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oliver sudden
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« Reply #2355 on: 07:02:44, 18-06-2008 » |
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yNOMrahyNOMrah Well, I think we have a new mantra here to be going on with. (There you are, pedants, I've ended that one with not one but two prepositions. Hah.) |
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martle
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« Reply #2356 on: 08:38:27, 18-06-2008 » |
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Well, I think we have a new mantra here to be going on with, dude.
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Green. Always green.
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oliver sudden
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« Reply #2357 on: 08:42:07, 18-06-2008 » |
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It's at times like these that I ask myself: what did I come up from out of Down Under for?  |
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harmonyharmony
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« Reply #2358 on: 08:47:28, 18-06-2008 » |
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I generally wait until I am visiting a town which has a Lakeland shop and take full advantage. There's one opening in Bromley next month, which is a 15-minute train journey from me - hurrah! - but not much good to you!
Ah Bromley. Happy memories of childhood shopping trips. Normally to find shoes. Normally unsuccessfully. Nice parks though. I see that Edinburgh has a Lakeland. If these bags are as good as you say... I think it could be as elementary as finding the right temperature for the fridge. I should get a couple of those fridge thermometer thingies and get it right. |
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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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thompson1780
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« Reply #2359 on: 09:58:57, 18-06-2008 » |
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I really miss the big fellas I used to get when living in the States.*
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* Please no, Tommo, please??
My lips are sealed. (As, I hope, yours were.)Tommo |
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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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Morticia
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« Reply #2360 on: 10:05:56, 18-06-2008 » |
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harmonyharmony
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« Reply #2361 on: 10:10:34, 18-06-2008 » |
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yNOMrahyNOMrah Well, I think we have a new mantra here to be going on with. y NOMrah  ? Oh. I've done it again. I'm going in search of fish today. I have leftovers of yesterday's pasta so I think a nice bit of fish will go very well with it. I'll have to find some good bread while I'm at 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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Morticia
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« Reply #2362 on: 10:20:02, 18-06-2008 » |
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Any particular fish in mind, hh?
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harmonyharmony
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« Reply #2363 on: 10:28:58, 18-06-2008 » |
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That will all depend on what's there when I get there! (Eddie's Seafood Market) and what they recommend.
I got some excellent John Dory last time I was there.
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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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Don Basilio
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« Reply #2364 on: 11:49:13, 18-06-2008 » |
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John Dory is a nice fish to have. It is the only fish that is as nice cold as hot (well, OK, salmon is nice cold.) Once poached it falls off the bone into neat, irregular fillets, and the skin comes off easily as well.
Jane Grigson gives a Venetian recipe for cold John Dory in mayonnaise, for which the Venetian name is Pesce Bollito con maionese - boiled fish with mayonnaise. She comments on the unromantic nature of the title and adds it is no suprise that the Venetians were so mundane that they invented double entry book keeping.
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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
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Morticia
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« Reply #2365 on: 11:59:57, 18-06-2008 » |
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I like fish but I don't buy it on a regular basis because, frankly, it's now so expensive  Although I'm sure that some fresh sardines will be making their way into the shopping basket when the Summer arrives. Grilled sardines. NOMNOMNOM. |
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strinasacchi
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« Reply #2366 on: 12:04:18, 18-06-2008 » |
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Can we talk sandwiches? I really miss the big fellas I used to get when living in the States.* Variously called Subs, Grinders, Heros, and Hoagies, amongst many other geographically inflected names... http://en.wikipedia.org/wiki/Submarine_sandwich...these were sandwiches you can feast on. Not just 'cos they're big. They are made-to-order, fresh and delicious. Anyone been to 'Subway' in the UK? Piffle. Pale imitations. My fave was the classic Philedelphia cheesesteak Sub:  (Good quality) steak, cheese, onions, peppers, fresh baguette. Nomorama. And here's the place I would frequent at least once every week in Princeton:   Do forgive this little trip down martle-memory lane. But I LIKE a hearty sandwich. I do.  * Please no, Tommo, please?? Ah Martle you've just induced a huge bout of food-related homesickness! Oh for a Philly cheesesteak! Or a massive sub with various salamis, provolone, oregano and oil and vinegar! Or even just a decent bagel, with proper amount of (full fat, not the spackle polyfilla they call low-fat) cream cheese on it! Sigh... Quantity doesn't make up for quality of sandwiches - the filling:bread ratio is all wrong in an inadequately stuffed sandwich. |
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Don Basilio
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« Reply #2367 on: 12:11:02, 18-06-2008 » |
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In my brief and hitherto only trip to the States I was gob-smacked when I asked for a sandwich, and the filling just kept growing and growing...
It was rather wonderful. It was the habit of finishing the evening meal before 7pm I found bizarre.
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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
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martle
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« Reply #2368 on: 12:16:29, 18-06-2008 » |
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In my brief and hitherto only trip to the States I was gob-smacked when I asked for a sandwich, and the filling just kept growing and growing...
It was rather wonderful. It was the habit of finishing the evening meal before 7pm I found bizarre.
Couldn't agree more, Don. It's almost a religious doctrine in the States to eat at 6pm, far more even than in this country. Crazy, and inflexible. Strina, glad to have brought back those Sub memories for you! Ooo, provolone, oregano (that's o-RAY-gonno) and salami... yes! |
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Green. Always green.
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Morticia
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« Reply #2369 on: 12:19:42, 18-06-2008 » |
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Perhaps it's a Brit thing, strina. We have thinly sliced cucumber sandwiches (crusts cut off, natch) in our souls, so to speak. If we want wild, hedonistic excitement, well, there's always egg and cress  Dang, this thread has now got me thinking about glorious salt beef sarnies, all warm, melting and moist. With mustard. And pickle. ARGGHHH, this is torture!  |
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