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What are you eating today?

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Topic: What are you eating today?
Posted By: Bob Dale
Subject: What are you eating today?
Date Posted: 03 Mar 2012 at 2:44am
Everyone loves food. So what are you eating today?

As some of you know I've been doing this overnight thing for Wal-mart. It's not something I am used to at all. One perk though is that Wal-Mart gives me a 14$ per diem for meals. It goes pretty far at the 3 places open at 2 am in Keaney,NE(Mcdonalds,Perkins,and Jimmy Johns)  I've really taken a liking to Jimmy John's because  for about 13.50 I can get two of these :


A cookie, chips, and a drink. It's awesome. 

So yea, what are you eating today?



Replies:
Posted By: Cinch
Date Posted: 05 Mar 2012 at 9:20am
The last time I went to visit the guys at Jack/Knife Outfitters (SOMA, San Francisco) we went next door for lunch at the Little Skillet. Damn, they make the most juicy and tasty fried chicken sandwiches. To top it off they have homemade pear lemonade, potato chips and cupcakes. Be ready to size up if you keep visiting them.



Posted By: Cinch
Date Posted: 07 Mar 2012 at 4:05pm
My daughter gave me a pizza stone for Christmas. I have a long way to go to match Napoli's finest but they are getting a bit better with each try. And, it sure makes the house smell good. 



Posted By: killer b
Date Posted: 11 Mar 2012 at 10:44am
we make pizza most weekends - i'd never consider getting take-away anymore.

tonight's was anchovy, caper, mushroom & pesto.




Posted By: Cinch
Date Posted: 11 Mar 2012 at 12:42pm
^^^Damn that looks good!


Posted By: killer b
Date Posted: 11 Mar 2012 at 12:56pm
the dream is to build a woodfired pizza oven in the yard. could do with a bigger yard and a warmer climate before taking such a step though tbf. :D


Posted By: ranonranonarat
Date Posted: 15 Mar 2012 at 7:17am
haven't had fast food in a while.

mos burger








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faithless, the wonderboy


Posted By: mr randal
Date Posted: 23 Mar 2012 at 1:11am


Posted By: Maynard Fried-San
Date Posted: 23 Mar 2012 at 2:39am
I thought I'd size down 5 Sufu style so I could actually eat my own jeans via my arse.

Chewing cloth - yum, yum!


Posted By: killer b
Date Posted: 14 Apr 2012 at 9:40am
found some bits of lamb in the freezer, and made lancashire hotpot. it was proper lush.



Posted By: flatpattern
Date Posted: 16 Apr 2012 at 8:33am
Cherry Blossom Festival in S.F. over the weekend.  These fishballs were so good.  The line was crazy for these but so good!


Posted By: killer b
Date Posted: 25 Apr 2012 at 2:39pm
i made a scotch egg. easier than i expected, and much nicer than shop-bought.



Posted By: badseed
Date Posted: 25 Apr 2012 at 7:51pm
im elbows deep in yesterdays bbq


Posted By: Bob Dale
Date Posted: 25 Apr 2012 at 9:00pm


avocado and spinach salad with fresh salsa and black beans.


Posted By: Cinch
Date Posted: 15 Jul 2012 at 2:15pm
Left over lamb kabobs in pita bread with hot suce. Enjoyed on my hike in the hills today.



Posted By: Cinch
Date Posted: 21 Jul 2012 at 7:08pm
On my way back from SF today I stopped at the Zuni cafe.




Sardines with Parmagiano-reggiano....yummmmm!



Posted By: flatpattern
Date Posted: 21 Jul 2012 at 8:39pm
^^^ nice!  thats one of our favorite spots, it's soooo good.


Posted By: Cinch
Date Posted: 29 Oct 2012 at 9:25pm
We were camping this weekend. Boy was I glad my son is eating meat once again. There is nothing like waking up to the smell of bacon while camping is there????




Posted By: Jeanfi_belgium
Date Posted: 29 Oct 2012 at 11:56pm
Oh... I don't see this post before. I love to cook.

