Post by: Eccentrica Gallumbits on 13 July, 2012, 03:29:57 pm
Post by: Arch on 13 July, 2012, 10:00:45 pm
Post by: CrinklyLion on 13 July, 2012, 11:59:46 pm
Post by: Marco Stefano on 14 July, 2012, 03:08:43 pm
Post by: Eccentrica Gallumbits on 14 July, 2012, 03:42:11 pm
Post by: Kim on 14 July, 2012, 03:44:51 pm
Post by: lou boutin on 15 July, 2012, 12:13:04 pm
Post by: Arch on 15 July, 2012, 03:14:04 pm
We made raspberry cakes. There aren't none left now. :(
But they were lovely! :D
Post by: Eccentrica Gallumbits on 15 July, 2012, 04:12:29 pm
Post by: Cudzoziemiec on 26 July, 2012, 02:48:08 pm
Post by: L CC on 26 July, 2012, 03:10:08 pm
blueberries
blueberry-yoghurt-coated raisins
blueberry yoghurt
Will I have bloo poo?
Post by: Arch on 26 July, 2012, 10:10:35 pm
Post by: Wowbagger on 27 July, 2012, 12:16:25 pm
Today I have eaten
blueberries
blueberry-yoghurt-coated raisins
blueberry yoghurt
Will I have bloo poo?
Please photograph when you know... :demon:
Post by: Basil on 30 July, 2012, 07:29:29 pm
Post by: PaulF on 30 July, 2012, 07:43:34 pm
Post by: hellymedic on 10 August, 2012, 08:10:35 pm
Post by: Wowbagger on 11 August, 2012, 06:37:09 pm
Today I breakfasted on 3 gooseberries from the wild gooseberry bush near us. That's all there was. :( I get the feeling it's not going to be a good wild fruit year.
Our gooseberries were hopeless this year - I think there were three berries, compared to last year's 6kg last year and 18.6kg in 2010.
Post by: Cudzoziemiec on 19 August, 2012, 06:23:49 pm
Post by: lou boutin on 19 August, 2012, 07:32:47 pm
Post by: Eccentrica Gallumbits on 05 September, 2012, 05:16:00 pm
Post by: rogerzilla on 06 September, 2012, 09:39:11 pm
Post by: Mrs Pingu on 06 September, 2012, 09:55:34 pm
Post by: Cudzoziemiec on 06 September, 2012, 09:57:40 pm
Post by: hellymedic on 07 September, 2012, 02:36:52 am
Next time, try crocheting it.
Or maybe adjusting the pH of the yoghurt.
I suspect the honey increased the pH, making the milk proteins more soluble.
Too acidic will give you curds & whey, too alkaline won't be yoghurt. One drop of lemon juice may do the trick.
Post by: Mrs Pingu on 07 September, 2012, 10:08:09 am
The yoghurt that I knitted earlier in the week turned back into milk upon the application of honey and a bike commute to work, for some reason.
Same thing happened today, this time with the addition of fig jam.
Post by: Mrs Pingu on 07 September, 2012, 10:10:28 am
Next time, try crocheting it.
Or maybe adjusting the pH of the yoghurt.
I suspect the honey increased the pH, making the milk proteins more soluble.
Too acidic will give you curds & whey, too alkaline won't be yoghurt. One drop of lemon juice may do the trick.
Hmm, so if I want to go home made yog for ever I probably need to start stealing loads of tiny pots of jam & honey from hotels so that I can keep the offending articles at work and add them just prior to eating. (rather than having a drawer full of different jam)
Post by: Cudzoziemiec on 07 September, 2012, 10:14:49 am
Post by: mrcharly-YHT on 07 September, 2012, 10:50:09 am
mmmm
Post by: jogler on 07 September, 2012, 11:01:56 am
Post by: Wowbagger on 07 September, 2012, 11:06:26 am
Post by: Cudzoziemiec on 07 September, 2012, 11:08:21 am
Post by: Mrs Pingu on 07 September, 2012, 12:20:31 pm
Could it not be that getting rattled about on the journey caused it to separate into liquids and solids?For the purposes of SCIENCE I shall bring in a pot, unadulterated on Monday.
Post by: Mrs Pingu on 07 September, 2012, 12:21:14 pm
Mmmmmmmmmmmmmmmmmmmmmmm blackberries! Are they ripe around your way then? They seem to be still mostly unripe here.
I thought we were going to great loads of brambles when we were in the S. of France last week but they were mostly nowhere near ready :(
Post by: L CC on 07 September, 2012, 03:35:34 pm
Mrs P: your yoghurt needs refrigerating to stay solid. It's why I stopped knitting my own- the childers ended up with a small tupperware container of sour milk in their pack lunches. They didn't like it. We reverted to jelly, except in the summer.
Post by: lou boutin on 07 September, 2012, 03:46:27 pm
Post by: Basil on 07 September, 2012, 05:08:23 pm
Post by: Wowbagger on 07 September, 2012, 05:09:14 pm
Post by: Mrs Pingu on 07 September, 2012, 09:51:30 pm
Post by: Kim on 07 September, 2012, 10:16:26 pm
My yog is fine in the frij at home, and it's only un-frij'd for about half an hour while I commute and then it goes back in the frij at work again.
Maybe the audaxers got to it? ;D
Post by: Arch on 07 September, 2012, 11:10:39 pm
Next time, try crocheting it.
Or maybe adjusting the pH of the yoghurt.
I suspect the honey increased the pH, making the milk proteins more soluble.
Too acidic will give you curds & whey, too alkaline won't be yoghurt. One drop of lemon juice may do the trick.
Hmm, so if I want to go home made yog for ever I probably need to start stealing loads of tiny pots of jam & honey from hotels so that I can keep the offending articles at work and add them just prior to eating. (rather than having a drawer full of different jam)
No, just steal one or two tiny jars, and then decant a portion of jam or honey each day as required.
Or I can hoik a couple out of the recycling for you....
Post by: Pedaldog. on 08 September, 2012, 01:54:03 am
The trouble is I have to walk past the bushes when I go to the rented garage for a bike or trike and I seem to be depleting their stock by a not instubstantial amount in both directions 8)
Post by: Arch on 08 September, 2012, 02:18:39 pm
OMG! It's lemon cheesecake, in proper cheese form! If only we had some digestive biscuits to serve it on...
<drool>
That small piece ain't going to last long!
Post by: Wowbagger on 08 September, 2012, 11:34:26 pm
Wiatrose occasionally do Wensleydale with cranberries or Wensleydale with ginger.
It is forbidden in this house to buy them.
Post by: Arch on 09 September, 2012, 09:33:39 am
There are several sweets sold as cheese.
Wiatrose occasionally do Wensleydale with cranberries or Wensleydale with ginger.
It is forbidden in this house to buy them.
Well good for you.
I like them, so :P
Post by: Julian on 09 September, 2012, 11:23:45 am
I like sweet cheese (I'm the only non-Scandanavian I know who likes brunost, which is caramelised cheese). There's a passage in India Knight's novel "Don't you want me" which goes
"I stare at a Stilton with blueberries and wonder why the English, with so many fabulous and underrated native cheeses at their disposal, insist on buggering about with them. Blueberries in Stilton. Imagine. What's next? Sultanas in Brie? Jelly Tots in Chevre?"
...and when I read it I thought "mm, jelly tots in chevre might be quite nice..." ;D
Post by: hellymedic on 09 September, 2012, 01:11:01 pm
Post by: tiermat on 09 September, 2012, 01:18:52 pm
Post by: Arch on 09 September, 2012, 01:31:41 pm
Cranberries in Stilton or Wensleydale are rather nice IMHO.
Oh yes.... :D
Fruit and cheese together on one plate are hardly unusual. Combining them in the mix is just convenient!
Post by: Cudzoziemiec on 09 September, 2012, 09:10:32 pm
Today, we ate blackberries from the bushes round Lower Stone and Tytherington way. They are ripe at last! Well, some of them.
Post by: Arch on 09 September, 2012, 11:04:25 pm
For the greatest selection of 'things in Wensleydale', visit the creamery where it's made. The 'taster' bowls run the entire length of he shop counter, and once you've tried a cube of each, you don't need to eat for a while.
Post by: Mrs Pingu on 10 September, 2012, 12:28:49 pm
It still went all runny. Though possibly not surprising being as it was given an extra special battering when that prat knocked me off this morning and my pannier went flying.
The SCIENCE will continue.......
Post by: rafletcher on 10 September, 2012, 03:39:07 pm
Do you knit it from full cream milk? Do you strain it?
Post by: Mrs Pingu on 10 September, 2012, 05:07:23 pm
I do plan to experiment possibly with milk powder, different incubation times etc but that was my first go.
If you care to share any yogurt knitting tips I'd be pleased to hear :)
Post by: hellymedic on 10 September, 2012, 10:49:09 pm
Fruit jams are mildly to very acidic; honey is not.
Post by: Mrs Pingu on 11 September, 2012, 08:40:22 am
Post by: rafletcher on 11 September, 2012, 10:21:17 am
This was my very 1st attempt which was made using semi skimmed UHT, no milk powder added and no straining either.
I do plan to experiment possibly with milk powder, different incubation times etc but that was my first go.
If you care to share any yogurt knitting tips I'd be pleased to hear :)
It's simple really, honest. Always use fresh full cream milk (although if I want to fill the flask I use more fully, I add a bit of semi-skimmed, which is what I usually use for tea/cereal).
Heat milk to 40-45C. We do have a medical thermometer I used to use, but now I find that the temperature is right just as steam starts to drift off the top. YMMV. Then take off the heat and stir/whisk in 4-6 tablespoonsful of live yogurt (in practice we use some from the previous batch for maybe 4 or 5 batches, than use some "fresh" from the shop - again, avoid low fat versions). The whole is then tipped into a flask - not a galss thermos, but an all plastic wide mouthed one more suited normally to keeping sausages warm - which was it's original duty many moons ago. This is then left overnight (so say 12 hours) on the kitchen widowsill (cos thats a convenient spot for us, not because it's warm!), and is then strained (we like our yogurt thicker than the straight result, which is more like drinking yogurt and great for lassi or smoothies) The straining involves a square of fine muslin doubled over twice, a colander and a bolwl, and some string. Place colander in bowl, and muslin in colander. Pour yogurt onto muslin and tie corners up with string. hang from convenient kitchen cupboard handle (first removing coffee from cupboard!). Strain until desired consistency is reached - trial an error of course, but I reckon for 1l of milk, strain off 1/3l whey 9or whatever it is that comes out of yogurt!) which I'm hoping to find a use for (buttermilk??). Then spoon/scrape out of the muslin the finished product. It'll thicken in the fridge, and may separate a bit - I suspect that if you're not straining then that will encourage separation during transit. So, no milk powder, just heat, milk and some live yogurt. We've had one or two failures - but we make a batch a week and have doen for the last year, so not a huge problem. Don't be tempted to start with low fat yougurt - it doesn't work.
Oh - and leaving a spoonful of jam in the yogurt over night had no impact (as I suspected)- there was just a little normal separation of whey.
I've google a bit but can't see a flask like ours (all plastic) but I'm sure you can find something suitable.
Post by: Mrs Pingu on 11 September, 2012, 10:59:37 am
I think I might have a bash at the straining but I'll stick to the semi-skimmed for the moment for scientific porpoises (change one variable at a time....). If I like what I get I'll stick with it and if I don't I'll look at whole fat milk(yuk).
But first I have to eat all the supermarket yog I bought before I started this hare brained scheme.....
Post by: L CC on 11 September, 2012, 11:30:27 am
Post by: rafletcher on 11 September, 2012, 11:34:48 am
Boil the muslin between uses.
In our case rinse it out, then wash in normal white wash at 30C with other suff and Ecover liquid detergent.
Post by: rafletcher on 11 September, 2012, 11:53:02 am
Thanks :) Do you just wash out your muslin and re-use it again? I've just read about someone using a bouillon strainer to make straining easier but I don't have a dishwasher so I suppose it's just as much hassle hand washing that as it is to wash some muslin :)
I think I might have a bash at the straining but I'll stick to the semi-skimmed for the moment for scientific porpoises (change one variable at a time....). If I like what I get I'll stick with it and if I don't I'll look at whole fat milk(yuk).
But first I have to eat all the supermarket yog I bought before I started this hare brained scheme.....
The bouillon strainer would, I suspect, not be fine enough to keep the yogury goodness in whilst allowing the whey-type stuff through. We usually leave it for a couple of hours to strain. As for full fat - I couldn't drink ff milk in tea or have it on cereal, but you (well I, nor my wife, who is a skimmed-milk-all-the-way sort of persongenerally) don't notice the fatty-ness in the yogurt. Having said that I suppose skimmed might work, and semi almost certainly will - but perhaps less coagulation takes place?
Post by: rafletcher on 12 September, 2012, 08:27:47 am
And if it seperates, just stir to re-amalgamate.
Post by: hellymedic on 12 September, 2012, 08:33:45 am
:o
Post by: Cudzoziemiec on 12 September, 2012, 10:21:39 am
Quote
"You pay more for these prepared salads and trust they've been prepared properly," she said.Do you? I'm not sure that I do. At any rate I always wash it and look at it as I'm doing so, though it claims to be washed already. I've often noticed little bits of non-salady weedy stuff and very occasionally small pieces of plastic, but never anything as interesting as a frog.
Post by: Mrs Pingu on 19 September, 2012, 07:31:38 pm
In flask 2 I have semi skimmed which I will strain after incubation, flask 3 I have semi skimmed plus milk powder, which I will decide whether to strain or not after it's been knitted....
Post by: Ashaman42 on 20 September, 2012, 09:48:40 pm
Post by: Cudzoziemiec on 20 September, 2012, 09:53:45 pm
Post by: Eccentrica Gallumbits on 21 September, 2012, 01:37:39 pm
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
When I was a teenager I had a job in a supermarket, on the tills, and over time I noticed that if a person is buying one packet of Angel Delight, it will almost always be butterscotch. If they're buying two, one will be butterscotch. The other one will probably be strawberry or chocolate. Not many people buy the other flavours.
Post by: Kim on 21 September, 2012, 01:43:46 pm
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.
We made a similar discovery and randomly bought several packets of it the week before barakta became lactose intolerant. :facepalm:
Post by: tiermat on 21 September, 2012, 02:01:33 pm
Friday and Saturday nights were our busiest nights for selling Angel Delight, and the milk obviously.
Mainly to the student population thereabouts. :)
Post by: mcshroom on 21 September, 2012, 02:12:24 pm
Post by: CrinklyLion on 21 September, 2012, 06:39:17 pm
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
Yes!
Post by: Mrs Pingu on 21 September, 2012, 07:03:06 pm
Today there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.
We made a similar discovery and randomly bought several packets of it the week before barakta became lactose intolerant. :facepalm:
Do you think the two were linked?
Post by: Feanor on 21 September, 2012, 07:08:06 pm
Does anyone remember Creamola Foam?
Post by: Mrs Pingu on 21 September, 2012, 07:11:30 pm
Post by: Arch on 22 September, 2012, 04:37:14 pm
Most Mondays, I make a big batch of pasta sauce, which sees me through the week to Thursday. The meat part varies (tuna, mince, chopped up frankfurter etc), but the sauce is generally tinned tomato, onion, pepper and courgette.
<fade down>
<fade up>
On Thursday, prompted by seeing the label on a tin in the recycling, I had a sudden urge to make ratatouille. We used to have the tinned stuff when I was a kid, but I hadn't made it for ages. I informed MFWHTBAB of this, and said we'd have it as part of Saturday dinner. "Ok", he said. "What IS ratatouille?"
"Well, it's tomato based, with aubergine, onion, pepper, courgette....."
Yeah, so, I've pretty much been eating ratatouille 3 or 4 times a week for the last couple of years, without noticing... :facepalm:
<fade down>
(actually, I generally chop the veg in my pasta sauce quite small, so a proper chunky ratatouille will make a change. We've got some nice sausages to go with it).
Post by: Ashaman42 on 22 September, 2012, 05:05:40 pm
Had two eggs, each from a different box. I've heard people say the freshness makes a difference and boy was it noticable.
Post by: Cudzoziemiec on 23 September, 2012, 12:50:24 am
We bought chocolate. Little's choice. I don't remember seeing butterscotch but there was definitely strawberry - odd though that I remember that but I can't remember where we got it! He tends to like butterscotchy things so we'll try that - if we see it again. We might even get two cos one packet doesn't make a great deal for a hungry child and a greedy parent. :PToday there was Angel Delight, which I probably haven't eaten since I was 10. I was mildly surprised to discover they still make it.Butterscotch is the best one.
When I was a teenager I had a job in a supermarket, on the tills, and over time I noticed that if a person is buying one packet of Angel Delight, it will almost always be butterscotch. If they're buying two, one will be butterscotch. The other one will probably be strawberry or chocolate. Not many people buy the other flavours.
Post by: barakta on 23 September, 2012, 01:20:54 am
I have never had butterscotch angel delight. The idea doesn't appeal!
Post by: Cudzoziemiec on 23 September, 2012, 01:24:37 am
Post by: lou boutin on 23 September, 2012, 11:08:18 am
Post by: Mrs Pingu on 23 September, 2012, 03:42:54 pm
Post by: Mrs Pingu on 23 September, 2012, 06:25:49 pm
Yogurt knitting experiments #2 & 3 are underway.
In flask 2 I have semi skimmed which I will strain after incubation, flask 3 I have semi skimmed plus milk powder, which I will decide whether to strain or not after it's been knitted....
#2 - Hmm, straining. I removed 150ml whey from 400ml yogurt. So I ended up with only a pot and a half of yogurt, and the half pot (which I scraped off the muslin) was a bit too thick for my taste. Seems a bit wasteful to me.
#3 has a good thickness but a little bit grainy texture. I'm inclined to repeat this experiment, either by adding the powdered milk before heating or using a little bit less.
I will still try with the whole fat milk at some point but it needs to be when I've got 2 flasks free because there's no way I'm drinking the leftovers!
Post by: Eccentrica Gallumbits on 23 September, 2012, 08:55:32 pm
My cousin decided on banana Angel Delight as the desert at her wedding reception.
Oooh. If I ever get married I might have butterscotch Angel Delight with sliced banana and hundreds and thousands.
Post by: mcshroom on 23 September, 2012, 09:05:41 pm
Post by: lou boutin on 24 September, 2012, 08:54:30 pm
My cousin decided on banana Angel Delight as the desert at her wedding reception.
Oooh. If I ever get married I might have butterscotch Angel Delight with sliced banana and hundreds and thousands.
If my cousin's wedding was anything to go by, it will be a hit.
Post by: Arch on 24 September, 2012, 09:01:14 pm
My cousin decided on banana Angel Delight as the desert at her wedding reception.
Oooh. If I ever get married I might have butterscotch Angel Delight with sliced banana and hundreds and thousands.
<Bleaugh!>
Never liked Angel Delight. Of all the flavours I'd only have liked the chocolate, but it wasn't a nice chocolate flavour... So far, MFWHTBAB and I have settled on a cake of cheeses (and a cake of cake), and cheesy pineapple on sticks.
Tonight I had a vegetable curry for dinner. Any resemblance to the ratatouille I made on Saturday is coincidental. Or leftovers.
(Even better, there was enough to make 2 portions, so I have an easy dinner again tomorrow)
Post by: Bledlow on 29 September, 2012, 06:43:16 pm
I like angel delight, strawberry is best although chocolate can be nice.I loved butterscotch Angel Delight when I was a Small Child. I haven't eaten it for over 40 years, & have no wish to do so ever again. Tastes change.
I have never had butterscotch angel delight. The idea doesn't appeal!
Post by: Mrs Pingu on 29 September, 2012, 08:31:45 pm
I like angel delight, strawberry is best although chocolate can be nice.
I have never had butterscotch angel delight. The idea doesn't appeal!
I loved butterscotch Angel Delight when I was a Small Child. I haven't eaten it for over 40 years, & have no wish to do so ever again. Tastes change.
+1
Post by: Julian on 30 September, 2012, 12:13:52 pm
Post by: Mrs Pingu on 30 September, 2012, 07:59:02 pm
Post by: CAMRAMan on 30 September, 2012, 08:02:16 pm
Post by: Mrs Pingu on 30 September, 2012, 08:42:38 pm
Soon to be plural too.
Post by: Cudzoziemiec on 30 September, 2012, 09:50:13 pm
Post by: Wowbagger on 01 October, 2012, 09:21:31 am
Yogurt knitting experiments #2 & 3 are underway.
In flask 2 I have semi skimmed which I will strain after incubation, flask 3 I have semi skimmed plus milk powder, which I will decide whether to strain or not after it's been knitted....
#2 - Hmm, straining. I removed 150ml whey from 400ml yogurt. So I ended up with only a pot and a half of yogurt, and the half pot (which I scraped off the muslin) was a bit too thick for my taste. Seems a bit wasteful to me.
#3 has a good thickness but a little bit grainy texture. I'm inclined to repeat this experiment, either by adding the powdered milk before heating or using a little bit less.
I will still try with the whole fat milk at some point but it needs to be when I've got 2 flasks free because there's no way I'm drinking the leftovers!
What I want to know is how Mrs. Pingu gets on with straining whilst at the same time clenching.
Post by: Eccentrica Gallumbits on 05 October, 2012, 09:28:36 am
Post by: LindaG on 05 October, 2012, 06:04:33 pm
Post by: Arch on 06 October, 2012, 10:19:35 am
Post by: hellymedic on 06 October, 2012, 04:51:41 pm
Last week, when MFWHTBAB and I went out to Caffe Nero for breakfast coffee, I tried a pot of their porridge. It was rather nice.
I enjoyed mine too, on 1st August. Did you have the fruit compôte?
Post by: Arch on 06 October, 2012, 08:14:00 pm
Last week, when MFWHTBAB and I went out to Caffe Nero for breakfast coffee, I tried a pot of their porridge. It was rather nice.
I enjoyed mine too, on 1st August. Did you have the fruit compôte?
No, I was naughty and went for maple syrup. When I make it at home, I like to have muscavado sugar on it. But when I make it at home, I'm often in a hurry and rush it, so it's sometimes a bit more like just oats in hot milk. The Nero stuff was nice and creamy. Another time, I think I'd save the money on the maple, and just add a couple of little sugar sachets...
MFWHTBAB had never liked porridge, but tried a spoonful and liked it. He wonders if his dislike in the past was because of the normal milk, and he might try to make some with the Lactofree stuff
Post by: hellymedic on 06 October, 2012, 08:35:52 pm
David liike sloppy porridge - 20g oats + about 120ml milk. Zap on full for 2 minutes.
Top with fruit.
Post by: bikenrrd on 06 October, 2012, 08:40:25 pm
Post by: jane on 06 October, 2012, 08:44:16 pm
Microwave porridge is so easy (and cheap) that experimenting is worthwhile.I'm sorry, microwave porridge is the work (and food) of the devil and fit only for the recycling bin. Good porridge needs a long, slow bring to boil over low heat, then a gentle stir for at least five minutes as it softly simmers and gently splutters. Then it tastes beautifully creamy (even when made solely with water) and is the food of gods and angels. (according to my grandfather, b.1910 Bettyhill, Sutherland. D.1992 Watford, Herts)
Post by: mcshroom on 06 October, 2012, 08:46:21 pm
I go 3:1 water:oats and judge whether it's cooked by sight. I like my porridge sticky and quite dry :)
Post by: Arch on 06 October, 2012, 08:46:58 pm
Microwave porridge is so easy (and cheap) that experimenting is worthwhile.
It would be....
If I had a microwave! ;)
Good tip about soaking it though, I should try and be more organised. It's getting to the time of year when a good warm filling breakfast is helpful. Generally I have toast. I wonder which works out cheaper, two slices of toast (Sainsburys Basics loaf, 50p) and jam, or a portion of porridge....
Post by: Feanor on 06 October, 2012, 08:51:37 pm
http://www.bbc.co.uk/news/uk-scotland-highlands-islands-19854182
Post by: Mrs Pingu on 06 October, 2012, 09:13:46 pm
Post by: hellymedic on 06 October, 2012, 09:17:04 pm
Post by: Wowbagger on 06 October, 2012, 09:29:13 pm
A bain marie is essential.
(http://farm9.staticflickr.com/8435/7875712496_88f0611ca7.jpg) (http://www.flickr.com/photos/andrewclark/7875712496/)
P1040505 (http://www.flickr.com/photos/andrewclark/7875712496/) by Andrew-Clark (http://www.flickr.com/people/andrewclark/), on Flickr
Post by: Pingu on 06 October, 2012, 09:41:17 pm
I don't like microwaved porridge much either, it's a nicer texture in the pan, although Pingu & I differ in our sloppiness.
So does our porridge.
Post by: hellymedic on 06 October, 2012, 09:41:18 pm
Post by: Eccentrica Gallumbits on 06 October, 2012, 11:13:47 pm
Post by: hellymedic on 06 October, 2012, 11:27:01 pm
What's with all the porridge chat? What's wrong with Ricicles? ;D
Everything!
High sugar(40%), high glycæmic index, high cost (60p/100g, cf 10p/100g for porridge oats), no fibre, leaves you hungry within two hours etc. etc...
Post by: Basil on 07 October, 2012, 10:58:25 am
That'll be pie tonight if I can be arsed to build some short crust, or crumble if I can't.
Post by: CAMRAMan on 07 October, 2012, 03:41:16 pm
Post by: Arch on 07 October, 2012, 09:58:57 pm
Using MFWHTBAB's newly built, pedal-powered, smoothie maker. ;D
Post by: L CC on 09 October, 2012, 07:28:41 pm
Post by: Cudzoziemiec on 11 October, 2012, 10:25:04 pm
Quote
A uniformed temptress calls "Free samples" from the doorway, like the child-catcher in Chitty Chitty Bang Bang.http://www.guardian.co.uk/travel/2012/oct/11/charleston-food-gourmet-hotspot-barbecue
:o
Post by: why1040 on 15 October, 2012, 06:55:18 pm
Today's attempt tastes minging and I'm going to throw it out! I have no idea what I did differently, but ugh! :-\
Post by: Eccentrica Gallumbits on 15 October, 2012, 07:51:16 pm
Post by: Julian on 15 October, 2012, 09:56:38 pm
Post by: Eccentrica Gallumbits on 19 October, 2012, 02:35:03 pm
Post by: Jaded on 19 October, 2012, 02:37:24 pm
Post by: hellymedic on 19 October, 2012, 02:45:22 pm
Post by: L CC on 19 October, 2012, 02:47:26 pm
It's one of those things I might want again, maybe, sometime...
Post by: Julian on 19 October, 2012, 02:52:39 pm
Post by: L CC on 19 October, 2012, 03:30:28 pm
Post by: LindaG on 24 October, 2012, 03:57:40 pm
I have a swede languishing, alone and unloved, in my veg drawer. My friend just gave me a little pumpkin and I can't decide whether to use the swede in pumpkin soup, or to dice it and freeze it.
Decisions, decisions.
See, the thing is, Swede can taste a bit sharp and I wouldn't want to ruin the soup.
Post by: Basil on 24 October, 2012, 04:23:02 pm
Chop swede into chunkie pieces.
Scrape it all into the compost bin.
Job done.
Post by: mcshroom on 24 October, 2012, 04:35:58 pm
Post by: tiermat on 24 October, 2012, 04:38:15 pm
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
Yes you can, and I did at the weekend!
$lots of stewing steak
1 bottle of Valpollicella
Beef stock
carrots
squash/pumpkin
jar passatta
good slug of mixed herbs
<optional, especially if making it for a IBS sufferer>
Onion
garlic
Chuck it all together in a pan, cook for 3 hours until nice and thick and yummy.
Eat
Post by: Arch on 24 October, 2012, 07:38:53 pm
Salad cream with multicoloured piemento. I loved it; Mum despised it.
I didn't like it as a child, and haven't tried it since. It occurs to me that I might quite like it now. Am I intrigued enough to invest in a pot?
(Yeah, I'm sure it's dead cheap, but remember, my idea of luxury is a pot of Sainsburys Basic pickle at 24p...)
Post by: RJ on 24 October, 2012, 08:13:46 pm
It's still in the shops. Mmm, cheese and sandwich spread sandwich. Yum.
With Marmite :smug:
Post by: hellymedic on 24 October, 2012, 08:19:48 pm
Post by: Cudzoziemiec on 24 October, 2012, 08:29:40 pm
Post by: hellymedic on 24 October, 2012, 08:49:17 pm
Sandwich spread and salad cream - much of a muchness both and both equally nasty. IMO - but I don't mind if you eat it!
You are my mother!
Hello Mum!
Post by: Cudzoziemiec on 24 October, 2012, 08:54:14 pm
Post by: clarion on 24 October, 2012, 09:22:01 pm
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
I love swede! It was the first thing my mother ever cooked for me that actually tasted of something!
Post by: Arch on 24 October, 2012, 09:26:57 pm
£1.15 for an 8oz (227g) jar from Sainsbury's.
£1.15!
That's over 8 packets of lunchtime noodles!
Maybe I'll get some. But then, if I still don't like it? I suppose I could take it into work, between them, they'll eat anything.
Post by: Eccentrica Gallumbits on 24 October, 2012, 09:30:20 pm
Post by: Arch on 24 October, 2012, 09:35:38 pm
My mum is outraged that she's had to send away to Dorset for angelica for her Christmas cakes because no shops are selling it.
I've seen it growing in Orkney, if that helps...
Gosh, angelica. I remember Mum had a little tub of it (probably just one, through my whole childhood), and the only thing I ever remember it being used for was to decorate trifles.
Post by: Cudzoziemiec on 24 October, 2012, 10:40:51 pm
I like it, you know. ;D
Post by: hellymedic on 27 October, 2012, 11:37:06 am
http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417 (http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417)
Post by: Biggsy on 27 October, 2012, 11:41:01 am
Post by: Eccentrica Gallumbits on 27 October, 2012, 01:24:52 pm
Won't be made in Scotland from girrrrrderrrrs if it's made in Milton Keynes...Ha. Barrs are canny; they're obviously getting ready for independence. ;D
http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417 (http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417)
Post by: hellymedic on 27 October, 2012, 01:28:12 pm
Won't be made in Scotland from girrrrrderrrrs if it's made in Milton Keynes...Ha. Barrs are canny; they're obviously getting ready for independence. ;D
http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417 (http://www.bbc.co.uk/news/uk-england-beds-bucks-herts-20106417)
Oh they're canny; don't suppose there'll be glass bottles in MK... ;)
IGMC
Post by: Jaded on 27 October, 2012, 01:38:47 pm
Sandwich spread and salad cream - much of a muchness both and both equally nasty. IMO - but I don't mind if you eat it!
Once got given an Egg Salad Cream Salad instead of Egg Mayonnaise. It went straight back.
It was in Cheltenham, which is surprising. You'd expect it in Comrie.
Post by: Eccentrica Gallumbits on 27 October, 2012, 01:40:58 pm
Post by: L CC on 27 October, 2012, 02:21:25 pm
Only 142 calories per slice.
Sandwich spread is also £1.15 from Tesco. On offer at Asda for a mere £1, but if you really want to go retro, you can have Shippams meat spreads 2 for £1. You'd have to want to, though.
Post by: LindaG on 06 November, 2012, 10:46:49 pm
Those new Walkers deep ridge crisps are yummy. Too yummy.
Post by: rafletcher on 07 November, 2012, 11:47:51 am
Swede is the perfect base for a stew - don't know if you can put pumpkin in stews though.
Or mashed either on it's own, or together with carrot and potato, with butter of course, and nicely seasoned with black pepper. Serve as staright mash, or top sheperds pie with it. Yum.
Post by: Biggsy on 07 November, 2012, 12:23:51 pm
So I can make my own. £5 a box, or even £3 on special offer, is a bit expensive for daily consumption.
Post by: L CC on 09 November, 2012, 02:45:45 pm
Peppermint oil is peppermint oil is peppermint oil (http://www.amazon.co.uk/dp/B002QWGQ3K/ref=asc_df_B002QWGQ3K10502004?smid=A3P5ROKL5A1OLE&tag=googlecouk06-21&linkCode=asn&creative=22206&creativeASIN=B002QWGQ3K)
Making the 'cream' thick without being sweet, and getting the right grade of bitter chocolate is more of a challenge, I think.
I spent more than £25 on cake making supplies this week. The internet is dangerous.
Post by: Biggsy on 09 November, 2012, 04:12:06 pm
I could spend £25 a week on Benedicks!
Post by: Cudzoziemiec on 16 November, 2012, 01:22:31 pm
Post by: Ewan Houzami on 16 November, 2012, 06:20:58 pm
Post by: Eccentrica Gallumbits on 17 November, 2012, 03:25:33 pm
Post by: Cudzoziemiec on 17 November, 2012, 09:05:38 pm
Post by: Eccentrica Gallumbits on 17 November, 2012, 09:09:45 pm
Post by: Cudzoziemiec on 17 November, 2012, 09:18:06 pm
Post by: Ewan Houzami on 17 November, 2012, 11:36:55 pm
No, it's impossible to get fresh here. So I put in three times as much dried.
Get hold of a little pot from the garden centre for pennies, and let it grow on the window sill? I've just repotted my five year old plant and given it its annual haircut.
Post by: CrinklyLion on 18 November, 2012, 01:58:27 pm
Post by: Eccentrica Gallumbits on 18 November, 2012, 04:59:25 pm
Post by: CrinklyLion on 18 November, 2012, 06:41:30 pm
White chocolate may have featured, so I think it safe to say this was definitely not Kirst-friendly cake. But trust me, for those that do like nutella and cheesecake and a smidgeon of white chocolate, it's good.
Post by: Kim on 18 November, 2012, 06:48:03 pm
I loathe both Nutella and cheesecake. The only way Nutella cheesecake could be any worse is if it had a liver and white chocolate garnish.
Don't forget the peanut butter...
Post by: Arch on 18 November, 2012, 09:35:33 pm
I loathe both Nutella and cheesecake. The only way Nutella cheesecake could be any worse is if it had a liver and white chocolate garnish.
At work the other day, we found a stash of 1970's American body building magazines, and in one of them was an advert for a dietary supplement - Dessicated Liver. I did wonder if anyone ever mistakenly sprinkled it on a jam sponge when reaching without looking for the coconut....
Post by: Cudzoziemiec on 20 November, 2012, 03:42:05 pm
Post by: Arch on 23 November, 2012, 11:11:49 pm
We went back to IKEA again today (for more chests of drawers, having assembled one, we reckon they are good value), and bought some more sausages...
Post by: Eccentrica Gallumbits on 24 November, 2012, 03:34:09 pm
Post by: Mrs Pingu on 24 November, 2012, 04:09:35 pm
ETA mmmmm goat.....
Post by: Eccentrica Gallumbits on 24 November, 2012, 05:05:38 pm
Post by: L CC on 29 November, 2012, 06:27:03 pm
Daal anyone?
In all seriousness, I'd quite like some suggestions...
Post by: mcshroom on 29 November, 2012, 06:37:01 pm
Post by: Ashaman42 on 29 November, 2012, 07:20:48 pm
Post by: Eccentrica Gallumbits on 29 November, 2012, 08:55:14 pm
Post by: Cudzoziemiec on 30 November, 2012, 11:03:04 am
Post by: Biggsy on 30 November, 2012, 11:25:37 am
Post by: Eccentrica Gallumbits on 30 November, 2012, 01:46:39 pm
Post by: Cudzoziemiec on 30 November, 2012, 02:37:21 pm
Post by: Biggsy on 30 November, 2012, 03:55:22 pm
Well, I'm just going to have to try some now and find out, aren't I?
It'll cost you over seven quid, for very average chocolates. I got a reduced price (£5) from Tesco cos the box was damaged. The idea was to test them myself before buying another box as a gift. Good idea, that. :smug:
The chocolate shells are not as dark and brittle as they used to be, and the fillings aren't as tasty, and they don't have any near-liquid fillings that they used to have some of. Black Tragic.
Post by: Cudzoziemiec on 30 November, 2012, 06:56:23 pm
Post by: Arch on 30 November, 2012, 09:59:17 pm
TBH I'm not sure they ever were that good but they were a fixture of childhood Christmasses cos my grandmother loved them. Now, what about Terry's All Gold?
All Gold was my Mum's favourite. Well, I mean might still be, not bought her a box for years. Probably not so good now. Nowadays, I tend to buy her little bars of Green and Blacks or similar.
Post by: Biggsy on 01 December, 2012, 08:39:54 am
Post by: Eccentrica Gallumbits on 01 December, 2012, 09:49:51 am
Post by: Wobbly John on 01 December, 2012, 11:24:33 am
...but then, he is French. :demon:
Post by: hellymedic on 01 December, 2012, 03:14:46 pm
Just watching Saturday Kitchen while having a cup of coffee - Pierre Koffmann has just put a cooked duck on the same cutting board he prepared the raw duck on, and also carried on handling food after he had cut his thumb with blood visible on it. :-\
...but then, he is French. :demon:
That is a cringeworthy food hygiene FAIL and ought to be grinked.
Post by: Arch on 01 December, 2012, 04:42:19 pm
So that's 2 and a quarter each then.... ???
Post by: Thing2 on 01 December, 2012, 05:52:34 pm
Post by: Biggsy on 01 December, 2012, 06:29:36 pm
Just watching Saturday Kitchen while having a cup of coffee - Pierre Koffmann has just put a cooked duck on the same cutting board he prepared the raw duck on, and also carried on handling food after he had cut his thumb with blood visible on it. :-\
...but then, he is French. :demon:
That is a cringeworthy food hygiene FAIL and ought to be grinked.
I'm not complaining. The guests who ate the food included Chris Evans. Poisoning Chris Evans is to be encouraged! :demon:
Post by: Eccentrica Gallumbits on 01 December, 2012, 06:48:28 pm
Post by: Cudzoziemiec on 03 December, 2012, 05:04:10 pm
You do the test for us on Terry's All Gold, Cudzo.I can't. At least not until Christmas Eve, as I've given up sweets (yes, including chocolate! and cake!) till then. So in the meantime we'll go with EG's verdict, which I'm sure is correct.
Post by: Biggsy on 09 December, 2012, 07:25:09 pm
What jam is in Jammie Dodgers? Raspberry flavour plum jam. ::-)
Post by: Jacomus on 10 December, 2012, 01:30:59 pm
Post by: CAMRAMan on 11 December, 2012, 07:48:24 am
Post by: hulver on 21 December, 2012, 04:46:18 pm
So, sweet or plain? What's best?
Post by: LindaG on 21 December, 2012, 04:48:36 pm
I'm making mince pies. I usually make them with plain shortcrust pastry, but I'm considering using sweet pastry instead.
So, sweet or plain? What's best?
Put the pastry back in the fridge. Drink some sherry. Don't you have Mr Kipling round there?
HTH
Post by: hulver on 21 December, 2012, 05:00:23 pm
Put the pastry back in the fridge. Drink some sherry. Don't you have Mr Kipling round there?
HTH
I like making mince pies. Fresh out of the oven, much nicer than Mr Kipling's offerings. Makes the whole house smell like Christmas. :)
Post by: LindaG on 21 December, 2012, 05:01:18 pm
Sherry on the side please.
Oooh - dunking!
Post by: Butterfly on 21 December, 2012, 05:10:53 pm
Post by: hellymedic on 21 December, 2012, 05:19:33 pm
I'm making mince pies. I usually make them with plain shortcrust pastry, but I'm considering using sweet pastry instead.
So, sweet or plain? What's best?
Plain. Mincemeat is sweet enough IMO.
Bake well. Shop mince pies are usually totally undercooked. :sick:
Post by: Eccentrica Gallumbits on 21 December, 2012, 08:37:30 pm
Post by: hulver on 24 December, 2012, 09:58:31 am
I'll be doing another batch today, for breakfast tomorrow. :D
Post by: Eccentrica Gallumbits on 24 December, 2012, 11:50:04 am
Post by: Marco Stefano on 24 December, 2012, 04:45:31 pm
All ready for Boxing Day - ham, bubble 'n' squeak and pickles being my favourite Christmas meal. :thumbsup:
Post by: Eccentrica Gallumbits on 28 December, 2012, 09:58:58 am
Post by: Cudzoziemiec on 28 December, 2012, 10:21:51 pm
Post by: Kim on 28 December, 2012, 10:24:06 pm
Post by: Pingu on 30 December, 2012, 12:33:10 am
Post by: Basil on 30 December, 2012, 12:38:17 am
Every body got to go
Did you heard about the Midnight Rambler,
the one that shut the kitchen door
Post by: Mrs Pingu on 30 December, 2012, 02:52:34 pm
Nomally I just bung in some cooked onions, peppers, asparagus and a bit of goats cheese but I'm open to suggestions.
I do have un-fond childhood memories of Markies' quiche lorraine tho, (dunno why, i like bacon) so nothing that tastes like that.
Post by: Jacomus on 30 December, 2012, 03:39:52 pm
Post by: Basil on 02 January, 2013, 11:48:44 pm
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
Post by: Kim on 04 January, 2013, 01:02:30 pm
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
(http://www.ductilebiscuit.net/gallery_albums/random/IMG_3676.sized.jpg)
*has a giggling fit*
:D
Post by: Basil on 04 January, 2013, 01:16:18 pm
;D
Post by: Butterfly on 04 January, 2013, 01:45:35 pm
Post by: anotherdeadhero on 04 January, 2013, 01:59:34 pm
... I made spiced pickled pears too but we haven't opened those yet.
I make these too. There are utterly amazing with cheese & biscuits. :thumbsup:
Post by: barakta on 04 January, 2013, 02:16:07 pm
Wondering if Basil could persuade his Cadbury mates to fill the light-eating hole on Linden Road (http://www.birminghamcyclist.com/forum/topics/where-did-your-bike-take-you-today?commentId=3004025%3AComment%3A88949) with the stuff they make creme eggs out of. It's bound to be more durable than whatever it is the council are using.I'll have a word. See what we can do. ;)
(http://www.ductilebiscuit.net/gallery_albums/random/IMG_3676.sized.jpg)
*has a giggling fit*
:D
Aaaah! I thought that parcel was Postie not ringing doorbell error and threw it into the living room on my way out while cursing Royal Fail... A hand-delivered parcel from Basil makes much more sense :)
:thumbsup:
Post by: CrinklyLion on 04 January, 2013, 02:52:16 pm
Post by: Kim on 04 January, 2013, 03:32:07 pm
The chippy in Grange over Sands wraps up your one of each in real newspaper.
I thought that was banned under food hygiene regulations, on account of the risk of Daily Mail contamination?
Post by: clarion on 04 January, 2013, 03:40:10 pm
Post by: Eccentrica Gallumbits on 06 January, 2013, 04:11:46 pm
They have prove to be pretty awesome with stilton.... I made spiced pickled pears too but we haven't opened those yet.
I make these too. There are utterly amazing with cheese & biscuits. :thumbsup:
Today I used the spice grinder my brother gave me for Christmas to make my own garam masala. It smells awesome.
Post by: Jurek on 06 January, 2013, 05:55:42 pm
Ten burgers which I've frozen.
Pork, beef, Guinness and Dijon mustard.
Three portions of Delia's spicy chicken (http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/spiced-chicken.html) which I've tweaked with mushrooms, peppers and cous cous, to have for lunch during the week.
In addition to three portions of tuna, quinoa, ginger, 3 beans in chilli sauce, spring onions, cherry toms, gherkins and half a lime to dress it - to vary the weekday lunch.
All at the same time.
Next weekend I might try and go for four simultaneous dishes...... ;)
Cycling or messin' with food?
Not sure which I love more.
Post by: Arch on 07 January, 2013, 08:47:36 pm
(http://www.cyclechat.net/attachments/dscn3519-jpg.17227/)
Repeat until mix used up, chill, and cover with fondant or chocolate:
(http://www.cyclechat.net/attachments/dscn3522-jpg.17229/)
Result, Cake Pops!
Cake, and Food on Sticks, what's not to like!?
Post by: mcshroom on 08 January, 2013, 01:39:10 am
Garstang is probably a perfectly nice place and the manufacturer's location makes no difference to the cheese, but I feel a little annoyed that I've been lied to :(
Post by: clarion on 08 January, 2013, 09:50:34 am
Post by: rafletcher on 08 January, 2013, 12:01:58 pm
I've no idea why, but I decided to look up the dairy code for the ASDA 'made in Cumbria' cheese I have. I'm not impressed to find out that it comes back as a cheesemaker in Garstang, which is in Lancashire not Cumbria.
Garstang is probably a perfectly nice place and the manufacturer's location makes no difference to the cheese, but I feel a little annoyed that I've been lied to :(
They may have more than one manufacturing base and what you've got is the registered office address?
Post by: rogerzilla on 09 January, 2013, 08:53:21 pm
Post by: Eccentrica Gallumbits on 15 January, 2013, 12:30:05 pm
Post by: Clare on 15 January, 2013, 10:08:27 pm
Boy are they hot. Both Vernon and I have chilli head work colleagues :demon:.
Post by: tom_e on 24 January, 2013, 12:20:15 pm
Someone brought in chocolate biscuits. I had a bite of one. It was cola flavoured and it was utterly disgusting. Do not eat Rocky cola biscuits. They are vile. You will not enjoy it.
Shop nearby had multipacks on a ridiculous discount, presumably for this reason. Very weird. In a what the hell was that in my mouth way. Couldn't decide if I could actually enjoy eating them or not, but couldn't bring myself to not eat them. I'd paid a whole 20p for half a dozen, not throwing them away.
Post by: Mrs Pingu on 28 January, 2013, 09:37:39 pm
Specially hot stuff :demon:
Post by: Cudzoziemiec on 28 January, 2013, 10:13:57 pm
Post by: Mrs Pingu on 29 January, 2013, 12:35:12 pm
Post by: Cudzoziemiec on 29 January, 2013, 02:45:12 pm
Post by: Mrs Pingu on 29 January, 2013, 03:20:07 pm
Post by: Cudzoziemiec on 30 January, 2013, 04:09:18 pm
Post by: Mrs Pingu on 30 January, 2013, 08:08:50 pm
Post by: Mrs Pingu on 06 February, 2013, 10:22:27 pm
Post by: Cudzoziemiec on 06 February, 2013, 10:34:41 pm
IGMC
Post by: Eccentrica Gallumbits on 07 February, 2013, 04:49:20 pm
Post by: Mrs Pingu on 07 February, 2013, 07:42:55 pm
Post by: RJ on 07 February, 2013, 11:36:51 pm
I made a litre of grapefruit curd last night. I've just discussed it with a colleague and we reckon that 2 grapefruit (or pamplemice, to use the French), 400g sugar, 4 whole eggs, 2 egg yolks, juice of 2 lemons and 100g butter mean that the curd is pretty much a full meal by itself - it's got all the food groups. Half a jar for tea tonight?
... on a small meringue?
Post by: Biggsy on 08 February, 2013, 01:47:51 am
Post by: Eccentrica Gallumbits on 08 February, 2013, 07:41:08 am
Post by: hulver on 08 February, 2013, 09:51:55 am
I don't like meringue and the only drug I'm on is antihistamines. And the drug of love, of course.
Grapefruit can have some fairly horrific interactions with some Anti-histamines, causing heart problems.
Quote
The antihistamines terfenadine and mizolastine can interact with some other medicines and with grapefruit juice to cause a serious abnormal heart rhythm. These antihistamines are only available on prescription from your doctor who will give you advice.
http://www.foodanddruginteractions.co.uk/drugs-foods-react-with-antihistamines.html
Post by: Biggsy on 08 February, 2013, 10:25:47 am
Perhaps it warrants its own thread. Trouble is, it can be hard to work out what drugs are affected in what way due to the amount of contradiction on the net, especially with drugs that are converted to another drug by the liver, etc. It's complicated.
Post by: Ashaman42 on 09 February, 2013, 07:34:00 am
But, flies land on poo, and I wouldn't spread that on my toast :-\
Post by: Bledlow on 09 February, 2013, 02:40:16 pm
And now I'm watching the rugby.
Post by: Arch on 10 February, 2013, 09:36:06 am
Post by: Mrs Pingu on 10 February, 2013, 09:18:06 pm
It was better than throwing the tofu away anyway.
Post by: mrcharly-YHT on 11 February, 2013, 12:30:49 pm
Found a Bosnian travel info site. Regarding national cuisine, it says
Quote
If you like meat and potatoes, you are in for a real treat!
Post by: hellymedic on 11 February, 2013, 03:00:35 pm
In prep for trip out to Bosnia at Easter, I started looking up general travel info.
Found a Bosnian travel info site. Regarding national cuisine, it saysQuoteIf you like meat and potatoes, you are in for a real treat!
OT like reference 'Anyone who gets **** to work for him will be extremely lucky'...
Post by: Julian on 11 February, 2013, 03:25:16 pm
Post by: Arch on 11 February, 2013, 05:47:08 pm
I was thinking we'd been fairly extravagant, but totting up the two meals, I reckon it came to £15 for two meals for two (including a ready made lemon tart for pudding both days), and to be honest each meal could have fed three at a pinch!
Post by: Mrs Pingu on 24 February, 2013, 01:14:05 pm
Post by: tiermat on 25 February, 2013, 12:36:02 pm
Myself, Mrs T, TLD and the Clan Torlslanda visited The Maltings in York yesterday. TLD ordered Chili Tacos. Just in case I ordered Steak pie, so we could swap if needs be. After one mouthful TLD went BRIGHT red and asked to swap. When I tried it I realised why, and I couldn't finish it! It was very tasty, just a bit too much on the spicy side.
The Maltings is well worth a visit, though as it does brilliant food and fantastic beer!
Post by: Arch on 26 February, 2013, 09:53:58 pm
When a pub or restaurant warns you that their Chili is rather hot, believe them.
Myself, Mrs T, TLD and the Clan Torlslanda visited The Maltings in York yesterday. TLD ordered Chili Tacos. Just in case I ordered Steak pie, so we could swap if needs be. After one mouthful TLD went BRIGHT red and asked to swap. When I tried it I realised why, and I couldn't finish it! It was very tasty, just a bit too much on the spicy side.
The Maltings is well worth a visit, though as it does brilliant food and fantastic beer!
Yes, I've been with people who ordered chilli there, so I never have. It annoys me a bit, when public eateries make chilli very hot. I'd like to have chilli, sometimes but never dare. If they want to give people the option to have really hot chilli, they should provide some very hot sauce on the side.
When I went to Mexico, in fact, that's what they did in the couple of restaurants we ate in. The chilli was mild, but the hot sauce was to one side, and you could take as much or little as you liked.
Glad to hear that the Maltings is still good though. Used to be a regular haunt of mine with a late friend, but I've not been for years. I should take MFWHTBAB there.
Post by: mcshroom on 01 March, 2013, 11:07:08 am
Quote
Thousands of litres of whisky have been flushed down the drain by accident at a bottling plant in Dumbarton.http://www.bbc.co.uk/news/uk-scotland-glasgow-west-21614304
Post by: Mrs Pingu on 01 March, 2013, 02:40:07 pm
Post by: citoyen on 03 March, 2013, 10:28:31 pm
Tangy, crunchy, delicious.
d.
Post by: Julian on 03 March, 2013, 10:32:03 pm
Post by: citoyen on 04 March, 2013, 07:59:27 am
Celeriac remoulade is one of those things I eat a lot of in France but very rarely see over here.
d.
Post by: jogler on 06 March, 2013, 07:48:16 pm
Post by: clarion on 09 March, 2013, 09:08:45 pm
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
Post by: Kim on 09 March, 2013, 09:40:13 pm
Post by: clarion on 09 March, 2013, 10:52:16 pm
Post by: jogler on 09 March, 2013, 11:36:42 pm
Our cupboard:
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
but Marmitte Rules,O.K..
Post by: Kim on 09 March, 2013, 11:41:42 pm
I don't even eat the bloody stuff.
Neither do I.
Or Marmite, which we inexplicably have a jar of, in spite of neither of us eating it (it occasionally features in kitchen pr0n[1] photos). I offered it to a friend who was after vegan sandwich materials a while back, and discovered the use by date was in 2007. They ate it anyway, on the basis that "it's not exactly going to go off, is it?". It hadn't.
[1] In the uk.rec.cycling sense
Post by: Cudzoziemiec on 10 March, 2013, 12:47:05 am
Post by: Kim on 10 March, 2013, 12:54:09 am
Post by: Biggsy on 10 March, 2013, 11:51:28 am
Post by: Butterfly on 10 March, 2013, 12:37:01 pm
The nutella mountain is mainly due to me eating toast or such about once a month and trying to ensure an adequate supply to last until that day arrives. :)
Post by: delthebike on 10 March, 2013, 12:39:12 pm
Our cupboard:Given the current circumstances, is it a hormonal thing? ;D
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
Post by: Wowbagger on 10 March, 2013, 12:44:29 pm
Post by: clarion on 10 March, 2013, 12:45:11 pm
Our cupboard:Given the current circumstances, is it a hormonal thing? ;D
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
No. This is the horror I have to live with.
Post by: hellymedic on 10 March, 2013, 03:54:57 pm
I don't even eat the bloody stuff.
Neither do I.
Or Marmite, which we inexplicably have a jar of, in spite of neither of us eating it (it occasionally features in kitchen pr0n[1] photos). I offered it to a friend who was after vegan sandwich materials a while back, and discovered the use by date was in 2007. They ate it anyway, on the basis that "it's not exactly going to go off, is it?". It hadn't.
[1] In the uk.rec.cycling sense
I'm sure my Marmite jar is older than that; I think I bough it for giraffe when he did essential works here while I was moving into the house. It's still OK.
Post by: Arch on 10 March, 2013, 06:06:45 pm
I'd like Nutella more if it had as much chocolate in it as I expect from the colour.
I'd like it more if it didn't have bloody hazelnut in it. Bleaugh.
I prefer non-nut chocolate spread, but I never actually buy any. Honey is my toast luxury.
Post by: Biggsy on 10 March, 2013, 06:09:18 pm
Marmite and dripping is one of my toast luxuries.
Post by: citoyen on 10 March, 2013, 07:54:43 pm
d.
Post by: Arch on 10 March, 2013, 09:36:19 pm
The nuts are a source of protein and fibre, so you can kid yourself that Nutella is proper food. Couldn't do that if it was ALL chocolate.
Nonsense, chocolate contains two of your five a day - chocolate comes from a bean, so that's a vegetable, and milk comes from grass, which is a vegetable.
According to my special dietary analysis, one chocolate eclair is four portions. Chocolate, plus wheat (a type of grass = vegetable), butter and cream (both from grass again....)
One of those, and you only need a few peas to get your daily needs.
;)
Post by: Oaky on 10 March, 2013, 09:48:28 pm
It annoys me a bit, when public eateries make chilli very hot.
...but it happens so rarely, that you're likelier to find teeth on the hen from which the chicken tikka masala was made than a chilli in an eating establishment that actually tastes at all of chillis. Also, if they are in any way hot, they are usually labelled as so. unfortunately, public eateries also tend to label things as "(http://www.oakden.org/mark/bike/yacf/pics/hot_chili.png)(http://www.oakden.org/mark/bike/yacf/pics/hot_chili.png)(http://www.oakden.org/mark/bike/yacf/pics/hot_chili.png)(http://www.oakden.org/mark/bike/yacf/pics/hot_chili.png)(http://www.oakden.org/mark/bike/yacf/pics/hot_chili.png)DANGER: REALLY, REALLY, REALLY HOT BEYOND BELIEF!!!!" when in fact they should be relabelled as "mince with kidney beans that were cooked in the same room as a packet of ten-years-out-of-date-sun-faded-to-pale-orange cayenne pepper". The fact that, almost universally, things sold in restaurants/pubs as "chilli" are so mild they may as well as be mince and dumplings with the dumpling fished out and replaced with kidney beans annoys me.
Quote
If they want to give people the option to have really hot chilli, they should provide some very hot sauce on the side.
By and large, that would work for me, although it would depend on the quality of the hot sauce, and would never be as good as having something cooked long and slow with a really fruity flavoured hot chilli such as the habanero/scotch bonnet/naga types. I'm not a great fan of the rather chemical tasting heat you get from the likes of the ultra-hot Dave's Insanity Sauce/Arson Fire/Who Dares Burns/etc. condiments for example.
Most of the time, if you make the mistake of ordering the chilli and it is yet another mince-minus-dumplings-plus-kidneybeans on rice combos and you ask if they have any chilli sauce to pep it up, if you're really, really lucky, you'll be offered a nearly empty bottle of Tabasco (out-of-date and sun-faded, naturally). :-\
I'd love to find somewhere that made a hot, flavourful chilli nearby here (in deepest Essex... I'm told that the Viper pub does a good hot one, but haven't sampled it yet).
(Arch - I'm not meaning to have a go, by the way ... just letting off steam in here in lieu of a Food and Drink Rant thread).
Post by: bobb on 10 March, 2013, 10:03:14 pm
I'm told that the Viper pub does a good hot one, but haven't sampled it yet
If you ask for the hot version, they always ask if you've tried it before. I assume because so many pussies complain it's too hot when they order it. It is very good.
Post by: mrcharly-YHT on 11 March, 2013, 11:55:34 am
Had to remove all butter, hard cheese, cream, full fat yoghurt, milk from my diet. No saturated fats.
It's made me realise how many calories I was getting from dairy.
I Just Want Some Food that makes me feel full and doesn't leave me feeling hungry two hours later.
Post by: Mrs Pingu on 11 March, 2013, 01:29:20 pm
Post by: mrcharly-YHT on 11 March, 2013, 01:46:43 pm
Already eat a lot. Going to have to be in habit of bringing some cooked food with me.
I've just eaten a whole 500g pot of Tescos lentil stew + 5 oat cakes and I'm still hungry. This is ridiculous.
[edit]
Have bought 2kg of cashews and almonds.
flapjack made with olive oil has been suggested. Sounds disgusting to me but has to be worth a try.
Post by: hellymedic on 11 March, 2013, 01:51:01 pm
Post by: hellymedic on 11 March, 2013, 03:25:59 pm
I'm hungry. Really hungry. all the time.
Had to remove all butter, hard cheese, cream, full fat yoghurt, milk from my diet. No saturated fats.
It's made me realise how many calories I was getting from dairy.
I Just Want Some Food that makes me feel full and doesn't leave me feeling hungry two hours later.
Low-fat foods have a horrible habit of doing this.
A little fat with protein can ward off the sensations of 'hungry all the time. Fat delays stomach emptying.
Have you tried a few nuts? ;) ;D
Post by: mrcharly-YHT on 11 March, 2013, 03:41:05 pm
I've polished off a small desert bowl (maybe 2/3rds full) of nuts and am feeling more normal, thank you.
Post by: hellymedic on 11 March, 2013, 03:51:02 pm
Fine in moderation but beware the energy density.
Post by: mrcharly-YHT on 11 March, 2013, 04:04:27 pm
Nuts are around 6kcal/g.
Finein moderation but beware thewith excellent energy density.
msg received, thank you.
Post by: L CC on 11 March, 2013, 04:34:16 pm
I'm hungry. Really hungry. all the time.If this doesn't have the desired effect I can recommend Something Very Different for satiety & improved blood lipids. ;)
Had to remove all butter, hard cheese, cream, full fat yoghurt, milk from my diet. No saturated fats.
It's made me realise how many calories I was getting from dairy.
I Just Want Some Food that makes me feel full and doesn't leave me feeling hungry two hours later.
(I'm just glad I'm not in your shoes, but looking at my family history, it's maybe only a matter of time :-\)
Post by: Arch on 11 March, 2013, 09:24:02 pm
Our cupboard:
(http://img.photobucket.com/albums/v326/ado15/IMAG0045_zpse40e8538.jpg)
I've got a shelf like that, only it's in the fridge, and the jars are of pesto.
Morrisons had one brand on offer last week, so I bought 3, and then Sainsburys had one on offer today, so I got another 2.
Should last me til June.
Post by: Littlesox on 11 March, 2013, 11:41:42 pm
...but it happens so rarely, that you're likelier to find teeth on the hen from which the chicken tikka masala was made than a chilli in an eating establishment that actually tastes at all of chillis........ when in fact they should be relabelled as "mince with kidney beans that were cooked in the same room as a packet of ten-years-out-of-date-sun-faded-to-pale-orange cayenne pepper". The fact that, almost universally, things sold in restaurants/pubs as "chilli" are so mild they may as well as be mince and dumplings with the dumpling fished out and replaced with kidney beans annoys me.
Totally agree Oaky. Nothing macho, but I like hot food, and more often than not, dishes you order out are a dissapointment.
Mind, I did once go to a dodgy back-street Indian in Dudley with a friend, who said they made particularly hot curries.
Yeah, yeah, yeah, heard it all before.
When we ordered, the guy said "Are you sure", to which I replied, "Bring it on".
2 minutes after I ordered, 2 guys in white appeared out of the kitchem staring at me when the waiter picked me out at the table.
5 minutes after it arrived at the table, I wished I hadn't ordered it.
30 minutes after it arrived at the table, I did finish it, (although by this time, I think my whole face had gone numb).
12 hours later.......well you can guess the rest.
Post by: CAMRAMan on 12 March, 2013, 10:04:28 pm
Well, the years in Hungary had weakened my tolerance, obviously, and the TM had a proper chef. I DID finish it, but it took 45 minutes. On the journey back, I had to stop off. I'm sure you've all seen the splendour of the Gellert Baths in Buda? Well, my rear end redecorated one of its walls that night, thankfully in the dark and relatively discreetly. Whenever I see it pictured on a guide book cover, I have a little chuckle.
Post by: CAMRAMan on 12 March, 2013, 10:09:36 pm
Post by: Wowbagger on 12 March, 2013, 11:50:13 pm
Twice in my career as an outrageous gourmand have I been defeated by chillis because the dish was so hot. The first, at least 20 years ago, was a vindaloo from an allegedly authentic restaurant in whatever the road in Bradford is called where all the curry houses were, and the other was a dish containing "chilli bulbs" when a YACF even occurred in an Indian restaurant near Lpoo St.
A pal of mine was defeated, and surprisingly, since he is normally a pretty mild-mannered chap, very annoyed with the pub for daring to serve such a dish, at the village pub in Pandy, north of Abergavenny, a few years back. They were the "Fiery Welsh Dragon" sausages. I didn't try one. This particular chap is normally very OK with hot curries so they must have been something pretty extreme.
Post by: clarion on 13 March, 2013, 08:54:11 am
Post by: Cudzoziemiec on 13 March, 2013, 11:28:34 am
Post by: hulver on 13 March, 2013, 12:15:06 pm
Then I dipped my finger in and had a suck, and put the jar away with the wistful glance.
Post by: L CC on 14 March, 2013, 01:07:44 pm
I was sniffing a jar of Marmite the other night, big lungfulls of martmity smelling air, drooling and dreaming of hot buttered toast with lashing of Marmite on them.Try this:
Then I dipped my finger in and had a suck, and put the jar away with the wistful glance.
1/4 cup flax seed meal
1/2 teaspoon baking powder
1 egg
1 teaspoon olive oil
Directions:
- Mix all ingredients in a coffee mug.
- Microwave for one minute on high.
- Slice in half, smother in butter and marmite
Post by: hulver on 19 March, 2013, 07:45:32 am
I was sniffing a jar of Marmite the other night, big lungfulls of martmity smelling air, drooling and dreaming of hot buttered toast with lashing of Marmite on them.Try this:
Then I dipped my finger in and had a suck, and put the jar away with the wistful glance.
1/4 cup flax seed meal
1/2 teaspoon baking powder
1 egg
1 teaspoon olive oil
Directions:
- Mix all ingredients in a coffee mug.
- Microwave for one minute on high.
- Slice in half, smother in butter and marmite
That was lovely, thanks for the recipe.
That's my Marmite fix for the day. ;D
I couldn't find Linseed anywhere though, and ended up buying 3kg of the stuff :) I think it will take me a while to get through it.
Anybody want a 500g bag? It's dead easy to make flour out of it, 20 seconds in a bladed coffee grinder and it's done.
Post by: andrewc on 20 March, 2013, 07:17:48 pm
Not enough Wasabi to notice, no heat at all. It just makes the chocolate taste a bit funny. Thumbs down, won't buy that again.
Post by: L CC on 21 March, 2013, 03:05:38 pm
I couldn't find Linseed anywhere though, and ended up buying 3kg of the stuff :)
Low carb diet= groceries from amazon. :-[
Ground almonds, ground flax seeds, chia seeds, coconut flour..
And 2 jars a week of almond butter. They're only little! Honest!
Post by: Biggsy on 21 March, 2013, 03:10:20 pm
Post by: hulver on 21 March, 2013, 03:10:57 pm
I couldn't find Linseed anywhere though, and ended up buying 3kg of the stuff :)
Low carb diet= groceries from amazon. :-[
Ground almonds, ground flax seeds, chia seeds, coconut flour..
And 2 jars a week of almond butter. They're only little! Honest!
If you want some Flax seed, drop me your address by PM and I'll bung some in the post. I have enough to last me several years, and I don't think it will be good that long.
Post by: Biggsy on 21 March, 2013, 03:14:20 pm
Post by: Mrs Pingu on 21 March, 2013, 04:14:22 pm
http://theinversecook.wordpress.com/2008/01/16/kurbiskernweckerl-pumpkin-seed-rolls/
Post by: hulver on 21 March, 2013, 05:24:17 pm
What are good ways to eat flax seed? I could do with some more fibre so I might be interested, depending on how nice the stuff is. (I've never tried it). Also the cost of postage would have to be not more than the cost of the product in the shops.
It grinds up very well in a bladed coffee grinder, I suppose anything with whirring blades would do.
I like the flavour, pleasantly mildly nutty.
If you find any in the shops, let me know, I'd like a source other than Amazon.
Post by: Biggsy on 21 March, 2013, 05:40:59 pm
Holland and Barratt sell it milled, but I guess Amazon would be cheaper.
Post by: Mrs Pingu on 21 March, 2013, 06:56:41 pm
Post by: graculus on 21 March, 2013, 08:02:16 pm
1/2 oz flax
1/2 oz sunflower seeds
1 oz med.oatmeal
3 oz plain white flour
3 oz porridge oats
3 oz sugar
sunflower oil to mix to right consistency
Post by: citoyen on 28 March, 2013, 02:06:16 pm
Like chocolate but funner. :thumbsup:
Post by: CrinklyLion on 28 March, 2013, 08:47:44 pm
Post by: Mrs Pingu on 30 March, 2013, 09:08:23 pm
(http://farm9.staticflickr.com/8530/8603155097_17dd8bb97a_n.jpg) (http://www.flickr.com/photos/the_pingus/8603155097/)
Untitled (http://www.flickr.com/photos/the_pingus/8603155097/) by The Pingus (http://www.flickr.com/people/the_pingus/), on Flickr
Post by: delthebike on 11 April, 2013, 12:12:16 pm
Post by: Eccentrica Gallumbits on 11 April, 2013, 08:27:43 pm
Post by: RJ on 11 April, 2013, 08:52:10 pm
Post by: Cudzoziemiec on 12 April, 2013, 02:24:24 pm
Post by: Mrs Pingu on 20 April, 2013, 03:34:56 pm
Macaroni cheese with cream in it - why?
Post by: Cudzoziemiec on 20 April, 2013, 11:52:11 pm
Post by: Oaky on 21 April, 2013, 12:09:29 am
Post by: Cudzoziemiec on 21 April, 2013, 12:13:10 am
:D
Post by: clarion on 21 April, 2013, 08:06:29 pm
(http://img.photobucket.com/albums/v326/ado15/IMAG0088_zps17636a43.jpg) (http://smg.photobucket.com/user/ado15/media/IMAG0088_zps17636a43.jpg.html)
Post by: mcshroom on 24 April, 2013, 09:36:53 pm
Booths recalls packets of 'Monkey Nuts' as the packaging doesn't say 'contains nuts' on it ???
http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/10013746/Monkey-nuts-withdrawn-from-sale-for-failing-to-warn-they-may-contain-peanuts.html
:facepalm:
Post by: Kim on 24 April, 2013, 10:24:05 pm
Post by: tiermat on 01 May, 2013, 08:59:22 am
Anyway onto mine. I have a new, proper (from spain and everything) Paella pan!
None of your namby-pamby non-stick for me, this is a proper plain steel one!
I look forward to trying it out (I also ordered some normal paella rice and some Bomba paella rice at the same time)
Post by: Biggsy on 03 May, 2013, 01:06:36 pm
(http://farm5.static.flickr.com/4048/4410768781_15064cd6e6.jpg)
Post by: Jaded on 03 May, 2013, 01:08:58 pm
Bohemian cafes round here we have.
Post by: Biggsy on 03 May, 2013, 02:47:17 pm
Post by: Dibdib on 05 May, 2013, 04:18:15 pm
(http://farm9.staticflickr.com/8401/8709785093_4d970393c6.jpg) (http://www.flickr.com/photos/dibdib/8709785093/)
Birthday Cake (http://www.flickr.com/photos/dibdib/8709785093/) by dibdib2 (http://www.flickr.com/people/dibdib/), on Flickr
Post by: Gattopardo on 06 May, 2013, 01:00:05 pm
Post by: citoyen on 12 May, 2013, 06:13:29 pm
Had some toasted pinhead oats left over from last time we made cranachan so I added them to the crumble topping. Really works - adds a nice bit of crunch and the toasty oaty flavour goes well with the rhubarb.
Nice big dollop of creamy vanilla ice cream on the side.
Managed to restrain myself, so only had three generous helpings.
Post by: L CC on 14 May, 2013, 06:45:27 pm
Post by: Cudzoziemiec on 14 May, 2013, 06:49:17 pm
Post by: Basil on 14 May, 2013, 07:13:00 pm
Post by: L CC on 14 May, 2013, 08:22:46 pm
Spinach pierogi! Like tortellini really, but no egg - this actually makes it easier to make the dough - and bigger.sounds very carb-y. I'll stick with my omelettes, soup and frittata. And it's frozen, so will last a while
Post by: Cudzoziemiec on 14 May, 2013, 09:20:17 pm
Sorry, I'd forgotten about your ketonautacy. Omelettes sound good to me!Spinach pierogi! Like tortellini really, but no egg - this actually makes it easier to make the dough - and bigger.sounds very carb-y. I'll stick with my omelettes, soup and frittata. And it's frozen, so will last a while
Anyway, here's the recipe for Basil:
500g plain flour
half teaspoon salt
1 glass lukewarm water
Simply mix on a board or clean tabletop or whatever and roll it out. Make it into circles, which you fold over and fill with whatever - apart from spinach, popular varieties are mashed potato and white cheese (like cottage cheese), pearl barley and cheese, green lentils, and sweet varieties.
Post by: Illegal Combat Ant on 15 May, 2013, 01:31:57 pm
Post by: Cudzoziemiec on 15 May, 2013, 01:44:48 pm
Post by: Mrs Pingu on 18 May, 2013, 07:10:43 pm
Post by: CrinklyLion on 25 May, 2013, 12:52:42 pm
Post by: Arch on 25 May, 2013, 08:54:33 pm
:thumbsup:
Post by: jogler on 25 May, 2013, 09:43:53 pm
Post by: Cudzoziemiec on 25 May, 2013, 09:51:18 pm
Just found the last two Montezuma chilli chocolate truffles left from the rather good gift parcel we received from Claire and Vernon a few weeks back. They (the chocolates, not C&V, that'd be weird!) were hiding in the fridge. So I ate them (again, the chocolates, not... oh, you know what I mean!) for my breakfast. Nom.I dunno, it conjures up a rather amusing image - you must have a pretty big fridge though!
Post by: Arch on 25 May, 2013, 10:02:30 pm
Marj has done oatyjammy flapjacks
<dribble>
Post by: jogler on 01 June, 2013, 06:52:52 pm
The multi-storey Marj special variety :thumbsup:
Post by: nikki on 09 June, 2013, 11:57:03 am
(http://farm3.staticflickr.com/2834/8994262111_8cc6d1ce69_z.jpg)
Post by: Kim on 09 June, 2013, 02:47:29 pm
Post by: nikki on 09 June, 2013, 03:02:38 pm
Now it's rhubarb, ginger and orange chutney. Yum.
Post by: Biggsy on 09 June, 2013, 04:59:15 pm
Post by: nikki on 09 June, 2013, 05:16:49 pm
Post by: barakta on 09 June, 2013, 06:04:13 pm
Post by: Biff on 09 June, 2013, 08:03:13 pm
Post by: hellymedic on 09 June, 2013, 08:15:44 pm
Why does eating blue cheese always make me perspire?
Maybe it's the tyramine...
http://en.wikipedia.org/wiki/Tyramine (http://en.wikipedia.org/wiki/Tyramine)
http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/ (http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/)
Post by: Biff on 09 June, 2013, 10:39:58 pm
Why does eating blue cheese always make me perspire?
Maybe it's the tyramine...
http://en.wikipedia.org/wiki/Tyramine (http://en.wikipedia.org/wiki/Tyramine)
http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/ (http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/)
Thanks for that. The first link was way over my head, though I got the gist. The second was easier to fathom. However, I don't feel any ill-effects after eating the cheese, its just the sudden sweating on my brow. Must be a freak :D
Post by: LindaG on 09 June, 2013, 10:41:22 pm
Pickled artichoke hearts look like alien giblets but taste divine.
Post by: hellymedic on 09 June, 2013, 11:14:30 pm
Why does eating blue cheese always make me perspire?
Maybe it's the tyramine...
http://en.wikipedia.org/wiki/Tyramine (http://en.wikipedia.org/wiki/Tyramine)
http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/ (http://www.livestrong.com/article/301453-list-of-foods-high-in-tyramine/)
Thanks for that. The first link was way over my head, though I got the gist. The second was easier to fathom. However, I don't feel any ill-effects after eating the cheese, its just the sudden sweating on my brow. Must be a freak :D
Bottom line is that tyramine can be adrenaline-like in effects..
Because there quite a few people who take MAOI antidepressant drugs who MUST avoid tyramine, there's quite a lot of information about food tyramine content on the interwebs.
Post by: Biff on 10 June, 2013, 11:03:46 am
Post by: hellymedic on 10 June, 2013, 01:03:22 pm
Post by: mrcharly-YHT on 12 June, 2013, 08:51:56 am
Meet MrC's Breakfast bread (gluten free)
It contains flour, sugar, sunflower seeds, pumpkin seeds, sliced apples, raisins, cinammon, ginger and chilli.
Nom nom
Post by: L CC on 12 June, 2013, 09:24:42 am
I've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.Don't quite see your problem. Bacon egg & black pudding.
Post by: mrcharly-YHT on 12 June, 2013, 09:46:34 am
Not to mention really not the best for someone with cholesterol problems.
Post by: Julian on 12 June, 2013, 12:00:22 pm
Post by: Julian on 12 June, 2013, 12:02:09 pm
*resolves to make own sandwiches*
Post by: hellymedic on 12 June, 2013, 04:54:59 pm
I've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.
Meet MrC's Breakfast bread (gluten free)
It contains flour, sugar, sunflower seeds, pumpkin seeds, sliced apples, raisins, cinammon, ginger and chilli.
Nom nom
What sort of flour?
Post by: mrcharly-YHT on 13 June, 2013, 08:48:20 am
Doves Farm Brown Bread FlourI've invented a new sort of breakfast. Since I can't eat wheat and I'm banned from dairy, getting breakfast is challenging.
Meet MrC's Breakfast bread (gluten free)
It contains flour, sugar, sunflower seeds, pumpkin seeds, sliced apples, raisins, cinammon, ginger and chilli.
Nom nom
What sort of flour?
one egg
a bit of guar gum
a bit of bicarb
yeast & warm water
Then the other ingredients listed above
Post by: Jacomus on 21 June, 2013, 09:21:21 am
Slightly toasted bagel
Smoked salmon
Salami
Black pepper
Tabasco
Nom!
Even though I order this bagel about once every 2 or so weeks, always from the same shop (and have done for about 2 years), they still give me that 'eh?' look when I specify no butter. ::-) :P
Post by: citoyen on 23 June, 2013, 06:29:44 pm
I don't hold with cream on strawberries - it just kills them. Black pepper & honey is one of those things Delia or Gary or Nigel or Heston did on telly once and has been a popular foodie affectation ever since, but I actually like it.
The popping candy was just for lolz cos I found it in the cupboard and thought what the heck. Really glad I did though, because it seems to intensify the strawberry flavour.
Post by: Eccentrica Gallumbits on 23 June, 2013, 06:42:44 pm
Post by: Basil on 23 June, 2013, 06:55:06 pm
Post by: L CC on 23 June, 2013, 06:57:16 pm
What is "popping candy"?Nasty.
It's little (half a tic tac sized) sweeties that pop on your tongue
Post by: Biggsy on 23 June, 2013, 07:06:26 pm
What is "popping candy"?
Space Dust. Not that I want that or pepper or anything else with my strawberries :hand: - except sugar if they're sharp.
Even cheap British strawberries should be sweet this year due to the long spring, that allowed longer roots and slower ripening.
Post by: citoyen on 23 June, 2013, 09:06:05 pm
Well, I don't think so, and I don't have a particularly sweet tooth.
Perhaps the popping candy works for the same reason that champagne goes so well with strawberries.
Fun anyway.
Post by: Julian on 24 June, 2013, 09:03:18 am
Post by: citoyen on 24 June, 2013, 09:13:12 am
Post by: tiermat on 24 June, 2013, 09:15:30 am
My favourite way of serving strawbs is with a light vinegar, balsamic will do, but better is strawberry, black pepper and lime flavour, which we normally pick up a bottle of at the Dales Food Festival.
Post by: Eccentrica Gallumbits on 25 June, 2013, 07:15:36 pm
Post by: Basil on 25 June, 2013, 08:57:42 pm
:facepalm:
Post by: Jaded on 25 June, 2013, 09:06:44 pm
Young couple at the table next to us in the pub. They've both got a large plate of spare ribs. They're using knives and forks. ;D
:facepalm:
What are they using for the ribs?
Post by: citoyen on 26 June, 2013, 06:12:33 am
Young couple at the table next to us in the pub. They've both got a large plate of spare ribs. They're using knives and forks. ;D
:facepalm:
First date so they're trying to make a good impression. One picked up the cutlery because they didn't want to appear uncouth. The other followed suit for fear of being shown up as a lout.
Either that or they're Tories. ;)
Post by: Andrij on 26 June, 2013, 09:21:57 am
Post by: Cudzoziemiec on 26 June, 2013, 11:56:47 pm
Post by: Cudzoziemiec on 28 June, 2013, 08:51:15 am
Quote from: E.H. Young
you could not expect people who understood literature to take a vivid interest in food.
Post by: mrcharly-YHT on 28 June, 2013, 11:00:06 am
I had a pizza (no-fat cheese and a gf base).
My *&king life that's expensive. £12 for a pizza that was smaller than a dinner plate and had about 10 separate bits on top of it. Not 10 types, about 10 things scattered around (when I make pizza, you can't see the pizza for the toppings).
I could have had more curry than I can eat for half the amount. I'm damn sure curry takes a lot more cooking than a pizza.
Post by: tiermat on 28 June, 2013, 11:07:17 am
Last night we order Domino's Pizzas. We had cheap-deal vouchers and it was a treat for the youngest. Takeaway pizza and a film.
I had a pizza (no-fat cheese and a gf base).
My *&king life that's expensive. £12 for a pizza that was smaller than a dinner plate and had about 10 separate bits on top of it. Not 10 types, about 10 things scattered around (when I make pizza, you can't see the pizza for the toppings).
I could have had more curry than I can eat for half the amount. I'm damn sure curry takes a lot more cooking than a pizza.
Them's the breaks in this country, unfortunately.
The food economy is geared towards wheat, animal fat and sugar.
Anything else is so small scale that the costs are stupid.
Want a humungous pizza on a normal base, swimming in animal fat covered with cheap cheese and sausage? Yours for a fiver, guv.
Want a gluten free, low fat cheese pizza that wouldn't satisfy an anorexic? That will be at least twice what we charge for the other.
Sad, but true. Be gladdened that Dominos do stuff like that now. Eventually the economic tide will turn and "healthy" fast food will be as cheap as the "normal" version*.
*For a certain value of healthy and normal.
Post by: mrcharly-YHT on 28 June, 2013, 11:25:20 am
Choosing 'no fat, gf' didn't change the price.
£12.99 for a ham and pineapple pizza smaller than a normal dinner plate.
Post by: Ham on 28 June, 2013, 12:05:11 pm
Post by: hellymedic on 29 June, 2013, 12:23:06 am
Last night we order Domino's Pizzas. We had cheap-deal vouchers and it was a treat for the youngest. Takeaway pizza and a film.
I had a pizza (no-fat cheese and a gf base).
My *&king life that's expensive. £12 for a pizza that was smaller than a dinner plate and had about 10 separate bits on top of it. Not 10 types, about 10 things scattered around (when I make pizza, you can't see the pizza for the toppings).
I could have had more curry than I can eat for half the amount. I'm damn sure curry takes a lot more cooking than a pizza.
Agreed. A pizza is only a cheese toastie and represents poor VFM.
Curries are another matter.
Post by: Kim on 29 June, 2013, 12:24:57 am
Post by: hellymedic on 29 June, 2013, 12:34:48 am
A really good curry is worth its weight in, well, more really good curry. :thumbsup:If you're ever round these parts and are carnivorous, let me treat you to part of Taste of Raj's meal for two.
Huge variety of multiple foods for £20. Usually feeds the two of us for three days.
Post by: Eccentrica Gallumbits on 29 June, 2013, 12:34:48 pm
Post by: mrcharly-YHT on 03 July, 2013, 09:43:57 am
Post by: Martin109 on 05 July, 2013, 09:38:08 am
Post by: nicknack on 05 July, 2013, 12:00:52 pm
I've just opened one of the elderberry.
Interesting aroma. A lot of the fruitiness has gone. Colour has softened too - not as red. Tastes...
Well I wouldn't dismiss it completely. Surprisingly it's not unbearable. However, I suspect the drain is probably the best place for it. Let's see how desperate I get.
Post by: Eccentrica Gallumbits on 05 July, 2013, 04:46:24 pm
Post by: nicknack on 05 July, 2013, 04:57:24 pm
Cheers! :thumbsup:
I hate throwing stuff away.
Post by: Eccentrica Gallumbits on 20 July, 2013, 08:36:42 pm
Post by: Mrs Pingu on 20 July, 2013, 09:38:15 pm
Post by: L CC on 24 July, 2013, 09:20:15 pm
Nom.
(http://i952.photobucket.com/albums/ae7/fboab/20130724_211508.jpg)
Purists don't put cream on top but I couldn't fit it all in the middle!
Post by: RJ on 25 July, 2013, 10:10:32 pm
I like pastry, I like cream, I love strawberries. But I do not like strawberry tarts.
DIY? (http://www.guardian.co.uk/lifeandstyle/2008/jun/21/foodanddrink.recipe)
Post by: Marco Stefano on 27 July, 2013, 09:31:08 pm
Good: terrific cake, huge amount of rum in it, the same feeling in the mouth as when sipping neat rum, last ages (partly due to rum). Did I mention the rum? :thumbsup:
Hmm: needs a warning about not driving or operating heavy machinery after eating it, lasts ages due to trying to find a suitable time to have a piece. :-\
Post by: citoyen on 28 July, 2013, 03:57:32 pm
(http://i88.photobucket.com/albums/k170/smutchin/null_zps7eeb80d3.jpg)
Post by: clarion on 28 July, 2013, 04:43:54 pm
Post by: citoyen on 28 July, 2013, 05:01:09 pm
Good: terrific cake, huge amount of rum in it, the same feeling in the mouth as when sipping neat rum, last ages (partly due to rum). Did I mention the rum? :thumbsup:
Sounds good to me.
At the triathlon yesterday, they were giving out free samples of Vita Coco - flavoured coconut water, basically. I thought the pineapple flavour was ok, but as my dad remarked, it would have been greatly improved by the addition of a generous measure of rum.
Post by: citoyen on 28 July, 2013, 05:08:05 pm
Sounds absolutely disgusting. But I am glad you enjoyed it ;D
The flavour was surprisingly smoky at first, then mellowed into the salty tang of oysters. It's a good flavour combination, though slightly disconcerting to experience it in ice cream form. I can see that it wouldn't be to everyone's liking but it worked for me. ;D
There's a poll on their Facebook page to choose next week's special flavour - tomato & chilli salt, beetroot & black pepper, or pink choc chip. All sound good to me!
Post by: Julian on 28 July, 2013, 05:29:15 pm
Post by: andrewc on 28 July, 2013, 08:02:36 pm
Sounds absolutely disgusting. But I am glad you enjoyed it ;D
The flavour was surprisingly smoky at first, then mellowed into the salty tang of oysters. It's a good flavour combination, though slightly disconcerting to experience it in ice cream form. I can see that it wouldn't be to everyone's liking but it worked for me. ;D
There's a poll on their Facebook page to choose next week's special flavour - tomato & chilli salt, beetroot & black pepper, or pink choc chip. All sound good to me!
Must pay a visit the next time we get a ride organised to Whitby. I've had garlic ice cream before, it was rather nice :P
Post by: Julian on 28 July, 2013, 09:05:08 pm
Post by: clarion on 28 July, 2013, 09:24:09 pm
Post by: Kim on 28 July, 2013, 11:20:01 pm
My new biscuit press doesn't actually shape biscuits like it's meant to, so I have baked some sparkly pink amorphous blobs.
Anything for the CDC thread?
Post by: Redjeep! on 29 July, 2013, 09:17:13 pm
Post by: tiermat on 30 July, 2013, 02:22:54 pm
She very nicely gave me some beer for my trouble. I wasn't expecting it, and was really touched by the gesture.
Believe it or not, I was speechless. I may have come across as rude, not saying thank you.
Post by: CrinklyLion on 03 August, 2013, 07:31:14 pm
My word.
That stuff is good....
*Charlotte-esque little moment*
ETA pics!
(https://lh5.googleusercontent.com/-u4kmuuAfxS8/Uf1NzDmzbmI/AAAAAAAAEFo/xdI728hIbcU/s800/DSC_0020.jpg)
Post by: L CC on 03 August, 2013, 07:57:59 pm
Post by: billplumtree on 03 August, 2013, 09:08:47 pm
Is that apple fritters too?
Ooh, get you! Potato scallops :)
Post by: clarion on 03 August, 2013, 10:50:28 pm
Battered deep fried Wensleydale from The Chippie in Hawes for lunch.
My word.
That stuff is good....
*Charlotte-esque little moment*
ETA pics!
(https://lh5.googleusercontent.com/-u4kmuuAfxS8/Uf1NzDmzbmI/AAAAAAAAEFo/xdI728hIbcU/s800/DSC_0020.jpg)
I think I'm in love!
Post by: Gattopardo on 03 August, 2013, 10:57:51 pm
Is that apple fritters too?
Ooh, get you! Potato scallops :)
Apple fritter.......don't know if thats posh or a way to get northerners/scotish to eat fruit. ;D
I miss potato scallops, properly cooked in dripping.
Post by: Wowbagger on 07 August, 2013, 10:52:50 am
One of the good things about being me (and to be honest, a lot of the time I struggle to find anything) is that when I have a yearning for a mighty fine Victoria Sponge, I can just head on down to the kitchen and make me a mighty fine Victoria Sponge.
Nom.
(http://i952.photobucket.com/albums/ae7/fboab/20130724_211508.jpg)
Purists don't put cream on top but I couldn't fit it all in the middle!
Thanks for that, fboab! For some reason it made me laugh rather a lot. :thumbsup:
Post by: Dibdib on 08 August, 2013, 05:34:03 pm
HOLDING A CAN OF STRONGBOW IN THE PHOTO :facepalm:
Post by: spesh on 08 August, 2013, 06:05:20 pm
Online dating profiles entertain me no end. Found one tonight where they described themselves as "a total food snob".
HOLDING A CAN OF STRONGBOW IN THE PHOTO :facepalm:
Inverse snobbery FTW. ;D :demon: ;D
Post by: Sergeant Pluck on 10 August, 2013, 06:20:32 pm
Post by: hellymedic on 10 August, 2013, 06:27:26 pm
Post by: CAMRAMan on 10 August, 2013, 10:17:11 pm
Post by: citoyen on 10 August, 2013, 11:04:42 pm
We had a jar of roasted red peppers in the cupboard, so I sliced them and chucked them in a bowl with the courgettes; added some red onion, garlic, preserved lemon, chilli, fresh mint and fresh parsley, all finely chopped; drizzled on a little olive oil, mixed it all up and voila - courgette and red pepper salad.
Rather good it was too, if I say so myself. I'll definitely be doing that one again.
Post by: Pippa on 11 August, 2013, 01:22:23 pm
The recipe clearly says they will keep for months. This is not true as I just ate them all. That's 3 bananas in one sitting.
Post by: hellymedic on 11 August, 2013, 06:09:24 pm
Watching the two of them at brunch today, this would indeed appear to be the case.
What's the point of 'child ' portions?
Post by: Cudzoziemiec on 11 August, 2013, 08:32:58 pm
Looking for things to do other than banana bread with ripe bananas I stumbled across a "dried banana" recipe on the guardian's 10 best banana recipes (http://www.theguardian.com/lifeandstyle/2013/jul/20/10-best-banana-recipes-cook)We used to eat dried bananas when I was a kid - my mum got them (bought, not made at home) from... well, if I knew where, I'd be very tempted to get some tomorrow. Delicious! In a surprisingly un-banana-y way.
The recipe clearly says they will keep for months. This is not true as I just ate them all. That's 3 bananas in one sitting.
Post by: hellymedic on 11 August, 2013, 08:40:07 pm
Looking for things to do other than banana bread with ripe bananas I stumbled across a "dried banana" recipe on the guardian's 10 best banana recipes (http://www.theguardian.com/lifeandstyle/2013/jul/20/10-best-banana-recipes-cook)We used to eat dried bananas when I was a kid - my mum got them (bought, not made at home) from... well, if I knew where, I'd be very tempted to get some tomorrow. Delicious! In a surprisingly un-banana-y way.
The recipe clearly says they will keep for months. This is not true as I just ate them all. That's 3 bananas in one sitting.
We had dried bananas from whole/health food shops.
Not had them for years!
Post by: Arch on 12 August, 2013, 11:00:14 am
I was grilling some courgettes to go with the salmon we were having for dinner tonight when I had a Nigel Slater moment and decided to tart them up a bit.
We had a jar of roasted red peppers in the cupboard, so I sliced them and chucked them in a bowl with the courgettes; added some red onion, garlic, preserved lemon, chilli, fresh mint and fresh parsley, all finely chopped; drizzled on a little olive oil, mixed it all up and voila - courgette and red pepper salad.
Rather good it was too, if I say so myself. I'll definitely be doing that one again.
I had a Nigel Slater moment on Friday. I'd bought some pork steaks for dinner, and I had blackberries to make a crumble, and then I remembered Nigel's recipe for pork roasted in a blackberry marinade. So I squashed some of the blackberries over the steaks and let them sit for a bit, then fried them, took them out to rest, mushed the blackberries in the pan and deglazed with cider. Strained the juice through a sieve and made a rather nice fruity gravy for the steaks.
:thumbsup:
Post by: GothonaBrompton on 12 August, 2013, 11:39:44 am
I have Googled but nearly everything I like the look of is based in the US.
Post by: Eccentrica Gallumbits on 12 August, 2013, 11:45:02 am
Post by: Bledlow on 14 August, 2013, 12:27:17 am
My brother said his 22-month-old daughter eats more than he does.No idea. Growing childer need lotsa food, to fuel all that running around and to make more child.
Watching the two of them at brunch today, this would indeed appear to be the case.
What's the point of 'child ' portions?
Post by: hellymedic on 14 August, 2013, 07:08:58 pm
My brother said his 22-month-old daughter eats more than he does.No idea. Growing childer need lotsa food, to fuel all that running around and to make more child.
Watching the two of them at brunch today, this would indeed appear to be the case.
What's the point of 'child ' portions?
Indeed.
2 year old usually is said to need 100kcal/kg/24 hours which adds up to about 1200kcal. Watching toddler, she seemed to pick multiple small portions ensuring maximum variety.
Her father might need 25kcal/kg/day but seemed to eat very little. I suspect he'd eat some other time, though not much. He's slim and a bit picky.
Post by: CAMRAMan on 17 August, 2013, 08:30:34 am
Post by: Arch on 17 August, 2013, 09:12:05 am
I wonder how I can ponce up "Handpicked from a bramble sticking through a fence at the builders' merchant next to the tip, a former landfill site and the back of a traveller camp" and make a fortune...
I'd rather just make jam, really.
(The deli in question is perhaps a mile at most from where I was picking, and there may be decent brambles closer to it than that...)
Post by: Cudzoziemiec on 17 August, 2013, 01:27:04 pm
Post by: CAMRAMan on 18 August, 2013, 08:44:11 am
Post by: Arch on 18 August, 2013, 09:56:15 am
I still find it slightly amazing that people pay for blackberries.
I wonder what the average distance is that people in this country live from a fruit bearing bramble. Even in the middle of a city, you can usually find some. I've spotted a decent crop at the next-but-one tram stop to MFWHTBAB, along with some potential rosehips.
Oh well, free jam for me! Well, ok, I have to buy the sugar....
Post by: Kim on 18 August, 2013, 12:31:40 pm
Why and how are Black Country chips orange?
They fry them in batter. Even the Glaswegians never thought to batter their chips.
Post by: Basil on 18 August, 2013, 04:05:30 pm
Post by: Ham on 21 August, 2013, 01:43:14 pm
http://www.sunshinebbqs.com/hog-roasts/extendable-charcoal-hog-roast-machine.html
(with a 40Kg motor upgrade)
Just been delivered. VERY nice piece of kit. I now have more BBQ than bikes. Something must be done about that.
(Step 1: convince Mrs Ham the answer is NOT selling a BBQ)
Post by: hulver on 21 August, 2013, 01:56:56 pm
Maybe it's me, after not eating chocolate for so long, but I don't think so.
Post by: clarion on 21 August, 2013, 02:50:12 pm
Post by: rafletcher on 21 August, 2013, 03:04:21 pm
Cadbury's Chocolate seems to have changed recipe as well as shape. I know it wasn't "proper" chocolate, but I always used to like it. Now I just think that it's not very nice. It seems softer, without as much "bite" as before.
Well maybe it's now closer to "proper" chocolate, with an increase in milk fats and a reduction in the non-milk fats.
Post by: Cudzoziemiec on 21 August, 2013, 04:22:07 pm
Post by: citoyen on 22 August, 2013, 05:52:14 pm
I wonder what the average distance is that people in this country live from a fruit bearing bramble.
My main supply is just the other side of my garden fence. I get to keep an eye on them ripening and can go out and pick them ad lib. And there's no one else competing for them.
I know of several other good sources nearby that are mostly left untouched but I just don't have the time to forage them all. Such a shame to see so much good free food go to waste.
Mind you...
I still find it slightly amazing that people pay for blackberries.
Sainsbury's charge £2 for a 150g punnet. By that reckoning, I've just picked £20 worth of blackberries in half an hour, which works out as a better rate than I get paid by my employer.
And there are loads left, ripening nicely.
...maybe it would be worth my while to take a fruit picking holiday and sell the harvest.
Post by: hellymedic on 22 August, 2013, 06:23:26 pm
Post by: CAMRAMan on 23 August, 2013, 08:40:04 am
Battered chips, eh? Well, colour apart, they were very nice.Why and how are Black Country chips orange?They fry them in batter. Even the Glaswegians never thought to batter their chips.
My tomato plants have fruited* when the family is away, so are there any good ketchup recipes I can use to save wasting 5kg of toms?
*A combination of a very late spring and not having them covered.
Post by: Basil on 23 August, 2013, 09:32:58 am
But almost bugger all in my part of West Wales as usual. For some reason they just don't seem to do very well at all here.
Post by: CAMRAMan on 23 August, 2013, 10:00:21 am
Post by: hellymedic on 23 August, 2013, 04:01:18 pm
There is still some compôte left...
Post by: Cudzoziemiec on 23 August, 2013, 05:30:28 pm
2. Gin tours of London! http://worldginday.com/event/tasting-gin-journeys-with-london-bar-consultants/ Hello, Andrij?
Post by: hellymedic on 23 August, 2013, 05:35:23 pm
Post by: Cudzoziemiec on 23 August, 2013, 05:58:12 pm
Post by: hellymedic on 23 August, 2013, 06:11:24 pm
Post by: Arch on 24 August, 2013, 09:38:46 am
Battered chips, eh? Well, colour apart, they were very nice.Why and how are Black Country chips orange?They fry them in batter. Even the Glaswegians never thought to batter their chips.
My tomato plants have fruited* when the family is away, so are there any good ketchup recipes I can use to save wasting 5kg of toms?
*A combination of a very late spring and not having them covered.
Someone tweeted a link to a ketchup recipe a couple of weeks back. Unhelpfully, I can't remember any more than that...
Have a google, there will be loads of recipes.
Could you also make soup, and freeze it?
On the blackberries, I picked a couple of kilos (rough estimate) the other day on my way home from work, now in MFWHTBAB's freezer, minus the 200g or so I took out to make a micro batch of jam - I had one cooking apple, so I scaled it all down. Made two little jars, one to give Mum, one for my sister, who we are visiting next week.
I managed not to boil the jam over onto the hob, and it had reached setting point on first test, so I was proud of myself. Less proud now I find I've very slightly mismatched a jar and lid* so it's not a completely tight fit. Tight enough to keep mould out I think (I'll tell Mum it needs using up now, not keeping, it'll just be like a jar covered only with cellophane and a rubber band), but not quite enough for the jar to be transported in a rucksack, get laid on its side, and leak juice a little. Fortunately, I'd wrapped it up tightly in a plastic bag, just in case, so I've been able to just wipe the jar clean.
Of course, this means I've got another slight jar/lid mismatch in my remaining stock of jars.
*My jars are all recovered from the recycling, so are very variable. I've gone for mainly smaller prettier jars (good for gifts) so they aren't the standard sort of sizes. I think it might be a thread mismatch, as opposed to the diameter.
Already this year I've had free redcurrants and blackberries, and have my eye on apples, crabapples, rosehips and haws. I'm enjoying 'stalking' the fruits - checking them each time I pass, seeing them getting closer to ripeness.
Post by: CAMRAMan on 24 August, 2013, 09:45:15 am
Post by: hellymedic on 24 August, 2013, 01:53:22 pm
Post by: L CC on 24 August, 2013, 03:17:26 pm
I find I've very slightly mismatched a jar and lid* so it's not a completely tight fit. Tight enough to keep mould out I thinkJam jar lids aren't re useable enough for long term storage-the rubber perishes and doesn't give a good seal. I always use cellophane & elastic bands. You can then go all WI and cover that with fabric if they're for gifts.
Post by: Dibdib on 24 August, 2013, 03:27:17 pm
Post by: Arch on 24 August, 2013, 03:47:23 pm
Bonne Maman jam jars are the best for home-made jam IMO. The large tops are easy to fill with least spillage. I can often get them to 'vacuum seal'.
Yes, I would collect just those, except they are quite big, and I want to make lots of little jars of stuff...
I could buy new lids, but I'm mean, and may not be able to find them to fit the various odd little size jars...
Haven't had the problem before, I think I've always kept a better eye on which lid goes with which jar....
Post by: citoyen on 24 August, 2013, 06:17:08 pm
David likes Cox's Orange Pippin which are definitely softer.
A ripe cox's apple is incomparable. No other apple comes close to it for taste or texture.
Fortunately, we have a cox's tree in our garden. :smug:
Post by: Bledlow on 24 August, 2013, 08:21:00 pm
As the fishmonger & Mrs B both said, they're not something you'd want to make a whole meal of, but a few (we had four each) makes a very nice appetiser.
Last night I made apple & blackcurrant crumble. I thought I'd made it with too high a ratio of crumble to fruit last time, so reduced the crumble to a mere two to three times what some well-known chefs recommend. The result was that Mrs B thought it was a bit short of crumble. :facepalm: Ah well.
I wonder, can anyone tell me where the idea came from that fruit crumble should be a dish of stewed or part stewed then baked fruit with a light sprinkling of something crunchy on top?
Post by: hellymedic on 24 August, 2013, 08:52:50 pm
Post by: Cudzoziemiec on 24 August, 2013, 09:02:51 pm
Yes, I know there wasn't.
Post by: Arch on 24 August, 2013, 09:19:47 pm
I seem to recall fruit crumbles were popularised by the Ministry during the wartime food rationing...
Probably using potato, possibly instead of the fruit!
I like a 50/50 ratio of fruit and crumble*, and ideally the crumble should be partly quite solid and filling, and partly crispy and crumbly, as a perfect foil to the cream, custard or ice cream.
The bit I often fail at is stopping the fruit juice from climbing up one side and flowing over the top of the crumble, which reduces the cripsy/crumbly aspect.
*To be honest, I'd go for 100% crumble, but apparently you have to have SOME fruit.... ::-)
Post by: citoyen on 25 August, 2013, 12:00:38 am
And then drown the lot in custard.
Post by: Biggsy on 25 August, 2013, 01:04:00 am
Post by: Cudzoziemiec on 25 August, 2013, 10:48:57 am
Post by: Eccentrica Gallumbits on 25 August, 2013, 03:26:48 pm
Post by: Bledlow on 25 August, 2013, 09:44:27 pm
I would tend to go for something like 60:40 crumble to fruit ratio.That was about the ratio I'd previously used, but I cut it to about 40:60. I'm going to try Arch's 50:50 next time.
Quote
And then drown the lot in custard.Oh yes!
But in order to use up our blackcurrants, I fear I must make jam. Man cannot live by crumble alone. Got to check the jar stock. I may need to beg some more.
Post by: SteveC on 25 August, 2013, 10:18:55 pm
or rather, makes crumbles if there are any blackcurrants left once she's made enough cassis
Post by: Arch on 26 August, 2013, 08:25:39 am
I would tend to go for something like 60:40 crumble to fruit ratio.That was about the ratio I'd previously used, but I cut it to about 40:60. I'm going to try Arch's 50:50 next time.QuoteAnd then drown the lot in custard.Oh yes!
But in order to use up our blackcurrants, I fear I must make jam. Man cannot live by crumble alone. Got to check the jar stock. I may need to beg some more.
Ah go on, you can try!
We really ought to set up a jam jar distribution system at work, we've got access to thousands of them!
My crumble/fruit ratio was a a bit of a guess BTW, rather than a scientific finding, so I hope it works for you!
Post by: Dibdib on 26 August, 2013, 09:30:48 am
Planning a little picnic in the park for tomorrow. My fridge is now full of strawberries and cream, champagne, little cheesecakes, a selection of cheeses, and a fresh french baguette. Yum!
Picnic went down a treat. MFWHTBAG (acronym shamelessly pinched from Arch) has a lucky streak of bringing the sunshine whenever we meet, and we even managed to time it right to enjoy some morris dancing and a brass band.
I'm going to have to win champagne more often :D
Post by: mcshroom on 26 August, 2013, 11:37:47 am
:thumbsup:Planning a little picnic in the park for tomorrow. My fridge is now full of strawberries and cream, champagne, little cheesecakes, a selection of cheeses, and a fresh french baguette. Yum!
Picnic went down a treat. MFWHTBAG (acronym shamelessly pinched from Arch) has a lucky streak of bringing the sunshine whenever we meet, and we even managed to time it right to enjoy some morris dancing and a brass band.
I'm going to have to win champagne more often :D
Post by: Ham on 26 August, 2013, 12:40:11 pm
Whoops. I appear to have had a finger-mouse-interface-click incident yesterday
http://www.sunshinebbqs.com/hog-roasts/extendable-charcoal-hog-roast-machine.html
(with a 40Kg motor upgrade)
Just been delivered. VERY nice piece of kit. I now have more BBQ than bikes. Something must be done about that.
(Step 1: convince Mrs Ham the answer is NOT selling a BBQ)
inna spoiler coz some people won't enjoy the sight of an animal cooking
(click to show/hide)
Post by: interzen on 26 August, 2013, 12:49:53 pm
*To be honest, I'd go for 100% crumble, but apparently you have to have SOME fruit.... ::-)And, as any fule kno, that fruit should be rhubarb.
Just sayin' ;)
Crumble War II in 5 ... 4 ... 3 ...
Post by: SteveC on 26 August, 2013, 02:52:58 pm
And I used to do a fair savoury crumble years ago...
Post by: phantasmagoriana on 26 August, 2013, 03:01:25 pm
*To be honest, I'd go for 100% crumble, but apparently you have to have SOME fruit.... ::-)
Nooo, the crumble's the nasty bit! 45% fruit, 5% crumble and 50% custard's about right. ;D
Post by: Bledlow on 27 August, 2013, 08:56:38 pm
Post by: Cudzoziemiec on 28 August, 2013, 11:24:55 am
a carton of egg whites
ready peeled hard-boiled eggs in a plastic bag
(http://boskaagatka.pl/wp-content/uploads/2013/06/IMG_20130605_005533.jpg)
The weird one, though, is pre-scrambled eggs in a carton.
(http://boskaagatka.pl/wp-content/uploads/2013/06/IMG_20130605_005613.jpg)
Fat free? How can scrambled egg be fat free? ??? :o
Post by: Dibdib on 28 August, 2013, 12:34:07 pm
(or at least used to - I left over ten years ago)
Post by: Cudzoziemiec on 28 August, 2013, 12:44:39 pm
Post by: Dibdib on 28 August, 2013, 12:47:34 pm
So how, other than the two seconds to break the shells, does that make scrambled eggs - a pretty fast food anyway - quicker? The preboiled ones I can kind of see the point of, if you want eggs for a salad or a sandwich or some such but can't be arsed to boil them - but the carton of "quick eggs" I really can't see the point of.
Being completely devoid of culinary talent (ideal McDs staff ;)), and not eating eggs, I honestly don't know. But that was the way McDs did it.
Post by: Cudzoziemiec on 28 August, 2013, 12:51:20 pm
Post by: L CC on 28 August, 2013, 01:03:11 pm
The hardboiled eggs in packages are for ketosnacks. I could wish we had more convenience stores in Engerland (and Scotchland too) for those non-sandwich-and-pasty audax moments. (wo)Man cannot live by Babybel Alone.
Post by: Cudzoziemiec on 28 August, 2013, 01:50:15 pm
Not only ketonauts could eat ready boiled eggs while cycling. I think I shall take one or two with me next ride.
Post by: mcshroom on 28 August, 2013, 03:07:42 pm
Post by: L CC on 28 August, 2013, 03:12:51 pm
Morrisons sell pre-boiled, pre-peeled eggs as their sandwich counter. I think they come in pairs rather than a big bag though.Aye, I've seen them in the odd garage. Mr Smith is allergic so I'd not be thanked for rushing out with nowt but a big grin anna hardboiled egg apiece.
Post by: Dibdib on 28 August, 2013, 03:20:38 pm
I shall ask the McEmployee in my house what's in their scrambled egg mix.
I vaguely remember it just being pure egg "back in the day" when I was there, but it was a long time ago.
Post by: hellymedic on 28 August, 2013, 08:07:59 pm
I suppose this is useful for mayonnaise, meringue and scrambled egg as well as for CAEK.
Post by: tiermat on 29 August, 2013, 08:16:58 am
I wish I could find such things in our local supermarkets, would make the production of Spanish Omelletes so much easier (the most boring part is cracking all the eggs and making sure you don't get any bits of shell in!)
Post by: L CC on 29 August, 2013, 09:29:04 pm
I shall ask the McEmployee in my house what's in their scrambled egg mix.She thinks it has milk in too. Ingredients will be checked tomorrow.
Post by: Kim on 29 August, 2013, 09:31:19 pm
Post by: hellymedic on 29 August, 2013, 10:20:47 pm
Post by: phantasmagoriana on 30 August, 2013, 04:09:49 pm
Post by: Illegal Combat Ant on 30 August, 2013, 05:19:32 pm
He fancies himself as a bit of a decent cyclist too. ;) Give it a look, he needs the hits.
Post by: Dibdib on 30 August, 2013, 06:33:41 pm
It occurs to me that egg-inna-carton is worthwhile for McDs as it avoids shell fragment issues. This is the company that got sued for coffee being hot, after all.
That's the weirdest thing - we had Egg-inna-shell too. The Egg-inna-carton for scrambled, and Egg-inna-shell for poached. Bizarre.
Post by: Bledlow on 31 August, 2013, 04:59:18 pm
Post by: Arch on 31 August, 2013, 06:43:05 pm
:sick:
In other news, we've just been to my sisters. In preparation for a picnic, she'd bought me a bag of Cadburys Giant Buttons (well, they're bigger than the normal ones, I'd quibble about 'giant'). Anyway, I was restrained on the picnic, and ate a few, and handed a few round and the rest of the bag was resealed and went back in the hamper. Which went back in the car. Which sat in the sun all afternoon.
She put the bag in the fridge, so when I went to it later I found a lump that looked uncannily like one of those clusters of coins retrieved from Pompeii or Hiroshima...
I managed to chop it up and eat it though!
Post by: L CC on 02 September, 2013, 06:40:23 pm
80% hen egg 20% whole milk.I shall ask the McEmployee in my house what's in their scrambled egg mix.She thinks it has milk in too. Ingredients will be checked tomorrow.
Post by: Eccentrica Gallumbits on 02 September, 2013, 10:04:43 pm
You can't poach egg-inna-carton.It occurs to me that egg-inna-carton is worthwhile for McDs as it avoids shell fragment issues. This is the company that got sued for coffee being hot, after all.
That's the weirdest thing - we had Egg-inna-shell too. The Egg-inna-carton for scrambled, and Egg-inna-shell for poached. Bizarre.
Post by: Ruth on 03 September, 2013, 01:09:22 pm
Post by: Bledlow on 03 September, 2013, 03:33:15 pm
The last was the hard part. Not only was it essential not to pay for any fruit, & to use recycled jars, but I had to seal the jars with dirt cheap waxed discs & cellophane from Wilkinsons (the alternative was a sheet of good old greaseproof paper & get out the scissors, as my grandmother did 50 years ago) & be careful with the price of the sugar.
'Jam sugar' with added pectin costs more than minimum price supermarket jam. Empty new jars from Lakeland cost over twice as much as jars filled with cheap jam, & I've not found anyone selling empty jars in retail quantities for less than cheap jam. Screw tops alone cost more!
Post by: Ruth on 03 September, 2013, 04:46:01 pm
Post by: Cudzoziemiec on 03 September, 2013, 06:13:17 pm
Post by: hellymedic on 03 September, 2013, 07:34:38 pm
Basics Cornflakes are thicker than ordinary flakes; They don't go soggy so quickly and feel more filling. 31p for 500 grams.
Basics Strawberries are often smaller, sweeter and more flavoursome. £1 for 250 gram.
Basics Jaffa Cakes taste fine but are not a lurid yellow colour. 80p for 24.
Post by: Cudzoziemiec on 03 September, 2013, 07:52:09 pm
Post by: L CC on 03 September, 2013, 07:57:17 pm
We have higher taste standards than basics jam, in my house. I like fruit in my jam, for a start.
(And have never ever ever wasted money on 'jam sugar with added pectin'. Particularly for apple and blackcurrant- that'd set without cooking it's got so much pectin in!)
Post by: Cudzoziemiec on 03 September, 2013, 08:08:49 pm
I like fruit in my jam
I like fruit in my jam
I like fruit in my jam
I like fruit in my jam:thumbsup:
Post by: Bledlow on 03 September, 2013, 08:28:54 pm
I checked online and Sainsbury's basics jam costs 29p a jar. That's pretty cheap! Though I suspect it might be more in a physical shop, and not all stock it. More to the point, did you manage to make something that tastes equally nasty? That would be harder to do... ;)It's that price in physical shops.
My jam does NOT taste equally nasty. Like fboab & Cudzo, I like fruit in my jam, so mine consists of fruit, plus sugar. And that is it.
I think my point about the price has been missed. I wasn't really trying to match the basics jam on price. I was commenting on what I think is an insane pricing structure.
My fruit cost me work, but no money. I paid about 2p per jar for tops & labels, & paid for plain sugar. Everything else was free or recycled, & not costed. And even so, it cost about the same as Sainsburys sell a jar, with a screw top, containing a lot of sugar (some as fructose syrup) & a significant proportion of fruit. Each of those ingredients alone would cost more to buy retail than the entire Sainsburys product. It makes me wonder about the retail markups & how they differ.
How can Sainsburys get a single jar of jam (with screw top & label) on a shelf for less than the price of one jar, or screw top, in a multi-pack? Or the price of 300 grams of sugar in a kilo bag? It's a more complex product, sold in a smaller size, in far more expensive & complicated packaging than the sugar. Why isn't it more expensive?
Basics fruit & vegetables are often good, in my experience. They're more variable in size, appearance, & flavour than the standard stuff. The risk of a duff carrot, or whatever, is greater, but so is the chance of two or three superb tasting but misshapen apples or oranges in a bag.
Ruthie - I left the cheap jam on the shelf in the shop. ;)
Post by: hellymedic on 03 September, 2013, 11:37:53 pm
I still have some home made plum jam, made from home-grown plums.
The jam I like best is home-grown mirabelle jam. Even if jam sugar is pricy, the jam works out pretty cheap as the only costs are electricity and sugar. It's fruity enough. (Equal weights fruit and jam sugar microwaved till jammy.)
Post by: RJ on 04 September, 2013, 05:24:38 pm
What did you do with all the cheap jam?
Can't speak for anyone else, but I find it works quite well with Marmite and cheese in a sandwich. At any rate, I can't think of anything better to do with it ;)
Post by: Arch on 06 September, 2013, 09:21:18 am
I agree about the Sainsbury's Basics range - some are great, some are awful, many are virtually identical to their branded, never mind full-price Sainsbury's, equivalent. I'm not entirely sure I've tried the basics jam either, but in general (IMO) cheap jam is pretty awful, unless you like artificially coloured sugary jelly stuff with a fruit-shaped taste. Which I don't. But I do like the Waitrose essentials range, which is I think 90p a jar and every bit as good as the £2 or more branded stuff.
I do!
I like nice jam too. I'll be making plenty of my own this year.
I mostly live on Sainsburys Basics food*, much of it is fine, in fact I reckon some of it is the next range up rebadged as a loss leader. MFWHTBAB, who does like real fruit, agrees on the quality of the strawberries especially.
*Mostly instant noodles, spaghetti, bread, tinned tomatoes, tinned tuna, mince.
Post by: Cudzoziemiec on 06 September, 2013, 10:16:17 am
Post by: Arch on 06 September, 2013, 10:59:37 pm
Interesting idea about the basics range being the better stuff rebadged. It might be true, though I doubt they make a loss on it. It's something that even 'posh' supermarkets (Waitrose) do nowadays (and it's been done for decades with clothes and fridges and stuff - and bikes of course!)
The Waitrose 'Essentials' range is hilarious, as it includes Coconut Milk and Balsamic Vinegar! Totally essential!
I'm quite sure the Basics tinned tomatoes are the same as the next range up.
In some cases, the criteria for being 'basic' seems to be something that's utterly unimportant, like fruit or veg in a bag not being all the same size. The actual food quality is a secondary consideration.
Thanks to Basics, and my willingness to eat the same thing for lunch everyday (I just need food, not culinary stimulation!) my work lunches work out at about 60p a day, and my dinner is usually a couple of quidsworth. Which means I can afford treats at the weekend when I can enjoy them with MFWHTBAB...
Post by: citoyen on 07 September, 2013, 08:29:09 am
In some cases, the criteria for being 'basic' seems to be something that's utterly unimportant, like fruit or veg in a bag not being all the same size.
Yup, I'd go along with this. In some cases, the price difference may well be down to nothing more than the difference in the cost of the packaging. I know from my experience in magazine publishing that something as simple as the difference between two grades of paper, which may not be immediately obvious to the reader, can make a difference of many thousands of pounds to production costs. So if, for example, you're using slightly cheaper paper to label several million tins of "basic" tomatoes...
There are probably many other ways they can cut costs on the cheaper product too, without necessarily changing the quality of the product itself.
Post by: Arch on 07 September, 2013, 09:19:41 am
Post by: hellymedic on 07 September, 2013, 11:43:11 am
There have been times when my shopping in the belt is entirely orange and white - the colours of the Basic packaging, plus an orange pepper and a block of Red Leicester cheese. I sometimes wonder if the cashier thinks I've got some sort of packaging colour OCD....
Just don't do a 'Giraffe' and discover that the tin of 'rice pudding' you opened was actually baked beans (now known to us as 'red rice pudding').
Always read the label, folks. You know it makes sense!
Post by: Julian on 07 September, 2013, 12:03:16 pm
The Waitrose 'Essentials' range is hilarious, as it includes Coconut Milk and Balsamic Vinegar! Totally essential!
I have bought a tin of Waitrose "Essentials" artichoke hearts :)
I think they do it to take the piss as they don't sell non-essential ones as far as I can see....
Post by: Cudzoziemiec on 07 September, 2013, 12:17:04 pm
I'm not that keen on coconut milk but coconut water is a wonderfully refreshing drink on a hot day in India. I'd even call it essential. But not from Waitrose.Interesting idea about the basics range being the better stuff rebadged. It might be true, though I doubt they make a loss on it. It's something that even 'posh' supermarkets (Waitrose) do nowadays (and it's been done for decades with clothes and fridges and stuff - and bikes of course!)
The Waitrose 'Essentials' range is hilarious, as it includes Coconut Milk and Balsamic Vinegar! Totally essential!
I'm quite sure the Basics tinned tomatoes are the same as the next range up.
In some cases, the criteria for being 'basic' seems to be something that's utterly unimportant, like fruit or veg in a bag not being all the same size. The actual food quality is a secondary consideration.
Thanks to Basics, and my willingness to eat the same thing for lunch everyday (I just need food, not culinary stimulation!) my work lunches work out at about 60p a day, and my dinner is usually a couple of quidsworth. Which means I can afford treats at the weekend when I can enjoy them with MFWHTBAB...
Post by: Salvatore on 07 September, 2013, 01:02:04 pm
(http://farm4.staticflickr.com/3787/9690272241_fd3d9a7843_z.jpg) (http://www.flickr.com/photos/johnspooner/9690272241/)
Post by: Biggsy on 07 September, 2013, 05:32:19 pm
It's funny how supermarkets have yet another layer of marketing: "discount brands". These are own-brands that appear to be other brands, to cater to people who avoid super-market branded items while still wanting low prices. Lidyl are famous for it, but I've also noticed Tesco's Daisy. (Daisy anti-bac washing-up liquid is good vfm, by the way).
So supermarkets have four levels of branding: premium, standard, cheap, discount brands. Funny old world.
Post by: Cudzoziemiec on 07 September, 2013, 05:44:41 pm
Post by: hellymedic on 07 September, 2013, 08:48:22 pm
Reading the nutritional information allows you to calculate how much of the product is water.
I object to buying water in jars.
That's why I buy Sainsbury's 'Taste the Difference' cranberry sauce.
Post by: Mrs Pingu on 07 September, 2013, 08:52:38 pm
Post by: citoyen on 07 September, 2013, 09:52:20 pm
It is not an experiment I shall be repeating in a hurry.
Post by: citoyen on 08 September, 2013, 12:57:24 pm
Reading the nutritional information allows you to calculate how much of the product is water.
Reading the ingredients list can also be enlightening. From this morning's shop...
Sainsbury's own brand cream cheese is half the price of Philadelphia. Basics cream cheese is half the price of Sainsbury's own brand. However, added ingredients in the Basics version include wheat fibre and citrus fibre, presumably to enhance the texture and flavour. Presumably because the flavour and texture *need* enhancing. I went for the own brand in the end.
Interestingly, Philadelphia also contains stabilisers, which Sainsbury's own brand appears not to (no ingredients list, so I presume nothing added).
When I was a student in Leeds, I wrote a piece for the student newspaper comparing the price of a basket of typical student shopping in all the different Leeds supermarkets (and the Kirkgate market). There was a discount warehouse place called Giant where you could buy things like lard by the hundredweight. They had cans of tomato soup for something obscenely cheap like 6p. However, as I noted in my piece, the label of this tomato soup didn't count tomatoes (in any form) among the ingredients.
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
Post by: hellymedic on 08 September, 2013, 03:09:14 pm
Post by: citoyen on 08 September, 2013, 03:13:49 pm
Post by: rachel t on 08 September, 2013, 03:30:08 pm
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
[/quote]
Yes I quite regularly get my phone out to use the calculator to check what is the best value due to differing pack sizes
Post by: hellymedic on 08 September, 2013, 03:57:51 pm
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
Yes I quite regularly get my phone out to use the calculator to check what is the best value due to differing pack sizes
[/quote]
Yes and no.
All my shopping is online so I don't have to 'think on my feet' but I take a long, hard look at what I'm buying so I can work out whether things are real bargains. I have some 'personal rules'. For example, I like Tropicana orange juice but try get it at 15p/100ml. I *won't* buy it at full price and 2 x 1 litre cartons for £4 is not much of a bargain. when I can get these for £3 a couple of weeks later, I stock up. Then there are 1.75 litre cartons which get discounted...
Post by: Ham on 08 September, 2013, 06:52:48 pm
Does anyone else do what I do in supermarkets, namely walk round with a calculator in hand to work out the unit price of "special offers" and check whether they are actually the best prices? Often I find that "X% extra" or multibuy offers can be very misleading and aren't necessarily the bargains they appear...
If it is that close that my mental maffs can't tell them apart I don't care.
Post by: Bledlow on 08 September, 2013, 09:02:58 pm
I made blackberry & apple crumble tonight, using buckwheat flour in the crumble instead of regular wheat flour.Thanks for the warning.
It is not an experiment I shall be repeating in a hurry.
I once used molasses in the crumble. Never again. Too cloying & heavy flavoured.
Post by: Ewan Houzami on 10 September, 2013, 02:31:53 pm
Post by: mrcharly-YHT on 16 September, 2013, 11:43:32 am
As usual, I ordered a veggie dish for me and an amazing rice that is full of potatoes, chick peas, etc. Usually someone shares this with me.
Nobody wanted any. So I ate both. Two full-sized curry-take-away aluminium boxes. Afterwards I had to go and lie down, carefully.
So why am I so hungry this morning?
Post by: Biff on 16 September, 2013, 08:36:22 pm
]http://www.youtube.com/watch?feature=player_embedded&v=_ASzDDOaLyk] (http://www.youtube.com/watch?feature=player_embedded&v=_ASzDDOaLyk)
I wonder if the crunchy bits are angels or proof that Satan is in our midst?
The really scary part is that Peanut Butter guy is Chuck Missler, former Branch Chief of the guided missile systems at Lowry AFB, former CEO of Western Digital and a few other technology companies, finance whiz, cryptologist, computer engineer, and a statistics expert.
Post by: jsabine on 16 September, 2013, 11:30:45 pm
I'm quite sure the Basics tinned tomatoes are the same as the next range up.
I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Blind tasting by her - she knew the experiment was going on but never knew which tins had been used, and I tried quite hard not to give anything away as I wanted the cheap ones to come out well.
Ah well, Cirio it is - bulk bought on offers that have made it only about 25-30% more than the Basics ones. About time we started looking for another offer though, otherwise it's 3x the price.
Post by: Cudzoziemiec on 17 September, 2013, 09:44:57 am
They do tomato Cheerios now?I'm quite sure the Basics tinned tomatoes are the same as the next range up.
I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Blind tasting by her - she knew the experiment was going on but never knew which tins had been used, and I tried quite hard not to give anything away as I wanted the cheap ones to come out well.
Ah well, Cirio it is - bulk bought on offers that have made it only about 25-30% more than the Basics ones. About time we started looking for another offer though, otherwise it's 3x the price.
Post by: Ham on 17 September, 2013, 10:15:58 am
They do tomato Cheerios now?
Must be sort-of like this (http://vz.iminent.com/vz/9e9e81bc-a72e-4df2-8bf9-8ee630dd97cc/2/evil-tomato-waves-hello.gif)
In other news, I have just purchased the first xmas present*, I feel I have let some side down by this simple action.
*renewal of a magazine sub for Mrs Ham, subsequent to a marketing email.
Post by: Biggsy on 17 September, 2013, 11:52:59 am
This reminds me. It's been a while since I had cold tinned tomatoes on bread. Soggy yum yum.
Post by: Illegal Combat Ant on 17 September, 2013, 02:26:10 pm
https://yacf.co.uk/forum/index.php?topic=61324.msg1552840#msg1552840
Post by: mcshroom on 17 September, 2013, 03:07:16 pm
Post by: L CC on 18 September, 2013, 09:08:01 am
Obviously, I knew this, but momentarily failed to know this while baking1 last night, and my biscuits are not as sweet & lovely as I'd like. It also explains why the dough was a bit sticky.
:facepalm:
[1] Perhaps if I hadn't been doing 3 other things at once the realisation would have struck me while I was pouring the icing sugar, not 12 hours later.
Post by: Bledlow on 18 September, 2013, 02:46:35 pm
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so low.I'm quite sure the Basics tinned tomatoes are the same as the next range up.
I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Bought some cheap pork shoulder for stewing today. The Basics diced shoulder was slightly more expensive than the non-Basics steaks which I'll have to cut up myself, & had some skin.
Post by: hellymedic on 18 September, 2013, 08:09:34 pm
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so lowI'm quite sure the Basics tinned tomatoes are the same as the next range up.I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
I don't think manufacturers have to declare how much water they add to their product.
I looked at the Sainsbury's website for nutrition information for chopped tomatoes.
For 100 grams there are 18 kcal in Sainsbury's Basics, 29 kcal in Cirio and 22 kcal in Napolina.
This would suggest to me that Cirio contains 60% more solids, weight for weight than Basics. Napolina is nearly as watery.
Mrs B is quite right!
Post by: jsabine on 18 September, 2013, 09:19:43 pm
Yeah. What Biggsy said. Thinner juice, more skin. OK for cooking if you use more, reduce them a bit, & don't mind the skin. Usually cost effective because the price is so lowI'm quite sure the Basics tinned tomatoes are the same as the next range up.I believed this for an awfully long time, but after a while of Mrs JS complaining that our bolognese sauces (and similar dishes) weren't tomatoey enough I eventually tried an experiment.
Several different meals over a couple of weeks using every variety of chopped tomatoes we could find in Sainsbury's convinced us both that I'd been wrong. (To be strictly accurate, it convinced me - she already knew I was wrong.)
Cost-effective, certainly, but it was the insufficient tomatoiness of the finished dish that was the root cause of complaint ... Didn't seem to matter how much they were reduced.
I don't think manufacturers have to declare how much water they add to their product.
I looked at the Sainsbury's website for nutrition information for chopped tomatoes.
For 100 grams there are 18 kcal in Sainsbury's Basics, 29 kcal in Cirio and 22 kcal in Napolina.
This would suggest to me that Cirio contains 60% more solids, weight for weight than Basics. Napolina is nearly as watery.
Mrs B is quite right!
I hadn't thought of using the nutritional info as a proxy for other info, like water vs solid content - it's comforting that the numbers back up our unscientific research! One factor may be that Cirio has tomato paste as an added ingredient, while the others have tomato juice.
(Interestingly, when it comes to peeled plum tomatoes, Basics has 22kcal/100g where Sainsburys Premium has only 18kcal/100g, despite supposedly being 60% tomato rather than 65%. (Cirio 27kcal.))
Post by: Arch on 18 September, 2013, 09:30:41 pm
In other news, I have just purchased the first xmas present*, I feel I have let some side down by this simple action.
I've just received my first one - courtesy of Mum who wanted to chip in towards the preserving pan I was planning to buy, so I said she could for Christmas, but I'd get it now. Bless her, she's insisted on buying it all for me, and then I found one cheaper, so I've got a jam funnel too now!
In other news, last week I tried a new recipe for me, Apple, Cinnamon and Raisin conserve.
:thumbsup: :thumbsup: :thumbsup:
Like an apple Danish in jam form. I took a jar to Mum at the weekend, and she reports that it's jolly good in a sandwich with smoked cheddar, and she was about to try it as a relish with sausages too.
As an aside, is there a word for the compulsive collection of jam jars? And is there a cure? Thanks to my opportunities at work, I now have so many I'm considering forming a layer completely covering my kitchen floor, laying planks on it and just starting a new floor....
Post by: Gattopardo on 18 September, 2013, 09:41:08 pm
Post by: Gattopardo on 18 September, 2013, 09:43:34 pm
Or will I die?
Post by: Arch on 18 September, 2013, 09:49:27 pm
Yeah it is horder, I do it and it annoys me no end.
Yeah, I know i have the squirrel gene.
My grandmother had a whole single wardrobe-sized cupboard packed with bars of soap, bought whenever it was on offer.
I'm doomed.
Post by: Ham on 19 September, 2013, 10:38:20 am
Odd thing is, I very rarely bake biscuits. Clearly I have umpteen thousand recipes, but no experience to talk of, I'm fairly sure there are many here with better credentials than I. What works for kids and adults? ? Oats? Nuts? Syrup? Chocolate? Suggestions and/or recipes gratefully received.
Post by: L CC on 19 September, 2013, 10:47:22 am
Biscuits- it's all about the shape. Gingerbread men. Innocuous and dull, but they're good for dunking.
Post by: Cudzoziemiec on 19 September, 2013, 10:51:29 am
Post by: Ham on 19 September, 2013, 10:55:51 am
Post by: Biggsy on 19 September, 2013, 02:32:12 pm
How about watching some Bake Off on BBC Iplayer? They did biscuits.
...Sorry this post is really crap.
Post by: Eccentrica Gallumbits on 19 September, 2013, 04:05:06 pm
Post by: hellymedic on 19 September, 2013, 04:24:03 pm
Well actually not quite.
6oz sugar
8oz margarine or butter
11-12oz flour -half SR, half plain
half an egg to bind
Squidge together, roll into balls, bake on greased tray at 5-6 till golden - about 20 min.
You can spice, shape, decorate colour as you fancy...
Post by: Gattopardo on 20 September, 2013, 03:31:52 am
So I have some frozen prawns that were defrosted and the stuck in the fridge. Tempted to cook them with something are they safe to eat still? Smell fine.
Or will I die?
Scoffed them in the end.
Wish me luck.
Post by: Ham on 20 September, 2013, 01:42:40 pm
Hmmmm.... Dutch butter cake might cross the boundaries successfully, too.
go with what you know eh?
(https://lh5.googleusercontent.com/-R8AvQSPaUvg/Ujws8RTbkBI/AAAAAAAAq40/oUKmDyTZEBY/s640/IMG_20130920_120824.jpg)
Post by: Ruth on 23 September, 2013, 08:39:59 pm
6-8-10
Well actually not quite.
6oz sugar
8oz margarine or butter
11-12oz flour -half SR, half plain
half an egg to bind
Squidge together, roll into balls, bake on greased tray at 5-6 till golden - about 20 min.
You can spice, shape, decorate colour as you fancy...
Recipe used at the weekend for a small posse of YACFers at chez Ruthie. With a degree of success! Thanks Hellymedic :-)
Post by: hellymedic on 23 September, 2013, 08:51:45 pm
Post by: nikki on 23 September, 2013, 10:24:31 pm
6-8-10
Well actually not quite.
6oz sugar
8oz margarine or butter
11-12oz flour -half SR, half plain
half an egg to bind
Squidge together, roll into balls, bake on greased tray at 5-6 till golden - about 20 min.
You can spice, shape, decorate colour as you fancy...
Recipe used at the weekend for a small posse of YACFers at chez Ruthie. With a degree of success! Thanks Hellymedic :-)
Served warm and with just the right amount of squidge. On the kitchen floor.
Perfect. :)
Post by: tiermat on 24 September, 2013, 07:43:26 am
What's not to like?
http://www.latimes.com/travel/deals/la-trb-kansas-city-tour-de-bbq-barbecue-benefit-20130916,0,945968.story
Post by: Biff on 29 September, 2013, 12:45:00 pm
Post by: Bledlow on 29 September, 2013, 01:00:01 pm
BBQ and bike riding, followed by more BBQ, beer and jazz...Jazz.
What's not to like?
http://www.latimes.com/travel/deals/la-trb-kansas-city-tour-de-bbq-barbecue-benefit-20130916,0,945968.story
Post by: JonBuoy on 30 September, 2013, 08:28:01 pm
Got my first Strava King of the Mountains* today
*I know it's meaningless but hey! ;D
Did it taste good ?
Post by: mrcharly-YHT on 02 October, 2013, 10:38:05 am
I ate a bowlful. Then another. Then was asked to finish stuff off to make washing up easier. I iz a bulgy bear.
Post by: tiermat on 03 October, 2013, 01:16:59 pm
Then I saw that the work's canteen had cherry chocolate brownies...
Now I do feel sick :(
Post by: Eccentrica Gallumbits on 04 October, 2013, 10:58:29 am
I like having cava at work - I've never felt so happy and at peace at my desk.
Post by: Cudzoziemiec on 04 October, 2013, 11:24:30 am
Early Europeans to try it reported hallucinations, but it might have been mixed with something else back then. Nowaday's it's just a sort of muddy liquid that makes your tongue tingle a bit if you drink gallons of it. Apparently it's now illegal (http://www.food.gov.uk/multimedia/faq/kavakavaban/#.Uk6VuiTkun8) in England (but not in Scotland, it seems) but Boots and Holland & Barrett both seem to sell extracts of it.
Post by: L CC on 04 October, 2013, 01:10:36 pm
They've had my Seriously Strong, and my Rondele.
Damn their eyes. This is payback for eating their easter eggs when they were pre school age.
Post by: clarion on 04 October, 2013, 09:37:54 pm
Post by: hellymedic on 04 October, 2013, 09:40:27 pm
I phoned to let them know last time this happened, when that was about the third time. I thought they'd fixed the problem but it's happened again. This only seems to happen with carrots. I phoned them again tonight.
Post by: Salvatore on 05 October, 2013, 11:29:40 am
Post by: redshift on 05 October, 2013, 10:43:51 pm
Today, Peter called me over to the fence and handed over a dozen or so fresh eggs. I casually asked him if he was going to do anything with the elderberries before they went past their best. "What elderberries...? came the reply.
It turns out that I could see them, but they were somewhat hidden from his side of the fence - a whole elder bush which has seeded and grown up, but which he hadn't even spotted!
A hour later, I had 500g of berries (after rinsing and removing the stalks), so I combined them with some of last weeks cooking apples (also from next door!) and some shortcrust pastry, and this evening I nipped round to present Lyn and Peter with their pudding...
Post by: Cudzoziemiec on 06 October, 2013, 05:55:00 pm
Post by: Mrs Pingu on 11 October, 2013, 09:49:07 pm
Bastards. Have some tokens.
>:( >:( >:( >:( >:( >:(
Post by: Cudzoziemiec on 12 October, 2013, 09:56:35 am
Post by: barakta on 12 October, 2013, 01:41:12 pm
Colleague made lovely apple caeks on Thursday and "bribed" me into fix0ring something on her computer with it, except they know I'll do it without bribery too...
Post by: Cudzoziemiec on 12 October, 2013, 01:52:03 pm
Can I have the apple pai/cake/tart/crumble instead :DOf course. :) If you get here soon enough...
Post by: Julian on 12 October, 2013, 07:04:13 pm
:D
Post by: Cudzoziemiec on 12 October, 2013, 08:27:49 pm
Post by: mcshroom on 12 October, 2013, 08:48:48 pm
Post by: Ruth on 12 October, 2013, 08:50:39 pm
Winter is good for the British, don't you think? We get to wear knitted big jumpers (which hide our white pimply flesh) and eat comfort food. For months! Yay!
Post by: hellymedic on 12 October, 2013, 08:55:42 pm
Post by: Gattopardo on 13 October, 2013, 04:55:42 pm
I have a packet, I shall eat a packet and then see if I am diabetic still ;)
Post by: Wowbagger on 14 October, 2013, 12:11:44 am
As it happens, that very nice chap Canardly paid for my lunch and refused money when I offered it.
There was also Everards' Tiger ale. I haven't had that for a long time, but it is extremely good. The Black Horse in Stondon Massey used to sell it regularly, but since that hasn't been a pub for about 20 years, or probably more, I was due a pint or two.
Post by: Mrs Pingu on 14 October, 2013, 06:59:44 pm
(Also, there's nothing much else to eat in the igloo today).
Post by: interzen on 14 October, 2013, 07:03:38 pm
Lidl are doing the christmas ginger biscuits again.I know where I'm going after my physio session tomorrow, then :demon:
Lebkuchen ... yum!
Post by: Cudzoziemiec on 19 October, 2013, 01:07:58 pm
Post by: Biff on 22 October, 2013, 12:05:38 pm
(https://pbs.twimg.com/media/BXKGU9aCAAAbxo3.jpg)
(https://pbs.twimg.com/media/BXKKTtdCEAA7cqA.jpg)
Post by: citoyen on 23 October, 2013, 08:56:51 pm
(http://i88.photobucket.com/albums/k170/smutchin/null_zpsc5818c7d.jpg)
Unfortunately, I didn't make enough pastry, so I had to roll it rather thin. It's cooling at the moment but I suspect when it comes out the bottom will be rather too fragile to contain the fruit.
At least it's a proper *pie* though (ie double crust).
I don't do pastry, so even with the deficiencies, this is quite an achievement for me. :thumbsup:
Post by: Mrs Pingu on 23 October, 2013, 09:12:39 pm
Post by: Bledlow on 26 October, 2013, 11:05:18 pm
Soup of seaweed, spring onions & (mostly) daikon* greens. The daikon were grown by me.
*Big white Japanese radish, AKA mooli, to those who know Indian vegetables.
Post by: Eccentrica Gallumbits on 31 October, 2013, 12:31:27 pm
Post by: JenM on 31 October, 2013, 02:00:35 pm
Post by: hellymedic on 01 November, 2013, 11:32:10 pm
http://www.camdennewjournal.com/news/2013/nov/mcdonalds-set-leave-hampstead-high-street-branch-it-fought-open-12-years#.UnQ3oqIINnQ.twitter (http://www.camdennewjournal.com/news/2013/nov/mcdonalds-set-leave-hampstead-high-street-branch-it-fought-open-12-years#.UnQ3oqIINnQ.twitter)
... but actually, McDonald's have already closed outlets in Kingsbury and Edgware so maybe NW London doesn't really like their fare.
Post by: Gattopardo on 07 November, 2013, 11:10:09 am
Post by: interzen on 07 November, 2013, 11:29:45 am
Does a packet of ginger nut biscuits count as a balanced dinner?Only if you have them with a cup of tea.
Post by: mcshroom on 07 November, 2013, 11:47:09 am
Post by: Gattopardo on 07 November, 2013, 02:30:41 pm
Post by: Basil on 08 November, 2013, 08:59:16 am
At ten o’clock last night #1 son popped over to the Garage/Tesco Express. He came back with four packs of sandwiches and a packet of smoked mackerel. Total cost – 5p.
They all had yesterday’s Use By dates on them, obv.
Of course I’m happy with that, but why do they bother? Having a chap go round, moving and re-labelling those items would cost more than that. Do they have to complete some sort of Wastage Return which they can reduce by selling stuff at 1p?
Post by: nicknack on 14 November, 2013, 12:06:41 pm
Post by: interzen on 14 November, 2013, 12:13:48 pm
Not a bad harvest, all things considered, even if the Bhut Jolokia was stubbornly unproductive. That said, the copious quantities of sunshine during summer meant that even the 'milder' chillis (Apache, Prairie Fire et.al) ended up somewhere near the middle of the 'bastard hot' scale.
Post by: Eccentrica Gallumbits on 17 November, 2013, 07:18:02 pm
Post by: citoyen on 18 November, 2013, 11:21:53 am
a soup recipe which requires sherry
Interesting. Tell me more.
Quote
and you don't know what to do with the rest of the bottle because you don't like sherry, use it instead of wine in risotto.
You can also use sherry instead of mirin in Japanese cooking, or indeed mirin instead of sherry in western recipes. They're not quite the same but close enough.
Post by: Arch on 18 November, 2013, 06:07:07 pm
Frankly, I've got mates who'll drink it whatever it tastes like!
Post by: Eccentrica Gallumbits on 18 November, 2013, 08:32:23 pm
See recipe thread.a soup recipe which requires sherry
Interesting. Tell me more.
Post by: Cudzoziemiec on 19 November, 2013, 12:21:46 pm
Post by: CAMRAMan on 19 November, 2013, 12:46:41 pm
The last of the office chillies have been harvested and... ...the plants have been cut back for winter.Are chilli plants perennials? If so, I'll bring in my cayenne pepper plants.
Post by: citoyen on 19 November, 2013, 01:11:45 pm
See recipe thread.a soup recipe which requires sherry
Interesting. Tell me more.
Ah! Having seen the recipe, it doesn't sound quite so interesting now, sorry! I was imagining something along the lines of the beer soup that Michel Roux did on Masterchef last week... not that I'm an alcoholic or anything.
Post by: hellymedic on 19 November, 2013, 11:04:24 pm
My Graze boxes are billed to Sweden!
Post by: L CC on 20 November, 2013, 12:32:36 pm
I wish I lived in the USA.
Veg boxes of avocados. Nom Nomity Nom (http://www.avocadodiva.com/FOR-RESIDENTS-OF-VENTURA-COUNTY-ONLY_p_94.html)
Post by: CrinklyLion on 22 November, 2013, 06:18:02 pm
(Apparently he ate cucumber, carrots, sweetcorn, noodles and chicken, and he REALLY REALLY likes sweet and sour. But we already knew that. Bizarrely he didn't have any seaweed which I'm sure he's tried and liked before, and didn't eat any fish.)
Post by: interzen on 22 November, 2013, 06:19:32 pm
Yup.The last of the office chillies have been harvested and... ...the plants have been cut back for winter.Are chilli plants perennials?
Stick 'em somewhere warm where they can get a bit of sun, keep the soil moist and they should be OK.
Post by: Clare on 22 November, 2013, 06:22:29 pm
Post by: interzen on 22 November, 2013, 06:26:11 pm
This should probably go in Grow Your Own but anyway, what is the pruning regime for chilli plants?None that I'm aware of - I usually wing it anyway.
Generally I trimmed the office plants if they became a bit too bushy, mainly to encourage them to expend their energy producing fruit rather than leaves but also to remove any dead/unfertilised flowers. Now that growing season's finished I've cut them right back, almost to soil level and despite this the habanero plants are starting to put forth little leaves and the bhut jolokia is positively flourishing despite a near-terminal pruning about 6 weeks ago (still no fruit, though :()
Post by: campagman on 22 November, 2013, 07:00:13 pm
Post by: Clare on 22 November, 2013, 08:43:30 pm
Post by: mcshroom on 24 November, 2013, 05:42:11 pm
Quote
Warming, Heating and the Bain-marie
Dishes cooked with fresh avocados can be kept warm in a bain-marie for hours without loss of taste or texture. Reheating avocado-based dishes in the microwave is no problem however a whole piece of fruit will explode in the microwave after approximately 5 minutes heating.
Hmm, do I check this out? :D
Post by: Biggsy on 24 November, 2013, 07:26:42 pm
Post by: Julian on 24 November, 2013, 10:18:44 pm
Post by: mcshroom on 24 November, 2013, 10:19:42 pm
Post by: Julian on 24 November, 2013, 10:21:39 pm
*looks guiltily at small mountain of black wrappers*
Post by: mcshroom on 24 November, 2013, 10:31:49 pm
Don't know if this helps at all, but apparently there are 33 kcals per mint, and a Dairy milk bar is 240 kcals, so 7 annabit AEs = 1 Dairy Milk
Post by: Ashaman42 on 24 November, 2013, 10:51:48 pm
Post by: Ham on 24 November, 2013, 11:06:32 pm
When nomming After Eights, how many is too many?
I think you have discovered the first foodstuff with nom-nominative determinism
Post by: Julian on 24 November, 2013, 11:06:56 pm
Post by: hellymedic on 25 November, 2013, 02:29:00 am
For some reason I decided to buy an avocado today so I'm looking up what to do with it (other than just eat it raw). Australian Avocados include the following advice:-QuoteWarming, Heating and the Bain-marie
Dishes cooked with fresh avocados can be kept warm in a bain-marie for hours without loss of taste or texture. Reheating avocado-based dishes in the microwave is no problem however a whole piece of fruit will explode in the microwave after approximately 5 minutes heating.
Hmm, do I check this out? :D
Do you really want to.
Just about anything with skin intact will explode when microwaved. Tomatoes, avocados, eggs, the choice is yours!
Post by: Jasmine on 25 November, 2013, 12:57:33 pm
Pancakes with After Eights as a filling are amazingly delicious. 3 AEs per pancake is a good ratio.
How had this never occured to me before? :facepalm: :D
Unfortunately I had pancakes for dinner last night, so may have to wait a few days to try this.
Post by: Eccentrica Gallumbits on 25 November, 2013, 01:03:30 pm
When nomming After Eights, how many is too many?As long as you remove the empty wrappers from the box, as many as you like.
Post by: hellymedic on 29 November, 2013, 11:31:15 am
Methinks that's some people's main justification for car ownership paid for the price of a week's car ownership.
Post by: Biggsy on 30 November, 2013, 12:40:59 pm
Post by: Pingu on 30 November, 2013, 11:32:11 pm
IMG_2553 (http://www.flickr.com/photos/the_pingus/11141109543/) by The Pingus (http://www.flickr.com/people/the_pingus/), on Flickr
Post by: Pingu on 01 December, 2013, 10:21:10 pm
Post by: Eccentrica Gallumbits on 04 December, 2013, 07:37:13 pm
Post by: Mrs Pingu on 04 December, 2013, 07:59:37 pm
Post by: citoyen on 08 December, 2013, 06:55:02 pm
And ended up with roast beef still just pink in the middle; roast potatoes that were golden and crisp outside, fluffy inside; light, well-risen Yorkshire puddings; sweet, tender, golden roast parsnips; sprouts that were fully cooked but still had a bit of bite; smooth carrot and swede mash; and rich, full-flavoured gravy.
I'm just showing off, really - feeling a bit smug because my usual attempts at roast dinner are rather more chaotic, with some bits overdone, some underdone, and nothing ready at the same time.
And now I'm bloody stuffed. ;D
Post by: Cudzoziemiec on 09 December, 2013, 12:05:20 pm
Post by: Mrs Pingu on 10 December, 2013, 09:23:56 pm
Post by: Eccentrica Gallumbits on 11 December, 2013, 01:03:33 pm
Post by: Jasmine on 13 December, 2013, 10:13:19 am
*Don't get me wrong, I like cheese, but sometimes a non-cheese veggie option would be nice, especially if the starter & main are both cheese based.
Post by: matthew on 13 December, 2013, 10:19:38 am
My work christmas do yesterday was at an indian curry house.
Post by: Ham on 13 December, 2013, 10:35:38 am
I had a work Xmas dinner last night. Being vegetarian, I had the veggie option - cheese souffle (it's always bloody cheese*), which was, to say the least, a bit odd. I don't remember ever having souffle before, but I'm sure it's supposed to be light. I was more similar to a dumpling, in an odd dumbell shape. Is that really normal? I quite like dumpling, but normally in some sort of sauce or stew, rather than plopped on a plate. It was very odd.
*Don't get me wrong, I like cheese, but sometimes a non-cheese veggie option would be nice, especially if the starter & main are both cheese based.
Get posh and call it Tortilla or Fritata. Enjoy. Job done.
Post by: Eccentrica Gallumbits on 13 December, 2013, 07:32:38 pm
I had a work Xmas dinner last night. Being vegetarian, I had the veggie option - cheese souffle (it's always bloody cheese*), ...I feel your pain. Vegetarian sandwiches? Cheese or egg, cheese or egg...
*Don't get me wrong, I like cheese, but sometimes a non-cheese veggie option would be nice, especially if the starter & main are both cheese based.
A few years ago a new sandwich place opened near my workplace and they had things like spicy bean pate. I mentioned how pleased I was that they had options other than cheese or egg. A few weeks later they had nothing but cheese or egg, and I pointed out how disappointing that was. The woman behind the counter suggested that if I didn't want cheese, I could have mozzarella.
Post by: Cudzoziemiec on 13 December, 2013, 07:35:40 pm
Post by: hellymedic on 13 December, 2013, 07:50:32 pm
If you didn't want egg, you could have had egg mayonnaise.
Why do those supplying food to omnivores and vegetarians have so little imagination?
Can't sandwich makers do peanut butter & salad or Nutella & banana? Why???
I accept felafel or hummus might stretch their thoughts beyond breaking point but...
M&S seem to have some interesting vegetarian sandwiches.
IANAV...
Post by: Cudzoziemiec on 13 December, 2013, 09:04:15 pm
Post by: CAMRAMan on 13 December, 2013, 11:25:27 pm
Post by: T42 on 16 December, 2013, 10:00:06 am
Post by: Biggsy on 16 December, 2013, 08:18:03 pm
Post by: barakta on 16 December, 2013, 08:41:13 pm
I was lucky when I became veggie shortly after my big sister had done so my mum took the initiative to learn some more imaginative cooking skills than the mince n tatties we grew up with. She bought some nice looking cook books and threw veg dishes together and made great use of lentils and pulses and stuff.
To this day her 2nd question of any guest after "would you like a cuppa?" is "are you veggie?" not to be horrid, but so she can cater for them and will often have something squirrelled away in her freezer and or cupboards and come out with something nice. When a bunch of my mates stayed over 2 years ago at her house for a funeral nearby she did an entire pressure cooker full of lovely lentil soup and bought us some lovely fresh bread - no sodding cheese in sight and 4 very happy vegetarians and 2 happy omnivores!
Post by: interzen on 16 December, 2013, 08:45:33 pm
I think peanut butter and banana might be good combination.It is.
Trust me.
The peanut butter must be crunchy.
