Anna N

Hope you don’t end up with gut issues!

Thanks. They do indeed sound like a fruit that I would love.

Try this.

Wonder how long before we get to see them, if ever. Do tell us what they taste like when you get a chance. Can you taste the cherry? The idea of a cherry/plum cross really appeals to me!

Sorry. Had I known she had posted it I would’ve provided the link.

@Kerry Bealmakes a mean chocolate salami.

Somehow I completely forgot to post about lunch on Sunday, June 13. @Kerry Beal and I were planning on lunch but I was a bit under the weather and asked for a rain check. Later in the afternoon Kerry showed up with two pizzas made in her Ooni oven to stash in my freezer for later. Yesterday, after driving me to get my second Covid shot, she detoured on the way home and picked up lunch from our usual Vietnamese place. Won Ton Wednesday soup for Kerry The Pork Wreck bahn mi for me. Delicious.

I do not think I have ever seen Strubs pickled herring. But then I don’t usually buy my pickled herring at a supermarket. Mine usually comes from Denningers.

This?

Unfortunately your link is still behind a firewall for me. However it struck a chord with me because of this (not very well written or argued piece). Here.

But we had better claims than most. The pub was situated within spitting distance of Derby Gaol and it was rumoured that the last hangman owned the pub.

There were two pianos in the pub where I was raised (discussed in more detail upthread). There was a piano in the Smoking Room and a second in the Club Room. I have not mentioned the Club Room before. It was a very large room (large enough to accommodate our very own ghost) on the second floor where our bedrooms were located. It was used for parties, wedding receptions and meetings.

Nothing quite like duelling pizza ovens to keep things interesting around here. Looking forward to it.

Tomato stems can also add flavour. You would want to remove them for service! I have a vague recollection of a well known chef using tomato stems to boost the flavour of tomatoes. Maybe somebody else recalls him or her. Click.

But I was. I picked it up and the bottom fell out.

I have no control over whether this happens again or not. I certainly hope not. But next time I’ll make sure to wipe it up with a clean cloth so I can at least wring out the scotch into a clean glass.

Only something extremely thick will stay otherwise it will simply drop off onto the plate which is what it would do anyway whether or not you had something wedging it. I think you are over thinking this. If what you are blending is so expensive or precious that you can’t afford to waste even a drop then how about using a piece of parchment to collect the drips or smudges. You can easily scrape that back into your container. Or you could simply scrape it off a plate but then you’d have to wash the plate. Surely life shouldn’t be this complicated.

Why do you want to do this?

This will depend much on your kitchen configuration but I’ll lay mine down on the counter with the business end over the sink.

But it looks like the effort was worth it! What a great opportunity. I love the ones we the can get here and often wonder how much I am missing. Most fruits picked and eaten at their peak of ripeness are revelatory. Thanks for sharing this experience.

Excellent. Good to know. I think you earned your dessert.

I’m not quite sure what you are saying. Did they “trespass” beyond their own proteins? It all looks quite irresistible to me.

Probably not a chef of the fame of Emeril but both @Kerry Bealand I had cookware with Marcel Biro’s name on it. In fact, most of the cookware that we used in Manitoulin was this brand and it was very satisfactory.

Although I have occasionally looked up a Delia recipe, I am mostly in the dark. Her instructions for making toast are beyond the pale. Yet I can’t help but comment that her opinion of toasters is shared by many people. My daughter has bought and returned so many toasters not up to her expectations. And I know we’ve had a number of topics on the same subject here. Grabbing for a cliché — how is it that we can put a man on the moon but can’t make a decent toaster? Just a rhetorical question!

I come from a family of British publicans. My maternal grandparents and my parents had a pub in Derby called the Blue Bell Inn. It is long gone now as is The Earl Grey. (which still had stables in the courtyard although they no longer housed horses).The two pubs were on opposite sides of the same street but had different addresses because of the orientation of the front door. Don’t recall any love lost between the two of them! My niece and her then husband ran the Brick and Tile for a time and various real and faux aunts and uncles were landlords of pubs in Derbyshire and Lincolnshire. There were four rooms in the Blue Bell Inn, the larder, the Bar, the Taproom and the Smoking Room (smoking was allowed anywhere so I don’t know why they called this one (very comfortable) a smoking room. We, however, a family of six, lived in a single room (three bedrooms were above the pub on the second floor)much of which was taken up by a giant trap door that led down to the cellar. When it was beer delivery day our only room became much smaller as the barrels of beer were rolled in, attached to a block and tackle, and let down into the cellar. Whereas many children are encouraged/forced to demonstrate their talents by singing or dancing, my claim to fame was being sent around to announce, “Time, gentlemen, please”. There is a very small photograph of our pub Here The lower window was the taproom and the upper window was my parents’ bedroom. This was a working man‘s pub. I saw a number of men who were a little tipsy on their feet, a little loud and a few who would slur their words but I have no recollection of anyone being out-of-control drunk. We operated on the limited hours mentioned above.