Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: ian on 27 January, 2021, 05:14:40 pm
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[hived off from the Haggis topic for sanitary purposes]
Has anyone eaten one of those all-day breakfasts in a tin? I quite fancy one. As students, we used to make what we called 'cowboy' which was basically baked beans with chopped up tinned meat product (we figured that was the horse component) or, memorably, kebab meat. Served with lashing of white bread and marg so you could make sandwiches out of it. Sometimes, fearing we might be lacking vegetables, we'd add a side of potato waffles or croquettes.
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[hived off from the Haggis topic for sanitary purposes]
Has anyone eaten one of those all-day breakfasts in a tin? I quite fancy one. As students, we used to make what we called 'cowboy' which was basically baked beans with chopped up tinned meat product (we figured that was the horse component) or, memorably, kebab meat. Served with lashing of white bread and marg so you could make sandwiches out of it. Sometimes, fearing we might be lacking vegetables, we'd add a side of potato waffles or croquettes.
No, but I have one in my Brexit-so-nothing-on-the-shelves-in-the-supermarket stash.
ETA - I suspect I will have worked my way through quite a few tins, before I get around to opening that one.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
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I've also eaten all day breakfast in a can, the joys of being young and poor and going on a DofE expedition. We couldn't afford fancy hiking food so just bought a bunch of all day breakfast and spag bol in a can and carried those.
It's an experience I'm not keen to repeat.
A proper café all day breakfast though, I can't wait until after the pandemic.
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As students we also used to eat the stew-in-a-can stuff, that was awful. I think there was an 'Irish stew' which was basically bits of gristle and some root vegetable and potato that looked like a pig had chewed and spat out in an anaemic broth. Canned dysentery.
We'd try and salvage it by mixing it in a pan with a Pot Noodle, but it was little more than a bad fate for a Pot Noodle.
Pot Noodles I've not eaten for years, but I fancy one of those. You know how to make a Pot Noodle feel special? Add some Hula Hoops (the snack product, not the plastic things).
Spag bol in a can, that was awesome. What about those little sausages in beans, when I used to cook for my sister, I'd take all the sausages and just leave her a portion of beans. Strange that we've never really got on.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
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Canned ravioli - I remember having that as a kid, but I don't remember how it tasted. Probably like dog food.
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When I flew back from having worked in China, I was quite taken with the fact that the cabin crew allowed the (mostly Chinese) passengers free access to the galley so that they could sort out their own pot noodles.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
Yeah, we'd go down the road and get Mr Oz the Kebab Man to give us a portion, if you went at the end of the evening, he throw in all the manky shavings and dried-out bits for free, so you'd end up with an epic portion. Just add that to one of the catering-sized tins of baked beans and it was an ample supper after a night out.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
Yeah, we'd go down the road and get Mr Oz the Kebab Man to give us a portion, if you went at the end of the evening, he throw in all the manky shavings and dried-out bits for free, so you'd end up with an epic portion. Just add that to one of the catering-sized tins of baked beans and it was an ample supper after a night out.
That sounds awesome.
Must be tea time.
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If you were lucky, there'd be some left for breakfast on toast. Admittedly, it didn't look so attractive under a congealed overcoat of kebab lard, but a bit of warming and it'd all come back to together like a fine cassoulet.
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Tinned spag bol, on the other hand .... 🤤
Canned ravioli - I remember having that as a kid, but I don't remember how it tasted. Probably like dog food.
Both of these were staples of my youth. Loved them. Not had either for years though.
For many years, I craved a Fray Bentos pie. A pie in a tin! They looked such fun. When I was a student, I discovered that my girlfriend of the time had similar ambitions, so one day we bought one for our dinner. And it was... OK. Neither as bad as I feared nor as good as I hoped.
I could go for a pot noodle right now. I really could. In one of my former jobs, we once had a massive crate of pot noodles delivered to the office by a PR. Most of my colleagues wouldn't touch them. The fools! Not that I was complaining - it meant I had lunch sorted every day for a few weeks.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
Yeah, we'd go down the road and get Mr Oz the Kebab Man to give us a portion, if you went at the end of the evening, he throw in all the manky shavings and dried-out bits for free, so you'd end up with an epic portion. Just add that to one of the catering-sized tins of baked beans and it was an ample supper after a night out.
I was just remembering how, if I timed it right after or during a night on the piss, I’d walk past the Bosphorus just when they were closing up. They used to make up kebabs to use the last of what they had already cut off, and give them to whoever happened by at the time.
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I've mentioned elsewhere that the Fray Bentos pie was my sole reason for wanting to be an adult. The reason was that in my parental home, I'd get a quarter, my sister would get a quarter, and my dad would get half (my mother doesn't eat), one of the great injustices of my childhood.
I even tried buying my own with my own money and I'd always be intercepted with 'YOU CAN'T EAT ALL THAT ON YOUR OWN!' and I'd end up giving half to my dad and splitting the rest with my sister. Seriously whenever I cooked food, my dad would appear and eat it. I'd have ten of Capt Birdeye's finest sizzling away after school and by the time I got to plate, I've have about two left. Two fish fingers, what a cruel amputation that was. I had to cry into my instant mash and Knorr parsley sauce (I pretty much ate that meal three times a week as a teenager). Or boil-in-bag fish in parsley sauce with potato waffles.
So the first opportunity I got, I did just that, ate the entire bloody Fray Bentos pie. And no, not awful. But I'm too posh these days, I only eat pies out of cardboard.
Pot Noodles were the staple of student halls, we always missed the meals, and there was no guarantee the girls wouldn't be guarding their well-stocked fridges on their floors (fast learners are the female of the species, men only want sex or food), so you needed a post-booze food source that didn't involve being yelled at.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
Yeah, we'd go down the road and get Mr Oz the Kebab Man to give us a portion, if you went at the end of the evening, he throw in all the manky shavings and dried-out bits for free, so you'd end up with an epic portion. Just add that to one of the catering-sized tins of baked beans and it was an ample supper after a night out.
I was just remembering how, if I timed it right after or during a night on the piss, I’d walk past the Bosphorus just when they were closing up. They used to make up kebabs to use the last of what they had already cut off, and give them to whoever happened by at the time.
Yes, we learned to time it perfectly to harvest up kebab bits, chip scrapings, and the like from the closing takeaways. Then we got a gangster for a landlord, and the chippy down the road stopped accepting our money. Have a chip butty.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
(Consults map)
Used to frequent that establishment as a Penniless Student Oaf, more years ago than I care to remember.
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Back from a hard day at sixth form (which might have involved a lunchtime drink or three), I decided to introduce some eastern exoticism into my life. Mother, meet my new friend Vesta Beef Curry.
My mum went mental. Absolutely. Threw it in next door's garden and wouldn't speak to me for weeks. She really, really doesn't like curry. She was sick on the manager of Morrisons when someone dropped a jar of korma on the floor. That was doubly unfortunate as she worked there.
I didn't have a proper curry till I did my PhD. I did occasionally have the chip-shop special after a teenage night out at Ritzy's though – a tray half rice, half chips, with a battered potato fritter on top, smothered in chippy curry sauce. I quite fancy that, I'm still a big fan of chippy curry sauce.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
If you're ever down that way, I can thoroughly recommend the Cyprus Mangal (https://cyprusmangal.co.uk/)on Warwick Way in Pimlico. It is just round the corner from our flat and used to be a regular pit stop on a Friday night.
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Was always partial to Butterscotch Angel Delight.
No idea what was in it; nothing natural that's for sure.
Hmm, I'll need to hunt some down if they still make it...
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Was always partial to Butterscotch Angel Delight.
No idea what was in it; nothing natural that's for sure.
Hmm, I'll need to hunt some down if they still make it...
Oh man. Yes that was good.
Who mate it?
Wasn't it an Instant Whip?
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
If you're ever down that way, I can thoroughly recommend the Cyprus Mangal (https://cyprusmangal.co.uk/)on Warwick Way in Pimlico. It is just round the corner from our flat and used to be a regular pit stop on a Friday night.
I have been there, I like a proper kebab, but this was the dirty stuff, stuff so dirty they'd even throw you off a night bus full of sick if you attempted to smuggle one on. The sort of kebab that smells like a combination of boiled dog and abandoned portaloo unless you're drunk, in which case it's meaty ambrosia.
As students, we used to be good friends with a bunch of female nurses in Manchester, and make use of their accommodations at the Royal Infirmary (Sparshott House*, you had to climb the drainpipes and get in through the window – invited, I'm not confessing to historical sex crimes). Anyway, once after a massive kebab – more chillis sauce, you sure, yes, yes, yes – I woke up to the look down the pillow and somehow I'd sweated out a perfect outline of my head in furious yellow chilli. My pleas that that was probably exactly how the Turin Shroud was formed fell upon deaf ears, and, kebab Jesus or not, it was a while before I got to sleep in that bed again.
*despite the draconian no-men policy (we barely qualified), come Saturday morning, I reckon it was 50:50. Those 30's era drainpipes were pretty sturdy.
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– a tray half rice, half chips,
Half and half, you say? And so soon after the blocked nose homo tease...
(https://thumbs.gfycat.com/JointSerpentineCurassow-size_restricted.gif)
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I'm entitled to swing every which way.
This topic is making me salivate so much I'm wearing Speedos and water-wings.
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Best kebab, bar none, is from The Gardenia (Gardies) on Rose Crescent in Cambridge. Lashings of tzatziki and chillies. And yes, I've had gyros in Athens...
I'm quite a fan of the tinned Heinz beans 'n' tiny sausages. With a couple of boiled eggs on toast, and loads of black pepper.
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Butterscotch Angel Delight actually came out of angels. You hug them hard enough and out it comes like some celestial effluvia. Fact.
I checked the ingredients (it is still a thing) and it's got all the good stuff. No preservatives, it claims. It's basically sugar. I have no idea what butterscotch is other than a flavour – the flavour – of Angel Delight
I used to like eating Roundtree's jelly, the blocks of flavoured gelatine, straight out of the packet, none of that water nonsense. Tangerine flavour was best.
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If you were lucky, there'd be some left for breakfast on toast. Admittedly, it didn't look so attractive under a congealed overcoat of kebab lard, but a bit of warming and it'd all come back to together like a fine cassoulet.
About 15 years ago when we were camping in Brittany, I cooked the contents of a Carrefour can of cassoulet and served it up with some instant mash (which I'd never have expected the French to have) and it was absolutely divine. Never had any cassoulet as good since then.
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I grew up on instant mash, actual potatoes were exotic*, and I loved it. I was definitely for mash get Smash. I did try some the other year, it was terrible for anything other than holding up wallpaper. Nasty stuff, cut your losses and just the eat the butter with a spoon.
But a mountain of the stuff, surrounded by a moat of parsley sauce, a couple of fish fingers bobbing in it, and a helping of frozen peas. That was pretty much my go-to-meal.
*my grandad used to grow them and serve them up covered in bacon fat. He only ate veg if it been through a bacon fat sauna.
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I have no idea what butterscotch is
AIUI, it’s basically just butter and sugar, cooked together. No wonder it tastes so fucking good.
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The internet tells me there's a no-added-sugar butterscotch Angel Delight which I guess is just talcum powder. Eek.
They also do banana Angel Delight, I do remember liking that. And bananas in lumpy custard (was it ever possible for any human to turn custard powder into smooth custard?)
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I remember banana Angel delight. If you closed your eyes and thought about it really hard, it actually tasted like something vaguely resembling banana.
There was also a pink one. No idea what flavour it was. Just pink flavour, I think.
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I remember banana Angel delight. If you closed your eyes and thought about it really hard, it actually tasted like something vaguely resembling banana.
There was also a pink one. No idea what flavour it was. Just pink flavour, I think.
I think that one was meant to be strawberry.
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It's those brilliant false flavours, the faux banana persists all the way through to modern milkshakes. Though modern banana Angel Delight claims to be 2% banana powder, so what do I know. I know we had bananas in the 70/80s or my mother couldn't have got chased around Spar by a Fyffes' tarantula.