PB&B sammiches are my trail food of choice.
Post by: Ham on 16 December, 2013, 08:49:29 pm
On the subject, does anyone remember the Buddhist (?) veggie foodie restaurant that opened in Croydon, must have been about 86? I made a couple of pilgrimages down there, but I would be hard pressed to remember detail. The food was astonishingly good, for any restaurant. Just so happened it was veggie as well.
Post by: Eccentrica Gallumbits on 16 December, 2013, 08:53:34 pm
Post by: Mrs Pingu on 16 December, 2013, 09:24:34 pm
Post by: citoyen on 17 December, 2013, 10:02:31 am
Best veggie restaurant I've been to was the Gate in Hammersmith - http://thegaterestaurants.com/hammersmith.php - which is actually considerably more imaginative cooking than most non-veggie restaurants. I've always fancied Terre à Terre in Brighton too, but never had an excuse to go there - http://www.terreaterre.co.uk/
Post by: tiermat on 17 December, 2013, 10:16:27 am
The first was in the one, in York, on Micklegate
The second in
The third was in one that used to be on the Stray in Harrogate.
Post by: interzen on 17 December, 2013, 11:17:04 am
I know the one you mean - Blake Head Bookshop, now closed.TwoThree of my best veggie meals happen to have been in book shops (the fourth one was in a church/community centre in York).
The first was in the one, in York, on Micklegate
By far the best vegetarian (and, indeed, vegan) place hereabouts is El Piano on Swinegate. Unfortunately, they know their food is good and the prices reflect it - even by York standards it's expensive but their sweet potato mousse is worth crawling over broken glass for.
Post by: clarion on 17 December, 2013, 11:24:00 am
Post by: Vince on 18 December, 2013, 01:52:46 pm
Post by: Julian on 18 December, 2013, 02:37:04 pm
Some of the others complain that there are too many veggie ones! Good veggie ones too, we get falafel, cream cheese and roast veg, and hummus salad which is an improvement on cheese or egg (I really do not like egg sarnies). The meaty ones look good too but are too heavy on the chicken for me. I suspect it of being unhappy chicken which I try not to eat.
Post by: Cudzoziemiec on 18 December, 2013, 08:05:44 pm
Post by: campagman on 18 December, 2013, 08:07:54 pm
Post by: eck on 18 December, 2013, 08:13:36 pm
Post by: Eccentrica Gallumbits on 19 December, 2013, 01:25:34 pm
Some of the others complain that there are too many veggie ones!Those people are weird. I've come across their ilk before. I always want to ask them if every meal they've ever eaten has had meat in it. Have they never had cheese on toast, or cereal, or fruit salad?
Post by: L CC on 19 December, 2013, 03:54:45 pm
Rabbit food!Some of the others complain that there are too many veggie ones!Those people are weird. I've come across their ilk before. I always want to ask them if every meal they've ever eaten has had meat in it. Have they never had cheese on toast, or cereal, or fruit salad?
Post by: Mrs Pingu on 22 December, 2013, 06:28:47 pm
All I can think of atm is stir fry.
Post by: SteveC on 22 December, 2013, 06:36:00 pm
Post by: campagman on 22 December, 2013, 06:47:17 pm
Post by: graculus on 22 December, 2013, 08:21:26 pm
Post by: Vince on 22 December, 2013, 08:30:47 pm
Post by: Eccentrica Gallumbits on 23 December, 2013, 12:41:30 pm
Post by: mcshroom on 23 December, 2013, 01:22:05 pm
Post by: Biggsy on 24 December, 2013, 01:59:58 pm
Post by: tiermat on 24 December, 2013, 02:08:05 pm
The house really christmassy!
Post by: rogerzilla on 26 December, 2013, 03:58:46 pm
Maybe I should get on the Wii Fit board before and after, then it will be very pleased that I've lost about 6lb almost instantly.
Post by: T42 on 26 December, 2013, 05:25:15 pm
As we are at my parents' house tomorrow, I have been preparing boxing day lunch. A gammon has been simmered in cider, cinnamon, star anise with some peppercorns. Red cabbage with apple is made so all I need to do now is the other veg and bake the gammon.
The house really christmassy!
Sounds good.
Post by: tiermat on 26 December, 2013, 07:08:30 pm
Now totally repeat!
Post by: ian on 26 December, 2013, 07:36:13 pm
I'm seconded to a regulatory body at the moment and we get sandwiches at lunchtime :thumbsup:
Some of the others complain that there are too many veggie ones! Good veggie ones too, we get falafel, cream cheese and roast veg, and hummus salad which is an improvement on cheese or egg (I really do not like egg sarnies). The meaty ones look good too but are too heavy on the chicken for me. I suspect it of being unhappy chicken which I try not to eat.
If I suggest a veggie restaurant the usual response is the look of horror usually reserved for opening the door to discover that (a) there's a large group of carol singers about to launch into Silent Night and (b) they're all zombies and (c) you realise you've forgot your dressing gown and you're standing there in your underpants.
Fortunately, through some particular moral gymnastics, I eat fish otherwise I'd be surviving solely on cheese. I like cheese but you know, sometimes. Plus, there's an obsession with goat's cheese in veggie food and I hate goats cheese (goats cheese put me in a Parisian A&E). So sometimes even the cheese option is off the cards. That means a lot of tuna sandwiches and it's always bloody tuna and cheese, a combination that the rest of the world needs to figure out doesn't work. Tuna is fine. Melted cheese is fine. Together, it's horrid, yet the tuna melt is omnipresent on sandwich shop menus, goose stepping across my palate.
I have friends and family who select restaurants on the basis that there might be a single item on the menu that I could eat. It's of no relevance that I might not want to eat it. I'm mostly tolerant because I'm the faddist, but you know, a meal without half a cow or chicken it in won't kill anyone.
Post by: CrinklyLion on 26 December, 2013, 07:38:47 pm
I do like cooking Christmas dinner.
Post by: Julian on 26 December, 2013, 08:36:14 pm
Post by: Julian on 26 December, 2013, 08:40:22 pm
Then C stole the show with some sort of drugs that make eating lemons taste like eating sweeties, so we had SCIENCE for pudding.
Post by: matthew on 27 December, 2013, 08:25:45 am
So as there were no trains on Tuesday to get to work I sat down and planned the cooking. MS Project produced a nice schedule and I printed out the timeline. Then managed to stay on or ahead of schedule the whole way through, Dad was put to work to prep veg and wash-up as we went and when Mum got home she was at a loose end as she was not needed in the kitchen.
Post by: Eccentrica Gallumbits on 27 December, 2013, 11:16:58 am
Post by: citoyen on 27 December, 2013, 03:17:13 pm
My mum provided a choice of brandy butter or champagne cream (both Waitrose). Never been a fan of brandy butter but the champagne cream was rather good.
For Christmas dinner #2 (home, 25 Dec), I had Christmas pud with custard. I made the pud, I made the custard, I therefore get to make the rules.
Post by: campagman on 27 December, 2013, 07:39:53 pm
Post by: Julian on 27 December, 2013, 07:49:26 pm
But fortunately the Co-Op had yellow-labelled their goat cheese and beetroot chutney pizza (tasted much better than it sounds….)
Post by: L CC on 27 December, 2013, 09:10:35 pm
It's 'meals' like this that mean I'll never want Christmas in a hotel.
Post by: Bledlow on 29 December, 2013, 10:33:19 pm
How much trifle is too much? ...Trifle . . . too much?
Does not compute.
Post by: Ham on 01 January, 2014, 08:37:29 am
New Year's Eve is certainly a candidate for such indulgence, which is fine, but I think I am allowed a minor grin after realising that - in cooking up a sauce for her pasta (and here I'm actually slightly proud that she realises that you don't have to get stuff ready made out of jars) - she had taken a tube of harissa as tomato puree :demon:
Post by: ian on 03 January, 2014, 06:17:15 pm
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
That looks quite nice, but I'm thinking of falling off the vegetarian wagon, sadly everyone I know is carnivorous and I'm getting tired of eating the the only veggie item on the menu. After getting the chef to decontaminate it of the ubiquitous goat cheese. I'd probably only get them into a veggie restaurant at gunpoint and then I'd have to put up with an evening of 'can I get a steak with that, hur hur'. Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
Post by: Butterfly on 05 January, 2014, 11:06:56 am
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
That looks quite nice, but I'm thinking of falling off the vegetarian wagon, sadly everyone I know is carnivorous and I'm getting tired of eating the the only veggie item on the menu. After getting the chef to decontaminate it of the ubiquitous goat cheese. I'd probably only get them into a veggie restaurant at gunpoint and then I'd have to put up with an evening of 'can I get a steak with that, hur hur'. Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
My policy is to eat veggie if I like it and not if it is goats cheese, blue cheese or mainly mushrooms :sick:. I prefer to be veggie, but my principles don't extend to paying for yucky food. (or paying £12 for risotto). I stopped being fully vegetarian when mushroom risotto topped with goats cheese was the thing everywhere did.
Post by: tiermat on 05 January, 2014, 11:13:00 am
* there is little chance of the latter and almost zero of the former, due to 2 people in our house hating mushrooms and only one liking goats cheese :)
Post by: Mrs Pingu on 05 January, 2014, 11:42:25 am
Post by: tiermat on 05 January, 2014, 11:47:19 am
Send me all your goats cheese and I'll eat it :P
It's in the post :)
Post by: ian on 05 January, 2014, 07:04:30 pm
Ian, I can strongly recommend this veggie restaurant (http://mannav.com). I went there with a group for a friend's birthday and C was bewildered by choice (usually she just selects "the one veggie item on the menu").
That looks quite nice, but I'm thinking of falling off the vegetarian wagon, sadly everyone I know is carnivorous and I'm getting tired of eating the the only veggie item on the menu. After getting the chef to decontaminate it of the ubiquitous goat cheese. I'd probably only get them into a veggie restaurant at gunpoint and then I'd have to put up with an evening of 'can I get a steak with that, hur hur'. Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
My policy is to eat veggie if I like it and not if it is goats cheese, blue cheese or mainly mushrooms :sick:. I prefer to be veggie, but my principles don't extend to paying for yucky food. (or paying £12 for risotto). I stopped being fully vegetarian when mushroom risotto topped with goats cheese was the thing everywhere did.
Yes, mushroom is the other thing I don't really like. I can tolerate mushrooms as a secondary ingredient but anything primarily mushroomy is to be avoided. There's nothing more awesomely foetid than portobello mushroom and goats cheese 'veggie' option that seems to exist in every burger restaurant. I also can't stand blue cheese. It's off.
Anyway, I fell off the wagon in spectacular style – I had a pepperoni pizza with hot dog in the crust. Dirty yet heavenly. Staying on the wagon would have probably entailed getting a new set of friends and a replacement wife which was frankly too much effort. It was even more of a pain when travelling, you think the vegetarian options are limited in the UK! I've only survived via fish (I had to eat a huge plate of fish heads in Ghana earlier this year while telling my host how good they were – there's no context in which a meal that consists entirely of fish heads is good).
Post by: Ham on 05 January, 2014, 07:43:29 pm
Send me all your goats cheese and I'll eat it :P
It's in the post :)
I have looked very carefully in this post, I've even tried licking the screen, but I just don't think it is. You are teasing.
Post by: Mrs Pingu on 05 January, 2014, 10:12:31 pm
Post by: citoyen on 06 January, 2014, 12:19:48 pm
Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
Vegetarians in Nando's. A recipe for disaster...
http://www.mirror.co.uk/news/uk-news/nandos-serves-chicken-vegetarian-roshni-2972616
Post by: mcshroom on 06 January, 2014, 12:24:02 pm
Post by: barakta on 06 January, 2014, 02:30:32 pm
The difficulty getting veggie food as well as "TOO MUCH SODDING CHEESE" were considerable factors in stopping being vegetarian. I certainly wouldn't go back to it now despite it being easier as I'm now largely if not totally lactose intolerant which knocks lots of easily accessible food off the menu as it is. I can't have cream, milk or yoghurt (or skimmed milk, whey powder) in any quantities without getting ill - and I'm also intolerant somehow to soya milk but seem to be OK with soya in stuff but haven't tried eating soya recently.
Post by: citoyen on 06 January, 2014, 02:44:03 pm
Most meat is very disappointing so I could easily live without it. I've never found it hard to resist the lure of the KFC, for example. And as for those pizzas with hotdogs in the crust... I tried one once, just to see if it was really as bad as I feared it would be. I nearly hurled.
Nando's, on the other hand, would cause me problems if I tried to go vegetarian.
*the flexible (some might say hypocritical) kind of principle that balks at factory farming but mysteriously becomes a non-issue when I'm presented with a tasty slab of foie gras...
Post by: Wowbagger on 06 January, 2014, 04:53:53 pm
Post by: geraldc on 06 January, 2014, 05:07:45 pm
Chips
Beans
Corn on the Cob
Coleslaw
I'd also bulk it out with milkshakes and an apple pie.
Meat being expensive is a good thing. When it comes to being a treat again, rather than a staple, I can't see it doing anyone any harm.
Post by: citoyen on 06 January, 2014, 05:22:21 pm
There was a piece of beef which looked to me to be about the right size for 5 or 6 people siting down to eat and it was over £40! People must buy this stuff, but it seems prohibitively expensive to me.
This perception is part of the problem. Nearly all meat in supermarkets is grossly underpriced.
Ethically, the answer should be to eat less meat, not to eat cheaper meat.
Post by: ian on 06 January, 2014, 07:11:31 pm
Plus I was in Nandos the other day and I swear my friend's chicken starting whispering 'eat me! eat me!' as I chewed through yet another horrid wallpaper paste-and-veggie burger.
Vegetarians in Nando's. A recipe for disaster...
http://www.mirror.co.uk/news/uk-news/nandos-serves-chicken-vegetarian-roshni-2972616
I find it a bit hard to believe that anyone could mistake halloumi for chicken. It's like confusing cheddar with a banana. And she ate the entire thing. She's either so dumb that she's effectively an anti-rocket scientist or angling for a substantial freebie.
Considering what it must cost to ethically produce something like beef, £40 for a hunk enough to feed a family seems reasonable. I may have abandoned my vegetarian principles, but I figured if you're going to eat meat, you ought to at least have some regard for the ethics. I can't do the math that allows four chicken breasts to be sold for £1.99. I've always been happy enough to treat meat as an occasional thing, it doesn't have to be a constituent of every meal. Though I was brought up that way, my dad won't eat anything that doesn't contain meat.
I could never eat foie gras on the basis that it tastes horrible enough for it never to challenge my ethics.
Post by: citoyen on 06 January, 2014, 07:29:50 pm
KFC vegetarian options. Having done 2 tours of duty with the colonel you can have:
Chips
Beans
Corn on the Cob
Coleslaw
I'd also bulk it out with milkshakes and an apple pie.
Are these all genuine vegetarian options or is it the French definition of vegetarian you're using here?
Post by: Ham on 06 January, 2014, 08:00:34 pm
Post by: Ruth on 07 January, 2014, 09:45:58 am
I had no idea.
They should've sent a poet.
Post by: andrew_s on 07 January, 2014, 06:49:39 pm
Just so wrong.
Post by: hellymedic on 07 January, 2014, 07:21:42 pm
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
I think I mentioned Sweet Cinnamon Pringles on the Disgusting so-called food thread but andrew_s has won the internets today.
Post by: David Martin on 07 January, 2014, 11:16:08 pm
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
That's not even wrong..
Post by: hellymedic on 07 January, 2014, 11:41:07 pm
Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
That's not even wrong..
It's not even food...
Post by: andrew_s on 09 January, 2014, 12:24:38 am
It is wrong actually. I should have said "Mint Choc flavour Pringles".Today's offering on the birthday table at work:- Chocolate Mint flavour Pringles.
Just so wrong.
That's not even wrong..
The Daily Wail agrees with me - Christmas food No ONE wants to find in their stocking (http://www.dailymail.co.uk/femail/article-2513700/Christmas-food-NO-ONE-wants-stocking.html)
Post by: citoyen on 09 January, 2014, 09:11:51 am
The Daily Wail agrees with me
That's nothing to be proud of.
Post by: nikki on 17 January, 2014, 09:45:03 pm
Post by: Wowbagger on 17 January, 2014, 11:49:49 pm
Picked walnuts aren't walnut shaped. They're like little gobstoppers.
I had no idea.
They should've sent a poet.
When we had a walnut tree Dez tried pickling some. You are supposed to pickle them long before they ripen as what you are pickling is the entire fruiting body, which as you rightly point out is green and gobstopperish. Dez left it a bit too long before he had pickled them and the shells were starting to form inside the green outer, which made them inedible.
I have to confess that I didn't try one as Dez had already given his view and slung them out. I think he pickled only the one jar.
Post by: hellymedic on 18 January, 2014, 08:50:24 pm
Post by: Mrs Pingu on 19 January, 2014, 01:09:59 pm
Post by: Kim on 19 January, 2014, 01:12:32 pm
Post by: hellymedic on 19 January, 2014, 01:32:51 pm
They weren't available from Sainsbury's at the time.
Now Burns' Night is approaching, they are everywhere.
He went off to Evans on a pornfest yesterday and I messaged him to catch a haggis on his return, telling him I could happily live without a haggis.
He caught a haggis; not just any haggis but a haggis from M&S.
He read the label as put it away.
He lives and learns...
Post by: citoyen on 20 January, 2014, 09:39:04 am
Post by: L CC on 20 January, 2014, 11:00:07 am
Post by: hellymedic on 20 January, 2014, 11:16:06 am
David genuinely did not know the origin, history and ingredients.
We'll probably attack the beast before Burns' Night.
Post by: interzen on 20 January, 2014, 03:38:37 pm
(https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/t1/1495528_10151833541096636_256978426_n.jpg)
... just in time for when I do a curry for the office lunch in a few weeks time :demon:
(it came though about 3 months after the other plants had finished fruiting ... still, better late than never)
Post by: Wowbagger on 20 January, 2014, 06:26:26 pm
Post by: barakta on 20 January, 2014, 06:31:42 pm
Post by: SteveC on 20 January, 2014, 07:06:34 pm
We're going to friends on Saturday and I expect there will be haggis (and probably whisky) :smug:
Post by: Wowbagger on 20 January, 2014, 11:18:34 pm
Post by: tiermat on 21 January, 2014, 12:46:36 pm
YUM!
Seriously considering going back to get another, despite the fact it's a real PITA to get from here to there...
Post by: geraldc on 22 January, 2014, 02:39:09 pm
Post by: Vince on 22 January, 2014, 04:49:16 pm
We had two in the fridge on Tuesday, I bet they aren't still there when I get home on Friday.
Post by: Dibdib on 26 January, 2014, 07:09:05 pm
Post by: Julian on 26 January, 2014, 10:34:15 pm
*carbfest*
Post by: citoyen on 27 January, 2014, 11:00:19 am
So, I've had my morning coffee and... I'M NOW BOUNCING OFF THE FUCKING CEILING!!!!!!
Blimey. It used to take at least four or five cups to get me in this state.
Post by: Vince on 29 January, 2014, 05:28:44 pm
I now have a Chicken and Leek pie warming in the oven, Mini pork pies in the fridge and various sticky English deserts.
Ah the things ex-pats will do for a bit of 'home' cooking!
Post by: rachel t on 29 January, 2014, 11:48:18 pm
I was working in Den Bosch today and elected to drive rather than take the train. On the outskirts of Utrecht I passed a BP service station with a MARKS AND SPENCER FOOD STORE. Naturally I've already passed the exit. On the return route the service station on my side of the road is Shell and therefore useless. Cue diversion to go 3km further turn around 3km back and do the same to turn around.
I now have a Chicken and Leek pie warming in the oven, Mini pork pies in the fridge and various sticky English deserts.
Ah the things ex-pats will do for a bit of 'home' cooking!
Looking at M&S's website looks like there are 6 M&S food at BP in the Netherlands now, http://www.marksandspencer.eu/Our-Stores/store-finder,en_NL,pg.html It also looks like they are opening a normal store in The Hague
Post by: hellymedic on 30 January, 2014, 05:16:00 pm
I suggested they make their own using a spoonful of live kosher yoghurt and full-cream milk.
Success! :) :)
Mum says Dad said it was the best they'd had for ages!
Post by: madcow on 01 February, 2014, 09:36:16 pm
see http://www.lakeland.co.uk/r80240/White-Chocolate-and-Raspberry-Blondies
(http://farm3.staticflickr.com/2868/12257405343_346935f45c.jpg) (http://www.flickr.com/photos/16109958@N08/12257405343/)
SAM_3713 (http://www.flickr.com/photos/16109958@N08/12257405343/) by madcow99 (http://www.flickr.com/people/16109958@N08/), on Flickr
Post by: Ruth on 01 February, 2014, 09:41:40 pm
Post by: clarion on 07 February, 2014, 09:59:58 am
But, rather disconcertingly, the current one tastes distinctly of bananas. :-\
Post by: Pingu on 09 February, 2014, 12:39:20 am
Post by: mike on 09 February, 2014, 06:06:54 pm
Post by: tiermat on 11 February, 2014, 12:50:54 pm
Amongst the choices was Crème Egg Brownie and Banananananananaaaaaaaaaa and Walnut Caek.
So, of course, I had to get a piece of each :)
Post by: madcow on 12 February, 2014, 06:29:50 pm
Getting a bit pissed off with this .
Post by: hellymedic on 12 February, 2014, 07:06:35 pm
In recent months we have had more than a few bottles of semi-skimmed milk that have gone off or separated well before their sell by date.
Getting a bit pissed off with this .
Are these from a shop, supermarket or milkman?
Our milkman has sometimes supplied us with old or stale milk.
As it's now 79p per pint, I complain every time.
Post by: madcow on 12 February, 2014, 11:04:05 pm
Sometimes take it back and complain but it's a real faff.
Post by: hellymedic on 12 February, 2014, 11:30:03 pm
Small shops can be bad for retaining the cold chain.
Post by: Ruth on 15 February, 2014, 11:40:34 am
Post by: mcshroom on 15 February, 2014, 11:54:53 am
Quote
An unusual feature of valerian is that valerian root and leaves are a cat attractant similar to, and as safe as catnip. Valerian contains the cat attractant actinidine.[/url]
http://en.wikipedia.org/wiki/Valerian_(herb)#Effect_on_other_organisms
Post by: Ruth on 15 February, 2014, 11:59:40 am
Post by: citoyen on 21 February, 2014, 06:05:47 pm
(http://i88.photobucket.com/albums/k170/smutchin/F78823DE-E2AE-4B70-8DC2-2ACE6F3007F8_zps86uvxnoe.jpg)
Smells totes amaze. Just need to wait for it to cool down.
Might have slightly overdone the raspberries though - the peril of converting US cups to grams, and using frozen instead of fresh. Feels a but soft in the middle but I'm hoping it'll firm up a bit when chilled.
Also, might whip the cream cheese mixture next time to give it a bit more volume.
Post by: Andrij on 26 February, 2014, 02:35:30 pm
Post by: Jurek on 26 February, 2014, 02:42:46 pm
Post by: Cudzoziemiec on 27 February, 2014, 12:10:42 pm
Post by: Basil on 27 February, 2014, 07:45:09 pm
Post by: Cudzoziemiec on 01 March, 2014, 10:57:03 pm
Post by: Cudzoziemiec on 04 March, 2014, 09:31:02 am
Post by: citoyen on 04 March, 2014, 10:20:29 am
Quote
Man in queue in front of me at Sainsbo's was buying Pancake Mix. "Just add milk and eggs". Fools and their money...
Three times the price of a bag of flour, apparently. Added ingredient for it to legally qualify as a "mix": salt.
Post by: citoyen on 04 March, 2014, 10:23:18 am
I'm wondering how pancakes will turn out with self-raising flour.
Fluffy. Probably more like American-style pancakes.
Post by: Cudzoziemiec on 04 March, 2014, 10:45:54 am
Seen on twitter:I'd like to believe that, but a search only found a mix containing milk powder and dried egg. I can't imagine it's anything other than fairly foul but it at the same price as a bag of flour it's not quite the preposterous rip off mentioned on twitter.QuoteMan in queue in front of me at Sainsbo's was buying Pancake Mix. "Just add milk and eggs". Fools and their money...
Three times the price of a bag of flour, apparently. Added ingredient for it to legally qualify as a "mix": salt.
http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1393929345362
Oh, just found this:
http://www.mysupermarket.co.uk/grocery-categories/pancake_and_batter_mix_in_sainsburys.html
Betty Crocker shake to make pancake mix. Just add water. I'm sure it's delicious.
Post by: Cudzoziemiec on 04 March, 2014, 10:49:20 am
Fluffy it will be then. I just need to remember to buy some milk. And more eggs. Or Betty Crocker's absolutely delicious made with love and care shake to make stuff. ::-)I'm wondering how pancakes will turn out with self-raising flour.
Fluffy. Probably more like American-style pancakes.
Post by: mrcharly-YHT on 04 March, 2014, 10:59:07 am
Oh, just found this:
http://www.mysupermarket.co.uk/grocery-categories/pancake_and_batter_mix_in_sainsburys.html
Betty Crocker shake to make pancake mix. Just add water. I'm sure it's delicious.
yebbut with that you don't need to carry milk or eggs - which is pretty good if cycle camping or backpacking.
Post by: citoyen on 04 March, 2014, 11:06:13 am
I'd like to believe that, but a search only found a mix containing milk powder and dried egg. I can't imagine it's anything other than fairly foul but it at the same price as a bag of flour it's not quite the preposterous rip off mentioned on twitter.
I just found this on the sainsbury's website:
http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1393930911649
Quote
Ingredients: Maize Flour, Rice Flour, Cornflour, Potato Starch, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum...
Preparation
You will need:
Mrs Crimble's Pancake Mix
400ml / 3/4 pint Milk
2 Eggs
£1.99 for a 200g packet.
Plain white flour is £1.10 for a 1.5kg bag. So the mix is actually more like 15 times the price.
But I'm sure all those ingredients make the mix a far superior product to plain white flour. ::-)
Post by: Cudzoziemiec on 04 March, 2014, 11:13:54 am
Post by: citoyen on 04 March, 2014, 11:14:26 am
But I'm sure all those ingredients make the mix a far superior product to plain white flour. ::-)
Actually, I've just noticed that it has a "gluten free" label on the packet, so that would explain the bizarre ingredients list.
Fair point about believing stuff you read on Twitter though.
Post by: Cudzoziemiec on 04 March, 2014, 11:16:06 am
Good point. Unlike the one Citoyen found, which is good for... frittering away time on the internet?Oh, just found this:
http://www.mysupermarket.co.uk/grocery-categories/pancake_and_batter_mix_in_sainsburys.html
Betty Crocker shake to make pancake mix. Just add water. I'm sure it's delicious.
yebbut with that you don't need to carry milk or eggs - which is pretty good if cycle camping or backpacking.
Post by: L CC on 04 March, 2014, 12:07:53 pm
And those of us who are supposed to be eschewing carbs will just not tell anyone. Just like they haven't mentioned the other sugar they've been eating daily since
Post by: Chris S on 04 March, 2014, 03:14:49 pm
How was the cheesecake, Citoyen?
Post by: citoyen on 04 March, 2014, 03:33:32 pm
How was the cheesecake, Citoyen?
Sorry, forgot to say... fucking awesome! I'll definitely be making that one again. :thumbsup:
The hazelnut [almond] chocolate torte was great too - lasted all of five minutes.
Post by: L CC on 10 March, 2014, 08:44:38 am
Apparently these chickpeas are not OK. Says No2Son. No1Daughter made him check, as last week she threw out all the food colouring with some bollox about not eating anything from 200#. 199# is worse, and hysterically funny, apparently.
Quote from: No2Son, falling about laughing.
THEY'RE OLDER THAN LIVVY
(I'd've eaten them. They're canned, FFS)
Post by: clarion on 10 March, 2014, 09:55:47 am
...(I'd've eaten them. They're canned, FFS)
But.....DETH!! :o
Post by: Cudzoziemiec on 10 March, 2014, 10:08:09 am
Post by: Vince on 10 March, 2014, 10:09:36 am
Post by: L CC on 10 March, 2014, 10:10:51 am
It's almost worth it for the headlines...
Suffolk mum succumbs to aged pulses.
Post by: Pingu on 10 March, 2014, 01:05:42 pm
Suffolk mum succumbs to aged impulses.
:P
Post by: L CC on 10 March, 2014, 01:21:30 pm
I've moved house 7 times since then. :-[
Post by: Kim on 10 March, 2014, 03:10:13 pm
I think the prehistoric food colouring got binned by barakta at some point, though there may be a tin of Netto brand tomatoes lurking somewhere. We haven't lived within shopping range of a Netto since Sheffield.
(As ever with these things, it's not the absolute age that's impressive, so much as the number of house moves that it implies.)
Post by: hellymedic on 10 March, 2014, 03:42:16 pm
I'm sure some Sheddi rejoiced in old food stocks and I could find some ancient non-perishables if I CBA to look.
The spice rack in the kitchen pre-dates my purchase of this abode in 1999.
The salt will not have gone off...
Post by: citoyen on 10 March, 2014, 03:46:20 pm
Post by: phantasmagoriana on 10 March, 2014, 04:38:13 pm
Post by: Cudzoziemiec on 10 March, 2014, 06:04:04 pm
The very idea of a jar of Marmite lasting that long in our house uneaten is unthinkable.Ditto. But the so is the idea of Marmite going off!
Post by: Jacomus on 14 March, 2014, 05:23:41 pm
The very idea of a jar of Marmite lasting that long in our house uneaten is unthinkable.
Agreed.
Yours, eats-marmite-with-a-spoon-when-unsupervised
Post by: barakta on 14 March, 2014, 11:41:10 pm
Post by: hellymedic on 15 March, 2014, 06:47:21 am
Suspect I bought Big Jar when ex was a frequent visitor.
David has lived here 10 years...
Post by: Quint on 19 March, 2014, 08:20:06 pm
I had a very intellectual conversation with a colleague the other day, about cheese. Neither of us understands how so many types of cheese can come from the same ingredient: just milk. It's obviously some sort of witchcraft.
Well Bread is the same really (obviously invented to go cheese) I didn't realise there so many different recipes
Post by: Biggsy on 20 March, 2014, 05:07:15 pm
Post by: Quint on 20 March, 2014, 05:21:45 pm
Post by: Cudzoziemiec on 20 March, 2014, 05:31:31 pm
It's because there are so many types of GERMS and MOULD.I had a very intellectual conversation with a colleague the other day, about cheese. Neither of us understands how so many types of cheese can come from the same ingredient: just milk. It's obviously some sort of witchcraft.
Well Bread is the same really (obviously invented to go cheese) I didn't realise there so many different recipes
Post by: Eccentrica Gallumbits on 20 March, 2014, 07:25:03 pm
Post by: hellymedic on 22 March, 2014, 12:30:33 pm
I don't get into the shops much and do almost all my food shopping from Sainsbury's online.
I see some sugar comes in a ceka pack and the website shows a picture but no useful information .
The question is academic as the traditional paper bags seem cheaper and I don't buy much sugar anyway but
WHAT IS A CEKA PACK?
Post by: delthebike on 22 March, 2014, 12:38:01 pm
What's a CEKA pack?A lined carton like a juice carton.
Post by: mbt22 on 22 March, 2014, 12:44:02 pm
Plastic lined cardboard with a plastic flip up top. So much better than compostable and easily recyclable paper.
Post by: hellymedic on 22 March, 2014, 12:49:48 pm
Thought so!
Post by: Quint on 22 March, 2014, 03:24:39 pm
Once in a blue moon I was coerced into going shopping with her, I struggled to carry one of them, there were no plastic carrier bags, I truly believe the recycle thing is costing us more than it benefits us (with the exception of composting and burning all correspondence on the fire which is more paranoia than eco ::-)
Post by: hellymedic on 22 March, 2014, 03:56:53 pm
She's so awkward because she wants to handle goods before she buys them!
John Lewis at Brent Cross (only a mile from her car-free home) had very little and she's not sure where to go next.
First World Problems!
I know there are good online merchants...
Post by: citoyen on 24 March, 2014, 12:11:50 pm
Thanks! So the world is a happier place if I stick to the paper bags and keep them scrupulously dry?
Or buy it in paper bags and transfer the contents to a reusable airtight container.
Post by: hellymedic on 24 March, 2014, 03:28:51 pm
Thanks! So the world is a happier place if I stick to the paper bags and keep them scrupulously dry?
Or buy it in paper bags and transfer the contents to a reusable airtight container.
I find bags easier to handle.
I've just ordered some Sainsbury's Fairtrade white caster sugar.
I suspect it may be supplied in a plastic bag.
(The 'Fairtrade Golden Caster sugar came in a plastic bag; it did not handle like caster sugar. It was coarse and sticky, like fine Demerara sugar.)
Post by: Quint on 24 March, 2014, 07:29:54 pm
I will no longer use supermarket carrier bags, my Vaude Panniers cost me a bloody arm and a leg plus, I shall use them and get the full value.
Post by: hellymedic on 24 March, 2014, 11:33:26 pm
If you are selling a large mango for £1, then including this in a multi-buy 'Buy an two for £2.50' 'Special Offer' speaks of FAIL.
I am not stupid.
I can count.
I don't want any of the other items in this 'offer'.
By the way, it might be news to you that
I CAN READ!
I can cope with a list of products without needing to see pictures, which greatly reduce the number of items I can see on my laptop screen before I need to scroll down.
Wading through these silly pictures is SLOW and BORING.
Please enable me to disable images.
Post by: Cudzoziemiec on 25 March, 2014, 10:34:41 am
Post by: Quint on 25 March, 2014, 10:47:16 am
Dear Sainsbury's,
If you are selling a large mango for £1, then including this in a multi-buy 'Buy an two for £2.50' 'Special Offer' speaks of FAIL.
I am not stupid.
I can count.
I don't want any of the other items in this 'offer'.
By the way, it might be news to you that
I CAN READ!
I can cope with a list of products without needing to see pictures, which greatly reduce the number of items I can see on my laptop screen before I need to scroll down.
Wading through these silly pictures is SLOW and BORING.
Please enable me to disable images.
Aubergine £1 each in Sainsbury and other local supermarkets, cherry tomatoes (on vine) £2-50 etc, in the Fri/Sat market in Kidlington High St Aubergine 2 for £1 cherry toms £1 other veg/fruit show similar reductions, I get up earlier after an 11 hour shift the night before to recumbent trike there, soooo worth it, and getting to know the people on the stall evokes comments ranging from "give us a wheely" to "ere, these banana aubergines are nearly finished give us a quid for them (about £4 worth).
Worth the effort eh ?
Post by: delthebike on 25 March, 2014, 01:04:45 pm
Got a giant nana and grape smoothie at my side and one carrier bag full left. :thumbsup:
* Properly ripe, leopard spot ripe, not yellow and starchy ripe with green ends!
Post by: hellymedic on 25 March, 2014, 01:38:56 pm
What's the probability that the supermarket is unable to enable the ability to disable the display of images?
I am not able to comment!
Disabling images was possible on previous websites. They might employ poor web designers.
I am not a computer buff but know that images consume much data and screen space. This makes them undesirable for my use.
Post by: delthebike on 25 March, 2014, 02:00:55 pm
Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
I'd put a screenshot up but I think that'd be rubbing it in! :P
Post by: Cudzoziemiec on 25 March, 2014, 02:12:28 pm
This is old hat, surely? Egg boxes were made of plastic way back in the 80s and probably 70s. This smells of supermarket press release reprinted with no recycling.
Post by: hellymedic on 25 March, 2014, 02:22:41 pm
Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
I'd put a screenshot up but I think that'd be rubbing it in! :P
I don't, and I've just had another look.
I can see either a grid or a list, both with images.
Post by: delthebike on 25 March, 2014, 02:32:16 pm
So have I and the option disappears when you login to your account. Bad Sainsbury's site design. >:(and I've just had another look.Disabling images was possible on previous websites.When I see/use Sainsbury's site I get a tick box to allow images or not on the lists.
I'd put a screenshot up but I think that'd be rubbing it in! :P
You could block all images with adblock plus but that might be too much if you use other parts of the site. (assumes all the images are served from within Sainsbury's domain)
Post by: delthebike on 25 March, 2014, 04:30:44 pm
Just bought two carrier bags of, ripe*/damaged, bananananas for £2. ;DI have finished my giant smoothie. ;D
Got a giant nana and grape smoothie at my side and one carrier bag full left. :thumbsup:
* Properly ripe, leopard spot ripe, not yellow and starchy ripe with green ends!
Post by: Vince on 26 March, 2014, 08:46:58 am
From Sainsbury's to Tesco: Amazing new plastic egg boxes! (http://www.theguardian.com/business/2014/mar/24/egg-cartons-plastic-tesco-cardboard)
This is old hat, surely? Egg boxes were made of plastic way back in the 80s and probably 70s. This smells of supermarket press release reprinted with no recycling.
Sainsbury had plastic egg boxes in the 1970s. If you had enough of them you could attach one to another (turned through 180 degrees) and make tank tracks.
Photos of fruit would make sense if they were of the actual piece of fruit you were buying so you could check for size, damage etc.
Post by: Quint on 26 March, 2014, 11:53:43 am
Post by: hellymedic on 26 March, 2014, 03:19:13 pm
We stopped online shopping when it became apparent the pickers (Tesco esp) didn't give a rats ass whether the order was even remotely similar to what the customer ordered, also (and it may well have changed) you enver got a bite at the special offers
I made a habit of phoning Sainsbury's whenever things were wrong; they learned and I seldom phone them now.
I get what I want, so long as it's in stock and don't usually accept substitutes.
I do well on special offers; sitting at a computer, I can calmly assess if 'bargains' are real. I buy few perishables on special unless they can be frozen.
Post by: tiermat on 02 April, 2014, 10:24:18 am
Repeat today.
When I got up this morning there was note stuck on my phone to say that there is a pack up in the fridge for me!
Looking forward to lunch, now...
Post by: citoyen on 06 April, 2014, 10:11:20 am
http://ancestralchef.com/microwave-paleo-bread/
(Not sure they actually had microwave ovens in Paleolithic times though. ;) )
Post by: Cudzoziemiec on 07 April, 2014, 02:32:45 pm
But who cares? If it's rather good, it's rather good.
Post by: clarion on 10 April, 2014, 12:01:31 pm
In case that's not clear, she's carrying a grand piano cake through central London.
Post by: Cudzoziemiec on 10 April, 2014, 02:30:06 pm
Post by: hellymedic on 19 April, 2014, 01:19:35 pm
Sainsbury's Basics range, supplied by my local branch no longer includes:
Cornflakes- their posh own brand flakes are nearly five times the price and are far thinner, which I don't like
Jaffa Cakes I will just have to do without.
Italian Grated Hard Cheese in a handy plastic drum. This is a real nuisance! I only want to put a little on my bolognese and Grana Padano in a plastic sachet is inconvenient and spendy.
Post by: Paul on 19 April, 2014, 09:00:14 pm
I apologise if eggs have been done, but I feel the need to say how brilliant they are. I'm going through a real egg phase. I have finally learned how to boil an egg and get it right 9 times out of 10*. Likewise poached eggs** and scrambled eggs***.
I know how good they are in stuff, but it's amazing how well they can hold centre stage too.
Okay: egg praise over (for now).
(*cold egg in cold water. Heat until water bubbles lightly and turn heat right down or even off. Then leave for 3.5 (smaller) 4 mins (larger) before removing and topping, serving with lovely buttery bread)
(**break into a pan of boiling water, bring back to boil then immediately turn heat right down or even off. Then leave for 3.5 (smaller) 4 mins (larger) before removing serving with lovely buttery bread and black pudding)
(***break 2 or 3 eggs into a bowl. Hand whisk (with optional cream/full fat milk to about 25% of volume) and add a little salt. low/medium heat a frying pan with a k/nob of butter and/or oil. Pour the egg mixture into the middle of the butter/oil and immediately turn heat right down. Gently and regularly move the eggs so they do not set, and the runny bits are always being moved into the heat. The slower you cook them, the better they are. Serve with lovely, buttery etc)
Post by: hellymedic on 20 April, 2014, 06:10:10 pm
Post by: citoyen on 21 April, 2014, 01:40:44 pm
I apologise if eggs have been done, but I feel the need to say how brilliant they are. I'm going through a real egg phase. I have finally learned how to boil an egg and get it right 9 times out of 10*. Likewise poached eggs** and scrambled eggs***.
Eggs are flipping marvellous. They're the perfect fast food too - an omelette is just as quick to cook as a microwave ready meal.
And lately, I've discovered the joy of taking hard-boiled eggs with me to snack on during audaxes.
Just a couple of things I'd add to your methods: poached eggs benefit from being the freshest possible, since they hold their shape better (same goes for fried eggs), but boiled eggs benefit from being a bit older, since they come away from the shell more easily.
For me, scrambled eggs are best made with lots and lots of butter (not oil), and without the cream/milk. But that's a personal preference thing. A bit of truffle butter stirred in at the end is the absolute height of decadence.
Post by: jogler on 21 April, 2014, 02:06:09 pm
:smug:
Post by: RichForrest on 21 April, 2014, 08:06:51 pm
Picked up 30 on Sat eve and have used half of them already!
They are small though and 7 are sat in the fridge boiled and ready to eat.
Great as a snack when feeling peckish.
Post by: Eccentrica Gallumbits on 21 April, 2014, 08:07:35 pm
Post by: hellymedic on 21 April, 2014, 08:13:01 pm
I don't know why.
Post by: Cudzoziemiec on 22 April, 2014, 09:54:45 am
I came here to quote this about tea: ...each tea represents somebody wanting a ginger-brown cupful, himself drinking tea in Jackie's mother's kitchen, his brothers taking their tea cans to work, the cycling club when it's raining stopping at a caff, ...
This from a novel which is nothing about cycling or tea, the casual reference to the cycling club struck me. I like my tea black not ginger-brown personally, but it's still tea.
Post by: ian on 22 April, 2014, 10:09:09 am
There's a special place in hell reserved for people who microwave scrambled eggs.
Post by: citoyen on 22 April, 2014, 10:22:03 am
Omelettes too. Cook till set, not until it's a disk of kevlar.
The French have the word "baveuse" to describe the correct consistency of an omelette. It translates literally as "dribbling".
Post by: Vince on 22 April, 2014, 11:07:50 am
(He is actually quite good at cooking, so it was probably an aberration)
Post by: Quint on 22 April, 2014, 12:08:40 pm
Post by: Julian on 22 April, 2014, 01:12:59 pm
Post by: Gattopardo on 22 April, 2014, 09:01:57 pm
What does the masses think?
Post by: Ruth on 22 April, 2014, 09:03:05 pm
Post by: jogler on 22 April, 2014, 09:08:30 pm
you perhaps need to be of a certain age & familiar with a specific tv ad for that to have any meaning
Post by: hellymedic on 22 April, 2014, 09:18:21 pm
It's Nestlé isn't it? Avoid.
Post by: Cudzoziemiec on 22 April, 2014, 11:15:42 pm
This is not about a cartoon character.
http://youtu.be/-HkYkvDoAFY
Post by: Gattopardo on 26 April, 2014, 02:53:35 pm
I haven't touched ShreddedStrawWheat since I was a teenager but could easily eat three then.
It's Nestlé isn't it? Avoid.
But why would you want to as they tasted of nothing. Unless soaked in milk, then the shredded wheat becomes mush.
Post by: hellymedic on 26 April, 2014, 03:32:42 pm
I haven't touched ShreddedStrawWheat since I was a teenager but could easily eat three then.
It's Nestlé isn't it? Avoid.
But why would you want to as they tasted of nothing. Unless soaked in milk, then the shredded wheat becomes mush.
Well I don't eat Shredded Feet anyway; it's probably nearly 40 years since I had them. I quite enjoyed chewing the tasteless but gave them up when I went away to university and never went back to them. Like all premium cereals, they appear over-packaged and overpriced.
Post by: nicknack on 27 April, 2014, 12:49:20 am
Post by: hellymedic on 27 April, 2014, 12:57:54 am
Post by: perpetual dan on 27 April, 2014, 09:14:48 am
Are Shredded Wheat still the only breakfast cereal without added sugar? (Apart from porridge)
My Dorset Cereals Simply Nutty has no added sugar. Dates and nuts may help.
Post by: hellymedic on 27 April, 2014, 01:19:46 pm
Most contained dried fruit with high levels of 'natural sugar'.
Post by: delthebike on 27 April, 2014, 02:43:37 pm
(click to show/hide)
Post by: hellymedic on 27 April, 2014, 03:02:07 pm
Here is a good reason to cut the fat out! :sick:(click to show/hide)
I think there was a rather larger fatberg on the BBC News website yesterday.
Post by: Mrs Pingu on 01 May, 2014, 09:24:58 pm
Post by: Ashaman42 on 01 May, 2014, 09:33:32 pm
Maybe stuff some of the peppers with the other peppers? ;D
Post by: Paul on 01 May, 2014, 10:17:35 pm
Help! Recipes for using green peppers required - I accidentally ordered 12 of the things from Sainsbury's :(
Some paellas use green peppers. If you also have an onion or two, some paella rice, stock and some meat (pork/chicken) or fish (almost any fleshy white fish) and herbs and spices you're most of the way there.
Post by: mrcharly-YHT on 02 May, 2014, 02:02:57 pm
It's afternoon cake time at work. Shall I go and see if there are gluten-free cakes I can scoff?
Post by: hellymedic on 04 May, 2014, 06:21:25 pm
Tasty sweet red goodness, if a little more fiddly than the FOREIGN strawberries I've had up to now!
Post by: Cudzoziemiec on 04 May, 2014, 08:02:50 pm
Post by: Paul on 05 May, 2014, 07:54:34 am
Okay: egg praise over (for now).
Sadly, my supply of lovely, fresh, free-range eggs is much diminished. A fox (or foxes) got in to my friend's garden and took half the hens. The remaining half have, understandably, gone off laying for the moment.
Post by: Dibdib on 06 May, 2014, 06:53:28 pm
Post by: Basil on 06 May, 2014, 07:08:20 pm
Tee hee. One of my pet rants.
Post by: Quint on 06 May, 2014, 07:30:01 pm
Direct.gov.uk petition: Make wrongly describing a casserole with a pastry lid as a pie a criminal offence. (https://submissions.epetitions.direct.gov.uk/petitions/64629)
[/quote
A pie (evidently) can be a filling with only a pastry lid, a fully pastry lined dish/plate with filling then a lid and so on, many different types, Barbara (my wife who, for our sins) is a chef and anyone who says a pie is anything less than a pastry lined dish/plate with a proper lid is due for a roasting.
I love a good pie and it was with sadness that when in Skipton recently I came upon a pie and mash place when I had just eaten, I shall return :)
Post by: mcshroom on 06 May, 2014, 08:07:48 pm
Post by: Quint on 07 May, 2014, 09:59:08 am
As much as I agree with the petition, the existence of such pies as the shepherd's pie does damage the argument somewhat.
Agreed as does Cottage Pie, however, to the pedant (me) or the Pro cook (Barbara) a pie is not a proper pie without having the filling encased in pastry, no, no that does not include pasties which are a sub species, some books about pies even include flans :facepalm: the authors have been reported for action by the courts and will be sentenced to a good custard pieing :P
Post by: Ham on 09 May, 2014, 07:02:34 pm
http://www.debuyer.com/product.php?id=14&cat=14&background=bleu1 seems to be the same sort of thing (it's 30cm) - wondered if anyone was aware of alternatives?
Post by: Ruth on 09 May, 2014, 11:25:43 pm
Post by: Gattopardo on 10 May, 2014, 11:16:39 am
Post by: citoyen on 10 May, 2014, 11:39:35 am
the first time she has cleaned it she has managed to close to ruin it,
Arrrrgh! Pet hate.
Frying pans aren't exactly the most technologically advanced item in the world yet so many people seem basically incapable of using them properly.
Really does my head in when I take a pan out of the cupboard to find it coated in bits of baked-on egg. (Crime 1: getting egg stuck to it during cooking, compounded by Crime 2: putting it in the dishwasher without scrubbing the bits of egg off first, followed by Crime 3: putting it away in that state for someone else, ie me, to deal with later.)
I love my Le Creuset omelette pans. I wish others loved them as much as I do, then they might get treated with a bit more respect.
Post by: Ham on 10 May, 2014, 01:06:57 pm
For reference, no non-stick pan performs anything like the non stickyness of a seasoned steel pan. Not that they aren't more non-sticky to start with, because they are, but they deteriorate. And anyone who put a steel pan in the diswasher would incur a quantum of wrath. Obv I now have an unseasoned pan taken back to bare metal.
As far as the pan is concerned, the shape is similar to the one linked above, but the steel is only 2mm compared to the one above (3mm), their 2mm one has a different shape handle. Mora have similar to the heavy weight one http://www.mora.fr/fr/produit_details.asp?Produit=031170&MenuActif=1&SsMenuActif=8
Post by: jsabine on 10 May, 2014, 01:57:09 pm
Really does my head in when I take a pan out of the cupboard to find it coated in bits of baked-on egg.
The thing that astonishes me is the reaction that makes it plain *you* are the unreasonable one, for believing you have a right to expect that a plate or a pan that has been washed, dried, and put away should be clean when you take it out to use it again.
Post by: Julian on 10 May, 2014, 03:23:41 pm
The only pan related issue I've had was a former housemate who thought detergent was poisonous and so washed dishes with a metal scouring pad and very hot but not soapy water. I don't think detergent is poisonous but I'm fairly certain that the large flakes of non-stick off my non-stick frying pan she was consuming, as they succumbed to this treatment and flaked off into her food, weren't very good for her.
Post by: citoyen on 10 May, 2014, 04:22:15 pm
Post by: hellymedic on 10 May, 2014, 06:47:11 pm
Post by: Basil on 10 May, 2014, 07:02:13 pm
Post by: phantasmagoriana on 10 May, 2014, 07:16:16 pm
Post by: hellymedic on 10 May, 2014, 09:15:08 pm
Post by: barakta on 11 May, 2014, 10:07:22 pm
The only pan related issue I've had was a former housemate who thought detergent was poisonous and so washed dishes with a metal scouring pad and very hot but not soapy water.
My friend had a lodging cousin who did that to all their expensive non-stick pans and used metal implements on them despite repeatedly being asked not to do this. My suggestion was giving him a bill for replacements and a ban on him using them. There was no excuse for this destructiveness, he couldn't claim ignorance as he HAD been told.
So glad I only share a house with Kim and we mostly agree on This Sort Of Thing TM.
Post by: pcolbeck on 12 May, 2014, 11:25:34 am
Post by: mrcharly-YHT on 12 May, 2014, 02:47:30 pm
I've eaten the lot. <burp>
Post by: Cudzoziemiec on 12 May, 2014, 04:42:15 pm
Mrs Pcolbeck made chocolate and beetroot brownies yesterday. I am home alone today and must resit the temptation to eat more than a couple.What's the difference between temptation and an exam?
You can resit temptation after passing it the first time!
Post by: hellymedic on 12 May, 2014, 05:47:33 pm
Post by: Ruth on 12 May, 2014, 08:52:45 pm
Post by: Wowbagger on 14 May, 2014, 08:40:59 am
I don't care much for onions but get them to keep The Man happy.
That's very interesting. I love fried onions.
Post by: Quint on 14 May, 2014, 09:38:25 am
Post by: tiermat on 16 May, 2014, 04:02:11 pm
It was a bit of mish-mash as I basically went through the fridge, chucking in what I could find.
It had:
Lettuce
Cucumber
Tomato
Prawns
Crayfish
Smoked salmon
Smoked Trout
Fried Halloumi.
It was delicious!
Post by: Cudzoziemiec on 16 May, 2014, 04:44:29 pm
Post by: CAMRAMan on 17 May, 2014, 01:46:06 pm
I think you might have put that in the wrong thread, AWL! But I'll also say that my postman friend does not seem bothered by it, although as he's a Sikh, he might be thought to have more reason than most to be concerned. The only political leaflets we've had here have been LD and Green, thankfully!I am a plonker!
Post by: Mrs Pingu on 17 May, 2014, 04:22:03 pm
Post by: Marco Stefano on 18 May, 2014, 12:03:26 pm
They were a bit enormous (described by Ms Marco as 'small pies') and hand crimping took a while, but no leakage during cooking and very nice indeed.
Post by: Quint on 18 May, 2014, 12:14:30 pm
Post by: hellymedic on 18 May, 2014, 06:31:38 pm
Post by: tiermat on 23 May, 2014, 01:05:38 pm
There are 3 bottles of Red at home, awaiting my attention.
Mrs T is out on a girly night out tonight.
I have Pacific Rim on the Sky box to watch.
Days like this don't come along too often!
Post by: Torslanda on 23 May, 2014, 01:17:19 pm
Post by: Gattopardo on 23 May, 2014, 01:21:54 pm
I'm putting myself out to protect both your healths....I am a martyr. O:-)
Post by: Gattopardo on 23 May, 2014, 01:23:59 pm
Post by: tiermat on 23 May, 2014, 01:29:06 pm
Just had toast with Nutella and crunchy peanut butter topping. It was lovely.
Peanut butter and black cherry jam, or PB and mashed up banananananananana on toast is ambrosia...
Post by: Vince on 23 May, 2014, 01:47:10 pm
A slice of white bread, lightly buttered with salad stuff on top. On top of this a piece of toast with the crusts cut off to fit within the boundary of the bread. On the toast, thickly spread PB and generously sliced banananana, topped off with the second slice of lightly buttered bread.
Ummm.
(Rations by the fish market did better sandwiches, but no PB)
Post by: nikki on 23 May, 2014, 02:43:54 pm
Post by: tiermat on 23 May, 2014, 02:47:08 pm
I have just been shopping and, as such, have a bag full of tapas dishes for tonight.
There are 3 bottles of Red at home, awaiting my attention.
Mrs T is out on a girly night out tonight.
I have Pacific Rim on the Sky box to watch.
Days like this don't come along too often!
I have bloody well jinxed it!
Mrs T has just called to say that TLD's mate who's house she was going to tonight has been sent home from school, sick.
So now I need to collect TLD from her other mate's house.
Won't prevent me from having the tapas (though I will have to share), or the red wine, but I can see the watching of Pacific Rim being interrupted! :(
Post by: mcshroom on 23 May, 2014, 03:10:52 pm
Post by: Biff on 31 May, 2014, 12:45:14 am
(http://ruminatingdribsanddrabs.files.wordpress.com/2013/04/bacon-chocolate-peanut-brittle.jpg)
For more bacon goodness
(http://dyozopqfp8ikx.cloudfront.net/images/baconaddicts/588/original/chuao-maple-bacon-bar.jpg)
Post by: hellymedic on 31 May, 2014, 12:41:50 pm
I have ordered a rather more costly Magimix from John Lewis to replace it.
Post by: Quint on 31 May, 2014, 03:41:47 pm
Post by: hellymedic on 31 May, 2014, 05:15:27 pm
1) I had searched the yacf archives.
2) John Lewis had an offer for free Magimix accessories with most purchases, which expires today.
3) It's my birthday next week and I like the odd present, even if I buy it myself.
4) There's a 20 year guarantee on the motor so it should be a lifetime purchase.
Post by: clarion on 03 June, 2014, 12:37:04 pm
(https://farm4.staticflickr.com/3873/14356799373_6ae7365eed_b.jpg) (https://flic.kr/p/nSEmgF)P6010013 (https://flic.kr/p/nSEmgF) by TJ Clarion (https://www.flickr.com/people//), on Flickr
Post by: clarion on 05 June, 2014, 04:51:44 pm
Post by: Cudzoziemiec on 05 June, 2014, 06:12:09 pm
Chocolate and banana extra thick angel delight. Mmmmmmmmmmm. Food of the - angels. ;D
Post by: Jurek on 05 June, 2014, 10:23:14 pm
They're supposed to be eaten by the packet.
Are they not?
What does the panel think?
Post by: mcshroom on 05 June, 2014, 10:33:30 pm
Post by: clarion on 05 June, 2014, 10:34:43 pm
Post by: woollypigs on 05 June, 2014, 10:39:54 pm
Post by: ian on 06 June, 2014, 08:51:59 am
Post by: Vince on 06 June, 2014, 09:25:30 am
[1]. I'm aware that Pringles aren't biscuits.
Post by: mcshroom on 06 June, 2014, 09:26:45 am
Post by: Vince on 06 June, 2014, 09:32:27 am
Post by: mrcharly-YHT on 06 June, 2014, 10:49:00 am
Anyone tried the Pringles version of a 'yard of ale'?
Post by: woollypigs on 06 June, 2014, 12:42:34 pm
Post by: ian on 06 June, 2014, 06:22:03 pm
Pringles are made for small people to eat. I can only get a 1/3 of the way down the tube. Where small people can reach the bottom. Yes I know I can tip it but then my hand get crumbs all over it, because some numpty have gone cha-cha-cha with it.
Once you're outside the realm of questing fingers, the strategic tube tip ensures the requisite number of Pringles can slip unencumbered into one's mouth. Of course, I have the butler take a firm line on shaken-up and broken Pringles. To the supplier forthwith.
Back to biscuits, I remember the old days when Father's house had a dunker on staff. People forget that. Like a fine sommelier was the dunker, knew the type of the biscuit for the drink, and requisite dunk time. Never a lost biscuit. That is, I fear, a lost art. One cannot get a good dunker these days. That said, some of the confections that pass as biscuits these days are barely suitable to dunk. Cookies, I ask you. What is the world coming to? One of the maids tried to dunk a garibaldi for me the other day. A garibaldi! My father would have had her whipped, though I suppose there's some law against that kind of thing these days. The whipping that is, not dunking garibaldis. More is the shame. How staff are supposed to learn a skill, I don't know.
Post by: Mrs Pingu on 06 June, 2014, 08:29:52 pm
Post by: Jurek on 06 June, 2014, 10:43:27 pm
Regardless of libation.
Or do I have that horribly wrong?
EG:
*Put the cork back in*
For what?
So you can have some *later*?
Later, after what?
'Later' had better be pretty bloody good to warrant putting the cork back in.
Never heard of such stuff.
Or how to implement it.
Biscuits = the same.
No?
Post by: Vince on 06 June, 2014, 10:57:31 pm
Rich tea fingers and malted milk biscuits. There seem to be about 300 rich tea fingers in a packet.
Post by: Paul on 07 June, 2014, 12:03:37 am
I still think we're in the same realm with biscuits as we are with alcohol - One doesn't put the cork back in, or screw the cap back on.
Regardless of libation.
Or do I have that horribly wrong?
EG:
*Put the cork back in*
For what?
So you can have some *later*?
Later, after what?
'Later' had better be pretty bloody good to warrant putting the cork back in.
Never heard of such stuff.
Or how to implement it.
Biscuits = the same.
No?
Quite.
Yes, but with a couple of exceptions.
Rich tea fingers and malted milk biscuits. There seem to be about 300 rich tea fingers in a packet.
And they're rubbish. That's also a factor.
Pringles are made for small people to eat. I can only get a 1/3 of the way down the tube. Where small people can reach the bottom. Yes I know I can tip it but then my hand get crumbs all over it, because some numpty have gone cha-cha-cha with it.
This is my personal post of the year. If I didn't still love my sig so much, this would be my new one.
Post by: Basil on 08 June, 2014, 11:59:14 am
It worked surprisingly easy and well, although the yolk was very underdone. That was just down to my poor timing. It is quite difficult to tell how well the yolk is done using this method.
With the special pan with individual egg modules method I don't time, I check how well the yolk is done by lifting the lid and tapping the egg with the flat of a knife.
How do you do more than one egg at a time?
Post by: Paul on 08 June, 2014, 12:04:39 pm
Post by: Cudzoziemiec on 09 June, 2014, 02:42:58 pm
Banana 55%, Coconut oil 26%, Sugar 19%, Banana flavour <1%
They are banana-flavoured banana chips which taste only of sugar. :hand:
Post by: Cudzoziemiec on 10 June, 2014, 09:02:11 am
I went in to the bakery and bought a chocolate brownie (not for me) as I do every Tuesday, then decided to get a pain-au-raisin as well. Remarked to the girl who works there (I know her a bit) what a silly name it is. She said she tried to call them "raisin swirls" but customers corrected her - she had, however, stuck to her guns over the pain-au-chocolat, calling it "chocolate croissant". This drew (light-hearted) objections from a customer who walked in at that moment - pretentious ponce! - but I said it can't really be a croissant, because it's not the right shape. Oh dear, who's being pretentious now?
I wonder what will happen to these names in time; will they become Anglicised (maybe spelled "pano(h) raisin"?) or replaced by English names (raisin swirl sounds ok!) or will we just get used to them? Twenty odd years ago I had a flatmate who worked in a bakery/sandwich shop and said lots of customers couldn't get their heads (or tongues) round "baguette", pronouncing it in all sorts of weird ways. They had no trouble getting their teeth into it though. "Chocolate roll" just wouldn't express quite the same as pain-au-chocolat though.
Post by: citoyen on 10 June, 2014, 09:16:16 pm
Post by: citoyen on 10 June, 2014, 09:20:21 pm
It is quite difficult to tell how well the yolk is done using this method.
It comes with practice. I've got it down to a fine art - 3mins in water at a rolling boil on my hob gives a perfect just-runny yolk.
But I have poached eggs for breakfast nearly every day, so I've had lots of practice. I find the single most important factor is the freshness of the eggs.
Quote
How do you do more than one egg at a time?
Use a bigger pan!
Post by: tiermat on 10 June, 2014, 09:34:37 pm
How can the raw materials make the house smell of cat wee, but the finished product smell so lovely?
Post by: Wobbly John on 13 June, 2014, 09:26:46 am
She said; "We, actually, as a planet, eat more food than we, actually, produce..." :o
How does that work then? ???
Are we importing food from space?
Is it some sort of EEC quota shit?
She trained in finance/PR rather than science/engineering? ::-)
About 17:45 if you want to hear for yourself. (http://www.bbc.co.uk/iplayer/episode/b04615vd/look-east-east-12062014) (Time limited) :facepalm:
Post by: Vince on 13 June, 2014, 09:31:21 am
Post by: Cudzoziemiec on 13 June, 2014, 11:44:24 am
Post by: mcshroom on 13 June, 2014, 12:13:42 pm
Post by: Ruth on 13 June, 2014, 12:57:31 pm
We used to bewail the imbalance of producing more food than we needed while people starved. That situation has now changed.
Post by: citoyen on 15 June, 2014, 08:02:44 pm
I had to cook six steaks for dinner tonight. Somehow, I managed to get them all à point and all to the table at the same time, along with a creamy yet piquant blue cheese sauce, and a salmon fillet for the non-steak-eater.
Pretty pleased with myself for pulling that one off.
Post by: Basil on 15 June, 2014, 08:16:02 pm
Smugness alert...
I had to cook six steaks for dinner tonight. Somehow, I managed to get them all à point and all to the table at the same time, along with a creamy yet piquant blue cheese sauce, and a salmon fillet for the non-steak-eater.
Pretty pleased with myself for pulling that one off.
Chapeaux!
Tips please. I'm fine producing 3 to the table at the same instant. (Mrs. B's meejum, #2 son's meejum/rare and my Look out, it's trying to escape). But I reckon I'd struggle with six.
Post by: citoyen on 16 June, 2014, 12:04:16 am
Rather good, if I say so myself!
Was worried about the residual heat continuing to cook the steaks, but I'd tried to factor that in with my calculation of the pan-cooking time and amazingly hit the jackpot!
Doing them to different degrees of done-ness would be a bit more of a challenge, but I guess you could just adjust the initial cooking time per steak (then try to remember which is which).
Post by: jogler on 16 June, 2014, 06:12:44 pm
No problem.
Anyways you eat a lotta dirt before you die.
Marj's kitchen floor is veryvery clean so I'm not going to die.
Yet.
Post by: Ham on 16 June, 2014, 10:33:14 pm
Logical really
Post by: Ruth on 21 June, 2014, 11:36:05 am
Post by: Quint on 21 June, 2014, 01:04:54 pm
There's a bloke on telly making corned beef. Ingredients: beef, saltpetre, water, spices, copper dragon.
My Bearded Dragon (Florence) just gulped "Does the RSPCA know ?) :)
Post by: Ruth on 21 June, 2014, 01:11:38 pm
Florence is the perfect name for a dragon.
Post by: Cudzoziemiec on 21 June, 2014, 02:52:49 pm
Post by: hellymedic on 28 June, 2014, 12:33:14 am
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Post by: Ham on 28 June, 2014, 05:39:16 pm
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Oh! that was worth the click if only to find out about
Quote
Tam Fry, of the National Obesity Forum,
NEver tried a fried tam, myself
Post by: Quint on 28 June, 2014, 07:55:48 pm
Post by: hellymedic on 28 June, 2014, 09:35:45 pm
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Oh! that was worth the click if only to find out aboutQuoteTam Fry, of the National Obesity Forum,
NEver tried a fried tam, myself
Tam's been on the Meeja for ages, speaking about obesity...
Post by: ian on 30 June, 2014, 10:15:12 am
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
That's health food in the South. It's not even been triple fried and covered in bacon sprinkles. Doughnut burgers have been about for ever, it's next step up from brioche buns in the calorific arms race. They don't taste as bad as you might think, but to be honest, they get a bit much by the third bite. I had one of these (http://voices.washingtonpost.com/goingoutgurus/2010/09/sweet_surprises_at_churchkey.html) at ChurchKey in DC and it wasn't as bad as I feared. I had been working my way down the beer list beforehand though.
To be honest, people aren't getting fat because they live off novelty burger concoctions.
Post by: mcshroom on 30 June, 2014, 11:17:04 am
The bog mindles...
http://www.bbc.co.uk/news/uk-england-kent-28067831 (http://www.bbc.co.uk/news/uk-england-kent-28067831)
Oh! that was worth the click if only to find out aboutQuoteTam Fry, of the National Obesity Forum,
NEver tried a fried tam, myself
Tam's been on the Meeja for ages, speaking about obesity...
Unfortunately he seems a bit of a self-publicist and the NOF are not averse to skewing data (or even making it up) to meet their agenda. They now appear to be on the BBC's list of go-to pundits so Mr Fry seems to pop up far too often on the news at the moment.
Quote
When presented with up-to-date data that showed positive trends, Fry said that “a little exaggeration forces the message home, and that’s what we are trying to do”.http://www.theinformationdaily.com/2014/01/21/obesity-the-approach-of-doomsday-or-a-sizeable-mistake
Post by: Mrs Pingu on 01 July, 2014, 07:51:32 pm
Post by: delthebike on 01 July, 2014, 08:21:19 pm
Bread generally rises better when you remember to put the yeast in it :facepalm:Just call it an 800g flat bread. ;)
Post by: hellymedic on 06 July, 2014, 06:04:59 pm
It offers entrecôte steaks of 250, 350, 500 and 1,000 grams. :sick:
I think I'll opt for another dish...
Post by: Ham on 08 July, 2014, 09:44:47 pm
Post by: hellymedic on 08 July, 2014, 11:50:03 pm
Post by: tiermat on 09 July, 2014, 09:06:19 am
9:30 in Cardiff. Sat in an empty carluccio in preference to the hotel restaurant. Really not very nice at all, but what did I say to the inevitable is everything all right?
If you are anything like me it would "Fuck off" followed closely by "If it wasn't you would know about it, now leave me alone".
If things weren't as required, it would "Well now you come to mention it, X, Y and Z is wrong", or bearing in mind the last bit of my first sentence, they would have been called over and given an ear full*.
*The only time I didn't do this was on Father's day, but I didn't want to spoil the meal, or the day, I did, however, complain at the end (Salad Nicoise with WARM new pots and no anchovies!), we got a free meal out it!
Post by: hellymedic on 10 July, 2014, 04:52:51 pm
Post by: Biggsy on 11 July, 2014, 06:35:28 pm
Post by: hellymedic on 11 July, 2014, 07:09:56 pm
Presumably bred flat to pack better.
Why does Sainsbury's website not list Picotta cherries under 'Berries and Cherries' but in Peaches, Plums and Nectarines?
Post by: Ruth on 13 July, 2014, 08:47:38 pm
Flat peaches. Eh? They look like doughnuts. What are they like to eat?
They're really good when they're ripe.
And so stackable!
Post by: delthebike on 14 July, 2014, 01:44:07 pm
Post by: hellymedic on 14 July, 2014, 03:37:22 pm
My orange squash and sugar drink I made up last week, Thursday I think, but didn't use until today had fermented/carbonated itself in the bidons.
This is why I avoid sugary things in bidons...
Post by: Cudzoziemiec on 14 July, 2014, 05:00:19 pm
Post by: Eccentrica Gallumbits on 14 July, 2014, 09:49:44 pm
Making ginger beer in a bidon on the bike might be fun, in a potentially explosive way.If you position the bidons in the right way, you could have a turbo boost for hills.
http://www.huffingtonpost.com/thrillist/europeans-taste-test-amer_b_5574634.html?utm_hp_ref=taste&ir=Taste ;D
Post by: Ruth on 16 July, 2014, 08:02:11 pm
The human race has reached the limit of its progress. We can all go home now.
Post by: Wowbagger on 17 July, 2014, 07:50:09 am
Post by: Ruth on 17 July, 2014, 09:33:07 am
Post by: Cudzoziemiec on 17 July, 2014, 11:50:43 am
Post by: mcshroom on 17 July, 2014, 01:50:46 pm
Post by: Ruth on 18 July, 2014, 07:49:45 am
It's OK I can now get into the kitchen so the slow roasted lamb shank creamed potato and three veg inna wine sauce for £8.99 will have to wait for another day.
Post by: mcshroom on 19 July, 2014, 11:33:52 am
Now, black coffee or break open the camping stash of UHT pots? :-\
Post by: hellymedic on 19 July, 2014, 05:38:03 pm
Freeze some 1 pint cartons after your next online grocery order to prevent recurrence. I always haz frozen 'emergency milk'...
Post by: mcshroom on 19 July, 2014, 05:38:55 pm
Post by: SteveC on 19 July, 2014, 05:41:17 pm
Freeze some 1 pint cartons after your next online grocery order to prevent recurrence. I always haz frozen 'emergency milk'...We do that. Surprising how often the choice is black coffee or wait several hours for the milk to thaw.
(Not helped by the facts that we usually drink coffee, I don't take milk in coffee, and I usually get stuff out of the freezer.)
Post by: hellymedic on 19 July, 2014, 05:43:47 pm
Condiments
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Bin bags
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Store refurbishment so no frozen food either.
NO ICE CREAM IN THIS WEATHER!!!
Post by: phantasmagoriana on 19 July, 2014, 06:15:48 pm
I went for black coffee as I couldn't remember where the pots were. Milk now replenished so should be ok :)
Opposite problem here. Loads of milk, but we're out of coffee! :o
It's raining outside but I'm going to have to venture out to the shop at some point...
Post by: Ruth on 19 July, 2014, 09:17:00 pm
Post by: hellymedic on 19 July, 2014, 09:23:48 pm
Post by: Paul on 19 July, 2014, 11:33:23 pm
$Out of milk error.
Now, black coffee or break open the camping stash of UHT pots? :-\
Have you no ice cream?
Post by: mcshroom on 20 July, 2014, 12:05:59 am
Post by: hellymedic on 20 July, 2014, 05:00:24 pm
Post by: Wowbagger on 20 July, 2014, 06:22:21 pm
No ice cream. I try not to buy ice cream as I'm rather too efficient at eating the stuff if it's in the house :-\
It is sometimes not possible to avoid buying ice cream.
Post by: barakta on 20 July, 2014, 06:53:32 pm
I do and don't miss it. It's annoying when out and about with friends all getting an ice cream cos ice-lollies aren't the same. Then again, that is when lactose intolerance is the most annoying. Wish I knew why soyamilky stuff is also a problem cos that makes things harder and my doc never really looked into any of it - just kept telling me it'd get better or I shouldn't be ashamed (the one time my usual great GP completely missed the point)...
Post by: Gattopardo on 20 July, 2014, 11:08:33 pm
Placed a Sainsbury's order today:
Condiments
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Bin bags
There are no products on this shelf at the moment. If you're looking for a particular item, you may be able to find it using the search box above
Store refurbishment so no frozen food either.
NO ICE CREAM IN THIS WEATHER!!!
My local area have been cleaned out of all 2l tubs of ice creams so all that is left is the small b&J and hagen whatever.
Post by: Jasmine on 21 July, 2014, 09:02:00 am
Post by: citoyen on 21 July, 2014, 12:28:49 pm
I normally eat museli with orange juice (or squash - really, it's nice). I bought a different brand last week. It appears to have a high milk powder element. It's, erm, interesting with orange :-\
:sick:
Alpen, was it? Vile stuff.
I have my muesli with apple juice. Only juice, though, and the good stuff at that - ie Coppella. Never tried it with squash. Interesting.
Post by: barakta on 22 July, 2014, 07:08:41 pm
Post by: citoyen on 23 July, 2014, 03:47:15 pm
Most shop-bought cereals other than plain unadulterated porridge oats are pretty nasty, tbh.
Post by: Jasmine on 24 July, 2014, 12:11:44 pm
Most shop-bought cereals other than plain unadulterated porridge oats are pretty nasty, tbh.
I used to dislike all cereal (and breakfast in general), but then I discovered how much better it all is once microwaved. I don't like the crunchiness, but I really hate food swimming in liquid, so microwaving makes it mushy but damp rather than wet. Cereals better this way: oatibix, weetabix, shreddies, all bran. People tend to think I'm a bit strange for doing this though (especially as I make all of those with water).
Post by: mrcharly-YHT on 25 July, 2014, 12:59:00 pm
Post by: Pingu on 29 July, 2014, 10:27:07 pm
(https://farm4.staticflickr.com/3852/14798698493_fd3bed7702_z.jpg) (https://flic.kr/p/oxHcu2)
IMG_3614 (https://flic.kr/p/oxHcu2) by The Pingus (https://www.flickr.com/people//), on Flickr
Post by: clarion on 31 July, 2014, 06:29:45 pm
(https://farm4.staticflickr.com/3918/14765602546_b509707a6e_b.jpg) (https://flic.kr/p/ouMzdf)P7265829 (https://flic.kr/p/ouMzdf) by TJ Clarion (https://www.flickr.com/people//), on Flickr
Post by: Bledlow on 02 August, 2014, 04:15:41 pm
Mrs B loved it. Praised the flavour. Claims it's the best-tasting celery she's eaten. I think that may only apply to 'cooked'.
Also did a little apple (allotment) & blackcurrant (garden) compote to go with ice cream for afters.
Post by: hellymedic on 05 August, 2014, 11:27:50 am
Blackberries in lime jelly is/are rather nice!
1) Purchased for pre colonoscopy diet. Red jellies were forbidden.
Post by: Mr Larrington on 05 August, 2014, 11:48:34 am
Post by: Bledlow on 05 August, 2014, 09:50:48 pm
Post by: Cudzoziemiec on 06 August, 2014, 12:51:45 pm
Post by: levitator on 07 August, 2014, 09:13:35 pm
Suggestions please?
Post by: Eccentrica Gallumbits on 08 August, 2014, 02:23:27 pm
Post by: mrcharly-YHT on 08 August, 2014, 03:05:41 pm
Post by: levitator on 08 August, 2014, 04:14:23 pm
Post by: menthel on 08 August, 2014, 04:32:25 pm
Post by: mcshroom on 14 August, 2014, 05:17:58 pm
:o
Post by: CrazyEnglishTriathlete on 16 August, 2014, 08:49:31 pm
I'm very choosy about my muesli brands. I like Jordans but Alpen is nasty.
Most shop-bought cereals other than plain unadulterated porridge oats are pretty nasty, tbh.
I make my own muesli - each day. Tesco own brand special flakes (so I can have one Gluten free meal a day), pumpkin seeds, sunflower seeds, linseed, sesame seed, raisins. Takes about a minute. Then add fresh fruit (whatever I've got) and yoghurt. Secret of my cycling and running success. Scores between 2.5 and 4 of my 5 a day in a single hit depending on how much I make and eat.
Post by: CrazyEnglishTriathlete on 16 August, 2014, 08:50:24 pm
Post by: Quint on 17 August, 2014, 11:32:45 am
Post by: Mr Larrington on 25 August, 2014, 01:10:50 am
Post by: hellymedic on 25 August, 2014, 01:32:39 am
Post by: Gattopardo on 25 August, 2014, 03:01:33 am
Post by: Gattopardo on 25 August, 2014, 03:03:32 am
Post by: Eccentrica Gallumbits on 25 August, 2014, 07:40:12 am
Post by: Gattopardo on 25 August, 2014, 04:20:07 pm
Post by: Eccentrica Gallumbits on 25 August, 2014, 06:10:27 pm
Besides, cupcakes are American pretentious shite. Fairy cakes are where it's at.
Post by: Gattopardo on 25 August, 2014, 07:23:15 pm
Wierd is fine as that is what Im doing.
Post by: hellymedic on 25 August, 2014, 07:53:55 pm
Post by: Eccentrica Gallumbits on 25 August, 2014, 08:21:59 pm
Post by: Gattopardo on 25 August, 2014, 08:59:04 pm
Besides, cupcakes are American pretentious shite. Fairy cakes are where it's at.
You are right, they are fairy cakes and I apologise for using the wrong term.
Post by: Gattopardo on 25 August, 2014, 09:01:41 pm
Why not make scones and wrap them in tissue paper?
Think you have come up with the perfect idea.
Tissue paper means I can make paper flower petals out of yellow and white paper. :-*
Post by: Ham on 26 August, 2014, 02:31:54 pm
(click to show/hide)
Post by: menthel on 26 August, 2014, 04:40:53 pm
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
Always seems to be the case, I have no clue why!
Post by: levitator on 27 August, 2014, 03:09:35 pm
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
Post by: ian on 27 August, 2014, 03:27:17 pm
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
Always seems to be the case, I have no clue why!
The boiling point of a sauce is usually a lot less than the boiling point of salted water.
Post by: mcshroom on 27 August, 2014, 03:39:46 pm
The Hair Bikers Curry book is brilliant but does anybody else find that potatoes take a lot longer to cook when done in a dish (Keema Lamb Curry) than when done on their own, had the same in a Rick Stein recipe buggers the timings up
Always seems to be the case, I have no clue why!
The boiling point of a sauce is usually a lot less than the boiling point of salted water.
See 'boiling points of binary mixtures' (I think). I'd explain more but when I did this at Uni the most vivid memory was embedding a glass stopper in the wall of the lab while doing the practical due to bumping.
Post by: Ham on 27 August, 2014, 05:33:46 pm
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
A Jew or Muslim might rightfully be upset if a pig picture or whatever was directed at them but will have sous problems if they get upset at the sight of a of a pig. However theere are a swathe of people who might be upset by the picture of a whole baby animal cooking
Post by: barakta on 27 August, 2014, 05:54:29 pm
Fridge only has 3 things which I wouldn't eat and 1 which I binned on sight... That's about 6x better than usual.
Post by: levitator on 27 August, 2014, 08:27:52 pm
A Jew or Muslim might rightfully be upset if a pig picture or whatever was directed at them but will have sous problems if they get upset at the sight of a of a pig. However theere are a swathe of people who might be upset by the picture of a whole baby animal cookingHey! I was merely having a little 'dig' at you - in a friendly sort of way - for hiding a picture of a roast suckling pig behind 'spoiler' tags!
I remember being warned once (elsewhere) that posting a picture (or worse: a video) of a spider on an online forum was not on, not without a health warning, because some arachnophobes get it so bad that they throw a wobbly even at a picture.
There was a case recently, wasn't there, of a traditional butcher somewhere, who was taken to task by the authorities for hanging up entire pig carcasses, head on, in his shop window. It was said that he might 'offend' vegetarians. Needless to say, the veggies rose up against this. "It's not us who're offended matey, you needn't have bothered. It's meat-eaters who might be upset at suddenly realising that that juicy pork chop on their plate was once a cute little ickle piggy-wig!"
You get the point - in this long-winded way???
Never mind. Enjoy your roast pork/piglet and let's have no more argument!
Post by: Jurek on 27 August, 2014, 08:38:46 pm
Post by: Cudzoziemiec on 31 August, 2014, 11:39:36 am
Post by: Ruth on 31 August, 2014, 12:16:31 pm
And there seems to be some carrot cake left over, oh dear oh dear, whatever shall I do?
Post by: Quint on 31 August, 2014, 01:05:07 pm
spoiler=NSFV where V means VeggieFunny thing, that,I don't recall ever seeing a veggie warning carnivores that they might get upset looking at a picture of -- say, a dish of tofu or whatever. Perhaps it might be more to the point to say, "Not safe for Jews or Muslims".
Actually were I to see a dish of Tofu I might get very upset especially were I expecting steak with all the trimmings :o
Post by: Eccentrica Gallumbits on 31 August, 2014, 01:45:09 pm
Post by: campagman on 01 September, 2014, 08:12:33 pm
Post by: levitator on 01 September, 2014, 08:38:09 pm
As a vegetarian of over 20 years standing, I find tofu much more upsetting than meat. ;DHad tofu (along with lots of other veggie goodies) in a sweet-and-sour sauce, for dinner tonite. Luverly! Each to their own I suppose.
Post by: tiermat on 02 September, 2014, 03:39:33 pm
Just need to finish off using the mountain of toms that we got from my parents, now. Shall probably make up a batch to tomato sauce and freeze it in batches ready for use through the winter as soup or in Spag Bol etc.
Post by: Quint on 02 September, 2014, 05:29:01 pm
Steam tomatoes till they become a pulp. Heat the mustard oil and fry the mustard seed, cumin, turmeric, and chilli powder till the mustard seeds begin to jump. Add the tomato pulp and the rest of the ingredients and cook gently till the oil comes to the top. Serve cold. This will keep for a few days with the oil on the surface but a lot longer in the fridge, double or triple this it is very, very moreish :)
Post by: Biff on 06 September, 2014, 01:07:11 pm
(https://scontent-a-sjc.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10384015_10152553217104063_3312056348296128227_n.jpg?oh=bc1fd1464c929c01816c16fa2ecf9eca&oe=5414B72A)
Post by: Quint on 06 September, 2014, 02:53:55 pm
Post by: Kim on 06 September, 2014, 03:36:06 pm
Post by: Basil on 06 September, 2014, 03:47:42 pm
I can smell basil.
???
Post by: hellymedic on 06 September, 2014, 04:17:51 pm
Post by: Kim on 06 September, 2014, 04:22:25 pm
Post by: hellymedic on 06 September, 2014, 04:46:42 pm
I have to pay Good Money for mine!
Bolognese for supper it is then.
Post by: Biff on 06 September, 2014, 07:33:10 pm
Oh s**t, who would eat those :facepalm:
Anyone who eats el-cheapo pork pies I would imagine.
Post by: hellymedic on 06 September, 2014, 08:36:49 pm
Oh s**t, who would eat those :facepalm:
Anyone who eats el-cheapo pork pies I would imagine.
Those who like andouillette...
Post by: Gattopardo on 06 September, 2014, 10:15:31 pm
Anyone got any hints, tips recipes
Post by: Ham on 08 September, 2014, 05:56:29 am
(https://lh3.googleusercontent.com/-iMaWD61pjOU/VA0pLNd5lyI/AAAAAAAAsF8/xopq-BDEnqg/s640/P9060232.JPG)
Eating curry properly
(https://lh5.googleusercontent.com/-NnvCow0Yyw8/VA0pc0CAJEI/AAAAAAAAsGE/MHOc-ISc9x0/s640/P9060250.JPG)
(and yes, I did use my fingers)
Post by: Gattopardo on 08 September, 2014, 02:34:28 pm
Post by: citoyen on 08 September, 2014, 02:39:04 pm
Oh s**t, who would eat those :facepalm:
Do you really want to know? If not, don't click on this link (http://www.huffingtonpost.com/2013/01/16/imitation-calamari-sliced-pig-rectum_n_2482063.html).
Post by: hellymedic on 08 September, 2014, 02:49:33 pm
What, no chapati? ;D
And he sat at a TABLE!
I thought you sat on the floor, cross-legged, for the full curry experience!
Post by: spesh on 08 September, 2014, 03:13:41 pm
Oh s**t, who would eat those :facepalm:
Do you really want to know? If not, don't click on this link (http://www.huffingtonpost.com/2013/01/16/imitation-calamari-sliced-pig-rectum_n_2482063.html).
I see what they did there:
Quote
The irony is not lost on Ben Calhoun, one of the show's producers, and ring-leader of the segment, who notes:
And I think this comment sums it up quite nicely: "Whether it's calamari or Japanese anime porn, the same rule of thumb applies: demand tentacles." ;D
Post by: HTFB on 11 September, 2014, 09:53:33 am
This ought to be impossible, but we held a garden party for the block of flats (celebrating its 50th birthday: one of the original residents survives) at the weekend. Eight eggs was definitely the right size of cake to bake, but I'd estimated for a child eating twice as much as an adult and they barely touched it. And none of the parents would take any away for later, either.
I've been left with about one and a half ordinary cakes' worth all for myself, and it won't keep forever. The Beloved Stoker has been working such crazy hours that she isn't here to help.
It's terrible.
Post by: Eccentrica Gallumbits on 11 September, 2014, 12:34:18 pm
Post by: Mr Larrington on 11 September, 2014, 10:02:54 pm
BURP!
Post by: Wowbagger on 12 September, 2014, 10:30:05 am
The customer in front of Dez asked for "fries". As one, all the staff chorused "We don't sell fries!" and one added "if you want that sort of rubbish, go to MacDonald's."
Post by: Mr Larrington on 12 September, 2014, 10:37:24 pm
Post by: Mrs Pingu on 13 September, 2014, 10:40:08 pm
(https://farm6.staticflickr.com/5590/15041710808_802d1ed6ee_z.jpg) (https://www.flickr.com/photos/the_pingus/15041710808/)
IMG_1118 (https://www.flickr.com/photos/the_pingus/15041710808/) by The Pingus (https://www.flickr.com/people/the_pingus/), on Flickr
Post by: Gattopardo on 14 September, 2014, 02:34:15 am
I have too much CAIK.
Forum eviction....you can never have too much cake. Too few people yes too much cake never. You will be burnt at the steak as a heretic.
Post by: Gattopardo on 14 September, 2014, 02:35:05 am
Our local fish and chip shop is Very Good. Dez went there to buy his dinner yesterday evening. I now have another reason to admire them.
The customer in front of Dez asked for "fries". As one, all the staff chorused "We don't sell fries!" and one added "if you want that sort of rubbish, go to MacDonald's."
Name and praise.
Post by: Gattopardo on 14 September, 2014, 02:36:23 am
I are made germknodel
(https://farm6.staticflickr.com/5590/15041710808_802d1ed6ee_z.jpg) (https://www.flickr.com/photos/the_pingus/15041710808/)
IMG_1118 (https://www.flickr.com/photos/the_pingus/15041710808/) by The Pingus (https://www.flickr.com/people/the_pingus/), on Flickr
One portion???
Post by: Mrs Pingu on 14 September, 2014, 08:31:38 am
Post by: simonp on 15 September, 2014, 12:47:56 am
http://www.bbcgoodfood.com/recipes/899636/haggis-pakora
Post by: hellymedic on 15 September, 2014, 12:58:30 am
After all, isn't a DFMB just a Mars Pakora?
Post by: simonp on 15 September, 2014, 01:18:52 am
I used to have a boss who swore that the best Pakora came from Glasgow. As for Murphy's - only there once - I've never seen the like anywhere else.
Post by: Mr Larrington on 15 September, 2014, 03:50:40 am
(https://farm4.staticflickr.com/3852/15045885847_45cae54594_o.jpg)
(Ignore the beardy twonk in the background)
Alas, while the packet contained twelve stuks there are but three left. I do not know whether stroopwafels can be obtained in the remoter parts of Utah, but I suspect it may be tricky. However they will go nicely with my evening Proper Tea.
Post by: Vince on 15 September, 2014, 09:59:13 am
Can you get some Poffertjes from Team Cygnus too?
(And what is Wowbagger doing there?)
Post by: Mr Larrington on 16 September, 2014, 01:36:18 am
Stroopwafels are best consumed slightly warm, achieved by perching them on top of you fresh cup of coffee.
You can achieve a similar effect if you carry them in the storage wossname in the centre console of your motorcar when it's 35° C outside.
Can you get some Poffertjes from Team Cygnus too?
(And what is Wowbagger doing there?)
I'll ask the Cygnus gang next year (though I'll have to Google 'poffertjes' first).
The beardy twonk is one Scott Wilson from Maryland (the one near Washington DC, not the one in east Londonton). His stinginess is legendary.
Post by: Wowbagger on 16 September, 2014, 09:55:54 am
Our local fish and chip shop is Very Good. Dez went there to buy his dinner yesterday evening. I now have another reason to admire them.
The customer in front of Dez asked for "fries". As one, all the staff chorused "We don't sell fries!" and one added "if you want that sort of rubbish, go to MacDonald's."
Name and praise.
It is The Fish House, in East Street, Prittlewell. Here. (https://www.google.co.uk/maps/@51.548488,0.7053828,3a,47y,338.53h,85.61t/data=!3m4!1e1!3m2!1s9jbm3I4UApYAL__b2vp5fw!2e0?hl=en)
Post by: Mr Larrington on 17 September, 2014, 11:48:24 pm
Post by: Pingu on 20 September, 2014, 06:29:02 pm
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Post by: Ashaman42 on 20 September, 2014, 07:14:56 pm
Nom nom nom -> soon.
Post by: Mr Larrington on 21 September, 2014, 03:27:30 am
Unlike yesterday >:( :sick:
Post by: Gattopardo on 21 September, 2014, 06:05:30 pm
Post by: nicknack on 21 September, 2014, 06:49:17 pm
Do you warm them?
Nah. Straight out of the tin.
Post by: Basil on 21 September, 2014, 06:52:06 pm
Do you warm them?
No. Your body will do that once they're inside.
Post by: Graeme on 21 September, 2014, 07:50:42 pm
At least it has been nice that my waiter this evening understood that. It is only pasta, it is only a cheap meal, but it is after an Audax and I'm tired. Not in a rush. My tummy is on a go slow too, even though I'm hungry.
I'm happy to find a waiter who has been understanding, even though the restaurant is busy.
Post by: Chris S on 21 September, 2014, 09:22:29 pm
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Erm... That's not a "Meal" though, right? More - a pudding/cheese course combo because "You're on a diet". ?
Post by: jsabine on 21 September, 2014, 10:02:45 pm
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Erm... That's not a "Meal" though, right? More - a pudding/cheese course combo because "You're on a diet". ?
That's not really even a cheese portion either. Plate with a hint of cheese, maybe.
Post by: Basil on 21 September, 2014, 10:06:53 pm
It struck me that the season seems to be much extended this year.
Post by: hellymedic on 21 September, 2014, 11:19:48 pm
Such stories suggest the season frequently extends.
Post by: Wowbagger on 21 September, 2014, 11:34:33 pm
Nevertheless, I have picked and eaten blackberries in November before now - delicious!
Post by: Biggsy on 22 September, 2014, 10:33:23 am
Today I was wondering round a supermarket and decided that I fancied pilchards in tomato sauce in a sandwich, so bought a tin and bought bread...even though I'm making my own. So yummy? Can't remember that I have ever eaten pilchards in tomato sauce. Do you warm them?
Lightly grilled sardines on hot toast are nice, but I think warmed up pilchards in tomato sauce would be a bit funny.
For sardine/pilchard sandwiches, I prefer salad cream to tomato sauce, or salad cream added to the tomato sauce. Gallons of salad cream. (Sardines are just small pilchards).
Post by: citoyen on 22 September, 2014, 03:45:48 pm
It struck me that the season seems to be much extended this year.
Aren't brambles picked after 1 October said to be 'cursed'?
Such stories suggest the season frequently extends.
Sounds about right to me. I'm sure last year's blackberry season both started and finished much later than this year's.
The devil has definitely got to what's left of this year's crop round my way. Shame, cos I missed out - there were loads ready to eat this time a month ago but I was too busy to go picking.
Post by: Gattopardo on 22 September, 2014, 06:39:05 pm
Do you warm them?
Nah. Straight out of the tin.
Do you warm them?
No. Your body will do that once they're inside.
Have never had tinned pilchards in tomato sauce and no idea where the craving came from.
Today I was wondering round a supermarket and decided that I fancied pilchards in tomato sauce in a sandwich, so bought a tin and bought bread...even though I'm making my own. So yummy? Can't remember that I have ever eaten pilchards in tomato sauce. Do you warm them?
Lightly grilled sardines on hot toast are nice, but I think warmed up pilchards in tomato sauce would be a bit funny.
For sardine/pilchard sandwiches, I prefer salad cream to tomato sauce, or salad cream added to the tomato sauce. Gallons of salad cream. (Sardines are just small pilchards).
Doesn;t that make seafood sauce.
Post by: hellymedic on 22 September, 2014, 09:13:22 pm
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
Post by: Mrs Pingu on 22 September, 2014, 09:34:05 pm
Some of today's brambles with cheese:
(https://farm4.staticflickr.com/3842/15111469220_a45ae0cf88_z.jpg) (https://flic.kr/p/p2mejL)
IMG_4028 (https://flic.kr/p/p2mejL) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
I've just made the crumble topping to use with the rest of them :P
Erm... That's not a "Meal" though, right? More - a pudding/cheese course combo because "You're on a diet". ?
No way. That was a post ride-went home via the cheese shop-it s not dinner time yet-save the brambles for crumble snackette
Post by: peliroja on 22 September, 2014, 09:45:46 pm
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
Post by: Cudzoziemiec on 22 September, 2014, 10:40:33 pm
Post by: simonp on 22 September, 2014, 10:51:23 pm
I made this tonight. Yummy. I ate it all myself, without any bread.
Post by: hellymedic on 23 September, 2014, 07:07:42 am
Are the glass bottles all 1 pint, as they were back in the days when 'everyone' had their milk delivered? (at least, I remember multiple 1-pint bottles, no 2-pints) It seems to me that the change to supermarket milk and plastic bottles accompanied a move to larger containers - and I'm wondering if that hasn't also encouraged us to use more milk?
My glass bottles are one pint. I don't think schools get the ⅓ pint bottles; I believe kids who get milk, get cartons.
Post by: ian on 24 September, 2014, 05:46:00 pm
Post by: ian on 25 September, 2014, 11:59:22 am
Today I inadvertently put almond milk in my coffee (makes a change from orange juice or mango lite, cartons all look the same at that time in morning). It's actually quite pleasant. I might now be on my way to hemp underpants territory or I could become one of those people who goes to Starbucks and orders a double-skinny-almond-soy-moderately-warm-half-froth-venti-latte-macchi-tacci-chino-to-go. I was New York a while back and the woman in front of me at the coffee shop did this. Sounded less like a coffee order and more like the sound I'd expect an Italian machine gun to make.
Post by: Cudzoziemiec on 25 September, 2014, 12:08:46 pm
Post by: phantasmagoriana on 25 September, 2014, 12:11:58 pm
Post by: ian on 25 September, 2014, 12:17:17 pm
I presume that's almond milk as in soya milk but from almonds, rather than cow milk flavoured with almonds? The latter is a popular drink (mainly) for kids in India, sort of like hot chocolate for a warm climate I guess. I now have visions of the mobile coffee wallah's face when you buy a coffee and a badam milk then mix them... ;D
As in soy 'milk'. Basically ground almonds soaked in water and then strained and thickened (easy enough to make, but I'm too lazy and buy the unsweetened stuff). It unsurprisingly doesn't taste like milk but is nice in smoothies and the bircher muesli stuff that I eat for my lunch. I'd never thought of trying it in coffee (soy milk is bleurghworthy in this respect).
Post by: Paul on 25 September, 2014, 12:29:12 pm
double-skinny-almond-soy-moderately-warm-half-froth-venti-latte-macchi-tacci-chino-to-go.
Lovely country, Wales.
Post by: Biff on 26 September, 2014, 10:24:07 pm
Post by: mcshroom on 29 September, 2014, 05:52:49 pm
Post by: citoyen on 30 September, 2014, 07:03:16 pm
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
It's at least a couple of years since our milkman switched from glass to plastic. Whether or not plastic bottles are "just as environmentally friendly" now, it's still more rubbish to be disposed of, taking up valuable bin space - which I probably wouldn't mind so much if the binmen hadn't switched from weekly to fortnightly collections a few years ago.
I blame Thatcher.
Post by: L CC on 30 September, 2014, 09:20:45 pm
I blame Thatcher.I didn't know you were playing too?
Post by: hellymedic on 30 September, 2014, 10:28:49 pm
Looks like I won't be getting milk in glass bottles much longer. :(:( We get ours delivered to the door by http://www.dalesdairies.co.uk/dairy-products.htm - along with fresh eggs and sometimes orange juice. Such a treat!
http://www.bbc.co.uk/news/uk-england-29306822 (http://www.bbc.co.uk/news/uk-england-29306822)
It's at least a couple of years since our milkman switched from glass to plastic. Whether or not plastic bottles are "just as environmentally friendly" now, it's still more rubbish to be disposed of, taking up valuable bin space - which I probably wouldn't mind so much if the binmen hadn't switched from weekly to fortnightly collections a few years ago.
Our Council recycles plastic cartons.
I'd probably get milk bags, which can't be recycled, if glass bottles stop.
Post by: Cudzoziemiec on 02 October, 2014, 10:03:21 am
Post by: hellymedic on 02 October, 2014, 02:11:37 pm
At present, I have 7 glass bottles per week and 'emergency bags' in the freezer.
Post by: Quint on 02 October, 2014, 03:55:51 pm
Post by: citoyen on 02 October, 2014, 04:07:45 pm
This is my reason for preferring glass milk bottles anyway - the milkman took them away. Although even the milkman has cut down his visits due to lack of demand so he only delivers three times a week now. But since we live out of town, it's a pretty vital service for us. It would be most inconvenient to lose it completely.
Post by: Vince on 02 October, 2014, 04:24:05 pm
Post by: hellymedic on 02 October, 2014, 05:29:27 pm
Neither our grey landfill bin nor our blue-topped recycling bin are approaching full fortnightly.
Our milk delivery is also three times per week.
Post by: hellymedic on 05 October, 2014, 08:37:33 pm
Must try!
Post by: Cudzoziemiec on 06 October, 2014, 10:38:08 am
Post by: Biggsy on 06 October, 2014, 03:50:05 pm
Post by: hellymedic on 06 October, 2014, 04:38:58 pm
I'm planning to make my own Bendicks Bittermint style chocolate mint fondants to save money. I think it's going to be hard to match the density and dryness of Bendicks' centres.
I am not a confectioner but suspect if you used glycerine to bind the sugar and STRONG peppermint essence, you might be on to a winner. Maybe avoid water. maybe add a little desiccated coconut or starch to maintain dryness.
Post by: Biggsy on 06 October, 2014, 04:44:58 pm
Post by: phantasmagoriana on 10 October, 2014, 08:15:04 am
Post by: hellymedic on 10 October, 2014, 06:37:02 pm
I don't want 'golden', I don't want molasses in my sugar.
I want to make microwave meringues with SCIENCE.
Post by: Biggsy on 11 October, 2014, 12:21:57 pm
Sainsbury's don't seem to sell plain, white icing sugar online.
I don't want 'golden', I don't want molasses in my sugar.
I want to make microwave meringues with SCIENCE.
My peppermint fondants have been delayed for the same reason. They have sold it in the past.
Post by: hellymedic on 12 October, 2014, 12:16:16 am
Post by: Eccentrica Gallumbits on 14 October, 2014, 07:15:38 pm
Post by: simonp on 14 October, 2014, 07:51:46 pm
The recipe said to use Hoisin sauce as well as the chilli bean sauce. Didn’t have any so improvised something similar based on a recipe for hoisin sauce I found on the internet.
Now I have that feeling I get after eating Chinese food that has too much MSG in it. :face palm:
Post by: mrcharly-YHT on 15 October, 2014, 02:02:24 pm
I've never made yorkshire pudding or toad in the hole before so it was a bit of an experiment.
:thumbsup:
Kids liked it muchly. Departed from standard recipes by adding some bicarb to the flour.
Post by: clarion on 20 October, 2014, 10:26:34 am
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Post by: Kim on 20 October, 2014, 11:48:09 am
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Still less cruel than Quorn hunting.
Post by: Mr Larrington on 20 October, 2014, 05:18:06 pm
Just seen a Soreen ad on telly. The Soreen was dancing.Does this mean it isn't vegetarian? :o The poor Soreens are slaughtered and squished together into a sticky, nommy mess? :'(
Still less cruel than Quorn hunting.
And as for the car seats and furniture so beloved of USAnians in the 1960s, upholstered in Naugahyde...
Sickening :sick:
Post by: Eccentrica Gallumbits on 22 October, 2014, 11:08:30 am
Post by: Gattopardo on 23 October, 2014, 09:19:49 am
Bought a pig-shaped cutter for making parkin pigs.
Sugar pigs...
Post by: Gattopardo on 23 October, 2014, 09:20:52 am
Post by: simonp on 23 October, 2014, 09:49:11 am
Post by: Cudzoziemiec on 23 October, 2014, 09:54:13 am
Post by: hellymedic on 23 October, 2014, 01:42:06 pm
Me neither. If I eat reheated pasta, it's because I cooked too much yesterday. ::-)
+1
I sincerely doubt that reheated pasta has a significantly lower calorie count. Even if its energy is more slowly released the bottom line total will be much the same if the nutrients are absorbed. If much less is absorbed, you'd know it was emerging...
Post by: Quint on 23 October, 2014, 06:59:55 pm
Me neither. If I eat reheated pasta, it's because I cooked too much yesterday. ::-)
+1
I sincerely doubt that reheated pasta has a significantly lower calorie count. Even if its energy is more slowly released the bottom line total will be much the same if the nutrients are absorbed. If much less is absorbed, you'd know it was emerging...
The article said that the refined carbs sugar rush is cut by 50% if the pasta is cooked then cooled, it also said pasta (and it says it works with other refined carbs) is reheated it results in a further 50% reduction making it better for slower release so better for diabetics or people who want a better energy release
Post by: simonp on 25 October, 2014, 05:23:43 pm
http://www.today.com/health/reheated-pasta-really-healthier-what-you-need-know-1D80224941
Last night, I made paella. The recipe calls for 500g of rice. I reduced that to 400g. It was still far more than we could possibly eat (I tend to eat large portions, but Feline doesn’t), so we’re having reheated paella for dinner tonight, I expect.
Given the choice, I’d rather have my paella freshly cooked than reheated.
Paella recipe is here: http://www.jamieoliver.com/recipes/seafood-recipes/paella/
Note I omitted the mussels and squid and increased the amount of prawns instead. One day I should make it with mussels. I’ve also made it with scallops once, which was nice.
Post by: Chris S on 25 October, 2014, 05:52:01 pm
In a single iteration, N=1 experiment, I found it doesn't work with potato:
Day 1 (Fresh boiled potato, mashed - eaten with cheese and marmite): Blood sugar - (Before) 5.4 (1hr) 7.6 (2hr) 7.7 (3hr) 4.9.
Day 2 (Reheated boiled potato, mashed - eaten with cheese and marmite) : Blood sugar - (Before) 5.9 (1hr) 12.0 - WTF?? (2hr) 8.1 (3hr) 5.4
Ergo - reheating yesterdays potato is, if anything, worse.
Post by: David Martin on 27 October, 2014, 09:05:28 pm
Post by: delthebike on 29 October, 2014, 09:23:23 am
Post by: Ham on 29 October, 2014, 09:41:45 am
Post by: Eccentrica Gallumbits on 29 October, 2014, 11:03:34 am
Post by: Wowbagger on 30 October, 2014, 11:22:40 pm
Unless they have changed their recipe, they are amongst the worst cakes I have ever tasted.
Post by: Biggsy on 31 October, 2014, 02:00:04 pm
Post by: Cudzoziemiec on 31 October, 2014, 02:02:29 pm
Chana Dal! Is it yellow split peas? ???It's chick peas.
Post by: hellymedic on 31 October, 2014, 02:39:56 pm
Post by: Ruthie on 01 November, 2014, 10:37:54 am
Post by: Ruthie on 01 November, 2014, 10:53:01 am
Post by: Ham on 01 November, 2014, 12:07:07 pm
Chana Dal! Is it yellow split peas? ???It's chick peas.
'Fraid not, while chana is chickpea, chana dal is a type of lentil. That look like yellow split peas.
Post by: Biff on 01 November, 2014, 06:25:34 pm
(http://i1208.photobucket.com/albums/cc373/aupuionleon/imagejpg1_zps2337e7ad.jpg)
Post by: delthebike on 01 November, 2014, 06:49:39 pm
A very nice lentil that I won't buy again as it takes way too long to cook! I seriously undercooked it a couple of days ago, it had a peanut like texture, and today I gave it a good 3/4 hour gentle boil. It really needs 1 1/2 hours!'Fraid not, while chana is chickpea, chana dal is a type of lentil. That look like yellow split peas.Chana Dal! Is it yellow split peas? ???It's chick peas.
Once this 2kg bag is gone :o I'll be sticking with red lentils that totally disintegrate in 5 mins. :thumbsup:
Post by: jsabine on 02 November, 2014, 12:29:59 am
Post by: hellymedic on 02 November, 2014, 01:01:56 pm
How long do people cook their pulses?
My last stew had beans (black eye, rose coco and red kidney) that I had soaked overnight, fast boiled for 15 minutes and then simmered with the remainder of the stew for three hours; they were STILL quite firm.
Post by: Cudzoziemiec on 02 November, 2014, 03:10:27 pm
Post by: hellymedic on 02 November, 2014, 03:14:07 pm
Post by: Quint on 02 November, 2014, 03:38:49 pm
Or a pressure cooker, I suppose.
How long do people cook their pulses?
My last stew had beans (black eye, rose coco and red kidney) that I had soaked overnight, fast boiled for 15 minutes and then simmered with the remainder of the stew for three hours; they were STILL quite firm.
In our pressure cooker Chickpeas are 20 minutes (after coming up to pressure) everything else 15minutes, I have never cooked Asian style pulses in a pressure cooker simply as I find a curry that incorporates a dal is usually a slow long cooking dish anyway
Post by: hellymedic on 06 November, 2014, 09:26:27 pm
http://www.bbc.co.uk/news/business-29929561 (http://www.bbc.co.uk/news/business-29929561)
Post by: hellymedic on 07 November, 2014, 08:25:37 pm
I have a meal in the offing...
Post by: hellymedic on 11 November, 2014, 11:45:57 pm
http://www.bbc.co.uk/news/health-30000934 (http://www.bbc.co.uk/news/health-30000934) :sick:
These American style gluttony challenges seem to be gathering pace.
The food doesn't even seem nice.
I can understand Christmas overindulgence, when there are lots of scrumptious comestibles on offer, but personally do not enjoy feeling stuffed. This looks truly horrid anyway.
Post by: jsabine on 12 November, 2014, 08:35:37 am
Post by: Cudzoziemiec on 12 November, 2014, 09:53:57 am
Quote
Mel Wakeman, senior lecturer in Applied Physiology at Birmingham City University, said: "To me, this is simply ludicrous and irresponsible. I am no killjoy but why is this sort of food available?"More to the point, why do people want to eat it - in sufficient numbers to make it worthwhile selling?
Post by: Ham on 12 November, 2014, 11:25:03 am
Quote
But Mel Wakeman argues: "Why can't they include on the menu what the customer would need to do to burn all those calories off? In the case of this Double Donut Burger, around three hours of continuous running should just about do it. I wonder how many people would still opt for the item knowing this."
....which is, exactly the same number that would have considered it before knowing.
Post by: Dibdib on 12 November, 2014, 12:11:19 pm
Not every day, mind, but it's not the most unhealthy thing I'd have eaten.
Post by: hellymedic on 12 November, 2014, 12:39:04 pm
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
I think you mean two packets of custard creams.
You'd need around 400 grams of biscuit for 2,000 Calories and are likely to stop LONG before you've consumed the lot.
Post by: tiermat on 12 November, 2014, 12:50:20 pm
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
I think you mean two packets of custard creams.
You'd need around 400 grams of biscuit for 2,000 Calories and are likely to stop LONG before you've consumed the lot.
Do you reckon? I mean about the stopping bit... It'd have to Borbon Creams for me, though, please :)
Anyways, back onto the rediculous burger thing, I think it's not that it's new (pubs, bars and cafes all over the country have been offering "Gut Busters" for decades), it's just the marketing, on the back of Man Vs Food. TBH this one (the Hungry Horse one) has no appeal, as there is no callenge involved. You don't get it free if you finish it in X mintues, you don't get a T-shirt etc etc, so why bother. Plus it will probably be like all the other HH food, mass produced in some factory in Eastern Europe, to low standards reflected in the cost and be prepared by a spotty oik whose mum thinks he's going to be the next Gordon Ramsey when, really, the only thing he has remotely close to what GR can do is swear like a trooper with Tourettes.
Give me a real challenge, like the Cattlemen's Association's Steak challenge - 96oz in an hour...
Post by: hellymedic on 12 November, 2014, 01:06:24 pm
Post by: jsabine on 12 November, 2014, 02:13:06 pm
It's only 2000 calories as well - if I want that, a packet of custard creams is cheaper, more portable, and probably nicer.
I think you mean two packets of custard creams.
You'd need around 400 grams of biscuit for 2,000 Calories
I forgot that small packets exist. At 35p for a normal sized one, I have no reason to remember ...
Quote
and are likely to stop LONG before you've consumed the lot.
You might be. Experience tells me that I'm not.
Post by: hellymedic on 13 November, 2014, 03:17:26 pm
Post by: Eccentrica Gallumbits on 20 November, 2014, 08:55:43 pm
Post by: Mrs Pingu on 21 November, 2014, 09:05:59 am
Post by: rafletcher on 21 November, 2014, 11:36:37 am
Post by: Gattopardo on 22 November, 2014, 09:27:56 am
Post by: mcshroom on 22 November, 2014, 10:39:15 am
Post by: hellymedic on 22 November, 2014, 11:12:33 am
Even paper cake cases have a noticeable effect on the way things bake.
Post by: Cudzoziemiec on 22 November, 2014, 11:15:01 am
Post by: hellymedic on 22 November, 2014, 11:27:28 am
A metal tin won't hold much heat to transfer, unlike the silicone.
The metal will transfer a small amount of heat quickly whereas the silicone, whilst slower to transfer the heat, has more to give.
Post by: Mr Larrington on 22 November, 2014, 11:47:42 am
Post by: hellymedic on 22 November, 2014, 08:16:42 pm
http://www.dailyecho.co.uk/news/11619273.Controversial_hospital_Burger_King_outlet_to_shut/?ref=mr (http://www.dailyecho.co.uk/news/11619273.Controversial_hospital_Burger_King_outlet_to_shut/?ref=mr)
Post by: L CC on 25 November, 2014, 10:08:35 pm
This was A Mistake.
Post by: Cudzoziemiec on 26 November, 2014, 12:06:47 pm
Quote
Fairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
Post by: woollypigs on 26 November, 2014, 12:31:16 pm
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
Post by: Cudzoziemiec on 26 November, 2014, 12:45:13 pm
Post by: citoyen on 27 November, 2014, 02:55:46 pm
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
At least they're being up front about it!
Post by: Cudzoziemiec on 03 December, 2014, 02:57:50 pm
Post by: Ruthie on 03 December, 2014, 10:14:46 pm
Post by: Tim Hall on 03 December, 2014, 10:19:42 pm
Coke goes dairy. (http://www.theguardian.com/business/2014/nov/25/coca-cola-fairlife-milk)That is a word clearly made up to to mean - we scam our customers into paying more for the same shit others have sold to them before.QuoteFairlife, which will launch in the US next month, will cost twice as much as regular milk and will have 50% more protein and 30% less sugar.
Sandy Douglas, Coke’s global chief customer officer, said Fairlife was “a milk that’s premiumised and tastes better and we’ll charge twice as much for it as the milk we’re used to buying”.
At least they're being up front about it!
Shamelessly lifted from the comments:
Quote
Have they got a Cash-Cow?
Post by: Eccentrica Gallumbits on 04 December, 2014, 01:21:36 pm
Post by: Ham on 04 December, 2014, 01:59:59 pm
We've just got the xmas decs down :facepalm:
Post by: essexian on 11 December, 2014, 01:36:49 pm
This is somewhat confusing as we don’t have a traditional Christmas lunch, preferring to have a nice veggie curry. So, this can mean only one thing…. Sprout Vindaloo. :o
Post by: Bledlow on 11 December, 2014, 06:06:39 pm
Post by: woollypigs on 11 December, 2014, 06:12:36 pm
http://www.cnet.com/news/rocket-fans-successfully-launch-porta-potty-into-the-sky/
:)
Post by: Basil on 11 December, 2014, 06:13:23 pm
Post by: Cudzoziemiec on 11 December, 2014, 06:54:19 pm
Post by: Cudzoziemiec on 12 December, 2014, 09:41:20 am
Post by: woollypigs on 12 December, 2014, 09:51:17 am
Stilton on dark rye bread with damson powidła (something between jam and stewed fruit) on top - delicious!Yup! Real rye bread + strong/flavourful cheese + jam (my favourite is blackberry) is just NOM!
Post by: Julian on 12 December, 2014, 09:59:34 am
Post by: Vince on 16 December, 2014, 12:03:49 pm
i just need to do some more cycling to justify eating it.
Thanks to Vorsprung for the recipe suggestion.
Post by: rogerzilla on 16 December, 2014, 10:14:00 pm
Post by: Vince on 18 December, 2014, 09:18:49 am
A bit of catching up to do. :)
Post by: Mr Larrington on 18 December, 2014, 01:54:44 pm
Post by: Vince on 18 December, 2014, 02:00:53 pm
Post by: Mr Larrington on 18 December, 2014, 02:25:13 pm
Post by: hellymedic on 18 December, 2014, 03:24:38 pm
Trufax
Post by: Ham on 18 December, 2014, 09:15:44 pm
Ham: it shouldn't be green, should it?
*checks*
I hope not.
Post by: Basil on 19 December, 2014, 11:42:51 pm
Bugger.
Post by: hellymedic on 21 December, 2014, 06:11:09 pm
The chocolate on McVitie's Victoria chocolate biscuits is too thin.
Sainsbury's delivered us an overripe mango yesterday which needed to be eaten that day. (#First World Problem really)
Mr Kipling's Christmas slices seem tiny but weigh 43 gams and contain 158 Calories. At least they are individually plastic wrapped to ease festive portion control.
Post by: lisat on 21 December, 2014, 06:16:51 pm
Post by: Ruthie on 28 December, 2014, 06:45:23 pm
Absolutely disgusting, don't try it.
Post by: ian on 28 December, 2014, 07:17:53 pm
Slow cooking the turkey in a vat of white wine for eight hours was quite successful. No one died from salmonella and it was tasted pretty damn good.
Post by: Quint on 28 December, 2014, 10:59:31 pm
The halved clementine really, really made it the best ever ham we have had ;D
Post by: Mr Larrington on 29 December, 2014, 09:33:55 am
1: Immigrunts, probably. When they're not nicking Brenda's swans.
Post by: SteveC on 29 December, 2014, 11:55:59 am
Here is what to do if someone suggests a+ 1BallantineBalotelliBallotine for Christmas dinner: shoot them, and burn the body.
Most disappointing Christmas dinner I've had since the last time we had turkey (the latter being beautifully cooked by my B-I-L, tender and moist, but totally lacking in flavour). Fortunately the year we had the Ballotine we'd got a goose at home (the exact arrangements for Christmas Day were a little late in being organised) so we shared that with my parents a few days later.
Post by: hellymedic on 29 December, 2014, 04:46:29 pm
Years of Healthy Eating have reduced our appetites for Rich Foods.
Post by: Quint on 29 December, 2014, 09:23:58 pm
Post by: Mrs Pingu on 31 December, 2014, 01:27:09 pm
Post by: citoyen on 31 December, 2014, 02:29:36 pm
Post by: runsoncake on 02 January, 2015, 07:02:08 pm
Post by: L CC on 04 January, 2015, 06:26:17 pm
Post by: Gattopardo on 05 January, 2015, 01:04:20 am
Post by: Mrs Pingu on 08 January, 2015, 09:56:42 pm
Post by: mrcharly-YHT on 12 January, 2015, 11:00:05 am
A bit of the chilli managed to lodge itself up in the back of my nose/sinuses. It hurt. Considered sticking my face in a bowl of milk and snorting it up my nose.
MrsC laughed. A lot.
Post by: Kim on 12 January, 2015, 04:37:11 pm
Sort it out, Basil.
Post by: Basil on 12 January, 2015, 04:51:39 pm
It's quiz night at the Country Girl tonight. I'll be having words.
Post by: Mrs Pingu on 12 January, 2015, 07:47:17 pm
On the weekend I coughed while eating a chilli.
A bit of the chilli managed to lodge itself up in the back of my nose/sinuses. It hurt. Considered sticking my face in a bowl of milk and snorting it up my nose.
MrsC laughed. A lot.
Ow!
Post by: tiermat on 13 January, 2015, 08:03:21 am
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Post by: citoyen on 13 January, 2015, 04:40:32 pm
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Shouldn't this be in the First World Problems thread? ;)
Post by: hellymedic on 13 January, 2015, 05:29:10 pm
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Shouldn't this be in the First World Problems thread? ;)
Dunno.
Nephew's wedding was at the Mercure Bolton Last
Parts of my stay were dire.
Post by: Jurek on 14 January, 2015, 03:45:33 pm
Post by: Eccentrica Gallumbits on 14 January, 2015, 10:22:39 pm
eggs are sold by the dozen or the half-dozen. That is how we do it. Not 5s. Bugger off.
Regards
the UK
Post by: Mr Larrington on 14 January, 2015, 11:39:43 pm
Post by: Quint on 15 January, 2015, 12:03:46 pm
Maybe (as I said) a proper pie or a shepherds pie or a stew and while we're at it a veggie dish that isn't an after thought just so to have a V symbol on the menu, I understand that proper chefs are as rare as hens teeth but surely it isn't that hard.
Post by: nikki on 19 January, 2015, 09:42:17 pm
I'm not sure how I feel about this.
(...mainly because it contains a tin of SPAM.)
Post by: Cudzoziemiec on 19 January, 2015, 10:49:07 pm
Post by: citoyen on 09 February, 2015, 05:03:58 pm
http://www.newstatesman.com/lifestyle/2015/01/will-self-ramekins
Post by: ian on 09 February, 2015, 06:45:24 pm
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Club sandwiches need an actual fried egg on them. You don't realise how essential this is until your first time. Once that cherry is popped, no club sandwich is the same without one. I had a right barney with room service at an hotel in the US the other week because they didn't think the kitchen could do that. What, seriously, you can't fry an egg and put it on a sandwich? Yeah, you can have sarcasm on the side of that order, knobchuckles.
Blame South Africa, I ordered one and it arrived with an unannounced fried egg.
Post by: Mrs Pingu on 11 February, 2015, 02:52:29 pm
Putting the Earl Grey teabags in the same container as the cinnamon and other such stinky teas makes them taste really weird, please stoppit.
Post by: tiermat on 11 February, 2015, 03:00:08 pm
Why oh why is the food in independent pubs and hotels (Exception is (pub) The Black Prince @ Woodstock) so standardised, Fish and Chips, Ham egg and Chips, Gammon steak, oh, and chips and the occasional pie that isn't, to my mind a pie should have enclosing pastry not just a bought in top, it's bloody winter and being English I would appreciate some home type food after all every pub/hotel I look at says it is home cooked and it obviously isn't.
Maybe (as I said) a proper pie or a shepherds pie or a stew and while we're at it a veggie dish that isn't an after thought just so to have a V symbol on the menu, I understand that proper chefs are as rare as hens teeth but surely it isn't that hard.
If you are ever in Swansea, I can, wholeheartedly, recommend the food in the Pendaryn Bar of the Towers Hotel (Jersey Marine). All freshly cooked (barring the chips*), bar specials menu changes daily and they know how to cook a steak properly!
It's not even that expensive, last night I had a whole Brill in lemon and caper sauce and it only cost 10.50!!!!
The only "complaint" I have is I can't understand why each and every meal comes with a huge bowl of peas. See, there is a reason I put complaint in inverted commas....
*You don't have to have chips, you can have boiled, roast, jacket or mash instead, if you so wish.
Post by: Ham on 11 February, 2015, 04:18:21 pm
The only "complaint" I have is I can't understand why each and every meal comes with a huge bowl of peas. See, there is a reason I put complaint in inverted commas....
*You don't have to have chips, you can have boiled, roast, jacket or mash instead, if you so wish.
Easy, they believe in giving peas a chance.
Post by: Mr Larrington on 11 February, 2015, 07:15:26 pm
</USAF>
Post by: Kim on 11 February, 2015, 11:13:13 pm
Putting the Earl Grey teabags in the same container as the cinnamon and other such stinky teas makes them taste really weird, please stoppit.
Earl Grey + lesbian tea = Earl Gay?
Post by: jsabine on 11 February, 2015, 11:46:03 pm
Putting the Earl Grey teabags in the same container as the cinnamon and other such stinky teas makes them taste really weird, please stoppit.
Earl Grey + lesbian tea = Earl Gay?
Lady Gay (http://www.twinings.co.uk/tea/black-tea/lady-grey-100-tea-bags), shirley?
(Yes, yes, I know it's a modern invention, dreamt up by the Twinings marketing folk.)
Post by: Cudzoziemiec on 12 February, 2015, 12:24:12 am
(It's foul.)
Post by: Jakob W on 13 February, 2015, 11:36:27 pm
(Insert yr own '50 shades of' joke here...)
Post by: hellymedic on 15 February, 2015, 10:47:01 pm
For the last two nights, we have had Sainsbury's Chocolate and Cassis Christmas Pudding.
We found it rather meh.
There is still some left.
I have given it the nickname of one of David's acquaintances, who is a heavy and lolloping man.
Post by: Quint on 16 February, 2015, 12:11:01 pm
Post by: Basil on 16 February, 2015, 06:19:04 pm
Do we need a chip week? I thought every week was chip week.
Post by: phantasmagoriana on 16 February, 2015, 06:42:56 pm
We have been rather slow with our Christmas treats.
For the last two nights, we have had Sainsbury's Chocolate and Cassis Christmas Pudding.
We found it rather meh.
There is still some left.
I have given it the nickname of one of David's acquaintances, who is a heavy and lolloping man.
*Cannot comprehend the idea of having Christmas food left over in February.* :o
Post by: Basil on 16 February, 2015, 06:48:33 pm
Post by: SteveC on 16 February, 2015, 08:13:38 pm
Which reminds me, there are still mince pies in the freezer...
Post by: hellymedic on 17 February, 2015, 12:59:55 am
Behind that, there's a cupboard in which there's an unopened box of Milk tray and a load of chocolate biscuits.
In the cupboard above are more seasonal chocolate goodies...
Post by: simonp on 17 February, 2015, 01:50:36 am
The other day I made a Malaysian chicken curry from one of his recipes. That took a long time too. Was very nice thobut.
Post by: menthel on 17 February, 2015, 09:43:16 am
Mercure hotel, since when did a club sandwich have egg mayo in it?
I should have realised my mistake at ordering time, when I was asked if I wanted it on white or brown!
Oh and that stuff you serve at breakfast, that you laughingly call coffee? It tastes fucking horrible.
Somethin tells me I will be staying elsewhere next week....
Club sandwiches need an actual fried egg on them. You don't realise how essential this is until your first time. Once that cherry is popped, no club sandwich is the same without one. I had a right barney with room service at an hotel in the US the other week because they didn't think the kitchen could do that. What, seriously, you can't fry an egg and put it on a sandwich? Yeah, you can have sarcasm on the side of that order, knobchuckles.
Blame South Africa, I ordered one and it arrived with an unannounced fried egg.
Must be a colonial thing- in the Tollygunge Club in Calcutta you get a fried egg in your club sandwich too. Bloody delicious!
Post by: menthel on 17 February, 2015, 12:49:46 pm
Post by: Riggers on 17 February, 2015, 12:58:28 pm
Post by: menthel on 17 February, 2015, 01:25:26 pm
Remember folks, your Tunnocks will be enjoyed even more if you take the wrapper off first, before stuffing ion your face.
Luckily I had eaten a sandwich beforehand so wasn't completely desperate. The new giant size ones have a major failing- no paper wrapper like the normal ones!
Post by: Ham on 17 February, 2015, 08:34:02 pm
(http://www.nisbets.co.uk/asset/en/product/large/dn903.jpg)
:thumbsup: :thumbsup: :thumbsup:
Oh yeah!!
http://www.nisbets.co.uk/De-Buyer-Mineral-B-Iron-Cr%C3%AApe-Pan/DN903/ProductDetail.raction
Post by: Quint on 18 February, 2015, 11:48:27 am
There is still a stocking full of chocolate in front of my right foot.
Behind that, there's a cupboard in which there's an unopened box of Milk tray and a load of chocolate biscuits.
In the cupboard above are more seasonal chocolate goodies...
Wouldn't last long in our house :P
Post by: hellymedic on 18 February, 2015, 12:01:10 pm
There is still a stocking full of chocolate in front of my right foot.
Behind that, there's a cupboard in which there's an unopened box of Milk tray and a load of chocolate biscuits.
In the cupboard above are more seasonal chocolate goodies...
Wouldn't last long in our house :P
I think the chocolate cravings got the better of me whilst I was putting in my autumnal online supermarket orders.
We've been pretty restrained in our actual consumption and I might be succeeding with this weight loss lark.
Post by: Wowbagger on 18 February, 2015, 06:02:28 pm
Post by: Kim on 18 February, 2015, 08:15:11 pm
Post by: phantasmagoriana on 19 February, 2015, 07:21:08 pm
Post by: Gattopardo on 27 February, 2015, 08:14:26 am
Last night I made galete britons and they were yummy. Even better with the batter being left over night and made this morning.
Post by: Gattopardo on 27 February, 2015, 08:17:31 am
Oh well.
Post by: mrcharly-YHT on 27 February, 2015, 11:10:04 am
No arborial rice so normal long grain....it maybe a bit gloopy.The first world problems thread is thataway _____>
Oh well.
Post by: simonp on 02 March, 2015, 08:39:27 pm
Post by: SteveC on 02 March, 2015, 08:48:32 pm
We are still eating up the Christmas goodies.
(We will be watching Rick Stein on the telly shortly and we know we'll both end up hungry!)
Post by: citoyen on 02 March, 2015, 10:48:40 pm
(http://i88.photobucket.com/albums/k170/smutchin/11D06B98-E150-4FBA-A238-2B98B5C13B5C_zpstnufileu.jpg)
It's a sugar-free, wheat-free, low-fat pear cake kind of thing. First I lightly browned some of our home-preserved pears in a pan in a knob of butter. Then made the cake mix using three eggs, half a cup of almond flour and a dash of vanilla essence. I beat the almond flour, yolks and vanilla together, then folded in the whites which has been whisked to stiff peaks. Poured the mix over the pears then cooked it at 180C for 25 mins.
Pretty pleased with how it turned out. Could do with being slightly sweetened for my taste but my wife seemed happy with it as it was.
Post by: hellymedic on 03 March, 2015, 12:50:30 am
I have just put four mince pies into the oven to defrost and heat through.
We are still eating up the Christmas goodies.
(We will be watching Rick Stein on the telly shortly and we know we'll both end up hungry!)
We had no mince pies as David doesn't like them.
We ate our final pigs in blankets last week.
We've only just started the frozen sprouts. (David had previously stated dislike and I didn't want to spoil his Christmas. He found them fine when served with Friday's chicken.)
We are ¾ of the way through the Victoria chocolate biscuits.
There is still about a kilogram of assorted chocolate goodies awaiting attention...
Post by: Gattopardo on 03 March, 2015, 03:44:25 am
Post by: simonp on 03 March, 2015, 09:30:48 am
Post by: runsoncake on 03 March, 2015, 06:26:14 pm
The DOWN SIDE, we were both handed the pensioner special menu without being asked for proof of age :facepalm:
I'm only 62 :'(
Post by: hellymedic on 03 March, 2015, 06:46:50 pm
Lunch today at pub in the next village, fine liver and bacon in onion gravy followed by mandarin & mango trifle, all very tasty and less than £8 per head. Bargain.
The DOWN SIDE, we were both handed the pensioner special menu without being asked for proof of age :facepalm:
I'm only 62 :'(
Maybe they assume those who dine at lunchtime on a weekday are eligible or in need of a pensioner's discount.
Possibly a shrewd way to encourage returning custom.
Post by: ian on 03 March, 2015, 06:56:10 pm
Post by: runsoncake on 03 March, 2015, 07:05:09 pm
I don't think anyone under the age of 60 eats liver and bacon.
Probably explains why faggots, beef casserole and steamed jam sponge were also on the menu. I'll be back!!! :P
Post by: Kim on 03 March, 2015, 07:45:44 pm
Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
All uninspected water tanks (other than those belonging to Rogerzilla OTP) should be assumed to contain dead pigeon soup until proven otherwise. It's the only way to be sure.
Post by: Gattopardo on 03 March, 2015, 08:23:27 pm
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Post by: Gattopardo on 03 March, 2015, 08:38:25 pm
Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
All uninspected water tanks (other than those belonging to Rogerzilla OTP) should be assumed to contain dead pigeon soup until proven otherwise. It's the only way to be sure.
Yeah sort of agree with you, but the odd thing is I can't see a water tank in the obvious place. But it is interesting that the sour dough has gone funny, will try with fresh flour and see what happens.
Post by: citoyen on 03 March, 2015, 08:45:08 pm
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
You are over 60 in spirit if not in body. For that matter, so am I - I would be happy to be offered that menu, even though I'm barely two thirds of the way to 60.
Post by: simonp on 03 March, 2015, 11:09:29 pm
Post by: Mr Larrington on 04 March, 2015, 01:35:47 am
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I overdosed on liver and bacon in 2006, at the tender age of 41, and spent the whole of the following day's Watership Down 100 wishing I'd opted for something more digestible, such as a breeze block.
Post by: tiermat on 04 March, 2015, 08:21:15 am
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Ditto, my dinner on Monday night was Liver and bacon with mash and peas. Yummy it was, even though the menu said it was "Welsh pan fried lambs liver". Whether it fried in a Welsh pan, or the lamb was Welsh, I never did find out :)
Post by: Cudzoziemiec on 04 March, 2015, 09:32:49 am
Dead pigeon soup proves to be quite harmless if boiled. We were drinking it for a while quite unawares.Wondering if water from a tap in a flat (from a water tank, I think but don't know where the tank is) would cause my sour dough starter to have a strange smell.
All uninspected water tanks (other than those belonging to Rogerzilla OTP) should be assumed to contain dead pigeon soup until proven otherwise. It's the only way to be sure.
Post by: Ham on 04 March, 2015, 07:04:20 pm
Post by: Mr Larrington on 04 March, 2015, 09:30:33 pm
Post by: rafletcher on 05 March, 2015, 01:37:44 pm
I don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Ditto, my dinner on Monday night was Liver and bacon with mash and peas. Yummy it was, even though the menu said it was "Welsh pan fried lambs liver". Whether it fried in a Welsh pan, or the lamb was Welsh, I never did find out :)
Likewise. liver, bacon add onion with a tomato sauce, with mash and veg. Luvverly.
Post by: hellymedic on 09 March, 2015, 08:25:21 pm
Post by: L CC on 10 March, 2015, 01:03:04 pm
/me also holds up handI don't think anyone under the age of 60 eats liver and bacon. Sorry, you are displaying the culinary freedom pass.
I do and I'm under 60.
Ditto, my dinner on Monday night was Liver and bacon with mash and peas. Yummy it was, even though the menu said it was "Welsh pan fried lambs liver". Whether it fried in a Welsh pan, or the lamb was Welsh, I never did find out :)
Likewise. liver, bacon add onion with a tomato sauce, with mash and veg. Luvverly.
Post by: simonp on 10 March, 2015, 04:20:45 pm
Post by: Mr Larrington on 10 March, 2015, 05:04:21 pm
Post by: ian on 10 March, 2015, 05:11:15 pm
Very few people can wreck liver, or indeed any foodstuff, more thoroughly than skool dinner ladies.
You have not met my mother. She can turn liver into something capable of being used as
(a) a boat oar
(b) a potentially lethal blunt instrument
(c) a substitute for kevlar
And then the chewy vascular system. They use that as spaghetti in the Hell branch of Olive Garden (there's one in the food mall if you're ever down there, but I don't recommend it).
Post by: hellymedic on 10 March, 2015, 06:39:48 pm
Post by: woollypigs on 10 March, 2015, 08:13:27 pm
Ian, my long lost brother!Very few people can wreck liver, or indeed any foodstuff, more thoroughly than skool dinner ladies.
You have not met my mother. She can turn liver into something capable of being used as
(a) a boat oar
(b) a potentially lethal blunt instrument
(c) a substitute for kevlar
And then the chewy vascular system. They use that as spaghetti in the Hell branch of Olive Garden (there's one in the food mall if you're ever down there, but I don't recommend it).
Post by: campagman on 10 March, 2015, 08:40:29 pm
Post by: hellymedic on 10 March, 2015, 09:47:21 pm
Organ meats are very good for you. They are unpopular for some reason which makes them dirt cheap.
Liver is not recommended for pregnant women.
Kosher liver is not very cheap.
Post by: Mr Larrington on 10 March, 2015, 09:53:04 pm
Organ meats are very good for you.
Unless the liver used to belong to a BEAR. It will kill you utterly to DETH if the BEAR doesn't manage it first.
Post by: hellymedic on 10 March, 2015, 10:02:32 pm
Post by: citoyen on 11 March, 2015, 08:00:06 am
I regretted it. Hospital catering in the 70s was on a par with school dinners, if not worse. Mind you, the burgers looked pretty rank too.
I've made Jewish style chopped liver using Claudia Roden's recipe. It's fab.
Post by: andrewc on 11 March, 2015, 06:24:08 pm
“controlled decomposition” Nom!
Post by: Cudzoziemiec on 12 March, 2015, 10:13:54 am
Post by: delthebike on 21 March, 2015, 10:24:50 am
(https://lh3.googleusercontent.com/-BLo0OqiHFI4/VQ1EumIDrvI/AAAAAAAAJlg/6zIQvSTkC6w/s720/p3211595.jpg)
Post by: hellymedic on 21 March, 2015, 01:06:43 pm
Post by: hellymedic on 21 March, 2015, 03:04:04 pm
That's a LOT of empty space...
Post by: Kim on 21 March, 2015, 03:18:11 pm
Post by: delthebike on 21 March, 2015, 03:38:28 pm
(https://lh3.googleusercontent.com/-Gmn1h_AMSss/VQ2QEf8gFDI/AAAAAAAAJmE/NB4nDt5Hlts/s720/p3211599.jpg)
Post by: Jurek on 21 March, 2015, 03:40:16 pm
The 'k' you refer to upthread - are they kg?
Post by: delthebike on 21 March, 2015, 04:00:07 pm
Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
The k is kg, I've not got to kilo tonnes yet! ::-)
Post by: Jurek on 21 March, 2015, 04:12:50 pm
I'm on my second bag of Doritos. It's not my usual fare of choice.Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
The k is kg, I've not got to kilo tonnes yet! ::-)
Me Julie, from Whitstable, was due to B&B here this weekend, but cancelled at the last minute.
As a result I have a mountain of Doritos and a lake of Rioja to dispose of.
That's also not my fare of choice, but is what she runs on.
I agree, it takes a degree of skill and a sharp knife to extract the edible from a fresh pineapple, but when you do - it can be heaven!
Meanwhile, back to the tinned fruit diet.....
Go Del! Go!
Post by: hellymedic on 21 March, 2015, 06:44:22 pm
Post by: sojournermike on 22 March, 2015, 12:15:07 am
I'm on my second bag of Doritos. It's not my usual fare of choice.Can I ask, Del, How much tinned fruit are you getting through, on a daily basis?Don't know about a daily basis it's different each day. I buy trays of tins, peaches were 50p/tin this week in Tesco so had two trays. Two trays of pineapple is almost weekly, two tins are cheaper than a fresh pineapple and no hassle of peeling the damn thing. This week I've got through nearly three trays of fruit plus fresh fruit, pasta, veggies, bread, rice, cous cous, oats, and a huge bowl of Shreddies. So far! :P
The 'k' you refer to upthread - are they kg?
The k is kg, I've not got to kilo tonnes yet! ::-)
Me Julie, from Whitstable, was due to B&B here this weekend, but cancelled at the last minute.
As a result I have a mountain of Doritos and a lake of Rioja to dispose of.
That's also not my fare of choice, but is what she runs on.
I agree, it takes a degree of skill and a sharp knife to extract the edible from a fresh pineapple, but when you do - it can be heaven!
Meanwhile, back to the tinned fruit diet.....
Go Del! Go!
A good few years.ago I spent 5 days crossing the Mulanje massif in Malawi. On returning to the bus station and trading area on day 6, I satisfied my fruit craving with a whole fresh pineapple, prepared whilst sitting in the dust, with my penknife. It was truly heavenly, and remains a great memory to this day.
Post by: rafletcher on 26 March, 2015, 03:14:48 pm
Post by: hellymedic on 26 March, 2015, 04:01:59 pm
It is usually already past its 'best before' date...
Post by: Ruthie on 27 March, 2015, 06:49:49 pm
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
Post by: T42 on 31 March, 2015, 11:04:42 am
• Fresh human palm horseshoe fried bacon
• A new breed of cattle thermometer rotary juice
• Saliva chicken
menu items, Shanghai, China
Post by: mcshroom on 31 March, 2015, 11:52:44 am
Reading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
So, how were the buns? :)
Post by: David Martin on 31 March, 2015, 11:39:06 pm
Post by: Andrij on 01 April, 2015, 08:25:39 pm
Post by: Ashaman42 on 01 April, 2015, 10:56:06 pm
Post by: matthew on 04 April, 2015, 05:34:57 pm
Rhubarb and ginger jam now ready for putting into jars. :thumbsup:
Post by: Gattopardo on 09 April, 2015, 12:36:08 am
Have bought lots of flour, as there seems to be far more types each for a particular thing. So there will be pastry experiments with t45 flour and bread experiments with flour with and with out ascorbic acid. Or better known as t55 and t65.
Also do French eggs taste differnt or is that in my head?
Post by: hellymedic on 09 April, 2015, 08:20:41 am
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Post by: rabbit on 09 April, 2015, 11:45:06 am
Post by: Oaky on 09 April, 2015, 12:26:21 pm
I'm trying to decide if a mini-cheddar sandwich on brown bread with mayonnaise counts as an emergency crisp sandwich substitute, or a gastropub crisp sandwich.
Post by: ian on 09 April, 2015, 12:48:29 pm
When I'm on death row (for crimes against the internet), I'm putting crisp sandwiches on my final meal menu.
Post by: citoyen on 09 April, 2015, 03:59:48 pm
Post by: Gattopardo on 09 April, 2015, 08:15:26 pm
rabbit - that is the *only* way to make porridge.
No salt?
Post by: Gattopardo on 09 April, 2015, 08:17:30 pm
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
Post by: hellymedic on 09 April, 2015, 09:19:54 pm
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Post by: Ham on 10 April, 2015, 08:59:10 am
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Saw this USA-nian thing the other day http://distractify.com/beth-buczynski/egg-yolk-color-matters/
I believe the colouration in ours comes from corn feeding
Post by: matthew on 11 April, 2015, 04:51:36 pm
Post by: citoyen on 11 April, 2015, 05:41:43 pm
Carefully made, served in lovely cups, just the right size, but what really set it apart was how incredibly fresh it tasted. I'd almost forgotten that coffee can sometimes taste as good as it smells.
This is where you all need to go for coffee next time you're in Canterbury:
http://www.microroastery.co.uk/
Post by: mrcharly-YHT on 13 April, 2015, 09:28:54 am
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.Are you sure about that?
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
I'm fortunate enough to be able to buy eggs from a farm, proper roadside hut, hens just roam around the farm. Leave money in a jar.
The eggs have intensely yellow yolks.
Post by: woollypigs on 13 April, 2015, 09:33:32 am
Post by: L CC on 13 April, 2015, 01:08:29 pm
Even free roaming hens like that get fed.I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.Are you sure about that?
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
I'm fortunate enough to be able to buy eggs from a farm, proper roadside hut, hens just roam around the farm. Leave money in a jar.
The eggs have intensely yellow yolks.
But I'd generally say that orange-r yolks correlate with a more varied diet. We didn't do a lot of nutrition on non-ruminants (or maybe I didn't need to know it once I'd left college so have forgotten it) but I don't think there are yolk colour additives in UK poultry feed.
I'm happy to buy cheap eggs from badly treated hens with pasty yolks because I don't actually care about chickens- their welfare needs are very very low on my list of priorities- lower than saving 50p/half dozen. Eggs from my mum's hens with their vibrant orange are much much tastier, but I very much suspect that's not because the hens are 'happy', more because I eat them much much fresher.
Post by: Ham on 13 April, 2015, 03:40:28 pm
https://www.youtube.com/watch?v=McwBRCs10x8
Post by: Gattopardo on 14 April, 2015, 05:36:20 am
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Well your doubts are wrong, it does make a difference, as you say different countries seem to think that different egg shell colours mean differing tasting eggs.
Post by: jsabine on 14 April, 2015, 10:46:37 am
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Well your doubts are wrong, it does make a difference, as you say different countries seem to think that different egg shell colours mean differing tasting eggs.
"Seem to think" and "actually mean" are not the same thing.
The hens' diet makes a difference to the eggs' taste; it may make a difference to the eggs' colour. But the colour doesn't in itself affect the taste.
Post by: Cudzoziemiec on 14 April, 2015, 11:06:12 am
Post by: Wowbagger on 14 April, 2015, 11:09:01 am
Reading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
So, how were the buns? :)
That sounds like a remarkably personal question.
Post by: citoyen on 14 April, 2015, 04:02:51 pm
Shell colour is dependent on hen's feather colour
This is generally true but with many exceptions. A better indicator of shell colour is the colour of the hen's earlobes, even though that sounds like the kind of thing you'd tell your kids as a wind-up.
http://chickens.wikia.com/wiki/Earlobes
There is no link between shell colour and egg flavour. End of.
Post by: hellymedic on 14 April, 2015, 04:07:48 pm
They are mostly PURPLE
I'm afraid I don't find that appetising; is it just me?
Post by: mcshroom on 14 April, 2015, 08:05:38 pm
Two weeks! This place is definitely slipping :PReading my slow cooker book, it seems that with the assistance of a timer plug I could wake up to warm home made cinnamon buns in the morning. If I load up the coffee machine before I go to bed, tomorrow could begin rather well.
And if I bung a Ragu in, in the morning, there could be a nommy dinner tomorrow night when I finish doing stuff.
It's about time I made proper use of this worktop thief.
So, how were the buns? :)
That sounds like a remarkably personal question.
Post by: Gattopardo on 15 April, 2015, 04:58:37 pm
I don't eat many eggs and had not noticed French eggs tasting different BUT preferences for egg shell and yolk colour vary within the EU.
BRITISH hens are fed something to give the yolks a lurid hue. You might be tasting this, or its absence.
Or it could be that differnet colour eggshells make the eggs taste different. :o
I doubt that would make a difference.
Well your doubts are wrong, it does make a difference, as you say different countries seem to think that different egg shell colours mean differing tasting eggs.
"Seem to think" and "actually mean" are not the same thing.
The hens' diet makes a difference to the eggs' taste; it may make a difference to the eggs' colour. But the colour doesn't in itself affect the taste.
To end the egg debate, 'cos I is right :o' you are right that what the hens eat makes a difference to the egg's flavour. The colour of the shell seems to be a cultural thing. Eastern europeanslike darker shells and uk like lighter shell pigmentation. That is it.
Post by: Gattopardo on 15 April, 2015, 04:59:40 pm
ISTR a thread on this much time ago. Shell colour is dependent on hen's feather colour, yolk colour is determined by diet. That doesn't mean that shell colour won't have an effect on how you perceive the taste.#
Tombola.... perception is a killer.
Post by: Gattopardo on 15 April, 2015, 05:03:45 pm
Post by: citoyen on 15 April, 2015, 06:45:08 pm
Post by: Gattopardo on 16 April, 2015, 02:00:53 pm
Today I am making french onion soup in the slow cooker with real french onions.
Post by: CAMRAMan on 26 April, 2015, 06:33:25 pm
There are superior machines available, but my last Gaggia was very, very good and my budget stretches no further.
Post by: menthel on 26 April, 2015, 06:37:37 pm
Post by: tiermat on 26 April, 2015, 06:42:14 pm
I have messed around with various espresso machines over the last 18 months or so, but today I bit the bullet and splashed out on a Gaggia Classic. Once it arrives, it'll be nice to have a proper basket to fill rather that the pint-sized ones I've been using recently.
There are superior machines available, but my last Gaggia was very, very good and my budget stretches no further.
I finally got sick of the pressurised basket in the Duality, so splashed on Delonghia Magnifica. Its a BtC machine and I don't know how I have managed without it up to now! BTW, anyone looking for one, seller gtanotts on eBay seems to be the returns/exdemo seller for Delonghi.
Post by: CAMRAMan on 26 April, 2015, 08:02:54 pm
Post by: Dibdib on 27 April, 2015, 07:58:27 pm
Post by: hellymedic on 01 May, 2015, 10:24:21 am
I was one of the first to arrive and asked a friend to order me soup, as I felt a little delicate and would have time for mor food if my appetite improved.
More friends arrived and ordered themselves food.
Ham egg & chips arrived for one chap.
Several curries arrived for others.
Non curry meals arrived.
I asked about my soup.
'It's coming soon.' I was told.
I asked about my soup.
'It's coming soon.' I was told.
I asked about my soup.
'It's coming soon.' I was told.
I asked about my soup.
'It's coming soon.' I was told.
Everyone else had their food. And finished it.
I waited an hour for a poxy bowl of soup, initially presented with a knife and fork; the Awkward Grumpy Old Woman in me demanded a Spoon!
I managed to pour the butter accompanying the bread all over my trousers, as it had melted in contact with the bowl of soup.
I never had time for other food.
GGGGRRRR!
Post by: Cudzoziemiec on 01 May, 2015, 10:28:38 am
(I once had a colleague who insisted that no food existed which could not be made into a sandwich. To prove it, he ate a soup sandwich. It was messy, but he did it.)
Post by: hellymedic on 01 May, 2015, 10:35:46 am
I should have had a spoon under the butter when I opened it.
The soup portion was SMALL[/size].
Post by: Basil on 01 May, 2015, 04:16:03 pm
I mentioned elsewhere that there was, surprisingly, still a Wimpy in Carmarthen. As I had a while before my bus, I wandered over to take a picture.
Oh dear.
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150501_134629_zps2a5ef8be.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150501_134629_zps2a5ef8be.jpg.html)
Post by: pcolbeck on 01 May, 2015, 04:27:57 pm
And the weekend doesn't look like its going to be BBQ weather :(
Post by: tiermat on 01 May, 2015, 04:29:33 pm
Ordering some takeaway food online, and this Chinese place will apparently bring my 20 Lambert and Butlers with my dinner. Only in Swindon.
When I worked on fast food deliveries, we also delivered from the local offy, so you could get a Chinese, 4 Stella and a packet of tabs.
Post by: CAMRAMan on 01 May, 2015, 06:17:49 pm
Post by: Ruthie on 03 May, 2015, 08:03:05 pm
Post by: Basil on 03 May, 2015, 08:18:35 pm
Post by: phantasmagoriana on 03 May, 2015, 08:26:42 pm
Post by: Ruthie on 03 May, 2015, 09:08:37 pm
There's a vanilla Aero?! :o
I'm afraid so.
You don't need to try it. I did it for you.
Post by: David Martin on 03 May, 2015, 09:09:16 pm
Post by: Ruthie on 03 May, 2015, 09:34:49 pm
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
???
Translation into pleb please?
Post by: Kim on 03 May, 2015, 10:08:11 pm
Post by: andrewc on 04 May, 2015, 09:26:48 pm
http://en.wikipedia.org/wiki/Ganymede_%28mythology%29 (http://en.wikipedia.org/wiki/Ganymede_%28mythology%29)
Post by: Ruthie on 09 May, 2015, 10:08:14 pm
Post by: citoyen on 10 May, 2015, 10:54:31 pm
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
???
Translation into pleb please?
No idea what David M is on about, but I do know that the book kept by the committee of the Junior Ganymede is the source of the information whereby Bertie Wooster was able to get out of a beating at the hands of Roderick Spode by mentioning the name Eulalie.
Perhaps he's referring to I Am The Only Running Footman, the Mayfair pub that was reputedly the inspiration for the Junior Ganymede.
Post by: menthel on 13 May, 2015, 02:29:48 pm
Just put the slow cooker and coffee machine on the timer for tomorrow's breakfast. Modified the cinnamon bun recipe slightly. Can't wait to wake up to that smell!
You have a cinnamon bun recipe for a slow cooker? Please share!
Post by: Gattopardo on 13 May, 2015, 04:51:46 pm
Just put the slow cooker and coffee machine on the timer for tomorrow's breakfast. Modified the cinnamon bun recipe slightly. Can't wait to wake up to that smell!
You have a cinnamon bun recipe for a slow cooker? Please share!
Er me three...
Post by: tiermat on 14 May, 2015, 12:07:16 pm
3 full racks of pork ribs and 2 HUMOUNGOUS beef ribs.
Shall apply a rub to them tonight, then slow cook them on Saturday...
I can't wait :)
Post by: Kim on 17 May, 2015, 08:10:23 pm
Post by: Jakob W on 17 May, 2015, 08:37:42 pm
Barakta has dyed the milk blue.