One of my last "creation" taken in picture... a destructured/restructured tomato with shrimps.



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Jeanfi
From Belgium


Posted By: killer b
Date Posted: 17 Nov 2012 at 8:59am
tried a new method of making pizza - hot cast iron pan, kept hot on the hob while asssembling dough and toppings, then under a grill. wont be making it any other way until i build a pizza oven in the yard...




Posted By: Cinch
Date Posted: 17 Nov 2012 at 12:30pm
Pizza at Zero Zero in SF following the Levis event Thursday evening. AFter these three we ordered two more : )



Posted By: Shorty Long
Date Posted: 09 Jul 2013 at 5:22pm
here's some bread i made:



Posted By: Sardine
Date Posted: 09 Jul 2013 at 8:01pm
Whoa, looks good shorty!


Posted By: hoggreaser
Date Posted: 19 Jul 2013 at 1:43pm


Posted By: Double 0 Soul
Date Posted: 29 Aug 2013 at 5:50am
....Continued from the camping thread.

Story goes....It is claimed that the recipe was originally something of an accidental invention of the 1860s, the result of a misunderstanding between Mrs Graves, Mistress of the Inn, and her kitchen assistant. A noblemen visiting the White Horse Inn ordered a strawberry tart. Mrs Graves, asked an inexperienced kitchen assistant to make a strawberry tart. But the assistant, however, made a non sweet pastry.

The result was so successful with the guest that the recipe became recognised as the Bakewell Pudding. Mrs Wilson, wife of a Tallow Chandler who lived in the cottage now known as The Bakewell pudding Shop saw the possibility of making the puddings for sale and obtained the so-called recipe and commenced in a business of her own.

This claim is almost certainly spurious, as the pudding was by then already well-known, and its antecedents can be traced back to medieval times.
 

 




Posted By: Shorty Long
Date Posted: 05 Jan 2014 at 7:16pm
Probably the best batch of pain au chocolat i've made so far




Posted By: Cinch
Date Posted: 06 Jan 2014 at 11:34am
Eggs cooked in red salsa for breakfast


Posted By: Texas
Date Posted: 06 Jan 2014 at 11:44am
pomegranates
figs
mama ramen


Posted By: hoggreaser
Date Posted: 06 Feb 2014 at 1:48pm
Home alone and thus with no small delight not resigned to low fat dinner, man attempts to make meatloaf.

Uninitiated, improvised and in total absence of a recipe.

This is not an instructional. This is man in kitchen.


Meat from the shop.



Biscuits from my cupboard.



Smash up biscuits. You can eat one or so if you can't wait.



...and season the stash.



Get some garlic.



About however much.



Unpack yer meat.



Loosely do something with it, whatever.



Season it. I'm just using some standard ready done steak seasoning.



Add some other stuff. I like sugar and I like mustard. These are probably a good idea.



Crumble it on.



Looks like this.



Sort of lump it together, don't want to squish it up too much.


Anyway dump it in the bowl with the other stuff.



...and 'incorporate'. Learnt that off the tele..



Have a forage see what else there is.

Make sure them eggs are free range. Be kind to chickens, it's all I ask.

Before you steal their unborn young 'uns.



Beat eggs.



Splosh in your sauce.

Us Brits sort of stick Worcester sauce on anything. I don't even like the stuff.

Dee-dars no doubt would use Hendersons. Wink



Mix it up!



Looks like brains but believe it or not it smells alright. Looks like brains though.

Roll it up.



Meanwhile... 

Lard. 

It's good for you and tastes nice.



Clever sod here heated his roasting dish. 

Not so sure that was so clever on balance.



Throw in your meat.



By shear hand eye co-ordination and manliness, it fits good.



Bung it in the oven and remember to take it out some point in the evening. Man get distracted by stuff.



Remembered to take it out which was surprising.



Root about for some sauces, anything red I suppose. We've usually always got bbq sauce.



