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martle
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« Reply #3465 on: 18:57:12, 29-10-2008 » |
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Ok. I'll bring dessert.  (Severn Bridge: I didn't want to bore everyone again last week, but on Friday I did it again. Twice. In one day! On my own!  ) |
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Green. Always green.
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Antheil
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« Reply #3466 on: 19:07:42, 29-10-2008 » |
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Ok. I'll bring dessert. I didn't want to bore everyone again last week, but on Friday I did it again. Twice. In one day! On my own! ) Marty, Marty, Marty,  I nearly edited your post so it sounded rather rude! So then I did. Blame this Baroque Opera and a copious consumption of wrongly spelt lavabread. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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George Garnett
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« Reply #3467 on: 19:51:26, 29-10-2008 » |
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(Severn Bridge: I didn't want to bore everyone again last week, but on Friday I did it again. Twice. In one day! On my own! ) Respect, King Martle! And nope, I can't see any prospect of you ending up on the 'Separated at Birth' thread. No similarities at all.   The Severn Bore Martle |
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MabelJane
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« Reply #3468 on: 20:19:06, 29-10-2008 » |
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The Severn Bore  |
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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 #3469 on: 22:11:00, 29-10-2008 » |
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The Severn Bore I know, I know... zzzzzzzzzzzzzzzzzzzzzz But thanks, George. I won't be mentioning it again. (Not least because my therapist's schedule demands that I move onwards and, erm, upwards to the Dartford crossing. Or worse better. Oh, and the Coliseum for Boris next month...  ) |
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Green. Always green.
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MabelJane
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« Reply #3470 on: 22:38:48, 29-10-2008 » |
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I really did think "What's that burning?" this evening... stupid oven had the grill on not the oven and the top of the Quorn pie was burning nicely. I'd accidentally turned on the grill but then straightaway turned it back to oven but for some reason the grill stayed on and I hadn't realised. It doesn't help too that the numbers have all been rubbed off the dial so the temperature's guesswork. I'm putting an oven on my Christmas list. Hope Santa can get it down the chimney. By the way, the Quorn Family size Chicken Style and Mushroom Pie was very tasty! It was just me and my 15 year old for tea. I ate one quarter and he had three quarters! With a salad. And a small bowl of leftover homemade veg soup for starters so not too unhealthy a meal.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #3471 on: 18:26:38, 30-10-2008 » |
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Marty x a very fine pair of sturdy hocks I bought all necessary veggies today (and I also bought a Gem Squash which I have never tried before) However, what are the ingredients/receipt for your deluxe pork'n'beans dish?? MJ, sorry to hear about your oven problems, I fear mine too may be coming to the end of its days (through overwork) but then I saw the price of a new one <shriek> Of course you could just buy a microwave ........  |
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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 #3472 on: 18:46:12, 30-10-2008 » |
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However, what are the ingredients/receipt for your deluxe pork'n'beans dish??
Anty x 26 Quorn pies and a blackbird couli I don't have one, although Mort has suggested a kickstart idea - nice saute of red onion, garlic and chillis and combo of fresh and canned toms. I'll probably do that and mix up with marinaded pork chunks, or I might go the merguez sausage or even chorizo route. I will add alcohol (probably sherry) and cook for a good two hours at least, very slowly. The beans will be haricot and black, since that's what's in the cupboard right now... I think this is one for improvisation. |
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Green. Always green.
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Antheil
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« Reply #3473 on: 19:33:02, 30-10-2008 » |
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Marty, Marty, Marty, never have I knowingly eaten a Quorn fake chicken pie or four and twenty blackbirds reduced to a couli in one sitting! I am now highly perturbed by your pork'n'beans de luxe recipe (thank goodness it will not be Une Grande Poule de Luxe on your menu, the good Burghers of Brighton would not stand for such a thing) [Edited out Jonathan Ross response] Goodness, Could I could make it on stage? [Edited out Russell Brand response] I just think I will see what the butcher has to offer me tomorrow [Final Edit, in fact The Director's Cut (of pork!) ] |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Lord Byron
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« Reply #3475 on: 19:38:12, 30-10-2008 » |
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I have 'bake bread' on my 'to do ' list, will get there one day |
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richard barrett
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« Reply #3476 on: 19:41:22, 30-10-2008 » |
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One day when I'm feeling really adventurous, I'm going to cook a cassoulet from scratch...
I did that once. The shopping alone took a whole day, then there was the second whole day spent constructing it. The result was not bad, though not, sadly, up to the standard of the friend I'd got the recipe from (this was in 1991 when you had to, like, write things down). I would certainly be able to do much better now. But when am I going to have two days to make a meal? (Maybe when I temporarily give up composing on finding that my agent has relieved me of half a million quid.) |
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martle
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« Reply #3477 on: 19:45:58, 30-10-2008 » |
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Actually, Richard, with the fees that we command these days for a day's work, it'd be cheaper to get the Eurostar to Paris and have the excellent cassoulet on offer at the Brasserie Gard du Nord. |
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Green. Always green.
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Antheil
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« Reply #3478 on: 19:49:49, 30-10-2008 » |
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One day when I'm feeling really adventurous, I'm going to cook a cassoulet from scratch...
Oh, cassoulet is the most gorgeous of dishes. Did you know Waitrose sell the genuine article for £6.99 in a jar? Serves one. Not a cheap meal for a family of four of course. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Janthefan
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« Reply #3479 on: 20:25:07, 30-10-2008 » |
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I have an urge to make florentines....
watch this space...
<rummaging for recipe book emocion>
x Jan x
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Live simply that all may simply live
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