miss mouse wrote: ↑Fri Nov 29, 2024 7:03 pm I like to live life on the edge and taste the boiling water before chucking or not

Is that before or after skimming off the scum.....?

Goforrit.....! sounds good

Gawd - I could really murder some pea soup now!

Tonight I have a goodly amount of salmon which I've sliced into portions & will 'sort of' teriyaki later & fry potato scallops to go with plus green beans & sugarsnaps salad. It's been a funny ol' week - I've cooked a lot but can't think what apart from last night's chicken & chips :...

In mine I'd it expect it to be frozen by morning. :lol: :lol: Wot everyone's said :thumbsup I can't remember the last time I soaked one - it used to be a must, but now a quick bring up to boil & water change is all that's needed & most of the time I don't even bother with that. I absolutely...

Himself would down those at the speed of light.......!

I remember those biscuits too - chilli - anchovy & cheese......mmmmmm.... wots not to like - on my to do list!

Sue - I've bought German mustard at Lidl during their Alpen week.
I agree tho' it was much more interesting when they 'threw it all together' years ago when certain people sniffed at me shopping there.....!
How things change..........

Good tip Sue - I'll give that a try - I don't use them much so would be very handy to store

Yup - once opened it doesn't keep as long as other oils - it goes rancid & has that bitter taste - a bit like pinenuts when they've gone over - I haven't bought any for ages & I have a lot of various vintage oils lurking in the cupboard which are totally unspoilt despite being opened & a...

Another fan here (all of the above)
except........

Pepper Pig wrote: ↑Mon Nov 04, 2024 3:18 pm It makes wonderful fried bread.

It certainly does - but you have to have a goodly amount of bacon fat in there too.....

scullion wrote: ↑Mon Nov 04, 2024 2:40 pm i knew a duck that was excellent at making pastry (- well, that's what my grandfather used to call my grandmother...).

Would that be around Staffordshire area? Duck(s)...Duckie....m'duck...... very much the vernacular around there.........

I am certain goats and rabbits and probably chickens take a keen interest in pastry. :lol: They most definitely do........!! Rabbits in particular are very skilled pastry makers & have won many awards, chickens fuss too much when making pastry so it ends up on the hard side but still very accep...

can't think of the word - yes that's it - pelt...

Nooooooooooooooooooo - foggy day in Lush Towers - I meant to say..... 'Shot'....

Such an interesting thread........who knew.....?!?!

Squirrels anyone..........???!?

Goat..... :thumbsup ....love goat's cheese....& love a good goat curry but use mutton mostly - goat meat isn't always easy to find in butchers - I use the leg or shoulder - most butchers have vacuum pack 'Mystery' goat meat! I gave up on rabbit a few years ago - too much like chicken, nice enoug...

Fishy w/end here - Friday's haul from the fishmonger was lovely plaice plus two goodsized crabs which Himself cracked & dressed for last nights dinner - they were extremely good - October is the best time for crabmeat - so sweeeeet! Roast chicken it is for tonight with roasties/parsnip/beans etc...

I make a dressing with yoghurt or sour cream & a goodly amount of finely chopped coriander - it keeps bright green for days in the fridge - if coriander is not your thing then coating the sauce with a very thin layer of water before going in the fridge & pouring off just before using works.

Earthmaiden wrote: ↑Fri Oct 11, 2024 2:23 pm

Stokey Sue wrote: ↑Fri Oct 11, 2024 1:58 pm pleasure of gnawing them

I've always wondered if people really like gnawing things like that!

The best part........

Got room for one more......?

Plaice, samphire, new pots & runner beans on Friday, spicy pimped up roast chicken legs with a sort of greek salad on Sat. Cornedbeef hash last night, & tonight will be a hot & spicy Chinese spag bol with pork mince & ramen noodles. I've never thought of making fish cakes with sardin...

That's interesting! I have started to fancy sprouts & looking forward to them after having been frosted - doesn't seem like I have to wait that long now. Hot smoked salmon flaked through linguine with creme fraiche, splodge of white wine, lemon juice & grated rind, chopped capers, chives, pe...