Name that dish
Guy King
on the hob on a medium heat.
Chop into the oil an aubergine, several onions (or even more shallots,
which appear to have disappeared of late), a handful of mushrooms, lots
of garlic, a courgette and a leek, a red pepper and some halved cherry
toms. When it's all going along nicely mix in the tuna.
Shove it all about a bit, add a spoonful of dark soy sauce and some
salt. Cover with tinfoil and bake for an hour or so on about 150C.
Remove the foil and turn the oven up to 200 to do so bread rolls next to
it.
Serve with the bread and some grated cheese. Good with red wine.
So - this is what I've been making for some years, but it needs a name.
It was originally sort of a bastardised fishy ratatouille, but fishy-rat
doesn't seem to be quite right.
--
Skipweasel
Eagles may soar, but weasels don't get sucked into jet engines.
Melanie Rimmer
> So - this is what I've been making for some years, but it needs a name.
> It was originally sort of a bastardised fishy ratatouille, but fishy-rat
> doesn't seem to be quite right.
>
Tunatouille?
Ratatuna?
®óñ© © ²°¹°-°²
wrote and included this (or some of this):
Tun-dish?
--
®óñ© © ²°¹°-°²
Richard Robinson
The Serapuvian for "rat" would appear to be "rat". How disappointing.
But Russians and Croatians call them Chris.
--
Richard Robinson
"The whole plan hinged upon the natural curiosity of potatoes" - S. Lem
My email address is at http://www.qualmograph.org.uk/contact.html
Jim Price
--
JimP
Obligatory obscure Star Wars reference included.
Lister
Onna stick?
>parr(*>
news:3130303034323...@zetnet.co.uk...
...
|
| So - this is what I've been making for some years, but it needs a
name.
| It was originally sort of a bastardised fishy ratatouille, but
fishy-rat
| doesn't seem to be quite right.
Being authority on all things fishy, I hereby name this dish 'Tuna
auber'.
--
)>==ss$$%PARR(º> Parr
Tim Hall
<m...@timelord.org.uk> wrote:
Chanson d'amour
--
Tim
I understand very little of what's being discussed
but for some reason it's fascinating.
(Jon Thompson, urs)
bobharvey
> a spoonful of dark soy sauce and some
> salt.
and? AND?
With that much onion & the peppers, I'd call it Tuna Trumpeter
Guy King
from bobharvey <robert...@my-deja.com> contains these words:
> With that much onion & the peppers, I'd call it Tuna Trumpeter
It ain't done that to anyone here this time.
Kate XXXXXX
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!
Carlton Miniott
> Good with red wine.
Can't be - it has aubergine in it. That's not good with anything.
--
teh internets is populated by eggshells armed with hammers
Guy King
from Kate XXXXXX <ka...@diceyhome.free-online.co.uk> contains these words:
> Rat-Fish?
http://www.theshumans.net/Northwest%20Diving/Rat%20fish.jpg
Nah - doesn't look like tuna to me.
Kevin asparagus
Squbble and beak.
Dave Larrington
Richard Robinson <rich...@privacy.net> tweaked the Babbage-Engine to tell
us:
> The Serapuvian for "rat" would appear to be "rat". How disappointing.
> But Russians and Croatians call them Chris.
What, all of them? Must get very confusing. Not at all like barn owls.
--
Dave Larrington
<http://www.legslarry.beerdrinkers.co.uk>
I'm just a primitive creature of the heath, so pardon my savage
ignorance.
Richard Robinson
> In news:482495fa$0$660$bed6...@news.gradwell.net,
> Richard Robinson <rich...@privacy.net> tweaked the Babbage-Engine to tell
> us:
>
>> The Serapuvian for "rat" would appear to be "rat". How disappointing.
>> But Russians and Croatians call them Chris.
>
> What, all of them?
According to Mr. Google and his translationarylists, yes.
> Must get very confusing. Not at all like barn owls.
That's what I thought.
Graeme Dods
news:MPG.2292f2fe9...@news.individual.net:
> Carlton Miniott said...
>> Costing the net hundreds if not thousands of dollars, Guy King said:
>> > Good with red wine.
>>
>> Can't be - it has aubergine in it. That's not good with anything.
>>
> It's not the aubergine that's the promble, it's the garlic. Garlic is
> disgusting stuff except in very small quantities.
