"I've fried things you would never believe..."
Grimly Curmudgeon
Nice to know some things transcend borders.
--
Dave
GS850x2 XS650 SE6a
"It's a moron working with power tools.
How much more suspenseful can you get?"
- House
Bear
says...
> http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>
> Nice to know some things transcend borders.
Eh? Isn't that exactly the same article that's been plastered all over
the net for months?
<looks at article date>
Ah ok, you're a slow reader. No worries.
--
Bear
2002 Yamaha R1
Saab Aero Sport
Lady Nina
<grimly...@REMOVEgmail.com> wrote:
>http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>
>Nice to know some things transcend borders.
Mmm, batter dipped artificial cheese - I've got some ready sliced
cheddar and flour, milk and eggs. Also a chunk of brie but that would
just escape everywhere. And it's too late to cook and i was going to
be in bed by 11pm tonight. Epic fail.
--
Lady Nina
Plotting, scheming then going to bed.
Lozzo
> On Wed, 01 Oct 2008 00:26:59 +0100, Grimly Curmudgeon
> <grimly...@REMOVEgmail.com> wrote:
>
> > http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
> >
> > Nice to know some things transcend borders.
>
> Mmm, batter dipped artificial cheese - I've got some ready sliced
> cheddar and flour, milk and eggs. Also a chunk of brie but that would
> just escape everywhere. And it's too late to cook and i was going to
> be in bed by 11pm tonight. Epic fail.
I've developed a taste for fresh Mozzarella and sliced onion on toasted
Italian bread recently. It's like a really pikey pizza.
--
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
Mungo "Two Sheds" Toadfoot
> Lady Nina wrote:
>
>> On Wed, 01 Oct 2008 00:26:59 +0100, Grimly Curmudgeon
>> <grimly...@REMOVEgmail.com> wrote:
>>
>>> http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>>>
>>> Nice to know some things transcend borders.
>>
>> Mmm, batter dipped artificial cheese - I've got some ready sliced
>> cheddar and flour, milk and eggs. Also a chunk of brie but that would
>> just escape everywhere. And it's too late to cook and i was going to
>> be in bed by 11pm tonight. Epic fail.
>
> I've developed a taste for fresh Mozzarella and sliced onion on
> toasted Italian bread recently. It's like a really pikey pizza.
Raw onion?
--
Si - XV535
ginge
>I've developed a taste for fresh Mozzarella and sliced onion on toasted
>Italian bread recently. It's like a really pikey pizza.
What have you done with the lozzo that filled a cupboard with chinese
take away cartons once a month?
Lozzo
Yep
Lozzo
I haven't had a takeaway meal in about 3 months. Since early July all
I've eaten at home has been cooked by myself, with the occasional meal
done by my housemate.
Bear
> ginge wrote:
>
> > On 1 Oct 2008 00:18:27 GMT, "Lozzo" <lo...@lozzo.org.uk> wrote:
> >
> > > I've developed a taste for fresh Mozzarella and sliced onion on
> > > toasted Italian bread recently. It's like a really pikey pizza.
> >
> > What have you done with the lozzo that filled a cupboard with chinese
> > take away cartons once a month?
>
> I haven't had a takeaway meal in about 3 months. Since early July all
> I've eaten at home has been cooked by myself, with the occasional meal
> done by my housemate.
I'm genuinely impressed - you were about the single most hopeless cook
ever, not so long ago :)
M J Carley
>Mungo "Two Sheds" Toadfoot wrote:
>
>> Lozzo wrote:
>> > I've developed a taste for fresh Mozzarella and sliced onion on
>> > toasted Italian bread recently. It's like a really pikey pizza.
>>
>> Raw onion?
>
>Yep
Try it with tomatoes, onions and anchovies.
--
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/
Malc
> In article <6kgsjaF7mrh...@mid.individual.net>, Lozzo says...
> > I haven't had a takeaway meal in about 3 months. Since early July all
> > I've eaten at home has been cooked by myself, with the occasional meal
> > done by my housemate.
>
> I'm genuinely impressed - you were about the single most hopeless cook
> ever, not so long ago :)
He might still be, maybe his tastebuds have atrophied.
--
Malc
Lozzo
> In the referenced article, "Lozzo" <lo...@lozzo.org.uk> writes:
> > Mungo "Two Sheds" Toadfoot wrote:
> >
> >> Lozzo wrote:
>
> >> > I've developed a taste for fresh Mozzarella and sliced onion on
> >> > toasted Italian bread recently. It's like a really pikey pizza.
> >>
> >> Raw onion?
> >
> > Yep
>
> Try it with tomatoes, onions and anchovies.
I may as well just make pizza.
Lozzo
It has to be said my sense of taste isn't what it was since I had my
stroke
Jim
Lady Nina <spam...@ntlworld.com> wrote:
>Mmm, batter dipped artificial cheese - I've got some ready sliced
>cheddar and flour, milk and eggs. Also a chunk of brie but that would
>just escape everywhere. And it's too late to cook and i was going to
>be in bed by 11pm tonight. Epic fail.
I was given one of these at the weekend for my birthday:
http://www.directgardenproducts.co.uk/Items/288?CAWELAID=154222132
It turns out that haloumi fries very well on a bonfire if you resist the
temptation to panic when it starts smoking.
--
CB500 (blue + flies)
Lady Nina
>Lady Nina wrote:
>
>> On Wed, 01 Oct 2008 00:26:59 +0100, Grimly Curmudgeon
>> <grimly...@REMOVEgmail.com> wrote:
>>
>> > http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>> >
>> > Nice to know some things transcend borders.
>>
>> Mmm, batter dipped artificial cheese - I've got some ready sliced
>> cheddar and flour, milk and eggs. Also a chunk of brie but that would
>> just escape everywhere. And it's too late to cook and i was going to
>> be in bed by 11pm tonight. Epic fail.
>
>I've developed a taste for fresh Mozzarella and sliced onion on toasted
>Italian bread recently. It's like a really pikey pizza.
Youngest is having a go at making bagel pizzas this week - split
bagel, cover in tomato puree, add cheese and topping, grill - she
claims this counts as cooking, I'm not convinced.
--
Lady Nina
Lady Nina
>M J Carley wrote:
>
>> In the referenced article, "Lozzo" <lo...@lozzo.org.uk> writes:
>> > Mungo "Two Sheds" Toadfoot wrote:
>> >
>> >> Lozzo wrote:
>>
>> >> > I've developed a taste for fresh Mozzarella
I thought you didn't like cooked cheese? Oh hang on are you toasting
the bread then putting it on?
>>>>>> and sliced onion on
>> >> > toasted Italian bread recently. It's like a really pikey pizza.
>> >>
>> >> Raw onion?
>> >
>> > Yep
>>
>> Try it with tomatoes, onions and anchovies.