Smother it up good. 



Throw it back in the oven.

No more pictures now, it's in the oven and I'm getting distracted.



Posted By: Boyo
Date Posted: 06 Feb 2014 at 5:56pm
Nicely done!


Posted By: Double 0 Soul
Date Posted: 23 Jun 2015 at 10:50pm
I was given a box of beetroots at the weekend, i love a bit of beetroot but ive always used it as more of an accompaniment. A goats cheese beetroot salad hits the spot but i need more than a salad for an evening meal. Im going to pickle some at the weekend but in the meantime any suggestions for recipes where the beets are the main ingredient? I need to reduce my glut and possibly gut.


Posted By: gonboogaloo
Date Posted: 23 Jun 2015 at 11:06pm
https://en.m.wikipedia.org/wiki/Borscht - borscht soup


Posted By: Double 0 Soul
Date Posted: 24 Jun 2015 at 12:51am
Hmm, that sounds marvelous! Only probs we don't have a blender ive probably got one of those mini hand-held things we used to make baby puree lurking somewhere at the back of a cupboard.


Posted By: Duke Mantee
Date Posted: 24 Jun 2015 at 1:09am
Blending is for making soup smoothies - a new invention for a very old recipe. Use good stock and don't blend for a better soup IMO.

-------------
Quis custodiet ipsos custodes?
https://instagram.com/duke_mantee/" rel="nofollow - Duke-a-gram


Posted By: Double 0 Soul
Date Posted: 24 Jun 2015 at 1:18am
Tell that to my beetroot dyed fingers.


Posted By: Duke Mantee
Date Posted: 24 Jun 2015 at 1:29am


You're a craftsman. You've worked with all sorts of mixtures, dyes and whatnot. I'm astounded that a simple beet has you - erm, beat . . .

-------------
Quis custodiet ipsos custodes?
https://instagram.com/duke_mantee/" rel="nofollow - Duke-a-gram


Posted By: Double 0 Soul
Date Posted: 24 Jun 2015 at 10:56pm
Should my red wee-wee be cause for concern?


Posted By: gonboogaloo
Date Posted: 24 Jun 2015 at 11:23pm
Only if you start posting about it


Posted By: Bootsen
Date Posted: 03 Jul 2015 at 5:52am
I may be a bit late to this beetroot discussion, but...a surprisingly nice (at least to me) salad is lettuce, betroot, walnuts and Persian feta. Have been eating it quite a lot lately.


Posted By: Maynard Fried-San
Date Posted: 03 Jul 2015 at 6:06am
These recipes are OK but a bit standard fayre. You should look for something a little different, off the beaten route.

Alternatively I would agree with pickle, pickle and thrice pickle, the only way to make beetroot remotely palatable.



Posted By: Double 0 Soul
Date Posted: 03 Jul 2015 at 6:10am
Lady soul made a beetroot tarte tatin last week, few salad leaves and a dollop of creme fresh, Yum!


Posted By: Bootsen
Date Posted: 03 Jul 2015 at 6:17am
It would be remiss of me to not mention a slice of betroot on a hamburger- an Australian delicacy. Yum.


Posted By: Bootsen
Date Posted: 03 Jul 2015 at 6:20am
For some reason my computer wants to autocorrect to betroot. ?


Posted By: gonboogaloo
Date Posted: 03 Jul 2015 at 6:34am
Bootsen: the addition of beetroot is much better than the Australian take on making savoury stuff "Hawaiian" - that is, adding pineapple to hamburgers, pizza, and pretty much any other place it really doesn't belong.

Double O: nothing beats (!) a homemade tarte tatin but you can also just eat them raw in rice paper rolls etc.. Another option, wrap them in tin foil and roast them. When they are done, you can just pull the skin off, chop them up and you're ready to go.

