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increpatio
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« Reply #1170 on: 23:46:48, 29-01-2008 » |
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Sorry inky, at first sight I thought it was one of those Italian cakes like Pannnetone  mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Never heard of lentil bread but isn't there an Indian flat bread made with lentils?
I hadn't myself. At the same time, it doesn't surprise me in the least. Will have to try an authentic lentil bread recipe some time  |
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Antheil
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« Reply #1171 on: 18:47:03, 30-01-2008 » |
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I'm afraid I have never been successful when I have tried to make bread, although tasty it has always been on the heavy side. I'm ace at making wafer thin pizza bases though. It's bitterly cold here Chez Anty and I had a fancy for something meaty and sustaining so, unusually for me, I bought a small piece of beef which is now encased in a horseradish and mustard crust and just slid into the oven, some potatoes and whole cloves of garlic roasted together and I have sliced some leeks and cabbage to go with it. I have also procured a vast amount of purple sprouting brocolli for the princely sum of 90p so tomorrow, hopefully, will be the cold beef, moist and pink in the middle, with aforementioned brocolli maybe nestling seductively under a rich cheese sauce playing peek-a-boo and some hearty crushed garlicky potatoes. Martle, avert your eyes!  |
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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 #1172 on: 18:58:15, 30-01-2008 » |
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'Playing peek-a-boo'??  |
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Green. Always green.
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Morticia
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« Reply #1173 on: 19:07:35, 30-01-2008 » |
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I`m having a not-even-vaguely-aspiring-to-food-porn-heights chook Madras with chickpeas , rice and onion raitha. Sorry  Home made though. Do I get points for that?  |
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Antheil
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« Reply #1174 on: 19:14:38, 30-01-2008 » |
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Points mean prizes Mort!! But all mine is also homemade too. Sorry if I went overboard. Oh the smells wafting forth .... Marty, Marty, Marty, I just knew that peek-a-boo would get you I am available, weddings, bar-mitzvahs, housekeeper, cook, general-factotum, slave girl, you never need come home again to a miserable meal of pasta with plain olive oil and a couple of sad olives and some left-over cheese and pate on the side. We could come to an arrangement ......... A square cut emerald should clinch the deal Reception held at The Dome of Course!! Timings now critical, must go. |
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« Last Edit: 19:23:24, 30-01-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1175 on: 19:23:33, 30-01-2008 » |
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Mort, that doesn't sound half bad to me. Yum! Anty x 4, actually that pasta meal was a lot better than I thought it would be! Garliky oil, pepper and loads of parsley bunged in at the last minute. And some of those cheeses and pates were hot-footed from...  (Actually, I can't look at that. Vertigo.  ) |
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Green. Always green.
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Morticia
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« Reply #1176 on: 19:42:07, 30-01-2008 » |
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And some of those cheeses and pates were hot-footed from... (Actually, I can't look at that. Vertigo. ) Brave man, Mart. I`d never go to the top of the Eiffle Tower for a lump of cheese. Actually, I wouldn`t even got to one of the feet!  Please note I have edited out the offending structure in order that you don`t fall face down into your keyboard |
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Catherine
Gender: 
Posts: 32
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« Reply #1177 on: 20:14:33, 30-01-2008 » |
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Strangely enough I was fine when I reached the top of the Eiffel tower, but walking up was nerve-wracking  *shudder* EDIT: If this photo makes anyone feel unsteady I'll remove it! |
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Morticia
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« Reply #1178 on: 20:21:43, 30-01-2008 » |
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<THUD> How on earth did you manage to walk up, Catherine? I would have frozen. Probably on the fourth step  But then I am a super wuss |
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Ruth Elleson
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« Reply #1179 on: 20:52:20, 30-01-2008 » |
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Some related pics if that's what we're doing: In my opinion the best view from the Eiffel Tower is from the deuxieme etage, where the perspective is just perfect:  whereas from the troisieme etage (top) everything seems too far away:  Best of all, from the deuxieme etage Sacre Coeur is sat right on the horizon:  Back on topic, one of my colleagues is so impressed with my delicious lunches that he offered me money yesterday to come to his house and stock his freezer with home-made soups! |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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martle
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« Reply #1180 on: 21:48:48, 30-01-2008 » |
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Back on topic, one of my colleagues is so impressed with my delicious lunches that he offered me money yesterday to come to his house and stock his freezer with home-made soups!
Catherine: aaaaaaaaargh!!! Ruth: yeah, that old line.  |
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Green. Always green.
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Antheil
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« Reply #1181 on: 22:01:13, 30-01-2008 » |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ruth Elleson
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« Reply #1182 on: 22:06:41, 30-01-2008 » |
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Back on topic, one of my colleagues is so impressed with my delicious lunches that he offered me money yesterday to come to his house and stock his freezer with home-made soups!
Catherine: aaaaaaaaargh!!! Ruth: yeah, that old line. Funnily enough, that's what I said to him. |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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martle
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« Reply #1183 on: 19:52:56, 06-02-2008 » |
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I don't know about this. But I don't see why it shouldn't work. I've made a chilli for tonight (con carne, friends, oh yes) but I was in a rush while shopping and didn't have time to go further than my nearby Tescos Express. They didn't have kidney beans. But they had one forlorn-looking tin of mung beans... Fingers crossed!  |
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Green. Always green.
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Andy D
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« Reply #1184 on: 19:59:38, 06-02-2008 » |
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I don't know about this. But I don't see why it shouldn't work. I've made a chilli for tonight (con carne, friends, oh yes) but I was in a rush while shopping and didn't have time to go further than my nearby Tescos Express. They didn't have kidney beans. But they had one forlorn-looking tin of mung beans... Fingers crossed! Hmmm different I don't like mung beans, must be something in the skins, as I love mung dal (ie skinned and split). Perhaps if you've used enough chilli you won't taste them! |
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