Ramblings about Food

[troll]

I was awol for a while, so have only just caught up with this thread. 1st, how could you eat a ginster's pasty. They are disgusting. at least you didn't call it a Cornish pasty!
As a child, we had dessert on the same plate as main course, so it was usual to clean up with a bit of bread. Most of my French friends still retain this custom. Apart from saving on the washing up, it discourages taking more than you are going to eat, unless you like sweet and savoury together!
I'm guessing that anyone who puts effort into growing their own food is likely to value it more, and so waste less.

[Deleted]

Dear annon, I said bring the cheese to room temperature before eating it not to make it go runny round your kitchen.Waitrose do look after their farmers, plus you know where the meat and fish have come from its all about traceability.Plus they give a fair amount to charity themselfs.Just to say I havent worked for them since coming over to france

[Deleted]

So, dear sabjac, do you have shares in Waitrose? I know that there's a connection between Waitrose and The John Lewis Partnership, which has/had employee share rights, so maybe you still have a stake in Waitrose?

In that case I would have to take your enthousiasm for Waitrose with a pinch of salt, as the nice things you say will encourage people to shop there, then profits would go up, and you'd get more money from the shares!

Stranger things have happened/are happening/will always happen in the City of London.....

[Deleted]

ADMIN ! Shurley that's not allowed! I've just noticed troll's bargeing in on the thread and raising sub-topics which we've all left behind! Shurley if troll chooses to go AWOL she must pay the price for her fickle infidelity?? It didna oughta be allowed ADMIN, it didna oughta.....

Yawningly, troll, I have eaten ginsters pasties because I am interested in the food industry, hence this thread. Unit costs, marketing flair, hidden subsidies, this is what lies behind the stuff on the shelves. I have worked in the industry, long ago. Also, if you put lots of Encona Hot Caribbean Sauce on anything, on anything at all, all you taste is the sauce, so the worst food tastes ok!

I'm glad you've got some humble eating habits re mopping your plate clean and yes, if you've grown it you value/respect it more, and I recommend that you get some of the above sauce to go with goat....

[Deleted]

Shopping habits of a curmudgeonly middle-aged man:

1. Never buy anything in the supermarket which says "Wow! Reduced! Was £36/kilo, now 2p/tonne!"

They only have to offer it previously for sale for a day in one of their stores @ £36/kilo to be able to claim 'a genuine' reduction, under consumer protection laws.

Such offers are very tempting, the stuff impulse buying is made of.
Hiss when you see them, walk on by, and mutter to yourself "Get thee behind me, Satan". It works for me...

2. Always shop from a list. Consciously look for reasons NOT to buy at least one of the items on the list. Your usual brand of something not available? Don't buy the higher-priced alternative which is available!

To leave the store with fewer items than you intended, and absolutely no impulse purchases is one in the eye for Mr Tesco.

It gives me a warm glow. It can you, too...

[Deleted]

Dear annon no shares for me in the JLP or Waitrose,Having worked for them for 27 years I have been to a few farms and know what they are about.I do know I like the quality of there fresh food not bothered about dry goods.

[Deleted]

The B-b-q season is in full flood...

I cook quite a bit on wood, but chicken defeats me. How do I cook quarter chickens, not drumsticks, on a B-b-q? Wrapped in tinfoil, in the embers, then charred on the grill?

Badly-cooked chicken is not what I want to serve my guests. I don't have many guests, so the least I can do is not kill them...

So come on, you lot, advice please. I think that you know a thing or two..

[lib]

Use a combi microwave of course!

Two ways;

1 Fan plus grill plus microwave - Rub dry chicken with olive oil and black pepper. Place in ceramic roasting dish, open, on bottom of oven. Run at 220º and 360hertz on the oven. turn once after about 10 mins. This will brown as well as cook. timings dependent on how much you put in at once.
Transfer to BBQ and season / sauce as required when 'cooking on BBQ.

2 As above but cover dish and and just use fan plus microwave.
This will cook chicken but leave it 'white' so transfer to BBQ to brown it.
good cheat this, as guests think you are cooking it from raw.


As a guide I can cook a whole 2.5KG chicken to perfection this way in about 35 mins.

Pieces take much less time.

[Deleted]

Ok, thanks lib. It seems that it would be foolhardy of me to try and cook entirely on wood... Some sort of pre-cooking is more than implied...

I was hoping to provide an 'authentic' experience for my guests. My attention is now turning to ensuring that they're envelopped in acrid smoke from the BBQ. I'm particularly keen that the wimmin complain of their hair and clothes smelling of smoke.

Wingeing wimmin will provide me with an opportunity to mock them - 'Where's your Frontier spirit?' 'I prefer the smell of wood smoke to Chanel No. 5' 'Would you like to take off all of your clothes and put on this shower cap?', etc, etc...

So I'll be the perfect host, providing fine cuisine and lively conversation...

[Deleted]

Why are your lady guests getting so close to the BBQ Annon? Thought it was a man thing to cook in the big outdoors.