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harmonyharmony
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« Reply #2325 on: 22:23:53, 16-06-2008 » |
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There was no butter. And no ridged pan. And the only reason she had any olive oil was because I bought some for her last month! Don't quite know how she's going to cope at the RNCM when she leaves.  Mind you, not really sure how I'm going to cope at work when she leaves. Am I not alone in my despisition of truffle oil? I can still taste it. I just don't like it at any time. Fortunately she loves it so she was happy. |
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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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Antheil
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« Reply #2326 on: 22:33:16, 16-06-2008 » |
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Truffle tastes of of the smell of old underwear I find. Butter is good, unsalted of course.
Off to watch Dylan and Caitlin now, brilliant programme on before about Cardiff jazz saxophonist ‘The Osian Roberts/Steve Fishwick Quintet’ yn chwarae gydag un o arwyr mwyaf Osian, Cedar Walton. The pianydd jazz blaenllaw iawn yn y sîn yn y 60au'
That's your actual Welsh. Dead ffynni innit?
Night all.
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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 #2327 on: 10:42:58, 17-06-2008 » |
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I woke up this morning thinking that a salad of some small waxy potatoes with a few slices of gammon (home cooked of course) and salad would make a damn fine supper. Then my bank balance beeped through on my phone  That's the gammon idea shelved then  |
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harmonyharmony
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« Reply #2328 on: 10:50:52, 17-06-2008 » |
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Leftovers for dinner tonight but it's going to be rather good I hope.
Sliced courgette, tomato and green pepper fried for a bit then combined with pasta and cheeses (emmenthal and smoked bavarian stuff) topped with parmesan and then baked. Massive NOMs.
Mort that sounds lovely. Shame about the bank balance. Reality does have an awkward habit of bursting our culinary bubbles doesn't it?
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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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Eruanto
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« Reply #2329 on: 16:35:56, 17-06-2008 » |
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Lamb meatballs  each with a little bit of cheese in the middle! Rice and spicy tomato sauce. Hopefully NOM. |
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Antheil
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« Reply #2330 on: 17:47:32, 17-06-2008 » |
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I woke up this morning thinking that a salad of some small waxy potatoes with a few slices of gammon (home cooked of course) and salad would make a damn fine supper. Then my bank balance beeped through on my phone That's the gammon idea shelved then I think this is likely to happen more with the inflation in food prices on top of general inflation. It might become a question of what can we afford to eat rather than what you want to eat particularly for those on a fixed income, it's hitting Pensioners very hard. No longer a trip to Waitrose but one to Lidls or Aldi instead. What did you decide on instead of the gammon? I'm having the last of my half-price salmon tonight. Eru, are you making those meatballs and sauce yourself? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Eruanto
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« Reply #2331 on: 17:58:17, 17-06-2008 » |
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Eru, are you making those meatballs and sauce yourself? Indeed I am! I'm allowed one week of freedom every year, at least  |
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Antheil
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« Reply #2332 on: 18:19:57, 17-06-2008 » |
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Eru, are you making those meatballs and sauce yourself? Indeed I am! I'm allowed one week of freedom every year, at least Meatballs are not something I ever make (I know Martle makes a mean meatball from a Nige recipe) but what sort of cheese is in the centre? Would you like to post the recipe for them and the sauce? It does sound tasty. |
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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 #2333 on: 18:31:12, 17-06-2008 » |
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Yes, report please, eru.
I thought I couldn't go wrong, lazily buying pre-made own-brand Waitrose lamb meatballs the other day (ready meal style). HUGELY disappointing. Hardly spicy at all, and the sauce was WAY too sweet. That'll learn me. Back to St Nige of the pslater.
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Green. Always green.
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harmonyharmony
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« Reply #2334 on: 18:40:38, 17-06-2008 » |
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Oh good grief I've cooked tons of the stuff! There's enough for at least someone else...
Does anyone want any dinner?!
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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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« Reply #2335 on: 18:46:02, 17-06-2008 » |
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Oh good grief I've cooked tons of the stuff! There's enough for at least someone else...
Does anyone want any dinner?!
Absolutely but I think the hunger might have died down by the time the post reaches Köln... |
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Morticia
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« Reply #2336 on: 19:04:07, 17-06-2008 » |
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What did you decide on instead of the gammon?
Storecupboard tuna and beans. Give it a few months and that will probably become a luxury. Damn your eyes Darling, Brown and associated greedy, self-seeking barstewards hanging onto the greasy pole  Sorry, that should be a Grump. |
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Eruanto
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« Reply #2337 on: 19:33:39, 17-06-2008 » |
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Would you like to post the recipe for them and the sauce? It does sound tasty.
Well, I'm hardly proud of it, but it was nice enuff for ma tastebuds, so here goes. Cheddar in the centre - it melted in cooking then squidged out when eating 400g minced lamb 1 onion Garlic 2 slices of bread Good slug of wine Sauce 1 Tin of chopped tomatoes ( ) Spices of your choice Chop onion and garlic finely. Tear bread into breadcrumbs into a mixing bowl. Add lamb, onion and garlic, then get hands dirty until everything is well mixed. Spices/herbs and seasoning might be good here as well. (Store until needed). Make mixture into ball-shapes, putting cube of cheese in the middle of each (I made it 15) they must be solid to prevent disintegration. Fry in 1 tablespoon of oil. When they are browned, pour in wine and sizzle until wine is gone, turning meatballs. Then add sauce and simmer for 20 minutes or so, stirring every so often, until meatballs are cooked through. Nom. And there's enough left for lunch tomorrow  |
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« Last Edit: 19:38:51, 17-06-2008 by Eruanto »
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Antheil
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« Reply #2338 on: 19:55:58, 17-06-2008 » |
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What did you decide on instead of the gammon?
Storecupboard tuna and beans. Give it a few months and that will probably become a luxury. Damn your eyes Darling, Goodness, Sweetheart, are we finally going public? Is this our first quarrel? <snork emoticom>! No, seriously, it's a real worry especially for Pensioners who have, what is it? £90 a week? What amount of money is that? I know it's a global issue with rice and wheat harvests failing but should life be about paying either your Council Tax and gas/electricity or eating and staying alive? Nye Bevan and Lloyd George must be spinning in their graves. Wonderful programme about Dylan Thomas and Caitlin last night. Catch it if you can. Eru, thanks for that recipe, I am glad you used Welsh Lamb of course! I might think about meatballs. Marty, Waitrose are wonderful sometimes but let's face it, factory produced food is not wonderful. I have never craved their duck meatballs. To me that is perverse, you don't make meatballs out of a duck, strictly a recipe for cissies, with duck you seize it and tear it apart and savour the NOM-NESS until you are left with a load of bones and a sticky face. |
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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 #2339 on: 20:01:14, 17-06-2008 » |
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Eru, that sounds well plausible. Nothing wrong with tinned toms, either. Even St Nige recommends tinned for sauces. Did they hold together while cooking? I usually mix in an egg to bind them, and perhaps lightly flour them to too. |
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