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Post by Deleted on Nov 13, 2016 20:00:06 GMT 1
It was supposed to be a light hearted jibe Annon...however, I'll give you full marks for getting 'Camembert' right....
Whilst on holiday I had crunchy octopus and my first ever oyster. The octopus was wonderful but the oyster left me somewhat underwhelmed. Favourite dish whilst away? Chocolate and churros...
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Post by Deleted on Nov 14, 2016 9:28:42 GMT 1
I took it as a light-hearted jibe, pete - no worries. But I also seized the opportunity to twist your arm and encourage you to come up with something else, which you have, to my sheer delight....
'Cos I don't know what churros are. And can't imagine why they go with chocolate... So now I'm primed to learn, and you're (I hope) primed to teach, by telling me...
ps: We could all google it, I suppose. Then there'd be no human interaction. Why would anyone want no human interaction....?
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Post by Deleted on Nov 14, 2016 11:08:25 GMT 1
Churros are lengths of piped dough, which are deep fried very quickly and then coated in sugar. The churros and the crunchy octopus are best illustrated by photographs, hence....
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Post by Deleted on Nov 14, 2016 11:23:34 GMT 1
Thanks for your very prompt and illustrated reply, sonnetpete!
Would it be fair to say that churros, with chocolate, are endorsed by WeightWatchers??
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Post by Deleted on Nov 14, 2016 13:38:44 GMT 1
Would it be fair to say that churros, with chocolate, are endorsed by WeightWatchers? ? Only if one is content to watch it increase....
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Post by Deleted on Oct 13, 2017 12:05:31 GMT 1
To ring the changes I now launch into some food observations.
I'm cooking 'Aubergine Parmigiano'. Except that the dish will have no Parmigiano in it. Some cheap, dried Italian cheese will do, along with the Mozzarelo cheese which the recipe calls for.
Why go buy expensive Parmigiano? Will the dish taste like poo without it? It seems to me to be another example of oh-so-precious cooks acting the celeb chef....
Am liking the Mozzarelo for being lower in fat and bringing a bit of protein but this dish is essentially vegetarian, but not vegan - as if vegan matters one jot to anything....
The aubergines cost stupid money. Force-grown in the UK or imported they're not a mainstream choice and carry a premium price - willingly paid by the oh-so-precious cooks - which is what I'm not, so I'll be growing my own next year if I want aubergines...
Weird though it may seem I don't want to eat anything which is easy to do without, or which costs stupid money, an attitude quite at variance with what the celeb chefs say...
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serif
Look after me - I'm very new
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Post by serif on Oct 17, 2017 9:41:41 GMT 1
I grew aubergines once and I seem to remember that the stems had thorns on them. This was when I discovered that I didn't like them.
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Post by Deleted on Oct 17, 2017 15:16:47 GMT 1
Anything vaguely foody goes in this thread, serif, including your vicious slur that aubergine stems have thorns....
Still with aubergines, have discovered that to slice or cut them into quarters, then brush cut surfaces with olive oil, before baking in the oven, avoids them drinking up olive oil in a frying pan.... This is why I remain as lean as a whippet....
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Post by Deleted on Nov 21, 2017 11:30:34 GMT 1
It's only on this forum will you find ramblings about food on the following scale. Other forums are a poor shadow of this one when it comes to such ramblings, especially utterly mindless disconnected ones like this:-
Tonight I dine on Potatoes Boulangeres, served hot, with left-over chicken, served ambient, and fruit chutney served chilled - temperature variations are supposed to excite the palate....
Potato Boulangere takes its name from the French custom of using the ovens at the Boulangerie to cook other citizens' things, uniting a community, being frugal with fuel, and with its chicken stock, being frugal with food...
Every one-horse village has its Boulangerie, which fact derives from a deliberate policy that this should be so, as decreed by some French King or other, (or it may have been Emperor Napolean - correct me if I'm wrong!), for The Common Good.....
When it comes to chicken, someone, somewhere, decreed that every Frenchman should be able to afford it - at least in the form of Coq au Vin - and the Coq has been a National Symbol ever since - compared with the British Lion, which betrays quite a different attitude towards Nationhood....
My chicken cost me £2.50 and was intensively farmed. I can't find chickens in France for less than 15 euros, probably because they're not intensively farmed... On the subject of animal welfare, cheap food comes at a price, a low one, and all the animal welfare activists were born and raised on it, and on cheap vegetables, conventionally-grown, as well as on cheap food imports from The Third World/ British Colonies/ the oppressed and shafted others....
I'll have to cook my Potatoes Boulangeres in my own oven, at my own expense, which hardly seems worth the cost of the energy - at least I'll turn off the central heating while the oven's on - but I have to say that I much prefer the old French way....
ps: I also much prefer the old French draughty houses without central heating.
pps: The old French eating habits are to be preferred to our own, because they derive from a simple way of life, now long-gone in the UK...
ppps: By eating Potatoes Boulangeres I salute the French.
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annon99
I'm settling in nicely
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Post by annon99 on Feb 20, 2018 20:12:37 GMT 1
'Granose' brand do an industrialised 'Moroccan Style' dehydrated Falafel Mix.
Sometimes I think that I only buy this sort of stuff just to rant about how crap it is. You can probably already feel such a rant coming on....
But wait! You'd be wrong! It's actually highly seasoned and tastes ok - it even has apricots in it and delivers 11% protein and a puny 2% fat.
From which we learn that not all crap is crap.
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