OT: foods you suddenly realise you like
Bear
dogs again for the first time in *ages*, only this time with sauerkraut
(in true New York style).
I've *always* detested sauerkraut. Can't stand the stuff. Awful. Yuk.
Except I *adore* it as a pickle with hot dogs. Absolutely love the
stuff, pile it on in mounds.
What's that all about then? I would have thought by now that my tastes
would be pretty fixed, but no.
Anyone else had a "conversion" to anything of late? I'm interested to
see if others have changing tastes.
--
2002 Yamaha R1
Saab Aero Sport
wessie
news:MPG.2355ab1d6...@news.individual.de:
> Anyone else had a "conversion" to anything of late? I'm interested to
> see if others have changing tastes.
Peanut butter. Couldn't stand the smell as a kid, up until a few years ago.
Love the stuff now. Especially as a snack, where you dip a spoon in and eat
it like a lolly.
--
wessie at tesco dot net
BMW R1150GS
Gyp
<bastard...@gmail.com> writes
>Anyone else had a "conversion" to anything of late? I'm interested to
>see if others have changing tastes.
I heard that Des had started liking cat owners
--
Gyp
Change to dotcom to reply
Gyp
>Anyone else had a "conversion" to anything of late? I'm interested to
>see if others have changing tastes.
I'd forgotten how much I like lapsang souchong <fx: warms pot> but that
probably doesn't count
Nige
> Bear <bastard...@gmail.com> wrote in
> news:MPG.2355ab1d6...@news.individual.de:
>
>
>> Anyone else had a "conversion" to anything of late? I'm interested to
>> see if others have changing tastes.
>
> Peanut butter. Couldn't stand the smell as a kid, up until a few years
> ago.
> Love the stuff now. Especially as a snack, where you dip a spoon in and
> eat
> it like a lolly.
Thats fucking sick.
--
Nige, 'It's all about the speed'
Range Rover Td6 Vogue
BMW K1200S
Suzuki GSX-R1000 K3
Focus ST3
Nige
Olives, used to make me chuck, but love 'em now.
Lozzo
> After a post in Another Place recently, I tried proper, chargrilled
> hot dogs again for the first time in ages, only this time with
> sauerkraut (in true New York style).
>
> I've always detested sauerkraut. Can't stand the stuff. Awful. Yuk.
>
> Except I adore it as a pickle with hot dogs. Absolutely love the
> stuff, pile it on in mounds.
>
> What's that all about then? I would have thought by now that my
> tastes would be pretty fixed, but no.
>
> Anyone else had a "conversion" to anything of late? I'm interested
> to see if others have changing tastes.
Curries - Thank you Pip and Elly :-)
--
Lozzo
SV650S K5, CBR600F-W, SR250 SpazzTrakka
and a shit load more 2-wheeled junk in the garage
I believe in free speech, but I still have to pay my phone bill
wessie
@mid.individual.net:
> wessie wrote:
>> Bear <bastard...@gmail.com> wrote in
>> news:MPG.2355ab1d6...@news.individual.de:
>>
>>
>>> Anyone else had a "conversion" to anything of late? I'm interested to
>>> see if others have changing tastes.
>>
>> Peanut butter. Couldn't stand the smell as a kid, up until a few years
>> ago.
>> Love the stuff now. Especially as a snack, where you dip a spoon in and
>> eat
>> it like a lolly.
>
> Thats fucking sick.
>
Rubbish.
I could make you feel *proper* sick with one or two anecdotes about peanut
butter...
Pete Fisher
<dontw...@nowhere.invalid> cast forth these pearls of wisdom
>Bear wrote:
>
>> Anyone else had a "conversion" to anything of late? I'm interested
>> to see if others have changing tastes.
>
>conversion, as in within the last couple of years, is roast parsnips.
>Still can't stand the things if they're boiled, or roasted to light
>brown, but cremate the fuckers & I love 'em.
>
Boiled parsnips *must* then be mashed with lashings of butter and a
sprinkle of nutmeg.
FFS it's only 7 October. Is this a record for the first parsnip mention
of the pre-winter-solstice season?
--
+----------------------------------------------------------------+
| Pete Fisher at Home: Pe...@ps-fisher.demon.co.uk |
| Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+----------------------------------------------------------------+
Mungo "Two Sheds" Toadfoot
> Bear wrote:
>
>> Anyone else had a "conversion" to anything of late? I'm interested
>> to see if others have changing tastes.
>
> conversion, as in within the last couple of years, is roast parsnips.
> Still can't stand the things if they're boiled, or roasted to light
> brown, but cremate the fuckers & I love 'em.
How odd, I was just about to say exactly the same thing! I've always hated
them but I think what converted me was parsnip crisps, which are rather
scrummy, so I tried a few small, very crisped and honeyed proper parsnips.
Yum.
Conversely I now find that garlic makes me feel quite sick after I eat it,
especially roasted.