I wasn't fussed on that one, it was weird not having cheese.
>I may as well just make pizza.
It's easy and yummy.
Ask your local supermarket for some of their bread yeast, freeze it
until needed and then it's 10 grams of yeast to um, Michael what are
the proportions of the pizza dough?
--
Lady Nina
Lozzo
>
> > M J Carley wrote:
> >> >> Lozzo wrote:
> >>
> >> >> > I've developed a taste for fresh Mozzarella
> I thought you didn't like cooked cheese? Oh hang on are you toasting
> the bread then putting it on?
Mozzarella and ricotta are the only cheeses I can eat cooked.
I toast one side then add the mozzarella and onion to the untoasted
side then pop that under the grill for a minute or so, til the cheese
is just starting to melt.
> >> Try it with tomatoes, onions and anchovies.
You need to try Maltese hobz biz-zejt
http://www.guidetomalta.net/maltese-bread.htm
M J Carley
>>> Try it with tomatoes, onions and anchovies.
>I wasn't fussed on that one, it was weird not having cheese.
Only because you're used to those things which Americans are pleased
to call `pizzas'. A good marinara whips the lot.
>>I may as well just make pizza.
>
>It's easy and yummy.
Of course it's easy: I made it.
>Ask your local supermarket for some of their bread yeast, freeze it
>until needed and then it's 10 grams of yeast to um, Michael what are
>the proportions of the pizza dough?
http://www.allotment.org.uk/recipe/320/pizza-dough-recipe/
dog
> Youngest is having a go at making bagel pizzas this week - split
> bagel, cover in tomato puree, add cheese and topping, grill - she
> claims this counts as cooking, I'm not convinced.
sounds like cooking to me.
--
dog
rsv1000rf sl1000 two#5 pwcram#3
Mungo "Two Sheds" Toadfoot
> Mungo "Two Sheds" Toadfoot wrote:
>
>> Lozzo wrote:
>>> Lady Nina wrote:
>>>
>>>> On Wed, 01 Oct 2008 00:26:59 +0100, Grimly Curmudgeon
>>>> <grimly...@REMOVEgmail.com> wrote:
>>>>
>>>>> http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>>>>>
>>>>> Nice to know some things transcend borders.
>>>>
>>>> Mmm, batter dipped artificial cheese - I've got some ready sliced
>>>> cheddar and flour, milk and eggs. Also a chunk of brie but that
>>>> would just escape everywhere. And it's too late to cook and i was
>>>> going to be in bed by 11pm tonight. Epic fail.
>>>
>>> I've developed a taste for fresh Mozzarella and sliced onion on
>>> toasted Italian bread recently. It's like a really pikey pizza.
>>
>> Raw onion?
>
> Yep
Good man.
--
Si - XV535
Lady Nina
>In article <uee5e49smjctop3ei...@4ax.com>,
>Lady Nina <spam...@ntlworld.com> wrote:
>>Mmm, batter dipped artificial cheese - I've got some ready sliced
>>cheddar and flour, milk and eggs. Also a chunk of brie but that would
>>just escape everywhere. And it's too late to cook and i was going to
>>be in bed by 11pm tonight. Epic fail.
>
>I was given one of these at the weekend for my birthday:
>http://www.directgardenproducts.co.uk/Items/288?CAWELAID=154222132
That would be useful for the elephant but knowing the usual suspects
the handle would catch fire.
>
>It turns out that haloumi fries very well on a bonfire if you resist the
>temptation to panic when it starts smoking.
Mmmmm.
--
Lady Nina
Wicked Uncle Nigel
<spam...@ntlworld.com> typed
>On Wed, 1 Oct 2008 11:28:44 +0100, Jim <nu...@0.0.0.0> wrote:
>
>>In article <uee5e49smjctop3ei...@4ax.com>,
>>Lady Nina <spam...@ntlworld.com> wrote:
>>>Mmm, batter dipped artificial cheese - I've got some ready sliced
>>>cheddar and flour, milk and eggs. Also a chunk of brie but that would
>>>just escape everywhere. And it's too late to cook and i was going to
>>>be in bed by 11pm tonight. Epic fail.
>>
>>I was given one of these at the weekend for my birthday:
>>http://www.directgardenproducts.co.uk/Items/288?CAWELAID=154222132
>
>That would be useful for the elephant but knowing the usual suspects
>the handle would catch fire.
Given the usual suspects, there's a fighting chance the *pan* would
catch fire.
--
Wicked Uncle Nigel - "He's hopeless, but he's honest"
My position was (and, to be honest, largely remains) one of complete ambiguity.
Drew.H
news:gbuck3$r1r$2...@registered.motzarella.org...
> http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>
> Nice to know some things transcend borders.
Are rednecks originally from Scotland then?
--
Drew.H, MIB#15, CBR1100XXX, TVR Chimaera
"There are more ways of shitting than straining the arse"
Bear
> Malc wrote:
>
> > On Oct 1, 10:05 am, Bear <bastardDOTb...@gmail.com> wrote:
> > > In article <6kgsjaF7mrh...@mid.individual.net>, Lozzo says...
> >
> > > > I haven't had a takeaway meal in about 3 months. Since early July
> > > > all I've eaten at home has been cooked by myself, with the
> > > > occasional meal done by my housemate.
> > >
> > > I'm genuinely impressed - you were about the single most hopeless
> > > cook ever, not so long ago :)
> >
> > He might still be, maybe his tastebuds have atrophied.
>
> It has to be said my sense of taste isn't what it was since I had my
> stroke
Shame :(
My fave "quick snack" of the moment is a sort of bastardisation of
bruschetta (I'm not that keen on fresh tomatoes, and can't be arsed
skinning them, so do this instead); take a warm ciabatta, cut in half,
split each half along flat side to make 2 thin slices from each half.
Toast/griddle cut sides til char-grilled (easiest and quickest on a
griddle pan, I find). Cut garlic clove in half, rub cut side on toasted
side (to give a nice hint of garlic), drizzle lightly with good olive
oil, spoon on and spread about 3 heaped teaspoons of pesto (I like the
Sacla aubergine one best) per slice, add some chopped red onion, a
little more olive oil, salt & pepper to taste, and away you go.
Takes about 5 mins from start to finish, and tastes great.
Jim
Bear <bastard...@gmail.com> wrote:
>My fave "quick snack" of the moment is a sort of bastardisation of
>bruschetta (I'm not that keen on fresh tomatoes, and can't be arsed
>skinning them, so do this instead); take a warm ciabatta, cut in half,
>split each half along flat side to make 2 thin slices from each half.
