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« Reply #2460 on: 13:33:35, 27-06-2008 » |
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Ah, smoothies. The greatest contribution to honest nutrition, value for money and environmental responsibility since, er, bottled water  Presumably you mean those commercial abominations, pw, but as a homemade smoothie drinker I'm going to defend my recipe at least on the grounds of nutrition and responsiblity: 1 pear (organic and UK grown) 1 banana (organic, fair trade and surface transported) 3 spoons natural yoghurt (organic, UK farm) 1 slug of milk (about 1/4 pint) (organic if I have it) dash of maple syrup Nowt wrong with that - and few things set you up better in the morning. Recommended! |
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MabelJane
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« Reply #2461 on: 13:37:24, 27-06-2008 » |
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1 slug
Not a vegetarian recipe then! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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brassbandmaestro
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« Reply #2462 on: 14:00:47, 27-06-2008 » |
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Started to make some prawn sandwiches foe me and my son. Got the butter out the fridge, and I thoughtr, damn, wont be able to spread the butter! Fortunately, my son was able to do the job!! Thank goodness.
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perfect wagnerite
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« Reply #2463 on: 18:40:03, 27-06-2008 » |
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Ah, smoothies. The greatest contribution to honest nutrition, value for money and environmental responsibility since, er, bottled water Presumably you mean those commercial abominations, pw Absolutely - overpriced, in non-recyclable packaging. Absolutely nothing wrong with making it at home. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Antheil
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« Reply #2464 on: 18:59:57, 27-06-2008 » |
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Ah, smoothies. The greatest contribution to honest nutrition, value for money and environmental responsibility since, er, bottled water Presumably you mean those commercial abominations, pw Absolutely - overpriced, in non-recyclable packaging. Absolutely nothing wrong with making it at home. I think I read somewhere that those Innocents aren't so innocent when it comes to nutrition .... but a homemade smoothie is another matter. I love vegetable juices like V8 but am quite inclined to get a juicer to do my own veggie ones. Does anyone have a juicer that they recommend? |
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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 #2465 on: 19:10:38, 27-06-2008 » |
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Last night I had some grilled Teriyaki salmon on a bed of crunchy salad leaves. It was ok but ... I am always left feeling rather underwhelmed by salmon. I find myself thinking 'Hmmm, I'm sure I'm missing something here' It's rather nice poached with lime leaves but somehow it just doesn't press my buttons  I know what you mean, Mort. And I'd extend that to most fish in my case, sadly. I really, really don't understand how people can tell any real difference between all those oh-so-delicate, light, white fish. Tastes just a bit fishy to me. As opposed to the stronger darker ones, which taste a lot fishy. If I had to go for a fave, it'd be freshwater rainbow trout, preferably from the river Test near my place of birth. That's kind of medium colour, quite meaty, so a bit more than a bit fishy. Stuffed with some mushrooms and parsley, foil-baked. Nom. But not as Nom as many other things. |
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Green. Always green.
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Antheil
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« Reply #2466 on: 19:24:31, 27-06-2008 » |
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Last night I had some grilled Teriyaki salmon on a bed of crunchy salad leaves. It was ok but ... I am always left feeling rather underwhelmed by salmon. I find myself thinking 'Hmmm, I'm sure I'm missing something here' It's rather nice poached with lime leaves but somehow it just doesn't press my buttons I know what you mean, Mort. And I'd extend that to most fish in my case, sadly. I really, really don't understand how people can tell any real difference between all those oh-so-delicate, light, white fish. Tastes just a bit fishy to me. As opposed to the stronger darker ones, which taste a lot fishy. If I had to go for a fave, it'd be freshwater rainbow trout. Nom. But not as Nom as many other things. Marty x 3 Red Herrings I wonder if it is because we are used to stronger, more robust, flavours these days so white fish, to be Frank (and you can be Tony) tastes bland? Personally I love salmon, I have had salmon every day for the last week (due to it being less than half-price). Simply grilled or poached or then then added to tagliatelle with peas or asparagus and creme fraiche or countless other ways. And as it is brain food I find I am twice as intelligent as I was. Our next less than half-price offer here is lamb. Really thick cut loin chops which I will braise and serve on a bed of flageolets. NOM! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Don Basilio
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« Reply #2467 on: 19:34:38, 27-06-2008 » |
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I really, really don't understand how people can tell any real difference between all those oh-so-delicate, light, white fish. Tastes just a bit fishy to me. As opposed to the stronger darker ones, which taste a lot fishy.