--
Si - XV535
Gyp
<winter...@gmail.lair.com> writes
>you'll be making a ching chong wai waing wi next. Slippery slope!
I'd probably get it caught in my MAD
Steve Parry
"wessie" <putmyn...@tesco.net> wrote in message
news:Xns9B30BD833...@85.214.90.228...
set to ignore thread ...
--
Steve Parry
BMW R80RS, BMW R45, 03 BMW R1100S Boxercup, 07 K1200GT SE
95 BMW F650, 87 Yamaha FS1, Sukida SK90PY, 91 Kawasaki AR50,
07 VW Passat SE Estate for comfort
www.gwynfryn.co.uk
Steve Parry
"Krusty" <dontw...@nowhere.invalid> wrote in message
news:6l1mcvF...@mid.individual.net...
> Bear wrote:
>
>> Anyone else had a "conversion" to anything of late? I'm interested
>> to see if others have changing tastes.
>
> I've done all the usuals (red wine, olives etc) but my most recent
> conversion, as in within the last couple of years, is roast parsnips.
> Still can't stand the things if they're boiled, or roasted to light
> brown, but cremate the fuckers & I love 'em.
>
Par boil them then roast with butter and honey
Bear
>
>
> "Krusty" <dontw...@nowhere.invalid> wrote in message
> news:6l1mcvF...@mid.individual.net...
> > Bear wrote:
> >
> >> Anyone else had a "conversion" to anything of late? I'm interested
> >> to see if others have changing tastes.
> >
> > I've done all the usuals (red wine, olives etc) but my most recent
> > conversion, as in within the last couple of years, is roast parsnips.
> > Still can't stand the things if they're boiled, or roasted to light
> > brown, but cremate the fuckers & I love 'em.
> >
>
> Par boil them then roast with butter and honey
Or parboil them, then roast them with a mixture of rum and sugar (or
honey), for the Jamaican taste ... works best with sweet potatoes, but
works well with other things too. Like yams.
Or parsnips :)
Phil Launchbury
>
> Anyone else had a "conversion" to anything of late? I'm interested to
> see if others have changing tastes.
Olives. I used to hate them (and olive oil) but recently I've
discovered that under certian circumstances (when I'm hungry and in an
Italian restaurant) they can be quite enjoyable.
I still hate the taste of olive oil though.
Phil
--
Phil Launchbury, IT PHB
'I'm training the bats that live in my cube
to juggle mushrooms'
CT
> Anyone else had a "conversion" to anything of late? I'm interested
> to see if others have changing tastes.
Nothing, AFAIAA.
However, I do often think that I should try some of the things that I
know that I *used* to hate but, just in case my taste may have changed,
I might now enjoy.
Oysters spring to mind. When I tried them probably 20+ years ago, they
were just like eating salty snot. But I love seafood (and always have)
but I might give them a go next time I see some *really* fresh ones on
sale.
I'm quite happy not to try tripe *ever* again, though.
--
Chris
Bear
> Bear wrote:
>
> > Anyone else had a "conversion" to anything of late? I'm interested
> > to see if others have changing tastes.
>
> Nothing, AFAIAA.
>
> However, I do often think that I should try some of the things that I
> know that I *used* to hate but, just in case my taste may have changed,
> I might now enjoy.
>
> Oysters spring to mind. When I tried them probably 20+ years ago, they
> were just like eating salty snot. But I love seafood (and always have)
> but I might give them a go next time I see some *really* fresh ones on
> sale.
That's a good one - I used to detest oysters. But since going regularly
to Normandy & Brittany I've tried them again, and love them.
I think the key is not to think of them as "seafood", in the same
context as, say, cooked mussels, prawns and suchlike, but more to see
them as related to their taste, ie as a sort of sea-produced pickle.
I also find the *really* fresh ones have a sort of mineral jolt to them,
almost like a belt of espresso, but different. Whatever the reason,
they seem to wake me up and enliven me.
> I'm quite happy not to try tripe *ever* again, though.
No I'm done with tripe too I must say - I keep trying to talk myself
into sampling one of the french dishes that use it, every time I see it
on a french menu, but I always come back to the smell of it, which as a
boy used to make me retch.
I'm also not a fan of liver either, although I have changed my mind
about kidneys; done properly they're a delight.
darsy
> Anyone else had a "conversion" to anything of late? I'm interested to
> see if others have changing tastes.
walnuts. I used to absolutely detest them as a kid (to the extent that
I'd buy a Walnut Whip, and throw the walnut away before eating the
rest of it).
Then I had a Waldorf salad by accident, and am a total convert to the
Way of the Walnut.
--
d.
CT
> Then I had a Waldorf salad by accident, and am a total convert to the
> Way of the Walnut.
"Certainly sir. How many Waldorf's would you like?"
--
Chris
darsy
"What's a Waldorf anyway? Is it a walnut that's gone 'orf?"
--
d.
Champ
wrote:
>...and am a total convert to the Way of the Walnut.
