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Don Basilio
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« Reply #1425 on: 15:34:58, 02-03-2008 » |
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I am glad to say my familiarity with poly-linguistic smut nowhere approaches Mr S.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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harmonyharmony
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« Reply #1426 on: 15:48:04, 02-03-2008 » |
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I trust we all know what nichons are in French, while we're on this tone-reevaluating business.  Oh. I see. As in 'Cor! Nichons!' |
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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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Morticia
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« Reply #1427 on: 15:49:12, 02-03-2008 » |
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To quote Moderator Sudden only mere days ago ... Cor ! Nichons ! |
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Antheil
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« Reply #1428 on: 15:53:16, 02-03-2008 » |
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Cockleshell Bay, eh? I trust we all know what nichons are in French, while we're on this tone-reevaluating business. Goodness, Member Sudden's vocabulary knows no bounds it appears. Yet again another word I have no knowledge of. I think I am glad I am not poly-linguistically inclined and perhaps I should join Don B behind the thistles? I have a burst balloon he might like. |
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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 #1429 on: 17:10:23, 02-03-2008 » |
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I've eating the second portion of the pasta, kale, yellow pepper & tomato dish which I made yesterday. Ooops, just realised I forgot to sprinkle it with veggie parmesan today. Then I'm off out to the famous real ale pub the Waggon & Horses in Halesowen.  [cotitsalv] |
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harmonyharmony
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« Reply #1430 on: 20:01:28, 02-03-2008 » |
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What was left over from my ham hough bubbled away with celery and onions this afternoon for a couple of hours and then was strained. I then fried some onions and garlic in butter and oil until they were translucent and then added some flour. Meanwhile I had been cooking some lentils in the ham stock. I added the lentils in the stock to the onions and threw in some chopped potatoes and apples. I'll let that cook for 20 minutes and see how tender everything is. When it's ready, I'm going to grate some cheddar on the top and flash it under the grill.
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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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harmonyharmony
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« Reply #1431 on: 21:23:33, 02-03-2008 » |
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Hmm. Lost track of it and managed to burn it on the bottom of pan.  Fortunately it tasted great and I managed to salvage it.  |
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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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Andy D
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« Reply #1432 on: 00:20:24, 03-03-2008 » |
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Had a few pints in the Waggon & Horses but we missed the bus coming home and had to wait for the next one. This causes a problem since it's quite a long journey home for me with nowhere to stop off for a wee - unless I get off the bus and walk most of the way. Which I did - it took me about 45 mins for the walk but there's a nice dark side-road (Watery Lane!) where I can stop off unobserved. I had a minidisc of Son House to listen to on the way but it still seemed like a long haul.
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Milly Jones
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« Reply #1433 on: 07:55:05, 03-03-2008 » |
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Had a few pints in the Waggon & Horses but we missed the bus coming home and had to wait for the next one. This causes a problem since it's quite a long journey home for me with nowhere to stop off for a wee - unless I get off the bus and walk most of the way. Which I did - it took me about 45 mins for the walk but there's a nice dark side-road (Watery Lane!) where I can stop off unobserved. I had a minidisc of Son House to listen to on the way but it still seemed like a long haul.
We have a Watery Lane oop 'ere. Are you in the North West, Andy? If it's the same Watery Lane, you're very brave to walk down it at night! I certainly wouldn't. (In fact I wouldn't be too happy during the day....) |
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We pass this way but once. This is not a rehearsal!
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Mary Chambers
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« Reply #1434 on: 13:09:10, 03-03-2008 » |
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If the pub's in Halesowen, I shouldn't think it's the same Watery Lane! Lovely name, though. I love eccentric street names, like The Land of Green Ginger, in Hull, and The Brittox in Devizes. If anyone can tell me whatThe Brittox means, I'd be very grateful! I walked along it once, and asked all the shopkeepers, and not one of them knew.
Sorry, this isn't exactly about food. Well, Green Ginger perhaps - and Devizes used to produce the best Lardy Cakes (heart attack on a plate) in Wiltshire.
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Mary Chambers
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« Reply #1435 on: 13:20:04, 03-03-2008 » |
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Ah, good old Google. The Brittox is from Norman French bretasche, meaning a stockaded way or fortified gate. I'd wanted to know that for about 40 years!
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Ruth Elleson
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« Reply #1436 on: 14:27:06, 03-03-2008 » |
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Stopping off for a wee on Watery Lane? There's a road running underneath the railway out of Waterloo Station called Leake Street - a moniker which, judging by the rich odour in the tunnel, is all too apt.
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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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Andy D
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« Reply #1437 on: 14:36:19, 03-03-2008 » |
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I hasten to add that Watery Lane is indeed a lane (on the outskirts of Birmingham), untarmaced for most of its length and with only one building on it, a riding school. I didn't nip into someone's front garden!  |
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Ruth Elleson
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« Reply #1438 on: 21:29:23, 03-03-2008 » |
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The only advice she gives which I've found useful is for the cooking of cheese sauce - use a whisk. For many years I struggled to make the sauce doing that frustratingly futile figure-of-8 stirring with a wooden spoon. This is what the cookery teacher at school (and my mum) instructed me to do. Result:(for me at least) a lumpy sauce. Using a whisk: easy-peasy, no lumps.
Thanks so much for passing on Delia's wisdom on this matter! I have just made the most fantastic light and creamy cheese sauce with no lumps whatsoever |
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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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MabelJane
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« Reply #1439 on: 21:36:33, 03-03-2008 » |
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Delighted to hear it Ruth! It's good picking up tips here - a great thread. (Though what weeing in country lanes has got to do with cooking I have absolutely no idea... Can we beep for deviation? ) |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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