slacker

Is this Hal Wilson's place, Cambridge Wine Merchants?

My email inbox is continually bombarded by stuff like this. I had Grange 97 at 85gbp a bottle the other day. One problem is....when they're offered too cheaply, I think immediately 'What's wrong with it?'

Yes, I reread, and ate my words. How are you?

Don't you mean Brighton is the nicest big town called Brighton when the sun's out?

1. If you mean 'one of the only' is peculiar linguistically, then I can rephrase. One of my unique habits. 2. I di not have a hangover yesterday, but on the odd occasion I do. 3. On those occasions there are the extremely rare few when it is nigh on impossible to swallow anything for the first few hours. 4. On that infinitessimally small number of occasions, Lapsang Souchong can provide a really refreshing pick-me-up. It is the smoky fragrance of the tea that I like so much. Builder's tea (which needs another thread) is simply stomach churning. I discovered this on holiday with my father on a narrow boat in Cheshire, following a day of heavy gin abuse and pea throwing. I have also grown tired of the wink emoticon. Bad-ish mood today.

That's a bargain!

Twinings Ceylon Teabags: 'A bright, amber tea that is very refreshing and thirstquenching.' Wrong. 'A bland, weak tea that tastes of very little.' Does anyone have a better experience? Tesco had no Lapsang Souchong, which is one of the only teas for a hangover.

This happens so rarely. How can this be instilled into the globel psyche? Everyone I know fills glasses too full.

I have a slight beef about the idea that as a retailer of wine I have no responsibility for what I sell - the responsibility that a restaurateur is implied to have. Very often it is me who chooses these wines for a restaurateur's list, discount them, and then let him mark them up as he sees fit. I don't begrudge the restaurateur his mark up, nor wish that I could do the same. Profit is a dirty word in the wine trade still, and I think that it is really because we buy, we sell, adding little value. But people need to realise that the wines that I do not buy are as important as those that I do. Selection is all.

1. Me too. 2. Me too. 3. That is me. I was thinking only yesterday that it's because we haven't picked up on proper jobs that the wine trade is so attractive as a drop-in to us thickies, and also that it is why we don't actually know anything about wine. You see, we don't actually know anything about anything.

Nor am I Alberto Should that be 'the point of the question?' ....but me neither. Extremism should be dicouraged (it might be argued).

Brilliant Gin. Use for Dry Martini, or add water, ice.

I've clicked fast reply, but ........am I too late? If I left now, I could be with you by teatime. Parfait! ....or more sensibly, before you finish the other jars. ....the mind races.....is there to be a bacon sandwich?

Hear hear.

Gloat away. I bought a jar labelled Marmalade 2004 from a farm table just outside Port Isaac. Got home, bacon sarnie, and no! It's made with tinned Mamade oranges. Filthy cheats.

Brilliant. Chips with curry sauce. An ancient Cornish dish that explorers took first to Scotland, and then East via Mesopotamia to the Indian subcontinent, where potatoes would not grow.

Yes that's right, a song that droned on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on and on Bless Morrissey.

Roast them in duck fat. Then throw them away. No, really, they're lovely. I've yet to try latex, but will give anything a go once.

Would you believe it? No marmalade on Saturday morning:- Charlestown kippers - poached - even Ormy(3) and Mary(1) share one. Succulent, sweet flesh - with aga toast from Rock bread. BUT NO MARMALADE. Toast, marmalade and kippers. One of the reasons for selling my soul.

Agreed, agreed. Sue Rickard in Chaple Amble makes the best I have tasted, but you can't get hers in Covent Garden. An she'll have loads at the moment, of course.

Slacker, so far it has gone without comment (Curly? Circe? Moby?) that your perfect bacon buttie has, in lieu of the hallowed and sacred brown sauce (of whichever brand, hey, we're a broad church here), um, er, did I read this right: Tiptree marmalade?? That sounds an awesome and interesting combo: sweet and bitter and chewy in lieu of the smooth, tart and sweet spice of the brown. I can't wait to try it! MP I thank you. Is that Exeter cathedral?

It's possible to recreate this with a tin of 'Mamade' and half and half whit and dark brown sugar. It's not that fresh tasting. Must try Keiller's again. Remember it to be dark and chunky. The Tiptree still, but I gather Double One is on the cards. Rose's Lime???? What's all this about? I happen to like Heinz ketchup, but this is a marmalade thread.

Fine if you only want one shot. The hotplate gets cold, so you can't fry for about 2½ light years afterwards, and also the toast is better from the oven anyway. I'm getting so tiredd of the Aga that I'm actually boiling kettles (for tatties, pasta, rice etc.) to get meals done in any sort of sensible time. And, botherit, I've not tried Tiptree 'Double One'. Sounds suspiciously like a two fruit marmalade. Will have a go at it when my Duchy Originals has all gone. The latter isn't that bad, and is nicely unset (i.e. realistic), but doesn't have quite the fresh bitter bite of 'The Tiptree'.

White bread: 2 slices hand cut 15mm. Toast in top oven of Aga - on floor. Bacon streaky. 4 rashers in tray - top of top oven, leaving to cook while toast cools. Salted butter on each slice. Marmalade on one. Proper maramalade. 'The Tiptree' from er Tiptree is one of the best, and widely available. Bacon starting to brown - take out and cool slightly. The aim is to get the butter not quite melted, thus creamy, bacon warm, and the marmalade as the ultimate foil. The ultimate foil. Follow this with a brief trip to the pub and a pint of Guinness.

I like him.