Except for the “not”, this is exactly my question.
If you are intent on adding one taste to another, this seems to be the wrong way round. On opening a box with the words “biscuit” and “tea” on the front, several members of my household were disappointed to find it contained biscuit-flavoured tea, and not tea-flavoured biscuits.
But there is clearly a market for such an innovation. Flavouring drinks with a biscuit-like taste is an emerging trend, and Aldi is, if anything, a bit late climbing aboard the bandwagon. There are even biscuit-flavoured gins that turn up at Christmas. Still, I ask myself: “Why?” In search of an answer, I resolved to test as many examples of the phenomenon as I could find.
Arrrrrrrgh! I have just the one box of Twinings LS left in the cupboard. :'(
Tbh, I've never rated Twinings LS that highly but it's always been widely available and is passable. I might not miss it so much though - I've banned post-lunch caffeine so my afternoon fix these days is usually peppermint tea.
My colleagues used to think I was having a sneaky scotch when I drank LS in the office. ;D
You know how you get those random sudden cravings? Well today's was spaghetti hoops of all things.A good candidate for ian's Orange Food thread.
Well, as it turned out, DiL is a fan and had stashed a tin at the back of the cupboard.
I've probably not eaten spaghetti hoops in 50 years or so, and I probably won't again.
Dear god they were sweet. :sick:
You know how you get those random sudden cravings? Well today's was spaghetti hoops of all things.
Well, as it turned out, DiL is a fan and had stashed a tin at the back of the cupboard.
When people put things in ovens, why do they "pop" them in?
Can you pop things into any other things? (NSFW ----->)
When people put things in ovens, why do they "pop" them in?Pills?
Can you pop things into any other things? (NSFW ----->)
I would say "pop to the shops" or "popping out for a bit", but for putting things in the oven I'd normally say "stick".
When people put things in ovens, why do they "pop" them in?Pills?
Can you pop things into any other things? (NSFW ----->)
I would say "pop to the shops" or "popping out for a bit", but for putting things in the oven I'd normally say "stick".
I have vague recollections of some Learned Nursing Journal publishing Study into the use of 'pop' by Nurses...
The waiter said this was medium rare...... I like my meat twitching and this was on the limit !
https://www.theguardian.com/food/2023/jul/20/a-funeral-for-fish-and-chips-east-neuk-fife-anstruther-scotland
I think my parents get fish & chips as an occasional treat. I think the last time I had a portion was when I was touring around the Norfolk coast in May last year.
https://www.theguardian.com/food/2023/jul/20/a-funeral-for-fish-and-chips-east-neuk-fife-anstruther-scotland
I think my parents get fish & chips as an occasional treat. I think the last time I had a portion was when I was touring around the Norfolk coast in May last year.
Hurrah! New tongs! I can once more turn sossidges over with getting burned fingers :thumbsup:
Tomorrow I'll find the old ones.
Fish, chips and curry sauce. Oh my, the best thing ever. Southerners raise an eyebrow though.
Fish, chips and curry sauce. Oh my, the best thing ever. Southerners raise an eyebrow though.
Looks more like a battered sausage, filled with mystery meat. Definitely filthy.
You could if you moved to Germany, but there’s probably a law over there that bans saveloys as being an offence against sausages :demon:
Only French cockerels? ;) ;D
In an Italian eatery?
Line a 12-hole muffin tin with paper cases
Serves 10
Tonight I am molishjng some blackberry muffins, using blackberries from the Upper 50 acres.
I'm following a recipe from Mr Sainsbury's House of Toothy Comestibles, which I've used before.
First thing:QuoteLine a 12-hole muffin tin with paper cases
Later:QuoteServes 10
How does that work?
Either there's going to be a fight or the cook gets extras is my guess.
I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Which of you does Emile's sister prefer?I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Manufactured by Jacobs Douwe Egberts - cream crackers meet industrial coffee derivatives. What's not to luv?
