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The Radio 3 Boards > General Chat > The Coffee Bar > The Vegetarian Room
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Author Topic: The Vegetarian Room  (Read 4392 times)
Antheil
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« Reply #150 on: 19:37:30, 20-01-2008 »
My last Rolo, well Mort, it was Rolo Ap Yoreth Morgan, son of a sheep farmer, look you, in Dinas Powys.  Had a thing about gates he did have.  Galvanised they did have to be.  He liked to see them hung tidy.

He did do run off and never left a blasted message.

There's gratitude.  Could be in Patagonia for all his fambly do know.  It fair broke Aunt Kitty's heart, it did do that.  Tragic it were.
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Reality, sa molesworth 2, is so sordid it makes me shudder
strinasacchi
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« Reply #151 on: 20:08:39, 20-01-2008 »
For dark chocolate covered marzipan I prefer this one:



and for Ritter Sport I prefer this one:



Yummy!
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Morticia
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« Reply #152 on: 20:21:11, 20-01-2008 »
Quote from: strinasacchi on 20:08:39, 20-01-2008
For dark chocolate covered marzipan I prefer this one:



and for Ritter Sport I prefer this one:



Yummy!


Strina,

Oh Lordy lordy!  There`s  a shop around the corner that is stocked almost floor to ceiling with that dark chocolate covered marzipan. Boxes and boxes of the stuff. Swoon. Dang! They`re closed. Sigh.
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strinasacchi
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« Reply #153 on: 20:26:35, 20-01-2008 »
This enterprising chap may have the right idea...
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martle
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« Reply #154 on: 20:28:18, 20-01-2008 »
You people!
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Green. Always green.
George Garnett
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« Reply #155 on: 20:35:51, 20-01-2008 »


So now we know the answer. Roll Eyes

"Are you pleased to see me or, for preference, is that a Ritter Sport Nougat in your back pocket?" 
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MabelJane
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When in doubt, wash.
« Reply #156 on: 20:42:37, 20-01-2008 »
Or you can wear it...
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
oliver sudden
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« Reply #157 on: 20:44:30, 20-01-2008 »
George, is it my imagination or does that gentleman appear to have modelled his very physique on a chocolate bar?  Roll Eyes
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Morticia
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« Reply #158 on: 20:50:46, 20-01-2008 »
Quote from: oliver sudden on 20:44:30, 20-01-2008
George, is it my imagination or does that gentleman appear to have modelled his very physique on a chocolate bar?  Roll Eyes

Not a Curly Wurly though? Grin
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Morticia
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« Reply #159 on: 11:25:14, 21-01-2008 »
After the lascivious chocolate related lustings so shamelessly displayed here yesterday, how about some beans today? No,not cocoa beans! Roll Eyes  This Egyptian Bean Puree is just lovely - herby, garlicky and very moreish. Especially when it`s still slightly warm.

250g  skinned dried broad beans, soaked overnight
1       onion, sliced
5 or more garlic cloves, chopped
Tblespn dried mint
Bunch of dill, chopped
Bunch of coriander, chopped
Bunch of parsley, chopped
Teaspoon ground cumin
Salt
Cayenne (if you fancy)

Chuck the beans into a pot together with the onion and garlic. Let them burble away for about an hour until soft.

Add the herbs, salt and spices and cook for a further 10 minutes.  Drain the beans and keep the cooking liquid.  Blitz the beans in a blender, adding some of the cooking liquid as you go. You`re aiming for a smooth creamy texture. As the mixture cools it stiffens, which is a damn fine excuse for hoovering it up as soon as you can!  Preferably with some warmed pitta. Yum.
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Andy D
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« Reply #160 on: 14:19:34, 21-01-2008 »
Talking of cocoa/cacao beans:


Aztec sculpture of man with cacao pod Wink (c.1200-1521). Brooklyn Museum of Art

"in Oaxaca chocolate is a staple food, purchased whole or freshly ground as a cooking ingredient rather than as a highly-processed final product. In open air shops and markets, whole cacao beans are found in large piles or sacks alongside dried pinto beans, cornmeal, chiles, and flour. The coarsely ground meal can be found alongside the meat and vegetables. It is used regularly as an ingredient in cooking and drunk daily as a hot and cold beverage."

taken from http://www.erowid.org/plants/cacao/cacao_article1.shtml
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harmonyharmony
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WWW
« Reply #161 on: 18:21:27, 26-01-2008 »
This is my first veggie room posting...
I'm cooking some lentils for dinner tonight.
I'll fry some onion and garlic with some spices (cumin, coriander, fennel, the usual suspects) add the lentils and then simmer them in stock until they're ready. I'll probably throw some greens in (bit of cabbage, pak choi) near to the end and serve with some roasted peppers and rice.
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'is this all we can do?'
anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965)
http://www.myspace.com/itensemble
Andy D
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« Reply #162 on: 19:32:37, 26-01-2008 »
I did an egg noodle dish tonight. Stir-fried baby sweet corn, julienned (sort of) carrots, orange pepper and onion were the vegetable ingredients plus sesame oil, peanut oil, black pepper, low-salt soy. I do enjoy eating noodles with chopsticks at which I'm quite proficient, tho I need a spoon to scoop up the last few bits of veg - it takes forever to pick them up otherwise!
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MabelJane
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When in doubt, wash.
« Reply #163 on: 21:55:00, 26-01-2008 »
Just spotted this line in ad at bottom of Veggie Room page:

Do you think their hot?   Shocked Shocked Shocked
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
Andy D
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« Reply #164 on: 23:50:37, 30-01-2008 »
Made a very quick bulgar wheat dish yesterday. Tea was supposed to be using up what was left in the fridge but when I looked all I could find were 3 carrots.

I did what I usually do with bulgar but with one addition. Sweat off an onion in some extra virgin (in the microwave) with chilli, black pepper, add crushed clove of garlic and cook for 30 seconds more, then - and this is the innovation - stir in a little tahini. Add pine kernels, cooked bulgar, cooked veg (carrots and green beans yesterday). Add low salt soy and stir everything together. Serve with lime pickle. Very nice, the tahini really made a great difference.

I've got to admit I only tried adding it because I've got a jar in the fridge which I bought to make hummus but which has been sitting there for some time with a little bit left in it.
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