>
Garlic is wonderful stuff. Sod the reported health benefits, it just tastes
great. I did once almost draw the line at eating a whole bulb of roast
garlic, but once I'd tried it I loved it (roasting it seems to make it less
pungent)
Last week we had a wonderful meal with *loads* of garlic in it. The
following day my daughter, who's still being breastfed, had a definite
whiff of garlic about her. That's how you can tell you've got the
quantities right.
--
Graeme
Esra Sdrawkcab
> Sena <"\"#\""@cymoeddorguk.privacy.net> wrote:
>
> [...]
>>> Can't be - it has aubergine in it. That's not good with anything.
>>>
>> disgusting stuff except in very small quantities.
>
>
Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde? Let
us hope not.
Dave Budd
graem...@gmail.com says...
--
Snob? Were I a snob, I wouldn't be talking to you.
Andrew Marshall
<dave...@manchester.ac.ku> writes
>Ever go to teh Isle Of Wight garlic festival?
Yes, 11 years ago. An enjoyable day; though the 'garlic beer' was yntre,
and thus penc even to start with, the garlic ice-cream was surprisingly
edible. Best nosh there, for my zbarl, were the garlic sausages molished
by h'Ogana's.
--
Regards,
Andrew Marshall, G8BUR, M0MAA.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Dave Larrington
Znep <E-0C0013...@cleopatra.co.uk> tweaked the Babbage-Engine to tell
us:
> In uk.rec.sheds, (Sn!pe) wrote in
> <1igv9m1.zm4joz1vofopxN%sn...@spambin.fsnet.co.uk>::
>>>>
>>> is disgusting stuff except in very small quantities.
>>
>
Garlic SOUP. Nom nom nom.
--
Dave Larrington
<http://www.legslarry.beerdrinkers.co.uk>
Here, take these cheese-shaped stilts. You'll know when to use
them.
Graeme Dods
news:ndni249pc517f32ag...@4ax.com:
> So you're not a fan of that chicken with 30 cloves recipe?
Tell me more.
--
Graeme
Graeme Dods
news:MPG.22936bf6b...@news.individual.net:
> Ever go to teh Isle Of Wight garlic festival?
No, it's a bit far for a garlic fix (even when I lived in Edinburgh). There
was a chilli festival in Perth a month or two ago which was great. We've
now added chillis to the list of plants to be gronw in our veggy patch.
--
Graeme
®óñ© © ²°¹°-°²
<"\"#\""@cymoeddorguk.privacy.net> wrote and included this (or some of
this):
>Carlton Miniott said...
>> Costing the net hundreds if not thousands of dollars, Guy King said:
>> > Good with red wine.
>>
>> Can't be - it has aubergine in it. That's not good with anything.
>>
>It's not the aubergine that's the promble, it's the garlic. Garlic is
>disgusting stuff except in very small quantities.
Tell that to Wingnut. As long as it's organic he chews it raw.
Accounts for the look on Camilla's chops, I suppose.
--
®óñ© © ²°¹°-°²
®óñ© © ²°¹°-°²
and included this (or some of this):
>Last week we had a wonderful meal with *loads* of garlic in it. The
>following day my daughter, who's still being breastfed, had a definite
>whiff of garlic about her. That's how you can tell you've got the
>quantities right.
Some years ago in yer Bally Erics I had a really bad Oohmeguts and
decided to have a soup lunch. The soup comprised about 1 lb of
garlic bulbs brewed up in seasoning and little else. I scoffed the
lot and was immediately cured. Marvellous stuff.
--
®óñ© © ²°¹°-°²
Graeme Dods
@text.news.virginmedia.com:
I think there are many such minor schisms[1] within the shedde; so many in
fact that nobody can remember who they're meant to violently disagree with.
We all just muddle along quite happily as we can't be nefrq with the effort
of antagonism.
--
Graeme
[1] potential sources -
pre or post tea lactation
CFL or incandescent[2]
seat up or down
tin shed or wooden shed
tomato or tomato
[2] "CFL with rage" doesn't have quite the same ring to it.
Tim Hall
<robert...@my-deja.com> wrote:
>On 9 May, 18:48, Guy King <guy.k...@zetnet.co.uk> wrote:
>> a spoonful of dark soy sauce and some
>> salt.
>
>and? AND?
"And, And shpxvat And?"