Bit late for Star Wars Day, isn't it?
Post by: barakta on 17 May, 2015, 08:48:38 pm
Post by: hellymedic on 17 May, 2015, 11:08:58 pm
As blue food/drink would appear Wrong to me, I'd get the whole house lactofree if it were me.
Post by: Cudzoziemiec on 18 May, 2015, 10:04:14 am
Post by: hellymedic on 18 May, 2015, 02:06:25 pm
Post by: Mr Larrington on 18 May, 2015, 02:32:42 pm
Post by: Cudzoziemiec on 18 May, 2015, 02:56:57 pm
Post by: Mr Larrington on 18 May, 2015, 03:16:52 pm
Post by: hulver on 18 May, 2015, 04:12:09 pm
I think lactofree is on special at Sainsbury's at £1 per litre right now.
As blue food/drink would appear Wrong to me, I'd get the whole house lactofree if it were me.
My Mum has something she always says when the kids order something like a blue slushy or something similar.
Quote from: hulver's mum
Blue isn't food!
Post by: Pingu on 18 May, 2015, 06:08:02 pm
Post by: Kim on 18 May, 2015, 06:24:30 pm
I think lactofree is on special at Sainsbury's at £1 per litre right now.
Coincidentally, our fridge is full of the stuff... ;)
Quote
As blue food/drink would appear Wrong to me, I'd get the whole house lactofree if it were me.
It only really gets used in tea, which comes out a relatively normal hot chocolate grey colour, rather than the usual brown. Different enough that barakta won't drink the wrong one, but not offputting.
Post by: Mr Larrington on 19 May, 2015, 09:33:00 am
Post by: Andrij on 19 May, 2015, 02:44:14 pm
Post by: Ham on 20 May, 2015, 01:12:27 pm
Only they are not Dutch http://tregroeswaffles.co.uk/?product=tregroes-waffles-butter-toffee-waffles-n8&lang=cy
Post by: T42 on 20 May, 2015, 01:36:32 pm
Post by: Basil on 20 May, 2015, 02:03:47 pm
One sip. huh? Second sip. omg blugh! :sick: Tastes like coffee made with sterilised milk. :hand: Lots of sterilised milk.
The rest went down the sink at work.
Post by: Mr Larrington on 20 May, 2015, 03:18:56 pm
Noticed the other day that the aroma that comes out of the valve of a bag of coffee when you press on it is not all that different from fart. Context is everything.
Likewise a bag of salted peanuts :sick:
Post by: Eccentrica Gallumbits on 20 May, 2015, 03:45:50 pm
Post by: hellymedic on 20 May, 2015, 08:10:45 pm
Post by: Kim on 20 May, 2015, 08:12:54 pm
How many satsumas are too many?
The number the supermarket want you to walk home with. The little fuckers are perpetually on BOGOF.
Post by: Gattopardo on 21 May, 2015, 12:53:49 am
How many satsumas are too many?
The number the supermarket want you to walk home with. The little fuckers are perpetually on BOGOF.
Not round here.
Post by: Cudzoziemiec on 22 May, 2015, 11:48:34 am
http://www.theguardian.com/world/2015/may/22/france-to-force-big-supermarkets-to-give-away-unsold-food-to-charity
Post by: Mr Larrington on 23 May, 2015, 12:36:15 pm
* - enough for arrest.
Post by: Jakob W on 23 May, 2015, 01:34:18 pm
Post by: Mr Larrington on 24 May, 2015, 12:39:46 am
Post by: citoyen on 27 May, 2015, 03:38:39 pm
How many satsumas are too many?
Mind the oranges, Marlon (http://mind-the-oranges-marlon.blogspot.co.uk/)
Post by: hellymedic on 27 May, 2015, 06:57:41 pm
"I'm going to microwave it with dark chocolate chips, mash them together and top with ice cream." I said.
He did not believe me. He is out.
I did the deed.
It was very good.
Post by: Cudzoziemiec on 27 May, 2015, 07:47:22 pm
Post by: hellymedic on 28 May, 2015, 12:08:18 am
Said banana had spent all week in the fruit bowl looking sadder and sadder.
He would have thrown it away...
Post by: ian on 28 May, 2015, 07:48:27 am
Post by: barakta on 28 May, 2015, 07:59:32 am
Post by: jsabine on 28 May, 2015, 08:55:57 am
Overripe banana belong inthe foot rant threadbanana cake. They'renasty, evil, squishy thingseasy to mash and keep it delightfully moist.
FTFY
Unfortunately, the overripe nanas I have just (well, yesterday) thrown out had gone past the point of being mashable, and I'd probably have had to pour them into the mixing bowl. There was a distinctly fermented smell to them: while alcoholic banana cake is no bad thing, I think I missed my chance a week or two back.
Post by: perpetual dan on 01 June, 2015, 07:37:35 pm
Post by: pcolbeck on 04 June, 2015, 02:30:24 pm
Your coffeebot will produce better results if you remember to put the filter basket in it before adding the coffee :facepalm:
Or if you remember to transfer the coffee from the grinder to the filter basket. I would never forget to do that ever and I didn't do it this morning and I didn't pour myself a cup of nice hot water.
Post by: T42 on 04 June, 2015, 05:30:56 pm
So that's how they make coke...
Post by: Cudzoziemiec on 08 June, 2015, 01:25:53 pm
Post by: matthew on 09 June, 2015, 11:14:52 am
They are good :thumbsup:
I may just have to have my third with lunch :P
Post by: Pingu on 13 June, 2015, 11:40:03 pm
IMG_5113 (https://flic.kr/p/ujDri7) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: Ham on 15 June, 2015, 11:07:25 pm
https://vimeo.com/127722907
Post by: Cudzoziemiec on 17 June, 2015, 06:53:21 pm
Post by: Wowbagger on 24 June, 2015, 05:39:44 pm
Post by: mcshroom on 24 June, 2015, 05:54:52 pm
Post by: clarion on 24 June, 2015, 05:58:17 pm
Until tonight. Which is odd, as I really like them on toast.
Yum.
That is all.
Post by: Valiant on 24 June, 2015, 07:40:42 pm
Post by: Ruthie on 26 June, 2015, 10:10:27 am
Post by: Eccentrica Gallumbits on 27 June, 2015, 01:15:52 pm
Post by: Torslanda on 27 June, 2015, 08:04:20 pm
Post by: Quint on 28 June, 2015, 10:30:03 am
After many years (in fact at least 2 decades) of storing my ripped-out-from-magazines recipes in a document wallet from which they regularly slithered all over the cooker, I have finally put them into poly pockets and then into a ringbinder, ordered as soups, salads, pasta, curry, risotto, veg dishes, chocolate, baking, fruit, puddings, drinks, preserves.
I put all mine into my laptop (binning the paper versions) then transferred it all onto a memory stick, brilliant idea or will be when I remember where I put it
:facepalm:
Post by: nikki on 28 June, 2015, 11:40:04 am
(https://c2.staticflickr.com/4/3804/19229652735_aa812842d9.jpg)
I just need to
a) perfect an orange drizzle topping
b) get out to more YACF campings before the rhubarb season ends
c) stop eating all the research myself
Post by: Paul on 28 June, 2015, 12:37:59 pm
After many years (in fact at least 2 decades) of storing my ripped-out-from-magazines recipes in a document wallet from which they regularly slithered all over the cooker, I have finally put them into poly pockets and then into a ringbinder, ordered as soups, salads, pasta, curry, risotto, veg dishes, chocolate, baking, fruit, puddings, drinks, preserves.
There goes my Sunday.
Post by: Eccentrica Gallumbits on 28 June, 2015, 08:19:32 pm
Post by: Ham on 28 June, 2015, 09:30:05 pm
Post by: jsabine on 28 June, 2015, 11:40:38 pm
It is entirely shocking how surprised some people can be when, after accepting a the offer of a peppermint tea, they observe you lopping some leaves off a living plant and pouring hot water over it.
Indeed.
The well brought-up guest would have expected such a beverage to have been described as a peppermint infusion.
Post by: Ham on 29 June, 2015, 08:31:29 pm
Post by: Jurek on 29 June, 2015, 09:50:12 pm
This went unnoticed when I poured over the boiling water and then covered the mug with a lid to allow it to steep.
(there's a process that goes on here, live with it)
BOOM!
I can see this becoming a regular and deliberate occurrence.....
Post by: Cudzoziemiec on 30 June, 2015, 11:15:36 am
Post by: campagman on 30 June, 2015, 04:23:34 pm
and then covered the mug with a lid to allow it to steep.
(there's a process that goes on here, live with it)
I do that. Keeps the drink warm. Probably don't need to be doing this now but it's habit.
Post by: Vince on 03 July, 2015, 05:01:27 pm
Post by: hellymedic on 05 July, 2015, 06:25:22 pm
Even by my standards that's a bit old...
Post by: Mr Larrington on 06 July, 2015, 09:14:15 am
Post by: rafletcher on 06 July, 2015, 09:30:25 am
Post by: Mr Larrington on 06 July, 2015, 09:38:23 am
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.
Even by my standards that's a bit old...
Mildly surprised it wasn't leftovers from Brenda and Phil the Greek's nuptials...
Post by: hellymedic on 06 July, 2015, 02:46:23 pm
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.
Even by my standards that's a bit old...
Mildly surprised it wasn't leftovers from Brenda and Phil the Greek's nuptials...
[OT] Well, Kate pushed the baby in a pram used for two of B&P's kids.
I rather like those old coach-built baby carriages.
Post by: nikki on 06 July, 2015, 04:59:54 pm
Tonight's culinary adventure is gluten-free flatbread. I may be proved wrong, but I suspect I am going to be pleased that I have pita in the freezer.
How did the GF flatbread turn out, Ham? I'd be interested in the recipe if was half decent!
Post by: Ham on 06 July, 2015, 05:36:27 pm
I looked at a couple of recipes which all appeared rather dodgy to me, as they had yoghurt, baking powder and all sorts of odd things in them, so I made my own. As a result, I am a bit short on recipe detail, here's my method.
I took the liquid proportions from the flour bag, just used warm water for about 400g of flour with about 1/3 tsp salt. Re-constituted about 1 tsp dried yeast, lobbed into the flour along with a slug (15ml?) of olive oil. Stirred it around, realised it felt VERY odd and wasn't going to get better, adjusted the moisture content by adding a little flour. At this stage it was coming cleanly off the sides of the bowl, but is still sloppy. Kneaded a bit just for the heck of it. Left to rise, and added a post here.
When I got back to it, it was still a sloppy dough (as expected) although it could still be handled. I rolled blobs out onto one of my non stick sheets which are a little like this (http://www.lakeland.co.uk/12821/Bake-O-Glide-Non-Stick-Icing-Sheet?gclid=CjwKEAjwzuisBRClgJnI4_a96zwSJACAEZKe3brZlEgUTBKd8rCPfzUOtsb_QCvqM04y9WpwoNi-gRoC8PHw_wcB&src=gfeed&s_kwcid=AL!49!3!69394063829!!!g!42886961184!&ef_id=VWmYEgAABc25qpDv:20150706162701:s) (only not quite as those are much lighter duty than mine, which are about 25 years old and from the USA, I've never seen as heavy stuff over here, I think it is the sort of stuff used on commercial production belts). It was quite easy to get to about 6 mm thick, but then impossible to remove. So, I upended the sheet into the hot pan (a completely dry black iron pan, I think next time I will use cast iron for these) and eased the bread off onto the pan with a spatula , lifting the sheet away as it went, where it cooked perfectly. As the pan gets hot and you can't lift the sheet very high (as it is so sloppy) that bit of the operation comes with a health warning.
I think it would be tough to make a pocket, I wasn't getting the same effect as with normal dough, but as a flatbread it was great. I didn't, but garlic butter over the top (or, re-frying in the same) would be awesome.
Hope that helps.
Post by: L CC on 07 July, 2015, 10:15:20 pm
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.That's what the top tier of wedding cake is for. I'm surprised it wasn't used for the first offspring though, mine was.
Even by my standards that's a bit old...
Next you'll be telling me this Christmas cake I've been maturing for 3 years is a bit elderly.
Post by: nikki on 07 July, 2015, 10:24:11 pm
Hope that helps.
Thanks Ham - I shall have to get experimenting!
Post by: hellymedic on 07 July, 2015, 11:30:18 pm
I understand the christening cake shared at today's Sandringham party is a tier from the parents' wedding cake.That's what the top tier of wedding cake is for. I'm surprised it wasn't used for the first offspring though, mind was.
Even by my standards that's a bit old...
Next you'll be telling me this Christmas cake I've been maturing for 3 years is a bit elderly.
I am aware that wedding cake was kept for the christening which, in days gone by, was usually within a year of the wedding.
The royal wedding cake was over four years old so a bit older than your mature cake...
Post by: Eccentrica Gallumbits on 09 July, 2015, 12:34:06 pm
Post by: Eccentrica Gallumbits on 13 July, 2015, 10:22:06 am
Post by: Basil on 14 July, 2015, 08:10:08 pm
"Ooh, I was hoping you'd come in" said Ifor the Cheese, and gave me a pound and a half of his sheep milk blue. (He likes me as I am the only one of the regulars who doesn't prefer Kraft Cream Slices.)
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg.html)
Post by: Cudzoziemiec on 14 July, 2015, 08:11:54 pm
Post by: Ham on 14 July, 2015, 08:19:26 pm
https://www.youtube.com/watch?v=6c44NmyGYJM
Post by: Basil on 14 July, 2015, 08:40:13 pm
:P
Post by: Kim on 14 July, 2015, 09:05:20 pm
Post by: hellymedic on 14 July, 2015, 09:42:54 pm
Keep the lunchbox in a warm schoolroom or in a body-worn bag and there's a risk of food poisoning IMO.
Post by: Wowbagger on 14 July, 2015, 10:28:24 pm
I popped into the my local in Llandysul early evening.
"Ooh, I was hoping you'd come in" said Ifor the Cheese, and gave me a pound and a half of his sheep milk blue. (He likes me as I am the only one of the regulars who doesn't prefer Kraft Cream Slices.)
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg.html)
There was a chess player about 100 years ago with the hyphenated surname Evans-Evans. Somewhere in the chess library on the wall to my left is a game he played against Evans, in about 1920 I think. It was, of course, an Evans gambit. Sadly, I know of no record of cheese being involved in the game. Nor beer.
Post by: Ham on 14 July, 2015, 10:56:44 pm
I popped into the my local in Llandysul early evening.
"Ooh, I was hoping you'd come in" said Ifor the Cheese, and gave me a pound and a half of his sheep milk blue. (He likes me as I am the only one of the regulars who doesn't prefer Kraft Cream Slices.)
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/IMG_20150714_190336_zps8f506461.jpg.html)
In other news, a charabanc loaded with vowels carrying their luggage for a long stay was seen leaving Wales, en route to Italy.
Post by: Cudzoziemiec on 15 July, 2015, 09:24:04 am
Post by: spesh on 15 July, 2015, 11:30:28 pm
http://www.theguardian.com/lifeandstyle/2015/jul/15/kitchen-gadgets-review-egg-master-horrifying-unholy-affair
Quote
This week’s gadget describes itself as “a new way to prepare eggs”, which is accurate in the way that chopping off your legs could be described as a new way to lose weight. Let’s start with that name, its unsettling taint of S&M, an overtone consistent with the design. In hot pink and stippled black rubber, Egg Master’s exterior screams cut-price, mail-order adult toy; its funnelled hole suggests terrible uses. And it has a traffic light on it, for some reason.
;D :o :-X
Post by: rafletcher on 16 July, 2015, 11:44:47 am
Post by: Mrs Pingu on 17 July, 2015, 05:51:32 pm
It's delish :P
Post by: spesh on 17 July, 2015, 06:01:13 pm
Post by: Eccentrica Gallumbits on 30 July, 2015, 12:53:59 pm
Post by: Cudzoziemiec on 30 July, 2015, 01:01:31 pm
Quote
However, it is the heady month of July where the acid really drops.Isn't it always? Quite how we/some of us/I survived the 1970s to become the sensible adults we are now, I'll never know. Oh, what's that...
Post by: hellymedic on 08 September, 2015, 07:32:51 pm
I've not seen that 'Life' stuff in a GREEN bottle on sale anywhere. It still has 56% of the sugar content of full-fat Coke anyway.
Can some kind person please tell me how Coke Zero differs from Diet Coke?
Post by: ian on 08 September, 2015, 08:01:45 pm
Anyway, it's still the equivalent of over four spoons of sugar per can. This is apparently their commitment to our health. Sugar solution is sugar solution and it's pretty much going to kick you in the liver and pancreas as soon as it hits your stomach. Sugary soft drinks are the worst thing ever. All instant calories, ready dissolved and on the highway to your hepatic portal, where it can wham your insulin gong like it's fairground hammer contest.
Post by: hellymedic on 08 September, 2015, 08:18:47 pm
I don't do it.
Much.
I drink 200ml of Tropicana Orange every breakfast.
I am neither dead nor diabetic (yet).
An uncle only just survived after being a 2 litres/day Tropicana man
Post by: barakta on 08 September, 2015, 08:52:42 pm
Post by: Jasmine on 08 September, 2015, 09:04:50 pm
Coke 'life' is a stevia product. It's common in the USA as they really aren't big on sugar-free drinks. Most of them seem to believe that the chemicals in sugar-free drinks will give them cancer. For some reason, the idea of this is worse than the real risk of heart disease/diabetes/etc. that are associated with drinking 3 litres a day of sugary drinks.
Post by: ian on 08 September, 2015, 09:49:17 pm
Post by: andrewc on 08 September, 2015, 10:19:28 pm
http://www.theclovehitch.com/the-bistro/4567385927 (http://www.theclovehitch.com/the-bistro/4567385927)
Post by: hellymedic on 08 September, 2015, 11:41:16 pm
I tend not to drink "fizzy pop" unless I'm at a pub or out and about.
I am much the same: diet cola is for pubs, restaurants and railways.
Post by: Kim on 09 September, 2015, 12:09:18 am
I tend not to drink "fizzy pop" unless I'm at a pub or out and about.
I am much the same: diet cola is for pubs, restaurants and railways.
+2
Fizzy drinks hurt, so I wouldn't like to get the majority of my water intake that way.
Not being a drinker of Brown Drinks, I do however have a serious fructose habit...
Post by: Quint on 09 September, 2015, 12:47:54 pm
Bloody hell, is the polo's or the sugar hit :o
Post by: ian on 09 September, 2015, 01:09:26 pm
Of course, it all rolls up into the general excess of sugar that has found its way into our diet. Even fruit and veg has got sweeter. The big con is processed diet foods. Sugar was always known to be bad, the but sugar industry in US lobbied hard (that's why you never see percentage of daily amount for sugars on a nutritional label) for the focus to be retained on fat (which was only part of the recommended nutritional advice). This conveniently levered open an entire new diet food market for the big food processors. Of course, taking the fat out of food makes it taste like crud, so they bulked up with sugar and salt. The salt fell out of favour. So we have sugar. I cook tomato sauce by throwing a few tomatoes in a pan of garlicky oil, some herbs, and a splash of balsamic vinegar for sweetness, depending on how tart the toms are. A while back, I grabbed some supermarket tomato pasta sauce. It was so sweet I couldn't eat it. Custard isn't that sweet. I think sugar was the third ingredient.
Post by: rafletcher on 09 September, 2015, 01:47:15 pm
Coke 'life' is a stevia product. It's common in the USA as they really aren't big on sugar-free drinks.
Stevia isn't sugar (nor is sucralose, though the latter is derived from sucrose), so drinks sweetened with it are "sugar free". They're still sweet tasting though.
Anyway academic for me as the only sweet fizzy drink I drink is lemonade, and that only in the summer, with Pimms. And for that only the full-sweet version is acceptable.
Post by: pcolbeck on 09 September, 2015, 01:51:50 pm
I don't drink it often enough to worry about the sugar content. I really don't like the taste of the low cal versions.
The stuff that comes out of a hose in a pub is an awful imitation of real coke though.
Post by: Jasmine on 09 September, 2015, 03:34:39 pm
Coke 'life' is a stevia product. It's common in the USA as they really aren't big on sugar-free drinks.
Stevia isn't sugar (nor is sucralose, though the latter is derived from sucrose), so drinks sweetened with it are "sugar free". They're still sweet tasting though.
Anyway academic for me as the only sweet fizzy drink I drink is lemonade, and that only in the summer, with Pimms. And for that only the full-sweet version is acceptable.
Except that coke life isn't sugar free. It has both stevia and sugar. It's lower sugar, so 'healthier' but without actually removing the sugar entirely, presumably because it would change the taste to completely replace the sugar with stevia (and because stevia is really expensive to buy, at least in the UK).
Post by: barakta on 09 September, 2015, 06:38:58 pm
I don't however drink them often enough to worry and there are times when that big kick of sugar is useful as I find it helps me manage the body-crash from dodgy balance issues, a bit of a nasty hack, not used often, but useful to have as a tool available with my amateurish understanding of the neurobiology behind it all.
Post by: hellymedic on 09 September, 2015, 07:15:14 pm
Protein 17.6g
Carbohydrate 43.2g
Fat 32.6g
Fibre 12.7g
Salt 0.8g
Per 100g
So that's more than 100g solids per 100g product ???
Do they count fibre as a carbohydrate?
Never mind; I'll just eat in moderation but I HATE IT WHEN FIGURES DON'T ADD UP!
Post by: Quint on 09 September, 2015, 07:36:10 pm
Post by: hellymedic on 09 September, 2015, 07:52:44 pm
Post by: Pingu on 09 September, 2015, 08:46:48 pm
It's all tosh, just listen to your body, it soon tells you what is not good/wanted, assuming you listen to it that is :)
:facepalm:
Post by: Mr Larrington on 10 September, 2015, 03:34:28 am
Can some kind person please tell me how Coke Zero differs from Diet Coke?
There's an empty bottle of Coke Zero on my desk ATM which, judging from the label, used to belong to someone called "Jordan".
Post by: Eccentrica Gallumbits on 10 September, 2015, 12:52:51 pm
It's all tosh, just listen to your body, it soon tells you what is not good/wanted, assuming you listen to it that is :)My body tells me I want chocolate at every meal, so I ignore it at least twice a day.
I'm not a big fan of fizzy soft drinks because I find them far too sweet, whether they're diet or fat. If I'm in a pub and not on the batter, I usually have soda & lime, or ginger beer. I do, however, really like San Pellegrino fizzy fruit drinks - the lemon is my favourite, but I like the other ones too, and I'm hoping someone near me will start stocking the new lime & mint one.
Post by: Andrij on 10 September, 2015, 02:23:31 pm
Post by: L CC on 10 September, 2015, 06:28:20 pm
Yes.
Do they count fibre as a carbohydrate?
Post by: Legs on 11 September, 2015, 10:34:04 am
This is what itThat looks like a hen-do tipple if ever I saw one.soundstastes like whendovesunicorns cry. (http://www.thatsnerdalicious.com/booze/unicorn-tears/)
Post by: Ham on 14 September, 2015, 03:35:30 pm
Was in a restaurant in Boulogne on Sunday, and I saw two people eating a dish that I couldn't recognise.
It was served in a bowl, looked yellow and the apparent consistency of melted cheese sauce, almost like a fondue. The adult had theirs topped with a fried egg and added worcester sauce, the child (not in the same party) had theirs plain. They just forked it in their mouths.
Post by: tiermat on 14 September, 2015, 03:45:37 pm
Post by: Ham on 14 September, 2015, 03:55:45 pm
Post by: jsabine on 14 September, 2015, 05:13:49 pm
(that's why you never see percentage of daily amount for sugars on a nutritional label)
Eh? All the labels I've just looked at that had the little traffic lights for salt, fat and the like also had them for sugar: quantity of sugar in a 'portion,' percentage that is of your RDA.
Post by: ian on 14 September, 2015, 05:26:27 pm
(that's why you never see percentage of daily amount for sugars on a nutritional label)
Eh? All the labels I've just looked at that had the little traffic lights for salt, fat and the like also had them for sugar: quantity of sugar in a 'portion,' percentage that is of your RDA.
Hmm, that must a recent change, or I've not been paying attention (actually it may just be the US ones, I just looked at my pancake mix and it lacks a RDA for sugar). I stand corrected. But like speed limits, it's a maximum not a target.
So, Mr Larrers, lay off those cinnamon pastries.
Post by: hellymedic on 14 September, 2015, 07:39:33 pm
Both give information for a mythical 'typical portion' but I personally prefer to think of percentages and UK information also gives values per 100g.
UK traffic lights do give recommended quantities of fat, energy, sugars and salt.
Finding out about protein can be more challenging!
Post by: citoyen on 15 September, 2015, 07:51:02 pm
France, not Italy, so I don't think so, and it looked just gloopy not grainy
Sounds like escaoutoun, though I've never seen that outside the southwest. It is very similar to polenta but milled finer.
Post by: Ham on 16 September, 2015, 09:08:29 am
France, not Italy, so I don't think so, and it looked just gloopy not grainy
Sounds like escaoutoun, though I've never seen that outside the southwest. It is very similar to polenta but milled finer.
I suppose it might have been, but it wasn't on the menu (as far as I could see) and we are in northern North France, here.
I should have added the colour was vaguely luminous orange (think Red Leicester rather than Mimolette) reminiscent of the USAnian concept of cheese.
Post by: geraldc on 16 September, 2015, 10:48:18 am
Is pastry in a sandwich really so repellent a concept?
Post by: Quint on 16 September, 2015, 11:47:48 am
I do listen to my body but I like to know how much protein and fat I am eating. It's not always obvious and I'd still like to lose a bit more weight.
We became avid label readers since we discovered our son as a child reacted badly to E103 (that long ago), and surprised by what was in a lot of canned food (mushy peas was a revelation) we went from that to cooking almost everything from scratch ourselves, pasta sauces, pizza, even cake, obviously there are things that do take a bit of time but surprising how many things just bubble away while you do something else (like uncork a bottle) even bread (thank you Dan Lepard - Short and Sweet)
Post by: L CC on 16 September, 2015, 02:46:47 pm
Is pastry in a sandwich really so repellent a concept?Yes. Yes it is.
Far too much carbohydrate. Like chips with lasagne.
Post by: citoyen on 16 September, 2015, 03:17:15 pm
Far too much carbohydrate. Like chips with lasagne.
Bread and chips is a good combination though. I've always been partial to a chip butty, and a cheese sandwich is always improved by the addition of crisps (classic Hula Hoops for preference). And when I lived in France, they didn't have British-style kebab shops, so the favourite post-drinking snack was a huge wodge of baguette filled with merguez and frites. Bloody fantastic, it was.
The prize for carb overloading goes to my former colleague, who was a lunchtime regular at the greasy spoon near the office. His favourite was curry day, and he would always go for the full works: curry with rice, chips and naan.
Post by: L CC on 16 September, 2015, 03:54:01 pm
Post by: Legs on 16 September, 2015, 03:59:13 pm
Is pastry in a sandwich really so repellent a concept?Yes. Yes it is.
Far too much carbohydrate. Like chips with lasagne.
Pish and tush! Chips and lasagne go together like ramma lamma lamma and dinga da dinga dong. :thumbsup:
Post by: ian on 16 September, 2015, 04:06:08 pm
I invented the pie club sandwich which I remind you is three layers of thoroughly marged white bread, in the top layer you insert a pie (of the chip shop variety, preferably not too fresh, that hot lamp sauna really loosens them up), the flavour is your choice, and in the bottom layer chips. The jury is out on whether to add a dobbin of gravy to the pie layer, but don't over do it, there are structural integrity issues to consider. I personally like to pimp mine up with a schmear of mushy peas, doing my bit for my one-a-day in the process. The result is what I call the Jesus Sandwich for it is truly almightiest of the sandwiches.
I seriously eat this. I quite like scotch egg sandwiches too. Just slice them up and sandwich them with a good dollop of salad cream. Et voilà as they say en Français.
Post by: citoyen on 16 September, 2015, 04:25:54 pm
Fuck yes. A sausage roll in a baguette. Someone throw me a life buoy I'm bobbing about in a lake of my own drool at the very thought.
I invented the pie club sandwich which I remind you is three layers of thoroughly marged white bread, in the top layer you insert a pie (of the chip shop variety, preferably not too fresh, that hot lamp sauna really loosens them up), the flavour is your choice, and in the bottom layer chips. The jury is out on whether to add a dobbin of gravy to the pie layer, but don't over do it, there are structural integrity issues to consider. I personally like to pimp mine up with a schmear of mushy peas, doing my bit for my one-a-day in the process. The result is what I call the Jesus Sandwich for it is truly almightiest of the sandwiches.
I seriously eat this. I quite like scotch egg sandwiches too. Just slice them up and sandwich them with a good dollop of salad cream. Et voilà as they say en Français.
I've just had to explain to my colleagues why I was laughing so uncontrollably. They were horrified.
Post by: Ashaman42 on 16 September, 2015, 07:39:32 pm
How I stayed under 9 stone I don't know ???
Post by: hellymedic on 16 September, 2015, 07:45:31 pm
Kids expend Calories growing and generally moving around.
Modern kids move less, eat more, eat worse and have a shorter school day.
Post by: Eccentrica Gallumbits on 16 September, 2015, 08:52:55 pm
One of my colleagues had a pasta salad & Monster Munch sandwich for lunch one day.
The prize for carb overloading goes to my former colleague, who was a lunchtime regular at the greasy spoon near the office. His favourite was curry day, and he would always go for the full works: curry with rice, chips and naan.
Post by: Quint on 17 September, 2015, 01:35:22 pm
Post by: citoyen on 17 September, 2015, 02:11:31 pm
One of my colleagues had a pasta salad & Monster Munch sandwich for lunch one day.
I like his style! (I say "his", I presume your colleague must be a bloke, having a lunch like that.)
Post by: geraldc on 17 September, 2015, 06:24:20 pm
Post by: ian on 17 September, 2015, 10:02:06 pm
I think I may move to Hoxton and open a Things-in-Bread cafe. I'm generally not allowed the Jesus Sandwich when we have company which is a double helping of boo sauce. Because, says my wife, that's not what normal people eat. Who wants to be normal. The next time I indulge I may photograph it like a recipe book spread, that pie nestled comfortably between blankets of perfect white bread, a tongue of sunshine yellow margarine licking the crusts, the playful jumble of chips on the bottom deck, and the crowning emerald glory of mushy peas. To bite into it is rapture, especially when the pie starts to leak, it's like having little tipsy angels tripping over on your tongue.
On the matter of carbs, chips, rice, and curry sauce was popular when I was a youth, though for a mere 5p more you'd get a fritter on top. That was 5p always well spent.
Post by: L CC on 17 September, 2015, 10:47:31 pm
Bread & butter pudding.
No2Son told me as I left for college earlier that I needed to make some. So I have. It's light, fluffy, buttery goodness. The child has just informed me he doesn't like it, it just needed doing as we had excess bread.
It looks absolutely delicious, and I'm on a no bread diet. I hate him.
Need I add it smells glorious, too?
Post by: L CC on 17 September, 2015, 10:52:15 pm
Damn him. It tastes brilliant too.
Post by: ian on 17 September, 2015, 10:55:47 pm
Post by: Basil on 17 September, 2015, 11:08:45 pm
(http://i952.photobucket.com/albums/ae7/fboab/20150917_224837.jpg)
Damn him. It tastes brilliant too.
Drool. :P
*wonders if he could get to be adopted by Lindsey*
Post by: delthebike on 28 September, 2015, 05:44:59 pm
Post by: Cudzoziemiec on 29 September, 2015, 09:07:52 am
Post by: Legs on 29 September, 2015, 09:45:41 am
Christmas puddings are out at Sainsbury's. On the other side of the display I found the hot cross buns. ::-)
Ah, but hot cross buns are great and should be available year round, not just Easter-time, simply because they're like teacakes, but nicer. Christmas pudding, however, is an EVENT and really ought to be a Christmas-only thing. Seems a bit early - Stir-up Sunday isn't until mid/late November...
Post by: Biggsy on 06 October, 2015, 12:38:12 pm
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
Post by: hellymedic on 06 October, 2015, 07:07:13 pm
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
I am favourably impressed with much stuff from Cofresh.
Cheap highish protein snacks.
Post by: David Martin on 06 October, 2015, 07:08:07 pm
Nice write up for the watering hole the committee of the Junior Ganymede Club are known to frequent.
???
Translation into pleb please?
No idea what David M is on about, but I do know that the book kept by the committee of the Junior Ganymede is the source of the information whereby Bertie Wooster was able to get out of a beating at the hands of Roderick Spode by mentioning the name Eulalie.
Perhaps he's referring to I Am The Only Running Footman, the Mayfair pub that was reputedly the inspiration for the Junior Ganymede.
He has it. The Junior Ganymede Club is the club of gentlemens gentlemen, or in our case a selection of those who would make up the junior common room if we were such a university as to have one.
Post by: Mrs Pingu on 06 October, 2015, 07:38:37 pm
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
I am favourably impressed with much stuff from Cofresh.
Cheap highish protein snacks.
I like the Cofresh chilli & lemon flavour lentil crisps, not that easy to get here though...
Post by: hellymedic on 07 October, 2015, 10:59:21 am
Now I know why Cofresh "Dry Roasted Flavour Peanuts" were discounted at Wilko. They're bloody disgusting. The "flavour" is vaguely mild curry and vomit.
Never mind, Cofresh's sesame coated caramel peanuts are still delicious.
I am favourably impressed with much stuff from Cofresh.
Cheap highish protein snacks.
I like the Cofresh chilli & lemon flavour lentil crisps, not that easy to get here though...
Many varieties are available tome at Sainsbury's online.
London mix etc £1 for 325g of nibbles.
Not bad.
Post by: geraldc on 07 October, 2015, 12:56:46 pm
Post by: simonp on 07 October, 2015, 01:04:09 pm
Damn him. It tastes brilliant too.
Darn you to heck as well, as if I wasn't already hungry.
Post by: simonp on 07 October, 2015, 02:11:27 pm
(https://farm6.staticflickr.com/5832/21832322579_efa9757dde_b.jpg) (https://flic.kr/p/zgfmSP)For revenge (https://flic.kr/p/zgfmSP) by SimonP2006 (https://www.flickr.com/photos/27424426@N00/), on Flickr
Post by: Chris S on 07 October, 2015, 03:36:03 pm
Post by: simonp on 08 October, 2015, 11:05:31 am
It's kept quite well, hasn't it?
If you look very carefully, you can still see it - on my waist.
Post by: Legs on 08 October, 2015, 11:47:57 am
To whom was the revenge being meted out?
Post by: simonp on 08 October, 2015, 12:02:34 pm
WTF was that, Simon? :sick:
To whom was the revenge being meted out?
It was in response to a picture of bread pudding which made me hungry.
It's something like this: www.landolakes.com/recipe/1010/baked-lemon-pudding-cake
Very, very nice.
Post by: L CC on 08 October, 2015, 01:32:39 pm
Post by: trekker12 on 08 October, 2015, 02:15:49 pm
Any good cookbooks for them? I know can use the internet but I like collecting cookbooks.
Post by: Legs on 08 October, 2015, 02:30:20 pm
Post by: T42 on 09 October, 2015, 10:57:20 am
Please don't explain.
Post by: billplumtree on 09 October, 2015, 12:22:03 pm
We've just purchased a slow cooker ... Any good cookbooks for them? I know can use the internet but I like collecting cookbooks.Fresh from the Vegetarian Slow Cooker, if you have any non-carnivorous tendencies. By Robin Robertson, and not (as I keep reading it) Robert Robinson
Post by: Legs on 09 October, 2015, 12:29:16 pm
Fresh from the Vegetarian Slow Cooker, if you have any non-carnivorous tendencies. By Robin Robertson, and not (as I keep reading it) Robert Robinsonnor by Robbie Robertson... https://www.youtube.com/watch?v=4KP9PNSUME4 (https://www.youtube.com/watch?v=4KP9PNSUME4)
Post by: mrcharly-YHT on 12 October, 2015, 12:03:33 pm
The missus brought home some Ayurvedic Aztec "tea".It's Tea, Jim, but not as we know it.
Please don't explain.
I have a feeling that Aztec tea is mostly cocoa (not powdered). So historically correct.
Post by: mcshroom on 20 October, 2015, 09:32:44 pm
Post by: Jurek on 20 October, 2015, 09:44:07 pm
First stew of the autumn is simmering on my stove at the moment. Finally accepted it's not summer any more.I'll be over shortly, to see what it's like....
Post by: Jasmine on 22 October, 2015, 04:06:17 pm
Post by: Pingu on 25 October, 2015, 07:59:32 pm
http://www.bbc.co.uk/news/uk-scotland-34626317
Post by: Ham on 28 October, 2015, 07:37:59 am
http://piwee.net/1-tweet-mrrant-viande-rouge-oms-271015/
(sorry 'tis in French, one of my faves: "How come, every time they find something causing cancer, it is never work, family meals or Justin Bieber?" the first one is "Prepare a Raclette, remove carcinogenic foods, eat the wooden spatula")
Post by: citoyen on 28 October, 2015, 10:26:27 am
;D
Post by: Basil on 29 October, 2015, 08:39:08 pm
They've finally got it.
I put Vinegar on at home. Putting it on and then wrapping it and sticking it in a pannier just makes them soggy.
Post by: hellymedic on 02 November, 2015, 02:35:58 pm
It is S-L-O-W-E-R than before and can only display two or three wares on my laptop screen before I need to scroll down.
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I just want to shop efficiently without bloat slowing me down!
Post by: Jurek on 02 November, 2015, 10:32:53 pm
Sainsbury's have redone their website.Oh $h!t.
It is S-L-O-W-E-R than before and can only display two or three wares on my laptop screen before I need to scroll down.
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I just want to shop efficiently without bloat slowing me down!
:0(
Post by: hellymedic on 02 November, 2015, 10:48:36 pm
Sainsbury's have redone their website.Oh $h!t.
It is S-L-O-W-E-R than before and can only display two or three wares on my laptop screen before I need to scroll down.
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I just want to shop efficiently without bloat slowing me down!
:0(
I looked in vain for an easy place to inform them of my displeasure.
Post by: Regulator on 03 November, 2015, 08:43:20 am
Post by: Cudzoziemiec on 03 November, 2015, 04:54:02 pm
Post by: hellymedic on 04 November, 2015, 01:23:20 pm
Post by: Biggsy on 04 November, 2015, 02:23:29 pm
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I DO need pictures - to read information from the pack not included in the description. BUT the pictures are still far too small for that! For goodness sake, Sainsbooories, show a higher-resolution picture when we click on an item.
I know they've got many thousands of products so the total amount of picture data storage would be rather large, but surely it's possible these days without great cost.
Post by: hellymedic on 04 November, 2015, 03:26:31 pm
I DON'T NEED FUCKING PICTURES! I KNOW HOW A BANANA LOOKS!
I DO need pictures - to read information from the pack not included in the description. BUT the pictures are still far too small for that! For goodness sake, Sainsbooories, show a higher-resolution picture when we click on an item.
I know they've got many thousands of products so the total amount of picture data storage would be rather large, but surely it's possible these days without great cost.
I am an avid label reader and frequently click on the products for further information, but I want FACTS, not pictures.
Post by: Biggsy on 04 November, 2015, 03:46:29 pm
Also they should put little plus and minus buttons by the quantities. A redesign should include functional enhancements like that, not (just) prettification.
Post by: Mr Larrington on 04 November, 2015, 04:26:26 pm
Post by: hellymedic on 04 November, 2015, 04:32:34 pm
I get icons wrong on my toolbar very frequently.
For me, a picture is worth maybe two words when I'd prefer twenty.
Post by: Kim on 04 November, 2015, 05:45:54 pm
I must be odd in that I read TEXT faster than pictures/icons/graphics.
I get icons on my toolbar very frequently.
For me, a picture is worth maybe two words when I'd prefer twenty.
Barakta did her dissertation on this stuff: Neither approach is particularly odd, though there's probably a selection bias amongst those ultimately responsible for the blingification of websites.
Post by: hellymedic on 04 November, 2015, 06:58:50 pm
I must be odd in that I read TEXT faster than pictures/icons/graphics.
I get icons on my toolbar very frequently.
For me, a picture is worth maybe two words when I'd prefer twenty.
Barakta did her dissertation on this stuff: Neither approach is particularly odd, though there's probably a selection bias amongst those ultimately responsible for the blingification of websites.
I could previously disable images on the Sainsbury's website; I can't now.
I don't enable avatars on yacf and AFAIK nobody suffers as a result.
Unnecessary images slow me and web page loading down.
Do not like.
Do not want!
I don't mind other people getting images if that is what they want; I just want a choice!
Post by: Ruthie on 15 November, 2015, 01:04:07 pm
I hope they like it. There's a lot of chocolate in there, and a Christmas cake.
Post by: rafletcher on 15 November, 2015, 04:14:08 pm
Just ordered a British Christmas Hamper as a present for my daughter and her hubby in Canada.
I hope they like it. There's a lot of chocolate in there, and a Christmas cake.
Canadian customs'll probably stop it then!
Post by: rafletcher on 20 November, 2015, 12:55:23 pm
My wife got the cherries from a Budgens yesterday, but they had no peel either. She went to M&S today (a small town centre one) and they had none - response "lots of people have been asking for that" - presumably because the Tesco local to there had none either. ::-)
She finally got some in the health food shop! Why - because lots of people had been asking.... so they'd got some in. :thumbsup:
Post by: Ruthie on 20 November, 2015, 01:00:03 pm
Post by: SteveC on 20 November, 2015, 01:05:13 pm
She finally got some in the health food shop! Why - because lots of people had been asking.... so they'd got some in. :thumbsup:I always get candied peel from our local health/whole food shop as they do big pieces which aren't all dried up. You do have to cut them yourself of course but that's hardly a great effort.
Post by: rafletcher on 20 November, 2015, 01:15:32 pm
She finally got some in the health food shop! Why - because lots of people had been asking.... so they'd got some in. :thumbsup:I always get candied peel from our local health/whole food shop as they do big pieces which aren't all dried up. You do have to cut them yourself of course but that's hardly a great effort.
I suspect that's what she's got.
Post by: hellymedic on 20 November, 2015, 01:54:47 pm
There's quite a lot of peel in Sainsbury's Basics mixed dried fruit.
I bake small amounts of CAEK all year and Sainsbury's usually supplies.
I suspect they need to keep the kitchens of the local Yiddishe Mamas well-stocked...
Post by: Eccentrica Gallumbits on 24 November, 2015, 06:21:25 pm
Post by: Ruthie on 24 November, 2015, 06:25:25 pm
https://stavvers.wordpress.com/2015/11/23/im-making-sourdough-with-my-vaginal-yeast/
:sick:
Why?
Post by: Kim on 24 November, 2015, 06:30:05 pm
Post by: Ruthie on 24 November, 2015, 07:22:53 pm
Because SCIENCE?
Yebbut on the whole it's surely better to keep genital flora out of the comestibles, I'd have thought.
Post by: mcshroom on 24 November, 2015, 07:27:17 pm
Post by: Ruthie on 24 November, 2015, 07:27:59 pm
Post by: Basil on 24 November, 2015, 07:28:13 pm
Because SCIENCE?
:thumbsup:
Post by: Kim on 24 November, 2015, 07:39:42 pm
Because SCIENCE?
Yebbut on the whole it's surely better to keep genital flora out of the comestibles, I'd have thought.
Or at least the other way round...
Post by: Jakob W on 24 November, 2015, 09:06:20 pm
I remember reading a piece once (in the Graun?) about a cheese enthusiast who collected wild strains; he made one using microorganisms collected from his feet, and it was indeed supposedly stupendously stinky...
Post by: madcow on 25 November, 2015, 08:24:15 pm
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
Brymor , between Masham and Middleham , used to do that once. It doesn't appear on their web page
http://www.brymordairy.co.uk/Ice-Cream (http://www.brymordairy.co.uk/Ice-Cream) so we may have to have a ride up there to ask why not.
Post by: Ruthie on 25 November, 2015, 09:01:22 pm
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
Brymor , between Masham and Middleham , used to do that once. It doesn't appear on their web page
http://www.brymordairy.co.uk/Ice-Cream (http://www.brymordairy.co.uk/Ice-Cream) so we may have to have a ride up there to ask why not.
Alternatively you could ride up to Archer's and nom lots of Christmas Pudding ice cream?
Post by: Pingu on 25 November, 2015, 11:25:51 pm
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
I had bit of xmas pud fudge from http://www.ochilfudgepantry.co.uk/ yesterday. It was quite spicy. Also had a bit of Spiced Rum & Orange Fudge which was very orangey.
Post by: citoyen on 26 November, 2015, 03:54:31 pm
I had Christmas Pudding flavoured ice cream the other day. It had whole glace cherries in it. It was marvellous.
I've made my own christmas pudding ice cream before, using leftover pud and custard - just mash them up and bung in the ice cream maker. It's fab.
Post by: rafletcher on 30 November, 2015, 10:37:05 am
Post by: Vince on 30 November, 2015, 04:50:32 pm
Post by: Cudzoziemiec on 30 November, 2015, 09:02:59 pm
(Sorry, that was a stinker.)
Post by: Eccentrica Gallumbits on 30 November, 2015, 09:51:23 pm
What did smell like? A tour guide in Singapore warned us that they wouldn't let us back on the bus if we bought any due to the smell.Imagine garlic custard over an open sewer.
Post by: Ham on 06 December, 2015, 03:56:08 pm
(https://lh3.googleusercontent.com/-M1f7DfrrWEE/VmRZ-NAWlkI/AAAAAAAA02E/sDcGC3KVVBE/s640-Ic42/IMG-20151206-WA0000.jpg)
Post by: rafletcher on 06 December, 2015, 04:39:14 pm
What did smell like? A tour guide in Singapore warned us that they wouldn't let us back on the bus if we bought any due to the smell.
Nothing much thankfully! And the taste, we'll sort of passion fruit and Parmesan.
Post by: Pingu on 06 December, 2015, 09:00:13 pm
(https://farm1.staticflickr.com/608/23460470012_48aab1b8fb_z.jpg) (https://flic.kr/p/BK83oh)
IMG_6082 (https://flic.kr/p/BK83oh) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://farm6.staticflickr.com/5645/23273271430_9ab5a8b27f_z.jpg) (https://flic.kr/p/BszALw)
IMG_6085 (https://flic.kr/p/BszALw) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: mcshroom on 09 December, 2015, 05:36:31 pm
Post by: citoyen on 09 December, 2015, 05:43:59 pm
Turkey got boobies ;D
That is really quite unsettling.
Even more so because it looks like the chap is attempting to find the bird's G-spot.
Post by: nicknack on 09 December, 2015, 05:47:35 pm
Turkasm!Turkey got boobies ;D
That is really quite unsettling.
Even more so because it looks like the chap is attempting to find the bird's G-spot.
Post by: hellymedic on 11 December, 2015, 01:04:58 pm
The most prominent crate in the foreground of the photo illustrating this only contains sugar.
:facepalm: :facepalm: :facepalm:
Post by: Ham on 11 December, 2015, 03:41:11 pm
Turkasm!Turkey got boobies ;D
That is really quite unsettling.
Even more so because it looks like the chap is attempting to find the bird's G-spot.
After a few hours on the sunbed
(https://lh3.googleusercontent.com/-eV4yAoc99x8/VmruSUbP4hI/AAAAAAAA05o/ZKXSEDPX_GA/s640-Ic42/IMG_20151206_205526.jpg)
Post by: Gattopardo on 15 December, 2015, 06:30:41 pm
If I make a soup in the pressure cooker, I will put everything in the pot then cook the ingredients quickly but the soup comes out bland.
What am I doing wrong?
Post by: SteveC on 15 December, 2015, 07:10:29 pm
Assuming I have stock (cubes, stock pot/flavour pot things or the genuine home-made article) I would fry the onions as you suggest, add the other veg and make sure they've sweated a bit as well, the add stock. If the veg are small enough, preferably grated, should only take about 15-20 minutes to be done. Then blend. I'd probably add the coconut milk at the end and just warm through.
Using the pressure cooker probably does things too fast with no time for the flavours to develop.
Post by: Gattopardo on 16 December, 2015, 12:27:08 am
Coconut milk is at the end.
Still not sold with stock in the pressure cooker either...
Post by: Pingu on 16 December, 2015, 05:50:14 pm
http://www.bbc.co.uk/news/uk-england-manchester-35111514
Post by: citoyen on 17 December, 2015, 02:01:49 am
Post by: jsabine on 17 December, 2015, 04:13:51 am
Oh, sorry - you said Maillard.
Post by: hellymedic on 17 December, 2015, 11:04:24 pm
http://metro.co.uk/2015/12/17/deep-fried-mince-pies-are-a-thing-and-theyre-strangely-appealing-5571286/?utm_content=buffer3d446&utm_medium=Social+-+Twitter&utm_source=twitter.com&utm_campaign=Twitter (http://metro.co.uk/2015/12/17/deep-fried-mince-pies-are-a-thing-and-theyre-strangely-appealing-5571286/?utm_content=buffer3d446&utm_medium=Social+-+Twitter&utm_source=twitter.com&utm_campaign=Twitter)
Post by: runsoncake on 18 December, 2015, 12:31:00 am
Lost for words :sick: :sick: :sick:
Post by: Pingu on 18 December, 2015, 10:56:45 pm
(https://farm6.staticflickr.com/5816/23752007721_48b54eb988_z.jpg) (https://flic.kr/p/CbTfov)
IMG_6117 (https://flic.kr/p/CbTfov) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: hellymedic on 18 December, 2015, 11:05:42 pm
Post by: lou boutin on 19 December, 2015, 06:35:12 pm
Post by: Quint on 19 December, 2015, 08:50:52 pm
Have been making soup, if I make it in the slow cooker I put onions in first to sweat then some garlic. Till they all sweat and become sweet. Then I add the additions to make the soup such as the recent one I made with tinned spinach and roast sweet potato then adding some homemade chicken stock. Then I added some coconut milk from the concentrated coconut block. Tasted great.
If I make a soup in the pressure cooker, I will put everything in the pot then cook the ingredients quickly but the soup comes out bland.
What am I doing wrong?
You are not doing anything wrong, if you don't sweat things off a bit first they don't really have time to release and develop their flavour, I (personal thought) think that a pressure cooker, like a slow cooker is only good for certain things, sometimes a good old pan (an in betweeny) is best for some things and soup or a stew is one of them, yes it needs attention from the cook but what better excuse to share a glass of wine in the kitchen while you do it
Post by: hellymedic on 19 December, 2015, 09:21:18 pm
Frying and hot roasting/baking will do this.
A pressure cooker won't.
Post by: Pingu on 19 December, 2015, 11:54:44 pm
Am I the only one to have lavatorial thoughts?
Everybody at the table did.
Post by: hellymedic on 20 December, 2015, 12:21:44 am
No, but I'm glad you said it first..
Think Santander...
Post by: Bledlow on 21 December, 2015, 12:07:28 am
http://qz.com/571151/the-mast-brothers-fooled-the-world-into-buying-crappy-hipster-chocolate-for-10-a-bar/ (http://qz.com/571151/the-mast-brothers-fooled-the-world-into-buying-crappy-hipster-chocolate-for-10-a-bar/)
Post by: Ruthie on 21 December, 2015, 08:54:50 pm
Post by: tiermat on 21 December, 2015, 09:34:40 pm
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
Post by: Jurek on 21 December, 2015, 09:52:20 pm
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
Post by: hellymedic on 22 December, 2015, 12:49:10 am
Post by: tiermat on 22 December, 2015, 10:53:17 am
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
Shall write it up and post. No chilis are harmed in the making of said curry as Mrs T can tolerate Capsacin (I think that's the name of it, the stuff in pepper and chilis that give it heat), though it is easy to add said chilis, if desired.
Post by: Gattopardo on 24 December, 2015, 01:23:59 am
For the first time in $too_many_years, I made my own curry tonight. From whole spices to table took about an hour.Most interested in the details of your recipe.
Bloody lovely it was, too. Shall have to stock up on spices and do it again, soon!
Some meats improve if being marinaded. would you like my butter chicken recipe?
Post by: Gattopardo on 24 December, 2015, 01:26:37 am
AIUI onions need to be hotter than a pressure cooker to part caramelise,
Frying and hot roasting/baking will do this.
A pressure cooker won't.
I slow cook the onions, sweat the onions they become really sweet IMO.
Post by: Gattopardo on 24 December, 2015, 01:27:46 am
Post by: mrcharly-YHT on 24 December, 2015, 09:06:11 am
Brining a turkey, is that a good or bad idea?If you mean 'chucking it in the sea and cooking something else', yes.
Post by: ian on 24 December, 2015, 09:16:13 am
Brining works, I've tried it, you get moist meat. The problem is that it's pretty much just water and you've created a turkey sponge. Turkey is a dry meat, that's why you have sauce. It's not supposed to ooze water like an incontinent elderly relative.
I dry salt it overnight, rinse it, and then throw it in the slow cooker with a bit of white wine and some sage first thing and leave it to cook on low all day (as we don't eat till the evening). Job done. You can finish in the oven if you want skin, I'm not so bothered. It doesn't take carving either, it pretty much falls off the bone which is a boon to the lazy like me. Not to mention by that hour I'll be on my umpteenth martini and my wife will have hidden all the knives.
Post by: Gattopardo on 24 December, 2015, 11:59:14 am
Post by: T42 on 24 December, 2015, 01:37:13 pm
(http://www.pbase.com/image/162175455.jpg)
Post by: hellymedic on 24 December, 2015, 01:57:37 pm
Brining a turkey, is that a good or bad idea?
I read that as 'binning the turkey'...
Post by: T42 on 24 December, 2015, 02:09:35 pm
Druther have goose or capon. Sister has been doing Beef Wellington since the Relief of Mafeking. I like the version using fillet and foie gras.
Post by: hellymedic on 24 December, 2015, 03:06:34 pm
Chicken goes well with all the turkey trimmings, which himself mostly likes. He's not that fond of Brussels sprouts; if I find some archive sprouts in the freezer, we'll have them but if not, not.
In other news, the Lindt chocolate BEAR and Santa seem to have vanished from my Sainsbury's order; they were present in my confirmatory email of 4 December but absent when I revised my order the day before delivery, though I didn't notice. There was never any mention of these items being out of stock, which I presume is the reason for their absence.
I did notice that my order seemed to be £10 less than the order had been when I had placed it.
If he ever gets out of the house, he might forage for a BEAR.
Post by: Kim on 24 December, 2015, 03:50:03 pm
...some archive sprouts...
;D
Post by: hellymedic on 24 December, 2015, 05:48:24 pm
He is sad.
I will have to get my seasonal chocolates delivered earlier next year.
He can't have found any Easter bunnies, it would seem.
Post by: Kim on 24 December, 2015, 05:53:54 pm
Post by: Gattopardo on 25 December, 2015, 10:06:45 am
'Cos I can't.
We have a capon not a turkey.
Post by: rafletcher on 25 December, 2015, 01:38:26 pm
Post by: Gattopardo on 26 December, 2015, 12:14:34 am
Think it was a strange breed as it still had a few feathers and the meat was a dark colour and the skin yellower than chicken in the shop.
Post by: mrcharly-YHT on 04 January, 2016, 09:59:45 am
We had some really nice ones on a stalk, lovely purple green colour. Lovely and fresh, just braise them in a little water and they'd be done.
My son, the chef, took over cooking xmas dinner. The sprouts turned up on the table in an orange and onion sauce. Most got thrown away.
Post by: Eccentrica Gallumbits on 04 January, 2016, 12:33:43 pm
Post by: citoyen on 04 January, 2016, 12:57:22 pm
I've discovered that they take well to being roasted too - I roasted some with carrots and parsnips to serve with the leftover turkey risotto I made the other day. Surprisingly good.
Post by: ian on 04 January, 2016, 01:15:53 pm
I hate parsnips with a passion though.
Post by: Kim on 04 January, 2016, 01:20:37 pm
My son, the chef, took over cooking xmas dinner. The sprouts turned up on the table in an orange and onion sauce. Most got thrown away.
While I commend his innovative, if ultimately unsuccessful, attempt to make sprouts palatable[1], this is pretty much the same reason I avoid hairdressers.
[1] Or perhaps it was the culinary equivalent of a hazmat warning sign.
Post by: menthel on 04 January, 2016, 01:41:39 pm
Post by: Kim on 04 January, 2016, 01:57:04 pm
Post by: menthel on 04 January, 2016, 02:01:56 pm
TBH, I regard sprouts much as I do celery. The only way to make them edible is to feed them to a herbivore, and then eat the herbivore.
Its all gone a bit Ron Swanson...
Post by: rafletcher on 04 January, 2016, 02:23:36 pm
Spraaaaaarts should be shredded finely and sauteed with bacon and butter. Only then are the evil little bastard cabbages edible.
Braised in chicken stock and served with chopped chestnuts (with or without the bacon/pancetta) is quite good too. But generally we eat them boiled.
Post by: ian on 04 January, 2016, 02:47:32 pm
Post by: Chris S on 04 January, 2016, 02:51:32 pm
Post by: Eccentrica Gallumbits on 04 January, 2016, 07:06:32 pm
Post by: hellymedic on 05 January, 2016, 12:06:13 am
I like dull food!
Post by: ElyDave on 05 January, 2016, 08:51:39 am
Post by: mcshroom on 05 January, 2016, 09:25:58 am
Only time they work cooked for any length of time is in a stew
Post by: Mr Larrington on 05 January, 2016, 09:45:46 am
sprouts finely sliced/shredded, with a bit of ham, spring onion make a great omelette, with a bit of double cream thrown in for good measure, a bit of cheese and finished under the grill.
Sounds delish.
Apart from the sprouts.
Post by: T42 on 05 January, 2016, 09:52:50 am
sprouts finely sliced/shredded, with a bit of ham, spring onion make a great omelette, with a bit of double cream thrown in for good measure, a bit of cheese and finished under the grill.
My mum used to make an omelette in a whacking great cast iron pan and shove it in under the grill to cook the top. It usually came out with black bits. Haven't seen anyone else doing that since. I usually just fold them over, still runny, and let residual heat take care of cheese etc.
Post by: ian on 05 January, 2016, 10:20:12 am
Post by: menthel on 05 January, 2016, 10:53:19 am
I still do that. I like my cheese grilled and my omelettes thick.
Agreed, I like them like I like my women, thick, cheesy and not folded in half with runny bits in the middle. Goodness, I hope my wife never reads that! ;)
Post by: ian on 05 January, 2016, 11:32:33 am
The archive button sprouts from our freezer were microwaved and unseasoned.
I like dull food!
It's not dull though. We're inculcated that veg is a dull side, only there because a slab of meat won't fill the entire plate and some vague quasi-religious conviction that repentance is a lukewarm green-grey sidedish. So much is our seething resentment that we punish our veg by boiling them utterly to death.
And if we do have to eat veg for our sins, then we have to hide it. It must swim in sauce, labour like Atlas under a heaven of cheese, be a slave to the bacon. We can't just eat vegetables. Veg is to be avoided, disavowed, snuck into plant pots and family dogs. To be dutifully and miserably chewed because it's good for us. So Sir Jimmy, says St Peter outside the gates, a bit of a chequered history I see. He glances back down as his clipboard. Oh, five-a-day. In you go, don't forget, complementary kale and wheatgrass smoothies at six. Broccoli is next to godliness.
It's a symptom of our odd relationship with food. We can't actually like veg for being veg. It can't taste nice on it's own, simply cooked and served. Be proud of your veg!
At the weekend, I tossed some padron peppers in a hot skillet, nothing more than a splash of olive oil. Served hot with a sprinkle of salt. Food doesn't get much better than that. If I ordered that in the US, they'd stuff the peppers with Monterey Jack and put bacon on top (and anywhere south of the Mason Dixon line, they'd deep fry the lot).
Post by: ElyDave on 05 January, 2016, 11:38:20 am
I can't stand veggies either disguised with something else, or boiled to a mush.
Post by: hellymedic on 05 January, 2016, 12:54:28 pm
those padron peppers are great like that. I've had chard coming out my ears from the garden this year, great either sautéed in a wok with a splash of soy, or just lightly done in olive oil with a bit of salt.
I can't stand veggies either disguised with something else, or boiled to a mush.
I like my veg microwaved until it's soft but not dead.
I also like my vegetables dolled up as a treat if someone else is doing the cooking and weight reduction is on hold.
I am lazy, immobile and still trying to lose a bit of weight.
Post by: mcshroom on 05 January, 2016, 02:50:43 pm
Never tried it before, but with all the sage it tastes a bit sausagey.
Post by: Jurek on 05 January, 2016, 03:23:15 pm
I can only imagine they're from someone who has heard me mention the Jamie Oliver combo of cheddar, honey and coffee grounds (ref the end of this (http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/9610364/Jamie-Oliver-stop-stealing-my-loo-handles.html) article), and bemoan the fact that I do not have any coffee in the house.
Come to think of it, I don't have any cheese, either.
Perhaps that'll be in tomorrow's post.
Post by: Wowbagger on 05 January, 2016, 03:44:20 pm
Post by: Ruthie on 06 January, 2016, 06:36:06 pm
Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby (https://en.wikipedia.org/wiki/Sage_Derby).
Never tried it before, but with all the sage it tastes a bit sausagey.
Sage, not chives. Told you! :smug:
Post by: SteveC on 06 January, 2016, 08:20:32 pm
I had some of them tonight. Although the outer leaves are beginning to look rather manky, inside they were fine.
Sprouts are one of my favourite vegetables. :smug:
Post by: mcshroom on 06 January, 2016, 08:40:46 pm
Learnt today that the weird green flecked cheese I bought at a farmers market before Christmas is Sage Derby (https://en.wikipedia.org/wiki/Sage_Derby).
Never tried it before, but with all the sage it tastes a bit sausagey.
Sage, not chives. Told you! :smug:
Yes you did. Still think there's some chives hiding in it though :P
Post by: Cudzoziemiec on 06 January, 2016, 08:50:40 pm
Sprouts: good. I'm definitely in the "eat veg as veg" camp. No point disguising things or poncifying them.
Post by: Mr Larrington on 06 January, 2016, 10:35:37 pm
Post by: Eccentrica Gallumbits on 07 January, 2016, 08:02:19 am
Post by: Cudzoziemiec on 07 January, 2016, 06:51:37 pm
Post by: hellymedic on 07 January, 2016, 06:51:52 pm
I wish satsumas were consistent.
+1
Post by: geraldc on 07 January, 2016, 08:06:02 pm
So what is pork knuckle? Mrs Cudzo reckons it's the English for golonka, but the blokes in the butcher's hadn't heard of it. They did, however, know what she wanted when she said she wanted to make jelly. Pork hock, apparently, is the thing. "How much longer has that got to cook for?" "Another two hours." "That's what you said two hours ago." I think it took five hours in total, for which time the kitchen stank of both shit and soap. Made four bowls of fatty gelatine, of which she ate one and a half this morning – and then said she had stomach ache!https://en.m.wikipedia.org/wiki/Ham_hock
Post by: hellymedic on 09 January, 2016, 01:33:02 pm
They are WONDERFUL!
They're just like the chocolates Uncle Ludwig used to bring from Belgium 50 years ago...
Post by: Mr Larrington on 09 January, 2016, 02:02:31 pm
We started box of Corné chocolates partner's brother gave us for Christmas.
They are WONDERFUL!
They're just like the chocolates Uncle Ludwig used to bring from Belgium 50 years ago...
(https://i.ytimg.com/vi/-2wf5y3lvUM/hqdefault.jpg)
?
Post by: Wobbly John on 09 January, 2016, 04:41:06 pm
Post by: ElyDave on 10 January, 2016, 06:44:04 pm
At Ely's "Collectables, Food & Farmers' market" the pie stall had Penguin pie (not the chocolate biscuit), and Wild Beaver pie. I was tempted to ask if Wild Beaver pie tasted similar to Hare pie... ;)
;D
I had a venison pie from thevtly named Cheese and Pie man
Post by: Eccentrica Gallumbits on 16 January, 2016, 12:59:18 pm
Post by: Dibdib on 16 January, 2016, 01:49:57 pm
...Half an hour later...
Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!
Post by: Graeme on 16 January, 2016, 07:26:38 pm
Idly adding Blue Dragon Sweet Chilli Dipping Sauce to vanilla ice-cream did not result in the taste sensation I hoped for. Admittedly it took three spoons to confirm.
Post by: Cudzoziemiec on 16 January, 2016, 07:39:58 pm
*This neighbour was called Pszczoła, which is a common surname thereabouts and means honey bee.
Post by: hellymedic on 16 January, 2016, 07:56:16 pm
AFAIK coca beans are no longer used in drink molishment and my caffeine intake is well-controlled.
Is this more woo as I believe it is?
Post by: Dibdib on 16 January, 2016, 08:15:48 pm
Myfirstsecond attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.
...Half an hour later...
Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!
First went into the bin uncooked, second was still soggy in the middle, but third time lucky!
https://www.instagram.com/p/BAnOXN2tNHm/
Post by: hellymedic on 17 January, 2016, 02:01:17 pm
There no nutritional info (yet) but I cannot imagine these are carb-free (or even low-carb).
Post by: rafletcher on 17 January, 2016, 02:49:58 pm
Post by: geraldc on 17 January, 2016, 03:23:42 pm
Post by: hellymedic on 17 January, 2016, 03:46:45 pm
Post by: Cudzoziemiec on 17 January, 2016, 04:18:55 pm
Post by: hellymedic on 17 January, 2016, 04:44:50 pm
Post by: Cudzoziemiec on 17 January, 2016, 04:48:17 pm
Post by: hellymedic on 17 January, 2016, 04:52:32 pm
I presume, like courgette 'rice', it is courgette that is formed into 'spaghetti'-like strings by cunning cutting.
Post by: Cudzoziemiec on 17 January, 2016, 04:55:09 pm
Post by: hellymedic on 17 January, 2016, 05:17:44 pm
Post by: ian on 17 January, 2016, 05:30:39 pm
Post by: hellymedic on 17 January, 2016, 07:40:46 pm
IMO carbs are evil only if they are:
Imbibed rather than eaten
Eaten refined or dried in uncontrolled quantities.
Embellished with sugar and fat, then eaten in uncontrolled portions.
Post by: mrcharly-YHT on 18 January, 2016, 09:50:22 am
When you take your bread out, slap it on all sides. It should sound hollow and feel firmish. If it doesn't, pop it back in the oven.Myfirstsecond attempt at baking bread is in the oven. I expect it'll be inedible, but it's a try.
...Half an hour later...
Nope. I don't need Paul Hollywood to tell me that's nowhere near fit to eat!
First went into the bin uncooked, second was still soggy in the middle, but third time lucky!
https://www.instagram.com/p/BAnOXN2tNHm/
Post by: geraldc on 18 January, 2016, 10:05:03 am
Sweet potatoes are often touted as a healthier alternative to potato because they have a lower GI. Generally though people eat a mix of foods and it all gets to know it each other in the stomach, so unless you're eating meals that comprise solely of sweet potato or potato, I'm not sure it's relevant, other than – of course – Carbs are Evil. I don't know what it is about nutrition, but it really does generate the most bullshit and woo. The shame is that good, healthy nutrition is very simple thing. There's no money in simplicity, of course.
I don't think nutrition is that simple. My father grew up in China/Hong Kong. He's never eaten processed foods, and has always been very careful about what he eats. He still developed type 2 diabetes, and has never been overweight in his life. We asked the doctor about why the diabetes developed, and they said, well it's just a by product of eating white rice all your life. We've all switched to mixing white rice, brown rice and red rice, in an attempt to ward off diabetes in later life, but we really have no idea what's going to happen.
Post by: hellymedic on 18 January, 2016, 12:59:06 pm
Post by: citoyen on 18 January, 2016, 01:06:41 pm
Yebbut AIUI courgette 'pasta' or 'rice' are a Thing made with middle-class Magimix machines by the newly carbophobic chatterati.
You need* a spiralizer - last year's must-have kitchen gadget, now gathering dust at the back of several million middle-class kitchen cupboards...
http://www.telegraph.co.uk/food-and-drink/equipment/the-best-spiralizers-tried-and-tested/
*no, really, you do
Post by: Quint on 18 January, 2016, 01:18:20 pm
The archive button sprouts from our freezer were microwaved and unseasoned.
I like dull food!
It's not dull though. We're inculcated that veg is a dull side, only there because a slab of meat won't fill the entire plate and some vague quasi-religious conviction that repentance is a lukewarm green-grey sidedish. So much is our seething resentment that we punish our veg by boiling them utterly to death.
And if we do have to eat veg for our sins, then we have to hide it. It must swim in sauce, labour like Atlas under a heaven of cheese, be a slave to the bacon. We can't just eat vegetables. Veg is to be avoided, disavowed, snuck into plant pots and family dogs. To be dutifully and miserably chewed because it's good for us. So Sir Jimmy, says St Peter outside the gates, a bit of a chequered history I see. He glances back down as his clipboard. Oh, five-a-day. In you go, don't forget, complementary kale and wheatgrass smoothies at six. Broccoli is next to godliness.
It's a symptom of our odd relationship with food. We can't actually like veg for being veg. It can't taste nice on it's own, simply cooked and served. Be proud of your veg!
At the weekend, I tossed some padron peppers in a hot skillet, nothing more than a splash of olive oil. Served hot with a sprinkle of salt. Food doesn't get much better than that. If I ordered that in the US, they'd stuff the peppers with Monterey Jack and put bacon on top (and anywhere south of the Mason Dixon line, they'd deep fry the lot).
All anyone has to do with veg is to look into a good Italian/Asian/Mediterranean cookery book, no need for sauce, just sweat down some peppers with a few coriander seed then add some cider vinegar (thank you Ottolenghi) one of the multitude of veggie curries or even the so called boring English veg such as swede or celeriac a hint of seasoning or a finely sliced chillie and there you go, simple and moreish
Post by: Quint on 18 January, 2016, 01:22:48 pm
Sweet potatoes are often touted as a healthier alternative to potato because they have a lower GI. Generally though people eat a mix of foods and it all gets to know it each other in the stomach, so unless you're eating meals that comprise solely of sweet potato or potato, I'm not sure it's relevant, other than – of course – Carbs are Evil. I don't know what it is about nutrition, but it really does generate the most bullshit and woo. The shame is that good, healthy nutrition is very simple thing. There's no money in simplicity, of course.
I don't think nutrition is that simple. My father grew up in China/Hong Kong. He's never eaten processed foods, and has always been very careful about what he eats. He still developed type 2 diabetes, and has never been overweight in his life. We asked the doctor about why the diabetes developed, and they said, well it's just a by product of eating white rice all your life. We've all switched to mixing white rice, brown rice and red rice, in an attempt to ward off diabetes in later life, but we really have no idea what's going to happen.
White Rice - it would not (normally) be Basmati in that part of the world, Basmati rice has a low GI whereas short grain rice is quite high
Post by: hellymedic on 21 January, 2016, 07:16:28 pm
I am in a wheelchair.
Partner does not like sushi.
Cousins eat anything.
Uncle is a diabetic who has stopped needing insulin and eats no sugar, no carbs, no meat, no dairy. He does eat fish and vegetable oil.
I've decided to go to wagamama. I don't really like wagamama but they are wheelchair-friendly and look like they can feed uncle and partner.
Quelle joie!
Other restaurant suggestions within a reasonable radius of my abode welcomed!
Post by: mrcharly-YHT on 22 January, 2016, 10:09:08 am
Post by: ElyDave on 22 January, 2016, 08:15:43 pm
Can somebody explain to me why Sainsbury's sweet potato fries and sweet potato chips are listed as 'Carb alternatives'.
There no nutritional info (yet) but I cannot imagine these are carb-free (or even low-carb).
TEnd to be lower GI, at least less likely to spike my BG, but definitely not carb free.
Maybe they just mean an alternative carb? But alternative to what?
Post by: ElyDave on 22 January, 2016, 08:18:55 pm
Yebbut AIUI courgette 'pasta' or 'rice' are a Thing made with middle-class Magimix machines by the newly carbophobic chatterati.
I've developed a new taste for cauliflower "rice", you just grate it and zap it the microwave for a bit.
Today I made a rosti of mostly grated cauli, grated sweet potato, spring onion, herbs and spices. Very tasty, but didn't stick together, not enough starch.
Post by: Kim on 22 January, 2016, 11:52:42 pm
I am going out for a meal with my uncle, his two adult offspring, and my partner.
I am in a wheelchair.
Partner does not like sushi.
Cousins eat anything.
Uncle is a diabetic who has stopped needing insulin and eats no sugar, no carbs, no meat, no dairy. He does eat fish and vegetable oil.
I've decided to go to wagamama. I don't really like wagamama but they are wheelchair-friendly and look like they can feed uncle and partner.
Quelle joie!
Other restaurant suggestions within a reasonable radius of my abode welcomed!
Hmm, there should be an app for this sort of thing (filtering venues within a given radius according to dietary/access/whatever needs). No, I'm not volunteering.
Post by: hellymedic on 23 January, 2016, 12:14:41 am
I'm pretty awkward too.I think wagamama is the 'least worst' in the circs.
Here's hoping...
Post by: hellymedic on 24 January, 2016, 09:19:32 pm
Restaurant closed at 7 which, though a bit early, terminated events before cousin (27) played up too much with his father (72 going on 6) which was No Bad Thing.
Cousin is a dab hand with chopsticks: most impressive!
Post by: Cudzoziemiec on 24 January, 2016, 10:01:36 pm
Post by: hellymedic on 24 January, 2016, 10:24:50 pm
I really don't want extended shopping on a Sunday and can live with the reduced dining hours at the associated eateries.
Post by: Cudzoziemiec on 25 January, 2016, 09:14:34 am
Post by: rafletcher on 25 January, 2016, 07:02:43 pm
I've developed a new taste for cauliflower "rice", you just grate it and zap it the microwave for a bit.
Tried it for the first time tonight, as a replacement for pasta with a stroganoff. It was... Ok. A little bland, and not much texture, but OK as a sauce carrier. Will do it again.
Post by: Ruthie on 26 January, 2016, 10:29:55 pm
Beef madras?
Or shepherd's pie?
Or Thai red prawn curry?
It's a toughie.
Post by: mcshroom on 27 January, 2016, 03:48:44 pm
Post by: iddu on 27 January, 2016, 08:57:21 pm
Sport Relief Bake Off does Paris Brest's... :thumbsup:
Post by: T42 on 28 January, 2016, 10:31:00 am
___________________________
I just read that French primary school kids were served wine at lunchtime until 1956.
Post by: hellymedic on 31 January, 2016, 05:44:03 pm
Post by: TheLurker on 02 February, 2016, 08:15:22 pm
Damn! We have no bacon in the house.
Post by: Dibdib on 02 February, 2016, 08:25:08 pm
I'm so proud. I should go buy a lottery ticket with luck like that!
Post by: Ashaman42 on 02 February, 2016, 08:41:44 pm
Post by: ian on 02 February, 2016, 08:50:16 pm
Post by: campagman on 03 February, 2016, 07:57:39 pm
Post by: menthel on 05 February, 2016, 04:18:01 pm
surely the best bit is licking the lid?
Agreed, its the best bit! The thickest, creamiest bit always sticks there...
Post by: CAMRAMan on 07 February, 2016, 10:44:09 pm
Post by: Dibdib on 09 February, 2016, 12:31:48 pm
My local brewpub that also served decent food on the rare occasions I tried it, has recently sprouted a rather worrying food hygiene rating sticker in its window giving it a 1 rating; i.e. 'Requires major improvement'. I'm now wondering if they apply the same standards to their beer production and serving.
A lot of these low scores apparently relate more to paper-shuffling and things being the correct colour rather than the rate of their customers contracting a nasty case of DETH.
Post by: Quint on 09 February, 2016, 01:00:29 pm
My local brewpub that also served decent food on the rare occasions I tried it, has recently sprouted a rather worrying food hygiene rating sticker in its window giving it a 1 rating; i.e. 'Requires major improvement'. I'm now wondering if they apply the same standards to their beer production and serving.
A lot of these low scores apparently relate more to paper-shuffling and things being the correct colour rather than the rate of their customers contracting a nasty case of DETH.
Not so, what that actually means is that they do not follow procedures designed to protect you the customer from worse that deth, food poisoning being a small part. Procedures include correct storage of items in fridge/freezer to avoid cross contamination, correct labelling of such items use of correct colour cutting boards (again to avoid cross contamination) and along with that it indicates that correct hygiene is not followed, in other words it's dirty. Eat there at your peril, oh, and while your at it ponder the thought, if the same management have both food and the brew house the hygiene standards are liable to be the same.
Post by: Kim on 09 February, 2016, 04:50:42 pm
Post by: Quint on 09 February, 2016, 05:03:18 pm
Indeed. A poor score may be more indicative of attitude than danger, but do you really want your food prepared by people with that sort of attitude to hygiene rules?A sloppy attitude in a professional kitchen cannot be tolerated, it really could result in death (ignoring or not bothering about an allergy for example), the one star displayed just shows the Environmental Health people who visited that day swallowed what spiel the owner span them, and as my pet chef said to me "if you got a one star rating would you really display it", says something of their mind set that they did.
Post by: Ham on 09 February, 2016, 06:18:01 pm
Indeed. A poor score may be more indicative of attitude than danger, but do you really want your food prepared by people with that sort of attitude to hygiene rules?A sloppy attitude in a professional kitchen cannot be tolerated, it really could result in death (ignoring or not bothering about an allergy for example), the one star displayed just shows the Environmental Health people who visited that day swallowed what spiel the owner span them, and as my pet chef said to me "if you got a one star rating would you really display it", says something of their mind set that they did.
If you aren't posting from Korea, I would be careful about what you admit to, but each to their own.
But yes, it is weird putting 1 star on show as there is no obligation to do so. 1 Star is "Major improvements needed", you can be damn certain that means what it says. Generally food inspectors are reasonably pragmatic.
Post by: Quint on 09 February, 2016, 07:25:37 pm
"If you aren't posting from Korea, I would be careful about what you admit to, but each to their own."
Post by: Jakob W on 09 February, 2016, 07:26:42 pm
Post by: Quint on 09 February, 2016, 07:36:01 pm
I thought the point of the scores on the doors campaign was that it was mandatory to display them? If not, I guess that explains why you only ever see 4s and 5s...
[/quote
It should be mandatory then the lousy ones might be forced to up their game.
Post by: spesh on 09 February, 2016, 07:41:55 pm
I must be having one of my dense moments as I don't get
"If you aren't posting from Korea, I would be careful about what you admit to, but each to their own."
Ham was making a play on the term "pet chef" in Quints's post, by obliquely referring to a common stereotype about Korean cuisine being the dog's danglies - or other body parts thereof. ;)
Post by: Quint on 09 February, 2016, 07:57:56 pm
My pet Chef btw is my wife who also happens to be a professional chef, downside of this is she is always working so I end up doing the majority of the cooking :-\
Post by: CAMRAMan on 09 February, 2016, 08:14:43 pm
Post by: mcshroom on 09 February, 2016, 10:30:07 pm
From the seating it did look like the entire kitchen had been gutted and maybe even replaced since then as it looked spotless. I guess they'd had to get their fingers out after that score.
Post by: Kim on 09 February, 2016, 10:35:23 pm
I remember that the cafe stop on the first Cardiff-Swansea FNRttC had a Zero Star sign displayed!
If you had one of those, why wouldn't you display it at the bottom of a locked filing cabinet stuck in a disused lavatory with a sign on the door saying beware of the leopard?
Post by: SteveC on 12 February, 2016, 08:31:09 pm
The only 1* in South Somerset was the brand new Kentucky Fried
Post by: Jasmine on 13 February, 2016, 06:54:27 pm
I remember that the cafe stop on the first Cardiff-Swansea FNRttC had a Zero Star sign displayed!
If you had one of those, why wouldn't you display it at the bottom of a locked filing cabinet stuck in a disused lavatory with a sign on the door saying beware of the leopard?
In Wales, displaying it on the front door or window is mandatory. Scores of 0 or 1 tend to be displayed at foot level on the door.
Post by: Kim on 13 February, 2016, 07:01:31 pm
In Wales, displaying it on the front door or window is mandatory.
:thumbsup:
Post by: T42 on 14 February, 2016, 01:39:42 pm
Post by: citoyen on 01 March, 2016, 01:05:52 pm
When I lived in Bordeaux in the early 90s, these were a regular mid-morning treat with coffee at various cafés in town. Totally my favourite ever confectionery. I've only ever seen them sold in one other place in the UK, which was a stall in Borough Market. You don't even see them that often in France. At their best, served still warm from the oven, they're incredible - crisp and caramelised on the outside, with a sticky, soft consistency somewhere between cake and custard in the middle. In the same way that Lisbon is famous for its pasteis, Bordeaux really deserves to be more famous for its canelés.
Post by: geraldc on 01 March, 2016, 03:51:27 pm
I spent a week in Bordeaux and by the end of it, I was sick of caneles.
On my last day there, I was overjoyed to see profiteroles on the menu, so I ordered those. The sneaky b*stards made the profiteroles by filling caneles with cream rather than use choux buns.
Post by: citoyen on 01 March, 2016, 11:04:09 pm
It's a by product of the wine industry, the whites are used for fining wine.
Sounds like backdated mythology, but it's a good story.
Quote
I spent a week in Bordeaux and by the end of it, I was sick of caneles.
I spent a whole year there and didn't get sick of them.
Post by: Legs on 02 March, 2016, 09:17:26 am
. In the same way thatFTFYLisbonBelém is famous for its pasteis, Bordeaux really deserves to be more famous for its canelés.
Well worth queuing (in the pouring rain) for the real deal. :D
Post by: matthew on 02 March, 2016, 02:19:35 pm
I may have to take the long way home to burn the extra calories.
Post by: geraldc on 03 March, 2016, 09:52:03 am
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Post by: Kim on 03 March, 2016, 12:15:01 pm
Post by: hellymedic on 03 March, 2016, 06:15:03 pm
Have you tried Lactofree? It tastes like (very slightly sweeter, as the lactose is broken down to glucose) milk. Unlike semi-skilled, the full fat one never seems to be sold out in Mr Sainsbury's emporium of toothy comestibles.
I'm fairly sure I can get full-fat Lacto-free from Sainsbury's. I have ordered some online for delivery to Aged Parents (Dad is severely lactose intolerant).
I don't know exactly what got delivered but it is listed for me.
The portion packs of semi-skimmed are only available from Tescopoly though :(
Post by: Pingu on 05 March, 2016, 12:37:13 am
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Why not do without the one cup of tea ???
Post by: hellymedic on 05 March, 2016, 12:54:26 am
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
Why not do without the one cup of tea ???
Burn the heretic!
Post by: Mrs Pingu on 05 March, 2016, 10:55:00 am
Post by: barakta on 05 March, 2016, 12:02:39 pm
Post by: Kim on 05 March, 2016, 01:25:44 pm
Why not do without the one cup of tea ???
Burn the heretic!
That never actually happens though, because the mob decides to have a quick cuppa first, allowing the heretic to do a runner...
Post by: Quint on 05 March, 2016, 01:41:40 pm
Have gone back to full fat milk, after more than 20 years on semi skimmed. Not for taste reasons or anything, just a rejection of the all fat is bad fallacy that has been drilled into me for practically all my life.
I don't actually drink milk as milk, as I'm lactose intolerant, I just put a drop in my one cup of tea a day.
We started to drink tea black in Turkey (good cure if tummy is unsettled my mate said, it worked), after a few days I couldn't bear the taste of milk in tea or coffee for that matter.
Post by: Oaky on 08 March, 2016, 08:47:17 am
Hollandaise sauce is not a million miles away from Salad Cream.
Post by: citoyen on 08 March, 2016, 09:12:58 am
Hollandaise sauce is not a million miles away from Salad Cream.
No, not a million miles... but there are enough differences that you can't really get them confused. Hollandaise should be rich and unctuous and buttery, salad cream (the bottled stuff, at least) is relatively thin and sharp.
I wasn't sure of the ingredients of salad cream so I just looked it up. Interesting. Apparently, it's not a Heinz invention as I assumed, it dates back at least as far as Mrs Beeton. She makes it with hard-boiled egg yolks, oil, lemon juice, mustard, sugar and cream. The key difference with hollandaise is that it uses butter rather than veg oil, raw yolks rather than cooked, and leaves out the sugar and cream.
Post by: geraldc on 08 March, 2016, 11:38:22 am
We started to drink tea black in Turkey (good cure if tummy is unsettled my mate said, it worked), after a few days I couldn't bear the taste of milk in tea or coffee for that matter.
I've recently discovered Turkish coffee, and and would be interested in learning to make it, but I don't have the little pots with side handles, a big bucket of hot sand, and the fact I'd probably end up on some CIA watch list as it's probably what dodgy people drink.
Post by: hellymedic on 08 March, 2016, 12:19:40 pm
Post by: Cudzoziemiec on 08 March, 2016, 01:04:52 pm
Post by: T42 on 08 March, 2016, 01:22:17 pm
Post by: Cudzoziemiec on 08 March, 2016, 01:46:39 pm
Post by: hellymedic on 12 March, 2016, 10:56:43 am
(click to show/hide)
Elaborate cakes seem to be a Thing.
I don't always find them appetising myself...
Post by: barakta on 12 March, 2016, 11:12:33 am
Post by: hellymedic on 12 March, 2016, 11:33:15 am
This is one such creation
(click to show/hide)
and here's today's Clandestine Cakes third prize winner
(https://scontent-lhr3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12814730_10153364378187019_7922988539302882856_n.jpg?oh=e5bd04ca0af5152968e3b257371928ed&oe=5754FB0C)
I don't doubt the artistic/creative skill; I just have problems considering it as food...
Post by: barakta on 12 March, 2016, 11:45:39 am
Post by: Mr Larrington on 12 March, 2016, 12:07:42 pm
Also, if that's a clandestine CAEK what does an in-your-face CAIK look like? Apart from this, obv:
(click to show/hide)
Post by: barakta on 12 March, 2016, 12:38:29 pm
A friend of mine worked out that a small local cake maker who has 1337 art skillz could make a faaab crocodile cake for her 4yr old for about the same cost she could make it and it saved HUGE amounts of time and stress. I think it was about £25 or something which is not much at all for the time it'd've taken.
Post by: T42 on 12 March, 2016, 01:22:22 pm
Post by: ian on 14 March, 2016, 09:21:17 am
On Facebook, a friend is doing pretty Awesome Cakes and winning prizes
This is one such creation(click to show/hide)
and here's today's Clandestine Cakes third prize winner
(https://scontent-lhr3-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12814730_10153364378187019_7922988539302882856_n.jpg?oh=e5bd04ca0af5152968e3b257371928ed&oe=5754FB0C)
I don't doubt the artistic/creative skill; I just have problems considering it as food...
They are quite tasty, but it sometimes seems a shame to stick the knife in (though the second cake explains why John was driving around south London looking for kirsch last week; my wife thought he'd a developed a very specific and peculiar booze problem).
(Quite a few of them are auctioned off for charity, or there's an occasional stand at Borough Market.)
Post by: Cudzoziemiec on 14 March, 2016, 11:17:34 am
Post by: hellymedic on 14 March, 2016, 05:46:44 pm
He did a forest floor cake in the autumn complete with brown, green and golden leaves, I believe.
Post by: ian on 14 March, 2016, 05:58:57 pm
Post by: Cudzoziemiec on 14 March, 2016, 06:14:53 pm
The teeth one is a bit weird really.
Post by: hellymedic on 14 March, 2016, 09:06:26 pm
Post by: menthel on 15 March, 2016, 03:35:27 pm
Post by: ElyDave on 15 March, 2016, 04:12:09 pm
Poles give the name 'Turkish coffee' to coffee made by pouring boiling water straight on to a spoonful or two of coffee grounds in a mug. Doesn't sound like this is what Gerald has in mind.
That's what they call Koppi Tobruk in Indonesia, very nice it I too with the local stuff, but bloomin' potent
Post by: andrewc on 19 March, 2016, 05:01:16 pm
(These vanished last year & were replaced with smaller boxes of individually wrapped teabags for more money.)
Post by: Ruthie on 20 March, 2016, 10:29:14 am
There is nothing on this earth that could make me eat that.
Post by: hellymedic on 20 March, 2016, 12:32:46 pm
Plastic teabag wtf?!!!
Post by: ElyDave on 22 March, 2016, 07:07:21 am
Pretty consistent on the espresso now.
Post by: T42 on 22 March, 2016, 07:35:34 am
Frothing milk with the steam-wand is very satisfying, for some reason. I've just put away my post-breakfast cappu and drunk the foam remaining in the jug. I always seem to put a swallow too much milk in the jug. Funny that.
Post by: ElyDave on 22 March, 2016, 08:09:18 am
Wife said get an automatic one, but I like the fart-around-ability of this. A bit more fettling will get even better results.
Post by: T42 on 22 March, 2016, 08:44:58 am
Happy farting!
Post by: hellymedic on 27 March, 2016, 12:06:31 am
Good thing we have a Lindt bunny (30%).
Even Mr Sainsbury's cooks' milk chocolate chips are 29%.
Will have to choose something better next year...
Post by: Pingu on 11 April, 2016, 08:09:44 pm
Post by: Ruthie on 18 April, 2016, 09:45:29 pm
Post by: T42 on 26 April, 2016, 08:20:35 am
Post by: Jaded on 26 April, 2016, 08:58:45 am
Post by: T42 on 26 April, 2016, 09:11:33 am
PS: HAH !! https://en.wikipedia.org/wiki/Cheese_crystals
That looks like my cheese, too.
Post by: Cudzoziemiec on 27 April, 2016, 05:06:32 pm
http://www.theguardian.com/lifeandstyle/2016/apr/27/baked-beans-taste-test-heinz-v-supermarket-own-brands
They talk more about the sauce than the beans. Fair enough. For me, though, baked beans have always been about beans, not sauce. Especially tomato sauce; there just isn't anything tomatoey about it for me. The sauce is just a brightly coloured lubricant.
Post by: Mrs Pingu on 27 April, 2016, 06:07:05 pm
Gimme more.
PS: HAH !! https://en.wikipedia.org/wiki/Cheese_crystals
That looks like my cheese, too.
Ooh, interesting. We have some aged gouda in the fridge, that we brought back from Amsterdam :P
Post by: Aunt Maud on 27 April, 2016, 06:26:36 pm
Post by: Ruthie on 28 April, 2016, 10:18:02 pm
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm failing.
They're probably a really great idea and very good for you.
:sick:
Post by: Cudzoziemiec on 28 April, 2016, 10:22:21 pm
Post by: Ruthie on 28 April, 2016, 10:26:56 pm
Although if they like eating midgies maybe we should recruit them to come and live in Shetland.
Post by: Cudzoziemiec on 28 April, 2016, 10:35:22 pm
Post by: Ruthie on 28 April, 2016, 10:55:19 pm
How many Malawian Christmases would it take to make a dent in the Scottish midge population?
<ponders>
Post by: citoyen on 28 April, 2016, 11:25:29 pm
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm failing.
They're probably a really great idea and very good for you.
:sick:
I would rather eat that than drink this (https://www.youtube.com/watch?v=mmpO2ToLswc). [NB might be a bit NSFW, and certainly transgresses the boundaries of taste and decency, for all sorts of reasons]
Post by: Kim on 28 April, 2016, 11:38:28 pm
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
Post by: andrewc on 28 April, 2016, 11:56:47 pm
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed (http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed)
You've seen Snowpiercer, right?
You'll all be eating maggots soon, at least 2nd hand ones. http://www.abc.net.au/news/2015-12-17/nrn-flys-for-food/7037064 (http://www.abc.net.au/news/2015-12-17/nrn-flys-for-food/7037064)
And Ruthie, you're a cyclist! Insects are part of your natural diet..... cough, hoik, spit.... ;)
Post by: hellymedic on 29 April, 2016, 01:17:21 am
They can have the Zoic bars then.
Although if they like eating midgies maybe we should recruit them to come and live in Shetland.
There is too much wind for midgies in Shetland.
I can't remember getting any midge bites the summer I lived in Shetland.
Post by: mrcharly-YHT on 29 April, 2016, 10:58:17 am
I really agree with all the sensible reasons for eating insects rather than beef etc, but the figures suggest there are sod all insects in a zoic bar. Mostly dates and cashews I think.
Post by: Cudzoziemiec on 29 April, 2016, 11:16:42 am
I'm going to assume that's something you heard of in your previous employment.I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
I'm failing.
They're probably a really great idea and very good for you.
:sick:
I would rather eat that than drink this (https://www.youtube.com/watch?v=mmpO2ToLswc). [NB might be a bit NSFW, and certainly transgresses the boundaries of taste and decency, for all sorts of reasons]
Post by: Cudzoziemiec on 29 April, 2016, 11:17:37 am
zoic bars - high in protein. Um, 20% sugar, 15% protein? That's not high.High in sugar!
I really agree with all the sensible reasons for eating insects rather than beef etc, but the figures suggest there are sod all insects in a zoic bar. Mostly dates and cashews I think.
Post by: Jurek on 29 April, 2016, 04:17:43 pm
(https://c2.staticflickr.com/2/1709/26712937565_80f1fff109_b.jpg)
I wonder what German Sauvvy will taste like?
Post by: citoyen on 29 April, 2016, 04:37:17 pm
I'm going to assume that's something you heard of in your previous employment.
Seen yesterday in the other place, actually.
Thinking about it further, the thing that bothers me most is not the idea of using the bacteria in that way - which is essentially no different from how yoghurt is made. Nor is it the source of the bacteria that concerns me - as the spiel says, it's treated before use to ensure any possible contaminants are removed. It's the marketing angle that really makes it so distasteful - as if the physical properties of the bacteria's host provide some quasi-spiritual benefit to the drinker, or make it a satisfactory proxy for acutally getting up close and personal with the young lady in question.
Post by: Cudzoziemiec on 29 April, 2016, 05:11:13 pm
Post by: citoyen on 29 April, 2016, 05:25:58 pm
it's precisely that marketing angle that made me think you must have got it from that other magazine, or similar.
Yes, I can see why that might be.
Quote
Though in fact I only watched the first few seconds of the video so I'm not sure, but I'm presuming this is beer made from some random unknown young lady, in which case it's a sort of comestible porn but somehow worse;
Oh, it's even worse than that - the young lady providing the bacteria has been chosen specially for her physical attributes, as if that will somehow add to the appeal of the product.
Quote
but if it's a homebrew kit to use with a cooperative volunteer, maybe that's okay.
Yes, though the end product would probably be undrinkable. Certain types of bacteria can be used to create particular effects, for particular styles of beer, but it needs to be carefully controlled. In general, you want to keep all bacteria away from beer - bacteria is the most common cause of failure in home brewing.
Post by: Ruthie on 29 April, 2016, 07:28:32 pm
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
Um, no ???
Post by: Ruthie on 30 April, 2016, 08:55:12 am
Um, no ???I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I just googled that. It's got that Jamie Bell in it :sick:
Is it any good?
Post by: Mr Larrington on 30 April, 2016, 10:19:45 am
Post by: Ashaman42 on 30 April, 2016, 10:30:00 am
Post by: T42 on 30 April, 2016, 10:45:17 am
I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I just googled that. It's got that Jamie Bell in it :sick:
Is it any good?
Um, no ???
Soylent Green, Cloud Atlas, Lanark... Snowpiercer?
And then there's my 1723 book that documents the Siege of Londonderry, which quotes a butcher's price list of the time: ¼ of a dog, fattened on the bodies of the slain.... 5s.
Post by: citoyen on 30 April, 2016, 10:51:16 am
Is it wrong of me to have curry for breakfast?
Of course not. (https://en.wikipedia.org/wiki/Kedgeree)
Post by: Jurek on 30 April, 2016, 10:56:09 am
Post by: Kim on 30 April, 2016, 09:09:06 pm
Um, no ???I'm trying not to be appalled by the idea of a protein bar made of mashed insects.
http://www.wildinspirationboxes.com/#!Insects-the-new-to-go-food-to-keep-you-going/iab04/5720897f0cf269c350f133ed
You've seen Snowpiercer, right?
I just googled that. It's got that Jamie Bell in it :sick:
Is it any good?
It's like watching an entire season of Lexx in one sitting. Without the funny bits.
Post by: Andrij on 03 May, 2016, 10:08:38 pm
Is it wrong of me to have curry for breakfast?
Of course not. (https://en.wikipedia.org/wiki/Kedgeree)
:thumbsup:
Unrelated...
I've been vegan and (almost) tea-total since mid-March. That all ended on Sunday, deo gratias. Meatless I can handle, even no booze (contrary to popular opinion), but the best bit is welcoming milk and cheese back into my life. :-*
Post by: hellymedic on 04 May, 2016, 09:46:35 pm
They were fermenting nicely when I had them with ice cream for my dessert tonight.
It was rather yummy - rum'n'raisin ice cream...
Post by: hellymedic on 06 May, 2016, 08:12:56 am
... and found the glacé cherries in the cupboard which contains the loaf tin liners, paper plates and other disposable partyware.
Post by: tiermat on 08 May, 2016, 01:32:45 pm
Post by: T42 on 08 May, 2016, 02:14:18 pm
...Picos blue...
Never heard of it, but it's on the must-try list now. :thumbsup:
...If the French will deign to import it.
Post by: Quint on 08 May, 2016, 02:17:18 pm
Is it wrong of me to have curry for breakfast?
Never, I have supped on leftover Chinese Takeaway curry with rice (despite warnings of painful, agonising deff) many times when younger, I have now graduated to leftover homemade curry for breakfast, much nicer, the only thing missing is the leftover beer (from when younger ;D )
Post by: rafletcher on 12 May, 2016, 02:05:09 pm
...Picos blue...
Never heard of it, but it's on the must-try list now. :thumbsup:
...If the French will deign to import it.
Picos de Europa is luvverly, but Cabrales is (IMO obvs) better. Also quite liking Ossua Iraty as well. Oh, and Bleu de Causses too.
Post by: hellymedic on 12 May, 2016, 05:14:18 pm
Which is a shame cos I like them.
Post by: T42 on 12 May, 2016, 05:57:55 pm
Post by: jsabine on 12 May, 2016, 11:07:38 pm
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
That seems most unfair. Can't
Post by: hellymedic on 12 May, 2016, 11:25:20 pm
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
That seems most unfair. Can't be just not eat them?
He really doesn't like to see, smell or touch these things!
We obviously only have one fridge.
Post by: jsabine on 12 May, 2016, 11:58:49 pm
(My wife can't eat blue cheese - one of a string of food allergies that, although we try not to experiment, risks blue lights to hospital, or at the very least Epi-Pen deployment. She is gracious enough to settle for two cheese boards and separate knives.)
Post by: hellymedic on 13 May, 2016, 12:23:43 am
Post by: jsabine on 13 May, 2016, 01:32:58 am
Touch is OK (for blue cheese as well as Brie and similar), just the eating of the mould that's in issue - she'll happily eat the innards of Brie, Camembert, Epoisses ... which means I end up with a plateful of rind. Such a hardship ...
Post by: T42 on 13 May, 2016, 07:23:40 am
Our local supermarket's cheese counter used to be a great source of rinds for dogs, then the management decided that what the staff were calling rinds and taking home were being eaten by more than dogs, and put a crimp in it.
Post by: jsabine on 13 May, 2016, 08:35:42 am
Post by: ian on 13 May, 2016, 08:58:48 am
Partner has a severe aversion to blue cheeses so we never have them at home.
Which is a shame cos I like them.
That seems most unfair. Can't be just not eat them?
He really doesn't like to see, smell or touch these things!
We obviously only have one fridge.
Get a second fridge. Obvs. Then put it in a different country. I can't stand blue or otherwise funky and/or stinky cheese. I have to be dragged into French supermarkets like a recalcitrant dog.
Post by: T42 on 13 May, 2016, 01:40:56 pm
Not sure about that - I'd start getting a bit peeved if a dog was getting them instead of me.
Correction: you need a dog and more cheese.
Post by: jsabine on 14 May, 2016, 02:04:11 am
Post by: T42 on 14 May, 2016, 07:22:29 am
Post by: hellymedic on 19 May, 2016, 11:15:01 pm
Post by: spesh on 03 June, 2016, 05:35:03 pm
Quote from: Twitter
Peak Waitrose: tasting notes for Special Brew
https://twitter.com/mewo2/status/728987191133753344/photo/1
Post by: Cudzoziemiec on 03 June, 2016, 05:40:44 pm
I am baking another CAEK cos I think partner needs it.There are very few circumstances in which anyone does not need another CAEK.
Post by: hellymedic on 03 June, 2016, 07:53:24 pm
I am baking another CAEK cos I think partner needs it.There are very few circumstances in which anyone does not need another CAEK.
Except that both of us are trying to be THIN and not really succeeding. Neither of us is overweight but we'd like to be a bit lighter.
Sometimes he needs CAEK though.
Post by: Quint on 03 June, 2016, 07:54:19 pm
Post by: hellymedic on 03 June, 2016, 07:57:52 pm
I have placed an order for comestibles with Mr Sainsbury, for delivery tomorrow.
I am trying to update my order.
The website seems to crash whenever it needs to verify my card.
Buggrit!
Post by: hellymedic on 03 June, 2016, 08:57:07 pm
I have spent over 40 minutes on hold to their Helldesk
We won't have nuts or Bombay mix.
Too bad!
Post by: Mr Larrington on 03 June, 2016, 09:34:01 pm
We are holding a Piano Party on Sunday.
I have placed an order for comestibles with Mr Sainsbury, for delivery tomorrow.
I am trying to update my order.
The website seems to crash whenever it needs to verify my card.
Buggrit!
They had Issues last Saturday too. Would neither accept Lt. Col. Larrington (retd.)'s card nor let him use a different one. He rang 'em up and was told "try again in an hour or two".
Post by: hellymedic on 03 June, 2016, 09:40:13 pm
We are holding a Piano Party on Sunday.
I have placed an order for comestibles with Mr Sainsbury, for delivery tomorrow.
I am trying to update my order.
The website seems to crash whenever it needs to verify my card.
Buggrit!
They had Issues last Saturday too. Would neither accept Lt. Col. Larrington (retd.)'s card nor let him use a different one. He rang 'em up and was told "try again in an hour or two".
I *must* check out by 11pm if I want my amendments to stand.
I have spent an hour waiting for their Helldesk without speaking to a human.
I have tried changing my payment card.
I get maintenance.sainsburys.co.uk whenever I type in sainsburys.
Wibble is FUBAR...
Post by: hellymedic on 03 June, 2016, 09:59:15 pm
I wouldn't have been so bothered if I didn't have the party and the deadline.
Post by: hellymedic on 04 June, 2016, 07:00:58 pm
They didn't have the J20 'Midnight Forest' (orange, cherry & chocolate flavour,) which was Special Offer.
At £1 for 4 275ml bottles, it seemed too good to be true.
I see no cocoa on the ingredients list, despite the 'chocolate flavour'.
This might be no bad thing...
Post by: hellymedic on 06 June, 2016, 01:40:19 pm
(There were other comestibles...)
Post by: Ruthie on 06 June, 2016, 02:22:49 pm
Due to a dearth of Serving Wenches, the CAEK for last night's festivities remains unopened and uneaten.
(There were other comestibles...)
Hmm, best get that eaten Helly. It'll go off in this weather.
Post by: T42 on 06 June, 2016, 04:30:43 pm
Due to a dearth of Serving Wenches...
Maybe they went to another country, and died.
Post by: hellymedic on 06 June, 2016, 04:33:23 pm
Due to a dearth of Serving Wenches, the CAEK for last night's festivities remains unopened and uneaten.
(There were other comestibles...)
Hmm, best get that eaten Helly. It'll go off in this weather.
I don't think it will go off quickly; I might have to find a suitable recipient and give them away. There's more than we can eat!
People's consumption last night was Much Wine, some savouries and little sweet stuff (apart from strawberries & cherries with ice cream, which went down PDQ). Seems there were some big drinkers in our midst!
Post by: Mr Larrington on 06 June, 2016, 06:51:32 pm
Due to a dearth of Serving Wenches...
Maybe they went to another country, and died.
If any of my Serving Wenches decide to head for Syria they'll be in trouble long before they get there :demon:
Post by: ElyDave on 12 June, 2016, 05:10:38 pm
Luckily it worked on Friday at Aberdeen airport when paying for my Talisker
Post by: Ham on 12 June, 2016, 08:13:44 pm
Post by: ElyDave on 12 June, 2016, 09:04:22 pm
Post by: mrcharly-YHT on 14 June, 2016, 09:48:19 am
2/3rds the price of any of the other chicken in the supermarket, barring whole chickens. Just because it was all on the bone with the skin and gristly bits.
As I wanted just the meat for a curry, I cut it off the bone. The meat was varied, some so dark you'd have thought it was duck. So different from the utterly flavourless, texture-less stuff sold enmasse. Cooked to a fantastic texture as well.
Post by: Basil on 29 June, 2016, 01:52:32 pm
Post by: Eccentrica Gallumbits on 02 July, 2016, 07:48:15 pm
- apple dhal
- Keralan coconut chickpea curry
- toor dhal with courgette sambar
and I am currently making:
- chana dhal with bottle gourd.
Then I will make:
- potato & green bean stew.
Post by: tiermat on 02 July, 2016, 08:11:05 pm
I think I might smoke them for a shorter time, next time, but other than that they were gorgeous!
Post by: mrcharly-YHT on 04 July, 2016, 10:37:14 am
This weekend I have made:Ooh what a dahling you are.
- apple dhal
- Keralan coconut chickpea curry
- toor dhal with courgette sambar
and I am currently making:
- chana dhal with bottle gourd.
Post by: spesh on 04 July, 2016, 08:34:31 pm
This weekend I have made:Ooh what a dahling you are.
- apple dhal
- Keralan coconut chickpea curry
- toor dhal with courgette sambar
and I am currently making:
- chana dhal with bottle gourd.
You could say that she has her finger on the pulse.
Post by: Eccentrica Gallumbits on 05 July, 2016, 10:19:49 am
Post by: spesh on 05 July, 2016, 10:52:38 am
You must have seen or urad worse...
Post by: Mr Larrington on 05 July, 2016, 11:12:07 am
(Does a runner)
Post by: hellymedic on 05 July, 2016, 11:26:19 am
Give peas a chance
Post by: spesh on 05 July, 2016, 11:26:46 am
Post by: Mr Larrington on 05 July, 2016, 06:16:40 pm
Post by: Quint on 05 July, 2016, 06:23:39 pm
I am baking another CAEK cos I think partner needs it.
Partners always need more Caek :thumbsup:
Post by: spesh on 05 July, 2016, 07:41:11 pm
That's a half-baked notion if ever I heard one.
Hie thee to Boston, stat! ;D
Post by: hellymedic on 06 July, 2016, 12:38:22 pm
I am baking another CAEK cos I think partner needs it.
Partners always need more Caek :thumbsup:
I don't think he does today, actually; We still have caek left over from his birthday last week and ate FAR too much celebrating his father's birthday yesterday.
Post by: woollypigs on 06 July, 2016, 02:18:10 pm
Post by: hellymedic on 06 July, 2016, 04:09:15 pm
He has gained weight. I have neither lost nor gained any.
We do love our CAEK but mostly limit portion sizes so caek lasts for ages.
The table-table sharing platter we had as a starter last night was very nice. (but 1885 Calories for a STARTER for two is a tad OTT)
Post by: Legs on 08 July, 2016, 12:17:45 pm
We do love our CAEK but mostly limit portion sizes so caek lasts for ages.
No caek should be made to last for ages. Caek should be eated fresh for maximum enjoyments. ;D
Post by: hellymedic on 08 July, 2016, 01:16:05 pm
We do love our CAEK but mostly limit portion sizes so caek lasts for ages.
No caek should be made to last for ages. Caek should be eated fresh for maximum enjoyments. ;D
If the CAEK goes a little stale, we can serve it with ice cream or custard for extra pudding goodness...
Post by: Jakob W on 08 July, 2016, 01:46:39 pm
Post by: hellymedic on 09 July, 2016, 04:06:26 pm
Cake flour has less gluten...
Post by: barakta on 09 July, 2016, 04:51:33 pm
I finished the last of the ketchup, there were no other bottles of it in the house, not even the nasty low sugar/salt abomination I won't eat...
list add shopping ketchup
Post by: hellymedic on 09 July, 2016, 05:23:39 pm
I try to add to it when stocks are low but Critical Supply Shortages are marked in bold.
I occasionally refer to this list when ordering online from Mr Sainsbury.
We have just run out of Seafood Sauce; the remaining frozen prawns will stay frozen until stocks are replenished.
Post by: Cudzoziemiec on 15 July, 2016, 05:43:27 pm
Post by: woollypigs on 15 July, 2016, 06:27:22 pm
Oh and yes I did get to learn to cook and plan a dinner party and finding out how to scale up/down a recipe along with what goes with what and how to lay a table, but that is by the by :)
Post by: hellymedic on 15 July, 2016, 08:06:56 pm
Post by: T42 on 16 July, 2016, 08:44:19 am
Post by: woollypigs on 16 July, 2016, 09:38:37 am
Post by: hellymedic on 22 July, 2016, 03:48:22 pm
The English Provender Company's Plum and Bramley Apple chutney was more like powidl than chutney.
Post by: Cudzoziemiec on 22 July, 2016, 05:46:26 pm
Post by: hellymedic on 22 July, 2016, 06:23:19 pm
Post by: Cudzoziemiec on 22 July, 2016, 06:38:11 pm
Post by: hellymedic on 22 July, 2016, 07:19:16 pm
Still, I want my apple & pear chutney! Don't get me wrong, I like plums; I just want a 'sharper' chutney!
Post by: dim on 23 July, 2016, 06:42:47 pm
South African Chutney made from peaches
Post by: hellymedic on 23 July, 2016, 06:53:26 pm
Might give it a go though.
Silly thing is we liked this apple & pear confection and now it appears to have been discontinued, like many things that *just* right...
Post by: jsabine on 24 July, 2016, 10:04:34 am
Sainsbury's seem to have discontinued their 'Taste the Difference' Spiced Apple and Pear Chutney, without supplying any satisfactory substitute.
Seems to still be available, according to the website - at least for delivery to me ...
If it's not showing on the site when you're logged in to order, it's possible that either they've dropped it from your local store, or changed the store that your deliveries come from to one with a narrower range.
Post by: hellymedic on 24 July, 2016, 01:43:09 pm
Sainsbury's seem to have discontinued their 'Taste the Difference' Spiced Apple and Pear Chutney, without supplying any satisfactory substitute.
Seems to still be available, according to the website - at least for delivery to me ...
If it's not showing on the site when you're logged in to order, it's possible that either they've dropped it from your local store, or changed the store that your deliveries come from to one with a narrower range.
[/quote
I might take a look to see if it would be available for delivery chez parents. I already have their address set up on my account and think they are supplied from a different store/depot.
Post by: Biggsy on 01 August, 2016, 01:57:19 pm
Bit late for me. Already eaten two of the recalled pots. Yes I'm feeling bouncy today.
Post by: Eccentrica Gallumbits on 02 August, 2016, 08:07:44 am
Post by: Cudzoziemiec on 06 August, 2016, 03:52:36 pm
Post by: madcow on 10 August, 2016, 10:06:35 pm
Dead easy to make your own, even easier than jam.
Mrs. M has just made some nice sweet courgette chutney, using home grown courgettes. :thumbsup:
Post by: T42 on 11 August, 2016, 07:52:48 am
Post by: Pickled Onion on 11 August, 2016, 06:59:27 pm
Mind your rubbery yoghurt: www.food.gov.uk/news-updates/news/2016/15375/yeo-valley-recalls-chilled-yoghurt-products
Bit late for me. Already eaten two of the recalled pots. Yes I'm feeling bouncy today.
So, Tesco Finest Strawberries & Cream Yoghurt is essentially the same thing as Sainsbury’s Basics Strawberry Yogurt, give or take a few drops of nature-indentical flavouring, some fancy packaging and several times the price?
Post by: hellymedic on 13 August, 2016, 03:04:42 pm
David's 'friends' have invited themselves round to watch tonight's ISS Sun transit.
We will not eat excessive CAEK....
Post by: T42 on 13 August, 2016, 04:22:21 pm
Our current kitchen roll has dessert recipes on it.
I just blew my nose in a strawberry smoothie.
Post by: Mr Larrington on 20 August, 2016, 10:26:27 am
17/20, which is not bad considering that 19 of my answers were guesses.
(click to show/hide)
Post by: hellymedic on 27 August, 2016, 01:16:11 am
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
Post by: hellymedic on 01 September, 2016, 04:37:52 pm
Post by: ElyDave on 01 September, 2016, 04:49:04 pm
BBC BEER quiz - how ell do you know your stupid BEER names (http://play.bbc.co.uk/play/pen/gz9zyyxkwq).
17/20, which is not bad considering that 19 of my answers were guesses.(click to show/hide)
15/20 on a similar basis
Post by: madcow on 01 September, 2016, 10:18:10 pm
'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
That's what happens when you shift production out of Yorkshire. it's a slippery slope.
Before too long they will be pitched alongside Cadbury's Creme Eggs.
Post by: trekker12 on 07 September, 2016, 02:16:08 pm
The huge tractors towing even bigger trailers full of onions onto the old airbase where I work tend not to slow down sufficiently to keep all of them on board as they round the roundabout onto the base where they have hangers for storage. For two days now I've managed to ride home with a full saddlebag worth of nice big freshly harvested onions. Red and brown varieties!
Too many more and I'll have to ride home with them on string round my shoulders!
Post by: Cudzoziemiec on 07 September, 2016, 03:49:30 pm
Post by: pcolbeck on 08 September, 2016, 02:13:55 pm
Post by: Jurek on 08 September, 2016, 08:01:00 pm
I've sauté'd some of these and then rolled them in chilli powder to accompany my pork, beef, Guinness and Dijon mustard burger.
I would consider doing the same again.
ETA - Dijon vu = Same mustard as you had yesterday.
Post by: Ashaman42 on 08 September, 2016, 09:27:00 pm
After Eight mints that are three months out of date (found at the back of the cupboard) taste just fine.
A box of After Eights can
Well I've learnt something today.
Post by: T42 on 09 September, 2016, 09:20:36 am
Post by: hellymedic on 11 September, 2016, 04:44:23 pm
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Post by: T42 on 11 September, 2016, 05:36:18 pm
---o0o---
Got home from stiff ride to find that Mrs. T42 had made oatcakes and soda bread. :thumbsup:
Post by: lou boutin on 11 September, 2016, 10:31:18 pm
Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Is it diet water too? A friend sent me a picture of some in a shop recently.
Post by: Cudzoziemiec on 12 September, 2016, 10:49:26 am
Rarely has your laughing dog been more appropriate!Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Is it diet water too? A friend sent me a picture of some in a shop recently.
Post by: lou boutin on 12 September, 2016, 10:53:40 am
Rarely has your laughing dog been more appropriate!Just had an email from milk&more advertising wares in their 'Organic September' promotion.
I see they are now selling bottled 'Organic Water'.
I prefer my water to be inorganic.
Even traces of organic plastic bottle residue are undesirable IMO.
Is it diet water too? A friend sent me a picture of some in a shop recently.
:thumbsup:
Post by: hulver on 12 September, 2016, 11:05:20 am
As long as it's gluten-free...
---o0o---
Got home from stiff ride to find that Mrs. T42 had made oatcakes and soda bread. :thumbsup:
I saw some Gluten Free fudge today. I did consider asking if they had fudge with Gluten in it.
Post by: ian on 12 September, 2016, 11:16:58 am
Post by: Quint on 12 September, 2016, 11:36:17 am
Post by: ian on 12 September, 2016, 12:01:28 pm
Well, like me you are lucky enough to eat/drink whatever you wish, we are fortunate indeed but many are not so fortunate and I really feel for them life is complicated enough without a food allergy save your ire (please) for the people who loudly proclaim themselves to be Vegitarian apart from eggs, cheese, oh and the odd fish fillet.
No, because in the majority of cases they're completely and utterly making it up based on something they read on the internet rather than a medical diagnosis. Anyway, I don't care about their dietary requirements, I just don't want a guided tour. I can't eat beans without vesuvian intestinal disruption and god knows, I don't start each meal with a description. Perhaps I should. O god, the smell, the smell!
Post by: Tigerrr on 13 September, 2016, 10:03:37 pm
Symptoms include increased blood pressure rising uncontrollably and he finds himself muttering and increasingly experiencing feelings of rage in the presence of food intolerances.
In time this can lead to full apoplexy, the results of which can be fatal.
Post by: ElyDave on 13 September, 2016, 10:42:34 pm
I think Ian has food intolerance intolerance.
Symptoms include increased blood pressure rising uncontrollably and he finds himself muttering and increasingly experiencing feelings of rage in the presence of food intolerances.
In time this can lead to full apoplexy, the results of which can be fatal.
If not for him, possibly for others
Post by: ian on 14 September, 2016, 08:47:45 am
I think Ian has food intolerance intolerance.
Symptoms include increased blood pressure rising uncontrollably and he finds himself muttering and increasingly experiencing feelings of rage in the presence of food intolerances.
In time this can lead to full apoplexy, the results of which can be fatal.
If not for him, possibly for others
I don't think they'll actually die unless I hack out their livers with the butter knife.
It's just that tedious modern day look-at-me-ism. I'm special. Oh, you're special all right but your liver looks fine. Well, looked. Of course, some people are intolerant to certain foods, beans genuinely give me severe gut cramp and a outcome that's neither natural or normal. So it be, I don't predicate my life by telling everyone about it (the internet excepted, who doesn't like a good poo story). Everyone knows that gluten intolerance is mostly made up, based on a curious mis-interpretation and extrapolation of coeliac disease in which gluten is the actual bad guy. Even if you do react to wheat products, it's more likely to be a reaction to other wheat allergens than gluten.
Yeah, and allergies, the curiously non-specific ones that also weren't diagnosed by a medical professional. I'm allergic to Aspergillus spores. I know this because some evil lady with the benefit of several years in medical school and sporting an appropriate white coat jabbed my arm with several substances and viewed the resulting bright red weal from the mould spores with appropriate disdain. Actually, she was American, so was quite perky. Oh, I think that one wins! she declared looking at the big red patch that was my lower arm. I ran away before she amputated it for posterity. Even if you are allergic to peanuts, you can't die from sniffing a molecule of peanut released two rooms away, it's not homeopathic.
Post by: SteveC on 14 September, 2016, 07:18:08 pm
We're used to having to worry about vegetarian or omnivore, and I usually make sure there's something vegan as it's easier.
But this time we had: veggie, veggie dairy intolerant, meat eater dairy intolerant, no spices1, and wheat intolerant2.
That out of a total of around 30 people. At least the 'I can eat anything as long as it's not red' person didn't turn up.
Notes
1) He's aware it's probably not all spices but how he reacts is sufficiently unpleasant that he hasn't wanted to do any more research!
2) At least one of these admitted it wasn't 'proper' gluten intolerance but that she doesn't feel too good after eating wheat. She also makes very good cakes!
Post by: tiermat on 15 September, 2016, 07:47:36 am
MrsC and I were catering for a smallish do earlier in the year.
We're used to having to worry about vegetarian or omnivore, and I usually make sure there's something vegan as it's easier.
But this time we had: veggie, veggie dairy intolerant, meat eater dairy intolerant, no spices1, and wheat intolerant2.
That out of a total of around 30 people. At least the 'I can eat anything as long as it's not red' person didn't turn up.
Notes
1) He's aware it's probably not all spices but how he reacts is sufficiently unpleasant that he hasn't wanted to do any more research!
2) At least one of these admitted it wasn't 'proper' gluten intolerance but that she doesn't feel too good after eating wheat. She also makes very good cakes!
On the "no spices" thing, Mrs T has what is known as a Geographical Tongue (go on, Google it, you know you want to!).
Spicy food does bad things to her tongue.
It is very painful.
I have learnt to adapt recipes to suit, and now can make very tasty, non-spicy:
BBQ sauce (for ribs and pulled pork)
Curry
maybe some other stuffs I have forgotten...
I find catering quite easy, as most people will eat Paella (I have yet to meet someone who is rice intolerent). I used to make two, but as the veggie one is the one that gets eaten the most I just make that now. I am trainging TLD to make it so that I can concentrate on the BBQ side of things at these events.
Plus, apart from the dairy intolerent crowd, Squeeky Cheese is a crowd pleaser!
Post by: T42 on 16 September, 2016, 09:18:53 am
Post by: SteveC on 17 September, 2016, 07:36:03 pm
No, not it's-far-too-early-for-Christmas ones from the shop. Some of last year's which have been in the freezer ever since. They weren't bad either.
Post by: David Martin on 17 September, 2016, 11:36:41 pm
Post by: Bledlow on 18 September, 2016, 01:19:47 pm
Post by: Ham on 18 September, 2016, 09:10:24 pm
There will be cheesecake. Proper cheesecake, none of your new york sweet confection (or that odd thing with coconut flakes on)
Kasenkuchen is another possibility.
Post by: Mr Larrington on 19 September, 2016, 07:50:56 am
Right now I have one packet of stroopwafels.
Om nom nom nom :thumbsup:
Post by: Cudzoziemiec on 20 September, 2016, 11:18:01 am
Post by: campagman on 21 September, 2016, 06:34:06 pm
Post by: nicknack on 21 September, 2016, 06:55:11 pm
Post by: citoyen on 21 September, 2016, 07:04:50 pm
Fermented food? That's beer isn't it?
*Like*
Post by: campagman on 21 September, 2016, 07:11:17 pm
Fermented food? That's beer isn't it?Hmmm, so why weren't they preaching the amazing health benefits of drinking beer? I will ask next month.
Post by: ian on 21 September, 2016, 07:15:01 pm
Post by: citoyen on 21 September, 2016, 07:19:33 pm
Sometimes they put fruit in it.
Hmmm. I wonder how many Krieks you have to drink to get your five a day.
Post by: hellymedic on 21 September, 2016, 07:20:07 pm
Wine is a fermented dink AIUI.
Man has fermented foods for eternity.
Post by: Cudzoziemiec on 21 September, 2016, 07:46:24 pm
Post by: campagman on 21 September, 2016, 09:29:06 pm
Post by: citoyen on 21 September, 2016, 09:41:13 pm
On a more positive note, if you can make sauerkraut, you can make kimchi. :thumbsup:
Post by: Mr Larrington on 21 September, 2016, 11:30:46 pm
Post by: hellymedic on 25 September, 2016, 10:32:25 pm
Post by: jsabine on 25 September, 2016, 10:35:57 pm
We quite like their Vivaldi taters.
Post by: ElyDave on 26 September, 2016, 07:38:22 am
MrsC and I were catering for a smallish do earlier in the year.
We're used to having to worry about vegetarian or omnivore, and I usually make sure there's something vegan as it's easier.
But this time we had: veggie, veggie dairy intolerant, meat eater dairy intolerant, no spices1, and wheat intolerant2.
That out of a total of around 30 people. At least the 'I can eat anything as long as it's not red' person didn't turn up.
Notes
1) He's aware it's probably not all spices but how he reacts is sufficiently unpleasant that he hasn't wanted to do any more research!
2) At least one of these admitted it wasn't 'proper' gluten intolerance but that she doesn't feel too good after eating wheat. She also makes very good cakes!
On the "no spices" thing, Mrs T has what is known as a Geographical Tongue (go on, Google it, you know you want to!).
Spicy food does bad things to her tongue.
It is very painful.
I have learnt to adapt recipes to suit, and now can make very tasty, non-spicy:
BBQ sauce (for ribs and pulled pork)
Curry
maybe some other stuffs I have forgotten...
I find catering quite easy, as most people will eat Paella (I have yet to meet someone who is rice intolerent). I used to make two, but as the veggie one is the one that gets eaten the most I just make that now. I am trainging TLD to make it so that I can concentrate on the BBQ side of things at these events.
Plus, apart from the dairy intolerent crowd, Squeeky Cheese is a crowd pleaser!
I'm rice intolerant, it causes uncontrollable blood sugar spikes which make me feel like crap both physically and mentally.
Post by: lou boutin on 26 September, 2016, 07:35:22 pm
Post by: Basil on 30 September, 2016, 04:04:51 pm
Our local Indian take-away.
(https://farm5.staticflickr.com/4306/35494781924_009ac48504_k.jpg) (https://flic.kr/p/W5y33G)
20160930_151416 (https://flic.kr/p/W5y33G) by Basil W (https://www.flickr.com/photos/153328377@N08/), on Flickr
No. We don't. If I did want a take-away curry, I'd use the Chinese take-away. Because:
It has a rating of 5
Its only a few doors away from my house.
It's also a pub.
:thumbsup:
Post by: lou boutin on 30 September, 2016, 06:23:11 pm
Post by: Cudzoziemiec on 30 September, 2016, 06:48:29 pm
Post by: Mrs Pingu on 30 September, 2016, 07:04:33 pm
Post by: lou boutin on 30 September, 2016, 07:38:54 pm
I'm current backing for a coffee morning tomorrow. I have cooked a ginger tray bake and I have rocky road brownie in the oven.
Post by: hellymedic on 02 October, 2016, 04:59:32 pm
I am purchasing early as we missed out last year.
Post by: hellymedic on 02 October, 2016, 07:51:23 pm
Post by: Cudzoziemiec on 02 October, 2016, 08:07:48 pm
Post by: hellymedic on 02 October, 2016, 08:18:25 pm
Post by: Cudzoziemiec on 03 October, 2016, 09:31:25 am
(No.)
Post by: T42 on 03 October, 2016, 11:02:31 am
A Facebook friend has just shared a photo of a display of Kinder Easter Eggs...
Useful things, Kinder Eggs, as a little reward. Kids like them and you don't have to think about getting some toy or other.
Post by: citoyen on 03 October, 2016, 01:13:54 pm
Meanwhile, in local news.
Our local Indian take-away.
Based on my understanding of how the food hygiene rating system works (as explained to me by an inspector), I would steer clear of pretty much anywhere that scores less than 5.
A lot of the scoring is based on filling in the necessary forms etc, and I can imagine that there might be a language barrier for some Indian/Chinese restaurants run by non-natives, but there's no excuse for only scoring 1/5.
Post by: Jakob W on 03 October, 2016, 09:47:06 pm
Post by: Cudzoziemiec on 03 October, 2016, 10:19:01 pm
Post by: Kim on 03 October, 2016, 11:07:39 pm
What seems odd is that they would proudly display a 1 rating on their door.
I thought they were legally compelled to in Wales?
Post by: citoyen on 03 October, 2016, 11:19:14 pm
I was under the impression it was quite easy to get a 4 for essentially trivial reasons that had little to do with actual good safety - is that not the case?
AIUI, some of the requirements aren't directly food hygiene related - you can lose marks just for not filing your paperwork on time, but since that paperwork relates to how well you run your kitchen, that sounds fair to me. And yes, it's all fairly basic stuff, so any establishment that's competently run should be able to achieve a 5.
You can read a detailed breakdown of the scoring system on the FSA website.
Kim is right - from the FAQs:
Quote
Does a food business have to show its rating?
Businesses in England and Northern Ireland do not have to display their rating. So if you see a business without a hygiene rating sticker or certificate, you’ll have to decide if you want to eat or buy food from there without knowing the hygiene standards.
Putting a hygiene rating on show is a good advertisement for businesses that meet the requirements of food hygiene law.
A good food hygiene rating is good for business.
The situation is different in Wales. Businesses that get a new rating after 28 November 2013, must by law display a sticker showing their rating in a prominent place in all entrances to the premises.
Post by: Cudzoziemiec on 04 October, 2016, 09:00:05 am
Post by: T42 on 04 October, 2016, 09:15:05 am
AIUI, some of the requirements aren't directly food hygiene related - you can lose marks just for not filing your paperwork on time, but since that paperwork relates to how well you run your kitchen, that sounds fair to me. And yes, it's all fairly basic stuff, so any establishment that's competently run should be able to achieve a 5.
Crikey, that's harsh. I always regarded paperwork as a penance and left it to the very last moment, occasionally missing deadlines and getting ticked off by the various official ogres we have to kowtow to, yet I had a sparkling rep for providing good software and service. Seems unfair that someone who puts so much time into running a good restaurant that he hasn't much over for the official asswipes should have that counted against a hygiene rating.
Post by: citoyen on 04 October, 2016, 10:53:30 am
Seems unfair that someone who puts so much time into running a good restaurant that he hasn't much over for the official asswipes should have that counted against a hygiene rating.
I can see it from both sides - if you don't do the paperwork, it means the inspectors don't have a means of checking you're doing everything you need to do.
From what my friend the inspector said, you have to be genuinely pretty bad to get a low score - and he never struck me as the kind of person who would penalise a restaurant for the sheer bureaucratic fun of it.
Post by: T42 on 04 October, 2016, 10:57:44 am
Post by: ian on 04 October, 2016, 11:35:08 am
That said, I've pretty much given up takeaways, they're rarely any good (or good for you). Restaurants, I will suspend belief, and assume everything is super-clean behind the door. I'll happily eat food I've dropped on the floor unless my wife manages to slap it out of my hand before I can get it in my mouth. She's got pretty good reflexes.
Post by: T42 on 04 October, 2016, 01:08:12 pm
Post by: hellymedic on 04 October, 2016, 01:36:22 pm
Fair enough - I have been to a few restaurants you wouldn't care to go round the back of on a hot day.
Partner had Posh Big Birthday Tea at the Savoy.
Wheelchair access entailed the beer cellar, which smelt of rodents...
...and didn't look too pretty either!
Post by: SteveC on 04 October, 2016, 02:22:33 pm
Post by: Basil on 04 October, 2016, 03:34:12 pm
1 Of course, I may have used many such, or worse, in England, but without knowing due to reasons given upthread.
Post by: Cudzoziemiec on 05 October, 2016, 03:29:38 pm
(http://www.bristolpost.co.uk/clean-cafe-18-food-establishments-bristol-zero/story-28233814-detail/story.html)
Post by: Basil on 05 October, 2016, 04:05:07 pm
Post by: Cudzoziemiec on 05 October, 2016, 04:19:13 pm
Post by: hellymedic on 08 October, 2016, 06:37:24 pm
I believe they are doing this with other fruit & veg.
Post by: rafletcher on 08 October, 2016, 08:15:57 pm
Sainsbury's appear to have rebadged their 'Basics' strawberries as 'Greengrocer' strawberries.
I believe they are doing this with other fruit & veg.
People don't like the "stigma" of buying "basics" ::-) hence the rebranding.
Post by: hellymedic on 08 October, 2016, 08:23:04 pm
Sainsbury's appear to have rebadged their 'Basics' strawberries as 'Greengrocer' strawberries.
I believe they are doing this with other fruit & veg.
People don't like the "stigma" of buying "basics" ::-) hence the rebranding.
A beauty of shopping online is that almost nobody can see what you buy and judge this...
Basics chocolate mousse remains so-named and still seems fine!
Post by: perpetual dan on 09 October, 2016, 08:21:18 pm
My random thing is good news: Miss Dan the Elder has discovered the making of bread and butter putting. It was ready just in time for me getting back from a nice long bike ride. :thumbsup:
Post by: Eccentrica Gallumbits on 23 October, 2016, 05:09:14 pm
Post by: Quint on 23 October, 2016, 05:24:01 pm
Meanwhile, in local news.
Our local Indian take-away.
Based on my understanding of how the food hygiene rating system works (as explained to me by an inspector), I would steer clear of pretty much anywhere that scores less than 5.
A lot of the scoring is based on filling in the necessary forms etc, and I can imagine that there might be a language barrier for some Indian/Chinese restaurants run by non-natives, but there's no excuse for only scoring 1/5.
Whether you get a four or a five star food hygiene rating can also be down to something as simple as the age of the building and size of the kitchen, three sinks (hand wash, pot wash and food prep sinks) will not all fit meaning two sinks have to rotate, low water pressure again drops the rating because you can't power jet wash for veg and so on, you can have all the records and a spotless kitchen and still end up with three or four stars. 1 out 5 is completely unacceptable and the place should be shut for a deep clean and staff re training.
Post by: woollypigs on 28 October, 2016, 06:46:49 pm
Post by: SteveC on 28 October, 2016, 06:57:13 pm
Whether you get a four or a five star food hygiene rating can also be down to something as simple as the age of the building and size of the kitchen, three sinks (hand wash, pot wash and food prep sinks) will not all fit meaning two sinks have to rotate, low water pressure again drops the rating because you can't power jet wash for veg and so on, you can have all the records and a spotless kitchen and still end up with three or four stars. 1 out 5 is completely unacceptable and the place should be shut for a deep clean and staff re training.One of the pubs in our village had a rating of four until they had a refurbishment when it went up to five. Same people cooking the same food so I assume it was something like the sinks or some other fixture which wasn't quite up to scratch.
Post by: andyoxon on 29 October, 2016, 02:16:47 pm
Post by: T42 on 29 October, 2016, 02:29:50 pm
BTW, if a cheese such as Camembert or Brie does get to the stage where it stinks of ammonia it's usually past it.
Post by: Wowbagger on 29 October, 2016, 07:34:54 pm
Post by: Cudzoziemiec on 29 October, 2016, 07:38:56 pm
Walked past the new Polish shop set up by some local Pakistanis and got given three bags of Polish sausages for free, guess what I'm having for dinner tonight :)Kabanosy? Kiełbasa? That a Polish shop has been set up by local Pakistanis says something interesting, though I'm not sure exactly what!
Post by: woollypigs on 29 October, 2016, 09:53:32 pm
Don't know eat the first eight and popped the rest into the freezer before reading. I need to enter the shop to see if they have some goodies, though I think they don't have a deli corner like the one next to us in London. There was some yummy stuff :)Walked past the new Polish shop set up by some local Pakistanis and got given three bags of Polish sausages for free, guess what I'm having for dinner tonight :)Kabanosy? Kiełbasa? That a Polish shop has been set up by local Pakistanis says something interesting, though I'm not sure exactly what!
Post by: Pingu on 30 October, 2016, 12:41:05 am
Quote
This is one of the most exciting products to come on to the market since the flat white
Post by: citoyen on 30 October, 2016, 11:28:09 am
Putting Brie in the fridge is a hanging offence in our house. Ditto all soft cheeses. The difficulty is, though, keeping them at a constant 15°C, room temperature being too high. I'd rather leave them out and eat them fast, though, than murder them in the fridge.
Don't you have a cellar? I thought all French houses had a cellar. Even the urban terraced house I lived in had a cellar.
Post by: Mr Larrington on 30 October, 2016, 04:24:40 pm
So exciting: https://www.theguardian.com/lifeandstyle/2016/oct/29/nitro-cold-brews-energise-coffee-shopsQuoteThis is one of the most exciting products to come on to the market since the flat white
How empty does your life have to be to find that ^^^^ "exciting"?
Post by: T42 on 30 October, 2016, 04:40:05 pm
Post by: Jakob W on 30 October, 2016, 05:55:57 pm
Post by: andyoxon on 31 October, 2016, 09:00:22 pm
Post by: woollypigs on 31 October, 2016, 10:50:08 pm
Is it just me or do baked sweet potatoes look like the worms from Tremors, when you cut into them..? ;)Thanks, now I will always see that :)
Post by: SoreTween on 12 November, 2016, 10:29:56 am
Last night we roasted some pathetically small chestnuts in a variety of natural shapes given to us that were imported from Wales (food miles <5), they were delicious.
Today I will be wandering into the forest to see if I'm not too late to find some more (food yards <500).
Post by: T42 on 12 November, 2016, 01:11:57 pm
Is it just me or do baked sweet potatoes look like the worms from Tremors, when you cut into them..? ;)
Oh good, someone else who's watched that load of rubbish.
Now I have to watch it again with a sweet spud in hand.
Post by: hellymedic on 13 November, 2016, 09:39:24 pm
The compulsive label-reader in me discovered that their Barbecue
Post by: ElyDave on 14 November, 2016, 06:54:10 am
So exciting: https://www.theguardian.com/lifeandstyle/2016/oct/29/nitro-cold-brews-energise-coffee-shopsQuoteThis is one of the most exciting products to come on to the market since the flat white
More trendy bullsh!t what's wrong with a simple double espresso? Con panna if you're feeling indulgent.
Post by: Cudzoziemiec on 17 November, 2016, 09:23:40 am
Post by: citoyen on 17 November, 2016, 09:52:22 am
More trendy bullsh!t what's wrong with a simple double espresso? Con panna if you're feeling indulgent.
Cold brew coffee has been around for a few years. If the Guardian are finally latching on, it must be on its way out already.
'Double espresso con panna' sounds like a wanky way of saying 'flat white'.
Post by: ian on 17 November, 2016, 09:58:14 am
Was sent to get toast bread for those who like it. Saw in Tesco something called "high protein bread" so, intrigued, I bought it. I've not checked how much protein is actually in it, and don't really care anyway, but it's surprisingly good. Almost like bread.
You can probably use it to ward off the seething masses of the gluten intolerant.
Post by: Quint on 17 November, 2016, 12:19:16 pm
Was sent to get toast bread for those who like it. Saw in Tesco something called "high protein bread" so, intrigued, I bought it. I've not checked how much protein is actually in it, and don't really care anyway, but it's surprisingly good. Almost like bread.
You can probably use it to ward off the seething masses of the gluten intolerant.
Best way to add protein to bread is a couple of rashers of bacon and a couple of fried eggs ;D
Post by: citoyen on 17 November, 2016, 12:26:05 pm
Best way to add protein to bread is a couple of rashers of bacon and a couple of fried eggs ;D
I do like your way of thinking.
Post by: Cudzoziemiec on 17 November, 2016, 12:37:00 pm
Post by: hellymedic on 17 November, 2016, 01:16:53 pm
Label says 15.3g protein per 100g and lists wheat protein as a separate ingredient. I don't know how that compares to other bread, whether toast or real, but I'd have thought if you're relying on bread as a source of protein you must be a bit desperate. Anyway, it does taste remarkably good for what it is, almost like, well, bread, and the toast-eaters haven't complained either.
I think grain is around 10% protein in the dry matter (check your spaghetti pack) and bread is not totally dry so this is higher protein than standard.
Adults don't need much protein in reality.
Athletes might need a tad more but most of us eat more protein than we need.
Post by: Kim on 17 November, 2016, 02:48:42 pm
Adults don't need much protein in reality.
Though they could often do with less carbohydrate, and substituting some of it for protein seems like a reasonable approach, especially if it improves the taste of the bread-like toasting product.
(Accept that a few percent isn't going to make all that much different.)
Post by: Cudzoziemiec on 17 November, 2016, 03:17:59 pm
Post by: T42 on 17 November, 2016, 03:30:14 pm
Adults don't need much protein in reality.
Thou shalt not live by bread alone. Pass the foie gras.
Post by: Cudzoziemiec on 17 November, 2016, 07:43:28 pm
Quote
Among India’s middle class, Modi’s “surgical strike on black money” still appears to be popular. It’s the old “vegan fallacy” -- if something tastes terrible, it must be good for you.
Post by: Ham on 17 November, 2016, 08:02:49 pm
Post by: Cudzoziemiec on 18 November, 2016, 02:04:31 am
Post by: T42 on 18 November, 2016, 10:33:07 am
Post by: hellymedic on 18 November, 2016, 01:05:27 pm
Post by: ian on 18 November, 2016, 01:37:43 pm
Post by: hellymedic on 18 November, 2016, 01:50:50 pm
Truth is we get enough protein and eat too much in general for our energy expenditure. A high-protein loaf is probably a ruse to stabilise bread sales to the carbs-are-bad brigade by the cynical supermarkets.
Post by: Cudzoziemiec on 20 November, 2016, 06:47:32 pm
Post by: hellymedic on 05 December, 2016, 01:30:11 pm
I can't tell the difference between these (aside from the GREEN and ORANGE lids) but I am puzzled.
Original 0.8g fibre/100ml
Extra JB 0.7g fibre/100ml
Smooth 0.6g fibre/100ml
Post by: T42 on 05 December, 2016, 02:34:33 pm
I get the impression that over-indulgence would have the same effect as too much coffee, though.
Post by: citoyen on 05 December, 2016, 06:00:51 pm
Can someone please explain to me why Tropicana Orange with Extra Juicy Bits contains less fibre than Tropicana Original with Juicy Bits?
No, but top marks to you for detective work. That's outrageous!
Post by: hellymedic on 05 December, 2016, 06:04:19 pm
Can someone please explain to me why Tropicana Orange with Extra Juicy Bits contains less fibre than Tropicana Original with Juicy Bits?
No, but top marks to you for detective work. That's outrageous!
That's what you get when you're an obsessive label reader!
Post by: citoyen on 05 December, 2016, 07:12:21 pm
Post by: hellymedic on 05 December, 2016, 07:20:00 pm
Still puzzled. Will continue to order one of each when they're on Special Offer.
It's my way of refusing substitutes, guaranteeing supplies and controlling the budget.
Post by: Kim on 05 December, 2016, 07:37:14 pm
Post by: hellymedic on 05 December, 2016, 08:00:41 pm
Extra juicy bits and extra water?
I'll check nutrition again when I can be arsed. The thought had occurred to me but the two products seem indistinguishable, aside from the packaging.
ETA
100 ml Original 46kcal, 8.6g carbs, 0.8g fibre
100 ml EJB 44kcal, 9.2g carbs, 0.7g fibre
Curiouser and curiouser!
They must be taking the pith...
Post by: Cudzoziemiec on 05 December, 2016, 08:10:18 pm
BTW their website doesn't mention fibre: https://www.tropicana.co.uk/our-products/orange/orange-extra-juicy-bits
but their US website http://www.tropicana.com/products#featured has a bewildering variety of types of orange juice. All in the name of
Post by: Wowbagger on 05 December, 2016, 08:14:02 pm
Post by: Gus on 05 December, 2016, 08:28:06 pm
ETA
100 ml Original4642kcal, 8.6g carbs, 0.8g fibre
100 ml EJB 44kcal, 9.2g carbs, 0.7g fibre
Curiouser and curiouser!
They must be taking the pith...
More fructose and glucose, makes sweeter and more mellow juice. less fibers but no added water.
just another rebranding to sell more.
Post by: hellymedic on 05 December, 2016, 08:30:47 pm
My interest in fibre is obvious. The results of looking are counter-intuitive.
Post by: Gus on 05 December, 2016, 08:53:30 pm
In my eyes they are so close that bying the cheaper is the best.
0,1% fibre are nothing, and tropicana smooth lies between the other two juices.
And if you buy the "TROP50" you pay for 50%water and 50% Juice :facepalm:
Post by: hellymedic on 05 December, 2016, 09:26:12 pm
Post by: Ashaman42 on 09 December, 2016, 06:56:28 am
Every breakfast and dinner since has been hob based :)
Stir-fry, omelettes, pancakes and bacon and eggs. Nom nom nom.
Why oh why did I leave it so long to sort?!
Post by: Quint on 09 December, 2016, 12:15:24 pm
Post by: Ashaman42 on 09 December, 2016, 01:17:53 pm
Post by: Quint on 09 December, 2016, 01:26:03 pm
Post by: Ashaman42 on 09 December, 2016, 05:20:56 pm
Post by: citoyen on 09 December, 2016, 10:52:28 pm
Post by: barakta on 13 December, 2016, 11:58:17 am
Post by: Jakob W on 14 December, 2016, 10:26:49 am
Post by: barakta on 14 December, 2016, 05:37:26 pm
Post by: hellymedic on 14 December, 2016, 06:43:45 pm
Coconut mank is suitable for hot chocolate with cocoa powder and no added sugar but why bother... Am using the rest for cooking where the vileness matters less.
I can now order portion packs of Lacto-free from Sainsbury's online.
Until recently, only Tesco supplied this.
Sainsbury's also seem to stock some tempting gluten-free goodies.
I could hold a better tea party for my friends...
Post by: barakta on 14 December, 2016, 06:55:50 pm
The coconut milk was an experimental purchase so I know what to say "no thanks :sick:" as politely as possible to when offered them eager vegan types...
Post by: hellymedic on 14 December, 2016, 07:44:36 pm
Mum's OK with Lactofree but thinks the others are :sick:
No use for vegans thobut.
Suspect Doing Without might be more palatable than Alternatives.
Post by: citoyen on 14 December, 2016, 10:52:24 pm
Coconut milk (with rice) is revolting...
Which one did you get? My wife likes Koko but she's not keen on any other brand that she's tried.
I can't stand the stuff. Hate it when I accidentally take a mouthful of her tea with Koko in it. :sick:
Post by: ian on 15 December, 2016, 09:52:35 am
I did eat a sprouted coconut (the inside, of course) not so long ago which was amazing and a something that I hitherto hadn't known existed. I'm mostly been meh about coconuts other that as an ingredient in other things but that was something else.
Post by: T42 on 15 December, 2016, 10:04:05 am
Post by: ian on 15 December, 2016, 10:07:35 am
But if anyone offers you a sprouted coconut, take it. Especially if he's a seven-foot-tall rasta with a big, big machete and a giant dehusking spike. It's innards are heavenly.
Post by: hellymedic on 15 December, 2016, 10:34:26 pm
Coconut milk & lime juice make an excellent marinade for fish that's to be eaten raw.I sprinkle lime juice and lemon juice on my salmon prior to cooking it.
In the microwave.
Post by: barakta on 15 December, 2016, 11:36:45 pm
So far, Dad has really only approved of the Lactofree, having tried various milk alternatives.
Mum's OK with Lactofree but thinks the others are :sick:
No use for vegans thobut.
Suspect Doing Without might be more palatable than Alternatives.
*nods* I have no intention of becoming a vegan. I won't even return to being veggie as it just didn't work for me healthwise and with lactofail it'll be EVEN more annoying.
Post by: hellymedic on 15 December, 2016, 11:54:43 pm
I think vegans who come here will either have lemon tea or a fruity infusion.
I might just try a soya milk for tea if really pressed.
Post by: Cudzoziemiec on 16 December, 2016, 12:36:42 pm
Post by: TheLurker on 19 December, 2016, 08:21:55 pm
“Porridge or prunes, sir?” That cry still rings in my memory. It is an epitome – not, indeed, of English food, but of the forces that drag it into the dirt. It voices the true spirit of gastronomic joylessness. Porridge fills the Englishman up, prunes clear him out, so their functions are opposed. But their spirit is the same: they eschew pleasure and consider delicacy immoral ... Everything was grey. The porridge was in grey lumps, the prunes swam in grey sauce ... Then I had a haddock. It was covered in a sort of hard, yellow oilskin, as if it had been in a lifeboat, and its inside gushed salt water when pricked. Sausages and bacon followed this disgusting fish. They, too, had been up all night. Toast like steel: marmalade a scented jelly. I paid the bill dumbly, wondering again why some things have to be.
Post by: hellymedic on 21 December, 2016, 04:55:03 pm
I thought I'd order some satsumas for Christmas but was delivered Easy Peelers as a substitute.
Meh!
Post by: hellymedic on 25 December, 2016, 02:24:51 pm
'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
We started our 'Seasonal Fruit', as is traditional, with our Christmas Day breakfast.
The segments have been reshaped, so that one face is now considerably more concave, though the edges are thick.
A disappointment.
Post by: Pickled Onion on 25 December, 2016, 07:17:25 pm
Coconut milk I think is only suitable for curries.
It also makes a rather excellent vegan Baileys.
Post by: peliroja on 25 December, 2016, 07:41:39 pm
Coconut milk (with rice) is revolting... It's the worst of rice milk (watery) and tastes like cakk in tea. The VegansTM were raving about it, I think they've lost tastebuds and texture capacity... It might be ok for hot chocolate.We got this by mistake recently instead of coconut water (which I find excellent for hydrating when I'm poorly). It tastes pretty awful on its own and I knew it would be horrid in tea so didn't try it. Soy milk is my tea milk of choice. I did use the coconut milk for making porridge however and it turned out really well - creamy and slightly sweet. A nice accidental discovery!
Post by: Wowbagger on 26 December, 2016, 05:58:49 pm
As a consolation prize, I get to cook Dinner for One. I'm going to have roast taters, parsnips and leeks, boiled carrots (the little pointy ones that cost lots in Waitrose) and sprahts. I might parboil the sprahts and then fry them with streaky bacon. There is some stuffing and a good deal of cold turkey from yesterday as well as some cold sausages.
As a pre-prandial I have so far consumed a Hen, I am part-way through a Wild Boar, and I have a Badger/Ferret hybrid waiting in the wings.
There is a surfeit of cold Christmas pud with cream.
I don't think I will bother to open a bottle of wine, but there is some excellent port as a post-prandial.
The diet is on hold.
Post by: Cudzoziemiec on 27 December, 2016, 12:28:45 pm
Tobleroned, then. We really need to worry when they do this to Dairy Milk.'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
We started our 'Seasonal Fruit', as is traditional, with our Christmas Day breakfast.
The segments have been reshaped, so that one face is now considerably more concave, though the edges are thick.
A disappointment.
Post by: Basil on 27 December, 2016, 01:12:54 pm
Post by: hellymedic on 27 December, 2016, 01:46:03 pm
Tobleroned, then. We really need to worry when they do this to Dairy Milk.'Terry's' Chocolate Oranges have shrunk from 175g (I think) to 157g.
I think they might have been 200g in the past.
Lindor truffles are getting pricy.
We started our 'Seasonal Fruit', as is traditional, with our Christmas Day breakfast.
The segments have been reshaped, so that one face is now considerably more concave, though the edges are thick.
A disappointment.
It's been done over the years by Cadbury's pre-Mondelēz.
Compare the size and content weight of chocolate boxes from 1940 to date and you will see how the spacing between chocolates has expanded.
HUGE boxes of chocolate now have very scanty contents!