That really ought to be a euphemism
--
Champ
Two standard issue crutches
To email me, neal at my domain should work.
darsy
> On Wed, 8 Oct 2008 02:40:07 -0700 (PDT), darsy <dar...@gmail.com>
> wrote:
>
> >...and am a total convert to the Way of the Walnut.
>
> That really ought to be a euphemism
I did intend it as a reference to the fact that I shave my balls.
--
d.
Bear
00a03c...@y21g2000hsf.googlegroups.com>, darsy says...
Sounds kinky :)
I confess I can take them or leave them ... I generally prefer toasted
pine nuts, but I'll give you the Waldorf thing - they make that.
Have you tried pickled walnuts with good, strong cheese?
darsy
> Have you tried pickled walnuts with good, strong cheese?
yes - bloody lovely.
--
d.
Bear
64g2000hsu.googlegroups.com>, darsy says...
> On Oct 8, 11:10 am, Bear <bastardDOTb...@gmail.com> wrote:
>
> > Have you tried pickled walnuts with good, strong cheese?
>
> yes - bloody lovely.
We are in 100% agreement then - they're my fave thing with strong
cheeses.
Them and membrillo - quality kit.
MikeH
OT: Foods you suddenly realise you don't like.
--
Mike H
GSX750F
darsy
whaaaa....<fx: googles>
Oh - quince jelly - yes, that's tasty.
--
d.
Bear
@t42g2000hsg.googlegroups.com>, darsy says...
I'm just going by what it says on the tub.
They're a great combo ... my local deli swear by membrillo (which they
stock), but I've been making a case for pickled walnuts (which I think
they think are a bit common) ... the sweetness of the membrillo is
superb, but for all-round pickle-y goodness you can't whack a pickled
walnut with a strong cheddar and a glass of decent red wine.
Mmmmmmm ... right, well that's lunch sorted :) I'll pop out to the deli
in a little bit and pick up some of their lovely cheddar (name escapes
me now but I'll know it when I see it) and possibly some of their
amazingly rich, smooth chicken liver, orange & brandy pate.
Paul Corfield
Goodness - I can't believe *you* had to google to check what membrillo
was.
--
Paul C - "the big camp bastard" (tm d.a.r.s.y)
VFR800 | ZX6R | R1150GS
BOD#5, two#4, BOTAFOT#23, BOTAFOF#4, URMSBC#09, COFF#09
Admits to working for London Underground!
darsy
> On Wed, 8 Oct 2008 03:19:46 -0700 (PDT), darsy <dar...@gmail.com> wrote:
> >On Oct 8, 11:15 am, Bear <bastardDOTb...@gmail.com> wrote:
> >> Them and membrillo - quality kit.
>
> >whaaaa....<fx: googles>
>
> >Oh - quince jelly - yes, that's tasty.
>
> Goodness - I can't believe *you* had to google to check what membrillo
> was.
Paul, be fair. I don't know everything; just most things.
--
d.
Paul Corfield
But a foodie thing that you don't know? I was shocked I can tell you.
Still modest as ever though.
CT
> On Wed, 8 Oct 2008 03:19:46 -0700 (PDT), darsy <dar...@gmail.com>
> wrote:
>
> >On Oct 8, 11:15 am, Bear <bastardDOTb...@gmail.com> wrote:
> >> Them and membrillo - quality kit.
> >
> > whaaaa....<fx: googles>
> >
> > Oh - quince jelly - yes, that's tasty.
>
> was.
I had to look up what quince was.
--
Chris
Bear
I'm waiting for Lozzo to turn up and say he had to google for what paste
was :)
(sorry Loz, couldn't resist).
Bear
Except darsy called it quince jelly, not quince paste Bear, you total
fuckwit :)
<fx: .357 round in right foot>
darsy
> On Wed, 8 Oct 2008 05:49:51 -0700 (PDT), darsy <dar...@gmail.com> wrote:
> >On Oct 8, 12:29 pm, Paul Corfield <aoo...@dsl.pipex.com> wrote:
> >> On Wed, 8 Oct 2008 03:19:46 -0700 (PDT), darsy <dar...@gmail.com> wrote:
> >> >On Oct 8, 11:15 am, Bear <bastardDOTb...@gmail.com> wrote:
> >> >> Them and membrillo - quality kit.
>
> >> >whaaaa....<fx: googles>
>
> >> >Oh - quince jelly - yes, that's tasty.
>
> >> Goodness - I can't believe *you* had to google to check what membrillo
> >> was.
>
> >Paul, be fair. I don't know everything; just most things.
>
> But a foodie thing that you don't know? I was shocked I can tell you.
fruits are not my specialist subject.
--
d.
darsy
> In article <MPG.2356be5f7e7785a7989...@news.individual.de>, Bear says...
>
>
>
> > In article <xn0fw6lkjbx5yp...@news.individual.net>, CT says...