I need a blog ... a really really boring one


Posted By: Double 0 Soul
Date Posted: 03 Jul 2015 at 6:41am
Beet-burger is ok by me. My half Russian half Lithuanian brother-inlaw makes a trad Lithuanian beetroot salad (i don't know the name) eaten with every meal according to him and the salt content is simply insane it just makes it inedible to my palette but he insists on shoveling it in.


Posted By: gonboogaloo
Date Posted: 03 Jul 2015 at 6:46am
I think I may have exhausted my go-to beet recipes Double O. How many more little purple spheres do you have left? I might have to consult with some books to spice things up a bit. You could always add pineapple ... that's just off the top of my head ...


Posted By: Maynard Fried-San
Date Posted: 03 Jul 2015 at 6:54am
I've just looked in the cupboard/fridge and all I could find was mozzarella, tomatoes, basil leaves and flour! Any ideas what I can make with this disparate assortment of ingredients?


Posted By: Cinch
Date Posted: 03 Jul 2015 at 7:06am
Late lunch yesterday. Patatas bravas, tuna and egg in spicy oil sandwich and an ice cold Duvel. At Cesar in Berkeley. 

http://s254.photobucket.com/user/amp94596/media/IMG_3720_zpszgmvjyb8.jpg.html" rel="nofollow">


Posted By: gonboogaloo
Date Posted: 03 Jul 2015 at 7:31am
Now that delicious picture is just cruel after reading Maynard's post ... Hmmm, if the mozzarella is good, like a nice buffalo mozzarella, a caprese salad. If the mozzarella is ordinary, def don't make a salad. If these are your only ingredients, make pasta or gnocchi (ask you neighbour for some potatoes). Have an egg? Omelete. Have a phone? Pizza.


Posted By: Bob Dale
Date Posted: 03 Jul 2015 at 9:47am


medium rare beef on a bun w/ cheddar and mayonaise
pomme frites
baby gerkins



Posted By: Cinch
Date Posted: 03 Jul 2015 at 10:27am
Few things are better than a good beef burger 


Posted By: Duke Mantee
Date Posted: 03 Jul 2015 at 10:45am
That's pomme frite?!

-------------
Quis custodiet ipsos custodes?
https://instagram.com/duke_mantee/" rel="nofollow - Duke-a-gram


Posted By: Maynard Fried-San
Date Posted: 03 Jul 2015 at 11:14am
Originally posted by Cinch Cinch wrote:

Few things are better than a good beef burger 

An excellent beef burger is one of them


Posted By: Bob Dale
Date Posted: 03 Jul 2015 at 11:32am
Originally posted by Duke Mantee Duke Mantee wrote:

That's pomme frite?!

Fried potatoes : pomme frites , no?


Posted By: Duke Mantee
Date Posted: 03 Jul 2015 at 1:16pm
Yes I guess so then - I just kinda had a different picture in my head.
 
These are boiled potatoes . . .
 
 
LOL


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Quis custodiet ipsos custodes?
https://instagram.com/duke_mantee/" rel="nofollow - Duke-a-gram


Posted By: bygoneboy
Date Posted: 02 Aug 2015 at 8:52am
Fillet steak.  Purple sprouting broccoli.  Anya potatoes.  Sauce, brown.


Posted By: Double 0 Soul
Date Posted: 26 Oct 2015 at 12:00pm
Been walking in Yorkshire Dales today, i know Yorkshire folk are deeply proud of their puddings but after a fantastic rabbit pie with (you guessed it) puddings abound i ordered apple crumble for dessert, it was served with a dollop of ice cream in, guess what?... another Yorkshire pudding? Not sure this delicacy exists outside the county?
It was a new one for me and being in Yorkshire i thought "Gerrit Etten"


Posted By: massivebonanza
Date Posted: 13 Apr 2016 at 1:19pm
Messrs Mayno et Black,

Got any recommendations for a good ruby in the smoke?
Preferably not Shoreditch, nor Brick Lane, it doesn't appeal (tourist touting shop keeps), zones 1 & 2 or even better if Sarf London.

