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George Garnett
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« Reply #2025 on: 17:34:23, 22-04-2008 » |
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According to the British Nutrition Foundation, broadly speaking, the vitamin and mineral content of frozen and canned fruit and vegetables is equivalent to that of fresh products. But I'm immediately suspicious of something purporting to be the British Nutrition Foundation referring to 'canned' fruit and veg. We haven't unmasked another CIA-fronted organisation have we? First Darmstadt and Encounter and now tinned mandarin segments. No one pulls the wool over my eyes. |
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« Last Edit: 17:39:47, 22-04-2008 by George Garnett »
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Turfan Fragment
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« Reply #2026 on: 17:51:49, 22-04-2008 » |
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No one pulls the wool over my eyes.
No, for then you'd be a wolf in sheep's clothing. |
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George Garnett
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« Reply #2027 on: 18:00:22, 22-04-2008 » |
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Curses! I am discover'd!  |
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martle
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« Reply #2028 on: 18:50:36, 22-04-2008 » |
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I thought it was the sound you made while trying to say 'yum' with your mouth full of said gobsmackingly wonderful food. Anyway, I think the picture is got.  According to my health experts, tinned fruit and veg retain a surprisingly large proportion of their nutritional value. |
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Green. Always green.
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Antheil
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« Reply #2029 on: 18:18:34, 24-04-2008 » |
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I saw some lamb today, labelled simply 'finest stewing lamb from selected flocks in Dorset', the queue was too long for me to wait to enquire exactly what cut it came from. However, it was in goodly sized thick chunks about 3" x 2" and still on the bone and certainly had The Nom Nom Feel Good Factor.
Then I saw some thick belly pork slices next to a neatly tied belly pork joint. Decisions, decisions. I need to decide by tomorrow lunchtime which to choose and I need to decide how to cook whatever I choose.
Any suggestions?
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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 #2030 on: 18:29:23, 24-04-2008 » |
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The belly pork joint, Anty plus £50 billion credit Crunchie with cream on top. Why would you be fussing with Dorset lamb where you are?! Slow roast atop a bed of some fruit or other, plus extra-sharp sauce 'to finish'.
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Green. Always green.
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Antheil
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« Reply #2031 on: 19:11:11, 24-04-2008 » |
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The belly pork joint, Anty plus £50 billion credit Crunchie with cream on top. Why would you be fussing with Dorset lamb where you are?! Slow roast atop a bed of some fruit or other, plus extra-sharp sauce 'to finish'.
Marty, Marty + 10%Tax New Labour want to abolish but are now having second thoughts about if you are called Bridget. Fruit! On a bed of fruit? Ye Gods! Is this some South Coast speciality? Can you specify what fruit and what extra sharp sauce 'to finish' ? |
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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 #2032 on: 19:18:11, 24-04-2008 » |
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Anty x gross national product of Zimbabwe Yes! I've done this, but can't think where I saw the recipe. You get some robust and tangy fruit (plums would be ideal, halved - or apricots (even died would work)) and place the joint on top of them, adding a bit of water to the baking tin. Then roast as normal. At the end, the fruit has partially suffused the meat, plus you get a squidgy mess of fat-ridden NOMMO fruity bits to which you can add a bit of sugar, and serve alongside the quivering and dripping slices of... etc.  |
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Green. Always green.
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martle
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« Reply #2033 on: 19:23:09, 24-04-2008 » |
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...needless to say you could add other stuff to the fruit too (juniper berries for inst.)
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Green. Always green.
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richard barrett
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« Reply #2034 on: 19:28:45, 24-04-2008 » |
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apricots (even died would work)) Green I dare say. |
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martle
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« Reply #2035 on: 19:30:15, 24-04-2008 » |
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Green. Always green.
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Antheil
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« Reply #2036 on: 19:36:51, 24-04-2008 » |
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Anty x gross national product of Zimbabwe At the end, the fruit has partially suffused the meat, plus you get a squidgy mess of fat-ridden NOMMO fruity bits to which you can add a bit of sugar, and serve alongside the quivering and dripping slices of... etc. Marty, Marty + the Office of Fair Trading + plus Bank Overdraft Rates I quite like the idea of quivering and dripping slices of etc .... tender and melting with a come hither aroma and eat me all up, just pitch your fork into that succulent morsel ........ but I have a problem combining meat with fruit, especially apricots (whether dead or alive) |
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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 #2037 on: 19:43:20, 24-04-2008 » |
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 I rest my swollen belly case. |
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Green. Always green.
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Antheil
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« Reply #2038 on: 20:14:06, 24-04-2008 » |
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Oh Lordy, Lordy, Marty. You may rest your case wherever it feels most comfortable to rest it.
But plums, this time of the year? Prunes maybe, plus a good glug of red wine, a crushed juniper berry or two or three, a spriglet of tender rosemary draped tenderly across the meat, joyful cloves of garlic saturating it with flavour, some peppercorns tucked up tidily under the duvet of the fat ..........
This requires some thought.....
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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 #2039 on: 20:16:33, 25-04-2008 » |
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Marty, Marty plus Nu Labour Tax Credits which will amount to £72.18 after their U-turn, which is not an U-turn at all, of course Alastair Darling. What's that song? Gordon you're a Moron? You always land up in the kitchen at parties eating toast. Have I got me songs confused?
When I went back to the butchery, I had read it totally wrong! It was from the Dorset Downs breed, not from Dorset at all and pork belly was off! So, it is to be New Season lamb with maybe a Greek twist involving lemon zest. Nige oft does that. <sigh> Some slender Welsh leeks of course, sprigs of parsley, celery, garlic, maybe rosemary if she is needed to lend her substantial flavour, couple of parsnips on the subs bench willing to weigh in if it needs them in the line out. Also in reserve - Flagelots or Puy lentils willing to act like The Ospreys Front Row if it needs more muscle and a bit more Chutzpah in the scrum for flavour.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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