There is a strawberry flavour, but strawberry was always a bit dull, though better than vanilla if you were faced with the dilemma of which end to start eating a Neopolitan ice cream wafer sandwich.
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I remember banana Angel delight. If you closed your eyes and thought about it really hard, it actually tasted like something vaguely resembling banana.
There was also a pink one. No idea what flavour it was. Just pink flavour, I think.
I think that one was meant to be strawberry.
Give over. Like that stuff has ever been anywhere near a strawberry.
It was pink flavour, I’m telling you. Same as foam shrimps.
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The first MrsC was very partial to Butterscotch Angel Delight.
We didn't have it when I was small--too expensive. We had to make to with generic 'instant whip'.
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I remember banana Angel delight. If you closed your eyes and thought about it really hard, it actually tasted like something vaguely resembling banana.
There was also a pink one. No idea what flavour it was. Just pink flavour, I think.
I think that one was meant to be strawberry.
Give over. Like that stuff has ever been anywhere near a strawberry.
It was pink flavour, I’m telling you. Same as foam shrimps.
Also 2% strawberry powder. This excessive fruit content might just be a modern affection, back in my day, it was probably emulsified coal tar dye #4856.
Foam shrimps, I'm sure, have a zero per cent shrimp content.
My gran used to do brilliant mushy peas, soaked corpse grey overnight and reanimated with a liberal dose of lurid green food colouring, a shade unknown outside of exotic chemical processes.
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Banana flavouring has that wonderful synthetic estery flavour of... banana flavouring!
For reasons I won't go into here, I sickened myself of bananas many years ago, and can't really look at them now.
And yet, banana-flavour chews etc are still just fine!
Now, how about Creamola Foam?
This was the predecessor to Sodastream.
An effervescent powder containing sugar, flavour, and some effervescent agent to make a drink fit to rot your teeth and send you hyperactive!
Last I heard, someone had bought the rights to the stuff, and was asking around on the internet if anyone still had a copy of the recipe, which had been lost in the mists of time.
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
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Cremola Foam!
Brilliant in lemonade... I don't know what it tasted like, because it didn't stay in the glass.
We had to make us own fun in them days.
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In a thread called "things I'd like to eat", everyone seems to be skirting around with kooky posts about childhood sweets and puddings.
We're all thinking exactly the same thing about what we'd really like to eat, but none of you have the guts to be honest about it and get it out in the open.
You people ::-)
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Canned ravioli - I remember having that as a kid, but I don't remember how it tasted. Probably like dog food.
I remember eating that cold out of a tin on a biology field trip to Tomintoul.
And butterscotch something (no idea if it was Angel delight or instant whip) when I was a small. Looking at the photos of it just now gives me the boak though.
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OK then Flatus, I'd like to eat:
Lobster
Rare duck breast with sour cherries and roast potatoes
Lime sorbet
Pistachio ice cream (shut it ian, it's the best flavour of ice cream, so ner)
Cheeeese.
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In a thread called "things I'd like to eat", everyone seems to be skirting around with kooky posts about childhood sweets and puddings.
We're all thinking exactly the same thing about what we'd really like to eat, but none of you have the guts to be honest about it and get it out in the open.
You people ::-)
Are you suggesting that we should be discussing 'Who' we'd like to eat?
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In a thread called "things I'd like to eat", everyone seems to be skirting around with kooky posts about childhood sweets and puddings.
We're all thinking exactly the same thing about what we'd really like to eat, but none of you have the guts to be honest about it and get it out in the open.
You people ::-)
Take-aways, obviously.
"Eat out to help out."
That's what she said.
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Canned ravioli - I remember having that as a kid, but I don't remember how it tasted. Probably like dog food.
I remember eating that cold out of a tin on a biology field trip to Tomintoul.
And butterscotch something (no idea if it was Angel delight or instant whip) when I was a small. Looking at the photos of it just now gives me the boak though.
I've been to Tomintoul.
The only place I've ever been where the village shop has whisky priced at £365.00 a bottle.
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Can I recommend shepherd's pie sandwich?
Get the cheapest white bread and the cheapest frozen shepherd's pie. Cook pie. Homogenise it with a fork, spread onto the bread and eat the sandwich while warm.
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I've been to Tomintoul.
The only place I've ever been where the village shop has whisky priced at £365.00 a bottle.
Well, it's pretty near Balmoral, doesn't take long in the Range Rover....
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24 hour ration pack mixed fruit pudding - imagine a heavy spongy cake / suet pudding laced with spices, and heavily fruited, eaten cold, or warmed, out of the tin around a camp fire, with a spoon.
By contrast, the breakfast offering of sausages, in a tin, surrounded by solid pork fat. Barely edible hot, vomitous cold. My preference was rolled oats with drinking chocolate, spooned onto oatmeal blocks. And coffee.
I have simple tastes
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In a thread called "things I'd like to eat", everyone seems to be skirting around with kooky posts about childhood sweets and puddings.
We're all thinking exactly the same thing about what we'd really like to eat, but none of you have the guts to be honest about it and get it out in the open.
You people ::-)
Are you suggesting that we should be discussing 'Who' we'd like to eat?
Indeed
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Ruthie and davelodwig are right, you tinned eat the all day breakfasts once and not that nice thing is is the mushroom and pork eggy things.
I like tinned ravioli as it tastes so different to real ravioli.
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Quite fancy real chicken sushi.
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A couple of years ago I spotted the historic Fray Bentos steak pie inna tin in the Carmarthen Tesco's. Full of nostalgic excitement, I bought one and rushed home to produce a dinner of pie, mash and peas for Mrs B.
It was bloody horrible.
The top lid pastry was 'flakey pastry'. You know, the stuff where you stick your knife and fork in and it just explodes into a trillion shards all over the table. What's the fucking point of that?
The bottom short crust was grey soggy and foul.
However, I didn't give up. The next week I bought the steak and kidney pudding. This is no longer inna pudding shaped tin, but in a similar shaped microwaveable plastic pot. This is still good. Makes a decent lunch.
Could be a bit bigger, like it used to be, though.
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A couple of years ago I spotted the historic Fray Bentos steak pie inna tin in the Carmarthen Tesco's. Full of nostalgic excitement, I bought one and rushed home to produce a dinner of pie, mash and peas for Mrs B.
It was bloody horrible.
The top lid pastry was 'flakey pastry'. You know, the stuff where you stick your knife and fork in and it just explodes into a trillion shards all over the table. What's the fucking point of that?
The bottom short crust was grey soggy and foul.
However, I didn't give up. The next week I bought the steak and kidney pudding. This is no longer inna pudding shaped tin, but in a similar shaped microwaveable plastic pot. This is still good. Makes a decent lunch.
Could be a bit bigger, like it used to be, though.
Predictably so?
My dinner this evening was lamb shank, with shitake and other mushrooms, in a spicy chocolate and beer sauce. Only contrasted by no Fray Bentos crust.
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A couple of years ago I spotted the historic Fray Bentos steak pie inna tin in the Carmarthen Tesco's. Full of nostalgic excitement, I bought one and rushed home to produce a dinner of pie, mash and peas for Mrs B.
It was bloody horrible.
The top lid pastry was 'flakey pastry'. You know, the stuff where you stick your knife and fork in and it just explodes into a trillion shards all over the table. What's the fucking point of that?
The bottom short crust was grey soggy and foul.
However, I didn't give up. The next week I bought the steak and kidney pudding. This is no longer inna pudding shaped tin, but in a similar shaped microwaveable plastic pot. This is still good. Makes a decent lunch.
Could be a bit bigger, like it used to be, though.
I don't think a Fray Bentos pie has a bottom, it's just a naked meat booty call. Or maybe I always cooked it into oblivion. The underbelly of the top was the best bit, under that crispy microlayer was a damp gusset of delight.
All food gets smaller the older you get.
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Quite fancy real chicken sushi.
I've had it (at a place in Berkeley, CA), it's overrated and expensive. But I don't like sushi anyway. That's what I don't want to eat.
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Was always partial to Butterscotch Angel Delight.
No idea what was in it; nothing natural that's for sure.
Hmm, I'll need to hunt some down if they still make it...
Oh yes... the only Angel Delight I actually liked. :thumbsup:
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Hmm. I have in the pantry, right now and regularly:
• angel delight (butterscotch flavour
• pot noodle (chicken and mushroom flavour: no meat in pot noodles)
• nesquik (banana flavour)
I’m living the dream, people!
It’s also less than three years since we had our last breakfast inna can.
I’d like to eat swan.
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I’m not a Pot Noodle fan but Mr R always has Pot Noodles (or another brand of instant noodle) in the cupboard.
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
Ethyl acetate is the traditional pear drop – it's just ethanol reacted with acetic acid. I'm pretty sure we drank the results in our class at school. I'm not joking, there was (by the end of this sentence you'll understand why I am using the past tense) an idiot called Nigel (I know, I know) who would drink any chemical if you dared him. He had to go hospital because he once drank an entire bottle of (fortunately dilute) nitric acid.
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It's those brilliant false flavours, the faux banana persists all the way through to modern milkshakes. Though modern banana Angel Delight claims to be 2% banana powder, so what do I know. I know we had bananas in the 70/80s or my mother couldn't have got chased around Spar by a Fyffes' tarantula.
There is a strawberry flavour, but strawberry was always a bit dull, though better than vanilla if you were faced with the dilemma of which end to start eating a Neopolitan ice cream wafer sandwich.
The banana Angel Whip always made me think of the flavoured medicines you got as kids. That often had that artificial banana flavouring.
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Every so often I have an irrational hankering after Findus Crispy Pancakes, which are thick paper surrounding molten lava. I do not know why.
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My childhood was framed by the mightly battle between the two titans of the freezer compartment: Findus vs Captain Birdseye.
I confess that I'm not a great fan of posh food, if I wasn't married to a woman who looks dimly on my pastimes and believes that her role in life is to somehow elevate me into somone she doesn't have to constantly apologize for, I'd be making a crispy pancake (beef, the cheese one might be sick) sandwich right now.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
(Consults map)
Used to frequent that establishment as a Penniless Student Oaf, more years ago than I care to remember.
Me too, a doner with extra chilli sauce was the climax of the ARBS initiation.
Sent from my moto x4 using Tapatalk
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I realise now that I have inadvertently declared myself the Kebab Jesus. I may be on the cusp of founding the most awesome religion ever. That nurse's pillow will be a sacred object.
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A couple of years ago I spotted the historic Fray Bentos steak pie inna tin in the Carmarthen Tesco's. Full of nostalgic excitement, I bought one and rushed home to produce a dinner of pie, mash and peas for Mrs B.
It was bloody horrible.
The top lid pastry was 'flakey pastry'. You know, the stuff where you stick your knife and fork in and it just explodes into a trillion shards all over the table. What's the fucking point of that?
The bottom short crust was grey soggy and foul.
However, I didn't give up. The next week I bought the steak and kidney pudding. This is no longer inna pudding shaped tin, but in a similar shaped microwaveable plastic pot. This is still good. Makes a decent lunch.
Could be a bit bigger, like it used to be, though.
Predictably so?
My dinner this evening was lamb shank, with shitake and other mushrooms, in a spicy chocolate and beer sauce.
Don’t you hate it when you knock your drinks over your food!
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Banana flavouring has that wonderful synthetic estery flavour of... banana flavouring!
For reasons I won't go into here, I sickened myself of bananas many years ago, and can't really look at them now.
And yet, banana-flavour chews etc are still just fine!
Now, how about Creamola Foam?
This was the predecessor to Sodastream.
An effervescent powder containing sugar, flavour, and some effervescent agent to make a drink fit to rot your teeth and send you hyperactive!
And turn your tongue into something that wouldn’t look out of place in a tattoo parlour!
(You eat it with a spoon, or finger; who would mix it with water - that’s just weird.
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kebab meat.
That’s what I want to eat now. The filthier the better. Preferably from Bosphorus Kebabs in South Ken.
(Consults map)
Used to frequent that establishment as a Penniless Student Oaf, more years ago than I care to remember.
Me too, a doner with extra chilli sauce was the climax of the ARBS initiation.
