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time_is_now
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« Reply #1125 on: 21:29:42, 21-01-2008 » |
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I thought that it was only lambs that had houghs. And Stephens of course. Oh I do like a good Lamb Stephen! Hello there hh. Good to see you.  |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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George Garnett
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« Reply #1126 on: 21:47:38, 21-01-2008 » |
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Oh I do like a good Lamb Stephen! I'm sure there's a joke in there somewhere about Virginia before she took on Woolf's clothing if only I could think of it. Hello there hh. Good to see you. Hear, hear. Good to have you back, hh. |
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Antheil
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« Reply #1127 on: 21:49:36, 21-01-2008 » |
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Houghs? Never heard of houghs, is Harmony going to cook pigs trotters  And where on a sheep do I find a hough? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1128 on: 21:52:26, 21-01-2008 » |
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Stephen Hock, gazing at lambs:  |
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Green. Always green.
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time_is_now
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« Reply #1129 on: 21:55:09, 21-01-2008 » |
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I didn't know they had lambs in China.
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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increpatio
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« Reply #1130 on: 01:06:32, 22-01-2008 » |
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I've been assiduously avoiding this thread for the last couple of months. Have a few recipies that I asked for ages ago that I should probably see if anyone posted. But not yet. What's burning now, I hear you ask? Well, I improved a soup yesterday, a soup that turned out to be really quite gross, a sort of browny/purplish mulsh that wasn't in any way tasty. So I brought it up over lunch today with someone, and he was all, like 'why don't you make the remained of soup into a pie filling, you know, boil it for a bit more &.?'. And I thought 'Golly, why the hell not?' So I'm pie-ing it up now. Still only a 67.65% chance of success, I'd estimate, so I'm not taking it tooo seriously. But yeah, I'm totally stoked about it really |
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increpatio
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« Reply #1131 on: 02:14:03, 22-01-2008 » |
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Aaaaaaaaaaah I've a receding crustline!
(I know, I know, more freezertime next time, I promise...)
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Ron Dough
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« Reply #1132 on: 10:04:48, 22-01-2008 » |
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Well, I improved a soup yesterday, a soup that turned out to be really quite gross, a sort of browny/purplish mulsh that wasn't in any way tasty. So I brought it up over lunch today
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oliver sudden
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« Reply #1133 on: 10:06:08, 22-01-2008 » |
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And 'with someone' at that! |
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Morticia
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« Reply #1134 on: 10:39:54, 22-01-2008 » |
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I was going to pretend that I hadn`t noticed the Inky Lunchtime Moment. Honestly, you boys!  Anyway, I finally stopped dithering last night and cooked the mackeral. O. MI. GOD. It was fantabuloso, nay, sublime. And it had everything to do with the freshness of the fish, rather than what I did with it. Short of having caught it myself it couldn`t have been fresher. Lovely texture, mouthwateringly gorgeous taste. It was an Intense Mackeral Moment Swoon. Strina, get yourself down to that fish shop. Now! |
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increpatio
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« Reply #1135 on: 16:43:27, 22-01-2008 » |
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I was going to pretend that I hadn`t noticed the Inky Lunchtime Moment. Honestly, you boys! Anyway, I finally stopped dithering last night and cooked the mackeral. O. MI. GOD. It was fantabuloso, nay, sublime. And it had everything to do with the freshness of the fish, rather than what I did with it. Short of having caught it myself it couldn`t have been fresher. Lovely texture, mouthwateringly gorgeous taste. It was an Intense Mackeral Moment Swoon. Aaah, fantastic. Back when, I was big for mackerel. For now, I have piiie downstairs. I feel it's deserving of a photo actually... |
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increpatio
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« Reply #1137 on: 18:22:49, 22-01-2008 » |
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Hmm; the transformation is quite satisfactory tastewise, also appearancewise (though the base of the pie has stuck slightly to the tin, which makes it impossible to remove, alas)   Yeah, much nicer tastewise. Not *great*, but inoffensive. |
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martle
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« Reply #1138 on: 18:37:17, 22-01-2008 » |
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That looks like pretty decent pastry, Inks. Clever boy wanted! |
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Green. Always green.
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