Post by: Cudzoziemiec on 27 December, 2016, 01:47:29 pm
Post by: Basil on 27 December, 2016, 05:13:31 pm
Asset strip the turkey, place the results into separate containers in the fridge - White meat, brown meat, bits and bobs for the pets.
Then break up the carcass and stuff it into the pressure cooker along with any leftover anything I can find. Pressure cooker the fuck out of it.
Pour off and filter resultant stock. Stick in fridge. Wheh cooled and set, lift off solid layer of white fat.
Reboil to clean then pour into several ice cube makers for frozen stock cubes. Hold back enough for tomorrow's traditional turkey and ham pie. :P
Post by: rafletcher on 27 December, 2016, 06:49:17 pm
HUGE boxes of chocolate now have very scanty contents!
The Lindt advent calendar my wife bought me was a signal disappointment in this regard.
Post by: andrewc on 27 December, 2016, 09:15:30 pm
Post by: Wowbagger on 27 December, 2016, 09:23:46 pm
Post by: tiermat on 28 December, 2016, 05:44:46 pm
Lidl's "Deluxe" almonds with habanero chili are the complete mutt's nuts!
Post by: Wowbagger on 30 December, 2016, 01:01:06 pm
Clicky (http://www.currys.co.uk/gbuk/household-appliances/small-kitchen-appliances/small-cooking-appliances/mini-ovens/tefal-everyday-ih201840-electric-induction-hob-black-10024032-pdt.html?istCompanyId=bec25c7e-cbcd-460d-81d5-a25372d2e3d7&istItemId=itwaatmll&istBid=tztx&srcid=198&cmpid=ppc~gg~0130+%28PLA%29+SKA+Core~All+SKA~Exact&mctag=gg_goog_7904&kwid=GOOGLE&s_kwcid=DS!700000001497114!157099296436!!!g!!PRODUCT+GROUP&device=c&ds_kids=92700015894068950&PLA=1&gclid=CNeQ7pX7m9ECFc0y0wod15IBjw&gclsrc=aw.ds&dclid=COWi-JX7m9ECFS2F7QodExIMdw)
on the grounds that, apart from it being a pretty crap, cheap model, there's not a lot wrong with our gas stove. We bought it deliberately as a very basic model when our old one packed up. We had fallen foul of a very prolonged power cut one year when there was a LOT of snow, and no leccy=no gas central heating. With the other gas stove, it meant no oven either, so we got one that didn't depend on leccy.
However, back to the consumerist trash referred to above. It's generally pretty good, with some pre-set programs. Its hotter modes get the pan very hot very quickly. It has a program for milk, so it doesn't allow it to boil over, and it is excellent for porridge. However, it has a "Stew" mode, which it touts as a slow-cooker substitute. Except that it has a timer that turns it off after 2 hours, and so far as I can tell there is no way of extending this time. That makes it utterly useless as a slow cooker.
Edit: I finished the stew on the lowest of the 9 manual settings. The stew was boiling very gently. However, after it had finished, some of the stew had been "caught" by the heat and there was some marginal carbonisation at the bottom of the pan. It surely must be possible to keep a large pan on the boil without the base burning?
Post by: andrewc on 03 January, 2017, 06:28:37 pm
O. M. G.
Lidl's "Deluxe" almonds with habanero chili are the complete mutt's nuts!
Aldi's "Specially Selected" Intense Wasabi Almonds are also rather moreish..... looks guiltily at empty 150g tin & thinks he'll regret this later...
Post by: Eccentrica Gallumbits on 05 January, 2017, 06:18:04 pm
Post by: Jakob W on 05 January, 2017, 08:03:54 pm
Post by: Eccentrica Gallumbits on 05 January, 2017, 09:20:48 pm
Post by: Cudzoziemiec on 06 January, 2017, 08:14:59 pm
Post by: Mrs Pingu on 21 January, 2017, 10:12:15 pm
(https://c1.staticflickr.com/1/285/31510677823_a967aa4f2f_z.jpg) (https://flic.kr/p/Q1usGF)Mmm germknödel (https://flic.kr/p/Q1usGF) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://c1.staticflickr.com/1/441/32304458066_2f9a269505_z.jpg) (https://flic.kr/p/RdCMUW)Today's germknödel (https://flic.kr/p/RdCMUW) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://c1.staticflickr.com/1/311/32068803260_fee02f3722_z.jpg) (https://flic.kr/p/QRNZX3)Germknödel (https://flic.kr/p/QRNZX3) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://c1.staticflickr.com/1/734/32295610182_ce3a4d0634_z.jpg) (https://flic.kr/p/RcRrKd)Germknödel (https://flic.kr/p/RcRrKd) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: hellymedic on 25 January, 2017, 04:39:02 pm
Tropicana has shrunk their 'litre' cartons to 950ml and their Family Size cartons from 1.75 to 1.6 litres.
Post by: rafletcher on 30 January, 2017, 02:42:01 pm
Post by: Eccentrica Gallumbits on 03 February, 2017, 04:26:50 pm
Post by: HTFB on 06 February, 2017, 10:27:51 pm
Post by: Cudzoziemiec on 07 February, 2017, 10:07:34 am
Post by: Pingu on 09 February, 2017, 01:29:14 pm
Quote from: building newsletter
The kitty milk is now located in the small fridge under the worktop.
:P
Post by: Cudzoziemiec on 09 February, 2017, 02:39:30 pm
Post by: Eccentrica Gallumbits on 10 February, 2017, 07:23:21 pm
Post by: Cudzoziemiec on 10 February, 2017, 07:52:38 pm
Post by: Wowbagger on 10 February, 2017, 07:57:55 pm
I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.
Sounds a bit like Stilton cheese. :P
Post by: Cudzoziemiec on 10 February, 2017, 08:18:13 pm
Post by: Eccentrica Gallumbits on 10 February, 2017, 08:48:17 pm
I had to look that one up. How funny that in Edinburgh you're calling it by a Sanskrit name (apparently) and in India it was simply "bitter gourd". It's certainly not to everyone's taste. I don't think I'd say I like it, but I can eat it in small quantities.I did it with potato as a satay, and even with extra jaggery it's still too bitter for me.
Post by: hellymedic on 11 February, 2017, 05:37:43 pm
Post by: Dibdib on 13 February, 2017, 08:05:21 pm
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
Post by: woollypigs on 13 February, 2017, 10:38:31 pm
Post by: citoyen on 13 February, 2017, 11:02:48 pm
I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
:thumbsup:
Post by: Ashaman42 on 14 February, 2017, 05:53:31 am
Post by: T42 on 14 February, 2017, 08:19:25 am
I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
:thumbsup: :thumbsup:
I could do with another cuppa (hint, hint).
Post by: woollypigs on 14 February, 2017, 08:23:19 am
T42 I pretty much did the same to Yorkshire Tea and they send me a few bags to me and my friend in Denmark and they even remembered my birthday :)I was jokingly moaning on Twitter that as I had no beer in the house, I'd have to drink - gulp - wine. The horror.
An hour later, Wadworth brewery down the road in Devizes see the tweet and decide they're going to post me a case of their excellent 6X and IPA.
Winner!
:thumbsup: :thumbsup:
I could do with another cuppa (hint, hint).
Post by: T42 on 14 February, 2017, 09:30:21 am
Post by: Wowbagger on 14 February, 2017, 06:41:41 pm
Post by: Basil on 14 February, 2017, 08:15:36 pm
Wasn't there a kitchen knife thread somewhere?
Post by: Dibdib on 15 February, 2017, 08:42:55 pm
they're delicious :thumbsup:
Post by: ian on 15 February, 2017, 08:50:40 pm
I once got drunk with the Sierra Nevada sales team in a Philadelphia hotel and they sent me two entire sample cases (48 bottles). I must have been entertaining. I don't entirely remember.
Post by: Cudzoziemiec on 16 February, 2017, 01:14:54 pm
Post by: Basil on 16 February, 2017, 10:19:49 pm
Yes. It is pickled.
Yes. They are cheese and onion.
Yes. It is about to be mashed with a fork.
Yes. There is a glass of generic whisky off shot.
:D
Post by: Andrij on 16 February, 2017, 11:56:38 pm
Post by: Pingu on 17 February, 2017, 12:15:11 am
(http://img.photobucket.com/albums/v249/Bloke_on_a_bike/Mobile%20Uploads/20170216_215347_zpswbdq4m4l.jpg) (http://smg.photobucket.com/user/Bloke_on_a_bike/media/Mobile%20Uploads/20170216_215347_zpswbdq4m4l.jpg.html)
Yes. It is pickled.
Yes. They are cheese and onion.
Yes. It is about to be mashed with a fork.
Yes. There is a glass of generic whisky off shot.
:D
What a way to go!
Post by: Cudzoziemiec on 17 February, 2017, 10:26:11 am
Post by: citoyen on 17 February, 2017, 10:41:01 am
Post by: T42 on 17 February, 2017, 11:16:29 am
Post by: TheLurker on 18 February, 2017, 10:00:36 am
A containment dome might be appropriate.For Basil or for the "food"? :)
Post by: citoyen on 20 February, 2017, 03:44:37 pm
It's pretty good. I was expecting it to lack punch, given that it only has a 2 out of 3 chilli rating on the packaging, but it was surprisingly piquant. We also tried the Wahaca smoky chipotle salsa and tomatillo salsa, which were also good.
We tried the New! Improved! Recipe! Discovery/Santa Maria fajita spice mix a couple of weeks ago. I don't know what they have done to it but it is now hardly any better than Old El Paso, with a sweet, synthetic flavour. Shame.
Post by: Cudzoziemiec on 23 February, 2017, 08:33:16 pm
Post by: ian on 23 February, 2017, 09:12:15 pm
This may be of interest to ian, if no one else, but over the weekend I made chicken fajitas using Wahaca garlic and chipotle marinade in place of the usual Discovery/Santa Maria spice mix, which a) is no longer stocked in Tesco, and b) disappointing since the New! Improved! Recipe! was introduced.
It's pretty good. I was expecting it to lack punch, given that it only has a 2 out of 3 chilli rating on the packaging, but it was surprisingly piquant. We also tried the Wahaca smoky chipotle salsa and tomatillo salsa, which were also good.
We tried the New! Improved! Recipe! Discovery/Santa Maria fajita spice mix a couple of weeks ago. I don't know what they have done to it but it is now hardly any better than Old El Paso, with a sweet, synthetic flavour. Shame.
I shall endeavour to try this. Combinations of chili powder and spices have failed to replicate the original Santa Maria formula. I've followed instructions on the internet to make authentic tacos and they weren't. I've eaten authentic tacos in gang 'hoods in LA and weirdly, Santa Maria captured that whole essence of taco-ness (obviously without the stares) far better. M&S do a taco mixture which, while a lot better than New! Improved! Formula! lacks a little punch.
Post by: hellymedic on 06 March, 2017, 02:34:24 pm
http://www.bbc.co.uk/news/uk-england-london-39179652 (http://www.bbc.co.uk/news/uk-england-london-39179652)
:sick:
Post by: tiermat on 06 March, 2017, 04:44:09 pm
Post by: mrcharly-YHT on 13 March, 2017, 02:14:47 pm
Without a lot of hope, and wondering if I could get it welded, I emailed the company, asking about replacement parts. Didn't get a reply, just received a paypal request for money for a replacement part. £14 for a pair of replacement arms (a new coffee maker is £149).
Communication, -1
Serviceability, +10
Post by: Jaded on 17 March, 2017, 08:44:54 pm
Post by: Quint on 18 March, 2017, 12:36:31 pm
I've just dropped my glasses into my curry.
Don't wash them, tis food for bedtime
;D
Post by: Jakob W on 18 March, 2017, 04:53:10 pm
Post by: T42 on 18 March, 2017, 05:05:15 pm
And they were selling Sidamo at 7.85 € for 250g - roasted last August. Bio, thy name is unscrupulous.
Post by: Mrs Pingu on 18 March, 2017, 05:09:24 pm
I've discovered chocolate can go mouldy - a couple of bars of dark chocolate had been shoved into the (slightly dank, normally used for booze storage) cupboard, and when I opened them they'd grown some white fur :hand:
Is it definitely mould, or is it chocolate 'bloom' which is something else entirely?
Post by: hellymedic on 18 March, 2017, 05:14:39 pm
Bloom is due to fat from the cocoa butter making its way to the surface; harmless but not quite as tasty as originally.It's no problem if the chocolate is to be cooked.
Post by: Eccentrica Gallumbits on 18 March, 2017, 08:13:05 pm
Post by: Jakob W on 18 March, 2017, 08:28:55 pm
Post by: hellymedic on 18 March, 2017, 08:45:15 pm
I keep some chocolate in the fridge.
For years.
Post by: Kim on 18 March, 2017, 09:06:45 pm
Post by: Cudzoziemiec on 20 March, 2017, 11:30:40 am
Post by: Eccentrica Gallumbits on 20 March, 2017, 04:31:00 pm
Post by: hellymedic on 20 March, 2017, 11:01:53 pm
Post by: hellymedic on 24 March, 2017, 03:52:16 pm
http://www.bbc.co.uk/news/health-39353379 (http://www.bbc.co.uk/news/health-39353379)
Post by: Cudzoziemiec on 26 March, 2017, 11:31:34 pm
Post by: mrcharly-YHT on 27 March, 2017, 10:26:03 am
We both picked a noodle bowl option - MrsC was tempted by something chilli-based but opted for the non-chilli noodles.
Which were full of chillies. Despite allegedly being 'non-spicy' it was hot enough to almost bring on a sweat.
One wonders what the chilli-based noodle dish would have been like. Noodles made from chillies? Noodles with chillies and chillies on top?
Post by: Eccentrica Gallumbits on 27 March, 2017, 01:15:37 pm
You know those "posh" Collective yoghurts with fruit jam stuff in? I discovered yesterday that Wilko's sell small tubs of these. They cost 80p and, handy for audaxers and cutlery-less cyclists, include a spoonlet under the lid, ice cream style. They only had passion fruit flavour when I was there, but it was the end of the day on Northgate Street, so quite likely they stock other flavours too.I love those yogurts. I very much enjoyed the limited edition blackberry & apple ones last year.
Post by: woollypigs on 27 March, 2017, 01:26:40 pm
MrsC and I went for a meal out, my choice of venue. To her surprise, I picked wagamama (well, I've only eaten in there once and it was years ago).Since this place is Pelis favourite eatery, i have eaten there a few times. I don't find it spicey, but between chefs and location there is a difference. Can go from mild to to hot for Peli. But they are very good a catering to your needs if you ask be that more of this-less of that, nut or dairy allergy etc.
Post by: citoyen on 27 March, 2017, 07:25:29 pm
They are every bit as delicious and nutritious as you'd expect.
I love them. I'm going to go back and stock up.
Post by: Ben T on 28 March, 2017, 11:09:37 am
(click to show/hide)
Post by: citoyen on 28 March, 2017, 11:11:56 am
Post by: hellymedic on 30 March, 2017, 02:54:52 pm
(Sainsbury's now sell portion packs of Lacto-free.)
Post by: Kim on 01 April, 2017, 10:08:47 pm
Quote from: @liamthatcher
I've created a game called 'freezer pictionary' in which I draw the name of the dish & then see if I remember what it is in 6 months time
https://twitter.com/liamthatcher/status/828006386894249990
Post by: hellymedic on 02 April, 2017, 11:23:03 pm
1) They need £2 P&P
2) They wouldn't stack
3) I would need to photograph my receipt and upload it to their website. Far too much hassle - I don't have a smartphone and would have to ask David.
4) I can get a glass 'free' with a single purchase of Nutella and their glasses stack, though not well. Nutella glasses are a bit bigger, it must be said.
Post by: hellymedic on 07 April, 2017, 06:26:27 pm
I like my CAEK.
I usually get my nutritional information from Sainsbury's website, cos I know my way round it.
David brought in an empty can of Monster energy drink today so I thought I'd find out about it.
One 500ml can contains 60g carbs, 55g sugar and 160mg caffeine.
Sainsbury's seem to state the adult reference intake of sugar is 90g which seem a lot to me.I suppose they can then kid themselves that their sugary product don't have THAT much sugar.
All the other references I have seen suggests MUCH lower daily intakes. So they're selling sugary stuffs pretending they're OK.
I suppose I shouldn't be surprised.
Post by: jsabine on 07 April, 2017, 07:41:07 pm
Quote from: NHS Choices
As part of a healthy balanced diet, an adult's reference intakes ("RIs") for a day are:
Energy: 8,400 kJ/2,000kcal
Total fat: 70g
Saturates: 20g
Carbohydrate: 260g
Total sugars: 90g
Protein: 50g
Salt: 6g
The RI for total sugars includes sugars from milk and sugars contained in fruit, as well as added sugar.
Post by: hellymedic on 07 April, 2017, 07:49:49 pm
Not sure where else you've been looking, but NHS Choices (http://www.nhs.uk/Livewell/Goodfood/Pages/reference-intakes-RI-guideline-daily-amounts-GDA.aspx) reckons 90g too.Quote from: NHS ChoicesAs part of a healthy balanced diet, an adult's reference intakes ("RIs") for a day are:
Energy: 8,400 kJ/2,000kcal
Total fat: 70g
Saturates: 20g
Carbohydrate: 260g
Total sugars: 90g
Protein: 50g
Salt: 6g
The RI for total sugars includes sugars from milk and sugars contained in fruit, as well as added sugar.
The next page on the same site http://www.nhs.uk/chq/pages/1139.aspx?categoryid=51&subcategoryid=167 (http://www.nhs.uk/chq/pages/1139.aspx?categoryid=51&subcategoryid=167) suggests no more than 30g 'added sugars' per day and a can of Monster has nearly twice that amount.
I suppose it's the semantics of 'total sugar' and 'added sugar'.
Post by: jsabine on 07 April, 2017, 08:16:03 pm
Post by: hellymedic on 07 April, 2017, 08:56:10 pm
Post by: hellymedic on 08 April, 2017, 06:39:05 pm
http://www.bournemouthecho.co.uk/news/15212399.Restaurant_review__Skinny_Kitchen_is_THE_place_for_those_wanting_healthier_versions_of_favourite_treats/?ref=mr&lp=19 (http://www.bournemouthecho.co.uk/news/15212399.Restaurant_review__Skinny_Kitchen_is_THE_place_for_those_wanting_healthier_versions_of_favourite_treats/?ref=mr&lp=19)
Post by: andrewc on 13 April, 2017, 10:39:36 pm
Not my pics https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x487b2121494b3741:0xb81564e2aa2179c0!2m19!2m2!1i80!2i80!3m1!2i20!16m13!1b1!2m2!1m1!1e1!2m2!1m1!1e3!2m2!1m1!1e5!2m2!1m1!1e4!3m1!7e115!4shttps://picasaweb.google.com/lh/sredir?uname%3D103205826917404015454%26id%3D6334154175424313922%26target%3DPHOTO!5smr+chilli+liverpool+-+Google+Search&imagekey=!1e3!2s-HdgxY-Wrr94/V-dvqaq5OkI/AAAAAAAAAYQ/KVGHaZ-e1F8QtnQKMeAL_BZ4vEjTNK14wCJkC&sa=X&ved=0ahUKEwjx-a7XsKLTAhVIIMAKHdSNB3cQoioIgAEwCg (https://www.google.co.uk/maps/uv?hl=en&pb=!1s0x487b2121494b3741:0xb81564e2aa2179c0!2m19!2m2!1i80!2i80!3m1!2i20!16m13!1b1!2m2!1m1!1e1!2m2!1m1!1e3!2m2!1m1!1e5!2m2!1m1!1e4!3m1!7e115!4shttps://picasaweb.google.com/lh/sredir?uname%3D103205826917404015454%26id%3D6334154175424313922%26target%3DPHOTO!5smr+chilli+liverpool+-+Google+Search&imagekey=!1e3!2s-HdgxY-Wrr94/V-dvqaq5OkI/AAAAAAAAAYQ/KVGHaZ-e1F8QtnQKMeAL_BZ4vEjTNK14wCJkC&sa=X&ved=0ahUKEwjx-a7XsKLTAhVIIMAKHdSNB3cQoioIgAEwCg)
Post by: hellymedic on 18 April, 2017, 04:06:19 pm
3 Conference pears and received 5
0.5kg carrots and received >1kg
4 Easy Peelers and received 7
1kg Bramleys and received >1.5kg
I don't really have the fridge space but managed to squeeze in excess stuffs.
I am getting a £5 refund voucher as I complained.
We try to waste little food and mostly succeed but I decided to complain about this on a point of principle. An extra 30p's worth of carrot is no great deal until there's a struggle to close the fridge.
Don't think I'll be ordering more food till after Mayday.
Post by: Eccentrica Gallumbits on 05 May, 2017, 02:39:45 pm
Post by: T42 on 05 May, 2017, 03:03:16 pm
Ikea cheese is weird and oddly waxy.
Wait until you've tried a Laughing Cow wardrobe.
Post by: Basil on 05 May, 2017, 03:19:04 pm
Ikea cheese is weird and oddly waxy.
Wait until you've tried a Laughing Cow wardrobe.
Probably waxy too. But a great strap line.
La vache qui stash.
Post by: Jurek on 07 May, 2017, 10:00:24 am
Post by: Cudzoziemiec on 07 May, 2017, 03:55:45 pm
:D ;D
Post by: hellymedic on 11 May, 2017, 11:22:08 pm
Now plastic surgeons are seeing around four serious hand injuries per week and want warning labels put onto avocados to prevent 'avocado hand'.
Oh dear!
http://www.bbc.co.uk/news/av/health-39890204/avocado-hand-health-warning (http://www.bbc.co.uk/news/av/health-39890204/avocado-hand-health-warning)
Post by: Quint on 12 May, 2017, 03:15:06 am
Post by: hellymedic on 12 May, 2017, 02:39:42 pm
It's never been an issue for me.
Is the lack of practical subjects in schools producing a klutz generation who can't be trusted with any kind of tool?
Post by: Quint on 12 May, 2017, 03:05:01 pm
Post by: Cudzoziemiec on 12 May, 2017, 03:06:24 pm
Post by: Cudzoziemiec on 12 May, 2017, 03:08:23 pm
I fear so, apart from the disgusting departure of the arts from schools the thing the government should be taken to task for is not teaching Domestic Science, the obesity problem would be reduced dramatically if both male and female pupils were taught this subject, imagine people leaving school being able to care from themselves in an informed way, heaven forbid.They call it Food Tech nowadays and the things my son has cooked at school are far tastier than what my sister made in Domestic Science (or was it Home Economics?) back in the 80s. I never did any school cooking cos boy just like she never did metalwork and woodwork but that thankfully is in the past.
Post by: Quint on 12 May, 2017, 03:09:14 pm
Post by: Quint on 12 May, 2017, 03:11:10 pm
I fear so, apart from the disgusting departure of the arts from schools the thing the government should be taken to task for is not teaching Domestic Science, the obesity problem would be reduced dramatically if both male and female pupils were taught this subject, imagine people leaving school being able to care from themselves in an informed way, heaven forbid.They call it Food Tech nowadays and the things my son has cooked at school are far tastier than what my sister made in Domestic Science (or was it Home Economics?) back in the 80s. I never did any school cooking cos boy just like she never did metalwork and woodwork but that thankfully is in the past.
Strange, it doesn't appear to be a general thing. As a lad I had to needlework but strangely not anything to do with cooking, shame as I was absolutely no good at woodwork
Post by: citoyen on 12 May, 2017, 06:19:58 pm
I like to think I have pretty good knife skills but I'm prone to the occasional lapse of good sense. Got a deep cut in the joint of one of my fingers a couple of weeks ago when I tried to cut something while holding it in my hand and it didn't provide as much resistance as I was expecting. Can't remember what it was but it wasn't an avocado.
Being in the joint, the cut has taken ages to heal.
Post by: ian on 12 May, 2017, 08:58:02 pm
I made a big beanbag for sitting on in whatever needlework was called in the 80s. My dad promptly sat on it and it exploded its polystyrene guts everywhere. I think that was a more a reflection on my dad's love of pork pies than my skills with a needle. I think I made an apron too. I got lazy with sewing because my mum was a lockstitcher and a ninja with a sewing machine.
I also did CDT which I believe was craft design and technology but was mostly involved a rather singed teacher telling us to put the big flame thrower down. And Mad Bill* spent the entire three years lathing crossbolt bolts (by the third year he was probably on WMDs). I go an O level in that. My final year project was a 'painting area' which was basically a box that you could spray paint things in. When no one was looking rather than bother with fancy dovetail joints I just nailed everything together and then put lots of paint on top so they couldn't tell. I am marginally good at subterfuge. That's why I had to discontinue my confession thread because really it was just going to me confessing my long list of sins.
I'm not so bad with a knife. But I'm better with stupid. Once upon a time, as I stood proudly on the cliff of achievement regarding the completion of my PhD, I carefully stacked the four (or was it five) printed copies of my thesis. To transport them to the binders I put all the paper in a discarded box, the kind that reams of paper come in. But there was too much box. What to do? I glanced around, what's that, the green fabric of a distantly used dissection kit (that last saw action in a cadaver's guts)? Scalpel! So yes, I have a nice scar along the meaty base of my thumb and I had to reprint 1200 pages and dispose of a lot of bloodstained paperwork. And I probably risked being turned into a zombie, which aren't even scary.
*he was famous for running at the classroom wall head first and going right through to his shoulders. No one had any idea why he was called Bill as his name was Michael. The army wouldn't have him, not even as ordnance.
Post by: Cudzoziemiec on 12 May, 2017, 09:09:48 pm
And Mad Bill* spent the entire three years lathing crossbolt bolts (by the third year he was probably on WMDs). I go an O level in that.You have an O level in WMD? For some reason, I believe you.
Post by: ian on 12 May, 2017, 09:13:15 pm
Though the US might classify my 'painting and modelling area' as a WMD. They have a lax definition of such things.
Post by: mrcharly-YHT on 13 May, 2017, 09:04:57 am
There are plenty of wood carving 'cuts' where you actually cut towards the body - more control and it is safer (the classic 'potato peeling' cut being one). I have to wince when I see pictures of people whittling away with a penknife - they are often a danger to people around them or so close to hitting the femoral artery.
Post by: Pickled Onion on 13 May, 2017, 12:38:15 pm
I have to wonder how blunt the knife has to be to find an avocado skin 'tough'.
I don't get it either, the internet seems to be awash with stories about avocados getting warning labels. I often take an avocado to work and use one of the free knives from the canteen, they snap in two if you try to use them to butter toast.
Quote
Bet most of those injuries are actually from trying to remove the stone with a knife (either use a spoon or a knife with a really pointy tip and don't be a wuss about stabbing it in).
??? To undo an avocado, cut all the way round the longest axis, then hold in two hands and twist in opposite directions. The stone then pops out, either eat the avocado with a spoon or bend the skin back to remove.
Post by: Pickled Onion on 13 May, 2017, 12:44:41 pm
Tried it last week, and the pizza was amazing.
Post by: hellymedic on 13 May, 2017, 03:57:18 pm
??? To undo an avocado, cut all the way round the longest axis, then hold in two hands and twist in opposite directions. The stone then pops out, either eat the avocado with a spoon or bend the skin back to remove.
That's what I mostly do but since I can no longer spoon out an avocado, I use a knife and fork.
Post by: Mrs Pingu on 13 May, 2017, 04:17:14 pm
Not sure whether to put this in the "Things I learnt today" thread, but as it was last week... Apparently you don't put a pizza *on* a pizza stone, you put it *under* the pizza stone. That is to say, you put it on a shelf in the oven above the pizza.Really?
Tried it last week, and the pizza was amazing.
Post by: Pickled Onion on 13 May, 2017, 07:31:01 pm
Post by: campagman on 13 May, 2017, 08:08:09 pm
I now chop into the stone with the sharp edge of the blade and twist.
Post by: citoyen on 22 May, 2017, 03:15:02 pm
This was from a lovely little patisserie near a small town called Mazy, somewhere north of Namur. They had loads of fantastic looking pastries on offer, but the pain choco-banane demanded to be tried above all else. What I really want to know is where have these marvellous creations been all my life?
I might have also had a rather lovely custard slice. But why bother with words when a picture does the job so much better...
(https://c1.staticflickr.com/5/4197/34012731353_19cc2841c4_z.jpg)
Both tasted even better than they look.
Post by: T42 on 22 May, 2017, 05:07:34 pm
Post by: Mrs Pingu on 22 May, 2017, 07:16:38 pm
My revelatory food discovery of the weekend: pain choco-banane - ie pain au chocolat but with added banana.
This was from a lovely little patisserie near a small town called Mazy, somewhere north of Namur. They had loads of fantastic looking pastries on offer, but the pain choco-banane demanded to be tried above all else. What I really want to know is where have these marvellous creations been all my life?
I might have also had a rather lovely custard slice. But why bother with words when a picture does the job so much better...
(https://c1.staticflickr.com/5/4197/34012731353_19cc2841c4_z.jpg)
Both tasted even better than they look.
:thumbsup:
Post by: T42 on 25 May, 2017, 09:14:31 am
Garlic,
Onions cut into toenails
Ground cloves
Cinnamon
Paprika
Cayenne pepper
Chopped hot peppers if you fancy them
Any other herbs & spices you fancy at the time - oregano?
---
Fry that lot quite hot in your pot until the onions begin to brown a bit or until you get fed up waiting. Stir
---
Mince
Diced salt pork belly
Chopped chipolatas if like
---
Add that lot and fry a bit more, maybe until the mince begins to brown. Keep it moving
--
Small can of tomatoes and a hefty squirt of tomato purée
Tin of kidney beans
A banana, sliced.
---
Plonk them all in and stir it up. Keep heat medium-high to reduce liquid a bit, then lower heat & cover, simmer for 10-20 minutes. Stir occasionally.
Been doing it this way for 40 years. It's not "pure" chilli but folk like it.
Post by: citoyen on 25 May, 2017, 09:29:01 am
A banana, sliced.
You were doing so well until that point!
Post by: T42 on 25 May, 2017, 10:39:10 am
ETA you have to cook the mix long enough for it to dissolve, then it just blends in.
Post by: hellymedic on 25 May, 2017, 01:39:55 pm
Post by: ElyDave on 28 May, 2017, 12:31:04 pm
Post by: citoyen on 28 May, 2017, 01:37:06 pm
Green sour plums, apparently "a thing" here in Azerbaijan. Very tasty. :thumbsup:
And in Scotland:
https://en.wikipedia.org/wiki/Soor_ploom
Post by: hellymedic on 28 May, 2017, 01:38:51 pm
Post by: T42 on 28 May, 2017, 01:43:34 pm
Post by: hellymedic on 28 May, 2017, 05:20:58 pm
Post by: Mrs Pingu on 28 May, 2017, 06:43:10 pm
:thumbsup:Green sour plums, apparently "a thing" here in Azerbaijan. Very tasty. :thumbsup:
And in Scotland:
https://en.wikipedia.org/wiki/Soor_ploom
Post by: Mrs Pingu on 28 May, 2017, 06:44:08 pm
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Post by: hellymedic on 28 May, 2017, 07:42:00 pm
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Don't think I've known it down for as long in 12 years of shopping online. It IS a Bank Holiday weekend; it's also one of the two Sundays during which supermarkets close.
Porridge oats level likely to become critical by next weekend.
Might have to send The Man to Tesco/Morrison's/Asda which are all within half a mille...
Post by: Mr Larrington on 28 May, 2017, 07:47:06 pm
Post by: hellymedic on 28 May, 2017, 07:50:37 pm
Post by: Mrs Pingu on 28 May, 2017, 08:32:00 pm
Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Don't think I've known it down for as long in 12 years of shopping online. It IS a Bank Holiday weekend; it's also one of the two Sundays during which supermarkets close.
Porridge oats level likely to become critical by next weekend.
Might have to send The Man to Tesco/Morrison's/Asda which are all within half a mille...
Whereas in the Heathen lands, not very supermarche only shut on Sunday if it's 25/12 or 1/1. Cos we are Heathens.
Post by: Mrs Pingu on 28 May, 2017, 10:11:55 pm
Post by: hellymedic on 28 May, 2017, 10:55:06 pm
ETA It's not functioning properly; I have not yet managed to order my porridge...[22.55]
ETA It's not functioning properly; I have not yet managed to order my porridge...[23.55]
[00.27] Website down...
Post by: Chris S on 29 May, 2017, 12:20:06 pm
Post by: Cudzoziemiec on 29 May, 2017, 01:03:19 pm
I think that in Englandland it varies from branch to branch.Sainsbury's online groceries website has been down since last night.It was up for long enough today for it to allow me to make a change to my order but then it died when I attempted to checkout :(
Don't think I've known it down for as long in 12 years of shopping online. It IS a Bank Holiday weekend; it's also one of the two Sundays during which supermarkets close.
Porridge oats level likely to become critical by next weekend.
Might have to send The Man to Tesco/Morrison's/Asda which are all within half a mille...
Whereas in the Heathen lands, not very supermarche only shut on Sunday if it's 25/12 or 1/1. Cos we are Heathens.
Post by: hellymedic on 29 May, 2017, 01:26:17 pm
Flakier than a 99...
... and has just crashed again * 4 ... YAWN!
Post by: Mr Larrington on 29 May, 2017, 07:28:23 pm
(http://legslarry.org.uk/BikeStull/coat_48.png)
Post by: hellymedic on 29 May, 2017, 07:33:21 pm
Post by: citoyen on 30 May, 2017, 10:21:46 pm
Post by: T42 on 31 May, 2017, 08:21:58 am
Post by: ian on 31 May, 2017, 08:32:46 am
I had a pot of sugar-free ice cream made the same way last year – again, just fruit, egg yolk, and double cream – and it was splendid and made other ice creams thereafter disappointing.
In other news, don't order two scoops in a waffle cone (people, let's not go there) at an American ice cream shop. This is mostly advice for me. Americans may be able to eat that much ice cream. I can't. My seismic sugar shakes had to be quelled with a quadruple IPA imbibed stat. I've been reminded that this is a common mistake on my part and I always have to give up and throw half of it away.
Post by: citoyen on 31 May, 2017, 09:34:46 am
I thought it was illegal to eat UK strawberries without added sugar.
If freshly picked from the garden at peak ripeness, it would be a sin to add anything to them...
Alas, the strawbs I used in my ice cream were of the supermarket variety, but I cooked them down to a mush, reduced the liquid a bit, whizzed them up in the food processor and sieved them and the resulting purée was deliciously sweet with no need to add any more sugar. Would have been even better with good strawberries.
For my next trick, I might have a go at making some Neapolitan ice cream.
Americans may be able to eat that much ice cream. I can't.
I can't eat American ice cream at all - I don't get why people rave about Ben & Jerry's. It's disgustingly sweet even before they start adding all the biscuits, marshmallows etc.
Post by: paulatic on 31 May, 2017, 03:55:21 pm
Met this guy in Castle Douglas while on KM Rally. Certainly made me smile.
Post by: T42 on 31 May, 2017, 04:56:44 pm
Post by: hellymedic on 31 May, 2017, 05:18:31 pm
Post by: ian on 31 May, 2017, 06:14:54 pm
In other matters, I confess to liking lumpy ice cream with hunks of biscuit, entire cakes, sundry confectionery etc.
Not to mention this blissfully confected boozy milk stout awesomeness I consumed last Sunday.
(http://i304.photobucket.com/albums/nn190/ianp_photo/IMG_2099.jpg)
Post by: Jakob W on 01 June, 2017, 11:06:26 am
Post by: ian on 01 June, 2017, 11:33:25 am
For a proper ice cream float you need something sweet and fizzy like cola so you basically end up with fizzy ice cream. Birch, sarsaparilla, and root beer floats (with vanilla ice cream) are an American staple and quite nom. Normal beer, not so.
Post by: Pingu on 01 June, 2017, 12:59:06 pm
...For a proper ice cream float you need something sweet and fizzy like cola so you basically end up with fizzy ice cream. Birch, sarsaparilla, and root beer floats (with vanilla ice cream) are an American staple and quite nom. Normal beer, not so.
Moray Cup :P
Post by: ian on 01 June, 2017, 01:15:21 pm
There's a place on the Upper West Side of NYC that does Cel-Ray* floats. That's, erm, interesting.
*celery soda, I don't joke, aka Jewish Champagne.
Post by: T42 on 01 June, 2017, 01:19:21 pm
...For a proper ice cream float you need something sweet and fizzy like cola so you basically end up with fizzy ice cream. Birch, sarsaparilla, and root beer floats (with vanilla ice cream) are an American staple and quite nom. Normal beer, not so.
Moray Cup :P
Gasp! Complete with eel?
I thought it was illegal to eat UK strawberries without added sugar.
If freshly picked from the garden at peak ripeness, it would be a sin to add anything to them...
Alas, the strawbs I used in my ice cream were of the supermarket variety...
Supermarkets here started selling gariguettes (https://www.theguardian.com/lifeandstyle/2010/mar/20/plant-offer-strawberry-gariguette) a good few years back. They're usually either excellent or mouldy.
When I was growing up, strawberries appearing in the shops were a sign of approaching Wimbledon. Pinkish green-white lumps dowsed in caster sugar and cream, eaten with grim determination.
Post by: Cudzoziemiec on 01 June, 2017, 01:28:10 pm
Post by: Gattopardo on 01 June, 2017, 03:15:23 pm
Also cherry tomatoes, for longer term storage. At the mo have squezzed the tomatoes to crush them and slow cooked them with basil, garlic and paprika for a salsa. Any other ideas?
Post by: T42 on 01 June, 2017, 03:23:48 pm
Post by: citoyen on 01 June, 2017, 04:10:23 pm
Post by: hellymedic on 01 June, 2017, 05:38:40 pm
This afternoon I found exactly two wild strawbs in our garden: one was pale and uninteresting, but the other was delightful, if with a certain soupçon of eau de dog about it.
Eau de dog or odour dog or are they the same?
Post by: T42 on 02 June, 2017, 01:46:39 pm
I found three wild/alpine strawbs in our garden this afternoon, so ner! We had loads last year but the beds have got a bit overgrown so the strawberry plants have been swamped.
Drat. Betcha we could make more nettle tea, though. Our piddly B&D weed whacker won't touch them and I can't start a Briggs & Stratton Frustration Device with my duff shoulder. They should make one you can start with an electric drill.
Anyway.... on the Food & Drink front, I discovered that banana and lemon sorbets go wonderfully together. Nom (de dieu).
Post by: ElyDave on 02 June, 2017, 09:30:56 pm
Post by: hellymedic on 07 June, 2017, 12:19:46 pm
The ingredients are in many languages, but none is English.
How can 'myrtille' be 'intense'?
Blåbær seem bland to me!
But I do like chocolate...
Post by: Mrs Pingu on 07 June, 2017, 10:44:55 pm
Post by: hellymedic on 08 June, 2017, 01:21:16 am
House guest thought the tin contained rice pudding but beans were inside.
We now call baked beans 'red rice pudding'...
Post by: Pingu on 08 June, 2017, 09:47:03 am
Post by: ian on 08 June, 2017, 09:51:58 am
Post by: Tim Hall on 21 June, 2017, 05:00:22 pm
<boggle>
Post by: Cudzoziemiec on 21 June, 2017, 05:11:28 pm
Post by: Eccentrica Gallumbits on 21 June, 2017, 08:23:21 pm
Post by: hellymedic on 21 June, 2017, 08:55:41 pm
Post by: Torslanda on 21 June, 2017, 09:30:13 pm
Post by: Chris S on 21 June, 2017, 09:42:31 pm
I just put a cherry in my mouth without looking at it and it turned out to be so off that it tasted like an olive.
First World Fail.
Never ever put anything in your mouth you can't (a) identify, (b) verify and (c) All the other fucking fies you can think of! :o
The mouth is the Final Frontier. I don't even let my own fucking fingers in, unless I know in precise detail their previous 24 hour history.
Post by: LittleWheelsandBig on 21 June, 2017, 09:46:10 pm
Post by: L CC on 21 June, 2017, 09:51:28 pm
The mouth is the Final Frontier. I don't even let my own fucking fingers in, unless I know in precise detail their previous 24 hour history.This can be disappointing.
Post by: Eccentrica Gallumbits on 27 June, 2017, 08:56:58 pm
(I spent the rest of it on a 5 month subscription to Montezuma's chocolate box delivery scheme, with instructions the boxes should go to North Kensington fire station).
Post by: rafletcher on 27 June, 2017, 09:14:47 pm
(I spent the rest of it on a 5 month subscription to Montezuma's chocolate box delivery scheme, with instructions the boxes should go to North Kensington fire station).
[/quote]
Classy :thumbsup:
Post by: Ham on 30 June, 2017, 10:53:02 am
Post by: andrewc on 30 June, 2017, 09:25:01 pm
Post by: Basil on 30 June, 2017, 09:28:59 pm
Post by: andrewc on 30 June, 2017, 09:35:36 pm
They'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Post by: Basil on 30 June, 2017, 09:39:08 pm
Ooh err. I do believe that there is no 'R' in the month. :oThey'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Post by: andrewc on 30 June, 2017, 10:05:02 pm
Ooh err. I do believe that there is no 'R' in the month. :jurek:They'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Well I [/size]ate'nt dea...........[/color]
Post by: Pingu on 30 June, 2017, 10:57:26 pm
They'll be fine.
This ^
Post by: T42 on 01 July, 2017, 08:09:19 am
Ooh err. I do believe that there is no 'R' in the month. :oThey'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Last time I ate oysters was ~30 years ago, at a Nordsee shop in Stuttgart. I spent half the night sitting on the loo with a bucket under my face.
Post by: andrewc on 01 July, 2017, 11:23:19 am
Ooh err. I do believe that there is no 'R' in the month. :jurek:They'll be fine.
I ate oysters yesterday, that's my risky food adventure for this week!
Last time I ate oysters was ~30 years ago, at a Nordsee shop in Stuttgart. I spent half the night sitting on the loo with a bucket under my face.
Which is why I've always previously avoided them, even when touring on the French coast where you can get them just hauled out of the sea. I've had a really bad upset stomach on tour once (Norway) and it's not something I want to repeat.
Post by: hellymedic on 04 July, 2017, 12:39:51 pm
http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464 (http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464)
Post by: ian on 04 July, 2017, 12:57:54 pm
Post by: mrcharly-YHT on 04 July, 2017, 02:07:53 pm
Organic salad, Hampstead.
http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464 (http://www.hamhigh.co.uk/news/health/architect-discovers-rodent-in-ready-to-eat-belsize-park-tesco-salad-1-5090464)
Quote
“I am still feeling pretty shaken up by the experience – although, to be fair, that might also have something to do with the half bottle of single malt whiskey I downed
When I was a lad, we considered ourselves lucky if we got a whole shrew. The kids next door got whole shrews nearly every day, posh, they were.
Post by: Jurek on 04 July, 2017, 02:11:34 pm
Nommy :thumbsup:
Post by: hellymedic on 05 July, 2017, 05:15:14 pm
:sick:
Post by: Ham on 05 July, 2017, 09:12:53 pm
Post by: T42 on 06 July, 2017, 04:52:05 pm
Post by: hellymedic on 15 July, 2017, 03:14:01 pm
http://www.bangbangoriental.com (http://www.bangbangoriental.com)
The air conditioning made the place cold and draughty.
The Food Hall upstairs didn't quite have the ambiance of a motorway service station on a sunny bank holiday weekend because the service station is more convivial...
Post by: Cudzoziemiec on 19 July, 2017, 10:31:54 am
Photo taken in 2014 in Bus Hostel, where the mortal remains are (presumably still) preserved.
Post by: geraldc on 19 July, 2017, 10:50:35 pm
Post by: citoyen on 20 July, 2017, 12:15:45 am
Post by: Steph on 24 July, 2017, 01:43:25 pm
These larger concerns REALLY believe people will get confused?
Post by: hellymedic on 24 July, 2017, 02:08:06 pm
Post by: citoyen on 24 July, 2017, 02:40:59 pm
http://www.bbc.co.uk/news/business-40703866
Post by: T42 on 24 July, 2017, 03:23:24 pm
Post by: hellymedic on 25 July, 2017, 12:43:31 am
Post by: T42 on 25 July, 2017, 07:35:20 am
Post by: Kim on 25 July, 2017, 01:51:53 pm
Post by: hellymedic on 25 July, 2017, 02:07:36 pm
Yebbut it only happens in hot weather.
I understand summer milk naturally has a higher fat content BICBW. This might 'challenge' the homogenisation.
Post by: T42 on 25 July, 2017, 03:24:47 pm
Sounds like a job for Etch-a-Sketch debugging technique #1
Nah, it's too cohesive.
BTW, recipe for domestic Armageddon: one Etch-a-Sketch, two children.
I understand summer milk naturally has a higher fat content BICBW. This might 'challenge' the homogenisation.
Yup: grass vs. silage etc. It's a thought.
Post by: Kim on 25 July, 2017, 03:26:44 pm
Sounds like a job for Etch-a-Sketch debugging technique #1
Nah, it's too cohesive.
BTW, recipe for domestic Armageddon: one Etch-a-Sketch, two children.
Absolutely. I had a little brother. One might naively expect one child to control the horizontal and the other to control the vertical. What actually happens is one child controls the Etch-a-Sketch, and the other gets bashed on the head with it...
Post by: hellymedic on 25 July, 2017, 03:40:08 pm
Sounds like a job for Etch-a-Sketch debugging technique #1
Nah, it's too cohesive.
BTW, recipe for domestic Armageddon: one Etch-a-Sketch, two children.
ONE brother?
You was robbed!
Try this with THREE brothers and two sisters... ;) ;D
Absolutely. I had a little brother. One might naively expect one child to control the horizontal and the other to control the vertical. What actually happens is one child controls the Etch-a-Sketch, and the other gets bashed on the head with it...
Post by: L CC on 25 July, 2017, 04:33:17 pm
I understand summer milk naturally has a higher fat content BICBW. This might 'challenge' the homogenisation.
Actually...
In the UK summer milk usually has a lower bf content- Butterfat content being affected by food intake and lactation length.
High bf correlates to high fibre, so in the UK that’s historically a winter thing when the beasts eat hay. Similarly, traditionally herds calve in the spring and it’s only come autumn that the late lactation full fat comes in. Silage doesn't make much d
Over there in FORRIN, the grass is standing hay at this time of year, mebbe?
Either way it shouldn't have any effect on the homogonisation. The whole point of that is to make the fat globs small enough that they disperse throughout.
Post by: hellymedic on 25 July, 2017, 05:02:50 pm
Post by: Pingu on 27 July, 2017, 09:43:13 pm
(https://farm5.staticflickr.com/4330/35370663884_a46a5ae8bc_z.jpg) (https://flic.kr/p/VTzU5u)
IMG_9036_01 (https://flic.kr/p/VTzU5u) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: Jakob W on 28 July, 2017, 04:56:14 pm
Post by: Pingu on 01 August, 2017, 11:59:35 am
Post by: Mr Larrington on 01 August, 2017, 09:11:57 pm
Post by: hellymedic on 01 August, 2017, 09:17:15 pm
Post by: Ham on 04 August, 2017, 09:21:21 pm
On the other hand, it does mean that the shabbiest bottle given to me for current birthday celebrations (actually next week when I'm in Iceland) is a chateauneuf du pape. Currently being quaffed. No bad thing at all. Ah. That does make me sound like a wine snob, doesn't it? Oh well. I'll live with it.
Post by: Mr Larrington on 05 August, 2017, 02:54:22 am
Are stoopwafels what hat fuelled Anco on LEL?
He had some CAEK at, IIRC, Moffat, but only ate half of it. But he did stuff an apple into his pocket during the four minutes he was at Great Easton.
Post by: T42 on 05 August, 2017, 08:59:55 am
Y'know, having a reputation as a wine snob probably isn't a good thing because, well, people think you are a wine snob.
On the other hand, it does mean that the shabbiest bottle given to me for current birthday celebrations (actually next week when I'm in Iceland) is a chateauneuf du pape. Currently being quaffed. No bad thing at all. Ah. That does make me sound like a wine snob, doesn't it? Oh well. I'll live with it.
Go back to Iceland in 20 years and you'll be able to try the local red.
Post by: Mr Larrington on 05 August, 2017, 02:55:18 pm
Post by: Jurek on 07 August, 2017, 06:22:50 pm
Same region. Same grape.
Seen on adjacent shelves in my local stupormarket...
(and in my shopping basket)
(https://c1.staticflickr.com/5/4347/35593156494_a191a0307d_b.jpg)
FWIW the Villetta is ok, but not quite as nice as the 20% extra spend for the Villa Maria (IMO)
It made oi larf.
Post by: Cudzoziemiec on 13 August, 2017, 03:02:48 pm
Post by: hellymedic on 27 August, 2017, 04:24:55 pm
I have just had a BIG bowl of Skyr, strawberries and fresh pineapple.
I suddenly feel ALIVE.
Post by: T42 on 28 August, 2017, 08:14:30 am
Shirley, someone is having a labelling Edith....in an imitation-is-the-most-effective-form-of-flattery kind of way...
Same region. Same grape.
Seen on adjacent shelves in my local stupormarket...
(and in my shopping basket)
(https://c1.staticflickr.com/5/4347/35593156494_a191a0307d_b.jpg)
FWIW the Villetta is ok, but not quite as nice as the 20% extra spend for the Villa Maria (IMO)
It made oi larf.
Don't see anything strange about it. Same region & same grape doesn't mean that the wines should be the same. Soil varies from valley to valley and even vineyard to vineyard in the same valley. Not to mention from year to year.
Post by: Ham on 28 August, 2017, 06:04:55 pm
Don't see anything strange about it. Same region & same grape doesn't mean that the wines should be the same. Soil varies from valley to valley and even vineyard to vineyard in the same valley. Not to mention from year to year.
You would be a bit disappointed with New Zealand, then. Marlborough is a plain, with endless vines in field after field.
Post by: T42 on 04 September, 2017, 10:13:02 am
Post by: citoyen on 04 September, 2017, 11:32:12 am
In the local supermarket: fresh green asparagus from Peru. Alsace is one of the largest asparagus-growing regions in Europe. :facepalm:
Interesting definition of 'fresh'.
People need to rediscover the idea of seasonality rather than expecting to be able to get any ingredient at any time of year. Part of the appeal of asparagus, strawberries, broad beans, creme eggs etc is only being able to get them at certain times of year.
Post by: ian on 04 September, 2017, 12:01:19 pm
Asparagus makes my wee smell, so it's banned in my house. And I'm still waiting for someone to explain avocadoes to me.
Post by: T42 on 04 September, 2017, 01:23:29 pm
Post by: ian on 04 September, 2017, 01:31:02 pm
That and the perennial shit shelf, of course. I don't want to look down and someone's colonic bratwurst laid out for inspection. I don't want to see my own, for that matter.
Post by: citoyen on 04 September, 2017, 02:29:48 pm
While it's mostly true that there's a delight in seasonal and local produce and it usually distinguishes itself by tasting of something other than air-freighted and ship-hauled disappointment, there's also a moment in mid-January where you realise that no matter how hard you try, a swede will never pass for a mango.
I eschew unseasonal produce purely on taste grounds rather than as one of those middle-class peccadillos like reading the Guardian and listening to Moneybox.
Also because you can have too much of a good thing - the short growing season is part of what makes asparagus special. If you can eat it all year round, the novelty value of stinky wee will soon wear off. Unlike the smell.
Post by: Cudzoziemiec on 04 September, 2017, 05:03:18 pm
Post by: ian on 04 September, 2017, 07:59:17 pm
Post by: Cudzoziemiec on 04 September, 2017, 08:00:52 pm
Post by: Mrs Pingu on 04 September, 2017, 08:04:58 pm
Post by: ian on 04 September, 2017, 08:08:59 pm
Yes, I had to Google dukkah just in case he was one of the dimmer deities of Mesopotamia.
Tomatoes in guacamole. Is that even a thing? Tomatoes go in the salsa. Which come to think of it, is pretty much guacamole without tomatoes instead of avocadoes. At least it is when I make it.
Post by: citoyen on 04 September, 2017, 08:45:17 pm
Post by: Basil on 04 September, 2017, 09:54:07 pm
Guacamole needs nothing more than salt and pepper and lime juice. Anything else is frippery.
Correct. :)
Post by: T42 on 05 September, 2017, 08:18:58 am
Post by: ian on 05 September, 2017, 08:25:23 am
Anyway, I've not really thought of a use for avocado other than guacamole. I had it in a omelette once and it was meh. As I hang about in California a lot, I encounter avocado a lot and it's just there, a kind of sludgy green culinary malingerer. I do remember being in an LA hotel a while a back, sitting down to breakfast to hear the person on the next table declare their allergy to avocado. The waiter looked him up and down and said 'you really are in the wrong state then.'
Post by: T42 on 05 September, 2017, 09:58:59 am
Holy, holy, holy,
Not in guacamole
Nor on a frijole
Thy countenance we see
But on a tortilla
- Bless St. Sinsemilla!
There we get to see ya
Etched eternally.
Saw that somewhere back when the face of Christ appeared in a Mexican diner.
Post by: citoyen on 05 September, 2017, 10:32:10 am
You are just eating raw avocado. HTH.
Yup. Roughly mashed with a fork and seasoned with a generous pinch of salt, a sprinkle of pepper and a glug of lime juice. Slathered on toast and topped with crispy bacon and grilled tomatoes.
Just how my old abuelita taught me to make it when I was a kid growing up on the mean streets of Guadalajara.
Post by: Cudzoziemiec on 05 September, 2017, 10:57:25 am
I wish I was in Tijuana
Eating barbecued iguana
Post by: Andrij on 05 September, 2017, 11:36:08 am
Which reminds me of a (probably best forgotten) 1980s pop song:
I wish I was in Tijuana
Eating barbecued iguana
Mexican Radio, by Wall of Voodoo! :thumbsup:
Post by: Cudzoziemiec on 05 September, 2017, 11:48:04 am
Post by: ian on 05 September, 2017, 12:22:38 pm
There's nothing you can do with an avocado that can't be done better with cheese. Holy cheesomole, Batman.
Post by: spesh on 05 September, 2017, 12:35:02 pm
There's nothing you can do with an avocado that can't be done better with cheese.
Or, if your name is Peter Mandelson, marrowfat peas.
Post by: T42 on 05 September, 2017, 01:21:05 pm
You are just eating raw avocado. HTH.
Yup. Roughly mashed with a fork and seasoned with a generous pinch of salt, a sprinkle of pepper and a glug of lime juice. Slathered on toast and topped with crispy bacon and grilled tomatoes.
Just how my old abuelita taught me to make it when I was a kid growing up on the mean streets of Guadalajara.
You left out the shredded coca leaf.
Post by: Tim Hall on 05 September, 2017, 10:20:02 pm
Which reminds me of a (probably best forgotten) 1980s pop song:
I wish I was in Tijuana
Eating barbecued iguana
Mexican Radio, by Wall of Voodoo! :thumbsup:
I saw them once, at The Lyceum.
Post by: ian on 06 September, 2017, 08:24:43 am
I may replace my mashamole with mushypeamole.
I don't actually know what marrowfat peas are. Has anyone ever seen them in the wild? I remember my gran used to soak them and cook them grey and then have to recolour them with sort of green food colour that is now banned as a chemical weapon. I think they're some kind of WWII ersatz vegetable. They were the only 'vegetable' my grandad would trust to be on his plate.
Post by: Cudzoziemiec on 06 September, 2017, 09:03:13 am
Post by: citoyen on 06 September, 2017, 09:13:32 am
I don't actually know what marrowfat peas are.
I think they're just normal peas that have been left to grow until they achieve that plump, mealy state, then are left to dry. But I like the idea of them being a WWII ersatz vegetable - made out of mangelwurzels mashed, dyed green and shaped into pea-sized balls. And washed down with a mug of Camp coffee.
Post by: ian on 06 September, 2017, 09:49:45 am
Camp coffee, of course. Served at precisely 4pm by my gran. Every day. I asked my wife to get me a drink yesterday and she drew me a map on a post-it note showing the route to the kitchen fridge and firmly applied it to my forehead. Bloody feminists.
Post by: campagman on 06 September, 2017, 07:03:47 pm
I like avocado stones. They're quite smooth and pleasing to handle.
I have avocados most mornings mixed in with scrambled eggs and veggies. The stones end up on the compost heap. It only happened once last year but this year quite a few of the stones have sprouted and started to grow in my veg patch. I've dug them up cos they won't last the winter although I am tempted to put one in a pot and bring it inside.
Post by: hellymedic on 11 September, 2017, 09:12:54 pm
Given how wasteful I think cut flowers are, maybe this is a good idea!
Post by: citoyen on 17 September, 2017, 10:52:45 pm
I had the "Butter, Blood & Bleu" which is a double burger topped with "Cheese, Rump Steak, Chorizo, Wonder Onions, Red Chilies, Peppercorn Sauce, Bleu Cheese Sauce, English Mustard", and a side order of "Baddaboom fries" which are "Curly Fries, Garlic Salt, Mumma’s Red Sauce Pepperoni Cheddar.
The boy went one better by having the "Filthiest Show In Town" which is a double burger topped with "Cheese, Chorizo, Pepperoni, Fried Mozzarella, Shoestring Onion, Parmesan, Mumma’s Red Sauce, French’s Mustard, Dynamite", and a side order of Phoenix fries, which are "Winning Fries, Bacon Rain, Shoestring Onions, Frazzle Dust, Red Chillies, Bacon Bacon Mayo, Redneck BBQ"
I don't believe the staff ever eat there themselves - they're all far too skinny.
Post by: ian on 18 September, 2017, 09:07:41 am
Post by: citoyen on 18 September, 2017, 09:20:31 am
In Louisiana, they call that breakfast.
It did occur to me that any visiting Americans might consider the burgers a bit small.
Post by: ian on 18 September, 2017, 09:26:59 am
Post by: mrcharly-YHT on 18 September, 2017, 09:45:07 am
Son is home for a week, before he goes travelling for a 6 months. He wants to cook with stepsister, he is a chef. He goes out and buys two more rabbits.
We get back from shopping, stepdaughter is too busy playing computer games to cook. Son is downhearted by this but says; "You know, I really want to do something different with those rabbits"
Kitchen is then distorted into something from one of those bizarre TV programs. 4hours later we sit down to:
Rabbit balantine
Rabbit mouse
Rabbit pate
Rabbit something-or-other (dunno what you'd call it but it involved roasted aubergines and 6 other ingredients)
A pesto something
Scorched pears with fig
Sweet potato/harissa
Roasted new pots/rosemary
We weren't allowed to serve ourselves, of course. It had to be plated by the chef. It's the 'art of the swipe', apparently.
The previous night he visited a friend and improvised a way of smoking mussels on their bbq
I'm really not sure how he's going to cope with just travelling around.
Post by: ian on 19 September, 2017, 10:58:56 pm
Post by: hellymedic on 20 September, 2017, 12:22:53 am
Post by: ian on 20 September, 2017, 06:53:48 pm
Post by: Eccentrica Gallumbits on 22 September, 2017, 09:24:58 pm
Post by: T42 on 23 September, 2017, 04:00:30 pm
Post by: hellymedic on 23 September, 2017, 04:52:07 pm
Post by: T42 on 23 September, 2017, 05:00:12 pm
Post by: Thing2 on 24 September, 2017, 05:35:02 am
Post by: Legs on 25 September, 2017, 09:01:09 am
Post by: Quint on 25 September, 2017, 11:24:27 am
Post by: hellymedic on 25 September, 2017, 01:54:43 pm
Master Daniel (6m) is thought to possibly have intolerance to protein in cows' milk (what most people refer to as lactose intolerance but isn't actually...). To ascertain whether this is actually the case, Mrs Legs (BFing) has been withdrawing from contact from all dairy products. Cue much hilarity and screwing-up-of-faces when taste-testing such abominations as soya milk and, even worse, soya milk baby formula! :sick: Nothing is a suitable alternative to cow-juice in tea and coffee. Oat milk (who knew?) is okay in cereal.
Lactose and cows milk intolerance are VERY different animals.
Lactose-intolerant folk, such as my Dad and barakta (both adults) can enjoy Lacto-free (modified) cow juice in their foods. This is palatable enough for my Mum to stop buying unmodified cow juice at home. It hardly tastes any different from standard cow juice and has a longer shelf life.
Milks that contain no cows' milk protein taste VERY different and are often despised by those accustomed to cow juice. They can be a lifeline for affected infants thobut.
Post by: barakta on 25 September, 2017, 04:40:53 pm
Soyamilk *IS* revolting! There are different brands and sweetened and unsweetened though so do try a few. Alpro is a good brand, but sometimes cheaper ones are better. It is not good in coffee cos it's acidic and you get curdling... It is OK to cook with...
Oatmilk is the least disgusterous of the cowmilk alternatives that I have tried... It wasn't terrible in tea if you get the right brand - it is worth trying a few different brands and don't try and make it yourself... I can't remember the one I found least bad if it was Alpro or something else.
I have tried soya milk of various kinds and I appeared to develop some kind of reaction to it about 4 months after the lactose intolerance - it makes me RETCH. I can however eat soya products and soya in things, so feck knows what that's about. It's annoying cos people buy me soya milk trying to be kind and helpful and I have to explain "sorry, worse than lactose containing cow milk for me".
Coconut milk is claggy and tastes sickeningly sweet and you need loads in tea - blech. It's OK to cook with for a sauce or something.
Almond milk is like a cross between soya and coconut milk, it's OK for cooking but not nice in tea. It's merely tolerable. A friend prefers it for things like hot chocolate.
Ricemilk is just sweet white watery substance and I don't see the point, you need about 200ml to make tea taste sweet and weird. Pointless don't bother.
I haven't tried any of the nutmilks like hazelnut cos they're not easily obtainable here but I hear good things but from people who think vegan food is nice so not to be trusted ;).
I have found I can drink black tea which I didn't used to be able to. I should probably see if I can cultivate that cos I can't drink coffee at all, nevermind black cos it gives me hideous acid reflux.
Some of the Alpro soya products are pretty good, the chocolate desserts are genuinely nice, not cheap but very tasty and don't need refrigerating. I detest yoghurt but again there's soya yoghurts both flavoured and unflavoured which may be OK.
Vegan cheese is an abomination but there is a thing called Garry or something which all the vegans went nuts for. I haven't tasted it, but I'm sure it's foul but if you don't consider it cheese it might be edible. Other tricks can include using mustard and other things to make sauces instead of creamy stuff - as ever with this stuff it's trial and error. Find some vegan blogs or twitter feeds, copy the good ideas, ditch the bad ones and some people have had their taste buds removed.
Post by: Cudzoziemiec on 25 September, 2017, 04:52:45 pm
Post by: Legs on 26 September, 2017, 08:52:10 am
Post by: citoyen on 26 September, 2017, 11:00:00 am
Oatmilk is the least disgusterous of the cowmilk alternatives that I have tried...
Coconut milk is claggy and tastes sickeningly sweet and you need loads in tea - blech. It's OK to cook with for a sauce or something.
My wife isn't a fan of oat milk, but she does like Koko in her tea - which isn't exactly the same as the coconut milk like you get in cans for use in Thai cooking, more like a coconut version of soya milk. If I accidentally take a sip from her cup of tea, I find it unpleasantly sour.
Thanks for the useful posts, folks. :thumbsup:
Don't worry, normal service will be resumed soon.
Post by: ElyDave on 26 September, 2017, 03:15:46 pm
My experience
- Almond milk makes a good hot chocolate (not cocoa, real 100% cocoa dissolved in milk)
- Soya - too sweet
- Oat milk not tried, but one of the oat cream substitutes left a funny metallic aftertaste
Post by: T42 on 29 September, 2017, 11:47:23 am
In such circumstances, is it polite to simply chomp through and let the rising mass plummet back into the plate? If not, what do you do?
Post by: hellymedic on 08 October, 2017, 04:31:03 pm
I searched for the food shrinkage thread, with no success.
Tropicana has shrunk their 'litre' cartons to 950ml and their Family Size cartons from 1.75 to 1.6 litres.
Now Sainsbury's chickens have been resized/redefined.
A small chicken is now 1.2kg, having been 1.35kg before.
Post by: Cudzoziemiec on 09 October, 2017, 01:42:58 pm
Post by: citoyen on 09 October, 2017, 01:50:38 pm
Post by: Jakob W on 09 October, 2017, 09:08:47 pm
Post by: Eccentrica Gallumbits on 10 October, 2017, 12:44:25 pm
A question for Italian-food experts: Watching Montalbano eating spaghetti, it would seem acceptable to put a forkload in one's mouth and then pull in the danglers through a combination of deft forkmanship and back-heeling (so to speak) with the lips. However, with some kinds of pasta, tagliatelle in particular, one or more of the danglers might still be connected to its buddies in the plate, and all of a sudden you might realize that the quantity ascending gobwards is increasing rather than the opposite. You can be the best strand-separator and fork-twiddler in Christendom (and the UK) and still have this happen to you.I think the correct behaviour is to share the plate with a dog, either a posh female spaniely thing, or a rough diamond male mongrel. Eventually the two of you will be eating from the same clump of strands and the strands will split (and you can have a kiss). Watch out for Siamese cats.
In such circumstances, is it polite to simply chomp through and let the rising mass plummet back into the plate? If not, what do you do?
Post by: T42 on 10 October, 2017, 01:56:44 pm
Post by: pucklie24 on 13 October, 2017, 02:20:34 pm
Post by: Ham on 14 October, 2017, 08:51:35 pm
What's the matter? I can give it up any time I like. No problem.
That was today's harvest.
Post by: Ham on 15 October, 2017, 12:51:54 pm
£1.60 for 250g @ waitrose (https://www.waitrose.com/ecom/products/kefir-cultured-milk-drink/627730-601736-601737)
Or,
(https://4.bp.blogspot.com/-aXqjFU0VOx8/WeNLr9t3KZI/AAAAAAABDp8/Dyk9ECGxzxYW3C9OmjTdMY8JQHMKz_dsQCKgBGAs/s640/IMG_20171015_124705.jpg)
99p a Kg from my local shop
ETA and yes, I've started in on those chollies
Post by: Clare on 15 October, 2017, 01:11:26 pm
Post by: Quint on 15 October, 2017, 01:19:03 pm
Ham, what are your chillies preserved in?
Hopefully Olive Oil as then you get double loveliness with Chillie Oil
Yum
Post by: citoyen on 15 October, 2017, 01:53:31 pm
Kefir, it's the latest thing, dontcha know.
Have you been listening to the Archers?
I need to do something with our chillies. We've got about 10kg of the damn things. I had been planning to do something along the lines of hari mirch ka achar with them but that's too much faff, I might just do a straightforward pickle in malt vinegar.
Post by: Ham on 15 October, 2017, 01:58:28 pm
Initial tasting suggests is totally bonzer, have to see how it goes after time and how it works in cooking. I've also got a stash of turkish style chilli relish (cooked, added onions, tomato, celery, herb) in the fridge. Not sure what I'll do with the next lot of chilli. Oh yeah, I've also got a horseradish and beetroot sauce lying in wait in the fridge.
Post by: Ham on 15 October, 2017, 02:01:35 pm
And no, there are several years of separation between me and the Archers (20? I doubt that much has changed, except for all the people)
Post by: citoyen on 15 October, 2017, 02:13:35 pm
And no, there are several years of separation between me and the Archers (20? I doubt that much has changed, except for all the people)
Ah, so you won't be aware that kefir has been a thing in the Archers for about the past year or so, since Tom has decided to branch out the Bridge Farm business into fermented foods.
Post by: citoyen on 15 October, 2017, 02:17:14 pm
Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
No other flavourings?
Post by: Ham on 15 October, 2017, 02:31:23 pm
Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
No other flavourings?
Nope, doesn't need it. I used the vinegar jar as the container, having pretty much run out of jam & preserve containers.
All I did was chop the top off the chillies, scoop out the centres of the larger ones, slice them in the food processor, cough my guts out and just managed not wipe my eyes..... that's it.
Post by: Cudzoziemiec on 16 October, 2017, 12:06:51 pm
Post by: Eccentrica Gallumbits on 16 October, 2017, 01:04:06 pm
Post by: T42 on 17 October, 2017, 10:39:39 am
Post by: rafletcher on 18 October, 2017, 03:20:16 pm
Kefir is also available in some branches of Tesco.
But not the one I use (an "Extra" in Hemel Hempstead). I asked, and the response was "It used to be up there (points to highest shelf, well above eyeline) but it never sold so we stopped stocking it". ::-)
Post by: Cudzoziemiec on 18 October, 2017, 03:57:15 pm
Post by: rafletcher on 19 October, 2017, 12:30:26 pm
Post by: Cudzoziemiec on 19 October, 2017, 12:45:09 pm
Post by: hellymedic on 19 October, 2017, 04:06:00 pm
The 'Local' stores are pricy convenience stores.
The Metro stores are small-medium supermarkets which are not too pricy
The big superstores, which are cheap but awkward for car-free.
Post by: Ham on 19 October, 2017, 08:11:01 pm
Indeed no, my familiarity with the stuff (kefir) is from the local Polish shops, having experimented (successfully) a couple of years ago in using it to make the bread part of limmonyk, a Russian dessert. (it's a rich flat bread with a centre of chopped whole lemon)Actually, not oil, I've gone for a pickle - about 1 tbs sugar/salt in the malt vinegar.
No other flavourings?
Nope, doesn't need it. I used the vinegar jar as the container, having pretty much run out of jam & preserve containers.
All I did was chop the top off the chillies, scoop out the centres of the larger ones, slice them in the food processor, cough my guts out and just managed not wipe my eyes..... that's it.
Random update after about a week: The vinegar flavour is mellowing, and beginning to taste more versatile as I was hoping. In the meantime, they are perfect in a pad thai, and unlikely to last that many months.
Post by: Cudzoziemiec on 20 October, 2017, 12:53:24 pm
AIUI Tesco have three types of store, each with their own price bands.The local ones are called Tesco Express. At least some of them are, they might have other names too.
The 'Local' stores are pricy convenience stores.
The Metro stores are small-medium supermarkets which are not too pricy
The big superstores, which are cheap but awkward for car-free.
Post by: hellymedic on 20 October, 2017, 01:59:08 pm
Post by: Kim on 20 October, 2017, 02:48:03 pm
Yeah, you're right. It's Sainsbury's that can their small shops 'local'. I think Waitrose call them 'little'...
I thought that was The Doctor. He loves little shops.
Post by: Cudzoziemiec on 20 October, 2017, 03:21:19 pm
Post by: Ruthie on 21 October, 2017, 10:05:06 pm
I’m making a rhubarb and apple crumble tomorrow from tinned fruit. Eatyit with custard made from custard powder.
Nom.
Post by: citoyen on 22 October, 2017, 12:54:00 am
The heck is kefir?
Fermented milk, like yoghurt but thinner and slightly fizzy. Has its origins in Eastern Europe. Bit of an acquired taste.
Supposed to be very good for the guts due to the live bacteria it contains, and is supposedly fine for the lactose-intolerant because all the lactose has been fermented out.
Post by: Ham on 22 October, 2017, 07:27:16 am
It also works as a good substitute for buttermilkThe heck is kefir?
Fermented milk, like yoghurt but thinner and slightly fizzy. Has its origins in Eastern Europe. Bit of an acquired taste.
Supposed to be very good for the guts due to the live bacteria it contains, and is supposedly fine for the lactose-intolerant because all the lactose has been fermented out.
Post by: Soaplady on 22 October, 2017, 08:32:43 pm
Post by: Cudzoziemiec on 22 October, 2017, 08:37:42 pm
Post by: Ham on 23 October, 2017, 06:52:17 am
Post by: citoyen on 23 October, 2017, 10:14:22 am
They look rather attractive too. Almost decorative.
Post by: Oaky on 23 October, 2017, 10:43:26 am
Back on the chilli front, I picked another 1.2Kg yesterday, wondered if anyone has alternative treatments. My two preferred are either making up what I call a turkish style chilli relish, using onions, tomato, herbs or slicing and pickling as in the previous. I tend not to (ok, never tried) making a concentrated chilli sauce a la tabasco, Dave's insanity etc, as the commercial ones are good, and the hottest chillies I've grown are Cayenne. Drying is another one I haven't tried, but sounds like it might be a faff, especially storing
Smoking? (https://yacf.co.uk/forum/index.php?topic=52348.msg1057130#msg1057130)
Post by: Ruthie on 23 October, 2017, 12:17:59 pm
Back on the chilli front, I picked another 1.2Kg yesterday, wondered if anyone has alternative treatments. My two preferred are either making up what I call a turkish style chilli relish, using onions, tomato, herbs or slicing and pickling as in the previous. I tend not to (ok, never tried) making a concentrated chilli sauce a la tabasco, Dave's insanity etc, as the commercial ones are good, and the hottest chillies I've grown are Cayenne. Drying is another one I haven't tried, but sounds like it might be a faff, especially storing
Freeze them and grate them into food straight from the freezer?
Post by: mrcharly-YHT on 23 October, 2017, 01:24:03 pm
(I am not using said mixing bowl for cooking with every again, before anyone asks).
Post by: rafletcher on 25 October, 2017, 03:43:31 pm
Post by: Oaky on 25 October, 2017, 05:10:48 pm
Last night I had a first - a baked potato exploding in the oven. I hadn't pricked it, but it was on a metal skewer, as I've done dozens of times in the past. This time however the whole top half blew off!
I always prick them, and have never had the explosion happen, but mrs_o doesn't and has had a couple of spuds go bang.
The latest one blew its entire skin off, leaving a somewhat smaller potato core on the shelf and a near complete skin on the bottom of the oven.
Post by: campagman on 25 October, 2017, 08:24:25 pm
Post by: rafletcher on 26 October, 2017, 12:18:35 pm
Post by: rafletcher on 26 October, 2017, 12:19:54 pm
The latest one blew its entire skin off, leaving a somewhat smaller potato core on the shelf and a near complete skin on the bottom of the oven.
Very similar - except the top half of the skin lodged in the grill elements, and the contents spattered all over the oven.
Post by: Ham on 27 October, 2017, 04:39:31 pm
(https://4.bp.blogspot.com/-kzeL7S3Uysg/WfNSZytey9I/AAAAAAABD1k/D66OCl1cGXAqoWLPfabOAbkKpzD83Ba8wCKgBGAs/s640/IMG_20171027_163411.jpg)
Unfortunately it is a little addictive, I was eating the last lot with a spoon <looks for smiley with smoke coming out of ears>
Post by: hellymedic on 29 October, 2017, 03:08:05 pm
The author claims she can't bake a cake but what she is really saying is that she is so sh*t scared of what others might think of her baking that she is too scared to try.
How sad!
I don't think I've ever seen anyone get sniffy or snobby about CAIK.
The social set must be rather different from the cycling circles in which I move, which seem mostly like gannets circling fishing nets.
First World problems, I suppose.
Post by: SteveC on 29 October, 2017, 03:17:12 pm
I suppose the 'poshest' ones are the creations that occasionally turn up at the village hall* but even there the less glamorous stuff always goes.
* there is an event at the village hall -- there must be cake, is seems to be a law of the universe
Post by: hellymedic on 29 October, 2017, 03:25:03 pm
This mostly vanishes PDQ.
I find it somewhat weird that the author is too scared to bake a cake while my FB friend is posting pics of her toddler grandchildren 'helping' in the kitchen.
I hope most friends aren't so judgemental of their hosts!
Post by: tiermat on 29 October, 2017, 03:39:04 pm
Forget buying it ready made, just make your own. It's not expensive and the finished product keeps much better than the raw ingredients (basically full fat milk). The grains keep well, covered in a little milk, in an airtight container, in the fridge between batches.
I have found a massive improvement in my condition since starting using it.
I have a abundance of the grains, if anyone wants to give it a go.
Post by: Kim on 29 October, 2017, 04:26:02 pm
I read a feature in the Jewish Chronicle yesterday.
The author claims she can't bake a cake but what she is really saying is that she is so sh*t scared of what others might think of her baking that she is too scared to try.
How sad!
I don't think I've ever seen anyone get sniffy or snobby about CAIK.
I'm sure some do, but nevertheless, baking cakes is the sort of thing you can practice in the privacy of your own home until achieving acceptable results or giving it up as a bad job. No need to fear to try, surely?
Post by: spesh on 29 October, 2017, 05:03:02 pm
Post by: hellymedic on 29 October, 2017, 05:49:30 pm
We used to LOVE our grandmother's 'flop' cake, which had sunk in the middle, possibly due to insufficient baking or sudden ingress of cold air in the oven.
I don't always like very elaborate cakes TBH. Some look MUCH nicer than they taste. Caffe Concerto: you are GUILTY!
Post by: Ham on 29 October, 2017, 07:22:14 pm
Post by: Cudzoziemiec on 29 October, 2017, 08:16:38 pm
Post by: hellymedic on 29 October, 2017, 09:28:58 pm
There's plenty of butter but prices are higher outside France so producers sell elsewhere.
Post by: T42 on 30 October, 2017, 08:53:21 am
Few cakes are a TOTAL failure IME.
We used to LOVE our grandmother's 'flop' cake, which had sunk in the middle, possibly due to insufficient baking or sudden ingress of cold air in the oven.
I don't always like very elaborate cakes TBH. Some look MUCH nicer than they taste. Caffe Concerto: you are GUILTY!
One of my mum's specialities. She usually used oblong loaf tins so we called them valley cakes. They were pretty good too. We tried hard but never managed to persuade her to fill up the valley with icing.
Post by: Basil on 06 November, 2017, 10:18:22 pm
Particularly lemon meringue pie. :facepalm:
Post by: orienteer on 07 November, 2017, 09:52:42 am
Post by: andrewc on 10 November, 2017, 09:13:02 pm
Potato & chorizo scramble tonight then.....
Post by: Cudzoziemiec on 13 November, 2017, 11:35:05 am
Post by: fimm on 13 November, 2017, 01:02:09 pm
I read a feature in the Jewish Chronicle yesterday.I remember my grandmother telling a story about what I think was a cake-baking competition*. And there's the Great British Bake-off?
The author claims she can't bake a cake but what she is really saying is that she is so sh*t scared of what others might think of her baking that she is too scared to try.
How sad!
I don't think I've ever seen anyone get sniffy or snobby about CAIK.
The social set must be rather different from the cycling circles in which I move, which seem mostly like gannets circling fishing nets.
First World problems, I suppose.
*(one woman was wandering around making snide comments about other women's cakes: when her cake was cut open it was found that the fruit had all sunk to the bottom. Granny was not a vindictive lady in the slightest bit I think that she thought that the woman had got what she deserved!)
Post by: hellymedic on 13 November, 2017, 02:15:13 pm
I think it's sad people are so judgemental.
Post by: Cudzoziemiec on 14 November, 2017, 12:01:56 pm
Post by: Cudzoziemiec on 24 November, 2017, 11:29:17 am
Quote
People in the industry talk about seminal new combinations – Pret’s crayfish and rocket; M&S’s Wensleydale and carrot chutney – like Peter Brook’s Midsummer Night Dream, or Zeffirelli’s Romeo and Juliet.How the fuck is cheese and chutney in any way seminal? But then at the end they do say:
Quote
The sandwich is a national pastime of modest expectations, remorselessly fulfilled.
Post by: Mr Larrington on 24 November, 2017, 01:01:15 pm
Post by: T42 on 24 November, 2017, 01:03:58 pm
Post by: ian on 24 November, 2017, 08:37:19 pm
Post by: orienteer on 24 November, 2017, 09:50:55 pm
Post by: Mrs Pingu on 24 November, 2017, 10:49:45 pm
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
Post by: ElyDave on 24 November, 2017, 11:06:52 pm
Pret's crayfish and rocket has been replaced by crayfish and avocado; same price, a lot less crayfish - avocado is bulkier than rocket >:(
Being pancreatically challenged, I prefer the crayfish and avocado, no bread option. Also called a salad. Tends to be crayfishfully sufficient in my experience.
Post by: tiermat on 25 November, 2017, 01:11:35 pm
Whilst there I got chatting to the guy who chose the wines, and an idea was mooted regarding a food and wine pairing evening.
Last night was the night that idea became reality. Plan, shop, prepare, cook and serve 3 courses for 42 people. Lots of hard work but it made for a great evening.
Post by: T42 on 25 November, 2017, 01:26:41 pm
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
Three days after you've eaten it, it rises again.
Post by: ian on 26 November, 2017, 12:04:56 pm
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
I'm sure I've documented it, but it's the best sandwich ever, and quite frankly if God was going to make anything, it would be this. Son of God? Pah, Sandwich of God. He did, however, on the seventh day decide to the keep and eat the sandwich for himself.
Anyway, you need three slices of bread. Nothing fancy. One pie of your choice. Freshly cooked chips and mushy peas. Gravy (made in the gravy belt). Butter the bread and assemble the sandwich. On the bottom deck goes the pie and enough gravy to keep everything together when you bite. On the upper deck goes chips and mushy peas (with a liberal helping of condiments) and then squoosh the entire thing down (just enough pressure to pop the pie but not squish out any innards).
We discovered this as students because we lived next door but one or two to a chippy and they supplied all the ingredients and it just seemed natural to combine them.
Post by: dim on 26 November, 2017, 03:18:24 pm
None of these idiots have witnessed The Jesus Sandwich. It's almost too awesome.
Go on...?
I'm sure I've documented it, but it's the best sandwich ever, and quite frankly if God was going to make anything, it would be this. Son of God? Pah, Sandwich of God. He did, however, on the seventh day decide to the keep and eat the sandwich for himself.
Anyway, you need three slices of bread. Nothing fancy. One pie of your choice. Freshly cooked chips and mushy peas. Gravy (made in the gravy belt). Butter the bread and assemble the sandwich. On the bottom deck goes the pie and enough gravy to keep everything together when you bite. On the upper deck goes chips and mushy peas (with a liberal helping of condiments) and then squoosh the entire thing down (just enough pressure to pop the pie but not squish out any innards).
We discovered this as students because we lived next door but one or two to a chippy and they supplied all the ingredients and it just seemed natural to combine them.
reminds me of when I lived in South Africa, I used to frequently buy a Dagwood sandwich (served with fries), from our local roadhouse (a drive-inn restaurant where you are served and eat in your car):
(https://pbs.twimg.com/media/CkHMeOrWEAArPSM.jpg)
and as students, a bunny chow was a staple diet .... curry served in 1/3 of a loaf of hollowed out bread:
(http://tastyrecipes.sapeople.com/files/2014/09/bunny-chow1-680x453.png)
and speaking of which .... it's time to make biltong (South African beef jerkey) .... I make a really good version, as I use ribeye steak:
(https://www.thesouthafrican.com/wp-content/uploads/2013/09/biltong-hanging.jpg)
Post by: hellymedic on 27 November, 2017, 10:33:45 pm
Several Brent Cyclist are vegan and more are veggie.
The sample menu had scant, dull vegetarian options, none of which are vegan-friendly.
I am not impressed.
We are eating elsewhere, at wagamama.
Which will be noisy.
But you can't have it all.
Post by: Basil on 28 November, 2017, 12:22:38 pm
Post by: Cudzoziemiec on 04 December, 2017, 04:21:34 pm
Post by: citoyen on 04 December, 2017, 04:25:55 pm
Why are VAT regulations on food so silly?
To keep programmes like QI in business with stories about Jaffa Cakes not being cakes. Or something.
Post by: Cudzoziemiec on 04 December, 2017, 04:47:10 pm
Post by: pcolbeck on 04 December, 2017, 04:50:59 pm
Post by: Jaded on 04 December, 2017, 05:45:00 pm
Nah, we have a Little Waitrose (note capital L) in the middle of Bristle. Mostly patronized by students. I'm not sure what Sainsbury's call theirs, despite having one just down the road from home.
It’s like a Tardis. You approach and enter, thinking “they’ll never have what I want”. Then there’s just more and more of it. So much that it’s a struggle to find the way out.
Post by: Jaded on 04 December, 2017, 05:46:55 pm
I bought a slice of the best Bakewell in the world (Hobbs House) and was really looking forward to it to cheer me up.
The bastard thieving terminator cat got there first. >:( >:(
Post by: Mrs Pingu on 04 December, 2017, 07:47:30 pm
Post by: Paul on 05 December, 2017, 10:28:13 pm
Oh, and a random thing.
I bought a slice of the best Bakewell in the world (Hobbs House) and was really looking forward to it to cheer me up.
The bastard thieving terminator cat got there first. >:( >:(
How would you feel about a ride to the genuine article (http://bakewellonline.co.uk/documents/the_history_of_the_bakewell_pudding/)?
I'll put one on next Spring for you, if you fancy it.
Post by: Sergeant Pluck on 06 December, 2017, 07:00:51 pm
http://www.bbc.co.uk/news/uk-42251481
Cheeky vegetarian barstewards!
They are going “change the descriptor”. Strange how it’s ok for sausage rolls, but nobody would dare try labelling a cake “12 slices of cake*”.
*after you slice it into 12 slices
Post by: Legs on 09 December, 2017, 07:31:10 pm
Post by: Cudzoziemiec on 11 December, 2017, 03:18:15 pm
Post by: hellymedic on 11 December, 2017, 04:35:32 pm
Hot cross buns in Advent. Is this wrong?
Happens every year AFAIK!
Hot Cross Buns, Creme Eggs and bikinis are on display before the Nine Lessons and Carols.
Post by: SteveC on 11 December, 2017, 04:39:32 pm
I believe Creme Eggs are limited to the period from New Year to Easter as that apparently increased sales.
Post by: Cudzoziemiec on 11 December, 2017, 04:40:15 pm
Post by: citoyen on 11 December, 2017, 04:50:36 pm
Hot cross buns in Advent. Is this wrong?
Bloody hell. I haven't even had my first mince pie of the season yet.
Post by: hellymedic on 11 December, 2017, 05:23:31 pm
Bikinis? Are these a food item now?
Are food shops the only shops?
Post by: Quint on 11 December, 2017, 05:26:55 pm
Bikinis? Are these a food item now?
Are food shops the only shops?
But of course
Post by: Jakob W on 11 December, 2017, 05:33:32 pm
Post by: hellymedic on 11 December, 2017, 05:53:39 pm
My mother put my bikini into a boilwash one August. Finding a replacement was impossible.
Christmas wares appear long before the Autumn Equinox, often as early as August; 'Back to School' items go on display before the summer holidays start and Easter Eggs appear in Advent.
'Twas ever thus!
Post by: Cudzoziemiec on 12 December, 2017, 10:52:32 am
DKUATB. We started those in November. (Actually, I think I prefer HXBs. And eccles cakes.)Hot cross buns in Advent. Is this wrong?
Bloody hell. I haven't even had my first mince pie of the season yet.
Post by: citoyen on 12 December, 2017, 12:40:37 pm
Christmas wares appear long before the Autumn Equinox, often as early as August
Back when I worked on a food magazine, the test kitchen would be working on Christmas recipes from late July onwards (because publishing deadlines). I always enjoyed sampling the results of their endeavours but it was a bit weird eating Christmas dinner in the middle of summer.
Post by: citoyen on 12 December, 2017, 12:43:31 pm
DKUATB. We started those in November. (Actually, I think I prefer HXBs. And eccles cakes.)Hot cross buns in Advent. Is this wrong?
Bloody hell. I haven't even had my first mince pie of the season yet.
To be honest, the main reason I haven't had any yet is that I find shop-bought mince pies so disappointing. I nearly bought some the other day but then reminded myself of this and put them back on the shelf. If I'm in town tomorrow, I'll pop into the first-rate local baker and get some good ones. Otherwise it's a case of waiting until my wife makes some (I would make some myself but hers are always better).
I don't think I've had a really good Eccles cake since my gran died.
Post by: Quint on 12 December, 2017, 01:15:33 pm
Post by: Basil on 12 December, 2017, 04:42:36 pm
Whoops. I forgot about Welsh portion size. :hand:
I struggled manfully, determined to eat at least 51% and did quite well. Definitely more than half the plate gone before I surrendered.
The amount left looked just about the size of the portion I had in mind when I ordered.
Post by: lahoski on 19 December, 2017, 12:13:00 pm
Post by: Cudzoziemiec on 19 December, 2017, 12:13:42 pm
Post by: lahoski on 19 December, 2017, 12:20:19 pm
Last night I made a rather delicious concoction of raw apple, celery, yogurt, lemon juice and mint. Today, buoyed by the positive experience, I made the terrible mistake of having some raw celery sticks as a snack. Awful, truly awful. It turns out that apple, yogurt, lemon juice and mint are all delicious but raw celery is not.
Post by: Cudzoziemiec on 19 December, 2017, 12:23:00 pm
Post by: lahoski on 19 December, 2017, 12:27:15 pm
I think it's that watery, insipid spray that coats your mouth as you bite into a celery stick that turns my stomach.
Post by: Kim on 19 December, 2017, 01:50:28 pm
Raw celery. Why?
Because there are few things in life quite as satisfying as feeding celery to a guinea pig.
Post by: hellymedic on 19 December, 2017, 03:24:37 pm
Last night featured a white Toblerone he shared between multiple workmates, only leaving one piece for himself.
'I've got you a White Toblerone for Christmas; it's in the SEEKRIT cupboard'. I said.
'I didn't know they really existed.'
Post by: orienteer on 19 December, 2017, 03:25:27 pm
Post by: ElyDave on 19 December, 2017, 04:42:50 pm
I was told many years ago, not sure of the veracity, that the effort in eating celery consumes more energy than you gain from it.
does that include the energy spent retching at the flavour?
Post by: Ham on 20 December, 2017, 12:25:18 pm
Post by: jsabine on 26 December, 2017, 01:13:29 am
We only actually put out six, but still, it seemed rather a lot.
Post by: Mr Larrington on 27 December, 2017, 08:38:39 pm
Post by: T42 on 28 December, 2017, 07:53:27 am
Post by: Eccentrica Gallumbits on 28 December, 2017, 12:50:26 pm
Post by: Jaded on 28 December, 2017, 12:55:40 pm
Oh, and a random thing.
I bought a slice of the best Bakewell in the world (Hobbs House) and was really looking forward to it to cheer me up.
The bastard thieving terminator cat got there first. >:( >:(
How would you feel about a ride to the genuine article (http://bakewellonline.co.uk/documents/the_history_of_the_bakewell_pudding/)?
I'll put one on next Spring for you, if you fancy it.
Argh... just seen this reply as I missed the updated thread :o
Love to go to Bakewell, let’s see if something can be arranged. Time is very tight at the moment :-[
Post by: citoyen on 28 December, 2017, 07:01:40 pm
we'll probably end up with a bloody turkey.
You might want to turn up the oven temperature. Or just cook it a bit longer.
Post by: Andrij on 28 December, 2017, 10:30:23 pm
we'll probably end up with a bloody turkey.
You might want to turn up the oven temperature. Or just cook it a bit longer.
I came very close to needing a new keyboard upon reading that. ;D
Post by: T42 on 29 December, 2017, 08:25:55 am
we'll probably end up with a bloody turkey.
You might want to turn up the oven temperature. Or just cook it a bit longer.
No problem, I've got a blowlamp.
Post by: clarion on 29 December, 2017, 01:21:50 pm
Now a sad day has dawned. The Cooperative have launched vegetarian wine gums. And tasty they are, too. Oops! :'(
Need to try harder.
And now Asda (yes, I know, but it's close to work) have an extensive range of own-brand veggie sweets, including wine gums (suspiciously similar to the Co-op's ;) )
On a better note, I have now tried Asda's fruit pastilles, and even a bag of veggie Haribo Star Mix.
They
Are
Horrible!
I should have no difficulty in avoiding them next time I am near a stupidmarket :)
Post by: hellymedic on 29 December, 2017, 01:28:46 pm
My childhood sweet consumption was constrained by the avoidance of gelatine but there were always other sweets.
Post by: Torslanda on 31 December, 2017, 12:56:03 am
Post by: hellymedic on 31 December, 2017, 01:45:43 am
Halva? (Not sure if I spelled that correctly)
Certainly had halva from kosher shops.
Locally to here, the Tigris Supermarket had a great range of halva in largish boxes for £not much, which fattened me, as I frequently dropped in when walking to work. Still have the boxes - rather robust polythene things, similar to Addis, but the halva is long gone.
The plastic boxes are absent on the Koska website but some of the halva slabs are BIG.
Has to be one of the most energy-dense foods around! (Crushed sesame seeds, honey, sugar)
[ETA] Appears less calorie dense than chocolate when I looked, which surprised me! More protein & fibre too!
Oh dear! I've just looked at the rest of the Koska website: so many wonderful, tempting goodies! All Kosher (certified) and vegan-friendly! Suspect Tigris will stock most of their range. Maybe it's good I'm too immobile to go there...
Post by: Torslanda on 31 December, 2017, 11:09:21 am
After all, a little of what you fancy...
Post by: Cudzoziemiec on 31 December, 2017, 12:43:29 pm
Kosher Haribo are available. I don't know what gelling agent is used (fish gelatine would obviously be off). The kosher authorities list many sweets that contain no animal matter.Is all gelatine unkosher by its gelatine-ness or is it because it might be pork bones? Cos they state nowadays whether its beef, pork or whatever gelatine. Not that I want to tempt you into sweet eating, but...
My childhood sweet consumption was constrained by the avoidance of gelatine but there were always other sweets.
Post by: Cudzoziemiec on 31 December, 2017, 12:54:51 pm
Post by: hellymedic on 31 December, 2017, 01:17:08 pm
Kosher Haribo are available. I don't know what gelling agent is used (fish gelatine would obviously be off). The kosher authorities list many sweets that contain no animal matter.Is all gelatine unkosher by its gelatine-ness or is it because it might be pork bones? Cos they state nowadays whether its beef, pork or whatever gelatine. Not that I want to tempt you into sweet eating, but...
My childhood sweet consumption was constrained by the avoidance of gelatine but there were always other sweets.
Any meat product that does not come from a certified Kosher source is prohibited, so even random beef gelatine would be out. Reading ingredients on food products which contain gelatine suggests pork is the commonest source.
Post by: hellymedic on 31 December, 2017, 01:25:12 pm
And while I'm here, food bins. The brown (or whatever colour your area has) ones which the bin men collect with the recycling. Ours is already overfull. There are only three of us and we had a "small" Christmas. I guess a lot of people have to just put it all in the main bin.
We put pineapple crowns in our garden waste bin to save space and stop perforation of our kitchen caddy liners. I don't think that's seriously naughty.
The cats are getting some of our discarded bone-free fish and chicken matter.
Post by: hellymedic on 31 December, 2017, 01:33:32 pm
For many years, I have been helped in my (half-hearted) quest for a slender physique by my vegetarianism. Not the beneficial effects of fruit and veg, you understand, but avoiding gelatine in sweets. This means I could forswear my favourite wine gums, as well as fruit pastilles, even before they were Nestle. And Haribo were never a temptation.
Now a sad day has dawned. The Cooperative have launched vegetarian wine gums. And tasty they are, too. Oops! :'(
Need to try harder.
Clarion, I've been surfing the koska website; their Turkish Delight and Halva are all certified Kosher and vegan-friendly. You might find an outlet near your abode. I am not helping with any New Year weight loss program, sorry!
Post by: citoyen on 31 December, 2017, 01:56:31 pm
And while I'm here, food bins. The brown (or whatever colour your area has) ones which the bin men collect with the recycling. Ours is already overfull. There are only three of us and we had a "small" Christmas. I guess a lot of people have to just put it all in the main bin.
We don't use the food bin - for several reasons, not least of which is because they only come to empty it fortnightly... :sick:
Post by: Cudzoziemiec on 31 December, 2017, 02:50:36 pm
Post by: Cudzoziemiec on 31 December, 2017, 02:53:15 pm
Post by: T42 on 31 December, 2017, 04:37:38 pm
Post by: andrewc on 31 December, 2017, 08:26:02 pm
And "keep in a cool place & do not refrigerate" ? That's going to work well in my tiny open plan flat! I guess I could hang it outside, the seagulls would have a field day....
Post by: spesh on 31 December, 2017, 09:07:45 pm
I'm quite fond of Serrano ham, but a 2.7Kg piece of the stuff as a present ? I'm a single chap & don't entertain much. I'm going to be eating this until Easter!
And "keep in a cool place & do not refrigerate" ? That's going to work well in my tiny open plan flat! I guess I could hang it outside, the seagulls would have a field day....
Or you could channel your inner Hogfather and give chunks of it away.
Post by: nicknack on 08 January, 2018, 06:56:24 pm
I had my first Starbucks "coffee" the other day.
It was shit.
Post by: SteveC on 08 January, 2018, 07:54:02 pm
I'm not entirely sure if this counts as a "food thing", but anyway...FTFY (or I hope I have!)
I had myfirstlast Starbucks "coffee" the other day.
It was shit.
Post by: Paul on 09 January, 2018, 11:30:17 pm
I'm quite fond of Serrano ham, but a 2.7Kg piece of the stuff as a present ? I'm a single chap & don't entertain much. I'm going to be eating this until Easter!If you tell me where you are I'll bring bread, wine, oil, salt and garlic and help you out of this mess.
And "keep in a cool place & do not refrigerate" ? That's going to work well in my tiny open plan flat! I guess I could hang it outside, the seagulls would have a field day....
Post by: nicknack on 10 January, 2018, 10:28:23 am
;DI'm not entirely sure if this counts as a "food thing", but anyway...FTFY (or I hope I have!)
I had myfirstlast Starbucks "coffee" the other day.
It was shit.
Post by: Jurek on 11 January, 2018, 01:03:12 pm
That's Dec 2016...... :o
Post by: ian on 11 January, 2018, 01:50:52 pm
They weren't lying.
Post by: Kim on 11 January, 2018, 01:55:12 pm
Post by: Cudzoziemiec on 11 January, 2018, 03:54:21 pm
What's the half-life of Ready Brek anyway?You tell us. You're known for being only half alive before breakfast!
Post by: hellymedic on 11 January, 2018, 04:18:25 pm
Post by: ian on 11 January, 2018, 04:33:13 pm
Anyway, despite being unopened it was stale enough not to be edible, not even with a substantial dose of blueberry syrup.
Post by: hellymedic on 11 January, 2018, 04:36:23 pm
Post by: citoyen on 15 January, 2018, 11:41:41 pm
Post by: Torslanda on 16 January, 2018, 12:43:20 am
Post by: citoyen on 16 January, 2018, 08:17:05 am
Post by: ian on 16 January, 2018, 08:45:51 am
Suspect the oils go rancid. Doubt that's harmful but tastes meh.
I didn't die. I have some Waitrose porridge now to go with my blueberry syrup now (and live blueberries). I'm tempted to make pancakes but I'm mostly too lazy (and supposed to be working) in the morning. I'll be in Philadelphia in a couple of days, someone there can make pancakes for me, on every trip to the US I have to have pancakes once, by the end of which I've reached maximum stodge for the rest of my visit (and the subsequent month).
Post by: hellymedic on 19 January, 2018, 03:23:27 pm
He wanted TEA with cold milk but they served his TEA with hot milk.
He is unimpressed.
Post by: T42 on 19 January, 2018, 04:21:23 pm
Post by: hellymedic on 19 January, 2018, 05:16:14 pm
Post by: T42 on 20 January, 2018, 09:08:32 am
Post by: Pingu on 26 January, 2018, 04:32:55 pm
Post by: mllePB on 26 January, 2018, 07:55:21 pm
(https://uploads.tapatalk-cdn.com/20180126/f0c4ccd2b3ad4fd33372fbf88d8cddb0.jpg)
Sent from my SM-G930F using Tapatalk
Post by: Cudzoziemiec on 29 January, 2018, 10:42:25 am
Post by: Legs on 31 January, 2018, 12:23:41 pm
Post by: ian on 31 January, 2018, 12:27:18 pm
Mind you, I also ask for poached eggs. One day I might ask, you know, whether they have some smashed avocado to go with that.
Post by: hellymedic on 31 January, 2018, 12:43:02 pm
I have to indulge in smoked salmon elsewhere...
Post by: Andrij on 31 January, 2018, 12:46:33 pm
Here endeth the lesson.
Post by: phantasmagoriana on 31 January, 2018, 12:47:20 pm
Latest Brummie delight
(https://uploads.tapatalk-cdn.com/20180126/f0c4ccd2b3ad4fd33372fbf88d8cddb0.jpg)
Sent from my SM-G930F using Tapatalk
Chocolate naan? Oh my. I hope we get that here soon.
Post by: Kim on 31 January, 2018, 02:20:57 pm
Chocolate naan? Oh my. I hope we get that here soon.
They'd only deep-fry it, thobut.
(I'm still trying to work out if it's nice or not. Haven't been interested in food for over a week.)
Post by: Torslanda on 01 February, 2018, 09:42:58 pm
All Bacon Is Good.
Here endeth the lesson.
<BONG!> yacf member outed as a Scout leader </BONG!>
Post by: hellymedic on 14 February, 2018, 02:32:46 pm
http://www.bbc.co.uk/news/uk-england-birmingham-43056304 (http://www.bbc.co.uk/news/uk-england-birmingham-43056304)
Much though I like CAEK, I think making and eating effigies of Small Children ghoulish.
Post by: Kim on 14 February, 2018, 02:39:07 pm
Eating effigies of small children should be restricted to the traditional cyclists' / Fourth Doctor favourite, which aren't really that anthropomorphic anyway.
Post by: T42 on 14 February, 2018, 04:54:09 pm
Post by: Tim Hall on 14 February, 2018, 05:01:51 pm
It wasn't really worth the wait.
Post by: T42 on 21 February, 2018, 08:38:49 am
Feeling sorta trembly now. Wonder why...
Post by: Torslanda on 25 February, 2018, 10:43:22 am
OMFG! FUCKING HELL! THAT WAS RANK! :sick: :sick: :sick:
How nasty? #2 cat gave it a snif and walked off. #1 cat* tucked in then gave everyone fish breath for the rest of the evening**
*#1 cat is a dick.
**involving lots of unnecessary 'in yer face' sharing, sitting on shoulder 'watcha doin', nose to nose, stuff like that.
Post by: hellymedic on 25 February, 2018, 01:38:59 pm
(click to show/hide)
Post by: Torslanda on 25 February, 2018, 03:29:15 pm
Don't want to try them again, thobut.
Post by: T42 on 02 March, 2018, 08:10:37 am
Me: they're infected
Missus: it's the variety
Me: in two different subspecies/varieties/whatever ?
Anyone else noticed this?
Post by: nicknack on 02 March, 2018, 04:34:38 pm
Post by: Cudzoziemiec on 03 March, 2018, 11:07:47 am
They were delicious
And so cold.
I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
Post by: T42 on 03 March, 2018, 11:18:11 am
Post by: Cudzoziemiec on 03 March, 2018, 11:29:12 am
Post by: citoyen on 03 March, 2018, 12:44:11 pm
I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I know what you mean, but I would say Cox's are at their best eaten straight after picking off the tree in my garden at the point of perfect ripeness on a warm late-summer's day.
Post by: hellymedic on 03 March, 2018, 12:58:06 pm
I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I know what you mean, but I would say Cox's are at their best eaten straight after picking off the tree in my garden at the point of perfect ripeness on a warm late-summer's day.
Both are true IMHO: anything (almost) eaten when you're really hungry tastes extra-good and there's nothing that can surpass properly tree-ripened fresh fruit.
Post by: T42 on 03 March, 2018, 01:16:56 pm
All we need is to find a way to combine the two different sorts of weather at the same time.
Baked Alaska.
Post by: Cudzoziemiec on 03 March, 2018, 01:22:15 pm
With cheese?!!!All we need is to find a way to combine the two different sorts of weather at the same time.
Baked Alaska.
Post by: Cudzoziemiec on 03 March, 2018, 01:22:39 pm
Granted.I've never felt the attraction of coldness in summer, or even autumnal, fruit, but apples don't come better than a Coxes taken from a backpack and eaten at just above zero.
I know what you mean, but I would say Cox's are at their best eaten straight after picking off the tree in my garden at the point of perfect ripeness on a warm late-summer's day.
Post by: Eccentrica Gallumbits on 07 March, 2018, 12:33:05 pm
I have eaten
the plums
that were in
the icebox
and which
you were probably
saving
for breakfast
Forgive me
they were delicious
so sweet
and so cold
Post by: Cudzoziemiec on 07 March, 2018, 12:36:41 pm
Post by: T42 on 07 March, 2018, 01:14:37 pm
With cheese?!!!All we need is to find a way to combine the two different sorts of weather at the same time.
Baked Alaska.
It's a thought.
Post by: andrewc on 11 March, 2018, 06:50:11 pm
Anyone know any good recipes for Yorkshire Terrier ?
Post by: Cudzoziemiec on 11 March, 2018, 07:01:20 pm
Post by: mrcharly-YHT on 12 March, 2018, 04:18:14 pm
https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other (https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other)Really confusing, since that is a beer brewed in York
Anyone know any good recipes for Yorkshire Terrier ?
Having read the review; "Australian Cafe Culture" that specialises in vegan and vegetarian food?
That is like a pub that specialises in selling coffee and has no beer.
Post by: Quint on 12 March, 2018, 07:37:01 pm
Post by: Legs on 04 April, 2018, 12:42:16 pm
Isn't The Pub With No Beer (https://www.youtube.com/watch?v=7cKPchRDaVM) an Australian tradition?https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other (https://www.theguardian.com/lifeandstyle/2018/mar/11/farm-girl-cafe-chelsea-we-dont-stay-for-dessert-because-we-have-suffered-enough-restaurant-review?CMP=Share_iOSApp_Other)Really confusing, since that is a beer brewed in York
Anyone know any good recipes for Yorkshire Terrier ?
Having read the review; "Australian Cafe Culture" that specialises in vegan and vegetarian food?
That is like a pub that specialises in selling coffee and has no beer.
Post by: Cudzoziemiec on 06 April, 2018, 02:42:37 pm
Post by: Legs on 09 April, 2018, 07:57:29 pm
Post by: hellymedic on 21 April, 2018, 07:34:20 pm
Six clutches remain undiscovered.
Post by: ElyDave on 21 April, 2018, 08:04:46 pm
Post by: hellymedic on 21 April, 2018, 11:02:02 pm
It is unlikely to get so hot that the chocolate melts.
All the socks are clean and all eggs are wrapped in shiny foil.
Most socks are dark...
ETA (12.00 29/4/18) We are now down to two undiscovered clutches...
(17.00 29/4/18) He has found the last two clutches!
Post by: hellymedic on 29 April, 2018, 01:36:09 pm
GN: A warm place where cyclists and others can get refreshments and facilities.
BN: Poor residents - some live above local shops.
GN: Not a Drive-Thru so no problem for cyclsts. I think there are even Sheffield stands nearby.
BN: It's McDonald's...
There's little on-street car parking nearby but there is a municipal car park about 5 minutes' walk away.
Post by: hellymedic on 01 May, 2018, 08:26:47 pm
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Post by: T42 on 06 May, 2018, 08:39:10 am
Post by: rafletcher on 06 May, 2018, 10:38:17 pm
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Agreed. And her lime chutney and aubergine chutney are also excellent.
Post by: citoyen on 07 May, 2018, 08:29:16 am
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Agreed. And her lime chutney and aubergine chutney are also excellent.
I have to confess to sometimes eating Geeta’s aubergine chutney from the jar with a spoon, or dolloped on a chunk of cheese.
Post by: T42 on 07 May, 2018, 01:21:47 pm
Post by: hellymedic on 08 May, 2018, 04:30:50 pm
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Having ordered two jars, they weren't in stock, apparently.
:( :(
Post by: T42 on 09 May, 2018, 11:02:38 am
Post by: citoyen on 10 May, 2018, 01:08:38 pm
I thought about posting this in the 'spelling that makes you cringe' thread but it occurred to me that the spelling might be deliberate, in order to get around designation of origin regulations. In which case, it's more amusing than annoying.
Actually, it turns out their pasties aren't as awesome as their pies anyway. I was taught to make proper Cornish pasties a long time ago by my then-girlfriend's Cornish mother, and I'm sure she would have given them short shrift. Her pasties were the thing I probably missed most when that relationship ended.
Post by: orienteer on 10 May, 2018, 02:59:31 pm
Mrs O came back from a gathering with fellow Japanese yesterday with a matcha Kit Kat, only two fingers half the length of normal ones, so i tried it. The chocolate and inside is all green, the tea flavour is detectable and the taste pleasantly lacking the extreme sweetness of conventional western confectionery.
I love matcha ice cream in summer in Japan, very refreshing, but not so sure about the Kit Kat.
Post by: ian on 10 May, 2018, 04:40:33 pm
Post by: orienteer on 10 May, 2018, 10:42:53 pm
Problem is they don't sell chocolate in high summer as it's too hot, it would melt.
Post by: hellymedic on 15 May, 2018, 04:56:14 pm
Sainsbury's Online has listed Geeta's Mango Chutney again.
Yay!!!!
:thumbsup: :thumbsup: :thumbsup:
Others are not as good.
Having ordered two jars, they weren't in stock, apparently.
:( :(
Not in stock today, either. :( :( :(
Post by: Cudzoziemiec on 15 May, 2018, 09:03:51 pm
Had to pop into town so used that as an excuse to call in at my favourite local butcher for one of their awesome pies. Actually decided I fancied a pasty for a change, even though it does rankle slightly that they list them on the board as 'Corniche pasties'.Gotta be, hasn't it?
I thought about posting this in the 'spelling that makes you cringe' thread but it occurred to me that the spelling might be deliberate, in order to get around designation of origin regulations. In which case, it's more amusing than annoying.
Actually, it turns out their pasties aren't as awesome as their pies anyway. I was taught to make proper Cornish pasties a long time ago by my then-girlfriend's Cornish mother, and I'm sure she would have given them short shrift. Her pasties were the thing I probably missed most when that relationship ended.
Post by: hellymedic on 15 May, 2018, 10:16:10 pm
I WANT GEETA'S!
Post by: Jakob W on 16 May, 2018, 01:46:43 pm
Post by: hellymedic on 16 May, 2018, 02:02:33 pm
We will have to wait until Sainsbury's actually supply the stuff. [FWP]
Post by: hellymedic on 20 May, 2018, 03:48:52 pm
:sick:
;D
:sick:
Post by: hellymedic on 22 May, 2018, 12:04:37 am
:) :thumbsup: :)
Post by: Cudzoziemiec on 29 May, 2018, 04:29:55 pm
Post by: Mr Larrington on 29 May, 2018, 06:02:41 pm
Post by: citoyen on 29 May, 2018, 06:06:04 pm
Groats are the whole seeds, as opposed to porridge oats, which are usually rolled.
Either way, it sounds like an incredibly poncey yoghurt!
Post by: Cudzoziemiec on 29 May, 2018, 06:57:57 pm
Post by: ian on 30 May, 2018, 05:01:44 am
I think buckwheat might be a cereal that isn't a grain, but I'm not really sure. I don't think I could tell you what the distinction is.
Groats are the whole seeds, as opposed to porridge oats, which are usually rolled.
Either way, it sounds like an incredibly poncey yoghurt!
Sort of, cereals are specifically grass seeds. Buckwheat isn't a grass (it's related to sorrel and rhubarb) so in usage is a pseudocereal (as is quinoa). Grains are just anything small and, well, grainy.
Sounds like a posher bircher muesli thing like what I eat for breakfast sometimes.
Post by: T42 on 30 May, 2018, 07:12:55 am
Post by: citoyen on 30 May, 2018, 07:48:57 am
I suppose it does sound rather poncey, but it was actually pretty tasty. And not poncily priced either.
:thumbsup:
It does actually sound like something I would happily eat. And now ian’s post has made me crave some bircher muesli...
Post by: Ham on 30 May, 2018, 07:59:26 am
Post by: Cudzoziemiec on 30 May, 2018, 08:27:57 am
Post by: Mr Larrington on 30 May, 2018, 01:30:18 pm
My history O-level was longer ago than I care to temember, but that one stuck ha ha.
Post by: hellymedic on 30 May, 2018, 03:42:18 pm
I want jam, compote, sorbet, ice cream, pie and more.
http://www.bbc.co.uk/news/uk-england-leeds-44303626 (http://www.bbc.co.uk/news/uk-england-leeds-44303626)
Post by: Cudzoziemiec on 30 May, 2018, 03:49:00 pm
Post by: fimm on 30 May, 2018, 03:50:38 pm
I thought it was hot enough...
Post by: hellymedic on 30 May, 2018, 04:01:50 pm
Other places consume less.
Post by: Jakob W on 31 May, 2018, 11:11:31 am
I don't care for purple hair but think the UK could make rather better use of its blackcurrant crop than waste 90% of it in feckin' Ribena.
I want jam, compote, sorbet, ice cream, pie and more.
http://www.bbc.co.uk/news/uk-england-leeds-44303626 (http://www.bbc.co.uk/news/uk-england-leeds-44303626)
Isn't ribena the reason for the blackcurrant crop IYSWIM? Thought the reason it became so popular was that it was pushed as a source of vitamin C in rationing-afflicted WW2 Britain.
Post by: barakta on 31 May, 2018, 11:48:25 am
Post by: hellymedic on 31 May, 2018, 12:31:53 pm
I don't care for purple hair but think the UK could make rather better use of its blackcurrant crop than waste 90% of it in feckin' Ribena.
I want jam, compote, sorbet, ice cream, pie and more.
http://www.bbc.co.uk/news/uk-england-leeds-44303626 (http://www.bbc.co.uk/news/uk-england-leeds-44303626)
Isn't ribena the reason for the blackcurrant crop IYSWIM? Thought the reason it became so popular was that it was pushed as a source of vitamin C in rationing-afflicted WW2 Britain.
Possibly though recently some 14 year-olds thought they'd test how much Vit C there was in Ribena and didn't find much...
Post by: Cudzoziemiec on 31 May, 2018, 12:45:59 pm
Post by: hellymedic on 31 May, 2018, 02:20:41 pm
Post by: Cudzoziemiec on 31 May, 2018, 02:37:59 pm
Post by: Jakob W on 31 May, 2018, 02:56:54 pm
Post by: Kim on 31 May, 2018, 04:08:25 pm
Post by: Cudzoziemiec on 31 May, 2018, 04:17:36 pm
Post by: T42 on 01 June, 2018, 07:24:22 am
- I see we had two more cases of dysentery in this morning.
- That's nice, it'll make a change from Lucozade.
Post by: hellymedic on 01 June, 2018, 12:37:38 pm
They dropped sugar and increased pH with 'tooth-friendly' recipes a few years ago, I believe.
Post by: Andrij on 25 June, 2018, 10:03:35 pm
Post by: Cudzoziemiec on 28 June, 2018, 02:27:27 pm
Post by: citoyen on 28 June, 2018, 03:38:29 pm
Post by: Cudzoziemiec on 28 June, 2018, 09:52:19 pm
Post by: Kim on 28 June, 2018, 10:23:14 pm
Post by: Ham on 29 June, 2018, 12:40:26 pm
They had a loaf of bread dropped off outside their door by an artisanal bakery, in a brown paper bag. The bakery had written an abbreviation of the name of the restaurant on the bag. Yes, that's right. BOMB. In capitals.
Cue a frantic member of the public alerting the
Anyone fancy the job of bread disposal expert?
Post by: citoyen on 29 June, 2018, 12:49:28 pm
nice doughnuts
Does not compute
Post by: Cudzoziemiec on 29 June, 2018, 01:25:21 pm
I can't imagine Greggs doughnuts (perhaps that would be better phrased "doughnuts from Greggs") being anything other than balls of grease with centres of sugar and food dye, but homemade doughnuts, with more dough than grease and proper jam in the middle, can be delicious.nice doughnuts
Does not compute
Post by: Jakob W on 29 June, 2018, 05:24:48 pm
Post by: ian on 29 June, 2018, 05:57:00 pm
It does seem implausible that businesses can't make a cheese sandwich and actually seem to make genuine efforts to fuck up basic foodstuff. Is bread and butter and a few slices of cheese and a bit of salad really that expensive?
Post by: Mr Larrington on 29 June, 2018, 06:22:22 pm
Post by: Cudzoziemiec on 29 June, 2018, 08:47:51 pm
Post by: ian on 29 June, 2018, 08:57:25 pm
Post by: Cudzoziemiec on 29 June, 2018, 08:59:17 pm
Post by: ian on 29 June, 2018, 09:06:21 pm
Actually I have, but that's me.
Post by: citoyen on 29 June, 2018, 11:09:08 pm
German-style sandwich
Is that one of those ones where they forget half the bread?
Post by: Kim on 29 June, 2018, 11:34:02 pm
I can't imagine Greggs doughnuts (perhaps that would be better phrased "doughnuts from Greggs") being anything other than balls of grease with centres of sugar and food dye, but homemade doughnuts, with more dough than grease and proper jam in the middle, can be delicious.nice doughnuts
Does not compute
Proper doughnuts have centres of hole[1], as any fule knows.
Jakob W is spot on about the half-life, but since they were only needed to provide much-needed sustenance for the duration of a 3 hour
[1][Insert charge-carrier pun here.]
Post by: hellymedic on 30 June, 2018, 12:31:23 am
German-style sandwich
Is that one of those ones where they forget half the bread?
I think those are Danish.
Post by: hellymedic on 30 June, 2018, 12:35:01 am
Being raised without much Chorleywood pap bread has its advantages.
Post by: T42 on 30 June, 2018, 09:48:43 am
Post by: Mr Larrington on 30 June, 2018, 12:37:21 pm
Proper doughnuts have centres of hole[1], as any fule knows.
The bits which are punched out to make the holes are all shipped to Canuckistan and sold as "Timbits". Trufax.
Post by: Cudzoziemiec on 01 July, 2018, 03:54:07 pm
Post by: ElyDave on 01 July, 2018, 08:35:33 pm
Because the crook-backed anarchists in the pay of the ABSINTHE-SOCIALIST always write "BOMB" on bombs. I think it's something to do with ISO9000.
ISO 9001, I'll have you know
Post by: ElyDave on 01 July, 2018, 08:37:49 pm
I am spoilt about bread as Kosher bakers do a good line in proper dark rye bread amongst other things.
Being raised without much Chorleywood pap bread has its advantages.
Every trip to scandianvia has strict instructions to bring back decent rye bread, dark as possible, and as T42 notes, nice low GI for us pancreatically challenged.
Post by: Mr Larrington on 01 July, 2018, 10:15:45 pm
Because the crook-backed anarchists in the pay of the ABSINTHE-SOCIALIST always write "BOMB" on bombs. I think it's something to do with ISO9000.
ISO 9001, I'll have you know
I must have fallen asleep before the n+1 thing.
Post by: T42 on 02 July, 2018, 07:53:11 am
I am spoilt about bread as Kosher bakers do a good line in proper dark rye bread amongst other things.
Being raised without much Chorleywood pap bread has its advantages.
Every trip to scandianvia has strict instructions to bring back decent rye bread, dark as possible, and as T42 notes, nice low GI for us pancreatically challenged.
A bio shop near us gets it in fresh every Friday. They have excellent 100% chocolate too.
Post by: andyoxon on 05 July, 2018, 08:29:14 pm
Post by: Tim Hall on 05 July, 2018, 08:52:10 pm
<winces>
Proper doughnuts have centres of hole[1], as any fule knows.
The bits which are punched out to make the holes are all shipped to Canuckistan and sold as "Timbits". Trufax.
Post by: citoyen on 11 July, 2018, 01:53:13 pm
It was fizzy.
:sick: :sick: :sick:
I guess it has been sitting around longer than I realised.
Post by: hellymedic on 11 July, 2018, 01:59:20 pm
I just took a spoonful of coleslaw from a pot in the fridge.
It was fizzy.
:sick: :sick: :sick:
I guess it has been sitting around longer than I realised.
I think the 'cold chain' is not always working as it should in this weather.
Fridges and freezers are not all cooling as much as they should and stuff warms up fast when out of any active chiller.
Your slaw might not have been that old.
Post by: citoyen on 11 July, 2018, 02:06:12 pm
Post by: orienteer on 11 July, 2018, 02:22:38 pm
Post by: citoyen on 11 July, 2018, 02:27:15 pm
Salad version of kimchee ;D
Exactly!
Post by: Wowbagger on 20 July, 2018, 11:06:33 am
Post by: citoyen on 20 July, 2018, 11:42:07 am
(https://lh3.googleusercontent.com/3sJiRQOmbb9KdYoHywhgIlnpJue4QZDO_i_WZ0I7zAnmFyqu81rUO8dLVhkQGk5Xd6cgVDn7ujXqYywPCP5kC-rr3yYbTRRPjU6wvqn2elGMLuPGDWNh9X15V-0o8rgu1qzbSKM8RPRRYnyRr3HkrSSrLW4kJHYOgIfDDrF-r3LcoWWTGxrBQ6pvPznaeAQM9pJNTvYvknnUKqE_gRzbpv1trlNSI0EFTxfo3cbD98xUn8c7ifyEvGseg4VOZB8uapYJmnVbni8W2hnKCJ3ieXkjG0gCgP6mQbzutC1-fNQtzAC42Nwxe8tPXeuCjODC2ixc8X1oAgpWr1vJz055yLeQmyey7AHEP0pHmuX7prA1973K3wuQM5t93WSvpiFkLlgPtzpd--scUCcCjK3hhz_DLPJ_Cyypc-rBV8Ah4b9IUodyejyiZav48WLX124IsWam4wzc31ePyhSvCPftrZfxuB-SZ-YUqNDraHVKFICmwOizw0fDxupmyyrYNrKy8wsHI6O3iEAmgILxPEWWNdBY0kgfbhdlBTTitI7DYUXvwvO-mt-gx6n2g1sOjtmu2hJ7TBWBE94fFur9EGuLXJuzmyxT07OPzxumB4g=w313-h166-no)
:thumbsup:
Post by: hellymedic on 21 July, 2018, 12:44:29 pm
https://www.bbc.co.uk/news/uk-44910195 (https://www.bbc.co.uk/news/uk-44910195)
Just as well. I found the new bar hard to handle.
Post by: citoyen on 23 July, 2018, 11:52:05 am
Think I'll buy a lottery ticket this weekend.
Post by: hellymedic on 23 July, 2018, 12:47:41 pm
Four double-yolkers in one carton of eggs? :o
Think I'll buy a lottery ticket this weekend.
Name please!
Post by: citoyen on 23 July, 2018, 01:12:25 pm
Post by: hellymedic on 23 July, 2018, 03:02:00 pm
Maybe I should buy posher eggs!
Post by: cygnet on 23 July, 2018, 03:55:04 pm
https://youtu.be/YoLdOEy5zvA (https://youtu.be/YoLdOEy5zvA)
Post by: hellymedic on 23 July, 2018, 09:06:55 pm
Fresh figs are very nice!
Post by: menthel on 23 July, 2018, 10:50:49 pm
Post by: hellymedic on 25 July, 2018, 08:12:46 pm
The vast majority are in sock drawers.
It is unlikely to get so hot that the chocolate melts.
All the socks are clean and all eggs are wrapped in shiny foil.
Most socks are dark...
ETA (12.00 29/4/18) We are now down to two undiscovered clutches...
(17.00 29/4/18) He has found the last two clutches!
I must have miscounted.
David found a clutch on Sunday (near his swimming trunks), which we ate today.
They had not melted, 'bloomed' or damaged the trunks.
They were still edible.
Post by: ElyDave on 29 July, 2018, 08:26:05 am
Post by: mllePB on 07 August, 2018, 09:32:08 pm
Post by: Mrs Pingu on 07 August, 2018, 09:46:43 pm
Post by: hellymedic on 08 August, 2018, 12:50:31 am
Just added up protein + carb + fat + fibre + salt content for peanut butter we get and got 97.5g/100g so water cont might be 2.5%.
Which is not a lot...
Post by: T42 on 08 August, 2018, 08:34:00 am
(http://www.pbase.com/johnewing/image/167898600.jpg)
(http://www.pbase.com/johnewing/image/165539542.jpg)
Post by: Cudzoziemiec on 08 August, 2018, 11:09:09 am
WTF is dried peanut butter? And what are you supposed to do with it, add your own oil?Presumably this. Maybe.
https://www.reddit.com/r/keto/comments/859bm6/aldi_powered_peanut_butter_review/
Post by: spesh on 11 August, 2018, 02:24:06 pm
https://twitter.com/leewayfranks/status/1027922365446086656
Judging by the replies, it seems to have sparked a bit of a debate. ;D
Post by: Mr Larrington on 11 August, 2018, 07:54:47 pm
That is all.
Post by: Cudzoziemiec on 15 August, 2018, 11:30:38 pm
Quote
And it’s not just the migrants attacking America’s good, old-fashioned nutritional values; the gays are also at it. One of the top items on the Gay Agenda (US edition) is the complete elimination of mayonnaise from the American diet. We have come for your wedding cakes and now we are intent on queering your condiments.It was in the Graudiana, so it must be true. no mayo for gays! (https://www.theguardian.com/food/2018/aug/15/mayonnaise-millennials-identity-politics) I think we need statements from our quiltbagger (not wowbagger!) forumites about their views on mayonnaise. Or maybe we don't.
Post by: ian on 16 August, 2018, 08:20:06 am
That said, my capacity for salad cream (aka mayonnaise for grownups) is undiminished.
Post by: T42 on 16 August, 2018, 09:04:55 am
Post by: hellymedic on 16 August, 2018, 01:57:12 pm
I have always liked the stuff. I use it as a butter substitute - it's always spreadable.
There is an 800g jar of Hellmann's in my fridge...
Post by: Kim on 16 August, 2018, 06:32:59 pm
Post by: phantasmagoriana on 16 August, 2018, 06:42:14 pm
I like dried peanut butter though!
Post by: Wowbagger on 16 August, 2018, 08:41:43 pm
But I didn’t come here to discuss unpalatable condiments.
Can anyone recommend a good lunch venue in Hebden Bridge please? My dear wife and I are planning to meet her sister there.
Post by: Cudzoziemiec on 16 August, 2018, 08:59:54 pm
I'm straight, and mayonnaise is foul stuff. :sick:What is this dried peanut butter? I've googled it and all I've found is "powdered peanut butter". Is that the same thing?
I like dried peanut butter though!
Post by: Wowbagger on 17 August, 2018, 07:01:42 pm
Mayonnaise and other similar concoctions are the semen of Satan.
But I didn’t come here to discuss unpalatable condiments.
Can anyone recommend a good lunch venue in Hebden Bridge please? My dear wife and I are planning to meet her sister there.
We spent the day inhabiting tea rooms. The centre of Hebden Bridge has more eateries than anywhere else I can think of. We had lunch in the Bicycle hire café by the canal. I had something Palestinian and vegan - the Ramallah something or other with olives, sun-dried tomatoes, hummus and pita bread.
A good day’s nattering, and the bus ride over from Oxenhope was the most spectacular I have been on since going from Chiavenna to St. Moritz.
Post by: Ham on 20 August, 2018, 09:55:49 pm
Post by: Ham on 21 August, 2018, 09:15:10 pm
Post by: Cudzoziemiec on 21 August, 2018, 09:18:02 pm
Post by: citoyen on 21 August, 2018, 09:59:16 pm
gherkin sorbet
Want.
Post by: T42 on 22 August, 2018, 10:24:15 am
Post by: Ham on 22 August, 2018, 05:22:34 pm
I was quite pleased with myself for managing a reasonable simulacrum of understanding of the German, it helps that there's no flights of culinary fancy, all very very Swiss, it tells you what you are getting. Cost was 90CHF (70GBP) which - while it sounds a lot is really not unreasonable for Zurich (where a very average meal will cost you 40GBP). For a second course I had the "Gerollte Maultasche von der Milchkuh, Mark und Kuhfilet mit Wurzelgemüse und klare Fleischbrühe" which I translated as a sort-of dumpling with meat, summat unknown and fillet steak with root veg (turned out they were thin slices stamped into flower shapes) and clarified stock. The slices of filet were cooked in your plate by the addition of the hot stock. It was divine, if not as unusual as my starter.
Post by: Cudzoziemiec on 22 August, 2018, 05:33:17 pm
Post by: Legs on 29 August, 2018, 02:58:40 pm
Post by: ian on 29 August, 2018, 06:44:48 pm
Post by: orienteer on 30 August, 2018, 04:34:41 pm
Green tea tiramisu cakes - absolutely wonderful, typically Japanese in not being overloaded with sugar like most cakes here.
I shall be breaking a lot more journeys on the Metropolitan line in future. :P
Post by: hellymedic on 30 August, 2018, 05:51:57 pm
Post by: ElyDave on 30 August, 2018, 09:10:54 pm
Pickeld some at the weekend, two big jars with thinly sliced spring onions, various herbs, chilli, lime and gin. Opened a jaar this evening to have with my venison sausages and roast beetroot, very nommy.
Next recipe, chilled cucumber soup.
Post by: Legs on 31 August, 2018, 09:49:30 am
Post by: orienteer on 31 August, 2018, 02:55:03 pm
Post by: hellymedic on 31 August, 2018, 07:44:07 pm
Post by: spesh on 31 August, 2018, 09:25:19 pm
Quote
Macron's face after trying Finnish coffee is my favorite kind of French despairhttps://twitter.com/broderick/status/1035477380951957505
(https://pbs.twimg.com/media/Dl7BClLW4AApJ9W.jpg)(https://pbs.twimg.com/media/Dl7BDklWwAAaRsB.jpg)
I dread to think how bad Finnish coffee is. :demon:
Post by: bludger on 31 August, 2018, 09:29:33 pm
To be fair all the Finnish comments I've read suggest that it is perfectly natural to react to their coffee in that way as a visitor.
Post by: spesh on 31 August, 2018, 09:58:39 pm
Quote
Pro tip: ask for dark premium coffee in #Finland. Bulk that most people consume tastes just like Macron's face shows and it makes your rectum explode.https://twitter.com/akihheikkinen/status/1035481450492174337
Not kidding here.
Post by: T42 on 01 September, 2018, 09:31:44 am
Post by: Ham on 01 September, 2018, 06:57:55 pm
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
Post by: ElyDave on 01 September, 2018, 09:15:03 pm
Post by: Ham on 01 September, 2018, 11:33:25 pm
Post by: citoyen on 10 September, 2018, 02:57:58 pm
Probably the only thing that could have improved it would have been a slug of white rum... like some kind of magnificent daiquiri/piña colada hybrid.
Post by: Jakob W on 10 September, 2018, 04:49:24 pm
Post by: hellymedic on 11 September, 2018, 12:48:58 am
(https://scontent.flhr2-1.fna.fbcdn.net/v/t1.0-9/41111511_10216540790048617_2108504109664436224_n.jpg?_nc_cat=0&oh=a36b43504b4b671be096cdc94c8354fb&oe=5C265098)
Post by: citoyen on 13 September, 2018, 05:24:21 pm
4.4kg
:o
Post by: Cudzoziemiec on 13 September, 2018, 06:11:29 pm
Post by: ian on 13 September, 2018, 06:19:49 pm
Post by: citoyen on 14 September, 2018, 11:36:44 am
(https://farm2.staticflickr.com/1870/43763960995_586b5a2a92_c.jpg)
Post by: ian on 14 September, 2018, 11:51:33 am
A marrow is what courgettes aspire to be when they grow up. Basically a mature courgette. Or a courgette is an immature marrow.
Post by: citoyen on 14 September, 2018, 12:35:10 pm
A marrow is what courgettes aspire to be when they grow up. Basically a mature courgette. Or a courgette is an immature marrow.
I suppose what it comes down to in essence is that they are all varieties of squash. The internet tells me that zucchini/courgette is a "thin-skinned cultivar" of marrow. This probably means it doesn't like us talking about it behind its back in this way.
Post by: ian on 14 September, 2018, 01:18:52 pm
Fascinating fact: if you let a courgette turn into a marrow and then grow to the size of a person – crack it open and you'll find a simulacrum of yourself inside. Be a bit wary though, they tend to strangle you and take over your life.
Post by: citoyen on 14 September, 2018, 01:41:41 pm
It can only be a matter of time before one is elected to parliament.
How do we know this has not already happened?
Post by: Mr Larrington on 15 September, 2018, 06:01:37 am
Post by: Basil on 16 September, 2018, 03:24:53 pm
Also, we recently bought another half a pig. Dinner is getting somewhat samey these days.
Lunch today. Belly pork with ratatouille. Nice but, well, predictable.
Post by: mrcharly-YHT on 19 September, 2018, 02:11:53 pm
So much so, that I started regularly cooking a version for myself.
Last saturday MrsC and I went out for a meal and ended up in Wagamamas. Constrained by being a gluten-intolerant vegetarian, I ordered Itame.
It was . . . disapointing. I remembered it as being a spicy dish with a variety of crunchy green ingredients. Rich and flavoursome.
This was insipid with overcooked veg. Limp Pak Choi. Barely tasting of spice.
Maybe it is because I cook my own at home and I'm used to adjusting the flavour, but I think Wagamamas has lost something. The manager, who came to discuss allergy dishes with us, admitted that all sauces are supplied to the restaurant now, not cooked on-site.
Post by: ian on 19 September, 2018, 06:10:31 pm
My work is complete.
Post by: Torslanda on 19 September, 2018, 07:00:31 pm
WOT?
Post by: ian on 19 September, 2018, 09:43:43 pm
My other current con was hatched by my wife. We were sending MiL a picture of ourselves posing on a rooftop in Kuala Lumpur and knowing my MiL's hatred of facial hair and the fact I wouldn't be seeing her for a while, well what if I started photoshopping increasing large beards on my face in any photos? So I now look like someone from ZZ Top who's let himself go and she's suitably concerned for my appearance. Oh, you really should talk to him dear, it looks awful!
*The fear of lesbians is sort of, en passant, our fault. She was visiting once when we had two friends over, and well, let's just say they're both sapphically inclined and filthy-minded so when my MiL innocently asked oh, what do you do? they took a moment and replied in perfect unison: in bed?
Post by: Legs on 20 September, 2018, 10:30:31 am
Post by: ian on 23 September, 2018, 04:34:45 pm
High drama as I supped my tea. I wouldn't mess with her, mind. I probably wouldn't ask for smashed avocado on toast either.
Post by: Jakob W on 23 September, 2018, 05:09:27 pm
Post by: citoyen on 23 September, 2018, 05:10:35 pm
Don't mess with people who work with knives and deep-fat fryers.
Someone should have told Lisa Faulkner that before she signed up for Spooks.
Post by: citoyen on 24 September, 2018, 09:07:02 am
(https://farm2.staticflickr.com/1870/43763960995_586b5a2a92_c.jpg)
...to this:
(https://farm2.staticflickr.com/1935/29944686157_79c287199a_c.jpg)
Marrow jam. It's good. Similar taste and consistency to lemon curd - doesn't taste like marrow/courgette at all. We've got several more monsters still growing out there, so I suspect we'll end up giving away a good few jars of this as Christmas presents this year.
Post by: ian on 24 September, 2018, 11:35:54 am
This morning I really, really, really wish I'd not eaten it. I know, I thought I'd share my distress. Lentils, fearful little things.
Post by: Basil on 26 September, 2018, 05:58:06 pm
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
Post by: hellymedic on 26 September, 2018, 09:29:41 pm
Owing to a shopping oversight I found myself faced with a lentil, spinach, and chickpea dhal last night.
This morning I really, really, really wish I'd not eaten it. I know, I thought I'd share my distress. Lentils, fearful little things.
David's been moaning about feeling bloated but gave us baked beans for lunch...
Post by: Kim on 26 September, 2018, 10:30:11 pm
We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
One of the fringe benefits of nextdoor's building works is that we can now go to the bedroom window and watch the students morris dancing with tea towels through their kitchen skylight when we hear their toast alarm go off.
Post by: Cudzoziemiec on 27 September, 2018, 10:25:29 am
*snortle* ;DWe have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
One of the fringe benefits of nextdoor's building works is that we can now go to the bedroom window and watch the students morris dancing with tea towels through their kitchen skylight when we hear their toast alarm go off.
Post by: hellymedic on 27 September, 2018, 04:43:18 pm
???
Post by: T42 on 27 September, 2018, 04:47:53 pm
We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
We never had a gong, we just shouted "BONG!" up the stairs. The kids got so used to it they would wander into the kitchen and ask if we were bong yet.
Post by: Kim on 27 September, 2018, 05:50:34 pm
Perusing the Special Offers for Biscuits on the Sainsbury's website, I see the second item listed is Radish! ???
???
I blame fraggles.
Post by: Cudzoziemiec on 27 September, 2018, 06:51:39 pm
This could mean so many things.We have a large gong that we could use to announce that dinner is ready. We don't.
I find that the smoke alarm in the hall fulfills that function perfectly adequately. ::-)
We never had a gong, we just shouted "BONG!" up the stairs. The kids got so used to it they would wander into the kitchen and ask if we were bong yet.
Post by: Mr Larrington on 28 September, 2018, 11:57:26 am
Post by: hellymedic on 28 September, 2018, 10:21:15 pm
Mr Sainsbury's House Of Toothy Comestibles seems to have discontinued its Chocolate Flapjack Bites. Good for my ever-expanding waistline, perhaps, but not for my state of wellbeing. Bah!
Bah indeed! I like those but have bought few of late.
I nourish my trim waistline and spirit with little treats. Rocky road bites are good for the chocaholic with a sweet tooth.
Fox's Chunkie cookies are on Special Offer right now...
Post by: ElyDave on 29 September, 2018, 11:50:48 am
Post by: citoyen on 29 September, 2018, 08:38:36 pm
Fox's Chunkie cookies are on Special Offer right now...
Get thee behind me, Satan.
Post by: mcshroom on 29 September, 2018, 09:00:24 pm
I'm not a veggy, but I did wonder what the hotel would make to a vegan staying.
Post by: Legs on 29 September, 2018, 09:02:12 pm
Post by: Ham on 03 October, 2018, 05:46:02 pm
Post by: rafletcher on 04 October, 2018, 08:35:46 am
Post by: Redjeep! on 05 October, 2018, 07:07:15 pm
The rules are simple. Sausage rolls and some sweet stuff. You can make or buy but buying everything is generally frowned upon so most people either make the sausage rolls and buy the sweet stuff or vice versa.
In the past I've made sausage rolls with blackpudding, chorizo, sage and onion, apple and thyme and numerous others. I've also made Rocky Road (Jamie Oliver), chocolate truffles and various other cakes/ puddings/ desserts.
Today I made sausage rolls adapted from an Asian pork meatball recipe from an Anthony Worrall Thompson recipe and they were lovely. They comprised sausage meat (duh), honey, mint, coriander, lemongrass, garlic and onion.
I think my position as best sausage roll maker remains unchallenged.
Post by: Cudzoziemiec on 06 October, 2018, 09:28:36 pm
Post by: ElyDave on 06 October, 2018, 09:43:10 pm
She does like a good curry though, so I get a sneaky tandoori and avoid that version from home.
Post by: Cudzoziemiec on 06 October, 2018, 09:44:55 pm
Post by: Paul on 07 October, 2018, 09:19:47 am
Post by: hellymedic on 07 October, 2018, 01:52:00 pm
I found the 'Eat Up, Feet Up' slogan a rather disturbing incitement to normalise couch potato culture.
Post by: hellymedic on 08 October, 2018, 01:49:55 am
Chocolate oranges are on Special Offer at Sainsbury's until Tuesday if you wish to try this (or even if you don't!)
Post by: Ham on 10 October, 2018, 12:29:26 pm
I've got a dozen people descending chez Ham Hall come Sunday, and, against my better judgement have been persuaded that turkey would be good. Obviously it is frozen at this time of the year, lets get one in and defrost in fridge. Waitrose are out of stock. As are Sainsbugs. (As are Iceland, apparently). OK, deep breath. Tesco. Yes they have loads. What can be wrong? Got one. Look at the small print: 90% turkey. Other ingredients:Water, Brown Sugar, Salt, Potato Starch, Grape Juice from Concentrate, Rice Starch, Carrot Fibre, Flavouring. On an 8Kg bird that means about 1Kg of other stuff. Not impressed.
To be fair, the turkey cooked up to be tender. Tasteless compared to a decent turkey, but tender which counts for sufficient to pass muster with guests, when heaped on a plate with trimmings and gravy.
In separate news, if anyone would like an antidote to the foodie programs on TV https://www.youtube.com/channel/UCGSLH_5EGpS2eEkjEOkZLIg will fit the bill.
Post by: Cudzoziemiec on 15 October, 2018, 06:59:30 pm
(https://cdn.shopify.com/s/files/1/0780/2789/products/Suma-Pear-_-Apple-Fruit-Spread_grande.jpg?v=1477572302)
The last time I saw that was, literally, half my lifetime ago! :o So I bought some. It's very tasty (and despite having "no added sugar" it's every bit as sweet as jam).
Post by: hellymedic on 15 October, 2018, 07:36:14 pm
Post by: Torslanda on 16 October, 2018, 02:19:12 pm
Now I'm wondering where it has been all my life and what else I missed out on...
Post by: ian on 17 October, 2018, 11:23:38 am
I have a wild disregard for use-by dates, so I dug out a jar of compote that was a few weeks old (says use within two days of opening, hah, I've never done that ever). Must have been in there for a month. Rhubarb.
Anyway, it really did smell and taste boozy and fermented but was rather nice (with yoghurt and granola).
Post by: hellymedic on 17 October, 2018, 12:21:33 pm
100g compote might contain 8% alcohol, which is one little unit, tops.
Chances are, you had less than 5g alcohol, which is pretty trivial.
Post by: ian on 17 October, 2018, 12:59:25 pm
Post by: Cudzoziemiec on 17 October, 2018, 12:59:48 pm
Post by: Andrij on 17 October, 2018, 01:00:51 pm
Post by: ian on 17 October, 2018, 01:05:45 pm
Post by: Wowbagger on 17 October, 2018, 01:42:24 pm
I am no brewer but I don't think any undistllled alcohol tops 12% and is usually much less.
100g compote might contain 8% alcohol, which is one little unit, tops.
Chances are, you had less than 5g alcohol, which is pretty trivial.
We used to regularly buy a very good Spanish wine which rejoiced undef the name of El Bombero. It is claimed that the alcohol content is 15%.
https://www.laithwaites.co.uk/product/El-Bombero-2017/0003917 refers.
Post by: Mr Larrington on 18 October, 2018, 12:36:43 pm
Post by: citoyen on 18 October, 2018, 01:23:50 pm
Lt. Col. Larrington (retd.) used to drink that stuff, and still does imbibe the President's XV, a French brew of similar ABV. Sherry is usually 17.5% and wines of 12-14% have become the norm in recent decades.
Sherry - like Thunderbird - is fortified, so a slightly different case.
AIUI higher alcohol content in wines these days is partly down to the rise in wines from Australia, where grapes growing in higher temperatures have higher sugar content and therefore more alcohol in the end product. And presumably they have also developed strains of yeast that can cope with the trickier fermentation conditions this entails.
Stuff like Sauternes has always been a bit stronger than normal wines, because the botrytis makes the grapes more concentrated, but even that is usually not much over 14%.
15% does sound unusually high. Must try some of that Bombero stuff...
Alcohol content in beers is getting ridiculous these days as well - it's still rare to find anything much over 9% IME, but 6-7% is quite common.
Post by: hellymedic on 18 October, 2018, 01:30:29 pm
Ethanol is toxic to yeast above a certain concentration and it's unlikely that a wild yeast in the fruit compote would be tolerant of a high booziness.
Post by: citoyen on 18 October, 2018, 01:40:47 pm
Ethanol is toxic to yeast above a certain concentration and it's unlikely that a wild yeast in the fruit compote would be tolerant of a high booziness.
It's certainly the main reason beers are limited in their alcohol content - not many ale yeasts can cope with the fermentation conditions. Although some wild (lambic) ale yeasts can tolerate very high alcohol levels (>11%).
The seriously high alcohol beers like BrewDog's Tactical Nuclear Penguin (32%) are created by removing some of the water post-fermentation.
Post by: Cudzoziemiec on 18 October, 2018, 03:48:30 pm
Post by: citoyen on 18 October, 2018, 04:15:23 pm
A 32% beer? :o :hand:
That's not even the strongest there is - I heard of one recently that was supposedly 67%.
I once got the chance to try Brewdog's 'End Of History' - 55% abv and presented in a dead animal (https://www.brewdog.com/lowdown/press-hub/end-of-history-launches). It tasted like a thick, treacly whisky. Not entirely unpleasant but not really beer - not in any meaningful sense.
Some might suggest that Brewdog are better at publicity stunts than at making beer.
Post by: ian on 18 October, 2018, 07:09:45 pm
Quite a few imperial stouts and barley wines are 10-15%. In fact, I had a bourbon-barrel-aged barleywine from Brewdog that was 17% and completely lush and I probably could have drunk a pint, if it hadn't been my first drink of the day.
Different yeast strains have different alcohol tolerances, they usually only die between 14-18%, but their metabolism drops off sharply as the alcohol content rises, hence strong beers having to sit around for a long time to make up those few last per cent.
Post by: ElyDave on 19 October, 2018, 10:09:49 am
My understanding is like citoyen's.
Ethanol is toxic to yeast above a certain concentration and it's unlikely that a wild yeast in the fruit compote would be tolerant of a high booziness.
Yes, but no.
You can build tolerance slowly in the yeast. Keep topping up a must (the fermenting mixture) with more sugar a bit at a time and there is a self-selection of the yeast that is more tolerant, and can grow more tolerant as you go.
I've sucessfully fermented up to 20% by that method to create a pseudo port as a PSO.
Post by: Salvatore on 19 October, 2018, 11:15:02 am
https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop (https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop)
Chocolate oranges are on Special Offer at Sainsbury's until Tuesday if you wish to try this (or even if you don't!)
FACT: The chippy in the article used to be The Yarborough Hotel, where Lea and Knaith CC used to meet up before travelling to away games.
Post by: hellymedic on 19 October, 2018, 12:35:08 pm
https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop (https://www.bbc.co.uk/news/av/uk-england-lincolnshire-45758126/deep-fried-chocolate-orange-hits-plates-at-chip-shop)
Chocolate oranges are on Special Offer at Sainsbury's until Tuesday if you wish to try this (or even if you don't!)
FACT: The chippy in the article used to be The Yarborough Hotel, where Lea and Knaith CC used to meet up before travelling to away games.
[Totally OT for this thread] Was't the Yarborough previously named 'The Ship'?
I believe this was where Bernie's Long Flat One had a change of direction and the route sheet had not been updated. ('Turn left at The Ship Inn' IIRC but it wasn't The Ship')
I was on my second 600 and two venerable AUKs were Mighty Pissed Off. I think they packed on their return to Doncaster.
Must have been 1994...
Post by: Ham on 19 October, 2018, 01:33:21 pm
Totally OT for this thread] Was't the Yarborough previously named 'The Ship'?
Yeah but there was no point to it.
My coat's just behind the card table.
Post by: Salvatore on 22 October, 2018, 09:25:41 am
FACT: The chippy in the article used to be The Yarborough Hotel, where Lea and Knaith CC used to meet up before travelling to away games.
[Totally OT for this thread] Was't the Yarborough previously named 'The Ship'?
I believe this was where Bernie's Long Flat One had a change of direction and the route sheet had not been updated. ('Turn left at The Ship Inn' IIRC but it wasn't The Ship')
I was on my second 600 and two venerable AUKs were Mighty Pissed Off. I think they packed on their return to Doncaster.
Must have been 1994...
[/quote]
The Ship Inn is still the Ship Inn and goes back at least as far as the 1840s. The Yarborough was the Yarborough from the 19th century until it became a chippy.
Post by: T42 on 22 October, 2018, 10:43:01 am
Post by: lou boutin on 22 October, 2018, 06:46:19 pm
Post by: Basil on 22 October, 2018, 06:54:07 pm
Post by: lou boutin on 22 October, 2018, 06:54:56 pm
Post by: andrewc on 24 October, 2018, 05:30:39 pm
I've just bought a bag of their regular hot chocolate, and while not as good as the spiced, it's a cut above the supermarket stuff. Recommended.
https://shop.tchibo-coffee.co.uk/collections/hot-chocolate/products/chocolate-abyss-40-cocoa-1kg-bag
Post by: ian on 31 October, 2018, 10:15:42 pm
Which is, to say the least, an inconvenient urge
Post by: Ham on 01 November, 2018, 11:12:50 am
Not sure about the editing in that one - Liquorice and haggis disgusting? Surely a lot more odd stuff in the far east.
Post by: sib on 01 November, 2018, 11:29:36 am
Post by: ian on 01 November, 2018, 11:56:39 am
That was a bit full on.
Post by: ElyDave on 01 November, 2018, 01:42:05 pm
https://www.theguardian.com/lifeandstyle/gallery/2018/oct/31/the-most-disgusting-food-in-the-world-in-pictures
Not sure about the editing in that one - Liquorice and haggis disgusting? Surely a lot more odd stuff in the far east.
I note most of it appeared to be the salmiak style of liquorice, which is a bit of an acquired taste - I like it, personally.
Post by: ElyDave on 07 November, 2018, 08:56:39 pm
Post by: T42 on 08 November, 2018, 01:58:14 pm
Meanwhile, the pair of Fiskars we use to open the dog-food bags has gone missing. Probably eloped with the damn battery.
Post by: Wowbagger on 11 November, 2018, 10:28:05 am
Tragedy!
Post by: T42 on 11 November, 2018, 11:05:21 am
Post by: tiermat on 11 November, 2018, 08:17:30 pm
My response was that the worst case of food poisoning I had ever had was whilst I was thus inclined.
*I have no idea where she gets this idea from, especially as she is the queen of the veggie paella!
Post by: hellymedic on 11 November, 2018, 09:50:27 pm
Staphylococcal food poisoning can come from cream.
Listeria from cheese.
E. Coli from salad.
etc...
