Just when you thought 2012 would be better ...

[teamsaint]

Why exactly would excited water molecules have to be bad for you? They get just as excited in a kettle of a conventional oven, surely?

depends how they have been excited. I mean, if they had been excited by nuclear radiation, you wouldn't want to consume them !!

Research it a bit, if you are interested.

[Bryn]

depends how they have been excited. I mean, if they had been excited by nuclear radiation, you wouldn't want to consume them !!

Research it a bit, if you are interested.

They are not though, they are excited by electro-magnetic radiation.

As to researching it, in terms of second hand research (reading a plethora of scientific papers on the subject), I have. Though that was when it was a rather hotter topic, some three decades ago. Not as reliable a method of drying soil samples for geotechnical testing, however. Standard ovens give more consistent results.

[cloughie]

Although I own one, I would avoid microwaving food whenever possible.

it just has to be bad for you.

Why?

[Flay]

. . .dousing it in whisky. . .

This is the only way to have haggis. It tastes much better. Don't waste a malt though!

[Anna]

One of our pubs has extended their Burns Night Menu until the 28th. They serve the tatties and neeps with haggis meatballs which I'd not come across before but sounds quite a good way to deal with it so frenchie could perhaps mould the solidified swamp soup into balls ......? And then put an Italian twist on it with a tomato sauce and pasta?

[amateur51]

One of our pubs has extended their Burns Night Menu until the 28th. They serve the tatties and neeps with haggis meatballs which I'd not come across before but sounds quite a good way to deal with it so frenchie could perhaps mould the solidified swamp soup into balls ......? And then put an Italian twist on it with a tomato sauce and pasta?

I think you may be pushing french frank's culinary envelope there, Anna

[Serial_Apologist]

I think you may be pushing french frank's culinary envelope there, Anna

It's Pastel in Bristow

[french frank]

I think you may be pushing french frank's culinary envelope there, Anna

Cheek! I was first introduced to it in Eburdeen in the form of haggis pudding, like a small sausage filled with haggis. Quite like the idea of a tomato sauce, though. Thanks, Anna.

Flay - I might as well use the malt as it would be cheaper than going out to buy a bottled of blended specially. Otherwise, it doesn't find a place in my house ...

SA - Cheek! We do know about Italian in Bristow. We've had trattorials here for ages.

[amateur51]

Cheek! I was first introduced to it in Eburdeen in the form of haggis pudding, like a small sausage filled with haggis. Quite like the idea of a tomato sauce, though. Thanks, Anna.

Flay - I might as well use the malt as it would be cheaper than going out to buy a bottled of blended specially. Otherwise, it doesn't find a place in my house ...

SA - Cheek! We do know about Italian in Bristow. We've had trattorials here for ages.

Some of us recall with a slight shudder 'The Case of Frenchie's Kedgeree - With Pickled Eggs'!! - so haud yer weesht, as they say in Peebles

[MrGongGong]

The Haggis pakora that the serve at Eden Court in Inverness comes highly recommended

[french frank]

The Haggis pakora that the serve at Eden Court in Inverness comes highly recommended

I'm now putting Am51 on my ignore list ... ("If you quote from this message Simon and french frank will be able to see it.") So, what's wrong with pickled eggs?

Haggis pakora ... not sure. In any case I was much struck by Anna'l's haggisballs with pasta'l and tomato'l sauce:





I know, gross, isn't it?

[amateur51]

I'm now putting Am51 on my ignore list ... ("If you quote from this message Simon and french frank will be able to see it.") So, what's wrong with pickled eggs?

Haggis pakora ... not sure. In any case I was much struck by Anna'l's haggisballs with pasta'l and tomato'l sauce:




I know, gross, isn't it?

I think your choice of a Fleurie to go with your 'aggis albondigas was a pretty nifty idea, frenchie Not Fleurie du mal at all.

Mrs Beaton doesn't mention pickled eggs - she goes for boiled eggs

[french frank]

I think your choice of a Fleurie to go with your 'aggis albondigas was a pretty nifty idea, frenchie Not Fleurie du mal at all.

Mrs Beaton doesn't mention pickled eggs - she goes for boiled eggs

I didn't think the Jura would be quite the thing, and the Fleurie was already open (recommended by my doctor when I went for my annual medication review last week). The thing is, I don't eat eggs. If I want one now and again I have to buy a box of six. Or a jar of pickled dittoes which will keep for a while. I ate the last one some three months later. Don't think I'll bother with any more. Agar agar is good for binding ingredients instead of egg.

[MrGongGong]

I think your choice of a Fleurie to go with your 'aggis albondigas was a pretty nifty idea, frenchie Not Fleurie du mal at all.

Mrs Beaton doesn't mention pickled eggs - she goes for boiled eggs

And Madame Cholet will only have one

[amateur51]

I didn't think the Jura would be quite the thing, and the Fleurie was already open (recommended by my doctor when I went for my annual medication review last week). The thing is, I don't eat eggs. If I want one now and again I have to buy a box of six. Or a jar of pickled dittoes which will keep for a while. I ate the last one some three months later. Don't think I'll bother with any more. Agar agar is good for binding ingredients instead of egg.

The eggs are there as an (optional) ingredient or garnish, not as a binding agent, frenchie.

http://roseskitchen.files.wordpress.com/2007/06/pandan-custard-agar-agar.jpg

How .... how ..... colourful