GTO

I've always hated seeing things like chicken breasts/thighs listed by weight. Even when I'm at my Butchers. I never want 1lb of chicken breasts. If you're anything like me, you think "I want say, 2 - 3 breasts (chicken)"

My internet has been down call weekend again but wow, there's a lot of meat going on - I love it.

I think that little studio is an absolute gem! I created a thread all about it a while back but it got deleted because it wasn't "relevant". Buy it! Buy it now!

Lol, Country Cook - You forgot to mention 'bread' on toast and 'baked potato' on toast. Cold cuts are one of my favourite breakfast items to be had at Hotel breakfasts.

I'm studying photography at University, BeefCheeks. My aspirations are all geared towards food, which is a bit difficult at the moment since the natural light around here sucks, especially at this time of the year. All of us with bad light will just have to wait until the summer months and for me, I don't think the Uni would approve of my bringing dinner to their studio each night.

Sorry, Duck, I didn't see that you had already guessed.

I kinda hope I'm wrong, because I hated this "film" but is it 'Stuart Little'?

I remember the first "high-end" chocolate I ever had. It was Venchi 75% with chili - It was hot and very "savoury". Yesterday, I was in Marks & Spencer (A popular "gourmet" UK Supermarket) and got myself their 75% bar with cacao nibs from 'Sao Tome'. It is absolutely fantastic. Bitter, very bitter at first, especially with the nibs but it melts so easily, I had to put it down inbetween bites. Then, when it does melt, it's full of red fruit flavours, so that's a definite winner!

Dianne: I don't even drink wine but those salted chocolate crostini look so good, so lazy, I bet they were great with some wine (If that's what I'm seeing in the glass behind).

Looks like a few of you are starting to bring Spring flavours into play, it all looks so good!

Ah, I never thought of it as a silent "h" before. I just thought it was me not liking the pronunciation. That makes a bit more sense now, thanks, Pan. I'm trying to remember if I've ever heard anyone refer to "Arugula pesto", since 'Rocket Pesto' is quite common.

Is it common across all of the States to say "urbs" instead of "herbs" also? I only ask since I've heard it pronounced as such on several occasions now and although I don't object to it, I just really hate the way it sounds.

It absolutely is Mache. Also known as 'Lambs lettuce', 'corn salad' and 'field lettuce'.

I love seeing Tempura being made, when they flick little flecks of batter in too, to make those little crispy frills.

Very flavoursome looking mash, forest. I'm loving the sausages too, they are just made for mustard!

That is the God of all bacon sandwiches.

Salt is a mineral, scubadoo but I couldn't agree more - A good salting is always good!

Hah, are we thinking of the same song? "Ca-vi-aaar, I feel the magic between you and I-ahh-ah-ah" <----That bit is sung with passion.

Karen - That's my new favourite to think about toast.

Ok, I think #13 is the vendor from 'A streetcar named Desire'.

I just thought - If you could buy spreadable egg yolks, that would be awesome.

I quite often add a cardamom pod when brewing tea. Just remember to take it out, since it can be quite overpowering. I'm not that sure about garlic. I'd say it was a spice. Because, although it grows in the ground as a bulb, you wouldn't eat it outright like you would a vegetable (Although given the chance, I would, lol.) The same goes for things like Horseradish, it grows like a vegetable but we use it as a spice.

Wow, well then, there's something else to put on my "bad ideas" list. Yes, to get back on track, cumin is also good with sausage - Another favourite.

I don't think it's due to anything poisonous in the nutmeg itself. I'd imagine you'd die, simply due to the fact that you just injected nutmeg into your bloodstream. I have heard however, that in high enough doseages, nutmeg can have hallucinagenic, even toxic effects.

One of my favourite things to spread on toast, is pesto. All too often, if a meal requires bread, I will add a little pesto.