Post by: ian on 12 November, 2018, 09:51:31 am
Post by: citoyen on 12 November, 2018, 12:06:08 pm
*at least, that's how I remember it being portrayed on That's Life
Post by: ian on 12 November, 2018, 12:43:28 pm
Beans are generally pretty nasty – much of the preparation of soya, for instance, into tofu and various fermented derivates were from the need to make it less poisonous and more palatable. Modern varieties have bred out the worse of the nasties. People generally don't realise how much effort has gone into modern fruit and vegetables. Of course, don't eat raw soy either, it's still very toxic. I read a story a while back about a bunch of raw vegan foodies...
Post by: citoyen on 12 November, 2018, 12:53:49 pm
Red kidney beans have high levels of two, PHA-E and -L. They break down with vigorous boiling hence the need to do this with most beans before simmering. I presume the story related to under-preparation of the beans.
Yep, that's pretty much how I remember it, though it was a long time ago and I was very young at the time, and I probably lost interest because the story wasn't about a dog saying sausages or a carrot that looked like a willy.
Post by: T42 on 12 November, 2018, 01:08:29 pm
Post by: ian on 12 November, 2018, 01:36:36 pm
I could find the hapless raw-food vegan story, which is a shame because it's up there with the sugar-free Haribo level of hilarious (to everyone else) intestinal distress.
(From a quick google, it seems that the organic gluten-free health-faddistas know that all soy is a big conspiracy by big agriculture, of course.)
Post by: hellymedic on 12 November, 2018, 09:26:11 pm
Post by: hellymedic on 13 November, 2018, 01:50:41 am
https://www.bbc.co.uk/news/health-46179175 (https://www.bbc.co.uk/news/health-46179175)
I'd heard of a McFlurry.
I am old...
Post by: ian on 13 November, 2018, 08:13:33 am
And really, are people knocking that back on a daily basis, or as the occasional dessert. I think the latter.
There may be a point in disparaging supermarket milk 'shakes' which are just heavily sweetened milk products of little other value than pointless calories. That said, rather than yelling BAN IT at everything, perhaps we really need to teach people about (and stop weirding) food so they can make reasonable decisions.
ETA a quote from the article:
Quote
Registered nutritionist Kawther Hashem, a researcher at Action on Sugar based at Queen Mary, said it was "shocking this information is hidden from the consumer, who would struggle to find it".
Then look at the pictures.
(I'm not sure what a registered nutritionist is, I don't think it's a protected title in the UK.)
Post by: Cudzoziemiec on 15 November, 2018, 09:47:29 am
Post by: hellymedic on 15 November, 2018, 11:33:45 am
There may be a point in disparaging supermarket milk 'shakes' which are just heavily sweetened milk products of little other value than pointless calories. That said, rather than yelling BAN IT at everything, perhaps we really need to teach people about (and stop weirding) food so they can make reasonable decisions.
BUT BUT BUT Frijj is just right for some weary Audaxers!
Mars milk shakes were a good way for me to recover weight and strength after pneumonia.
I think dieticians are a recognised profession.
The most extreme freakshake is nutritionally similar to a whole two litre tub of Sainsbury's vanilla Soft Scoop 'ice cream.
It's amazing how the food industry can both concentrate and spread out its products...
Post by: ian on 15 November, 2018, 11:46:59 am
It's a stupid, cynical story. Organization gets cheap 'OMG!' press-release that appeals to the news outlets that republish OMG! press-releases (basically everyone these days) since they can publish pretty much as is with a few stock photos from the restaurants' website for extra OMG! And all it does is advertise the shakes in question. I wanted one.
The sad thing is that its further food weirding and as such counterproductive. Eating that is a sin! Gluttons!
I don't want to have to live in a world were every menu has bloody calorie counts on it and every meal is a constant battle between virtue and wickedness.
(Dietician is indeed a professional title, but nutritionist is stuff you can make up.)
Post by: Mr Larrington on 15 November, 2018, 01:27:03 pm
Nutrionist: Gillian McKeith (or, to give her her full medical title, Gillian McKeith)
Post by: hellymedic on 15 November, 2018, 02:03:21 pm
I think the information can be presented unobtrusively.
Such is useful for many folk.
Post by: ian on 16 November, 2018, 09:56:01 am
Everyone knows that drinking a pint of milkshake with a cakeberg floating through a blizzard of chocolate sprinkles on top is nearly has healthy as picking a fight with a polar bear over whose pork chop it is. Everyone also knows what healthy food is. There's lot of reasons, of course, why don't take healthy decisions and that's why it's complicated, but it's not because they don't know what those decisions are.
Good through life counting calories, disavowing carbs, or living off cabbage soups and colonics (I'm not sure which end is for the cabbage soup, tbh) is a bit sad and I'm not having it. None of us should have it. Diets don't work anyway. If I'm in a restaurant, I care the food is good because that's why I'm there, not about how many calories it has.
When we start worrying about such stuff, we kill food. I watched someone attempting to make sofrito for a risotto the other week. She puts in a tiny splash of olive oil like she's scared of it. I had to take the bottle of her and pour in the rest. It's about the taste and the not the numbers. No one gets fat because their risotto has a few extra spoons of olive oil in it.
Post by: hulver on 16 November, 2018, 03:03:12 pm
On the one hand, come off it, it's not even December yet!
On the other hand, Mince pies. ;D
Post by: ElyDave on 16 November, 2018, 03:28:39 pm
sadly I'd dispute your remark "everyone knows what healthy food is"
Evidence of employing YOOFs as carers would suggest otherwise at quite a high rate. And I'm not disparaging YOOFs alone, they're just direct experience, I see plenty of other age groups with appalling nutritional awareness.
Post by: ian on 16 November, 2018, 04:32:30 pm
Dietary advice is simple. Taking it less so, which I understand. So people reach for and accept complexity. Which is a shame, because healthy food tastes a lot better than the alternatives. I, for instance, am going to make pizza using the remains of yesterday's slow-cooked bolognese, with some broccoli and cheese on top. Not a single unnatural ingredient will be harmed in this process and I guarantee it'll taste approximately 242.45632 times better than the average fast food junk pizza. Which means I can wash it down with the boozy contents of my fridge.
Post by: Mr Larrington on 16 November, 2018, 07:35:12 pm
It's more food weirding, sadly. We need a relationship with what we eat that doesn't involve numbers, doesn't involve sin and damnation and the calculus of virtue.
Can we add Instagram to that list :demon:
Post by: ian on 16 November, 2018, 08:25:52 pm
Post by: ElyDave on 16 November, 2018, 08:34:09 pm
We've educated several of the carers on both economy and nutrition of making your own lunch whether salad or sandwhich vs buying from the likes of M&S or tesco's etc.
Most day, my lunch if I'm at home is whatever veg are in the fridge with some kind of protein, cooked in a plant oil with herbs and spices. The sandwich eating carers seem to marvel at my culinary prowess, which is nothing more than 30 years of trial and error, but always starting from real food.
Rant over.
Post by: ian on 16 November, 2018, 09:34:49 pm
We did grab a takeaway pizza from Pizza Hut a while back (I feel sure I documented it here because I'm that interesting) and I would say the experience was like eating a slice of sofa. OK, I'll give it the benefit of the doubt and assume the cheese had somehow vulcanized on the walk down the hill. Assuming it was ever cheese which seemed doubtful. It seemed more a substance that you'd use to make bulletproof sex toys. I can't do supermarket pizza these days, they're dispiritingly sweet, like the base has a bloody smear of ketchup, some saccharine culinary crime scene. I can understand why they'd make an Italian angry. OK, angrier. The pizza was better in the US, but it was really a competition (as is every meal in the US) to get as much food into it as possible. No concept of less-is-more. They'd use the LHC to hammer more lard quarks into the spaces between existing subatomic food particles until they have some kind of superdense cheesetonium. Then add bacon. That's the terminal line in every American recipe. Add bacon. And probably a significant proportion of American lifespans. The pigs always get their revenge in the end.
I suppose the sad thing is that it's easy and quick and cheaper to make good food. Pizza dough – flour, water, salt, oil, yeast. Five minutes. While it's resting, chop some onion, celery, carrot, and garlic. Add a generous amount of olive oil to a pan, heat and then cook the veg with a good sprinkle of oregano and a pinch of rosemary and thyme). Add a decent pinch of salt. Don't fry, cook low and slow. After about twenty minutes or so, throw in a four or five chopped tomatoes (I never deskin them, needless palaver). Cook it down until, well, it looks like tomato sauce. Roll out the dough, rest it a few minutes, add the tomato sauce, cheese and any other topping and throw it in the oven for 10-15 minutes until the base has crisped. You won't buy a ready-made or takeaway pizza that good. And you can drink and listen to good tunes while you do it.
Ok, it's not as awesome as an Italian fried pizza but it is better than a Scottish one.
Post by: ElyDave on 17 November, 2018, 07:30:31 am
Anyone for cricket?
Post by: Danu on 17 November, 2018, 08:00:10 am
Post by: ElyDave on 17 November, 2018, 08:34:16 am
Post by: T42 on 17 November, 2018, 10:08:07 am
Post by: barakta on 17 November, 2018, 11:30:49 am
Many of my (well educated) friends who have done 'careful calorie counting' as a way of losing weight have realised how calorific some things are vs others and made changes to their eating habits so something quite overly-calorific is either reduced in portion or frequency of eating...
Cooking decent food from scratch is harder if you are poor, don't have access to good shops, low on time, low on energy etc. Home Economics (or we could call it food prep like it should be) at school could be SO much better at teaching people basic useful skills rather than wanky nonsense which doesn't apply to the real world.
Post by: Cudzoziemiec on 17 November, 2018, 11:34:42 am
Post by: ian on 17 November, 2018, 12:25:09 pm
...
Cooking decent food from scratch is harder if you are poor, don't have access to good shops, low on time, low on energy etc. Home Economics (or we could call it food prep like it should be) at school could be SO much better at teaching people basic useful skills rather than wanky nonsense which doesn't apply to the real world.
This is often said but I think only really becomes true in the repetition. Yes, it applies to a minority, but the majority of people who have poor diets and make poor meal choices, do have access to fully stocked supermarkets and time (as a society we have more leisure time than any previous generation). To be quite honest, they could cook a perfectly nutritious meal, they simply aren't doing so, for other reasons.
I think a lot is down to education, cooking isn't a skill that seems to be taught. It should be difficult to chop up some veg, put something in the oven, or heat a pan of water. And that's all it is. Also, I suppose motivation. We don't seem to value food. You can see it in supermarket offers – BOGOF on something cheap and nasty, but hey, there's more of it. It becomes something to be shovelled inside, an interruption to watching Celebrity Embarrassing Rash or updating Facebook.
And then a media that makes cooking some ineffably complex and middle-class task. Recipes that demand organic, locally sourced sumac and eight hours of your time. Then advertising, advertising, advertising, of course. Which is all junk. Ironically, it's not even cheap.
The thing it's never about, strangely enough as it is we came in, is calories.
Post by: barakta on 17 November, 2018, 12:52:18 pm
Leisure time is hard to measure cos traditionally women were expected not to work but to keep house and that included cooking food whereas now people are commuting longer journeys/times than ever and most households don't have a person who is home "all day" doing housework and cooking cos they're working/commuting too. Those who can work from home have a minority still.
I like a lot of Jack Monroe's work cos they both recognise the challenges for people around poverty, access to cooking materials, impairment and have good, helpful, non-judgey ideas for overcoming them to make interesting food and that it's something you can learn to get better at, bodge where necessary and enjoy. I would like to see more of Jack's work.
Post by: ElyDave on 17 November, 2018, 01:16:27 pm
I ate lots of beans and lentils as a student, and still snack on nuts.
Post by: ian on 17 November, 2018, 01:41:26 pm
I'm not convinced time is really an issue. Making a bowl of pasta is a 10-minute affair. The women in my family have always worked – admittedly they were terrible cooks, but that's a reflection on British culinary tradition. I didn't even see pasta or try pizza until I went to university. Olive oil was for cleaning the ears of truculent children (my mother still makes a 'eugh' noise when she sees it added to food).
People really don't seem to know what to do with food, don't have the confidence to make a meal, seem to think it has to a be complicated thing with hundreds of ingredients and expensive equipment. Anyway, my roundabout point is that making food even weirder and more complicated by focusing on calories or the fad-of-the-moment feeds into this. If we were eating properly we wouldn't have to count calories (fairly pointless anyway, calories are by no means equal).
Post by: citoyen on 17 November, 2018, 09:49:51 pm
And then a media that makes cooking some ineffably complex and middle-class task.
One of the contestants on Masterchef the other day made hot raspberry soufflé with cream cheese ice cream INSIDE THE FLIPPING SOUFFLÉ!
You’d have to be pretty damn cynical not to be impressed by that.
Post by: Butterfly on 18 November, 2018, 04:11:36 pm
I'm not convinced time is really an issue. Making a bowl of pasta is a 10-minute affair. The women in my family have always worked – admittedly they were terrible cooks, but that's a reflection on British culinary tradition. I didn't even see pasta or try pizza until I went to university.
Pasta is only 10 minutes if you don't prepare any veg with it and serve it with sauce from a jar, which are generally high in salt and/or fat and fat. Admittedly, you can make enough in one go to make it quicker next time, IF you have a freezer, can afford the ingredients in one go AND have the time.
My mum made pizza, pasta and risotto in the 70s when no one else had heard of them. That's where the education and time together come in. She worked, but as a supply teacher, then part time so was generally home at 3.30.
Post by: rafletcher on 18 November, 2018, 04:40:51 pm
I’ll make a “meat base”. Mince, onion, celery, carrot, grated courgette, peppers, tomatoes, etc. then us3 it for cottage pie, lasagne, chilli etc.
Food, as Ian says, has become complicated. I remember some of my childhood foods; steamed bacon and cabbage suet roll. Plate pie of mince with eggs and macaroni in it. Cauliflower cheese, macaroni cheese - the latter now a fashionable “side”. Stews, casseroles. And the Sunday roast stretched over 3 days. These are still practical if unfashionable things to make. Food as fuel.
Post by: ian on 18 November, 2018, 06:44:53 pm
I'm not convinced time is really an issue. Making a bowl of pasta is a 10-minute affair. The women in my family have always worked – admittedly they were terrible cooks, but that's a reflection on British culinary tradition. I didn't even see pasta or try pizza until I went to university.
Pasta is only 10 minutes if you don't prepare any veg with it and serve it with sauce from a jar, which are generally high in salt and/or fat and fat. Admittedly, you can make enough in one go to make it quicker next time, IF you have a freezer, can afford the ingredients in one go AND have the time.
My mum made pizza, pasta and risotto in the 70s when no one else had heard of them. That's where the education and time together come in. She worked, but as a supply teacher, then part time so was generally home at 3.30.
There's an investment and time and effort if you want to cook. I rarely spend more than thirty minutes preparing and cooking of an evening (and I generally prepare one evening's meal at a time, I'm not that organized). It's time, in my view, well spent. There's no crime in cheating sometimes with pre-prepared stuff, just read the ingredients. I don't, for instance, buy anything with sugar in it unless it's something to which I'd add sugar if I were making it myself.
I made pasta with sautéed broccoli and pesto the other day. Under ten minutes and didn't even require a knife. Fill pan with cold salted water, bring to the boil, pull apart broccoli into smallish florets while a sauté pan heats. Add olive oil and once hot, the broccoli and a good pinch of salt. Add pasta to boiling water. Seven or so minutes later, take it off the heat, add the broccoli to the pasta, add a couple of tablespoons pesto from a jar and a ladle of pasta water, stir through and serve with grated parmesan on top. It's simple stuff, generally inexpensive, and really just takes a bit of time and confidence.
My mum made burnt fish fingers and a meat and potato pie that always seemed to be meat-free. If you were lucky you got a chunk of undissolved Bisto.
Post by: Legs on 18 November, 2018, 07:26:45 pm
Post by: ElyDave on 18 November, 2018, 08:05:03 pm
Healthy, tasty, quick and easy. Time spent being taught by parents, and being bothered to read cookbooks and play around rather than simply reach for a jar of sugar and salt with a few tomatoes thrown in.
Post by: ian on 19 November, 2018, 11:38:01 am
Post by: rafletcher on 19 November, 2018, 12:15:02 pm
Post by: ian on 19 November, 2018, 02:45:54 pm
This evening I'm going to make a hash. Boil some potatoes, while that's happening, fry some onion and pancetta and half some brussel sprouts. Decant the potatoes and let them dry, then add them to the pan, mush them up and add the sprouts. Cook through and occasionally stir until it's getting crispy and browned in places (a bit burnt doesn't matter). Then make a few holes in the hash and add some eggs and let them fry till cooked. Et voilà. Nothing sophisticated and again about 30 minutes. But again, there's some confidence involved in knowing when everything is cooked (ironically, it really can't go that wrong, overcooked potatoes are fine, and sprouts taste good with a bit of char).
Post by: rafletcher on 20 November, 2018, 08:16:23 am
Post by: Jakob W on 20 November, 2018, 01:21:27 pm
Post by: ElyDave on 20 November, 2018, 08:23:50 pm
Post by: hellymedic on 25 November, 2018, 02:08:54 pm
Somehow, burger and chips, however tarted up, do not strike me as itms I would welcome if I were dining out with a Big Gathering.
Turkey (or any other) roast + veg & trimmings seem a rarity nowadays.
I must be getting old(-fashioned)!
Post by: hellymedic on 28 November, 2018, 04:08:34 pm
Shame it's only a week and seems aimed at family groups...
Post by: Wowbagger on 02 December, 2018, 01:23:22 pm
Post by: rafletcher on 06 December, 2018, 02:22:24 pm
Post by: andyoxon on 06 December, 2018, 03:05:07 pm
Post by: hellymedic on 06 December, 2018, 03:15:30 pm
The rest just decided to pay a suitable fraction of the remaining sum.
Thankfully.
12 diners and Big Bill gets messy!
Really could have done without big screen TV showing ManU vs Arsenal throughout.
I don't believe screens and dining mix!
Post by: Kim on 06 December, 2018, 06:52:10 pm
The suitability of screens and eating depends very much what's on the screen and what you're eating. I'm sure a ManU vs Arsenal match goes very well with a several of pints of Carling, for example...
Post by: hellymedic on 06 December, 2018, 07:21:48 pm
Somebody might have had a second pint of Cobra...
... but we were dining, not footie gawping, you know, cloth napkins etc.
They only had a sweet mango Lassi, not the salty, which is a bit disappointing for a Asian cuisine place.
Post by: pcolbeck on 06 December, 2018, 08:03:36 pm
Tis the season for work Xmas lunches. 20+ people, some not drinking, some drinking a lot at restaurant prices, some deliberately having main only etc. Then comes the the single bill with murmurs of not dividing total by the number of people, accompanied by the inevitable and protracted dissection of who had what... :-\
Tis why I am glad to live 100 miles from my nearest office. I never have to attend works Christmas does.
Post by: hellymedic on 06 December, 2018, 08:56:37 pm
Tis the season for work Xmas lunches. 20+ people, some not drinking, some drinking a lot at restaurant prices, some deliberately having main only etc. Then comes the the single bill with murmurs of not dividing total by the number of people, accompanied by the inevitable and protracted dissection of who had what... :-\
Tis why I am glad to live 100 miles from my nearest office. I never have to attend works Christmas does.
Great advantage of being retired too!
Then there's
Brent Cyclists - did that last night - David's crowd.
Barnet Cyclists -I'll miss that as it's the same time as
Edgware CTC I'm organising that one so I'd better go.
Harrow Cyclists - Baker Street Irregular Astronomers and London Piano Circle all have events the same evening. David will go to LPC
Camden Cyclists have a social on the 17th...
Post by: Ham on 09 December, 2018, 09:45:28 pm
Post by: hellymedic on 09 December, 2018, 10:39:20 pm
Cheap, cheerful, amazing food, huge menu.
Not quiet and intimate but great fun.
http://www.rosevegetarian.co.uk (http://www.rosevegetarian.co.uk)
Post by: ElyDave on 10 December, 2018, 06:08:31 am
They don't take bookings and when I tried the Soho one we were half an hour early and there was already a queue.
Post by: Ham on 10 December, 2018, 06:31:01 am
Rose.
Cheap, cheerful, amazing food, huge menu.
Not quiet and intimate but great fun.
http://www.rosevegetarian.co.uk (http://www.rosevegetarian.co.uk)
That really looks good, a place I would definitely enjoy, unfortunately not oriented towards "non-spicy" eaters.....
Post by: hellymedic on 10 December, 2018, 01:46:08 pm
Rose.
Cheap, cheerful, amazing food, huge menu.
Not quiet and intimate but great fun.
http://www.rosevegetarian.co.uk (http://www.rosevegetarian.co.uk)
That really looks good, a place I would definitely enjoy, unfortunately not oriented towards "non-spicy" eaters.....
There's always the veggie burger and chips.
They do Jain (no onion & garlic) variants and might rustle up a non-spicy dish on request.
Post by: hellymedic on 10 December, 2018, 08:37:46 pm
https://www.bbc.co.uk/news/uk-scotland-scotland-business-46500570 (https://www.bbc.co.uk/news/uk-scotland-scotland-business-46500570)
Post by: ElyDave on 20 December, 2018, 07:34:33 am
I'm doing the extraction without sugar, apparently it improves extraction efficiency which does not seem unreasonable, and I'll adjust as required with sugar syrup
Post by: T42 on 20 December, 2018, 08:15:34 am
Post by: woollypigs on 22 December, 2018, 12:09:08 pm
We often see the odd spilled chip and at least one pavement pizza, after international football, a warm summers night or when schools out. But this AM the streets were paved with junk food.
Even Kilburn High Street of that there London, would be clean compared to this morning. Made it very hard to walk the dog.
Post by: hellymedic on 22 December, 2018, 12:43:54 pm
Post by: woollypigs on 22 December, 2018, 04:19:46 pm
Suspect Kilburn High Road's pigeon population have a penchant for pavement pizza...you are not wrong there
Post by: L CC on 22 December, 2018, 05:39:33 pm
O.M.F.G.
Post by: Cudzoziemiec on 22 December, 2018, 05:50:43 pm
Post by: Cudzoziemiec on 22 December, 2018, 05:54:06 pm
Co-op
4 for £1.50
Large, sprinkled in sugar, not much filling, bland.
Half a star
M&S
6 for £2.50 (I think)
Smaller, more filling, still sprinkled in sugar but not so much. Taste of mince pie but in a semi-homeopathic way
One star
Elemental Bakery
5 for £4
Medium in size, with pastry stars on top, no sugar sprinkling, lots of filling, lots of taste.
Full stars
Post by: hellymedic on 22 December, 2018, 06:22:37 pm
Think I'll microwave some cranberries, apple, orange, lemon & lime juices with a bit of ginger & sugar to put on top of it.
Post by: Aunt Maud on 22 December, 2018, 06:29:34 pm
Post by: Mr Larrington on 23 December, 2018, 11:17:41 am
Mince pie report
Co-op
4 for £1.50
Large, sprinkled in sugar, not much filling, bland.
Half a star
M&S
6 for £2.50 (I think)
Smaller, more filling, still sprinkled in sugar but not so much. Taste of mince pie but in a semi-homeopathic way
One star
Elemental Bakery
5 for £4
Medium in size, with pastry stars on top, no sugar sprinkling, lots of filling, lots of taste.
Full stars
Overheard some posho laydee in the pub last night who had done a taste test and reckoned Morrisons came out best apart from some artisanal bakery in north Londonton.
Post by: Cudzoziemiec on 23 December, 2018, 12:07:10 pm
Post by: hellymedic on 23 December, 2018, 12:46:43 pm
David loved it as it was a treat when he visited family in Italy, or occasionally when offered in a Pizzeria here.
It was on Special Offer at Sainsbury's and I thought he'd like it with his festive meals but it's thinner and less intense than before.
Bah!
Post by: barakta on 23 December, 2018, 04:11:24 pm
Post by: Mr Larrington on 23 December, 2018, 04:16:19 pm
Post by: hellymedic on 23 December, 2018, 04:39:41 pm
I wanted a nice accompaniment for our festive meals.
Will choose something else next year...
Can't blame the canny Scots for hoarding The Real Thing (which isn't the Real ThingTM)
Post by: Kim on 23 December, 2018, 05:22:20 pm
I'm from the 80s, and while a lead-lined container may occasionally have been prudent, you shouldn't have to keep squash in the fridge.
Post by: ian on 23 December, 2018, 05:30:24 pm
I don't like sugary drinks though (in general), if I'm going to have them, I'll have the ones with sweeteners rather than actual sugar, which is also a chemical. Honestly, for those who claim that the loss of a small amount of sugar from Irn Bru is a calamity, then I think they have their life priorities screwed up.
In other news, I ate a bag of pickled onion Monster Munch yesterday. As close to Heaven as you can get without having two slices of buttered bread to hand to build a sandwich.
Post by: Kim on 23 December, 2018, 05:37:11 pm
I don't like sugary drinks though (in general), if I'm going to have them, I'll have the ones with sweeteners rather than actual sugar, which is also a chemical. Honestly, for those who claim that the loss of a small amount of sugar from Irn Bru is a calamity, then I think they have their life priorities screwed up.
It's not the loss of the sugar, it's the widespread gain of aspartame, which is considered Mostly Harmless. Personally, I find that sweeteners give a barley perceptible aftertaste, which is orders of magnitude less unpleasant than the presence of, say, carbon dioxide. But it appears to be a trigger for barakta's migraine, and is therefore important to avoid in the sensorily-hostile away-from-home situations where it's most difficult to avoid.
I expect it's even less fun if you've got PKU.
Post by: barakta on 23 December, 2018, 05:38:32 pm
I now can't buy soft drinks easily in public other than fizzy coke/pepsi which haven't been adulterated to awfulness because even "sugary ribena" is 50% sweetener. Sweeteners taste like cakk, make me nauseous and may be a migraine trigger for me (not willing to drink enough to test this theory cos the barf gets me first).
I have blood sugar weirdness going on with my balance/migraine issues and have worked out that sugar zaps migraine onset pretty effectively for me (a known thing) without the undesired effects of triptans. Cos I can't reliably obtain sugary drinks while out as many places ONLY stock sweetener filled crap I'm having to resort more to dextrose tablets instead.
https://docs.google.com/spreadsheets/d/1Ot86BUcqLj9C8q3eMnvQNQiPOPRSZ2Qt83HVX3egNWc/edit#gid=0 is a useful spreadsheet of drinks which do not have sweeteners in them.
Fuck the sugar tax, it's a distraction from wider systemic causes of health issues. Also I'd be happy to pay more to be able to get non fucked drinks.
Post by: ian on 23 December, 2018, 05:47:48 pm
There's zero evidence that aspartame is harmful and there's very little in a drink anyway. It's one of the conspiracies that won't die (see also MSG, etc.)
Post by: hubner on 23 December, 2018, 05:55:51 pm
Which is full of sugar but at least contains no artificial sweeteners.
Post by: Kim on 23 December, 2018, 06:12:21 pm
Fruit juice.
Which is full of sugar but at least contains no artificial sweeteners.
Is my beverage of choice, but barakta's response is usually of the order of "Ugh! Acid!".
Post by: cycleman on 23 December, 2018, 07:06:59 pm
Post by: matthew on 24 December, 2018, 10:13:20 pm
Tartlets for starter tomorrow, puff pastry cases, roasted butternut squash and red onion with rosemary. Will crumble some feta cheese on and warm through at sisters.
Boxing day co hosting at my aunts so I have a quiche and a stollen to take with me.
Only the pastry came from packets, everything else was from fresh.
About 4 hours in the kitchen but all good to go. The quiche will go into the fridge after the midnight service.
Post by: hellymedic on 25 December, 2018, 12:28:58 am
Fresh cranberries
Sugar, water
Home-grown apple
Sliced orange
Lemon juice
Lime juice
Microwaved and mashed.
I've put some dried apricots on to absorb extra water.
I think this will work...
Post by: citoyen on 25 December, 2018, 09:03:49 pm
Sugar tax can sod off. I didn't and don't drink much sugary stuff, but I can't stand sweeteners so what I drink I want to have sugar and not chemical crud in it.
+1
I believe we already had this discussion wrt Lucozade. I don't drink fizzy pop often but when I do, it's generally because I NEED the sugar hit FFS.
Post by: citoyen on 25 December, 2018, 09:11:56 pm
When it came out, it was abso-bloody-lutely perfect. I think the whisking was the secret - it had given it a lovely light, velvety texture. I don't think I will make custard any other way ever again.
The pud was great too - one we bought from Aldi last year that has been maturing in the pantry for the last 12 months. Yum.
Post by: hellymedic on 25 December, 2018, 09:36:15 pm
Dinner was roast duck with trimmings & veg
Christmas pudding & ice cream
Limonata
Post by: Cudzoziemiec on 26 December, 2018, 11:45:23 am
Anyway, I made custard to go with the christmas pud today. I couldn't be bothered to make it 'properly' so I fudged it - put a pot of cream in the microwave for 2 mins, meanwhile whisked up a couple of egg yolks in a bowl with a bit of sugar, vanilla essence and cornflour, using an electric whisk. When the cream went ping, I whisked it into the egg yolks. Then shoved the bowl back in the micro for a minute.Custard technique noted with interest.
When it came out, it was abso-bloody-lutely perfect. I think the whisking was the secret - it had given it a lovely light, velvety texture. I don't think I will make custard any other way ever again.
The pud was great too - one we bought from Aldi last year that has been maturing in the pantry for the last 12 months. Yum.
Post by: T42 on 26 December, 2018, 01:02:25 pm
Mascarpone & cherry ice-cream
Espresso & various kinds of chocolate
Missus, being non-carnivorous, made herself a herbivorous quiche with a rake of nice things stuff in it. She then made me blench by eating the ice-cream with the quince pickle. :o
Post by: JonBuoy on 26 December, 2018, 01:14:00 pm
Looking on the restaurant menu when I got home I see that Slow Roasted Tomato soup is one of the starters and is also one of Covent Garden's offerings. £2 for 600g in Sainsbury's but considerably more after the restaurant have 'added value' to it.
Post by: Mrs Pingu on 26 December, 2018, 06:22:12 pm
Wild boar with home-made quince pickle, sprouts, butternut squash & sautéed spuds
Mascarpone & cherry ice-cream
& various kinds of chocolate
That sounds amazing! Is the ice cream home made? If so, got a recipe? :P
Post by: Ham on 02 January, 2019, 03:27:16 pm
Let me reproduce the cooking instructions from one, apparently typical:
Quote
Hob - From Ambient: Allow 70g rice per person. Place in a sieve and rinse in cold running water. Add the rice to a pan with 500ml water per 70g rice. Add salt or other seasoning to taste. Bring to the boil, cover and simmer for 15-18 minutes. Drain in a sieve, rinse with boiling water and serve. Fork through to fluff up.
In what way is it different from normal rice - except they reckon it has to be cooked a little longer than rice actually needs?
I suppose, all rice is actually easy cook.
Post by: Kim on 02 January, 2019, 03:46:39 pm
Post by: Ham on 02 January, 2019, 03:52:41 pm
Post by: citoyen on 02 January, 2019, 03:53:53 pm
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
That's what I thought too, but the instructions Ham quotes still say to rinse it - both before and after cooking.
Who rinses rice after cooking anyway?
Post by: Kim on 02 January, 2019, 04:02:15 pm
Rinsing after cooking is what happens when you discover you've overdone it on the salt...
[1] This is my preferred rice for cycle touring, as it does have a slightly shorter cooking time (but also doesn't go horribly wrong if you get distracted and cook it for too long), and gives good results without any rinsing or excess water.
Post by: rafletcher on 02 January, 2019, 04:08:56 pm
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
That's what I thought too, but the instructions Ham quotes still say to rinse it - both before and after cooking.
Who rinses rice after cooking anyway?
Umm, me, sometimes :P. But not recently, and generally not before either these days. I find basmati cooks for me in 6-7 minutes, and drains very well at that degree of cooking.
Post by: T42 on 02 January, 2019, 04:09:42 pm
Wild boar with home-made quince pickle, sprouts, butternut squash & sautéed spuds
Mascarpone & cherry ice-cream
& various kinds of chocolate
That sounds amazing! Is the ice cream home made? If so, got a recipe? :P
Sorry, haven't been back to this thread lately. No, the ice cream was bought from the local supermarket. They usually get a bunch of unusual ones in at Christmas.
ETA civet of venison yesterday, finished off today. Much better today, too, like lots of other stuff.
Post by: Basil on 02 January, 2019, 04:17:31 pm
It's easy in the sense that less care is required to prevent it turning into an amorphous starchy mess.
That's what I thought too, but the instructions Ham quotes still say to rinse it - both before and after cooking.
Who rinses rice after cooking anyway?
Holds hand up. It's probably just a habit, but I always rinse cooked rice and pasta with boiling water from the kettle. I think it cleans away any starchiness from the residual cooking water left attached.
Post by: Cudzoziemiec on 02 January, 2019, 06:24:23 pm
Post by: ian on 02 January, 2019, 06:41:02 pm
Post by: Mr Larrington on 03 January, 2019, 10:15:02 am
Needless to say, everyone's least-favourite colossal bellend had to get in on the act (https://www.standard.co.uk/news/uk/greggs-hits-back-after-piers-morgan-brands-bakery-chain-pcravaged-clowns-in-row-over-vegan-sausage-a4029181.html).
Post by: ian on 03 January, 2019, 10:28:59 am
Post by: citoyen on 03 January, 2019, 10:37:42 am
Post by: lou boutin on 03 January, 2019, 10:39:03 am
Perhaps it is just me, I don't like anything that looks, tastes or smells like meat. I'm not vegan, just vegetarian, but I assumed people who are vegan were more anti animal products than I. (i.e. I have cheese, eggs and milk, but I don't have products that are tested on animals - for example I don't use Papermate Pens as they test on animals).
Post by: Mr Larrington on 03 January, 2019, 10:45:18 am
Post by: tiermat on 03 January, 2019, 10:47:23 am
You'd think someone was forcing them at gnupoint
Typo of the day!
Post by: citoyen on 03 January, 2019, 11:18:33 am
I'm not sure why people who chose not to eat meat, would eat something that looks and tastes like meat.
People are vegan for lots of different reasons, sometimes in spite of enjoying the taste of meat.
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
Post by: fuaran on 03 January, 2019, 11:33:43 am
Post by: ian on 03 January, 2019, 11:40:26 am
I like veggie sausages for instance. I don't think they per se taste like actual piggy sausages, but they work in a sausagey way and are tasty enough in their own right.
Post by: ElyDave on 03 January, 2019, 11:52:39 am
Post by: ian on 03 January, 2019, 12:01:21 pm
Post by: Ham on 03 January, 2019, 12:41:21 pm
I did eat one of those overpriced new plant burger things on a recent trip to the US. It wasn't a bad facsimile of its meaty progenitor, though to be honest I'm not the world's biggest fan of burgers, they're overrated meat sandwiches.
I've only two words to say to you: Steak Haché
Post by: ian on 03 January, 2019, 12:55:29 pm
Post by: Cudzoziemiec on 03 January, 2019, 01:08:57 pm
You'd think someone was forcing them at gnupoint to eat the veggie version, and of course it got ten times worse when the great hamsteaks discovered it's halal. One titanic prick has even compared it to gay marriage, and got mardy when it was pointed out that if they didn't like gay marriage they shouldn't marry a gayer.I suppose it's a similar sort of outrage, which to some people is real. So just as some people truly believe that allowing gay marriage is an insult to the sanctity of marriage, others truly believe that making a vegan sausage roll is offensive to the truth of sausage rolls.
Post by: citoyen on 03 January, 2019, 01:31:45 pm
The current burger fashion seems to be for cramming oversized boluses of meat into a fucking brioche
FTFY
I mean, really, what kind of cretin thinks a brioche is a suitable container for a burger? Apart from anything else, it lacks the necessary structural integrity.
A steak haché from a French motorway service station is better than pretty much any attempt at a burger you can get in the UK. Part of the problem is that even dedicated burger restaurants in the UK refuse to serve a burger anything less than well done. Whereas in France you can actually get a passable steak tartare from Flunch, which is the French equivalent to Wimpy (but considerably better than that makes it sound).
Post by: Jurek on 03 January, 2019, 01:35:10 pm
I did eat one of those overpriced new plant burger things on a recent trip to the US. It wasn't a bad facsimile of its meaty progenitor, though to be honest I'm not the world's biggest fan of burgers, they're overrated meat sandwiches.
I've only two words to say to you: Steak Haché
Having looked up a couple of recipes for Steak Haché, there seems to be relatively little difference from that and the trad polak kotlety I used to make - albeit mine were usually a mix of beef mince and pork or venison mince.
Post by: hellymedic on 03 January, 2019, 03:02:13 pm
'Pulled soya'? WTF!!!
Post by: Ham on 03 January, 2019, 03:12:10 pm
Coming back from skiing last weekend, logistically it seemed easiest to break the journey, stopping overnight around Lyon (bear with me, all will become clear). We'd be arriving at around 21:00, so a hotel/restaurant seemed like a good idea, the Campanille I fancied was full, so I chose another similar sounding hotel in a place called Meyzieu near the airport. I understand that's French for "where god would stick the tube to give the world an enema".
It was only when we arrived that we discovered that the restaurant was closed through the first week of January.
Oh well, there HAVE to be more restaurants around, don't there....don't there?
Check in guy sends us to a restaurant. It's closed. Very closed. With a security guard for that and the hotel. The Pizza joint adjoining? Closed. Only thing open at this site, McDo. Mrs Ham isn't very happy by now.
OK, let's get those Google Maps heated up. Loaaaadsa restaurants on the way in to town. All closed. First one open? An Indian Tandoori. Only thing, it looks somewhat "authentic"with formica tables and lack of alcohol, not great signifiers for Mrs Ham.
Onwards we trot until we find Cooking Jack (http://www.cookingjack.com/index.html) which turned out to be a rather decent "Burger" joint. The menu (http://www.cookingjack.com/cookingjack_soir.pdf) was amusing because, as part of their "schtick" the names of the dishes were in English.
Apart from the standard burgers (yes with brioche, get over it) they had a few "atypical" burgers: a goat cheese burger, a burger with slices of potato instead of bread, a duck burger. They also did a veggi burger with grilled mozzarella and a fish burger.
The burgers were perfect steak haché, if that place was in a city center like London they would be coining it (with a few changes). The one thing I didn't understand is that they offer to cook their beef tartare..... (for 1€50)
Post by: ian on 03 January, 2019, 03:18:27 pm
The current burger fashion seems to be for cramming oversized boluses of meat into a fucking brioche
FTFY
I mean, really, what kind of cretin thinks a brioche is a suitable container for a burger? Apart from anything else, it lacks the necessary structural integrity.
A steak haché from a French motorway service station is better than pretty much any attempt at a burger you can get in the UK. Part of the problem is that even dedicated burger restaurants in the UK refuse to serve a burger anything less than well done. Whereas in France you can actually get a passable steak tartare from Flunch, which is the French equivalent to Wimpy (but considerably better than that makes it sound).
I'm not sure where the brioche trend came from – indeed they disintegrate until you are holding the mashed contents of your burger in your hands and having to shove it into your face like you're a two-year-old. The sweet taste doesn't complement the burger. And now we have to put up with stupid shit like people serving peanut-butter slathered burgers in doughnuts because it gets their restaurant on Instagram and Twitter. Hey look, I made a Victoria Sponge and put hamburger in it. That's because you're an idiot. Upmarket burgers and games of culinary onemanupship.
And overcooking. I'm not one of those people (mostly blokes) who need their meat to say 'ouch' when I bite it, but the universal British habit of cooking burgers until they're effectively the same texture as a boot sole (even if they ask how you like it done, know they'll ignore you).
The best burger I had was in Annecy. I'm not actually sure they cooked it, it may have just been left out in the sun for a bit. Second best in Lyon (which is a shame, when it comes to food and drink, Lyon nearly always wins).
Post by: Ham on 03 January, 2019, 04:06:48 pm
There's a range of brioche flavours, though. A proper brioche is astonishingly rich, by the recipe in my "La Technique" which can be considered a bible of French cooking, 300g of flour is combined with 4 eggs and 250g of butter, no sugar. Ann Willan has it with 500g flour with 6 eggs and 250g of flour, with 25g sugar.
Whichever, there is a lot of slapping about involved in kneading that, and few bought brioche buns will come anywhere near it. What tends to be used (and abused when described as brioche) is a version of the pain au lait, a dough enriched with milk and, possibly egg, closely related to cholla (the jewish plaited bread) which results in a soft, open texture and brown crust. When that has no sugar and is toasted, it is a good foil for rich, tasty meat.
Post by: Cudzoziemiec on 03 January, 2019, 04:15:12 pm
Post by: ian on 03 January, 2019, 04:26:15 pm
Mind you, any burger pales in comparison to a decent sausage roll. I don't know why burgers are a thing that deserves entire restaurants chains, but sausage rolls are just considered a snack.
Post by: Cudzoziemiec on 03 January, 2019, 04:39:43 pm
Post by: ElyDave on 03 January, 2019, 06:16:14 pm
Post by: SteveC on 03 January, 2019, 07:05:41 pm
I am told that in France it is much more common to mince the meat immediately before cooking it (or not cooking in the case of steak tartare) so there is less of an issue. Has anyone had tartare in this country in the past few years?
Post by: ian on 03 January, 2019, 07:23:45 pm
Gourmet burgers are the worst. Hamburgers shouldn't be gourmet food, they're things to be scoffed on the move, a cook's convenience. Random beef bits, mushed up and dropped on the grill. Add a slice of cheese (preferably food product), tomato, a pickle, and put it all to bed in a toasted sesame seed bun.
But no, they have to fuck with it. I don't want chorizo in my burger. I don't want a burger so big it has its own gravity. It's a patty, not a football. I don't want beetroot and fried eggs on it. If I want to push the boat out, I'll take the lettuce. I don't need to know the cow's name and star sign. I'm not planning to marry it, I'm planning on eating it. I don't want to use five napkins, that's not a burger, it's the fucking Exxon Valdez. And cook them properly. If you don't trust the damn meat unless it's been through a nuclear fire, I don't either.
Weirdly, I like gourmet sausage rolls, proper porky sausages and flaky pastry. Just don't put goat cheese in them as it's the curdled spunk of a demon.
Post by: Mr Larrington on 03 January, 2019, 08:02:54 pm
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
The look on the face of TV's Christian Fraser when called upon to taste some vegan cheez-flavored food product during last night's "Beyond 100 Days" suggests you are far from the only one. Even TV's Chris Packham's dog turned his nose up at it.
Post by: Andrij on 03 January, 2019, 08:25:45 pm
O noes! Seems the Gammonariat are up in arms about this: Greggs launches vegan sausage roll (https://www.theguardian.com/business/2019/jan/02/greggs-launches-vegan-sausage-roll).
Needless to say, everyone's least-favourite colossal bellend had to get in on the act (https://www.standard.co.uk/news/uk/greggs-hits-back-after-piers-morgan-brands-bakery-chain-pcravaged-clowns-in-row-over-vegan-sausage-a4029181.html).
Apologies for going off-topic, but I'd love to know the identify of everyone's most-favourite colossal bellend.
Post by: Kim on 03 January, 2019, 08:28:59 pm
Apologies for going off-topic, but I'd love to know the identify of everyone's most-favourite colossal bellend.
Put me down for Elon Musk.
Post by: ian on 03 January, 2019, 08:39:15 pm
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
The look on the face of TV's Christian Fraser when called upon to taste some vegan cheez-flavored food product during last night's "Beyond 100 Days" suggests you are far from the only one. Even TV's Chris Packham's dog turned his nose up at it.
The only vegan cheese I've tried recently tasted exactly like playdough. And like most boys, I have actually tasted playdough. OK, playdough was better. I once had some 'artisanal' cheese made with avocado. It was California, and they shit avocado there, and I think this case that was exactly what they had done. Then mixed it with plaster of paris and added a pint of vinegar. It was like guacamole gone so wrong that it had fled to Mexico to escape the authorities. When they finally caught up with it, they found it had been hiding in a damp cellar for a year. They should have simply bricked up the doorway and left it there. Less a cheese, more a crime against humanity.
I also couldn't be vegan for that very reason. Cheddar is the divine. They use it to build the palaces in Heaven. Edible palaces. You can take a bite, the angels don't even mind. They encourage it. It is, after all, Heaven. The worst thing about Hell. on the other hand, is the 'vegan cheeseboard.' You don't want to know how they make the stilton.
And speaking of cheesy awesome, I have just been handed a six pack of Cheddars. But wait, Red Leicester Cheddars. The way to my heart is (probably literally) paved with cheese.
Post by: hellymedic on 03 January, 2019, 10:37:39 pm
Cholla is very common in Poland, where it's called chałka, but I've never come across one that wasn't vaguely sweet and I don't think I've ever heard of anyone eating it with meat either. Which isn't to say it wouldn't go.
Cholla or its sometimes sliced sister bulka, make excellent meat sandwiches. The bread contains flour with proper gluten and loads of egg, so it holds together well. As orthodox Jews won't combine dairy with meat, I'm used to lots of mayonnaise.
Post by: hellymedic on 03 January, 2019, 10:45:44 pm
Let's face it, burgers are a bit disappointing. I've not had a McDs for years (I think the last time was when we rolled up in a random Dutch town at quarter-past late and that was the choice). I don't remember them being half bad, a reasonable balance between bread and filling, though it's true that even if you eat five, you're still hungry five minutes later (trust me, I tested that theory). I'm not sure how that works. I once ate 12 of those little White Castle burgers in WV. Though everything in WV is a bit odd. Like someone gave the world a bit of a kick.
I had a 'Classic' burger and 'skinny fries' last night at our Whitbread hostelry and enjoyed this, probably because it was many months since I'd had this kind of food and I was hungry.
I don't think I'd want a burger more than around four times per year.
Post by: citoyen on 03 January, 2019, 11:26:12 pm
The reason you can't get a rare burger in the UK is a food safety issue.
You're hitting on precisely the reason why I highlighted the fact that you can get a steak tartare in a French fast food chain but you can't get a rare burger in a supposedly specialist burger restaurant in the UK.
Quote
I am told that in France it is much more common to mince the meat immediately before cooking it
This should be true of any reputable restaurant anywhere in the world. It's not rocket science. And the fact that UK burger restaurants don't trust their chefs enough to serve a rare burger is pretty damning.
Quote
Has anyone had tartare in this country in the past few years?
Yes. Amazingly, there are still some restaurants in this country that know how to prepare meat safely. Unsurprisngly, the 'gourmet' burger chains are not among them. But what would you expect of people who think it's a good idea to serve a burger in a fucking brioche?
Post by: Ham on 04 January, 2019, 07:34:43 am
.... what would you expect of people who think it's a good idea to serve a burger in a fucking brioche?
That one of Rogerz's toys?
Part of the reason you see so few tartares on the menu of even decent restaurants is that "raw stuff" has never been high on the wish list of restaurant clientele in the UK. Sushi started to change that, but I suspect (actually, know) that many don't realise they may be eating raw fish. When combined with poor appreciation of hygiene in cooking, the overall quality of meat in supermarkets and many restaurants and it is no real surprise we have Teh Fear of a rare steak, let alone à saignant.
Post by: ian on 04 January, 2019, 09:31:29 am
ETA: reminds me, we ranted extensively (ok, I did) about burgers in the food rant thread. Also reminds me about the awful pub meal I had before Christmas which richly deserves a rant.
Post by: lou boutin on 04 January, 2019, 02:12:20 pm
I'm not sure why people who chose not to eat meat, would eat something that looks and tastes like meat.
People are vegan for lots of different reasons, sometimes in spite of enjoying the taste of meat.
I'm minded to go vegan myself and reckon I could live without meat, but vegan cheese substitutes are disgusting and that's a major hurdle for me.
Vegan cheese is also full of palm oil. :(
Post by: lou boutin on 04 January, 2019, 02:15:24 pm
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Post by: Cudzoziemiec on 04 January, 2019, 02:17:53 pm
Post by: lou boutin on 04 January, 2019, 02:20:33 pm
Post by: hulver on 04 January, 2019, 02:46:48 pm
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Made from Jack fruit, I saw it on the TV last night. Supposed to actually be pretty good.
Post by: essexian on 04 January, 2019, 02:56:35 pm
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Made from Jack fruit, I saw it on the TV last night. Supposed to actually be pretty good.
The Linda McCartney pulled "pork" burgers are indeed very good.
https://www.waitrose.com/ecom/products/linda-mccartneys-2-vegetarian-pulled-pork-1-4lb-burgers/682337-493118-493119
Hummm....that's tonights tea decided!
Post by: lou boutin on 04 January, 2019, 05:29:06 pm
I can understand pulled [insert meat of choice].
'Pulled soya'? WTF!!!
A vegan friend has been banging on about Vegan Pulled Pork? which is suspect is similar. :sick:
Made from Jack fruit, I saw it on the TV last night. Supposed to actually be pretty good.
The Linda McCartney pulled "pork" burgers are indeed very good.
https://www.waitrose.com/ecom/products/linda-mccartneys-2-vegetarian-pulled-pork-1-4lb-burgers/682337-493118-493119
Hummm....that's tonights tea decided!
I am one of those vegetarians who doesn't like things that look like meat. My idea of a sausages sandwich is with these https://groceries.asda.com/product/sausages-burgers-grills/asda-vegetarian-6-vegetable-sausages/910002630362
Post by: Cudzoziemiec on 04 January, 2019, 05:51:02 pm
Quote
There is nothing on the average tub of whey protein to suggest it ever came from cheese, let alone from a cow.Where the hell else would it come from if not a cow? (Okay, it could be from a sheep, goat, buffalo or any other mammal, but cow is by far the most likely. Do people – at least in traditionally milk-drinking parts of the world – really not know that whey is a component of milk?) Also, it's not really from cheese, is it? It's a byproduct of the cheese-making process.
And on another note from the same article:
Quote
According to 2015 data from the UN Food and Agriculture Organization, the average person in the US and Canada gets a full 90g a day, nearly twice the recommended amount (based on a supposedly normal adult weight of 62kg).I wonder where they get that 62kg from? Perhaps it's a theoretical worldwide figure, not making allowances for N.Americans being (even when not overweight) bigger than that global average?
https://www.theguardian.com/news/2019/jan/04/protein-mania-the-rich-worlds-new-diet-obsession
Post by: ElyDave on 04 January, 2019, 06:11:15 pm
Does the 62kg include the whole population i.e. children as well? I'm not a big bloke and I'm above that at 65.7kg this morning
Post by: Cudzoziemiec on 04 January, 2019, 06:17:09 pm
Post by: ian on 04 January, 2019, 06:34:57 pm
If we understood food, I suspect we wouldn't be in such a mess. Consuming vast amount of protein is a bit bonkers if you're not, say, a tiger. I'm not picking a dietary argument with a tiger.
Post by: Pickled Onion on 04 January, 2019, 06:38:54 pm
The reason you can't get a rare burger in the UK is a food safety issue. Bacteria grow on the surface of meat, not inside. With mince, there's a lot of surface and most of it ends up inside the burger. So all the burger must be heated to a temperature to kill the bugs, not just the outside. With a steak, the bugs can't get into the interior, so just cooking the outside is OK.
I am told that in France it is much more common to mince the meat immediately before cooking it (or not cooking in the case of steak tartare) so there is less of an issue. Has anyone had tartare in this country in the past few years?
There's a hipster burger place near my current place of work which sells "rare" burgers. It's got a hygiene rating of 1/5. :sick:
Post by: Quint on 04 January, 2019, 09:18:57 pm
The reason you can't get a rare burger in the UK is a food safety issue. Bacteria grow on the surface of meat, not inside. With mince, there's a lot of surface and most of it ends up inside the burger. So all the burger must be heated to a temperature to kill the bugs, not just the outside. With a steak, the bugs can't get into the interior, so just cooking the outside is OK.
I am told that in France it is much more common to mince the meat immediately before cooking it (or not cooking in the case of steak tartare) so there is less of an issue. Has anyone had tartare in this country in the past few years?
Proper Steak Tartare is actually chopped fillet of Beef (and of course you are right) immediately before serving, possibly the egg might be more (shall we say) dodgy.
Post by: Cudzoziemiec on 04 January, 2019, 09:20:36 pm
Post by: barakta on 05 January, 2019, 12:20:47 am
Post by: Clare on 05 January, 2019, 12:24:43 am
Post by: Cudzoziemiec on 05 January, 2019, 08:10:36 am
I doubt many people know what whey is.Didn't they ever get to the second line of Little Miss Muffet? Next you'll be telling me they've never eaten blackbird pie!
Post by: Ham on 05 January, 2019, 08:23:17 am
I doubt many people know what whey is.Didn't they ever get to the second line of Little Miss Muffet? Next you'll be telling me they've never eaten blackbird pie!
....or sung Christmas carols about that manger.
Post by: Cudzoziemiec on 05 January, 2019, 08:29:43 am
Post by: T42 on 05 January, 2019, 01:48:50 pm
Post by: Ham on 06 January, 2019, 12:48:55 pm
No idea at the moment when the replacement will arrive. Definitely no idea what its future prospects for survival are like.
Post by: spesh on 06 January, 2019, 01:15:39 pm
This being the food thread, mention of donkeys brings Corsican salami to mind.
Quite...
Quote from: Asterix in Corsica
Boneywasawarriorwayayix: "This sausage brings back memories of my native land! So fresh, you can almost hear it braying (https://2.bp.blogspot.com/-35unSutIO4I/WVTFh2q_JpI/AAAAAAAEUKo/Ki3OzLplO5sKDvOSKwSi32FodLS0lFpSgCLcBGAs/s1600/020_014.jpg)."
Source: http://viewcomic.com/20-asterix-in-corsica/
Post by: T42 on 06 January, 2019, 02:15:40 pm
Less well-known is that much of the ewe's milk that goes into Roquefort comes from Corsica. See also Asterix in Corsica, under cheese.
Post by: spesh on 06 January, 2019, 03:13:47 pm
A Filetta, mauvais A Filetta,
A Filetta, tres malodorant...
http://cheesenotes.com/post/7928111260/corsican-a-filetta
Post by: T42 on 06 January, 2019, 03:47:15 pm
Post by: Wowbagger on 06 January, 2019, 06:02:56 pm
There's very little in the way of food that positively repulses me, but I had an involuntary shudder of utter disgust when I opened that jar of Hellman's.
Post by: ian on 06 January, 2019, 06:06:24 pm
Post by: hellymedic on 06 January, 2019, 09:15:28 pm
I like mayonnaise but dislike salad cream FWIW.
Post by: hellymedic on 07 January, 2019, 07:12:07 pm
I've had a refund voucher for the price difference.
BUT
I struggled to rearrange my freezer to accommodate the excess.
I had to cancel today's Milk and More delivery; Monday milk is verging on the stale and goes off quickly.
Bottles are really too heavy for me to handle well.
I accept few substitutes in general and had never had milk substituted.
Will have to rethink my reserve milk strategy.
Every substitute is always a fucking FAIL even if it saves money!
Post by: Kim on 07 January, 2019, 07:17:17 pm
Post by: hellymedic on 07 January, 2019, 07:32:42 pm
Speaking of milk substitutions, it appears that Dr Biggles drank a quantity of barakta's Lactofree this morning because it was in a more prominent position in the fridge than his usual UHT. That might have ended badly...
I can't imagine barakta would happily handle a four pint bottle. Good thing Lactofree is not packaged in such monstrosities!
My Ancient Parents now only have Lacto-Free in the house as Mum doesn't use enough plain cow juice to justify a separate purchase.
One of my sisters is now lactose intolerant. Not sure if she has both sorts of white stuff.
Post by: Cudzoziemiec on 07 January, 2019, 08:27:33 pm
Speaking of milk substitutions, it appears that Dr Biggles drank a quantity of barakta's Lactofree this morning because it was in a more prominent position in the fridge than his usual UHT. That might have ended badly...For Dr Biggles, Barakta or both? Do you need doctors, lawyers or both?
Post by: barakta on 07 January, 2019, 08:45:29 pm
It may be my fault for moving the regular milk to somewhere less obvious in fridge, it's not like I don't know Dr. Biggles's aspieish tendencies to look in one place and one place only for things. Mum hadn't noticed either cos she's not very observant.
To be fair, the solution would have been for one of them to get in the car to drive all of 1/4 a mile down the nasty hill in the rain to the co op for more lactofree so it's not exactly the end of the world. Although it is the only drink in the house I can drink. Shloer has wrecked their recipe with Stevia and it tastes horrid... Hope Dr. Biggles finishes the bottle or it'll get left undrank *blech*.
Post by: ian on 08 January, 2019, 12:36:18 pm
What have I been doing to myself? Butter is awesome! Slathered on hot toast with a boiled egg for brekkie. Heavenly.
Post by: hellymedic on 08 January, 2019, 08:03:45 pm
Four pints of water weighs five pounds, which is a lot for me.
Post by: T42 on 09 January, 2019, 03:19:22 pm
TBH they should really be in the Truly Terrible Jokes thread.
Post by: hellymedic on 09 January, 2019, 03:27:42 pm
'Put salt on it. Then it will taste of salt...'
Post by: citoyen on 09 January, 2019, 03:32:32 pm
Post by: T42 on 09 January, 2019, 03:55:21 pm
Post by: Jurek on 09 January, 2019, 07:52:42 pm
Carrots do not.
Post by: T42 on 10 January, 2019, 08:26:45 am
Post by: Ham on 10 January, 2019, 11:02:34 am
Post by: tiermat on 10 January, 2019, 11:38:57 am
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
Oddly enough I was just talking to the chef at work about just this kind of thing...
Happen to have one going begging?
Post by: Ham on 10 January, 2019, 11:48:44 am
Post by: tiermat on 10 January, 2019, 11:52:20 am
I do indeed, was a freebie with something I bought from Nisbets a while back, I'm not about to use it
Can I have dibs on it then? :D
Post by: hellymedic on 10 January, 2019, 01:32:32 pm
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
We kept our dissection kits in similar in school and university...
Post by: lou boutin on 10 January, 2019, 02:01:25 pm
Post by: hellymedic on 10 January, 2019, 02:21:29 pm
1) See another thread in The Pubbe...
Post by: lou boutin on 10 January, 2019, 02:28:12 pm
Post by: rafletcher on 10 January, 2019, 02:39:46 pm
Post by: lou boutin on 10 January, 2019, 03:18:20 pm
Post by: essexian on 10 January, 2019, 03:24:14 pm
Overall, a little bland compared to the other veggie ones on sale: the best come from the Pound Bakery IMHO.
Post by: ian on 10 January, 2019, 03:29:58 pm
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
Sorry, it sounds awful.
That said, I've been making pizza dough with spelt flour and buttermilk (don't mock it till you've tried).
Post by: Kim on 10 January, 2019, 07:54:00 pm
PC = "poo clock" (TMKim)
Objection! It was Mrs Pingu wot started it!
Post by: ian on 10 January, 2019, 08:04:24 pm
Post by: Mrs Pingu on 10 January, 2019, 08:11:38 pm
PC = "poo clock" (TMKim)
Objection! It was Mrs Pingu wot started it!
Sustained :D
Post by: Mrs Pingu on 10 January, 2019, 08:14:03 pm
Post by: hellymedic on 10 January, 2019, 09:31:29 pm
I'm quite sure any product with glucomannans in it will be an absolute blast.
Suspect last night's red cabbage and apricots contained these...
Post by: ian on 10 January, 2019, 10:42:51 pm
Post by: citoyen on 10 January, 2019, 11:05:15 pm
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Post by: barakta on 10 January, 2019, 11:32:52 pm
Post by: Jakob W on 11 January, 2019, 07:06:51 am
Post by: Mr Larrington on 11 January, 2019, 09:37:35 am
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Onoz, kemikulz!!1!
Post by: ian on 11 January, 2019, 11:21:48 am
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Wait till people learn that it's been genetically modified too.
Post by: citoyen on 11 January, 2019, 11:57:49 am
Post by: ian on 11 January, 2019, 01:03:54 pm
Post by: citoyen on 11 January, 2019, 01:08:53 pm
In a similar vein to the banana, this is also great: https://jameskennedymonash.wordpress.com/2018/08/09/natural-pesticides-in-a-cabbage/
Post by: lou boutin on 11 January, 2019, 06:53:11 pm
Post by: spesh on 11 January, 2019, 07:00:43 pm
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
Bookmarked. :thumbsup:
Post by: ElyDave on 12 January, 2019, 07:52:28 pm
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Onoz, kemikulz!!1!
Acetic acid has an e-number, i.e. vinegar.
Post by: ElyDave on 12 January, 2019, 07:53:05 pm
Of possible use to a pro chef - anyone give/know of a good home for a knife roll, one of these? (https://www.nisbets.co.uk/vogue-canvas-knife-wallet-10-slots/d701)
We kept our dissection kits in similar in school and university...
I have a home-made version for my bonsai tools
Post by: hellymedic on 12 January, 2019, 09:28:23 pm
This (https://jameskennedymonash.files.wordpress.com/2013/12/ingredients-of-a-banana-poster-4.jpeg) because I like it.
OMG, it’s got E numbers in it!!!!!!!
Onoz, kemikulz!!1!
Acetic acid has an e-number, i.e. vinegar.
As has E300/ Vitamin C/ Ascorbic acid/ Flour improver
Post by: citoyen on 12 January, 2019, 10:57:16 pm
Acetic acid has an e-number, i.e. vinegar.
Yeah, that's pretty much the point he's making with the banana poster.
Post by: T42 on 13 January, 2019, 09:09:46 am
Post by: spesh on 13 January, 2019, 07:31:22 pm
Question: how long do you age steak before cooking it?
From what I was reading earlier, if it's a steak off a prime cut that was aged for 21 days before final cutting and packaging, there's no discernible improvement in tenderness if you go beyond 28 days - after that, it's a question of how bosky or blue-cheese-like you want your steak to taste.
Some steak houses have taken ageing to a bit of an extreme, per the following Gruinard piece:
https://www.theguardian.com/lifeandstyle/2015/mar/11/extreme-aged-steak-meat-with-mould-on-gourmet
However, it should be noted that the steak houses which are offering well-aged steaks age the meat in prime cut form because of the loss of mass via dehydration and the fact that the dried out/mouldy crust has to be cut off before slicing and cooking. Try ageing an individual steak that's, say, 150 grams to start with and you won't have much left to cook.
Those how have looked at giving steak additional ageing suggest that it is best done in a proper meat fridge which can maintain temperature more consistently than a domestic fridge can - the constant opening and closing of the fridge would play havoc with the ageing process.
https://jesspryles.com/how-to-dry-age-steak/
Post by: Basil on 13 January, 2019, 07:46:32 pm
Question: how long do you age steak before cooking it?
Depends on how long it takes to get the shopping home.
Post by: Pickled Onion on 14 January, 2019, 07:35:16 am
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
Note to the lo-dough people: "Glutinous" does not mean "containing gluten", for eg., glutinous rice.
Post by: T42 on 14 January, 2019, 08:07:04 am
Cue gluten-free-produce companies supporting the antivaxx crazies.
Post by: citoyen on 14 January, 2019, 08:11:43 am
Cue gluten-free-produce companies supporting the antivaxx crazies.
Or jumping on the vegan bandwagon, which would be a much bigger and therefore more lucrative market.
Post by: tiermat on 14 January, 2019, 01:16:26 pm
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.
Cue gluten-free-produce companies supporting the antivaxx crazies.
Good luck with that, there has been one for other GI issues in development for decades, now, and nothing has come of them (I am thinking of Crohn's and UC especially)
Post by: lou boutin on 14 January, 2019, 08:08:56 pm
I've just received some of these through the post https://lodough.co/ I'm going to give them a go and see what they are like.
Note to the lo-dough people: "Glutinous" does not mean "containing gluten", for eg., glutinous rice.
by the way, they are okayish. I won't be buying anymore though.
Post by: T42 on 15 January, 2019, 09:16:50 am
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.
Cue gluten-free-produce companies supporting the antivaxx crazies.
Good luck with that, there has been one for other GI issues in development for decades, now, and nothing has come of them (I am thinking of Crohn's and UC especially)
Aye well, diabetes has been cured in the very near future since the 1960s.
Post by: rafletcher on 15 January, 2019, 11:21:32 am
Today, there was a variation - a jumbo chocolate Wotsit!
(https://farm8.staticflickr.com/7843/45835403555_9d3d375c53_c.jpg) (https://flic.kr/p/2cQjqAx)Chocolate Wotsit! (https://flic.kr/p/2cQjqAx) by Richard Fletcher (https://www.flickr.com/photos/156993878@N08/), on Flickr
(https://farm8.staticflickr.com/7927/46698015542_a5c7699230_c.jpg) (https://flic.kr/p/2e9xx61)Chocolate Wotsit! (https://flic.kr/p/2e9xx61) by Richard Fletcher (https://www.flickr.com/photos/156993878@N08/), on Flickr
(https://farm5.staticflickr.com/4871/46698015342_2e2af11594_c.jpg) (https://flic.kr/p/2e9xx2y)Chocolate Wotsit! (https://flic.kr/p/2e9xx2y) by Richard Fletcher (https://www.flickr.com/photos/156993878@N08/), on Flickr
Post by: mrcharly-YHT on 15 January, 2019, 05:12:55 pm
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
Post by: andrewc on 15 January, 2019, 08:46:14 pm
(https://www.thegrocer.co.uk/Pictures/420xAny/5/9/4/139594_rsz_sainsburys_eat_grub_insects.jpg)
https://www.thegrocer.co.uk/stores/ranging-and-merchandising/sainsburys-stocks-edible-crickets-in-uk-supermarket-first/573957.article (https://www.thegrocer.co.uk/stores/ranging-and-merchandising/sainsburys-stocks-edible-crickets-in-uk-supermarket-first/573957.article)
Post by: ian on 15 January, 2019, 08:57:32 pm
There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
There's little evidence for this too. It's mostly based on a trial of 37 people with self-defined gluten intolerance. That said, as the Haribo Incident should warn us, these things do have epic destructive potential.
The worse thing I ever ate was Jerusalem artichoke. Celeriac is pretty bad too.
Post by: Cudzoziemiec on 15 January, 2019, 08:59:44 pm
Post by: hellymedic on 15 January, 2019, 09:02:47 pm
I once had a worked colleague who used the term 'fartleberries' for baked beans...
Post by: ian on 16 January, 2019, 10:01:19 pm
Reminds me though, I've still not shared the case file for That Jerusalem Artichoke Incident. If you're all good children tomorrow, I'll spare you.
Post by: mrcharly-YHT on 17 January, 2019, 11:57:57 am
Evidence is very hard to discover for this sort of thing. When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.There's a vaccine in development to counteract coeliac disease. That's going to rain on an awful lot of parades.Quite a lot of people react to fodmaps rather than gluten.
Cue gluten-free-produce companies supporting the antivaxx crazies.
There's little evidence for this too. It's mostly based on a trial of 37 people with self-defined gluten intolerance. That said, as the Haribo Incident should warn us, these things do have epic destructive potential.
The worse thing I ever ate was Jerusalem artichoke. Celeriac is pretty bad too.
That is so many variables, to gather evidence you need a large sample and rely on statistical trends.
Post by: citoyen on 17 January, 2019, 12:32:38 pm
When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.
As well as the 500+ species of bacteria, there are also fungi, yeasts, viruses, protozoa... and the balance is different in every individual...
All of which is good news for the probiotics/prebiotics market. ::-)
Post by: hellymedic on 17 January, 2019, 12:36:12 pm
Post by: ian on 17 January, 2019, 01:06:49 pm
When I was being 'examined' by a gastroenterologist, he informed me that there are over 500 types of bacteria in the gut, and we don't have a clue about the interactions.
As well as the 500+ species of bacteria, there are also fungi, yeasts, viruses, protozoa... and the balance is different in every individual...
All of which is good news for the probiotics/prebiotics market. ::-)
I don't think they work either – probiotics mostly quickly die off and they're mostly made-up science anyway. Best way to a healthy gut microbiome is the boring old eat a balanced diet and get plenty of fibre line. Avoid unnecessary antibiotics, Gwyneth Paltrow, etc.
Unusual foods, over-eating etc. will undoubtedly also cause symptoms.
Faecal transplants seem quite effective at restoring a balanced gut microbiome.
Post by: Ham on 20 January, 2019, 07:22:54 pm
One, that the citrus juice attachment (https://www.magimix-spares.co.uk/Magimix-Citrus-Press-5150-4200-4200XL-5200-Patissier/product/17360/17360/) that I acquired with my new magimix and thought I would never, ever use is actually excellent for marmalade making. The juice reamer sits on top of the motor spindle and turning at full motor speed fully juices the orange, separating out all the pips in moments, far more efficiently and much easier than by hand.
Thing the second, that absent mindedly applying an orange half to the fast rotating knobbly reamer by hand instead of using the appliance as designed can be somewhat painful.
Post by: Basil on 26 January, 2019, 11:04:45 pm
Rather ripe, but rather lovely.
Post by: Basil on 02 February, 2019, 02:18:01 pm
Only thing is, I forgot to nip to the butchers for streaky bacon before he closed this morning.
So having found back bacon in the fridge I am prepping pigs in duvets. Hmm, not sure about this.
Post by: T42 on 03 February, 2019, 12:58:32 pm
Post by: Mrs Pingu on 03 February, 2019, 02:14:06 pm
Post by: Cudzoziemiec on 06 February, 2019, 04:58:52 pm
Post by: JonBuoy on 06 February, 2019, 05:50:51 pm
Post by: ian on 07 February, 2019, 06:04:34 pm
I learnt today that there is a Usanina burger chain called Fuddruckers. Ian, how have we not heard you on this? :o
I've never (knowingly) been to one, they're centred on Texas and thereabouts, though I suspect they taste like every other American franchise burger restaurant. And nothing like the secret pleasure of eating a half-dozen White Castle burgers (they're not exactly good, but you can't stop yourself).
Post by: Jakob W on 07 February, 2019, 07:00:58 pm
Post by: ian on 07 February, 2019, 08:00:40 pm
Post by: Cudzoziemiec on 07 February, 2019, 09:21:15 pm
Post by: ian on 07 February, 2019, 09:41:09 pm
That said, many American surnames do sound like someone was trying to unrude a rude word. Bert Jankwanzy to marry Susan Smutsky Clitingle. I'm sure there's a blog somewhere that captures these from the local paper just-married sections (googles, yup, it's fish-in-a-barrel).
I did check and it turns out I did live near(ish) a Fuddruckers, though it was in the Foxwoods casino and I don't gamble. The only reason to head that way was for the endlessly entertaining pronunciation of Norwich.
Post by: T42 on 16 February, 2019, 08:25:36 am
Post by: Ham on 16 February, 2019, 08:33:11 am
Quote
This set of four duel ended seafood forks and scoops by Masterclass are perfect for eating meat from shellfish, crab and lobster claws.
Perfect for fighting a crab.
Post by: Ruthie on 24 February, 2019, 05:28:04 pm
Well, I took the four corner pieces out on my bike ride because who knows what could happen on a 15 mile loop. Then I got home and had to try one of the 'proper' bits from the middle of the tray. Just to check, you know.
It's not going well.
Post by: Mrs Pingu on 24 February, 2019, 05:30:16 pm
Post by: Ruthie on 24 February, 2019, 05:31:13 pm
It's good then?
It really is. It's like crack cocaine or something.
Post by: Jakob W on 24 February, 2019, 05:55:53 pm
Post by: Ruthie on 24 February, 2019, 06:32:27 pm
70g soft light brown sugar
70g soft dark brown sugar
140g salted butter
140g chopped dried apricots
80g chopped pecans
1tbsp honey
1tbsp golden syrup
Melt the butter, sugar, honey and syrup in a pan.
In a big bowl, mix the oats, nuts and fruit together then pour the hot stuff in. Mix well.
Pour it all into a 20cm square baking tin lined with grease proof paper. Flatten it out so it fills the corners.
Bung in the oven for 35 minutes at 160c.
Allow to cool in the tin, dividing it into 16 squares when it’s cool enough.
Serves 1
Post by: hellymedic on 24 February, 2019, 06:49:38 pm
[~680g stuff]
Serves 1
;D ;D ;D
Post by: Jakob W on 24 February, 2019, 07:17:40 pm
Post by: Basil on 24 February, 2019, 07:51:52 pm
Gosh. It wasn't planed. We didn't notice it was happening.
I'm defrosting some beef mince for tomorrow's spaghetti Bolognese. :D :P
Post by: citoyen on 24 February, 2019, 08:53:59 pm
Post by: Ham on 24 February, 2019, 09:17:16 pm
Post by: slope on 28 February, 2019, 10:03:08 am
MrsT made cauliflower cheese with Roquefort. Wow.
Another utterly bonzer level :thumbsup: -
https://www.deliaonline.com/recipes/collections/family-suppers-without-meat/cauliflower-and-broccoli-gratin-with-blue-cheese
Post by: ElyDave on 01 March, 2019, 12:47:05 pm
Post by: citoyen on 01 March, 2019, 01:16:47 pm
But then, to be honest, I don't get the thought process behind broccoli existing in any form.
Cauliflower and Roquefort sounds like a pretty good combination to me though.
Post by: Mrs Pingu on 01 March, 2019, 01:21:40 pm
Post by: T42 on 01 March, 2019, 01:30:15 pm
Post by: rafletcher on 01 March, 2019, 05:08:20 pm
Whereas I don't get why anyone would eat cauliflower cheese instead of brocolli
I’ll happily eat both. :D
Post by: Jakob W on 01 March, 2019, 07:55:20 pm
Post by: Mrs Pingu on 04 March, 2019, 12:49:33 pm
This weekend the only plain yoghurt I could get hold of was Greek style yoghurt. This appears to have made a litre of much thicker than usual (& with less whey) Greek style yoghurt, which I don't really understand given how I only use about 50ml of starter to a litre of milk.
Post by: citoyen on 04 March, 2019, 01:25:27 pm
I suppose it mostly depends on your tolerance for sulphur compounds and the degree to which they're present in different veg.
But I like brassicas on the whole. With broccoli, I think it's more the texture than the flavour that I have a problem with. Flavour-wise, broccoli and Stilton is a winning combination in a soup.
Anyway, I told my wife about the cauliflower and Roquefort and it piqued her interest so I made it for dinner on Saturday, except I used St Agur rather than Roquefort because I'm a cheapskate. I added some thyme and nutmeg to the sauce, and topped it with a sprinkling of ground almonds for a gratin effect. Pretty good, although I reckon the St Agur is too mild - Stilton would probably work well.
Post by: Cudzoziemiec on 05 March, 2019, 05:49:00 pm
Post by: SteveC on 05 March, 2019, 06:55:48 pm
But did anyone combine occasions by making a Cornish pasty inside theirs? ::-)Despite MrsC being Cornish and making a damn fine pasty, no. :P
Post by: Cudzoziemiec on 07 March, 2019, 11:44:35 pm
500g ground pork
1 small stale bun
1 glass of milk
1 onion
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1 spoon marjoram
1/3 glass of wheat flour
(The recipe continues with instructions for a dill sauce)
Caused quite a stir. Not for any culinary reason but because it was Ash Wednesday...
Post by: Jakob W on 08 March, 2019, 09:49:08 am
Post by: Cudzoziemiec on 08 March, 2019, 10:18:40 am
Post by: Wowbagger on 09 March, 2019, 11:46:03 pm
Post by: T42 on 10 March, 2019, 08:22:38 am
Post by: Cudzoziemiec on 10 March, 2019, 06:22:38 pm
Post by: hellymedic on 17 March, 2019, 07:09:46 pm
Why oh why are the (fresh) Bramley cooking apples marked as 'Frozen'?
Post by: SteveC on 17 March, 2019, 07:26:59 pm
The Sainsbury's online website seems not to know its onions<snip>There are gremlins everywhere. Our local Morrison's self-service checkout refused to recognise the wine-bottle bag we were trying to buy.
The assistant came over and said that the computer had been doing that all morning and that she would give us the bag. So that's £1 we've saved.
(I mean, it's not like we haven't got any reusable bottle bags at home, and we did know we were going to be buying wine :facepalm:)
Post by: hellymedic on 17 March, 2019, 07:44:48 pm
They also occupy bandwidth for no purpose.
Showing the wrong item compounds the wastefulness.
Post by: SteveC on 17 March, 2019, 08:25:24 pm
Post by: Man in a tree on 20 March, 2019, 10:40:47 am
Post by: Man in a tree on 23 March, 2019, 09:57:11 pm
Anyone here a devotee of eddo? I am in two minds, having stumbled across them (don't ask), and open to persuasion one way or the other.OK, so maybe I wasn't the only person who didn't know what an eddo was? It's a small vegetable that looks like a hairy potato, which has to be peeled and cooked to rid it of harmful and distasteful substances, after which it can be used to thicken soups and stews. It has a strange slightly slippery texture. Judging by the silence that greeted it here, I think I'm not alone in deciding not to bother again.
Post by: T42 on 24 March, 2019, 08:14:54 am
Post by: Man in a tree on 24 March, 2019, 09:38:35 am
After reading that I'm not inclined to bother the first time.Ha ha. Yes, I just have this occasional habit of buying veg I don't recognise, just to see if I stumble across something unexpectedly delicious. This one was a bit of a fail though; weird, but not completely disgusting. After the apocalypse I will know what to do with it, should it be all that is available.
Post by: hellymedic on 25 March, 2019, 01:27:27 am
A friend posted pictures of her barbecue on Facebook.
This included a large octopus.
I knew this would gross David out.
I downloaded a picture and had it on my screen just to wind him up...
Post by: T42 on 25 March, 2019, 01:29:24 pm
Post by: hellymedic on 25 March, 2019, 01:35:13 pm
(click to show/hide)
:demon: ;D :demon:
Post by: T42 on 26 March, 2019, 09:03:31 am
Post by: ElyDave on 31 March, 2019, 05:55:15 pm
Post by: L CC on 03 April, 2019, 11:47:52 am
Post by: T42 on 03 April, 2019, 01:06:27 pm
Post by: Kim on 03 April, 2019, 01:27:52 pm
That's kind of true, though, isn't it?
It's certainly a decent way up towards the USAnian end of the Cheese to Not Cheese spectrum.
I still like it, thobut. Barakta won't touch it because - I quote - "it smells of ankles".
Post by: hellymedic on 03 April, 2019, 02:34:26 pm
I was surprised the other day to find that most Emmental - nice Germanic name, makes you think of mountains, goats & Swisses, right? - was produced in Brittany.
Yebbut isn't it really the same as Svenbo/Leerdamer/Jarlsberg anyway?
Give it an 'authentic' national name, produce it the same way and guesswhat? It looks and tastes much the same!
Post by: Cudzoziemiec on 03 April, 2019, 02:41:29 pm
Post by: hellymedic on 03 April, 2019, 03:14:49 pm
Emmental, Svenbo, Jarlsberg and Leerdamer do.
Post by: T42 on 03 April, 2019, 03:30:12 pm
Post by: Jurek on 03 April, 2019, 03:40:50 pm
Life without cheese immeasurably dull.
Jarlsberg.
Mmmmmmm.
Post by: rafletcher on 03 April, 2019, 03:46:26 pm
Edam, Gouda and Cheddar don't have big holes.
Nor do the majority of cheeses. There the similarity ends!
Post by: Tim Hall on 03 April, 2019, 03:52:48 pm
On account of high cholesterol I haven't had any cheese for around six years.
Life without cheese immeasurably dull.
Jarlsberg.
Mmmmmmm.
Statin and cheddar sandwich. YKIMS.
Post by: Jurek on 03 April, 2019, 04:17:05 pm
It wouldn't be cheddar (See Jarlsberg upthread) but it's a plan.On account of high cholesterol I haven't had any cheese for around six years.
Life without cheese immeasurably dull.
Jarlsberg.
Mmmmmmm.
Statin and cheddar sandwich. YKIMS.
Post by: hellymedic on 03 April, 2019, 06:02:19 pm
I have a limited cheesefest when he's away a few days.
Post by: T42 on 04 April, 2019, 08:30:09 am
Post by: mrcharly-YHT on 08 April, 2019, 08:06:26 am
Anyway, the food bit is I ordered a veg chilli with potato rosti. Expected a bit of rosti a few inches across.
Nope. It was nearly the size of the plate, the full dinner plate. Veg chilli piled on top, with a mound of sour cream. Took me ages to eat.
Definitely didn't need dinner after that. Proper audaxer food. Or kayaker food. Greasy carbs ahoy!
Post by: Cudzoziemiec on 08 April, 2019, 01:04:10 pm
Post by: Kim on 08 April, 2019, 01:11:12 pm
I guess somewhere there's the equivalent of the Yet Another Kayaking Forum "Good kayaking cafes thread" with the obvious requirement that they need to be near water.
And a few forumites who occasionally make semi-incomprehensible posts about their strange wheel-based fitness activities. :)
Post by: mrcharly-YHT on 08 April, 2019, 01:34:44 pm
There is an antipodean surf-skiing forum. Very friendly.
Kayakers seem to, well, kayak. They socialise in large groups though. BBQ and things like that.
Post by: citoyen on 10 April, 2019, 05:42:15 pm
Somebody shoot me, please.
Post by: Kim on 10 April, 2019, 05:43:27 pm
Post by: citoyen on 10 April, 2019, 05:54:55 pm
Avocado squash?
No, but that sounds like a brilliant idea for a get-rich-quick scheme.
Post by: Cudzoziemiec on 10 April, 2019, 06:26:07 pm
Post by: Ham on 10 April, 2019, 07:11:48 pm
Post by: Jurek on 10 April, 2019, 07:19:47 pm
It is a can of C20th air.
I have, so far, resisted the temptation to approach it with a tin opener.
Post by: Cudzoziemiec on 10 April, 2019, 07:23:15 pm
ISTR the first were in Tokyo c1980?
Post by: Kim on 10 April, 2019, 07:55:37 pm
https://www.oxygenbars.co.uk
ISTR the first were in Tokyo c1980?
I remember reading about them in a Ladybird book or similar.
That they haven't installed one in [Mordor] Grand Central is a curious failure to exploit an obvious business opportunity.
Post by: Cudzoziemiec on 10 April, 2019, 08:00:11 pm
Post by: tiermat on 11 April, 2019, 10:08:09 am
At the beginning of this year I started posting the menus on bookface every Saturday morning, just for fun.
I received so many positive comments on them, and other food posts that I moved them all to their own page.
I now have >50 people following the page, which makes me feel good, the positive comments keep coming and I am posting more and more about my kitchen exploits.
Not bad for an IT professional!
For the curious, it's here: https://www.facebook.com/TheFoodGrp It's a public page, so feel free to follow/like/comment.
Post by: rafletcher on 11 April, 2019, 01:08:39 pm
Post by: rafletcher on 11 April, 2019, 01:51:43 pm
Going off at a tangent, I started, at the beginning of last year, planning menus and shopping for the week on a Saturday (this helped tremendously with weight loss etc).
I've always (as in the last 40 years..) planned the weeks menu's, and shopped accordingly. (I still got fat tho! ;D). When my now-wife (the second one) found this out, she told her son. His response - "Yes mum, most normal people do..." :D
Post by: hellymedic on 11 April, 2019, 08:22:13 pm
I don't place my Sainsbury's online order every 7 days; it's somewhere between 5 & 12 days between deliveries, whenever I feel I need Stuffs delivered.
I hunt for special offers in advance and pick those that seem best for me.
Post by: ian on 12 April, 2019, 09:51:02 am
Post by: rafletcher on 12 April, 2019, 09:54:48 am
I cooked a big curry a couple of weeks back. It was nice (though I confess I've had better). But Jesus and his merry chums, my kitchen still smells like an Indian restaurant. I cook curries quite a lot, so I'm not sure why this one has been supremely persistent.
Time to clean/change the cooker hood filter?
Post by: ian on 12 April, 2019, 10:10:34 am
Post by: rafletcher on 12 April, 2019, 10:30:35 am
Post by: T42 on 12 April, 2019, 04:55:47 pm
Post by: hellymedic on 12 April, 2019, 06:53:31 pm
Giraffe attacked the place with Strong Detergent and spent many, many hours removing an adherent aromatic yellow oily residue from everywhere.
Post by: Ham on 13 April, 2019, 12:37:09 pm
Post by: citoyen on 13 April, 2019, 12:45:34 pm
(A Mexican version of a flan caramel, as you ask)
What, topped with frijoles?
Post by: Jurek on 13 April, 2019, 12:49:38 pm
Post by: hellymedic on 13 April, 2019, 01:25:00 pm
How come that in Sainos, you can buy a single vanilla pod in a glass container, with a label which says 'Product of more than one country' ???
;D ;D ;D
Newspeak for 'unspecified origin, one of several we CnBA to list'.
Post by: lou boutin on 13 April, 2019, 01:41:43 pm
Post by: Ham on 13 April, 2019, 03:55:43 pm
(A Mexican version of a flan caramel, as you ask)
What, topped with frijoles?
Now, there's a thought, the frijoles are cooking as I type. It's with added cream cheese as it happens.
Post by: T42 on 13 April, 2019, 05:00:57 pm
Holy, holy, holy
Not in guacamole
Nor in a frijole
Thy countenance we see
But on a tortilla -
Bless Saint Sensimilla!
There we get to see ya
Etched eternally.
Post by: delthebike on 15 April, 2019, 03:58:09 pm
Post by: orienteer on 15 April, 2019, 04:02:31 pm
Post by: hellymedic on 15 April, 2019, 11:45:19 pm
I totted up my "five a day", just to check, and so far I'm at 21. Although one of those is a combination of herbs and spices.
I don't think that's feasible if a nominal portion is ~80g.
1.6kg produce in a day...
Post by: Mr Larrington on 16 April, 2019, 12:57:30 pm
Post by: hellymedic on 16 April, 2019, 03:34:01 pm
Srsly Potatoes apparently don't count, even if microwaved and eaten unpeeled without added fat.
Post by: delthebike on 17 April, 2019, 08:59:43 am
I don't think that's feasible if a nominal portion is ~80g.I'm working on handfuls. I weighed my breakfast after draining the excess water and it was 1.2kg. That was brown rice, red lentils, mushrooms, spring greens, carrot, quinoa, raisins, and herbs/spices. While it was cooking I had some fruit, apple, orange, banana, and some nuts.
1.6kg produce in a day...
I'd have that twice a day, sometimes three, changing the ingredients, and fit in a bowl of oat porridge with berries and raisins/currants.
Plus more fruit in between and maybe some whole meal toast with jam/marmalade/marmite.
Post by: ian on 23 April, 2019, 10:21:34 pm
Crisps do count as part of your five a day, no?
Yes, and each flavour counts individually towards the total.
1.2 kg of breakfast! Visiting the toilet must be like something out of Dambusters.
Post by: jsabine on 23 April, 2019, 10:25:28 pm
1.2 kg of breakfast! Visiting the toilet must be like something out of Dambusters.
Fucking terrifying if it bounces ...
Post by: Ham on 29 April, 2019, 11:03:58 am
If you don't know what I'm talking about, then you have lost nothing.
Post by: Pingu on 29 April, 2019, 11:17:26 pm
(https://live.staticflickr.com/65535/40770132793_b9cf9e123d_z.jpg) (https://flic.kr/p/257HA52)
IMG_2805_01 (https://flic.kr/p/257HA52) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://live.staticflickr.com/65535/46820141565_ea9a766727_z.jpg) (https://flic.kr/p/2ekksU6)
IMG_2807_01 (https://flic.kr/p/2ekksU6) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
I don't thnk Mrs P was tremendously impressed.
Post by: T42 on 30 April, 2019, 11:41:17 am
I am convinced the vieux mimolette has been toned down and is made less stone like (and flavoursome), because 'elfin safety.
With you there, though I dunno about H&S: I reckon the producers are slaughtering it a bit too young. Same goes for Vieux Moulin.
Post by: Ham on 30 April, 2019, 12:49:16 pm
Post by: andrewc on 10 May, 2019, 10:10:25 pm
Quite pleasant, but I can’t see me troubling my butcher with an order.
* served with sliced duck breast, The Union Tavern in Islington.
Post by: hellymedic on 11 May, 2019, 04:10:19 pm
Post by: rafletcher on 11 May, 2019, 09:57:28 pm
Post by: T42 on 12 May, 2019, 08:13:27 am
Ris de veau is thymus, though. Dunno if they still serve it these days: BSE kinda knocked the market on the head in the 90s.
Post by: spesh on 12 May, 2019, 11:53:04 am
St Pancreas delicacy!
Glande cuisine, so to speak...
Post by: Ham on 12 May, 2019, 12:58:59 pm
Always loved Ambrose Bierce's definition for ris de veau sauce financière - the smile of a calf served in the sauce of a she-banker.
Ris de veau is thymus, though. Dunno if they still serve it these days: BSE kinda knocked the market on the head in the 90s.
It's on the menu here http://www.leturbot.com/ and most excellent it was, a couple of weeks ago
Post by: T42 on 12 May, 2019, 04:58:04 pm
Post by: Paul on 15 May, 2019, 03:32:52 pm
I was delighted initially, but it was a bit much in the end.
Post by: Ham on 15 May, 2019, 03:58:53 pm
Post by: ian on 15 May, 2019, 04:07:08 pm
Really, no one ever talks to me at parties. I fear it's my daunting intellect.
Post by: Kim on 15 May, 2019, 11:51:46 pm
The further thought occurs that you probably ought to check that the bubbles aren't composed of nitrous oxide before using them for space travel.
Post by: ian on 16 May, 2019, 08:04:31 am
Post by: Wowbagger on 16 May, 2019, 01:58:17 pm
"Extortionate little wine, dhalink!"
Mind you, £260 a bottle when they had a second is bloody stupid in my view. The fact that they had no idea they were drinking such an expensive wine sums it up really. I baulk at anything over £8 in WR, and then it's got to be on special offer.
Post by: T42 on 16 May, 2019, 02:06:57 pm
Post by: ian on 17 May, 2019, 04:40:30 pm
Post by: geraldc on 17 May, 2019, 05:02:23 pm
It's going to be corporate entertainment, if you're pitching for a multi-million pound deal, getting the other side hammered on booze costing a couple of thousand is a bargain.
At least European wine is fun, it's a memory game based on rivers, and trying to remember what area grows what grape, and everyone finally admits they don't know anything. US wine takes itself far too seriously and is scarily expensive.
Post by: ian on 17 May, 2019, 05:10:46 pm
While I don't believe that this is how they make rosé, it does work and you can make your own rosé in this way (just add a splash of red to a glass of white). I've served it and got no complaints. Obviously, I'm a classy guy with equally classy friends. If you've got no red to hand, a dash of Vimto creates an interesting flavour profile.
Post by: citoyen on 17 May, 2019, 05:15:33 pm
While I don't believe that this is how they make rosé...
It's actually not far off.
Post by: ian on 17 May, 2019, 05:19:31 pm
Post by: citoyen on 17 May, 2019, 07:25:52 pm
Post by: Paul on 17 May, 2019, 07:45:09 pm
I was drunk for days, and my French improved hugely.
Post by: ian on 17 May, 2019, 08:34:39 pm
I bet you weren’t as disrespectful as the two Germans who once accompanied me and my friend to a premier cru St Emilion vineyard for a tasting with the owner. They were openly disdainful of the fine red, telling Madame that they preferred sweet white wine.
Actually, it might also have been in part due to my Romanian colleague who has no filter. If he doesn't like a wine (or anything) he doesn't sugarcoat his disapproval.
I dunno if Romania wine is better than the Bulgarian Country Wine (£2.99) that fuelled my student adventures, but I'm thinking it can't be worse.
Anyway, I enjoyed the tastings (we managed two wineries, decided it was best not to visit the Trump winery at that point, owing to our already failing diplomacy) but boy is wine a bit snooty.
Post by: T42 on 18 May, 2019, 09:44:06 am
I bet you weren’t as disrespectful as the two Germans who once accompanied me and my friend to a premier cru St Emilion vineyard for a tasting with the owner. They were openly disdainful of the fine red, telling Madame that they preferred sweet white wine.
Like the two German computer engineers I once took to a rather good restaurant near Sancerre on the Loire. "Pork chops and beer, please".
Post by: Ham on 20 May, 2019, 08:54:52 am
Post by: Jurek on 20 May, 2019, 09:03:49 am
Microplane graters, brilliant, simply brilliant. Not Suitable For Vegetarians.The king of graters (https://tinyurl.com/y5bvb4gr). Trust me.
Post by: Ham on 20 May, 2019, 09:40:04 am
Post by: Jurek on 20 May, 2019, 09:55:36 am
Post by: citoyen on 20 May, 2019, 01:29:14 pm
Microplane graters, brilliant, simply brilliant. Not Suitable For Vegetarians.
Had to think about that for a minute...
If I repost the Rick Stein vs mandoline clip would it help you feel less of a div?
Post by: Ham on 24 May, 2019, 12:08:22 pm
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
Didn't get the opportunity to fire it up last year, this weekend looks to be a good start. Any suggestions for a slow cook? Only 4 to eat, so I can't go too wild. I was thinking, maybe a gammon or lamb shanks.....
Post by: Mr Larrington on 24 May, 2019, 12:51:15 pm
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
R2-D2: The Liverpool Years.
Post by: spesh on 24 May, 2019, 01:38:09 pm
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
Didn't get the opportunity to fire it up last year, this weekend looks to be a good start. Any suggestions for a slow cook? Only 4 to eat, so I can't go too wild. I was thinking, maybe a gammon or lamb shanks.....
Better go with the lamb, because I'm not sure that you'll be able to fit Mark Francois in there. :demon:
Post by: Mrs Pingu on 24 May, 2019, 06:53:52 pm
Post by: hellymedic on 25 May, 2019, 12:29:41 am
Post by: andrewc on 25 May, 2019, 01:37:54 pm
N+1
(https://4.bp.blogspot.com/-Qjjg7f1VMt4/W4rTAq08NnI/AAAAAAAC078/YDgU8ZsDF6crBdsGdiObcvGRiwakQMVfQCKgBGAs/s1600/IMG_20180901_185528.jpg)
(ex display @ 22% of new cost)
R2-D2: The Liverpool Years.
Yes, you can tell. The wheels have been nicked.....
Post by: Wowbagger on 30 May, 2019, 09:10:43 pm
Shows they were fresh I suppose.
Post by: Andrij on 30 May, 2019, 09:30:39 pm
Post by: citoyen on 30 May, 2019, 09:35:53 pm
In L'viv this past weekend I finally sampled some Georgian food (other than wine): cheese khinkali (https://en.wikipedia.org/wiki/Khinkali), and Adjarian khachapuri (https://en.wikipedia.org/wiki/Khachapuri), amongst others. Yummy! :thumbsup:
I ate at a Georgian restaurant in Hackney some years ago. The khachapuri is what I remember most about it. Fantastic stuff.
The other thing I remember about it is that every dish contained walnuts and pomegranates.
Post by: Andrij on 30 May, 2019, 10:03:02 pm
Post by: Cudzoziemiec on 31 May, 2019, 03:15:37 pm
Post by: citoyen on 31 May, 2019, 03:46:22 pm
Looking at the menu, I'm reminded that I had the Russian salad as a starter. I remember thinking it was like a poshed up version of Heinz Sandwich Spread.
The pictures on Tripadvisor confirm my memory of everything being covered in pomegranate seeds!
Post by: andrewc on 03 June, 2019, 10:00:19 pm
Stock up now & make a killing when the shops run out.
Post by: hellymedic on 04 June, 2019, 03:13:43 pm
Post by: T42 on 09 June, 2019, 07:15:08 am
Post by: Ham on 14 June, 2019, 08:04:32 am
But. Anyone who has ever squeezed even one orange will know that it separates into bits and juice quite quickly. But the bought stuff never does. In the immortal words of Rory Gallagher, What's Going On?*
*Some readers of a Certain Age will now be earwormed all morning. I'm not sorry.
Post by: ian on 14 June, 2019, 09:27:04 am
Science answers everything.
(My wife, who isn't the least bit finickity, no no, won't drink pasteurised orange juice, so pasteurization might be the difference. Certainly, the unpasteurised stuff, which I never drink out of the bottle when she's not looking, separates out quite readily, often before the contents of the bottle have strangely evaporated to leave just a single mouthful, so no, I didn't finish it you must have done it yourself. That said, I think the Waitrose stuff is unpasteurized. Or that might be M&S.)
Post by: hellymedic on 14 June, 2019, 03:34:41 pm
I'm rather mean with mine, drinking about 100ml every other day and getting a 1.6 litre 'family' carton to last over a month.
It does not ferment if I do not shake it after opening.
At the end of the month my 'juice' is mostly sludgy pulp.
Post by: Kim on 14 June, 2019, 03:44:54 pm
Post by: hellymedic on 14 June, 2019, 04:16:04 pm
I like bits; they remind me my juice is a food, not something to drink like/instead of water.
I like my end of month sludge...
Post by: Cudzoziemiec on 14 June, 2019, 04:45:32 pm
Post by: ian on 14 June, 2019, 04:53:30 pm
Post by: T42 on 14 June, 2019, 04:56:58 pm
Post by: hellymedic on 14 June, 2019, 05:04:30 pm
OJ seems to be a distraction from drinking beer. There's fruit beer if you need something for breakfast.
I'm *really* not a beer drinker; don't think I've any beer for over 10 years!
Post by: ian on 14 June, 2019, 05:43:03 pm
Mmmm, beer. It must be that time.
Post by: essexian on 18 June, 2019, 06:47:57 am
Why you may ask. Well she brought home a bottle of Milk Stout to drink, my Nan usual. The smell brought back memories of East End pubs on a Friday night with a bowl of seafood for supper afterwards from the vendor outside the Royal Standard (I bet that pub has gone to be replaced by flats!)
I miss my Nan, a real East End women she was. I also miss her Steak and Kidney Pudding (although being a veggie now I would not eat it). She made the best pudding in the world! And don't get me started on her Spotted Dick (STOP SNIGGERING AT THE BACK). It was lovely.
And Camp Coffee.... blimey, off on a trip into the past!
Post by: Mr Larrington on 18 June, 2019, 12:58:12 pm
Ops.... got into a bit of trouble with CBH last night by calling her "Dot" my late (blimey, 34 years) Grandmothers name (I think I went a little over the top!)
Why you may ask. Well she brought home a bottle of Milk Stout to drink, my Nan usual. The smell brought back memories of East End pubs on a Friday night with a bowl of seafood for supper afterwards from the vendor outside the Royal Standard (I bet that pub has gone to be replaced by flats!)
If that's the one opposite Blackhorse Road station then it's still standing, albeit in a state of closed-downness since 2011. The owner got permission to knock it down and build flats a couple of years back but nothing happened and the site was up for sale last year with an asking price of eight million quid.
Had the odd good evening there, usually involving an overdose of Wilko Johnson.
Post by: essexian on 18 June, 2019, 01:15:23 pm
And, is it possible to OD on Wilko Johnson? Its worth a try! ;D
£8m!!!!.... our house in Stirling Road cost £2 000 when my Mum and Dad brought it in 1963!
Post by: Mr Larrington on 18 June, 2019, 01:25:10 pm
Post by: essexian on 18 June, 2019, 01:29:05 pm
If we are thinking back, there used to be a bakers a couple of doors further along where you could get the best bread pudding EVER on a Saturday, closely followed by lovely jam donuts. No wonder why I was a fat kid!
Post by: Mr Larrington on 19 June, 2019, 10:43:19 am
Post by: hellymedic on 26 June, 2019, 08:08:35 pm
Post by: barakta on 26 June, 2019, 09:34:38 pm
Post by: Kim on 26 June, 2019, 09:36:31 pm
Post by: matthew on 27 June, 2019, 09:44:57 pm
Last weeks harvest was undefined as most went dirrectly into my niece and nephew's mouths. :D
My portion of last weeks harves made raspberry and choc fudge but not sure what to do with this weeks yet.
Post by: matthew on 30 June, 2019, 08:35:38 pm
Just harvested 1.2kg of raspberries, probably took a simmilar amount last week and there's more to come next.
Last weeks harvest was undefined as most went dirrectly into my niece and nephew's mouths. :D
My portion of last weeks harves made raspberry and choc fudge but not sure what to do with this weeks yet.
My problem of what to do with said raspberries has been solved by the addition of lemon, sugar and heat. I now have jam.
Post by: essexian on 15 July, 2019, 02:11:21 pm
I tend not to drink too much coffee: the caffeine and I don't really get on, but when I do drink it, remind me only to drink the good stuff or to stick to tea!
Post by: Cudzoziemiec on 16 July, 2019, 12:05:44 pm
Post by: essexian on 16 July, 2019, 12:11:26 pm
Perhaps someone better read than I can confirm this ??? ;D
Post by: Cudzoziemiec on 16 July, 2019, 12:42:29 pm
Post by: citoyen on 16 July, 2019, 01:16:28 pm
So is that the origin of the phrase?
What I want to know is whether "Brown Drink" is an original Larringtonism or if he pilfered it from elsewhere, because that also has an Adamsesque ring to it.
Post by: Mr Larrington on 16 July, 2019, 02:22:19 pm
(https://theweekly.co.uk/brain/advertising-announcement_archive/pictures/ad_tramp_drink.png)
(https://theweekly.co.uk/brain/advertising-announcement_archive/pictures/ad_posh_drink.png)
when coining the phrase "brown drink" as a euphemism for instant "coffee" but I think " a cup of liquid almost, but not quite, entirely unlike tea" is a DNA original.
If the images don't show it could be your ad-blocker being overzealous.
Post by: citoyen on 16 July, 2019, 07:22:31 pm
"brown drink" as a euphemism for instant "coffee"
Are you sure you've got that the right way round? Maybe it's more the case that "instant coffee" is a euphemism for "brown drink". I mean, "brown drink" seems to me to be an objectively accurate description, while "instant coffee" is more an unfulfilled aspiration.
Post by: Cudzoziemiec on 16 July, 2019, 08:04:07 pm
Post by: Kim on 16 July, 2019, 11:17:53 pm
Instant coffee probably cannot truly exist outside of a Star Trek replicator.
I expect this will come up on @RikerGoogling (https://twitter.com/rikergoogling) just as soon as he gets his galaxy class starship through the emissions test...
Post by: hellymedic on 17 July, 2019, 12:52:40 am
Post by: T42 on 17 July, 2019, 07:44:25 am
Post by: Cudzoziemiec on 19 July, 2019, 08:52:29 am
Post by: citoyen on 19 July, 2019, 12:22:06 pm
Post by: ElyDave on 22 July, 2019, 10:16:44 pm
As for brown liquid, I can't accept it as a Larringtonism, as it's been there in my BRANE since the year dot. At least pre YACF, even as a pre-PSO it was always "brown beer" as a disticntion. Brown liquid was definitely attributed to the coffeemachine in our 6th form common room
Post by: Cudzoziemiec on 22 July, 2019, 11:17:50 pm
Post by: Kim on 22 July, 2019, 11:49:14 pm
I thought it was "brown drink" rather than "brown liquid". Does that make a difference? Well, "brown liquid" could refer to aqueous Marmite...
Also, the Thames. Which tastes marginally better (or did last time I got an accidental mouthful of it).
Post by: T42 on 23 July, 2019, 08:10:36 am
Post by: ian on 23 July, 2019, 11:34:20 am
Post by: hellymedic on 23 July, 2019, 12:45:01 pm
They had a slightly bitter taste.
Supermarket cherries are much like any other supermarket fruit: visually attractive but bland.
Post by: ian on 23 July, 2019, 12:49:25 pm
Post by: Cudzoziemiec on 23 July, 2019, 12:49:33 pm
Post by: hellymedic on 23 July, 2019, 01:17:53 pm
(click to show/hide)
Post by: ian on 23 July, 2019, 01:25:27 pm
Post by: T42 on 23 July, 2019, 01:31:54 pm
Cherries always used to be lovely, the ones I've had recently have been bland. Probably I'm getting old, when I were young and all that. Hopefully, find some for sale direct from the farm on a country walk. We did get some in the US from a farmers market last week and they were so gorgeous I think I ate about 5kg of them.
5 kg of cherries... When we were down in the Aveyron in 1999 a chum & I got through about that many, from a local orchard. Next day we did a 25-km walk on the moors, and only the discovery of an open restaurant halfway round stopped it turning into a splatter movie. That evening chum's missus lifted the crate off the table to disclose a healthy population of grubs.
Post by: mllePB on 27 July, 2019, 07:30:37 pm
Post by: T42 on 28 July, 2019, 10:43:22 am
The strawberries are pretty rubbish, though, even the gariguettes were disappointing.
Post by: andrewc on 28 July, 2019, 02:22:58 pm
(https://pbs.twimg.com/media/EAjN4AhXUAAJQgp?format=jpg&name=medium)
https://en.wikipedia.org/wiki/Mett
:hand:
Post by: Mr Larrington on 28 July, 2019, 02:31:22 pm
DINSDALE!!
Post by: spesh on 28 July, 2019, 02:33:08 pm
Post by: Tim Hall on 29 July, 2019, 10:03:35 pm
I had Beef Yorkshire Wrap, so you don't have to. Allegedly it was "Pulled beef brisket in creamy horseradish wrapped in a Yorkshire pud! Served with chips and gravy."
In reality it was a pancake with shredded beef. It was Not Good.
Post by: Basil on 30 July, 2019, 08:19:09 pm
Post by: Ham on 05 August, 2019, 08:03:26 pm
The English description:
Quote
[/center]tulus
Welcome to tulus lotrek,
where you can eat 6, 7 or 8 course menues and get tipsy while you do that.
Looking forward to assist you with that:
your lotrekkies.
PS: Batman would eat here.
Just FTR, they wrote a lot more in German (which had me struggling in places), but no mention of Batman.
Quote
tulus
An alle militanten Bacchanten, sich das Brett-Geber mit Fettleber, Gürtelweiterschnaller, Korkenknaller, liebe Alleswoller & Nichtsbereuer, wir sind das tulus lotrek und weil wir dieser Tage häufig gefragt werden, warum das eigentlich der Fall ist und was wir damit meinen, wollen wir's hier kurz erläutern.
Ein Wort zur Namenspatronage
Wir verweisen damit mehr oder weniger deutlich auf Henri de Toulouse-Lautrec, der vielen in erster Linie als Maler und Grafiker der französischen Belle Epoque bekannt sein wird. Uns ist viel wichtiger, dass er ein großer Fresser war, der auf seinen Reisen Schiffskombüsen an sich riss, legendäre Dinnerparties für die Pariser Halbwelt schmiss und das obligatorische Einstecktuch im Sakko - den berühmten Bauhaus-Funktionalismus hellsichtig vorwegnehmend- durch eine Muskatnussreibe ersetzte, um die 4-12 Gläser Port, die er am Tag benötigte, um auf Betriebstemperatur zu bleiben, jederzeit aromatisieren zu können. Wir schreiben ihn "falsch", damit uns keiner auf "klassisch" französische Cuisine festnageln kann.
Außerdem halten wir's auch küchenstilistisch mit Toulouse-Lautrec, den zaghaft-subtile Aromenspiele und federleichte Gemüseküche niemals ins Auswärts getrieben hätten. Stattdessen geht’s um Geschmackstieftauchen und Intensitätsgipfel-Erklimmen und so lassen wir neutrale Beilagen, deren Existenzberechtigung sich höchstens aus dem Sättigungswunsch des geneigten Genießers ableiten ließe, konsequent zuhause (Eigenreflex im Bedarfsfall: noch zwei Gänge ordern und die nächste Buddel Wein entkorken!)
Das war die Vorstellungsrunde und nun wollen wir auf den Tellern halten, was wir im Einleitungstext versprechen! Einen schönen Abend für Euch und all jene, die Ihr am liebsten doppelt seht!
Ihre Lotrekkies
Post by: T42 on 06 August, 2019, 08:40:35 am
Häppy Birfday im Voraus.
Post by: hellymedic on 06 August, 2019, 11:52:54 am
I didn't shake the bottle. It was too creamy to leave the bottle until I broke up the cream.
Post by: citoyen on 06 August, 2019, 01:13:56 pm
unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Post by: hellymedic on 06 August, 2019, 02:51:21 pm
unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
Post by: SteveC on 06 August, 2019, 03:14:51 pm
Post by: T42 on 06 August, 2019, 03:48:44 pm
unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
Homogenization hadn't been invented when I was growing up - we always had to upend the bottle to mix the cream through. Unless the blue tits hadn't been at it first, of course. Our milkman used to put the milk on the pantry windowsill, under a length of slate my dad had fitted so that it just cleared the bottle-tops.
Post by: hellymedic on 06 August, 2019, 03:52:48 pm
I'm not sure when I started getting semi-skimmed but it appears most people get this now.
Post by: chrisbainbridge on 06 August, 2019, 10:34:22 pm
same here, it is real milk. Takes me back to when the first person down in the morning got the cream on the cornflakes.unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
Post by: hellymedic on 06 August, 2019, 11:06:24 pm
same here, it is real milk. Takes me back to when the first person down in the morning got the cream on the cornflakes.unhomogenised whole milk
I'm slightly amazed that such a thing exists in 2019 (outside of niche hipster craft dairies). Even when we were getting our milk delivered from a local farm, it was homogenised.
Organic, delivered by milkandmore (95p/pint), had to break the cream up with a teaspoon handle to pour it.
+1
Dad used to love his 'top of the bottle'
I think his late mother had Channel Islands (Gold Top) milk most of the time.
Post by: T42 on 07 August, 2019, 09:06:45 am
Post by: Cudzoziemiec on 07 August, 2019, 10:02:25 am
Post by: ElyDave on 07 August, 2019, 01:32:16 pm
Waitrose sell unhomogenised whole milk. Or they did a couple of years ago.
Still do, my daughter fights for the top of the milk
Post by: BrianI on 07 August, 2019, 02:23:16 pm
Our milkman delivered two pints of organic unhomogenised whole milk yesterday, instead of of usual ordinary semi-skimmed.
I didn't shake the bottle. It was too creamy to leave the bottle until I broke up the cream.
Milky Milky! :sick:
Post by: orienteer on 07 August, 2019, 05:17:16 pm
Post by: Ham on 07 August, 2019, 05:48:14 pm
Post by: citoyen on 07 August, 2019, 08:36:56 pm
“You got the horn so why don’t you blow it”
I mean, the whole song is pure filth but that’s a particularly splendid line.
Post by: hellymedic on 08 August, 2019, 02:13:03 pm
The problem I find with unhomogenised milk in plastic containers is that the cream sticks to the sides and is difficult to extract. Shaking it doesn't seem to help much.
I don't think I've ever had that but polythene and fat are not easily separated.
Our milk was in a Traditional Glass Bottle and residual fat washed easily in hot water.
Post by: ian on 08 August, 2019, 05:55:22 pm
Post by: hellymedic on 08 August, 2019, 06:22:00 pm
Unhomogenized cream in milk takes me back to the horror of school milk.
I liked school milk but we've been there before.
Post by: ian on 08 August, 2019, 07:07:48 pm
Post by: hellymedic on 08 August, 2019, 07:25:55 pm
Post by: ElyDave on 08 August, 2019, 10:18:21 pm
Cream in my espresso is suitably decadent, but drinking milk :sick:
Post by: Kim on 09 August, 2019, 12:08:24 am
Post by: rafletcher on 09 August, 2019, 10:08:02 am
Post by: T42 on 09 August, 2019, 03:23:10 pm
Post by: Ham on 09 August, 2019, 03:28:56 pm
Post by: hellymedic on 09 August, 2019, 04:12:07 pm
Post by: Wowbagger on 09 August, 2019, 07:39:28 pm
Why do they take so much longer when they are in a boiling curry sauce?
Post by: hellymedic on 09 August, 2019, 08:37:03 pm
Veg can't absorb latent heat from steam landing on its surface either.
Anyway, microwave your hard veg: quick, clean, easy...
Post by: Wowbagger on 09 August, 2019, 11:40:22 pm
Post by: nicknack on 09 August, 2019, 11:46:23 pm
David is gathering figs and blackberries.i did that today too.
Post by: T42 on 10 August, 2019, 08:31:06 am
I always think that the name "Reine Claude" makes them taste betterer
Me too, but UK forum & all that. As it happens, I didn't know that Reines Claude were greengages until the missus's folks moved here.
"Greengage" begs to be followed by "jelly". Dunno if it's still the case, but when I was a nipper almost all homegrown fruits ended up that way. We had raspberries, gooseberries, and black & red currants and rhubarb, and they all met with me mum's preserving pan, apart from the ones we snaffled in the garden. If she could have made jam from broccoli we'd probably have had dark-green jars of stinking puke on the breakfast table.
Post by: andrewc on 10 August, 2019, 10:46:17 pm
Blimey! That’s probably the first place I ever ate pizza. We used to go to their place in Renshaw St after a night on the beer. I seem to remember a stuffed Polar Bear as part of the decor.
Post by: chrisbainbridge on 11 August, 2019, 03:08:53 pm
Post by: T42 on 11 August, 2019, 03:30:39 pm
Post by: hellymedic on 11 August, 2019, 11:56:05 pm
Post by: ElyDave on 12 August, 2019, 10:17:52 am
Post by: T42 on 12 August, 2019, 01:23:52 pm
Bloody Stupid Johnson's daughters have rather edible names: Lara Lettice and Cassia Peaches...
Why would Boris name his daughter after a laxative?
Post by: Mr Larrington on 13 August, 2019, 12:30:59 pm
Bloody Stupid Johnson's daughters have rather edible names: Lara Lettice and Cassia Peaches...
Why would Boris name his daughter after a laxative?
Because she takes after her father in being full of ["We get the idea" – Ed.].
Post by: hellymedic on 13 August, 2019, 03:54:49 pm
Post by: SteveC on 13 August, 2019, 06:45:04 pm
Cassia is cinnamon innit?Not quite. They are different plants, but very similar in chemical composition. Some pharmacopeias consider them to be 'the same' (e.g. the US one, but my data is ~30 years old). I think I can tell the difference, but to be honest I may be kidding myself.
If you buy cinnamon from Sharwoods it is actually cassia (is says so in very small print no the front).
Post by: Jakob W on 13 August, 2019, 06:53:08 pm
Post by: SteveC on 13 August, 2019, 08:09:47 pm
Post by: T42 on 14 August, 2019, 04:19:42 pm
Cassia is cinnamon innit? Never thought of that as a poo sweet...
Senna is of the same ilk if not the same effect, so I suppose I was stretching a little.
If you were to grow senna in a corner of your garden you could point at it and say "This is our Poopish Plot". ;D
Post by: Cudzoziemiec on 15 August, 2019, 03:27:49 pm
Post by: citoyen on 15 August, 2019, 03:42:02 pm
IIRC US 'cinnamon' sweets use cassia because it's cheaper; it's a more assertive/overpowering taste than 'true cinnamon' (as I've seen USians call it), but is pretty similar.
Ceylon cinnamon is Cinnamomum verum, which is where the 'true cinnamon' designation comes from. T'other is Cinnamomum cassia.
And yes, I would go along with your description - Ceylon cinnamon has a slightly sweeter, subtler taste. Cassia is stronger. If you buy powdered cinnamon in the supermarket, it's likely a mix of both (probably because, as you say, cassia is cheaper).
ETA: I only know this stuff because coincidentally I worked on a feature about cinnamon recently.
Post by: ian on 15 August, 2019, 03:48:08 pm
Post by: citoyen on 15 August, 2019, 06:57:01 pm
My jar of Barts Ground Cinnamon says 'true cinnamon' in small print on the label.
Barts is well posh though, innit. I bet you bought it in Waitrose.
Post by: Cudzoziemiec on 15 August, 2019, 07:05:12 pm
Post by: hellymedic on 15 August, 2019, 07:19:18 pm
Post by: ElyDave on 15 August, 2019, 08:03:57 pm
cropping some leaves and stalks for dinner this evening I noticed a very bulbous almost beetroot like root and it set me wondering. They are in the same family after all
Post by: citoyen on 15 August, 2019, 08:13:47 pm
are the roots of swiss chard edible?
cropping some leaves and stalks for dinner this evening I noticed a very bulbous almost beetroot like root and it set me wondering. They are in the same family after all
Yes, just as the leaves of beetroot are also edible and taste somewhat similar to chard, so are the roots of chard edible and AIUI not entirely unbeetrootlike in flavour (though I’ve not tried them myself).
That said, chard is cultivated for its leaves primarily so the roots may not taste quite as nice as beetroot. Do try it and let us know!
Post by: ian on 15 August, 2019, 09:10:06 pm
My jar of Barts Ground Cinnamon says 'true cinnamon' in small print on the label.
Barts is well posh though, innit. I bet you bought it in Waitrose.
One has standards, you know. It's probably organic and freetrade too (OK, I've not checked).
Post by: ElyDave on 15 August, 2019, 09:25:23 pm
are the roots of swiss chard edible?
cropping some leaves and stalks for dinner this evening I noticed a very bulbous almost beetroot like root and it set me wondering. They are in the same family after all
Yes, just as the leaves of beetroot are also edible and taste somewhat similar to chard, so are the roots of chard edible and AIUI not entirely unbeetrootlike in flavour (though I’ve not tried them myself).
That said, chard is cultivated for its leaves primarily so the roots may not taste quite as nice as beetroot. Do try it and let us know!
Hmm, am I now the forum guinea pig?
"looks iffy, see if ElyDave will eat it"
ED > :sick:
"I'll give it a miss"
I can recommend the stalks as well as the leaves on chard, stir fried or sauteed in olive oil and salt. Beetroot-wise, I tend to eat them fairly small, and eat the whole thing, root, leaves, stalk.
Post by: andrewc on 16 August, 2019, 12:02:56 am
Only problem was the toilets. Down stairs, a single cubical for the gents & I had to limbo around the door to get in & out. Didn't see any sign of any provision for disabled people. I'll ask next time. It's an old building, but they should do better than that.
https://twitter.com/andrewxclark/status/1162135878778740736?s=20 (https://twitter.com/andrewxclark/status/1162135878778740736?s=20) £120 for nibbles, 3 courses & 2 bottles of wine.
https://www.facebook.com/queensliverpool/ (https://www.facebook.com/queensliverpool/) https://www.tripadvisor.co.uk/Restaurant_Review-g186337-d17724776-Reviews-Queens_Bistro_Wine_Bar-Liverpool_Merseyside_England.html (https://www.tripadvisor.co.uk/Restaurant_Review-g186337-d17724776-Reviews-Queens_Bistro_Wine_Bar-Liverpool_Merseyside_England.html)
https://www.liverpoolecho.co.uk/whats-on/food-drink-news/liverpools-secret-shopping-street-welcomes-16686723 (https://www.liverpoolecho.co.uk/whats-on/food-drink-news/liverpools-secret-shopping-street-welcomes-16686723)
Edit; https://confidentials.com/liverpool/queens-queens-avenue-liverpool-reviewed?id=5d5178fda2b4a
Post by: Ham on 18 August, 2019, 10:28:01 am
(https://3.bp.blogspot.com/-W6yIBqHdl7w/XVkZ6FG-MLI/AAAAAAADEmA/dVAj_BcPxUQA8upUvJQg8WKM24bWDv_3wCKgBGAs/s1600/IMG_20190817_190447.jpg)
Post by: hellymedic on 19 August, 2019, 12:23:48 am
There are only two of us resident here.
We've had a bit for supper but ?10kg remains.
I did not buy this monster!
Anyone within reach of Edgware want some?
Post by: T42 on 19 August, 2019, 08:23:27 am
Post by: hellymedic on 19 August, 2019, 01:27:20 pm
Post by: Jurek on 19 August, 2019, 01:32:24 pm
Post by: Ham on 19 August, 2019, 01:37:44 pm
(https://img.huffingtonpost.com/asset/5d021ebf210000a718eda511.jpeg?ops=scalefit_630_noupscale)
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQErf65TQZAhlKYtJFqiAhpaDtMUi357Abkg27pwg3g5pESaMfLgQ)
Post by: Jurek on 19 August, 2019, 01:44:26 pm
(https://live.staticflickr.com/4110/5135325936_e8d0bebe1b_b.jpg) (https://flic.kr/p/8PMTum) (https://flic.kr/p/8PMTum) (https://www.flickr.com/photos/jurekb/)
Post by: Ham on 19 August, 2019, 01:53:13 pm
Post by: hellymedic on 19 August, 2019, 01:55:09 pm
Post by: Jurek on 19 August, 2019, 02:08:06 pm
Trumplemelons?Ver' good. ;D
Post by: T42 on 19 August, 2019, 02:40:27 pm
(https://pbase.com/johnewing/image/118920338.jpg)
Always loved the smell of roasting pumpkin from these things.
Post by: hellymedic on 29 August, 2019, 05:11:46 pm
My granulated sugar bag has been used quite a bit for sweetening stewed plums.
I thought I'd see when I last bought a bag of sugar.
25 June 2018
Post by: telstarbox on 02 September, 2019, 12:09:27 pm
Post by: rafletcher on 02 September, 2019, 12:41:37 pm
All the apples I've bought in shops recently (including Braeburn, Royal Gala, Pink Lady) have been pretty flabby and tasteless - was it a bad crop this year?
I'd guess it's because they've been stored for months. Broadly, the NZ apple season is February, and the UK one October.
Post by: hellymedic on 02 September, 2019, 01:49:17 pm
All the apples I've bought in shops recently (including Braeburn, Royal Gala, Pink Lady) have been pretty flabby and tasteless - was it a bad crop this year?
I'd guess it's because they've been stored for months. Broadly, the NZ apple season is February, and the UK one October.
Suspect you are right.
The apples coming from our garden right now are rather good. I think THIS season's English apples will be good but anything held over for months will lack everything but appearance.
Post by: Cudzoziemiec on 02 September, 2019, 02:27:06 pm
Post by: Beardy on 04 September, 2019, 10:40:30 am
Post by: hellymedic on 04 September, 2019, 02:34:31 pm
(https://scontent.flhr4-2.fna.fbcdn.net/v/t1.0-9/69429786_1517711481701805_1390621191089160192_o.jpg?_nc_cat=102&_nc_oc=AQlRisEf-VsB7Ttl_T7iEPuyk1Wn1pHaw9-j2VuZj8k8sIJDxsVKQ6jpxKIAq4bpNdM&_nc_ht=scontent.flhr4-2.fna&oh=8471e8ebb15831f317520b6f37dfec92&oe=5E0D1598)
is showing signs of ripening. Will report on its eating quality eventually.
Post by: Thing2 on 06 September, 2019, 07:44:09 am
Post by: rafletcher on 07 September, 2019, 04:33:56 pm
Post by: T42 on 09 September, 2019, 09:35:36 am
Oh. Just looked them up: cacti from Mexico. You'd know that from the name, wouldn't you?
Post by: andrewc on 15 September, 2019, 11:49:29 pm
Want! https://www.nuku.co.uk/spaghetti-monster-colander/
(https://cdn11.bigcommerce.com/s-73dfr/images/stencil/1280x1280/products/3560/8968/Spaghetti-Monster_1__05379.1507739208.png?c=2&imbypass=on)
Post by: Sergeant Pluck on 19 September, 2019, 09:33:18 pm
But what is going on with the number of M&Ms in the pack!? There couldn’t have been many more M&Ms in that family pack that would have been in a normal bloody packet the last time I ate M&Ms. At the top of the pack it says “share and enjoy with family and friends”! Cheeky barstewards.
Post by: ElyDave on 20 September, 2019, 06:46:54 am
MrsT brought some Barbary figs back from the shops this morning. They're like a pomegranate's ugly sister and the seeds are like lead shot. Bof.
Oh. Just looked them up: cacti from Mexico. You'd know that from the name, wouldn't you?
Sounds similar to prickly pears, a bastard to pick and full of hard seeds, a bit like those in papaya
Post by: barakta on 20 September, 2019, 08:31:36 am
My partner’s away so ate a family pack of M&Ms in about a minute. Living the dream.
But what is going on with the number of M&Ms in the pack!? There couldn’t have been many more M&Ms in that family pack that would have been in a normal bloody packet the last time I ate M&Ms. At the top of the pack it says “share and enjoy with family and friends”! Cheeky barstewards.
Cuppa soups have gone from 5 to 4 to 3 sachets in the same size packet. It's only in small print you see they've dropped the number of sachets which flap about in the big packet. Makes me not want to buy them again because they're blatantly cheating and being sneaky as well as wasteful.
Lots of things seem to be doing this packety shrinking nonsense AND putting prices up.
Post by: hellymedic on 20 September, 2019, 04:06:45 pm
Jaffa Cakes previously were sold in packs containing multiples of 12; now some have multiples of 11 and some have multiples of 10, which makes price comparison challenging, even for the more numerate shopper.
Post by: T42 on 20 September, 2019, 04:47:49 pm
MrsT brought some Barbary figs back from the shops this morning. They're like a pomegranate's ugly sister and the seeds are like lead shot. Bof.
Oh. Just looked them up: cacti from Mexico. You'd know that from the name, wouldn't you?
Sounds similar to prickly pears, a bastard to pick and full of hard seeds, a bit like those in papaya
Sounds right. Ours took up space in the fridge for a few days before MrsT ditched them. Trouble was that she didn't mention it and a bit later I almost dumped her sweet potatoes.
Post by: Cudzoziemiec on 27 September, 2019, 09:16:50 am
Post by: De Sisti on 27 September, 2019, 09:22:01 am
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
Quote
There is no evidence so far that the ingestion of microplastics poses a risk to humans, according the World Health Organisation (http://www.who.int/water_sanitation_health/publications/microplastics-in-drinking-water/en/index.html)
Edited for legibility - C-3PO
Post by: T42 on 27 September, 2019, 09:54:00 am
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
Only if your tea wears plastic bags. Our supermarket Twinings may not be of the freshest but at least it's not geriatric.
Post by: Cudzoziemiec on 27 September, 2019, 05:37:42 pm
Post by: rafletcher on 27 September, 2019, 07:14:43 pm
As someone dedicated to the consumption of tea, this (https://www.theguardian.com/food/2019/sep/27/milk-sugar-microplastics-some-tea-bags-found-to-shed-billions-of-particles) isn't good news.
Not an issue, we use leaf teas. At work I drink water.
Post by: Pickled Onion on 27 September, 2019, 09:44:12 pm
Post by: Mrs Pingu on 27 September, 2019, 10:11:42 pm
Post by: ian on 27 September, 2019, 10:20:30 pm
Post by: Cudzoziemiec on 27 September, 2019, 10:26:35 pm
Indeed teabags are strictly for builders. Though for proper builders tea you should boil the tea, milk and sugar together like they do in IndiaWith cardamom. I don't think many English builders drink that.
Post by: T42 on 28 September, 2019, 08:06:54 am
Post by: jsabine on 30 September, 2019, 01:32:02 am
Post by: T42 on 30 September, 2019, 08:51:32 am
Post by: Cudzoziemiec on 30 September, 2019, 12:49:15 pm
Post by: mrcharly-YHT on 01 October, 2019, 12:36:44 pm
I've never seen the material mentioned on a packet and I've only ever noticed one that was obviously plastic (I can't remember the brand but it was something fairly fancy: Tea Pigs perhaps?) so I'm assuming many contain plastic, probably in a mixture with paper, without it being obvious. Until recently, when someone told me they shouldn't go on compost for this reason, I'd assumed they were all paper.
Tea pigs are made from corn starch and paper. Always have been.
Post by: Wowbagger on 04 October, 2019, 05:01:53 pm
Post by: spesh on 05 October, 2019, 09:35:36 pm
Nope, it's not April Fool's Day, so what (and I cannot emphasise this enough) the hell were The Glenlivet thinking?
https://foodanddrink.scotsman.com/drink/the-glenlivet-unveil-innovative-capsule-collection-of-glassless-cocktails/
I'll leave the tweet here so you can have a giggle at some of the replies:
https://twitter.com/TheGlenlivet/status/1179447297807147009
Post by: Kim on 05 October, 2019, 10:27:48 pm
Nope, it's not April Fool's Day, so what (and I cannot emphasise this enough) the hell were The Glenlivet thinking?
That they might be able to increase sales by targeting the Tide-pod-eating demographic and/or causing some outcry on social media?
Anyway, this seems like a worthy subject for a Ralphy/Manx Beard Club collaboration.
Post by: fuaran on 05 October, 2019, 10:46:45 pm
Probably makes sense as an alternative to single-use plastic bottles or cups. Not sure how the environmental impact compares to glass bottles?
They had a weird texture, need to chew on them a bit, or just spit out the 'skin'.
Also means you get all of the liquid in your mouth at once. Isn't the point of a quality whisky to sip on it slowly, and smell the flavours? Though looks like the Glenlivet ones are some sort of cocktail, not just whisky.
Post by: hellymedic on 05 October, 2019, 11:17:29 pm
Post by: spesh on 05 October, 2019, 11:26:24 pm
Though looks like the Glenlivet ones are some sort of cocktail, not just whisky.
Yes, they are cocktails, so as suggested by Kim and in the Twitter replies, they are not aimed at those who prefer to drink their whisky properly.
Meanwhile, a medical Twitterfriend is wondering who/why WHAT anybody should apply these at 'the other end'...
The tabloid outrage over people getting wrecked by using them as suppositories is a matter of when, not if. :demon:
Post by: barakta on 06 October, 2019, 12:09:41 am
Post by: hellymedic on 06 October, 2019, 01:25:35 am
I'd HATE to be confronted with a fixed-dose mouthful of ANYTHING!
Post by: T42 on 06 October, 2019, 08:25:52 am
Post by: Mr Larrington on 06 October, 2019, 11:20:49 am
Those considering the rectal approach should first look up "enema" in the dictionary.
Gwyneth Paltrow joke goes here ==>
Post by: Ham on 15 October, 2019, 10:38:41 pm
Post by: hellymedic on 15 October, 2019, 11:41:32 pm
(click to show/hide)
Post by: Mr Larrington on 16 October, 2019, 04:15:05 pm
<Punctuation grumble>(click to show/hide)
Doubly so when they got it right elsewhere on the same page. To the Reëducation Camps, Nisbets. Knive's and fork's will be provided.
Post by: Ham on 17 October, 2019, 03:53:43 pm
Anyhow, there was one that I thought was worth passing on, with Mino Tsuchida, who is "Mr Global". It occured to be that calling his company "Global" does have hints of "Welease Wodger!" about it. https://www.youtube.com/watch?v=SIw5ChGOADE
Post by: T42 on 19 October, 2019, 10:12:56 am
On a further grumble, she's also bought "reusable greaseproof-paper food wraps" that look like something you'd expect to find in a retirement-home waste bin, wrapped round a turd. The things are, of course, opaque, so that you have to unwrap them to find out what's in the dish they're covering.
Post by: Pickled Onion on 20 October, 2019, 09:58:22 am
Post by: mrcharly-YHT on 22 October, 2019, 04:55:59 pm
It's true - tapwater does taste better if you keep it in the fridge.We have discovered this. We have a nice glass bottle with a clip lid. Fill from tap, put in fridge.
Post by: rafletcher on 22 October, 2019, 07:12:23 pm
Post by: Mrs Pingu on 22 October, 2019, 10:12:52 pm
Plus up here in the northron wastes we have delicious water without all that mank you have in certain areas darn sarf.
Post by: ian on 22 October, 2019, 10:32:13 pm
*one of my many ian-does-stupid-for-money student jobs was bleaching flour**, which is done with either chlorine gas (made in a special machine, that I was the completely underqualified captain of) or peroxide, which was too safe for the place I worked, desperate students being willing to do anything.
**flour mills are awesomely dangerous, flour dust is extremely explosive, there are dangerous chemicals everywhere, and the rats are the size of cows, and the noise they make when they go through the rollers will haunt your dreams.
Post by: andrewc on 22 October, 2019, 10:39:50 pm
Post by: Cudzoziemiec on 22 October, 2019, 10:45:32 pm
So that's what the bits in wholemeal flour are...... :jurek:Yep, they're the bits that fall off ian's fingers when he leaves them in the bleach.
Post by: Mrs Pingu on 22 October, 2019, 10:52:40 pm
Oh well. I didn't really like the taste of water at the time. And my boss' taste buds were ruined from years of 'triple item-ers' from the chippy and 'Twa national drinks in one' (whisky + Irn Bru)
Post by: Mrs Pingu on 22 October, 2019, 10:55:13 pm
Post by: ian on 23 October, 2019, 09:30:43 am
So that's what the bits in wholemeal flour are...... :jurek:
Mice, rats, bugs all went through the rollers. Flour mills aren't a 'clean' environment. You can probably imagine the hoard of critters that came in with every grain shipment.
Post by: Mr Larrington on 23 October, 2019, 12:35:23 pm
Post by: mrcharly-YHT on 24 October, 2019, 12:56:03 pm
**flour mills are awesomely dangerous, flour dust is extremely explosive, there are dangerous chemicals everywhere, and the rats are the size of cows, and the noise they make when they go through the rollers will haunt your dreams.I see your flour mill and raise you a water treatment plant.
Vast tanks of chemicals. NAOH at concentrations so high it had to be heated to stop it from crystalizing (NAOH solution at 50C anyone?), Chlorine gas in vast tanks, the water tanks with stirrers and open walkways and the supreme loveliness; immense tanks of CO2. Enough to blanket the countryside for a 1km radius several meters deep. There was (is) a village 400m away.
Post by: Kim on 24 October, 2019, 02:08:08 pm
Weirdly I prefer my tap water warm. To the extent that I'll drink it semi warm out of the kettle. I think that's more to do with sensitive teeth and brain freeze though.
Plus up here in the northron wastes we have delicious water without all that mank you have in certain areas darn sarf.
I wouldn't say I prefer it warm, but fridge temperature is Too Cold. The tap generally gets it right, so why faff about?
I grew up with carbonate-rich water of London and the Chilterns, via a spell of Canterbury's finest. I'm eternally thankful for water with a more sensible mineral content as per the People's Republic and the Welsh stuff we get in Middle Earth, but draw the line at whatever it is that comes out of the tap in the Manchester area, which is low-level minging. Having visited the region as a child, I consider Volvic bottled water to be the biggest con since McDonalds.
Post by: ian on 24 October, 2019, 02:17:49 pm
Post by: Cudzoziemiec on 24 October, 2019, 03:35:07 pm
Post by: ian on 24 October, 2019, 03:41:08 pm
Post by: rafletcher on 24 October, 2019, 03:51:26 pm
The tap water where I lived in Connecticut tasted and smelled like it had passed through Satan's nephritic plumbing. There was a park next door with a spring that everyone used to visit. Virginia wasn't a lot better, tasted like leaf mulch and things that didn't need to be told they were dead and that they had been so for some time.
On a recent visit to Brighton, Michigan, tapwater was off the menu unless further treated to remove arsenic, I believe by reverse osmosis systems in the water coolers. WHO and now local allowable levels are 10ppb. Parts of the area around Brighton can be as high as 50ppb.
Post by: Cudzoziemiec on 24 October, 2019, 03:55:28 pm
Post by: T42 on 24 October, 2019, 04:02:58 pm
Post by: rafletcher on 24 October, 2019, 08:24:57 pm
Our local water has natural arsenic too. The last update to the filtration system reduced it to very safe levels but ruined the flavour. Our local source usually runs out in summer, though, so we get water pumped from the Rhine. It goes through the same filtration system: we still get vile-tasting water, but with added chlorine.
The lack of taste is probably down to RO demineralisation. They’re obviously not remineralising after treatment.
Post by: Mr Larrington on 25 October, 2019, 12:51:26 pm
If it makes my tea taste funny, water treatment wonks, You're Doing It Wrong.
Post by: ian on 25 October, 2019, 01:08:59 pm
Post by: T42 on 25 October, 2019, 01:23:19 pm
Our local water has natural arsenic too. The last update to the filtration system reduced it to very safe levels but ruined the flavour. Our local source usually runs out in summer, though, so we get water pumped from the Rhine. It goes through the same filtration system: we still get vile-tasting water, but with added chlorine.
The lack of taste is probably down to RO demineralisation. They’re obviously not remineralising after treatment.
It's not so much lacking in taste as bitter - or is that how demineralised water tastes anyway?
Post by: phantasmagoriana on 29 October, 2019, 10:40:41 am
Post by: Kim on 29 October, 2019, 12:52:30 pm
Today's discovery: microwaved Frijj is actually really nice (it's too cold for cold Frijj!). :thumbsup:
I used to enjoy microwaved ice cream (just to the point where the outside has melted and the inside is nice and soft without being teeth-hurtingly cold), so that makes sense.
I've been avoiding Frijj since they reduced the sugar content. My digestive system doesn't seem to get on with the sweeteners, which is rather suboptimal when drunk in its traditional audax context. Supermarket flavoured milk seems to avoid this problem.
Post by: andrewc on 16 November, 2019, 04:31:50 pm
Post by: Cudzoziemiec on 16 November, 2019, 05:52:05 pm
Post by: Pingu on 16 November, 2019, 06:59:21 pm
Post by: Cudzoziemiec on 16 November, 2019, 07:04:00 pm
Post by: Kim on 16 November, 2019, 08:16:30 pm
White seems more sensitive to exact proportions than wholemeal when it comes to rising/collapsing, but I've not noticed a difference in mixing.
Post by: Cudzoziemiec on 16 November, 2019, 08:57:35 pm
Post by: Kim on 16 November, 2019, 11:42:57 pm
Forgetting the paddle is a mistake you only make once.
This is true, but in my case has been aided considerably over the years by the paddle getting jammed in place so hard that application of the Reasonable Adjustment Mole Grips™ and harsh language wouldn't shift it. I did however make up for it by forgetting the yeast[1] on at least two occasions.
That said, we got a shiny new (and much better quality) bread machine to celebrate
[1] Anyone for Dwarf Bread?
Post by: Cudzoziemiec on 17 November, 2019, 09:24:02 am
Post by: T42 on 17 November, 2019, 01:39:39 pm
* in default of which you could always nip round to the cemetery, I suppose.
Post by: orienteer on 17 November, 2019, 03:15:10 pm
Post by: T42 on 17 November, 2019, 04:08:58 pm
Post by: Kim on 17 November, 2019, 04:48:35 pm
We usually have MrsT's bread, although our village baker produces some excellent stuff, including a dark malty whole-grain loaf that's only available at the weekend, and on order at that.
That's because you're in French France, where they have pleasingly un-BRITISH ideas about baked goods.
Post by: T42 on 17 November, 2019, 05:05:05 pm
Post by: The French Tandem on 21 November, 2019, 12:59:34 pm
We usually have MrsT's bread, although our village baker produces some excellent stuff, including a dark malty whole-grain loaf that's only available at the weekend, and on order at that.
That's because you're in French France, where they have pleasingly un-BRITISH ideas about baked goods.
I beg to differ with you, Mrs Kim. Mr T42 is in Alsatian France, where people have german-ish ideas about what food is supposed to taste like, and the sort of dark malty bread he describes is a good example of that. The bread you can buy from local bakers in our bit of central France is depressingly bland and unpalatable. The only decent bread we buy regularly is that produced by our much appreciated german bakers, I mean Mr Lidl & Mr Aldi.
A
Post by: T42 on 22 November, 2019, 10:42:05 am
Post by: Quint on 22 November, 2019, 11:53:46 am
Post by: T42 on 22 November, 2019, 01:28:33 pm
Post by: Quint on 22 November, 2019, 01:46:47 pm
Post by: T42 on 23 November, 2019, 09:36:48 am
The bread you can buy from local bakers in our bit of central France is depressingly bland and unpalatable. The only decent bread we buy regularly is that produced by our much appreciated german bakers, I mean Mr Lidl & Mr Aldi.
A
Does the Banette franchise stretch to your neck of the woods? They produce a pain viking which is fairly good. Of course, they might only do it for Alsace...
Post by: The French Tandem on 24 November, 2019, 08:25:09 am
And as that woman on the bus was heard to say, aren't your hands wonderfully clean after kneading dough? ;D
That's horrible! I will never eat homemade bread again!
Post by: The French Tandem on 24 November, 2019, 08:28:52 am
The bread you can buy from local bakers in our bit of central France is depressingly bland and unpalatable. The only decent bread we buy regularly is that produced by our much appreciated german bakers, I mean Mr Lidl & Mr Aldi.
A
Does the Banette franchise stretch to your neck of the woods? They produce a pain viking which is fairly good. Of course, they might only do it for Alsace...
We do have banette bakers around here, but I reckon the quality is quite variable from one region to another, or maybe from one baker to another.
Post by: rafletcher on 24 November, 2019, 11:33:32 am
And as that woman on the bus was heard to say, aren't your hands wonderfully clean after kneading dough? ;D
Ah yes. My father was a WW2 submariner. They always knew when there was plum duff on the menu, as the cook had clean hands....
Post by: T42 on 09 December, 2019, 08:48:50 am
Post by: Cudzoziemiec on 09 December, 2019, 10:17:42 am
Post by: andyoxon on 09 December, 2019, 12:55:53 pm
Post by: T42 on 09 December, 2019, 01:02:20 pm
There are various brands of "tea" which claim to be especially health-promoting for either women, men or children. They are all, of course, "lesbian teas".
Oh, I hope not.
Post by: Kim on 09 December, 2019, 09:43:58 pm
Post by: Cudzoziemiec on 10 December, 2019, 08:39:13 am
Definitely. If you drink Men's Tea for six months, you'll start wearing dungarees and Doc Martens, get a cropped haircut and only employ a female plumber.There are various brands of "tea" which claim to be especially health-promoting for either women, men or children. They are all, of course, "lesbian teas".
Oh, I hope not.
Post by: T42 on 10 December, 2019, 09:03:08 am
Aye well.
Post by: Cudzoziemiec on 10 December, 2019, 09:30:15 am
Post by: hellymedic on 10 December, 2019, 10:40:29 am
Post by: rafletcher on 10 December, 2019, 10:42:35 am
Post by: T42 on 10 December, 2019, 10:56:35 am
Post by: Jurek on 13 December, 2019, 06:07:58 pm
Post by: andrewc on 13 December, 2019, 06:17:49 pm
Post by: ian on 13 December, 2019, 06:19:59 pm
Post by: mrcharly-YHT on 13 December, 2019, 06:24:39 pm
I was standing next to a snack table at a party last night. You've seen the video of shark feeding frenzies. Nothing compared to me and a table full of mini-sausage rolls, baby pork pies, bite-sized scotch eggs, and pringles pringles pringles. All I remember is a cloud of pastry and pringle flakes and much, much screaming.
Quote
The horror, the horror
Post by: ian on 13 December, 2019, 06:57:34 pm
The indecision between the divergent ways of the cheese and the mystery meat almost made me miss my train. And half-way home, I wished I bought two, the second preferably chicken tikka, a sort of oriental occidental of the pasty world. I arrived home smelling like an outpost of Greggs which, as any woman knows, is the smell of romance enrobed in flaky pastry.
I can generally assume that if someone turns up at my desk at 3 pm with a bottle of Jaegermeister then the terminal punctuation on my day will be a pasty.
Post by: spesh on 13 December, 2019, 07:17:53 pm
I shouldn't have just eaten that entire tube of Pringles.
Quoth Channing Pollock: "No man in the world has more courage than the man who can stop after eating one
Post by: hellymedic on 18 December, 2019, 09:10:17 pm
I thought I'd ordered FRESH cranberries! Oh, I see your 'whole cranberries' are dried and sweetened and you are NOT DOING fresh cranberries this year! I suppose I'll have to shift to Waitrose! What IS the world coming to?
I ordered a SMALL beef roasting joint; the one you've supplied is 2.64kg. That's nearly SIX POUNDS in old money! It will take most of the evening to roast and I need The Man to handle it for me; most undignified!
Post by: hellymedic on 19 December, 2019, 05:03:09 pm
Good thing I bought a Guinea Fowl yesterday...
Post by: ElyDave on 19 December, 2019, 07:43:59 pm
Speaking of horror, I couldn't help myself on the way home after the Christmas party on Tuesday. I unleashed my inner pasty-geddon! Oh blessed scolding hot pastry pockets of stuff only identifiable through DNA screening. I can see why every Cornish pasty is 'award-winning.' Primarily because the judges are all drunk. Even though the filling is hotter than magma and there are clouds of eyeball shrivelling steam, the moment the train starts to move, you're in there. That timeless tryst between a man, a pasty, and a cheeky M&S G&T.
The indecision between the divergent ways of the cheese and the mystery meat almost made me miss my train. And half-way home, I wished I bought two, the second preferably chicken tikka, a sort of oriental occidental of the pasty world. I arrived home smelling like an outpost of Greggs which, as any woman knows, is the smell of romance enrobed in flaky pastry.
I can generally assume that if someone turns up at my desk at 3 pm with a bottle of Jaegermeister then the terminal punctuation on my day will be a pasty.
In Kings Lynn on Tuesday, Greggs Sausage roll or straight for the station and see what's on offfer?
Glorious bacon and egg sarnie with HP sauce and a coffee? Cycling heaven, all the more so becase SWMBO would declaim vehemently at both white bread carbs and the glorious bacon-ness. I can't help it if she's vegetarian
Post by: ian on 19 December, 2019, 10:14:47 pm
Post by: hellymedic on 21 December, 2019, 04:57:40 pm
I know they are on Special Offer. 90p is hardly bank-breaking.
I don't NEED mince pies. (Who does?)
But...
Post by: Cudzoziemiec on 21 December, 2019, 05:06:08 pm
355g v 320g, is there a 10% margin allowed?
Post by: hellymedic on 21 December, 2019, 05:40:57 pm
I make it a personal 'rule' to limit myself to 6 mince pies per festive season.
The first mince pie is 'special'.
After about 6, they are empty calories.
My first mince pies this season were very early, cos Betty's, Northallerton.
Post by: Cudzoziemiec on 21 December, 2019, 06:42:52 pm
Post by: hellymedic on 21 December, 2019, 07:52:51 pm
Might well be less than 10% but where were the marks? 355g on packet, you weighed and found 320g? 355g on website, you ordered and packet said 320g?
355g on website, you ordered and packet said 320g?
^^^^
This.
I think earlier boxes' weights were the same on both website and pack.
Post by: Cudzoziemiec on 21 December, 2019, 07:59:44 pm
Post by: hellymedic on 21 December, 2019, 08:19:09 pm
A 750ml bottle was supplied.
Sometimes the downsizing is described early on the website...
Post by: andrewc on 31 December, 2019, 03:54:35 pm
Cue some very strange dreams & waking up at 04:00 feeling not quite right . Acid upset stomach & I spent far longer on the loo than I prefer. I wasn't planning any celebrations tonight anyway :(
Post by: T42 on 03 January, 2020, 03:10:35 pm
Post by: Ham on 03 January, 2020, 09:39:20 pm
>>Gingerbread <<
Pain d'epices, Shirley?
Post by: Cudzoziemiec on 03 January, 2020, 10:37:51 pm
Post by: hellymedic on 03 January, 2020, 11:42:31 pm
Post by: ElyDave on 04 January, 2020, 08:20:43 am
Gingerbread toasted until the outside caramelizes is excellent with vanilla ice-cream.
So is maltloaf, buttered, then fried until the outside is crispy and the inside gooey
Post by: T42 on 04 January, 2020, 08:41:10 am
>>Gingerbread <<
Pain d'epices, Shirley?
Yup but translated for transmanches. The stuff we get has marzipan bits on top. ADCMS.
Post by: rogerzilla on 07 January, 2020, 10:29:39 am
Post by: T42 on 08 January, 2020, 08:43:49 am
https://www.theguardian.com/environment/2020/jan/07/honeybees-deaths-almonds-hives-aoe
Post by: Regulator on 10 January, 2020, 11:14:29 am
I've tried counteracting it but it's no good. I'll have to bin it. Looks like it'll be bean burgers instead.
Post by: T42 on 12 January, 2020, 02:38:52 pm
https://www.francetvinfo.fr/economie/emploi/metiers/agriculture/video-viande-spaghetti-faut-il-s-inquieter-des-filets-de-poulet-qui-s-effilochent-sous-vos-yeux_3714833.html (in French).
Post by: Quint on 12 January, 2020, 03:17:37 pm
Post by: T42 on 12 January, 2020, 03:33:20 pm
Post by: Quint on 12 January, 2020, 04:45:04 pm
Post by: ian on 13 January, 2020, 11:29:12 am
Supermarkets are frankly a horrible invention and a good part of the reason we're in the dietary pickle we're in. They don't want to sell fresh stuff, and when they do, it's at a high mark-up, and they're more interested in shelf-life than anything else. Suppliers, of course, are squeezed. They'd much rather sell processed stuff that can sit on the shelves until it sells. Endless aisles of it, all branded variants of the same things, because that's choice. I remember once in my cavernous local 'grocery store' in the US contemplating an entire aisle solely dedicated to bagels. Identikit chewy dough made out of same additive-ridden crap in the same machines, the occasional minor variation thrown in. It's not much different here.
But having killed off most of the local food shops, they have us. And they're so profitable that multiple supermarkets can open within spitting distance of one another and spend most of the time half-empty, in part, because the taxpayer is paying a chunk of the wage bill.
Post by: T42 on 13 January, 2020, 02:22:30 pm
I am rather proud to say that I only just noticed this morning that someone had sent me an SMS on Friday.
Post by: bludger on 13 January, 2020, 03:25:40 pm
Supermarket meat is probably a good stepping-stone to turning vegetarian.This is god's own truth. My family have recently moved to a vegetable box service, which brings in good quality produce at a fair price which I can really commend to YACF. Supermarkets are now for emergencies and dry basics for me; fruit and veg from elsewhere is reliably superior.
Post by: Cudzoziemiec on 13 January, 2020, 03:32:07 pm
Post by: ian on 13 January, 2020, 03:42:20 pm
There's one butcher left, but it's up in the hill in the other part of town and unfortunately not very convenient for us.