I've only found takeaway quality so far (admittedly not put in much effort) but I have a bit of a palate so my expectations are quite high. Yes I could do trip advisor but that'd be too predictable.

Much obliged to you.


Posted By: Maynard Fried-San
Date Posted: 13 Apr 2016 at 1:47pm
http://www.tayyabs.co.uk" rel="nofollow - Tayyabs in Fieldgate St, E1 - Whitechapel/Aldgate area, very relaxed and informal, BYOB too. Highly recommended.

Close by but very different is http://www.cafespice.co.uk/#!homepage/mainPage" rel="nofollow - Cafe Spice Namaste , Prescott Street, E1, kind of a modern, almost fusion Indian vibe but very good too. Has a nice Victorian Shepherd Neame pub next door - The Princess of Prussia.

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Helixing my inner beanie


Posted By: massivebonanza
Date Posted: 13 Apr 2016 at 2:32pm
Brilliant!! Thanks Mayno this is sterling stuff - just what I was after. Cheers mate


Posted By: massivebonanza
Date Posted: 20 Apr 2016 at 3:16am


Fried fat covered in salt.

Champion food fit for dogs gods.




Posted By: Mr Black
Date Posted: 20 Apr 2016 at 4:04am
Oooh they look good. Love a pork scratching.




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www.sidewinderapparel.co.uk


Posted By: ranonranonarat
Date Posted: 20 Apr 2016 at 4:06am
what is this devilry? what do they taste like? tell!

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faithless, the wonderboy


Posted By: Mr Black
Date Posted: 20 Apr 2016 at 4:08am
Originally posted by massivebonanza massivebonanza wrote:

Brilliant!! Thanks Mayno this is sterling stuff - just what I was after. Cheers mate


Sorry- missed this post. Will second Tayabs. If you've not already been, make sure you try their lamb chops. I've only been there twice and both times it was rammed with a large queue.

Also equally good is Lahore off Lisson Grove in Marylebone. Much emptier but very very good food.

There's a great place near me in East Finchley/Muswell hill that I can highly recommend called Indian Rasoi but i suspect that's a bit too out of your way.


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www.sidewinderapparel.co.uk


Posted By: Mr Black
Date Posted: 20 Apr 2016 at 4:09am
Originally posted by ranonranonarat ranonranonarat wrote:

what is this devilry? what do they taste like? tell!


think baked belly pork skin with extra salt.


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www.sidewinderapparel.co.uk


Posted By: massivebonanza
Date Posted: 20 Apr 2016 at 4:58am
Mr Black, they were not too bad at all. Perhaps a bit over salted but pretty good. They met my customer expectation for crispness and soft fat with generally proper bite size attribute.

I do like it though when there is that one abnormally large piece in a bag, requiring a chomp in half, with a larger fat to crisp rind ratio. In this case, none were found.

Ranonranonarat, they are essentially pork rind - rather like the crackling from a piece of roast pork. However in this case they are made from the shank. Something of an English stereotype - in truth though not actually that commonly seen - but absolutely best eaten with a pint of beer.

Caveat - they can vary in quality!




Posted By: massivebonanza
Date Posted: 20 Apr 2016 at 5:01am
/\ Oh, sorry I scrolled past your post to reply - thanks for the additional suggestions Mr B. 

No problem with East Finchley, happy to travel about.


Posted By: Mr Black
Date Posted: 20 Apr 2016 at 5:04am
I think the quality of scratchings has reduced in recent years- certainly the supermarket variety. The fat to skin ratio seems to have tipped in the favour of fat.

Country pubs always sell the best ones. When I visit my parents in law in Cornwall, I always try to make a little stop off at a place in Launceston which sells sheets of crackling very cheaply. pig skin heaven.

Tempted to get myself a sneaky bag at lunchtime.


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www.sidewinderapparel.co.uk


Posted By: massivebonanza
Date Posted: 20 Apr 2016 at 5:23am
I recall watching some food show* a while back and they visited a place making them. I've always eaten them but tried not to think too much about it, anyway as it turned out this place on the telly who I now cannot remember who it was at all, made it looked quite acceptable.

