Ddanno

Save the water that comes out of the salted tomatoes, it's a nice little kick to a stock.

I really want to compliment you because it looks great, but I've never been able to get over the texture of congee (and the first time I tried it, it was full of the demon herb coriander, which probably didn't help) That looks lovely though.

The Camarones Francese sounds like something you'd get at 3am in Glasgow

Purely for fibre

In my limited experience with chickens, they seem to have an extreme "GET OFF MY LAWN" attitude and will happily murder anything unfeathered (and an appropriate size). They can be right little bastards.

My ex described it as like popping candy for grown ups and I couldn't really argue.

Nah fair enough. I find wholewheat pasta unpleasantly gritty and prefer the fragrant elements of good steamed white rice over anything that isn't a risotto.

Can you maybe switch the white rice for wild or brown rice, and pasta to wholewheat?

That looks great!

The table pic made me imagine an eating race to decide who gets the croissant 😄

Get well soon 😊

Hershey's is gross enough with ordinary sugar. I was so disappointed when I finally got to try some. The thought of it with artificial sweeteners on top of the waxy, cocoa-less texture and taste is angrying up my blood!

Let it sit! No matter good the spoon tasted

That google result is AI as well. The only thing chicken marrow is good for ime is the usual bit of of gelatin that's released in making stock. Taking the ends of the leg bones off is enough. Unless someone somehow breeds a chicken about 25+ kilos that doesn't have its lungs collapse under its own weight we won't be making Fergus Henderson's classic with chicken bones anytime soon 😃

As did I, and any caff in the east end or south of the river will know exactly what you mean, but you'll have to go a tube zone or two away to get Heinz ketchup

Sausage (imagine "baykn egg an' soss please luv" in a cockney accent and it makes sense)

I've always made a fried slice using the pan the bacon, mushrooms and soss (and therefore their fat+flavour) were cooked in. I've never seen it deep fried, nor do I want to 😁 but there's bound to be some greasy spoons out there doing it

You seem to be doing fine without 200 quid of stolen counter/cupboard space To make spatzle. Looks great 👍

And it's absolutely delicious 😋

It's a vague reference to 'A Christmas Carol', as most people only get them out around that time of year

Have you checked your yeast raised pancake batter recently? 🤭

Not sure I'd google that on a work computer 😁

It has a similar hue to piccalilli, one of the three* British Ghosts of Christmas Condiments: https://www.bbcgoodfood.com/recipes/easy-piccalilli *The other two being Branston pickle and Gentleman's Relish

See that "Salt Bae" [expletive deleted] https://www.theguardian.com/food/2021/oct/17/jay-rayner-restaurant-review-kebab-kid-london-take-away-as-a-cult-nusr-et-steakhouse (I've eaten at Kebab Kid and it's as amazing as Jay says in the article)

Oh crikey Smithy, I hope picture #2 tasted better than it looks. Your broccoli on the upper right has bones! 😆