There's a package-less store just opened in town which is good, you just fill up with dry goods etc. Of course, it's only a matter of time before the supermarkets do us all favour and offer this.
Anyway, we'll be having a third supermarket soon, to 'compete' with the existing two, all within two minutes walk of each other, not that anyone walks to them. Shoppers will have 'more choice.' They won't. It's another place selling much the same things at much the same price. And, as a boon, the additional influx of cars will probably put the stake in the moribund highstreet.
Post by: Cudzoziemiec on 13 January, 2020, 03:54:52 pm
Post by: rafletcher on 14 January, 2020, 12:44:07 pm
https://www.bbc.co.uk/news/uk-wales-51094773
And it reminded me of the place I ate in last in Tokyo, a small bar a couple of miles from Haneda airport. I mention it only because Japan is generally considered a First World country....
(https://live.staticflickr.com/65535/49384560852_bae49c3586_c.jpg) (https://flic.kr/p/2ieWMpJ)Haneda (https://flic.kr/p/2ieWMpJ) by Richard Fletcher (https://www.flickr.com/photos/156993878@N08/), on Flickr
The food was, well, a bit on the rough side. The chicken gizzards were a bit too chewy and crunchy (I was thinking more salad de gesiers) and the raw prawns in the sashimi still had the (visibly dirty) gut in. But we suffered no ill effects.
Post by: ian on 14 January, 2020, 01:12:59 pm
Btw, I've seen lots of places like that in Japan. What doesn't kill you only makes you stronger, apparently. That's what Godzilla told me.
Post by: orienteer on 14 January, 2020, 03:16:06 pm
I survived the fugu, obviously ;D
Post by: T42 on 14 January, 2020, 04:27:31 pm
There's hope yet, of a kind, but supermarkets are still viable, alas.
Post by: Cudzoziemiec on 14 January, 2020, 08:35:31 pm
Post by: Cudzoziemiec on 15 January, 2020, 05:12:05 pm
Post by: Cudzoziemiec on 16 January, 2020, 01:46:16 pm
Post by: ElyDave on 18 January, 2020, 06:33:31 pm
So gooey, you could eat it with a spoon
Post by: SteveC on 18 January, 2020, 06:42:44 pm
Post by: Wowbagger on 18 January, 2020, 09:23:13 pm
liquid cheese, known as Rollright, my local Waitrose are selling it in deli tubs as they can't take one slice out and keep the rest contained.
So gooey, you could eat it with a spoon
Has anyone told Kim? Not that, so far as I know, she's really into cheese, but she does organise rides to the Rollright stones.
Post by: ian on 25 January, 2020, 09:56:57 pm
It's much like disposing of a dead midget in a rolled-up rug, I suppose. But that's the only practice I've had to date.
Post by: ElyDave on 26 January, 2020, 07:35:21 am
Tonight I'm going to attempt to roll a burrito.
It's much like disposing of a dead midget in a rolled-up rug, I suppose. But that's the only practice I've had to date.
Just imagine how you might roll a cigar on the thighs of a Cuban maiden
Post by: Ham on 11 February, 2020, 08:36:55 am
https://www.kickstarter.com/projects/misenkitchen/misen-carbon-steel
https://www.nisbets.co.uk/vogue-black-iron-induction-frying-pan-350mm/gd007 (or even, https://www.nisbets.co.uk/vogue-black-iron-induction-frying-pan-305mm/gd006)
Post by: jsabine on 13 February, 2020, 01:20:39 am
Post by: mrcharly-YHT on 13 February, 2020, 12:49:09 pm
Quote
Carbon Steel is lighter and easier to use than cast iron
The only way it is lighter is if it is thinner.
If it is thin, then it won't hold temperature as well when food is added to the pan - there is a reason why much good cookware is thick (or has thick bottoms).
Professional kitchens use stainless anyway.
Post by: Cudzoziemiec on 14 February, 2020, 04:45:14 pm
Post by: Ham on 14 February, 2020, 05:30:13 pm
QuoteCarbon Steel is lighter and easier to use than cast iron
The only way it is lighter is if it is thinner.
If it is thin, then it won't hold temperature as well when food is added to the pan - there is a reason why much good cookware is thick (or has thick bottoms).
Professional kitchens use stainless anyway.
A pressed steel frying pan is an essential in the kitchen, only reason you might think it's not is that (a) you haven't tried one (b) you're going by a load of modern kitchens that don't know what they are missing out on.
A steel pan is the ultimate for steaks or anything that needs searing, then turning the light down has immediate effect, it's why any decent wok is steel. A frying pan is also typically thicker giving more heat spread than a wok (and obviously greater structural integrity) Another use is pancakes, although I suspect cast iron would be better. They are also everlasting, mine is now around 40 years old and in perfect condition, if you exclude the base bowing out after Mrs Ham left it on the light for an hour a few years ago ;)
Post by: ian on 14 February, 2020, 05:49:20 pm
Post by: Kim on 15 February, 2020, 12:13:41 am
If it is thin, then it won't hold temperature as well when food is added to the pan - there is a reason why much good cookware is thick (or has thick bottoms).
The flip side[1] of this is that it's hard to find a lightweight pan (if you struggle to lift heavy ones) that isn't optimised for cheapness. We recently went frying-pan shopping, and ended up with the cheap nasty Sanisbury's one, simply because it was a fraction of the weight and the cheap plastic handle was much easier for barakta to grip than the better quality ones. It will undoubtedly need replacing in a couple of years when either the non-stick fails or the handle falls off, but pans are easier to replace than shoulders and elbows.
[1] Pun intended.
Post by: Wowbagger on 15 February, 2020, 12:43:15 am
The trick with omelettes is that the pan has to be very hot when you pour the eggs in so that they really sizzle for a couple of seconds. Then they won't stick.
The reason that ferrous pans retain their heat for such a long time, and take so long to warm up, is that iron is basically not that great a conductor of heat, compared to a lot of metals. Says he, stating the bleedin' obvious...
Post by: T42 on 15 February, 2020, 08:36:42 am
Post by: Cudzoziemiec on 15 February, 2020, 09:32:23 am
Post by: Gattopardo on 19 February, 2020, 07:26:04 pm
Got given a tin of these. Really hard to open with a tin opener. Had to prep the fish, dehead and remove innards. Now how to cook them.
Post by: Jaded on 19 February, 2020, 08:10:47 pm
When we needed a new frying pan, I was all for buying a heavy and probably expensive cast iron one, but Mrs Cudzo went to Credit Cruncher and came back with a cheap non-stick one for a fiver. That won't last ten minutes, said I. It's still going, complete with it's teflon. That was eight years ago.
Have you managed to use it yet? ;D
Post by: rafletcher on 20 February, 2020, 04:05:13 pm
(http://www.berzciems.lv/dbimages/P1010105.lit.jpg)
Got given a tin of these. Really hard to open with a tin opener. Had to prep the fish, dehead and remove innards. Now how to cook them.
I would hazard that tinned herring is already cooked! And you're probably expected just to eat the flesh off the outside, leaving the head attached and innards inside.
Post by: ian on 20 February, 2020, 06:33:09 pm
Post by: Ham on 11 March, 2020, 10:18:41 pm
Post by: hellymedic on 19 March, 2020, 12:12:23 am
I've not seen any bones for dogs...
Post by: Ham on 19 March, 2020, 08:12:00 am
Post by: nicknack on 19 March, 2020, 08:41:28 am
Another Thing I Have Learned. What happens if you forget to turn up the heat when you deep fry falafel (having turned it right down while preparing) and the oil temperature drops. They disintegrate. Completely and absolutely and spectacularly.BTDTGTT
:facepalm:
Post by: Cudzoziemiec on 19 March, 2020, 09:02:09 am
I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
Post by: Ham on 19 March, 2020, 09:23:09 am
Another Thing I Have Learned. What happens if you forget to turn up the heat when you deep fry falafel (having turned it right down while preparing) and the oil temperature drops. They disintegrate. Completely and absolutely and spectacularly.BTDTGTT
:facepalm:
That is one ***** greasy t-shirt ;)
Post by: hellymedic on 19 March, 2020, 03:27:29 pm
I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
Both sorts unavailable for today's imminent delivery here.
Post by: T42 on 19 March, 2020, 04:11:58 pm
Post by: Mrs Pingu on 19 March, 2020, 04:26:14 pm
I couldn't order the Hubbard's, clicked on the 45p jobs and then what actually arrived was a subtituted pack of Napolina at god knows how much per can.I see Sainsbury's have a brand for their cheaper canned goods; it's 'Hubbard's', no doubt in homage to Old Mother Hubbard.Got some of their tinned tomatoes as I was buying anyway, and 28p v 45p. Slightly more liquid but otherwise indistinguishable.
I've not seen any bones for dogs...
Both sorts unavailable for today's imminent delivery here.
Post by: ian on 19 March, 2020, 04:40:56 pm
Post by: hellymedic on 19 March, 2020, 04:56:40 pm
No imminent rush.
Post by: SteveC on 19 March, 2020, 06:33:28 pm
Also missing were some potatoes and one of the dozen bottles of beer I ordered (but I was expecting a problem, which is why there were a dozen to start with--they won't go off before I can drink them).
Post by: hellymedic on 19 March, 2020, 07:17:52 pm
Wheat noodles FFS!
Could Do Better!
Post by: Sergeant Pluck on 19 March, 2020, 07:53:51 pm
Post by: Phil W on 19 March, 2020, 07:55:15 pm
Post by: ian on 19 March, 2020, 08:17:15 pm
Post by: hellymedic on 19 March, 2020, 08:21:34 pm
In this panic buying pandemic, Easter Egg availability remains excellent.
Sainsbury's did not have my Lindt milk chocolate Easter Bunny :'( :'( :'(
They had the dark chocolate one though. :)
Sainsbury's delivered ALL the fresh fruit & veg I ordered but around half of the meat & fish.
Post by: orienteer on 19 March, 2020, 10:39:16 pm
I thought they opened at 8.30, but checked and it's 7.00 :(
Post by: hellymedic on 19 March, 2020, 10:45:00 pm
Makes a man healthy, wealthy and dead...
Post by: orienteer on 20 March, 2020, 09:28:35 am
Dropped into the nearby Co-op, no veg at all there.
We get a weekly delivery of veg from Riverford, but unable to sign on to their website at present to add extra items to our standing order.
Post by: T42 on 20 March, 2020, 02:52:25 pm
Was dreading our usual trip to Waitrose tomorrow, but we received an email from John Lewis saying, amongst other matters, that from tomorrow the first hour is going to be reserved for the vulnerables; I might get away with that :)
I thought they opened at 8.30, but checked and it's 7.00 :(
Chum's local Asda has an early elderly hour too, but Scottish licensing laws mean that he can't get into the booze section. Poor lad is distraught.
Post by: citoyen on 20 March, 2020, 02:58:44 pm
still no flour or yeast.
I was in Tesco just after it opened at 6 this morning - managed to get some flour. So relieved - I was down to the last half-loaf in the freezer. Wooo!
All my baking is sourdough so not affected by a lack of yeast.
Post by: ian on 20 March, 2020, 04:30:07 pm
Post by: citoyen on 21 March, 2020, 07:29:50 am
If surviving our horrible dystopian future involves getting up that early, I'm accepting my fate now.
Ha! I'm usually up at that time anyway. In fact, I used to prefer going shopping at stupid o'clock even before it was fashionable - gets it out of the way before the day starts, the aisles are empty and the shelves full. Just a shame the last two of those no longer apply.
Post by: Ham on 21 March, 2020, 09:48:04 am
( I didn't need anything having found eggs at a local store, so didn't go in) the queue goes around the corner
(https://2.bp.blogspot.com/-eDypwwqXUsU/XnXif9beA9I/AAAAAAADNhw/Q6fBHlDyW_YLohL9jXpZRrlpPJyBfkumgCKgBGAsYHg/s1600/IMG_20200321_055655.jpg)
Post by: hellymedic on 21 March, 2020, 01:18:37 pm
Post by: T42 on 21 March, 2020, 01:19:34 pm
IGMC
Post by: Tim Hall on 21 March, 2020, 03:06:06 pm
I thought I'd cook them, so started looking up recipes and found this:
Quote
Pork belly strips: They are about 1/2-inch thick, and each of them weighs about 4 oz when raw.How does that work then?
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Post by: Edd on 21 March, 2020, 03:15:55 pm
Post by: SteveC on 21 March, 2020, 03:18:19 pm
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Kosher salt (or sea salt--I can't remember if they are exactly the same) do not taste as salty as table salt.
How does that work then?
I don't know why, but assume it's something to do with the crystal size.
Post by: T42 on 21 March, 2020, 03:23:48 pm
I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
This fellow quotes Elizabeth David's recipe for handling breast of lamb. She adapted it from a recipe for trotters.
https://www.tomdoorley.com/recipe-of-the-week/g7vevs18yvumvbghlz3uljfq09jkus
I have done this with breast of lamb, and eaten pigs' feet in Ste. Ménéhould. Lamb: 10/10, feet: 7/10. Something to be tried, though.
Any Belfastians remember Hugh Gemmell's butchery on the Newtownards Rd (or was it the Albert Bridge Rd?) He used to put readable-from-bus poems in his window enjoining people to eat his feet.
Post by: T42 on 21 March, 2020, 03:25:14 pm
Post by: hellymedic on 21 March, 2020, 03:27:49 pm
I have some pork belly slices languishing in my freezer, bought a few weeks back from the yellow sicker section.
I thought I'd cook them, so started looking up recipes and found this:QuotePork belly strips: They are about 1/2-inch thick, and each of them weighs about 4 oz when raw.How does that work then?
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
ALL pure salt is Kosher per se.
KosherING salt is coarse-grained, like dishwasher salt.
Kosher meat needs to be salted before consumption, after slaughter, to make it kosher to eat.
Post by: hellymedic on 21 March, 2020, 03:28:53 pm
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Kosher salt (or sea salt--I can't remember if they are exactly the same) do not taste as salty as table salt.
How does that work then?
I don't know why, but assume it's something to do with the crystal size.
Is correct; see above.
Post by: Edd on 21 March, 2020, 03:57:36 pm
Cheers! :thumbsup:I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
This fellow quotes Elizabeth David's recipe for handling breast of lamb. She adapted it from a recipe for trotters.
https://www.tomdoorley.com/recipe-of-the-week/g7vevs18yvumvbghlz3uljfq09jkus
I have done this with breast of lamb, and eaten pigs' feet in Ste. Ménéhould. Lamb: 10/10, feet: 7/10. Something to be tried, though.
Any Belfastians remember Hugh Gemmell's butchery on the Newtownards Rd (or was it the Albert Bridge Rd?) He used to put readable-from-bus poems in his window enjoining people to eat his feet.
Post by: T42 on 21 March, 2020, 04:10:08 pm
Cheers! :thumbsup:I have two pigs trotters in the freezer I got from Mozzers ages ago (reduced to 10p). Nows probably the time I should probably get round to finding out what I can do with them
This fellow quotes Elizabeth David's recipe for handling breast of lamb. She adapted it from a recipe for trotters.
https://www.tomdoorley.com/recipe-of-the-week/g7vevs18yvumvbghlz3uljfq09jkus
I have done this with breast of lamb, and eaten pigs' feet in Ste. Ménéhould. Lamb: 10/10, feet: 7/10. Something to be tried, though.
Any Belfastians remember Hugh Gemmell's butchery on the Newtownards Rd (or was it the Albert Bridge Rd?) He used to put readable-from-bus poems in his window enjoining people to eat his feet.
One thing I remember from elsewhere is to split the trotters lengthwise and bind them either side of a small board, otherwise they disintegrate when you simmer them. Quite a process, in the end, but there's some consolation in the fact that you're repeating the way of cooking them a century and more ago.
In the end there's not much meat on them, but the process renders the skin quite pleasant to eat.
Post by: Mr Larrington on 21 March, 2020, 04:53:12 pm
Was dreading our usual trip to Waitrose tomorrow, but we received an email from John Lewis saying, amongst other matters, that from tomorrow the first hour is going to be reserved for the vulnerables; I might get away with that :)
I thought they opened at 8.30, but checked and it's 7.00 :(
Chum's local Asda has an early elderly hour too, but Scottish licensing laws mean that he can't get into the booze section. Poor lad is distraught.
Someone on Farcebok was complaining bitterly that while the kiosk at his local horriblemarket was doing Stuffs with lottery tickets and scratch cards early doors they wouldn't sell him any fags until hours 08:00.
Post by: citoyen on 22 March, 2020, 04:02:11 pm
(https://live.staticflickr.com/65535/49687131936_0e05f3c0f9_z.jpg)
Anyway, serious question: how is it the cross stays white after baking while the crust of the roll goes brown? Strange magic.
Post by: hellymedic on 22 March, 2020, 04:54:18 pm
Crosses are denser and lack sugar.
Post by: citoyen on 22 March, 2020, 05:03:58 pm
Suspect sugar in glaze caramelises and browns.
Crosses are denser and lack sugar.
I wondered if it might be the sugar. The glaze goes on after baking, but there is sugar in the dough, as well as eggs and butter, so they could all make a difference.
It's not strictly true to say there's no sugar in the cross though - AIUI it's the sugars in flour undergoing a Maillard reaction that gives regular bread a brown crust.
Maybe unenriched dough just needs longer in the oven for the Maillard reaction to kick in.
Post by: citoyen on 22 March, 2020, 05:10:12 pm
Post by: hellymedic on 22 March, 2020, 05:10:14 pm
The bun mix is more sugary and less dense than the cross mix.
I am not really a food chemist though.
Post by: Mrs Pingu on 22 March, 2020, 06:02:49 pm
(I suppose I could try making some but then I will just eat them all)
Post by: Ham on 22 March, 2020, 10:29:21 pm
Have I gone too early?
(https://live.staticflickr.com/65535/49687131936_0e05f3c0f9_z.jpg)
Anyway, serious question: how is it the cross stays white after baking while the crust of the roll goes brown? Strange magic.
Brilliant idea to lift the spirits, I may follow your example. Although, after sufficient crastination (at which I am a pro) it might well be closer to easter.
Post by: Cudzoziemiec on 22 March, 2020, 11:05:49 pm
Post by: citoyen on 23 March, 2020, 06:36:10 am
Ooh, they look lovely. Will you post me some please? :P
(I suppose I could try making some but then I will just eat them all)
I would send you some but, err.. they seem to have all gone.
(To be fair, not all in my stomach - I gave most of them away.)
Post by: citoyen on 23 March, 2020, 06:37:46 am
Early? Or is it always right? Dunno but they look good. :thumbsup:I could happily eat them all year round but some people are quite puritanical about it.
Leave off the cross and they’re just fruited spiced buns, but where’s the fun in that?
Post by: citoyen on 23 March, 2020, 06:38:35 am
Brilliant idea to lift the spirits
Baking is my therapy.
Post by: Mr Larrington on 23 March, 2020, 01:54:13 pm
Post by: Cudzoziemiec on 23 March, 2020, 04:36:25 pm
Post by: citoyen on 23 March, 2020, 04:38:47 pm
Post by: Cudzoziemiec on 23 March, 2020, 04:39:19 pm
Post by: Mrs Pingu on 23 March, 2020, 05:24:46 pm
Good idea. I'll do some hot star of david buns as well for good measure!Flying Spaghetti Monster?
Post by: hellymedic on 23 March, 2020, 06:06:49 pm
Good idea. I'll do some hot star of david buns as well for good measure!
Thing about us Jews is that Easter and Passover often1 coincide and the buns are leavened, which is not allowed at Passover.
Sometimes the festivals differ by one lunation but the rules for setting Easter are based on Passover.
I plied our house guest with hot cross buns from Sainsbury's on 20 January as:
I thought they would suit his needs
They were CHEAP.
Religion did not enter into the thinking; availability and suitability did.
Post by: citoyen on 24 March, 2020, 07:59:30 am
Religion did not enter into the thinking; availability and suitability did.
Growing up catholic, I never knowingly observed any of the restrictive dietary practices that were supposedly a requirement of my faith. I eat hot cross buns because they taste good. The cross is just part of the fun of making them - and I would say it has no religious significance for me, but perhaps there's an underlying recognition of my cultural heritage and a certain respect for tradition (Jonathan Miller was good on this, but it's a discussion for another thread). I've also seen them made with alternative non-religious decorations, eg smiley faces.
Post by: Pingu on 24 March, 2020, 09:50:03 am
Good idea. I'll do some hot star of david buns as well for good measure!
CND
Post by: hellymedic on 24 March, 2020, 08:49:42 pm
Post by: Cudzoziemiec on 24 March, 2020, 08:53:22 pm
Post by: hellymedic on 24 March, 2020, 09:01:46 pm
Post by: Cudzoziemiec on 24 March, 2020, 09:08:28 pm
Post by: hellymedic on 24 March, 2020, 09:50:08 pm
My oven is 700W and I do about 300g of 'hard' (potato, sweet potato, carrot, parsnip) veg in 8-10 minutes.
Just put in a lidded Pyrex bowl or casserole and cut/puncture all skins.
Zap till soft.
Post by: T42 on 26 March, 2020, 04:06:46 pm
Post by: Mr Larrington on 27 March, 2020, 11:23:17 am
Post by: T42 on 27 March, 2020, 01:56:02 pm
Missus's dog biscuits aren't bad with butter. A bit low on salt, though.
Post by: spesh on 27 March, 2020, 02:00:33 pm
Deceased former rally driver Roger Clark was nicknamed "Porky" by his mechanics for his habit of snorking anything edible within a 200 yard radius of his car every time said mechanics were working on it. Legend has it that he pronounced Winalot to be "excellent".
ObligRedDwarf: https://www.youtube.com/watch?v=tRKafB6XB08
Post by: hellymedic on 29 March, 2020, 06:18:34 pm
I will get FAT!
I won't be the only 'lock-down' fattie!
Post by: Cudzoziemiec on 29 March, 2020, 06:52:10 pm
Post by: T42 on 30 March, 2020, 11:12:42 am
Saturday: Hm, not bad at all
Sunday: Much better today
Monday: Oh god, that bloody stuff again.
Post by: rafletcher on 31 March, 2020, 08:39:42 am
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Post by: Mr Larrington on 31 March, 2020, 11:06:50 am
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Miss von Brandenburg reports that, after an initial worrying shortage, she now has enough porridge oats to survive a prolonged Pockyclypse.
Post by: T42 on 31 March, 2020, 03:19:10 pm
Post by: rr on 31 March, 2020, 03:22:36 pm
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.Only meat, and mostly cow, here.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Sent from my moto x4 using Tapatalk
Post by: hellymedic on 31 March, 2020, 05:58:28 pm
Oh dear!
Post by: rafletcher on 31 March, 2020, 09:16:16 pm
Food wholesalers are, for obvious reasons, stuck wit stock. So some have decided to sell direct to the public.Only meat, and mostly cow, here.
https://www.joinfoodchain.com/
Depending on where you live, there are some bargains to be had.
Sent from my moto x4 using Tapatalk
I think it’s been a bit too successful. I ordered fish, that should have been delivered today, but might well be Friday, so I’d guess that vendor has taken down their offering until they can catch up.
Post by: The Family Cyclist on 01 April, 2020, 08:56:25 am
Post by: citoyen on 01 April, 2020, 09:10:00 am
Realised the small oven we have goes down to 50c
My baking has really taken off (almost literally) since we got our new oven six months ago - not only because it actually takes less than two hours to work itself up to temperatures above 200ºC but also because it has a 'Rising' setting which gives 30-40ºC.
It also has a load of other special settings that seem mostly pointless, of course. The next model up had steam injection, but we didn't feel that was worth the extra cost. Would have been useful for breadmaking though.
Post by: The Family Cyclist on 01 April, 2020, 10:26:06 am
Post by: Ham on 01 April, 2020, 10:03:26 pm
Realised the small oven we have goes down to 50c
My baking has really taken off (almost literally) since we got our new oven six months ago - not only because it actually takes less than two hours to work itself up to temperatures above 200ºC but also because it has a 'Rising' setting which gives 30-40ºC.
It also has a load of other special settings that seem mostly pointless, of course. The next model up had steam injection, but we didn't feel that was worth the extra cost. Would have been useful for breadmaking though.
I've had that for 20+ years, and it was the key feature that I wanted when I replaced the old one, the sheer ease and convenience is another reason I just don't do sourdough. I'm guessing it is a Neff (I don't think that other makes have this), so one piece of advice I'd pass on is to make sure you operate the "slide'n'hide" door squarely, preferably with two hands, over time if you don't it can develop wear and ping out with unpleasant consequences.
Although I would have said I don't use all the settings, actually from time to time they are useful. The circotherm intensive is dead good for searing a roast. Bottom heat for pastry gives better results than fan. Defrost actually works well if you have the time. Grill and half grill are obvious, the bread baking setting I don't think does anything special but is handy just to turn to.
(and, JF, this is a bottom heat so lets you put water on the floor and you don't have to cover the dough as it raises the humidity)
Post by: citoyen on 01 April, 2020, 10:41:28 pm
I'm guessing it is a Neff (I don't think that other makes have this)
It's from Ikea - may well be made by Neff for all I know!
We did look at a model with the slide'n'hide door but it was just a bit too expensive.
Quote
(and, JF, this is a bottom heat so lets you put water on the floor and you don't have to cover the dough as it raises the humidity)
The bread setting provides top+bottom heat. I do the roasting-tin-of-water-in-the-bottom-of-the-oven thing for steam. The dial only goes up to 220ºC for that setting but according to my oven thermometer it reaches well in excess of 250ºC after a while. :o
I *only* do sourdough. Purist, innit. Or hipster dad twat, if you prefer. The extra time it takes is part of the fun. Even with oven-assisted proving, it does take at least twice as long as dough made with baker's yeast. Proving sourdough croissants is done in the fridge - the whole process takes three days if you do it properly. The results are totally worth it.
I currently have a pizza sourdough fermenting in the fridge for tomorrow night's dinner.
Post by: The Family Cyclist on 02 April, 2020, 07:54:28 am
Post by: ian on 02 April, 2020, 10:12:52 am
I could have read the manual, but that's a bad path.
Post by: citoyen on 02 April, 2020, 11:25:34 am
Post by: Ham on 02 April, 2020, 12:15:31 pm
My breadmaking timeline is to shove the dough in for 25 mins, knock back into the tin, another 25 mins and then 45 min @ 220 (including warm up), 5 minutes out the tin, perfect results every time.
Some of the special settings on mine are "rebranding", but most are actually different and (at least occasionally) useful
Post by: Quint on 02 April, 2020, 12:37:46 pm
Post by: Ham on 02 April, 2020, 01:21:59 pm
Where do you get your fresh yeast from?
Post by: citoyen on 02 April, 2020, 02:17:53 pm
Also, IME fan works better than top & bottom for bread
Interesting. Is that traditional fan or forced air?
Everything I've read says not to use fan for bread, but I can't recall if I've actually tried it, so no personal experience to report.
Post by: Ham on 02 April, 2020, 04:07:05 pm
Quote
How does CircoTherm® work?
CircoTherm® works by drawing air in from the oven via a powerful stainless steel fan. It then heats up the air and forces it right back into the oven cavity through strategically placed ducts in the rear wall.
As a result, the desired temperature is reached much more quickly and is distributed more evenly throughout the oven.
Is that forced air? I dunno.
I can't believe that the rest of the world doesn't have something as effective these days but I've been using Neff for 40 years, so don't have anything to compare to, long term. The distribution of heat is excellent, cooking a tray puff pastry it will all cook equally (OK, almost equally) plus you can cook on multiple shelves simultaneously. Upshot is, the only time I don't use the fan is when you want intense heat on the bottom, eg pizza.
I'm also not sure I completely buy into the "desired temperature is reached much more quickly" - the fast heat up setting works well - not that much slower than gas, but otherwise it's sluggish, although far from as sluggish as some I've used.
Post by: hellymedic on 02 April, 2020, 04:16:04 pm
I fancy Eton Mess! (Not Boris)
Post by: Mrs Pingu on 02 April, 2020, 05:08:16 pm
So in the meantime I thought I'd make walnut & raisin bread. 3 packs of walnuts in the drawer, all BBE 2018. Had a taste, not great.
Just raisin bread then.
Threw out 2 packs of 2015 linseeds too. Can't remember why I bought them.
My brother had a bread disaster at the weekend. Last night he admitted the flour was from 2013. Today he said he found a packet from 2011. Full of beasties. :hand:
Post by: SteveC on 02 April, 2020, 06:23:36 pm
This included the food cupboards, which we go through at what we thing are reasonably frequent intervals.
So, two complete food waste bags later. All sufficiently out of date that we weren't going to risk it. :facepalm:
Post by: ian on 02 April, 2020, 06:28:45 pm
The basic rule is that if it's dry, then generally the BBE dates are for entertainment purposes unless it has a relatively high oil content. Flour falls into this category, especially wholewheat as it contains the endosperm. White flour you can be a bit more lenient with, but give it a sniff and taste (pretend you're a narcotics cop while you do this, it makes it far more fun), it usually smells stale. I always chuck wholemeal once it's past its BBE (give or take a week), it's not worth making a loaf and then finding out three hours later that it's inedible.
Post by: hellymedic on 02 April, 2020, 08:27:03 pm
Post by: graculus on 03 April, 2020, 09:44:22 am
I am a firm believer that pasta improves with age.What is this pasta of which you speak, Ian? Wholewheat of any shape or form has been a mythical beast as far as our local Sainsburys is concerned ever since the locusts descended.
Steve, I think you're going to have to give us a few examples of food type and expiry date so that we can have a string of forummites say 'I would/wouldn't have used that'.
(We did find a bag of stewed damsons in the freezer last week from 2010. They went in with some freshly stewed apple in a crumble and we ate'nt dead yet).
Post by: SteveC on 03 April, 2020, 10:07:40 am
Post by: ian on 03 April, 2020, 10:12:22 am
Other than for meat products though, I'm pretty lenient with expiry dates. This is a problem because I never quite catch up with the stuff that has yet to row across the Rubicon of its best-before.
I do throw aways spices though, they are indeed quickly little more than dust.
Post by: SteveC on 03 April, 2020, 10:13:39 am
Post by: The Family Cyclist on 03 April, 2020, 10:34:23 am
Post by: rafletcher on 03 April, 2020, 11:15:23 am
What is this pasta of which you speak, Ian? Wholewheat of any shape or form has been a mythical beast as far as our local Sainsburys is concerned ever since the locusts descended.
And will remain so, it's a minority demand, and manufacturers have switched to fewer, more mainstream products.
And anyway, it's an abomination 8). If you want roughage, pasta isn't where you should look for it!
Post by: ian on 03 April, 2020, 11:18:45 am
Post by: citoyen on 03 April, 2020, 12:41:31 pm
Really not the same thing at all.
Post by: ian on 03 April, 2020, 12:51:14 pm
Sure the whole point of pasta (and any dough) is the gluten, that's what makes dough, well, dough.
Post by: citoyen on 03 April, 2020, 12:54:02 pm
Let's just say it's not an experiment I'll be repeating any time soon.
Post by: hellymedic on 03 April, 2020, 05:27:48 pm
We've not been stockpiiing.
I ordered and received 500g wholewheat spaghetti in a recent Sainsbury's delivery.
Post by: ian on 03 April, 2020, 05:33:00 pm
Post by: hellymedic on 04 April, 2020, 03:42:50 pm
I am roasting a chicken for tonight's supper.
I will experiment with making a sauce for it, combining said marmalade, lemon juice, lime juice, an orange, ginger salt & pepper.
This might stop him moaning...
ETA Perusing my emails, it seems these jars were a Sainsbury's Special Offer, delivered 12/6/2013...
Post by: Mrs Pingu on 04 April, 2020, 03:44:25 pm
Post by: hellymedic on 04 April, 2020, 04:04:16 pm
Post by: T42 on 04 April, 2020, 05:05:20 pm
Post by: Kim on 04 April, 2020, 06:27:49 pm
Post by: hellymedic on 04 April, 2020, 06:34:20 pm
We are eating more cake & pies but know we ought not.
Still don't think we'll resume toast (butter) & jam any time soon.
Post by: hellymedic on 04 April, 2020, 11:48:34 pm
Post by: citoyen on 13 April, 2020, 01:11:55 pm
(https://live.staticflickr.com/65535/49767990056_8b9387c6e6.jpg)
(https://live.staticflickr.com/65535/49767457728_a7cec0401d.jpg)
The recipe calls for 1 egg but I made half the quantity of dough and obviously there's no such thing as half an egg so I put a whole one in. This might explain the lighter-than-usual, almost-brioche-like texture.
The secret ingredient I use in my HCBs is arome panettone - a citrus essential oil blend that is used, as the name suggests, in panettone. I first did this because the recipe calls for orange zest and I had no oranges, so used the arome panettone as a substitute. And since then I've done it anyway because it adds an amazing flavour and aroma.
I must get round to making actual panettone one day...
Post by: Mrs Pingu on 13 April, 2020, 11:03:16 pm
Post by: citoyen on 14 April, 2020, 04:14:21 pm
Post by: Mrs Pingu on 15 April, 2020, 08:48:33 pm
Post by: citoyen on 19 April, 2020, 03:17:28 pm
(https://live.staticflickr.com/65535/49793338782_a3280d2167_z.jpg)
Only down side is I could never enjoy a shop-bought crumpet ever again - they would be far too much of a come-down after these.
Post by: T42 on 19 April, 2020, 04:08:41 pm
Post by: hellymedic on 19 April, 2020, 04:41:58 pm
Post by: telstarbox on 28 April, 2020, 06:09:04 pm
Post by: citoyen on 28 April, 2020, 06:53:59 pm
Warning: this is an entirely unscientific opinion from some random person on the internet.
Post by: nicknack on 28 April, 2020, 07:49:52 pm
Post by: telstarbox on 28 April, 2020, 08:23:09 pm
Post by: Pingu on 28 April, 2020, 08:52:30 pm
(https://live.staticflickr.com/65535/49830985036_c0e6f11d87_z.jpg) (https://flic.kr/p/2iVoPLq)
IMG_5904_01 (https://flic.kr/p/2iVoPLq) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
(https://live.staticflickr.com/65535/49830452543_b9df687899_z.jpg) (https://flic.kr/p/2iVm6tv)
IMG_5906_01 (https://flic.kr/p/2iVm6tv) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Post by: Ashaman42 on 28 April, 2020, 09:40:51 pm
Post by: Mr Larrington on 29 April, 2020, 09:54:47 am
Post by: Basil on 13 June, 2020, 03:17:08 pm
Good-oh.
Post by: hellymedic on 23 June, 2020, 05:42:54 pm
Post by: ian on 23 June, 2020, 06:43:12 pm
Apparently, it's World Gin Day.
Good-oh.
Crickey. I'd better check the stocks.
Post by: andrewc on 23 June, 2020, 07:31:06 pm
Post by: Mr Larrington on 24 June, 2020, 10:48:04 am
Apparently, it's World Gin Day.
Good-oh.
Crickey. I'd better check the stocks.
ian? ian?
Oh dear. I think he overdid it, went outside and got et by a BEAR.
Post by: Basil on 24 June, 2020, 01:16:34 pm
Apparently, it's World Gin Day.
Good-oh.
Crickey. I'd better check the stocks.
*checks yardarm*
Post by: mllePB on 28 June, 2020, 02:54:15 pm
The taste of a freshly picked raspberry warm from the sun on a hot day in the garden ;D
Post by: T42 on 28 June, 2020, 03:17:40 pm
When I was a kid we had a dog that would pull off the raspberry flesh and leave the hull hanging on the cane. I got the blame, and scolded for lying about it into the bargain, until one of my parents saw it happen. Apologies? Forget it.
Post by: Basil on 28 June, 2020, 05:08:34 pm
Post by: Cudzoziemiec on 28 June, 2020, 05:19:44 pm
Post by: Wowbagger on 28 June, 2020, 05:57:40 pm
The ones I liked best had ripened in the shade; they were juicier.
When I was a kid we had a dog that would pull off the raspberry flesh and leave the hull hanging on the cane. I got the blame, and scolded for lying about it into the bargain, until one of my parents saw it happen. Apologies? Forget it.
Every dog we've had has done that with blackberries, but never raspberries.
Post by: ian on 29 June, 2020, 11:47:02 am
Post by: Cudzoziemiec on 02 July, 2020, 08:44:57 pm
*Does this mean it contains less protein? I assumed it was starch that made it sticky but glutinous is so similar to gluten.
Post by: hellymedic on 02 July, 2020, 11:03:33 pm
Use Mr Sainsbury's website to compare nutrient content but make sure you don't compare nutrients in cooked rice with uncooked because different products are described differently.
Post by: Kim on 03 July, 2020, 12:29:15 am
My staple is a decent basmati, but I keep some Uncle Ben's around for variation and taking camping[1].
[1] It's *extremely* forgiving about how you cook it, and very low in excess starch, which makes it ideal for bunging on a Trangia and simmering until you remember you put the rice on and extract yourself from your shelter from the sudden downpour / thrilling conversation about bottom brackets / game of Nyeball.
Post by: ian on 03 July, 2020, 09:53:18 am
Soaking and rinsing the cooked rice will get rid of some starch, but the really starchy stuff just turns into the sort of indeterminate stodge that appears on the plate in much of the developing world.
I always swear by aged basmati – which I didn't even know was a thing until a year back. I may have created it inadvertently in the past by simply forgetting a half-consumed bag at the back of the cupboard, of course.
Post by: Ham on 03 July, 2020, 11:46:52 am
Post by: Cudzoziemiec on 03 July, 2020, 03:35:11 pm
There are lots of varieties of rice, all with different qualities.To the extent that in India the only word they have for rice seems to be 'rice'. In local languages they have a dozen or more seemingly unrelated words to describe different types of 'rice'.
Edit cos it doesn't seem clear: I mean the only generic word in use seems to be the English 'rice'. There are a whole host of words in a whole host of local languages referring to specific varieties. There doubtless are some referring to rice in general, but why use that when you can be specific? A bit like the 57 varieties of Inuit snow.
Post by: ian on 03 July, 2020, 03:49:29 pm
There are lots of varieties of rice, all with different qualities.To the extent that in India the only word they have for rice seems to be 'rice'. In local languages they have a dozen or more seemingly unrelated words to describe different types of 'rice'.
There's a non-exhaustive list of cultivars currently being grown on Wikipedia (https://en.wikipedia.org/wiki/List_of_rice_cultivars). There's a lot of them. Long grain are a subspecies known as Indica, which tend to be less stodgy compared to Japonica, which are the stickier glutinous varieties. Glutinous in reference to rice (anything really) confusingly has nothing to do with gluten.
The qualities are also affected by the milling (brown is de-husked, white is de-husked, de-hulled, and the kernel polished, and easy cook has basically been pressure steamed).
Post by: citoyen on 03 July, 2020, 04:15:01 pm
(Risotto rice, however, does make a good rice pudding. If you like rice pudding. Which I don't.)
Post by: Tim Hall on 03 July, 2020, 04:31:00 pm
We found a couple of cherry trees at the weekend. We must have ate a metric tonne. A complete antidote to the anodyne cherries we've been buying.
There's a guerilla* cherry tree on my way to work, dropping its fruit right now. Trouble is, it's right on the edge of a dual carrioageway, which is getting busier and busierr each day. I may pay a nocturnal harvesting visit.
* one of those tyree that isn't where it should be. Either escaped, triffid-like, from a domestic garden or, maybe, the offspring of a cherry stone gobbed out of the window of a passing motor.
Post by: ian on 03 July, 2020, 04:46:59 pm
Post by: orienteer on 03 July, 2020, 05:00:45 pm
Dinner this evening is mainly sashimi - yellow tail and bluefin tuna, and octopus.
Post by: Cudzoziemiec on 03 July, 2020, 05:29:46 pm
While we're on the subject, the stuff labelled "pudding rice" in UK supermarkets is no good for making risotto. Trust me on this.Yebbut this isn't the audax food thread! :D
(Risotto rice, however, does make a good rice pudding. If you like rice pudding. Which I don't.)
Post by: Cudzoziemiec on 03 July, 2020, 05:30:45 pm
Post by: ian on 03 July, 2020, 05:36:32 pm
*generally, even though we declare a genome fully sequenced, bits get skipped, especially repetative stretches of DNA and other structural elements.
Post by: rafletcher on 03 July, 2020, 07:57:29 pm
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
I think it’s a polished par-boiled variety.
Post by: Kim on 03 July, 2020, 08:29:26 pm
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
Parboiled long-grain. The company may have invented the process?
Post by: ian on 03 July, 2020, 08:32:38 pm
I feel at this point, I should put rice in its place. It may have 2.5x as many genes as the humble human, mighty wheat knocks it into a bucket with a mighty 108,000 genes, so about double that. But it cheats by being hexaploid (humans are diploid, so we have two sets of chromosomes – other than our gametes which are haploid and have one – whereas wheat has six sets) so is, in fact, a menage à trois of different plants. It's so large that the fully annotated reference genome took till last year to be published. I, for one, look forward to the final completion of the triffid genome project.
Post by: Cudzoziemiec on 03 July, 2020, 08:36:24 pm
Post by: Cudzoziemiec on 03 July, 2020, 08:39:12 pm
I feel at this point, I should put rice in its place. It may have 2.5x as many genes as the humble human, mighty wheat knocks it into a bucket with a mighty 108,000 genes, so about double that. But it cheats by being hexaploid (humans are diploid, so we have two sets of chromosomes – other than our gametes which are haploid and have one – whereas wheat has six sets) so is, in fact, a menage à trois of different plants. It's so large that the fully annotated reference genome took till last year to be published. I, for one, look forward to the final completion of the triffid genome project.This got me wondering about triticale. According to Wikipedia it's "amphidiploid".
Quote
The triticale hybrids are all amphidiploid, which means the plant is diploid for two genomes derived from different species. In other words, triticale is an allotetraploid. In earlier years, most work was done on octoploid triticale. Different ploidy levels have been created and evaluated over time. The tetraploids showed little promise, but hexaploid triticale was successful enough to find commercial application.[3]If I claimed to really understand that, you wouldn't believe me.
Post by: Sergeant Pluck on 03 July, 2020, 08:46:29 pm
Post by: ian on 03 July, 2020, 09:05:20 pm
Amphidiploid and allotetraploid mean the same thing, basically two diploid genomes from different sources. Maize is also an allotetraploid.
Bits of humans are polyploids (liver parenchyma, heart muscle, bone marrow, placental tissues). Complete polyploidy in humans usually results in early miscarriage of the embryo or a failure to implant. It's not common in animals, other than fish and amphibians. Some amphibians have a huge genetic bunfight called kleptogenesis. Plants can have all kinds of ploidy levels which leads to very complex genomes and very sophisticated methods of gene regulation.
Post by: Wowbagger on 03 July, 2020, 11:21:00 pm
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
We have a few packs of this as a result of the Government's largesse at the start of the COVID pandemic. I have yet to cook any - I have only ever cooked rice from scratch and have never dealt with packet rice.
Post by: Mr Larrington on 04 July, 2020, 01:24:06 pm
Parboiled rice (like Uncle Ben’s) has more nutrients than non-parboiled white rice.
It still tastes mostly of disappointment, though.
Post by: ian on 04 July, 2020, 09:09:48 pm
Post by: Kim on 04 July, 2020, 09:37:43 pm
Kim mentioned Uncle Ben's rice upthread. Apart from being a possibly racist brand name, what is it? I didn't realise it was a distinct thing as opposed to, well, a possibly racist brand name.
We have a few packs of this as a result of the Government's largesse at the start of the COVID pandemic. I have yet to cook any - I have only ever cooked rice from scratch and have never dealt with packet rice.
If it's those pouches you can do in the microwave and have rice in 90 seconds then they're the sort of thing we keep in the cupboard for "too ill to cook" and similar emergencies (barakta finds them useful if her arms aren't working). They're edible, but pretty disappointing texture-wise.
Uncle Ben's dry rice can be cooked in the usual manner. There's also the overpriced boil-in-the-bag version, for people who don't own a sieve or colander.
Post by: Cudzoziemiec on 04 July, 2020, 09:51:47 pm
Post by: Mrs Pingu on 04 July, 2020, 10:18:51 pm
Post by: Cudzoziemiec on 04 July, 2020, 11:33:46 pm
Post by: Cudzoziemiec on 05 July, 2020, 07:55:01 pm
Boil for a minute? Don't you rinse your rice at all?Actually, hang on! Do you mean rinse after cooking? If that's what you mean, as opposed to washing it at the start, then no.
Post by: Kim on 05 July, 2020, 08:08:13 pm
Post by: Cudzoziemiec on 05 July, 2020, 08:13:23 pm
Post by: Mrs Pingu on 05 July, 2020, 11:01:00 pm
Post by: ian on 06 July, 2020, 11:01:02 am
It's how I cook bulgar wheat and couscous too. Actually, I make it easier by just pouring boiling water from the kettle over them (never tried that with rice, I always assume it needs a bit a more heating as it's bulkier and you want to start breaking up the starch).
Post by: Cudzoziemiec on 06 July, 2020, 11:33:20 am
Found a webble on cooking rice without boiling water: https://cooking.stackexchange.com/questions/83874/how-to-prepare-rice-in-a-very-real-emergency-no-boiling-no-electricity-or-alt
Tl;dr: It's not possible.
Post by: ian on 06 July, 2020, 11:52:25 am
Post by: Cudzoziemiec on 08 July, 2020, 06:05:03 pm
Post by: hellymedic on 08 July, 2020, 08:59:14 pm
I can live without blueberries.
Post by: Cudzoziemiec on 08 July, 2020, 10:34:04 pm
Post by: Mrs Pingu on 08 July, 2020, 10:43:27 pm
Post by: Cudzoziemiec on 08 July, 2020, 10:46:39 pm
Post by: Mrs Pingu on 08 July, 2020, 10:50:23 pm
Post by: Cudzoziemiec on 08 July, 2020, 11:20:23 pm
Post by: Wowbagger on 08 July, 2020, 11:48:23 pm
Real blueberries – actually I think I mean bilberries, the little ones that are purple inside and grow wild in European forests, with a dimple – are delicious and IMO they make delicious jams and yogurts. But these are more sugar than fruit.
I thought they were called whinberries in your part of the world. They are in the Welsh valleys, and that's the term Jan (Tameside) uses too.
I find them very disappointing. Give me blackberries every time if you are out foraging wild fruit.
Post by: Cudzoziemiec on 09 July, 2020, 08:51:48 am
Post by: citoyen on 09 July, 2020, 09:24:36 am
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
Post by: Basil on 09 July, 2020, 09:33:47 am
Mmm. Fresh.
Post by: citoyen on 09 July, 2020, 09:43:24 am
Yesterday I picked my first peas and broad beans in the garden. Less than an hour later they were on plates next to our steaks.
Mmm. Fresh.
Well jel. We didn't get round to growing peas or broad beans this year, and our runner beans have not been a success - we were late planting them out, and then a combination of hot weather/inadequate watering and attack by pests has pretty much done for them. We did get a few beans off them at least.
Post by: Cudzoziemiec on 09 July, 2020, 09:57:36 am
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
Post by: Jakob W on 09 July, 2020, 11:16:33 am
I wonder whether the Polish jaffa cakes are a case of independent invention, or whether there's some direct influence there? I've noticed Lidl does them for their 'Eastern European' food weeks - I'm rather partial to the cherry-flavoured ones with dark chocolate.
Post by: Cudzoziemiec on 09 July, 2020, 11:32:28 am
https://next.gazeta.pl/Kupujemy/1,124630,12938279,Koniec_wojny_o_delicje__Wedel_musi_wycofac_wszystkie.html
https://pl.wikipedia.org/wiki/Delicje_Szampańskie
Post by: ian on 09 July, 2020, 12:09:01 pm
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
I think bilberries from a group of closely related European plants, normally foraged, while blueberries are from North Americans and generally cultivated.
Though oddly, all the blueberries I see for sale in the supermarket seem to come from Poland.
Post by: citoyen on 09 July, 2020, 12:21:22 pm
It seems to be direct influence. The Polish Wikipedia page describes them as "a biscuit of the jaffa cake type" produced in Poland since 1976, and there's a newspaper article about a trade name dispute within Poland which says "The biscuits popularly known in Poland as delicje are a type of jaffa cake (sponge cake and jelly covered in chocolate) first made in England in 1927."
https://next.gazeta.pl/Kupujemy/1,124630,12938279,Koniec_wojny_o_delicje__Wedel_musi_wycofac_wszystkie.html
https://pl.wikipedia.org/wiki/Delicje_Szampańskie
It's at this point that a smartarse points out that "Jaffa Cake" is not a protected brand name so may be used generically with impunity. Something to do with McVitie's forgetting to register it.
I'm sure we don't need to bother repeating the cake/biscuit thing.
Post by: Cudzoziemiec on 09 July, 2020, 12:35:09 pm
Sensibly, in Polish blueberry and bilberry and completely different words.Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
I think bilberries from a group of closely related European plants, normally foraged, while blueberries are from North Americans and generally cultivated.
Though oddly, all the blueberries I see for sale in the supermarket seem to come from Poland.
Yeah, the trade dispute was to do with one company producing something that was deemed imitative in packaging and product of Delicje, which is a trade mark in Poland. All cakes and biscuits seem to be subject to the same VAT level over there, so no need to get into that!It seems to be direct influence. The Polish Wikipedia page describes them as "a biscuit of the jaffa cake type" produced in Poland since 1976, and there's a newspaper article about a trade name dispute within Poland which says "The biscuits popularly known in Poland as delicje are a type of jaffa cake (sponge cake and jelly covered in chocolate) first made in England in 1927."
https://next.gazeta.pl/Kupujemy/1,124630,12938279,Koniec_wojny_o_delicje__Wedel_musi_wycofac_wszystkie.html
https://pl.wikipedia.org/wiki/Delicje_Szampańskie
It's at this point that a smartarse points out that "Jaffa Cake" is not a protected brand name so may be used generically with impunity. Something to do with McVitie's forgetting to register it.
I'm sure we don't need to bother repeating the cake/biscuit thing.
Post by: Pingu on 09 July, 2020, 06:05:56 pm
Blueberries and bilberries are slightly different things, aren't they? AIUI, blueberries are a north American cultivated crop, whereas bilberries grow wild in northern Europe. I guess the names are used interchangeably though, and they're close enough.Yes. Blueberries are also larger and they're white inside, whereas bilberries are dark purple, almost black, all the way through. I suppose bilberries must also be cultivated somewhere but in some parts of Europe there's quite an industry of harvesting them in the wild and using them for commercial products.
I don't think I've ever picked bilberries in the wild. Not sure where I would find them round here either, though I wouldn't be surprised if they were in the woods next door.
I think bilberries from a group of closely related European plants, normally foraged, while blueberries are from North Americans and generally cultivated.
Though oddly, all the blueberries I see for sale in the supermarket seem to come from Poland.
It was blaeberries that Mrs P was pilfering.
:P
Post by: Cudzoziemiec on 12 July, 2020, 08:40:24 pm
Post by: Wowbagger on 12 July, 2020, 09:06:21 pm
Lots of names for the same thing.
The USAnian version is a different, but related, species.
They like heathland and acid soil, and in my experience tend to prefer uplands. They grow on places like Kinder Scout - often alongside heather.
Post by: ian on 13 July, 2020, 11:31:43 am
What the actual fuck, it's like eating cake. The same shock you get when you eat bread in the US. Yup, there it is, fourth ingredient after flour, water, and yeast: caramelized sugar. I made the dangerous assumption that wholemeal bread would be like, you know, flour, water, yeast, bit of salt and a few 'improvers.'
It's foul. And another example of something masquerading as something healthy (wholemeal, innit) while being anything but.
Post by: andyoxon on 14 July, 2020, 09:07:54 pm
Post by: Cudzoziemiec on 14 July, 2020, 11:57:58 pm
Post by: ian on 15 July, 2020, 09:48:13 am
Post by: Cudzoziemiec on 15 July, 2020, 11:55:09 am
Post by: ian on 15 July, 2020, 12:25:40 pm
Post by: T42 on 15 July, 2020, 01:20:55 pm
Coriander
Ginger
Cayenne pepper
Oregano
Dried garlic
Dried onion
Paprika
Quatre-épices
Salt
Mixed pepper (black, white, 3 others undefined) all ground together
^^^ Lunchtime kebab spice mix. Any further suggestions?
Post by: Jakob W on 15 July, 2020, 01:29:02 pm
Post by: T42 on 15 July, 2020, 01:58:40 pm
Post by: Cudzoziemiec on 22 July, 2020, 04:05:02 pm
Post by: T42 on 25 July, 2020, 10:28:30 am
Post by: Cudzoziemiec on 25 July, 2020, 10:49:05 am
Post by: T42 on 25 July, 2020, 10:51:15 am
We plough the fields and slurry
So that the seed will grow up
The niff comes through the window
We praise the Lord and throw up.
Pass the pomander, m'dear.
Post by: hellymedic on 25 July, 2020, 12:46:33 pm
Having posted a day or two ago in the Lockdown thread about no longer making bread, yesterday Mrs Cudzo asked me how to use it! But she wanted to use some gluten-free flour she'd got. So how to alter the recipe to allow for that? More yeast, presumably. Is it plain or wholemeal? Oh, it's not de-glutenised wheat flour, it's a mixture of rice, potato and maize flours. Well, I've no idea how that's going to behave except unpredictably. So it was no surprise when what emerged was an unrisen, seemingly unbaked and even unmixed, totally inedible mess. She's going to find some recipes on the internetz and bake it by hand.
I am merely speculating but:
Bread is a foam, with the gas usually held in place by gluten's properties.
Egg will stabilise a foam in the presence of heat, in the absence of gluten.
Suggest you add an egg or egg white to the mix...
Post by: citoyen on 25 July, 2020, 04:22:48 pm
There was some discussion of gluten-free bread upthread - iirc mrcharly had a recipe.
Post by: Kim on 25 July, 2020, 04:32:47 pm
Milk
Eggs
Cider vinegar
Oil
Honey
Salt
Brown rice flour
Potato starch
Xanthan gum
Dry yeast (about twice the usual amount)
...which doesn't sound very bread-like to me.
Interestingly it's starting with the wet stuff and wanting the yeast last, rather than the usual yeast then flour then everything else. It's also a relatively short (1:50) program. Beyond that, who knows?
(It also suggests an alternative recipe comprised of water, oil, gluten-free bread mix and yeast.)
Post by: Cudzoziemiec on 25 July, 2020, 06:30:58 pm
Post by: Ham on 25 July, 2020, 07:21:29 pm
Post by: citoyen on 25 July, 2020, 08:56:46 pm
the santoku sliced like a ninja.
And cut like a razor blade, I’ll warrant.
Post by: andyoxon on 01 August, 2020, 05:21:48 pm
Post by: Wowbagger on 01 August, 2020, 05:53:17 pm
It's easy to transport, will sit in a ship for several weeks without going off. China has the world's biggest garlic industry by far.
C'est une disgrâce!
Post by: citoyen on 01 August, 2020, 10:51:48 pm
Just had some "bottled conditioned" ale, with NO yeast sediment. How does that work?Presumably not settled, ie it was dispersed in the liquid and you drank it.
You’ll be able to tell by the severity of your hangover tomorrow.
Post by: SteveC on 07 August, 2020, 04:28:00 pm
Not seen it before
Post by: T42 on 07 August, 2020, 05:12:46 pm
Post by: andrewc on 07 August, 2020, 07:42:59 pm
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
Post by: Cudzoziemiec on 07 August, 2020, 07:45:53 pm
Srsly, can those things even go off? As long as they're still sealed, I can't imagine anything bad happening to them. I also can't imagine anything good happening, but you knew that when you bought them. You could even save them for your next camping trip...
Post by: Jurek on 07 August, 2020, 07:56:16 pm
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
A few weeks ago I had some Vegemite dated as 2012.
I'm still here.
Post by: nicknack on 07 August, 2020, 10:49:11 pm
"Once opened consume within 4 weeks" on a jar of capers I finished tonight after starting a couple of years ago (BBE Feb 2020).I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
A few weeks ago I had some Vegemite dated as 2012.
I'm still here.
Post by: Basil on 07 August, 2020, 10:55:27 pm
Post by: hellymedic on 07 August, 2020, 11:13:43 pm
Post by: T42 on 08 August, 2020, 07:21:18 am
Post by: Mr Larrington on 08 August, 2020, 10:24:14 am
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......You'll be fine.
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
A few weeks ago I had some Vegemite dated as 2012.
I'm still here.
Objection, yeronner! Vegemite is not “food”.
Post by: rafletcher on 08 August, 2020, 07:22:08 pm
Post by: Pingu on 08 August, 2020, 10:42:03 pm
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
(https://media.giphy.com/media/zO4og4rvPbyA8/giphy.gif)
Post by: spesh on 08 August, 2020, 11:02:41 pm
I'm tidying up the cupboard in which I keep my camping kit. Tucked away at the back , 4 pouches of freeze dried main meals with "best before" dates ranging from 2013 to 2015.......
Goulash, Rice with Fish & Tomatoes, Mushroom & Chicken Risotto, Game Casserole......
Dare I....... ???
<Dr Pepper> What's the worst that could happen? </Dr Pepper> :demon:
Post by: T42 on 09 August, 2020, 08:45:53 am
Post by: citoyen on 12 August, 2020, 10:47:49 am
British woman makes egg fried rice:
https://youtu.be/KpKPueBqFWc
Chinese man takes exception:
https://youtu.be/53me-ICi_f8
Slightly surprised he didn't pick up on her pre-cooking the egg - I always add the egg raw, so you can really mix it through the rice properly. But maybe I'd get a kicking from Uncle Roger for doing that!
Post by: Cudzoziemiec on 12 August, 2020, 11:04:34 am
Post by: citoyen on 12 August, 2020, 11:12:06 am
Except perhaps the induction hob, I don't think I've ever used one of them.
Nothing wrong with induction hobs, I'm a big fan. I can live with his disapproval on that point. ;D
Post by: ian on 12 August, 2020, 12:06:30 pm
He's right about the MSG though. Admittedly, I accidentally bought a 10 kg bag, so I've been putting it in everything for the last three years.
ETA: as a serious point, trust me, adding MSG to anything savoury is awesome. And it's vital for a stirfry.
Post by: ian on 12 August, 2020, 02:48:25 pm
This is most entertaining -
British woman makes egg fried rice:
https://youtu.be/KpKPueBqFWc
Chinese man takes exception:
https://youtu.be/53me-ICi_f8
Slightly surprised he didn't pick up on her pre-cooking the egg - I always add the egg raw, so you can really mix it through the rice properly. But maybe I'd get a kicking from Uncle Roger for doing that!
They get an egg-fried round 2 – https://www.youtube.com/watch?v=bGtR3l_JeUo
Post by: Cudzoziemiec on 12 August, 2020, 03:03:34 pm
Post by: Cudzoziemiec on 12 August, 2020, 03:12:23 pm
Post by: ian on 12 August, 2020, 03:22:50 pm
That said, it's also the Jersey way, though you gotta give it a bit mobster swagger. Jersey Italian is the best Italian there is. My wife used to work in Hackensack, NJ (across the river from Bogata) and one of her colleagues had transferred over from actual Italy.
Witnessing this collision of Italian and Italian-American was epic. She would actually visibly shiver every time someone suggested pizza. Honestly, if someone hasn't turned this kind of thing into TV, I'm claiming the rights.
Post by: Mr Larrington on 12 August, 2020, 05:34:46 pm
Missed a trick by not putting the Anglo-Indian fusion egg-fried rice into a toasted sandwich. For intercultural authenticity.
With chips. Extra points if they’re hand cut, triple-cooked sweet potato chips.
Post by: ian on 12 August, 2020, 06:03:41 pm
I'm disappointed that I never asked for a buttered cob* to go with it. For double-bonus points, this heavenly carb concoction was only available from the 'Chinky chippy' at Hilltop. This was, hence the dubious name, supposedly run by the Chinese but no one ever saw them. I think the rumour came about because they offered rice and spring rolls. Or possibly that it had a big sign across the front that read CHINKY CHIPPY.
They also had a Defender arcade machine.
*bread roll, for non-locals.
Post by: T42 on 13 August, 2020, 08:02:52 am
Truly the most exotic meal of my East Midlands childhood was chips and rice with curry sauce on top. And a potato fritter.
I'm disappointed that I never asked for a buttered cob* to go with it. For double-bonus points, this heavenly carb concoction was only available from the 'Chinky chippy' at Hilltop. This was, hence the dubious name, supposedly run by the Chinese but no one ever saw them. I think the rumour came about because they offered rice and spring rolls. Or possibly that it had a big sign across the front that read CHINKY CHIPPY.
They also had a Defender arcade machine.
*bread roll, for non-locals.
One of my most pleasant memories is of a Lincolnshire cob about 4" across filled with corned beef and raw onion, eaten with a pint of Guinness in a cool pub on a blazing hot day when I was hitch-hiking from Somerset to Edinburgh. Sheer delight.
Post by: Cudzoziemiec on 13 August, 2020, 09:27:35 am
Post by: Cudzoziemiec on 13 August, 2020, 09:32:07 am
*I think that's the correct Disney film with the spaghetti scene?
Post by: citoyen on 13 August, 2020, 09:33:34 am
Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
You've put an idea in my head... Has anyone ever tried a Bombay mix* sandwich? I'm thinking it would be a nicely exotic twist on the classic crisp sandwich.
*are we supposed to call it Mumbai mix now?
Post by: ian on 13 August, 2020, 10:27:53 am
Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
Most of Asia seems to love that bread (it's the only bread for a proper milk sandwich).
I've tried a Bombay Mix sandwich – the crispy noodles and lentils are fine, the peanuts too big and wrong though, so have to be removed and individually eaten.
Post by: citoyen on 13 August, 2020, 11:10:44 am
I've tried a Bombay Mix sandwich
I should have known!
Post by: ian on 13 August, 2020, 12:22:08 pm
We were supposed to be going to SE Asia this month and I was quite excited about introducing her to milk sandwiches. An enthusiasm she didn't seem to be working up to. Of course, I could make one here, just beyond the London Pale, but it wouldn't be the same as munching down on one in Kowloon. Plus you need proper naff bread and I don't have any. White bread, by-the-by, is always sandwidgely preferable to the brown stuff*.
*as a former employee of a flour mill, I can assure you that it's not brown because of all the healthy stuff, it's brown because entire regiments of mice and rats routinely went through the rollers.
Post by: Cudzoziemiec on 13 August, 2020, 12:25:55 pm
Mumbai mix has to be Maratha dance music.Oddly, chips don't seem to have made it to India. But the toasted sandwich, made with the crappiest, pappiest, soft white sliced Chorleywood product, oh yes. Though some of the popular fillings might have surprised ian's parents.
You've put an idea in my head... Has anyone ever tried a Bombay mix* sandwich? I'm thinking it would be a nicely exotic twist on the classic crisp sandwich.
*are we supposed to call it Mumbai mix now?
Post by: Mrs Pingu on 15 August, 2020, 06:50:31 pm
To me it's just a shit biscuit you get free with a cup of hot drink, I don't understand how it's become this cheffy wonder item. :-\
Post by: hellymedic on 15 August, 2020, 08:03:25 pm
The spread is meh and the occasional portion in a Graze box is tolerable. It's not attractive in anything else.
My Lotus Biscoff packet has been unopened in the cupboard for several months.
Post by: Marco Stefano on 29 August, 2020, 02:58:31 pm
Post by: Cudzoziemiec on 29 August, 2020, 03:29:36 pm
Post by: citoyen on 29 August, 2020, 05:06:27 pm
Post by: T42 on 30 August, 2020, 02:17:41 pm
Post by: Legs on 10 September, 2020, 08:23:50 am
Post by: Ham on 10 September, 2020, 09:10:38 am
Currently harvesting a couple of handfuls of raspberries from the garden each day, and not so easy to eat them all. Ms Marco made a raspberry clafoutis this lunchtime to use up some berries from a couple of days ago. Really good.
Raspberries freeze surprisingly well open. They can then be used from the freezer, either in dishes or just as a nommy icy snack.
(Freezer has about 10kg in at the moment..... ;D )
Post by: hellymedic on 10 September, 2020, 07:10:12 pm
The figs on my bush are ripening properly for the first time in ten years! Two or three coming off each day; omg, they are nommy! :thumbsup:
Coo! The figs on the tree next door ripen around the third or fourth week of July.
There's usually a late crop but they seldom ripen.
Post by: citoyen on 10 September, 2020, 07:20:25 pm
Spatchcocked a chicken yesterday for the first time in my life. Marinated it in honey mustard sauce overnight and roasted it for lunch: rather pleased at the result. To be repeated.A grown up chicken or a baby one? I’ve only ever spatchcocked poussin and quails, which are both pretty easy.
Post by: Cudzoziemiec on 11 September, 2020, 07:59:29 pm
Quote
Kellogg's says its packaging must be airtight, or the food inside will be wasted.In what way are Pringles not a waste of food or food-like substances anyway?
Post by: T42 on 12 September, 2020, 09:09:22 am
Spatchcocked a chicken yesterday for the first time in my life. Marinated it in honey mustard sauce overnight and roasted it for lunch: rather pleased at the result. To be repeated.A grown up chicken or a baby one? I’ve only ever spatchcocked poussin and quails, which are both pretty easy.
Grown-up. Took a bit of extra squeeze to get through the ribs. Kept thinking of Norsemen and blood eagles. Only trouble was that MrsT is vegetarian so after a couple of outings it was the dogs' turn.
Quail sound like a better idea. Come to think of it, one of the best meals I ever had was cailles au miel with mousseline gratiné and peas with lardons.
Post by: Ham on 12 September, 2020, 09:32:08 am
Post by: T42 on 12 September, 2020, 02:27:43 pm
Post by: andyoxon on 22 September, 2020, 10:23:44 am
Post by: citoyen on 22 September, 2020, 11:45:16 am
How long would you leave a pork pie at room temperature, and still eat it... ;) Two melton mowbrays from Sunday's ride + left in bag - 6hrs ish.
On a recent-ish ride, I bought a 2-pack of pork pies mid-ride, ate one immediately, saved the other for later and forgot about it... I ate it later and here I am to tell the tale. I think as long as it stays well wrapped up and not too warm, 6hrs is not too risky. I imagine British supermarket pork pies are pretty inert.
I don't think the same would be true of all processed meat products though. The second worst case of food poisoning I've ever had was after I tried a free sample of pate in a French supermarket. No idea how long that had been out of the fridge.
(The pate incident held the number one spot in the chart of worst food poisoning experiences for a long time, until a couple of years ago when I fell foul of a dodgy oyster.)
Post by: ian on 22 September, 2020, 12:00:49 pm
The only recent food poisoning incident I had was probably down a free sample – basically, never take anything from a plate that multiple random people have been touching. If nothing else, we've all seen other people's attitudes to post-toilet behaviour. Do a crap. Wipe hands on trousers. Depart.
Post by: Jakob W on 22 September, 2020, 07:20:53 pm
Post by: ian on 22 September, 2020, 07:32:37 pm
Raw meat on the other hand, which may be contaminated, should always be refrigerated. Fruits de mer are a special case, bad ones have usually picked up something from their own dinner, they're mostly filter feeders and accumulate toxins from algae.
I'd eat a day old, unrefrigerated pork pie, no fuss. I've certainly consumed many a vintage sausage roll with no ill-effect.
Post by: T42 on 23 September, 2020, 10:27:47 am
* as opposed to dire-food poisoning, available in station buffets everywhere.
Post by: ElyDave on 23 September, 2020, 02:53:55 pm
Post by: ian on 23 September, 2020, 05:41:42 pm
Similarly, wsan't there a major outbreak in Germay a few years ago amongst a bunch of aged vegetarians, linked to not washing the bean sprouts
Most of the major outbreaks have been down to (improperly) washed veg. There was a huge outbreak in the US from contaminated spinach.
Generally, food poisoning is down to processing (for both meat and veg – poor practice – and also intensity, so industrial animal farming and slaughter). Poultry has a bad reputation because of the intensive farming and ease of cross-contamination during slaughter and processing. Another reason not to buy it, were it needed.
Post by: fuaran on 30 September, 2020, 11:18:53 pm
https://youtu.be/UsDnkrDvkBo
Post by: nicknack on 01 October, 2020, 08:35:24 am
https://www.theguardian.com/world/2020/oct/01/irish-court-rules-subway-bread-is-not-bread
Can't say I'm surprised.
Post by: ian on 01 October, 2020, 09:43:01 am
I think, in part, because they put filling in them. I don't know where the British went wrong. We invented the sandwich, but like so many things, became absolutely crap at them. Though weirdly we were having some success exporting Pret back to the world. I'm not sure what kind of insanity sent the denizens of NYC into the clammy mayonnaise grasp of a Pret when they have actual delis.
Post by: Cudzoziemiec on 01 October, 2020, 12:43:16 pm
Post by: Mr Larrington on 01 October, 2020, 01:04:37 pm
Post by: ian on 01 October, 2020, 03:27:55 pm
I remember the first time I arrived in the US. Firstly I spent a long, long time explaining the composition of the UK to the border guy on the Canada-US border (I'm guessing Buffalo doesn't see a lot of tourists). And then having finally arrived at my girlfriend's house, her mother presented me with a sandwich (most interactions in the US involve food). I took a big bite.
"I think your boyfriend is having a seizure," might have been her words, as they both looked on. I think I was just coughing up my pancreas.
Post by: Tim Hall on 01 October, 2020, 09:35:08 pm
Post by: ian on 01 October, 2020, 09:41:10 pm
Post by: citoyen on 02 October, 2020, 11:29:12 am
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
US tourists in the UK must find the 'Victoria sandwich' comforting.
Post by: Mr Larrington on 02 October, 2020, 11:33:57 am
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
US tourists in the UK must find the 'Victoria sandwich' comforting.
As a first-order approximation, the only thing USAnian tourists anywhere find comforting is the phrase or saying “Flight 105 to USAnia is now boarding” :demon:
Post by: ian on 02 October, 2020, 11:54:50 am
In America though, the bread is indistinguishable from the item we call cake. It's something of a shock to the foreign palette.
US tourists in the UK must find the 'Victoria sandwich' comforting.
Quite likely, though they'd complain about the lack of bacon. In addition to pouring more sugar on things than Def Leppard if they were sponsored by Tate & Lyle, everything has to include bacon. It's a nation united by bacon sprinkles. Maple-glazed bacon sprinkles. Stand still enough in some parts of the US and you'll find that someone has snuck up and maple-glazed you. It's hyperglycaemia as a lifestyle choice. It's no place to be a pancreas.
Post by: hellymedic on 11 October, 2020, 06:53:54 pm
At £1.60 for 26 grams of protein, with modest quantities of sugar, this seemed fair value for days when you just can't be arsed to work on food.
I am curious but have not ordered this yet...
Post by: rafletcher on 12 October, 2020, 08:59:07 am
Has anyone tried a 'Full Monty' canned breakfast?
At £1.60 for 26 grams of protein, with modest quantities of sugar, this seemed fair value for days when you just can't be arsed to work on food.
I am curious but have not ordered this yet...
That'll be the Sainsbury's price then, Tesco has it for £1.25.
And no, but I hate BITS.
Post by: rafletcher on 16 October, 2020, 09:40:14 pm
Post by: Gattopardo on 16 October, 2020, 10:08:04 pm
The chips didn't come out crunchy, kept the shape of a chip but not crunchy. So wondering what I did wrong. Could it be that the pots were old and had little sprouts on them?
Post by: hellymedic on 16 October, 2020, 10:20:41 pm
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
Post by: Gattopardo on 16 October, 2020, 11:57:15 pm
Post by: rafletcher on 17 October, 2020, 08:34:56 am
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
We bake sweet potato wedges with a coating - smoked paprika, oregano - and in that way they’re no different to potato wedges, that also never get crisp - they’re just like baked potatoes. But then again I’ve not had a crisp chip in decades, not since “The Wavecrest” in Southsea in my student days, where they used floury potatoes and double fried them.
Post by: citoyen on 17 October, 2020, 08:49:05 am
Cooked in a fan oven at 180.
Try a higher temperature? Instinctively, that sounds a tad low to me, but I’m just guessing really.
Post by: citoyen on 17 October, 2020, 08:50:27 am
I’ve not had a crisp chip in decades
:o
Post by: hellymedic on 17 October, 2020, 05:12:36 pm
Suspect my last crisp chip would have been someone else's in a Wetherspoon's >5 years ago.I’ve not had a crisp chip in decades:o
Had soft chips from local chippie early in lockdown. (D craved fission chips)
I'm not really a chips person.
Post by: ian on 17 October, 2020, 07:40:29 pm
Cooked in a fan oven at 180.
Try a higher temperature? Instinctively, that sounds a tad low to me, but I’m just guessing really.
Parboil, dry, and then cook in the fan oven at somewhere around 220 degrees is my usual plan (like roasties, you need a hot tray and hot oil to toss them in). That said, I'm not a sweet potato fan, I'm keeping it real. That said, I mostly get ready-made oven frites to go with my burgers because I'm lazy (I do make the actual burgers, and sometimes the buns from scratch though).
Post by: T42 on 18 October, 2020, 02:52:14 pm
Today: ginger/garlic/honey prawns with MrsT's Chinese noodles. Took the dogs out afterwards and when we came in again the garlic met us at the door.
Did this again for lunch today. Much the same effect, except that the outdoor temperature is around 15° lower than in September so the windows stayed shut and the garlic niff is in the megaton range. Well, I like it.
Post by: Mrs Pingu on 22 October, 2020, 07:18:27 pm
Walking past the local chinese supermarket I thought I was on to a winner, but no. Green or black pods, sure. But no powder in amongst all the other interesting ground stuffs.
Looks like I'll have to pay thru the nose to get some delivered.
Post by: Poacher on 22 October, 2020, 08:29:15 pm
Pods keep fresh for years, unlike ground spices.
Post by: Mrs Pingu on 22 October, 2020, 08:39:04 pm
Post by: hellymedic on 07 November, 2020, 07:23:01 pm
(click to show/hide)
Post by: T42 on 08 November, 2020, 04:43:05 pm
Post by: citoyen on 13 November, 2020, 12:59:01 pm
Sloe gin, anyone?
Post by: ElyDave on 17 November, 2020, 04:43:43 pm
I received a box in the post this lunchtime, quite substantial. An advent calendar, of whisky ;D. No idea what specific distilleries are there as it only says 14 different whiskies from around the world. The thing that caught my eye though was the label on the back stating an average ABV of near 50%, so some are going to be pretty hefty.
Post by: citoyen on 17 November, 2020, 05:34:27 pm
Did my slow gin over a month ago, ripened very early here, loads of fruit on the bushes if smaller in size than previous. Now stripped by the birds.
I was thinking they seemed late round here this year. And yes, small too. But still absolutely loads of them all over the place.
Post by: Cudzoziemiec on 19 November, 2020, 03:04:26 pm
Rancid fat, that's what. Stale, rancid fat that probably originally took the form of industrial grease masquerading as margarine. Burnt, stale, rancid fat, cos I left it in the microwave slightly too long. The whole house stank of it. Had to open all the windows. We tried it. It was foul.
Then I threw it all away and after that, I decided to check the date on the packet. Best before January 2012.
Post by: ian on 19 November, 2020, 05:32:01 pm
Post by: Cudzoziemiec on 20 November, 2020, 06:57:47 pm
Post by: rafletcher on 20 November, 2020, 07:08:48 pm
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
Tonight we had fish with sweet potato chips. Cut 6mm square, tossed in cornflour, salt and olive oil. Baked at 220 for 20 minutes. Very nice.
Post by: hellymedic on 20 November, 2020, 07:30:48 pm
I'm not a chip person but eat lots of sweet potatoes.
Sweet potatoes have rather less 'structure' than white potatoes and turn pulpy when heated for any time. Strikes me sweet potato chips need a strong coating to hold them together and would need to get dried out to be halfway crispy.
Tonight we had fish with sweet potato chips. Cut 6mm square, tossed in cornflour, salt and olive oil. Baked at 220 for 20 minutes. Very nice.
Sounds good!
Post by: hellymedic on 23 November, 2020, 03:15:29 am
Had dozens of suggestions for 'Huggies' nappies but no food...
Post by: T42 on 23 November, 2020, 08:34:30 am
I searched the Sainsbury's website for 'haggis'.
Had dozens of suggestions for 'Huggies' nappies but no food...
South of the border there probably wouldn't be much difference.
Post by: hellymedic on 23 November, 2020, 03:07:10 pm
It's been unavailable for Christmas 2018, Christmas 2019 and
We will eat another bird.
Post by: Paul on 23 November, 2020, 03:35:07 pm
And I know there are others who put the jam at the bottom. I appreciate that both of these approaches help me to believe that there is some actual fruit in my yoghurt, if only because I've had to add it my bloody self! But really, I already believe (or don't care if I'm being lied to about) millions of other things: vitamins, proteins, salt, sugar, Madagascan vanilla, Cornish clotted cream, Kenyan tea - there's no way I'm going to authenticate these things in other products, so what makes the producers of yoghurts so sensitive to consumer-skepticism that they invite us to take part in the manufacture of the final product?
Was there a scandal I missed? Did Ski somehow game the system, using sand which mimicked gooseberries when under test conditions? I don't think so.
I get it when it comes to the chocolate-covered digestive balls and corn flakes - they probably should be kept separate. Although:
1. that's an odd mix and always reminds me of Milo Minderbender proposing to cover his massively over-bought cotton stocks in chocolate in a desperate attempt to recoup some of his losses and;
2. I seem to think that the fruit corner came first, so the anti-soggying thing isn't the explanation for the initial design.
And why on earth did Muller decide that a triangle was the optimum shape for stirring? It so isn't. It's really hard to ensure an even spread of fruit to yoghurt when you can't actually stir. It's more like folding. And the spoon has to be the right shape to get into the corners. Most of my teaspoons are rounded. Plus it means that I have to use my fingers like an animal to get the last bits out.
AN ANIMAL.
Post by: citoyen on 23 November, 2020, 03:52:41 pm
What's the point of 'corner' yoghurts?
They're a symptom of capitalism - we need constant product innovation to stave off consumer inertia. If they didn't keep coming up with exciting new shit all the time, we'd just stick to the same old brands we've always bought. I don't think there's any other reason for them.
They're also yet another example of the myth of choice - their existence on supermarket shelves fools us into thinking that we are being offered variety, when really it's just lots of examples of the same shit presented slightly differently. But try asking for something that's genuinely different to the million identikit brands on the shelves and you'll be told "there's no demand".
Corner yoghurts have been around for a while, though, so they're obviously popular enough to justify their continued existence.
I've never bought one myself.
Post by: Cudzoziemiec on 23 November, 2020, 03:54:28 pm
What's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
Post by: citoyen on 23 November, 2020, 04:00:31 pm
To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
;D
Post by: ScumOfTheRoad on 23 November, 2020, 04:03:13 pm
You are Ron Dennis and ICMFPWhat's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
Post by: Cudzoziemiec on 23 November, 2020, 04:31:44 pm
Does he make fire engines?You are Ron Dennis and ICMFPWhat's the point of 'corner' yoghurts?To create further value in the ready-to-eat processed dairy space by catering to a further stratification of consumer demand, optimising our products to meet a wider variety of snack, treat and meal opportunities.
Post by: L CC on 23 November, 2020, 09:30:46 pm
So tonight, I've made Swiss meringue buttercream and a lemon sponge (in decreasing order of size).
How's the diet going, Linds? Shit, thanks.
(https://uploads.tapatalk-cdn.com/20201124/040acca35e9b040bd32a0031d5dd3412.jpg)
Post by: ElyDave on 24 November, 2020, 09:21:39 am
What's the point of 'corner' yoghurts? If I wanted to mix my own yoghurt, I'd buy the constituent parts but, honestly, who does? No-one with any other commitments. Time was when the yoghurt producers would mix the ingredients for you. You still had to separate the pots and remove the foil, which is irksome, but a fair price to pay for some longevity. But what's with the diy mixing?
And I know there are others who put the jam at the bottom. I appreciate that both of these approaches help me to believe that there is some actual fruit in my yoghurt, if only because I've had to add it my bloody self! But really, I already believe (or don't care if I'm being lied to about) millions of other things: vitamins, proteins, salt, sugar, Madagascan vanilla, Cornish clotted cream, Kenyan tea - there's no way I'm going to authenticate these things in other products, so what makes the producers of yoghurts so sensitive to consumer-skepticism that they invite us to take part in the manufacture of the final product?
Was there a scandal I missed? Did Ski somehow game the system, using sand which mimicked gooseberries when under test conditions? I don't think so.
I get it when it comes to the chocolate-covered digestive balls and corn flakes - they probably should be kept separate. Although:
1. that's an odd mix and always reminds me of Milo Minderbender proposing to cover his massively over-bought cotton stocks in chocolate in a desperate attempt to recoup some of his losses and;
2. I seem to think that the fruit corner came first, so the anti-soggying thing isn't the explanation for the initial design.
And why on earth did Muller decide that a triangle was the optimum shape for stirring? It so isn't. It's really hard to ensure an even spread of fruit to yoghurt when you can't actually stir. It's more like folding. And the spoon has to be the right shape to get into the corners. Most of my teaspoons are rounded. Plus it means that I have to use my fingers like an animal to get the last bits out.
AN ANIMAL.
Or you could just do what I do, buy a tub of greek yogurt and add your own berries, nuts, honey etc
You can even use a round bowl and a spoon-shaped-spoon if you like.
You can still lick the bowl :P
Post by: Cudzoziemiec on 24 November, 2020, 09:33:04 am
Or you could just do what I do, buy a tub of greek yogurt and add your own berries, nuts, honey etcHaving mixed it with a spoon, you could eat it with chopsticks. Pick out the berries and nuts one by one before slurping the yoghurt! (no, of course i wouldn't dream of doing this)
You can even use a round bowl and a spoon-shaped-spoon if you like.
You can still lick the bowl :P
Post by: hellymedic on 24 November, 2020, 07:59:36 pm
Their Christmas cranberries are dried & sweetened, which is suboptimal for home-made sauces etc.
They do sell frozen cranberries. I've bought a bag.
Post by: hellymedic on 25 November, 2020, 02:02:15 am
I see an Israeli entrepreneur has devised an 'all natural' jam doughnut ice lolly.
Post by: Cudzoziemiec on 25 November, 2020, 03:24:13 pm
Post by: citoyen on 28 November, 2020, 04:05:42 pm
the large blackthorn bush(es) I can see just beyond the fence is HEAVY with fruit right now. Must get out and do some picking this weekend...
Finally got round to some picking today - easily filled a 5L bucket* just from the accessible branches hanging over our fence. And didn't make the slightest dent in the crop... but frankly I can't be arsed to make the effort to get at the more inaccessible fruit.
If I'm making sloe gin, what kind of proportions of sloes/gin/sugar should I be aiming for? I would prefer the end result not to be too sweet.
Also, any other suggestions for things to do with sloes would be very welcome.
*ETA: just weighed them and they come in at a tad under 4kg.
Post by: nicknack on 28 November, 2020, 04:57:28 pm
Post by: citoyen on 28 November, 2020, 05:20:12 pm
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
Excellent, that's really helpful, thanks!
Answers the sugar question nicely - add at the end of maceration to taste, rather than following a set recipe. Of course. Seems obvious now they mention it. :facepalm:
I'll get the sloes in the freezer right away...
Post by: nicknack on 28 November, 2020, 05:22:55 pm
Post by: L CC on 28 November, 2020, 08:17:26 pm
I've seen others whose gin is very much pink rather than purple, but I like mine thick and syrupy. Alcoholic ribena rather than flavored gin.
These have been brewing since September. Sloe gin for my daughter and 3 damson vodkas for me. That's half a bottle for every day over Christmas I drink.
(https://uploads.tapatalk-cdn.com/20201128/6fa7cc41910e49d975358a4a5c791d09.jpg)
Post by: citoyen on 28 November, 2020, 10:30:54 pm
I just want to avoid the sickly sweetness that I've come across in some sloe gins I've tried - though I must say I like the sound of alcoholic Ribena. I also quite fancy making some patxaran (https://en.wikipedia.org/wiki/Patxaran) - that's a very strange concoction, somewhat medicinal in character, but quite pleasant when served over lots of ice, and drunk sitting on a sun-soaked terrace overlooking Barcelona... <wistful sigh>
Post by: ElyDave on 30 November, 2020, 06:30:59 am
You could also use them in country wines, but bear in mind they need a lot of ageing to soften the tannins, a year or two in my experience
Post by: L CC on 30 November, 2020, 04:31:46 pm
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
I hadn't seen that. It's utter wank.
Post by: citoyen on 30 November, 2020, 04:54:07 pm
For the gin you could try here. (https://sipsmith.com/how-to-make-the-perfect-sloe-gin/)
I hadn't seen that. It's utter wank.
Any part in particular? Maybe the line where they say you should use a really expensive gin such as Sipsmith? ;D
The advice on adding sugar at the end makes sense to me. I was imagining a certain amount of sugar was required as part of the process, like in jam making. But if it's purely for flavour, there's no point adding it until you know how much is needed. And I think what ElyDave says about mixing it to order is sensible too.
Post by: L CC on 30 November, 2020, 05:10:53 pm
I wanted to get a tractor load of fresh pig slurry at them.
https://www.rivercottage.net/recipes/sloe-gin
https://jiggott.tumblr.com/post/64564028083/the-wi-sloe-gin-recipe
Neither of these have enough sloes in for my taste. But then, I don't like gin. I like sloes. I make a fine sloe jelly.
https://www.waitrose.com/home/recipes/recipe_directory/s/sloe_vodka.html
I wouldn't bother with the cloves. You'd need more than they suggest to get anything but homeopathic levels of flavour.
Post by: Chris S on 30 November, 2020, 06:10:24 pm
I wouldn't bother with the cloves. You'd need more than they suggest to get anything but homeopathic levels of flavour.
Might be a fun cure for toothache though.
Post by: citoyen on 30 November, 2020, 06:12:39 pm
the suggestion that YOU BUY YOUR SLOES FROM ebay.
Yes, that bit struck me as... rather odd. The whole point of making things like sloe gin is surely a way of making good use of free stuff from the hedgerows. Same goes for blackberries. I always boggle when I see the price of a tiny punnet of blackberries in Tesco. Why would you pay for blackberries? And why especially would you pay that much?
My sloes are all in the freezer now because otherwise they're likely to go bad before I get round to actually doing anything with them. But there's certainly no question about their ripeness - as evidenced by the colour of my hands after my picking session.
Anyway, I've got enough of them (and plenty more still available to pick) that I can try a few different recipes and see what I like best.
Thanks for the links. What's your sloe jelly recipe?
Quote
homeopathic levels of flavour
That's just about the right level of cloves for me.
Post by: citoyen on 30 November, 2020, 06:22:01 pm
(https://live.staticflickr.com/65535/50617667176_1ff4cc920f_c.jpg) (https://flic.kr/p/2k7ULXA) (https://live.staticflickr.com/65535/50617666991_eb017feced_c.jpg) (https://flic.kr/p/2k7ULUp)
In fact, I found enough of them...
(https://live.staticflickr.com/65535/50665878767_d9416a566a_c.jpg) (https://flic.kr/p/2kcaSzV)
...to make a splendid lunch:
(https://live.staticflickr.com/65535/50665801946_08f80fdb72_c.jpg) (https://flic.kr/p/2kcatKq)
Not the most attractive of fungus, but delicious none the less.
Post by: Cudzoziemiec on 30 November, 2020, 07:34:27 pm
Post by: andrewc on 30 November, 2020, 08:01:13 pm
Post by: Cudzoziemiec on 30 November, 2020, 08:26:29 pm
Post by: citoyen on 30 November, 2020, 08:37:42 pm
I'm sure Citoyen knows what he's doing, and the name is clearly from the shape and colour, but still...
I really don't know what I'm doing! Fortunately, these are one specimen that are very hard to mistake for anything else. And the ones pictured were eaten last week, so unless they're very slow acting... ;D
In fact, they're not just edible, they're a delicacy. I was very excited when I first found some, and sightings are all too rare - mainly because they're so hard to spot.
I see plenty of other varieties of fungi in my local woods that I wouldn't dream of eating, including one that Steph otp helped me identify as the rare and deadly panther cap (https://www.wildfooduk.com/mushroom-guide/panther-cap/).
Post by: Ashaman42 on 30 November, 2020, 09:35:20 pm
Whilst I figure you're fine as your ID is confident - isn't that the thing with some mushrooms though, that they are very slow acting?I'm sure Citoyen knows what he's doing, and the name is clearly from the shape and colour, but still...
I really don't know what I'm doing! Fortunately, these are one specimen that are very hard to mistake for anything else. And the ones pictured were eaten last week, so unless they're very slow acting... ;D
In fact, they're not just edible, they're a delicacy. I was very excited when I first found some, and sightings are all too rare - mainly because they're so hard to spot.
I see plenty of other varieties of fungi in my local woods that I wouldn't dream of eating, including one that Steph otp helped me identify as the rare and deadly panther cap (https://www.wildfooduk.com/mushroom-guide/panther-cap/).
I can't remember the exact details but I think they block the production of a certain enzyme but the body usually has about a month's worth in reserve so it's a while before you realise that shit's fucked!
I'll have a search for whatever it is I vaguely recall when I'm next at a real computer.
Post by: citoyen on 30 November, 2020, 09:49:49 pm
https://www.first-nature.com/fungi/cortinarius-rubellus.php
Post by: L CC on 30 November, 2020, 10:31:01 pm
Take the spent mush, add to the same (ish) volume of cooking apples, lob in some water. Cook, mash, another night in (a clean) jelly bag.
Same ratio sugar to juice, pot.
Post by: citoyen on 30 November, 2020, 10:37:25 pm
Sloe jelly...
Ta!
Post by: hellymedic on 08 December, 2020, 03:30:03 pm
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Post by: ian on 08 December, 2020, 08:05:51 pm
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Post by: andrewc on 08 December, 2020, 08:21:55 pm
Post by: hellymedic on 08 December, 2020, 09:06:17 pm
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Spit roast mebbe..
Post by: Mr Larrington on 09 December, 2020, 01:26:40 am
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Could be worse. I am given to understand that the canonical way to cook a turkey in USAnia is to deep-fry the thing. Yes, whole. In a thing resembling Ned's atomic dustbin. And probably garnished with BACON.
Post by: ian on 09 December, 2020, 10:06:22 am
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
Could be worse. I am given to understand that the canonical way to cook a turkey in USAnia is to deep-fry the thing. Yes, whole. In a thing resembling Ned's atomic dustbin. And probably garnished with BACON.
Yes, every year there is a warning about fires caused by deep-frying turkey. The more sensible tradition is to get the big pot of oil boiling on the outside grill, climb a tall ladder and lower it in on a special flameproof rope. The less sensible tradition is chuckking a still-frozen bird into the pot in your kitchen while standing next to it.*
There's always bacon, the American uni-seasoning.
Deep-fried turkey is actually quite good. But I'm not brave enough to risk third-degree burns. I have had barbecued Christmas turkey a couple of times in the US and Canada and enjoyed it and I'm now the owner of a Weber thing (to be honest, I found it in the back of the garage, left by the previous owners, may need de-spidering, though I suppose they might add taste).
*we shouldn't laugh too much, back when I used to get off the train at Norwood Junction to walk home, I'd pass a barber shop that used to have their barbecue indoors. That'll work, thought I. They managed a good month before the building burnt down.
Post by: pcolbeck on 09 December, 2020, 04:15:09 pm
Does the panel think I'll ever get my Mythic Beast?
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Fox's in Malton will deliver you a Yorkshire Pot or a Turkey Pot.
https://www.derekfoxbutchers.com/product-page/yorkshire-pot
Give them a ring. Top class game dealers and poulters.
Post by: hellymedic on 09 December, 2020, 06:30:16 pm
Does the panel think I'll ever get my Mythic Beast?Fox's in Malton will deliver you a Yorkshire Pot or a Turkey Pot.
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
https://www.derekfoxbutchers.com/product-page/yorkshire-pot
Give them a ring. Top class game dealers and poulters.
Thanks! I've ordered and received other birds for our festive meal à deux.
My continuing to order this entity is now just an amusement to check its existence. I can easily use this thing at some time, not necessarily Christmas, if it arrives.
Which I doubt.
Post by: pcolbeck on 09 December, 2020, 06:39:53 pm
I didn't have any Wensleydale in though so had to use cheddar - not quite the same.
Post by: ElyDave on 09 December, 2020, 08:02:53 pm
It does sound a bit like those Victorian taxidermy experiments.
My wacky plan for this year, which has my wife uttering a really, is to barbecue the turkey.
About 4 or 5 years ago when THE SOUTH was flooded and bereft of electrons, my sister's other half (not married, but de-facto BIL) cooked the turkey on the barbie as the cooker was kaputt. It came back just as they sat down to eat.
Post by: ian on 11 December, 2020, 08:38:56 pm
My wife has started producing leaflets from pubs and restaurants and remarking how nice – as it's just the two of us – it would be if we just went out for Christmas dinner. I see what's she's doing.
We did barbecue the turkey once in Ottawa, the thermometer was subwoofing below 30, so that took some serious fire.
Post by: hellymedic on 14 December, 2020, 04:18:51 pm
Does the panel think I'll ever get my Mythic Beast?Unavailable today, too.
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
That's Christmas x 2 and six successive Mondays from November 9 this year...
ETA I've reordered it for 21 December. I really doubt it will materialise. Nobody could say I didn't try...
Post by: hellymedic on 18 December, 2020, 09:46:19 pm
I think I'll get some too. Come Boxing Day, I might prefer a toasted, buttered bun to any more hefty Christmas fare.
Post by: Canardly on 18 December, 2020, 10:14:07 pm
Post by: JonBuoy on 19 December, 2020, 06:17:32 pm
(https://live.staticflickr.com/65535/50736316203_c641254f6a_z.jpg)
Post by: Ham on 19 December, 2020, 07:53:57 pm
Post by: ian on 19 December, 2020, 08:47:14 pm
Post by: Ham on 19 December, 2020, 09:31:22 pm
Post by: ElyDave on 20 December, 2020, 11:59:48 am
- Ordered a 350g Vacherin for CHristmas, non-veggie, so it would all be mine. Waitrose didn't have that in stock, so they substituted it for a 500g one at the same price. That's a lot of Vacherin. And that pack says eat within 3 days, not sure how truthful that is
- Bunged a load of beers in the order, thinking I'd go back and edit down to three that I wanted. Looks like I missed a couple in the editing as I ended up with 5 being delivered.
Post by: hellymedic on 20 December, 2020, 03:46:31 pm
Does the panel think I'll ever get my Mythic Beast?
(Sainsbury's Three Bird Roast, ordered Christmas 2018, 2019 and every week since November 9, 2020. Never available.)
Mythic Beast 'no longer available' when I edited my Sainsbury's order today.
They are selling 2.5kg white potatoes for 35p...
Post by: hellymedic on 21 December, 2020, 04:20:03 pm
We'll have to eat Christmas cake and make our own pies...
Post by: orienteer on 21 December, 2020, 10:23:06 pm
Post by: hellymedic on 21 December, 2020, 11:12:18 pm
My quest for the three-bird roast was more to check its existence than to actually consume it...
Point is, I have no evidence that my local Sainsbury's ever had them!
Post by: Wowbagger on 22 December, 2020, 06:07:30 pm
The good news is that they have substituted it with a heston candied orange Christmas pudding weight 1.2kg but charged us £7. The Heston one lists at £16.
The only things that are not available from our order are leeks (we have some in the garden anyway) and broccoli.
At present, this is all theoretical based on an email I received this morning. If you'll pardon the expression, the proof of the pudding...
Post by: Mrs Pingu on 22 December, 2020, 06:21:33 pm
Post by: Wowbagger on 22 December, 2020, 07:09:55 pm
Post by: hellymedic on 22 December, 2020, 07:28:42 pm
D was disappointed but doesn't actually like Christmas pud.
Have two loads of Jus-Rol they were flogging cheap, a rosy Bramley from the garden and some ancient Basics dried fruit. These will form some kind of mince pie.
Various other frozen fruit will go into more pies.
Post by: ElyDave on 22 December, 2020, 10:38:35 pm
Instead of getting duck breast for our xmas dinner we got duck legs instead :'(
Do you not like duck legs? I prefer them myself, or will the recipe not work?
Post by: Mrs Pingu on 23 December, 2020, 03:46:54 pm
Post by: citoyen on 23 December, 2020, 03:49:18 pm
Have never tried cooking duck legs TBH. But I like my duck breast pretty rare, not sure if it works with legs like that.
No, that won't be so good - they need plenty of cooking. Confit is my favourite way with duck legs, and it's very easy.
Post by: Mrs Pingu on 23 December, 2020, 04:58:04 pm
Post by: Mrs Pingu on 23 December, 2020, 05:50:24 pm
Don't you need a ton of duck fat for that?Have never tried cooking duck legs TBH. But I like my duck breast pretty rare, not sure if it works with legs like that.
No, that won't be so good - they need plenty of cooking. Confit is my favourite way with duck legs, and it's very easy.
Post by: citoyen on 23 December, 2020, 05:55:54 pm
Don't you need a ton of duck fat for that?
Ideally, yes, but you could use any other cooking oil instead at a push. Or lard. You just need enough to submerge the legs.
Post by: ElyDave on 23 December, 2020, 06:15:51 pm
Post by: Mrs Pingu on 23 December, 2020, 07:06:43 pm
Post by: Mrs Pingu on 23 December, 2020, 07:12:16 pm
I suppose I could just tip the kriek in with the legs and slow cook them in beer...
Post by: hellymedic on 23 December, 2020, 08:05:53 pm
Sainsbury's ran out of Xmas pud for my last order and D started nagging me for mince pies. Never made mince pies before but I did have some Special Offer Jus-Rol.
Cobbled together various budget ingredients, many of which had been hanging in my cupboard for a few years.
Passable pies emerged.
Post by: ian on 23 December, 2020, 08:47:56 pm
Oh. I've just had a bit of a thought. What I usually do with the breast is to boil down a bottle of kriek with some sour cherries and use that as a sauce.
I suppose I could just tip the kriek in with the legs and slow cook them in beer...
That's what I'd do, though I'd drink the kriek first and have to get another.
You'll need to reduce down the sauce on the hob though, slow cooking makes things a bit too juicy. I transfer to the hob for the last 30 mins or so on a low heat.
Don't fuck it up with any of that goat cheese nonsense.
Post by: Mrs Pingu on 23 December, 2020, 08:53:48 pm
Post by: Ham on 26 December, 2020, 07:26:40 am
I couldn't leave the subject without giving a big-up to S J Fredricks (https://sjfrederick.co.uk/) - it was, without doubt, far and away the very best turkey any present (yeah, ok, ALL 4) have eaten. Juicy and flavour like no other, and a skin to die for. Part of that is the cooking advice, for sure, which I followed and required only 3.5 hours, not the 6 hours of yore. No wrapping, no bacon, no butter. Let it rest without covering. Absolutely bloody perfect.
Post by: Andy W on 26 December, 2020, 07:39:44 am
Post by: hellymedic on 26 December, 2020, 04:13:34 pm
I enjoyed it but D battled carving it and found little to eat as he rejects skin. We've had one before.
We'll have Something Else next year...
Post by: L CC on 26 December, 2020, 05:27:18 pm
I watched too much Sugar Rush and made this. It's Vanilla Creme Patisserie; with a raspberry gelee insert, a passionfruit & mango cremeaux, on a financier with freeze dried raspberry with a crisp white chocolate & freeze dried raspberry. There are vanilla hard candy snowflakes on top.
It was every bit as delish as it looks.
(https://uploads.tapatalk-cdn.com/20201226/5c2db6f21dcdb476130db7152bab69bc.jpg)(https://uploads.tapatalk-cdn.com/20201226/6b08ca38bbdc5fea8ad4beb9aaeedd76.jpg)
Post by: Mrs Pingu on 26 December, 2020, 06:07:28 pm
Post by: citoyen on 26 December, 2020, 07:14:33 pm
Buche Noel.
That looks magnificent. The kind of thing that I would not be able to help myself finishing off in one sitting, then spending the rest of the day regretting but ultimately deciding it was worth it.
Post by: L CC on 26 December, 2020, 07:16:08 pm
Post by: Ham on 26 December, 2020, 07:38:22 pm
Post by: Chris S on 26 December, 2020, 08:03:56 pm
Ooh, that looks fabulous!
It really is - it's bloody lovely.
PSA: Give it maybe oh, 15 minutes after eating a portion of this before returning to red wine. Ugh... *shudder*
Post by: T42 on 27 December, 2020, 11:08:13 am
Buche Noel.
Oh my aching HbA1c!*
...or you could try toasted pain d'épices instead of the financier. Might be a bit chewy, though.
* diabetic in-joke.
Post by: L CC on 27 December, 2020, 11:15:01 am
I'm going to buy this (https://www.amazon.fr/dp/2501136454/ref=cm_sw_em_r_mt_imm_awdb_2Wg6FbDAY8RGV) and next year will be even more spectacular.
Post by: Paul on 30 December, 2020, 10:57:18 am
Me: Tesco dried rosemary
Tesco: Sorry, this product is currently unavailable. You could substitute with Tesco Basil
Well, obviously I could. But is that a serious suggestion? Have you given that any real thought? Did you consider, for example, what I was going to do with the rosemary before suggesting basil? Hmm?
I don't think you did. I think you just looked at the next jar of overpriced, desiccated weed and said "that'll do".
Algorithm? You don't deserve a scientific-sounding name. I'm going to call you nob.
Post by: Mrs Pingu on 30 December, 2020, 11:12:52 am
E.g. I order Sainsbo's organic skinless chicken thigh fillets. They are not available, so rather than bunging me the non organic equivalent they give me chicken breast mini fillets. Every single time.
During lockdown I was ordering fresh lasagne sheets and getting random stuff like tagliatelle instead.
Post by: Paul on 30 December, 2020, 11:39:49 am
The problem with that, though, is that - in trying to anticipate every weird decision the picker might make - the online shopping could eventually take longer than going to do it myself.
Post by: andrewc on 30 December, 2020, 01:31:01 pm
https://twitter.com/Mattas____Lpool/status/1344271820921430016?s=20 As sold by a favourite local shop :thumbsup:
(https://pbs.twimg.com/media/EqfQFwMXcAARvy-?format=jpg&name=large)
Post by: Mr Larrington on 30 December, 2020, 02:27:59 pm
https://twitter.com/Mattas____Lpool/status/1344271820921430016?s=20 As sold by a favourite local shop :thumbsup:
(https://pbs.twimg.com/media/EqfQFwMXcAARvy-?format=jpg&name=large)
Breakfast of Champions :thumbsup:
Post by: Mrs Pingu on 30 December, 2020, 03:45:49 pm
Post by: bhoot on 30 December, 2020, 04:52:54 pm
The problem with that, though, is that - in trying to anticipate every weird decision the picker might make - the online shopping could eventually take longer than going to do it myself.An Asda click and collect order resulted in olive oil substituted for cider vinegar... At least I suspect financially it worked in my favour!
Post by: Ruthie on 30 December, 2020, 04:57:43 pm
Post by: ElyDave on 31 December, 2020, 06:32:31 am
Personally, re online shopping I like the waitrose app, as I can order my 500g of loose sprouts and put a message "larger sprouts please" and hey pesto! there they are. Still get some bizarre substitutions though, frozen parsely instead of frozen coriander for example
Post by: citoyen on 31 December, 2020, 09:05:24 am
I just realised I have not eaten an single pig in a blanky this winter. Wow. This is what happens when you bubble with a vegetarian.
We had a vegetarian Christmas dinner, in deference to my son’s vegetarian girlfriend who is staying with us. He seemed to get the idea in his head that we would be doing turkey as well, and was most disappointed when he realised we weren’t. However, we did make a side dish of pigs in blankets to satisfy his carnivorous urges.
Have to say I enjoyed the mushroom wellington very much - more so than turkey, if I’m honest.
Post by: citoyen on 31 December, 2020, 09:08:22 am
Still get some bizarre substitutions though, frozen parsely instead of frozen coriander for example
Makes more sense than swapping rosemary for basil, to be fair.
Post by: Ham on 31 December, 2020, 10:07:16 am
Post by: Paul on 31 December, 2020, 10:12:31 am
Post by: ElyDave on 31 December, 2020, 12:48:42 pm
Still get some bizarre substitutions though, frozen parsely instead of frozen coriander for example
Makes more sense than swapping rosemary for basil, to be fair.
You think? It was for Indian cooking, parsley would not have been anywhere near the required flavour
Post by: hellymedic on 31 December, 2020, 04:43:20 pm
Post by: citoyen on 31 December, 2020, 05:52:42 pm
You think? It was for Indian cooking, parsley would not have been anywhere near the required flavour
I didn't say it would be a good substitution, just that it makes more sense than substituting basil for rosemary.
Post by: hellymedic on 31 December, 2020, 06:43:59 pm
Post by: ElyDave on 01 January, 2021, 10:20:38 am
Post by: tiermat on 01 January, 2021, 11:34:53 am
What would make a pickled cucumber Kosher?
I would say that they have to be produced only by people who observe the sabbath. I wasn't aware of this requirement until recently when I watched a program on the food of Israel whereby the owner of a winery couldn't handle the wine if he wanted to keep the kosher designation as he didn't observe shabbat.
Post by: Mr Larrington on 01 January, 2021, 12:06:25 pm
What would make a pickled cucumber Kosher?
One end has been peeled?
Coat please.
Post by: hellymedic on 01 January, 2021, 05:00:04 pm
What would make a pickled cucumber Kosher?
Absence of anything that would make it not kosher.
If these were Passover cucumbers, that would include grain-derived vinegar and dextrose, for example.
Passover products are very carefully produced and supervised.
Post by: bhoot on 01 January, 2021, 11:00:03 pm
Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Post by: hellymedic on 02 January, 2021, 12:41:52 am
Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Unsurprisingly, this extra scrutiny and certification entails additional expenditure so just about ALL products certified Kosher for Passover are very pricy.
Post by: ElyDave on 02 January, 2021, 09:39:56 am
Post by: citoyen on 02 January, 2021, 02:07:54 pm
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
I bet your kitchen isn’t kosher.
Post by: barakta on 02 January, 2021, 02:49:49 pm
While the university had designated Kosher flats in halls, I learned from some Googling that "to make something Kosher" was a process that could be done by special cleaning, presumably supervised by a Rabbi and then certified as Kosher. Super useful as a backup plan if the existing Kosher flats or equipment weren't appropriate - it was possible to "Kosherify" new stuff relatively easily with some notice. The halls had a connection with local Jewish communities and Rabbis and the housing people confirmed this was all very easy to do.
I didn't have to research this, but to me that seems like a basic type of respect, do some homework, make an effort to be decent to people.
Post by: ElyDave on 02 January, 2021, 02:55:01 pm
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
I bet your kitchen isn’t kosher.
What if I make them in the garden? ;D
Post by: hellymedic on 02 January, 2021, 04:35:04 pm
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
I bet your kitchen isn’t kosher.
And unsupervised wine & derivatives aren't kosher (any time of the year) either...
Kosher is complicated. That's why it's pricy.
Kosher Dijon mustard? Uh-oh! Non-kosher wine vinegar...
Post by: andrewc on 06 January, 2021, 03:49:19 pm
I think his places were a little out of my comfort/price zone, but it's nice to read about lovely food.
Post by: citoyen on 06 January, 2021, 04:43:23 pm
One of our family traditions for Christmas morning is to have Albert Roux's quail's egg and smoked salmon tartlets with a glass of fizz. They're really my mum's speciality but since we didn't spend Christmas en famille this year, we all had to make our own and share the pictures on the family WhatsApp group.
This was my effort (pastry cases are bit too big, they really should be bite-size, but I didn't have tins small enough, plus they should be a bit more generously covered in the sauce but I didn't make enough):
(https://live.staticflickr.com/65535/50807475821_7375750fd9_z.jpg) (https://flic.kr/p/2kpFAsr)
Post by: Ham on 06 January, 2021, 05:47:22 pm
Kosher is complicated.
While we're at it, wine is different. Very different.
There's inherently nothing non-kosher about wine, any more than any soft drink. But. If the open bottle is in the possession of a non-jew there was a fear that some of the wine would be poured from the bottle to appease/honour an idol (or, later, to use in the sacrament). That would clearly pollute the whole bottle, it is termed "Yayin nesech" (lit: poured wine).
What about an open bottle of wine that MIGHT JUST have been used - or thought about being used by one of these HEATHENS? (coz thinking about it is obv just as bad) The Rabbis thought about this and decided that it should be treated as if it were "Yayin nesech". Forbidden.
Just in case you missed the implication, a "kosher" bottle of wine becomes non-kosher if it is open and handled by a non-jew, some would say, if it is alone in the same room as a non jew, a unique category.
That's perfectly clear then. Only, not everyone is necessarily an idolator or a Catholic. So, why does this apply so universally? There, we have two explanations. The first is simple. You Can't Be Too Careful, they might be secret idolators. The second is more curious. The rabbis recognised that drinking with people would lead to stuff, and hence intermarriage, so said "stuff it, no way are you allowed drink with non jews"
Post by: ian on 06 January, 2021, 06:06:19 pm
Ooo, powers.
Post by: hellymedic on 06 January, 2021, 06:53:58 pm
So I wander into a supermarket and give a jar of pickled cucumbers an idolatry fumble while no one is around have I dekosherified it?
Ooo, powers.
If you OPENED the jar of cucumbers, I'd reject it for reasons other than Kosher.
Pickles/vinegar aren't wine and are treated differently within The Rules.
SEALED Kosher wares remain kosher until the seal is broken.
Post by: ian on 06 January, 2021, 09:42:46 pm
Post by: Paul on 06 January, 2021, 10:58:10 pm
This was my effort (pastry cases are bit too big, they really should be bite-size, but I didn't have tins small enough, plus they should be a bit more generously covered in the sauce but I didn't make enough):I’ve never had quails eggs. These look very tasty.
(https://live.staticflickr.com/65535/50807475821_7375750fd9_z.jpg) (https://flic.kr/p/2kpFAsr)
Post by: citoyen on 06 January, 2021, 11:38:42 pm
I’ve never had quails eggs. These look very tasty.
They’re just like small hen’s eggs, with a very slightly stronger flavour. The easy bit is boiling them just long enough so the yolk is still runny - they don’t take long at all so you just have to time them carefully. The hard part is peeling them - you always have to cook extra to account for the inevitable breakages.
The tarts are worth the effort though!
Post by: L CC on 07 January, 2021, 04:58:48 pm
We used to call it the Rabbi Tax. Mostly it involves every producer at every stage in the production paying for a Rabbi to check their paperwork. We used to make Kosher Ethyl Butyrate.Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Unsurprisingly, this extra scrutiny and certification entails additional expenditure so just about ALL products certified Kosher for Passover are very pricy.
Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
In the same way that your organically grown vegetables aren't Organic because you're not certified by the Soil Association, your pickles aren't Kosher.
Post by: citoyen on 07 January, 2021, 05:02:52 pm
In the same way that your organically grown vegetables aren't Organic because you're not certified by the Soil Association, your pickles aren't Kosher.
I was pondering this myself - and came to the conclusion that surely the requirement for certification must only apply if you're selling the produce, otherwise every Jewish household would need a pet rabbi to scrutinise every meal.
Maybe they do. I wouldn't be entirely surprised.
Post by: Ruthie on 07 January, 2021, 05:09:46 pm
It's one of my life regrets that I never got to eat at the Gavroche during his time. My parents did, a couple of times, the sods. I do like 'modern' food but classic French cooking in the right hands is still the best.
One of our family traditions for Christmas morning is to have Albert Roux's quail's egg and smoked salmon tartlets with a glass of fizz. They're really my mum's speciality but since we didn't spend Christmas en famille this year, we all had to make our own and share the pictures on the family WhatsApp group.
This was my effort (pastry cases are bit too big, they really should be bite-size, but I didn't have tins small enough, plus they should be a bit more generously covered in the sauce but I didn't make enough):
(https://live.staticflickr.com/65535/50807475821_7375750fd9_z.jpg) (https://flic.kr/p/2kpFAsr)
They look amazing.
Recipe?
Post by: hellymedic on 07 January, 2021, 05:23:58 pm
Fresh vegetable produce is generally regarded as OK BUT must be carefully inspected for extraneous wildlife so:
Plums and dates must be cut open and inspected.
Lettuce must be washed and every leaf inspected by a Jewish adult (girl>12 or boy >13) to ensure buglessness.
Broccoli and cauliflower must be soaked in saltwater, then inspected.
Raspberries must each be inspected.
etc, etc.
Some folk inspect every grain of rice before cooking
and so it goes on.
Some folk only drink milk that has come from a rabbinically certified dairy source, lest otherwise it could be adulterated with (for example) non-kosher equine milk. (Sheep & goat milk would be kosher; pig and buffalo not)
Cheese needs special supervision and rennet is a separate problem.
Eggs need to be checked for blood spots and embryos...
Post by: ian on 07 January, 2021, 05:32:23 pm
Post by: citoyen on 07 January, 2021, 05:39:48 pm
Recipe?
It's a pretty basic cocktail sauce - mayonnaise with a little ketchup mixed in and a dash of brandy. Use a little of it to bind the salmon, then spoon the rest over the top. You want the quails' eggs soft-boiled so the yolk oozes out when you bite into them. The cases are puff pastry, but baked weighted down to stop them rising.
You can tell this recipe is well used (iirc it's from At Home With The Roux Brothers (https://www.amazon.co.uk/At-Home-Roux-Brothers-Albert/dp/0563214325)):
(https://live.staticflickr.com/65535/50810296933_9f93c28ef6_z.jpg) (https://flic.kr/p/2kpW45i)
This is what they're supposed to look like:
(https://live.staticflickr.com/65535/50811155842_04a5725c16_z.jpg) (https://flic.kr/p/2kq1sp5)
Post by: hellymedic on 07 January, 2021, 08:08:00 pm
It's all a bit mad. It must have taken God ages to write it all down.
Much is derivative from multiple sources.
The Rabbis & friends have a handy website
https://isitkosher.uk (https://isitkosher.uk)
Ask about some thing seemingly benign like chutney and you see how much is Against The Rules...
https://isitkosher.uk/#chutney (https://isitkosher.uk/#chutney)
Post by: Ham on 07 January, 2021, 08:42:27 pm
No answers, but an odd "did you mean Jacob?" Ans: no
Post by: hellymedic on 07 January, 2021, 09:18:02 pm
Ok, call me childish. I clicked on that and wondered what the result of inputting "bacon" might be. After all, there are veggie variants.
No answers, but an odd "did you mean Jacob?" Ans: no
When I asked Sainsbury's for haggis, at a time it was not stocked their, website suggested Huggies nappies.
Sainsbury's website is much bigger than isitkosher.uk and haggis IS in stock occasionally...
Post by: ScumOfTheRoad on 07 January, 2021, 09:26:42 pm
Post by: hellymedic on 07 January, 2021, 09:33:38 pm
Haggis is kosher?
I don't observe kosher rules even if I know them.
It would be possible to make a kosher haggis from scratch and there are 'veggie haggis' products, about which I know little.
Post by: ElyDave on 08 January, 2021, 07:52:44 am
We used to call it the Rabbi Tax. Mostly it involves every producer at every stage in the production paying for a Rabbi to check their paperwork. We used to make Kosher Ethyl Butyrate.Passover products are very carefully produced and supervised.I worked in a factory where we made toothpaste, and we did a special production run for kosher product. A rabbi attended to monitor that all was done correctly.
Unsurprisingly, this extra scrutiny and certification entails additional expenditure so just about ALL products certified Kosher for Passover are very pricy.Who knew it? I make kosher pickled cucumbers, organic cucumbers and chillies, organic white wine and cider vinegars, plus other herbs and spices.
In the same way that your organically grown vegetables aren't Organic because you're not certified by the Soil Association, your pickles aren't Kosher.
Note, I said organic, not Organic.
My veg are pesticide and herbicide free, and in many cases grown from Organic seed, or organic seed I've saved.
As an aside, egg farmer on our local market told me the reason he was not Organic was due to a shortage of Organic feed in the UK, meaning he'd have had to import from Peru, you can take some things a bit too far
Post by: citoyen on 08 January, 2021, 09:25:17 am
Post by: Cudzoziemiec on 08 January, 2021, 09:45:28 am
Well, yeah, "Organic" is a marketing tool, nothing more, nothing less. If you want to make truly ethical choices, you have to make the effort to look beyond the label.Mrs Cudzo has come back from the Polskish shopek with a little bottle of "organic cider vinegar". It's got the EU organic leaf logo and all. So good to support those struggling small farmers (and of course she's a peasant girl herself). Made by McCormick Polska Spzoo...
Actually she won't have paid any attention to that and will have bought it cos she likes it. But that's just her.
Post by: Ham on 08 January, 2021, 09:50:58 am
Well, yeah, "Organic" is a marketing tool, nothing more, nothing less. If you want to make truly ethical choices, you have to make the effort to look beyond the label.
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Post by: citoyen on 08 January, 2021, 09:59:29 am
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Whatever the reasons for choosing organic, the same principle applies - that you need to look beyond the label to know exactly what you're paying for. Whether organic food is healthier than non-organic is as open to debate as whether it is more ethical.
The other thing that I guess a lot of people don't realise is that there are different organic certification bodies and each has its own set of rules, some more strict than others... I've not looked into it for a while so I can't claim to know much detail of what organic currently means. The Soil Association always used to be regarded as the best - ie closest to what people imagined they were getting when they bought organic - but even they are essentially still just a marketing organisation.
(Yes, I am deeply cynical about the whole business.)
Post by: Ham on 08 January, 2021, 10:29:36 am
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Whatever the reasons for choosing organic, the same principle applies - that you need to look beyond the label to know exactly what you're paying for. Whether organic food is healthier than non-organic is as open to debate as whether it is more ethical.
There's actually a simpler reason for choosing "organic" and it's more of a negative thing, than a purist "no chemicals shall touch the temple of my body"* that is, the organic certification - of whatever type - provides some kind of guarantee that it hasn't been subject to the most egregious practices of factory farming. My beef wont have been fattened on hormones, my chickens won't be pumped full of antibiotics, my veg won't have been chlorine washed or whatever (actually that's a given considering I grow most of my own now). If you want to follow that ethos, then organic is a convenient label.
*Just FTR, my body is dedicated to Fat-ima
Post by: ElyDave on 08 January, 2021, 10:49:00 am
Not actually arguing, but I'd suggest that choosing organic food should not about ethics as much as it is a health choice. That choice is frequently found cohabiting with "ethical purchasing" but there you are.
Whatever the reasons for choosing organic, the same principle applies - that you need to look beyond the label to know exactly what you're paying for. Whether organic food is healthier than non-organic is as open to debate as whether it is more ethical.
There's actually a simpler reason for choosing "organic" and it's more of a negative thing, than a purist "no chemicals shall touch the temple of my body"* that is, the organic certification - of whatever type - provides some kind of guarantee that it hasn't been subject to the most egregious practices of factory farming. My beef wont have been fattened on hormones, my chickens won't be pumped full of antibiotics, my veg won't have been chlorine washed or whatever (actually that's a given considering I grow most of my own now). If you want to follow that ethos, then organic is a convenient label.
*Just FTR, my body is dedicated to Fat-ima
You can have all of those without being "organic", pre COVID I assiduously bought from our farmers market and talked to the farmers about what I was buying, and bought as much as possible as locally as possible. To me this is the key rather than a label of any kind whether "organic", "red tractor" or whatever.
FWIW Organic still allows some quite nasty chemicals to be used
Post by: citoyen on 08 January, 2021, 10:58:26 am
There's actually a simpler reason for choosing "organic" and it's more of a negative thing, than a purist "no chemicals shall touch the temple of my body"* that is, the organic certification - of whatever type - provides some kind of guarantee that it hasn't been subject to the most egregious practices of factory farming. My beef wont have been fattened on hormones, my chickens won't be pumped full of antibiotics, my veg won't have been chlorine washed or whatever (actually that's a given considering I grow most of my own now). If you want to follow that ethos, then organic is a convenient label.
This "some kind of guarantee" is very much dependent on the precise rules applied by the relevant certifying body. You might be unpleasantly surprised at what farming practices are allowed by some of them.
Hormone-treating and chlorine-washing are totally banned for all beef and chicken in the UK, organic or not. Of course, that might change as part of any UK-US trade agreement post-Brexit but it still applies for the time being.
Post by: ian on 08 January, 2021, 11:03:13 am
Post by: Mr Larrington on 08 January, 2021, 11:06:36 am
There may have been a point to all this but it’s now slipped my mind.
* Yes, I could buy two pints of Mr Sainsbury’s moo juice, decant one pint into another container and freeze it, but then I'd only forget to defrost it and have no milk for my tea, and get maudlin and start doing Strong Drink, Class As or far-right politics as a crutch. And no-one wants that.
Post by: Cudzoziemiec on 08 January, 2021, 11:37:42 am
Post by: Ham on 08 January, 2021, 11:43:56 am
You can have all of those without being "organic",
....
FWIW Organic still allows some quite nasty chemicals to be used
Well, yes. I was just highlighting that organic was a convenient label that near-guarantees you won't be subjected to the worst practices, even before they are known to be wurst. (have you seen what goes into those? ? ?)
Hormone-treating and chlorine-washing are totally banned for all beef and chicken in the UK, organic or not. Of course, that might change as part of any UK-US trade agreement post-Brexit but it still applies for the time being.
Growth hormone hasn't always been banned, my interest in the subject and awareness of organic predates the ban. What might the next "growth hormone" issue be? I'd rather not be a £1.05-pig. Chlorine treatment is only banned for meat, not for veg, which is why I used it in that respect.
Post by: citoyen on 08 January, 2021, 12:11:13 pm
Growth hormone hasn't always been banned, my interest in the subject and awareness of organic predates the ban. What might the next "growth hormone" issue be? I'd rather not be a £1.05-pig. Chlorine treatment is only banned for meat, not for veg, which is why I used it in that respect.
You're obviously better informed than I was giving you credit for. :thumbsup:
Not everyone is fully up to speed on what organic actually means though.
Post by: ian on 08 January, 2021, 12:21:42 pm
Generally, these practices are, of course, symbolic of poor, intensive conditions. Industrial cattle conditions in the US are, simply put, horrific. Chlorine washing meat won't hurt you, it's the reason they need to do so that might.
I'm minded that the best thing we can do for the environment is to eat less meat.
Post by: L CC on 08 January, 2021, 12:24:07 pm
Post by: ian on 08 January, 2021, 12:29:17 pm
I do put significant effort into only eating animals so happy they practically volunteer to be on my menu.
Post by: Ham on 08 January, 2021, 01:11:17 pm
You're obviously better informed than I was giving you credit for. :thumbsup:
The reason for why, is that (pre-81) I had occasion to nurse my mother, who had terminal cancer. As part of that, we experimented with what I can only call a quack therapy which among other things demanded 100% organic diet. Organic food at the time was HARD to find, and researching what was needed and what was implied involved more than searching the (non-existent) Internet. My interest in the subject has remained; I'm not arguing with any of your observations.
Quote
Not everyone is fully up to speed on what organic actually means though.
No shit. "They" almost never are. There's an interesting parallel with the kosher question, there is as poor understanding of the term "Glatt Kosher" as there is organic. Glatt Kosher is used by almost as a term connoting super-kosher (because everyone knows the harder you make something the betterer it is), whereas it actually just refers to a subset of slaughtered meat.
Anyone interested in the detail? here you are
(click to show/hide)
Post by: hellymedic on 08 January, 2021, 09:06:45 pm
Her husband is a Rabbi, who has learned various Cutting Skilz so I presume they would know that.
Post by: Ham on 09 January, 2021, 07:43:49 am
Post by: ian on 09 January, 2021, 06:23:11 pm
Post by: hellymedic on 09 January, 2021, 07:34:43 pm
What do yo think happened?
What has happened to Ham after his barbecues?
Post by: Ham on 09 January, 2021, 07:54:11 pm
To be scrupulously fair, the risk of post-BBQ corporeal explosion is close to certainty.
Post by: ian on 09 January, 2021, 08:55:44 pm
Did you watch Ed Miliband eating a bacon sandwich?
Oh god, is this another weird p0rn niche I've yet to stumble into? I blame the webcams.
I'm not sure if this is the corollary of Ham's BBQs (he's never invited me, can't think why), they all sit around and live stream the Miliband brothers eating a range of sandwiches. Rounds of slow, slow mastication.
My long-ago ex's father was Jewish, but he was about as unorthodox as you can get. Mind you, her mother was a (lapsed) Mennonite, so I'm not sure what it made her. Well, a librarian, as I recall.
Post by: T42 on 10 January, 2021, 01:25:09 pm
* as in I'll put a knee up anyone who calls me old. I'm merely the same age as some elderly people.
Post by: hellymedic on 10 January, 2021, 03:26:36 pm
My Mum is 85 next month. Sometimes she needs to be reminded she was born in 1936...
Post by: Cudzoziemiec on 10 January, 2021, 06:00:30 pm
This post might have been unduly influenced by the unexpected receipt of a large tin of Quality Street.
Post by: Mrs Pingu on 10 January, 2021, 06:04:23 pm
Post by: Cudzoziemiec on 10 January, 2021, 06:24:06 pm
Post by: hellymedic on 10 January, 2021, 06:28:34 pm
Post by: ian on 10 January, 2021, 06:33:15 pm
Post by: citoyen on 10 January, 2021, 06:35:18 pm
Filled chocolates: they're mostly crap, aren't they?
This post might have been unduly influenced by the unexpected receipt of a large tin of Quality Street.
Quality Street are especially disgusting. Cheap shit, 99% sugar.
Post by: hellymedic on 10 January, 2021, 06:55:52 pm
Post by: ian on 10 January, 2021, 07:01:48 pm
Post by: Cudzoziemiec on 10 January, 2021, 07:04:30 pm
Post by: hellymedic on 10 January, 2021, 07:14:27 pm
After the play (by the JM Barrie of Peter Pan fame). I know this because there's a plaque in Merstham, Surrey, where the leads in the first production lived. This street is named – you guessed it – Quality Street.
Aaah!Thanks!
Every day's a school day...
Post by: Basil on 10 January, 2021, 07:37:24 pm
Post by: Basil on 10 January, 2021, 07:49:06 pm
So I bought some.
Actually enjoyed it.
The birds seemed to enjoy the half we had left when the novelty wore off.
Post by: Cudzoziemiec on 10 January, 2021, 07:53:36 pm
I miss the coffee creams. Are there any selections that still include coffee creams?If I find any in the QS tin, I'll post them to you. :D
Post by: rafletcher on 10 January, 2021, 09:05:25 pm
Having defrosted the wild boar paté. (Christmas stash) I suddenly had a craving for cheap thin crisp toasted supermarket crap bread to spread it on. We've not had that for years.
So I bought some.
Actually enjoyed it.
The birds seemed to enjoy the half we had left when the novelty wore off.
Ah that’s reminded me of a childhood favourite. Mums spag bol was always served with thin crustless toast, left to get cold before being buttered.
Post by: Cudzoziemiec on 15 January, 2021, 10:11:06 am
Post by: citoyen on 15 January, 2021, 12:12:49 pm
Jay Rayner writes about food (https://www.theguardian.com/food/2021/jan/14/yes-im-a-food-writer-and-that-qualifies-me-to-write-about-everything-jay-rayner)
Everything is politics.
Post by: ian on 15 January, 2021, 12:21:46 pm
Post by: citoyen on 15 January, 2021, 12:26:30 pm
Post by: Poacher on 15 January, 2021, 04:50:44 pm
I miss the coffee creams. Are there any selections that still include coffee creams?I'm sure Thorntons sell bags of only coffee creams, just for you!
Post by: Basil on 15 January, 2021, 05:23:18 pm
Post by: citoyen on 16 January, 2021, 12:17:16 am
http://www.auntdai.com/en/?page_id=22
Related story:
https://www.theguardian.com/world/2021/jan/15/montreal-chinese-restaurant-canada-customers-aunt-dai
Post by: Ham on 18 January, 2021, 02:07:51 pm
https://at-home.danddlondon.com/meal-kits/
Post by: citoyen on 18 January, 2021, 03:35:47 pm
This made me smile? gag? Whatever.
https://at-home.danddlondon.com/meal-kits/
That German Gymnasium Butcher's Plate kit looks like it contains enough protein to feed at least four people. Looked at that way, the price doesn't seem so silly.
Post by: ian on 18 January, 2021, 03:57:02 pm
Post by: citoyen on 18 January, 2021, 04:09:13 pm
Two observations. One, it's not very convenient for me, down here in Kent. Two, stop getting estate agents to write your website copy.
The Butcher's plate on their menu is £29.50 per person, so D&D's mark-up isn't too outrageous.
Post by: hellymedic on 20 January, 2021, 04:28:23 pm
Nigella's Recipe of the Day is Bitter Orange Tart...
https://www.nigella.com/recipes/bitter-orange-tart (https://www.nigella.com/recipes/bitter-orange-tart)
Post by: citoyen on 20 January, 2021, 04:37:45 pm
[POBI]
Nigella's Recipe of the Day is Bitter Orange Tart...
https://www.nigella.com/recipes/bitter-orange-tart (https://www.nigella.com/recipes/bitter-orange-tart)
Subtle! ;D
Post by: Paul on 23 January, 2021, 10:22:51 am
Their description:
Made from specially selected Iberico pigs from the South West of Spain. Our Iberico Paleta de Cebo is matured for a minimum of 12 months allowing ample time for the naturally occurring marbled fat to develop its umami-rich flavour and silky smooth texture. Thinly sliced to ensure exceptional texture and flavour delivery when served at room temperature.
...
Please note: like people, no two pigs are the same. Therefore it's natural to see varying fat to meat ratios in this product.
"Like people"? Really? You're trying to sell meat "like people"?
I decided not to click on the 'rest of shelf', just in case...
Post by: hellymedic on 23 January, 2021, 12:32:10 pm
Post by: jsabine on 23 January, 2021, 03:37:21 pm
"Like people"? Really? You're trying to sell meat "like people"?
In cannibalistic circles humans are known as long pig, after all. 1
1: At least according to my recollection of Swallows and Amazons.
Post by: Ham on 23 January, 2021, 07:45:17 pm
Post by: JonBuoy on 23 January, 2021, 07:52:24 pm
Post by: hellymedic on 24 January, 2021, 12:07:30 am
My mother managed to order a sprout from Sainsburys. It came in its own plastic bag and cost 3p. Apparently she didn't even share it with my father ::-)
Most people who have ordered online have not unchecked 'item' to check' kg' and have ended up with a single mushroom or carrot.
I certainly have!
Post by: jsabine on 24 January, 2021, 12:43:34 am
Post by: hellymedic on 24 January, 2021, 01:14:57 am
Post by: orienteer on 24 January, 2021, 10:02:59 am
I don't understand how supermarkets can do this without charging to cover the costs of picking and delivery, as their margins aren't that great percentage wise.
Post by: ElyDave on 24 January, 2021, 10:28:44 am
Post by: Tim Hall on 24 January, 2021, 10:47:04 am
"Like people"? Really? You're trying to sell meat "like people"?
In cannibalistic circles humans are known as long pig, after all. 1
Eating people is wrong.
1: At least according to my recollection of Swallows and Amazons.
Post by: Mr Larrington on 24 January, 2021, 11:25:41 am
Post by: T42 on 24 January, 2021, 01:38:08 pm
Quote
Punched Potatoes
8 scrubbed medium potatoes (roasters work well here)
Sea salt
Olive oil
Method
Boil the potatoes in their jackets for 15 minutes and drain and dry in the pan.
Heat oven to 200oc.
Drizzle a roasting tray with a tablespoon of oil and add the potatoes.
Put a clean tea towel on top and press the potatoes with a potato smasher or rolling pin to crush slightly and split the skin.
Remove tea towel and drizzle oil over the potatoes and scatter with sea salt.
Cook for 25 minutes or until crisp and golden on the outside, soft in the middle.
Serve.
Looks interesting
Post by: Cudzoziemiec on 24 January, 2021, 02:01:40 pm
After recognising that a weekly trip to Waitrose was probably my riskiest activity, I have started using their delivery service. It's no good waiting to book the next slot after a delivery as nothing is available for more than a week, so I have to reserve the next slot earlier. As we can't accurately estimate what we need at that point, and there's a £40 minimum order, I plonk a bottle of single malt in the trolley to retain the slot. So far I've managed to remember to remove it later, which is just as well as I don't drink whisky.It's been strongly suggested, pre Covid, that they all rushed into deliveries to stop their rivals gaining market share, and now they're all desperately wondering how they can either get out of it or charge a realistic delivery fee without losing customers. It sounds a bit like newspapers rushing into putting all their content online free.
I don't understand how supermarkets can do this without charging to cover the costs of picking and delivery, as their margins aren't that great percentage wise.
Post by: hellymedic on 24 January, 2021, 09:47:48 pm
We do the same, normally bookmark with an expensive champagne
I reserve my Sainsbury's slot by making a placeholder order ASAP after slots are released. It contains many of my usuals and attempts to take advantage of current Special Offers. I revisit it a few days before the actual delivery, as well as the night before, to trim off stuff we won't need and check late availability/unavailability.
I'll probably make an order for 8 February before I go to bed.
Post by: L CC on 24 January, 2021, 10:17:13 pm
We don't drink gin.
Post by: hellymedic on 25 January, 2021, 01:41:03 am
Order is now placed for 8 February. It's a viable list, which I'll teak nearer the time.
Post by: rafletcher on 25 January, 2021, 11:02:32 am
From Beeb Norn Iron:QuotePunched Potatoes
8 scrubbed medium potatoes (roasters work well here)
Sea salt
Olive oil
Method
Boil the potatoes in their jackets for 15 minutes and drain and dry in the pan.
Heat oven to 200oc.
Drizzle a roasting tray with a tablespoon of oil and add the potatoes.
Put a clean tea towel on top and press the potatoes with a potato smasher or rolling pin to crush slightly and split the skin.
Remove tea towel and drizzle oil over the potatoes and scatter with sea salt.
Cook for 25 minutes or until crisp and golden on the outside, soft in the middle.
Serve.
Looks interesting
Sinilar is the Jamie Oliver version, although he peels his. Parboil and dry, toss to roughen. Toss in olive oil/goose fat, add a couple of closves of crushed garlic and some thyme. Put in tin on floor of a 180C oven while roasting joint above, for 1 hr. Take out, squish with masher a bit, put back for 30 minutes.
Post by: T42 on 28 January, 2021, 01:31:32 pm
Anyway, my random foodity of the day: opened up the pack of Spanish mandarins we bought today and found a snail nestling in the bottom. Dead, alas. No, we didn't eat it.
Post by: orienteer on 28 January, 2021, 05:15:35 pm
Post by: ElyDave on 30 January, 2021, 03:21:03 pm
Post by: Cudzoziemiec on 02 February, 2021, 07:18:35 pm
Quote
The so-called Kakao-Verordnung deems that anything labelled as chocolate must contain cocoa mass, cocoa powder, cocoa butter and sugar.So they're calling it "cocoa fruit bar", which I think sounds pretty good.
But Ritter’s new bar, called Cacao y Nada (cocoa and nothing) is 100% cocoa, sourced from its own plantation in Nicaragua. It is sweetened with cocoa juice, which is naturally found in the pulp of the cocoa bean and increasingly recognised as a product in its own right because of a naturally sweet taste said to resemble that of lychees. It was first approved as a foodstuff by the EU almost a year ago.
The use of cocoa juice instead of sugar has led German food regulators to say that Cacao y Nada does not fit its definition of chocolate.
https://www.theguardian.com/food/2021/feb/02/ritter-sport-no-sugar-bar-not-chocolate-cacao-y-nada
Post by: Cudzoziemiec on 08 February, 2021, 05:56:43 pm
Post by: T42 on 10 February, 2021, 08:59:48 am
Post by: Mrs Pingu on 10 February, 2021, 10:33:56 am
Yesterday I cut thick slices, spread them with La Vache Qui Rit .
C'est cremeux?
Oui, c'est cremeuuuuux
Post by: T42 on 10 February, 2021, 10:58:46 am
Post by: citoyen on 10 February, 2021, 12:52:13 pm
La Vache Qui Rit Eleison.
Vachement bon!
Post by: T42 on 10 February, 2021, 01:02:49 pm
Post by: andrewc on 12 February, 2021, 09:23:13 pm
Post by: Gattopardo on 12 February, 2021, 09:47:34 pm
Just tried some chilli jam on a bagel. Curious but pleasant.
Try chili bacon jam, remind me near christmas and I'll send you pot.
Post by: Ham on 13 February, 2021, 06:56:31 am
https://www.instagram.com/stories/theglamourtrainer/2507465403773853596/
Always nice when your cooking is appreciated.
Post by: Mr Larrington on 13 February, 2021, 11:22:04 am
The Wanstead Literary and Cottage Pie Appreciation Society
https://www.instagram.com/stories/theglamourtrainer/2507465403773853596/
Always nice when your cooking is appreciated.
“Log in to view this story”
Oh…
Post by: citoyen on 14 February, 2021, 05:08:40 pm
But why is this worth posting about? Well, simply because it must be the first bottle of wine I’ve had in *years* that has a natural cork rather than a screw cap.
I didn’t know such things still existed!
Post by: Jurek on 14 February, 2021, 05:50:34 pm
Just opened a lovely bottle of Sancerre to go with our roast chicken dinner. It was a gift, and a pretty decent one at that.You're not drinking enough champagne.
But why is this worth posting about? Well, simply because it must be the first bottle of wine I’ve had in *years* that has a natural cork rather than a screw cap.
I didn’t know such things still existed!
Post by: hellymedic on 14 February, 2021, 06:10:03 pm
Post by: citoyen on 14 February, 2021, 06:32:28 pm
You're not drinking enough champagne.
This is true.
To be perfectly honest, I had totally forgotten that all sparkling wines, including cheap Prosecco, usually have real corks. I do drink a fair amount of Prosecco - it’s usually in plentiful supply at work events.
There was a trend a few years ago at PR parties (when I used to get invited to such things regularly) for serving individual mini bottles of real champagne with devices inserted in the neck to make sipping straight from the bottle easy, or even straws. Those were the days.
Post by: citoyen on 14 February, 2021, 06:39:26 pm
(It was only after I started cooking them that my wife reminded me we had some lard in the fridge, which I would have used if I’d remembered.)
Post by: geoff on 16 February, 2021, 07:30:53 pm
Changing the subject, but still related to my dinner, a shortage of goose fat in the larder meant I wasn’t sure what to use to cook the roast potatoes. I had some coconut oil, and I know that is tolerant of high temperatures, so I thought it would be worth a try. And it worked an absolute bloomin’ treat. I shall definitely do that again. Highly recommended.Ah pancakes! How's Shrove Tuesday going? With chilli, stir fry and cheese here!
(It was only after I started cooking them that my wife reminded me we had some lard in the fridge, which I would have used if I’d remembered.)
Sent from my STF-L09 using Tapatalk
Post by: Mrs Pingu on 16 February, 2021, 07:40:09 pm
I could order some Le Phare du Cap brand off Ama$on but I've no idea what it's like.
>:(
Post by: hellymedic on 16 February, 2021, 08:27:12 pm
They had been unavailable since early November but were supplied last week, only for the driver to break the bag, which was returned.
Unavailable this week.
Post by: SteveC on 16 February, 2021, 08:31:43 pm
Sainsbury's haven't had any harissa paste for bloody weeks now, and my stock is almost used up.If you're going on-line try:
I could order some Le Phare du Cap brand off Ama$on but I've no idea what it's like.
>:(
https://www.souschef.co.uk/pages/search-results?q=harissa
Only issue is the postage, but I'm sure you'll find something else you need on that site somewhere. :demon:
(No affiliation, but regularly used)
Post by: Mrs Pingu on 16 February, 2021, 09:11:08 pm
Post by: ian on 16 February, 2021, 09:40:33 pm
Post by: citoyen on 16 February, 2021, 11:30:17 pm
Post by: Ham on 17 February, 2021, 07:00:00 am
Post by: L CC on 17 February, 2021, 08:02:02 am
Buying from their website is disappointing though, the prices are no better than Tesco even if you buy in bulk. Which I do.
Post by: Jurek on 17 February, 2021, 09:29:21 am
Post by: ian on 17 February, 2021, 09:53:00 am
Belazu's Aubergine Mezze is my guilty pleasure. I guzzle it almost daily.
Buying from their website is disappointing though, the prices are no better than Tesco even if you buy in bulk. Which I do.
We periodically get a box of their stuff, while not super-cheap, they do have a lot of interesting things that don't appear in the supermarkets. For cheaper stuff, you need a Turkish supermarket (there's a TFC in Croydon, probably not useful).
Post by: Mrs Pingu on 17 February, 2021, 05:18:56 pm
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
Post by: Mrs Pingu on 17 February, 2021, 05:21:59 pm
Post by: ian on 17 February, 2021, 05:31:34 pm
Post by: Mrs Pingu on 17 February, 2021, 05:40:04 pm
Post by: citoyen on 17 February, 2021, 05:41:06 pm
I want the smokey chilli snack mix.
That does look good. My local* serves spicy broad beans (which look very similar to these (https://www.belazu.com/shop/fried-and-salted-broad-beans-with-chilli)) as a bar snack. They're awesome.
*which I've not visited for nearly a year :(
Post by: Jurek on 17 February, 2021, 05:47:54 pm
Sounds interesting....Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
Post by: Regulator on 17 February, 2021, 05:56:26 pm
Post by: Mr Larrington on 17 February, 2021, 06:13:23 pm
I want the smokey chilli snack mix.
That does look good. My local* serves spicy broad beans (which look very similar to these (https://www.belazu.com/shop/fried-and-salted-broad-beans-with-chilli)) as a bar snack. They're awesome.
There was great amusement when, during one of his irregular appearances from behind the Great Firewall, my grate frend Thomas van Schaik posted a photo of a bag of those found in his local horriblemarket. Because writ large alongside the Chinese name was the moniker “Strange-Taste Horsebeans” ;D
Post by: ian on 17 February, 2021, 09:13:40 pm
I want the smokey chilli snack mix.
They are quite tasty and didn't come in 3kg portions. Check the size, dear. Three kilos is a lot of olives.
Post by: ElyDave on 18 February, 2021, 06:27:19 am
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I find i can't drink tea from india/africa/Kenya as they seem to have more tannin. Sainsburys Earl Grey used to be based on China tea, but now is not so I had to find an alternative. Luckily we have a local tea merchant that supplies decent Earl Grey along with formosa oolong and a good Russian caravan
My technique is a 500ml mug with a pinch of loose leaves in the bottom, pou on the water, leave to settle, and keep topping up during the day
Post by: Mrs Pingu on 20 February, 2021, 08:18:05 pm
Post by: Ham on 21 February, 2021, 07:41:18 am
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I find i can't drink tea from india/africa/Kenya as they seem to have more tannin. Sainsburys Earl Grey used to be based on China tea, but now is not so I had to find an alternative. Luckily we have a local tea merchant that supplies decent Earl Grey along with formosa oolong and a good Russian caravan
My technique is a 500ml mug with a pinch of loose leaves in the bottom, pou on the water, leave to settle, and keep topping up during the day
There's a fascinating inversion around the whole tea thing. Historically as we know, tea came from China, we brits think of ourselves as the champion tea drinkers in the world, after all we've got PG Tips. And Kenya, and Earl Grey, and Assam, and Ceylon, and Darjeeling, and of course ENGERLISH BREAKFASTY. We tend to think of china tea as a single blend, something you pick off a shelf that says "China tea".
Go to China, and you'll find an almost exact inversion. All of our tea they lump together as "Black tea", coarse and tannin strong. Our belief that PROPER tea needs to be made with boiling water? forget it. Instead they have an eyewatering range of different teas and infusions, both on common sale and in specialist tea shops with (for China) high prices. This seems to be in line with your personal taste. Milk before or after tea is easy - it simply has no place.
Obviously the western tea habit is longstanding and widespread, so equally valid, but it is an interesting comparison all the same.
Post by: ElyDave on 21 February, 2021, 01:41:16 pm
Twinings Earl Grey is about a zillion times nicer than Sainos own brand.
I can't drink strong black tea anymore since I gave up milk, and found that with most 'black' EG I only needed to wave the tea bag over the top or it was too strong. Then our local hot beverage emporium told me that Teapigs do an Earl Grey Darjeeling (bsgs only) which is much more to my liking.
Our local hot beverage emporium was out of my usual Nepal Maloom tea so I ordered from The Kent Tea & Coffee co and spotted they have loose EG Darjeeling so I'll see how that compares to the Teapigs...
I find i can't drink tea from india/africa/Kenya as they seem to have more tannin. Sainsburys Earl Grey used to be based on China tea, but now is not so I had to find an alternative. Luckily we have a local tea merchant that supplies decent Earl Grey along with formosa oolong and a good Russian caravan
My technique is a 500ml mug with a pinch of loose leaves in the bottom, pou on the water, leave to settle, and keep topping up during the day
There's a fascinating inversion around the whole tea thing. Historically as we know, tea came from China, we brits think of ourselves as the champion tea drinkers in the world, after all we've got PG Tips. And Kenya, and Earl Grey, and Assam, and Ceylon, and Darjeeling, and of course ENGERLISH BREAKFASTY. We tend to think of china tea as a single blend, something you pick off a shelf that says "China tea".
Go to China, and you'll find an almost exact inversion. All of our tea they lump together as "Black tea", coarse and tannin strong. Our belief that PROPER tea needs to be made with boiling water? forget it. Instead they have an eyewatering range of different teas and infusions, both on common sale and in specialist tea shops with (for China) high prices. This seems to be in line with your personal taste. Milk before or after tea is easy - it simply has no place.
Obviously the western tea habit is longstanding and widespread, so equally valid, but it is an interesting comparison all the same.
you are absolutely preaching to the choir here, some of the most interesting teas I've picked up are from walking into a local supermarket in Indonesia, Vietnam etc to get rid of spare change before flying home. And I never make my tea with boiling water. Just because we took it to the empire doesn't mean our tea is the best, in a similar vein as vindaloo = Indian food. Curry just does not compute.
Post by: Mrs Pingu on 25 February, 2021, 09:16:58 pm
Belazu's Aubergine Mezze is my guilty pleasure. I guzzle it almost daily.
Buying from their website is disappointing though, the prices are no better than Tesco even if you buy in bulk. Which I do.
I`m pleased to see you can get it off Amazon for the same price without having buy 40 quids worth of stuff.
Post by: Mrs Pingu on 26 February, 2021, 05:05:35 pm
It was good :thumbsup:
Post by: hellymedic on 26 February, 2021, 05:08:11 pm
Post by: Jurek on 26 February, 2021, 05:21:43 pm
Post by: ian on 26 February, 2021, 05:25:17 pm
I think I might have just had my first ever PBJ sarnie.
It was good :thumbsup:
Grape jelly and Wonderbread (there's some latitude with the peanut butter), otherwise it's cultural appropriation and I question your authenticity.
Post by: Mrs Pingu on 26 February, 2021, 05:56:44 pm
Pip & Nut peanut butter.
Sainsburys Cherry conserve.
Nom.
Post by: Mrs Pingu on 26 February, 2021, 05:58:52 pm
I think I might have just had my first ever PBJ sarnie.
It was good :thumbsup:
Grape jelly and Wonderbread (there's some latitude with the peanut butter), otherwise it's cultural appropriation and I question your authenticity.
OK then, I withdraw the term 'PBJ' and hereby introduce the term 'great Furrybootoon squirrel shit and posh jam sarnie'
Post by: Mrs Pingu on 26 February, 2021, 06:01:37 pm
Post by: hellymedic on 26 February, 2021, 08:51:53 pm
What is this PBJ of which you speak?
I assumed peanut butter and jelly (jam).
We were regaled with red and brown stripy jars as kids.
I don't know what fruit made the red jelly.
JellO = jelly
jelly = jam
Languages are confusing...
Post by: Mr Larrington on 26 February, 2021, 08:55:17 pm
Post by: ian on 26 February, 2021, 09:19:50 pm
Post by: Regulator on 27 February, 2021, 07:09:30 am
Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup. :P
Peanut butter French toast. Basically, French toast made use a peanut butter sandwich. Food of the gods.
Post by: hellymedic on 27 February, 2021, 02:24:28 pm
Post by: andrewc on 27 February, 2021, 02:36:12 pm
Which reminds me, I think the best thing I ever had containing PB was what came to be known as The Moorings toastie' which was invented by the shop called the EARL of Sandwich, sold in the Moorings bar and contained PB, Jarlsberg cheese, bacon & maple syrup. :P
Peanut butter French toast. Basically, French toast made use a peanut butter sandwich. Food of the gods.
This is getting dangerously close to Elvis territory.... https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich
Post by: ian on 27 February, 2021, 08:11:20 pm
Post by: rafletcher on 13 March, 2021, 04:19:29 pm
Post by: citoyen on 18 March, 2021, 02:55:26 pm
Hence today I have been stuffing my face all day with M&S sultana and cherry cake. It's really good!
Post by: graculus on 18 March, 2021, 03:25:27 pm
Post by: Marco Stefano on 22 March, 2021, 09:00:36 pm
Every year I think about splitting the crown as in the height of the season the plant is about the size of a small car, but I can never be bothered and I might jinx it. We crop it for about 9 months of the year.