It was either there or the establishment in the Fulham Road just round the corner from Evelyn Gardens and universally known as “Greasy Abdul's”.
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Was always partial to Butterscotch Angel Delight.
No idea what was in it; nothing natural that's for sure.
Hmm, I'll need to hunt some down if they still make it...
They do (or did last year, when D&I indulged).
Sugar, modified starch bicarb & flavourings IIRC.
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
Ethyl acetate is the traditional pear drop – it's just ethanol reacted with acetic acid. I'm pretty sure we drank the results in our class at school. I'm not joking, there was (by the end of this sentence you'll understand why I am using the past tense) an idiot called Nigel (I know, I know) who would drink any chemical if you dared him. He had to go hospital because he once drank an entire bottle of (fortunately dilute) nitric acid.
I thought pear drops were amyl acetate...
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The internet tells me there's a no-added-sugar butterscotch Angel Delight which I guess is just talcum powder. Eek.
They also do banana Angel Delight, I do remember liking that. And bananas in lumpy custard (was it ever possible for any human to turn custard powder into smooth custard?)
I do a nice, smooth, lump-free Bird's custard in the microwave...
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
Ethyl acetate is the traditional pear drop – it's just ethanol reacted with acetic acid. I'm pretty sure we drank the results in our class at school. I'm not joking, there was (by the end of this sentence you'll understand why I am using the past tense) an idiot called Nigel (I know, I know) who would drink any chemical if you dared him. He had to go hospital because he once drank an entire bottle of (fortunately dilute) nitric acid.
I thought pear drops were amyl acetate...
I will experiment with Ian’s vodka and vinegar cocktail and report back., however from my googling I think it would be better using “blind drunk” back street vodka as it is the normally discarded bad fraction that you want to react with acetic acid (perhaps with a dash of battery acid to help things along). Odd that the chemistry department had to hand the waste products of illicit hooch distillation.
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Pink flavour you say?
One of treats of school dinners was pink custard. (Modified on the blackboard as Pink Bastard).
I've never seen or heard of it since those halcyon days of the 1970s and often wonder what it actually consisted of. But it was nectar!
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We're all thinking exactly the same thing about what we'd really like to eat, but none of you have the guts to be honest about it and get it out in the open.
You people ::-)
I really would like a pot noodle. That’s top of the list right now. Honest.
But failing that, I would settle for a night in with Scarlet Johansson.
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Every so often I have an irrational hankering after Findus Crispy Pancakes, which are thick paper surrounding molten lava. I do not know why.
I once made my own crispy pancakes from scratch. They were really good, but no substitute for the real thing. I remember when they were launched and I nagged my mum into getting us some for a treat. And treat is the right word. Yum!
Can you still get them?
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Boiled bacon ribs and cabbage. Ribs now to order only unfortunately and expensive, but common in my childhood as was a cheap meal. Tesco's still sell them in Ireland apparently.
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
Ethyl acetate is the traditional pear drop – it's just ethanol reacted with acetic acid. I'm pretty sure we drank the results in our class at school. I'm not joking, there was (by the end of this sentence you'll understand why I am using the past tense) an idiot called Nigel (I know, I know) who would drink any chemical if you dared him. He had to go hospital because he once drank an entire bottle of (fortunately dilute) nitric acid.
I thought pear drops were amyl acetate...
I think that's the faux banana smell. We were really allowed to lick the chemicals in the 80s, we had an old school chemistry teacher (he was completely colour blind, so whenever he did the litmus thing he had to rely on us telling them when it had changed, he must have been familiar with how that played out). Anyway, one day he wasn't there and instead we had a grim-looking headteacher telling us he was dead. I have no idea if that was from licking chemicals or he'd inadvertently accepted a toast from Nigel.
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Back in the day, when poisoning schoolchildren was less frowned upon, we made pear drop flavouring in a chemistry lesson. I remember the teacher saying when combined the components would be completely non toxic.
Ethyl acetate is the traditional pear drop – it's just ethanol reacted with acetic acid. I'm pretty sure we drank the results in our class at school. I'm not joking, there was (by the end of this sentence you'll understand why I am using the past tense) an idiot called Nigel (I know, I know) who would drink any chemical if you dared him. He had to go hospital because he once drank an entire bottle of (fortunately dilute) nitric acid.
I thought pear drops were amyl acetate...
I think that's the faux banana smell. We were really allowed to lick the chemicals in the 80s, we had an old school chemistry teacher (he was completely colour blind, so whenever he did the litmus thing he had to rely on us telling them when it had changed, he must have been familiar with how that played out). Anyway, one day he wasn't there and instead we had a grim-looking headteacher telling us he was dead. I have no idea if that was from licking chemicals or he'd inadvertently accepted a toast from Nigel.
I got to play with a big bottle of mercury in physics unless of course my memory is playing up.
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Every so often I have an irrational hankering after Findus Crispy Pancakes, which are thick paper surrounding molten lava. I do not know why.
I once made my own crispy pancakes from scratch. They were really good, but no substitute for the real thing. I remember when they were launched and I nagged my mum into getting us some for a treat. And treat is the right word. Yum!
Can you still get them?
The internet says 'yes.' I used to eat them in sandwiches. I'm fond of many of these meals because I grew up in the 80s and cooked my own food (and for my sister) – my parents were always at work or sleeping and back then kids were allowed to self-supervise. It was all food like this and I'm not mocking it. Obviously, I'm happy that I've had the opportunity to try other things (OK, let's skip the rotten tofu and sea cucumbers) but there's a certain comfort in those old meals, which is why I'd like to eat them. However, I'm married to a posh bird (from Essex, ha) who doesn't share my nostalgia as she had the sort of mother who insisted on cooking things from ingredients (ironically, in the twenty-plus years (argh!) that we have been together, she has cooked a meal precisely once, and it was the most horrendous sludge – yeah, I see what she did there).
Back, in the pre-plague era, I could depend on her being away a couple of weeks a month, so I'd get the house to myself and could feed myself from the nostalgia shelf.
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I got to play with a big bottle of mercury in physics unless of course my memory is playing up.
Your memory is quite possibly true, we we allowed to play about with a bottle of it and I recall pushing balls of it around the bench. With our fingers.
Chemistry class was also the occasion when I experienced the most disgusting taste ever, when I put a crystal of copper sulphate on my tongue. :facepalm:
That was about 1981 - 2.
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I got to play with a big bottle of mercury in physics unless of course my memory is playing up.
Your memory is quite possibly true, we we allowed to play about with a bottle of it and I recall pushing balls of it around the bench. With our fingers.
Chemistry class was also the occasion when I experienced the most disgusting taste ever, when I put a crystal of copper sulphate on my tongue. :facepalm:
That was about 1981 - 2.
As memory loss is one of the side effects of mercury poisoning not remembering it is also a possibility.
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We got to play with mercury too. To be fair, the metal isn't harmful, it's only the vapour in a confined space.
I also remember our physics lost the radiation source in a lesson about that. It turned up later in the lesson in his pocket. I think that was staged, tbh, to demonstrate the usage of a Geiger-Müller tube (I'm sure it was only an alpha source). That said, he used to electrocute himself a lot, so he might have been carrying it around for the previous year, since the last demonstration.
The jury is out on whether Nigel drank mercury. I'm sure he would have. If he's not dead now, I would be surprised.
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I wouldn't mind eating a cheeseburger, or cheese on toast, but since I'd spend the rest of the week doubled over and sitting on the lavvy I think I'll pass on that.
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I don't think a Fray Bentos pie has a bottom,
They certainly used to. I loved them.
I've never eaten a pot noodle. I don't propose to remedy that.
ETA: We used to eat what is probably best decribed as "homely" food at home (mince and hard boiled egg pie, spotted dick, bacon and cabbage suet pudding) but occasionally my mother would branch out. The height of sophistication came after she acquired an electric frying pan. That produced "Spanish Ommelette" (which was some fluffy confection, completely unrelated to tortilla) and, joy of joys, the Galloping Gourmet's "Pork chop and peaches".
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I don't think a Fray Bentos pie has a bottom,
They certainly used to. I loved them.
Blimey, I'm going to have to rewrite my history. It's like my memory has been edited.
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Have you recently been visited by Messrs Smith and Jones? Of course, if you had been you wouldn’t know.
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I did once ask Joanna Lumley to explain Sapphire & Steel to me.
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I got to play with a big bottle of mercury in physics unless of course my memory is playing up.
Your memory is quite possibly true, we we allowed to play about with a bottle of it and I recall pushing balls of it around the bench. With our fingers.
Chemistry class was also the occasion when I experienced the most disgusting taste ever, when I put a crystal of copper sulphate on my tongue. :facepalm:
That was about 1981 - 2.
I was at school at the same time and remember playing with mercury (albeit having been told not to by our chemistry teacher).
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I'd like a deep fried Mars bar, from a chip shop, in Scotland. I've wanted one ever since I knew such a thing existed, I'm not sure why, I don't particularly like Mars bars, or things in batter (Except fish) it's just the idea of it.
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I'd like a deep fried Mars bar, from a chip shop, in Scotland. I've wanted one ever since I knew such a thing existed, I'm not sure why, I don't particularly like Mars bars, or things in batter (Except fish) it's just the idea of it.
I've had one (in Glasgow a few years ago). It was revolting :sick: (but then again, I'm not the greatest fan of Mars Bars, as I find them far too sweet).
Whereas the deep fried red pudding I had in Fife was lovely... :P
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Proper haggis, neaps and tatties. Every time I lament their absence over here MrsT says "well, I'll make you a haggis", but without a sheep's pluck and authentic neaps it's a poor shadow, and haggis out of a tin is vile. Hell, even the haggis & chips they used to serve in the Edinburgh Union snack bar for 1/3d at lunchtime would be a delight - the chips were made as they should be, in beef dripping.
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In response to Hot Flatus;
Haddock and chips from Ainsworth's in Caernarfon. (recommended anyway, if any of you are here in more normal times).
for pudding, fior de latte and chocolate (a scoop of each) from Gelateria Linus in Castel Bolognese.
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Mmm... Haggis supper :P
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If you go to the right chip shop you can have a deep fried confectionary bar of your choice, I believe.
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Everyone eats the deep-fried confectionery on arrival in Scotland. Shortly followed by learning the definition of minging because they are pure ming.
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Mmm... Haggis supper :P
Brattisani's down in Cannonmills did a good one when I was a student in Edinburgh.
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< never had a deep fried chocolate bar.
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Never wanted one.
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As students we also used to eat the stew-in-a-can stuff, that was awful. I think there was an 'Irish stew' which was basically bits of gristle and some root vegetable and potato...
Tinned stew has a long and dishonourable history....
"The tinned stew came in an ornate container labelled, "Old Mother Jamieson's Farm House Dinner". Said Morell, surveying the dubious mixture on his plate : "I must remember never to go to dinner at Mrs Jamieson's."
The Cruel Sea. N. Montserrat.
And from the Great War, https://en.wikipedia.org/wiki/Maconochie
I expect it was just as bad for the Boer & Crimean campaigns. Hold that thought.... One quick search later https://www.nam.ac.uk/explore/army-marches-its-stomach
ETA.
At the moment I'd quite like to eat
- Stuffed (sage & onion, nothing fancy) lamb's hearts. A regular dish at home when I was a kid. Used to do them when I was a PSO, but MrsL doesn't like them and there are no "proper" butchers left so not had them in years.
- A cheese sandwich made with fresh white crusty bread, lots of butter and, for preference, with pickled onions, but I'd take it without the onions.
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Yeah, I remember the canned stew being especially awful, admittedly it was probably the cheapest brand going from the sort of no-name mini-supermarket that decorated a Liverpool high street in the late 80s. So cheap it didn't even aspire to horsemeat.
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Not quite the same thing but I love the big tins of cassoulet you get in French supermarkets.
Mmmmm.... now I'm craving cassoulet.