Meanwhile, this unité has discovered that Gorgonzola and Marmite sandwiches are bloody marvellous. The two flavours blend without either dominating - each seems to reinforce the other. Made mine last light with Swedish flatbread. Going to be fighting MrsT for the last of Emile's sister this evening.
Which of you does Emile's sister prefer?I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Manufactured by Jacobs Douwe Egberts - cream crackers meet industrial coffee derivatives. What's not to luv?
Meanwhile, this unité has discovered that Gorgonzola and Marmite sandwiches are bloody marvellous. The two flavours blend without either dominating - each seems to reinforce the other. Made mine last light with Swedish flatbread. Going to be fighting MrsT for the last of Emile's sister this evening.
What to do with some fine semolina? Was thinking of making it with butter and water then bake.
Any other ideas of what to do with it?
What to do with some fine semolina? Was thinking of making it with butter and water then bake.
Any other ideas of what to do with it?
I only ever use semolina for dusting the peel so my pizza doesn't stick. HTH!
Random thing of the day: my Kenwood Chef still works. The insulation-less BS1363 plug marks it out as being > 40 years old, I think '79.Look underneath for the number and this will tell you https://www.kenwoodworld.com/en-gb/faqs/How-old-is-my-Chef/a/9791
Random thing of the day: my Kenwood Chef still works. The insulation-less BS1363 plug marks it out as being > 40 years old, I think '79.
We are still using an old Braun food mixer, looks like model 4260 (?) but I can't find anything on the web about it.
From our early marriage which could be 50 years ago.
Oh gosh.
1976 A701A Chef
While it hasn't seen that much use over recent years (coming out only for large cake mixing tasks) it certainly did early, including industrial use when I had my little joust with ice cream making for a living.
Ah bugger. It appears that the casting at the rear by the hinge has broken, still vaguely useable but I would have thought limits its reparability :(
Ah bugger. It appears that the casting at the rear by the hinge has broken, still vaguely useable but I would have thought limits its reparability :(
Why don't you try Kenwood Chef restore? Who knows what bits of body they may have lying around.
Thank you for your message. When the body of your mixer is damage on this model is not worth to repair it. The only way to get right is source another used mixer and today’s is a lot A701A used in good condition on eBay (etc and likely ££)
I couldn't help but think of Ivan Dobsky the Meatsafe Murderer.
After seeing this https://www.theguardian.com/food/2023/sep/24/nigel-slaters-10-best-recipes-over-the-past-30-years-at-the-observer I wonder... I mean I'm glad he exists and is out there doing his stuff, but does anyone actually cook his recipes? That those 10 are his "best" sums it up for me.
almond, soy and coconut are pretty poor white drinks, environmentally
Europeans should choose oats
You don't need me to tell you that almond, soy and coconut are pretty poor white drinks, environmentally. Europeans should choose oats.Plenty of soya grown in France and Germany (plus a bit in the UK), and almonds in Italy and Spain.
'Plenty' is doing a lot of lifting in that sentence.You don't need me to tell you that almond, soy and coconut are pretty poor white drinks, environmentally. Europeans should choose oats.Plenty of soya grown in France and Germany (plus a bit in the UK), and almonds in Italy and Spain.
Cheesy peas set to become A Thing* (https://www.bbc.co.uk/news/uk-england-nottinghamshire-67133834). Brilliant!
* Sort of
Fancy a 'beer' anyone..?(click to show/hide)
https://www.bbc.co.uk/news/world-asia-china-67191242
I got the venerable old Prestige Hi-Dome pressure cooker out and pressed it into service to make soup today. It appears to need a new gasket though (the gasket is not well used but it is many years old).
'Look at the bottom of the pan to find the SKU', says the website. Ha, the bottom of the pan is so worn, only some of the stamped number is now visible....
:facepalm:
With that in mind, it’s about time we reclaimed institutional tea and campaigned for the simple comfort of our national drink at a reasonable price – #onequidtea for all. Perhaps then we’d even be able to push the boat out and buy a monster cookie to go with it.
