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Reiner Torheit
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« Reply #165 on: 09:36:04, 31-01-2008 » |
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but which has been sitting there for some time with a little bit left in it.
I thought I was alone in this? I have a fridgeful of jars which have 2 tbsps of the original contents left in them. And some others where a shagpile carpet has been fitted above the contents.. |
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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Antheil
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« Reply #166 on: 18:54:06, 31-01-2008 » |
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I have just inspected the contents of my fridge, there was a half empty jar of hoi-sin sauce which I have chucked. Otherwise it comprises: 13 fresh chillies (green and red)  Potatoes, purple sprouting brocolli, sprouts, savoy cabbage, leeks and kale A lemon Laughing Cow lite cheese triangles  goats cheese and mature cheddar Jar of cranberry sauce, ditto red currant jelly Opened jar of black olives Creme fraiche, butter, milk and rice milk A nearly depleted jar of goose fat Tube of opened tomato puree Houmous Pack of back bacon What else do you need?  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #167 on: 20:57:26, 31-01-2008 » |
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Erm....Anty.....I don't think some of those ingredients oughta be in the veggie room m'dear! |
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We pass this way but once. This is not a rehearsal!
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MabelJane
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« Reply #168 on: 21:24:35, 31-01-2008 » |
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but which has been sitting there for some time with a little bit left in it.
I thought I was alone in this? I have a fridgeful of jars which have 2 tbsps of the original contents left in them. And some others where a shagpile carpet has been fitted above the contents.. Yuk! I always find half a lemon in the back of my fridge. Erm....Anty.....I don't think some of those ingredients oughta be in the veggie room m'dear! Actually Milly, I don't think a termite lover should post in here, whether she eats them raw or cooked.  http://www.bbc.co.uk/northernireland/yourplaceandmine/pophtml/congo_nurse/eating_termites.shtml |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #169 on: 21:32:31, 31-01-2008 » |
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Having inspected the contents of my `fridge (I can`t believe what this board sometimes compells us to do!) I can report that it contains the following: Bunch of spring onions Sprouts (still looking healthy) Bunch of celery (time for a stew I think) Various mustards Tube of wasabi Tube of tom puree Tamarind concentrate Jar of black olives Minced ginger Green chillies (can`t be asked to count `em) Tub of plain yoghurt Jar of mint sauce Lime Pickle Mixed pickle Mushrooms And a partridge in a pear tree  |
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Morticia
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« Reply #170 on: 21:38:36, 31-01-2008 » |
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but which has been sitting there for some time with a little bit left in it.
I thought I was alone in this? I have a fridgeful of jars which have 2 tbsps of the original contents left in them. And some others where a shagpile carpet has been fitted above the contents.. Yuk! I always find half a lemon in the back of my fridge. And the other half down the back of the sofa? `twas ever thus |
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Ron Dough
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« Reply #171 on: 21:59:14, 31-01-2008 » |
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Minced ginger And a partridge in a pear tree Dear Mme Mort, It has come to our notice that one of the missing partridge and pear-tree combinations previously thought still to be in the possession of one Roger Wright is now apparently being held by you in cold storage. We have been authorised to arrange for its return at the earliest convenience. Please talk to Nigel in our Mumbai office, who will gladly talk you through the procedures necessary for its uplift. Talking of 'mince' and 'ginger' reminds me to warn you in advance that collection will be under the personal supervision of Dafydd Ap Huw, our somewhat unconventional transport organiser. He may look scary, but I assure you his 'bach' is worse than his bite, and you'll be in safe hands with him. (Actually, come to think of it, you're unlikely to be in his hands at all.) Don't worry if you find him difficult to understand: some think his accent's central Swansea, but actually, its just Mumbles.... Yours, Noel Coward |
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Antheil
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« Reply #172 on: 22:18:40, 31-01-2008 » |
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From BBC outpost at Mumbles, Swansea Bay
Helo! I am a friend of Dafydd Ap Puw, I assist him in wardrobe duties, ironing and pressing usually, I do have just seen the post from BBC Head of Props, and proper upset I am to have so heard of dear Dafyyd talked about like that. He is proper gent he is and his hands always ever so clean, he may be a bit ginger in the hair department but I can assure you he don't touch mince. Quite an aversion to it due to the texture, he do say it reminds him of the worms he cut up in biology. He much prefers TVP when he fancies a shepherd's pie. He denies all knowledge of partridges also
As to accents, well, as we say down here, in the coal black, sloe black Mumbles, if it were good enough for Gossamer Beynon it's good enough for us, bach
Yours, etc
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #173 on: 23:08:03, 31-01-2008 » |
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From Highgate Cold Storage International
Cher Noel
Quelle catastrophe! I am desolated to know that I am holding your partridge under a mishap of pretension. Such shame, I cannot tell you.
