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Ron Dough
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« Reply #2835 on: 11:30:12, 20-08-2008 » |
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Good move, GG, otherwise, we could well be moving towards the biggest culinary disaster since Radio Active's recipe misunderstanding regarding coq au vin....
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Andy D
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« Reply #2836 on: 11:36:34, 20-08-2008 » |
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Ron/George, fortunately I wasn't drinkg my tea when I read yr posts, just eating a banana, so keyboard safe.
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Andy D
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« Reply #2837 on: 11:40:34, 20-08-2008 » |
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PS banana is my breakfast, sticking with my attempt to become a  |
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trained-pianist
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« Reply #2838 on: 12:18:03, 20-08-2008 » |
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People have problems with keyboards a lot on this board.
I don't think I have any problem with my keyboard. I have a problem with my flying fingers and slow brain. I also have very little patience.
I like Andy's avatar and always laugh when I see him. Where did you find it?
I can not find a thread where George made me laugh so loud that I frightened Mr. tp
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Andy D
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« Reply #2839 on: 13:18:58, 20-08-2008 » |
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I like Andy's avatar and always laugh when I see him. Where did you find it?
I didn't find it t-p, only its components. It's one of Roger Hargreaves' Little Misses with her arms erased, to which I've added a marigold glove and its mirror image. |
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trained-pianist
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« Reply #2840 on: 13:22:27, 20-08-2008 » |
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She is so cute.
I like her a lot. I used to have two braids like. Braids were popular in my country.
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harmonyharmony
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« Reply #2841 on: 19:18:06, 20-08-2008 » |
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Oh dear! Tommo and martle alert....
Oh gosh! Being totally innocent, I had no idea my post could be so drastically misconstrued. How embarrassing [smirk]. |
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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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harmonyharmony
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« Reply #2842 on: 19:53:27, 20-08-2008 » |
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Tonight's effort is a load of roasted vegetables.
With some toasted nuts of course.
I've realised that I'm going away tomorrow and the fridge has peppers and courgettes and tomatoes, and I also have some anya potatoes.`
I was racking my brains to come up with a suitable dish that included them before I realised it was staring me in the face.
Why do you need anything to go with them?
I'll grate some parmesan over them and pop them under the grill when they're done for a very short while but other than that what could be nicer than some lovely roasted veg?
OK, so it would also make a nice side dish for a lamb chop (and that had been my plan had a friend come to dinner) but on it's own, it is also rather wonderful.
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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 #2843 on: 15:08:53, 23-08-2008 » |
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Sitting in the kitchen at the moment is a large vegetable marrow, purchased at the Farmer's Market this morning.
This was not my idea.
For those of you unacquainted with this terminally tedious squash, it is a courgette on steroids, that has gained size at the cost of elasticity. It is the vegetable equivalent of a battery Christmas turkey - hardly any flavour but guaranteed to go on, and on, and on, and...
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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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Antheil
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« Reply #2844 on: 15:13:49, 23-08-2008 » |
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Sitting in the kitchen at the moment is a large vegetable marrow, purchased at the Farmer's Market this morning.
This was not my idea.
For those of you unacquainted with this terminally tedious squash, it is a courgette on steroids, that has gained size at the cost of elasticity. It is the vegetable equivalent of a battery Christmas turkey - hardly any flavour but guaranteed to go on, and on, and on, and...
Don Basilio, (courgette on steroids - love it!) My Mother used to hollow a marrow out and fill it with a beef/savoury mixture. The filling was fine and tasty but the container was bland and watery as I recall. You could make jam from it? |
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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 #2845 on: 15:25:40, 23-08-2008 » |
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Hmmm. My mother had a thing about marrows. When the damn things were in season they appeared at every Sunday lunch. Boiled, watery and flaccid. plonked on the plate. That was it. I never understood the point of them. Still don't. Not very keen on their non-steroidal cousins either.
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martle
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« Reply #2846 on: 15:47:58, 23-08-2008 » |
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"[A]ny cook who has not experienced — I do not say understood, but truly experienced — the necessity of elimating the marrow from his cuisine is USELESS. For his whole work is irrelevant to the needs of his epoch."
P. Boulez
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Green. Always green.
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Milly Jones
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« Reply #2847 on: 16:05:42, 23-08-2008 » |
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Small word of dissent - every Bonfire Night when the kids were small along with all the other food, jacket potatoes, sausages, parkin etc., that I used to make for the party, I used to hollow out a marrow and fill it with a rich bolognese mixture. Wrapped in tin foil it used to gently cook in the oven and it was gorgeous. It was always very popular anyway and there was never any left over so there are some people out there who enjoy it.  I'll admit to not liking marrow cooked any way other than baked and I don't like courgettes or those awful "ladies finger" things that you sometimes get in takeaway curries. YUCK. They ARE all watery and horrid.  |
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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 #2848 on: 16:18:22, 23-08-2008 » |
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Milly,
It was a bolognese misture my Ma did as I recall, we scoffed the filling and left the watery marrow on the side of the plate!
Can you roast it? Roast squash or pumpkin is good but marrow is 90% water and insipid. Ladies fingers (okra) is the slimiest gag-inducing vegetable ever created. Courgettes are OK hollowed out and stuffed, otherwise they are just a filler, chopped small. They have no flavour.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #2849 on: 19:17:39, 23-08-2008 » |
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I've only ever baked it in tin foil, but if you do it for long enough most of the moisture from the marrow cooks into the sauce anyway so you don't have any watery flesh, just chunky marrow and bolognese. It's very nice - trust me. I don't like watery, soggy stuff either.<ughemoticon>
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We pass this way but once. This is not a rehearsal!
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