It's very rare a Grauniad Comment is Free article says anything near as sensible as this; a call for one-quid tea.QuoteWith that in mind, it’s about time we reclaimed institutional tea and campaigned for the simple comfort of our national drink at a reasonable price – #onequidtea for all. Perhaps then we’d even be able to push the boat out and buy a monster cookie to go with it.
https://www.theguardian.com/commentisfree/2023/nov/06/tea-prices-museum-cafe-britain-biscuits-high-street-chains
I mandolin'd the carrots...
Two, slightly distorted carrots.I mandolin'd the carrots...
In the voice of Viv Stanshall one hopes.
Seen in Sainos
(https://live.staticflickr.com/65535/51676300331_388e0bcec9_4k.jpg) (http://[url=https://flic.kr/p/2mJsxHn) (https://flic.kr/p/2mJsxHn) (https://www.flickr.com/photos/jurekb/)
Isn't pineapple supposed to make, er, man-milk taste nicer?
Oh my god! Nestle are going to stop production of Caramac! This is an outrage!
https://www.theguardian.com/business/2023/nov/08/sweet-sorrow-caramac-fans-decry-nestle-move-to-discontinue-bar
;D;D
How old are you?
When working, I eat crisps with chopsticks.
When working, I eat crisps with chopsticks.
This is genius.
Co-op's Christmas Market Sandwich is The Meh. >:(
It's one of their premium priced, hand assembled range.Co-op's Christmas Market Sandwich is The Meh. >:(
It's a pre-packed sandwich. What did you expect?
It's one of their premium priced, hand assembled range.Co-op's Christmas Market Sandwich is The Meh. >:(
It's a pre-packed sandwich. What did you expect?
I expected better.
Some of the other flavours are.
I decided to consult La Cloake for the perfect Bolognese, just out of interest.Well, I use mince, but I do let it simmer on a very low heat for 2-3 hours in order to let the flavours mature.
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
I decided to consult La Cloake for the perfect Bolognese, just out of interest.
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Pressure cooker question:
My venerable Prestige Hi-Dome, of unknown provenance (it was either my parents, or bought 2nd hand, I cannae remember, it was a long time ago) - it leaks water out of one particular section of the lid/base interface while it's coming to pressure. I thought it might need a new gasket, but it still does it with the new gasket.
Although it's not yet blown up in my face, is this normal, or should I be binning it and getting a new one?
Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
Not a fan, perchance?Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
I suppose that has the advantage that you can chuck it directly in the bin, without having to go to the supermarket first.
Mmm that reminds me, I need to buy ingredients for my sour cherry stollen :PSounds rather wonderful...
Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
I suppose that has the advantage that you can chuck it directly in the bin, without having to go to the supermarket first.
The recipe, if you're interestedI looked at that link and thought 'that seems familiar' and, sure enough, I already have the recipe in my collection.
https://www.theguardian.com/lifeandstyle/2010/dec/11/stollen-recipe-cherry-dan-lepard
Bonus point for celebrating an obscure festival. :thumbsup:
Bonus point for celebrating an obscure festival. :thumbsup:
I didn't know that (but I guess I might have done if I lived with an astronomer!) but it's certainly worth celebrating. As someone who doesn't so much mind dark evenings but really can't cope with getting up in the dark though, I'm looking forward to the latest sunrise, which I understand is St Sylvester's Day (31st December). Though it doesn't really feel like it till a couple of weeks after.Bonus point for celebrating an obscure festival. :thumbsup:
St Lucy's Day is THE day that cyclists ought to celebrate.
It's the earliest sunset - several days ahead of the Equinox - and the evenings start drawing out.
I think there was a St Lucy's Day yacf ride at some point.
The shops are closed for a massive not many days over Christmas. Why, then, does Mr Sainsbury’s House of Toothy Comestibles resemble a foopball crowd only without the sense of common purpose?This has puzzled both MrsL & myself for a number of years. Anyone would think it was the end of days and people were preparing for the complete breakdown of civilisation rather than having Auntie Doris and Uncle Wilf around for a meal and few drinks.