"Well, Ray's thinking of putting an exclamation mark after the second
'and' Says it'd look deadly on the posters. "
Guy King
from ®óñ© © ²°¹°-°² <r...@spamall.com> contains these words:
> Some years ago in yer Bally Erics I had a really bad Oohmeguts
IRTA Oohmenuts.
Guy King
from Sena <"\"#\""@cymoeddorguk.privacy.net> contains these words:
> It's not the aubergine that's the promble, it's the garlic. Garlic is
> disgusting stuff except in very small quantities.
You must be ever so polite, 'cos you've never grumbled about the amount
I shove in stuff.
Or was that why you dropped that gratin dish that day?
Guy King
from Dave Budd <dave...@manchester.ac.ku> contains these words:
> Ever go to teh Isle Of Wight garlic festival?
Inky and I were munching on wild garlic the other day when we both
decided to see whether the flowers were stronger than the stem.
They were.
A lot.
Frank Erskine
>I think there are many such minor schisms[1] within the shedde; so many in
>fact that nobody can remember who they're meant to violently disagree with.
>We all just muddle along quite happily as we can't be nefrq with the effort
>of antagonism.
>
>--
>Graeme
>[1] potential sources -
> pre or post tea lactation
Pre for me.
> CFL or incandescent[2]
Incandescent for me.
> seat up or down
As appropriate for me.
> tin shed or wooden shed
Wooden for me. Tin ones are - well, a bit tinny
> tomato or tomato
Whatever.
--
Frank Erskine
MJBC, OETKBC
®óñ© © ²°¹°-°²
wrote and included this (or some of this):
>®óñ© © "°'°-°" <r...@spamall.com> wrote:
>
>> Tell that to Wingnut. As long as it's organic he chews it raw.
>> Accounts for the look on Camilla's chops, I suppose.
>
>If all of Camilla's parts are organic I fancy that she'll be
>running through the whole gamut of sensations, eh wot?
>I wonder what her brisket might be like.
I don't wish to think about it, (nor the withers nor the crupper)
--
®óñ© © ²°¹°-°²
Guy King
from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
> If all of Camilla's parts are organic I fancy that she'll be
> running through the whole gamut of sensations, eh wot?
> I wonder what her brisket might be like.
for a fiver you can frisk it.
Guy King
from Graeme Dods <graem...@gmail.com> contains these words:
> [1] potential sources -
> pre or post tea lactation
Without
> CFL or incandescent[2]
CFL
> seat up or down
I'm a lousy shot - I tend to sit down anyway.
> tin shed or wooden shed
Brickbuilt!
> tomato or tomato
Let's call the hole thing off.
®óñ© © ²°¹°-°²
wrote and included this (or some of this):
>The message <1igvyxw.1dcwendugn7zcN%sn...@spambin.fsnet.co.uk>
>from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
>
>> If all of Camilla's parts are organic I fancy that she'll be
>> running through the whole gamut of sensations, eh wot?
>> I wonder what her brisket might be like.
>
>for a fiver you can frisk it.
Thanks, but no thanks, not even with yours.
--
®óñ© © ²°¹°-°²
Rusty Hinge
from Graeme Dods <graem...@gmail.com> contains these words:
> Last week we had a wonderful meal with *loads* of garlic in it. The
> following day my daughter, who's still being breastfed, had a definite
> whiff of garlic about her. That's how you can tell you've got the
> quantities right.
Quite so. I molish a sort of salami with the meat of (smerked) bacon
hocks and several cloves of garlic per hock. After eating some, I cud
pass as Serapu.
--
Rusty
Men love women, women love children, children love hamsters.
(Alice Thomas Ellis)
Rusty Hinge
from Graeme Dods <graem...@gmail.com> contains these words:
> No, it's a bit far for a garlic fix (even when I lived in Edinburgh). There
> was a chilli festival in Perth a month or two ago which was great. We've
> now added chillis to the list of plants to be gronw in our veggy patch.
Want some seeds? I've jalapino as well as some rather large variety wot
the greengrosser wot not the name of, but have the flavour of peppers
and not such a hot afterburn.
It's best to grow chillis in pots as they are perenniel, and can be
brought in from the clod late (and early) in the year. One of my
jalapinos is nearly four years old now.
Rusty Hinge
from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
> Sena <"\"#\""@cymoeddorguk.privacy.net> wrote:
> [...]
> > > Can't be - it has aubergine in it. That's not good with anything.