Post by: chrisbainbridge on 02 April, 2021, 06:20:53 pm
Post by: rafletcher on 08 April, 2021, 09:29:40 pm
Post by: ian on 08 April, 2021, 09:39:49 pm
Post by: Jurek on 08 April, 2021, 09:44:47 pm
Post by: Mrs Pingu on 08 April, 2021, 09:58:50 pm
Post by: Pingu on 08 April, 2021, 10:05:11 pm
Post by: ian on 09 April, 2021, 09:52:42 am
Not a fave, then?
I make the smell and can smell the smell. It's a double horror show. I don't mind the taste of asparagus but it's a fast transformation to stinko. I'm more on Franklin opinion that it's most disagreeable than Proust's perfumed chamberpot.
It's not just wee, I can smell it coming off people's skin, even at a distance.
Post by: T42 on 10 April, 2021, 04:14:49 pm
Re asparagus: I prefer green to white but purple (aka violet) to both, but they're all greatly overrated IMO.
Post by: ian on 10 April, 2021, 09:20:18 pm
Recording this here before I forget it: according to a cooking video I watched last week, soaking cheap cuts of meat (rump steak etc.) in Perrier for a few minutes tenderizes them. Dare say it'd work with less designing waters.
Sparkling water is carbonic acid. Any kind of acid will tenderize meat (by part hydrolyzing the proteins).
I did make some splendid kebabs last night by marinating chicken (after bashing the shit out of it with a rolling pin) in white wine and lemon juice, with loads of coriander seeds, all the garlic, and a good glug of olive oil.
Post by: Pingu on 10 April, 2021, 10:22:14 pm
Not a fave, then?
I make the smell and can smell the smell. It's a double horror show. I don't mind the taste of asparagus but it's a fast transformation to stinko. I'm more on Franklin opinion that it's most disagreeable than Proust's perfumed chamberpot.
It's not just wee, I can smell it coming off people's skin, even at a distance.
You can sing asparagus wee to the tune of Black and White Boy by Crowded House :thumbsup:
Post by: T42 on 11 April, 2021, 02:20:13 pm
Post by: Jurek on 11 April, 2021, 08:14:46 pm
Upon taking delivery of a new consignment of said lubricant I commented that he had changed the bottles it was sold in.
'Larger nozzle aperture for increased flow,' He confided in me.
Post by: T42 on 13 April, 2021, 02:06:56 pm
Post by: ian on 14 April, 2021, 11:25:22 am
Use within three days of opening.
What doesn't kill me just makes me stronger.
Post by: Ashaman42 on 14 April, 2021, 12:27:42 pm
Post by: Mr Larrington on 14 April, 2021, 12:31:27 pm
Post by: hellymedic on 15 April, 2021, 05:08:41 pm
Ignored.
Post by: citoyen on 15 April, 2021, 05:14:03 pm
I usually keep an open jar of anchovies in oil in the fridge, so I can throw one or two in pasta sauces etc. They last for months. Last night, while making some sauce, I glanced at the label of the old jar I'm currently emptying.
Use within three days of opening.
What doesn't kill me just makes me stronger.
I do exactly the same. Only it's very rare for a jar to last for months, largely due to my habit of picking one out of the jar to nibble on every time I open the fridge.
Usually lasts a lot more than three days though.
Post by: Mr Larrington on 15 April, 2021, 06:29:25 pm
Post by: ian on 15 April, 2021, 06:36:50 pm
I usually keep an open jar of anchovies in oil in the fridge, so I can throw one or two in pasta sauces etc. They last for months. Last night, while making some sauce, I glanced at the label of the old jar I'm currently emptying.
Use within three days of opening.
What doesn't kill me just makes me stronger.
I do exactly the same. Only it's very rare for a jar to last for months, largely due to my habit of picking one out of the jar to nibble on every time I open the fridge.
Usually lasts a lot more than three days though.
Maybe months is extreme, but I'm not weird enough to just eat them, but I'd never entertained a use-by date, I figure I'd give up if the jar started to look an IPA. I did check the other jars and pickles that I dip into (capers, peppers, artichokes, that kind of thing) and according the labels they should all be ganging up to kill me. I've created my own plague of pickled pestilance.
Post by: andrewc on 26 April, 2021, 01:04:54 pm
https://twitter.com/Barcajim3/status/1386574938195234819?s=20
Mmmmmmmm , creamy jobbie or chunky jobbie...
(https://cdn.store-assets.com/s/131812/i/22622747.png?width=1024)
Post by: Mr Larrington on 26 April, 2021, 01:33:25 pm
Post by: Mrs Pingu on 26 April, 2021, 04:37:54 pm
Post by: hellymedic on 26 April, 2021, 08:57:00 pm
Post by: Cudzoziemiec on 05 May, 2021, 09:26:58 pm
Post by: ian on 05 May, 2021, 09:28:44 pm
It's everything you think and more.
Post by: ian on 12 May, 2021, 08:48:52 pm
Post by: andrewc on 12 May, 2021, 09:19:47 pm
Sauteing I just use a decent weight stainless job. https://www.hartsofstur.com/stellar-1000-26cm-saute-pan-s121.html I've been using their stuff for 20 (?) years & nothings fallen apart yet.
Post by: ian on 12 May, 2021, 09:35:48 pm
That said, no so heavy that it falls Grimes-like to the centre of the Earth. I live on top of a Hell Portal, so really I take the stuff under my feet seriously. Anyway, I'm now £200 poorer.
Post by: andrewc on 12 May, 2021, 09:46:43 pm
Post by: ian on 12 May, 2021, 09:52:09 pm
For £200 I'd want a scantily clad Nigella lookalike to do my sauteing ! Though I suspect your wife would object, and the local bears are probably fat enough already.
I bought three pans – it seems I've spent a life not knowing I needed a sauteuse pan.
Post by: andrewc on 12 May, 2021, 10:13:08 pm
I remember my mother doing crinkle cut chips in a pan of hot lard, with a wire inner pan..... all the lovely black bits.... I believe that this is out of fashion these days, and has contributed to terrible unemployment amongst firefighters.
Post by: rafletcher on 13 May, 2021, 08:34:21 am
Post by: ian on 13 May, 2021, 09:41:38 am
Frying pan, sauce pan, chip pan. What more does a chap need ?
I remember my mother doing crinkle cut chips in a pan of hot lard, with a wire inner pan..... all the lovely black bits.... I believe that this is out of fashion these days, and has contributed to terrible unemployment amongst firefighters.
The fat pan was a staple of my childhood. My grandparents had a pan of beef dripping that would congeal between uses to look like old axle grease.
I believe there are independent deep frying machines these days (that's what my parents have now), though I've never felt the urge to deep fry stuff, it always seems an effort too far.
Post by: citoyen on 13 May, 2021, 10:00:24 am
I remember my mother doing crinkle cut chips in a pan of hot lard, with a wire inner pan..... all the lovely black bits.... I believe that this is out of fashion these days, and has contributed to terrible unemployment amongst firefighters.
I remember we had a chip pan like that in my childhood - basically a big saucepan with a wire basket. My parents did graduate to a dedicated deep-fryer when they became a thing (early 80s?) but I've never been tempted to get one myself - they're an awful nuisance to keep clean. But they are one of those "only does one thing but does it very well" kind of gadgets. One of the best uses for a deep-fryer is poppadoms - they take a few seconds to cook to beautiful puffy crispness.
I do occasionally deep-fry - my home-made fish & chips are legendary, if I say so myself. I use the pressure cooker (without lid, of course!) as it's by far the deepest pan we have, so there's no risk of oil boiling over. And I use my thermapen to gauge the temperature of the oil. Stuff goes in and out via a slotted spoon.
Many years ago, I worked with a chap who, I learned from another colleague, had a full chip-shop set-up in his kitchen - as in professional catering grade fryers - justified because they had deep-fried food for every meal. Suffice to say he, his wife and his kids were not the slimmest people you'd ever meet. Lovely chap though.
Post by: ian on 13 May, 2021, 10:46:03 am
I don't do it often enough to make it worthwhile though.
Post by: citoyen on 13 May, 2021, 11:04:31 am
Post by: Flite on 14 May, 2021, 01:49:00 pm
You can't turn the heat off......
Post by: Quint on 14 May, 2021, 02:03:16 pm
You don't need a sieve or a colander to cook rice. There shouldn't be any water to drain, it should all be absorbed into the rice. Put rice in pot, boil water, pour onto rice about 2cm above rice line, boil for a minute or so, cover, turn off heat, leave to absorb.
One part rice to two parts water (2 people = 110g rice 220g water, bring to fast bubble, wait till no water showing over rice, clean t towel over top of pan, bang the lid on and turn heat off, leave 10 minutes, fluff up and yum.
Post by: ian on 14 May, 2021, 02:12:25 pm
In terms of culinary abominations, they were selling 'ready pasta' in the supermarket, as far as I can tell, pre-cooked pasta, for those who can't wait eight or so minutes to cook actual dried pasta. I look forward to 'instant gnocchi, ready in one minute.'
Post by: citoyen on 14 May, 2021, 03:27:38 pm
Post by: barakta on 14 May, 2021, 06:05:47 pm
Post by: ian on 14 May, 2021, 08:46:23 pm
I have a horrid confession, I have used the pre-cooked noodles to toss into a stir fry. Cooking normal noodles is a bit a faff if you've got a nuclear grade stir fry going, and they don't clump up if they sit around.
I also don't have a wok, which when I revealed this to a Chinese friend (ok, she's Malaysian Chinese), declared that she feared I was not mentally sound. Chinese people don't trust people without woks. She was unconvinced that doing a stir fry in a saute pan wasn't a criminal offence everywhere, and when she becomes world leader, it will be.
Post by: campagman on 14 May, 2021, 08:46:49 pm
I have to confess to occasionally using those microwaveable sachets of ready-cooked rice. It's not so much down to laziness as the fact that I might have access to a microwave when I don't have access to a hob.Today I cooked my rice similar to as described above but in the Micro. Put 1x rice and 2x water in Micro on high for 2 mins then low for 8 mins and leave for 10 mins to soak up water.
Post by: citoyen on 14 May, 2021, 10:37:39 pm
some of the flavours are quite nice.
Indeed - surprisingly so.
Post by: citoyen on 14 May, 2021, 10:44:40 pm
I have a horrid confession, I have used the pre-cooked noodles to toss into a stir fry. Cooking normal noodles is a bit a faff if you've got a nuclear grade stir fry going, and they don't clump up if they sit around.
Yeah, same here. I like udon noodles but you can't get them dried*, so it's either the packs of pre-cooked ones or make them from scratch.
Quote
I also don't have a wok
Me neither! Doesn't seem much point since we have an induction hob.
*well, you can get packs of dried noodles labelled 'udon' but they're not the same - always too thin
Post by: citoyen on 14 May, 2021, 10:47:50 pm
Today I cooked my rice similar to as described above but in the Micro. Put 1x rice and 2x water in Micro on high for 2 mins then low for 8 mins and leave for 10 mins to soak up water.
I did try that once but it didn't really work. I expect I was doing something wrong!
Post by: Cudzoziemiec on 15 May, 2021, 09:51:34 am
Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
Post by: Paul on 15 May, 2021, 11:57:45 pm
🤣
Post by: citoyen on 16 May, 2021, 04:08:48 pm
I’d never heard of that method until I saw the Uncle Roger video.Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
Still, cooking rice - hardly the stuff of Michelin stars.
Post by: citoyen on 16 May, 2021, 04:09:17 pm
Angel Delight: serves four.Yeah, if you use four packets, right?
Post by: ravenbait on 16 May, 2021, 04:25:09 pm
Sam
Post by: Paul on 16 May, 2021, 05:46:13 pm
:thumbsup:Angel Delight: serves four.Yeah, if you use four packets, right?
Honestly, I don't know why I even put it into two bowls. Even as I'm putting to other one in the fridge, I know it's only a matter of time, and not very much time at that.
Post by: hellymedic on 16 May, 2021, 11:42:57 pm
Angel Delight: serves four.
🤣
Still have a packet lurking for when David Fancies...
Post by: ian on 17 May, 2021, 10:55:47 am
I’d never heard of that method until I saw the Uncle Roger video.Knuckle it, put your required amount of rice into wide-ish pan, add enough water that it reaches the first knuckle of your index finger if you rest it so the tip of your finger touches the rice."Cook rice using fingah!" as Uncle Roger puts it.
Still, cooking rice - hardly the stuff of Michelin stars.
It seems complicated for a lot of people, I'm not sure why. The only trick with rice is not to overcook it. I didn't encounter rice until my teenage years, and then in the format where it was served with chips and curry sauce a la Engerland.
I learned the finger trick in Singapore (or Malaysia) but it works every time and saves measuring. Everyone in China has a rice cooker, of course, they find cooking rice in a pan a bit odd.
The new pan without threatening wobble is very good. It's certainly substantial. I also bought a granite non-stick one, for those times when stainless is a bit of a faff (you can do an omelette in stainless, but you have to season it first, I find). I wasn't sure how non-stick it would be, but very good. I'd forgotten how crap my old non-stick was. I think I ate all the Teflon.
Post by: pcolbeck on 17 May, 2021, 01:29:15 pm
Just opened a pack of corned beef and the slices are circular, is that even allowed?
Its just weird.
Post by: Mr Larrington on 17 May, 2021, 01:37:26 pm
Post by: T42 on 17 May, 2021, 01:44:42 pm
I also bought a granite non-stick one, for those times when stainless is a bit of a faff (you can do an omelette in stainless, but you have to season it first, I find). I wasn't sure how non-stick it would be, but very good. I'd forgotten how crap my old non-stick was. I think I ate all the Teflon.
Damn, now I've got Cookware Acquisition Syndrome. I currently use an antediluvian cast-iron job that's as good for spraining wrists as A Suitable Boy.
Having watched a few Midnight Diner episodes I'm rather hankering after a rectangular omelette pan too. Funny thing is that I rarely eat omelettes.
Post by: ian on 17 May, 2021, 01:56:07 pm
Post by: citoyen on 17 May, 2021, 03:11:48 pm
It seems complicated for a lot of people, I'm not sure why.
Some people find making toast complicated. That's people for you.
Post by: ravenbait on 17 May, 2021, 03:18:15 pm
The granite pan is very good (I don't think it's really granite, some kind of ceramic). The surface is quite rough so it doesn't seem like it will be very non-stick, but it's basically glass. They recommend an occasional quick seasoning (warm and rub it with oil).
I'll have to try that on mine. It lost its glassy quality when Mr Bait used it rather too enthusiastically for cooking flatbreads.
(Mr Bait also set fire to our microwave recently. which we only really used for heating up leftovers, although it
Sam
Post by: Cudzoziemiec on 17 May, 2021, 03:49:25 pm
How now round cow?;D
Post by: citoyen on 17 May, 2021, 04:00:25 pm
Just opened a pack of corned beef and the slices are circular, is that even allowed?
If packs of pre-sliced corned beef are allowed then all bets are off.
Post by: hellymedic on 18 May, 2021, 02:39:07 am
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
Post by: citoyen on 18 May, 2021, 09:07:32 am
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
"The crumbly chocolate treat", as the 6music newsreader referred to it in a fit of elegant variation this morning.
Post by: Mr Larrington on 18 May, 2021, 10:12:11 am
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
I expect Certain So-Called Newspapers will find a way of blaming the Unelected Bureaucrats of BrusselsTM for this outrage.
Post by: ian on 18 May, 2021, 10:50:10 am
I fear they don't understand the customer interaction process. You're not a fucking chef. That said, I ran off, because we know ice cream vans are run by the mafia and they can have you killed just like that.
Post by: neilrj on 18 May, 2021, 11:06:55 am
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
"The crumbly chocolate treat", as the 6music newsreader referred to it in a fit of elegant variation this morning.
They employ a sufficiently aged person on 6music?
I thought they had to be young and hip and stuff...
Oh hang on that'll be a box ticking thing wont it ;)
Post by: Mr Larrington on 18 May, 2021, 11:09:13 am
Reminds me, a while back I was purchasing a 99 and I wanted sauce on it, and then sprinkles, and then nuts, and the guy in the van said 'no' and that I couldn't have anything but the flake.
I fear they don't understand the customer interaction process. You're not a fucking chef. That said, I ran off, because we know ice cream vans are run by the mafia and they can have you killed just like that.
Serves you right for thinking Glasgow is an appropriate place to eat ice cream. (https://en.wikipedia.org/wiki/Glasgow_Ice_Cream_Wars)
Post by: Cudzoziemiec on 18 May, 2021, 11:17:59 am
Reminds me, a while back I was purchasing a 99 and I wanted sauce on it, and then sprinkles, and then nuts, and the guy in the van said 'no' and that I couldn't have anything but the flake.Perhaps not killed but you're not far off: https://www.bbc.co.uk/news/uk-england-bristol-48350932
I fear they don't understand the customer interaction process. You're not a fucking chef. That said, I ran off, because we know ice cream vans are run by the mafia and they can have you killed just like that.
Post by: ian on 18 May, 2021, 11:21:09 am
I reckon they're all mafia. It was a known thing when I was a kid. Also, if you were the only kid in the queue, they'd kidnap you.
Anyway, this chap was in Sion Park, and he was adamant that my 99 could only include a flake and absolutely no other adornments. I was willing to pay for them, but no, he refused. Quite bizarre, I think I met the Ice Cream Fascist*.
*probably kin to the Soup Nazi (https://www.youtube.com/watch?v=M2lfZg-apSA).
Post by: citoyen on 18 May, 2021, 11:21:29 am
No 99s
https://www.bbc.co.uk/news/business-57149071 (https://www.bbc.co.uk/news/business-57149071)
"The crumbly chocolate treat", as the 6music newsreader referred to it in a fit of elegant variation this morning.
They employ a sufficiently aged person on 6music?
I thought they had to be young and hip and stuff...
Oh hang on that'll be a box ticking thing wont it ;)
You must be thinking of 1xtra - most of the 6music presenters are well past 40. Although they recently addressed the age balance to a small extent by giving Jamz Supernova (25) a permanent gig to replace Liz Kerrrrshaw (62).
Anyway, news bulletins are outsourced to the news department.
Post by: ravenbait on 19 May, 2021, 06:01:40 pm
I find the concept of ice cream in the frozen wastes of Glasgow uncompelling.
I reckon they're all mafia. It was a known thing when I was a kid. Also, if you were the only kid in the queue, they'd kidnap you.
Anyway, this chap was in Sion Park, and he was adamant that my 99 could only include a flake and absolutely no other adornments. I was willing to pay for them, but no, he refused. Quite bizarre, I think I met the Ice Cream Fascist*.
*probably kin to the Soup Nazi (https://www.youtube.com/watch?v=M2lfZg-apSA).
I live about 110 miles north of Glasgow, give or take. We have an ice cream van that comes round every Wednesday evening at 8pm, no matter what time of year it is. We have given up commenting on the vendor's optimism.
Apparently he sells a lot of sweets to the local small people.
Sam
Post by: hellymedic on 19 May, 2021, 06:07:04 pm
Post by: ian on 20 May, 2021, 11:04:51 am
Now I'm trying it out again. It makes me feel like a proper chef. And nothing really sticks once you get the knack. I also really did need a sauteuse pan.
*which according to the internet, a reliable source of information, will insinuate its way into your food, and one day you'll wake up twenty feet tall and with a brace of tentacles. That's why DuPont also invented lycra, you'll need the stretch after that transition.
Post by: ravenbait on 20 May, 2021, 11:42:43 am
It was awful.
Now I need to buy a katsu block and find out if I just don't like this genre of food, or if I did it badly.
Sam
Post by: citoyen on 20 May, 2021, 12:11:05 pm
I made a Japanese katsu curry the other night, from scratch, using a BBC Good Food recipe.
It was awful.
Now I need to buy a katsu block and find out if I just don't like this genre of food, or if I did it badly.
Do you have a link to the recipe? I'm intrigued.
I'm a big fan of katsu curry. My own version is admittedly a bit of a shortcut (from memory - cook chopped carrots, onion and ginger until very soft, add curry powder and cook a bit more, add veg/chicken stock, whizz up in the blender until smooth, voila katsu curry sauce) but I find the results quite acceptable. But not as good as the one I used to occasionally get for a lunch treat from the place round the back of Tate Modern when I worked round there.
Post by: ravenbait on 20 May, 2021, 12:13:07 pm
Do you have a link to the recipe? I'm intrigued.
I'm a big fan of katsu curry. My own version is admittedly a bit of a shortcut (from memory - cook chopped carrots, onion and ginger until very soft, add curry powder and cook a bit more, add veg/chicken stock, whizz up in the food processor until smooth, voila katsu curry sauce) but I find the results quite acceptable. But not as good as the one I used to occasionally get for a lunch treat from the place round the back of Tate Modern when I worked round there.
https://www.bbcgoodfood.com/recipes/you-it-katsu-curry
It was way too sweet and tasted mostly of coconut.
Also, I'm not convinced that breading technique is appropriate for firm tofu.
Sam
Post by: citoyen on 20 May, 2021, 12:27:16 pm
It was way too sweet and tasted mostly of coconut.
I would definitely leave out the maple syrup. But I tend to ignore any instructions to add sugar in most savoury recipes. It's hardly ever warranted. :sick:
(Carrots and onions are quite sweet enough without added sugar IMO.)
I do use coconut in mine, now you come to mention it (I've not made it for a while), but I add it in the form of a bit of creamed coconut dissolved into the veg stock. A whole can of coconut milk does sound quite coconutty.
Also, I use LOTS of ginger - but that's a personal preference thing. Definitely helps tip the balance back towards savoury rather than sweet though.
Quote
Also, I'm not convinced that breading technique is appropriate for firm tofu.
I've done a vegetarian version of katsu using sweet potato and aubergine, which I reckon worked quite well.
Post by: ian on 20 May, 2021, 02:28:22 pm
It should be a little coconutty, not an entire can. Cook down the carrot, onion, garlic, and ginger (for a good 20-30 minutes on a low heat), add the nutmeg and curry powder, deglaze with soy sauce and stir in the coconut cream (a dash of water or stock as required) and cook till everything is the right consistency. I also rarely bother with added sweet – if you cook down the onions till they're caramelizing, that's sweet enough. I don't blend, I like it lumpy, and the veg bits have mostly broken down. Sometimes, for japes, I throw in some Szechuan pepper. You do need a lot more ginger than you think, it loses its edge when you cook it for a while.
It also works well as a sauce for slow cooked duck or chicken (boned) without the breading. Just do it in a casserole and or pan on a low heat and cook for about two hours until everything is falling apart.
Post by: citoyen on 20 May, 2021, 03:30:38 pm
I haven't made katsu for a while, I based mine on a recipe in the NYT (who have excellent recipes, alas paywall) – but it's mostly curry powder, garlic, ginger, onion, carrot, nutmeg, soy sauce, and a dash of coconut cream. I call this 'chip shop curry sauce.' The NYT don't.
I forgot the soy sauce - I use that in my version too. I don't use nutmeg though.
Post by: hellymedic on 20 May, 2021, 10:27:01 pm
'If you like a lot of chocolate on your biscuit, join our Club' seems to have worn a bit thin...
Post by: T42 on 22 May, 2021, 01:33:01 pm
Is mopping the plate with a bit of bread still considered rude in the UK? In France you'd be thought mad not to.
Post by: hellymedic on 22 May, 2021, 02:10:41 pm
My 'neat eating' at home means ALWAYS using the starch as 'blotting paper'. Prevents waste, reduces washing-up!
Post by: citoyen on 22 May, 2021, 02:41:21 pm
Is mopping the plate with a bit of bread still considered rude in the UK? In France you'd be thought mad not to.
It irks me that you still have to *ask* for a spoon for your sauce in English restaurants.
It’s as if they think you don’t actually want the best bit of the meal.
Post by: ian on 22 May, 2021, 08:39:51 pm
Post by: Pingu on 22 May, 2021, 09:14:42 pm
The lack of bread in British restaurants makes me furious. It should just be. A little basket of fresh bread that arrives unrequested and when you empty it they bring more. The only thing that makes me more furious is their attempt to charge me £5 for a couple of pieces with some 'herb butter.'
:thumbsup:
Post by: hellymedic on 22 May, 2021, 09:48:33 pm
Boss informs me he was taught in Catering College to pile in a well-filled bread basket if there was any delay with meal supply to Keep the Customers Quiet. Meals are always served promptly but I'm sure this trick has preserved the Peace of the Nation and the Bosses' Sanity over the years.
Post by: Basil on 25 May, 2021, 04:27:19 pm
Trying to fry an egg this morning, I crack the egg on the side of the pan, as you do. The shell breaks nicely, but the membrane remains intact. OK so I try to crack the other side and this time give it more oomf. Same result.
A third attempt results in all the shell falling off leaving egg in just membrane which is very odd to handle.
The dog says, "Just put that in my bowl and I'll deal with it." So I do, and she does.
Select next egg and very sharp knife.
Post by: hellymedic on 25 May, 2021, 04:53:32 pm
Opened the box and attempted to remove cracked egg. Shell came away in my hands and punctured yolk.
Decided egg was beyond redemption. Removed other 11 eggs and put into handy egg holders in fridge door.
Tipped egg down sink & chucked soggy box.
That broken egg shell was VERY thin & fragile!
Post by: Kim on 26 May, 2021, 01:38:52 pm
Kim usually cooks rice properly
Lies! I usually cook rice the way my mother did, in the Traditional British Manner. Rice doesn't actually care how you cook it, as long as you know when to stop.
Post by: citoyen on 26 May, 2021, 02:03:19 pm
Post by: ian on 26 May, 2021, 02:06:38 pm
This why getting the water right is a good idea, once the water has gone, that's it.
Post by: Jurek on 27 May, 2021, 05:35:03 pm
Four out of the six in the box I was using for making scrambled eggs, had double yolks.
Post by: citoyen on 27 May, 2021, 06:31:12 pm
Meanwhile, back with eggs.
Four out of the six in the box I was using for making scrambled eggs, had double yolks.
Can you tell me what lottery numbers I should pick for Saturday, please?
Post by: Jurek on 27 May, 2021, 06:33:54 pm
;D Already been through that one....Meanwhile, back with eggs.
Four out of the six in the box I was using for making scrambled eggs, had double yolks.
Can you tell me what lottery numbers I should pick for Saturday, please?
Post by: andrewc on 29 May, 2021, 03:11:06 pm
"Andrew, I wanted you to have my favourite cookbook. Love, Bob" ........ :jurek: I bought it from an ebay bookseller, so doubt the note is for me, but here's to Bob & Andrew, I hope they are still cooking for each other :thumbsup:
https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella (https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella)
Post by: Cudzoziemiec on 29 May, 2021, 09:32:42 pm
Apart from all the other YACF long-distance food-based romances...
Post by: T42 on 30 May, 2021, 09:26:49 am
Anyone know how long Fisherman's Friends remain safely edible?
Post by: hellymedic on 30 May, 2021, 10:44:32 am
Post by: T42 on 30 May, 2021, 12:57:30 pm
Post by: hellymedic on 30 May, 2021, 02:20:31 pm
Harmless though...
Post by: Gattopardo on 31 May, 2021, 03:40:28 pm
Flour has been sifted and added salt sugar and yeast...
Wonder if it will be alright?
Post by: T42 on 31 May, 2021, 04:09:20 pm
ETA MrsT chips in "I don't bother with the expiry dates, I just use whatever's there".
Post by: Gattopardo on 31 May, 2021, 04:15:00 pm
Might not rise too well and could taste a bit dodgy. I doubt if it would hurt you, though, unless it got mouldy as well.
Tasted dodgy when fresh ;) that was the powdered egg, I think. The packet mixing instructions do require alot more yeast than normal bread, 10g of yeast for 350g of flour, 100g butter and 175ml of half fat milk.
If there are weevils that means extra protein.
EDIT Looks a little thick still, have left it for a bit and will go back later and maybe add a bit of water.
Post by: Gattopardo on 31 May, 2021, 04:51:53 pm
Post by: ravenbait on 31 May, 2021, 05:54:29 pm
Sam
Post by: rafletcher on 31 May, 2021, 06:13:03 pm
Post by: Gattopardo on 31 May, 2021, 08:10:00 pm
Might not rise too well and could taste a bit dodgy. I doubt if it would hurt you, though, unless it got mouldy as well.
Tasted dodgy when fresh ;) that was the powdered egg, I think. The packet mixing instructions do require alot more yeast than normal bread, 10g of yeast for 350g of flour, 100g butter and 175ml of half fat milk.
If there are weevils that means extra protein.
EDIT Looks a little thick still, have left it for a bit and will go back later and maybe add a bit of water.
Well there is no rise and the little balls of yeast are still little balls of yeast. It has gone in to the fridge and will see what happens.
EDIT Well it is a really slow 'bread' to rise. After being in the fridge and on the counter the bread has risen. So knocked back and wait for a rise till I make them in to boules.
Post by: Jurek on 03 June, 2021, 06:34:57 pm
Post by: T42 on 04 June, 2021, 12:59:36 pm
I made your favourite, Fergus - Cod Creole. Only I didn't have any cod so I used pilchards.
Post by: Mr Larrington on 04 June, 2021, 01:19:03 pm
It was Aunt Antonia, married to Uncle Hamish, who was the Cod Creole junkie.
Quote
I opened my eyes. Uncle Hamish was already rising from his sear, looking positively twinkly with health and good cheer. He rubbed his hands. "Very good," he said, moving in that oddly stiff and creaky way of his for the door. "Let us repair for some repast," he chuckled as he held the door open for me. "I believe Antonia has prepared something called Cod Creole." He sniffed the fishy air in the hall; we crossed to the dining room.
Post by: citoyen on 04 June, 2021, 01:58:10 pm
Post by: andrewc on 04 June, 2021, 02:35:33 pm
Post by: Basil on 09 June, 2021, 12:53:07 pm
Sausage and beans. What a fantastic breakfast.
Post by: Basil on 15 June, 2021, 09:40:09 am
Double hooray. The first of this year's mackerel have been landed.
Post by: andrewc on 16 June, 2021, 09:32:55 pm
I made a batch of this last week, I used 2 supermarket chillies & 1 dried Spanish chilli, agridulce paprika & sherry vinegar came from the local Spanish deli.
Very pleasant, though not really hot enough for my preference. I might try a couple of Scotch bonnets for the next batch. I cheated as well & used a blender, life is too short for manual labour.
Post by: citoyen on 20 June, 2021, 07:26:50 pm
https://www.bbcgoodfood.com/recipes/peppery-kohlrabi-slaw
Can't stand Tom Kerridge, but this really is a fab recipe. Crunchy, tangy, peppery, delicious! Not entirely sure how much the kohlrabi contributes to it beyond a bit of texture, but at least I've been able to use it up. Served it to accompany some roasted chicken thighs. Very good. Reminded me a bit of remoulade, which is no bad thing - you could probably use kohlrabi interchangeably with celeriac.
Post by: ian on 21 June, 2021, 10:39:28 am
Post by: citoyen on 22 June, 2021, 11:48:00 am
I don't think I've ever seen kohlrabi in the UK (no idea why, it'll obviously grow here, it's just fat broccoli), though it's ubiquitous in the US (and parts of mainland Europe). I quite like it (and that recipe sounds nice), but I'm a big fan of the brassicas. I can't and won't eat celeriac, which is a good outcome from everyone.
This is what Jane Grigson says: "We have adopted rather than translated the German name, which indicates a lack of warmth on our part. No doubt we thought there was enough turnip flavour in our winter diet already".
She's really quite damning-with-faint-praise about it. "There are better vegetables than kohlrabi. And worse. I am thinking in particular of winter turnip and swede; certainly kohlrabi is a pleasant alternative to that grim pair."
Oof!
Post by: ian on 22 June, 2021, 12:32:45 pm
I always liked kohlrabi though, but then I eat all my broccoli stems (finely sliced, they saute like cabbage, or you use them raw in a salad).
Post by: citoyen on 22 June, 2021, 12:39:55 pm
Post by: andrewc on 22 June, 2021, 04:07:00 pm
Post by: L CC on 24 June, 2021, 01:48:54 pm
Except when he goes through a phase of making almond flour omlettes which apparently don't trigger the vomiting,
He doesn't seem to be aware of FIFO though so now I've had to make mayo with old eggs and it's rubbish.
Post by: hellymedic on 24 June, 2021, 03:19:16 pm
Post by: rafletcher on 24 June, 2021, 04:08:12 pm
Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
First cam across that on KEn Hom's Chinese cookery series. Which reminds me, I must do stir fried cucumber again soon.
Post by: Sergeant Pluck on 27 June, 2021, 05:26:17 pm
Also, it smells vaguely of piss. Is this typical?
Or should I just compost this already?
Post by: ravenbait on 28 June, 2021, 11:34:30 am
I’m new to black garlic: just how squishy is it meant to be? Mine is so soft that I am not entirely sure how to extract the cloves - slice a clean cut through the end and squeeze it out?
Also, it smells vaguely of piss. Is this typical?
Or should I just compost this already?
Yes, it's very squishy and hard to peel. I generally slip a knife between the clove and the skin and get as much away from the clove as I can before peeling the rest off. It should smell slightly sweet and funky, almost as if marmalade has been left too long. It has a molasses+balsamic+white truffle quality to it.
It is not as potent a flavour as I wanted, but I still like it for risottos, which is about the only dish that doesn't overwhelm the flavour (but don't bother if you're also using saffron). And it's an interesting addition to garlic bread.
Sam
Post by: citoyen on 28 June, 2021, 12:01:20 pm
Post by: ian on 28 June, 2021, 12:08:24 pm
Post by: ravenbait on 28 June, 2021, 03:35:10 pm
Sam
Post by: Sergeant Pluck on 28 June, 2021, 06:24:02 pm
I’m new to black garlic: just how squishy is it meant to be? Mine is so soft that I am not entirely sure how to extract the cloves - slice a clean cut through the end and squeeze it out?
Also, it smells vaguely of piss. Is this typical?
Or should I just compost this already?
Yes, it's very squishy and hard to peel. I generally slip a knife between the clove and the skin and get as much away from the clove as I can before peeling the rest off. It should smell slightly sweet and funky, almost as if marmalade has been left too long. It has a molasses+balsamic+white truffle quality to it.
It is not as potent a flavour as I wanted, but I still like it for risottos, which is about the only dish that doesn't overwhelm the flavour (but don't bother if you're also using saffron). And it's an interesting addition to garlic bread.
Sam
Thanks for that, Sam.
I’m going to use it for this:
https://www.theguardian.com/food/2021/jun/19/lentil-stuffed-onions-cauliflower-black-garlic-yoghurt-nik-sharma-recipes
Post by: Sergeant Pluck on 28 June, 2021, 06:30:01 pm
"Smells vaguely of piss"
I have re-smelled it. Balsamic, as Ravenbait put it, rings true. Slightly resinous, but sweet too.
Post by: T42 on 04 July, 2021, 11:24:13 am
Post by: ravenbait on 04 July, 2021, 11:32:29 am
I’m going to use it for this:
https://www.theguardian.com/food/2021/jun/19/lentil-stuffed-onions-cauliflower-black-garlic-yoghurt-nik-sharma-recipes
Looks interesting. I think the sharpness of the yoghurt would relegate the black garlic to a vague sweetness, for which I suspect I'd rather use pomegranate molasses, black garlic being expensive enough and hard enough to find round these parts that I like to make a feature of it. Also, I don't like crispy cauliflower, and think roasting it is an over-rated method of preparation. However, please do report back.
Sam
Post by: Gattopardo on 04 July, 2021, 01:35:48 pm
I always liked kohlrabi though, but then I eat all my broccoli stems (finely sliced, they saute like cabbage, or you use them raw in a salad).
Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
Only ever had the stems in stir fries and never had kohlrabi will try it tho.
Broccoli is horrible when over cooked but when cooked to be still crunchy, tastes great.
Post by: neilrj on 05 July, 2021, 12:22:14 am
I always liked kohlrabi though, but then I eat all my broccoli stems (finely sliced, they saute like cabbage, or you use them raw in a salad).Yes, realising that the stems are the best bit completely changed my relationship with broccoli.
Only ever had the stems in stir fries and never had kohlrabi will try it tho.
Broccoli is horrible when over cooked but when cooked to be still crunchy, tastes great.
Anything that can be eaten raw just needs warming through, not have the goodness boiled out (yes Mum you! GRHS)
Post by: hellymedic on 05 July, 2021, 01:56:19 am
Post by: T42 on 05 July, 2021, 08:11:12 am
Mind you, my mum used to cook it slowly until soft and toss it in butter. Probably makes a difference. I used to love green beans cooked slowly in butter with lardons, onions & garlic. Zapped in a microwave and plonked down on the table still screaming they're vile.
Post by: ian on 05 July, 2021, 10:11:11 am
Post by: citoyen on 05 July, 2021, 10:19:03 am
The cauliflower 'steak' is a trendy affectation, but one that I like - sear it in the pan so it's well browned on the outside, add lots of butter and other flavourings (garlic, thyme, whatever takes your fancy) and finish it in the oven. Very good indeed.
Cauliflower is also good raw. I once had cauliflower 'carpaccio' in a restaurant, which came with a vanilla-flavoured dressing. Poncey nonsense, but actually rather good.
Boiling cauliflower is just about the last thing I would do with it.
Post by: ian on 05 July, 2021, 10:40:49 am
Like most people of a certain age, the stench of boiled cabbage on a Sunday still haunts me. I didn't eat cabbage for years. Now I love cabbage – sliced and sauteed, or raw in a coleslaw or salad.
The (hipster alert! hipster alert!) Berber & Q cauliflower shawarma – that I can semi-successfully replicate – is a wonderful thing. Basically spiced up cauliflower – hot pan or oven if you don't have a BBQ fired up – in flatbread with all the trimmings.
Post by: T42 on 05 July, 2021, 01:58:34 pm
Broccoli – and brassicas in general – benefit hugely from sauteing or roasting. They need a bit of char, a hot pan and some oil and a sprinkle of salt make a world of difference compared to boiling or steaming. Mind you, this is how I cook most veg. Steaming and boiling is for potatoes and chicken (I hate chicken but it's only non-fish meat my wife eats, poaching seems to be the only way to cook it and not end up with chewy horrible if you've not marinaded it for a week, bashed it repeatedly with a rolling pin, or subjected it to the intender mercies of Mademoiselle Magimix).
Chicken: spatchcock it, coat it with honey-mustard mix and grill it, basting occasionally. That's the only way I'll eat the vile stuff.
Post by: T42 on 05 July, 2021, 02:02:15 pm
Post by: Mrs Pingu on 05 July, 2021, 05:43:09 pm
https://www.theguardian.com/food/2021/jul/05/cant-stand-broccoli-these-10-delicious-recipes-will-win-anyone-over
Post by: T42 on 06 July, 2021, 11:02:42 am
Loadsa broccoli recipes in the Guardian today
https://www.theguardian.com/food/2021/jul/05/cant-stand-broccoli-these-10-delicious-recipes-will-win-anyone-over
It's enough to make you vote Tory.
Post by: ian on 06 July, 2021, 11:28:25 am
Post by: citoyen on 06 July, 2021, 11:46:02 am
He has become a lot more tolerant of most foods as he has grown up, but I think I've scarred him for life on the pea front.
Post by: T42 on 06 July, 2021, 04:17:28 pm
When she fed me chopped-up liver
For she hadn't cooked it
No wonder that I puked it
I don't remember if I cried
When she gave me snails that hadn't died
But something told me deep inside
To feed her cyanide.
So bye bye Miss Clostridium Pie...
Post by: ian on 06 July, 2021, 04:25:37 pm
I use to dread liver and onions like nothing else. I've never eaten it since.
Post by: Mrs Pingu on 06 July, 2021, 06:05:34 pm
Post by: ian on 06 July, 2021, 07:49:26 pm
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Post by: hellymedic on 06 July, 2021, 10:35:52 pm
We were pretty unspoilt, getting boiled chicken most weeks...
Post by: L CC on 07 July, 2021, 03:46:23 pm
Post by: citoyen on 07 July, 2021, 04:25:52 pm
Interesting read for smug abstainers like me (https://www.theguardian.com/food/2021/jul/06/caffeine-coffee-tea-invisible-addiction-is-it-time-to-give-up)
I've had periods where I've given up caffeine. If you go cold turkey, the headaches are horrendous. I had a lot more success weaning myself off it gradually - for a while, I had a rule of absolutely no caffeine after lunchtime, and that was fine.
On Saturday's audax, I had a coffee at the start but there were notably few opportunities to get hot drinks on the route. By mid-afternoon, I was suffering - partly down to the terrain, but also I'm sure partly down to lack of caffeine. After I stopped at the services and got an espresso from the Costa machine, I felt immeasurably better.
Yes, I am a proper addict and I know it. There's nothing in that piece that's even remotely surprising to me. It is a good read though.
Post by: ian on 07 July, 2021, 04:43:04 pm
Caffeine is one of those things that is alternately feted as the elixir of eternal life and dastardly bringer of a quick death. I have three mugs a day before deciding wakefulness is over-rated.
Post by: spesh on 07 July, 2021, 05:21:53 pm
~ Mark Stein (reputedly at a sci-fi convention in Boston, ca 1993, riffing on the Mentat Mantra invented by David Lynch for his Dune film)
https://en.wikiquote.org/wiki/Talk:Coffee
Post by: Jurek on 08 July, 2021, 08:21:11 am
Cold turkey.
It wasn't a problem.
I stayed caffeine-free for a number of years until (for reasons which to this day escape me) at the start of The London Classic I had a double espresso.
By the time we'd got to Clerkenwell, I felt like I'd shoved most of Bolivia's national product up my hooter.
But not in a good way.
I've never touched the stuff since.
Post by: Cudzoziemiec on 08 July, 2021, 08:52:52 am
Post by: citoyen on 08 July, 2021, 09:50:25 am
Interesting to speculate how capitalism and rationalism might have turned out with a different 'daily drug'.
If you're interested in the subject, I recommend The Coffee House: A Cultural History by Markman Ellis
https://www.amazon.co.uk/dp/B00550NZEI/ref=cm_sw_em_r_mt_dp_AJAM2PR0SWYSFDYP4BT4
Post by: Cudzoziemiec on 08 July, 2021, 10:35:53 am
:thumbsup:Interesting to speculate how capitalism and rationalism might have turned out with a different 'daily drug'.
If you're interested in the subject, I recommend The Coffee House: A Cultural History by Markman Ellis
https://www.amazon.co.uk/dp/B00550NZEI/ref=cm_sw_em_r_mt_dp_AJAM2PR0SWYSFDYP4BT4
Post by: citoyen on 10 July, 2021, 08:49:37 am
Seems to be a thing M&S have invented. Never seen it before but will definitely be having it again.
Post by: Cudzoziemiec on 10 July, 2021, 04:50:55 pm
Quote
But in a provocative move on Friday, Vladimir Putin signed legislation requiring all non-Russian producers to mark their products in Russia as “sparkling wine” on the back of every bottle, including some of the world’s most famous and expensive bubbly.https://www.theguardian.com/world/2021/jul/05/shampanskoye-french-champagne-industry-in-a-fizz-over-russian-law
Under the law, only locally made Shampanskoye is worthy of the prestigious and previously exclusive name, and French appellations are not recognised.
Post by: hellymedic on 10 July, 2021, 06:44:36 pm
They are recruiting ebike delivery riders!
Post by: Gattopardo on 11 July, 2021, 08:03:43 pm
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Did you mean the potato slices were battered and deep fried?
Post by: SteveC on 11 July, 2021, 08:08:00 pm
When I was working near Hull a few years ago, one of the pubs had a Hull patty on the menu as one of the things which came with the fish and chips. That was mashed potato, battered and deep fried. I passed on the opportunity.
Post by: citoyen on 11 July, 2021, 08:28:44 pm
I've not seen deep-fried battered mash. Is that the potato fritter?
Findus potato croquettes were a delicacy of my childhood though - similar, but the mash was rolled in lurid orange breadcrumbs rather than batter.
Post by: rachel t on 15 July, 2021, 08:14:34 am
I think he does.
When I was working near Hull a few years ago, one of the pubs had a Hull patty on the menu as one of the things which came with the fish and chips. That was mashed potato, battered and deep fried. I passed on the opportunity.
Hull patties are pretty nice but I might be biased as I spent the first 18 years of life there, they are a mixture of mashed potato & sage, battered & deep fried, they are something I have when I go to visit family, but they can vary from chippie to chippie, sometimes the mash is too sloppy a good pattie should be firm
Post by: T42 on 15 July, 2021, 09:52:45 am
Post by: ian on 15 July, 2021, 10:37:26 am
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Did you mean the potato slices were battered and deep fried?
Yes, a thick slice of potato, battered and deep-fried. Often served with chips, or if you were hungry, you could get chips, rice, and a fritter topped with curry sauce. Or as a quick snack for cheapos on the way back from the pub, you could get one for about 10p.
Post by: citoyen on 16 July, 2021, 02:16:11 pm
"Our night negroni is the classic – red vermouth, a bitter, and gin in equal parts – we call it a night negroni because we cant imagine it for breakfast."
Random commenter: "Maybe you're just not imaging hard enough"
Me: *like*
Post by: spesh on 16 July, 2021, 02:51:00 pm
Facebook shitvert for some peddlers of booze I've never heard of before:
"Our night negroni is the classic – red vermouth, a bitter, and gin in equal parts – we call it a night negroni because we cant imagine it for breakfast."
Random commenter: "Maybe you're just not imaging hard enough"
Me: *like*
It's always
Post by: cycleman on 16 July, 2021, 06:54:19 pm
Post by: hellymedic on 16 July, 2021, 10:41:55 pm
https://en.wikipedia.org/wiki/Northala_Fields (https://en.wikipedia.org/wiki/Northala_Fields)
Post by: Cudzoziemiec on 19 July, 2021, 05:40:58 pm
Anywayz, just as Kit-Kat seems to take its name from a Georgian club, this also has a silly name: Tony's Chocolonely. (https://tonyschocolonely.com/uk/en) A military commission is not required to eat it.
Post by: hellymedic on 19 July, 2021, 06:04:44 pm
Post by: nicknack on 19 July, 2021, 07:31:06 pm
Northala Fields have to be the best use of builders' spoil...
https://en.wikipedia.org/wiki/Northala_Fields (https://en.wikipedia.org/wiki/Northala_Fields)
The small hill/mound to the rear of our property that is currently trying to invade us is made up of spoil taken from a cutting that was dug about half a mile away. This was to reduce the severity of the slope on the main road so the poor old horses could drag the carts more easily. T'was over 150 years ago and has been called The Bunny Bank for yonks. There do not appear to be any bunnies living there now.
Post by: L CC on 22 July, 2021, 04:36:17 pm
The other day I discovered another brand of expensive "ethical" chocolate. This brand's hook is that is produced 100% without child labour or slavery. Expensive of course compared to say Cadbury's but works out about the same as Green & Black or Montezuma, cos the bars are well chunky. I got myself a bar of "wafer" variety, which seemed very nice in a vaguely Eastern European way. It wasn't until I looked inside the wrapper, by which time I'd eaten most of it, that I twigged it was supposed to resemble a Kit-Kat. I'd say it isn't actually that much like a Kit-Kat, the wafer bit is more integrated into the chocolate rather than being a separate layer.This is standard Dutch chocolate. The ethical stuff is just how they roll over there.
Anywayz, just as Kit-Kat seems to take its name from a Georgian club, this also has a silly name: Tony's Chocolonely. (https://tonyschocolonely.com/uk/en) A military commission is not required to eat it.
[When I bought tonnes of cocoa we bought it from Storck and they don't roll that way at all.]
Post by: Gattopardo on 23 July, 2021, 06:43:00 pm
I have to confess that if I never have to nshima (and other allied maize or cassava stodges) again, I shall be happy.
Not that we ate those as I grew up on the East Midlands, where a battered and deep-fried slice of potato was the height of carbohydrate sophistication.
That said, I rather fancy a potato fritter and chips.
Did you mean the potato slices were battered and deep fried?
Yes, a thick slice of potato, battered and deep-fried. Often served with chips, or if you were hungry, you could get chips, rice, and a fritter topped with curry sauce. Or as a quick snack for cheapos on the way back from the pub, you could get one for about 10p.
Yep.
Post by: ian on 23 July, 2021, 08:39:27 pm
Post by: ravenbait on 27 July, 2021, 01:55:57 pm
You could also eat fritters and play Defender while you waited for a second helping (as they had a machine). I was fucking awesome at blowing the shit of aliens, though the grease would often make you inadvertently smart bomb everything. Defender involve some finger-skillz.
Is Defender the one where power ups sound suspiciously like the theme tune for obscure 70s super-spy series The Champions?
doo dooooooooo diddle do do diddle do do diddle lil diddle lil diddle lil diddle lil do doooo
Sam
Post by: ian on 06 August, 2021, 09:26:27 pm
You could also eat fritters and play Defender while you waited for a second helping (as they had a machine). I was fucking awesome at blowing the shit of aliens, though the grease would often make you inadvertently smart bomb everything. Defender involve some finger-skillz.
Is Defender the one where power ups sound suspiciously like the theme tune for obscure 70s super-spy series The Champions?
doo dooooooooo diddle do do diddle do do diddle lil diddle lil diddle lil diddle lil do doooo
Sam
Not sure, but it had a very manic set of sound effects and it you needed twelve fingers to play it properly. Ten greasy fingers were sub-optimal.
In other news, I was going to make some pizza for tea tonight but the yeast, which admittedly hadn't be used for a while (as the oven was broke), emitted an odour that my wife mistook for a cat fart. Plan B for the evening meal it is then.
Post by: T42 on 07 August, 2021, 07:57:54 am
Post by: andrewc on 11 August, 2021, 11:48:20 am
(https://pbs.twimg.com/media/E8gCtLKWUAUsWXe?format=jpg&name=small)
https://www.fruitpig.co.uk
Post by: T42 on 11 August, 2021, 03:21:39 pm
Post by: Mrs Pingu on 23 August, 2021, 08:46:19 pm
I have no frikkin idea what I did wrong as I used the same recipe I always do.. ...
Post by: hellymedic on 24 August, 2021, 09:19:08 pm
That was a large box, for moderate cash, but not much chocolate at all. (24 chocolates, 262g, £6.50).
I suspect my review on Sainsbury's website might not pass their 'standards' so I thought I'd share it here...
<<'Well Spaced'
These chocolates are tasty, if rather sweet.
Thornton's seem to have placed a modest amount of chocolate in quite a large box.
These chocolates make an excellent gift when it's the thought that counts.>>
Post by: Cudzoziemiec on 28 August, 2021, 10:14:03 pm
Post by: andrewc on 29 August, 2021, 10:11:43 am
"Only in France, part 439.
Here is a 24 hr refrigerated Vending machine with garlic, rillettes de canard, honey, onions etc in Brittany. Just in case you feel like cooking at 2.45am."
(https://pbs.twimg.com/media/E95Ii-9X0AIe3hO?format=jpg&name=900x900)
A response to the death of the local shop or the cause of it ?
It looks better stocked than most BRITISH supermarkets at the moment.....
Post by: Mrs Pingu on 29 August, 2021, 10:22:06 am
Post by: Kim on 29 August, 2021, 04:20:37 pm
Post by: campagman on 29 August, 2021, 08:52:48 pm
Post by: Cudzoziemiec on 30 August, 2021, 09:56:52 am
Post by: rafletcher on 30 August, 2021, 11:34:45 am
I know of two milk vending machines in Bristol. One is in a pub car park but the other is inside a normal shop; the point is it allows you to use your own containers, as long as they're the right size, to salve your hippy conscience. I think the milk it vends is organic non-pasteurised. If it isn't, it certainly should be.
I think it’ll have to be pasteurised in that case
https://www.food.gov.uk/safety-hygiene/raw-drinking-milk
Post by: Cudzoziemiec on 30 August, 2021, 12:18:49 pm
Post by: UKJim on 30 August, 2021, 05:09:16 pm
Post by: Edd on 31 August, 2021, 12:42:52 pm
I know of two milk vending machines in Bristol. One is in a pub car park but the other is inside a normal shop; the point is it allows you to use your own containers, as long as they're the right size, to salve your hippy conscience. I think the milk it vends is organic non-pasteurised. If it isn't, it certainly should be.
I think it’ll have to be pasteurised in that case
https://www.food.gov.uk/safety-hygiene/raw-drinking-milk
There's a raw milk vending machine on a farm near Bridgend (they also have a meat vending machine), I believe they have to jump through various hoops because of the raw milkness but it is popular and does lovely milk!
Post by: rafletcher on 31 August, 2021, 02:03:37 pm
Post by: Tim Hall on 31 August, 2021, 02:08:36 pm
I learned yesterday that there's an egg vending machine in Oakham...
<tapity tap tap> It appears to be at Oakham station. I shall try to visit it weekend after next when I'm up there with The Blokes.
Oakham Station is the location of Oakham Signal Box, the prototype for the Airfix model signal box.
Post by: hellymedic on 31 August, 2021, 04:30:21 pm
I’m a bit ambivalent about raw milk, as my oldest sister (who I never knew) died aged about 6 from tuberculosis of the brain, most likely (as this was in the 1940’s) contracted from infected raw milk.
I just Tweeted about some bovine TB related deaths of which I knew in a Geronimo thread...
Post by: Kim on 31 August, 2021, 09:27:16 pm
I learned yesterday that there's an egg vending machine in Oakham...
<tapity tap tap> It appears to be at Oakham station. I shall try to visit it weekend after next when I'm up there with The Blokes.
Oakham Station is the location of Oakham Signal Box, the prototype for the Airfix model signal box.
That explains why it looks like a model one. Something I've had plenty of time to observe on account of the very long intervals between trains.
Post by: T42 on 01 September, 2021, 08:52:31 am
Post by: Mrs Pingu on 08 September, 2021, 09:02:29 pm
Post by: Mrs Pingu on 08 September, 2021, 10:00:54 pm
Post by: ian on 08 September, 2021, 10:57:08 pm
I'll eat them later and let you know. Yes, I eat my tea at midnight. My mother would be scandalized. Things are like that on the Downs. We are creatures of the night. Who lack ginger.
Post by: citoyen on 09 September, 2021, 09:55:05 am
Making fish cakes Oriental style ... OK, allspice will do I'm sure.
Caribbean-style fishcakes instead, innit. I can imagine it working, as long as you use the right kind of fish.
Post by: ian on 09 September, 2021, 10:03:58 am
The result was quite tasty even though I don't know what it was, but at least I didn't risk inadvertently appropriating anyone's culture. I should have, perhaps, assayed ingredient availability before I started on the path, based solely on finding a stick of lemongrass in the fridge. I do like my somewhat random approach to meal preparation.
Post by: Jaded on 09 September, 2021, 10:15:32 am
I learned yesterday that there's an egg vending machine in Oakham...
<tapity tap tap> It appears to be at Oakham station. I shall try to visit it weekend after next when I'm up there with The Blokes.
Oakham Station is the location of Oakham Signal Box, the prototype for the Airfix model signal box.
I heard about this egg dispenser on Tuesday night, in a Council Planning Meeting. Weird!
We have a dairy locally that dispenses stuff, including milk shakes, I understand...
Post by: Pingu on 09 September, 2021, 05:31:55 pm
Well it doesn't look bad, I'll see how edible it is tomorrow. Though the oven knob was a random number generator AFAI can work out. Used my thermometer and it was all over the shop.
It was edible :thumbsup:
Post by: Mrs Pingu on 11 September, 2021, 03:35:11 pm
Post by: Gattopardo on 14 September, 2021, 06:11:02 pm
Oh is is lush on a day or two old baquette.
Post by: Cudzoziemiec on 14 September, 2021, 07:13:54 pm
https://youtu.be/oRmcchHZ2zs?t=717
Post by: Legs on 15 September, 2021, 09:42:21 am
Post by: citoyen on 15 September, 2021, 01:50:47 pm
Ogmios, of the School of Zen Motoring (here), (https://yacf.co.uk/forum/index.php?topic=117026.msg2543829#msg2543829) has made a salad.
https://youtu.be/oRmcchHZ2zs?t=717
Lovely. You've got to know your burdocks.
Post by: Paul on 17 September, 2021, 04:59:07 pm
The low point remains the litre of orange juice I was offered in lieu of tomato juice.
Last week in place of the half bottle of rioja that I ordered I got nothing! They said they had no suitable alternative, although they definitely sell Rioja by the quarter bottle…
This week I ordered two half bottles of Rioja and got… two full bottles. I’m trying to manage my drinking better, but when I saw that they had charged me the price of two half bottles, I relented.
Post by: Mrs Pingu on 17 September, 2021, 05:23:35 pm
Post by: Paul on 17 September, 2021, 05:40:18 pm
Post by: rafletcher on 17 September, 2021, 07:03:23 pm
Post by: hellymedic on 18 September, 2021, 06:40:01 pm
I'm usually better off without something.
Substituting 12 pouches of cat food for the 40 ordered left me so short I shouldn't have bothered!
Post by: MikeFromLFE on 21 September, 2021, 05:24:18 pm
Post by: hellymedic on 21 September, 2021, 05:33:55 pm
Has any hotelier ever tried making tea with those stupid micro-pots of (questionable) milk they provide?
Chain hotels aren't really run by humans..
The place we frequent in Wales, which has real humans, serves proper tea in proper pots, accompanied by the white stuff in jugs.
They feed us well enough for infrequent recourse to bedroom supplies.
Breakfast milk is full-cream.
Which is rather nice.
I drink coffee at breakfast.
Post by: Paul on 21 September, 2021, 05:41:23 pm
Has any hotelier ever tried making tea with those stupid micro-pots of (questionable) milk they provide?https://youtu.be/pBwwcU2c3u4
Post by: Regulator on 24 September, 2021, 10:09:26 am
Bad news: We now have three types of beef jerky in the kitchen, emitting siren calls to me...
Post by: neilrj on 24 September, 2021, 08:32:09 pm
Good news: Mr R has bought a dehydrator (I've been dropping hints for a while)
Bad news: We now have three types of beef jerky in the kitchen, emitting siren calls to me...
We have one to (mostly) create dog treats, the number of times I nibble on the dried (raw) chicken I'm bagging up for the hound still hasn't killed me to deth, or even made me lose weight!
Post by: T42 on 25 September, 2021, 08:53:12 am
Good news: Mr R has bought a dehydrator (I've been dropping hints for a while)
Bad news: We now have three types of beef jerky in the kitchen, emitting siren calls to me...
Wait until you get to the dried apple rings. Back news for diabetics but our parrot loves them, so... just one? Just another one?
Post by: T42 on 25 September, 2021, 09:12:26 am
I stopped at a bakery yesterday for a streussel, a brioche bun with a crumble topping, and put one in the saddlebag for MrsT. Mine was a plain with a cinnamon topping, but they had a few filled ones as well. Nom (de dieu). I'll be doing that route again.
Post by: citoyen on 27 September, 2021, 10:32:12 am
One of the things I love about Alsace is that we get a combination of French and German cookery, so that the bread and cakes are great and we get local specialities too.
I expect you eat a lot of quiche lorraine, non? ;)
Talking of Alsace specialities, I once took a young lady companion to a restaurant in London that specialised in flammekuchen. The evening ended with her in A&E...
(She was wearing open-toed shoes and caught her foot on the edge of a metal step, causing a nasty gash. On the plus side, they wrote off the bill by way of compensation.)
Post by: T42 on 27 September, 2021, 01:49:56 pm
Post by: Cudzoziemiec on 15 October, 2021, 09:59:01 am
Post by: ian on 15 October, 2021, 10:06:19 am
Post by: Cudzoziemiec on 15 October, 2021, 10:09:20 am
Post by: ian on 15 October, 2021, 10:50:13 am
Sweetcorn for human consumption has a far higher water (and non-starch sugar content) and is harvested earlier before it starts to dry out. There are other types that are only intended to milled, like the brightly coloured jewel corn. Don't bother eating it like sweetcorn, but it'll make a nice tortilla.
Post by: Cudzoziemiec on 15 October, 2021, 03:34:47 pm
It was actually quite nice though.
Post by: neilrj on 15 October, 2021, 11:45:25 pm
Corn on the cob. I've heard it said that most of the corn or maize grown in Britain is a non-sweetcorn variety for cattle fodder and not really edible by humans. On Wednesday I was walking through a field of maize that had recently been harvested. Various cobs that had escaped the harvester were lying on the ground, being eaten by squirrels and birds. There were a few isolated plants still standing, so I found a cob that was still intact and took it home. Well, the advice was correct. No amount of cooking could make it anything other than rock hard kernels.
I've tried maize several times with the same result of inedibility (new word?) BUT the baby cobs are certainly as edible as any shop bought! I have my eye on several fields near me with awkward corners that should leave many stems, most of which should have baby cobs to forage.
Post by: jsabine on 16 October, 2021, 01:26:00 am
It was actually quite nice though.
I'm not sure I can think of a dish involving lentils that parmesan would actually detract from. I'm not convinced it would enhance Strada's salmon and green lentils, but I wouldn't object to finding it.
Post by: T42 on 16 October, 2021, 09:02:06 am
Haven't had it for years - little conical hams don't seem to be available in Alsace. Here it's more the traditional jambonneau - pork knuckle? - that's used. It's good but you have the faff of bone & gristle to deal with.
Post by: hellymedic on 16 October, 2021, 08:21:51 pm
First on the London list is the Goose Pub Tesco Express Kingswinford.
I REALLY don't think that's London!
Post by: L CC on 17 October, 2021, 01:19:19 am
It's grown to be dried and processed – like the field beans mentioned elsewhere, it's often left to dry in the field, so you'll see mostly dead fields of the stuff all the way into November. That's on purpose, it's not a lazy farmer.Left standing in the field is usually because its been grown as a cover crop for pheasants rather than for any harvest. Maize in the UK is largely for whole crop silage for cattle feed. The whole plant, not just the cobs are chopped and pickled for winter feed.
Sweetcorn for human consumption has a far higher water (and non-starch sugar content) and is harvested earlier before it starts to dry out. There are other types that are only intended to milled, like the brightly coloured jewel corn. Don't bother eating it like sweetcorn, but it'll make a nice tortilla.
Post by: Mrs Pingu on 17 October, 2021, 02:42:32 pm
Post by: Mrs Pingu on 17 October, 2021, 07:56:40 pm
Post by: Cudzoziemiec on 18 October, 2021, 06:50:54 pm
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?It's grown to be dried and processed – like the field beans mentioned elsewhere, it's often left to dry in the field, so you'll see mostly dead fields of the stuff all the way into November. That's on purpose, it's not a lazy farmer.Left standing in the field is usually because its been grown as a cover crop for pheasants rather than for any harvest. Maize in the UK is largely for whole crop silage for cattle feed. The whole plant, not just the cobs are chopped and pickled for winter feed.
Sweetcorn for human consumption has a far higher water (and non-starch sugar content) and is harvested earlier before it starts to dry out. There are other types that are only intended to milled, like the brightly coloured jewel corn. Don't bother eating it like sweetcorn, but it'll make a nice tortilla.
Post by: L CC on 18 October, 2021, 07:51:42 pm
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?No. It's more that because there is a bigger space between the plants you see the stones. The stones are there among other crops too. Maize doesn't need as fine a seed bed as other cereals so there's an element of that, too.
Post by: Cudzoziemiec on 18 October, 2021, 07:53:29 pm
Post by: andrewc on 18 October, 2021, 11:56:57 pm
(https://pbs.twimg.com/media/FCAQaf3XoAUe5S2?format=jpg&name=small)
Post by: T42 on 19 October, 2021, 09:43:42 am
I've noticed that maize seems to like growing in very stony fields. Is that something to do with drainage? Or just that it will grow there so no point removing the stones?No. It's more that because there is a bigger space between the plants you see the stones. The stones are there among other crops too. Maize doesn't need as fine a seed bed as other cereals so there's an element of that, too.
In Germany at least it used to be said that they had so many pigs that the only place for the shit was on the fields, and maize was the only thing that would grow there; but that was OK because they could feed it to the pigs. I can well remember the stinking fields. In Alsace nowadays they don't reek. Dunno about Brittany, which used to be notorious for it, and for polluting waterways with the run-off.
Post by: L CC on 19 October, 2021, 09:46:28 am
(At least, when I last worked with pigs it was poised on the brink of doing so and I have no reason to think they didn't dive in)
Post by: Mrs Pingu on 30 October, 2021, 10:01:23 pm
https://twitter.com/USAmbUK/status/1454404931763462144?t=eyebRWwQTLgM3qFox870-w&s=19
Post by: Mrs Pingu on 31 October, 2021, 03:45:52 pm
Post by: CommuteTooFar on 01 November, 2021, 03:29:28 pm
Post by: citoyen on 01 November, 2021, 03:37:54 pm
1. Don't stir it
2. Keep the heat very low!
Post by: hellymedic on 01 November, 2021, 05:44:22 pm
Post by: Feanor on 01 November, 2021, 05:55:37 pm
I thought ghee resulted when tigers chased their tails running round a tree and got so hot they melted...
Are we allowed to even mention that book these days?
I wonder if it's sill in print, under it's original name.
Post by: sg37409 on 01 November, 2021, 06:12:02 pm
Post by: Mr Larrington on 01 November, 2021, 06:16:12 pm
I thought ghee resulted when tigers chased their tails running round a tree and got so hot they melted...
Are we allowed to even mention that book these days?
I wonder if it's sill in print, under it's original name.
Wikinaccurate suggests it is, but only in Japanese…
Post by: SteveC on 01 November, 2021, 06:18:50 pm
Post by: hellymedic on 01 November, 2021, 08:41:07 pm
Would it be possible/wise to make ghee in a microwave? This could boil off the moisture without applying direct heat...
Post by: citoyen on 07 November, 2021, 04:18:23 pm
Post by: SteveC on 07 November, 2021, 04:24:03 pm
Would it be possible/wise to make ghee in a microwave? This could boil off the moisture without applying direct heat...I have clarified butter, which is much the same process, in a microwave when I've only needed a small amount.
Melt butter, wait for 'bits' to sink to the bottom, pour off liquid.
Post by: Cudzoziemiec on 07 November, 2021, 04:58:24 pm
Yesterday evening, I had some 'sea salt and chardonnay vinegar' crisps from Tesco. I don't know what weird shit is in the flavouring, but they made my lips go numb, and they still feel weird this afternoon.I get that with plain old salt and vinegar crisps, though not with vinegar on eg chips. I don't know if salt and vinegar crisps actually contain vinegar.
Post by: citoyen on 08 November, 2021, 10:28:23 am
Yesterday evening, I had some 'sea salt and chardonnay vinegar' crisps from Tesco. I don't know what weird shit is in the flavouring, but they made my lips go numb, and they still feel weird this afternoon.I get that with plain old salt and vinegar crisps, though not with vinegar on eg chips. I don't know if salt and vinegar crisps actually contain vinegar.
I don't usually have this problem with salt & vinegar crisps. Had a look at the ingredients list - after potatoes and sunflower oil comes unspecified 'flavouring'. Then rice flour, sugar, citric acid, sea salt, yeast extract powder, chardonnay wine vinegar powder.
I suspect the problem may be that the vinegar powder is essentially concentrated dehydrated acetic acid. Whatever it is, it's really unpleasant.
They didn't even taste good.
Post by: ian on 08 November, 2021, 10:50:25 am
I don't know what dried acetic acid is (pure anhydrous acetic acid is a liquid above about 17 degrees) - I presume in this case, they removed the acetic acid and water and left the 'chardonnay flavours,' leastways those that aren't volatile and they put the acid tingle back with citric acid.
While you might have had an allergic response to something in them, it's probably just the citric acid – it's what it says it is, and it's also going to dry out your lips and mouth. You can verify by buying a tub of food-grade citric acid and sticking your tongue in it. Or find an experimental (children might be useful, but remember to use all of them).
Also, sugar in crisps, good god. It makes me want to hunt down everyone involved the creation of that diabolical concoction with angry pigs.
Post by: citoyen on 08 November, 2021, 12:16:09 pm
I've never eaten a packet of salt and vinegar crisps and thought to myself if only this were chardonnay vinegar.
Quite. It's a ridiculous affectation.
Besides, as any fule kno, Sarson's is The One True Vinegar.
Quote
While you might have had an allergic response to something in them, it's probably just the citric acid – it's what it says it is, and it's also going to dry out your lips and mouth. You can verify by buying a tub of food-grade citric acid and sticking your tongue in it. Or find an experimental (children might be useful, but remember to use all of them).
Yes, I'm fairly certain it was the acid rather than an allergic reaction, and I did wonder if it might be the citric - that does sound very plausible. And good knowledge about acetic acid - I would never have known that.
(I do have a tub of citric acid powder in the kitchen cupboard - might even try that experiment.)
Quote
Also, sugar in crisps, good god. It makes me want to hunt down everyone involved the creation of that diabolical concoction with angry pigs.
Indeed.
Suffice to say I won't be buying those again. I really should have known better and, like you say, stuck to the plain salted ones. I just fancied something with a bit more of a kick. But not that much of a kick.
Post by: Cudzoziemiec on 09 November, 2021, 06:34:06 pm
Only after I'd chucked it did it occur to me I could have experimented with making lentil wine...
Post by: Kim on 10 November, 2021, 02:00:21 am
Post by: citoyen on 10 November, 2021, 10:18:02 am
Sore Finger crisps should not have yeast extract in them. That makes them Marmite crisps, which are both wrong, and - crucially - Not The Same Thing.
Yeast extract, sugar, rice flour - none of these have any business being in s&v crisps. The citric acid I can just about accept, but clearly they need to dial it in a bit.
I've not been able to try ian's experiment - turns out we finished the citric acid and haven't replaced it.
Only after I'd chucked it did it occur to me I could have experimented with making lentil wine...
That sounds like the beginnings of a plot for an episode of The Good Life.
In other food news, my son is developing his skills as a charcutier - here's his capicola (aka coppa, or 'gabagool' to Sopranos fans):
(https://live.staticflickr.com/65535/51670261665_3a83cc4040_z.jpg) (https://flic.kr/p/2mHVACr)
Capicola (https://flic.kr/p/2mHVACr) by citoyen (https://www.flickr.com/photos/103760266@N08/), on Flickr
It's very, very good indeed. You'd pay a lot of money for something this good at Borough Market.
He's also got some cured duck breast almost ready to eat. Very much looking forward to trying that.
Post by: ian on 10 November, 2021, 11:06:59 am
Post by: citoyen on 10 November, 2021, 11:27:39 am
Yeast extract is basically monosodium glutamate (OMG MSG!) – a flavour enhancer. Rice flour is basically there to stop the crisps becoming less crisp. Sugar, I guess, because adding it to every processed food is the modern disease.
These crisps were from Tesco's 'Finest' range. Hence the 'chardonnay' vinegar rather than anything more generic. Makes it sound a bit special.
But you've hit on something I've noticed with their 'Finest' stuff - the label is never (IME) an indication of superior quality, more a case of the lily being gilded, quite often by the addition of (extra) sugar in one form or another.
I should have learned by now to avoid anything labelled 'Finest'. I'm sure I've commented on it here before.
Post by: Cudzoziemiec on 10 November, 2021, 11:31:01 am
Probably one that ends with Tom designing a stomach pump.Only after I'd chucked it did it occur to me I could have experimented with making lentil wine...
That sounds like the beginnings of a plot for an episode of The Good Life.
I think it was actually the tomatoes that were fermenting rather than the lentils, at least at first.
Post by: T42 on 10 November, 2021, 01:40:33 pm
Post by: citoyen on 11 November, 2021, 05:40:14 pm
But you've hit on something I've noticed with their 'Finest' stuff - the label is never (IME) an indication of superior quality, more a case of the lily being gilded, quite often by the addition of (extra) sugar in one form or another.
I should have learned by now to avoid anything labelled 'Finest'. I'm sure I've commented on it here before.
Just to prove I’m not imagining it…
My wife bought some Tesco Finest meatballs for us to have for our dinner. I had a look at the ingredients:
Beef (94%), rice flour, dried potato, water, dried onion, sea salt, spices, sugar, dextrose, preservative (sodium metabisulphite), salt, black pepper
I guess they thought we wouldn’t notice that they put two helpings of sugar in if they called one of them by a different name?
FFS though… Sugar. In meatballs.
Post by: SteveC on 11 November, 2021, 06:19:07 pm
Post by: Mrs Pingu on 11 November, 2021, 07:29:55 pm
Post by: barakta on 11 November, 2021, 07:38:52 pm
I may have mentioned this before, but I have seen low-fat cottage cheese with sugar in. Rather misses the point.
A lot of low-fat stuff has extra sugar in to hide the taste of the low fatness. It often doesn't have much fewer calories than the regular stuff.
I hate low-cal versions of food, they're almost always disgusting. I'd rather eat a smaller amount of the real thing...
Post by: Cudzoziemiec on 11 November, 2021, 07:44:36 pm
Post by: JonBuoy on 11 November, 2021, 08:25:53 pm
Just found weevils in the flour I was about to make dumplings with :hand:
Protein :thumbsup:
Post by: ian on 12 November, 2021, 09:59:36 am
Post by: Jurek on 13 November, 2021, 01:21:16 pm
So, in here it goes.
Available at a branch of Mr.Sainsbury's Emporium of Toothy Comestibles near you
(https://live.staticflickr.com/65535/51676300331_388e0bcec9_4k.jpg) (https://flic.kr/p/2mJsxHn) (https://flic.kr/p/2mJsxHn) (https://www.flickr.com/photos/jurekb/)
Post by: Jurek on 13 November, 2021, 01:30:09 pm
Nom.
No need for remarks like 'Mmmmm, tastes just like chicken'.
Post by: Gattopardo on 21 November, 2021, 05:00:57 pm
Post by: Mrs Pingu on 21 November, 2021, 06:29:54 pm
Post by: Mrs Pingu on 21 November, 2021, 06:32:53 pm
Post by: Gattopardo on 21 November, 2021, 11:32:57 pm
Depends how many portions you're eating.
As many as I can till I pop.
Mainly going to be cheese and maybe a few potato and pickles. Going to skip the ham. Maybe heat some mortadella
Post by: Gattopardo on 22 November, 2021, 08:44:54 pm
Yummy melty cheese goodness.
Post by: ian on 22 November, 2021, 09:08:58 pm
Eden Mill have stopped making hop gin, the swines. :(
You can always try some of this (https://www.mayfieldgin.com/mayfield-sussex-hop-gin).
Post by: andrewc on 24 November, 2021, 09:39:00 pm
Post by: Mrs Pingu on 24 November, 2021, 10:43:22 pm
Post by: Mr Larrington on 25 November, 2021, 12:01:47 am
(Googles it)
That sounds rather nomworthy.
Post by: T42 on 25 November, 2021, 08:04:55 am
Post by: andyoxon on 25 November, 2021, 05:48:43 pm
Post by: Gattopardo on 25 November, 2021, 07:44:54 pm
I have acquired a jar of n'duja. I suspect I may be late to this party, but what do people do with it ? Recipes pleez.
A jar? It is a salami. Spicy salami.
Post by: Mrs Pingu on 25 November, 2021, 07:46:05 pm
Post by: rafletcher on 25 November, 2021, 07:47:36 pm
Post by: Gattopardo on 26 November, 2021, 08:33:02 pm
It’s more a pulled meat paste than a salami, albeit usually pushed into a skin.
Now all the proper n'duja I have had has been home made from calabria and not shop bought.
All the few times I had shop bought it has not been anything like the home made stuff.
Post by: rafletcher on 27 November, 2021, 03:54:52 pm
Post by: mllePB on 11 December, 2021, 06:36:24 pm
It being a grim day for the outdoor market we hoovered up multiple bags of bargains. :)
However on unpacking at home we found a bag of unasked for mystery fruit. Internet tells us that they are persimmons but is not inspirational on what to do with them.
Any suggestions?
Post by: perpetual dan on 11 December, 2021, 07:03:25 pm
Post by: Mrs Pingu on 11 December, 2021, 07:22:37 pm
Post by: Mrs Pingu on 11 December, 2021, 07:26:59 pm
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
Post by: Jurek on 11 December, 2021, 07:39:53 pm
Ordered pancakes at a local cafe for the first time.Looks good to me. It's a long way for me to go for a bacon buttie.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
Post by: ian on 11 December, 2021, 07:51:28 pm
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
You need to go to the US and practice a few pancake stacks.
That one seemed to be curiously lacking in maple syrup and whipped butter.
Post by: hellymedic on 11 December, 2021, 07:59:19 pm
We at the fruit and veg stall at the local market today at the time of day when they are offloading 'two bowls for a pound' -the technical business of weights having gone by the by.
It being a grim day for the outdoor market we hoovered up multiple bags of bargains. :)
However on unpacking at home we found a bag of unasked for mystery fruit. Internet tells us that they are persimmons but is not inspirational on what to do with them.
Any suggestions?
Cut into quarters and eat one raw.
Taste and texture will help you decide how you'd like to cook others.
Post by: Mrs Pingu on 11 December, 2021, 08:46:39 pm
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
You need to go to the US and practice a few pancake stacks.
That one seemed to be curiously lacking in maple syrup and whipped butter.
The maple syrup was in a jug on the side. First time I've not finished a portion of that as well.
Post by: ian on 11 December, 2021, 08:52:29 pm
Post by: Slave To The Viking on 12 December, 2021, 01:15:32 am
Admittedly, the giant pancake is novel. It's like a whale, but round, plate-sized and made out of pancake. Pancake stacks can be subdivided into independently conquerable elements....and, if accompanied by bacon, are accompanied by what Americans generically call "bacon" (which is what Brits know as "smoked streaky bacon") - not a pile of the standard British (i.e. "back") bacon. Maybe back bacon works, maybe it doesn't, but "pancakes and bacon" is a stack of pancakes with smoked streaky bacon.
Post by: Mr Larrington on 12 December, 2021, 01:19:25 am
Post by: Slave To The Viking on 12 December, 2021, 09:40:40 am
The stuff the USAnians refer to as “BACON” would be banned by the HSE over here as injudicious handling thereof causes it to shatter into a million tiny razor blades which then fly across then room and cause serious eye damage to your fellow diners.
That sounds rather like an example not only of injudicious handling of said substance, but also of injudicious preparation of same.
Post by: Mr Larrington on 12 December, 2021, 10:52:36 am
Post by: ian on 12 December, 2021, 12:17:17 pm
Post by: T42 on 12 December, 2021, 01:48:31 pm
Ordered pancakes at a local cafe for the first time.
(https://live.staticflickr.com/65535/51739024677_8897870244.jpg) (https://flic.kr/p/2mQ12tB)2021-12-11_07-24-08 (https://flic.kr/p/2mQ12tB) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
Wasn't really expecting a whole plate sized inch thick behemoth. First time I've failed to finish pancakes, utterly defeated.
You need to go to the US and practice a few pancake stacks.
That one seemed to be curiously lacking in maple syrup and whipped butter.
The maple syrup was in a jug on the side. First time I've not finished a portion of that as well.
And the pancake's so big that by the time you finish pouring on enough syrup a fair amount has gone over the edge and onto the table. They do it on purpose, you know.
Post by: Mrs Pingu on 12 December, 2021, 02:57:59 pm
Post by: ian on 19 December, 2021, 05:31:12 pm
That said, I bought all the flavours (almond, ginger, and orange) in a deli yesterday (along with two bottles of gin) and now I'm eating them all: they're ten times more addictive than crack. You probably need a licence and they're strictly rationed in Sweden and only sold in state-owned pepparkakor shops.
Post by: Cudzoziemiec on 19 December, 2021, 05:58:33 pm
you're still classier than 90% of Croydon.
Quote
ignoble, comfortable CroydonH.G. Wells, in Tono Bungay.
Post by: L CC on 20 December, 2021, 08:42:01 am
(The Pudding has been maturing for a month.)
Post by: pcolbeck on 20 December, 2021, 09:20:33 am
Post by: Tim Hall on 20 December, 2021, 01:17:59 pm
Ingredients:
45ml vodka
30ml espresso coffee
20ml Kahlua
2 drops saline solution.
My interest was piqued, although I may have used slighly less parliamentary language. I clicked the link on the saline solution. A 25ml bottle of salty water for a princely £2.97. That's over three times the price of the recommended vodka.
Post by: citoyen on 21 December, 2021, 11:14:45 am
(https://live.staticflickr.com/65535/51761324134_bfe74ff19e_z.jpg) (https://flic.kr/p/2mRYjk1)
cheese (https://flic.kr/p/2mRYjk1) by citoyen (https://www.flickr.com/photos/103760266@N08/), on Flickr
Post by: citoyen on 21 December, 2021, 11:18:00 am
I was looking up the ingredients of an espresso martini at the weekend.
No cheese in your recipe, I see.
My dad did one last week using a recipe he got from the Guardian. It was a lot more complex than yours - required buying a bottle of Black Irish whiskey (https://www.masterofmalt.com/spirit/the-darker-still-spirits-co/black-irish-spirit/?utm_content=the-darker-still-spirits-co/black-irish-spirit¤cyCode=GBP&utm_source=database&utm_medium=base&utm_campaign=mom_base_1&gclid=Cj0KCQiAk4aOBhCTARIsAFWFP9E_aB13OiF8vi3iupBlWBU6wkwOLjmG5Dg2JZwPcSD2SjT_afd5UcwaAnzVEALw_wcB), made with stout. I'm intrigued. Hoping he's saved some for next time I'm over there, because I quite fancy trying it.
Post by: Cudzoziemiec on 21 December, 2021, 11:20:43 am
Post by: Mr Larrington on 21 December, 2021, 11:24:08 am
Post by: citoyen on 21 December, 2021, 11:28:19 am
Caution, may be a tad NSFW:
(click to show/hide)
Post by: pcolbeck on 21 December, 2021, 11:36:04 am
Post by: SteveC on 21 December, 2021, 11:45:54 am
Why Espresso Martini Cheesoid exist?I has some sticky toffee pudding cheese once. Actually far nicer than it sounds, but not to the extent that I actually bought some.
Post by: spesh on 21 December, 2021, 01:03:03 pm
In other food news, make a note of 14th April in your 'awareness days' diary...
Caution, may be a tad NSFW:(click to show/hide)
IIRC, a lapsed forumite killed two birds with one stone: https://yacf.co.uk/forum/index.php?topic=58181.0 ;)
Post by: T42 on 21 December, 2021, 02:26:04 pm
Post by: citoyen on 21 December, 2021, 02:59:09 pm
IIRC, a lapsed forumite killed two birds with one stone: https://yacf.co.uk/forum/index.php?topic=58181.0 ;)
I knew what that link was going to be even before I clicked it. A veritable yacf classic.
Post by: rafletcher on 21 December, 2021, 06:50:47 pm
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
Mmmm the perfect Christmas roast! I wonder if they’re real (physically castrated) capons, or chemically castrated ones?
In other news, Costa has a radio ad for it’s Christmas sandwich. Turkey, stuffing, pig in blanket - so far so good. All served between 2 slices of.. cheese topped bread. Nope, never in a month of Sundays. Cheesy roast ::-)
Post by: Mr Larrington on 21 December, 2021, 08:00:47 pm
Above may contain traces of
Post by: Cudzoziemiec on 21 December, 2021, 09:26:58 pm
?
Post by: cygnet on 21 December, 2021, 09:53:17 pm
I still think it’s a shame no-one could actually be bothered to invent this in RL (https://youtu.be/YT5kI3zJFmA).
Above may contain traces ofcheeseLie.
What passes for a tele-box chez moi has caught the Christmas perfume disease.
But nothing comes close to
Pois de Fromage (https://youtu.be/TVaCErJmXqc) pour l'homme du Nord.
Post by: hellymedic on 21 December, 2021, 10:24:38 pm
I'm on my fourth bag of Lidl lebkuchen so far this season. Oops ...
I had a bag of Sainsbury's Lebkuchen stars, which I hid from D who Does Not Like. I have eaten these and ordered more but are now unavailable.
Post by: ElyDave on 22 December, 2021, 07:30:22 am
Post by: T42 on 22 December, 2021, 08:40:33 am
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
Mmmm the perfect Christmas roast! I wonder if they’re real (physically castrated) capons, or chemically castrated ones?
I doubt if the law allows anything but physical castration, but I'll let you know if I notice any effects from residual hormones. Mind you, at my age...
Jacques' 7-Ages speech from AYLI has been running through my mind since I plonked the unfortunate fowl into the trolley.
Post by: rafletcher on 22 December, 2021, 01:00:37 pm
ALDI had guinea-fowl capons today. Never seen such a beast before, got one to try.
Mmmm the perfect Christmas roast! I wonder if they’re real (physically castrated) capons, or chemically castrated ones?
In the UK physical castration is banned. I’m not sure capons here are anything more than fat chickens, they certainly don’t have the flavour of the real thing.
I doubt if the law allows anything but physical castration, but I'll let you know if I notice any effects from residual hormones. Mind you, at my age...
Jacques' 7-Ages speech from AYLI has been running through my mind since I plonked the unfortunate fowl into the trolley.
Post by: citoyen on 22 December, 2021, 07:23:49 pm
https://twitter.com/revrichardcoles/status/1473647591296585731?s=21
What I want to know is, why are they picking on Wensleydale? What heinous crime did Wensleydale commit to deserve this?
Post by: Cudzoziemiec on 22 December, 2021, 07:42:52 pm
Post by: ian on 22 December, 2021, 08:19:11 pm
Post by: ian on 22 December, 2021, 08:25:27 pm
STOP THIS!
Post by: Mrs Pingu on 22 December, 2021, 08:57:39 pm
a prawn cocktail gose.
How is that even possible?
Post by: ian on 22 December, 2021, 09:20:09 pm
Reminds me of the Tiny Rebel tzatziki sour, which was alright. For one mouthful. The second made me give it back.
I have a box of Northern Monk in the porch beer pile (along with Verdant, Deya, Howling Hops, 360 degrees, Pressure Drop, and probably some other stuff, I've not got to the bottom, cold weather has some perks like turning the porch into a giant walk-in beer fridge). I am assured there are no crisp flavour novelty beers in there.
I have bought my wife some watercress gin for the Christmas though, mostly because I like watercress.
Post by: Mrs Pingu on 22 December, 2021, 09:22:10 pm
Tiny Rebel tzatziki sour.
I had some of that and didn't even like the first taste, but then I'm not that fond of tzatziki
And I think mint in drinks is wrong (yes, I'm looking at you, mojito)
Post by: ian on 22 December, 2021, 09:35:14 pm
Crisps are practically my favourite food, but I want them with and not in my beer.
Post by: SteveC on 29 December, 2021, 07:22:13 pm
That's Christmas 2020 of course.
Post by: Mr Larrington on 29 December, 2021, 07:25:39 pm
- Euro 2020
- The Olympics
- SteveC's Chrimbleprunes
Post by: SteveC on 29 December, 2021, 07:27:02 pm
We eat some of them last year. They have been lurking in the very back of the fridge ever since.
Post by: Pingu on 29 December, 2021, 07:39:41 pm
Things postponed by Coronalurgi:
- Euro 2020
- The Olympics
- SteveC's Chrimbleprunes
4. SteveC's poos
Post by: L CC on 31 December, 2021, 11:07:02 am
(https://uploads.tapatalk-cdn.com/20211231/c8a0440823793987edb4a49c16341742.jpg)
Bloody good job as the Christmas Pudding was gluten free and fairly rank. I think the flour was rice flour, it ended up grainy and quite unpleasant. I made the thing so I should know what kind of flour I used but it was ages ago- these things need maturation time.
Post by: hellymedic on 03 January, 2022, 05:50:39 pm
I have not been charged for these.
What a shame!
Post by: Gattopardo on 03 January, 2022, 06:41:40 pm
Going to boil them for a bit so I can have them with raclette.
Post by: Wowbagger on 04 January, 2022, 01:25:29 pm
Camellias in Yorkshire. Only obliquely related to food and drink because the tea plant is one of the camellias. So perhaps Yorkshire tea can be home-grown!
Post by: T42 on 05 January, 2022, 02:27:54 pm
So has anyone tried blue potatoes?
Going to boil them for a bit so I can have them with raclette.
We used to get them in Norn Iron when I was a kid. Never noticed any difference from the white ones - my mum cooked all spuds so long that they stuck in your throat.
Post by: Jurek on 11 January, 2022, 03:10:21 pm
If you give him lettuce or cucumber he'll pick it off his plate.
The other day managed to open the fridge and take out the bags of green salad before emptying their contents all over the floor and then walking all over the salad.
I guess at least he has learned that you don't eat stuff which has been on the floor.
Post by: Gattopardo on 11 January, 2022, 03:24:22 pm
So has anyone tried blue potatoes?
Going to boil them for a bit so I can have them with raclette.
We used to get them in Norn Iron when I was a kid. Never noticed any difference from the white ones - my mum cooked all spuds so long that they stuck in your throat.
A short boil then on the raclette lid for a crispy skin and I found that the potato does taste different but not sure that if it was actual taste or texture. Was nice and will eat again. Have found that some white potatoes taste the same what ever type of potato breed (?)
Post by: Gattopardo on 11 January, 2022, 03:29:58 pm
My 18 month old grand nephew won't eat any food which is green in colour.
If you give him lettuce or cucumber he'll pick it off his plate.
The other day managed to open the fridge and take out the bags of green salad before emptying their contents all over the floor and then walking all over the salad.
I guess at least he has learned that you don't eat stuff which has been on the floor.
Not bad for an 18th month old.
Post by: Cudzoziemiec on 11 January, 2022, 04:12:23 pm
My 18 month old grand nephew won't eat any food which is green in colour.Is he from Glasgow?
If you give him lettuce or cucumber he'll pick it off his plate.
The other day managed to open the fridge and take out the bags of green salad before emptying their contents all over the floor and then walking all over the salad.
I guess at least he has learned that you don't eat stuff which has been on the floor.
Post by: hellymedic on 11 January, 2022, 04:34:48 pm
Sandwiches were presented on a bed of salad but contained none.
Niece picked up sandwich, disassembled it, inserted lettuce and then ate sandwich.
No tuna sandwich is complete without salad...
Post by: hellymedic on 17 January, 2022, 09:37:43 pm
Ordered some from Sainsbury's.
Delivered today.
I've been picking.
Cheap Calories are CHEAP!
£0.001/kcal approx...
Post by: hellymedic on 18 January, 2022, 03:14:20 pm
I ordered some from Sainsbury's but they could not supply cheapies I'd ordered on Monday.
D was FURIOUS and went on a Crumpet Foray.
D descended on M&S food & bought one pack of 'Five Grain' and one pack of 'Ultimate' crumpets.
I had an Ultimate with butter and honey for breakfast.
It were LUSH!
Post by: Legs on 03 February, 2022, 02:04:00 pm
Post by: citoyen on 03 February, 2022, 02:47:35 pm
What's you least-favourite pasta shape? I'm not a fan of farfalle: to get the nipped-together bit in the middle cooked, the edges always go soggy.
IKR? Very annoying.
I don't think I've bought farfalle pasta for a long, long time. Mainly for that reason.
Post by: T42 on 03 February, 2022, 04:17:51 pm
Post by: Mr Larrington on 03 February, 2022, 04:33:42 pm
Post by: Cudzoziemiec on 07 February, 2022, 08:27:39 pm
Post by: Mr Larrington on 07 February, 2022, 09:11:53 pm
Post by: hubner on 07 February, 2022, 09:44:01 pm
Post by: ian on 07 February, 2022, 09:53:00 pm
Today, through an unplanned series of events, I ended up having lunch in a rather nice Japanese restaurant (with a special discount cos my friend's stepdaughter was waitress!). I managed to eat the whole meal with chopsticks, in as far as I ate everything and didn't use any other implements, though I'm sure a Japanese person would have winced. But it made me wonder on the extent to which cuisine drives utensils and vice versa. Clearly there's a relationship, but which is more important? Obviously there are other factors to consider, like natively available (or assimilated) foodstuffs, and probably various other cultural aspects too. My friend, who's been to Japan (his partner lived there and his stepdaughter was born there), said it certainly influenced Japanese rice, ie that it's sticky, in contrast to that preferred in eg India.
Sticky rice though is just the type that's grown through south-east Asia (glutinosa) though not in southern India, and not everywhere uses chopsticks, in most places it's a spoon or other scooping implement.
Post by: Efrogwr on 07 February, 2022, 09:58:08 pm
As a wise man once said if the ancient Chinese were so clever how come they didn’t invent the fork :demon:
There was a time when the fork, newly introduced to this septic isle, was considered to be a poncey forrin thing, only suitable for fashion victims and Frenchies.
Post by: Ham on 07 February, 2022, 10:26:44 pm
I would have thought rice in India is sticky enough to clump together, so it can picked up with fingers.
In India the oft-favoured mode is scoop with bread, which takes care of the gravy.
Post by: hubner on 07 February, 2022, 10:29:00 pm
Glutinous rice is a different rice, with a different texture and flavour.
Post by: orienteer on 07 February, 2022, 10:47:16 pm
Japan protects domestic rice production with high tariffs, it's their staple food so they don't want to be dependent on imports.
Chopsticks are used for traditional dishes, but knives and forks for western dishes; chopsticks are not very good for steak ;)
Post by: Cudzoziemiec on 08 February, 2022, 08:53:30 am
And Indian food values individual grains of rice over sticky clumps.I would have thought rice in India is sticky enough to clump together, so it can picked up with fingers.
In India the oft-favoured mode is scoop with bread, which takes care of the gravy.
Perhaps this is one of the other factors: food cultures which have bread in some form (not necessarily from wheat) to use as a scoop or base, and those that don't.
Post by: Cudzoziemiec on 08 February, 2022, 08:54:50 am
Chopsticks are used for traditional dishes, but knives and forks for western dishes; chopsticks are not very good for steak ;)But do we in the West have steak because we eat with knives, or do we eat with knives because we have steak? And then of course there are burgers...
Post by: ian on 08 February, 2022, 09:34:19 am
I think rice in Japan is just ordinary short grain white rice, grown also in Northern China and elsewhere. Oriental supermarkets sell something labelled as "sushi rice" but it comes from Italy.
Glutinous rice is a different rice, with a different texture and flavour.
Actually, yes, it's mostly the eponymous japonica in Japan, which isn't as sticky as glutinosa, but is still stickier and clumpier than the rice eaten elsewhere.
Post by: TPMB12 on 08 February, 2022, 10:51:32 am
Post by: rafletcher on 08 February, 2022, 12:44:28 pm
I blame the posh laquered chopsticks we had, as opposed to the rougher wooden ones more commonly used.
Rice, of course, was scooped from bowl to mouth using the chopsticks.
Post by: ian on 08 February, 2022, 12:53:37 pm
That's one of the least odd things that have happened to me in Japan. I've been the best man at a dog wedding, was once asked to hold a young ladies tentacles, not to mention stumbling into Oktoberfest (in May). Top tip, don't attempt to learn Japanese after four hours of drinking with strangers.
Post by: Edd on 08 February, 2022, 12:58:00 pm
Post by: ian on 08 February, 2022, 01:42:57 pm
Post by: Cudzoziemiec on 08 February, 2022, 03:50:50 pm
When I visted Japan, we were taken out for dinner (a Chinese meal) by the Big Boss. I got sat next to him. And tried using chopsticks (something only tried for the first time some 20 hour before in Wagamamma at Heathrow) to eat silken tofu in chilli sauce. It didn't end too well....I remember eating with pointy metal ones in a Korean restaurant in Auckland. That was very difficult. Even the Japanese bloke with us had difficulty.
I blame the posh laquered chopsticks we had, as opposed to the rougher wooden ones more commonly used.
Rice, of course, was scooped from bowl to mouth using the chopsticks.
Post by: rafletcher on 08 February, 2022, 07:47:50 pm
Post by: ian on 08 February, 2022, 08:22:05 pm
Post by: Cudzoziemiec on 08 February, 2022, 08:24:51 pm
Post by: ian on 08 February, 2022, 08:34:03 pm
Post by: orienteer on 08 February, 2022, 11:06:02 pm
Post by: Mr Larrington on 09 February, 2022, 12:57:56 am
Post by: Cudzoziemiec on 09 February, 2022, 09:00:15 am
Post by: citoyen on 09 February, 2022, 11:48:02 am
We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
OK, if you insist... Campagnolo, definitely.
Post by: Cudzoziemiec on 09 February, 2022, 05:31:12 pm
Yes, the new wireless spaghetti chopsticks are very good.We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
OK, if you insist... Campagnolo, definitely.
Post by: Mr Larrington on 09 February, 2022, 06:18:38 pm
We have a lot of discussion around the original question but no attempt to actually answer it. Which is exactly what is to be expected of this august forum. :D
OK, if you insist... Campagnolo, definitely.
This Unit endorses their corkscrew.
Post by: Pingu on 11 February, 2022, 05:26:36 pm
Not quite the tonic … sharp jump in mixer prices fuels G&T inflation
Mixers at Schweppes and upmarket Fever-Tree on the rise as supply chain bottlenecks and soaring energy bills inflate costs (https://www.theguardian.com/business/2022/feb/11/sharp-rise-in-mixer-prices-fuels-gin-and-tonic-schweppes-fever-tree-inflation)
Post by: ian on 11 February, 2022, 05:35:59 pm
I'm not drinking Fever-Tree as its not very good.
Post by: Mrs Pingu on 11 February, 2022, 05:41:46 pm
Post by: ian on 11 February, 2022, 06:05:28 pm
Post by: Mrs Pingu on 11 February, 2022, 06:08:32 pm
Surely that's half the point of a G&T.
Post by: ian on 11 February, 2022, 06:13:43 pm
Post by: nicknack on 11 February, 2022, 07:18:57 pm
Post by: Mrs Pingu on 11 February, 2022, 10:26:16 pm
😱
Post by: Gattopardo on 12 February, 2022, 12:53:43 am
Shittenkittens! I'm going to have to drink my gin neat.
I'm not drinking Fever-Tree as its not very good.
Forts and prayers
Post by: Gattopardo on 12 February, 2022, 12:54:21 am
There's no chocolate in the house.
😱
Poor prep or did one of the beasts steal it?
Post by: Gattopardo on 12 February, 2022, 12:55:51 am
Post by: Mrs Pingu on 12 February, 2022, 11:47:36 am
There's no chocolate in the house.
😱
Poor prep or did one of the beasts steal it?
It took Cocoa Runners so long to stop fucking up after we moved that I didn't reinstate my monthly subscription (once they'd finally cancelled it) in disgust, which I couldn't keep up with anyway, and the stuff I was given for chrimbo is now gone. There's nothing worth having from Sainsbo's.
Post by: citoyen on 12 February, 2022, 05:40:26 pm
It's for people who don't like the taste of tonic water.
Surely that's half the point of a G&T.
Hmmm. Yes and no… I had an argument with my sister over this once - she complained that the G&T I mixed for her didn’t have enough tonic in it. She basically likes it diluted enough that you can no longer taste the gin... OTOH, I agree that you do want the tonic to actually taste of *something*, to complement the gin.
I think that’s why people like Fever Tree - you can pretend to like G&T without liking either gin or tonic.
Post by: nicknack on 12 February, 2022, 05:59:41 pm
Or is that just me?
Post by: citoyen on 12 February, 2022, 06:16:03 pm
Aren't G&Ts supposed to be half and half?
Or is that just me?
That’s roughly what I aim for. Maybe slightly over half tonic, but only slightly. Not that I ever measure. Just pour and adjust to taste.
You want the combination of fizz, sugar* and quinine to bring out the favour of the gin, not drown it.
* “slimline” tonic can fuck off as well
Post by: nicknack on 12 February, 2022, 06:28:26 pm
Indeed.Aren't G&Ts supposed to be half and half?
Or is that just me?
That’s roughly what I aim for. Maybe slightly over half tonic, but only slightly. Not that I ever measure. Just pour and adjust to taste.
You want the combination of fizz, sugar* and quinine to bring out the favour of the gin, not drown it.
* “slimline” tonic can fuck off as well
Post by: perpetual dan on 12 February, 2022, 06:41:03 pm
That’s the reason I got fever tree: it doesn’t taste of aspartame.Indeed.Aren't G&Ts supposed to be half and half?
Or is that just me?
That’s roughly what I aim for. Maybe slightly over half tonic, but only slightly. Not that I ever measure. Just pour and adjust to taste.
You want the combination of fizz, sugar* and quinine to bring out the favour of the gin, not drown it.
* “slimline” tonic can fuck off as well
Post by: ian on 12 February, 2022, 07:14:17 pm
Post by: Slave To The Viking on 13 February, 2022, 12:39:07 pm
Quote
* “slimline” tonic can fuck off as well
Quote
Indeed.
Quote
That’s the reason I got fever tree: it doesn’t taste of aspartame.
Hallelujah, brothers and sisters, testify! Holy chuff, but I despise non-sugar sweeteners. Now since the sugar levy has been introduced, the 'standard' (non-diet) versions are frequently laden with the stuff too, so they can fly under under the sugar limit and avoid a price-hike. I imagined the tax was going to increase prices to discourage excess consumption, rather than force a reformulation to maintain it. Very naïve of me, I know.
So although Fever Tree and a handful of others are available in the fizzy-mixers market, I can't get bloody cranberry juice.
Post by: Slave To The Viking on 13 February, 2022, 01:11:53 pm
Quote
I think that’s why people like Fever Tree - you can pretend to like G&T without liking either gin or tonic.
I actually don't mind Fever Tree when I do drink tonic (and it's vastly preferable to the brands now ruined with sweetener), although most of the gin I drink is in the form of Martinis. But I do rather get the impression that the fashion for gin drinking is largely that: a fashion. It seems a bit odd that this now enormous sector of booze manufacture - which sells itself on carefully crafted balances of flavour - should be routinely consumed heavily diluted with pop. If that's how you like it then fair enough, it's your drink, but I can't imagine most people are thus able to discern the complexities of flavour that they're told they should be enjoying.
Post by: SteveC on 13 February, 2022, 01:38:01 pm
Post by: Slave To The Viking on 13 February, 2022, 01:57:07 pm
I quite like gin neat.
Aye, me too.
Post by: Ham on 13 February, 2022, 05:43:49 pm
Post by: citoyen on 13 February, 2022, 07:44:14 pm
But I do rather get the impression that the fashion for gin drinking is largely that: a fashion.
Quite.
I quite like gin neat.
Yes, I do like a well-made martini. ;)
Jenever. Jenever is the answer. No tonic required.
I don't think I've ever had jenever. In fact, I don't really know what it is, tbh. I have an idea in my head that it's a gin liqueur, but that's probably wrong. Go on, tell me.
Post by: Pingu on 13 February, 2022, 07:55:23 pm
Post by: Ham on 13 February, 2022, 09:10:13 pm
I don't think I've ever had jenever. In fact, I don't really know what it is, tbh. I have an idea in my head that it's a gin liqueur, but that's probably wrong. Go on, tell me.
As per the link, it's a drink ;)
If you get the opportunity, I would suggest trying it. It's not as if it is entirely groundbreaking, but it is in a different direction that the flowery palate of botanicals that stalk the UK gin scene. if you've tried good vodka (which will probably have been tasted in a USSR aligned state), it's closer to that - designed to be drunk on its own. A jonge jenever over ice is very accessible, but an oude on its own (rather like what is clutched in my paw at the present moment) is very, very good.
Post by: Slave To The Viking on 13 February, 2022, 10:37:29 pm
Quote
good vodka
Ha! Good one.
Seriously though...
Post by: Slave To The Viking on 13 February, 2022, 11:18:39 pm
I quite like gin neat.
Yes, I do like a well-made martini. ;)Quote
Never really understood this homeopathic treatment of the other ingredient of a Martini. "Just a sniff of the cork", "just let the light shine through the vermouth toward the gin", etc.
I'm perfectly happy drinking gin, perfectly happy drinking Martinis...but, unusually it seems, I consider them to be different activities. I tried all these ultra-low-quantity-of-vermouth type behaviours, and the refusal to shake because stirring is...better? Somehow? All that stuff, I did it for years. I was a cocktail bartender, and I believed the propaganda. I was suckered in by the folklore.
But then I had a go at the old Dry Martini recipe in the Savoy Cocktail Book from the 1930s, from before people thought James Bond made up shaking, before The Rules And Opinions Of Martini Connoisseurs Who Are Better Than You And Know The Truth were written, and honestly, it's fantastic. So simple, completely bang on.
2 Dry Gin (I use Tanqueray, usually, as I'm a fan of a piney, juniper-forward type flavour, especially if I'm going to mix it - I want the essential gin flavour to be there)
1 French Vermouth (I go for Noilly Prat...occasionally Dolin, but usually Noilly)
Shake well with ice, strain into a cocktail glass
You can taste more than just gin! Imagine that!
Post by: Mr Larrington on 13 February, 2022, 11:55:11 pm
Post by: spesh on 14 February, 2022, 12:08:45 am
Quote from: Bright College Days
Hearts full of youth,
Hearts full of truth,
Six parts gin to one part vermouth.
http://graeme.50webs.com/lehrer/college.htm
Post by: citoyen on 14 February, 2022, 04:37:21 am
As per the link, it's a drink ;)
Anyone can use Google. This is more the kind of answer I was after:
Quote
If you get the opportunity, I would suggest trying it. It's not as if it is entirely groundbreaking, but it is in a different direction that the flowery palate of botanicals that stalk the UK gin scene. if you've tried good vodka (which will probably have been tasted in a USSR aligned state), it's closer to that - designed to be drunk on its own. A jonge jenever over ice is very accessible, but an oude on its own (rather like what is clutched in my paw at the present moment) is very, very good.
:thumbsup:
Never really understood this homeopathic treatment of the other ingredient of a Martini. "Just a sniff of the cork", "just let the light shine through the vermouth toward the gin", etc.
Just an excuse to drink neat gin, isn’t it?
Post by: mrcharly-YHT on 14 February, 2022, 06:00:05 pm
It is weirdly anaemic. I want enough quinine to cure an elephant of malaria.
You know you can buy tonic/flavouring and add it to fizzy water (best added in the glass, to taste)? No aspartane, just sugary syrup.
Post by: Efrogwr on 19 February, 2022, 12:34:34 am
Post by: Gattopardo on 22 February, 2022, 04:21:26 pm
Now shall I add some onion in to the mix?
Post by: Cudzoziemiec on 24 February, 2022, 09:23:35 pm
Post by: mrcharly-YHT on 25 February, 2022, 09:31:58 am
Post by: T42 on 25 February, 2022, 10:02:02 am
Post by: perpetual dan on 26 February, 2022, 09:41:42 pm
Humph. We've been looking for spring onions for a couple of weeks now with no success.We get an oddbox, whose premise is fruit and veg that the supermarkets can’t use - too many, too big, too small, to weird. Spring onions were in there this week :)
Post by: rogerzilla on 27 February, 2022, 07:34:03 am
Will this also apply to Bernard Matthews Mini Kyivs?
Post by: Basil on 01 March, 2022, 09:24:20 pm
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
Post by: andrewc on 02 March, 2022, 02:27:59 pm
Is this just an issue with my local branch or is there a nationwide shortage ???
Post by: Mrs Pingu on 02 March, 2022, 02:40:48 pm
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
KP got hacked last month and said their supply would be stretched thin while they recovered from that.
https://www.insurancetimes.co.uk/news/kp-snacks-supply-chain-crunches-to-halt-after-ransomware-attack/1440238.article
Post by: phantasmagoriana on 02 March, 2022, 02:51:08 pm
St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
I did think about leek pancakes, but opted for Biscoff instead. :-X
Post by: T42 on 02 March, 2022, 03:18:10 pm
St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
I did think about leek pancakes, but opted for Biscoff instead. :-X
Sounds like a lot of crèpes.
Post by: hellymedic on 02 March, 2022, 04:15:06 pm
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
Monday's Sainsbury's delivery did have the budget 'Just Snax' peanuts but didn't have the cashew kernels.
The previous Monday's didn't have the peanuts.
That's just me in Outer London.
Post by: Mr Larrington on 02 March, 2022, 06:27:02 pm
Nuts ! on my last several visits to the local Co-Op they have had no cashews or peanuts, nor any type of nut at all. Crisps seem depleted as well.
Is this just an issue with my local branch or is there a nationwide shortage ???
There was a bit of a nut shortage in Mr Sainsbury’s House of Toothy Comestibles in the early overs of the plague, but supplies seem OK now.
Post by: Basil on 02 March, 2022, 07:41:09 pm
Leek pancakes? :hand:St David's day and pancake day on the same day this year.
Groan. I am suffering from a surfeit of crempog and cwrw.
Urrrp.
I did think about leek pancakes, but opted for Biscoff instead. :-X
Post by: Slave To The Viking on 02 March, 2022, 10:21:31 pm
Quote from: Basil
Leek pancakes? :hand:
Yeah, it's a Staffordshire thing. Stoke up the fire...
Post by: Cudzoziemiec on 03 March, 2022, 11:53:32 am
Are they Stone baked?Quote from: Basil
Leek pancakes? :hand:
Yeah, it's a Staffordshire thing. Stoke up the fire...
Post by: Mrs Pingu on 04 March, 2022, 10:38:03 pm
Salt & vinegar
Pickled onion
Brannigans Roast Beef & MUSTARD
Lime Doritos
Cool Doritos
Post by: Slave To The Viking on 04 March, 2022, 11:12:42 pm
The hierarchy of crisps:
Salt & vinegar
Pickled onion
Brannigans Roast Beef & MUSTARD
Lime Doritos
Cool Doritos
I'm assuming there are some gaps in that list? Such as the several thousands of blank spaces that sit above Cool Doritos, but below Arse, Burnt Tyres and Something At The Back Of The Fridge Which I Don't Recognise But Which Is Hairy And Seems To Have Moved Unbidden?
Post by: Mrs Pingu on 04 March, 2022, 11:24:05 pm
Post by: Slave To The Viking on 04 March, 2022, 11:36:33 pm
Post by: Mrs Pingu on 04 March, 2022, 11:38:02 pm
Post by: Slave To The Viking on 04 March, 2022, 11:41:57 pm
Post by: Slave To The Viking on 04 March, 2022, 11:43:40 pm
Post by: Slave To The Viking on 04 March, 2022, 11:47:30 pm
That's what I get from Cool Doritos. Like opening a bin that's "a bit cheesy".
Post by: ian on 05 March, 2022, 11:52:14 am
An aside however, all flavoured crisps are minging. Ready Salted are the true way.
Post by: citoyen on 05 March, 2022, 01:28:25 pm
Cool Doritos though. You know when you'd describe something that isn't cheese as smelling/tasting a bit cheesy? It's never a good thing, really, whether it's food, feet or a first date.
That's what I get from Cool Doritos. Like opening a bin that's "a bit cheesy".
Have you ever tried vegan parmesan? Very similar experience.
I think it's made out of old trainers.
Post by: citoyen on 05 March, 2022, 01:29:55 pm
I don't even know what Doritos are, I think they're some weird offshoot on the phylogenetic tree of crisps and snacks that somehow failed to go extinct. I had to google Cool Doritos, it seems they're what the Americans would call ranch dressing. I have no idea who first dressed a ranch, but it is one of the dressings the restaurant salad gauntlet where your server offers you frenchitalianvinegaretterussianhoneymustarddijonchipotlecaesarbuttlemilkthousandislandbleucheesegreekredwinewhitewinegreekcreamybalsamicwesternlemon – and – take a breath – ranch. Also make the server repeat them all. Twice. You may as well some value for that 20% tip.
An aside however, all flavoured crisps are minging. Ready Salted are the true way.
Ranch dressing is basically Salad Cream afaict.
Post by: Mr Larrington on 05 March, 2022, 01:30:54 pm
Cool Doritos though. You know when you'd describe something that isn't cheese as smelling/tasting a bit cheesy? It's never a good thing, really, whether it's food, feet or a first date.
That's what I get from Cool Doritos. Like opening a bin that's "a bit cheesy".
Have you ever tried vegan parmesan? Very similar experience.
I think it's made out of old trainers.
THIS! IS! AN! OUTRAGE!
Post by: ian on 05 March, 2022, 01:45:07 pm
Ranch dressing is traditionally buttermilk, sour cream, mayonnaise, garlic, and dill, and is quite nice. Whatever you buy in a bottle from a supermarket, on the other, hand, who knows. I don't think I've seen it in the UK, but it's ubiquitous in the US as the most popular condiment. Weirdly, although I don't like blue cheese as it is foetid, I do like bleu cheese dressing, it's truly the only thing to go with buffalo wings. I don't know what makes blue bleu, but it's successful.
The worst snack I've ever eaten is baked pita chips. They truly are like eating extra dry cardboard and woodchips.
Post by: citoyen on 05 March, 2022, 01:52:12 pm
Ranch dressing is traditionally buttermilk, sour cream, mayonnaise, garlic, and dill, and is quite nice. Whatever you buy in a bottle from a supermarket, on the other, hand, who knows. I don't think I've seen it in the UK, but it's ubiquitous in the US as the most popular condiment. Weirdly, although I don't like blue cheese as it is foetid, I do like bleu cheese dressing, it's truly the only thing to go with buffalo wings. I don't know what makes blue bleu, but it's successful.
I don't think I've ever had freshly made ranch dressing, only stuff out of a bottle. Paul Newman Ranch Dressing is OK but nothing special. It's not as good as his Italian Dressing, which remains the best salad-dressing-in-a-bottle I've ever tried - ideal for those days when I really am too lazy to even whisk together a splash of vinegar and oil.
Post by: ian on 05 March, 2022, 02:04:53 pm
Apparently, if the internet is to be believed, he did invent it in his barn.
In other news, people who dunk their buffalo wings in ranch dressing are wrong.
Post by: rafletcher on 05 March, 2022, 02:48:20 pm
I've never eaten a Dorito but the internet confirms they're some kind of synthetic tortilla chip substitute. I mean, why just roast a tortilla to crispness, when you can combine 1,000 ingredients in a machine and make something that looks like radioactive cardboard triangles that has none of the health benefits of radioactive cardboard triangles.
The plain ones are just that, corn boiled with caustic to soften the husk (originally I think using an ash solution) then formed and fried. It’s the flavourings that have all the shit in.
Post by: Mr Larrington on 05 March, 2022, 07:26:48 pm
</Gwyneth_Paltrow>
Post by: citoyen on 05 March, 2022, 08:45:51 pm
Aaaaaaaargh! Chemicals!!1!
</Gwyneth_Paltrow>
Vagina-flavoured crisps?
Post by: Mr Larrington on 05 March, 2022, 08:47:03 pm
Post by: Gattopardo on 05 March, 2022, 10:21:11 pm
Post by: Ham on 07 March, 2022, 09:02:54 am
I've never eaten a Dorito but the internet confirms they're some kind of synthetic tortilla chip substitute. I mean, why just roast a tortilla to crispness, when you can combine 1,000 ingredients in a machine and make something that looks like radioactive cardboard triangles that has none of the health benefits of radioactive cardboard triangles.
Ranch dressing is traditionally buttermilk, sour cream, mayonnaise, garlic, and dill, and is quite nice. Whatever you buy in a bottle from a supermarket, on the other, hand, who knows. I don't think I've seen it in the UK, but it's ubiquitous in the US as the most popular condiment. Weirdly, although I don't like blue cheese as it is foetid, I do like bleu cheese dressing, it's truly the only thing to go with buffalo wings. I don't know what makes blue bleu, but it's successful.
The worst snack I've ever eaten is baked pita chips. They truly are like eating extra dry cardboard and woodchips.
The actual way to make tortilla chips asanyfulewhohastakencookinglessoninMexicoshallkno is to cut corn tortilla into triangles and fry. I always wondered why Doritos aren't too far from the real thing, then I managed to sit through Gregg Wallace on an Inside The Factory in the Dorito factory in Coventry, and they actually go through the tortilla making process, as has been noted involving chemistry and basically just bypass the intermediate tortilla stage and go straight from moosh to crisp. I do wonder why corn tortilla are so hard to get in the UK, though. (All you will find on the shelves are wheat, or at best wheat and corn)
ETA - I should have pointed out, it's close, but no cigar
Post by: Mr Larrington on 07 March, 2022, 11:09:25 am
* see https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/ for details (https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/)
Post by: andrewc on 08 March, 2022, 01:46:10 pm
https://www.theguardian.com/food/2022/mar/08/the-end-of-the-pork-pie-are-classic-british-foods-really-becoming-endangered
Post by: ian on 08 March, 2022, 01:54:29 pm
Post by: andrewc on 08 March, 2022, 02:06:46 pm
Post by: citoyen on 08 March, 2022, 02:35:50 pm
Post by: ian on 08 March, 2022, 02:46:28 pm
Post by: citoyen on 08 March, 2022, 02:55:58 pm
Post by: ian on 08 March, 2022, 03:01:01 pm
Post by: Mr Larrington on 08 March, 2022, 03:05:49 pm
Post by: andrewc on 08 March, 2022, 03:08:43 pm
Mmmm, I've not had any kidneys for a while. I remember you used to get them attached to pork chops, but I've not seen one like that for ages. And boil in the bag lambs kidneys were a staple.
Post by: Ham on 08 March, 2022, 03:24:30 pm
At the Aguila Réal in Battle Mountain they give you the choice of raw material for you tortillas, and everyone opts for cron*.
* see https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/ for details (https://kobi5.com/news/sweet-cron-the-story-behind-the-signs-77998/)
That's a timely reminder.
Post by: citoyen on 08 March, 2022, 03:28:14 pm
School & parental cooking is probably responsible for lots of ongoing trauma.
I remember having liver at home as a child and liking it. When I was 8, I spent some time in hospital. I remember one day when they were bringing round lunch, they gave us the choice of hamburgers or liver. I opted for the liver, which surprised the nurses who thought I was just trying to be a good boy by picking the "healthier" option - and they tried to convince me that I really didn't need to do that.
Turns out they were actually trying to warn me... that was nearly enough to put me off liver forever.
Mind you, I doubt the hamburgers would have been much better. I don't have any fond memories of any of the food from that stay.
Quote
Mmmm, I've not had any kidneys for a while. I remember you used to get them attached to pork chops, but I've not seen one like that for ages. And boil in the bag lambs kidneys were a staple.
I remember pork chops with kidneys attached. Not that we ever had those - my dad would have snaffled the kidneys.
Post by: ian on 08 March, 2022, 04:05:27 pm
I mostly lived off fish fingers, crispy pancakes, and potato croquettes/waffles/etc. I only trusted food that came in orange breadcrumbs. Captain Birdseye, and his hearty lieutenant, Findus, were my heroes.
Post by: hellymedic on 08 March, 2022, 04:55:35 pm
Chopped Liver is a classical cold starter.
I don't think Mum cooks liver any more. She did when we were kids.
Post by: citoyen on 08 March, 2022, 05:38:57 pm
Although we're not a Jewish household, I do follow the proper procedure to make it "kosher" (although I stop short of getting a Rabbi round to make it official - and my kitchen is far from being a kosher environment)
Post by: rafletcher on 08 March, 2022, 05:47:47 pm
The foodstuffs that I got put off were as a result of school dinners. Baked beans, butter beans, tapioca, semolina, none of which we had at home either.
Post by: barakta on 08 March, 2022, 05:48:14 pm
Does anyone eat liver and onions anymore? It's the food trauma of my childhood.
My mother, who cooks it for herself (age 71) and a friend who must be 76 or 77, they both think it's a great treat.
She didn't torture us with this as children, but I tried some at one point as she made it during my stay - it was a truly horrid texture and taste *shudder*.
My mum used to like tripe, but over-ate it as a young adult and hasn't been able to eat it since.
I do like steak and kidney pies/puddings and I did like haggis last time I tried it in the 90s but haven't got round to retrying it since I gave up vegetarianism in my 20s.
Post by: Mr Larrington on 08 March, 2022, 06:13:36 pm
Post by: ian on 08 March, 2022, 06:22:08 pm
I've eaten a lot of strange, random mystery meats in places foreign where 'meat' is the most precise definition you'll get. At least the big plate of fish heads I was served once lacked ambiguity.
Post by: Mr Larrington on 08 March, 2022, 06:59:32 pm
Post by: Mrs Pingu on 08 March, 2022, 07:23:46 pm
Post by: SteveC on 08 March, 2022, 07:47:52 pm
My mother used to cook liver in a fairly old fashioned way (and it was probably ox or pig and not lamb). I didn't really like it, but I eat it, because I would eat anything apart from peanut butter1.
Nowadays lamb's liver and bacon is a real treat, but I only ever eat it out as neither the former MrsC, nor the current one, like the stuff.
[1] A perfect example of 'there is no accounting for taste'. I really cannot cope with peanut butter. Love peanuts, but...
Post by: hellymedic on 08 March, 2022, 08:45:42 pm
Post by: ian on 08 March, 2022, 08:54:12 pm
Eat them up, yum!
They smelled a bit too – I wasn't sure if they weren't meant to be fermented or had simply been left out of a while. I did ask about the rest of the fish. Apparently, the heads are the best bit. That doesn't say much for the fish. For someone brought up on fish fingers and instant mash (my mother refuses to go down the curry aisle in Morrisons, which was awkward as she worked there), I've eaten some interesting things that I don't want to eat again. Gloopy textures, as beloved in the far east, turn my stomach the worst.
Post by: spesh on 08 March, 2022, 09:50:17 pm
Eat them up, yum!
You are Bill Mumy AICMFP ;D
(Trufax - the chap who played Lennier in Babylon 5 was one half of Barnes and Barnes, perpetrators of the most-requested song on Dr Demento's radio show.)
Post by: Mr Larrington on 09 March, 2022, 01:09:06 am
Eat them up, yum!
You are Bill Mumy AICMFP ;D
(Trufax - the chap who played Lennier in Babylon 5 was one half of Barnes and Barnes, perpetrators of the most-requested song on Dr Demento's radio show.)
No wonder Babylon 5 was a big pile of shit!
Mr Google reveals that Barnes And Barnes are also a surveyors outfit based in Islington. I wonder whether they get frequent deliveries from Billingsgate :demon:
Post by: L CC on 09 March, 2022, 12:01:55 pm
Liver & bacon hotpot. The childers wouldn't have eaten it if they'd known. As they didn't, they ate without complaint. They also ate game pie- when you get duck & pheasant and rabbit free it's not a luxury dish.
It must be dinner time- I'm salivating over the idea of a hot water raised crust.
Post by: Ham on 09 March, 2022, 03:36:00 pm
I make a rather good chopped liver, if I say so myself - following Claudia Roden's recipe from her absolutely wonderful Book of Jewish Food (https://www.penguin.co.uk/books/361/36159/the-book-of-jewish-food/9780140466096.html)
Although we're not a Jewish household, I do follow the proper procedure to make it "kosher" (although I stop short of getting a Rabbi round to make it official - and my kitchen is far from being a kosher environment)
I'm curious, do you really salt it with coarse salt and sear over an open flame? One of the messiest jobs ever and imparts a burnt flavour to the liver which is either good or bad depending on your perspective, personally I think the flavour is better without the sacrificial element.
Post by: citoyen on 09 March, 2022, 04:06:41 pm
I'm curious, do you really salt it with coarse salt and sear over an open flame?
Ah, is open flame a necessity? Didn't realise that. I do it under the grill, which is close enough for my purposes.
Post by: ian on 09 March, 2022, 04:09:47 pm
That would solve both the kosher issue and the necessity of eating it.
Post by: Ham on 09 March, 2022, 05:31:16 pm
I'm curious, do you really salt it with coarse salt and sear over an open flame?
Ah, is open flame a necessity? Didn't realise that. I do it under the grill, which is close enough for my purposes.
2 jews= 3 opinions, but certainly in the ultra-observant sector, above an open flame is de rigeur. (come to that, what's happened to Riggers lately?)
My view is that chicken fat is the critical factor, and best results are had without burning the liver to buggery. Instead, I fry the chicken liver in chicken fat, with onions until the onions are proper caramelised before chopping. Mincing is best for texture but I can't find my spong, so processor it is.
Post by: hellymedic on 09 March, 2022, 08:35:39 pm
I make a rather good chopped liver, if I say so myself - following Claudia Roden's recipe from her absolutely wonderful Book of Jewish Food (https://www.penguin.co.uk/books/361/36159/the-book-of-jewish-food/9780140466096.html)I'm curious, do you really salt it with coarse salt and sear over an open flame? One of the messiest jobs ever and imparts a burnt flavour to the liver which is either good or bad depending on your perspective, personally I think the flavour is better without the sacrificial element.
Although we're not a Jewish household, I do follow the proper procedure to make it "kosher" (although I stop short of getting a Rabbi round to make it official - and my kitchen is far from being a kosher environment)
I think the Kosher butchers do this in bulk now so you can no longer buy a truly raw 'unkashered' liver, like my mother did when I was a kid. This process certainly added a rustic 'burnt' flavour to the mix…
Post by: Wowbagger on 10 March, 2022, 12:02:15 am
Liver is something of a delicacy in Kosher Jewish households, as it needs special preparation to be properly Kosher.
Chopped Liver is a classical cold starter.
I don't think Mum cooks liver any more. She did when we were kids.
My mother used to serve liver and bacon. I detested it.
I have to say that when, in my teens, I read "Portnoy's Complaint", this merely confirmed my dislike of liver. I don't think my mother ever read "Portnoy's Complaint" but I think she just gave up the unequal struggle of trying to get me to eat liver.
Post by: hellymedic on 10 March, 2022, 01:17:35 am
Ready-made chopped liver is easily available from chain supermarkets in Jewish areas.
Post by: Mrs Pingu on 10 March, 2022, 07:07:32 am
Post by: citoyen on 10 March, 2022, 08:54:41 am
I have to say that when, in my teens, I read "Portnoy's Complaint", this merely confirmed my dislike of liver.
But go on, confess, you tried his method, didn't you?
Post by: mrcharly-YHT on 14 March, 2022, 05:15:50 pm
Post by: citoyen on 14 March, 2022, 07:23:18 pm
I thought it would be reasonably familiar to a British audience, so used it in a crossword clue, but it seems lots of people have never heard of it. I presume those of you who have spent any amount of time in the US will be very familiar with it.
I think I first came across the term in the restaurant scene in When Harry Met Sally, when Sally places her order - I guess it's not the thing about the scene that people remember most...
https://youtu.be/IxeeeSUFpmE
Post by: ian on 14 March, 2022, 07:56:05 pm
That is how many Americans order food. I remember once in California hearing someone order the avocado something-or-other without the avocado because she was apparently allergic to it. It was the main ingredient. Their server, obviously destined for better things, deadpanned, 'ma'am, you're in California, this is a bad place for people who don't like avocado.'
Post by: rafletcher on 14 March, 2022, 08:15:46 pm
Post by: citoyen on 14 March, 2022, 08:18:55 pm
I do, but I have an excuse.
Your excuse being that you like ice cream?
Quote
Their server, obviously destined for better things, deadpanned, 'ma'am, you're in California, this is a bad place for people who don't like avocado.'
;D
My wife orders food like that. I'm very much of the "I'll have it how it comes" school of restaurant dining. But that's partly because I hate choice - I eat out in restaurants so that other people can make these decisions for me.
Post by: citoyen on 14 March, 2022, 08:22:08 pm
To me “a la mode” means “with ice cream”. Although apparently when applied to beef it’s not.
Yes, "with ice cream" is what I was after. For beef, I think it means threaded with lard. My copy of Larousse Gastronomique is just out of reach and ICBA to get it down off the shelf.
Anyway, you really don't want to order your apple pie à la mode in a French restaurant.
Post by: ian on 14 March, 2022, 09:26:08 pm
I do, but I have an excuse.
Your excuse being that you like ice cream?QuoteTheir server, obviously destined for better things, deadpanned, 'ma'am, you're in California, this is a bad place for people who don't like avocado.'
;D
My wife orders food like that. I'm very much of the "I'll have it how it comes" school of restaurant dining. But that's partly because I hate choice - I eat out in restaurants so that other people can make these decisions for me.
I lived in the US for several years, so their pie conventions are familiar to me (still not sure about apple pie served with cheese though).
I had a girlfriend who never ordered anything as offered on the menu, she'd start with something on the menu, though this was a mere basecamp for the forthcoming off-piste ordering adventure, pointing it out to the server and then launching in a thorough deconstruction; taking it item by item, ingredient by ingredient, swapping each with other items on the menu, rearranging where they need to appear on the plate, until she'd created something entirely new (or a few cases she'd have inadvertently reconstructed the actual thing she was pointing at). I was, in my early days, quite amazed that the server didn't lose the smile and pull out a gun and advise her to pick an actual thing. But that's not how it works, it's the American way. She was equally amazed that I ordered from the menu as presented. But you don't even like avocado, she'd say, and I'd shrug and say well, it's in there and I don't want to make a fuss. When cultures collide.
Post by: Cudzoziemiec on 14 March, 2022, 09:42:19 pm
Mind you, I also think apple pie with cheese sounds pretty tasty. If it's an appley apple pie, not a sugar-topped strudel-type thing, and a good piece of strong cheddar or some other strong cheese. I expect what you get if you order this in America is neither of those things.
Post by: Cudzoziemiec on 14 March, 2022, 09:43:49 pm
Post by: Tim Hall on 14 March, 2022, 09:46:56 pm
I noticed that Tesco's House of Toothless Combustibles has now introduced a price differential between salted and unsalted butter, with the former held at £1.55 while the latter has jumped ahead to £1.75. Your branch might vary, of course.If I take the latter with a pinch of salt, will they charge me less?
Post by: Cudzoziemiec on 14 March, 2022, 09:54:29 pm
Or give you a discount for making salacious comments?I noticed that Tesco's House of Toothless Combustibles has now introduced a price differential between salted and unsalted butter, with the former held at £1.55 while the latter has jumped ahead to £1.75. Your branch might vary, of course.If I take the latter with a pinch of salt, will they charge me less?
Post by: Kim on 14 March, 2022, 11:10:09 pm
Straw poll: who knows what à la mode means, in the American food-related sense?
I've not encountered it, but applying my rudimentary understanding of a) the French language and b) American cuisine, I can only assume it means the addition of something marginally appropriate that's high in fat and/or high-fructose corn syrup.
Reading subsequent posts suggests that I wasn't far off the mark.
Post by: fd3 on 14 March, 2022, 11:24:36 pm
Straw poll: who knows what à la mode means, in the American food-related sense?Next time ask them what an "entree" means in USAnian.
Post by: Cudzoziemiec on 15 March, 2022, 09:08:03 am
Isn't that UKish too (in those places that like to describe food in French or an approximation thereof)?Straw poll: who knows what à la mode means, in the American food-related sense?Next time ask them what an "entree" means in USAnian.
Post by: L CC on 15 March, 2022, 09:48:19 am
Without cheese
Is like a kiss
Without a squeeze.
I can't believe I got this in before 'bagger.
Tart apple pie with Lancashire.
Much like fruit cake with Wensleydale.
But then, y'know, cheese. It's good with everything. Except goat and or celery, obv.
Post by: Cudzoziemiec on 15 March, 2022, 10:10:37 am
But then, y'know, cheese. It's good with everything.the fboab, she speaks the truth.
Post by: mrcharly-YHT on 15 March, 2022, 12:08:10 pm
Post by: ian on 15 March, 2022, 12:10:13 pm
Post by: mrcharly-YHT on 15 March, 2022, 12:11:21 pm
With ice cream on the side, generally as an accompaniment to dessert pies.Oh - well that is the french meaning, sort of, so I can accept that.
I bet if you order a steak a la mode in the USA you'll get a steak with icecream.
Post by: Mr Larrington on 15 March, 2022, 12:13:32 pm
| USAnia: | with ice cream |
| France: | braised in wine, typically with vegetables |
xp with ian
Post by: ian on 15 March, 2022, 12:22:48 pm
With ice cream on the side, generally as an accompaniment to dessert pies.Oh - well that is the french meaning, sort of, so I can accept that.
I bet if you order a steak a la mode in the USA you'll get a steak with icecream.
They put burgers in doughnuts with maple syrup and peanut butter, so probably not a surprise if they add ice cream to balance it out.
The cheese and apple pie thing mostly seems to be a New England phenomenon. I have never tried to get cheese and ice cream, but I'm sure someone has.
Post by: Ham on 15 March, 2022, 03:14:50 pm
But now my mind is caught in a nasty north american feedback loop, with a picture of poutine a la mode. Sometimes, imagination is a curse. I am absolutely NOT going to google to see if it exists.
Post by: SteveC on 15 March, 2022, 05:46:05 pm
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
And it is sweet.
I keep meaning to try it, but the occasion has yet to present itself.
https://savoringthepast.net/2016/10/07/parmesan-ice-cream/ (https://savoringthepast.net/2016/10/07/parmesan-ice-cream/)
https://www.youtube.com/watch?v=BR7fywQ-vUE (https://www.youtube.com/watch?v=BR7fywQ-vUE)
Post by: Mr Larrington on 15 March, 2022, 06:13:37 pm
I hadn't realised the USAnian a la mode, either.
But now my mind is caught in a nasty north american feedback loop, with a picture of poutine a la mode. Sometimes, imagination is a curse. I am absolutely NOT going to google to see if it exists.
Surely not even the Québécois are that bonkers? But:
Poutine not Putin: classic Quebec dish off the menu in France and Canada (https://www.theguardian.com/world/2022/mar/06/poutine-not-putin-classic-quebec-dish-under-fire-in-france).
Quote
“People, please stop confusing Putin and poutine,” tweeted one user. “One is a dangerous and unwholesome mix of greasy, lumpy and congealed ingredients, the other is a delicious food.”
Post by: Ham on 15 March, 2022, 09:02:05 pm
Post by: ian on 15 March, 2022, 09:04:42 pm
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
And it is sweet.
I keep meaning to try it, but the occasion has yet to present itself.
https://savoringthepast.net/2016/10/07/parmesan-ice-cream/ (https://savoringthepast.net/2016/10/07/parmesan-ice-cream/)
https://www.youtube.com/watch?v=BR7fywQ-vUE (https://www.youtube.com/watch?v=BR7fywQ-vUE)
Well, cheesecake exists and you can eat that with ice cream. Though my mother refuses to believe that cheesecake contains cheese, but then she's not eaten since 1976 and god knows what cheesecake was made with back then. Probably bakelite.
Post by: hellymedic on 15 March, 2022, 09:08:34 pm
Post by: Mr Larrington on 16 March, 2022, 01:35:57 am
I have never tried to get cheese and ice cream, but I'm sure someone has.Correct, they have! Parmesan ice cream was a thing in the eighteenth century.
And it is sweet.
I keep meaning to try it, but the occasion has yet to present itself.
https://savoringthepast.net/2016/10/07/parmesan-ice-cream/ (https://savoringthepast.net/2016/10/07/parmesan-ice-cream/)
https://www.youtube.com/watch?v=BR7fywQ-vUE (https://www.youtube.com/watch?v=BR7fywQ-vUE)
Well, cheesecake exists and you can eat that with ice cream. Though my mother refuses to believe that cheesecake contains cheese, but then she's not eaten since 1976 and god knows what cheesecake was made with back then. Probably bakelite.
Mrs Larrington (decd.) used to make cheesecakes back then, using Philadelphia cheez-flavored food product. They were, as the poet sang, very delicious cheesecakes. (https://youtu.be/9inOtq0Ayek)
Post by: Cudzoziemiec on 16 March, 2022, 11:02:33 am
Quark by some other name.Cake for the boson.
Post by: ian on 16 March, 2022, 11:49:18 am
Quark by some other name.Cake for the boson.
Sadly, quarks are (components) of fermions, not bosons.
Post by: Pingu on 18 March, 2022, 07:28:12 pm
Quark by some other name.Cake for the boson.
Sadly, quarks are (components) of fermions, not bosons.
Teh pion is the fundamental particle of pastry. Trufax.
Post by: Pingu on 18 March, 2022, 07:28:57 pm
Hens have been indoors for months because of avian flu and their eggs must now be differently labelled (https://www.theguardian.com/world/2022/mar/18/free-range-eggs-unavailable-britain-avian-flu)
Post by: andrewc on 27 March, 2022, 12:51:39 pm
Jay has been to Liverpool again. This probably means I won't be able to get a reservation for months. It's a nice place & they have a wine shop in the same arcade.
Toilets are down a treacherously steep flight of stairs though.
https://queensliverpool.co.uk/#section_1 and https://randhfinewines.co.uk
https://www.tripadvisor.co.uk/Restaurant_Review-g186337-d17724776-Reviews-Queens_Wine_Bar_and_Bistro-Liverpool_Merseyside_England.html
Post by: Cudzoziemiec on 27 March, 2022, 06:36:33 pm
Quote
Next to us is a gentleman of a certain age in a chalk-striped suit, eating alone. He asks for a glass of the “best claret you have”, as if channelling Withnail. The waiter gives him the quiet reassurance reserved for regulars.Jay is a time lord and has show us you in ten years' time, Andrew.
Post by: andrewc on 01 April, 2022, 03:08:24 pm
Grace Dent goes to Furryboottoon.
Post by: Jurek on 03 April, 2022, 10:12:41 am
(https://live.staticflickr.com/65535/51979470480_5756447f5d_4k.jpg) (http://[url=https://flic.kr/p/2ncfnCU) (https://flic.kr/p/2ncfnCU) (https://www.flickr.com/photos/jurekb/)
It was toasty in my kitchen this morning. ::-)
Post by: Pingu on 03 April, 2022, 11:49:39 am
Post by: Cudzoziemiec on 03 April, 2022, 03:33:14 pm
Post by: mrcharly-YHT on 04 April, 2022, 08:01:18 pm
Post by: ian on 04 April, 2022, 08:46:43 pm
Post by: Mr Larrington on 04 April, 2022, 08:50:35 pm
Post by: ian on 04 April, 2022, 09:04:59 pm
Post by: Mr Larrington on 04 April, 2022, 11:38:04 pm
Post by: mrcharly-YHT on 05 April, 2022, 02:12:27 pm
Except Pizza hut.
So, to Pizza hut we drive. Ordering is via App, menu is on the App. I'm paying, so it all has to be done via my phone. Phone gets handed around everyone has to learn to use app. Takes absolutely ages. Nearly an hour, honestly.
App rejects my credit card. Says payment not gone through. Find manager, explain. He checks; they have the order.
Pizzas start to arrive.
We have people with various allergies and some pizzas don't look right "Are you sure this is the XYZ with vegan cheese" "yes" (looks nothing like it)
2 min later - runs out of kitchen. No, it isn't, it is normal cheese.
This goes on. and on. They bring out a pizza, say it is one thing when it plainly has different toppings. My pizza is underdone (parts of it are still cold and utterly uncooked).
Pretty much the worst meal I've ever had out.
If there was a zombie apocalypse and Pizza hut was the only shelter, I'd hesitate.
Post by: Cudzoziemiec on 05 April, 2022, 02:18:38 pm
If there was a zombie apocalypse and Pizza hut was the only shelter, I'd hesitate.Pizza Hut is the reason zombies eat brains.
Post by: Feanor on 05 April, 2022, 08:16:50 pm
But I'm going to disagree with the comments regarding the major commercial outlets.
Pizza covers a wide range of different things, and you can't compare them directly. Each has it's own time and place. I have time for Dominos, and I have time for Pizza Hut. Pizza Hut is a totally different thing: a Deep-pan pizza. It's not comparable to flat-baked pizza, and has it's own place in the ranks of dirty pizza.
Yes, I have a ranking for commercial pizza, and I think Pizza Express is a decent source of sustenance on an evening out, and on an audax. Dominos works for a short-notice arrival of a horde of hungry PSOs. Pizza hut, not been there for a long time now but as I say, a different thing which can have it's place and I would not refuse at need.
The common factor is that the tomato sauce is not so much sweet, but salty: heavily seasoned with garlic salt. This results in a 'pizza thirst' an hour or so later.
Post by: andyoxon on 08 April, 2022, 01:05:00 pm
Post by: Cudzoziemiec on 12 April, 2022, 02:45:34 pm
Post by: Basil on 13 April, 2022, 08:18:43 pm
Well, OMFG, I noticed tonight that the bag of reds I'd bought actually did have instructions.
WTF has happened to this country?
Post by: Kim on 13 April, 2022, 08:24:43 pm
Post by: Basil on 13 April, 2022, 08:31:27 pm
Insert baked potato joke here
(click to show/hide)
Post by: Cudzoziemiec on 14 April, 2022, 08:29:33 am
I've been boiling them in water for 20-25 mins, as instructed, and they still don't look very roasted.There's another joak waiting to be made in there
Insert baked potato joke here(click to show/hide)
Post by: rafletcher on 14 April, 2022, 09:04:39 am
I've been boiling them in water for 20-25 mins, as instructed, and they still don't look very roasted.
Insert baked potato joke here(click to show/hide)
The only "baked" potatoes I've done that too aren't baked, they're microwaved.
Post by: rafletcher on 14 April, 2022, 11:07:39 am
ETA and some Red Storm - which is apparently a red leicester from Snowdonia. New one on me.
Post by: Mrs Pingu on 14 April, 2022, 07:07:18 pm
Shame the same trick didn't work on the Dutch oven I use for baking bread but I think that's just colour from the heat.
In other good news, all being well I'll only have to use the Shit Cooker for another week (just 3 cooks)...
Post by: ian on 14 April, 2022, 07:14:26 pm
Post by: andrewc on 16 April, 2022, 05:52:45 pm
A long but fascinating article about short order cooks in Las Vegas.
Post by: Mr Larrington on 16 April, 2022, 06:24:21 pm
[“Get out!” – Ed.]
Post by: Mr Larrington on 25 April, 2022, 07:06:16 pm
Post by: hellymedic on 26 April, 2022, 12:01:28 am
We've had Mr Sainsbury's Italian Grated Hard Cheese in 80g drums on our Bolognese, for many years. Seems OK for us and not too pricy.
Post by: Mr Larrington on 26 April, 2022, 12:50:44 am
Post by: lissotriton on 26 April, 2022, 01:15:42 am
Post by: T42 on 26 April, 2022, 07:17:18 am
It's been an age since I bought any Sock Cheese but the last time I did it was definitely parmesan. I blameThatcherBrexit ;)
You could probably get away with using dehydrated puke, oh Captain Mercaptan.
Post by: ian on 26 April, 2022, 09:49:24 am
I had assumed it had gone the way of time now supermarkets sell actual parmesan that tastes like cheese rather than depressed grit.
Post by: Mr Larrington on 26 April, 2022, 11:47:07 am
Post by: Mrs Pingu on 02 May, 2022, 09:06:13 pm
Post by: hellymedic on 03 May, 2022, 01:34:26 pm
I addressed my unfinished Audax business by having fish and chips at the Mariner's in New Quay, on Monday.
Great VFM! Cod, chips, peas, home-made Tartare sauce, bread & butter + TEA for 4 for £35.80 so left change from 2 x £20 as tip...
Post by: citoyen on 03 May, 2022, 01:39:26 pm
Hope your new oven brings youjoy!cake!
FTFY ;)
Post by: Basil on 03 May, 2022, 01:58:27 pm
Hope your new oven brings you joy!
I addressed my unfinished Audax business by having fish and chips at the Mariner's in New Quay, on Monday.
Great VFM! Cod, chips, peas, home-made Tartare sauce, bread & butter + TEA for 4 for £35.80 so left change from 2 x £20 as tip...
One of our regular haunts. Although we do tend to avoid the coast on Bank Holidays.
Glad you enjoyed.
Post by: hellymedic on 03 May, 2022, 03:25:35 pm
David had a 'Milky Bar Mashup' ice cream cone and went on a boat trip in search of elusive dolphins.
I have advised many of this parish to avoid fish & chips at the Mariners!
Post by: andrewc on 06 May, 2022, 06:41:54 pm
https://www.liverpoolecho.co.uk/whats-on/food-drink-news/huge-new-steakhouse-hawksmoor-coming-23872614 (https://www.liverpoolecho.co.uk/whats-on/food-drink-news/huge-new-steakhouse-hawksmoor-coming-23872614)
Post by: Mrs Pingu on 28 May, 2022, 06:00:55 pm
Post by: rafletcher on 01 June, 2022, 10:46:05 am
ETA if they're any good I might stock up, given the use by or whatever date was September time.
Post by: citoyen on 01 June, 2022, 11:32:36 am
Shop-bought ones are often disappointing though. I might go down to the fish market tomorrow and see if they have any fresh herrings so I can make my own. Never tried it before but I imagine it's quite easy. (This Hugh FW recipe (https://www.theguardian.com/lifeandstyle/2010/jan/23/herring-recipes-hugh-fearnley-whittingstall) looks good.)
Wonder why the difference between the sweet cure and rollmops. Odd.
Post by: Jurek on 05 June, 2022, 03:15:55 pm
My lunch today was what we had as a starter on Wednesday. Smoked salmon, Swiss rolled with a puree of prawns and avocado. Quick and dead easy to make.
(https://live.staticflickr.com/65535/52124347480_07a0583010_4k.jpg) (https://flic.kr/p/2nq3Uwd)
ETA - My Swiss rolling isn't as tidy as their's.
Post by: orienteer on 10 June, 2022, 09:23:41 pm
It is now a supplier of "gourmet doughnuts". ???
Post by: andyoxon on 13 June, 2022, 12:06:07 pm
Post by: citoyen on 13 June, 2022, 12:26:47 pm
Amazed to learn the scheme is still going.
Post by: ian on 13 June, 2022, 12:50:01 pm
Post by: andyoxon on 13 June, 2022, 01:51:36 pm
Blimey, I got a Tastecard as a "perk" through my job several years ago - must be more than 8 years ago, seeing as it's that long since I left that job. I think I used it once.
Amazed to learn the scheme is still going.
More 'limping' than 'going' probably. Also had one years ago, and didn't use it.
Post by: ian on 13 June, 2022, 03:19:50 pm
Post by: hellymedic on 13 June, 2022, 09:58:00 pm
Have maybe used it twice in ten years.
Post by: Feanor on 13 June, 2022, 10:06:35 pm
I'm old enough that I remember getting luncheon vouchers. That was when I first arrived in London and meant I could stop eating from bins.
Yes, I got those too!
Some places in Furryboottoon even accepted them, too!
Gone the way of Green Shield Stamps now, I suppose.
Post by: Kim on 13 June, 2022, 10:13:05 pm
Post by: Basil on 13 June, 2022, 11:32:33 pm
But with butter
Post by: hellymedic on 03 July, 2022, 04:42:52 pm
Might have to PHONE the Chinese...
Post by: ian on 04 July, 2022, 12:53:19 pm
Post by: Mr Larrington on 04 July, 2022, 12:59:04 pm
Post by: graculus on 15 July, 2022, 05:58:59 pm
https://www.bbc.co.uk/news/uk-england-devon-62180322 (https://www.bbc.co.uk/news/uk-england-devon-62180322)
Post by: Mr Larrington on 15 July, 2022, 06:06:39 pm
Post by: rafletcher on 15 July, 2022, 09:03:35 pm
Post by: Basil on 15 July, 2022, 10:50:13 pm
I made my first pizza in about 2 years today. It was ok.I made my first pizza in many years this week. Found v old yeast in the back of the cupboard.
It didn't work.
Post by: rafletcher on 16 July, 2022, 11:46:15 am
I made my first pizza in about 2 years today. It was ok.I made my first pizza in many years this week. Found v old yeast in the back of the cupboard.
It didn't work.
I did exactly the same about a month ago, the dough just sulked, so it was garage pizza that time. Then I bought some new yeast.
Post by: ElyDave on 16 July, 2022, 09:31:18 pm
(https://i.imgur.com/A2Qa3ea.jpg)
(https://i.imgur.com/YbgMu77.jpg)
Post by: hellymedic on 24 July, 2022, 05:09:13 pm
Post by: geraldc on 25 July, 2022, 08:41:56 pm
Post by: Gattopardo on 28 July, 2022, 05:35:51 pm
Then I got to thinking I wonder what sauted onions on porridge.
Has anyone done either of these?
Post by: Gattopardo on 28 July, 2022, 07:13:57 pm
So dinner is going to be a baguette, a camembert and caramelised onion.
Post by: mrcharly-YHT on 29 July, 2022, 08:58:19 am
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
Post by: Gattopardo on 29 July, 2022, 07:38:13 pm
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
That sounds lovely and I am going to try it.
Tempted to add a couple of soft boiled eggs.
Post by: Gattopardo on 02 August, 2022, 09:36:41 pm
Also scoffed two kilos of omaha beach normandy oysters while sitting on a park on small park.
Post by: citoyen on 02 August, 2022, 11:00:53 pm
Am now officially an adult. This statement is based on owning my own oyster knife.
Crumbs. I bought my first oyster knife 30 years ago. I currently have two. Might even be three, come to think of it.
I feel so grown up.
Post by: L CC on 03 August, 2022, 11:15:22 am
Post by: Jurek on 03 August, 2022, 11:22:52 am
(Unless they've reinstated it)
Post by: citoyen on 03 August, 2022, 11:31:23 am
Having an oyster festival in August seems particularly daft anyway - just about the worst possible month for oysters. They should have it in January and actually make it about oysters.
Post by: Gattopardo on 03 August, 2022, 01:50:25 pm
Am now officially an adult. This statement is based on owning my own oyster knife.
Crumbs. I bought my first oyster knife 30 years ago. I currently have two. Might even be three, come to think of it.
I feel so grown up.
Hello Arthur two or three oyster knives Jackson ;D
What I don't understand is that the knife cost a euro, but on amazon €10. Also 2kg of oysters of oysters for cheap sealed the deal, as I was hungry and fancied some posh food.
I don't think it's quite such a determinant if you live in the home of the Oyster Festival.
There seems to be quite a few oyster festivals for looking, never knew they were a thing till today.
I think the Oyster Festival no longer is - on account of the number of drunken punch ups.
(Unless they've reinstated it)
Champagne yobs ;)
Having an oyster festival in August seems particularly daft anyway - just about the worst possible month for oysters. They should have it in January and actually make it about oysters.
So I am learning, are oysters farmed so doesn't make that much difference does it?