Pate is perfectly fine without either gherkins or the much more recent chutney. Just some crusty bread and plenty of unsalted butter. The (mainly UK) habit of caramelised onion chutney is very recent.
Ceps ice cream, with chocolate and fermented shiitake caramel. I’m not usually terrorised by the dessert course.
It was actually a surprisingly nice finale to a very nice meal. Didn’t have room for cheese after the 11 courses.
Ceps ice cream, with chocolate and fermented shiitake caramel. I’m not usually terrorised by the dessert course.
It was actually a surprisingly nice finale to a very nice meal. Didn’t have room for cheese after the 11 courses.
There is, or there used to be in the before times, a mushroom restaurant in Brussels. It was quite good.
http://cafedesspores.be (http://cafedesspores.be)
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Spread it on bread. Avocado toast is so 2023.
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
The other evening we pigged out on Tuc biscuits and brie. Sinful but nom.
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...Spread it on bread. Avocado toast is so 2023.
Thank you, stuff is lush.
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...Spread it on bread. Avocado toast is so 2023.
Thank you, stuff is lush.
To make it even lusher, turn it into authentic baba ganoush by adding a bit of tahini, garlic and lemon juice. And maybe a bit of olive oil to get the consistency right if needed.
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
The other evening we pigged out on Tuc biscuits and brie. Sinful but nom.
Isn't that a crime in France?
Crime is cutting the nose off the brie.I always have to get to the brie first, or my husband does that. Grrr...
Well, I've always hated killing brie by putting it in the fridge, so it usually lives in the bread cupboard here and gets sticky. The ideal would be a temperature-controlled cabinet like they have at the cheese shop, at 8°-10°. Unreasonably expensive, though.
Isn't brie supposed to be like that, tastes better.
“Hand-roasted coffee”They're the ones caught red handed.
Who are these people who have hands hot enough to roast coffee?
Coffee roasting is done by profile. ie, you experiment, find the ideal roast profile for the bean, and replicate. If you can afford a machine that can replicate the profile for you then great. If not, you are stuck there with a temperature probe and a stopwatch, "Hand roasting" ;)
“Hand-roasted coffee”They're the ones caught red handed.
Who are these people who have hands hot enough to roast coffee?
MrsT picked up a bag of frozen uncooked croissants last week, just to try. Surprise: they're good. Only drawback is that they need 8-12 hours to thaw & rise before baking.
MrsT picked up a bag of frozen uncooked croissants last week, just to try. Surprise: they're good. Only drawback is that they need 8-12 hours to thaw & rise before baking.
Our local farm shop does those and various other pastries, loose rather than bagged. I tend to put them on a baking tray and into the oven the night before to allow them to rise. Makes a nice change and they’re all butter ones to boot (though not a patch on those I had in the bar of the hotel that punctuates the end of the Mulsanne straight, in about 1988).
I do ours at 190 for around 9-10 minutes, but of course ovens vary. That’s the conventional top oven.
I do ours at 190 for around 9-10 minutes, but of course ovens vary. That’s the conventional top oven.
Don't know the term. Ours is built in.
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
Cor! I'd go for that.
Kimchi pancakes are also good.
Butter. My pre-cycling breakfast is tagliatelle tossed in fake butter, lardons, raisins, salt and lots of pepper.
Butter. My pre-cycling breakfast is tagliatelle tossed in fake butter, lardons, raisins, salt and lots of pepper.
Raisins.....and margarine Yuck
I have an indian wok-shaped pan with handles on either side.
Mostly it gets used when camping if there will be a fire. The thin steel and width means that it soaks up all the heat from a little fire. Cooks very fast.
People have laughed when I pulled out this full-sized wok, then looked impressed as it rapidly cooked dinner.
I guess there is a reason why they are used in India
That will keep you going...
That will keep you going...
That will keep you going...
Were it not for the Xanthan to gum up the works.
If you stress the than a bit more than usual that's an alexandrine and my fevered brane is now desperately seeking a next line... berks irks jerks perks quirks shirks smirks Turks...