>Toast/griddle cut sides til char-grilled (easiest and quickest on a
>griddle pan, I find). Cut garlic clove in half, rub cut side on toasted
>side (to give a nice hint of garlic), drizzle lightly with good olive
>oil, spoon on and spread about 3 heaped teaspoons of pesto (I like the
>Sacla aubergine one best) per slice, add some chopped red onion, a
>little more olive oil, salt & pepper to taste, and away you go.
There is a line when bruschetta becomes pizza and I think you are
approaching it. In a good way, though.
Grimly Curmudgeon
drugs began to take hold. I remember "Drew.H"
<amh.nosp...@spam.free.v2u.net> saying something like:
>"Grimly Curmudgeon" <grimly...@REMOVEgmail.com> wrote in message
>news:gbuck3$r1r$2...@registered.motzarella.org...
>> http://news.bbc.co.uk/today/hi/today/newsid_7600000/7600592.stm
>>
>> Nice to know some things transcend borders.
>
>Are rednecks originally from Scotland then?
So it says, among other places where the frying/chip pan plays a part in
daily life.
Lozzo
> In article <6kgtpsF...@mid.individual.net>, Lozzo says...
> > It has to be said my sense of taste isn't what it was since I had my
> > stroke
>
> Shame :(
I know, I actually caught myself thinking an Alfa Romeo looked good the
other day.
> My fave "quick snack" of the moment is a sort of bastardisation of
> bruschetta (I'm not that keen on fresh tomatoes, and can't be arsed
> skinning them, so do this instead); take a warm ciabatta, cut in
> half, split each half along flat side to make 2 thin slices from each
> half. Toast/griddle cut sides til char-grilled (easiest and quickest
> on a griddle pan, I find). Cut garlic clove in half, rub cut side on
> toasted side (to give a nice hint of garlic), drizzle lightly with
> good olive oil, spoon on and spread about 3 heaped teaspoons of pesto
> (I like the Sacla aubergine one best) per slice, add some chopped red
> onion, a little more olive oil, salt & pepper to taste, and away you
> go.
>
> Takes about 5 mins from start to finish, and tastes great.
That sounds fucking lovely. I usually put half a jar of pesto in my
Bolognese sauce mix, livens it up a bit long wth a few capers and
sliced green olives.
I'm going for a lie down, I've just realised I've done a
food/cooking/recipe post
Jim
Lozzo <lo...@lozzo.org.uk> wrote:
>That sounds fucking lovely. I usually put half a jar of pesto in my
>Bolognese sauce mix, livens it up a bit long wth a few capers and
>sliced green olives.
Pesto = basil, garlic, pine nuts, hard cheese
So you can get the same effect much cheaper and better by adding the raw
ingredients.
Bear
Except there's no cheese on mine.
Although bunging some mozzarella on might be nice, now you mention it.
Jim
Bear <bastard...@gmail.com> wrote:
>> There is a line when bruschetta becomes pizza and I think you are
>> approaching it. In a good way, though.
>
>Except there's no cheese on mine.
>
>Although bunging some mozzarella on might be nice, now you mention it.
See, there's the line, you're on it now.
We went to a Italian restaurant in Budapest once (probably not entirely
local cuisine, but we were hungry) where the helpings were so large that
the croutons in the soup were basically pizzas, and the pizzas were
about 18" across.
People says that American restaurants serve ridiculously huge portions;
well the Hungarians can serve in 3 courses enough food for several days.
I'm not sure what their plan is.
Darn, this is making me hungry, and I have to go and cycle in the dark
for 2 hours first.
Lozzo
But that means shopping for little bits of everything and storing, when
I can buy it ready done in a jar.
Bear
> In article <MPG.234db1aa8...@news.individual.de>,
> Bear <bastard...@gmail.com> wrote:
> >> There is a line when bruschetta becomes pizza and I think you are
> >> approaching it. In a good way, though.
> >
> >Except there's no cheese on mine.
> >
> >Although bunging some mozzarella on might be nice, now you mention it.
>
> See, there's the line, you're on it now.
>
> We went to a Italian restaurant in Budapest once (probably not entirely
> local cuisine, but we were hungry) where the helpings were so large that
> the croutons in the soup were basically pizzas, and the pizzas were
> about 18" across.
heh ... one of the greatest meals of my life was the bouillabaisse I had
in Sete ... the "croutons" they gave you to float on the top were huge
(although not as huge as you describe), made of cross-cut roundels of
baguette, toasted/roasted, and served with *gallons* of saffron
mayonnaise to spread on top. Sublime.
Lozzo
Fresh squidgy mozzarella is lovely, I eat chunks of it when it's there
and often run out when I need it to cook.
Bear
> Bear wrote:
>
> > In article <6kgtpsF...@mid.individual.net>, Lozzo says...
>
> > > It has to be said my sense of taste isn't what it was since I had my
> > > stroke
> >
> > Shame :(
>
> I know, I actually caught myself thinking an Alfa Romeo looked good the
> other day.
*quality* :)
> > My fave "quick snack" of the moment is a sort of bastardisation of
> > bruschetta (I'm not that keen on fresh tomatoes, and can't be arsed
> > skinning them, so do this instead); take a warm ciabatta, cut in
> > half, split each half along flat side to make 2 thin slices from each
> > half. Toast/griddle cut sides til char-grilled (easiest and quickest
> > on a griddle pan, I find). Cut garlic clove in half, rub cut side on
> > toasted side (to give a nice hint of garlic), drizzle lightly with
> > good olive oil, spoon on and spread about 3 heaped teaspoons of pesto
> > (I like the Sacla aubergine one best) per slice, add some chopped red
> > onion, a little more olive oil, salt & pepper to taste, and away you
> > go.
> >
> > Takes about 5 mins from start to finish, and tastes great.
>
> That sounds fucking lovely.
It's really tasty ... and red onion keeps for ages in the fridge, and
you can freeze ciabatta until needed, and the pesto comes in jars, so
it's a great "standby" dish I do when I get in late, or L and I get an
attack of the nibbles.
> I usually put half a jar of pesto in my
> Bolognese sauce mix, livens it up a bit long wth a few capers and
> sliced green olives.
"Super stuff" - the newer Sacla ones are much better, compared to other
jars ... nothing like making it yourself, of course, which I do from
time to time, but its such a faff. And the aubergine one is just
*gorgeous*.
> I'm going for a lie down, I've just realised I've done a
> food/cooking/recipe post
I know - you'll be on Masterchef in no time :)
As I said to you before, the meticulous nature and attention to detail
you show in spannering will serve you well as a cook. Give it a year or
2 and you'll be a brilliant cook I reckon.
Jim
Lozzo <lo...@lozzo.org.uk> wrote:
>Jim wrote:
>> In article <6khl3gF...@mid.individual.net>,
>> Lozzo <lo...@lozzo.org.uk> wrote:
>> > That sounds fucking lovely. I usually put half a jar of pesto in my
>> > Bolognese sauce mix, livens it up a bit long wth a few capers and
>> > sliced green olives.
