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Ruth Elleson
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« Reply #1440 on: 22:23:19, 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?  ) Back to the matter in hand (food, that is, rather than my cheese sauce) I am going to HAVE to have a go at cooking what Anna made the other night! (...this carefully phrased to avoid any obvious pun from the "I'll have what she's having" school  ) |
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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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Morticia
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« Reply #1441 on: 08:56:00, 04-03-2008 » |
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I woke up this morning thinking about the gorgeous Nigel Slater Gammon in pressed apple juice. Seeing as it's perfect cold weather food and today is cold and sharp, I think that will be dinner ce soir. If I can stir my slothful bones to venture out into to the, er, cold  |
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Don Basilio
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« Reply #1442 on: 23:02:15, 04-03-2008 » |
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Well, mort, did you?
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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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Morticia
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« Reply #1443 on: 23:06:51, 04-03-2008 » |
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Indeed I did, DB. And I was well rewarded for it! Anteil has done the gastro-porn, so I will merely say that it was a very edifying culinary experience. If there can be such a thing |
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Don Basilio
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« Reply #1444 on: 23:08:54, 04-03-2008 » |
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the gorgeous Nigel Slater Gammon in pressed apple juice.
From what I've seen of his pictures, I take it the adjective "gorgeous" referred to the gammon rather than Mr Slater. |
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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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Morticia
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« Reply #1445 on: 23:13:55, 04-03-2008 » |
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the gorgeous Nigel Slater Gammon in pressed apple juice.
From what I've seen of his pictures, I take it the adjective "gorgeous" referred to the gammon rather than Mr Slater. But of course the gammon, DB! |
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Antheil
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« Reply #1446 on: 17:55:20, 05-03-2008 » |
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the gorgeous Nigel Slater Gammon in pressed apple juice.
From what I've seen of his pictures, I take it the adjective "gorgeous" referred to the gammon rather than Mr Slater. But of course the gammon, DB! Actually I find Nigel Slater really attractive - must be my prediliction for slightly crumpled men wearing glasses Last of the (Slater) gammon tonight with a cauliflower cheese. A comforting meal. A quick rummage through the fridge reveals certain items which need to be used up so tomorrow I think a risotto (and still the Viancale rice is sold out!) using Carnaroli rice. I've seen a risotto recipe which uses roasted butternut squash - I have some sweet potatoes - would it work with them I wonder? Combined with onion, pancetta, celery and goats cheese? Had another quick peep at that Delia book again today - her recipe for "the best spag bol ever" comprises of 4 ingredients:- spaghetti, a tin of mince, a jar of Italian and basil sauce and pre-grated cheese. Think I'll give that one a miss!  |
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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 #1447 on: 18:04:05, 05-03-2008 » |
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the gorgeous Nigel Slater Gammon in pressed apple juice.
From what I've seen of his pictures, I take it the adjective "gorgeous" referred to the gammon rather than Mr Slater. But of course the gammon, DB! Had another quick peep at that Delia book again today - her recipe for "the best spag bol ever" comprises of 4 ingredients:- spaghetti, a tin of mince, a jar of Italian and basil sauce and pre-grated cheese. Oh dear, I feel rather unwell <greenfaceemoticon> Wonder what her idea for a minestrone would be? Which is what I am having tonight. Chopped and cooked from scratch! The only thing that takes the time is the cooking. Hello Delia? COOKING !! |
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Antheil
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« Reply #1450 on: 18:15:38, 05-03-2008 » |
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Does she recommend tinned spaghetti as well as tinned mince? Not as far as I know Mary To be fair to her I watched a short video of her on amazon today and she did say "This is NOT a book about how to cook, this is a book for those who are short of time, or who don't like cooking or who are afraid to cook" But quite honestly, I would rather have plain spaghetti with a drizzle of olive oil, some black pepper and a handful of parmesan than ever using tinned mince (even if it does come from M&S!) There are some recipes that are from (more or less) scratch though. Also, if you live in the Norwich area her website is advertising a 3 course dinner at the football ground, cooked by Delia, and consisting of recipes from her new book. All for £95 a head (that includes a signed copy of the book of course and a chance to shake her hand).  P.S. I meant to say that Sainsburys magazine (out tomorrow) evidenly has our Nige interviewing Delia. We don't have a Sainsburys so if anyone does get the magazine I would be interested in learning what the interview said. P.P.S. Mort, I'll check out her zuppa recipes tomorrow! |
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« Last Edit: 18:26:42, 05-03-2008 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 #1451 on: 18:41:02, 05-03-2008 » |
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Minestrone zuppa! I bet that's good, Mort. What are you having with it? Crusty farmhouse bread?  |
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Green. Always green.
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Morticia
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« Reply #1452 on: 18:46:34, 05-03-2008 » |
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Minestrone zuppa! I bet that's good, Mort. What are you having with it? Crusty farmhouse bread? Nah, mate. A few slices of de-frosted Muvver's Pride, innit? An' ready grated cheddar. |
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Ruth Elleson
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« Reply #1453 on: 09:47:50, 06-03-2008 » |
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A quick rummage through the fridge reveals certain items which need to be used up so tomorrow I think a risotto (and still the Viancale rice is sold out!) using Carnaroli rice.
Funnily enough, since raising the subject of Vialone rice on here, I've been finding it everywhere! While wandering the back streets of London I keep finding little Italian delis I'd never previously noticed, with bags of the stuff in the window display. I still haven't bought any, however, as I'm still attempting to run down the contents of my rammed-to-the-gunnels freezer. (Do freezers have gunnels? I'm sure mine does ) |
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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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Morticia
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« Reply #1454 on: 09:40:53, 08-03-2008 » |
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The talk yesterday about stonking spag bol has kicked off a craving here for ... spag bol I haven't had it in a-g-e-s (stoppit Tommo and Martle!) and there just happens to be some minced lamb in the freezer, so spag bol here I come! |
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