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richard barrett
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« Reply #285 on: 19:13:09, 30-06-2007 » |
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A very sad indictment of the franchise system and the crazy way privatisation was handled.
Somehow I knew there had to be a depressing side to it. |
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increpatio
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« Reply #286 on: 21:11:05, 30-06-2007 » |
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Owing to a decrease in my salary (don't ask :/) I will no be forced to cook at home faaar more often than I used to; no more icky premade sandwiches for me, oh no. I may soon because rather sick of couscous and rice, but for now the prospect is very much appealing!
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harmonyharmony
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« Reply #287 on: 18:11:27, 03-07-2007 » |
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Just cooking a chicken bhoona (sort of, just found that I don't have any creamed coconut in the house at the moment so will have to make do with desecrated) while listening to the voice of Alessandro Moreschi. Wonder if I can do anything fun with The Voice of Pope Leo XIII, which features as Track 18...
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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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oliver sudden
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« Reply #288 on: 18:17:47, 03-07-2007 » |
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the crazy way privatisation was handled. I have it on good authority that bears... er... and that the Pope is... no, never mind. In other news, spaghetti aglio e olio à la Ollie. It's nothing to write home about, mind, only the usual plus a few cherry tomatoes. It's just that I've always wanted to write it. It's even more fun if you say it out loud. |
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trained-pianist
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« Reply #289 on: 18:25:29, 03-07-2007 » |
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Talking about the crazy way the privatization went one can only look East.
Strangely enough the food appeared like magic and there are things in Russia now one could only dream about in my time there or may be Brezhnev could eat have it as the rest of population watched and read about it.
How people became so rich over night and comrades became business tycoons is not for my pen to describe, but it has nothing to do with cooking.
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increpatio
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« Reply #290 on: 18:45:36, 03-07-2007 » |
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Bugger...got take out from a vegetarian ... and, in addition to polenta, which I don't really like but asked for (don't ask...), there were OLIVES hidden in the polenta.
Oh bugger, says I.
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Andy D
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« Reply #291 on: 21:51:51, 03-07-2007 » |
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Pasta this evening - rigatoni  and sauce made from red & green peppers, carrots, celery, garlic cooked in extra virgin olive oil, tin of chopped tomatoes, home grown basil, pine kernels, pinch of chilli & black pepper - topped with parmesan (non-veggie, I know  but I do like it and I can't easily find a veggie alternative - my local Sainsbury's used to do one but they don't any more) |
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« Last Edit: 10:08:27, 04-07-2007 by Andy D »
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MabelJane
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« Reply #292 on: 22:25:32, 03-07-2007 » |
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I too turn a blind vegetarian eye to Parmesan  Mmm... freshly cut - I can't resist eating chunks of it, a very expensive habit! It's nothing like the tasteless sawdust you can buy ready-grated in those llittle cardboard tubs. |
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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 #293 on: 22:36:01, 03-07-2007 » |
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This evening: pork chops and Tuscan bean stew.  Opi, I do trust that you are tomorrow nowhere in the vicinity of the south-east??  MJ et al: what's so non-veggie about parmesan? I thought that was a vegan hang-up... |
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Green. Always green.
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Andy D
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« Reply #294 on: 22:40:45, 03-07-2007 » |
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Martle:
Parmesan uses rennet:
The usual source of rennet is the stomach of slaughtered newly-born calves. Vegetarian cheeses are manufactured using rennet from either fungal or bacterial sources.
Parmesan is the former.
MJ:
My parmesan was freshly grated of course, forgot to say that.
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martle
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« Reply #295 on: 22:46:27, 03-07-2007 » |
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Andy My apologies - I didn't know that! I stand educated.  |
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Green. Always green.
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MabelJane
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« Reply #296 on: 22:52:14, 03-07-2007 » |
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Martle:
Parmesan uses rennet:
The usual source of rennet is the stomach of slaughtered newly-born calves.
I'd conveniently forgotten what rennet is - now you've put me of my Parmesan... |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #297 on: 23:42:43, 03-07-2007 » |
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When I was an undergrad, the dad of one of my housemates was some kind of manager at a well known manufacturer of dairy products including cheese. He told us that vegetarian rennet was the industry standard but that, as a marketing ploy, they would from time to time put out a 'vegetarian cheese' that was identical to their normal product. As time has gone by, I've suspected that story more and more, which is such a shame. Does the product cost more if vegetarian rennet is used? Does it taste different?
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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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Andy D
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« Reply #298 on: 00:38:47, 04-07-2007 » |
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Most supermarket cheese is veggie now - it makes financial sense for them to carry only one type. It certainly doesn't cost any more. However some cheese, such as real Parmesan, is not.
There's certainly no taste difference as far as I'm concerned which is why I've no idea what I'm eating when I have a cheese sandwich in a pub or elsewhere.
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harmonyharmony
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« Reply #299 on: 00:45:52, 04-07-2007 » |
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Wonder if I can do anything fun with The Voice of Pope Leo XIII, which features as Track 18...
Sonically speaking, that's a distinctly eerie track. Ick. Most supermarket cheese is veggie now - it makes financial sense for them to carry only one type. It certainly doesn't cost any more. However some cheese, such as real Parmesan, is not.
There's certainly no taste difference as far as I'm concerned which is why I've no idea what I'm eating when I have a cheese sandwich in a pub or elsewhere.
Thanks for the info Andy. I'll be checking labels of the cheese that I have in my fridge, just to see what they claim. |
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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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