The foundation of most alexandrine (https://en.wikipedia.org/wiki/Alexandrine)s consists of two hemistichs (half-lines) of six syllables each, separated by a caesura (a metrical pause or word break, which may or may not be realized as a stronger syntactic break):
o o o o o o | o o o o o o
o=any syllable; |=caesura
However, no tradition remains this simple.
Yesterday I ate hawthorn leaves, wild sorrel, and catkins. Hawthorn leaves, despite being called bread and cheese, taste soft and salady. Not at all like bread and cheese. Wild sorrel is just like domesticated sorrel (not sure I've ever seen this on sale in UK?), tangy, acid, clean. Catkins are dry, floury, just bitter enough to be slightly unpleasant but not enough to be interesting. Not a great eat, but the other two are recommended.
Yesterday I ate hawthorn leaves, wild sorrel, and catkins. Hawthorn leaves, despite being called bread and cheese, taste soft and salady. Not at all like bread and cheese. Wild sorrel is just like domesticated sorrel (not sure I've ever seen this on sale in UK?), tangy, acid, clean. Catkins are dry, floury, just bitter enough to be slightly unpleasant but not enough to be interesting. Not a great eat, but the other two are recommended.
Interesting. I've had wild sorrel before but not hawthorn leaves or catkins. The latter feels like foraging for the sake of it.
George Egg (http://www.georgeegg.com/) was on the radio earlier talking about wild garlic, which is coming into season now. I know some good spots for that, must get out there soon.
There are two distinct varieties of wild garlic AFAIK. Most of the UK stuff seems to have quite large triangular leaves. The other has smaller flat leaves - we have the latter in our garden (“borrowed” from the large patch adjacent Drayton Beauchamp church) and I had the first of the season in an omelette yesterday.
The Shoap in Islington featured on Radio Scotlands Breaking the News yesterday. It is a new place which brings Scottish food like Lorne sausage to That London.
Breaking the News joked that they are bringing the Scottish experience to Londoners by refusing to accept their money.
I got there around 2pm and they had already run out of food... The place was a cafe style rather than a deli, and full of yoof chattering. Tap for Tennents Lager on the counter, however I am not a fan.
I may give it another try, but on a weekday.
https://www.auldhag.co.uk/
that is correct it is a diety.
Mrs F was on a 100k Audax yesterday, and came to a 'cafe' which had a notice board outside advertising teas, coffees, snacks etc.WTAF?
She and her riding companion went in.
It looked a lot like a 'traditional' 'Lager or Export' pub.
But there was a proper commercial grade coffee machine on the counter.
Oh, can we just have a couple of coffees, please?
Ah, no. The machine is not in use, it's just for show.
Oh. Then tea, perhaps?
Ah, no. We don't do that either.
Well, if you don't do anything but keg lager, why do you put it on your notice board?
"We are a bistro pub"I have drunk actual banana beer, brewed from bananas, and it's not bad. Didn't really taste of bananas. Orange beer ditto, in as far as it didn't taste of oranges, but it did have a taste vaguely reminiscent of petrol.
Oh <Bad Swears> I want beer, that tastes of beer*, with the chance of ham egg and chips for lunch.
*Saturday night there was a beer with "notes of banana and honey. GTF.
Sad story of Little Chef…
https://www.bbc.co.uk/news/business-68796980 (https://www.bbc.co.uk/news/business-68796980)
It only dawned on me later, the woman on the coupled Shand could well be your wife - If it'd dawned on me when we saw her a few times, I'd have said how much I loved your south american adventure ! Were you doing the 200 ?
Also, which cafe was that ? We stopped in Aberlour (the gatherin') and Lossiemouth at the harbour
Sad story of Little Chef…They were brilliant places for a business trip breakfast. And notable for a significant number of Downs folk amongst their employees.
https://www.bbc.co.uk/news/business-68796980 (https://www.bbc.co.uk/news/business-68796980)
OTOH those in non-business locations could be pretty grim, the one I recall like that being close to the Holyhead ferry port.