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Andy D
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« Reply #705 on: 23:45:39, 12-11-2007 » |
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Actually the Sainsbury brand pesto sauces are rather good.
I did try them but they use such narrow jars, I can't get my dessertspoons into them. Yes, I know I could use a teaspoon!  And speaking of pine nuts, I use whole ones a lot with pasta. They're quite expensive but Tesco do biggish bags which are much cheaper. A very simple way to do pasta is to cook briefly a crushed clove of garlic in some extra virgin olive oil, add freshly ground black pepper and stir in your pasta with a generous handful of pine nuts- no salt. Very healthy too!  |
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« Last Edit: 23:59:19, 12-11-2007 by Andy D »
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oliver sudden
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« Reply #706 on: 07:43:53, 13-11-2007 » |
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Andy, that looks simple enough even for Ollie to give it a go.  (I'll probably add a bit of parsley though if you don't mind. Begarlicked clarinets are bad.) |
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Andy D
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« Reply #707 on: 15:55:32, 17-11-2007 » |
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I've got about a pound of green tomatoes which I've rescued from the remains of my plants in the greenhouse. I've tried googling and frying them coated in cornmeal seems to be the classic way to use them. As I don't have any cornmeal I might use a gram flour batter. Anyone tried frying them?
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harmonyharmony
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« Reply #708 on: 17:42:53, 17-11-2007 » |
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I've got about a pound of green tomatoes which I've rescued from the remains of my plants in the greenhouse. I've tried googling and frying them coated in cornmeal seems to be the classic way to use them. As I don't have any cornmeal I might use a gram flour batter. Anyone tried frying them?
I always put my last green tomatoes in a bowl with a banana and used them as they ripen. My mum tends to chutney them. |
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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 #709 on: 23:48:02, 17-11-2007 » |
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Trouble is if you ripen them off the plant using a banana or whatever, I find they end up like supermarket toms ie they lose a lot of their flavour & sweetness. These tomatoes have been absolutely gorgeous - mind you they should be, the seed cost me £3 for 9 of them!
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increpatio
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« Reply #710 on: 23:52:14, 17-11-2007 » |
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Pizza should be arriving soon...*sigh*.
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Andy D
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« Reply #711 on: 00:10:28, 18-11-2007 » |
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Funnily enough I was talking to someone today about the number of leaflets for take-away pizzas which come thru the door (about 1/day) and asking "why are they so popular? taking a pizza out of the freezer and bunging it in the oven must be quicker/easier." Sorry, no criticism intended incy.
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increpatio
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« Reply #712 on: 00:28:11, 18-11-2007 » |
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Funnily enough I was talking to someone today about the number of leaflets for take-away pizzas which come thru the door (about 1/day) and asking "why are they so popular? taking a pizza out of the freezer and bunging it in the oven must be quicker/easier." Sorry, no criticism intended incy.
Oh; delivery is much nicer. And didn't want to go out in this cold to the shops anyway ... |
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MabelJane
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« Reply #713 on: 00:31:48, 18-11-2007 » |
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Funnily enough I was talking to someone today about the number of leaflets for take-away pizzas which come thru the door (about 1/day) and asking "why are they so popular?
And they're not cheap either. I wouldn't mind paying that sort of money if they were worth it but most fast-food pizza chain outlets put the bare minimum of veg on - you're paying a hell of a lot for a load of dough, cheese, and tomato paste. If you pieced together the thinly sliced mushroom spread over the pizza it would probably reconstitute one mushroom! Having said that, last time I made my own I put far too many slices of veg on and the slices collapsed under the weight of them - there was an avalanche of what had been carefully arranged courgette, mushroom, tomato, onion etc! But if you don't happen to have one in the freezer and, as inky's just said, if you don't want to go out into the cold to the shops, home delivery is rather nice! |
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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 #714 on: 00:34:36, 18-11-2007 » |
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I always make my own pizza, time consuming but you get the base so thin ......... yummy
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Reality, sa molesworth 2, is so sordid it makes me shudder
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increpatio
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« Reply #715 on: 00:36:12, 18-11-2007 » |
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Funnily enough I was talking to someone today about the number of leaflets for take-away pizzas which come thru the door (about 1/day) and asking "why are they so popular?
And they're not cheap either. That's horribly true; I could've gotten seven frozen ones for the price of that one delivery :/ |
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harmonyharmony
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« Reply #716 on: 13:50:54, 18-11-2007 » |
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Funnily enough I was talking to someone today about the number of leaflets for take-away pizzas which come thru the door (about 1/day) and asking "why are they so popular?
And they're not cheap either. That's horribly true; I could've gotten seven frozen ones for the price of that one delivery :/ And who knows how many you could have made... |
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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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Morticia
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« Reply #717 on: 13:42:36, 21-11-2007 » |
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I`ve just bought some lychees, mainly because they look unlike any lychee I`ve ever seen. They are small, round and rather sandy in colour. They don`t have that rough, ridged surface. Inside they look and taste like a lychee, albeit with a faintly spicy note.
Do we have a lychee expert in the house?
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strinasacchi
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« Reply #718 on: 14:08:20, 21-11-2007 » |
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Those are probably longans, Morticia. Here's a description and photo: http://en.wikipedia.org/wiki/LonganThey're very similar to lychees. Another good one to try is the rambutan - it looks a bit scary, but the inside is also similar to lychees: http://en.wikipedia.org/wiki/RambutanI know it's terrible for the environment, but I love indulging in tropical fruit just once or twice in the middle of the worst of winter. It gives me a lift. |
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Morticia
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« Reply #719 on: 14:35:20, 21-11-2007 » |
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That`s the one, strina ! Longan. Stop sniggering at the back, Tommo et al  I`ve tried Rambutans and loved `em. Fruit in exotic fancy dress. They look rather gorgeous. Now I`m on first name terms with them I think I may have another longan. I said stop it! |
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