> > >
> > It's not the aubergine that's the promble, it's the garlic. Garlic is
> > disgusting stuff except in very small quantities.
> Right on, Sister! Garlic has to be indetectable to be acceptable.
Be you careful, 'bor, or I may say something nast about On!ons.
Rusty Hinge
from Guy King <guy....@zetnet.co.uk> contains these words:
> The message <MPG.22936bf6b...@news.individual.net>
> from Dave Budd <dave...@manchester.ac.ku> contains these words:
> > Ever go to teh Isle Of Wight garlic festival?
> Inky and I were munching on wild garlic the other day when we both
> decided to see whether the flowers were stronger than the stem.
> They were.
> A lot.
Must try them. I acquired a lot of ransomes a couple or three years ago
and they're proliferating nicely. Seeds for those will become available
in due season.
Book now to avoid disappointment.
Rusty Hinge
from Sena <"\"#\""@cymoeddorguk.privacy.net> contains these words:
> > Costing the net hundreds if not thousands of dollars, Guy King said:
> > > Good with red wine.
> >
> > Can't be - it has aubergine in it. That's not good with anything.
> >
> It's not the aubergine that's the promble, it's the garlic. Garlic is
> disgusting stuff except in very small quantities.
Garlic's fine. Ughbergine, OTOH...
Andrew Marshall
Dods <graem...@gmail.com> writes
>[1] potential sources -
pre or post tea lactation
post
> CFL or incandescent[2]
Mostly CFLs and abezny FLs; some halogen or abezny incandescent (e.g. in
radio room, to avoid FL-created radio noise)
> seat up or down
as required
> tin shed or wooden shed
various kinds, including both of those
> tomato or tomato
Neither - UAB!
--
Regards,
Andrew Marshall, G8BUR, M0MAA.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Steve O'Hara-Smith
Esra Sdrawkcab <ad...@127.0.0.1> wrote:
> Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde? Let
> us hope not.
Bbbbuttt what's wrong with Garlic *AND* Cheese ?
--
C:>WIN | Directable Mirror Arrays
The computer obeys and wins. | A better way to focus the sun
You lose and Bill collects. | licences available see
| http://www.sohara.org/
Guy King
from Rusty Hinge <horrid...@zetnet.co.uk> contains these words:
> Must try them. I acquired a lot of ransomes a couple or three years ago
> and they're proliferating nicely. Seeds for those will become available
> in due season.
From their cojones, no doubt.
Lister
>Znep <E-0C0013...@cleopatra.co.uk> wrote in
>news:ndni249pc517f32ag...@4ax.com:
>
>> So you're not a fan of that chicken with 30 cloves recipe?
>
>Tell me more.
Was it love at first sight?
Austin Shackles
<ste...@eircom.net> enlightened us thusly:
>On Tue, 13 May 2008 07:37:12 GMT
>Esra Sdrawkcab <ad...@127.0.0.1> wrote:
>
>> Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde? Let
>> us hope not.
>
> Bbbbuttt what's wrong with Garlic *AND* Cheese ?
and bread... mmmmm...cheeseygarlicbread...<drool>
--
Austin Shackles. www.ddol-las.net my opinions are just that
Travel The Galaxy! Meet Fascinating Life Forms...
------------------------------------------------\
>> http://www.schlockmercenary.com/ << \ ...and Kill them.
a webcartoon by Howard Tayler; I like it, maybe you will too!
bobharvey
> Book now to avoid disappointment.
Good lord, it's Mr Hinge, and he is talking english.
Rusty Hinge 2
from Countess-Palatine Blackberry the Perplexed of Divine
Intervention.<x{yz}enop...@hotmail.com> contains these words:
> Have you never tried the wild gralick fritters I recommended?
> Make a very light batter with cornflour and egg white, then holding the
> flowers by the stem, dunk them in the batter and fry. Perfect finger
> food, with built-in handle!
ISTR that receipt, only hfvat elderfollowers.
--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
Separator in search of a sig
Rusty Hinge 2
<c78fc8a2-e83c-4a5d...@f63g2000hsf.googlegroups.com>
from bobharvey <robert...@my-deja.com> contains these words:
> On 13 May, 13:05, Rusty Hinge <horrid.squ...@zetnet.co.uk> wrote:
> > Book now to avoid disappointment.