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Some big tripe action in the episode of Parts Unlimited last night (in Portugal). Man, that is some nasty stuff that I wouldn't like to eat
It featured the francesinha thorough, and that I do like to eat. Basically, make a sandwich, obligatory white bread – never trust brown – with vast quantities of ham, lots of sliced sausage, and top with a sirloin. Immerse in a lake of spicy tomato and beer sauce and enrobe the entire thing with cheese and grill till it looks like a giant block of cheese. It's like a punked-up thermonuclear croque-monsieur.
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If you go to the right chip shop you can have a deep fried confectionary bar of your choice, I believe.
My erstwhile friend Dai Infidel once persuaded her local chippie somewhere in Darkest Wales to do deep-fried Mars Bars and pronounced them Æxcellent to all her chums. Who then tried to kill her, as the proprietor had decided that maintaining a separate fryer just for confectionery was too much effort, so the production versions came with delicate overtones of haddock.
Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
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My erstwhile friend Dai Infidel ... the production versions came with delicate overtones of haddock.
Is this why she's your erstwhile friend?
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Pink flavour you say?
One of treats of school dinners was pink custard. (Modified on the blackboard as Pink Bastard).
I've never seen or heard of it since those halcyon days of the 1970s and often wonder what it actually consisted of. But it was nectar!
Our puddings were served with pink or yellow 'syrups'.
Not custard cos Kosher milk & meat prohibition.
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My erstwhile friend Dai Infidel ... the production versions came with delicate overtones of haddock.
Is this why she's your erstwhile friend?
Curiously, no. I ent never tried a deep-fried Mars Bar, either with or without FishMax FlavorTM.
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The rich.
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They'd be too fatty, they'd remind of proper Chinese food, big hunks of fat that really aren't to the taste of a man who dreams of crispy pancakes sandwiches.
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And, these days, they’re full of additives: botox, silicone, cocaine...
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
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[The rich]'d be too fatty, they'd remind of proper Chinese food, big hunks of fat that really aren't to the taste of a man who dreams of crispy pancakes sandwiches.
You could render them down and make chips with the dripping.
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
So they are the epitome of French cuisine then... ;)
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
Bof! You Ingleesh Ireesh ;)
It was:
a) fuel, and
b) cheap
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
Tin of lentils, tin of tomatoes, decent sausages, and a campfire is all you need IME
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Ooh I could murder some eggy bread.
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Rich fruit cake spread with strawberry jam.
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This morning a proper American breakfast. A fat wobbling stack of pancakes sweating maple syrup like they're fresh out of the sugar sauna, eggs so over-easy they might be meditating, sausages and streaky bacon on the shore of lake maple, a landslide of home fries and a round of whipped butter slathered toast.
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
Bof! You Ingleesh Ireesh ;)
It was:
a) fuel, and
b) cheap
Probably taste better downwind of a cowshed.
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
So they are the epitome of French cuisine then... ;)
What a fair foot. (pun)
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Tinned cassoulet was one of my staples in my touring-in-France days, along with ravioli, saucisses aux lentilles and Vin de Grot. Om nom nom nom.
Bleh. Trouble with those is that the meat is boiled to hell and everything has exactly the same flavour. :sick:
This is very much the attraction. Who wants food to be challenging?
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TRIPE!
None in last night's episodes of Parts Unknown, but there plenty of cow feet and a sheep's head.
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Ecclefechan Tart
Having explained to the ladies in the wholefood shop that I didn't want Seville oranges, as I no longer make 60lb of marmalade every January because I hate the stuff. Conversation veered to mince pies which also make me feel ill.
But then I remembered that in the freezer I have hidden a quarter of the Ecclefechan tart I made instead.....
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Ecclefechan Tart
Having explained to the ladies in the wholefood shop that I didn't want Seville oranges, as I no longer make 60lb of marmalade every January because I hate the stuff. Conversation veered to mince pies which also make me feel ill.
But then I remembered that in the freezer I have hidden a quarter of the Ecclefechan tart I made instead.....
Never heard of that before so I looked it up... mmmm, looks right up my street!
In a similar vein, Tim H mentioned Eccles cakes in another thread recently, and I've been craving those ever since, so I made some yesterday. They were excellent, if I say so myself. I made 12 and they were all gone in no time at all. Luckily I have some pastry and filling left over so I shall make some more this afternoon.
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I'd like to eat Eccles Cake.
The AMT coffee place used to sell them, back when I used to get trains (remember them), and I confess they were a favoured snack for a mid-hike restorative.
As children, we called them dead fly pies. Still do, come to think of it.
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Given the percentage of currants by volume, an Eccles cake practically counts as one of your five-a-day, doesn't it? :demon:
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Given the percentage of currants by volume, an Eccles cake practically counts as one of your five-a-day, doesn't it? :demon:
Not that I need an excuse to eat them, but I'm not going to argue with that.
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Ecclefechan Tart
Having explained to the ladies in the wholefood shop that I didn't want Seville oranges, as I no longer make 60lb of marmalade every January because I hate the stuff. Conversation veered to mince pies which also make me feel ill.
But then I remembered that in the freezer I have hidden a quarter of the Ecclefechan tart I made instead.....
Never heard of that before so I looked it up... mmmm, looks right up my street!
In a similar vein, Tim H mentioned Eccles cakes in another thread recently, and I've been craving those ever since, so I made some yesterday. They were excellent, if I say so myself. I made 12 and they were all gone in no time at all. Luckily I have some pastry and filling left over so I shall make some more this afternoon.
Which recipe did you use? I found the fannying around:enjoyment ratio too much on the fannying around side. Of course this could be down to my lack of l33t baking skillz.
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Which recipe did you use? I found the fannying around:enjoyment ratio too much on the fannying around side. Of course this could be down to my lack of l33t baking skillz.
I used Delia's recipe for the filling but made proper flaky pastry from Prue's recipe rather than Delia's 'quick' version.
Delia said to use an 8cm cutter which I found too small and made filling and rolling the cakes very fiddly. I ended up looking online for guidance and found this brilliantly no-nonsense video:
https://youtu.be/2riVy-xIMK0
- the guy seems like a bit of a 'character' but he knows how to make a watchable and useful cookery demonstration video. A couple of others I looked at were the usual dreary amateur efforts that were about five times as long as they needed to be. There was one with some twerp in a stupid hat and bow tie - I really don't recommend that one if you come across it by accident.
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Not quite the same thing but I love the big tins of cassoulet you get in French supermarkets.
Mmmmm.... now I'm craving cassoulet.
I had a stash from our last trip to France 18 months ago. I ate the last one last week :(
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Ecclefechan Tart recipe now posted on the recipe thread
It freezes well
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TRIPE!
None in last night's episodes of Parts Unknown, but there plenty of cow feet and a sheep's head.
I quite enjoy tripe, but I really love andouillette. There's an hotel in Haguenau that used to do a very good one in a pastis sauce.
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Ecclefechan Tart recipe now posted on the recipe thread
:thumbsup:
It freezes well
Unlikely to be any left to freeze...
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It sounds nice but I like pecans in my pecan pie...
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Traditionally it would be walnuts in Ecclefechan tart, but I prefer pecans. :)
Pick and mix as you please.
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TRIPE!
None in last night's episodes of Parts Unknown, but there plenty of cow feet and a sheep's head.
I quite enjoy tripe, but I really love andouillette. There's an hotel in Haguenau that used to do a very good one in a pastis sauce.
Like I say, I only had posh tripe cooked by one of those chefs who has restaurants and books and even then it was a bit of a mehsome chew. The Portuguese stuff looked like it had just fallen off a mortician's table into a full chamberpot (well, you can't just pop to the loo midway through an autopsy) and they'd served it up.
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Pecan pie I would like to eat.
Jollibee Spaghetti, I would not. it's interesting, they describe it as 'our unique spaghetti topped with Jollibee's signature sweet-style sauce, loaded with chunky slices of savory ham, ground meat, and hotdog.' It tricks you, you think it's red because tomato, but it's like bolognese sauce made with cheap strawberry jam (apparently banana ketchup). One of the things about travelling is that the local people always feed you their local food, but it's always a bit of show, you're sitting there and they're watching. It's an audience. They invite all their friends and family. People on FB. Jollibee spaghetti was one of those, the first mouthful was interesting and everyone was happy, but it went downhill fast once the novely of sweet spag bol wore off and my audience (and I was getting worried they'd televised the event) wasn't satisfied until I scraped it all up.
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One of the things about travelling is that the local people always feed you their local food, but it's always a bit of show, you're sitting there and they're watching. It's an audience.
Definitely. And we do it back. Used to work for a company which had a large French subsidiary. When ever a French person came over to us, they were taken out for beers (multiple and in pints) followed by curry. When I went to the Paris office I was had my first steak tartare.
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I mentioned we used to torture our Frenchie flatmate. I mean, for the sheer mercy of angels, we fed him haggis. On pizza. I know the Scots and French had a thing once, but trust me, they never met over a meal. I'm afraid to report that he did not have gracious things to say about Scots cuisine. Still, he lubricated his insults with fine vin he'd liberated from the confines of papa's cellar.
The French and Germans cannot handle spicy food. They'll claim they can. They can't. Just accept it. We had a German PhD student in our lab and after the obligatory curry, we found him crouched in the corner drinking a bottle of olive oil with all the verve of a drunk with his first bottle of White Lightning. There might have been alcohol involved* but he was applying science and trying to dissolve those pesky capsicum oils. I think he discovered later which bodily process activity consuming a litre of olive oil also lubricates. Write that one up.
The Japanese are very keen for you to live their food. I don't like sushi or sashimi which puts me at a disadvantage when in that urge to impress they serve me something they consider impressive and I have to do that 'this is really good face' while inside I'm screaming. They once made me eat an entire baby octopus. And oh god, I should create things I don't like to eat topic, but the sea cucumber, the sea cucumber, oh god the sea cucumber. I can't, I just can't talk about that.
In China, they are a bit savvier. Your first time in China, ian? [the correct answer to this question is always no]. That was a trial. This is a frog, right? Mostly dead, yes. At the end of that, my Chinese colleague punched me on the arm and confessed they called this white devil torture. Isn't that a bit racist, say I. Racist is not liking our food, ian, says she. An American colleague of mine used to take a suitcase of Powerbars on his trips. I'll give most things a try but trust me, I have my route to the nearest toilet well planned. Regrets I have a few.
*I shouldn't complain, I once – aged fifteen or so – go trolleys on a Woodpecker at a party and to hide the obvious boozy breath, myself and a friend decided to eat a tube of toothpaste between us. Don't do this. You'll foam like rabid dogs for a day.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
3 different brands of tinned spag bol have today been purchased.
On Ruth's recommendation.
No pressure.
:)
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<snip> And oh god, I should create things I don't like to eat </snip>
You've started, so why not go for it....
ETA: I'll start you off:
Anything whatsoever which has beetroot in it. Definitely only to be dealt with by my solicitor.
Stuff. Any stuff in aspic :sick:
This needs a new thread. (https://yacf.co.uk/forum/index.php?topic=118250.msg2587878#msg2587878)
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Pecan pie I would like to eat.
Jollibee Spaghetti, I would not. it's interesting, they describe it as 'our unique spaghetti topped with Jollibee's signature sweet-style sauce, loaded with chunky slices of savory ham, ground meat, and hotdog.' It tricks you, you think it's red because tomato, but it's like bolognese sauce made with cheap strawberry jam (apparently banana ketchup). One of the things about travelling is that the local people always feed you their local food, but it's always a bit of show, you're sitting there and they're watching. It's an audience. They invite all their friends and family. People on FB. Jollibee spaghetti was one of those, the first mouthful was interesting and everyone was happy, but it went downhill fast once the novely of sweet spag bol wore off and my audience (and I was getting worried they'd televised the event) wasn't satisfied until I scraped it all up.
That's just reminded me of something which I saw mentioned yesterday that sounded just as wrong...
Kraft Launches Pink Mac and Cheese for Valentine's Day That Tastes Like … Candy? http://nbcchi.com/3zOMK37
https://twitter.com/nbcchicago/status/1354471333615296515
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...I'm afraid to report that he did not have gracious things to say about Scots cuisine...
They're like that but still queue up for MacDonalds.
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Pecan pie I would like to eat.
