fisherman
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Posts posted by fisherman
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I had Schnitzel Cordon Bleu is Hungary last year, and it was far far better than I was expecting
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Also - and it was so low-key you could easily have missed it - we had teamed up with Audi who wanted to do a larger scale sponsorship job
So low key I thought 'Fuck me, not Audi again,' someone in the Press department there obviously likes food. The first time I saw them on a food program was on French Leave with the delightful JBR and his even more delightful wife enjoying a free A4 soft top, then more recently Gordo ploughing his own furrow in Kitchen Nightmares in the latest uber-wagon the Q8.
Always seemed a strange pairing, the teutons and the foodies?
I love food but hate Audis, so if anyone at Audi wants to lend me a Q8 for a while, to make me change my mind, well, if you give me a petrol card too, I'll even pretend to like it!
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I did a bastardised version of the ragu yesterday, using some things I learnt from his recipe and I was very very pleased with the end result, I'm sure yours will be even better!
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If you manage to find it Erica, do be good enough to let the rest of us know where you got it, I've been looking at all my usual suppliers with no luck!
Jon
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Good stall that, I was a regular when I lived in the south west. Excellent boudin noir and chorizo too.
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The series grew on me, and I found myself enjoying the last two episodes, and I even learnt something in the bolognese show.
Series two might even be good from the start!
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Your face!
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Of course I do, but I never order chicken or pork unless it's provenance is good.
Lamb and beef are much safer bets for anyone wanting to avoid intensively farmed meat in most restaurants.
It's much easier than most people think exclude such shite from your diet.
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I certainly don't have a halo, but I also somehow manage to never eat ready meals or battery raised chicken (and intensively reared pork for that matter) Yes we're all busy, and no, not many of us have quite as much money or time as we'd like to spend on our food, but it's hardly difficult to have some kind of basic standards regarding what we eat.
This site at it's most basic is for people who on some level give a toss about that they eat, quite how that sits with eating ready meals I'm not sure.
You mention the 'Basic human attraction to a bargain' we should never forget that just because something is cheap, that doesn't make it a bargain. Bargains rely on some inherent value in the product. And now you've got me going, since when were ready meals bargains?
As I said in my earlier post 'But horses for courses, if you want to eat that shit, who am I to say anything
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Acceptable to you maybe
Where is the chicken sourced from? Some hellhole battery farm no doubt, not sure that fits my definition of 'acceptable'
But horses for courses, if you want to eat that shit, who am I to say anything
(Note: Edited cos I missed the 'S' off courses
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Lucky for you that it was Tesco that shafted you and not the apocalyptic Christians, or you'd really be in trouble now, the kind of trouble that not even egullet could solve.
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Tesco does seem to nestle somewhere at the scummier end of the supermarket spectrum. Though previous posters are right, knowing what to avoid is key to a happy supermarket shopping experience. Ready meals are the work of old nick himself wherever they come from.
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Sounds more like Hurrah for Norman rather than Heston, it wasn't really his recipe by the time you'd done!
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is he just the presenter?
Errrr yes.................
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'Aroma compounds'? My arse
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When I was carving today's roast chicken I thought of this thread as I was trying to divide the skin between everybody who wanted some, I wondered why the hell anyone would want to call it something different? As Basildog says, 'It is what it is'
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Hugh is a role model to us all, walking it like he talks it!
Great first episode, I'm going to watch the second one tonight, and I can't wait.
My friends are sick me getting all high and mighty with them about their shopping and eating habits, but the ones who saw the first episode are all thinking about the subject a lot more
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You must, must, must visit Elephant!
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I haven't even watched the second show, I couldn't bear to. One thing that winds me up is the awful sit down interview with HB which just seems to be used in lieu of any interesting sequences of him actually doing anything. A cookery/science show where a large part of the show is taken up with a moodily lit sit down interview? A new direction maybe, but one I hope no other producers take.
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Exactly, I was (almost) a regular there during my time in Derbyshire, it was easily the best place for miles around, and for most of it's punters, that's enough!
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Oh, and the missus thought our room was haunted too.
So it wasn't all bad. Can you remember which room, I feel a TV show coming on.
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HE IS NOT A FUCKING SIR!
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I've had many meals at Fischers and always found lunch more reliable than dinner, though I have had some very very good dinners there.
As for the spilt glass of wine, I know you shouldn't have to ask, but if you had, it would have been replaced I'm sure.
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Why the fuck call it 'Ooze' though? open wounds Ooze, my dinner shouldn't
Cooking some gammon for Christmas
in Cooking
Posted
I always boil first, if the gammon is quite salty it might need a soak first as well.