> > > Paul Corfield wrote:
> > > > On Wed, 8 Oct 2008 03:19:46 -0700 (PDT), darsy <dar...@gmail.com>
> > > > wrote:
>
> > > > >On Oct 8, 11:15 am, Bear <bastardDOTb...@gmail.com> wrote:
> > > > >> Them and membrillo - quality kit.
>
> > > > > whaaaa....<fx: googles>
>
> > > > > Oh - quince jelly - yes, that's tasty.
>
> > > > Goodness - I can't believe you had to google to check what membrillo
> > > > was.
>
> > > I had to look up what quince was.
>
> > I'm waiting for Lozzo to turn up and say he had to google for what paste
> > was :)
>
> > (sorry Loz, couldn't resist).
>
> Except darsy called it quince jelly, not quince paste Bear, you total
> fuckwit :)
apparently, membrillo is also referred to as "quince cheese", which is
mental.
--
d.
Lozzo
Is it like a pasty? Ginsters only, of course, none of that horrible
Pork Farms shite.
--
Lozzo
SV650S K5, CBR600F-W, SR250 SpazzTrakka
and a shit load more 2-wheeled junk in the garage
I believe in free speech, but I still have to pay my phone bill
Bear
@q5g2000hsa.googlegroups.com>, darsy says...
> On Oct 8, 2:00 pm, Bear <bastardDOTb...@gmail.com> wrote:
> > In article <MPG.2356be5f7e7785a7989...@news.individual.de>, Bear says...
> > > I'm waiting for Lozzo to turn up and say he had to google for what paste
> > > was :)
> >
> > > (sorry Loz, couldn't resist).
> >
> > Except darsy called it quince jelly, not quince paste Bear, you total
> > fuckwit :)
>
> apparently, membrillo is also referred to as "quince cheese", which is
> mental.
And not a little worrying.
I'm also impressed with how long it keeps ... stored in its tub once
opened, in the fridge, I've had some that's been in there for about 2
months and is still fresh as a daisy. Odd.
Still haven't managed to unplug myself from The Collective long enough
to get to the deli, mind ... must sort that in the next hour. Problem
is I'm transferring from one section to another this week, and one of
the guys I'm handing over a couple of projects to is a whinging, lazy
little fuckwit, so taking him through any document takes *for fucking
ever*
Break for munchies required, methinks :)
Lozzo
> apparently, membrillo is also referred to as "quince cheese", which is
> mental.
Sounds like a genital affliction, and no doubt tastes like one too.
Bear
> darsy wrote:
>
> > apparently, membrillo is also referred to as "quince cheese", which is
> > mental.
>
> Sounds like a genital affliction, and no doubt tastes like one too.
No it's truly yummy stuff, promise. It's very sweet, almost like a jam,
but has a lovely, deep fruity flavour (much fruitier than jam), and cuts
like ... well like a very, very firm jelly, so you can slice it and bung
it on strong cheeses.
Don't you like cheese?
Oh no ... hang on ... IIRC you don't, or is that just cooked cheese?
Phil Launchbury
>
> apparently, membrillo is also referred to as "quince cheese", which is
> mental.
Presumably along the sames lines as lemon/lime curd.
Phil
--
Phil Launchbury, IT PHB
'I'm training the bats that live in my cube
to juggle mushrooms'
CT
> Is it like a pasty? Ginsters only, of course, none of that horrible
> Pork Farms shite.
Ginsters are shit, as are any mass-produced pre-packed "pasties".
They're nothing like a proper "home cooked" pasty.
You should be making you're own now:
http://www.bbc.co.uk/food/recipes/database/cornishpasty_89627.shtml
--
Chris
darsy
> In article <5f1e5b63-fe4f-444a-9315-e3e66bd9a...@q5g2000hsa.googlegroups.com>, darsy wrote:
>
> > apparently, membrillo is also referred to as "quince cheese", which is
> > mental.
>
> Presumably along the sames lines as lemon/lime curd.
I hadn't thought of that, but it sounds plausible.
--
d.
Lozzo
Bollocks, Ginsters are the food of the gods.
Lozzo
I'm not a big fan of what I term "smelly cheeses". A nice normal mature
cheddar and some odd varieties from around the UK are fine, but
anything with blue in it would be thrown in the bin before even opening
the wrapper. I do like some French and italian cheeses, but not the
really stinky sort.
Jim
Lozzo <lo...@lozzo.org.uk> wrote:
>> Ginsters are shit, as are any mass-produced pre-packed "pasties".
>> They're nothing like a proper "home cooked" pasty.
>> You should be making you're own now:
>> http://www.bbc.co.uk/food/recipes/database/cornishpasty_89627.shtml
>
>Bollocks, Ginsters are the food of the gods.
You are a fellow worshipper at the church of the motorway service
station, then. In the name of the Ginsters Pastie, Twirl and can of Red
Bull, Amen.
--
CB500 (blue + flies)
CT
> Bollocks, Ginsters are the food of the gods.
Only for pikey travelling salesmen who think that nipping into a petrol
station to grab one for a quick lunch is the height of haute cuisine.
