Carlovski

I go the other way on the Herbs debate. It has a H in it, use it. Squash is different to juice. And don't knock the mighty chip butty (Just the thing to go with your faggots in gravy)

The use of succulent as a general catchall for something being tasty (Which is a good word). Very few things are derving of the accolade succulent. Vegetables, no matter how well prepared are never succulent.

Now that's middle class!

Now those I just don't get. The rest of the Bisc& range maybe, but a twix IS chocolate and caramel on a biscuit. How is the Bisc& version different? It should be chocolate and caramel on a biscuit, on another biscuit. But it isn't is it?

I have a Lidl near me, and normally pop in if I'm passing. They do sell a lot of rubbish, but some things are better (And cheaper) than I can get at the supermarket. Examples 'Everyday' olive oil Tinned stuff - One of the brands of tomatoes are quite good, as are the tinned pulses Chorizo - They sell a fairly good one here, and the only place for miles I can get a whole one, not wafer thin sliced. 'Cooking' Mozzarella They do a half decent dark chocolate bar for munching and cooking I also always end up buying some sort of booze. I normally regret that decision. I have to admit I have commited the mortal sin of buying the odd frozen pizza too

I tend to find the stuff sold in supermarket has ridiculously pessimistic shelf lives and storage instuctions "Refrigerate after opening and consume within 3 days" whereas imported ones have much longer shelf lives or none at all. Things like fermented black beans seem to keep forever, and stay moist, even though they are just packed in a cardboard box.

I'm a big fan of the BBB. Yep, Bacon, Bacon and .... Bacon

my corned beef hash also features frozen peas, and a Worcestershire sauce jus . Onions, check; corned beef, check; potatoes, check; crusty bits, check; but eggs?? - nope. With you on the worcestershire sauce! Next time, poach or fry an egg or two, and place on the finished article. The runny yolk just completes the whole dish.

I had a sudden craving for corned beef hash last week. Hadn't had it for years, then suddenly had to have it. Now. So I did I am a big hash fan, I agree with the principle that potatoes aren't completely essential (Although 90% of the time they are what you need), but I do think some sort of carb is important. I sometimes make a sort of hash with chorizo, onions and beans - let some of the beans mash down to form the crust. I'm confused by all this talk of cream though. Not in my hash there isn't. I think the most important things, in ascending order are Potatoes Meat. Must be well flavoured - it should be there to add interest, and flavor the hash, not be the main ingredient. Cured meats work well. Onions. Must be well caramelized The crust. There is no joy in a pale hash. You need the interplay of textures. Eggs. There has to be either fried or poached eggs.

I've been in greek places which touch on some of those things, everyone is eating the same meze, cheesy greek dancing, plate smashing etc.

Most indian food I eat from takeaways probably enters this category. Also, big thick, overstuffed, oozing with cheese, overcooked omelettes.

Having watched a load of Keith Floyd repeats on Sunday, how about 'And a quick slurp for me' or the many variants. I do like the term 'Gastronauts' though

I agree there, although there are still a few ones, especially islay malts which I can't handle. Olives were a thing I had a definite 'learning curve' for. Use to pick them off anything before I could eat it, then I wouldn't mind the odd little bit, if masked by something else (On a pizza I would fold it round the offending item, to hide it!). then I would eat them on pizzas reasonably happily, but wouldn't order them. Now I am completely addicted. Will happilly munch an entire pot full, pick them off other peoples plates, detour to go past stalls where I know I can 'sample' the olives.

this is where Tupperware is your friend... Which is fine if you have a fridge etc. And if you live alone, unless you are happy to keep having the same thing, there is always lots of waste in making sandwiches. I'm not actually too badly off in winchester - there is a good selection of places here, but I have friends who aren't so lucky.

I agree. Best example I ever saw was my friend having baked beans on toast in a bar (They had a sort of 'ironic' kiddie food section on the menu, beans, fish fingers etc) And even THAT came with the compulsory sprinkle of dried parsley on the plates edge.

Just remember how lucky you all are to have the choice. People working in small towns don't, and even worse, those working in retail/industrial parks only have the choice of a single sandwich delivery man (If they are lucky).

OK - stupid question. If making that starts with frying ground meat and onions, what is the best way round to do it? I have seen recipes specify both ways, but if you do the onions first, the meat doesn't seem to brown as well, and if you do the meat first, the onions don't seem to 'fry' properly. I started frying the meat first, in batches then removing it, then doing the onions, and then returning the meat, which works ok, but is a bit of a hassle. Any tips?

I had no idea we also pollute the american airwaves with out afternoon tv trash. Although my mum does love both of them

Am I strange in liking a combination of mustard and ketchup? Something about the two together with the heat of the burger (And thinly sliced raw onion). Don't think they would work actually mixed together (And would look really nasty!). Oh, and when I say mustard I normally mean both fiery english mustard, and a more gentle dijon (Or even that bright yellow american stuff). It's the only time I ever use ketchup actually, and even having a burger is a couple of times a year event.

Can we ever expect a great pie in a restaurant? Pies aren't really restaurant food are they? Cooking to order would take too long (For some pies anyway), so you are left with reheating. Maybe puddings (The savoury kind) are the way forward - I imagine they are slightly more forgiving, although to be honest, I do prefer a bit of crunch.

Too often you recieve that pie pretender - the stew in a dish with a puff pastry hat. The worst culprits being pub versions where the hat has been separately cooked. Grrr. Surely the whole point of the pie is the alchemy that goes on at the filling/pastry boundary. I personally have a soft spot for a good chicken pie too.

Slightly worrying the number of 'lubricant' anecdotes this thread generated! I don't think I have ever struck up a conversation over shopping in a regular supermarket, but seem to do so every time I shop in a chinese supermarket - normally discussions over best brands, what do do with various strange looking ingredients.

Anyone else find it impossible to resist perusing the contents of other peoples baskets/trolleys when food shopping? I hate making snap judgments and stereotyping, but when it comes to peoples shopping, I just can't help myself (I'm such a bad person!) I sometimes feel like screaming at people - in particular the people who seem to buy a combination of low fat and 'healthy' meals, along with the nastiest salt and fat laden ready meals and family sized bars of chocolate (And you know they live alone!) I really should stop. it's peoples own choice what they eat - but when I see a trolley full of 'food', and realise if that was mine there would be absolutely nothing I would have the slightest desire to eat There - feel better now I got that off my chest

Some time ago I picked up some very good (And expensive) bread, and some excellent butter. I proceded to devour about half the loaf in one sitting, and I remember thinking, as bread and butter goes, this was damned expensive. But as a meal (Of sorts!) it was fairly cheap. I think i'd rather have good bread, good butter ,good eggs and no steak rather than cheap steak. Looking at other peoples baskets in the supermarket (I can't be the only one!) I think I am in the minority though.

Chicken.