So carry on and indulge! 

* could have been Ade (Edmondson, of Bottom fame) in Britain.



Posted By: Double 0 Soul
Date Posted: 31 Dec 2016 at 2:33am
I was going to join Instagram today but then i figured.. I could just post a photo of my breakfast here.

Maybe later i could spend 2hours recreating a faux period workwear pic, should one affect ones face with dirt or just add via photoshop....?


Posted By: spork141
Date Posted: 31 Dec 2016 at 6:28am
Help me out 00. Are those toast sticks? My Americaness might be getting in the way. 

Also great salt and pepper shakers.


Posted By: CSL
Date Posted: 31 Dec 2016 at 8:59am
They are referred to as 'soldiers', Spork. Cut that way so you can dip them in your 'chukkie egg'.


Posted By: spork141
Date Posted: 31 Dec 2016 at 9:31am
Ah. Thank you CSL. I looked it up. Makes sense to me. I am a big proper breakfast fan myself and I want to try it



Of course this is in stark contrast to the american style breakfast which is usually about a pound of scrambled eggs, 2 pounds of buttered potatoes (home fries), ketchup, hot sauce, coffee, followed by sitting on our couch, loosening our belts, and blaming it all on Obama. 

Actually both options appeal to me equally Tongue




Posted By: CSL
Date Posted: 31 Dec 2016 at 10:22am
Yup. Def worth a try, Spork. A simple boiled egg can be surprisingly good. Add some salt of course.

We British do have our version of the large breakfast, what they call 'The Full English' these days. Fried eggs, bacon, sausage, baked beans, fried bread...other random things from the frying pan...tomatoes, mushrooms & (if you are a Northerner) the infamous Black Pudding. There's also a concoction of potatoes & cabbage called 'bubble & squeak'...


Posted By: spork141
Date Posted: 31 Dec 2016 at 11:00am
Originally posted by CSL CSL wrote:

Yup. Def worth a try, Spork. A simple boiled egg can be surprisingly good. Add some salt of course.

We British do have our version of the large breakfast, what they call 'The Full English' these days. Fried eggs, bacon, sausage, baked beans, fried bread...other random things from the frying pan...tomatoes, mushrooms & (if you are a Northerner) the infamous Black Pudding. There's also a concoction of potatoes & cabbage called 'bubble & squeak'...

Yup. I am familiar with the full "English / Irish Breakfasts" and I am a fan (always loved the idea of the tomatoes and beans and never daring enough to go for the black pudding). I gotta stop with this talk though. Only another day until 2017 and im back on nothing but rabbit food for a few weeks at least!

Thanks CSL


Posted By: CSL
Date Posted: 31 Dec 2016 at 11:11am
Oh dear! Good luck with those dietary restrictions, Spork. You have my sympathy.


Posted By: Double 0 Soul
Date Posted: 31 Dec 2016 at 12:25pm
Thanks spork, i think the cacti are a relic from my Tequila binging days, they remind me never to do it again.

CSL has summed it up perfectly, Try a sprinkling of salt on your buttered toast before cutting it into soldiers rather than continuously seasoning your egg.
White Pudding could be a variation on the theme if blood doesn't appeal but your chances of finding it in the States are slim.

Is black pudding solely a British thing? the Vietnamese joint we go to serves it but they call it 'blood curds' sounds even less appealing! the Szechuan joint across road serves honeycomb (which is tripe) quite an accurate description when you think about it.


Posted By: CSL
Date Posted: 31 Dec 2016 at 7:59pm
I remember my parents occasionally eating tripe, trotters & whole black puddings for dinner with vinegar on them. (Not all at once...).


Posted By: DR FEELGOOD
Date Posted: 01 Jul 2017 at 4:28am
Semur daging


Posted By: DarinS.
Date Posted: 09 Oct 2017 at 8:27pm




I had the day off. Rode the train to San Diego and had lunch at Searsucker and did some day drinking.