>>
>> Pesto = basil, garlic, pine nuts, hard cheese
>>
>> So you can get the same effect much cheaper and better by adding the
>> raw ingredients.
>
>But that means shopping for little bits of everything and storing, when
>I can buy it ready done in a jar.
Well
* basil is a plant so it lives on the kitchen windowsill
* pine nuts are basically inert
* parmesan will keep for ever in the freezer
* no kitchen should be without fresh garlic.
But I accept your point - I do indeed have several jars of pesto in the
back of the cupboard for the times when I can't be arsed.
Bear
> Bear wrote:
>
> > In article <juhcr5-...@89kh6zkKVIrqrXZuA5BD.0.0>, Jim says...
> > > In article <MPG.234da839...@news.individual.de>,
> > > Bear <bastard...@gmail.com> wrote:
> > > > My fave "quick snack" of the moment is a sort of bastardisation
> > > > of bruschetta (I'm not that keen on fresh tomatoes, and can't be
> > > > arsed skinning them, so do this instead); take a warm ciabatta,
> > > > cut in half, split each half along flat side to make 2 thin
> > > > slices from each half. Toast/griddle cut sides til char-grilled
> > > > (easiest and quickest on a griddle pan, I find). Cut garlic
> > > > clove in half, rub cut side on toasted side (to give a nice hint
> > > > of garlic), drizzle lightly with good olive oil, spoon on and
> > > > spread about 3 heaped teaspoons of pesto (I like the Sacla
> > > > aubergine one best) per slice, add some chopped red onion, a
> > > > little more olive oil, salt & pepper to taste, and away you go.
> > >
> > > There is a line when bruschetta becomes pizza and I think you are
> > > approaching it. In a good way, though.
> >
> > Except there's no cheese on mine.
> >
> > Although bunging some mozzarella on might be nice, now you mention it.
>
> Fresh squidgy mozzarella is lovely, I eat chunks of it when it's there
> and often run out when I need it to cook.
Have you tried drizzling the mozzarella with olive oil? I adore olive
oil more with every passing day ... and the good stuff is like fine
wine, so always try to buy as good as you can afford ... a little goes a
*long* way. Have one bottle of average stuff for dressings, cooking and
the like, and another of really good quality for drizzling. The olive
oil we had at that Italian I went to last weekend was a revelation on
its own - amazing flavours.
I don't like fresh tomatoes, but I often serve mozzarella slices,
drizzled in olive oil, with sun-dried tomatoes ... another excellent
product that comes in jars and keeps for a fair while if refrigerated,
so another good standby ingredient.
Bear
> Bear wrote:
>
> > In article <6khl3gF...@mid.individual.net>, Lozzo says...
>
> > "Super stuff" - the newer Sacla ones are much better, compared to
> > other jars ... nothing like making it yourself, of course, which I do
> > from time to time, but its such a faff. And the aubergine one is
>
> I buy the Scala jars because that's all I've seen on the shelves, I
> hadn't a clue they were the better ones.
If you look you'll find own-label ones next to them in the supermarkets;
Sainsburys do a passable one, Tesco's is awful, and neither are a patch
on Sacla, IMHO of course.
Try the aubergine one - if you like aubergines of course ... although
even if you don't, still try it :)
> I cold make it myself, but as
> I explained I dont want to shop for little bits of everything, or store
> larger quantities of stuff I only use now and then only to find it's
> gone off or out of date before use.
Yeah and made pesto doesn't keep very well ... you can store it in jars
and keep it in the fridge with a layer of olive oil over it, but it's
never the same as making and using it fresh, IMHO. Plus I sometimes
like to add some ricotta to it as well when I make it myself; seems to
go very well with the harder cheese, and makes it bind better with
pasta, but ricotta goes off in seconds flat once opened, so best made
fresh and then used.
> > > I'm going for a lie down, I've just realised I've done a
> > > food/cooking/recipe post
> >
> > I know - you'll be on Masterchef in no time :)
> >
> > As I said to you before, the meticulous nature and attention to
> > detail you show in spannering will serve you well as a cook. Give it
> > a year or 2 and you'll be a brilliant cook I reckon.
>
> I'm giving it a go, and so far it's been a success. The 'Commonsense
> guide to cooking' book Elly gave me as a 'going-away' pressie had been
> invaluable, Thanks Elly.
Schweet - glad it's working out well for you ... next off, I suggest
something like "Jamie's Italy", which has some smashing recipes - try
doing your own risotto; it's nowhere near as difficult as some people
say, and the results can be superb. I'll gladly show you how one
weekend if you want, or choose something else from that book as
everything I've done from it has been excellent.
Catman
> Jim wrote:
>
>> In article <6khl3gF...@mid.individual.net>,
>> Lozzo <lo...@lozzo.org.uk> wrote:
>>> That sounds fucking lovely. I usually put half a jar of pesto in my
>>> Bolognese sauce mix, livens it up a bit long wth a few capers and
>>> sliced green olives.
>> Pesto = basil, garlic, pine nuts, hard cheese
>>
>> So you can get the same effect much cheaper and better by adding the
>> raw ingredients.
>
> But that means shopping for little bits of everything and storing, when
> I can buy it ready done in a jar.
>
While tinned pesto is often bloody good, my home made was utterly the
best. But I wouldn't 'waste' it in Bolognese IYSWIM. I'm with the jar
for that.
--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
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Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk
Grimly Curmudgeon
like:
>Pesto = basil, garlic, pine nuts, hard cheese
I love Pesto, but I can't take after about 8pm else it keeps me awake
all night. Not gastrically, just mentally.
Lozzo
> In article <6khl3gF...@mid.individual.net>, Lozzo says...
> "Super stuff" - the newer Sacla ones are much better, compared to
> other jars ... nothing like making it yourself, of course, which I do
> from time to time, but its such a faff. And the aubergine one is
> just gorgeous.
I buy the Scala jars because that's all I've seen on the shelves, I
hadn't a clue they were the better ones. I cold make it myself, but as
I explained I dont want to shop for little bits of everything, or store
larger quantities of stuff I only use now and then only to find it's
gone off or out of date before use.
> > I'm going for a lie down, I've just realised I've done a
> > food/cooking/recipe post
>
> I know - you'll be on Masterchef in no time :)
>
> As I said to you before, the meticulous nature and attention to
> detail you show in spannering will serve you well as a cook. Give it
> a year or 2 and you'll be a brilliant cook I reckon.
I'm giving it a go, and so far it's been a success. The 'Commonsense
guide to cooking' book Elly gave me as a 'going-away' pressie had been
invaluable, Thanks Elly.