> Good lord, it's Mr Hinge, and he is talking english.
Sorry.
Rusty Hinge 2
from Znep <E-0C0013...@cleopatra.co.uk> contains these words:
> ITYM "ramsons". Ruth's sister lives near Ramsbottom, which her grandad
> delighted in calling "tup's-arse", and whose natives can be enraged by
> innocent enquiries along the lines of "How come there's a ram's *head* on
> the coat of arms?"
> But it's nowt to do with sheep, it means "Wild garlic valley".
I sit corrected.
Rusty Hinge 2
from Znep <E-0C0013...@cleopatra.co.uk> contains these words:
> >Book now to avoid disappointment.
> Yes please.
Duly noted and placed in a miscellany of a document.
Esra Sdrawkcab
> On Tue, 13 May 2008 07:37:12 GMT
> Esra Sdrawkcab <ad...@127.0.0.1> wrote:
>
>> Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde? Let
>> us hope not.
>
> Bbbbuttt what's wrong with Garlic *AND* Cheese ?
>
Well, for me it doesn't jbex - still, shack-on a sun goot.
Richard Robinson
> In uk.rec.sheds, (Rusty Hinge) wrote in
>
> ITYM "ramsons". Ruth's sister lives near Ramsbottom, which her grandad
> delighted in calling "tup's-arse", and whose natives can be enraged by
> innocent enquiries along the lines of "How come there's a ram's *head* on
> the coat of arms?"
>
> But it's nowt to do with sheep, it means "Wild garlic valley".
Tell that to the rams.
--
Richard Robinson
"The whole plan hinged upon the natural curiosity of potatoes" - S. Lem
My email address is at http://www.qualmograph.org.uk/contact.html
Rusty Hinge 2
from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
> > Be you careful, 'bor, or I may say something nast about On!ons.
> No promble, Mr Corroded Articulatory Mechanism of a Portal-Obstructor,
> you won't put me off 'em, oh deary me no. I don't suppose I'll influence
> any of the benighted garlick-munchers, neither, not nohow, noways, nope.
Sigh... Me neither. I'm addicted to the things innit. But I likes
gralick TAAAW. Until I were about nineteen I cooden stand the stuff, and
even if the pan had been wiped with it before cwking, a meal was
roooooined by the slightest hint.
Then (IIRC) I were hit with a salami, and never lwked back.
> As it happens, I've been seriously considering hypnotherapy in a forlorn
> hope of ridding me of my deep-seated dislike of this noxious weed; I've
> lost count of the restaurant meals that have been utterly ruined for me
> by gratuitous over-garlicking of an otherwise inoffensive meal.
Siriusly, it must rilly be a nandicap. I dunno how you'd approach the
promble, for if you eat out owt but fish and chipses, you're going to
get gralicked innit.
Rusty Hinge 2
from Countess-Palatine Blackberry the Perplexed of Divine
Intervention.<x{yz}enop...@hotmail.com> contains these words:
> >ISTR that receipt, only hfvat elderfollowers.
> I do it with both, when I can get hold of some that haven't had car
> exhaust all over them.
Ah, the wide open space wot is Norfolk! Nearby, there's a little avenue
of trees within which winds a bridleway where I pick elderflowers,
mushrooms and other fungi, and in the autumn, sloes. On the way there in
season, one can pick up Cheshunts.
Frank Erskine
wrote:
>'Coz garlick is a disgustingly horrible noxious substance, obv.
>I'd feed it to bankers and politicians. Bleaurgh, BTW.
ITYM:- "on!on".
--
Frank Erskine
MJBC, OETKBC
Richard Bos
> On 13 May 2008 10:32:52 GMT, Graeme Dods <graem...@gmail.com> wrote:
>
> >I think there are many such minor schisms[1] within the shedde; so many in
> >fact that nobody can remember who they're meant to violently disagree with.
> >We all just muddle along quite happily as we can't be nefrq with the effort
> >of antagonism.
> >
> >--
> >Graeme
> >[1] potential sources -
> > pre or post tea lactation
>
> Pre for me.
Post. First check whether it needs it, only add when.
> > CFL or incandescent[2]
>
> Incandescent for me.
Depends on where, but mostly CFL.
> > seat up or down
>
> As appropriate for me.
Ditto.