Post by: citoyen on 03 August, 2022, 03:38:58 pm
Hello Arthur two or three oyster knives Jackson ;D
You know, come to think of it, I reckon the sign of being a grown up is not owning an oyster knife, or even several oyster knives, but knowing how to use one without lacerating your fingers...
Quote
So I am learning, are oysters farmed so doesn't make that much difference does it?
There are a couple of issues, not related to being farmed or wild. The only one you really need to worry about, if you are buying them from the fish market to take home, is that it's harder to keep oysters fresh in August. And as someone who has suffered oyster-related food poisoning, I can tell you it's not nice at all.
The other thing is simply that they are at their peak for eating in the winter. Their reproductive cycle means they spawn in summer, so can be thin and watery as a result. Not necessarily bad to eat, just not at their best.
The oyster festival was supposed to be a way of attracting visitors, but frankly that's not really an issue in summer. Why not have the festival in the winter to really celebrate the oysters at their peak and attract people at a time when the town is quieter?
Post by: Ham on 03 August, 2022, 03:41:04 pm
So I am learning, are oysters farmed so doesn't make that much difference does it?
Their reproductive cycle remains the same, so yes it does make a difference. (X-post citoyen)
I hate to think how many oyster knives I have - they have all been acquired in France, mostly skiing over Christmas when I and (the now deceased) BiL would spy a box for very few Euro, and decide we had to have it - I think I only remembered to pack a knife once.
Post by: Gattopardo on 03 August, 2022, 08:19:36 pm
You know, come to think of it, I reckon the sign of being a grown up is not owning an oyster knife, or even several oyster knives, but knowing how to use one without lacerating your fingers...
Not injured myself, as yet.
Quote
So I am learning, are oysters farmed so doesn't make that much difference does it?
Quote from: citoyen
There are a couple of issues, not related to being farmed or wild. The only one you really need to worry about, if you are buying them from the fish market to take home, is that it's harder to keep oysters fresh in August. And as someone who has suffered oyster-related food poisoning, I can tell you it's not nice at all.
The other thing is simply that they are at their peak for eating in the winter. Their reproductive cycle means they spawn in summer, so can be thin and watery as a result. Not necessarily bad to eat, just not at their best.
The oyster festival was supposed to be a way of attracting visitors, but frankly that's not really an issue in summer. Why not have the festival in the winter to really celebrate the oysters at their peak and attract people at a time when the town is quieter?
Always though that you are supposed to eat oysters in a day or two of purchase. Have consumed a great deal of oysters since being a regular to France and usually around cristmas as it is a christmas thing in France.
I hate to think how many oyster knives I have - they have all been acquired in France, mostly skiing over Christmas when I and (the now deceased) BiL would spy a box for very few Euro, and decide we had to have it - I think I only remembered to pack a knife once.
At least your oyster knives have seem more action that the majority of oyster knives in Islington kitchens.
Never understood why oysters are so expensive in the UK yet cheap in France.
Post by: Jurek on 03 August, 2022, 08:19:46 pm
I didn't realise they'd stopped it, which shows how much attention I pay to it. It has seemed a pointless event for years - nothing to do with oysters, just a general "arts" festival, with a bunch of worthy-but-ill-conceived events that don't interest me at all.I'm advised by my Seasalter-based friend that it is back as of last year - no idea about this year.
Having an oyster festival in August seems particularly daft anyway - just about the worst possible month for oysters. They should have it in January and actually make it about oysters.
Post by: citoyen on 04 August, 2022, 09:25:18 am
Not injured myself, as yet.
I remember a family holiday in Brittany where my dad decided to buy some oysters from the local market and an oyster knife.
Most of the oysters ended up too covered in blood to be edible.
Quote
Always though that you are supposed to eat oysters in a day or two of purchase.
Tbh, I rarely buy them unless I'm intending to eat them within a few hours of purchase.
The time I got sick was when my brother had bought some in London on his way down to a family Christmas gathering. We ate them not long after he arrived, but I guess a couple of hours in a warm car was enough for them to turn evil - even though they'd been packed in plenty of ice. We made oysters rockefeller, which were delicious. But there were plenty left over, which my dad and I tucked into. Those who stuck to the cooked oysters were fine. My dad and I were both very ill for a few days.
Post by: ian on 04 August, 2022, 10:25:29 am
I can't stand them, mind. Fried oysters are bearable, but I'm not really sure are worth the effort.
Post by: Gattopardo on 04 August, 2022, 04:35:01 pm
Not injured myself, as yet.
I remember a family holiday in Brittany where my dad decided to buy some oysters from the local market and an oyster knife.
Most of the oysters ended up too covered in blood to be edible.
Now I am reminded of the Alas smith and jones sketch of the french resistance cooking using a little of the injured resistance fighters blood.
Quote
Always though that you are supposed to eat oysters in a day or two of purchase.
Tbh, I rarely buy them unless I'm intending to eat them within a few hours of purchase.
The time I got sick was when my brother had bought some in London on his way down to a family Christmas gathering. We ate them not long after he arrived, but I guess a couple of hours in a warm car was enough for them to turn evil - even though they'd been packed in plenty of ice. We made oysters rockefeller, which were delicious. But there were plenty left over, which my dad and I tucked into. Those who stuck to the cooked oysters were fine. My dad and I were both very ill for a few days.
[/quote]
From my french experience oysters are supposed to be eaten on christmas day so buying them before when the shops are open. But usually, as you, eat within a few hours.
Post by: Gattopardo on 05 August, 2022, 09:43:28 pm
(https://lfgss.microco.sm/api/v1/files/c5351f00e894a82aa2ab43a51e565abde41d699c.jpeg)
While this was my dinner
(https://lfgss.microco.sm/api/v1/files/a2edb4889748a47f073f8e624d5692004d79bcc0.jpeg)
These were summer oysters and €7
Not injured myself, as yet.
I remember a family holiday in Brittany where my dad decided to buy some oysters from the local market and an oyster knife.
Most of the oysters ended up too covered in blood to be edible.
Spoke too soon :(
Post by: JonBuoy on 05 August, 2022, 09:44:17 pm
(https://pbs.twimg.com/media/FZAV0R1XoAEXE14?format=jpg&name=900x900)
https://www.vice.com/en/article/akeemk/chorizo-james-webb-space-telescope
Post by: Basil on 05 August, 2022, 10:43:09 pm
Photo's of Chorizo Centauri...
(https://pbs.twimg.com/media/FZAV0R1XoAEXE14?format=jpg&name=900x900)
https://www.vice.com/en/article/akeemk/chorizo-james-webb-space-telescope
Saw this earlier elsewhere. Loved it. ;D
Post by: Gattopardo on 07 August, 2022, 10:17:16 pm
Post by: Pingu on 07 August, 2022, 11:32:29 pm
(https://lfgss.microco.sm/api/v1/files/c5351f00e894a82aa2ab43a51e565abde41d699c.jpeg)
That's a witch and wolverine dancing innit?
Post by: citoyen on 12 August, 2022, 02:25:25 pm
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
I learned that technique not so very long ago myself. Good, innit.
While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.
Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.
In other food news, my wife has thrown away my sloes, chiz! I had a big bag of sloes in the freezer, which I was going to use to make patxaran one day, when I got round to it... they've only been sitting festering in the freezer for nearly two years. I think. Maybe it's longer... Come to think of it, it might have been pre-pandemic when I picked them. Where does the time go?
Post by: L CC on 12 August, 2022, 03:05:53 pm
In other food news, my wife has thrown away my sloes, chiz!Burn the witch.
Post by: citoyen on 12 August, 2022, 03:32:47 pm
Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.
Post by: spesh on 12 August, 2022, 03:36:24 pm
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
I learned that technique not so very long ago myself. Good, innit.
While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.
Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.
The impression I get from assorted search results is that a given length of ginger is taken from one of the smaller sections of root (or finger, given that a complete ginger root will look a bit like a knobbly misshapen hand).
https://www.curry-recipes.co.uk/curry/index.php?topic=15216.0
https://omnivorescookbook.com/pantry/ginger
https://www.cheftalk.com/threads/1-inch-piece-of-ginger-root-what-does-it-mean.53815/
Post by: Jurek on 12 August, 2022, 06:28:47 pm
My bold.In other food news, my wife has thrown away my sloes, chiz!Burn the witch.
Talking of which (can you see what I did there?), the last time that happened was in 2010 :o
In Ghana.
Post by: Gattopardo on 13 August, 2022, 12:27:51 am
Today I learnt to peel ginger with a spoon (well oyster knife but the same thing) and it has made ginger a revolution for me.
I learned that technique not so very long ago myself. Good, innit.
In management speak, for it was a game changer.
Quote from: citoyen
While we're on the subject of ginger, why do recipes talk about eg a 1cm piece of ginger? What does that mean? If you're measuring along the length of the root, the actual quantity you get from 1cm of ginger will vary wildly depending on the thickness of the root.
Anyway, I tend to interpret such instructions very liberally - I like ginger a lot, so am inclined to be quite heavy handed with it.
Always use lots of ginger as like the flavour the same as using lots of garlic, at least a head.
Quote from: citoyen
In other food news, my wife has thrown away my sloes, chiz! I had a big bag of sloes in the freezer, which I was going to use to make patxaran one day, when I got round to it... they've only been sitting festering in the freezer for nearly two years. I think. Maybe it's longer... Come to think of it, it might have been pre-pandemic when I picked them. Where does the time go?
You could have had sloe gin...I like sloe gin.
Post by: T42 on 14 August, 2022, 01:50:21 pm
Quote
Turkey Stuffing
4c. crushed dry bread
½c. sage
¼c. onion
½c. celery
½c. uncooked popcorn
1 tsp. salt
5c. broth
Mix well; stuff turkey. Cook 5 hours at 300°F or until the popcorn blows the ass off the turkey.
Post by: citoyen on 14 August, 2022, 10:04:42 pm
You could have had sloe gin...I like sloe gin.
Patxaran is like sloe gin but made with anise rather than gin. I could have made either but simply never got round to it.
However, the bush where I get my sloes is currently heavy with fruit, so I just have to wait a bit longer for them to ripen…
Post by: ElyDave on 15 August, 2022, 10:27:33 am
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc. I'l often put some bacon or chorizo in mine as well.
Post by: Cudzoziemiec on 15 August, 2022, 12:20:15 pm
Post by: Gattopardo on 15 August, 2022, 05:32:44 pm
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc. I'l often put some bacon or chorizo in mine as well.
What oats do you use? The cheat I use is just rolled oats and pour in hot water and leave. Then add the onoins.
Post by: Gattopardo on 17 August, 2022, 06:44:52 pm
Post by: andrewc on 20 August, 2022, 08:11:46 pm
https://twitter.com/miblogestublog/status/1560826362704838657
Post by: Cudzoziemiec on 21 August, 2022, 09:47:18 am
Post by: T42 on 21 August, 2022, 10:40:36 am
BTW, in N. Germany a thick square slice of cheese is called half a chicken.
Post by: Gattopardo on 24 August, 2022, 08:32:05 pm
Some serious knife work on display here. Amazingly he seems to have a full set of fingers.
https://twitter.com/miblogestublog/status/1560826362704838657
He has a plaster on his finger, so gets it wrong sometimes.
Post by: Gattopardo on 26 August, 2022, 12:54:43 am
Post by: hellymedic on 27 August, 2022, 07:13:33 pm
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
I do.
Keeps the table and my clothes clean and helps compensate for my weak, numb right hand.
Mushy fillings remain under control...
Post by: hellymedic on 27 August, 2022, 07:15:23 pm
I have done, in the Netherlands and N. Germany. Somewhat taken aback first time.
BTW, in N. Germany a thick square slice of cheese is called half a chicken.
Danish open sandwiches are eaten with cutlery.
Post by: andrewc on 29 August, 2022, 01:49:56 pm
Time to cut the mustard....
Post by: Wowbagger on 08 September, 2022, 03:06:59 pm
Post by: Kim on 08 September, 2022, 04:20:47 pm
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork?
Millibands, I expect.
Post by: rafletcher on 12 September, 2022, 03:57:15 pm
https://www.bbc.co.uk/news/health-62875544
Post by: mrcharly-YHT on 13 September, 2022, 06:17:52 pm
Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
Toasted sandwiches are even better eaten with a knife and fork. Plus you finish eating with relatively clean fingers.
Post by: ian on 13 September, 2022, 06:40:09 pm
So, neither myself or my wife should consume smoked fish….. ::-)
https://www.bbc.co.uk/news/health-62875544
Eight entire cases so far this year. Being struck by lightning is a more likely proposition (by a factor of two). Stay indoors!
I cook smoked salmon anyway, as a matter of principle.
Post by: mrcharly-YHT on 13 September, 2022, 07:01:19 pm
That's greedy. Even I couldn't get through 8 cases.So, neither myself or my wife should consume smoked fish….. ::-)
https://www.bbc.co.uk/news/health-62875544
Eight entire cases so far this year. Being struck by lightning is a more likely proposition (by a factor of two). Stay indoors!
Quote
I cook smoked salmon anyway, as a matter of principle.Heathen.
Post by: ian on 13 September, 2022, 08:03:14 pm
Post by: Mrs Pingu on 13 September, 2022, 09:07:23 pm
Post by: ian on 13 September, 2022, 09:33:04 pm
Post by: Mrs Pingu on 13 September, 2022, 09:54:48 pm
Post by: ian on 14 September, 2022, 12:33:25 am
Post by: Mr Larrington on 14 September, 2022, 06:18:05 am
Post by: ElyDave on 14 September, 2022, 06:45:39 am
When I read 'gruel' I think of a thin, watered down, Dickensian porridge. What you're making sounds like oat risotto!
exactly, posh gruel, gastro gruel if you like :)
Post by: ElyDave on 14 September, 2022, 06:46:15 am
It's not bloody cooked.
Hot smoked salmon is
Post by: ElyDave on 14 September, 2022, 06:51:31 am
Onions and oats isn't porridge, it is skirlie and very good, too.
Usually cooked with oatmeal or pinhead oats rather than rolled oats.
Very very good with fish.
savoury porridge, otherwise known as gruel, is a favourite in our house, cooked slowly like risotto with plenty of herbs and spices, always with mushrooms and whatever other veg like finely diced peppers, shallots, courgettes etc. I'l often put some bacon or chorizo in mine as well.
What oats do you use? The cheat I use is just rolled oats and pour in hot water and leave. Then add the onoins.
I use the jumbo rolled oats, preferably Mornflake. What you are doing is making porridge and adding stuff, whereas my technique is to saute the veg, onions, mushrooms first until lightly coloured, then add the oats, carry on until they've had a bit of a toasting and then add liquid (stock/water/white wine) slowly. It is, as above very much like risotto making
Post by: citoyen on 14 September, 2022, 09:32:31 am
Post by: rafletcher on 14 September, 2022, 11:42:49 am
I’ve never done “risotto” with oats but barley works well - takes a long time to cook though.
Pearl barley presumably? I know that's a thing (and has been for several years, I blame Masterchef).
Post by: citoyen on 14 September, 2022, 01:11:13 pm
I’ve never done “risotto” with oats but barley works well - takes a long time to cook though.
Pearl barley presumably? I know that's a thing (and has been for several years, I blame Masterchef).
Yes, pearl barley.
Like all these things, it was a thing in Proper Restaurants before the wannabies on Masterchef picked it up.
Post by: Flite on 14 September, 2022, 01:30:46 pm
Post by: ElyDave on 14 September, 2022, 07:11:05 pm
Post by: Cudzoziemiec on 14 September, 2022, 07:49:32 pm
Good point. I'd neglected to think of toasted sandwiches, which are a totally different type of food in my mind. Or in my mouth.Talking of knives, and also of forks – you go to a cafe and get a sandwich. It is served with knife and fork. Why? Who eats a sandwich with a knife and fork? I always just pick it up in my hand. Am I a barbarian? Well yes probably, but what about you? Do you eat a sandwich with cutlery?
Toasted sandwiches are even better eaten with a knife and fork. Plus you finish eating with relatively clean fingers.
Post by: ian on 14 September, 2022, 08:19:14 pm
Post by: ElyDave on 14 September, 2022, 08:53:48 pm
Post by: ian on 14 September, 2022, 09:02:57 pm
Post by: rafletcher on 14 September, 2022, 09:16:13 pm
Post by: Mrs Pingu on 14 September, 2022, 09:30:49 pm
Risotto, if you just bung all the liquid at the beginning and go do something else and stir it at the end, tastes exactly the same as spending half an hour over the pan adding and stirring. It's just a big food lie.
Felicity Cloake did a 'How to' on risotto, which was full of all the risotto folklore bollocks, and then a few years later she did a 'no stir' version. Guess which one I now use?
Post by: ian on 14 September, 2022, 09:45:00 pm
I often do the oven method since it's simple and if you leave things an extra five or ten minutes it doesn't end up as sludge. Soften the soffrito in the bottom of a casserole dish, add the rice, coat, give it a minute, add the wine, cook a bit more, add the stock, twenty or so minutes covered in the oven, add any other ingredients, and another 10-15 minutes until everything is cooked and al dente.
Tonight will be haddock, peas and smoked cheese (which appear to be the only ingredients left in those as we've not been shopping for an age).
Post by: Mrs Pingu on 14 September, 2022, 09:51:36 pm
Post by: Mr Larrington on 14 September, 2022, 11:12:29 pm
Post by: spesh on 14 September, 2022, 11:17:52 pm
I was fancying lemon risotto with halibut tonight, but we don't have any halibut.
Lemon risotto is good, just not good enough for Jehovah...
Post by: Mr Larrington on 14 September, 2022, 11:18:29 pm
Post by: mrcharly-YHT on 15 September, 2022, 11:24:49 am
It’s minging and you know it.
I suggest you never visit the Western Isles.
We have:
Peat smoked salmon
Whisky barrel smoked salmon
Ordinary smoked salmon
Hot smoked salmon
Hot peat smoked salmon
Lemon and black pepper smoked salmon
Smoked Scallops
Smoked trout (which I prefer to salmon, it has better flavour IMHO)
That is from one company. I think there are 5 commercial smokeries.
Post by: rafletcher on 15 September, 2022, 03:35:59 pm
Smoked trout (which I prefer to salmon, it has better flavour IMHO)
Smoked sea trout is just the dogs.
Post by: ian on 15 September, 2022, 06:15:01 pm
Post by: ElyDave on 15 September, 2022, 06:35:24 pm
Smoked trout (which I prefer to salmon, it has better flavour IMHO)
Smoked sea trout is just the dogs.
+1, Ian's just jealous that our tastebuds still work, whereas his were destroyed by a youth of Findus crispy pancakes
Post by: mrcharly-YHT on 16 September, 2022, 09:03:49 am
Yeah, and wicker-smoked mainlander. I don't think so.
Don't be silly. No building of wicker edifices here. Not enough trees.
We carefully preserve bodies in the peat bogs.
Post by: Wowbagger on 18 September, 2022, 07:37:38 pm
In other news, Jan and I went out to see if we could find some blackberries this afternoon. They were well past their best and very small. Those we saw in Suffolk a fortnight ago were much better, but then Suffolk had some rain in August and we had virtually none.
We picked some and they are currently stewing with some bramley apples and may be crumblified later.
Post by: The Family Cyclist on 23 September, 2022, 09:32:49 am
Apple fell out my bag and rolled under seat. Found a pack of sugared ring donuts under the seat which are probably a couple of months old and scarily only some mould. Probably shows how much shit is in them that they haven't gone completely off
Post by: Mrs Pingu on 01 October, 2022, 04:45:23 pm
I usually cook my pork cheeks in the oven but in the interests of energy saving I thought I'd give this a go.
Could either be really good or Pingu and I will be ordering a late night Deliveroo .
Post by: T42 on 01 October, 2022, 04:45:36 pm
I'll maybe try some tomorrow in the Bialetti or the vacuum pot. Haven't got a dripper any more.
Post by: Mrs Pingu on 01 October, 2022, 08:31:25 pm
I am trying my Brød & Taylor proofer / slow cooker as a slow cooker today. I have never used a slow cooker.Well, that was edible but pants.
I usually cook my pork cheeks in the oven but in the interests of energy saving I thought I'd give this a go.
Could either be really good or Pingu and I will be ordering a late night Deliveroo .
Post by: mrcharly-YHT on 11 October, 2022, 07:47:47 am
Oh, shit, I'm going to get so fat. nom nom nom nom
Post by: Wowbagger on 01 November, 2022, 01:02:25 pm
What is the panel's opinion regarding whether we should eat it or not?
Post by: Cudzoziemiec on 01 November, 2022, 02:09:51 pm
Post by: hellymedic on 01 November, 2022, 10:45:01 pm
If it smells/tastes stale, it won't harm you but it won't charm you either.
Post by: T42 on 04 November, 2022, 05:10:59 pm
I don't know how much fat there is in couscous (I suspect not much) but this go rancid and stale.
If it smells/tastes stale, it won't harm you but it won't charm you either.
Durum wheat is ~2.5% by weight, sez Google.
Post by: hellymedic on 04 November, 2022, 05:24:48 pm
Might be possible to mask this with some flavourings.
As I posted 'stale' will neither harm nor charm...
Post by: T42 on 05 November, 2022, 11:06:39 am
Post by: hellymedic on 05 November, 2022, 01:59:10 pm
Dunno about last years cheap dried mixed fruit though...
Post by: hellymedic on 05 November, 2022, 02:15:42 pm
I've bought the milk and dark sort already.
I see there's a white chocolate orange.
Is it :sick: or worth buying?
Post by: T42 on 05 November, 2022, 04:01:15 pm
We go through raisins FAR to fast for [rancid oil] to be an issue.
Some we've had have tasted rancid when newly bought. Not sure if that included Trader Joe's, but they're so insipid as to be repulsive without additives.
Post by: hellymedic on 05 November, 2022, 04:29:07 pm
We go through raisins FAR to fast for [rancid oil] to be an issue.
Some we've had have tasted rancid when newly bought. Not sure if that included Trader Joe's, but they're so insipid as to be repulsive without additives.
Sainsbury's own brand raisins seem fine to me: sharp enough to have some 'bite', which is lacking in the sultanas I no longer like. Quite a few grape seeds recently though.
Post by: Mrs Pingu on 06 November, 2022, 07:12:02 pm
Yes, there will be goat funk and bee sick.
And also spinach and egg :P
Post by: Cudzoziemiec on 06 November, 2022, 07:45:24 pm
Post by: Mrs Pingu on 06 November, 2022, 10:12:56 pm
Post by: citoyen on 07 November, 2022, 12:18:36 pm
https://justinesnacks.com/brussels-sprout-salad-with-anchovy-tahini-zaatar-chickpeas/
We had this for dinner last night. It's incredible.
My wife found a video of Justine, whoever she might be, making this dish on TikTok. She often shares these mad recipes with me that she finds on social media, and I often don't like the look of them, but this one really appealed - I mean, sprouts, anchovies and tahini... what's not to like? Amazing combination.
The recipe specifies baking the sprouts and chickpeas but given that using the oven is prohibitively expensive these days, I think you could just as easily stir-fry the sprouts and "toast" the chickpeas in a dry pan to achieve the same effect.
It's also a bit extravagant in how much tahini it uses, but what the hell, I like tahini *a lot*.
Post by: ian on 07 November, 2022, 02:00:23 pm
Post by: Ham on 07 November, 2022, 07:57:04 pm
Post by: Mrs Pingu on 07 November, 2022, 09:47:47 pm
Post by: Flite on 07 November, 2022, 10:04:39 pm
Cook lightly
Add ricotta, nutmeg, S&P
Mix into cooked pasta. Into dish, top with grated parmesan.
Grill or stick in oven to brown
Serve with broccoli or whatever
Post by: ian on 07 November, 2022, 10:06:02 pm
Baked with pasta, cheese, some nutmeg, some more cheese, and breadcrumbs (wilt under boiling water and drain the spinach first.
Or sag paneer, if you have paneer, of course. Halloumi works too. Not cheddar though.
Post by: hellymedic on 08 November, 2022, 03:07:50 pm
Went to local 'dessert lounge 'on Sunday, with D & 2 friends.
My hot chocolate arrived in a large cup, which had a broad top and a tiny base. This rested on a saucer, which had a raised centre.
Friend kicked the table inadvertently.
I ended up with hot chocolate up the sleeve of my rain jacket and cardigan, in my trousers and in my pants.
A square-based mug might not look as pretty but would not have tipped...
Post by: Mrs Pingu on 08 November, 2022, 04:49:51 pm
Saute leek, add spinach, and anything else green like chopped celery or courgettes or frozen peas if not enough spinach
Cook lightly
Add ricotta, nutmeg, S&P
Mix into cooked pasta. Into dish, top with grated parmesan.
Grill or stick in oven to brown
Serve with broccoli or whatever
Hmm no ricotta, maybe I can get away with parmesan
Post by: Flite on 08 November, 2022, 07:41:01 pm
I interchange yog, ricotta, marscarpone in a lot of things.
Post by: Mrs Pingu on 08 November, 2022, 07:57:10 pm
Post by: ian on 08 November, 2022, 08:44:44 pm
Also, entirely true fact, I have a sea otter called Rick rescued from the Monterey Bay Aquarium gift shop.
Post by: L CC on 09 November, 2022, 12:22:20 pm
One for the Brussels sprouts fans:I had this for my tea last night and it's now lunch with hard boiled eggs. It's fecking delish.
https://justinesnacks.com/brussels-sprout-salad-with-anchovy-tahini-zaatar-chickpeas/
We had this for dinner last night. It's incredible.
My wife found a video of Justine, whoever she might be, making this dish on TikTok. She often shares these mad recipes with me that she finds on social media, and I often don't like the look of them, but this one really appealed - I mean, sprouts, anchovies and tahini... what's not to like? Amazing combination.
The recipe specifies baking the sprouts and chickpeas but given that using the oven is prohibitively expensive these days, I think you could just as easily stir-fry the sprouts and "toast" the chickpeas in a dry pan to achieve the same effect.
It's also a bit extravagant in how much tahini it uses, but what the hell, I like tahini *a lot*.
Apparently it doesn't smell as bad as previous 'bin cuisine' - the generic work term for anything you can't buy in Asda as a ready meal.
Post by: citoyen on 09 November, 2022, 12:23:44 pm
Post by: mrcharly-YHT on 14 November, 2022, 11:03:13 am
In other food news . . .
We went for a meal out on Sat, not a common event.
The Harbour Kitchen just won Scottish restaurant of the year, so we had to make a trip. Plus, the poor buggers have been hit with a plague of 'no-shows' (14 in one evening. They only have about 20 tables.)
Starters
A mackerel dish for mrs C. Excellent
Rosti in onion and thyme broth for me. Absolutely divine.
Scallops in lemon butter for MrsC, Seabass for me. Wouldn't normally order seabass, it is a pointless bland fish, but this was fantastic.
presentation of food was flawless.
Cost . . . I'm told I'm a miserly grump and just over £100 for two is normal.
Post by: T42 on 15 November, 2022, 03:49:16 pm
Post by: citoyen on 16 November, 2022, 12:43:46 am
Been going gyoza-mad recently. Spent 2½ hours last Saturday making wrappers, then MrsT and I made and ate 33 of the things yesterday. Shrimps, onion, coriander leaf, ginger, hoi sin etc. Nom but weight rising.
I would be very willing to come round to yours and spread the calorific burden. Just say the word.
Post by: T42 on 16 November, 2022, 08:35:29 am
Been going gyoza-mad recently. Spent 2½ hours last Saturday making wrappers, then MrsT and I made and ate 33 of the things yesterday. Shrimps, onion, coriander leaf, ginger, hoi sin etc. Nom but weight rising.
I would be very willing to come round to yours and spread the calorific burden. Just say the word.
Any time. How good are you with a rolling-pin?
Post by: Jurek on 19 November, 2022, 04:19:13 pm
One for the Brussels sprouts fans:Just made this for lunch and I have to say it is a bit of a faff to make, but is dead nice.
https://justinesnacks.com/brussels-sprout-salad-with-anchovy-tahini-zaatar-chickpeas/
We had this for dinner last night. It's incredible.
My wife found a video of Justine, whoever she might be, making this dish on TikTok. She often shares these mad recipes with me that she finds on social media, and I often don't like the look of them, but this one really appealed - I mean, sprouts, anchovies and tahini... what's not to like? Amazing combination.
The recipe specifies baking the sprouts and chickpeas but given that using the oven is prohibitively expensive these days, I think you could just as easily stir-fry the sprouts and "toast" the chickpeas in a dry pan to achieve the same effect.
It's also a bit extravagant in how much tahini it uses, but what the hell, I like tahini *a lot*.
My sprouts could've done with staying in the oven a bit longer but then, I suffer from oven feebleness.
And yes, If you like tahini, this is for you.
I wonder what it is like served cold.
Post by: Jurek on 20 November, 2022, 03:43:48 pm
Post by: citoyen on 21 November, 2022, 03:07:21 pm
What I can tell you is that under-roasting the sprouts is far preferable to over-roasting them, which makes them very bitter.
Grigson lists some classic recipes for sprouts, all of which sound rather old-fashioned in 2022, mostly involving lots of cream.
I was actually looking for recipes for butternut squash - of which we have a surfeit. Last night, I hacked into the >3kg specimen we harvested from the garden last month. I cut it up and roasted half of it with chilli and oregano, and served it topped with crumbled feta. With some roast potatoes on the side, that made enough for a generous dinner last night, with the leftovers for lunch today.
We still have the other half of it to eat - any suggestions for recipes welcome. Butternut squash apparently never troubled Jane Grigson's radar. I guess they would have been a bit of a rarity in the UK in the 70s.
Post by: orienteer on 21 November, 2022, 03:47:17 pm
Post by: citoyen on 21 November, 2022, 03:53:56 pm
We've got some nice sausages in, so I'm leaning towards a simple sausage & squash traybake, but transforming it into something tagine-like is tempting.
Post by: T42 on 21 November, 2022, 04:36:49 pm
I think I'll use prawns next time.
Post by: Poacher on 21 November, 2022, 08:09:32 pm
Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Post by: rafletcher on 22 November, 2022, 08:59:56 am
Post by: L CC on 22 November, 2022, 09:07:23 am
ETA - A question for those who have made ^ this - Does it keep in the fridge, and if so, for how long? Can it be re-heated in a microwave? - I'm thinking of Tuesday's lunch. What could possibly go wrong?
I had the sprouts & topping in the fridge overnight and zapped them at work next day. Still nom.
Post by: robgul on 22 November, 2022, 07:09:44 pm
Being my snack of choice when cycling (Work, Rest & Play) I went to TESCO to purchase some . . . nothing Mars Bar-wise BUT a TESCO own brand product called Dreamy Caramel was on the shelves. Having now consumed a snack size item I really couldn't tell the difference - and they were somewhat cheaper than Mars Bars.
I wonder if the TESCO product will be adopted as a comparison measure of value as the Mars Bar has been for many years (like the worldwide Big Mac Index)?
Post by: hellymedic on 22 November, 2022, 08:16:20 pm
Post by: robgul on 22 November, 2022, 08:58:08 pm
I don't shop at Aldi myself but have been supplied with excellent confectionary copies in my travels.
Poundland has a product that tastes just like Toblerone - it's now a flat-bar shape as their first iteration being a sort of triangular comb attracted the lawyers at Toblerone !
Post by: ian on 22 November, 2022, 09:24:13 pm
Post by: Jurek on 23 November, 2022, 07:24:14 am
Well, I zapped it in the microwave yesterday and had it for lunch.ETA - A question for those who have made ^ this - Does it keep in the fridge, and if so, for how long? Can it be re-heated in a microwave? - I'm thinking of Tuesday's lunch. What could possibly go wrong?
I had the sprouts & topping in the fridge overnight and zapped them at work next day. Still nom.
I'm still here and I haven't spent the night on the toilet.
I think we can call that a result.
Post by: citoyen on 23 November, 2022, 09:53:10 am
I finally saw the bleeding eye egg burger face nightmare on TikTok. You can't unsee it.
Actually not the worst cooking video I've seen on social media, believe it or not.
Post by: T42 on 23 November, 2022, 10:00:34 am
Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Cheers! Reckon I'll get half a doz bunches next time.
Post by: ian on 23 November, 2022, 11:58:31 am
I finally saw the bleeding eye egg burger face nightmare on TikTok. You can't unsee it.
Actually not the worst cooking video I've seen on social media, believe it or not.
I'm not sure I want to know. The 'mashed potato' was special.
Post by: Mrs Pingu on 23 November, 2022, 04:20:39 pm
I freeze all herbs, apart from the ones growing in the garden, and even then I still have some rosemary in the freezer as a back up for winter.Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Cheers! Reckon I'll get half a doz bunches next time.
Post by: T42 on 24 November, 2022, 02:45:41 pm
I freeze all herbs, apart from the ones growing in the garden, and even then I still have some rosemary in the freezer as a back up for winter.Had a go at Thai fishcakes today, OK but our fresh coriander was rotten so had to use dried which isn'tAgree about fresh coriander. Fortunately it freezes very successfully. The way to go if you can't use all of a bunch.halfa tenth as good. Also chickened out of adding as much red curry paste as the recipe demanded.
I think I'll use prawns next time.
Cheers! Reckon I'll get half a doz bunches next time.
Well, the buggers only had 3 bags of coriander today but they've got zero now.
We have sage, mint & chives in the garden. I was surprised they survived the drought - we're not very assiduous gardeners.
Post by: mrcharly-YHT on 25 November, 2022, 10:09:10 am
It's driving me mad. Not hungry, but I really want to slice off a few slivers.
Post by: Flite on 25 November, 2022, 11:11:03 am
Post by: hellymedic on 25 November, 2022, 03:50:14 pm
It has *never* actually been available, though I have ordered this repeatedly over the years.
I shall order it again and await non-events.
I always have several potential centrepieces in store but am playing this game again...
Post by: T42 on 01 December, 2022, 04:48:50 pm
https://www.quechoisir.org/action-ufc-que-choisir-test-ufc-que-choisir-sur-les-moules-en-silicone-trop-de-substances-nocives-dans-les-gateaux-n104419/
(In French)
Post by: citoyen on 03 December, 2022, 03:23:37 pm
M&S Mince Pie & Custard Danish.
Mince pie filling and crème pat in crumbly flaky pastry. Ticks all the boxes for me.
Post by: ian on 03 December, 2022, 08:06:54 pm
Post by: L CC on 04 December, 2022, 07:33:51 am
So now I have a set of cannoli moulds. Is there anything else you can use them for?
(https://uploads.tapatalk-cdn.com/20221204/f5aaeabb52c1e06097327815c87b43a8.jpg)
Post by: Ham on 04 December, 2022, 08:41:15 am
Post by: Mrs Pingu on 04 December, 2022, 02:10:14 pm
Post by: Cudzoziemiec on 04 December, 2022, 04:45:44 pm
Post by: L CC on 05 December, 2022, 09:07:48 am
Mmm cannoli. Only had twice, I think. PITA to make?Yes.
I don't have a deep fat fryer, so thermometer and a fire-risk pan. Some recipes say to run the pastry through a pasta machine to get it thin enough. I don't have a pasta machine.
Actual pastry and filling both appear straightforward. There will be some chocolate dipping and I'm sneaking in some chopped pistachios.
I don't mind at all, baking is my entertainment as well as eating pleasure.
Post by: Ham on 05 December, 2022, 10:37:18 pm
Post by: T42 on 06 December, 2022, 07:47:16 am
Re spices, haven't noticed any refills here, at least not in the last 30 years.
Post by: Mr Larrington on 06 December, 2022, 09:46:48 am
Post by: Cudzoziemiec on 06 December, 2022, 09:49:57 am
Post by: Basil on 06 December, 2022, 09:58:17 am
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
That is also my experience
Post by: Mr Larrington on 06 December, 2022, 10:03:25 am
Post by: L CC on 06 December, 2022, 10:07:17 am
Post by: rafletcher on 06 December, 2022, 11:03:42 am
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
I certainly have, both Schwartz cartons, and large (fcvo large) pots of own-label from Tesco - I currently have white pepper and oregano ones in my cupboard. I haven't looked recently.
ETA: Tesco still have the 30g oregano listed, but not, for instance, for tarragon.
Post by: Cudzoziemiec on 06 December, 2022, 11:54:10 am
Post by: rafletcher on 06 December, 2022, 12:28:06 pm
I can see that on their website but only ever seen the jars on the shelves. Their stock does vary from shop to shop.
Having signed in this time, the local store does indeed still have "bulk" oregano and black and white pepper.
Post by: orienteer on 06 December, 2022, 12:30:28 pm
Post by: ian on 06 December, 2022, 12:33:19 pm
Post by: Cudzoziemiec on 06 December, 2022, 01:17:29 pm
Post by: Ham on 06 December, 2022, 01:26:48 pm
Waitrose have recently stopped offering refills, only do the jars now.
This was what prompted my comment. My 'erb an' spice main use collection is all little boxes little boxes inside small crates, meaning refills are wot I want.
Post by: spesh on 06 December, 2022, 01:50:02 pm
Just saying...
Post by: Cudzoziemiec on 06 December, 2022, 02:03:26 pm
Post by: Flite on 06 December, 2022, 02:09:23 pm
We take our empty jars and they weigh spices or herbs to refil them.
Little and often is probably better with spices/herbs than bulk buying as some deteriorate pretty quickly.
From the same shop, I purchased a grinder jar pre-filled with chopped nutmeg and it works brilliantly.
(That's once I realised I was turning it the wrong way and nothing was coming out...)
Post by: citoyen on 06 December, 2022, 03:00:52 pm
Has anyone else noticed that refills of herb and spice jars have been removed (apparently) from all major supermarkets shelves, leaving jars only? Weird. One can only assume that the shelf space isn't worth the difference to them.
No, I hadn't noticed but now you mention it, I don't think I've seen them in the local Tesco for a while.
But their supply of herbs and spices seems very hit and miss anyway, which I assumed was just another one of those legendary Brexit benefits.
Post by: Ham on 06 December, 2022, 03:57:23 pm
If you live somewhere sufficiently diverse and inclusive, you can do worse than check out your nearest Asian supermarket or global food store. A 100g bag (Rajah brand for preference, but others are available) should work out as 2-3 refills of a standard size jar, and may well work out more economical than buying new jars every time if you do a lot of Asian cooking at home.
Just saying...
Now why didn't I think of that :demon:
(click to show/hide)
Post by: hellymedic on 06 December, 2022, 04:32:53 pm
Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
Sainsbury's sold these when I started online shopping but they seemed to disappear about 10-12 years ago.
Post by: hellymedic on 06 December, 2022, 04:38:45 pm
This is rather infrequent.
Only last night, D complained there was too much pepper in the mash I had made.
The black pepper is pretty ancient.
And potent.
ETA Sainsbury's website lists 100g bag Natco coarse black pepper for £1.40.
Natco and Fudco bags of spices listed on Sainsbury's website seem very good value for money to me…
… and the Rajah spices are £4.50 for KILOGRAM bags!
Post by: Cudzoziemiec on 06 December, 2022, 05:00:23 pm
Just about the time I came back to the UK then!Never seen refills of herbs and spices in a supermarket. Have to go a small shop for those.
Sainsbury's sold these when I started online shopping but they seemed to disappear about 10-12 years ago.
Post by: bhoot on 06 December, 2022, 11:21:08 pm
Waitrose have recently stopped offering refills, only do the jars now.We do Waitrose click and collect and had noticed no more cooks ingredients herbs and spices boxes to use as refills which is rather annoying
Post by: Slave To The Viking on 07 December, 2022, 05:33:39 pm
Yesterday's croissants revive very nicely in an air fryer at 160°C for 3-4 minutes.
If you happen to work in an outdoor shop that sells Osprey bags, and have been supplied with one of their mouldable-hipbelt heating ovens, you can get pretty good croissant-reenlivening results from one of them, rather than having to use the microwave in the staffroom. Just remember to sweep the crumbs out on a regular basis, or the rep gets annoyed.
Post by: Ham on 08 December, 2022, 01:17:13 pm
Post by: JonBuoy on 15 December, 2022, 06:54:13 pm
When I went to buy some more I was tempted by a jar of Al'fez harissa paste (https://www.tesco.com/groceries/en-GB/products/311687742). This is OK but it has a strong aniseed flavour that the other one didn't have. Does harissa usually taste of aniseed of is it a bit random? Do I have to take my glasses and carefully read the ingredients next time or is there another way of avoiding the over-aniseeded versions like 'Only buy the Moroccan stuff'? Does anyone have any particular harissa recommendations?
Post by: Mrs Pingu on 15 December, 2022, 07:08:05 pm
Post by: Ham on 15 December, 2022, 07:21:43 pm
(click to show/hide)
Post by: Hot Flatus on 15 December, 2022, 07:45:09 pm
Earlier this year I bought a small jar of Tesco harissa paste (https://www.tesco.com/groceries/en-GB/products/301554022). I had heard of harissa, didn't really know what it was but I really liked the flavour and used it in random concoctions.
When I went to buy some more I was tempted by a jar of Al'fez harissa paste (https://www.tesco.com/groceries/en-GB/products/311687742). This is OK but it has a strong aniseed flavour that the other one didn't have. Does harissa usually taste of aniseed of is it a bit random? Do I have to take my glasses and carefully read the ingredients next time or is there another way of avoiding the over-aniseeded versions like 'Only buy the Moroccan stuff'? Does anyone have any particular harissa recommendations?
If you get a huge tub of the generic stuff from a middle-eastern supermarket (if you have one to hand) you won't go wrong. I get mine from Alfu's in Stapleton Road in Bristol.
https://www.alfu.co.uk/p,2194,harissa-hot-pepper-paste-760g.html?search=harissa
this is not the one I get in store but it is a well-known widespread brand.
Post by: citoyen on 15 December, 2022, 08:27:56 pm
Not sure whether I've tried Tesco's harissa specifically, but some of the supermarket own-brand ones might as well be called chilli paste rather than harissa. Good harissa should be fragrant and complex, not just one-note spicy.
Caraway is a canonical ingredient of authentic harissa, which would explain the aniseed flavour. I don't think there's such a thing as a definitive recipe though, so it's really a case of experimenting with different brands to find one you like.
Post by: JonBuoy on 16 December, 2022, 01:07:45 pm
There is a Moroccan supermarket in Leicester that I will go and have a look around at some point but that can wait until I am passing or the weather improves. To keep me going I plan to pick up a jar of the Belazu as it looks like Tesco and Waitrose stock it and they are much closer to home.
Post by: Ham on 16 December, 2022, 01:36:59 pm
Post by: ian on 16 December, 2022, 02:01:06 pm
Thanks for the info. It looks like the aniseedy culprit in the current jar is star anise rather than caraway.
There is a Moroccan supermarket in Leicester that I will go and have a look around at some point but that can wait until I am passing or the weather improves. To keep me going I plan to pick up a jar of the Belazu as it looks like Tesco and Waitrose stock it and they are much closer to home.
If you make it from scratch, harissa is mostly peppers, garlic with equal parts cumin, coriander, fennel and caraway seeds, blended with a bit of lemon juice and olive oil. For rose harissa, add some rose petals and rose water.
That said, I mostly use the Belazu stuff and it's very tasty and less effort. See also pesto (I've given up making this, in theory, it should be better, but the quality of supermarket basil in this country makes it not worth the effort, the results are often insipid compared to a jar – Belazu do some very good pesto too).
Post by: Hot Flatus on 16 December, 2022, 05:50:32 pm
There is a Moroccan supermarket in Leicester that I will go and have a look around at some point but that can wait until I am passing or the weather improves.
Here you go, this is the Moroccan stuff I picked up in an (Iranian?) supermarket in Bristol:
(https://i.ibb.co/XsT1dp2/20221216-174524.jpg) (https://ibb.co/R0WfMPv)
(https://i.ibb.co/gzPGz1n/20221216-174505.jpg) (https://ibb.co/wMwTMHv)
Can't compare to Belazu, because I haven't tried it, but I'd say this one is pretty good.
Post by: hellymedic on 18 December, 2022, 01:50:53 am
I decided to have a spoonful of (last year's) Sainsbury's Taste the Difference Matured Mincemeat in my portion.
Which was nice.
Post by: Quint on 18 December, 2022, 01:59:38 am
Post by: nicknack on 18 December, 2022, 11:34:50 am
Why oh why not go to your local Asian shop for a lot of this stuff, and cheaper normally as wellBecause not everybody has a local Asian shop?
Post by: Mr Larrington on 18 December, 2022, 11:51:06 am
D and I shared a tin of rice pudding tonight.
I decided to have a spoonful of (last year's) Sainsbury's Taste the Difference Matured Mincemeat in my portion.
Which was nice.
You'll be wanting to tell noted Gammonella Sophie Corcoran all about it! (https://twitter.com/sophielouisecc/status/1603801570461745157) :demon:
Post by: hellymedic on 18 December, 2022, 04:07:34 pm
Anyway, I like my cheap'n'cheerful desserts.
Hubbards Rice Pud has gone up to 25p per tin...
Post by: SteveC on 18 December, 2022, 04:21:28 pm
Post by: hellymedic on 18 December, 2022, 05:00:56 pm
Post by: SteveC on 18 December, 2022, 05:11:14 pm
Post by: Mr Larrington on 25 December, 2022, 06:04:12 pm
The only reason this isn’t in the Fecking Div thread upstairs is because it wasn’t me wot done it.
Post by: Mrs Pingu on 25 December, 2022, 06:26:29 pm
Post by: rogerzilla on 26 December, 2022, 11:38:04 am
Post by: andrewc on 26 December, 2022, 10:32:21 pm
Post by: Mrs Pingu on 27 December, 2022, 03:17:19 pm
Anyhow, it being loafing about the house time of year I decided to try and use them up. First up, in a festive bent; tater, pea and Brussels sprout samosas.
Chez Pingu not having a jar of curry powder I winged it with a bit of my pre made East African spiced lentil mix (minus the lentils, obv), some ras el hanout, a bit of harissa spice mix and some turmeric. And salt.
Tasted good but I know why people by these things pre made from the stupormarket now.
(https://live.staticflickr.com/65535/52589737760_66d66e9d2c.jpg) (https://flic.kr/p/2o8b9Qy)2022-12-27_03-08-32 (https://flic.kr/p/2o8b9Qy) by The Pingus (https://www.flickr.com/photos/the_pingus/), on Flickr
For the 2nd pack of pastry, the fat bastard side of me wants to make baklava, but that will just result in me eating an entire tray of baklava myself, so not a very good idea.
Post by: T42 on 27 December, 2022, 04:21:53 pm
Post by: rafletcher on 30 December, 2022, 04:00:59 pm
Post by: citoyen on 30 December, 2022, 04:13:43 pm
For the 2nd pack of pastry, the fat bastard side of me wants to make baklava, but that will just result in me eating an entire tray of baklava myself, so not a very good idea.
Sounds like a bloody brilliant idea to me!
Post by: Mrs Pingu on 30 December, 2022, 06:38:33 pm
Post by: Pickled Onion on 01 January, 2023, 06:18:01 pm
The front of the packet claimed "potatoes, chick peas and onion" but it didn't have any noticeable chick peas in it so I assume the egg substitute was gram flour, like we used to make vegan quiche back in the 80's in the Rose Elliot way.
ETA: just read the back of the packet and yes it's "chick pea powder". In fact it doesn't contain anything weird in it other than "bamboo fibre" whatever that is.
Post by: Ham on 05 January, 2023, 08:27:52 pm
Post by: Jurek on 07 January, 2023, 10:38:09 am
I'm fairly sure I'll not be buying another one of those. :sick:
Post by: Mr Larrington on 07 January, 2023, 11:31:21 am
Now, that was a success. A cheese making kit was my Xmas pressie from Miss Ham and fam, today 8 pints of milk got turned into 500g of mozzarella and thence into some really decent pizza. Score. And as and added bonus the milk (Waitrose orgasmic) was free.
Consider yourself blessèd.
Post by: rafletcher on 07 January, 2023, 07:00:11 pm
Post by: T42 on 08 January, 2023, 02:42:42 pm
* which for me is the same as a pig split up the middle and I wasn't that far wrong.
Post by: spesh on 08 January, 2023, 04:18:49 pm
MrsT just showed me a passage in one of her vast books on health, food, exercise and how to make a pleasurable obsession into an austere, guilt-emburdened grind. Still... It told of how the authors stopped at a roadside restaurant in the US and ordered breakfast, which came with hash browns, waffles, syrup, fries, eggs, god knows what else and a "side" of bacon*. Upon asking if they'd ordered extra bacon the help said no, a pound was standard. One of them had ordered an omelette that was so vast they thought it was for two but no again: a "normal" omelette contained a full dozen eggs.
* which for me is the same as a pig split up the middle and I wasn't that far wrong.
How lightweight and, moreover, un-American of them :demon: ;D :demon: :
Quote from: Parks and Recreation (Season 3, Episode 6)
Ron Swanson: Just give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, "Give me a lot of bacon and eggs." What I said was, "Give me all the bacon and eggs you have." Do you understand?
Post by: mrcharly-YHT on 09 January, 2023, 10:38:39 am
Initially unsure about it, as ergonomic safety was not a consideration, and it seemed a bit uncontrollable.
Now a convert. Takes much less effort than the classic peeler to use (although I've only used it on carrots to date).
It is one of these (reddit thread informs me that they are called 'sugarcane peelers') https://www.reddit.com/r/BuyItForLife/comments/l2uvuk/the_best_potato_peeler_ive_ever_owned_bought_it/ (https://www.reddit.com/r/BuyItForLife/comments/l2uvuk/the_best_potato_peeler_ive_ever_owned_bought_it/)
Post by: Mrs Pingu on 10 January, 2023, 10:03:51 pm
More on that story later.
Post by: Jurek on 10 January, 2023, 10:17:18 pm
I'm interested.
Post by: citoyen on 11 January, 2023, 11:29:27 am
I just had an “Indian” takeaway, from a new restaurant, Pheriwala, in Tring. A really really nice meal, and a new dish to me, Bagar & Baingan (Aubergine - the small Bangladeshi ones - and Peanuts), which was fantastic. And all the dishes (pathia, sag aloo were the others) had distinct flavours with a minimum of oil. Brilliant.
Sounds good. That aubergine dish is vaguely familiar to me - sure I've had something like that before and was similarly enthusiastic. Can't remember when or where though.
Post by: Mrs Pingu on 11 January, 2023, 05:22:33 pm
I have just chopped up 5 over ripe bananas and stuck them in the freezer with a view to whizzing them into banana ice cream when frozen. (Maybe with a little splosh of rum).
More on that story later.
At one point I thought I was going to end up with a pile of frozen crumbly bananas but it did all go in to a mush eventually.
Post by: T42 on 15 January, 2023, 07:27:27 am
How do you drink the stuff? And how the hell did I drink it for 70 years?
Post by: Ham on 15 January, 2023, 07:53:59 am
Try it, you might enjoy.
Post by: T42 on 15 January, 2023, 07:59:50 am
And in any case I'd have to want to drink tea. After this morning I don't any more.
Post by: Mr Larrington on 15 January, 2023, 10:16:49 am
;)
Post by: Flite on 15 January, 2023, 12:02:41 pm
Try telling that to the WI when you have just delivered a talk/demo.
Post by: spesh on 15 January, 2023, 12:54:20 pm
I don'tlike tea either
Try telling that to the WI when you have just delivered a talk/demo.
Where do you think the inspiration for the "WOULD. YOU. CARE. FOR. SOME. TEA?" scene in Doctor Who came from? :demon:
Post by: Flite on 15 January, 2023, 01:05:01 pm
Post by: Cudzoziemiec on 15 January, 2023, 08:09:38 pm
https://youtu.be/BJDHfksDgHE
Post by: Pickled Onion on 05 February, 2023, 06:00:36 pm
Anyhow, it being loafing about the house time of year I decided to try and use them up. First up, in a festive bent; tater, pea and Brussels sprout samosas.
Chez Pingu not having a jar of curry powder I winged it with a bit of my pre made East African spiced lentil mix (minus the lentils, obv), some ras el hanout, a bit of harissa spice mix and some turmeric. And salt.
Tasted good but I know why people by these things pre made from the stupormarket now.
I made authentic samosas once, not with fillo pastry but where you roll out chapatti flour dough really thin and cut into long rectangles. The list of spices was about a metre long and included various 1/2 teaspoon of $random_thing per 500 samosas-worth of mixture, so basically impossible to make a fraction of the recipe.
They tasted exactly like the real thing, but I had enough to feed everyone I knew for weeks.
Post by: Pickled Onion on 05 February, 2023, 06:03:07 pm
Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's a
Post by: T42 on 06 February, 2023, 10:18:47 am
Post by: Cudzoziemiec on 06 February, 2023, 10:43:44 am
Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Post by: citoyen on 06 February, 2023, 12:24:12 pm
Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Vegan describes the philosophy. Foods (and clothes, cosmetics etc) can't be vegan but can be vegan-friendly.
Plant-based is a description of food products.
Also describes a lifestyle that isn't exclusively vegan. Maybe vegan-curious.
Post by: Cudzoziemiec on 06 February, 2023, 12:36:42 pm
Yes, and that's a more fundamentally useful way of using those words, but it's not what the supermarkets do! Also, plant-based doesn't cover synthetics, obviously, whether in foods or clothing, and then there's the question of lab-grown meat; that's definitely not plant-based but might be accepted by some vegans.Vegan means things which simply do not contain animal products. Plant based means imitations of meat, dairy, etc. Except when it's the other way round.Sainsbury's plant based no-bacon no-chicken Caesar wrap.
I'm fairly sure I'll not be buying another one of those. :sick:
"Plant-based" seems to be the new food buzz word. I'm struggling to work out if it's apseudonymsynonym for "Vegan" or "Revolting"
Vegan describes the philosophy. Foods (and clothes, cosmetics etc) can't be vegan but can be vegan-friendly.
Plant-based is a description of food products.
Also describes a lifestyle that isn't exclusively vegan. Maybe vegan-curious.
Post by: citoyen on 06 February, 2023, 12:50:59 pm
You can buy products that are certified by the Vegan Society, and marked with their logo, but just as with "organic", the value of the label is only worth as much as your opinion of the certifying body.
Post by: rafletcher on 08 February, 2023, 08:49:17 am
Post by: hellymedic on 08 February, 2023, 04:23:12 pm
HTF are you supposed to eat/share these?
I find the 360g bars daunting enough!
Post by: Basil on 08 February, 2023, 05:14:17 pm
Post by: hellymedic on 08 February, 2023, 09:24:48 pm
This is not a challenge I wish to try...
Post by: ian on 09 February, 2023, 08:25:32 pm
Post by: hellymedic on 09 February, 2023, 11:13:32 pm
Post by: Kim on 09 February, 2023, 11:42:02 pm
Does it come segmented or otherwise partitioned?
You'd hope so, that being a defining feature of a Toblerone...
Post by: hellymedic on 09 February, 2023, 11:52:49 pm
Does it come segmented or otherwise partitioned?
You'd hope so, that being a defining feature of a Toblerone...
Well yes but if there are just a dozen sections in a 4,500gran bar, each one is a challenge to tackle. I find the block in a 360g bar hard enough!
Post by: Wowbagger on 09 February, 2023, 11:58:23 pm
I have just received email notifications from Kim's and Helly's last two posts on this topic, after never before receiving emails about posts. I've never knowingly asked for these notifications, and I wasn't notified by Helly's 11.13pm post on this topic.
Checking my profile, it says I've requested notifications for this topic only. I can't think of any action I've carried out in the past 40 minutes or so which will have caused this to happen.
Weird.
Post by: Cudzoziemiec on 10 February, 2023, 08:29:37 am
Google says:Does it come segmented or otherwise partitioned?
You'd hope so, that being a defining feature of a Toblerone...
Well yes but if there are just a dozen sections in a 4,500gran bar, each one is a challenge to tackle. I find the block in a 360g bar hard enough!
Quote
People also ask
How many pieces are in 4.5 kg Toblerone?
1
Enhance your purchase
Brand TOBLERONE
Diet type Vegetarian
Speciality Vegetarian
Size 4.5 kg (Pack of 1)
Number of pieces 1
5 more rows
This is why you should be careful how you phrase questions to Google.
I'm going to take a reasonable guess that there will be far more than a dozen chunks. Probably each pyramid is approximately the same width as a 'normal' Toblerone but much taller. And doesn't weigh ~300g. The only way to know is to buy, borrow, beg, steal or otherwise consume one...
Post by: T42 on 10 February, 2023, 08:37:37 am
Does it come segmented or otherwise partitioned?
If it didn't it'd be Toblerohne.
Post by: JonBuoy on 10 February, 2023, 09:28:12 am
I'm going to take a reasonable guess that there will be far more than a dozen chunks. Probably each pyramid is approximately the same width as a 'normal' Toblerone but much taller. And doesn't weigh ~300g. The only way to know is to buy, borrow, beg, steal or otherwise consume one...
Guess again: https://www.ebay.com/itm/254921132497
Post by: Cudzoziemiec on 10 February, 2023, 09:51:23 am
Post by: hellymedic on 10 February, 2023, 03:00:49 pm
Post by: neilrj on 11 February, 2023, 05:54:10 pm
Post by: hellymedic on 11 February, 2023, 06:20:09 pm
Nonetheless, the idea of having to break up a 400-500g chunk seems a daunting hammer'n'chisel job...
Post by: ian on 11 February, 2023, 07:07:33 pm
Post by: Cudzoziemiec on 12 February, 2023, 04:25:59 pm
Post by: ian on 12 February, 2023, 07:34:02 pm
Post by: Cudzoziemiec on 12 February, 2023, 07:50:46 pm
https://www.reuters.com/business/retail-consumer/toblerone-loses-swiss-exclusivity-production-shifts-east-2022-06-23/
Post by: hellymedic on 12 February, 2023, 08:37:48 pm
I still think it would need a hammer & chisel or equivalent.
Post by: Wowbagger on 14 February, 2023, 05:22:12 pm
Mes amis, if you want to get rid of your Bordeaux surplus, I can help...
Post by: Ham on 22 February, 2023, 09:57:26 pm
* Someone absolutely will, I will be found out, that's accepted
Post by: Pickled Onion on 22 February, 2023, 10:36:24 pm
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Post by: Pickled Onion on 22 February, 2023, 10:41:08 pm
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
And what's more, the wikipedia page is very wrong, and yes, there are citations that say so.
Post by: Pingu on 22 February, 2023, 11:02:56 pm
Post by: Ham on 23 February, 2023, 11:43:53 am
My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Why so it is! violet to red. I'd sort-of assumed that the flag had done some jumbling of the order, I hadn't taken that much notice. Having said that, the SOP for cake baking would say choose bright irrelevant colours, so choosing the correct shade and tone for the flag should make it identifiable.
Post by: Jurek on 24 February, 2023, 05:38:59 am
I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Everywhere I've looked says 7 - ROYGBIV.
Post by: Clare on 24 February, 2023, 09:26:55 am
Post by: The Family Cyclist on 24 February, 2023, 04:28:54 pm
Post by: Tim Hall on 24 February, 2023, 04:55:21 pm
I think it's something to do with Newton wanting seven colours, as seven was seen as a "better" number, so he bunged Indigo into the sequence.I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Everywhere I've looked says 7 - ROYGBIV.
(This is based on vague recollection of a radio 4 programme I heard a few years ago. Possibly.)
Post by: Tim Hall on 24 February, 2023, 05:00:47 pm
1. Ceramic bowl, chicken curry
2. Basket. Scampi and chips
3. Slither of wood. Sandwiches
4. Slate. Burger and chips.
#bringbackrealplates
Post by: Cudzoziemiec on 24 February, 2023, 05:07:38 pm
Meanwhile, I went for a Healthy Walk today with My Young Lady and two of her many many children. We went to a Thee Pubbe for lunch. They rather brilliantly managed to use four different serving receptacles for our food.I recently read a book set partly in a Welsh slate quarry circa 1916. One of the things it mentioned was "quarry supper", which led me to discover this poem:
1. Ceramic bowl, chicken curry
2. Basket. Scampi and chips
3. Slither of wood. Sandwiches
4. Slate. Burger and chips.
#bringbackrealplates
Quote
The archaeology of eating's a strange thing;
our lunching in London
was fishfinger modern
like the plates on the placemats
but by just clearing the topsoil,
exposing the rock, and firing a fissure
through the layers of history,
we found we were still working
the same old "bargen"...
at mealtimes at least
Mam would summon us
for our suburban fare at five,
for that was expected of the wife
of a man for whom the rock was his life,
and some habits are as resilient
as those purple "dychis" and "ladis"
that were ferried formerly from Dinorwig
(although our family
had long since been driven
from their famine kitchen "bargen"
a and decamped to London
where stones of another ilk
could be split like silk...)
* * * * *
The archaeology of eating's a strange thing;
It's five once more, in Caernarfon this time,
and the spoons keenly sing
as they scrape the bowls...
"Hey!" I say, "you're not in the quarry now!"
-my mother's words in the London of my youth,
my grandmother's words in Llanrwst before that,
and my great grandmother's words
in the Fachwen of yore
relic-like words that have outlasted
my forefathers who once blasted
hewn rock from rough rock
and in the shed,
dressed slate into bread...
* * * * *
The archaeology of eating's
a strange thing...
tonight in London
though knowing nothing of dirt clearing
and tramway - making,
I still cleave my ideas,
and dress them on my imagination's edge,
because part of me
is still purple slate at heart
even tonight with my middle class haircut
and my Beaujolais teeth;
as I scratch new customs on an old slate
I know full well
I'm just a spit-and-hanky-wipe
away from a much harder kind of life;
seventy years
and two hundred miles down the line,
the sound of a closed quarry's hooter
still calls us to table to dine
Ifor ap Glyn
Post by: graculus on 28 February, 2023, 11:44:52 am
https://www.bbc.co.uk/news/uk-england-somerset-64789834 (https://www.bbc.co.uk/news/uk-england-somerset-64789834)
Post by: Kim on 28 February, 2023, 12:30:06 pm
I'm genuinely interested to know how many colours you think there are, and what are they.
Two and a half. :P
Blue, green and the shorter end of red.
Post by: mrcharly-YHT on 01 March, 2023, 11:22:18 am
By eck meats expensive, we've been eating less and less meat. Does depend on who does the shop as I'm the driver for eating less meat in our house but just seen a butchers on Facebook and a rolled shoulder of lamb is 30 quid.
Meanwhile, farmers are struggling to get enough for lambs to make it worthwhile raising them.
Something wrong here, methinks.
Post by: pcolbeck on 01 March, 2023, 11:35:49 am
I'm genuinely interested to know how many colours you think there are, and what are they.
Two and a half. :P
Blue, green and the shorter end of red.
How many colours you think there are is cultural apparently. Yes the spectrum is a fixed part of nature but how we divide it up and name it isn't. The ancient Greeks had no word for "blue", they considered it a shade of green. We have "pink" as a distinct colour when its really just a shade of red. Italians have a specific name for a shade of light blue " azzurro" which incidentally is the colour of the national football teams shirts and the nickname for them.
Post by: Mr Larrington on 01 March, 2023, 12:07:36 pm
* Allegedly
Post by: spesh on 01 March, 2023, 01:43:30 pm
Homer thought the sea was the same colour as wine, but on the other hand he was blind* so he can probably be forgiven that one.
* Allegedly
It's been a while since I've read any Homer, but ISTR that it's a bit more complicated than that, and relates to the evolution of languages.
<tappity tappity>
Quote
We may never know for sure, but one peculiar fact casts the mystery in an interesting light: there is no word for “blue” in ancient Greek.
Homer’s descriptions of color in The Iliad and The Odyssey, taken literally, paint an almost psychedelic landscape: in addition to the sea, sheep were also the color of wine; honey was green, as were the fear-filled faces of men; and the sky is often described as bronze.
It gets stranger. Not only was Homer’s palette limited to only five colors (metallics, black, white, yellow-green, and red), but a prominent philosopher even centuries later, Empedocles, believed that all color was limited to four categories: white/light, dark/black, red, and yellow. Xenophanes, another philosopher, described the rainbow as having but three bands of color: porphyra (dark purple), khloros, and erythros (red).
The conspicuous absence of blue is not limited to the Greeks. The color “blue” appears not once in the New Testament, and its appearance in the Torah is questioned (there are two words argued to be types of blue, sappir and tekeleth, but the latter appears to be arguably purple, and neither color is used, for instance, to describe the sky). Ancient Japanese used the same word for blue and green (青 Ao), and even modern Japanese describes, for instance, thriving trees as being “very blue,” retaining this artifact (青々とした: meaning “lush” or “abundant”).
https://clarkesworldmagazine.com/hoffman_01_13/
See also: https://en.wikipedia.org/wiki/Wine-dark_sea_(Homer)
Post by: Mr Larrington on 01 March, 2023, 01:56:18 pm
See also: Revelation, Book of.
Post by: T42 on 01 March, 2023, 03:56:05 pm
Italians have a specific name for a shade of light blue " azzurro" which incidentally is the colour of the national football teams shirts and the nickname for them.
Bialetti brought out a beautiful Squadra Azzura moka pot a couple of football world cups ago. Wish I'd bought one back then, even though I'm not that keen on moka-pot coffee and I loathe football.
Post by: Ham on 02 March, 2023, 10:10:47 pm
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_50uJ4K34ZxNIoD6MlEKSa7D-3lk1h0zN4A7lyl_oA6xCrpDpxXj0b_rUQEUF_sX9v5D6aTS4YevR0Q4Imk456cYUnxZ5bz8cMDDjhlNJFStWnn5ZbNWD8UmOu_n8qo7GQHcw9Xp5eih1bOP_4kwS8E7X_7Kp0-pkgeUXDvYWNNBSDZRsVeg31GPN/s1024/IMG-20230302-WA0001.jpeg)
Post by: andrewc on 02 March, 2023, 11:03:36 pm
£50 for 2 portions of chish & fips at the Kylesku Hotel ! According to that tweet the same people are buying up places all along the NC500 route and jacking the prices sky high.
Post by: Cudzoziemiec on 03 March, 2023, 10:08:05 am
Post by: Basil on 03 March, 2023, 08:49:48 pm
Post by: Cudzoziemiec on 05 March, 2023, 01:47:55 pm
Quote
In 2016, Toblerone grabbed headlines when it increased the gaps between the triangular chocolate chunks on bars sold in the UK, supposedly to be able to sell the snack at the same price but at a weight reduced from 170g to 150g. A year later, Mondelēz also reduced the weight of Toblerone bars sold in Germany, with the number of triangular peaks down to 11 from 15.https://www.theguardian.com/world/2023/mar/05/matterhorn-mountain-toblerone-packaging-design-switzerland
Such “controversies” guaranteed Toblerone a run of free marketing, with sales reportedly rising in spite of supposed outrage among customers. The bar reverted to its original shape in 2018.
Post by: Pickled Onion on 05 March, 2023, 02:22:43 pm
I'm genuinely interested to know how many colours you think there are, and what are they.My granddaughter would like a rainbow cake for her second birthday. Is it wikid of me to use the pride flag colours and see how long till someone notices?* I think I have to.
* Someone absolutely will, I will be found out, that's accepted
Sorry, what's the difference? The pride flag colours are the colours of the rainbow at least as far as a cake goes. If someone claims there are seven colours in the rainbow they are as wrong as Newton was.
[Apologies, I'm a colour nerd and could bore the arse off you with this]
Everywhere I've looked says 7 - ROYGBIV.
Only just saw this...
For someone with normal colour vision, there are approximately 106 discernible colours (ref: Pointer et al, 1980-mumble)
For the named colours in a spectrum/rainbow, up to Newton people said there were five (RYGBV) but in a kind of "unified theory" way, Newton wanted there to be seven. Mostly because of the musical octave, but also seven days in a week, seven planets in the solar system. If we accept orange, there are six.
Post by: Mrs Pingu on 11 March, 2023, 06:41:36 pm
They look like a right PITA to make.
Probably just as well given my expanding waistline.
Post by: citoyen on 11 March, 2023, 08:08:52 pm
I see the Guardian has a Felicity Cloake 'how to make' on pasteis de nata.
They look like a right PITA to make.
Probably just as well given my expanding waistline.
Interesting! They're something I've been wanting to make for a while but I've never even got as far as researching a recipe. I've made croissants and I think these look like less faff.
I've often wondered how they get that texture in the custard, which is nothing like the texture of an English custard tart at all.
May well give them a go.
Post by: mrcharly-YHT on 15 March, 2023, 06:16:22 pm
https://twitter.com/UllapoolCraic/status/1631050352601464833
£50 for 2 portions of chish & fips at the Kylesku Hotel ! According to that tweet the same people are buying up places all along the NC500 route and jacking the prices sky high.
That doesn't seem excessive to me.
Remote location == more expensive to operate.
Busy tourist route == charge more
I note that the hotel offers a 30% discount for locals.
Of the two decent local places we eat out in, the only dishes under £20 that they offer are vegetarian (edit- just checked and they do have pork belly for £19). Fish dishes are £22-£32.
Fish, oddly, is expensive up here.
I've spent £18 on buying white fish that was to cook for a meal for 3 people.
Post by: Wowbagger on 18 March, 2023, 02:02:03 pm
Post by: T42 on 26 March, 2023, 08:49:29 am
Had the same dish last time and it was great, so we put it down to an off day and we'll see how they do next time.
Post by: rafletcher on 03 April, 2023, 02:50:07 pm
Post by: T42 on 03 April, 2023, 03:22:20 pm
Post by: hellymedic on 03 April, 2023, 03:34:57 pm
I just had a Cadbury Creme Egg. It's been so long (decades!) since I last had one I'd forgotten just how vile they are.
I don't know when I last had a Creme Egg.
I do not apologise for this ignorance.
We are slowly getting through a bag of Fun Size Mars Bars, which I bought after D started dreaming about Mars bars. I doubt I'll get another for the foreseeable.
Post by: Jaded on 03 April, 2023, 04:33:47 pm
https://twitter.com/UllapoolCraic/status/1631050352601464833
£50 for 2 portions of chish & fips at the Kylesku Hotel ! According to that tweet the same people are buying up places all along the NC500 route and jacking the prices sky high.
That doesn't seem excessive to me.
Remote location == more expensive to operate.
Busy tourist route == charge more
I note that the hotel offers a 30% discount for locals.
Of the two decent local places we eat out in, the only dishes under £20 that they offer are vegetarian (edit- just checked and they do have pork belly for £19). Fish dishes are £22-£32.
Fish, oddly, is expensive up here.
I've spent £18 on buying white fish that was to cook for a meal for 3 people.
Later in that Twitter thread UllapoolCraic says they helped set up the NC500.
Hmmm. Set up something that is designed to get more tourists in an area then seethe at the unintended (but predictable) consequences.
Post by: Hot Flatus on 03 April, 2023, 04:38:26 pm
Post by: jimi89 on 06 April, 2023, 09:00:27 am
To be fair, I had quite a lot of them and they were taking up a fair chunk of space that could be devoted to fish fingers and Magnums instead. I dread to think how much I've paid in electricity just to keep them frozen for the past X years. And I doubt I was really ever going to get round to doing anything with them.
Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.
wow, It's exciting for me to hear that you're anticipating a fruitful year for the bush. You could consider trying out some new recipes or preserving methods for the fruit, such as making jams, jellies, or fruit syrups. Enjoy the bounty of nature!
Post by: Jaded on 06 April, 2023, 09:53:38 am
Just made the decision to not go abroad this summer and instead go to Scotland. Helpful reminder to avoid the NC500 route as much as possible.
Well, you’ve done a fair bit of it in better times. Apart from the rain.
Post by: citoyen on 06 April, 2023, 10:11:18 am
To be fair, I had quite a lot of them and they were taking up a fair chunk of space that could be devoted to fish fingers and Magnums instead. I dread to think how much I've paid in electricity just to keep them frozen for the past X years. And I doubt I was really ever going to get round to doing anything with them.
Anyway, the bush I picked them off is just over the garden fence, so I won't have far to go to get some new ones to replace them. And I think this is a fruiting year.
wow, It's exciting for me to hear that you're anticipating a fruitful year for the bush. You could consider trying out some new recipes or preserving methods for the fruit, such as making jams, jellies, or fruit syrups. Enjoy the bounty of nature!
I missed the harvest, alas. There was a pretty heavy crop but I just never got round to picking them - the actual picking would have been easy, but then I would have had to commit the time to processing them, so it would have been pointless.
So now I'll probably have to wait until autumn/winter 2024 for the next opportunity...
Post by: Slave To The Viking on 11 April, 2023, 12:45:36 am
I just had a Cadbury Creme Egg. It's been so long (decades!) since I last had one I'd forgotten just how vile they are.
I don't know when I last had a Creme Egg.
I do not apologise for this ignorance.
We are slowly getting through a bag of Fun Size Mars Bars, which I bought after D started dreaming about Mars bars. I doubt I'll get another for the foreseeable.
My 9-year-old assumed that "Yay big" meant "Fun size" (i.e
"Yay!"). He wasn't overly impressed to discover the truth.
Creme Eggs - I'm with you. No idea when I last suffered the horror of consuming such a thing. Long enough ago to be confident I wasn't yet regularly shaving; recently enough to recall that actually, I'd rather lick my own arsehole. In fact, I'd rather lick yours.
Post by: hellymedic on 11 April, 2023, 10:51:21 pm
I bought some Sainsbury's Swiss Chocolate mini-eggs in February (250g, 23 eggs, £3.50)
I REALLY like them! This probably means they won't be around next year. Eggs are white, milk or dark chocolate shells, with matching hazelnut paste & chocolate filling.
Suspect they're FAR too good value & chocolate ever to feature again...
Post by: rafletcher on 20 April, 2023, 11:38:41 am
Post by: Jurek on 25 April, 2023, 02:23:52 pm
On the menu of the take away is Nutella pizza.
That's just wrong on a custodial sentence level.
Post by: Cudzoziemiec on 25 April, 2023, 03:27:16 pm
Post by: spesh on 25 April, 2023, 03:54:22 pm
There's a pizza take-away recently opened next door to a pizza restaurant, near me.
On the menu of the take away is Nutella pizza.
That's just wrong on acustodial sentence"call in an air strike" level.
Gratis. :demon:
Post by: mrcharly-YHT on 26 April, 2023, 08:35:29 am
There's a pizza take-away recently opened next door to a pizza restaurant, near me.
On the menu of the take away is Nutella pizza.
That's just wrong on a custodial sentence level.
Isn't that just creating a weird version of a pancake?
Sounds like it would be fine, but it isn't pizza.
Post by: T42 on 30 April, 2023, 07:49:09 am
https://en.wikipedia.org/wiki/Nem_chua#Health_risk
I'm still going to eat the buggers though. Hell, the US bars Mimolette cheese (cheese mites) and Germany bans, or used to, Thousand-Year Eggs ("rotten").
Post by: mrcharly-YHT on 02 May, 2023, 08:46:12 pm
MrsT was at the Asiatic supermarket in Strasbourg yesterday and brought home i.a. a wee bundle of Nem Chua, which we haven't seen since we left the Paris area in the 80s. I used to love the things without really knowing what was involved in making them, so I looked them up just now. Wish I hadn't.
https://en.wikipedia.org/wiki/Nem_chua#Health_risk
I'm still going to eat the buggers though. Hell, the US bars Mimolette cheese (cheese mites) and Germany bans, or used to, Thousand-Year Eggs ("rotten").
Raw pork . . .
Post by: ian on 02 May, 2023, 09:36:23 pm
Post by: T42 on 03 May, 2023, 02:43:45 pm
Post by: rafletcher on 03 May, 2023, 02:55:30 pm
Well, I slice them and slap them into a just-seasoned wok at around 180°C, so if they can survive that they're welcome to a mouthful of shit. Heh: this latest batch (of nem chua, darling) are adorned with small pieces of pimiento of megadeath strength. MrsT walked through the gaseous exudations from same as I was auto-da-fe-ing a couple this lunchtime and coughed until the end of the meal.
Which reminded me of a tv show showcasing the chef Nick Nairn who inadvertently chuck chilli oil into a hot pan he was intending to fry a steak in. Cue clouds of chilli laden smoke and a collapsing chef.
Post by: T42 on 03 May, 2023, 03:38:10 pm
Post by: hellymedic on 03 May, 2023, 06:53:52 pm
You might want to check the levels of intestinal parasite infection in parts of the world that regularly consume raw pork. That said, most pork in the EU, UK, and NA is free of the usual parasitic helminths.
I've been reading reports of Nastiness to Pets, when owners have been feeding with raw meat as is trendy in some Chattering Class pet owners...
Post by: ian on 03 May, 2023, 08:23:18 pm
Post by: Flite on 04 May, 2023, 08:15:20 am
Quote
owners have been feeding with raw meat as is trendy
Test by Wild Justice have found very high levels of lead in various types of dog foods containing bits of pheasant.
For several years they have been publishing research into lead levels in game for human consumption.
It is not regulated in the way that "farmed" meat is, so there is no legal maximum level. And they repeatedly find very high levels of lead in game for sale. The shooting industry just will not change from lead shot to safer alternatives (not safer for the pheasants etc, obviously).
All that lead ends up in the environment....
Post by: rafletcher on 06 May, 2023, 03:00:03 pm
Post by: Pingu on 09 May, 2023, 12:05:29 am
(https://media.tenor.com/s3OwiUcK3lkAAAAC/liz-truss.gif)
Post by: Jurek on 10 May, 2023, 04:26:16 pm
Is it too soon to ask them W(hen)TF I'm likely to get my clean boxes back?
Post by: mrcharly-YHT on 11 May, 2023, 08:38:03 am
Last Friday, when I realised that I'm not about to be consuming any chewable food in the immediately foreseeable, I gave my neighbour four self-seal boxes of salads that I'd made. Rather than chuck them out.They've emptied and cleaned them, and put them in a cupboard. Where the lids went missing.
Is it too soon to ask them W(hen)TF I'm likely to get my clean boxes back?
Post by: hellymedic on 21 May, 2023, 11:19:26 pm
It seems the strictly Orthodox Jewish entrepreneur brought BACON to the Antipodes...
Post by: Paul on 22 May, 2023, 01:58:57 am
Post by: Beardy on 27 May, 2023, 04:22:09 pm
Lasagna isn’t my favourite pasta dish to start with, but I dislike vegan ‘meat’ and I positively hate vegan cheese (it’s too sweet and cloying). Gah!
Post by: Cudzoziemiec on 30 May, 2023, 12:33:08 pm
https://www.theguardian.com/food/2023/may/30/biscuits-are-great-tea-is-great-but-do-we-really-need-all-this-biscuit-flavoured-tea
Quote
The shops are full of ‘jaffa biscuit teas’ and ‘malty biscuit brews’. Do they live up to the hype? And who wants to live in a world without crumbs? Time to get tasting.
Who would want to drink tea that tastes like biscuits? It is, of course, a classic pairing: personally, I wouldn’t contemplate one without the other. But what is the point of forging them into a single entity? A box of “biscuit tea” that forms part of Aldi’s new range has only this to say: “Nothing better than a brew and a biscuit, so why not taste them together in one cup?” Except for the “not”, this is exactly my question.
If you are intent on adding one taste to another, this seems to be the wrong way round. On opening a box with the words “biscuit” and “tea” on the front, several members of my household were disappointed to find it contained biscuit-flavoured tea, and not tea-flavoured biscuits.
But there is clearly a market for such an innovation. Flavouring drinks with a biscuit-like taste is an emerging trend, and Aldi is, if anything, a bit late climbing aboard the bandwagon. There are even biscuit-flavoured gins that turn up at Christmas. Still, I ask myself: “Why?” In search of an answer, I resolved to test as many examples of the phenomenon as I could find.
Post by: Mr Larrington on 30 May, 2023, 01:50:20 pm
Post by: L CC on 30 May, 2023, 03:29:09 pm
Post by: andrewc on 30 May, 2023, 11:26:51 pm
This is bad news. Twinings Lapsang Souchong teabags are my regular brew whilst on camping trips. I think I've a couple of boxes stashed somewhere.
I've tried posher, loose leaf blends, but they don't have the same hit.
Post by: citoyen on 31 May, 2023, 10:49:07 am
Tbh, I've never rated Twinings LS that highly but it's always been widely available and is passable. I might not miss it so much though - I've banned post-lunch caffeine so my afternoon fix these days is usually peppermint tea.
My colleagues used to think I was having a sneaky scotch when I drank LS in the office. ;D
Post by: Cudzoziemiec on 31 May, 2023, 10:50:48 am
Post by: Jurek on 02 June, 2023, 01:28:14 pm
Arrrrrrrgh! I have just the one box of Twinings LS left in the cupboard. :'(
Tbh, I've never rated Twinings LS that highly but it's always been widely available and is passable. I might not miss it so much though - I've banned post-lunch caffeine so my afternoon fix these days is usually peppermint tea.
My colleagues used to think I was having a sneaky scotch when I drank LS in the office. ;D
Whenever I drank LS in the office, I'd be accused of drinking tea from medieval times.
Post by: Cudzoziemiec on 07 June, 2023, 08:13:56 am
It's a bit contradictory that he first talks of learning to appreciate the nuance that comes with using only unrolled oats, salt and water, even criticising tap water as "muting some of the flavour" – and then he serves his porridge with butter and sugar.
Post by: Wowbagger on 07 June, 2023, 11:35:30 pm
Post by: Mr Larrington on 08 June, 2023, 12:45:26 am
Post by: Cudzoziemiec on 08 June, 2023, 12:30:34 pm
Post by: Basil on 08 June, 2023, 02:14:53 pm
Well, as it turned out, DiL is a fan and had stashed a tin at the back of the cupboard.
I've probably not eaten spaghetti hoops in 50 years or so, and I probably won't again.
Dear god they were sweet. :sick:
Post by: Cudzoziemiec on 08 June, 2023, 02:35:01 pm
You know how you get those random sudden cravings? Well today's was spaghetti hoops of all things.A good candidate for ian's Orange Food thread.
Well, as it turned out, DiL is a fan and had stashed a tin at the back of the cupboard.
I've probably not eaten spaghetti hoops in 50 years or so, and I probably won't again.
Dear god they were sweet. :sick:
Post by: T42 on 08 June, 2023, 03:05:58 pm
You know how you get those random sudden cravings? Well today's was spaghetti hoops of all things.
Well, as it turned out, DiL is a fan and had stashed a tin at the back of the cupboard.
God yes, it's all flooding back: Until I attained years of indiscretion and left home I had no idea that real spaghetti was long and stiff before being cooked. I thought it all came in a tin a-gurgle with tomato sauce and destined to turn toast into mush.
Post by: hellymedic on 10 June, 2023, 12:17:52 pm
Given the extortionate price of Heinz other tinned goods, I might die without this experience...
Post by: Wowbagger on 21 June, 2023, 06:45:14 pm
Can you pop things into any other things? (NSFW ----->)
Post by: Cudzoziemiec on 21 June, 2023, 06:46:54 pm
Post by: Jurek on 09 July, 2023, 03:15:08 pm
(Chef's special - Two poached eggs, spinach, grilled cherry toms on the vine, smoked salmon, sliced avocado & sautéed potatoes - recommended)
I bought her a bunch of Gerberas, and paid for our breakfast.
She bought me a packet of Tim Tams.
I consider this a fair exchange.
Post by: Pickled Onion on 09 July, 2023, 05:45:18 pm
When people put things in ovens, why do they "pop" them in?
Can you pop things into any other things? (NSFW ----->)
Pills?
I would say "pop to the shops" or "popping out for a bit", but for putting things in the oven I'd normally say "stick".
Post by: hellymedic on 09 July, 2023, 09:52:04 pm
When people put things in ovens, why do they "pop" them in?Pills?
Can you pop things into any other things? (NSFW ----->)
I would say "pop to the shops" or "popping out for a bit", but for putting things in the oven I'd normally say "stick".
I have vague recollections of some Learned Nursing Journal publishing Study into the use of 'pop' by Nurses...
Post by: citoyen on 10 July, 2023, 10:37:20 am
When people put things in ovens, why do they "pop" them in?Pills?
Can you pop things into any other things? (NSFW ----->)
I would say "pop to the shops" or "popping out for a bit", but for putting things in the oven I'd normally say "stick".
I have vague recollections of some Learned Nursing Journal publishing Study into the use of 'pop' by Nurses...
Oh yes, anyone who has spent any time in hospital can surely relate to this!
Pop this in your mouth, pop this under your head, pop this up your bum... ;D
Post by: Kim on 10 July, 2023, 03:15:51 pm
Interesting (FCVO interesting) that this is the opposite to the way computer scientists use 'pop' (https://en.wikipedia.org/wiki/Stack_(abstract_data_type)). Having learned assembly programming on an architecture that used 'pull' for this, I note that you can really wind people up with "pop it onto the stack"
Post by: T42 on 10 July, 2023, 04:52:05 pm
Post by: Cudzoziemiec on 11 July, 2023, 10:36:31 am
Post by: andyoxon on 12 July, 2023, 11:45:03 am
Post by: andrewc on 12 July, 2023, 09:07:38 pm
We both had the mozarella with anchovies & parsley, then I had mackerel with watercress & horseradish whilst Steve had bavette steak with peppercorn sauce. The waiter said this was medium rare...... I like my meat twitching and this was on the limit ! £120 inc 4 glasses of wine is towards the top end of what I'll pay for a meal out. Whilst there I messaged a friend who lives around the corner, inviting her to join us. She responded with a story denigrating the personal habits of one of the staff and declined....
(https://pbs.twimg.com/media/F02TgSYWcAIiTHm?format=jpg&name=medium)
(https://pbs.twimg.com/media/F02TgSbXoAYKAdH?format=jpg&name=large)
(https://pbs.twimg.com/media/F02TgSYWwAAUoe4?format=jpg&name=large)
(https://pbs.twimg.com/media/F02TgSWXwAQkIDK?format=jpg&name=large)
Post by: andrewc on 12 July, 2023, 09:16:01 pm
Post by: Mr Larrington on 12 July, 2023, 10:34:55 pm
Post by: citoyen on 13 July, 2023, 08:57:58 am
The waiter said this was medium rare...... I like my meat twitching and this was on the limit !
"Hide it under a pile of green shit and maybe they won't notice we haven't cooked it properly" ::-)
Post by: T42 on 13 July, 2023, 09:49:47 am
(https://pbase.com/image/152968326.jpg)
That was off a beef rib, done 24 hours at 50°C, chez yrs trly.
Hope yours was tender: bavette can be old boots if mishandled.
Post by: rafletcher on 13 July, 2023, 10:41:56 am
Post by: T42 on 13 July, 2023, 04:50:23 pm
Post by: hellymedic on 19 July, 2023, 10:08:18 pm
Post by: andrewc on 20 July, 2023, 10:53:07 am
I think my parents get fish & chips as an occasional treat. I think the last time I had a portion was when I was touring around the Norfolk coast in May last year.
Post by: Mr Larrington on 20 July, 2023, 11:53:54 am
Post by: hellymedic on 20 July, 2023, 11:54:30 am
https://www.theguardian.com/food/2023/jul/20/a-funeral-for-fish-and-chips-east-neuk-fife-anstruther-scotland
I think my parents get fish & chips as an occasional treat. I think the last time I had a portion was when I was touring around the Norfolk coast in May last year.
I attended to my Unfinished Business at the Mariners Café, New Quay, Ceredigion, last year...
Post by: ian on 20 July, 2023, 07:58:45 pm
https://www.theguardian.com/food/2023/jul/20/a-funeral-for-fish-and-chips-east-neuk-fife-anstruther-scotland
I think my parents get fish & chips as an occasional treat. I think the last time I had a portion was when I was touring around the Norfolk coast in May last year.
It's been a long time, though there are two local chippies and they seem to have a queue when I pass them on Friday evenings, though to me, eating at 6 pm is an abomination and they're closed when I'm hungry (surely they're post-pub food, but one them closes at 9.30 pm and the other 10 pm). Plus they don't do delivery and I'm fundamentally one of those lazy people that relies on a man on a moped on the few occasions we get takeaways. I'm pretty sure the last time we had fish and chips, and some years ago, there wasn't much change from £30. I am making myself hungry now.
Nostalgic too, remember a childhood when Friday night was chippy night, and my gran would send me across the road with a couple of bowls and a plate to be filled with fish, chips and mushy peas, and we'd wash the lot down with ample sugary pop. Oh and student year specials of chips, rice, and a fritter with curry sauce from a chippy that, I kid you not, was actually called 'Chinkies.'
Post by: rafletcher on 20 July, 2023, 08:28:10 pm
Post by: Mr Larrington on 20 July, 2023, 08:57:13 pm
Post by: L CC on 21 July, 2023, 10:40:02 am
Dirty? Filthy.
(https://uploads.tapatalk-cdn.com/20230721/56440789a35230b6670ebe9fd14f19d5.jpg)
Post by: rafletcher on 21 July, 2023, 11:07:20 am
Post by: Mr Larrington on 21 July, 2023, 07:53:35 pm
Tomorrow I'll find the old ones.
Post by: ian on 21 July, 2023, 09:14:03 pm
Post by: Pingu on 21 July, 2023, 10:20:35 pm
Hurrah! New tongs! I can once more turn sossidges over with getting burned fingers :thumbsup:
Tomorrow I'll find the old ones.
Fingers?
Post by: andrewc on 21 July, 2023, 10:21:49 pm
Post by: T42 on 22 July, 2023, 08:39:10 am
Post by: mrcharly-YHT on 24 July, 2023, 01:46:06 pm
Fish, chips and curry sauce. Oh my, the best thing ever. Southerners raise an eyebrow though.
Looks more like a battered sausage, filled with mystery meat. Definitely filthy.
Post by: L CC on 24 July, 2023, 01:53:31 pm
Fish, chips and curry sauce. Oh my, the best thing ever. Southerners raise an eyebrow though.
Looks more like a battered sausage, filled with mystery meat. Definitely filthy.
Correct. Mystery meat product
Post by: Canardly on 24 July, 2023, 02:16:01 pm
Post by: L CC on 24 July, 2023, 03:39:02 pm
Post by: Jurek on 24 July, 2023, 06:36:38 pm
Especially if a gherkin has been thrown in there as well.
Now, if you could somehow order that with mustard......
Post by: Mr Larrington on 24 July, 2023, 07:24:28 pm
Post by: ian on 24 July, 2023, 08:07:45 pm
You could if you moved to Germany, but there’s probably a law over there that bans saveloys as being an offence against sausages :demon:
I'm not sure, I've had currywurst and honestly, I think the wurst is probably the bits the pig itself didn't want.
I was a big fan of battered sausages and chips, always awesome, the fat would squirt out when you cut them. Sadly, I don't eat pig now and I can't imagine a battered veg sausage would give the same oleaginous pleasure as their deep-fried porcine brethren.
Post by: rafletcher on 01 August, 2023, 06:24:06 pm
Post by: hellymedic on 01 August, 2023, 09:37:57 pm
Figs apparently need well-drained soil, which is not how I'd describe my London clay…
I've just nuked a litre of fruit, so I can freeze it.
Post by: hellymedic on 08 August, 2023, 11:08:03 pm
Went to their website and found this wonderful template page.
https://www.cocoricorestaurant.co.uk/venues (https://www.cocoricorestaurant.co.uk/venues)
Oh Lorem ipsum dear!
Post by: Cudzoziemiec on 09 August, 2023, 08:23:39 am
Post by: hellymedic on 09 August, 2023, 05:27:29 pm
The pdf menu was identical to those distributed by the waiting staff and the phone number worked.
I just wondered if there were other outlets.
Love the 'Cocorico' pun/joke for a cockerel's morning call...
Post by: jsabine on 10 August, 2023, 12:50:12 am
Post by: hellymedic on 10 August, 2023, 01:10:14 am
In an Italian eatery?
Post by: Mr Larrington on 10 August, 2023, 01:58:21 am
Post by: hellymedic on 10 August, 2023, 11:36:07 am
Post by: Mr Larrington on 10 August, 2023, 07:46:31 pm
Post by: jsabine on 12 August, 2023, 12:40:18 am
Only French cockerels? ;) ;D
In an Italian eatery?
Italian cockerels say chicchirichì. Maybe it's bilingual, or just on its hols.
Post by: Mr Larrington on 12 August, 2023, 11:29:52 am
Post by: Tim Hall on 15 August, 2023, 08:23:48 pm
I'm following a recipe from Mr Sainsbury's House of Toothy Comestibles, which I've used before.
First thing:
Quote
Line a 12-hole muffin tin with paper cases
Later:
Quote
Serves 10
How does that work?
Either there's going to be a fight or the cook gets extras is my guess.
Post by: spesh on 15 August, 2023, 09:24:21 pm
Post by: citoyen on 16 August, 2023, 09:35:24 am
Tonight I am molishjng some blackberry muffins, using blackberries from the Upper 50 acres.
I'm following a recipe from Mr Sainsbury's House of Toothy Comestibles, which I've used before.
First thing:QuoteLine a 12-hole muffin tin with paper cases
Later:QuoteServes 10
How does that work?
Either there's going to be a fight or the cook gets extras is my guess.
Looks to me like they've added a superfluous zero.
Post by: Jurek on 16 August, 2023, 09:50:10 am
Post by: andyoxon on 25 August, 2023, 12:41:11 pm
Post by: T42 on 25 August, 2023, 02:34:16 pm
Post by: Basil on 27 August, 2023, 09:17:26 pm
Why?
Post by: hellymedic on 27 August, 2023, 10:18:33 pm
That's why...
Post by: T42 on 28 August, 2023, 07:52:30 am
I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Manufactured by Jacobs Douwe Egberts - cream crackers meet industrial coffee derivatives. What's not to luv?
Meanwhile, this unité has discovered that Gorgonzola and Marmite sandwiches are bloody marvellous. The two flavours blend without either dominating - each seems to reinforce the other. Made mine last light with Swedish flatbread. Going to be fighting MrsT for the last of Emile's sister this evening.
Post by: Cudzoziemiec on 28 August, 2023, 05:39:52 pm
Which of you does Emile's sister prefer?I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Manufactured by Jacobs Douwe Egberts - cream crackers meet industrial coffee derivatives. What's not to luv?
Meanwhile, this unité has discovered that Gorgonzola and Marmite sandwiches are bloody marvellous. The two flavours blend without either dominating - each seems to reinforce the other. Made mine last light with Swedish flatbread. Going to be fighting MrsT for the last of Emile's sister this evening.
Post by: T42 on 29 August, 2023, 12:37:33 pm
Which of you does Emile's sister prefer?I noticed today in the local (not very) super market that Mellow Birds instant coffee is still a thing. ???
Why?
Manufactured by Jacobs Douwe Egberts - cream crackers meet industrial coffee derivatives. What's not to luv?
Meanwhile, this unité has discovered that Gorgonzola and Marmite sandwiches are bloody marvellous. The two flavours blend without either dominating - each seems to reinforce the other. Made mine last light with Swedish flatbread. Going to be fighting MrsT for the last of Emile's sister this evening.
<Stony silence>
Post by: Gattopardo on 29 August, 2023, 11:47:10 pm
Any other ideas of what to do with it?
Post by: citoyen on 31 August, 2023, 03:32:32 pm
What to do with some fine semolina? Was thinking of making it with butter and water then bake.
Any other ideas of what to do with it?
I only ever use semolina for dusting the peel so my pizza doesn't stick. HTH!
Post by: T42 on 06 September, 2023, 01:52:28 pm
Post by: rafletcher on 08 September, 2023, 01:49:00 pm
Post by: onerousdeporte on 09 September, 2023, 11:57:43 pm
What to do with some fine semolina? Was thinking of making it with butter and water then bake.
Any other ideas of what to do with it?
I only ever use semolina for dusting the peel so my pizza doesn't stick. HTH!
Yeah, that is what I used it for and now have lots and wondering what I should do to use it up.
Post by: citoyen on 10 September, 2023, 06:13:18 pm
Post by: Feanor on 10 September, 2023, 06:29:38 pm
"Ottolenghi Simple" recipe "Harisa and confit garlic roast potatoes", P142.
(It can be further simplified by not bothering with confiting the garlic in the goose fat, and just using olive oil.
But if you have the time and inclination, the garlic goose fat certainly adds to it.)
If you don't have the book, then the further-simplified version is something like this:
Peel and chop tatties fairly small.
Par-boil: bring to boil, then 5-7 mins, till fork just starts to go in.
Don't over-do it, or they will disintegrate when you start manhandling them.
Drain and cool.
Large bowl: couple of tablespoons olive oil, 1 generous tsp Rose Harissa paste, mix it in.
Tatties in, mix by hand till fully coated. Can add more oil if too dry.
Add polenta and salt, continue to mix.
(Don't add the semolina to the oil first; it turns into a cludgy mess - add it once the tatties are properly coated.)
Sprinkle more polenta, till the tatties are reasonably well coated and the mixture is starting to become a bit dry. Continue to mix.
Tip out onto baking tray.
Oven 200 for around 30 mins, check after 20.
Post by: Ham on 13 September, 2023, 06:57:48 pm
Post by: Mrs Pingu on 13 September, 2023, 07:35:59 pm
Random thing of the day: my Kenwood Chef still works. The insulation-less BS1363 plug marks it out as being > 40 years old, I think '79.Look underneath for the number and this will tell you https://www.kenwoodworld.com/en-gb/faqs/How-old-is-my-Chef/a/9791
The one I liberated off my mum is an A901 from 1981.
Post by: Ham on 13 September, 2023, 08:07:07 pm
1976 A701A Chef
While it hasn't seen that much use over recent years (coming out only for large cake mixing tasks) it certainly did early, including industrial use when I had my little joust with ice cream making for a living.
Post by: orienteer on 13 September, 2023, 09:12:57 pm
From our early marriage which could be 50 years ago.
Post by: ElyDave on 13 September, 2023, 09:24:13 pm
Post by: Feanor on 13 September, 2023, 09:26:04 pm
Random thing of the day: my Kenwood Chef still works. The insulation-less BS1363 plug marks it out as being > 40 years old, I think '79.
My old Kenwood Chef (RIP) would emit a strong smell of ozone and burning anbarics towards the end of it's life.
I was perfectly prepared to refurbish it, but that was rejected out of hand by upper manglement, and a new one was purchased.
I kind of wish I'd kept the old one and refurbished it anyway.
But I didn't.
Post by: rafletcher on 14 September, 2023, 08:04:02 am
We are still using an old Braun food mixer, looks like model 4260 (?) but I can't find anything on the web about it.
From our early marriage which could be 50 years ago.
We've an older Braun food processer, although it's probably only 45 years old.
Post by: T42 on 15 September, 2023, 03:26:56 pm
Post by: campagman on 17 September, 2023, 08:38:04 pm
Post by: hellymedic on 18 September, 2023, 07:24:23 pm
Post by: Jurek on 18 September, 2023, 07:56:41 pm
The same mustard as you had yesterday.
Post by: onerousdeporte on 20 September, 2023, 01:13:57 pm
Oh gosh.
1976 A701A Chef
While it hasn't seen that much use over recent years (coming out only for large cake mixing tasks) it certainly did early, including industrial use when I had my little joust with ice cream making for a living.
You can replace the electrical gubbins inside very cheaply...;)
Even adding an earth too.
Post by: Ham on 20 September, 2023, 01:52:50 pm
Post by: Ham on 23 September, 2023, 05:56:52 pm
For donkeys years I've sworn by the Kenwood to make cakes, especially large quantities. It's always fairly messy, but it did a bloody good job, RIP.
Thing is, I hadn't tried other mechanical devices. So methinks, time to break out the magimix and give it a go. Poking around the Interwebs it says, "bung everything in (apart from added raisins and the like) and switch on". OK, I'll give it a go. Perfect, clean. One fewer devices needed in Ham Hall.
(before you ask about meringue I do that by hand with a copper bowl)
Post by: Mrs Pingu on 23 September, 2023, 06:56:04 pm
Post by: Mrs Pingu on 23 September, 2023, 06:58:23 pm
Ah bugger. It appears that the casting at the rear by the hinge has broken, still vaguely useable but I would have thought limits its reparability :(
Why don't you try Kenwood Chef restore? Who knows what bits of body they may have lying around.
Post by: Ham on 23 September, 2023, 09:14:48 pm
Ah bugger. It appears that the casting at the rear by the hinge has broken, still vaguely useable but I would have thought limits its reparability :(
Why don't you try Kenwood Chef restore? Who knows what bits of body they may have lying around.
I did, very happy with the speedy response, but:
Quote
Thank you for your message. When the body of your mixer is damage on this model is not worth to repair it. The only way to get right is source another used mixer and today’s is a lot A701A used in good condition on eBay (etc and likely ££)
But you mistake me, the Magimix knocks the Kenwood into a floury hole for cakemaking. No fussing about beating in sugar and fat, no issues with billowing flour and REALLY fast. Capacity is possibly slightly less on the Magimix, but it does a double mix perfectly (500g fat) and the speed means that's relatively irrelevant. Folding in added ingredients in the Magimix is no worse than the bowl scraping you need to do on the Kenwood. The old Kenwood was very good for me, and owes me nothing. The only area I have found where the kenwood exceeded the Magimix (ignoring egg whites as above) is the liquidiser, and on the odd occasion the Magimix hasn't cut the mustard for that, I have used a stick blender. I haven't put the liquidiser on the kenwood since forever. It's possible that the dough hook might be slightly better than the Magimix dough blade, but not enough to make me want one, the dough blade does everyday bread perfectly.
Post by: Cudzoziemiec on 23 September, 2023, 09:31:47 pm
Post by: Mrs Pingu on 23 September, 2023, 10:15:29 pm
Post by: Pingu on 23 September, 2023, 10:17:56 pm
Post by: Ham on 24 September, 2023, 09:03:13 am
Post by: rafletcher on 24 September, 2023, 12:08:38 pm
I couldn't help but think of Ivan Dobsky the Meatsafe Murderer.
Crikey that’s going back a bit.
Post by: spesh on 24 September, 2023, 12:28:33 pm
After seeing this https://www.theguardian.com/food/2023/sep/24/nigel-slaters-10-best-recipes-over-the-past-30-years-at-the-observer I wonder... I mean I'm glad he exists and is out there doing his stuff, but does anyone actually cook his recipes? That those 10 are his "best" sums it up for me.
I think I have one or two Nigel Slater recipes copy+pasted in my text/Word files, but without having a truffle through said files, I couldn't tell you off the top of my head whether I have actually tried cooking them.
Post by: sam on 25 September, 2023, 08:35:24 pm
(https://i.imgur.com/A5dDGI0.jpg)
How sweet it ain't
Post by: lissotriton on 25 September, 2023, 09:29:38 pm
Post by: sam on 26 September, 2023, 07:34:11 am
I'd be happy to sign a binding pledge that I shall always endeavour to keep them together, except our council's waste management experts (https://www.youtube.com/watch?v=Sg-G1E1UwAY) don't accept Tetra Paks (https://www.rother.gov.uk/rubbish-and-recycling/recycling-in-rother/household-recycling-in-rother/beverage-carton-recycling/) for recycling.
Post by: L CC on 26 September, 2023, 09:49:32 am
Coming next year- single piece bag-in-box tamper evident taps. [infiltration of the day job]
You don't need me to tell you that almond, soy and coconut are pretty poor white drinks, environmentally. Europeans should choose oats.
Post by: sam on 26 September, 2023, 12:18:55 pm
almond, soy and coconut are pretty poor white drinks, environmentally
Don't I know it. And I fully support all packaging directives, just as I did with cigarettes.
(https://i.imgur.com/kBeEcd7.jpg)
Quote
Europeans should choose oats
I eat loads of oats, which informed my decision not to drink them as well.
Post by: lissotriton on 26 September, 2023, 12:51:13 pm
You don't need me to tell you that almond, soy and coconut are pretty poor white drinks, environmentally. Europeans should choose oats.Plenty of soya grown in France and Germany (plus a bit in the UK), and almonds in Italy and Spain.
Post by: L CC on 26 September, 2023, 01:06:42 pm
'Plenty' is doing a lot of lifting in that sentence.You don't need me to tell you that almond, soy and coconut are pretty poor white drinks, environmentally. Europeans should choose oats.Plenty of soya grown in France and Germany (plus a bit in the UK), and almonds in Italy and Spain.
https://worldpopulationreview.com/country-rankings/soybean-production-by-country
Italy is the biggest European soya producer and their output is less than 1% of Brazil.
Similarly Spanish almonds are around 10% of the USA's output
https://worldpopulationreview.com/country-rankings/almond-production-by-country
They're both globally traded commodities these days. Alpro claim their almonds are sustainably sourced from Europe and are 'working towards' more than 50% of their soy to be from Europe.
Drinking soy of course is a tiny proportion of consumption- most of it is for the tasty vegans who live short lives on farms, as opposed to the virtuous ones who live sustainably in cities.
Post by: Mrs Pingu on 30 September, 2023, 06:57:59 pm
I've been making crumble etc for years in a Pyrex casserole dish, but now that I'm getting old and even more boring I don't want to be eating crumble for days on end. So my thoughts turn to getting smaller dishes that I can make the same amount but portion out and freeze.
Trouble is I find I have little concept of the correct size for smaller oven dishes. I'm clearly going to have to get a measuring tool out...
Post by: rafletcher on 30 September, 2023, 07:11:14 pm
Post by: Mr Larrington on 01 October, 2023, 05:18:18 pm
Post by: Cudzoziemiec on 01 October, 2023, 06:03:35 pm
Post by: mrcharly-YHT on 02 October, 2023, 04:29:07 pm
Very easy to do, if you have a blender.
Recipe here:
https://www.theguardian.com/food/2023/sep/24/black-eyed-pea-griddle-cake-recipe-vishwesh-bhatt (https://www.theguardian.com/food/2023/sep/24/black-eyed-pea-griddle-cake-recipe-vishwesh-bhatt)
Post by: Mr Larrington on 19 October, 2023, 01:33:55 pm
* Sort of
Post by: Pingu on 19 October, 2023, 01:52:21 pm
Cheesy peas set to become A Thing* (https://www.bbc.co.uk/news/uk-england-nottinghamshire-67133834). Brilliant!
* Sort of
Squeezy?
Post by: andyoxon on 24 October, 2023, 11:24:18 am
(click to show/hide)
https://www.bbc.co.uk/news/world-asia-china-67191242
Post by: citoyen on 24 October, 2023, 01:24:04 pm
Fancy a 'beer' anyone..?(click to show/hide)
https://www.bbc.co.uk/news/world-asia-china-67191242
Vindication for what countless Camra members have been saying for years... ;)
If you drink that rubbish, you get what you deserve.
Post by: Basil on 25 October, 2023, 07:47:10 pm
"I'd never eat anyone else's sausages, I don't know what's in them."
"I never eat our sausages because I do know what's in them".
Post by: Mrs Pingu on 29 October, 2023, 03:35:07 pm
'Look at the bottom of the pan to find the SKU', says the website. Ha, the bottom of the pan is so worn, only some of the stamped number is now visible....
:facepalm:
Post by: rafletcher on 29 October, 2023, 03:47:58 pm
I got the venerable old Prestige Hi-Dome pressure cooker out and pressed it into service to make soup today. It appears to need a new gasket though (the gasket is not well used but it is many years old).
'Look at the bottom of the pan to find the SKU', says the website. Ha, the bottom of the pan is so worn, only some of the stamped number is now visible....
:facepalm:
There aren’t many options for the diameter of a pressure cooker seal. Just google “pressure cooker seal” and you’ll get an Amazon link promoted for a Prestige Hi Dome…. I did
Post by: Mrs Pingu on 29 October, 2023, 04:11:32 pm
Post by: barakta on 29 October, 2023, 05:33:05 pm
My mouth is still sore 2 days later. The veg needed eating, so I used a stick blender to turn the stirfry into a soup of sorts and microwaved the crap out of it. In an ideal world I'd have had something more binding or smooth in it (lentils etc) but chucking some cream cheese into it stopped it being too oily and means the veg didn't go to waste.
My mum would be proud of me, making soup out of whatever's around.
Post by: T42 on 05 November, 2023, 04:18:35 pm
Post by: Cudzoziemiec on 06 November, 2023, 03:56:06 pm
Quote
With that in mind, it’s about time we reclaimed institutional tea and campaigned for the simple comfort of our national drink at a reasonable price – #onequidtea for all. Perhaps then we’d even be able to push the boat out and buy a monster cookie to go with it.
https://www.theguardian.com/commentisfree/2023/nov/06/tea-prices-museum-cafe-britain-biscuits-high-street-chains
Post by: T42 on 06 November, 2023, 05:11:06 pm
It's very rare a Grauniad Comment is Free article says anything near as sensible as this; a call for one-quid tea.QuoteWith that in mind, it’s about time we reclaimed institutional tea and campaigned for the simple comfort of our national drink at a reasonable price – #onequidtea for all. Perhaps then we’d even be able to push the boat out and buy a monster cookie to go with it.
https://www.theguardian.com/commentisfree/2023/nov/06/tea-prices-museum-cafe-britain-biscuits-high-street-chains
A quid!!? I remember when it was fourpence.
Post by: Sergeant Pluck on 06 November, 2023, 08:19:36 pm
Post by: SteveC on 06 November, 2023, 08:43:06 pm
You can just eat them raw, of course.
Post by: T42 on 07 November, 2023, 11:35:39 am
Post by: Jurek on 07 November, 2023, 08:25:30 pm
I remain to be convinced that this was the best culinary decision I have made.
ETA - You've got to try stuff out thobut.
Post by: jsabine on 08 November, 2023, 08:10:13 am
Post by: Pingu on 08 November, 2023, 10:06:42 am
I mandolin'd the carrots...
In the voice of Viv Stanshall one hopes.
Post by: Mr Larrington on 08 November, 2023, 10:54:18 am
[“No. No, not one of them!” – Ed.]
Post by: T42 on 08 November, 2023, 01:21:01 pm
Post by: Jurek on 08 November, 2023, 06:40:49 pm
Two, slightly distorted carrots.I mandolin'd the carrots...
In the voice of Viv Stanshall one hopes.
Post by: Mrs Pingu on 08 November, 2023, 07:02:04 pm
https://www.theguardian.com/business/2023/nov/08/sweet-sorrow-caramac-fans-decry-nestle-move-to-discontinue-bar
Post by: Jurek on 10 November, 2023, 04:26:55 pm
(https://live.staticflickr.com/65535/51676300331_388e0bcec9_4k.jpg) (http://[url=https://flic.kr/p/2mJsxHn) (https://flic.kr/p/2mJsxHn) (https://www.flickr.com/photos/jurekb/)
Post by: Regulator on 10 November, 2023, 05:01:22 pm
Seen in Sainos
(https://live.staticflickr.com/65535/51676300331_388e0bcec9_4k.jpg) (http://[url=https://flic.kr/p/2mJsxHn) (https://flic.kr/p/2mJsxHn) (https://www.flickr.com/photos/jurekb/)
Are you and Rogerzilla perchance related? ;) ;D
Isn't pineapple supposed to make, er, man-milk taste nicer?
Post by: Ham on 10 November, 2023, 06:43:28 pm
Oh my god! Nestle are going to stop production of Caramac! This is an outrage!
https://www.theguardian.com/business/2023/nov/08/sweet-sorrow-caramac-fans-decry-nestle-move-to-discontinue-bar
They must have heard that Cadbury's got away with stopping little packets of buttons. Criminal, I say.
Post by: Basil on 17 November, 2023, 08:20:08 pm
Landlord brought it out tonight for the Friday whiskey club.
Only the idiots would try it. (Oh, that was all of us, then)
OMFG.
Don't try this at home, kids.
Post by: Pingu on 17 November, 2023, 10:39:41 pm
How old are you?
Post by: Basil on 17 November, 2023, 11:10:37 pm
;D;D
How old are you?
Post by: Jurek on 19 November, 2023, 11:22:05 am
Post by: mrcharly-YHT on 20 November, 2023, 09:37:09 am
Not only does this slow my consumption, it avoids greasy fingers.
Just hit a problem. A crisp too big to fit in my mouth. Had to stuff it in with chopsticks in stages, like a snake swallowing an egg.
So elegant, me.
Post by: Kim on 20 November, 2023, 01:40:18 pm
When working, I eat crisps with chopsticks.
This is genius.
Post by: L CC on 20 November, 2023, 02:23:36 pm
When working, I eat crisps with chopsticks.
This is genius.
Knitters choice (https://www.amazon.co.uk/Finger-Chopsticks-Free-Hands-Hygienic-Accessories/dp/B09T9FGC8Y/)
Post by: citoyen on 20 November, 2023, 03:05:30 pm
Co-op's Christmas Market Sandwich is The Meh. >:(
It's a pre-packed sandwich. What did you expect?
Post by: hellymedic on 20 November, 2023, 03:15:42 pm
I might well give these a miss...
Post by: Jurek on 21 November, 2023, 02:54:38 pm
It's one of their premium priced, hand assembled range.Co-op's Christmas Market Sandwich is The Meh. >:(
It's a pre-packed sandwich. What did you expect?
I expected better.
Some of the other flavours are.
Post by: Tim Hall on 21 November, 2023, 03:05:33 pm
It's one of their premium priced, hand assembled range.Co-op's Christmas Market Sandwich is The Meh. >:(
It's a pre-packed sandwich. What did you expect?
I expected better.
Some of the other flavours are.
The Boy once had a slightly disappointing food stuff of some kind or another. He said he was "whelmed" by it. Neither over whelmed nor under whelmed. Just whelmed.
Post by: Cudzoziemiec on 21 November, 2023, 03:14:40 pm
Post by: Wowbagger on 21 November, 2023, 04:30:19 pm
They also had a bottle of The Singleton 12-yo whisky at £27, and one of my favourite Rhônes was also on special offer. Cheers!
Post by: Wowbagger on 22 November, 2023, 07:06:35 pm
Post by: spesh on 22 November, 2023, 08:44:15 pm
Post by: Wowbagger on 23 November, 2023, 10:27:41 pm
Post by: Mrs Pingu on 25 November, 2023, 06:20:25 pm
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Post by: Basil on 25 November, 2023, 06:45:28 pm
I decided to consult La Cloake for the perfect Bolognese, just out of interest.Well, I use mince, but I do let it simmer on a very low heat for 2-3 hours in order to let the flavours mature.
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Top tip. I no longer use spaghetti. I prefer linguine. The juices stick to it so much better. :P
Post by: Mrs Pingu on 25 November, 2023, 07:25:51 pm
Post by: Mrs Pingu on 25 November, 2023, 07:30:14 pm
My venerable Prestige Hi-Dome, of unknown provenance (it was either my parents, or bought 2nd hand, I cannae remember, it was a long time ago) - it leaks water out of one particular section of the lid/base interface while it's coming to pressure. I thought it might need a new gasket, but it still does it with the new gasket.
Although it's not yet blown up in my face, is this normal, or should I be binning it and getting a new one?
Post by: citoyen on 25 November, 2023, 07:34:27 pm
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Depends what variety of mince you use, perhaps? I'd say those cheap, tough cuts - with lots of fat and sinew - are exactly what you need for something like spag bol/ragu, where long, slow cooking allows the sauce to reduce and the flavours to combine and develop. Save the premium lean steak mince for making burgers.
Felicity Cloake doesn't go into this in much detail but she does mention that Marcella Hazan recommends chuck, which sounds perfect to me.
I love the idea of adding chicken livers. I'll have to try that next time I make spag bol.
My wife did a Tom Kerridge recipe a while ago which involved roasting the mince. A lot of faff but I have to admit it was very good indeed.
Post by: Mrs Pingu on 25 November, 2023, 09:35:56 pm
Post by: ian on 26 November, 2023, 06:28:48 pm
I decided to consult La Cloake for the perfect Bolognese, just out of interest.
https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/25/how-to-make-perfect-bolognese
Stupid question though, if you're just using mince and not some tough cut of meat, why does it actually need slow cooking for 3 hours?
Yes, to bring the sauce together rather than cook the meat. You can do it in 40 minutes but it’s not nearly as tasty. Slow cooker works fine.
Chicken livers do make it richer and milk is essential. Pancetta is also good but I don’t eat pig so that’s a no no.
Post by: rafletcher on 26 November, 2023, 07:13:17 pm
Pressure cooker question:
My venerable Prestige Hi-Dome, of unknown provenance (it was either my parents, or bought 2nd hand, I cannae remember, it was a long time ago) - it leaks water out of one particular section of the lid/base interface while it's coming to pressure. I thought it might need a new gasket, but it still does it with the new gasket.
Although it's not yet blown up in my face, is this normal, or should I be binning it and getting a new one?
To coin a phrase “they all do that guv”. If you bring the liquid to the boil then put the lid on it minimises the leakage I find.
Post by: andrewc on 29 November, 2023, 05:56:38 pm
Shortage of marzipan & icing on the horizon. That factory is just around the corner from my flat. I can usually hear the place. :(
Post by: SteveC on 29 November, 2023, 06:36:50 pm
Post by: Feanor on 29 November, 2023, 06:41:25 pm
Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
I suppose that has the advantage that you can chuck it directly in the bin, without having to go to the supermarket first.
Post by: Jurek on 29 November, 2023, 06:51:00 pm
Not a fan, perchance?Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
I suppose that has the advantage that you can chuck it directly in the bin, without having to go to the supermarket first.
Post by: Mrs Pingu on 29 November, 2023, 07:02:48 pm
Post by: SteveC on 29 November, 2023, 07:17:01 pm
Mmm that reminds me, I need to buy ingredients for my sour cherry stollen :PSounds rather wonderful...
Post by: Mrs Pingu on 29 November, 2023, 07:39:49 pm
https://www.theguardian.com/lifeandstyle/2010/dec/11/stollen-recipe-cherry-dan-lepard
Post by: Pickled Onion on 29 November, 2023, 08:10:05 pm
:sick:
Post by: rafletcher on 29 November, 2023, 08:51:29 pm
Marzipan is really easy to make (assuming we don't get a shortage of almonds next).
I suppose that has the advantage that you can chuck it directly in the bin, without having to go to the supermarket first.
An excellent premise, to be swiftly followed by the icing.
Post by: SteveC on 30 November, 2023, 05:03:05 pm
The recipe, if you're interestedI looked at that link and thought 'that seems familiar' and, sure enough, I already have the recipe in my collection.
https://www.theguardian.com/lifeandstyle/2010/dec/11/stollen-recipe-cherry-dan-lepard
We must have had this conversation last year. :facepalm: Where's the 'middle aged thread'?
Maybe I'll actually get round to making it this year.
Post by: Mrs Pingu on 03 December, 2023, 07:42:02 pm
My parents used to buy it from M&S in the 80's, and it was that I didn't like. Trying to figure out why though... Maybe it was too salty.
Post by: citoyen on 10 December, 2023, 03:07:51 pm
https://en.m.wikipedia.org/wiki/Saffron_bun
The recipe I’m using calls for a gram of saffron. A gram!
Need to hold off on starting the bake until the remortgage clears.
Post by: Cudzoziemiec on 11 December, 2023, 04:21:29 pm
Post by: T42 on 11 December, 2023, 04:42:56 pm
L'astro d'argento...
Post by: citoyen on 11 December, 2023, 04:43:22 pm
Bonus point for celebrating an obscure festival. :thumbsup:
Inspired by my son's Swedish girlfriend - I have Magnus Nilsson's wonderful Nordic Baking Book (https://www.waterstones.com/book/the-nordic-baking-book/magnus-nilsson/9780714876849) and she was going through it picking out recipes she recommends. This was one of them. I was planning to take some home-baked goods into the office this week anyway and Wednesday is St Lucy's Day, when they always have these saffron buns, so that seemed like a good excuse to try them.
She also introduced us to the joys of glögg (mulled wine) accompanied by Anna's Ginger Thins (https://en.wikipedia.org/wiki/Anna%27s_Swedish_Thins) topped with blue cheese. Not a combination I would have thought of but it works amazingly well!
Post by: hellymedic on 12 December, 2023, 08:04:02 pm
Bonus point for celebrating an obscure festival. :thumbsup:
St Lucy's Day is THE day that cyclists ought to celebrate.
It's the earliest sunset - several days ahead of the Equinox - and the evenings start drawing out.
I think there was a St Lucy's Day yacf ride at some point.
Post by: Cudzoziemiec on 14 December, 2023, 07:59:18 pm
I didn't know that (but I guess I might have done if I lived with an astronomer!) but it's certainly worth celebrating. As someone who doesn't so much mind dark evenings but really can't cope with getting up in the dark though, I'm looking forward to the latest sunrise, which I understand is St Sylvester's Day (31st December). Though it doesn't really feel like it till a couple of weeks after.Bonus point for celebrating an obscure festival. :thumbsup:
St Lucy's Day is THE day that cyclists ought to celebrate.
It's the earliest sunset - several days ahead of the Equinox - and the evenings start drawing out.
I think there was a St Lucy's Day yacf ride at some point.
Post by: lissotriton on 14 December, 2023, 09:08:30 pm
Post by: hellymedic on 15 December, 2023, 03:24:23 am
I have been a cyclist since 1975 and had access to the pocket diaries supplied by the Gateshead Jewish Boarding School for as long as I can remember.
These supply sunrise, sunset & solar noon times for several English cities, as well as Festival & Sabbath timings...
Post by: Mrs Pingu on 21 December, 2023, 06:21:17 pm
Post by: Kim on 22 December, 2023, 01:46:11 pm
Why does flour (and indeed sugar) come in paper bags? It stands to reason that this is neither out of environmental responsibility on the part of the distributor nor their robustness as a packaging solution. Searching the web is inconclusive, but does seem to suggest that polymers (as used for eg. rice and pasta) also work just fine.
IME the limiting factor on flour is how quickly you use it, vis weevils. But that's more about size than material. I can imagine flour going mouldy if kept in damp conditions, but that would seem more of an argument against paper than for it.
Post by: hellymedic on 22 December, 2023, 01:58:35 pm
I've certainly had brown sugar in plastic bags go solid due to environmental moisture but this has never happened with white sugar in paper bags.
Water DOES diffuse through polythene and other plastics, as those with ageing COVID tests will know!
Moisture moves more freely through paper and possibly gets 'trapped' less.
This is speculation on my part as I'm not a food scientist...
Post by: Cudzoziemiec on 22 December, 2023, 02:25:13 pm
Post by: Mr Larrington on 22 December, 2023, 02:39:29 pm
Bah!
Post by: hellymedic on 22 December, 2023, 04:06:12 pm
I just can't do with crowds at the best of times!
Post by: Mr Larrington on 22 December, 2023, 06:21:35 pm
Post by: TheLurker on 22 December, 2023, 07:08:14 pm
Quote from: Mr Larrington
The shops are closed for a massive not many days over Christmas. Why, then, does Mr Sainsbury’s House of Toothy Comestibles resemble a foopball crowd only without the sense of common purpose?This has puzzled both MrsL & myself for a number of years. Anyone would think it was the end of days and people were preparing for the complete breakdown of civilisation rather than having Auntie Doris and Uncle Wilf around for a meal and few drinks.
Post by: Mrs Pingu on 23 December, 2023, 03:00:36 pm
So after deciding I still had a couple of bags of baby's first ever home grown rhubarb in the freezer I decided to have a bash at making chutney for the first time.
Seemed to go ok, now I have 3 jars of chutney flavoured pink goop. It's almost the same colour as my hair.
Post by: T42 on 23 December, 2023, 04:20:21 pm
Anyway, we came home rain'n'wind-blasted from our totter to Carrefour Express in next village this morning and didn't feel like elaborate cooking at lunchtime, so I had a tarte flambée with Munster and MrsT half a veggie pizza with the same. Followed up with Williams pears and a chunk of supermarket panettone it was one of the best meals I've had for a good while and far better that any traditional Christmas fodder, so maybe we'll have the same on Monday.
Post by: Mrs Pingu on 23 December, 2023, 04:44:32 pm
Post by: rafletcher on 23 December, 2023, 07:56:44 pm
Post by: T42 on 24 December, 2023, 08:12:49 am
Pate is perfectly fine without either gherkins or the much more recent chutney. Just some crusty bread and plenty of unsalted butter. The (mainly UK) habit of caramelised onion chutney is very recent.
I did know a bloke who put mustard on his foie gras but he was German.
Not all pâtés are born equal: pâté-beurre-cornichons is a common sandwich filling in bistros here, and the cornichons are not out of place. Decent quality pâté, I agree, needs nothing. Not something I eat very often because it's a rare one that doesn't use pork fat.
Post by: ian on 24 December, 2023, 11:11:45 am
Post by: Mrs Pingu on 24 December, 2023, 02:19:17 pm
Post by: rogerzilla on 25 December, 2023, 07:25:40 pm
Post by: Tim Hall on 28 December, 2023, 09:55:04 am
I was after a bit of beef but there wasn't much selection. The Smartly Dressed Butcher talked me into a bit of rolled rib of beef. Goodness me, that was how much <interrobang>. I think I need a lie down.
Post by: Cudzoziemiec on 28 December, 2023, 05:13:27 pm
(https://bikepacking.com/wp-content/uploads/2023/12/miles-editor-dozen-2023-caramello-1-1536x1024.jpg)
And it's been called a bikepacking essential:
https://bikepacking.com/gear/emily-miles-2023-gear-picks/
Post by: Mrs Pingu on 28 December, 2023, 05:35:15 pm
Post by: Cudzoziemiec on 28 December, 2023, 05:40:34 pm
Post by: Mr Larrington on 28 December, 2023, 05:57:25 pm
Post by: Cudzoziemiec on 28 December, 2023, 06:15:22 pm
Post by: hellymedic on 29 December, 2023, 02:44:02 pm
https://www.bbc.co.uk/news/world-australia-67841188 (https://www.bbc.co.uk/news/world-australia-67841188)
Post by: ian on 29 December, 2023, 07:31:32 pm
It was actually a surprisingly nice finale to a very nice meal. Didn’t have room for cheese after the 11 courses.
Post by: Mrs Pingu on 29 December, 2023, 09:57:11 pm
Ceps ice cream, with chocolate and fermented shiitake caramel. I’m not usually terrorised by the dessert course.
It was actually a surprisingly nice finale to a very nice meal. Didn’t have room for cheese after the 11 courses.
There is, or there used to be in the before times, a mushroom restaurant in Brussels. It was quite good.
http://cafedesspores.be
Post by: CAMRAMan on 04 January, 2024, 07:55:07 pm
*Gulyás roughly translates as 'cowhand' my daughter informed me the other day, hence the beef that I don't eat as a rule.
**Hopefully my son is going to bring me copious amounts of sweet and hot paprika on his return from Budapest at the weekend.
Post by: ian on 04 January, 2024, 08:18:27 pm
Ceps ice cream, with chocolate and fermented shiitake caramel. I’m not usually terrorised by the dessert course.
It was actually a surprisingly nice finale to a very nice meal. Didn’t have room for cheese after the 11 courses.
There is, or there used to be in the before times, a mushroom restaurant in Brussels. It was quite good.
http://cafedesspores.be (http://cafedesspores.be)
I can't say I like mushrooms. I can handle a couple in stroganoff and weirdly I like the raw ones in the salad at John's Pizza in NYC but nowhere else. Generally, if I see a mushroom I run. Mushrooms have ideas so it's best not to encourage them.
I'd give any mushroom restaurant some distance.
Post by: Gattopardo on 08 January, 2024, 11:44:20 am
Post by: Cudzoziemiec on 08 January, 2024, 11:45:39 am
Post by: jsabine on 08 January, 2024, 12:11:23 pm
Post by: Gattopardo on 08 January, 2024, 12:14:09 pm
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
Post by: Regulator on 08 January, 2024, 12:53:11 pm
Anyone got experience of them?
Post by: T42 on 08 January, 2024, 01:53:01 pm
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
The other evening we pigged out on Tuc biscuits and brie. Sinful but nom.
Post by: Gattopardo on 09 January, 2024, 11:31:41 am
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Spread it on bread. Avocado toast is so 2023.
Thank you, stuff is lush.
Post by: Gattopardo on 09 January, 2024, 11:32:27 am
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
The other evening we pigged out on Tuc biscuits and brie. Sinful but nom.
Isn't that a crime in France?
Post by: citoyen on 09 January, 2024, 12:10:42 pm
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...Spread it on bread. Avocado toast is so 2023.
Thank you, stuff is lush.
To make it even lusher, turn it into authentic baba ganoush by adding a bit of tahini, garlic and lemon juice. And maybe a bit of olive oil to get the consistency right if needed.
Post by: Gattopardo on 09 January, 2024, 06:15:13 pm
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...Spread it on bread. Avocado toast is so 2023.
Thank you, stuff is lush.
To make it even lusher, turn it into authentic baba ganoush by adding a bit of tahini, garlic and lemon juice. And maybe a bit of olive oil to get the consistency right if needed.
Bit late, all gone now
Post by: T42 on 10 January, 2024, 08:35:22 am
Sounds suspiciously close to babaganoush. Spread on bread or crackers, use it as a dip, stir it through pasta, add it to a stew, eat it with a spoon and then lick the jar ...
Ah I have some tuk cheese biscuits, so this will be a lazy dinner. Thank you
The other evening we pigged out on Tuc biscuits and brie. Sinful but nom.
Isn't that a crime in France?
More of a misdemeanour. Crime is cutting the nose off the brie.
Post by: Flite on 10 January, 2024, 09:36:47 am
Quote
Crime is cutting the nose off the brie.I always have to get to the brie first, or my husband does that. Grrr...
Post by: T42 on 10 January, 2024, 10:02:04 am
Post by: Flite on 10 January, 2024, 10:12:04 am
We try to get the smaller full rounds of brie rather than a slice off a big wheel. I know it's not traditional, but there's only two to feed and they keep better.
Post by: T42 on 10 January, 2024, 02:25:48 pm
Post by: Gattopardo on 10 January, 2024, 11:44:11 pm
Well, I've always hated killing brie by putting it in the fridge, so it usually lives in the bread cupboard here and gets sticky. The ideal would be a temperature-controlled cabinet like they have at the cheese shop, at 8°-10°. Unreasonably expensive, though.
Isn't brie supposed to be like that, tastes better.
Post by: Flite on 11 January, 2024, 07:25:44 am
Quote
Isn't brie supposed to be like that, tastes better.
Tastes stronger, yes. We just prefer it milder.
We eat Brie because we like the taste and texture, not because we need to clear our sinuses.
Post by: citoyen on 11 January, 2024, 07:57:04 am
Who are these people who have hands hot enough to roast coffee?
Post by: Hot Flatus on 11 January, 2024, 08:02:20 am
Coffee roasters have a particular problem trying to generate the notion of "terroir" considering their "terroir" tends to be a concrete unit on an industrial estate, so that do it by claiming a 'relationship' with the grower. Expect photos of fangled toothed central Americans, perhaps even with their wives and children, stomping bare-foot on the red coffee cherries in the red-brown earth of the Finca (farm). Expect to pay a premium if your coffee bag has the word "Finca" on it.
There may also be claims that the 'relationship' involves development of the processing of the bean, at the finca, between grower and roaster. The reality, of course, being that the roaster chooses the beans from the same one or two UK wholesalers as everyone else.
Post by: Cudzoziemiec on 11 January, 2024, 09:28:08 am
“Hand-roasted coffee”They're the ones caught red handed.
Who are these people who have hands hot enough to roast coffee?
Post by: citoyen on 11 January, 2024, 10:00:21 am
Coffee roasting is done by profile. ie, you experiment, find the ideal roast profile for the bean, and replicate. If you can afford a machine that can replicate the profile for you then great. If not, you are stuck there with a temperature probe and a stopwatch, "Hand roasting" ;)
I get all that, I know what the intention is behind the phrase, but the meaning of the words in English doesn't convey that literally, hence it requires inside knowledge to understand what it actually means. In other words, it's jargon. So often the case in foodie terminology - see also "pan-fried". I mean, how else would you fry something except in a pan? The question is whether it's the pan of a deep-fat fryer or a shallow frying pan.
You could say I'm being an insufferable pedant but... yeah, I'd have to agree with you there.
And I admit I can't think of a better, equally succinct way to say what is meant by "hand-roasted coffee".
“Hand-roasted coffee”They're the ones caught red handed.
Who are these people who have hands hot enough to roast coffee?
Would you like me to fetch your coat for you?
Post by: T42 on 20 January, 2024, 10:11:54 am
Post by: rafletcher on 20 January, 2024, 12:46:10 pm
MrsT picked up a bag of frozen uncooked croissants last week, just to try. Surprise: they're good. Only drawback is that they need 8-12 hours to thaw & rise before baking.
Our local farm shop does those and various other pastries, loose rather than bagged. I tend to put them on a baking tray and into the ETA - cold oven the night before to allow them to rise. Makes a nice change and they’re all butter ones to boot (though not a patch on those I had in the bar of the hotel that punctuates the end of the Mulsanne straight, in about 1988).
Post by: T42 on 20 January, 2024, 01:07:40 pm
MrsT picked up a bag of frozen uncooked croissants last week, just to try. Surprise: they're good. Only drawback is that they need 8-12 hours to thaw & rise before baking.
Our local farm shop does those and various other pastries, loose rather than bagged. I tend to put them on a baking tray and into the oven the night before to allow them to rise. Makes a nice change and they’re all butter ones to boot (though not a patch on those I had in the bar of the hotel that punctuates the end of the Mulsanne straight, in about 1988).
Aye, that's what I did. Ours are au beurre too. This morning they'd only had 8 hours to defrost & rise so I'll try leaving them out of the oven on a board near the kitchen hearth, with a lid over them. I reckon 12 hours should fetch them.
Curiously, the best croissants around here are in the Cora supermarket's snack bar in Haguenau and the next best are Aldi's, whereas most of the local bakeries turn out stodgy solid efforts as if the layers had all merged into each other. Maybe it's because we're in the north of Alsace and croissants are not Teutonic, but Cora & Aldi are all over France and enforce the same rules everywhere.
Post by: citoyen on 20 January, 2024, 03:59:18 pm
Same caveat applies to defrosting frozen croissants.
Post by: T42 on 20 January, 2024, 04:59:01 pm
Post by: citoyen on 20 January, 2024, 10:35:41 pm
Post by: T42 on 21 January, 2024, 08:20:35 am
Post by: rafletcher on 21 January, 2024, 09:53:00 am
Post by: T42 on 21 January, 2024, 10:05:26 am
I do ours at 190 for around 9-10 minutes, but of course ovens vary. That’s the conventional top oven.
Don't know the term. Ours is built in.
Post by: rafletcher on 21 January, 2024, 03:45:56 pm
I do ours at 190 for around 9-10 minutes, but of course ovens vary. That’s the conventional top oven.
Don't know the term. Ours is built in.
Not fan.
Post by: phantasmagoriana on 24 January, 2024, 10:04:40 pm
Post by: rafletcher on 28 January, 2024, 11:32:37 am
Post by: Jurek on 28 January, 2024, 01:00:03 pm
Hot salt beef on rye with mustard and pickle, and a tea strong enough to stand a spoon in.
Nommity, nom nom nom.
Post by: Cudzoziemiec on 29 January, 2024, 10:44:19 am
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
Post by: citoyen on 29 January, 2024, 10:59:49 am
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
Cor! I'd go for that.
Kimchi pancakes are also good.
Post by: Vernon on 29 January, 2024, 11:03:57 am
Post by: T42 on 29 January, 2024, 02:45:10 pm
(https://pbase.com/johnewing/image/120747652.jpg)
Post by: Jurek on 30 January, 2024, 07:48:31 am
Later that day the canteen was closed and overnight was fumigated to deal with an infestation of cockroaches :sick:
I'm happy to report that I bought a tuna sandwich from them when they first opened. It was shit. I've not eaten anything from there since.
Post by: T42 on 30 January, 2024, 08:29:00 am
Post by: hellymedic on 30 January, 2024, 06:59:45 pm
Post by: T42 on 31 January, 2024, 07:37:44 am
Post by: Ham on 01 February, 2024, 05:16:55 pm
Post by: rafletcher on 04 February, 2024, 12:24:27 pm
I quite like Kimchi. To that end I bought a jar a while back, but it sat on the top shelf of the ‘fridge as I coulndy work out what to eat it with. Yesterday I finally opened it and had some with sardines on toast. It was rather insipid, despite being “product of South Korea”. Maybe having a BBE date of April 2023 was the cause.A friend's works canteen do a kimchi and cheese toastie. I mention this as fact not recommendation.
Cor! I'd go for that.
Kimchi pancakes are also good.
I had mature cheddar and kimchi sandwiches for lunch, very nice. Also had kimchi as a side with scrambled egg. I can see a cheese and kimchi omelette in the future. And I’ll have some with the breaded fish and purple sprouting this evening, healthier than hollandaise.
Post by: T42 on 08 February, 2024, 02:09:48 pm
In his novel King Rat, James Clavell mentions that prisoners in Changi made a substitute for prawn paste out of cockroaches.
Post by: Gattopardo on 08 February, 2024, 04:45:29 pm
The spaghetti has been resting in the fridge for a day or two so that will be tossed in the pan to warm things up.
Post by: T42 on 08 February, 2024, 05:09:57 pm
Post by: Gattopardo on 08 February, 2024, 06:19:49 pm
Butter. My pre-cycling breakfast is tagliatelle tossed in fake butter, lardons, raisins, salt and lots of pepper.
Raisins.....and margerine Yuck
Post by: T42 on 09 February, 2024, 08:31:16 am
Butter. My pre-cycling breakfast is tagliatelle tossed in fake butter, lardons, raisins, salt and lots of pepper.
Raisins.....and margarine Yuck
Whaddaya expect, the real stuff with all that cholesterol-and-evilly-exploited-cattle baggage and no omega-3? I should be so lucky. And the raisins go very well with salty bacon - even better if you dust Parmesan over the top but that's not too digestible on the bike.
Post by: sam on 15 February, 2024, 02:54:01 am
(https://iili.io/JECwtbn.jpg)
*Something I used to do on occasion in my college days, to the horror of my eventually-to-be wife. How she's stuck it through with me this long I'll never know.
Post by: T42 on 15 February, 2024, 09:21:55 am
Post by: mrcharly-YHT on 15 February, 2024, 11:30:07 am
Mostly it gets used when camping if there will be a fire. The thin steel and width means that it soaks up all the heat from a little fire. Cooks very fast.
People have laughed when I pulled out this full-sized wok, then looked impressed as it rapidly cooked dinner.
I guess there is a reason why they are used in India
Post by: Cudzoziemiec on 15 February, 2024, 12:20:14 pm
Post by: T42 on 15 February, 2024, 04:56:15 pm
I have an indian wok-shaped pan with handles on either side.
Mostly it gets used when camping if there will be a fire. The thin steel and width means that it soaks up all the heat from a little fire. Cooks very fast.
People have laughed when I pulled out this full-sized wok, then looked impressed as it rapidly cooked dinner.
I guess there is a reason why they are used in India
I think that's why woks are that shape. Works well on a portable gas ring too.
Post by: andrewc on 17 February, 2024, 09:41:43 am
Post by: andrewc on 17 February, 2024, 12:34:10 pm
Black pudding, haggis, pancetta & Guanciale :P I've had the black pud before. Highly recommended.
Post by: sam on 24 February, 2024, 05:31:41 pm
Possibly the wrong thread to post this, as I'm not sure this 'bread' qualifies as 'food'.
Been reading labels a long time. This is my first bamboo fibre. Or would've been if I'd bought it.
Post by: hellymedic on 25 February, 2024, 02:24:08 pm
Post by: The Family Cyclist on 25 February, 2024, 08:19:45 pm
That will keep you going...
Please don't panda to him, oh sorry thr truly terrible jokes threads over there isn't it
Today I made a rather odd salad. Got one of those £1.50 fruit and veg boxes of damaged or nearly gone fruit and veg from lidl yesterday. Had 16 avocado's in it. Googled for something to do other then guacamole and came accross a avocado, melon, tomatoes and orange salad. All of which were also in the box. Was really nice and would probably have cost about 30 quid in a posh restaurant and as we had apples and potatoes as well in the ox the salad worked out about 90p to make
Post by: sam on 25 February, 2024, 11:22:48 pm
That will keep you going...
Were it not for the Xanthan to gum up the works.
Post by: Cudzoziemiec on 26 February, 2024, 08:54:20 am
Post by: T42 on 26 February, 2024, 09:06:01 am
That will keep you going...
Were it not for the Xanthan to gum up the works.
If you stress the than a bit more than usual that's an alexandrine and my fevered brane is now desperately seeking a next line... berks irks jerks perks quirks shirks smirks Turks...
That ride yesterday was a bit harder than I expected.
Post by: sam on 26 February, 2024, 01:19:58 pm
If you stress the than a bit more than usual that's an alexandrine and my fevered brane is now desperately seeking a next line... berks irks jerks perks quirks shirks smirks Turks...
Quote from: the usual
The foundation of most alexandrine (https://en.wikipedia.org/wiki/Alexandrine)s consists of two hemistichs (half-lines) of six syllables each, separated by a caesura (a metrical pause or word break, which may or may not be realized as a stronger syntactic break):
o o o o o o | o o o o o o
o=any syllable; |=caesura
However, no tradition remains this simple.
A worthy challenge, but [checks watch] I've got to go on a ride now that's not going to ride itself.
Post by: citoyen on 26 February, 2024, 02:53:16 pm
Yesterday I ate hawthorn leaves, wild sorrel, and catkins. Hawthorn leaves, despite being called bread and cheese, taste soft and salady. Not at all like bread and cheese. Wild sorrel is just like domesticated sorrel (not sure I've ever seen this on sale in UK?), tangy, acid, clean. Catkins are dry, floury, just bitter enough to be slightly unpleasant but not enough to be interesting. Not a great eat, but the other two are recommended.
Interesting. I've had wild sorrel before but not hawthorn leaves or catkins. The latter feels like foraging for the sake of it.
George Egg (http://www.georgeegg.com/) was on the radio earlier talking about wild garlic, which is coming into season now. I know some good spots for that, must get out there soon.
Post by: Cudzoziemiec on 26 February, 2024, 04:25:38 pm
Post by: ian on 26 February, 2024, 08:23:11 pm
Yesterday I ate hawthorn leaves, wild sorrel, and catkins. Hawthorn leaves, despite being called bread and cheese, taste soft and salady. Not at all like bread and cheese. Wild sorrel is just like domesticated sorrel (not sure I've ever seen this on sale in UK?), tangy, acid, clean. Catkins are dry, floury, just bitter enough to be slightly unpleasant but not enough to be interesting. Not a great eat, but the other two are recommended.
Interesting. I've had wild sorrel before but not hawthorn leaves or catkins. The latter feels like foraging for the sake of it.
George Egg (http://www.georgeegg.com/) was on the radio earlier talking about wild garlic, which is coming into season now. I know some good spots for that, must get out there soon.
The leaves are coming out, but it's better later in the season, I find, when it starts to flower and become more pungent.
I learned that wild garlic in the US ('ramps') isn't actually the same plant as our wild garlic.
Post by: rafletcher on 26 February, 2024, 08:35:17 pm
Post by: ian on 26 February, 2024, 09:00:18 pm
There are two distinct varieties of wild garlic AFAIK. Most of the UK stuff seems to have quite large triangular leaves. The other has smaller flat leaves - we have the latter in our garden (“borrowed” from the large patch adjacent Drayton Beauchamp church) and I had the first of the season in an omelette yesterday.
The narrow-leaved one is crow garlic (Allium vineale) whereas the broad-leaved wild garlic is Allium ursinum (bear leak, though now we don't have epicurean bears to munch them, ramsons) that is more commonly the kind that carpets woodlands in the spring. North American wild garlic is Allium tricoccum.
Don't muddle it with Lily of the Valley though, which often grows amongst wild garlic, and is very poisonous.
Post by: Regulator on 29 February, 2024, 12:52:18 pm
Post by: hellymedic on 03 March, 2024, 02:53:53 pm
He filed a patent for the curing of BACON in New Zealand, in 1893...
Post by: hellymedic on 04 March, 2024, 09:29:12 pm
Just had it on a crumpet with smoked salmon trimmings and my ‘bagels & lox’ was glorious!
Partner has just dicovered he likes smoked salmon & soft cheese, having eschewed these for ages.
I think he was ‘converted by an afternoon at the Polish Cultural Centre recently.
Post by: Wowbagger on 04 March, 2024, 09:31:49 pm
Post by: hellymedic on 05 March, 2024, 01:44:01 am
We had these on toasted Sainsbury’s crumpets (45p for 6) so the total cost was not astronomical...
Post by: T42 on 05 March, 2024, 08:30:41 am
Post by: hellymedic on 11 March, 2024, 09:16:23 pm
Visited Mum yesterday. She had GORGEOUS gift pack of teas - 6 little boxes, each with William Morris designs, containing all of FOUR 1.5g bags. These are V&A souvenirs but available from John Lewis online: £14 for um... 36 grams of tea.
Wonderful packaging, beautiful presentation but puny product...
Post by: Mr Larrington on 16 March, 2024, 07:36:04 pm
Post by: T42 on 17 March, 2024, 08:32:10 am
Post by: ScumOfTheRoad on 17 March, 2024, 08:36:35 am
Breaking the News joked that they are bringing the Scottish experience to Londoners by refusing to accept their money.
I got there around 2pm and they had already run out of food... The place was a cafe style rather than a deli, and full of yoof chattering. Tap for Tennents Lager on the counter, however I am not a fan.
I may give it another try, but on a weekday.
https://www.auldhag.co.uk/
Post by: Tim Hall on 17 March, 2024, 10:50:06 am
I've diagnosed the fault - the scraper blade is bent. I can now take apart and reassemble the machine with my eyes shut, I've done it so many times in an attempt to fix (remove blade, attempt to straighten on a Straight Lump of Metil, replace), but no joy.
Can't find a suitably sized replacement* on t'web either. Bum.
*142mm blade, 155mm length overall.
Post by: Regulator on 22 March, 2024, 02:29:47 pm
The Shoap in Islington featured on Radio Scotlands Breaking the News yesterday. It is a new place which brings Scottish food like Lorne sausage to That London.
Breaking the News joked that they are bringing the Scottish experience to Londoners by refusing to accept their money.
I got there around 2pm and they had already run out of food... The place was a cafe style rather than a deli, and full of yoof chattering. Tap for Tennents Lager on the counter, however I am not a fan.
I may give it another try, but on a weekday.
https://www.auldhag.co.uk/
*Bzzzztt"
Deviation... Lorne sausage is not technically a food.
Post by: FifeingEejit on 22 March, 2024, 11:29:54 pm
Sent from my IV2201 using Tapatalk
Post by: jsabine on 23 March, 2024, 12:02:25 am
that is correct it is a diety.
Your diety won't be too great if you worship at the altar of the square sausage
Post by: ScumOfTheRoad on 01 April, 2024, 09:46:29 am
(yes.. I know)
Post by: hellymedic on 13 April, 2024, 12:10:49 pm
https://www.bbc.co.uk/news/business-68796980 (https://www.bbc.co.uk/news/business-68796980)
Post by: Tim Hall on 15 April, 2024, 09:17:29 pm
Oh <Bad Swears> I want beer, that tastes of beer*, with the chance of ham egg and chips for lunch.
*Saturday night there was a beer with "notes of banana and honey. GTF.
Post by: Feanor on 15 April, 2024, 09:25:43 pm
She and her riding companion went in.
It looked a lot like a 'traditional' 'Lager or Export' pub.
But there was a proper commercial grade coffee machine on the counter.
Oh, can we just have a couple of coffees, please?
Ah, no. The machine is not in use, it's just for show.
Oh. Then tea, perhaps?
Ah, no. We don't do that either.
Well, if you don't do anything but keg lager, why do you put it on your notice board?
Post by: Jurek on 15 April, 2024, 09:28:30 pm
Mrs F was on a 100k Audax yesterday, and came to a 'cafe' which had a notice board outside advertising teas, coffees, snacks etc.WTAF?
She and her riding companion went in.
It looked a lot like a 'traditional' 'Lager or Export' pub.
But there was a proper commercial grade coffee machine on the counter.
Oh, can we just have a couple of coffees, please?
Ah, no. The machine is not in use, it's just for show.
Oh. Then tea, perhaps?
Ah, no. We don't do that either.
Well, if you don't do anything but keg lager, why do you put it on your notice board?
Post by: sg37409 on 15 April, 2024, 09:30:04 pm
Also, which cafe was that ? We stopped in Aberlour (the gatherin') and Lossiemouth at the harbour
Post by: Cudzoziemiec on 16 April, 2024, 09:43:05 am
"We are a bistro pub"I have drunk actual banana beer, brewed from bananas, and it's not bad. Didn't really taste of bananas. Orange beer ditto, in as far as it didn't taste of oranges, but it did have a taste vaguely reminiscent of petrol.
Oh <Bad Swears> I want beer, that tastes of beer*, with the chance of ham egg and chips for lunch.
*Saturday night there was a beer with "notes of banana and honey. GTF.
Post by: rafletcher on 16 April, 2024, 09:50:46 am
Sad story of Little Chef…
https://www.bbc.co.uk/news/business-68796980 (https://www.bbc.co.uk/news/business-68796980)
They were brilliant places for a business trip breakfast. And notable for a significant number of Downs folk amongst their employees.
OTOH those in non-business locations could be pretty grim, the one I recall like that being close to the Holyhead ferry port.
Post by: Feanor on 16 April, 2024, 10:59:22 am
It only dawned on me later, the woman on the coupled Shand could well be your wife - If it'd dawned on me when we saw her a few times, I'd have said how much I loved your south american adventure ! Were you doing the 200 ?
Also, which cafe was that ? We stopped in Aberlour (the gatherin') and Lossiemouth at the harbour
Yes, that was her. The green Shand Stoater with S&S couplings.
Yes, I was on the 200.
The un-cafe was somewhere in Lossiemouth, but I don't know the name of it.
Hope you enjoyed the day out!