Jollibee Spaghetti, I would not. it's interesting, they describe it as 'our unique spaghetti topped with Jollibee's signature sweet-style sauce, loaded with chunky slices of savory ham, ground meat, and hotdog.' It tricks you, you think it's red because tomato, but it's like bolognese sauce made with cheap strawberry jam (apparently banana ketchup). One of the things about travelling is that the local people always feed you their local food, but it's always a bit of show, you're sitting there and they're watching. It's an audience. They invite all their friends and family. People on FB. Jollibee spaghetti was one of those, the first mouthful was interesting and everyone was happy, but it went downhill fast once the novely of sweet spag bol wore off and my audience (and I was getting worried they'd televised the event) wasn't satisfied until I scraped it all up.
Where do They feed visitors such an abomination, so's I can not go there?
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Pecan pie I would like to eat.
Jollibee Spaghetti, I would not. it's interesting, they describe it as 'our unique spaghetti topped with Jollibee's signature sweet-style sauce, loaded with chunky slices of savory ham, ground meat, and hotdog.' It tricks you, you think it's red because tomato, but it's like bolognese sauce made with cheap strawberry jam (apparently banana ketchup). One of the things about travelling is that the local people always feed you their local food, but it's always a bit of show, you're sitting there and they're watching. It's an audience. They invite all their friends and family. People on FB. Jollibee spaghetti was one of those, the first mouthful was interesting and everyone was happy, but it went downhill fast once the novely of sweet spag bol wore off and my audience (and I was getting worried they'd televised the event) wasn't satisfied until I scraped it all up.
Where do They feed visitors such an abomination, so's I can not go there?
From a quick* flexing of my Google-Fu, I'd say the Philippines.
* FCVO "quick" given that Google has probably the slowest-loading "AcCePt CoOkIeS!" pop-up on the interwebs.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
3 different brands of tinned spag bol have today been purchased.
On Ruth's recommendation.
No pressure.
:)
My parents didn't do pasta.
The first spag bol I had at home, the bol came from a can.
#dogfoodbutdidntknowbetter
Then I met that Pingu and he taught me to make real food.
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Yes, Jollibee is a Philippine fast-food joint. Parts Unlimited* reminded me of it, Anthony Bourdain tried it and it reminded me of having it in Manila. I once ate the hottest curry ever in the Philippines, with an American friend of mine, ex-serviceman who used to based out there. Americans, they don't know hot. Good god, he did. My eyes boiled out of my face horror-movie style.
I once got invited to lunch with the Indonesian minister of somesuch. Oh my, big league. He took me to McDonald's. They have rice, at least.
*the entire series is on Netflix, trust me, it's the ideal complement to this topic, plus you can play the TRIPE! game
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...I'm afraid to report that he did not have gracious things to say about Scots cuisine...
They're like that but still queue up for MacDonalds.
Come on, they have Quickie.
Until I went the university, the only restaurant I'd been to was Wimpy. Once a year, when my mum tooks us Christmas shopping. Broadmarsh Centre, Nottingham. I loved it.
-
Yes, Jollibee is a Philippine fast-food joint. Parts Unlimited* reminded me of it, Anthony Bourdain tried it and it reminded me of having it in Manila. I once ate the hottest curry ever in the Philippines, with an American friend of mine, ex-serviceman who used to based out there. Americans, they don't know hot. Good god, he did. My eyes boiled out of my face horror-movie style.
I once got invited to lunch with the Indonesian minister of somesuch. Oh my, big league. He took me to McDonald's. They have rice, at least.
*the entire series is on Netflix, trust me, it's the ideal complement to this topic, plus you can play the TRIPE! game
'tis on days such as these I give thanks to $DEITY that I am too much of a Luddite to do Netprime, Amaflix and all those similar things. Imagine paying to watch (people eating) tripe
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Pot noodles are great, I still buy and eat them from time to time.
I ate a can of spag and sausages today, cold, from the can. Used to gross out ex colleagues with that. But was dodgy guts safe food.
Annoyingly they stopped making the 'BBQ' spag hoops and sausages which was even nicer, Kim and I used to split them, she got the sausages and I got the hoops - win win.
I once tried a Fray Bentos pie but couldn't get into the fucking thing. I ended up binning it unopened. They put those in food parcels for disabled people during lockdown 1, and wondered why people with difficulties opening things complained.
My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
I actually like haggis, I hated it the first time we had it, but then liked it after that. I haven't had it in ages, should get a nice one in the Scotlandshire when I visit next.
I'd murder a fish and chips, our local chippy closed and the good one is too far to get to easily. But I am probably going to make Kim collect one onna bike for my birthday!
As an adult I get to buy the food I'll eat. I have recently got back into boiled spud with a bit of salt, a staple of my childhood (along with obligatory mince, till sister and I went veggie and Mum got adventurous beyond 1950s Scottish cooking)... Nice both hot and cold, sometimes fried to liven it up a bit.
I would totally eat a findus pancake. We didn't get them all the time but mum would buy them for when we CBA cooking proper food.
I miss proper superNoodles, the chicken flavour from the mid 1990s which were fucking luminous yellow and GLOWED. They aren't the same now, I blame the EU and their pesky food safety standards or somefink </Brexshit lies>
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I for one love the taste of banana flavouring, it's a sign that we are actually all in hell. As a child I could eat foam bananas all day long.
The bananas we eat now are Cavendish, and don't taste like banana flavouring because banana flavouring is based on the taste of Gros Michel, the once dominant type of banana that got wiped out by Panama disease. As a result we all had to start eating Cavendish, which tastes worse, but is resistant to Panama disease. I think the last time Gros Michels were widely available was around the 1950s.
With regards to the flavour, it's all down to isoamyl acetate. Gros Michels had a lot, and Cavendish has much less.
Banana flavouring stayed the same. It's bananas that changed.
People do try to make banana flavouring taste like Cavendish, but what's the point. It's an inferior banana taste.
The world should unite and pour resources into bringing back Gros Michel. Imagine a world where bananas tasted as good as banana flavouring.
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Every so often I have an irrational hankering after Findus Crispy Pancakes, which are thick paper surrounding molten lava. I do not know why.
I once made my own crispy pancakes from scratch. They were really good, but no substitute for the real thing. I remember when they were launched and I nagged my mum into getting us some for a treat. And treat is the right word. Yum!
Can you still get them?
Yes, saw them in iceland the other day.
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When we were in Cuba we had these teeny tiny little baby bananas. They were fabulous and just perfect bike stop snacks.
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My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
My mum used to make "milk jelly" when we were kids, could be the same thing? It was great! Not sure I'd choose to eat it now.
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Ice cream. I love the stuff (except rasp/strawberry). Aldi here do a 2.5 litre box of vanilla with HFC's out the window which is utterly delicious, so it's on the taboo list. :(
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Walnut whips, M&S version, 3 pack. Procedure: eat all 3 walnuts. Brief pause. Eat all 3 whips one after the other in about a minute.
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Greek garlic ‘sauce’ and crispy fried aubergine chips.
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Greek garlic ‘sauce’ and crispy fried aubergine chips.
Skordalia?
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Ice cream. I love the stuff (except rasp/strawberry). Aldi here do a 2.5 litre box of vanilla with HFC's out the window which is utterly delicious, so it's on the taboo list. :(
Cheap Soft Scoop type frozen foam is remarkably low in Calories and sugar.
100ml Sainsbury's Soft Scoop contains: 70kcal 2.8g fat, 9.8g carb 8.2g sugar 1.2g protein
So 50ml on fresh fruit might not not be too sinful or unhealthy.
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My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
My mum used to make "milk jelly" when we were kids, could be the same thing? It was great! Not sure I'd choose to eat it now.
Pink blancmange basically.
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Greek garlic ‘sauce’ and crispy fried aubergine chips.
Skordalia?
Yep :thumbsup:
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Greek garlic ‘sauce’ and crispy fried aubergine chips.
Skordalia?
Yep :thumbsup:
Now you've got me wanting a plate of μελιτζάνες τηγανητές* you utter git you. :)
*Aubergine thinly sliced, coated with a thin batter, something like tempura Ι suppose, and shallow fried. If done right,utterly delicious. If not, positively emetic.
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When we were in Cuba we had these teeny tiny little baby bananas. They were fabulous and just perfect bike stop snacks.
Very thin skinned, deliciously sweet very 'banana'flavoured?
Known as "sugar figs" in various English speaking WI islands.
I once found some in a Nottingham shop where the owner thought his supplier had gipped him.
I bought about 5 lbs of them and sold them at work in aid of Children in Need at 5p each.
To his credit, the shopkeeper offered to give me them for nowt after I'd explained what they were and my intentions, but I insisted on paying - they were a bargain, and I wish I could find some more.
The bananas on Madeira come a close second, but apparently aren't allowed to be sold in mainland Europe, even Portugal. Maybe they're too straight? :'(
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Greek garlic ‘sauce’ and crispy fried aubergine chips.
Skordalia?
Yep :thumbsup:
Now you've got me wanting a plate of μελιτζάνες τηγανητές* you utter git you. :)
*Aubergine thinly sliced, coated with a thin batter, something like tempura Ι suppose, and shallow fried. If done right,utterly delicious. If not, positively emetic.
Oh, 'veggie liver'...
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
My bold.
Just sampled the Heinz variant of this
3/10
I've a couple of others to test - including Sainos own brand at half the price of Heinz.
That gives me Teh Fear.
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I for one love the taste of banana flavouring, it's a sign that we are actually all in hell. As a child I could eat foam bananas all day long.
The bananas we eat now are Cavendish, and don't taste like banana flavouring because banana flavouring is based on the taste of Gros Michel, the once dominant type of banana that got wiped out by Panama disease. As a result we all had to start eating Cavendish, which tastes worse, but is resistant to Panama disease. I think the last time Gros Michels were widely available was around the 1950s.
With regards to the flavour, it's all down to isoamyl acetate. Gros Michels had a lot, and Cavendish has much less.
Banana flavouring stayed the same. It's bananas that changed.
People do try to make banana flavouring taste like Cavendish, but what's the point. It's an inferior banana taste.
The world should unite and pour resources into bringing back Gros Michel. Imagine a world where bananas tasted as good as banana flavouring.
I once went to a banana tasting in Singapore (sponsored by the banana board or somesuch, being licensed to practice botany has its perks). Amazing selection of bananas and tastes. Bright red and purple ones, little ones, big ones, some sweet as a custard if it had been made by angels, there were even weird slightly tart ones. That taught me how bland Cavendish are (they're from Derbyshire, like me).
Cavendish are teetering anyway, they might not be around for much longer.
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Yes, Jollibee is a Philippine fast-food joint. Parts Unlimited* reminded me of it, Anthony Bourdain tried it and it reminded me of having it in Manila. I once ate the hottest curry ever in the Philippines, with an American friend of mine, ex-serviceman who used to based out there. Americans, they don't know hot. Good god, he did. My eyes boiled out of my face horror-movie style.
I once got invited to lunch with the Indonesian minister of somesuch. Oh my, big league. He took me to McDonald's. They have rice, at least.
*the entire series is on Netflix, trust me, it's the ideal complement to this topic, plus you can play the TRIPE! game
'tis on days such as these I give thanks to $DEITY that I am too much of a Luddite to do Netprime, Amaflix and all those similar things. Imagine paying to watch (people eating) tripe
Actually, you'd probably enjoy it – it's not a man versus food thing, the host Anthony Bourdain just goes places and meets the locals and eats their food. A lot of it looks very good, but it's local food. There are not many things he turns his nose up at. Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
A shame he didn't stick around to see the backend of Trump reversing out of the White House, he'd have liked that.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
My bold.
Just sampled the Heinz variant of this
3/10
I've a couple of others to test - including Sainos own brand at half the price of Heinz.
That gives me Teh Fear.
Oh, dear. One woman’s comfort food is another man’s poison I spose.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
My bold.
Just sampled the Heinz variant of this
3/10
I've a couple of others to test - including Sainos own brand at half the price of Heinz.
That gives me Teh Fear.