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Okay


Posted By: CSL
Date Posted: 09 Oct 2017 at 8:42pm
All of that looks grand!!! A day well spent.


Posted By: Double 0 Soul
Date Posted: 16 Feb 2018 at 7:28am
Ive just had an Ainsley Harriott chicken and lemongrass cuppa-soup, i can't really complain (they were 3 in a box for 50p from Tesco) but i will anyway, my god it was vile!
The only way to describe it would be like a cup of chicken oxo with an added sachet of lemsip.
Shame on you Ainsley, your one of our countries greatest ever chef's you don't have to put your name to this awful product.


Posted By: Double 0 Soul
Date Posted: 01 May 2018 at 8:20am
Celery and cottage cheese from Tesco's highly regarded 'Everyday Value' range of products.



#livelikekings


Posted By: HP Sauce
Date Posted: 01 May 2018 at 11:30am
^
This makes me sad inside. 

Couldn't you at least bust out the full-fat cottage cheese? 


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HP Sauce


Posted By: Double 0 Soul
Date Posted: 01 May 2018 at 11:38am
Im not made of money!


Posted By: HP Sauce
Date Posted: 01 May 2018 at 11:55am
Hmm.  I wonder if your customs officers would notice if I posted you a nice bag of St.-Albert cheese curds...


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HP Sauce


Posted By: Double 0 Soul
Date Posted: 18 Aug 2018 at 4:37am
I get a lot of Russian and Lithuanian chocolate sent my way courtesy of Eana my bro'in-law's mum.
Its not sweet enough for my kids palette.



Posted By: Duke
Date Posted: 28 Aug 2019 at 3:24am
We are now self sufficient in bread



Fresh warm sourdough every day ...

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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.


Posted By: Duke
Date Posted: 28 Aug 2019 at 3:33am
... and while the oven was hot - Tarte Tatin for dessert



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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.


Posted By: Double 0 Soul
Date Posted: 28 Aug 2019 at 7:55am
Tarte Tatin is one of my favourites! served warm with a little vanilla ice cream, that looks as good or maybe even better than anything you can buy in the cake shop. Good job!

but.. its no Scottish Tablet!


What's the difference between bread and artisan bread?....
about £4



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I'll endorse anything for cash


Posted By: Duke
Date Posted: 28 Aug 2019 at 8:37am
That’s no really Scottish tablet either - mass produced shite in a wrapper

The real stuff is easy to make and you’re guaranteed to be toothless after a few sugary nibbles

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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.


Posted By: killer b
Date Posted: 28 Aug 2019 at 8:56am
My brother is visiting this week, and a tarte tatin is coincidentally in the oven as he's a bit obsessed with them. Photo when it comes out.


Posted By: Duke
Date Posted: 28 Aug 2019 at 9:13am
Originally posted by Double 0 Soul Double 0 Soul wrote:

Tarte Tatin is one of my favourites! served warm with a little vanilla ice cream, that looks as good or maybe even better than anything you can buy in the cake shop. Good job!

but.. its no Scottish Tablet!



What's the difference between bread and artisan bread?....
about £4





Cheers Neal - both the Duchess and I enjoy cooking and baking (she cooks for a living and I cook to keep us alive because after a day in a commercial kitchen the last thing you want to do is cook). The pie is easy really, I actually find baking easy, and you’re spot on with the (real) vanilla ice cream.

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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.


Posted By: Duke
Date Posted: 28 Aug 2019 at 1:07pm
Originally posted by killer b killer b wrote:

My brother is visiting this week, and a tarte tatin is coincidentally in the oven as he's a bit obsessed with them. Photo when it comes out.


Don’t want to be hearing excuses about it being eaten before photo ...

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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.


Posted By: Duke
Date Posted: 01 Sep 2019 at 2:47pm


Today we are mostly eating Gingerbread

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I don't swim. I can swim. I just don't have much cause to do so in the normal run of things.



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