--
Chris
Bear
> Bear wrote:
> > Oh no ... hang on ... IIRC you don't, or is that just cooked cheese?
>
> I'm not a big fan of what I term "smelly cheeses". A nice normal mature
> cheddar and some odd varieties from around the UK are fine, but
> anything with blue in it would be thrown in the bin before even opening
> the wrapper. I do like some French and italian cheeses, but not the
> really stinky sort.
Ok then, the next time I see you I'll bring some Lincolnshire Poacher
(cheddar) and some membrillo - you'll love it :)
Lozzo
And what's wrong with that?
Catman
It's what membrillo is made of! Sheesh!
--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 145 2.0 Cloverleaf 156 V6 2.5 S2
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk
Gyp
<lo...@lozzo.org.uk> writes
>Bollocks, Ginsters are the food of the gods.
Last time my dad (now 86) came to stay, he brought his complete
pensioner survival kit - 4 pints of milk and a four pack of Ginsters.
--
Gyp
Change to dotcom to reply
Lozzo
> In message <6l42khF...@mid.individual.net>, Lozzo
> <lo...@lozzo.org.uk> writes
>
> > Bollocks, Ginsters are the food of the gods.
>
> Last time my dad (now 86) came to stay, he brought his complete
> pensioner survival kit - 4 pints of milk and a four pack of Ginsters.
I've met your dad, I like him even more now you've told me that.
Champ
wrote:
>> >> >> Them and membrillo - quality kit.
>>
>> >> >whaaaa....<fx: googles>
>>
>> >> >Oh - quince jelly - yes, that's tasty.
>>
>> >> Goodness - I can't believe *you* had to google to check what membrillo
>> >> was.
>>
>> >Paul, be fair. I don't know everything; just most things.
>>
>> But a foodie thing that you don't know? I was shocked I can tell you.
>
>fruits are not my specialist subject.
I'm not sure if that was intentional or not, but it's made me laugh a
lot, so thanks.
--
Champ
Two standard issue crutches
To email me, neal at my domain should work.
Champ
>CT wrote:
>
>> Lozzo wrote:
>>
>> > Is it like a pasty? Ginsters only, of course, none of that horrible
>> > Pork Farms shite.
>>
>> Ginsters are shit, as are any mass-produced pre-packed "pasties".
>> They're nothing like a proper "home cooked" pasty.
>> You should be making you're own now:
>> http://www.bbc.co.uk/food/recipes/database/cornishpasty_89627.shtml
>
>Bollocks, Ginsters are the food of the gods.
I like them a lot too, but I doubt this is helping your case, Loz.
darsy
> On Wed, 8 Oct 2008 06:21:14 -0700 (PDT), darsy <dar...@gmail.com>
> wrote:
> >> But a foodie thing that you don't know? I was shocked I can tell you.
>
> >fruits are not my specialist subject.
>
> I'm not sure if that was intentional or not, but it's made me laugh a
> lot, so thanks.
of course it was intentional. But as I've mentioned a few times, I'm
too subtle for most of you, though it's glad at least one person
appreciated it.
--
d.
Bear
@v13g2000pro.googlegroups.com>, darsy says...
I noticed it, but thought it was a bit weak by your standards, so didn't
want to say anything :)
Lozzo
> On 8 Oct 2008 15:44:28 GMT in uk.rec.motorcycles, Lozzo says:
>
> > I'm not a big fan of what I term "smelly cheeses". A nice normal
> > mature cheddar and some odd varieties from around the UK are fine,
> > but anything with blue in it would be thrown in the bin
>
> Wot Stilton in the bin?
Stilton stays outside the house. I won't have it in my fridge.
Phil Launchbury
> bo...@despammed.com wrote:
>
>> Wot Stilton in the bin?
>
> Stilton stays outside the house. I won't have it in my fridge.
Indeed. Stilton is an abomination of desolation.
Pete Fisher
Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
>In article <6l4josF...@mid.individual.net>, Lozzo wrote:
>> bo...@despammed.com wrote:
>>
>>> Wot Stilton in the bin?
>>
>> Stilton stays outside the house. I won't have it in my fridge.
>
>Indeed. Stilton is an abomination of desolation.
Crikey. In that case Gorgonzola must be the Devil incarnate.
--
+----------------------------------------------------------------+
| Pete Fisher at Home: Pe...@ps-fisher.demon.co.uk |
| Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z |
| Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" |
+----------------------------------------------------------------+
CT
> Indeed. Stilton is an abomination of desolation.
Burn, heretic, burn!
--
Chris
M J Carley
>of course it was intentional. But as I've mentioned a few times, I'm
>too subtle for most of you, though it's glad at least one person
>appreciated it.
Des?
--
Differenza fra il rivoluzionaro e il cialtrone. Il rivoluzionario
rompe l'orologio e invece di presentarsi alle nove si presenta alle
nove meno cinque. Il cialtrone rompe l'orologio e si alza alle undici.