> > tin shed or wooden shed
>
> Wooden for me. Tin ones are - well, a bit tinny
Brick, I'm afraid. Horribly unimprovised, I xabj, but it comes with all
the houses in these streets. After all, any Dutch family need somewhere
inside to park their bikes, so they're quite fgnaqneq. It _is_ rather
sheddily disorganised inside, thobut.
> > tomato or tomato
>
> Whatever.
Tomaat. In English, tomato.
Richard
Richard Bos
> Esra Sdrawkcab <ad...@127.0.0.1> wrote:
>
> > Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde? Let
> > us hope not.
>
> Bbbbuttt what's wrong with Garlic *AND* Cheese ?
Nowt. I refuse to choose.
Richard
Richard Bos
> from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
> > Sena <"\"#\""@cymoeddorguk.privacy.net> wrote:
>
> > > It's not the aubergine that's the promble, it's the garlic. Garlic is
> > > disgusting stuff except in very small quantities.
>
> > Right on, Sister! Garlic has to be indetectable to be acceptable.
>
> Be you careful, 'bor, or I may say something nast about On!ons.
Did you xabj that in Bahasa Indonesia (and presumably also in Malay,
which is this >< much different from Bahasa), the noble garlic is called
bawang putih? And that this means "white on!on"? So do not cast
nasturtiums on the bawang putih, for it, TAAW, is a bawang.
(Actually, you could cast nasturtiums on garlic without prombles,
because nasturtium leaves are edible and quite nicely piquant. I suspect
they do go well with garlic and on!ons in a salad. Must try that.)
Richard
Richard Bos
> You've only overdone it once that I remember, and that was in a cheesey
> dippy thing of which I partook but sparingly. Thing is, garlic's fine
> if I can't actually taste it. I love curries; I detest garlic bread.
> Garlic in quantities wot can't actually be tasted as such is fine with
> me, but if I can taste it I probably won't be wanting seconds.
I feel like that about ginger.
Richard
Steve O'Hara-Smith
> Steve O'Hara-Smith <ste...@eircom.net> wrote:
>
> > > Could this lead to a cbffvoyr Garlic v Cheese fpuvfz in the shedde?
> > > Let us hope not.
> >
> > Bbbbuttt what's wrong with Garlic *AND* Cheese ?
>
> 'Coz garlick is a disgustingly horrible noxious substance, obv.
> I'd feed it to bankers and politicians. Bleaurgh, BTW.
Well it is good for feeding to bloodsucking monsters of course.
--
C:>WIN | Directable Mirror Arrays
The computer obeys and wins. | A better way to focus the sun
You lose and Bill collects. | licences available see
| http://www.sohara.org/
Amethyst Deceiver
graem...@gmail.com says...
> I think there are many such minor schisms[1] within the shedde; so many in
> fact that nobody can remember who they're meant to violently disagree with.
> We all just muddle along quite happily as we can't be nefrq with the effort
> of antagonism.
> [1] potential sources -
> pre or post tea lactation
I don't think I had any choice, it was a continuous process. Pre-,
during and post-tea, much to YoungBloke's delight.
Rusty Hinge 2
from r...@hoekstra-uitgeverij.nl (Richard Bos) contains these words:
> Did you xabj that in Bahasa Indonesia (and presumably also in Malay,
> which is this >< much different from Bahasa), the noble garlic is called
> bawang putih? And that this means "white on!on"? So do not cast
> nasturtiums on the bawang putih, for it, TAAW, is a bawang.
Well, not zacerly. It's like saying that a tomaat is a potaat. Jus try
eating the froots of a potaat or the roots of a tomaat innit.
They are somewhat differently constructed TAAAW, being one end of the
plectrum, wot goes through shallotts to the other end, where be the
Noble On!on.
> (Actually, you could cast nasturtiums on garlic without prombles,
> because nasturtium leaves are edible and quite nicely piquant. I suspect
> they do go well with garlic and on!ons in a salad. Must try that.)
No doubt: in salad just about anything would improve gralick. I eschew
gralick mightily in salads and salad dressings. Nasturtiums I hfr in
salads, TAAAW the seeds when tender. I pickle largerer ones.
Rusty Hinge 2
Try spearing some crystallised ginger on cocktail styx and dipping the
ginger end in molten dark chocklit and allowing the resluts to cool.
Heaven-on-a-stick!
Rusty Hinge 2
from sn...@spambin.fsnet.co.uk (Sn!pe) contains these words:
> As eny fule kno, the Noble On!on takes an initial capital.
