What are you cooking now?

[teamsaint]

One good thing, is that this talk of Sibelius has prompted me to play Madetoja's third symphony, Tampere Symphony Orchestra, Paavo Rautio!

oh big mistake, if you don't mind me saying so. You need the Sakari/ ISO set. sets the goldstandard21stcenturybarthing......

Although I expect you have that anyway.....!!

Plus if you are canny, you can pick it up for well under a fiver.....oh look, all gone.......

Edit: Back on topic, no idea what to cook today, last nights chick pea and aubergine curry all gone, kinda old mother hubbardish........

[french frank]

I looked in my Hugh FW book to see if he made farinata di ceci. There wasn't a recipe for that but I see he uses the chickpea batter for cauliflower pakora and onion bhajis. Sounds good.

Tonight's farinata was good - I think I have the hang of how much batter to make for the pan I'm using. It sort of reminded me a bit of my mother's Yorkshire pudding.

Giuseppe gave me a lesson, but he said 'No iron, no teflon. Aloominium.' He uses an aloominium pan with dimples in the bottom (I think he was saying that was for the surplus oil to drip into). But I didn't have a pan like that so I used a small (8") heavy teflon one. One point I did follow. He said heat the oven to high and heat up the pan too, greased with oil, and then take it out and pour the batter in.

[amateur51]

oh big mistake, if you don't mind me saying so. You need the Sakari/ ISO set. sets the goldstandard21stcenturybarthing......

Although I expect you have that anyway.....!!

Plus if you are canny, you can pick it up for well under a fiver.....oh look, all gone.......

How sad that you had no cover to show us teams

[Tevot]

Desmond. I hope he's tender

[Beef Oven!]

Pulled pork (I can't quite locate the double entendre).

Supermarket Shiraz and Steinberg's Planets.

[french frank]

Nut roast, sprouts with a mushroom (dried porcini), mustard and Marmite sauce and finally the 'perfect' farinata (with chopped red chili and rosemary). Then a plum (uncooked). Licata's own imported Rosso delle Venezie. His name is Carmelo and I think that's why he gets this one.

[amateur51]

Nut roast, sprouts with a mushroom (dried porcini), mustard and Marmite sauce and finally the 'perfect' farinata (with chopped red chili and rosemary). Then a plum (uncooked). Licata's own imported Rosso delle Venezie. His name is Carmelo and I think that's why he gets this one.

Have you been wandering into Montpelier to Licata Stores french frank or have they got distant branches in the city?

[french frank]

Have you been wandering into Montpelier to Licata Stores french frank or have they got distant branches in the city?

They have a distant branch three minutes' walk from me round the corner on Gloss Trode, but it only opens on Fridays and Saturdays now I also buy their imported olive oil with the famous 'Tempio' logo. And coffee. And 'erbs. And pasta, An 'at.

[amateur51]

They have a distant branch three minutes' walk from me round the corner on Gloss Trode, but it only opens on Fridays and Saturdays now I also buy their imported olive oil with the famous 'Tempio' logo. And coffee. And 'erbs. And pasta, An 'at.

triffic!

[french frank]

I suspect if they refused to employ Italians, they might be in trouble with the law, but ONLY employing Italians, and members of the family (incl in-laws) probably doesn't count as discrimination. But that's the problem - they can't find the staff! Our branch only has Geri (who should be retired), Gino (when he can be spared from Picton Street) and Young Carmelo who probably would prefer to be doing a job more related to his degree But - drama on t' rode - while they were closed for the whole of August two little whippersnappers opened a green grocers next door - now open 7 days a week, until 8 o'clock on weekdays. Fresh stuff from the market every morning. So I'm afraid I don't get my veg at Licata's any more.

Talk about 'old fashioned values' - you get free tastes of anything you want to try, I've had a red pepper tucked into my bag - and a box of 6 pears where one was slightly turning. I cut the bad bit off and had 6 lovely juicy pears. Hard to compete with service like that ...

[MrGongGong]

So today we had
Tempeh with home grown aubergines, beans in coconut milk & yellow curry paste
with steamed rice, steamed with the fresh kaffir lime leaves from the small tree in the greenhouse

washed down with a glass or 3 of elderberry 2013

[french frank]

So today we had
Tempeh with home grown aubergines, beans in coconut milk & yellow curry paste
with steamed rice, steamed with the fresh kaffir lime leaves from the small tree in the greenhouse

washed down with a glass or 3 of elderberry 2013

What did you have for Sunday roast?

[MrGongGong]

What did you have for Sunday roast?

Sunday roast ?

Sourdough toast

[Beef Oven!]

So today we had
Tempeh with home grown aubergines, beans in coconut milk & yellow curry paste
with steamed rice, steamed with the fresh kaffir lime leaves from the small tree in the greenhouse

washed down with a glass or 3 of elderberry 2013

Are you sure you're from Liverpool?

[french frank]

Good old fashioned Sunday roast: nut rissoles (with spinach and carrot).

Have to fathom the workings of the new bosch oven (a Bosch). Including electronic buttons which activate if you wave a finger at them from three feet (to a shriek of 'No, no - go back to what you were!')

Gas hob a miracle.