Michael Carley: http://people.bath.ac.uk/ensmjc/
Bear
> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
> >In article <6l4josF...@mid.individual.net>, Lozzo wrote:
> >> bo...@despammed.com wrote:
> >>
> >>> Wot Stilton in the bin?
> >>
> >> Stilton stays outside the house. I won't have it in my fridge.
> >
> >Indeed. Stilton is an abomination of desolation.
>
> Crikey. In that case Gorgonzola must be the Devil incarnate.
And Roquefort tells its mum to fuck off.
I like blue cheese, but it must be served with a decent port IMHO.
Pete Fisher
<bastard...@gmail.com> cast forth these pearls of wisdom
On its own or do you care for a morsel of bread or a biccie with it?
Phil Launchbury
> In article <kjLWGFHH...@ps-fisher.demon.co.uk>, Pete Fisher says...
>> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
>> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
>> >
>>
>> Crikey. In that case Gorgonzola must be the Devil incarnate.
>
> And Roquefort tells its mum to fuck off.
>
> I like blue cheese, but it must be served with a decent port IMHO.
I'd quite happily throw away the cheese (downwind!) and drink the port
on it's own. I've never been a fan of eating mold.
Phil Launchbury
I will wear my "won't eat moldy food" badge with pride as the flames
leap higher.
Phil Launchbury
> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
>>>
>>
>>Indeed. Stilton is an abomination of desolation.
>
> Crikey. In that case Gorgonzola must be the Devil incarnate.
The Feet of the Devil Himself. In unwashed socks..
Phil.
Bear
> In communiqué <MPG.2357d17f1...@news.individual.de>, Bear
> <bastard...@gmail.com> cast forth these pearls of wisdom
> >In article <kjLWGFHH...@ps-fisher.demon.co.uk>, Pete Fisher says...
> >> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
> >> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
> >> >In article <6l4josF...@mid.individual.net>, Lozzo wrote:
> >> >> bo...@despammed.com wrote:
> >> >>
> >> >>> Wot Stilton in the bin?
> >> >>
> >> >> Stilton stays outside the house. I won't have it in my fridge.
> >> >
> >> >Indeed. Stilton is an abomination of desolation.
> >>
> >> Crikey. In that case Gorgonzola must be the Devil incarnate.
> >
> >And Roquefort tells its mum to fuck off.
> >
> >I like blue cheese, but it must be served with a decent port IMHO.
>
> On its own or do you care for a morsel of bread or a biccie with it?
With blue cheese, just a *tiny* amount of something else, like a Carr's
water biscuit or similar, to act as a delivery system.
With decent cheddars and the like, just the cheese itself, and either
membrillo, pickled walnuts, or both.
Pete Fisher
>> Phil Launchbury wrote:
>>
>>> Indeed. Stilton is an abomination of desolation.
>>
>> Burn, heretic, burn!
>
>I will wear my "won't eat moldy food" badge with pride as the flames
>leap higher.
Do the septics make any blue cheese ?
CT
> Do the septics make any blue cheese ?
http://en.wikipedia.org/wiki/Maytag_Blue_cheese
--
Chris
Pete Fisher
>In article <jX+XbQIQ...@ps-fisher.demon.co.uk>, Pete Fisher says...
>> In communiqué <MPG.2357d17f1...@news.individual.de>, Bear
>> <bastard...@gmail.com> cast forth these pearls of wisdom
>> >In article <kjLWGFHH...@ps-fisher.demon.co.uk>, Pete Fisher says...
>> >> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
>> >> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
>> >> >In article <6l4josF...@mid.individual.net>, Lozzo wrote:
>> >> >> bo...@despammed.com wrote:
>> >> >>
>> >> >>> Wot Stilton in the bin?
>> >> >>
>> >> >> Stilton stays outside the house. I won't have it in my fridge.
>> >> >
>> >> >Indeed. Stilton is an abomination of desolation.
>> >>
>> >> Crikey. In that case Gorgonzola must be the Devil incarnate.
>> >
>> >And Roquefort tells its mum to fuck off.
>> >
>> >I like blue cheese, but it must be served with a decent port IMHO.
>>
>> On its own or do you care for a morsel of bread or a biccie with it?
>
>With blue cheese, just a *tiny* amount of something else, like a Carr's
>water biscuit or similar, to act as a delivery system.
>
I favour a Bath Oliver (no, just no OK).
Pete Fisher
<m...@christrollen.co.uk> cast forth these pearls of wisdom
>Pete Fisher wrote:
>
>> Do the septics make any blue cheese ?
>
>http://en.wikipedia.org/wiki/Maytag_Blue_cheese
>
Does that count as mould or mold?
Bear
> In communiqué <MPG.2357d50f9...@news.individual.de>, Bear
> <bastard...@gmail.com> cast forth these pearls of wisdom
> >In article <jX+XbQIQ...@ps-fisher.demon.co.uk>, Pete Fisher says...
