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Morticia
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« Reply #2235 on: 21:08:26, 13-06-2008 » |
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Of course she do plain, yoghurt is basically plain innit? Just yoghurt. Plain. Yoghurt. IT IS YOGHURT. PLAIN. . and we love it.
WELL I FLIPPIN' DON'T!! Ahem. It's just one of my culinary quirks. I know it's meant to be good for me but plain yoghurt ...  Yes, even the Holy of Holies yoghurt aka thick Greek yoghurt. With honey. <repeat above image> |
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Andy D
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« Reply #2236 on: 21:23:53, 13-06-2008 » |
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I love  almost always got a pot of it in the fridge. |
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MabelJane
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« Reply #2237 on: 21:37:06, 13-06-2008 » |
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I don't. But I love tzatziki which is basically natural yogurt with cucumber and a bit of dressing! So I probably would like plain nat yog but don't like the smell so won't try it!  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #2238 on: 21:42:27, 13-06-2008 » |
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MJ, you are my yoghurt soulmate! I hate the smell and texture of plain yoghurt BUT if there is cucumber/onion in it then it's just fine  Basically, I need my yoghurt to be disguised. But not heavy on the sugar as is the case with so many fruit yoghurts. |
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Andy D
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« Reply #2239 on: 22:10:45, 13-06-2008 » |
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It's odd isn't it, re dairy products? I hate butter and I'm not very keen on milk, I only use it in tea/coffee. But, in addition to yoghurt, I love cheese, although I try not to eat too much as there's loads of fat in it.
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martle
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« Reply #2240 on: 22:18:46, 13-06-2008 » |
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YES BUT MY POINT WAS... Rachel's is best. Now, argue with me if you will. Yeo Valley, or whatever the cowboys are called, just doesn't slice my cheesecake, you know?  |
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Green. Always green.
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Andy D
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« Reply #2241 on: 22:32:26, 13-06-2008 » |
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Well I like Yeo Valley best  |
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martle
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« Reply #2242 on: 22:34:57, 13-06-2008 » |
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Yeah? Well I like Rachel's best. So nyah.  |
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Green. Always green.
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thompson1780
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« Reply #2243 on: 23:31:08, 13-06-2008 » |
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« Last Edit: 18:10:56, 14-06-2008 by thompson1780 »
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Milly Jones
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« Reply #2244 on: 17:35:45, 14-06-2008 » |
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I've always got a pot of Onken Biopot in the 'fridge. Beautiful, creamy, plain yogurt. The best!
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We pass this way but once. This is not a rehearsal!
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Antheil
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« Reply #2245 on: 17:39:45, 14-06-2008 » |
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I've always got a pot of Onken Biopot in the 'fridge. Beautiful, creamy, plain yogurt. The best!
I feel a Yoghurt Wars coming on, Onken Bio has now entered the ring to join Rachel's and Yeo Valley. Where will it all end? Who could think that yoghurt would be so contentious? (I have to admit to a bit of an Onken habit on the quiet!) |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #2246 on: 19:43:25, 14-06-2008 » |
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Right.
Chuck some garlic, oil and butter into a cast-iron frying pan.
Heat until sizzling.
Throw in some onion, peppers and a chilli.
Cook till onion is translucent and add some bacon and mushrooms.
When that's all cooked nicely, turn it right down and start cooking some pasta.
About 5 mins before the pasta's done, throw in some chopped pak choi.
When the pasta's done, drain it, turn up the frying pan and chuck in a glass of wine.
Scrape furiously as it bubbles away and then add some double cream and let it simmer until it all comes together in saucy goodness.
NOM
[at least I'm hoping it's NOM]
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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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martle
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« Reply #2247 on: 21:09:21, 14-06-2008 » |
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Chuck some garlic, oil and butter into a cast-iron frying pan.
Heat until sizzling.
Throw in some onion, peppers and a chilli.
Cook till onion is translucent See, when I chuck in the garlic first (ahead of the onion in particular) it's liable to burn, especially if it's finely chopped. Shouldn't one add the garlic last (but before, in this case, the peppers, bacon etc.)? I really dislike the taste of burnt garlic  |
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Green. Always green.
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MabelJane
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« Reply #2248 on: 21:19:33, 14-06-2008 » |
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I really dislike the taste of burnt garlic I agree martle - it's horrible. Yet burnt onions, if not actually charcoal, are rather nice. and caramellised onions are really yummy but garlic mustn't even start to brown. I fry onions then add the garlic for just a minute or so. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #2249 on: 21:26:07, 14-06-2008 » |
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Agreed 100%, I fry garlic for 30-60 seconds only. If it's still a bit raw, that's fine, but if it's even browned  |
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