Service!

[RustyHinge]

I'm getting a little peckish but there hasn't been a steaming platter
seen in here for yonks. Since the first of this month, by my reckoning,
and that was a moan as well

As well / A swell / Swel - anyone remember Swel™ dried vegetables? I
used to buy a lot of those for lightweight camping, and for an emergency
ration pack - quite good, so they were, almost like the real thing and
if my memory serves (where is that waiter?) better than canned.

That *is* an idea - I think I might just drop in on ye pubbe on the way
back.

Got some green beans and half a parsnip cooking at the moment, but I
dunno what to have with them. Might just cover them with a thick cheese
sauce.

--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.

[Adrian]

In message <uekfp4$atrh$1...@dont-email.me>, RustyHinge
<rusty...@foobar.girolle.co.uk> writes

>Got some green beans and half a parsnip cooking at the moment, but I
>dunno what to have with them. Might just cover them with a thick cheese
>sauce.
>

Parsnips with a thick cheese sauce sounds interesting, but you are more
than welcome to the green beans.

Adrian
--
To Reply :
replace "bulleid" with "adrian" - all mail to bulleid is rejected
Sorry for the rigmarole, If I want spam, I'll go to the shops
Every time someone says "I don't believe in trolls", another one dies.

[RustyHinge]

On 22/09/2023 18:07, Adrian wrote:
> In message <uekfp4$atrh$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
>> Got some green beans and half a parsnip cooking at the moment, but I
>> dunno what to have with them. Might just cover them with a thick
>> cheese sauce.
>>
>
> Parsnips with a thick cheese sauce sounds interesting, but you are more
> than welcome to the green beans.

Should be OK - they're cut into short lengths - cheese sauce goes nicely
with most veg I find.

Spinach stalks, especially those stalks and the middle of spinach beet
leaves go really well with a thick white sauce fortified with lots of
cheese. Caerphilly should be interesting.

I may be a little time - or I might just have a nice glass of tawny port...

Or both?

[Sn!pe]

Adrian <bul...@ku.gro.lioff> wrote:

> In message <uekfp4$atrh$1...@dont-email.me>, RustyHinge
> <rusty...@foobar.girolle.co.uk> writes
> >Got some green beans and half a parsnip cooking at the moment, but I
> >dunno what to have with them. Might just cover them with a thick cheese
> >sauce.
> >
>
> Parsnips with a thick cheese sauce sounds interesting, but you are more
> than welcome to the green beans.
>

I must agree about green beans, OTOH squeaky beans (runners) are yummy.
I do like parsnips very much but I reckon they'll be better once they've
had the first frost on them. [salivates...]

Baby's head, sprouts and carrots for tea tonight - S&M do a very nice
individual BH. I expect Mrs S will have her usual fish and leaves
peculiar thing, she's welcome to that, UAB.

--
^Ï^. Sn!pe <https://youtu.be/_kqytf31a8E>

My pet rock Gordon just is.

[Sn!pe]

RustyHinge <rusty...@foobar.girolle.co.uk> wrote:

> On 22/09/2023 18:07, Adrian wrote:
> > In message <uekfp4$atrh$1...@dont-email.me>, RustyHinge
> > <rusty...@foobar.girolle.co.uk> writes
> >> Got some green beans and half a parsnip cooking at the moment, but I
> >> dunno what to have with them. Might just cover them with a thick
> >> cheese sauce.
> >>
> >
> > Parsnips with a thick cheese sauce sounds interesting, but you are more
> > than welcome to the green beans.
> >
>
> Should be OK - they're cut into short lengths - cheese sauce goes nicely
> with most veg I find.
>
> Spinach stalks, especially those stalks and the middle of spinach beet
> leaves go really well with a thick white sauce fortified with lots of
> cheese. Caerphilly should be interesting.

[...]

I quite agree about the cheese sauce, we use that quite a lot. We bung a
finely chopped On!on in it too, just to give it some oomph. We often
have it with a steamed cauliflower, perhaps with some added broccoli and
spinach. It's a staple here.

[Ben Newsam]

Sn!pe wrote, though the Organization header says "Sn!peCo World Wide
Wading Birds":

>I quite agree about the cheese sauce, we use that quite a lot.

There is no such thing as too much cheese sauce.
--
Ben

[Sn!pe]

My mouth is watering...

[RustyHinge]

Until you fall into a vat of it.

[Kerr-Mudd, John]

On Sun, 1 Oct 2023 23:48:43 +0100
RustyHinge <rusty...@foobar.girolle.co.uk> wrote:

> On 01/10/2023 20:44, Ben Newsam wrote:
> > Sn!pe wrote, though the Organization header says "Sn!peCo World Wide
> > Wading Birds":
> >
> >> I quite agree about the cheese sauce, we use that quite a lot.
> >
> > There is no such thing as too much cheese sauce.
> >
> Until you fall into a vat of it.
>

Whey to go!

--
Bah, and indeed Humbug.

[RustyHinge]

I never curd until then

[c...@nospam.com]

Most cheese sauce is tasteless goo, it needs to be made with extra
manure cheddar or simla extra strong blue stuff.

--
http://www.netunix.com/

[Sn!pe]

We like to put On!ons and horseradish in ours.

[c...@nospam.com]

Sn!pe <snip...@gmail.com> wrote:

> <c...@nospam.com> wrote:
>>
>> Most cheese sauce is tasteless goo, it needs to be made with extra
>> manure cheddar or simla extra strong blue stuff.
>
> We like to put On!ons and horseradish in ours.
>

Mustard powder helps the taste.

--
http://www.netunix.com/

[RustyHinge]

I make a very hard cheese (not bad luck) by maturing cheeses made from
sour milk, letting them dry, then grating them. Beats Parmigiano
Reggiano into a sweaty cocked hat.

[RustyHinge]

Mmmmmmmmmmmmm! Horserubbish!

[Ben Newsam]

RustyHinge wrote, though the Organization header says "Diss
Organisation":

>On 01/10/2023 20:44, Ben Newsam wrote:
>> Sn!pe wrote, though the Organization header says "Sn!peCo World Wide
>> Wading Birds":
>>
>>> I quite agree about the cheese sauce, we use that quite a lot.
>>
>> There is no such thing as too much cheese sauce.
>>
>Until you fall into a vat of it.

Have to do it caerphilly then
--
Ben