> >> In communiqué <MPG.2357d17f1...@news.individual.de>, Bear
> >> <bastard...@gmail.com> cast forth these pearls of wisdom
> >> >In article <kjLWGFHH...@ps-fisher.demon.co.uk>, Pete Fisher says...
> >> >> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
> >> >> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
> >> >> >In article <6l4josF...@mid.individual.net>, Lozzo wrote:
> >> >> >> bo...@despammed.com wrote:
> >> >> >>
> >> >> >>> Wot Stilton in the bin?
> >> >> >>
> >> >> >> Stilton stays outside the house. I won't have it in my fridge.
> >> >> >
> >> >> >Indeed. Stilton is an abomination of desolation.
> >> >>
> >> >> Crikey. In that case Gorgonzola must be the Devil incarnate.
> >> >
> >> >And Roquefort tells its mum to fuck off.
> >> >
> >> >I like blue cheese, but it must be served with a decent port IMHO.
> >>
> >> On its own or do you care for a morsel of bread or a biccie with it?
> >
> >With blue cheese, just a *tiny* amount of something else, like a Carr's
> >water biscuit or similar, to act as a delivery system.
> >
>
> I favour a Bath Oliver (no, just no OK).
heh. ukrm does "what's my biscuit" :)
I like anything fairly bland - I went through an oatcake period, but
they detract too much from the flavour. Ditto those charcoal biscuits,
which tastes like ashes to me. Which is hardly surprising I guess.
ATM I'm seriously addicted to Dr Karg's Organic Wholegrain Crisp Bread,
specifically the emmental cheese & pumpkin seed variety. Banging.
Bear
Launchbury says...
> In article <MPG.2357d17f1...@news.individual.de>, Bear wrote:
> > In article <kjLWGFHH...@ps-fisher.demon.co.uk>, Pete Fisher says...
> >> In communiqué <slrngerf2l...@mail.launchbury.org.uk>, Phil
> >> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
> >> >
> >> >Indeed. Stilton is an abomination of desolation.
> >>
> >> Crikey. In that case Gorgonzola must be the Devil incarnate.
> >
> > And Roquefort tells its mum to fuck off.
> >
> > I like blue cheese, but it must be served with a decent port IMHO.
>
> I'd quite happily throw away the cheese (downwind!) and drink the port
> on it's own. I've never been a fan of eating mold.
People tend to either like cheese or detest it, so that doesn't surprise
me.
Pete Fisher
>
>I like anything fairly bland - I went through an oatcake period, but
>they detract too much from the flavour. Ditto those charcoal biscuits,
>which tastes like ashes to me. Which is hardly surprising I guess.
>
Imagine the surprise on the faces of the VCF committee when I served up
some Welsh goat's cheese to them with Ashbourne charcoal wafers.
Whinging Courier
I love Camembert but find Roquefort too much.
--
FZ1-N GS650GT Go-Ped Sport
BOMB#14 ibW#40 LotR#0 (RIP) BOTAFOT#157 BotM#3
darsy
you utter wotter.
--
d.
Bear
> In communiqué <MPG.2357d91a3...@news.individual.de>, Bear
> <bastard...@gmail.com> cast forth these pearls of wisdom
> >heh. ukrm does "what's my biscuit" :)
> >
> >I like anything fairly bland - I went through an oatcake period, but
> >they detract too much from the flavour. Ditto those charcoal biscuits,
> >which tastes like ashes to me. Which is hardly surprising I guess.
> >
>
> Imagine the surprise on the faces of the VCF committee when I served up
> some Welsh goat's cheese to them with Ashbourne charcoal wafers.
What had they done to deserve that gruesome twosome?
Remind me never to cross you - you clearly take revenge very seriously
indeed.
darsy
> I'm seriously addicted to Dr Karg's Organic Wholegrain Crisp Bread,
> specifically the emmental cheese & pumpkin seed variety. Banging.
Hello and welcome to Pete Tong's Savoury Review.
--
d.
Phil Launchbury
> In communiqué <slrngergn3...@mail.launchbury.org.uk>, Phil
> Launchbury <ph...@launchbury.org.uk> cast forth these pearls of wisdom
>>>
>>
>>I will wear my "won't eat moldy food" badge with pride as the flames
>>leap higher.
>
> Do the septics make any blue cheese ?
Don't you start. I agonised for *ages* (5 seconds is a long time on
Usenet) about how to spell it. Mouldy didn't look right so I went for
the easy option.
Phil.
Phil Launchbury
> In article <slrngerglq...@mail.launchbury.org.uk>, Phil
> Launchbury says...
>> >
>>
>> I'd quite happily throw away the cheese (downwind!) and drink the port
>> on it's own. I've never been a fan of eating mold.
>
> People tend to either like cheese or detest it, so that doesn't surprise
> me.
I like *some* cheese (Edam, Gouda, Cheshire, Wensleydale) but that's
about it. I've tried all sorts of others but never really found one I
liked.