Ere! Who're you calling eny fule?
Guy King
from Rusty Hinge 2 <rusty...@gruel.invalid.co.uk> contains these words:
> Try spearing some crystallised ginger on cocktail styx and dipping the
> ginger end in molten dark chocklit and allowing the resluts to cool.
Unexpectedly good with sour cream, too.
--
Skipweasel
Eagles may soar, but weasels don't get sucked into jet engines.
Richard Robinson
> from Rusty Hinge 2 <rusty...@gruel.invalid.co.uk> contains these words:
>
>> Try spearing some crystallised ginger on cocktail styx and dipping the
>> ginger end in molten dark chocklit and allowing the resluts to cool.
>
> Unexpectedly good with sour cream, too.
Also in Beer.
And no, I don't mean ginger beer, I mean proper hops&malt. Some place I went
into a couple of weeks had ... I forget what it's called, but a few pints
went down very nicely. Wouldn't want it all the time, but a nice change.
Oh, and come to that I don't mean crustallised, either.
Graeme Dods
news:3130303032303...@gruel.invalid.co.uk:
> The message <482aa29d....@news.xs4all.nl>
> from r...@hoekstra-uitgeverij.nl (Richard Bos) contains these words:
>> Sena <"\"#\""@cymoeddorguk.privacy.net> wrote:
>
>> > You've only overdone it once that I remember, and that was in a
>> > cheesey dippy thing of which I partook but sparingly. Thing is,
>> > garlic's fine if I can't actually taste it. I love curries; I
>> > detest garlic bread. Garlic in quantities wot can't actually be
>> > tasted as such is fine with me, but if I can taste it I probably
>> > won't be wanting seconds.
>
>> I feel like that about ginger.
>
> Try spearing some crystallised ginger on cocktail styx and dipping the
> ginger end in molten dark chocklit and allowing the resluts to cool.
>
> Heaven-on-a-stick!
>
I think I may avoid the shed for a few days. There are too many threads
that have me heading to the local supermarket to sate my desire for the
latest culinary innovation from fellow sheddi. Thankfully it's closed at
the moment...
--
Graeme
bobharvey
wrote:
> The message <482aa29d.2249779...@news.xs4all.nl>
> from r...@hoekstra-uitgeverij.nl (Richard Bos) contains these words:
>
> > Sena <"\"#\""@cymoeddorguk.privacy.net> wrote:
> > > You've only overdone it once that I remember, and that was in a cheesey
> > > dippy thing of which I partook but sparingly. Thing is, garlic's fine
> > > if I can't actually taste it. I love curries; I detest garlic bread.
> > > Garlic in quantities wot can't actually be tasted as such is fine with
> > > me, but if I can taste it I probably won't be wanting seconds.
> > I feel like that about ginger.
>
> Try spearing some crystallised ginger on cocktail styx and dipping the
> ginger end in molten dark chocklit and allowing the resluts to cool.
>
> Heaven-on-a-stick!
slice and boil some parsn!ps until not very soft. Drain and keep the
stock. Throw some finely chopped leeks (about 1/4 the bulk of the
parsnips) in the water and bring to the boil, and then fish them out.
Reduce the stock with a bay leaf and some capers and some parsley..
Stick leeks and parsnips in the whizzer with some root ginger, whiz
till coarsely chopped only.. Throw the parsley away and put the
whizzed veggies back in the stock and add some white whine. bring to
the gently simmering for about 5 mins and turn off the heat. WHen not
moving add a small dollop of cream, or creme fraishe (whatever that
is) and some black pepper. Leave to stand for 1 minute, then serve in
hot bowls with hot bread. Sprkinlke ground ginger on the top if you
must.
Can also be done with paprika, but why?
bobharvey
> BB tells me that she has used nasturtium flowers in salads, but
> I've never tried them myself. She concurs with "peppery", BTW.
She are a wise and perspicicicatiocuous woman, and you should let her
feed them to you. A single drop of rose oil in the salad dressing
is fun too. Oh, and grating roasted chestnuts into soups. or putting
rosemary stems atop the barbeque coals when cooking fishes in said
dreadful manner.
Carlton Miniott
said:
> Guy King said:
> > from Rusty Hinge 2 <rusty...@gruel.invalid.co.uk> contains these words:
> >
> >> Try spearing some crystallised ginger on cocktail styx and dipping the
> >> ginger end in molten dark chocklit and allowing the resluts to cool.
