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Morticia
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« Reply #780 on: 17:56:55, 24-11-2007 » |
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I think they might have been in a plastic bag inside a box Mort but I can't really remember. I've found a real fan of Vesta Paella here. Good grief ! I don`t wish to sound up myself here, but I don`t know whether to laugh or cry. Here is a quote from the link .... "Overall, I would say whilst it may be continents away from the authentic Spanish version which overflows with various varieties of seafood it is still a very tasty alternative and ideal for those (like myself) who really can’t stand the thought of prising those poor fish out from their shells". Those prawns don`t deserve such a fate! |
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martle
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« Reply #781 on: 18:00:34, 24-11-2007 » |
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Surprise peas and Smash - luxury!
FOURTH YORKSHIREMAN: Who'd have thought thirty year ago we'd all be sittin' here drinking Château de Chasselas, eh? FIRST YORKSHIREMAN: In them days we was glad to have the price of a cup o' tea. SECOND YORKSHIREMAN: A cup o' cold tea. FOURTH YORKSHIREMAN: Without milk or sugar. THIRD YORKSHIREMAN: Or tea. FIRST YORKSHIREMAN: In a cracked cup, an' all. FOURTH YORKSHIREMAN: Oh, we never had a cup. We used to have to drink out of a rolled up newspaper. SECOND YORKSHIREMAN: The best we could manage was to suck on a piece of damp cloth. |
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Green. Always green.
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Andy D
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« Reply #782 on: 18:05:28, 24-11-2007 » |
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Sounds a bit sad really.
Anyone who gives Vesta Paella 5 stars is probably more than a bit sad! We had gravel for breakfast. |
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Morticia
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« Reply #783 on: 18:11:44, 24-11-2007 » |
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Sounds a bit sad really.
We had gravel for breakfast. lad? Yer don`t know yer born. Us `ad to suck on the other kiids bootlaces, `appen as we`d nowt to call our own. Ma `ad pawned `em. |
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Antheil
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« Reply #784 on: 18:22:25, 24-11-2007 » |
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You were lucky. We lived for three months in a paper bag in a septic tank. We used to have to get up at six in the morning, clean the paper bag, eat a crust of stale bread, go to work down t' mill, fourteen hours a day, week-in week-out, for sixpence a week, and when we got home our Dad would thrash us to sleep wi' his belt.
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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 #785 on: 18:24:07, 24-11-2007 » |
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I had to get up in the morning at ten o'clock at night half an hour before I went to bed, drink a cup of sulphuric acid, work twenty-nine hours a day down mill, and pay mill owner for permission to come to work, and when we got home, our Dad and our mother would kill us and dance about on our graves singing Hallelujah.
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Green. Always green.
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Ron Dough
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« Reply #786 on: 18:24:54, 24-11-2007 » |
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Ate a light meal in the Gurdwara this afternoon but it's all systems go for dinner tonight since it seems I've attracted some guests. Lentils are currently bubbling away, so I'll do some hoovering in the meantime.
hh, you're obviously not letting the grass grow under your feet when it comes to socialising in Auld Reekie. Guid man! |
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perfect wagnerite
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« Reply #787 on: 18:26:09, 24-11-2007 » |
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I had to get up in the morning at ten o'clock at night half an hour before I went to bed, drink a cup of sulphuric acid, work twenty-nine hours a day down mill, and pay mill owner for permission to come to work, and when we got home, our Dad and our mother would kill us and dance about on our graves singing Hallelujah.
Tell that to the young people today and they won't believe you .... |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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Antheil
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« Reply #788 on: 18:34:48, 24-11-2007 » |
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By 'eck, logging off now. There is sprouts to be considered (she remarked in a rather deep voice)
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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 #789 on: 18:40:59, 24-11-2007 » |
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Sprouts! By `eck, when I were a lass .....  Now, as to food matters, Martle have you saved your stew? hh how are the lentils etc coming along? What`s on the menu at Castle Dough? |
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Mary Chambers
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« Reply #790 on: 18:48:34, 24-11-2007 » |
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The sixties was (were?) the time when Elizabeth David burst into our world - it wasn't all Vesta curries. We all had to buy terra cotta chicken bricks that made chicken taste of wet earth, and have aubergines with everything.
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martle
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« Reply #791 on: 18:51:29, 24-11-2007 » |
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We all had to buy terra cotta chicken bricks that made chicken taste of wet earth These, Mary?  Blimey! Mort, stew will live to fight another day! Glugging plenty of red wine over it seems to have revived it a bit. Baked pots, cabbage. YUM.  |
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Green. Always green.
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Ron Dough
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« Reply #792 on: 18:52:17, 24-11-2007 » |
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On the menu this evening at Castle Dough: sirloin steak, to be served with roasted sweet potatoes and butternut squash, green beans and sautéd cabbage-with-leek. If we get as far as afters, it might well be home made scones, split, a slice of Arran cheddar placed on top and lighly toasted, then topped off with a spoonful of rhubarb and ginger jam. An unusual combination which can become strangely addictive.
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Morticia
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« Reply #793 on: 19:03:36, 24-11-2007 » |
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Rhubarb and ginger jam. Wonderful stuff! All this talk of food is drving me to distraction. Am now going to put my pots on.
Mary, re. the chicken brick. I never had one but have tasted chooks cooked in one that tasted very chickeney (hmm, how do you spell that?) I cook mine in a cast iron pot with the lid on. Keeps all the juiices in and makes it wonderfully tender.
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Mary Chambers
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« Reply #794 on: 20:48:06, 24-11-2007 » |
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I don't think I ever got the hang of the chicken brick. It was soon relegated to the back of a cupboard, and I reverted to roasting tins.
Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
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