--
Nige
> We were somewhere around Barstow, on the edge of the desert, when the
> drugs began to take hold. I remember Jim <nu...@0.0.0.0> saying
> something like:
>
>> Pesto = basil, garlic, pine nuts, hard cheese
>
> I love Pesto, but I can't take after about 8pm else it keeps me awake
> all night. Not gastrically, just mentally.
Most cheese does that to me. Fucking wierd dreams & all manner of shit.
--
Nige, 'That's not my name'
Range Rover Td6 Vogue
BMW K1200S (off soon)
Suzuki GSX-R1000 K3
Focus ST3 (off soon)
Audi A3 Cab
BMW F800GS
platypus
>
> Have you tried drizzling the mozzarella with olive oil? I adore olive
> oil more with every passing day ... and the good stuff is like fine
> wine, so always try to buy as good as you can afford ... a little
> goes a *long* way. Have one bottle of average stuff for dressings,
> cooking and the like, and another of really good quality for
> drizzling. The olive oil we had at that Italian I went to last
> weekend was a revelation on its own - amazing flavours.
A few years ago, Somerfields had some varietal Spanish oils in stock, which
were excellent and different. Also, I'll generally bring back some French
oil if I'm over there.
Lady Nina
<waits for the olive oil rant>
--
Lady Nina
platypus
He's not had another mis-fuelling episode?
That poor fucking bike.
c...@nospam.netunix.com
Skinny burd fancies sailors with a spinach addiction.
WIERD.
--
03 GS500
68 Bantam D14S
Bear
says...
I found some smashing Spanish stuff a while back, in a tiny back-street
shop, but I then forgot where the shop was. Later, I remembered, but by
then it had closed down. Generally speaking though I seem to prefer
Italian olive oil, at least at the higher price end of the market.
The other problem I have is that I find one sort I like, then throw the
bottle away when it's done, and then promptly forget what it was called.
I've managed to do that 5 or 6 times ... you'd think I'd have learned by
now, but no, I do it time and time again.
doetnietcomputeren
> I've managed to do that 5 or 6 times ... you'd think I'd have learned by
> now, but no, I do it time and time again.
You are Des AICMF ilifes.
--
Dnc
M J Carley
The one where I point out my in-laws and ex in-laws *really* do the
shopping?
--
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/
M J Carley
>Yeah and made pesto doesn't keep very well ... you can store it in
>jars and keep it in the fridge with a layer of olive oil over it, but
>it's never the same as making and using it fresh, IMHO.
If you have a glut of basil, make a big batch without the cheese and
freeze it (in little cubes if you like). Add freshly grated cheese
just before you put it on the spaghetti.
Bear
> In the referenced article, Bear <bastard...@gmail.com> writes:
>
> >Yeah and made pesto doesn't keep very well ... you can store it in
> >jars and keep it in the fridge with a layer of olive oil over it, but
> >it's never the same as making and using it fresh, IMHO.
>
> If you have a glut of basil, make a big batch without the cheese and
> freeze it (in little cubes if you like). Add freshly grated cheese
> just before you put it on the spaghetti.
Nice idea.
Basil plants are one of the few herbs I see to be able to grow
successfully - parsley always dies in the pot, but I've grown some
supermarket potted ones into mini-monsters, so I may well give that a
go, ta.
I also make ragu bolognese in large amounts when I do make it, on the
grounds making loads is no more hassle than making a little, and it
seems to freeze really well. Shove single or double portions into
ziploc freezer bags, and then smooth them flat for easy storage.
Sorted.
M J Carley
>Basil plants are one of the few herbs I see to be able to grow
>successfully - parsley always dies in the pot, but I've grown some
>supermarket potted ones into mini-monsters, so I may well give that a
>go, ta.
Sir needs a copy of Marcella Hazan's big book, sir does. That's what
she says to do.
Pete Fisher
<bastard...@gmail.com> cast forth these pearls of wisdom
The best I ever tasted (IMO) was of Italian extraction, packaged in a
small tin screw top container which I purchased from a supermarket
walking distance from the camp site next to the Monza circuit. Naturally
I can no longer remember the brand name or stand any chance of getting
it locally.
--
+----------------------------------------------------------------+
| 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" |
+----------------------------------------------------------------+
Lozzo
> In the referenced article, Bear <bastard...@gmail.com> writes:
>
> > Basil plants are one of the few herbs I see to be able to grow
> > successfully - parsley always dies in the pot, but I've grown some
> > supermarket potted ones into mini-monsters, so I may well give that
> > a go, ta.
>
> Sir needs a copy of Marcella Hazan's big book, sir does. That's what
> she says to do.
If he's already doing it, why does he need to buy the book that tells
him to do it?
For a prof you're not too clever sometimes :-)
M J Carley
>M J Carley wrote:
>> Sir needs a copy of Marcella Hazan's big book, sir does. That's
>> what she says to do.
>If he's already doing it, why does he need to buy the book that tells
>him to do it?
So he can find lots more things to do: sweet and sour tuna, mmmmmmm.
>For a prof you're not too clever sometimes :-)
That's probably why I'm still at the bottom of the academic pile. :-(
Bear
> In communiqué <MPG.234e1c0bc...@news.individual.de>, Bear
> >In article <4YSEk.65426$E41....@text.news.virginmedia.com>, platypus
> >says...
> >> Bear wrote:
> >
> >I found some smashing Spanish stuff a while back, in a tiny back-street
> >shop, but I then forgot where the shop was. Later, I remembered, but by
> >then it had closed down. Generally speaking though I seem to prefer
> >Italian olive oil, at least at the higher price end of the market.
> >
> >The other problem I have is that I find one sort I like, then throw the
> >bottle away when it's done, and then promptly forget what it was called.
> >I've managed to do that 5 or 6 times ... you'd think I'd have learned by
> >now, but no, I do it time and time again.
>
> The best I ever tasted (IMO) was of Italian extraction, packaged in a
> small tin screw top container which I purchased from a supermarket
> walking distance from the camp site next to the Monza circuit. Naturally
> I can no longer remember the brand name or stand any chance of getting
> it locally.
Thank god it's not just me that does that :)
I'm going on an olive oil hunt next week (got a wedding/civil service to
go to this weekend), and I'm not stopping til I find something *good*
Actually, thinking about it, there's a spiffy cheese shop/deli near me
that might have something suitable. I shall taste and report back ...
does anyone have a specific olive oil shop (what's the right word for
that?) or deli in SW London they'd recommend?
Bear
> In the referenced article, Bear <bastard...@gmail.com> writes:
>
> >Basil plants are one of the few herbs I see to be able to grow
> >successfully - parsley always dies in the pot, but I've grown some
> >supermarket potted ones into mini-monsters, so I may well give that a
> >go, ta.
>
> Sir needs a copy of Marcella Hazan's big book, sir does. That's what
> she says to do.