Can't go along with that. Monkfish, John Dory, Dover sole, turbot, halibut, skate are all highly distinctive in texture and in taste. They are also noticeably more pricey. I grant you there are a whole lot of whiting, hake, lemon sole, dabs, pollock and so on whose main difference is the frequency and disposition of the bones, which is why they are cheaper. Cod is not cheap due to its rarity nowadays, but it never excites me. I never did describe how I prepare squid, did I? (Mabeljane cowers at the mention.) |
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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 #2468 on: 19:36:33, 27-06-2008 » |
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If I had to go for a fave, it'd be freshwater rainbow trout, . Nom. But not as Nom as many other things.
Ah yes. My kinda fish! Lovely texture and taste, very satisfying. Most of the fish I like are on the 'Forbidden' list  After having read enthusiastic reports a few years ago about Brown Trout I bought one. Not wildly impressed. It felt rather 'fatty', almost slimey, and the taste was curiously absent, even though it was supposed to be a happy organic fish. |
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martle
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« Reply #2469 on: 19:40:47, 27-06-2008 » |
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Can't go along with that.
Monkfish, John Dory, Dover sole, turbot, halibut, skate are all highly distinctive in texture and in taste. They are also noticeably more pricey.
My loss, I know, Don. But here's another thing. Lobster. Wha?? Not only does it taste of NOTHING (unless you pile on butter and lemon, in which case it tastes of butter and lemon - same effect available with warm butter and lemon alone, please note), but it costs the earth, AND you have to work like a dog to get at the blighter with all those implements, which remind me of an operating theatre. And you need a bib. |
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Green. Always green.
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Antheil
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« Reply #2470 on: 20:05:28, 27-06-2008 » |
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I am allergic to crustacea so have never had lobster, but for me, I cannot understand the fervour in which people regard truffles or truffle oil. Yuk! Or indeed walnut oil, of which my sister is inordinately fond.
I have to agree with Don B about his choice of fish, but fish is so expensive, I used to buy fresh Tuna but don't know if it is ethical now. And this is the dilemma. We buy lamb or beef knowing there are inexhaustible stocks but when it comes to fish (apart from the farmed ones) can we honestly eat them with a clear conscience? They may be on the sustainable list but how long will they be on that if we keep eating them?
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #2471 on: 20:47:36, 27-06-2008 » |
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I never did describe how I prepare squid, did I? (Mabeljane cowers at the mention.)
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Antheil
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« Reply #2472 on: 21:03:04, 27-06-2008 » |
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I really, really don't understand how people can tell any real difference between all those oh-so-delicate, light, white fish.
I never did describe how I prepare squid, did I? (Mabeljane cowers at the mention.) A Reproachfull Squid with a tear in its blue eye.  |
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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 #2474 on: 12:04:06, 28-06-2008 » |
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I know that we've touched on this before, maybe not here. 'Artisan' crisps. Why? It's all getting a bit silly now. We no longer have Salt and Vinegar crisps. Now they are Sea Salt and Balsamic Vinegar. Like it makes a difference?  There must now be 'Cracked Black Pepper' with Sea Salt. Oh well, that makes them far healthier, doesn't it? What started this mini rant was seeing a bag of these crisps priced perilously close to £2 at the local shop. Flavour? Ludlow Sausage and wholegrain mustard. I'm sure Ludlow bangers are very nice but I'd rather have the sausage, not a collection of chemicals attempting to taste like said sausage. Bah. End of small rant. Bring back Bovril crisps!  |
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