naguere

Ok, 'Delamination' Failure, fracture. The bottom shot says 'brush me !'

Enough already !

No dcarch , people didn't live longer because of diet, they lived 'shorter' at that time because of the lack of penicillin, and Sulfanilamide.Well said andiesenji: Very true. However, let me ask the question in another way: Did people live longer in the old days who used mostly animal fat and who died from natural causes, not from infectious diseases? dcarch dcarch, 'In the olden days' about 1960, in England to buy olive oil you had to go to the chemist for a very small bottle. They would presume you would want it to rub on your feet or warmed, drop it in to your ear to loosen the wax. There were no options, beef fat, best of all for frying, and for me, after the sunday, the drippings from the beef spread on bread. The Belgians swore by horse fat for the best frites. To fry an egg, bacon fat, then at the end press your slice of bread in the pan (no cooking) put in on the plate and salt then pepper. In other words, there was no option, anyway , 'Who knew?' That regime did not make them live longer, but my Aunt Cherry made it to 92 and was always warned of her high cholesterol readings and Dr Morrison said when she was 3yo 'her heart has a slight murmer, but it should't cause her much trouble'. Anyway, people just did not live longer in the olden days I hope I am still on subject..

Lovey post Mjx. That salmon , golden . What brand were the beans?. Succulent .

What a great thread, and I was encouraged to 'go for it' by pazzaglia. Being here in England and cooking for one i went for this model, which is winging it's way from Germany to England at this moment. http://www.amazon.co...49616949&sr=8-4 'What larks Pip old chap !' What a pity we don't have a 'Like' button..... Just listened to your Martha Stuart link,, great. (I am not stalking you)

No dcarch , people didn't live longer because of diet, they lived 'shorter' at that time because of the lack of penicillin, and Sulfanilamide.Well said andiesenji :

What a pity we don't have a 'Like' button. Anyway dcarch, I am well impressed.

Thanks for posting that MaLO. I have viewed your adventure several l times. Oh to have the warm evening air on your shoulders and that first glass of chilled white wine.

Things get 're-arranged'. and the USA being so multi-cultural . Our family tale is of a lunch about 1930, an aunt asked. (that is not half past seven, but the year) 'Would you like some more mavy gravis?' The niece's name was Mavis.....

This dish of spaghetti, tomato and basil is elegant,and simple. i find it charming. Fresh produce, combined using a light touch. Very Italian. Thanks to Cucina Italiana: http://www.lacucinai...doro-e-basilico

I know the word 'Salting' has been used, but the thrust is 'Easy to peel'. I thought this had been put to bed with steaming eggs, it works...!

It is between me and my Doctor... one glass a day... Pah

Mid - August, pitching up at The Brittany Ferry Port, aiming for the railway station i had time to waste and money in my pocket. I did have a touring bicycle as well, with tent and so on. There there was nowhere obvious and i had to make do with a nuked bacon roll at the station. Oh, I had broken my arm falling off my bike near Roscoff, to add to the drama. Where is 'The Place' for a traditional breakfast that would have suited me ?

Salt as we all agree is very important at the table. To be 'Below the salt' would indicate you were not at the top table . In England at any rate. The salt cellar would be with the host. No Chefs there, they would be sweating it out below stairs... Here is a good salt cellar: http://www.jamesgreer.net/2011/05/14/cellinis-salt-cellar-2/

Not being one for throwing food away I scraped the last vestiges of Nutella from the jar in my cupboard this spring. Spread on a rye roll, it did taste pretty funky, but hey, waste not want not. Reading the 'Best Before' on the label it said 2006. I will call in at my local Lidl tomorrow to stock up (It's true I tell ya)

Watching TV chefs doing their stuff it never ceases to amaze me how when it comes to seasoning they cast salt on to the dish, not sprinkle, but cast. It is made a 'shot' moment and you see the kosher salt glittering upon the ingredients. Personally I would take the salt out of the kitchen and leave the pots on the diners tables. There will be less salt consumed, that's for certain.

You got me.

As a consumer, why would I search for cheap chocolate, cheap Basmati rice or for that matter Vanilla ? (sub 'good value' for cheap if you like) I man up and pay the price... Yum This is my personal opinion and not directed at you lovkel !

heidih slim and tender, i would slice those like French beans and steam them, pods and all.

I think reheating does make a stew or curry more flavoursome .My top tip though is on the day of consumption, stir through a finely chopped raw tomato and a repeat of the kind of fresh herbs you used in it's initial construction. All that flavour and a fresh taste.

I have eaten here three times with family and always it was splendid. The chef's wife running the front of the house and dishes that you could never have thought of' being brought to your table. I cycle past it every day going for my swim and salute the young girl polishing the windows. (or Madame if I see her en passant In Suffolk Road.)

Taetangcho gochujang Korean Hot Pepper Sauce The small red box is half full and works fine, it says on a label (in English) best before 04.07.2010 In that way, I finished off a jar of Nutella last month, it was pretty funky but the sign on the jar 'Best befor 2006' should have warned me andiesenji Branston pickle, food of the Gods, what else would go as well with a strong cheddar cheese sandwich 'Shelf life,To the end of time'

Well Dignan, veal is after all just very young beef. You could use some fillet of beef (no fat there) and who would know?

Marmite, food of the Gods. On well buttered toast for me. If you have a cat, smear a small knife tip on to a washable surface. You will laugh and the cat will be in heaven. (not to be done too often) Oh, Marmite will last for at least a year in a cool pantry out of the light. There is a jeweller in England who will make you a silver screw cap for your jar to dine in style . http://www.anneofloudounville.com/item/Brand_HallmarkedSilverMarmiteLid125g_0_0_751_1.html

I am now using brown basmati rice , bought in 3Kg bags delivered to my door (post free). As it needs about 30 mins cooking the water ratio needs to be upped a bit. I do it by eye though and the last lot caught on the bottom of the pan, which tasted nice. I do enough for 3 meals, so can nuke a portion or get the wok out. I do think white rice is nicer, but I now strive to live healthier