Oh, dear. One woman’s comfort food is another man’s poison I spose.
'Twas ever thus...
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Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
I loved Kitchen Confidential, though I suspect a lot of it was exaggerated for effect (primarily the ‘not exactly Delia Smith’ effect).
Having said that, it all broadly rang true, so the exaggerations were probably not that great.
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My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
Sounds like the "pink pudding" or "fluffy pudding" my mum used to make.
Take some jelly cubes and melt using your method of choice (bain marie or, more modernly, microwave). Allow to cool a little.
Put tin(s) of evaporated milk in a bowl. Whisk until fluffy.
Slowly add the jelly to the milk.
Chill in the fridge until set.
If you didn't get it quite right, you would end up with a solid non-fluffy bit at the bottom of the bowl that was just weird.
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My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
Sounds like the "pink pudding" or "fluffy pudding" my mum used to make.
Take some jelly cubes and melt using your method of choice (bain marie or, more modernly, microwave). Allow to cool a little.
Put tin(s) of evaporated milk in a bowl. Whisk until fluffy.
Slowly add the jelly to the milk.
Chill in the fridge until set.
If you didn't get it quite right, you would end up with a solid non-fluffy bit at the bottom of the bowl that was just weird.
My mum made that too, just like you describe.
Fluffy Pudding it was called too.
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Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
I loved Kitchen Confidential, though I suspect a lot of it was exaggerated for effect (primarily the ‘not exactly Delia Smith’ effect).
Having said that, it all broadly rang true, so the exaggerations were probably not that great.
It bigged up the Hunter S Thomson-ism and chefs as rock stars, but it was interesting. Bourdain came across as something of an epic arse, but a witty and smart one. I stumbled into the Parts Unlimited a while ago (actually I think I started watching it in the US), watched a couple of series and then it disappeared from Netflix. Then a couple of months back it had reappeared. He'd certainly mellowed but seemed also genuinely appreciative of getting to experience so many places (and it's mostly a travelogue with food added). He really hated Sicily though.
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Which recipe did you use? I found the fannying around:enjoyment ratio too much on the fannying around side. Of course this could be down to my lack of l33t baking skillz.
I used Delia's recipe for the filling but made proper flaky pastry from Prue's recipe rather than Delia's 'quick' version.
Delia said to use an 8cm cutter which I found too small and made filling and rolling the cakes very fiddly. I ended up looking online for guidance and found this brilliantly no-nonsense video:
https://youtu.be/2riVy-xIMK0
- the guy seems like a bit of a 'character' but he knows how to make a watchable and useful cookery demonstration video. A couple of others I looked at were the usual dreary amateur efforts that were about five times as long as they needed to be. There was one with some twerp in a stupid hat and bow tie - I really don't recommend that one if you come across it by accident.
That was a handy looking demo, ta. When you say you used Prue's recipe, is that for flaky or puff? I can't find any Prue Leight flaky recipes on teh intarwebs. I may have to resort to my Concise Mrs Beeton.
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My maternal Gran used to make this weird pink pudding and I still don't know what it was, I think it might have been jelly and milk frothed up and let to set - or at least that's what Mum claims.
My mum used to make "milk jelly" when we were kids, could be the same thing? It was great! Not sure I'd choose to eat it now.
Gypsy tart filling...sugar, sugar and more sugar.
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Walnut whips, M&S version, 3 pack. Procedure: eat all 3 walnuts. Brief pause. Eat all 3 whips one after the other in about a minute.
White chocolate covered dried strawberries from M&S, they are seriously addictive.
-
Ice cream. I love the stuff (except rasp/strawberry). Aldi here do a 2.5 litre box of vanilla with HFC's out the window which is utterly delicious, so it's on the taboo list. :(
Cheap Soft Scoop type frozen foam is remarkably low in Calories and sugar.
100ml Sainsbury's Soft Scoop contains: 70kcal 2.8g fat, 9.8g carb 8.2g sugar 1.2g protein
So 50ml on fresh fruit might not not be too sinful or unhealthy.
Cos it is mainly air.
-
Greek garlic ‘sauce’ and crispy fried aubergine chips.
Skordalia?
Yep :thumbsup:
Now you've got me wanting a plate of μελιτζάνες τηγανητές* you utter git you. :)
*Aubergine thinly sliced, coated with a thin batter, something like tempura Ι suppose, and shallow fried. If done right,utterly delicious. If not, positively emetic.
Had that, no idea how it was made as it wasn't oily. Was lovely.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
My bold.
Just sampled the Heinz variant of this
3/10
I've a couple of others to test - including Sainos own brand at half the price of Heinz.
That gives me Teh Fear.
I like them, as it is like spaghetti with baked bean sauce. Nothing like any spaghetti I had as a child. Not had it in years but as an occassional wanting something strange. Up there with the creamed pudding macaroni...though I have never had that....it is just a step too far.
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Ice cream. I love the stuff (except rasp/strawberry). Aldi here do a 2.5 litre box of vanilla with HFC's out the window which is utterly delicious, so it's on the taboo list. :(
Cheap Soft Scoop type frozen foam is remarkably low in Calories and sugar.
100ml Sainsbury's Soft Scoop contains: 70kcal 2.8g fat, 9.8g carb 8.2g sugar 1.2g protein
So 50ml on fresh fruit might not not be too sinful or unhealthy.
Cos it is mainly air.
By volume, it's mostly gas; by weight, it's mostly water.
But that's the point; that sugar and fat are quite thinly spread. You'd probably enjoy 50ml of Soft Scoop for longer than a small square of chocolate.
-
Ice cream. I love the stuff (except rasp/strawberry). Aldi here do a 2.5 litre box of vanilla with HFC's out the window which is utterly delicious, so it's on the taboo list. :(
Cheap Soft Scoop type frozen foam is remarkably low in Calories and sugar.
100ml Sainsbury's Soft Scoop contains: 70kcal 2.8g fat, 9.8g carb 8.2g sugar 1.2g protein
So 50ml on fresh fruit might not not be too sinful or unhealthy.
Cos it is mainly air.
By volume, it's mostly gas; by weight, it's mostly water.
But that's the point; that sugar and fat are quite thinly spread. You'd probably enjoy 50ml of Soft Scoop for longer than a small square of chocolate.
Yes. When I did the re-ed course after my first stent the dietician told me I could have two balls of ice cream for dessert. She didn't say what size of ball, though. ;D
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When you say you used Prue's recipe, is that for flaky or puff? I can't find any Prue Leight flaky recipes on teh intarwebs. I may have to resort to my Concise Mrs Beeton.
Flaky pastry recipe from Leith's Cookery Bible (https://www.bloomsbury.com/uk/leiths-cookery-bible-3rd-ed-9780747566021/) - an actual book, rather than off the internet! There's nothing special about the recipe, I just know anything from that book is going to be reliable, so it's my go-to for anything vaguely technical. I often find Delia favours the cheats and shortcuts to make life easier for home cooks, and there's nothing wrong with that, but Prue is about doing things properly, so her method has all the turns and folds.
Here's the flaky pastry recipe (click for big) - I would recommend using the bare minimum of water, as little as you can get away with to combine the dough:
(https://live.staticflickr.com/65535/50897706157_154304f139_n.jpg) (https://flic.kr/p/2kxE3MT) (https://live.staticflickr.com/65535/50897706167_a520a91025_n.jpg) (https://flic.kr/p/2kxE3N4)
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Thinking of ice cream, it's often disappointing, but the real stuff made with double cream, egg, and sugar is frankly amazing yet rare unless you make it yourself (which I don't). I had a pot at a fair in Tenterden year ago and thinking about still takes me to a happy place. I like Mr Whippy too, I figure that's effectively calorie-free, so I bulk it out with flakes, sauce and all the sprinkles. Oysters and screwballs are pretty good.
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Thinking of ice cream, it's often disappointing, but the real stuff made with double cream, egg, and sugar is frankly amazing yet rare unless you make it yourself (which I don't). I had a pot at a fair in Tenterden year ago and thinking about still takes me to a happy place. I like Mr Whippy too, I figure that's effectively calorie-free, so I bulk it out with flakes, sauce and all the sprinkles. Oysters and screwballs are pretty good.
One of Mr R's numerous kitchen gadgets is a very expensive Italian ice cream machine, meant for making proper ice cream.
Its primary use to date appears to be making frozen cocktails...
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Saveloy sausages.
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Hola, lovely red tubes of fat. Sit there all night, sweating under the hot lamp, waiting for you.
Battered sausages are pretty good too.
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A savaloy dip.
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Thinking of ice cream, it's often disappointing, but the real stuff made with double cream, egg, and sugar is frankly amazing yet rare unless you make it yourself (which I don't). I had a pot at a fair in Tenterden year ago and thinking about still takes me to a happy place. I like Mr Whippy too, I figure that's effectively calorie-free, so I bulk it out with flakes, sauce and all the sprinkles. Oysters and screwballs are pretty good.
One of my aunts used to make amazing lemon ice cream. I think it was a Delia recipe. The antithesis of Mr Whippy; no gas, no fluff, about 2000 calories in one spoonful and all of it fat.
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Yes, you only needed a small tub to get your required number of daily calories. We must have been hiking somewhere so it was justified. Made my someone on a farm, can't remember who, but she was very perky. I assume the sugar from her own creamy iced concoctions.
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Our boat is currently moored just a short pootle down the canal from Snugbury Farm (https://snugburys.co.uk/)...
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Our boat is currently moored just a short pootle down the canal from Snugbury Farm (https://snugburys.co.uk/)...
I'm no fan of ice cream, but that looks really nice.
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Our boat is currently moored just a short pootle down the canal from Snugbury Farm (https://snugburys.co.uk/)...
I'm no fan of ice cream, but that looks really nice.
It is!!! :P :thumbsup:
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Best ice cream round here is from Sundae Sundae (http://www.sundaesundae.co.uk). They do all the standard flavours, and do them very well, but they occasionally do more experimental flavours - eg oyster and chilli.
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When you say you used Prue's recipe, is that for flaky or puff? I can't find any Prue Leight flaky recipes on teh intarwebs. I may have to resort to my Concise Mrs Beeton.
Flaky pastry recipe from Leith's Cookery Bible (https://www.bloomsbury.com/uk/leiths-cookery-bible-3rd-ed-9780747566021/) - an actual book, rather than off the internet! There's nothing special about the recipe, I just know anything from that book is going to be reliable, so it's my go-to for anything vaguely technical. I often find Delia favours the cheats and shortcuts to make life easier for home cooks, and there's nothing wrong with that, but Prue is about doing things properly, so her method has all the turns and folds.
Yesterday I crouted the salmon and turnedover some previously prepped pears. My go-to is Gordon's: clicky (https://www.bbcgoodfood.com/recipes/rough-puff-pastry)
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Thinking of ice cream, it's often disappointing, but the real stuff made with double cream, egg, and sugar is frankly amazing yet rare unless you make it yourself (which I don't). I had a pot at a fair in Tenterden year ago and thinking about still takes me to a happy place. I like Mr Whippy too, I figure that's effectively calorie-free, so I bulk it out with flakes, sauce and all the sprinkles. Oysters and screwballs are pretty good.
Mackie's use this recipe. Way back when I even cracked eggs into an exceedingly large vessel. 'Milk Solids' in the list was a sack of skimmed milk powder.
https://www.mackies.co.uk/ice-cream-mobile/classic-flavours-mobile/traditional-ice-cream.html
Ingredients
- Whole Milk (60%)
- Whipping Cream (21%)
- Sugar
- Milk Solids
- Glycerine
- Emulsifier (Mono- and Diglycerides of Fatty Acids)
- Pasteurised Free Range Eggs
- Stabilisers (Sodium Alginate and Guar Gum)
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Whenever we are coming back up the A30 and the place is open, we have to stop at Otter Valley Dairies for ice cream. Their stuff is totally splendid and there are usually new flavours to try. Recommended.
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When you say you used Prue's recipe, is that for flaky or puff? I can't find any Prue Leight flaky recipes on teh intarwebs. I may have to resort to my Concise Mrs Beeton.
