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BobbyZ
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« Reply #1560 on: 23:20:20, 15-03-2008 » |
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Yum-a-rooney*
* That's nothing to do with fotball, btw.
Not "fotball" indeed, sounds more like Slim Gaillard. |
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Dreams, schemes and themes
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Antheil
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« Reply #1561 on: 08:34:22, 16-03-2008 » |
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Horrible cold wet day here. Woken up early by rain beating against the windows. Although still euphoric about the Rugby there is also a rather 'flat' feeling - like Boxing Day - all the excitement is over - that's it till next year then. Needless to say I have already watched the Match highlights  29-12 - The Grandest of Slams! So, might cook early and actually eat at lunch time for a change. Gammon joint slowly simmered (with what I have not yet decided), a mound of mash and some cabbage and leeks. Comforting food for a gloomy day. If I had a cauliflower I would make a cauliflower cheese as well. But I haven't, so I won't. Oh, did I mention that Wales not only won the Triple Crown, The Grand Slam and all five of their matches? |
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« Last Edit: 08:45:34, 16-03-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Baz
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« Reply #1562 on: 08:47:48, 16-03-2008 » |
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...So, might cook early and actually eat at lunch time for a change. Gammon joint slowly simmered (with what I have not yet decided)...
Lashings of pineapple perhaps? Baz  |
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Antheil
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« Reply #1563 on: 08:57:51, 16-03-2008 » |
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...So, might cook early and actually eat at lunch time for a change. Gammon joint slowly simmered (with what I have not yet decided)...
Lashings of pineapple perhaps? Baz Pineapple Baz? Do you not know I follow The God of Post Modernist Cooking - Nigel Slater? No pineapple Chez Anty per-leeze - merely 15 juniper berries, 6 black peppercorns, celery, fennel, carrots and cold pressed Herefordshire apple juice will be employed in the creation of this feast We have Our Standards to Maintain! |
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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 #1564 on: 09:09:28, 16-03-2008 » |
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Pineapple?! Pah! Next thing you know he'll be suggesting a fried egg on top. |
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Green. Always green.
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Antheil
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« Reply #1565 on: 09:17:08, 16-03-2008 » |
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Pineapple?! Pah! Next thing you know he'll be suggesting a fried egg on top. Oh Marty, Marty, Marty, (I like saying that - I say it in a Cary Grant accent - like 'Judy, Judy, Judy' - a fevered fragmented figment of my imagination you understand) But, tomorrow, slices of home cooked ham with eggs and (heaven forfend) chips, sounds pretty good to me |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Baz
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« Reply #1566 on: 09:42:54, 16-03-2008 » |
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Pineapple?! Pah! Next thing you know he'll be suggesting a fried egg on top. Come now martle! Pineapple lends a certain 'Hawaiian' ambience - fried eggs merely stodge! I thought Madame Antheil would naturally incline to the former (though her more recent message casts some doubt upon that assumption  ). Baz |
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Antheil
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« Reply #1567 on: 09:54:00, 16-03-2008 » |
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Pineapple?! Pah! Next thing you know he'll be suggesting a fried egg on top. Come now martle! Pineapple lends a certain 'Hawaiian' ambience - fried eggs merely stodge! I thought Madame Antheil would naturally incline to the former (though her more recent message casts some doubt upon that assumption ). Baz Madame Antheil wishes to refute Member Baz's aspertions regarding the eggs of happy free range Welsh hen's eggs as being stodge and wishes to assure Member Baz that although she is 99% vegetarian she does have a taste for meat on occasions and has surprisingly strong white teeth in order to rip, nip, and tear said aforementioned. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #1569 on: 11:05:50, 16-03-2008 » |
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Luckily I have a cast iron constitution, my stomach does not quail, no matter what is thrown at it, in fact, we laugh in the face of salmonella and E.Coli, the Welsh having learnt that sloe black, coal black hands, and filthy fingernails, loaded with bacteria, afford more richness healthwise than can only be dreamt of by a NHS Trust.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Mary Chambers
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« Reply #1570 on: 11:13:07, 16-03-2008 » |
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I love fennel, raw in salads or cooked, but I've never had fennel soup. Must try that.
FENNEL SOUP50g butter 2 medium onions, finely chopped 1 clove garlic, finely chopped 2 heads of fennel, finely sliced 900ml chicken or vegetable stock Finely grated rind of half an orange salt and pepper (I personally don't use salt) Melt butter, cook the onion and garlic without colouring, add fennel, cover and cook for 30 mins. Add stock and orange rind, cover and simmer for about 30 mins, then puree and season. What makes this recipe work is the orange rind - it really adds something. You can add cream but it really doesn't need it - it has quite a rich flavour as it is. Thank you for the recipe. I'll definitely try it. The orange rind sounds original. I just can't imagine what this would taste like, so I'd better find out! |
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Baz
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« Reply #1571 on: 13:24:19, 16-03-2008 » |
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Luckily I have a cast iron constitution, my stomach does not quail, no matter what is thrown at it, in fact, we laugh in the face of salmonella and E.Coli, the Welsh having learnt that sloe black, coal black hands, and filthy fingernails, loaded with bacteria, afford more richness healthwise than can only be dreamt of by a NHS Trust.
Blimey! I think I'll stick with gammon and pineapple (prepared with clean fingernails) thank you. Baz  |
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harmonyharmony
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« Reply #1572 on: 13:24:50, 16-03-2008 » |
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Currently tucking into the remainder of my stuffed pasta with tomato and sausage sauce, accompanied by some lovely cabbage.
Currently bubbling on the stove is a split pea soup (or at least it will be...) in the remaining stock from my hough. That's for tea tonight after singing Fauré's Requiem, Bairstow's Lamentations and something else... someone's Reproaches I think. English IIRC.
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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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perfect wagnerite
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« Reply #1573 on: 14:47:29, 16-03-2008 » |
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In preparation here this afternoon ... Apricot and cardamom buns - in Nigel Slater's amazing recipe, which is a faff but utterly worth the effort; just the thing for a grey insalubrious Sunday afternoon http://shopping.guardian.co.uk/food/story/0,,1125520,00.html |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Morticia
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« Reply #1574 on: 15:07:09, 16-03-2008 » |
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Gosh, I bet your kitchen is smelling gorgeous, PW! I haven't done any baking for ages. I rather fancy giving those buns a whirl, they have two of my favourite things in them. Yum.
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