My assistant of many ears, Jean Claude, was telling me that this old bird was in keeping for your wonderful BBC for their soon exhibition of "Birds of a Feather". This is very popular and much knowledgable programme about the progress of birds in difficult circumstances, I think? He say that Mr Wright`s Aunty run out of fridges due to dinasaur bones so the oiseaux she comes to nest here. Sadly, the tree has been a big problem. The weather being what she is and the tree being difficile at going into le Kelvinator, Jean Claude made some fire for the stove. You would smile to see such happiness that this wood bring to such a cold and shivering creatures as he. I hope your Monsieur Daffyd will not be much angry for this. Perhaps Mr Wright could buy another tree for not many pounds? Perhaps Mr Ross agrees to help him out if there are problems.
I must now again be desolated to tell you that this bird I am unable to return for les raisons culinary. Pauvre Jean Claude who works so many hours and so late, for him the lunch it does not happen. If you could have seen his face of happiness yesterday after his little supper, I tell you you would cry from joy. I will post you the bones. Your wonderful Properties will make good with them. I know this.
Jean Claude says to me that if your Mr Daffyd would like some mince tarts then he is happy to show him where he can see them.
With so much apologies for sad understanding
Mme Mort
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Andy D
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« Reply #174 on: 18:23:17, 12-02-2008 » |
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Has anyone here tried quinoa? I saw some when I was stocking up on low-salt Natex in Holland & Barrett on Saturday and couldn't decide whether it sounded worth trying or not.  |
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Antheil
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« Reply #175 on: 18:32:07, 12-02-2008 » |
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Andy, quinoa is supposedly 'Gold of the Incas' in that it gave them amazing physical powers. Some people describe eating it as 'slimy rice' It has a creamy, nutty, chewy texture. Packed full of protein and all essential amino acids. Worth giving it a go, not sure if I like it or not. It's not expensive so if you don't like it you can cook it and put it out for the birds I suppose! |
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« Last Edit: 18:33:50, 12-02-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #176 on: 18:11:13, 18-02-2008 » |
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Made some yummy cabbage soup for tea today. Some of you might remember the time I put a whole lemon into a pot of cabbage soup so today I used the juice of half a  It's a good way of using up the last of my home-grown spuds as well - they've been sprouting for some time and have got too shrivelled to eat on their own, but they thicken the soup very well. Carrots, onion, garlic, chilli, black pepper, salt also used. The blade on my food processor keeps slipping off the drive spindle - presumably the protuberances which hold it on have worn - so it gradually rides up and I have to keep removing the lid to push it back into place. Any ideas what I can do? - other than buy a new one. |
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Antheil
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« Reply #178 on: 18:34:15, 20-03-2008 » |
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Been a bit quiet in the Veggie Room lately but I found today this recipe from Waitrose for Seven-Spice Pilau with Coriander Butter (sort of kedgeree without the fish in other words). It looked so nice I will do this next week.
Cook basmati rice. Boil eggs. Put butter in pan with chopped coriander and leave until melted. Melt remaining butter in another pan, add Schwarz 7 spice seasoning and turmeric, cook gently. Add peas and green beans and a little water. Cook gently. Add drained rice to mixture. Add chopped coriander and cashew nuts, stir. Quarter the hard boiled eggs and serve on top of the rice and spoon over the coriander butter. Serve with lime wedges. Looks really nice and fresh tasting.
Photos and quantities on Waitrose website.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #179 on: 18:54:23, 20-03-2008 » |
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If the worse comes to the worst, Andy, invest in one of those hand-held blenders for soup-making - more efficient with electricity and washing up, and far less of a hassle once you've learned how to keep it from decorating the work surfaces with splashes.
Missed your post on Quinoa, btw - it's what we had most mornings for breakfast when we did that trek across the Andes: it's a different texture to oatmeal porridge, but still welcoming, warming, nourishing and tasty. What more can you ask of a breakfast food?
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