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George Garnett
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« Reply #2670 on: 22:35:35, 10-08-2008 » |
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Does everyone know about chicken and tarragon? By strange synchronicity, Martle, we (that is chicken, tarragon and I) are about to be come better acquainted. Only this very morning I planted out my first ever tarragon bought from the Herb Plant Man at Snorbens Farmers Market. French Tarragon ( Artemesia dracunculus) this one, said to be not as hardy as Russian Tarragon (Oh  ) but with superior flavour (Ah!  ). Now all I need is a chicken and I'm there. |
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Andy D
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« Reply #2671 on: 22:36:40, 10-08-2008 » |
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especially when added to more garlic than you can believe is necessary or healthy.
I thought lots of garlic was very healthy martle. Lovely crunchy roast potatoes with sizzling Quorn sausages, courgettes & onions, steamed carrots and peas, plus half-tomatoes fried in olive oil, sprinkled with oregano. Not really very adventurous but extremely colourful on the plate! And surprisingly tasty.
Sounds very nice MJ, especially the crunchy roast spuds, haven't had any of those for ages. I just had a bulgar wheat salad, lots of veg, including my home grown toms, with an extra virgin/balsamic/soy dressing. I've just realised that I forgot to add any chilli!  |
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Morticia
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« Reply #2672 on: 22:38:27, 10-08-2008 » |
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And cooking boring Quorn sausages almost prevented me from posting details but Mort did ask...
MJ, I have an insatiable curiosity to know what people are eating! Never let Quorn prevent you from spilling the beans. As it were. Ahem  Rats! I messed my quote boxes up  Never mind. I'm sure you'll get the gist. |
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MabelJane
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« Reply #2673 on: 22:41:56, 10-08-2008 » |
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Rats!
I'd rather not know how you cooked these, Mort...  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #2674 on: 22:43:06, 10-08-2008 » |
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Sounds very nice MJ, especially the crunchy roast spuds, haven't had any of those for ages. Andy, this is because you do spuds in a microwave. How many times do you need to be told? It's called an oven. This is what they look like.  |
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Green. Always green.
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MabelJane
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« Reply #2675 on: 22:46:00, 10-08-2008 » |
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Sounds very nice MJ, especially the crunchy roast spuds, haven't had any of those for ages.
Well of course you wouldn't have, what with your microwave minimum energy cooking - first I steamed them for 20 mins then they were in a hot, hot, hot oven for at least half an hour!  Tee hee - just seen martle's post!  |
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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 #2676 on: 22:55:29, 10-08-2008 » |
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MJ & martle
I'll have you both know that my roast spuds are gorgeously crunchy when I do them in my very hot oven (not microwave) - however this only happens about once a year because it just uses so much time/energy.
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MabelJane
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« Reply #2677 on: 23:01:03, 10-08-2008 » |
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however this only happens about once a year
Christmas? We know you like to celebrate! |
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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 #2678 on: 23:13:25, 10-08-2008 » |
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Christmas? We know you like to celebrate! It is usually @ Xmas and you're right about my being a very festive sort of a person  |
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harmonyharmony
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« Reply #2679 on: 01:06:56, 11-08-2008 » |
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Griddled lamb chops (marinaded all afternoon in coriander and garlic) with sautéed potatoes (Anya) and courgettes, served with grilled courgettes and a lentil and onion gravy. NOM. Rats!
I'd rather not know how you cooked these, Mort... I just saw one of those outside my front door. And to think that people in this tenement leave the front door swinging in the breeze... [shudder] |
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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 #2680 on: 09:17:38, 11-08-2008 » |
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Now all I need is a chicken and I'm there.
Make sure you pick a good one, George.  |
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Green. Always green.
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Andy D
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« Reply #2681 on: 09:38:29, 11-08-2008 » |
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martle, that picture makes me feel quite dizzy with its impression of speed.
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harmonyharmony
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« Reply #2682 on: 19:35:02, 11-08-2008 » |
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Leftovers tonight.
A few potatoes with the lentil gravy and a couple of falafel balls. Will see what else is in the fridge...
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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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Milly Jones
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« Reply #2683 on: 19:48:12, 11-08-2008 » |
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We've had traditional seaside haddock and chips. Yummy |
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We pass this way but once. This is not a rehearsal!
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marbleflugel
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« Reply #2684 on: 20:19:35, 11-08-2008 » |
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The thing with seaside food this year is whether it escapes from the plate propelled by the elements. Such was the scene in Littlehampton yesterday not least at the east beach cafe which does a nice line in charcuterie, warm saladry and puddings...and has jazz of a summer sunday afternoon courteosy of the Vortex. Saw the fab Gwyneth Herbert there yesterday but in order to do so sat in Force 8 gale with stoic edwardian tea party inclining their ear trumpets away from the nearby raging bus rally. Actually you can eat inside-place nicely packed and I got to stand with a latte. The west beach one does gourmet fish and chips. Seems to be making sporadic bids for gentrification but I felt this little place cared about its food, punters and the music.
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'...A celebrity is someone who didn't get the attention they needed as an adult'
Arnold Brown
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