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Morticia
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« Reply #1230 on: 12:26:45, 14-02-2008 » |
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That`s a very toothsome looking loaf, incs. The texture looks gorgeous. Yum. I`ve never got around to making bread and I suspect I never will. Then again, I rarely eat it so I won't worry too much!
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increpatio
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« Reply #1231 on: 12:33:23, 14-02-2008 » |
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That`s a very toothsome looking loaf, incs. The texture looks gorgeous. Yum. Thanks  I`ve never got around to making bread and I suspect I never will. Then again, I rarely eat it so I won't worry too much!
Really? I didn't either myself for a while, but it's too useful to have about the house I've realised, so yep. Think I manage a 6:6:1 ratio of bought sliced pan to bread-made loaf to 'acutally' made bread. |
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Ruth Elleson
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« Reply #1232 on: 14:34:32, 14-02-2008 » |
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Remember that rosemary I was after the other day?
I found some in Covent Garden Tesco eventually, and made THE YUMMIEST pasta recipe which I can't repeat verbatim here as it's in the Gordon Ramsay Fast Food book.
But to give you an idea: penne, runner beans, goats' cheese, rosemary, chilli and toasted pine nuts. And some butter and olive oil.
It is gooooooood...
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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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Lord Byron
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« Reply #1234 on: 15:02:28, 14-02-2008 » |
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Lord Byron
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« Reply #1235 on: 15:06:15, 14-02-2008 » |
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Remember that rosemary I was after the other day?
I found some in Covent Garden Tesco eventually, and made THE YUMMIEST pasta recipe which I can't repeat verbatim here as it's in the Gordon Ramsay Fast Food book.
But to give you an idea: penne, runner beans, goats' cheese, rosemary, chilli and toasted pine nuts. And some butter and olive oil.
It is gooooooood...
opera expert AND she can cook ! |
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Ruth Elleson
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« Reply #1236 on: 20:33:40, 14-02-2008 » |
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Ruth, you know the r3ok PM function ...?   Duly used |
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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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Antheil
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« Reply #1237 on: 19:58:23, 15-02-2008 » |
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Chez Antheil, cette week-end est un gastronomique Fest par excellence. But bearing in mind Mort's tooth problems and Martle's tendency to get over-excited I think I won't post about it  However, it does involve succulence and meltingness in the extreme. The flavours of cold pressed apple juice mingling with juniper berries. The salty tang of celery tempered by the sweetness of carrot. Moistly glistening portions lying snugly next to the Shetland Blacks, the buttered leeks with dimples in their cheeks as they absorb the flavours, the sweet potatoes, coyly lurking with their sweetness still to be discovered, a parsnip, swaggering in his strident way, the softness of a Savoy cabbage, the leaves so dimpled, so capable of holding those limpid liquids within his veins. Oh dear, I think I had better lie down. |
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« Last Edit: 20:01:29, 15-02-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1238 on: 20:03:14, 15-02-2008 » |
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WHAT?!! No mashed pots as beloved by Nige?  |
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Antheil
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« Reply #1239 on: 20:10:23, 15-02-2008 » |
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Mort,
Well I seem to have got the last of the Shetland Blacks before they go out of season (there is to me this auto-suggestion that Shetland Blacks are a Rugby team) but they is so divine in their smallness and their flavour - what's a girl to do when faced with the choice of a King Edward or a Scottish knobbly thingy?
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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 #1240 on: 22:15:44, 15-02-2008 » |
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Scottish knobbly thingy?
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Green. Always green.
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Antheil
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« Reply #1241 on: 22:30:59, 15-02-2008 » |
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Behave Martle, or I will endlessly quote Dylan Thomas |
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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 #1242 on: 22:32:11, 15-02-2008 » |
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Green. Always green.
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Ruth Elleson
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« Reply #1243 on: 22:40:04, 15-02-2008 » |
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Need any soup recipes for the weekend, Mort? |
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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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harmonyharmony
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« Reply #1244 on: 10:24:26, 18-02-2008 » |
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Was at a choir reunion over the weekend (and will probably post about it in the Waffle room) but this involved a black tie dinner in college on Saturday night. Star of the show was a Gressingham duck breast. I was really looking forward to it until it arrived on my plate with soggy fat and skin, cooked right through, dry as a bone.
The Master's wife had commandeered me and seated me to her right and leaned over to pronounce 'I'm so glad we've trained them to cook duck properly'...
It's enough to drive you to drink.
It's enough to drive me forth in order to locate a duck breast to cook it to my own satisfaction. Now, where's my nearest butcher?
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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 |
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