I've got The Silver Spoon, which is generally considered to be the bible
of Italian cookery, but TBH I tend to use Jamie's Italy more (it's just
so unfussy and "paisan", if that's the right term) ... I should dig The
Silver Spoon out more often though ... jesus, what a tome - it's as big
as my Larousse Gastronomique.
M J Carley
>I've got The Silver Spoon, which is generally considered to be the
>bible of Italian cookery, but TBH I tend to use Jamie's Italy more
>(it's just so unfussy and "paisan", if that's the right term) ... I
>should dig The Silver Spoon out more often though ... jesus, what a
>tome - it's as big as my Larousse Gastronomique.
`Il cucchaio d'argento' is the equivalent of Larousse but it is
biassed towards the classics. Marcella Hazan's book is probably the
best one in English and is more of a home-cooking book.
Bear
> In the referenced article, Bear <bastard...@gmail.com> writes:
>
> >I've got The Silver Spoon, which is generally considered to be the
> >bible of Italian cookery, but TBH I tend to use Jamie's Italy more
> >(it's just so unfussy and "paisan", if that's the right term) ... I
> >should dig The Silver Spoon out more often though ... jesus, what a
> >tome - it's as big as my Larousse Gastronomique.
>
> `Il cucchaio d'argento' is the equivalent of Larousse but it is
> biassed towards the classics.
I've noticed.
BTW, and I'm not sure if I've read your post right or not, but my copy
of TSS is in English. It was a (lovely) leaving present from some
former colleagues.
> Marcella Hazan's book is probably the
> best one in English and is more of a home-cooking book.
Ah cool, thanks - the "home cooking" stuff is more me I think.
I used to get a kick out of doing really complex stuff, but these days
it's making good, simple stuff that I most enjoy. I occasionally do
something with a high faff-factor, but nowhere near as often as I used
to.
Pete Fisher
>it's making good, simple stuff that I most enjoy. I occasionally do
>something with a high faff-factor, but nowhere near as often as I used
>to.
I must admit to not being very good at following recipes. I prefer to
just improvise and experiment, often with just a few ingredients.
I'm just considering what to do with a very fresh 2lb rainbow trout. Not
quite big enough to cut into steaks. Could poach it salmon style, but I
think I will stick to 'en papillotte' , but possibly 'stuff' it with a
few juniper berries.
Bear
> In communiqué <MPG.234eb15a4...@news.individual.de>, Bear
> >I used to get a kick out of doing really complex stuff, but these days
> >it's making good, simple stuff that I most enjoy. I occasionally do
> >something with a high faff-factor, but nowhere near as often as I used
> >to.
>
> I must admit to not being very good at following recipes. I prefer to
> just improvise and experiment, often with just a few ingredients.
>
> I'm just considering what to do with a very fresh 2lb rainbow trout. Not
> quite big enough to cut into steaks. Could poach it salmon style, but I
> think I will stick to 'en papillotte' , but possibly 'stuff' it with a
> few juniper berries.
There used to be a spiffy trout farm near my aunt's place in Poole
(sadly now closed). I used to get a big trout from there (they had some
monsters, and very good VFM coz people seemed to prefer the small ones),
poach-bake it (under foil) it in white wine, butter and dill (with a few
toasted almonds), then chill it and serve it whole (but skinned) for
people to pick over at summer barbecues - always seemed to go down a
treat.
The other, less conventional, one is using dry tandoori spices and then
barbecuing or baking them - seems to work well.
Lady Nina
>In the referenced article, spam...@ntlworld.com writes:
>>On Wed, 01 Oct 2008 22:36:48 GMT, "platypus"
>><mono...@blueyonder.co.uk> wrote:
>
>>>A few years ago, Somerfields had some varietal Spanish oils in
>>>stock, which were excellent and different. Also, I'll generally
>>>bring back some French oil if I'm over there.
>
>><waits for the olive oil rant>
>
>The one where I point out my in-laws and ex in-laws *really* do the
>shopping?
I think there's a 'how' missing from that line.
That's the one. It's better with the posh accent on the 'there's this
marvellous little place, only 25 trees you know...'
--
Lady Nina
hungry.
Lady Nina
>In the referenced article, "Lozzo" <lo...@lozzo.org.uk> writes:
>>M J Carley wrote:
>
>>> Sir needs a copy of Marcella Hazan's big book, sir does. That's
>>> what she says to do.
>
>>If he's already doing it, why does he need to buy the book that tells
>>him to do it?
>
>So he can find lots more things to do: sweet and sour tuna, mmmmmmm.
No, no, never in my kitchen, no.
--
Lady Nina
still hungry
M J Carley
>On Thu, 2 Oct 2008 08:23:02 GMT, ens...@bath.ac.uk (M J Carley) wrote:
>>The one where I point out my in-laws and ex in-laws *really* do the
>>shopping?
>
>I think there's a 'how' missing from that line.
There is.
>That's the one. It's better with the posh accent on the 'there's this
>marvellous little place, only 25 trees you know...'
You said you were working.
Lady Nina
>In the referenced article, spam...@ntlworld.com writes:
>>On Thu, 2 Oct 2008 08:23:02 GMT, ens...@bath.ac.uk (M J Carley) wrote:
>
>>>The one where I point out my in-laws and ex in-laws *really* do the
>>>shopping?
>>
>>I think there's a 'how' missing from that line.
>
>There is.
Thought so.
>>That's the one. It's better with the posh accent on the 'there's this
>>marvellous little place, only 25 trees you know...'
>
>You said you were working.
I was, I've just sent an email saying I'm not, this is a lunch break.
My lunch consists of twiglets, as did my breakfast.
--
Lady Nina
Jim
Lady Nina <spam...@ntlworld.com> wrote:
>I was, I've just sent an email saying I'm not, this is a lunch break.
>My lunch consists of twiglets, as did my breakfast.
If I tried to do that then there would be no lunch, because I'd have
eaten all the twiglets by 9am.
*wanders off to vending machine*
--
CB500 (blue + flies)
Lady Nina
>In article <m4f9e49p97hq6q3un...@4ax.com>,
>Lady Nina <spam...@ntlworld.com> wrote:
>>I was, I've just sent an email saying I'm not, this is a lunch break.
>>My lunch consists of twiglets, as did my breakfast.
>
>If I tried to do that then there would be no lunch, because I'd have
>eaten all the twiglets by 9am.
They are ever so slightly moreish.
>*wanders off to vending machine*
*wanders into kitchen*
They're very nice dipped in Branston pickle btw.
--
Lady Nina
Wicked Uncle Nigel
<spam...@ntlworld.com> typed
<raises eyebrow>
You'll be gnawing on coal next...
--
Wicked Uncle Nigel - "He's hopeless, but he's honest"
My position was (and, to be honest, largely remains) one of complete ambiguity.