Flaky pastry recipe from Leith's Cookery Bible (https://www.bloomsbury.com/uk/leiths-cookery-bible-3rd-ed-9780747566021/) - an actual book, rather than off the internet! There's nothing special about the recipe, I just know anything from that book is going to be reliable, so it's my go-to for anything vaguely technical. I often find Delia favours the cheats and shortcuts to make life easier for home cooks, and there's nothing wrong with that, but Prue is about doing things properly, so her method has all the turns and folds.
Here's the flaky pastry recipe (click for big) - I would recommend using the bare minimum of water, as little as you can get away with to combine the dough:
(https://live.staticflickr.com/65535/50897706157_154304f139_n.jpg) (https://flic.kr/p/2kxE3MT) (https://live.staticflickr.com/65535/50897706167_a520a91025_n.jpg) (https://flic.kr/p/2kxE3N4)
Top man. I'll give that a go.
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Cheap Soft Scoop type frozen foam is remarkably low in Calories and sugar.
100ml Sainsbury's Soft Scoop contains: 70kcal 2.8g fat, 9.8g carb 8.2g sugar 1.2g protein
So 50ml on fresh fruit might not not be too sinful or unhealthy
Cos it is mainly air.
By volume, it's mostly gas; by weight, it's mostly water.
But that's the point; that sugar and fat are quite thinly spread. You'd probably enjoy 50ml of Soft Scoop for longer than a small square of chocolate.
[/quote]
Yes. When I did the re-ed course after my first stent the dietician told me I could have two balls of ice cream for dessert. She didn't say what size of ball, though. ;D
[/quote]
Two 6cm balls would still be less than 200ml..
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Bratwurst, fried onions, toast, mustard.
-
Zigeuner schnitzel and currywurst.
-
Currywurst I'd like to eat.
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Currywurst I'd like to eat.
It is the one item that VW (https://sausageman.co.uk/product/vw-volkswagen-currywurst-xxl-25cm-bundle?gclid=CjwKCAiAjeSABhAPEiwAqfxURdkTmip9idIta2BrWoIP_nD_bSKEDVPLkBr0wLxGQUSw3h2XuYHJ6BoCJHUQAvD_BwE) have produced more of, than any other part, since 1938.
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Zigeuner schnitzel and currywurst.
Pork or chicken?
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Currywurst I'd like to eat.
It is the one component that VW (https://sausageman.co.uk/product/vw-volkswagen-currywurst-xxl-25cm-bundle?gclid=CjwKCAiAjeSABhAPEiwAqfxURdkTmip9idIta2BrWoIP_nD_bSKEDVPLkBr0wLxGQUSw3h2XuYHJ6BoCJHUQAvD_BwE) have produced more of, than any other part, since 1938.
Remember that there are strict laws about sausages.
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Currywurst I'd like to eat.
It is the one component that VW (https://sausageman.co.uk/product/vw-volkswagen-currywurst-xxl-25cm-bundle?gclid=CjwKCAiAjeSABhAPEiwAqfxURdkTmip9idIta2BrWoIP_nD_bSKEDVPLkBr0wLxGQUSw3h2XuYHJ6BoCJHUQAvD_BwE) have produced more of, than any other part, since 1938.
Remember that there are strict laws about sausages.
Botulism is so named from the Latin for sausage...
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VW's sausages detect when they are being eaten and reduce the bacteria count accordingly.
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Currywurst I'd like to eat.
It is the one component that VW (https://sausageman.co.uk/product/vw-volkswagen-currywurst-xxl-25cm-bundle?gclid=CjwKCAiAjeSABhAPEiwAqfxURdkTmip9idIta2BrWoIP_nD_bSKEDVPLkBr0wLxGQUSw3h2XuYHJ6BoCJHUQAvD_BwE) have produced more of, than any other part, since 1938.
Remember that there are strict laws about sausages.
Botulism is so named from the Latin for sausage...
If I recall correctly, when Arthur Dent returned to Earth from his adventures to find it, and his house, had not been destroyed to make way for a hyperspace bypass, he discovered two mouldy things sitting in his fridge, ate them, and thereby spared the world from the deadly diseases he had picked up on his travels.
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Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
I've just been sitting here trying not to fall asleep during a Zoom meeting. My eyes started wandering over the bookshelf opposite my desk and I spotted my copy of Kitchen Confidential. I just pulled it down to have a look and what do you know - there's a quote from the Guardian on the cover:
"It's not exactly Delia"
Apparently, I read it in February 2003. I can say this with some authority because I seem to have used a pass from a shift at BBC Worldwide as a bookmark. Feels like such a long, long time ago.
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Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
I've just been sitting here trying not to fall asleep during a Zoom meeting. My eyes started wandering over the bookshelf opposite my desk and I spotted my copy of Kitchen Confidential. I just pulled it down to have a look and what do you know - there's a quote from the Guardian on the cover:
"It's not exactly Delia"
The same goes for his Les Halles Cookbook, where the recipe instructions often read like he's beasting a commis chef who's just been promoted from the plongeurs. ;D
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Man, the Guardian should give me job.
It was a while ago when I read it – I recall reading it while sitting in Newark International waiting for a delayed flight. Which never happened. So I hired a car and it snowed some more so I ended up finishing the book in an anonymous hotel somewhere on Long Island while I waited for a delayed ferry and the snow to stop. I think I successfully turned a 30-minute flight into a 1.5-day journey. But it was a good read.
It's a bit uncomfortable now we've binged into the later series of Parts Unlimited knowing what is going to happen.
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Check out his first book Kitchen Confidential, a savage acid sharp take on working the kitchens. The main ingredients are sex and drugs. Or mostly drugs and sex. It's not exactly Delia Smith.
I've just been sitting here trying not to fall asleep during a Zoom meeting. My eyes started wandering over the bookshelf opposite my desk and I spotted my copy of Kitchen Confidential. I just pulled it down to have a look and what do you know - there's a quote from the Guardian on the cover:
"It's not exactly Delia"
Apparently, I read it in February 2003. I can say this with some authority because I seem to have used a pass from a shift at BBC Worldwide as a bookmark. Feels like such a long, long time ago.
I agree, it is a great book.
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Craved sardines on toast last night after work. Plastic white bread, tinned sardines in oil. Nommalicious.
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I was out for a minihike yesterday when the name Meltis Newberry Fruits suddenly, for no traceable reason, popped into my head. I very much doubt I've eaten them since the mid 90s. I've just checked and they are still made; but I have a feeling that if I were to get some they would inevitably be Not As Good As They Used To Be.
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When I was a nipper they were my favourite sweets, and of them the pear one was best. Years later I bought a box, and the pear ones were gone. I often* wonder if the delicious pear-flavoured liquid inside wasn't carcinogenic. Or summat.
* FCVO often.
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When MrsC's mother died one of the things in her room was a box of Newberry fruits.
They were unopened and we were really looking forward to trying them.
They had fermented, and not in a good way.
It transpired that, although given quite a few boxes of sweets, she didn't eat many herself and used to hide the others as 'the staff would eat them all' if they were visible. So in the end, nobody got to eat them which was a bit sad.
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And lo! today I was in M&S and having bought the things I was supposed to buy (mostly, forgot couscous*) I espied some "fruit jellies". I bought them and I have just eaten some and they are very nice. I don't know if they're quite the same thing but they must be similar.
*Unavailable at Tesco.
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It's like crime in a multistorey car park, wrong on so many levels, yet the result is so right. Ladies and gentlemen, I ask you to google the countertop nacho cone and behold the awesome. The result is like an ice cream, but it's nacho.
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I have. I wouldn’t bother.
Tinned spag bol, on the other hand .... 🤤
My bold.
Just sampled the Heinz variant of this
3/10
I've a couple of others to test - including Sainos own brand at half the price of Heinz.
That gives me Teh Fear.
Oh, dear. One woman’s comfort food is another man’s poison I spose.
'Twas ever thus...
Tinned Heinz Macaroni cheese?
Now you're talking.
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I like American cheese food product. Those little slices or the stuff that squirts out of cans or must be scooped out of jars. It's a palette of gorgeous orange and yellow. There, I've said it. Even the little unpeeling process that get out those slices, what a ceremony.
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I've a feeling for me those would be pretty much on a level with "cheeze".
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I like American cheese food product. Those little slices or the stuff that squirts out of cans or must be scooped out of jars. It's a palette of gorgeous orange and yellow. There, I've said it. Even the little unpeeling process that get out those slices, what a ceremony.
It is not cheese...but it is a guilty pleasure IMO.
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The internet tells me that the Kraft Single, surely the definitive item, is legally a 'pasteurized prepared cheese product' as the US FDA, in their wisdom, determined that products with less than 51% cheese were not allowed to be called cheese.
The Kraft singles ingredient list consists of cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for color), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
I am pretty sure that's crossing a lot of important food groups off my daily requirement. Honestly, unpeeling one of those slices and popping into my mouth is heavenly. You can do while pretending to get something out of the fridge. I keep a pack of Dairylea slices in there for this very purpose. Sadly, they're not proper American pasteurized prepared cheese product. Cheez Wiz (I see what you did there) is pretty good too, more so because you can eat it with a spoon.
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The internet tells me that the Kraft Single, surely the definitive item, is legally a 'pasteurized prepared cheese product' as the US FDA, in their wisdom, determined that products with less than 51% cheese were not allowed to be called cheese.
The Kraft singles ingredient list consists of cheddar cheese, whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic acid (as a preservative), annatto and paprika extract (for color), enzymes, Vitamin A palmitate, cheese culture, and Vitamin D3.
I am pretty sure that's crossing a lot of important food groups off my daily requirement. Honestly, unpeeling one of those slices and popping into my mouth is heavenly. You can do while pretending to get something out of the fridge. I keep a pack of Dairylea slices in there for this very purpose. Sadly, they're not proper American pasteurized prepared cheese product. Cheez Wiz (I see what you did there) is pretty good too, more so because you can eat it with a spoon.
If you eat enough you will be preserved for ever. Like an egyptian mummy.
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I just had a Bombay Bad Boy Pot Noodle. Man, that was so precisely what I needed right now.
Looking at the nutritional information, it's mostly fat and carbs, with a generous helping of chilli and salt thrown in. All the boxes ticked.
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
Less faff than some of these plastic creations.
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I just had a Bombay Bad Boy Pot Noodle. Man, that was so precisely what I needed right now.
Looking at the nutritional information, it's mostly fat and carbs, with a generous helping of chilli and salt thrown in. All the boxes ticked.
And 50p too.
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...Cheez Wiz...
Known as "Cheez Wiz, boy" hereabouts.
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Some guy left this card. Cop. Said he'd be back.
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You can get a spreadable version of Roquefort. Thinking about that for my next version of roast pork fritters.
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
Less faff than some of these plastic creations.
A friend uses Primula in a tube as a training/comfort aid with her nervous dog...
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A friend uses Primula in a tube as a training/comfort aid with her nervous dog...
That was also recommended to us when we took our dog for training.
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A friend uses Primula in a tube as a training/comfort aid with her nervous dog...
That was also recommended to us when we took our dog for training.
What do the dogs get?
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A friend uses Primula in a tube as a training/comfort aid with her nervous dog...
That was also recommended to us when we took our dog for training.
What do the dogs get?
You may jest, but I had to stop buying tubes of primula to use for dog treats because whenever I went to get it out of the fridge to give him some, it had all gone...
The dog absolutely loves all forms of cheese. I often grate a bit of parmesan over his horrible dry dog food to persuade him to eat it.
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The dog absolutely loves all forms of cheese.
Never knew a dog that didn't. One of the rare pleasures of life is giving a dog its first ever taste of cheese.
JohnE
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Cats love cheese too. Anything dairy. Yet curiously, they seem unable to milk a cow.
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The thing I find most curious is that mice do not like cheese - contrary to what I was taught watching Tom & Jerry as a child.
Peanut butter seems to be the most effective bait to use in mouse traps, in my experience.
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Given the choice of mouse or cheese, my cats would always opt for cheese. Bad Cat likes to munch on a Mini Cheddar (we both prefer the Red Leicester flavour).