> >
> > Unexpectedly good with sour cream, too.
>
> Also in Beer.
>
> And no, I don't mean ginger beer, I mean proper hops&malt. Some place I went
> into a couple of weeks had ... I forget what it's called, but a few pints
> went down very nicely. Wouldn't want it all the time, but a nice change.
>
> Oh, and come to that I don't mean crustallised, either.
>
>
--
teh internets is populated by eggshells armed with hammers
Richard Robinson
> Costing the net hundreds if not thousands of dollars, Richard Robinson
>> > from Rusty Hinge 2 <rusty...@gruel.invalid.co.uk> contains these words:
>> >
>> >> Try spearing some crystallised ginger on cocktail styx and dipping the
>> >> ginger end in molten dark chocklit and allowing the resluts to cool.
>> >
>> > Unexpectedly good with sour cream, too.
>>
>> Also in Beer.
>>
>> And no, I don't mean ginger beer, I mean proper hops&malt. Some place I went
>> into a couple of weeks had ... I forget what it's called, but a few pints
>> went down very nicely. Wouldn't want it all the time, but a nice change.
>>
>> Oh, and come to that I don't mean crustallised, either.
>>
> Moroccan Ale? Didn't like that when I tried it.
(Um, that sounds interesting. I think nutmeg is distantly related to the hop
family ? Can't see it jbexvat, thobut the chance to be proved wrong would be
worth a look) But, no, I don't think it was that. Somethingorother Fox.
"Something" being a word that, for once, doesn't start with 'F'. "Sly Fox",
possibly.
Carlton Miniott
>
> (Um, that sounds interesting. I think nutmeg is distantly related to the hop
> family ? Can't see it jbexvat, thobut the chance to be proved wrong would be
> worth a look) But, no, I don't think it was that. Somethingorother Fox.
> "Something" being a word that, for once, doesn't start with 'F'. "Sly Fox",
> possibly.
>
it caught on. Had ginger in it IIRC.
But to answer your tangent, I was once under the impression that people
had attempted to grow 'nutmeg' tops on hop rootstock. Or vice versa. No
idea how they got on.
I also knew a chap who attempted to use 'nutmeg' /instead/ of [some of
the] hops, then because he didn't much like the result, attempted to
distil it. Absolutely vile.
Richard Robinson
>> > Moroccan Ale? Didn't like that when I tried it.
>>
>> (Um, that sounds interesting. I think nutmeg is distantly related to the hop
>> family ? Can't see it jbexvat, thobut the chance to be proved wrong would be
>> worth a look) But, no, I don't think it was that. Somethingorother Fox.
>> "Something" being a word that, for once, doesn't start with 'F'. "Sly Fox",
>> possibly.
>>
> Ah. Moroccan Ale was around a while back, probably gone now, don't think
> it caught on. Had ginger in it IIRC.
I don't think I noticed it.
> But to answer your tangent, I was once under the impression that people
> had attempted to grow 'nutmeg' tops on hop rootstock. Or vice versa. No
> idea how they got on.
Vaguely, ditto.
> I also knew a chap who attempted to use 'nutmeg' /instead/ of [some of
> the] hops, then because he didn't much like the result, attempted to
> distil it. Absolutely vile.
Good grief. It sounds it.
I unforget once being influenced by hearing stories about how soluble it was
in alcohol, to the extent of standing a mashed-up amount in Brandy for
several days. Not a particularly impressive result. The strainings made a
spectacular cake, though.
Dr Ivan D. Reid
wrote in <3130303032303...@zetnet.co.uk>:
> It's best to grow chillis in pots as they are perenniel, and can be
> brought in from the clod late (and early) in the year. One of my
> jalapinos is nearly four years old now.
I've got a capsicum in the office which surprised us all by
staying alive over the winter and continuing into this year. It produces
copious flowers, but despite the interwibble saying it's self pollinating
it's never set any fruit. I even tried to induce AI with a cotton bud a
few times, but to no avail.
--
Ivan Reid, School of Engineering & Design, _____________ CMS Collaboration,
Brunel University. Ivan.Reid@[brunel.ac.uk|cern.ch] Room 40-1-B12, CERN
KotPT -- "for stupidity above and beyond the call of duty".