Grimly Curmudgeon
drugs began to take hold. I remember Pete Fisher
<Pe...@ps-fisher.demon.co.uk> saying something like:
>
>The best I ever tasted (IMO) was of Italian extraction, packaged in a
>small tin screw top container which I purchased from a supermarket
>walking distance from the camp site next to the Monza circuit. Naturally
>I can no longer remember the brand name or stand any chance of getting
>it locally.
Estrema Pressione Novanta
--
Dave
GS850x2 XS650 SE6a
"It's a moron working with power tools.
How much more suspenseful can you get?"
- House
Grimly Curmudgeon
<w...@wicked-uncle-nigel.me.uk> saying something like:
>>They're very nice dipped in Branston pickle btw.
>
><raises eyebrow>
>
>You'll be gnawing on coal next...
Oh Kerist, she's not, is she?
darsy
[trout]
> The other, less conventional, one is using dry tandoori spices and then
> barbecuing or baking them - seems to work well.
I occasionally knock up a pretty fucking lovely thai-style trout in a
tamarind, chilli and lemongrass sauce.
--
d.
dog
> > >>They're very nice dipped in Branston pickle btw.
> > >
> > ><raises eyebrow>
> > >
> > >You'll be gnawing on coal next...
> >
> > Oh Kerist, she's not, is she?
>
rate this post [+/-]
-
your vote has been registered. thank you for voting!
--
dog
rsv1000rf sl1000 two#5 pwcram#3
darsy
well, me too.
> <thinks>
>
> I really should give this cooking lark a try at some point.
it's easy, providing you follow some basic rules:
* have a good supply of herbs and spices, and at the very least always
have some fresh garlic and olive oil
* buy the best example of each ingredient that you can afford
* take the time to get your Mise En Place correct[1]
* don't panic or stress - it's supposed to be enjoyable
* if cooking for several others, never try and meet a proposed
deadline at the expense of undercooking - people will always prefer to
have another glass of wine to eating on-time but badly cooked/served
grub
[1] I know not everyone works this way, but I do, and I think it's the
best way to start if your new to cooking. Later on, you can sometimes
ignore this and just "knock something up as you go along", but to be
able to do that successfully, you need experience. i.e. you need to
know the rules before you can get away with breaking them.
--
d.
Pete Fisher
<81ad6b12-e292-4922...@k37g2000hsf.googlegroups.com>,
darsy <dar...@gmail.com> cast forth these pearls of wisdom
>On Oct 2, 2:07 pm, "Krusty" <dontwant...@nowhere.invalid> wrote:
>> darsy wrote:
>> > On Oct 2, 12:47 pm, Bear <bastardDOTb...@gmail.com> wrote:
>> > [trout]
>> > > The other, less conventional, one is using dry tandoori spices and
>> > > then barbecuing or baking them - seems to work well.
>>
>> > I occasionally knock up a pretty fucking lovely thai-style trout in a
>> > tamarind, chilli and lemongrass sauce.
>>
>> I occasionally go to the chippy.
>
>well, me too.
>
>> <thinks>
>>
>> I really should give this cooking lark a try at some point.
>
>it's easy, providing you follow some basic rules:
>
>* have a good supply of herbs and spices, and at the very least always
>have some fresh garlic and olive oil
Plus a pepper mill for freshly ground black pepper, and some proper
(preferably sea) salt.
Jim
>[1] I know not everyone works this way, but I do, and I think it's the
>best way to start if your new to cooking. Later on, you can sometimes
>ignore this and just "knock something up as you go along", but to be
>able to do that successfully, you need experience. i.e. you need to
>know the rules before you can get away with breaking them.
This is a pet peeve, but it gets on my nerves when people refer to the
practice of doing all your chopping before starting cooking as "mise en
place".
If you're a line chef in a busy restuarant and can expect to have to
prepare the same dish many times during your shift, then it makes sense
and is more efficient and resilient to scheduling to do all the
preparation together rather than in small quantities as required.
But for the home cook, it's just pretentious to say that. Call it "chop
up everything before you start", please.
Oh, and read Kitchen Confidential, already. Grrr.
darsy
> In communiqué
> <81ad6b12-e292-4922-b130-b5c5920a9...@k37g2000hsf.googlegroups.com>,
> darsy <dar...@gmail.com> cast forth these pearls of wisdom
>
>
>
> >On Oct 2, 2:07 pm, "Krusty" <dontwant...@nowhere.invalid> wrote:
> >> darsy wrote:
> >> > On Oct 2, 12:47 pm, Bear <bastardDOTb...@gmail.com> wrote:
> >> > [trout]
> >> > > The other, less conventional, one is using dry tandoori spices and
> >> > > then barbecuing or baking them - seems to work well.
>
> >> > I occasionally knock up a pretty fucking lovely thai-style trout in a
> >> > tamarind, chilli and lemongrass sauce.
>
> >> I occasionally go to the chippy.
>
> >well, me too.
>
> >> <thinks>
>
> >> I really should give this cooking lark a try at some point.
>
> >it's easy, providing you follow some basic rules:
>
> >* have a good supply of herbs and spices, and at the very least always
> >have some fresh garlic and olive oil
>
> Plus a pepper mill for freshly ground black pepper, and some proper
> (preferably sea) salt.
duh - of course.
--
d.
darsy
> In article <81ad6b12-e292-4922-b130-b5c5920a9...@k37g2000hsf.googlegroups.com>,
why is it pretentious to use the accepted phrase? Because it's not in
english? And there's more to mise en place than "chopping everything
up" - it also includes making sure you have all the right utensils to
hand, the over pre-heated as necessary etc. Anyway, whatever you call
it, it will make learning to cook a lot less stressful than reading
down a recipe and executing it as your read.
> Oh, and read Kitchen Confidential, already. Grrr.
what makes you think I haven't?
--
d.
darsy
> In article <eiuer5-uou....@89kh6zkKVIrqrXZuA5BD.0.0>,
>
> > But for the home cook, it's just pretentious to say that. Call it "chop
> > up everything before you start", please.
>
> It's creasing me up to see a crowd of Brit bikers trying their best to
> be French.
who's trying to be French[1]? I never cook French food. The term I
used may be in French, but it's currently accepted usage comes from
America, IIRC.
[1] apart from you, natch.
--
d.
Jim
darsy <dar...@gmail.com> wrote:
>> But for the home cook, it's just pretentious to say that. Call it "chop
>> up everything before you start", please.
>
>why is it pretentious to use the accepted phrase? Because it's not in
>english? And there's more to mise en place than "chopping everything
>up" - it also includes making sure you have all the right utensils to
>hand, the over pre-heated as necessary etc. Anyway, whatever you call
>it, it will make learning to cook a lot less stressful than reading
>down a recipe and executing it as your read.
