What are you cooking now?

[Flosshilde]

As well as the stuffed peppers I'm also cooking the peel for the next batch of marmalade - except that I forgot to put the pips in, & it was supposed to be the spiced batch & I forgot to put the spice in I'll split into a plain batch & a whisky batch.

The next lot can be spiced

[teamsaint]

did it help you calculate how much of any particular substance you needed to get you 'whizzy'?

You know more than I do about such things clearly.
lager was as "exotic " as I got in those days.And now for that matter.

[Flosshilde]

Ah, the stories I could tell!

Only one, really - my partner & I, on our first holiday together in a damp cottage on Snowden, had a steak pie with added 'herb' - we woke up some time after dinner with our faces in our plates.

[amateur51]

Ah, the stories I could tell!

Only one, really - my partner & I, on our first holiday together in a damp cottage on Snowden, had a steak pie with added 'herb' - we woke up some time after dinner with our faces in our plates.

Lovely story Flossie. Snowden though is the NSA guy; Yr Wyddfa is Snowdon

[Flosshilde]

Well, who's to say, given the state we were in, that Snowden & a damp cottage wasn't involved

[amateur51]

Well, who's to say, given the state we were in, that Snowden & a damp cottage wasn't involved

touché Flossie

[Beef Oven!]

Lolsaplenty.
I always give CDs back. So can I borrow your Hartmann and Guarnieri symphonies please ?

I had fish for lunch Mr Oven, so have had my pound of flesh. Er sort of.

Who is going to ask FF to translate?


How was the Turbot? Funnily, I used to have a Turbot Alpine hatchback in the mid 80's. Had a trip computer, which was pretty whizzy in those days.

Turbot was delicious

[Barbirollians]

Stew. Done in the Avignon way it's made with lamb, not beef, and is traditionally served with haricot beans (the kind we all hated when we were in primary school). It has various tastes like smoky bacon, dried mushrooms (I use porcini), garlic sausage (with the beans) and olives, as well as herbs. Blissful. I use Elizabeth David's recipe and the book falls open at the page (p 107). It's about the only dish I make regularly. It lasts two or three days and then furnishes a bowl of soup.

Do you do the larding with the bacon rolled in parsley - that has always struck me as being very hard work !

[jayne lee wilson]

My hunger was great but the night was late... so, to the wok.

In the first bowl - beansprouts, diced chicken thigh and large slices of red pepper, lightly kissed with teriyaki, lemon & thyme; in the second, Pak Choi and shiitake mushrooms with victoria tomatoes in a slinky, sweet & salty hoisin. The inevitable succeeding peckishness satisfied with spring rolls and a cantonese curry dip. A strong South African shiraz a surprisingly wellmatched accompaniment.

It's now 0200. I'm not REALLY hungry, but... bacon sandwiches... butter melting over soft-toasted pain de campagne...

[amateur51]

My hunger was great but the night was late... so, to the wok.

In the first bowl - beansprouts, diced chicken thigh and large slices of red pepper, lightly kissed with teriyaki, lemon & thyme; in the second, Pak Choi and shiitake mushrooms with victoria tomatoes in a slinky, sweet & salty hoisin. The inevitable succeeding peckishness satisfied with spring rolls and a cantonese curry dip. A strong South African shiraz a surprisingly wellmatched accompaniment.

It's now 0200. I'm not REALLY hungry, but... bacon sandwiches... butter melting over soft-toasted pain de campagne...

way to go, jlw! Those munchies were serious suckers-up of savoury delights

[BBMmk2]

MrsBBM is already starting the dinner!! Slow cooked stew! Nom!! :)

[amateur51]

Stew. Done in the Avignon way it's made with lamb, not beef, and is traditionally served with haricot beans (the kind we all hated when we were in primary school). It has various tastes like smoky bacon, dried mushrooms (I use porcini), garlic sausage (with the beans) and olives, as well as herbs. Blissful. I use Elizabeth David's recipe and the book falls open at the page (p 107). It's about the only dish I make regularly. It lasts two or three days and then furnishes a bowl of soup.

Delicious AND frugal (in terms of numbers of meals provided, not contents ) - a rare combination

[french frank]

Delicious AND frugal (in terms of numbers of meals provided, not contents ) - a rare combination

And educational. The Polish deli is the only place where I seem to be able to find garlic sausage within walking distance. I held the door open for a woman struggling with her baby buggy, and she said: Jenkooyeh. When she hit me with her shopping bag (accidentally!) she said Pshayprasham. My existing knowledge of the Polish language was stretched to its very limits.

[I am still cooking the lamb stew. The beans are cooked and will be reheated, with some fresh sausage, when the stew is nearly done.]

[Beef Oven!]

And educational. The Polish deli is the only place where I seem to be able to find garlic sausage within walking distance. I held the door open for a woman struggling with her baby buggy, and she said: Jenkooyeh. When she hit me with her shopping bag (accidentally!) she said Pshayprasham. My existing knowledge of the Polish language was stretched to its very limits.

[I am still cooking the lamb stew. The beans are cooked and will be reheated, with some fresh sausage, when the stew is nearly done.]

There is a Polish deli around the corner from me, but I've never felt the need to go in and buy anything. I love garlic sausage, so can I have a recommendation or two? I will then go and make my maiden purchase!

P.S. I only really know Italian & English sausages

[teamsaint]

There is a Polish deli around the corner from me, but I've never felt the need to go in and buy anything. I love garlic sausage, so can I have a recommendation or two? I will then go and make my maiden purchase!

P.S. I only really know Italian & English sausages

Apparently they do sausage in Germany.

http://www.bavaria.by/nuremberg-sausage-centre-of-germany