|
Jonathan
|
 |
« Reply #2205 on: 19:23:14, 10-06-2008 » |
|
FOUR! Ahem. Now, Anty, that sounds exactly the meal I'd like to have tonight. But since I can't be asked either to make one for myself or to drive over to share yours (no, sorry, I really can't), it's going to be another Waitrose pizza and salad. Just a bit  even though they are pretty damn fine. Ho martle, I thought it was FORE!  |
|
|
|
|
Logged
|
Best regards,
Jonathan
*********************************************
"as the housefly of destiny collides with the windscreen of fate..."
|
|
|
|
Antheil
|
|
« Reply #2206 on: 19:24:41, 10-06-2008 » |
|
FOUR! Ahem. Now, Anty, that sounds exactly the meal I'd like to have tonight. But since I can't be asked either to make one for myself or to drive over to share yours (no, sorry, I really can't), it's going to be another Waitrose pizza and salad. Just a bit even though they are pretty damn fine. Can't drive over to share mine Marty? Is this structure getting in the way of a potato salad pour deux? Or is it the 5.60 you have to pay to enter Wales? Leaving is free you notice. If we ever let you, which we often don't!   hh, never had grilled pak choi, doesn't it sort of go a bit brown and withered? |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
martle
|
|
« Reply #2207 on: 19:33:04, 10-06-2008 » |
|
Jonathan, you're right. Anty, the old one's almost as bad, despite being rather shorter.  So until my CBT takes more serious hold of my psyche I'd have to come via Gloucester. By the time I got there, you'd have scoffed the lot anyway. |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
harmonyharmony
|
|
« Reply #2208 on: 19:34:10, 10-06-2008 » |
|
hh, never had grilled pak choi, doesn't it sort of go a bit brown and withered?
Well, by grilled, I meant on a griddlepan but in the end I stir fried them all. |
|
|
|
|
Logged
|
'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 |
|
|
|
Antheil
|
|
« Reply #2209 on: 19:44:52, 10-06-2008 » |
|
Jonathan, you're right.
Anty, the old one's almost as bad, despite being rather shorter.
So until my CBT takes more serious hold of my psyche I'd have to come via Gloucester. By the time I got there, you'd have scoffed the lot anyway.
But if you are coming up by Birdlip I could scoot up with a plated plateful. No, you are right, I would have scoffed it all in a handy layby, turned round and headed for home for seconds! I have to confess, sorry, I love the new Severn Bridge, so elegant and at night, the lights of Newport twinkling in the distance. |
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
Ruby2
|
|
« Reply #2210 on: 09:16:49, 11-06-2008 » |
|
hh, never had grilled pak choi, doesn't it sort of go a bit brown and withered?
Talking of "won't it go a bit brown and withered?" my other half decided to try halved gem lettuce hearts on the barbecue on Sunday. I think this was Nigel Slater-inspired but I might be wrong. It was OK actually, although I'm still not sure what the point is. There's something slightly disturbing about warm lettuce. (You see I can do on-topic. Mmmm Topics...) |
|
|
|
|
Logged
|
"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
|
|
|
|
martle
|
|
« Reply #2211 on: 09:20:40, 11-06-2008 » |
|
Talking of "won't it go a bit brown and withered?" my other half decided to try... Oh, I'm sure he's got plenty of good points too, Ruby. |
|
|
|
|
Logged
|
Green. Always green.
|
|
|
|
Morticia
|
|
« Reply #2212 on: 09:25:39, 11-06-2008 » |
|
(You see I can do on-topic. Mmmm Topics...)
Here you are, Rubes ... .jpg) |
|
|
|
|
Logged
|
|
|
|
|
richard barrett
|
|
« Reply #2213 on: 09:32:01, 11-06-2008 » |
|
Here you are, Rubes ... ... and don't let your other half put them on the barbecue, whatever Nigel says. |
|
|
|
|
Logged
|
|
|
|
|
Ruby2
|
|
« Reply #2214 on: 09:38:09, 11-06-2008 » |
|
|
|
|
|
|
Logged
|
"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
|
|
|
|
Ruby2
|
|
« Reply #2215 on: 09:39:42, 11-06-2008 » |
|
Here you are, Rubes ... ... and don't let your other half put them on the barbecue, whatever Nigel says. Good point. Nor should I let the chip shop on the corner put them in batter (they're a strange lot round here). |
|
|
|
|
Logged
|
"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
|
|
|
|
Ruby2
|
|
« Reply #2216 on: 09:42:33, 11-06-2008 » |
|
(You see I can do on-topic. Mmmm Topics...)
Here you are, Rubes ... Mort - you're too kind, thank you.  Of course the problem is that I want one now. And the tea trolley will be round soon (it looks so quaint in writing.) |
|
|
|
|
Logged
|
"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
|
|
|
|
Don Basilio
|
|
« Reply #2217 on: 18:24:58, 12-06-2008 » |
|
There's something slightly disturbing about warm lettuce.
We did braised lettuce to go with fried duck leg, Jersey potatoes and petits pois for my mum this week. She thought the duck leg tough, but the peas were wonderful. And the lettuce does work, odd though it sounds. Grilled lettuce sounds as though it might be a bit, er, burnt, though. |
|
|
|
|
Logged
|
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
|
|
|
|
Turfan Fragment
|
|
« Reply #2218 on: 18:36:21, 12-06-2008 » |
|
Cut off the burnt portion if you must, and the remainder is a kind of perfection. It's even better with the burnt stuff left on if any.
|
|
|
|
|
Logged
|
|
|
|
|
Antheil
|
|
« Reply #2219 on: 19:18:11, 12-06-2008 » |
|
I am going to do Ower Nige's recipe in last weeks Observer at the weekend.
200g yogurt. a heaped handful of mint leaves. 1 tsp coriander seeds, 1 lime, 2 small hot red chillies, 3 cloves garlic, 2 tsp turmeric, 1 tsp ground cumin, a good glug of olive oil, lamb fillets
Put the yogurt into a bowl, then roughly chop and add the mint leaves. Crush the coriander seeds and tip into the yogurt with the lime zest and a grinding of salt and pepper. Reserve the zested lime. Slice the chillies in half, remove the seeds, finely slice them and stir into the yogurt with the peeled and crushed garlic, turmeric, cumin and olive oil.
Push the lamb fillets down into the yogurt marinade and leave for a good couple of hours, overnight if you wish.
Grill the lamb on both sides till crusty outside and rose pink in the middle. Leave to rest for 10 minutes before slicing and dressing with the juice from the lime. Serve on a bed of salad leaves and possibly jerseys.
NOM NOM NOM!!!! But I will leave out the mint, cos I don't do mint except if is encased in dark chocolate. Might bung basil in. Never understood the fascination of mint and lamb.
|
|
|
|
|
Logged
|
Reality, sa molesworth 2, is so sordid it makes me shudder
|
|
|
|