I'm not saying the idea of preparation before you start is bad, it is
the use of terminology, ie:
(a) you are trying to explain cookery to someone by using jargon rather
than just saying simply "prepare before starting".
(b) saying "mise en place" is pretending that you are a restaurant
chef. You're not, because you are only planning to cook once in a
particular session, then you clear up (hopefully).
If there is mise en place in my kitchen, it is limited to the salt and
pepper and olive oil and herbs that live next to the cooker. Everything
else is stored in cupboards. I can't have proper mise en place because
it would all go off in between meals.
>> Oh, and read Kitchen Confidential, already. Grrr.
>
>what makes you think I haven't?
Well, I obviously took something away from his chapter on mise en place
that you didn't.
</peevishness>
Lozzo
> I occasionally go to the chippy.
>
> <thinks>
>
> I really should give this cooking lark a try at some point.
I'll teach you - I'm a fucking god in the kitchen.
--
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
Lozzo
Why would anyone except the mentally unstable want to be French? I'm
British/Maltese and as an easy start into this cooking lark I do mainly
Italian/Maltese, North African or Chinese meals. I've eaten at Maxim's
in Paris with an ex-boss and to be perfectly honest it was average at
very best - if that's the height of French cuisine, you can stick it.
darsy
[snip]
> themselves citizens of a country rightly regarded as a culinary disaster
> area
[snip]
there's not a lot of point in discussing this further with you, as you
appear to be out of touch with the current state cuisine in the UK.
--
d.
Lozzo
He's out of touch with reality full stop.
Phil Launchbury
I *like* tamarind. I do a nice king-prawn in tamarind curry. Mind you -
while I was in Dubai I had a glass of fresh tamarind juice which is
distinctly... different.
Phil
--
Phil Launchbury, IT PHB
'I'm training the bats that live in my cube
to juggle mushrooms'
darsy
I don't recall being in the original chicory-v-chicory argument, so I
can't remember what your stance on it was.
But if you mean the stuff that's called endive in France, then the
answer is: yes, of course.
You can also get radicchio in the UK.
Or do you mean the root chicory that they used to put in Coffee in the
'70s? The closest I've seen to that recently would be Camp Coffee.
--
d.
Pete Fisher
<d...@yahoo.fr> cast forth these pearls of wisdom
>It's not just the use of a French expression. It's the attempts by a
>crowd of unsophisticated, not very bright British motorcyclists -
>themselves citizens of a country rightly regarded as a culinary disaster
>ingredients to hand, what!' ... or the 'oh, luvvy, I absolutely
>_scoured_ London for this olive oil, yah!' ... and (but like I say, not
>limited to) the name dropping of Italian and French expressions ...
>
But Des, some of these French and Italian culinary expressions are
pretty commonly used. Would you ask us to discuss skiing without using
the term 'schuss' or climbing without 'abseiling'?
Bear
> Actually, thinking about it, there's a spiffy cheese shop/deli near me
> that might have something suitable. I shall taste and report back ...
> does anyone have a specific olive oil shop (what's the right word for
> that?) or deli in SW London they'd recommend?
Right well I just bought some "Ravida" olive oil form the deli and tried
it with ciabatta ... very, *very* nice ... not quite as amazing as the
stuff we had at Semplice, but still excellent, and the nice thing is
they do "refills" of the bottle from their cask/jar at a lower price
(the bottle was £14 for 0.5 litre).
And I only had a short walk to get it. Result. They had 8 domain
bottled oils there, but recommended the Ravida as the best choice for
drizzling/salads.
--
Bear
2002 Yamaha R1
Saab Aero Sport
Bear
@y71g2000hsa.googlegroups.com>, darsy says...
There's no end to his ignorance. It's actually ever-so-slightly
impressive; you'd think being that dumb would hurt after a while.
darsy
> In article <2454f7e6-f6ca-429b-947e-fefeecb74...@u28g2000hsc.googlegroups.com>,
>
> darsy <dar...@gmail.com> wrote:
> >> But for the home cook, it's just pretentious to say that. Call it "chop
> >> up everything before you start", please.
>
> >why is it pretentious to use the accepted phrase? Because it's not in
> >english? And there's more to mise en place than "chopping everything
> >up" - it also includes making sure you have all the right utensils to
> >hand, the over pre-heated as necessary etc. Anyway, whatever you call
> >it, it will make learning to cook a lot less stressful than reading
> >down a recipe and executing it as your read.
>
> I'm not saying the idea of preparation before you start is bad, it is
> the use of terminology, ie:
>
> (a) you are trying to explain cookery to someone by using jargon rather
> than just saying simply "prepare before starting".
but it's commonly accepted jargon. Would you call a "wok" a "chinesey-
looking curved sided frying pan"?
> (b) saying "mise en place" is pretending that you are a restaurant
> chef. You're not, because you are only planning to cook once in a
> particular session, then you clear up (hopefully).
not at all.
> If there is mise en place in my kitchen, it is limited to the salt and
> pepper and olive oil and herbs that live next to the cooker. Everything
> else is stored in cupboards. I can't have proper mise en place because
> it would all go off in between meals.
Well, I can only presume, for example that you've never cooked a multi-
dish indian meal for 8-10 people, where you grind and roast all your
spices yourself. Try to do that as you go along, and it'll be a
clusterfuck.
--
d.
Bear
> In communiqué <des-692D1C.1...@news.free.fr>, des
> >It's not just the use of a French expression. It's the attempts by a
> >crowd of unsophisticated, not very bright British motorcyclists -
> >themselves citizens of a country rightly regarded as a culinary disaster
> >area - to appear suave. It's the 'yes, daahling, I always have the best
> >ingredients to hand, what!' ... or the 'oh, luvvy, I absolutely
> >_scoured_ London for this olive oil, yah!' ... and (but like I say, not
> >limited to) the name dropping of Italian and French expressions ...
> >
>
> But Des, some of these French and Italian culinary expressions are
> pretty commonly used. Would you ask us to discuss skiing without using
> the term 'schuss' or climbing without 'abseiling'?
Or discuss des-da-mona without using the term "dumb as a box of rocks"?
Phil Launchbury
>
> Well, I can only presume, for example that you've never cooked a multi-
> dish indian meal for 8-10 people, where you grind and roast all your
> spices yourself. Try to do that as you go along, and it'll be a
> clusterfuck.
Even cooking Indian for two can screw up badly if you don't get
everything ready beforehand. Or don't have a wif^Wsous-chef prepared to
follow your orders for food-prep while you are cooking..
When I'm cooking Chinese the prep usually takes 2-3 times as long as
the actual cooking. With Indian it varies depending on what I'm cooking
(Dhansak takes *much* longer to cook than prepare for example).
I fairly quickly learn the art of scheduling the cooking. "I've done
the first part of the first dish. Now while I'm doing the second part
the first dish I need to start the first part of the second.."
Phil.