I like it cooked though - cheese on toast using mousetrap (aka Cheddar)
or Mozzarella/Monterey Jack etc on pizzas is nice but not raw..
Phil.
Catman
> In article <xn0fw7t4...@news.individual.net>, CT wrote:
>> Phil Launchbury wrote:
>>
>>> Indeed. Stilton is an abomination of desolation.
>> Burn, heretic, burn!
>
> I will wear my "won't eat moldy food" badge with pride as the flames
> leap higher.
So beer, wine and bread out then? ;)
--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 145 2.0 Cloverleaf 156 V6 2.5 S2
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk
Pete Fisher
<Pe...@ps-fisher.demon.co.uk> cast forth these pearls of wisdom
>In communiqué <MPG.2357d91a3...@news.individual.de>, Bear
><bastard...@gmail.com> cast forth these pearls of wisdom
>>heh. ukrm does "what's my biscuit" :)
>>
>>I like anything fairly bland - I went through an oatcake period, but
>>they detract too much from the flavour. Ditto those charcoal biscuits,
>>which tastes like ashes to me. Which is hardly surprising I guess.
>>
>
>Imagine the surprise on the faces of the VCF committee when I served up
>some Welsh goat's cheese to them with Ashbourne charcoal wafers.
>
Oh, it was to counter their President's (VCF not the Republic), "this is
the best Brie in the world" line. Shock and awe. TBF they already
thought me a Brit eccentric.
They were quite complimentary about the Halfpenny Green 'Penny Black'
English wine though.
Anyway, must dash off in to town for my flu jab from Superdrug. I knew
an old gimmer's bust pass would come in useful for something
occasionally.
Bear
@h2g2000hsg.googlegroups.com>, darsy says...
I wouldn't even have mentioned it if you and Champ hadn't started
humping each other's legs :)
Bear
> Anyway, must dash off in to town for my flu jab from Superdrug. I knew
> an old gimmer's bust pass would come in useful for something
> occasionally.
heh. I tried flu jabs a couple of times ... they make me more ill, not
less. Weird.
Bear
@y71g2000hsa.googlegroups.com>, darsy says...
Standard.
Bear
Launchbury says...
> In article <MPG.2357d949...@news.individual.de>, Bear wrote:
> > In article <slrngerglq...@mail.launchbury.org.uk>, Phil
> > Launchbury says...
> >> >
> >> > I like blue cheese, but it must be served with a decent port IMHO.
> >>
> >> I'd quite happily throw away the cheese (downwind!) and drink the port
> >> on it's own. I've never been a fan of eating mold.
> >
> > People tend to either like cheese or detest it, so that doesn't surprise
> > me.
>
> I like *some* cheese (Edam, Gouda, Cheshire, Wensleydale) but that's
> about it.
Weedy pseudo-cheese :)
> I've tried all sorts of others but never really found one I
> liked.
>
> I like it cooked though - cheese on toast using mousetrap (aka Cheddar)
> or Mozzarella/Monterey Jack etc on pizzas is nice but not raw..
You're clearly not a cheesy fella.
Phil Launchbury
> Phil Launchbury wrote:
>> In article <xn0fw7t4...@news.individual.net>, CT wrote:
>>> Phil Launchbury wrote:
>>>
>>>> Indeed. Stilton is an abomination of desolation.
>>> Burn, heretic, burn!
>>
>> I will wear my "won't eat moldy food" badge with pride as the flames
>> leap higher.
>
> So beer, wine and bread out then? ;)
Yeast != mould.
Phil.
Soylent Green
> I knew
> an old gimmer's bust pass would come in useful for something occasionally.
>
Tricky coves, busts. Never needed a pass before, though.
--
Soy.
Ducati 750 SS (slightly distorted)
Suzuki GSX650F
Phil Launchbury
>>
>> I like *some* cheese (Edam, Gouda, Cheshire, Wensleydale) but that's
>> about it.
>
> Weedy pseudo-cheese :)
Maybe. But it's mine and I like it. You'll prise it only from my cold,
dead fingers (unless it goes off).
>> I like it cooked though - cheese on toast using mousetrap (aka Cheddar)
>> or Mozzarella/Monterey Jack etc on pizzas is nice but not raw..
>
> You're clearly not a cheesy fella.
I'll frame that and hang it on my wall.
Phil
Switters
wrote:
> CT wrote:
>
>> Lozzo wrote:
>>
>> > Is it like a pasty? Ginsters only, of course, none of that horrible
>> > Pork Farms shite.
>>
>> Ginsters are shit, as are any mass-produced pre-packed "pasties".
>> They're nothing like a proper "home cooked" pasty.
>> You should be making you're own now:
>> http://www.bbc.co.uk/food/recipes/database/cornishpasty_89627.shtml
>
> Bollocks, Ginsters are the food of the gods.
Have you tried a proper pasty?
Ginsters pasties are the red wine of Cornwall.
Much better examples can be had locally.
CT
Hurrah! The cavalry arrives!
--
Chris