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
Less faff than some of these plastic creations.
This is my go-to keto on-bike back-pocket food. Like a gel, but cheeezier. Straight in. Squeeze and enjoy.
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The problem with Primula is that it's not orange.
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Given the choice of mouse or cheese, my cats would always opt for cheese. Bad Cat likes to munch on a Mini Cheddar (we both prefer the Red Leicester flavour).
Ninkasi is well attuned to the sounds of fridge opening and cheese packet rustling.
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This is my go-to keto on-bike back-pocket food. Like a gel, but cheeezier. Straight in. Squeeze and enjoy.
This is genius. You win.
Much less faff than Dairylea triangles too.
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I just had a Bombay Bad Boy Pot Noodle. Man, that was so precisely what I needed right now.
Looking at the nutritional information, it's mostly fat and carbs, with a generous helping of chilli and salt thrown in. All the boxes ticked.
And 50p too.
74p in Tesco. I've been ripped off!
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
Less faff than some of these plastic creations.
This is my go-to keto on-bike back-pocket food. Like a gel, but cheeezier. Straight in. Squeeze and enjoy.
Can I just say, at this juncture....
:sick:
#toothpastecheese
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Better than toothpaste chocolate...
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
CHEDDAR STATUS: 10 DAYS TO USE-BY DATE
BRIE STATUS: 48 HOURS TO USE-BY DATE
PRIMULA STATUS: IN TUBE
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
CHEDDAR STATUS: 10 DAYS TO USE-BY DATE
BRIE STATUS: 48 HOURS TO USE-BY DATE
PRIMULA STATUS: IN TUBE
STATUS PETRIL?
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CHEDDAR STATUS: 10 DAYS TO USE-BY DATE
BRIE STATUS: 48 HOURS TO USE-BY DATE
PRIMULA STATUS: IN TUBEFUCKING VILE
FTFYCheesoid
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I've eaten a whole pack of dairylea slices neat.
Don't care.
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I've eaten a whole pack of dairylea slices neat.
Don't care.
I did that once at a petrol station control on an audax. Can’t remember which one now though.
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
CHEDDAR STATUS: 10 DAYS TO USE-BY DATE
BRIE STATUS: 48 HOURS TO USE-BY DATE
PRIMULA STATUS: IN TUBE
STATUS PETRIL?
PETRIL GOES IN CAR
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I used to enjoy, probably in France, both cheese in tubes - various flavours were available, plain, with ham, with shrimp/prawns - and mayonnaise in tubes. Coupled with some saucisson sec, tomatoes, and a baguette, they made great lunches.
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One holiday we did at the 4 Vents hostel in the Auvergne they gave us little sachets (think detergent pods) of condensed milk in our picnic lunches. Everyone except me detested them: I adore the stuff so I had a feast, which got me sideways looks and "toi, le britannique..."
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I used to enjoy, probably in France, both cheese in tubes - various flavours were available, plain, with ham, with shrimp/prawns - and mayonnaise in tubes. Coupled with some saucisson sec, tomatoes, and a baguette, they made great lunches.
I think Primula has a variety of flavours.
My (London) Mum is partial to that French mayonnaise in tubes.
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I can't stand primula either, it's just not nice.
And now I'm saved from eating Primula or Dairy Lea triangles by the horrendous lactose-containing ingredients (milk and whey powder being LETHAL for lactose content).
I can eat hard cheese and brie cos their lactose levels are very low.
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That's funny: I can eat soft cheeses but hard ones appear to fizz with my metformin. If I'm on a long Audax I don't take it, and I can eat hard cheeses until the cows come home with no ill-effects. That might be due to the fat percentage, of course: Comté, Beaufort & so forth have higher fat content than Brie and Camembert, and on a long ride they're liable to be processed faster as fuel...
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Almost certainly, cos lactose basically lives in the carbohydratey/non-fatty bits of the cheese, so a crude rule of thumb about cheese safety for the not-100% lactose intolerant like myself is look at the carb % as a rough heuristic for max lactose content.
I dunno what lactose is like as a sugar from the diabetic perspective but sounds like your experience with it is not amazing.
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Before I went onto metformin I could eat any kind of cheese with impunity. Metformin plays a bit fast & loose with the liver, so my theory was always that digesting hard cheese is more liver-intensive, so the liver didn't quite have the capacity to deal with both metformin and the toxins in the cheese - hard cheese has more than soft. Could be bollocks, though.
ETA pre-metformin I could also eat durian with no problems, but durian + metformin makes me ill - swollen liver, headaches for a couple of days. There's a variety of durian than can cause fatal poisoning if eaten with alcohol, so I suspect it's something like that.
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Lactose is split into glucose and galactose in the small intestine of those who have lactase therein. (Lactose intolerant folk don't)
Glucose hits the blood unchanged but needs insulin to enter the cells.
Galactose needs to be processed in the liver.
If ALL the lactose is converted to lactic acid by fermentation, a lactose-intolerant person might be OK with a dairy product.
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I used to know a guy who thought lactose would kill him, which I suppose is extreme intolerance. Really, as said, it just gets fermented into the gut to various levels of intestinal distress. Then again he was the sort of guy who self-diagnosed himself with every middle-class ailment known.
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The Laughing Cow cheese triangles are much nicer than Dairy Lee. I think they might even contain some real cheese.
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Before I went onto metformin I could eat any kind of cheese with impunity. Metformin plays a bit fast & loose with the liver, so my theory was always that digesting hard cheese is more liver-intensive, so the liver didn't quite have the capacity to deal with both metformin and the toxins in the cheese - hard cheese has more than soft. Could be bollocks, though.
ETA pre-metformin I could also eat durian with no problems, but durian + metformin makes me ill - swollen liver, headaches for a couple of days. There's a variety of durian than can cause fatal poisoning if eaten with alcohol, so I suspect it's something like that.
If you want a decent substitute for durian to get around this health issue try mixing custard and horseshit
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Before I went onto metformin I could eat any kind of cheese with impunity. Metformin plays a bit fast & loose with the liver, so my theory was always that digesting hard cheese is more liver-intensive, so the liver didn't quite have the capacity to deal with both metformin and the toxins in the cheese - hard cheese has more than soft. Could be bollocks, though.
ETA pre-metformin I could also eat durian with no problems, but durian + metformin makes me ill - swollen liver, headaches for a couple of days. There's a variety of durian than can cause fatal poisoning if eaten with alcohol, so I suspect it's something like that.
If you want a decent substitute for durian to get around this health issue try mixing custard and horseshit
One of the joys of eating durian is that it disgusts the bystanders.
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Primula cheeze in tubes can be eaten by the spoonful or will last almost indefinitely in your fridge.
Less faff than some of these plastic creations.
“Leave indefinitely in your fridge” is the recommended serving suggestion.
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A couple of years back I got my wife to taste a bit of durian. I'm still on the shit-list for that. It was just a little sample on a cocktail stick from one of the stalls down the market. I don't think she's associated the ambient odour with the piece of fruit she was being offered. I got a serious dead arm for that. Then, when we got back to our hotel, they were hosting an upmarket wedding banquet, which judging by the smell that hit us square in the face like a prizefighter when we walking into reception, had a menu that featured significant quantities of durian. We didn't hurry back that evening.
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Durian is about the texture. A lot of East and South East Asian are lactose intolerant, so you don't have a lot of chance to eat creamy textured food. Durian is sweet and creamy (and has the vague whiff of burnt rotten cabbage), get past the odour (which most westerners can do with cheese, but not with Asian foods) and it's a delight.
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I beg to differ, I find the entire thing boak. But I don't like stinky cheese either.
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Radcliffe & Maconie are talking about Vesta curries and Angel Delight on 6music this morning. And tinned salmon.
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I love tinned salmon.
Back in olden times, my first proper job was part-time monkey at the Coop. I did a bit of everything from shelf-stacking to trolley retrieval operations (the best job, I could take an entire shift to retrieve a trolley from the canal) to doing sad face in front of angry customer. During slack hours, I'd be store detective. There was one old lady who'd nick tinned salmon. I 'apprehended' her and she confessed it was for her cat. So I thought fuck it, and gave her another three tins. Every time she came in I loaded her up with tinned salmon.
Eventually, they noticed we were losing massive quantities of tinned salmon. No one could figure out why. But thereafter it had to be sold from behind the ciggie counter (where I wasn't allowed as I was under eighteen). I had to apologize to the old lady. It's fine, young man, she confided, my cat died a year ago.
It wasn't the worse job, at Christmas the manager used to let me 'drop' bottles of booze. You dropped that, ian. No, I didn't. You dropped that, ian. Ah, I see.
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Best ice cream round here is from Sundae Sundae (http://www.sundaesundae.co.uk). They do all the standard flavours, and do them very well, but they occasionally do more experimental flavours - eg oyster and chilli.
Just been awarded 'Best Independent Ice Cream Store - South East England' by Lux Life Mag, apparently.
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Bombay mix sandwich; brown bread, mango or (better) tamarind chutney, and as much Bombay mix as will fit in without going everywhere...
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That sounds genuinely nice, I wanna go and buy some bombay mix now!
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Bombay mix is quite variable, you need the good stuff from a proper Indian corner shop (actually the M&S stuff isn't bad, don't buy the stuff they sell in Waitrose though, it's crap*). I think I'd switch the mango chutney for lime pickle though.
Actually, I am also quite partial to Geeta's chilli pickle.
*this is quite possibly the most middle-class sentence ever written.
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We have a proper Indian shop up the road, advantage of Birmingham.
I'm a chilli/hot-things wuss.
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It's not as hot as all that, but then it's not not hot.
They serve a nice hot chilli pickle at Baburs in Forest Hill (close to Jurek-ville, I'm sure he's been) but I never saw anything similar in the shops till browsing the Geeta site.
I think I need popadoms now.
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Babur is Brockley, innit? Not been for an age, mind.
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There are two Baburs - both part of the same outfit.
One in Crofton Park - which is take-away only, and the other is the restaurant on Brockley Rise between Honor Oak Park and the South Circ.
I've never used the take-away, but have dined in the restaurant on a several of occasions.
They do not share the same menu. The take-away in more conventional Indian.
If you want Indian food with a difference, and not what you'd expect from your average Tandoori, the restaurant is as good a place as any to start.
ETA - I'm deffo going to have to give the Bombay mix sarnie a go :thumbsup: - maybe in Pitta bread - for enhanced containment.
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We still take (or did) the occasional trip to the restaurant from our palace in the benighted Surrey Hills (we used to live in Brockley many years ago, back when everyone said where? when we told them were we lived). Often enough to knows it's £24-£35 quid in an Uber. Curry in Surrey seems a universally dire eating experience, on the plus side, it means I make my own rather than get a takeway
The Babur takeaway, while more traditional, isn't bad either. I'm a big fan of the bhuna and shashlik. A bit of a long drive through, though the bossman did once meet us in Croydon with a bag of hot food.
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A cheap steak with a mountain of proper frittes followed by a tart citron all washed down with a couple of cold beers outside in a nice square watching the people go by anywhere in the south of France.
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A cheap steak with a mountain of proper frittes followed by a tart citron all washed down with a couple of cold beers outside in a nice square watching the people go by anywhere in the south of France.
+1. E.g.
(https://pbase.com/johnewing/image/149961152.jpg)
That bloke had a great range of coffee, too, and knew how to make it. Cerbères, 2013.
Now I come to think of it, when I went in to pay he was playing Madame Butterfly - but quietly, so as not to scare the clients.
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There used to be a place in the Medoc on the way from Lesparre to Hortin where the locals went for their steak and chips. That was all it sold. Outside on plastic chairs. Superb.
Then there was the restaurant we could walk to from my fathers house in the woods outside age days-Montalivet. They only serve duck! Duck soup for starters then a proper salad landaise. Then depending on what you wanted to pay you got pate or foie gras followed by a range of duck cooked in different ways. All served with local red wine or Loupiac as appropriate. Dessert was apple tart or creme caramel.
A place of infinite memories which was no more when we went on a sentimental tour 5 years after my father died.