food, ummmm food *gargling sound*

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St0rm[TitE]
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Posted: Sat Jun 07, 2008 12:06 am Post subject:

today a visit to the coast of Skegness for a wet day with wife and kids. ordered a ham salad from the arcade area near the pier and the ham smelled like rotten feet!! _________________ http://oasisfanatics.myfastforum.org

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Posted: Sat Jun 07, 2008 1:06 am Post subject:

Tonight we had a biryani from last night vegetable curry and poi lentils. All very tasty. _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org

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Posted: Fri Jun 27, 2008 9:23 pm Post subject:

Have you guys ever had a 'Parmo'? (Or chicken Parmesan). I have only known it sold in Teesside, it is sold in such as Fish and Chip shops and kebab shops, and it really is a nice meal (as far as takeaways go that is). I felt like a home made one today but the Mrs had already got me some duck in....gonna have a home made one tomorrow, looking forward to it. _________________

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Posted: Fri Jun 27, 2008 9:25 pm Post subject:

Not see that in a takeaway before, sounds good though, though I do try and avoid chicken products as we are doing our best not to each intensive poultry. _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org

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Posted: Fri Jun 27, 2008 9:27 pm Post subject:

It can be made with pork also...found this:

Quote:

Teesside parmesan

Ingredients

Pork or chicken fillet

1 egg

1/2 cup breadcrumbs

Béchamel sauce

Parmesan cheese

Method

1. Take the piece of flattened pork or chicken fillet, beat the eggs.

2. Dip fillet into the egg and then the breadcrumbs to coat, then deep fry, brown fillet on both sides.

3. Add béchamel sauce and parmesan cheese and place under the grill.

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Posted: Fri Jun 27, 2008 9:58 pm Post subject:

Now pork welfare is a very complex question If it says Organic outdoor reared that can mean shivering pigs in fields with nose rings preventing natural rooting behaviour On the other hand intensive pig rearing is also very bad. Pork is definitely one where you need to buy from a farm you trust if you want any confidence in the welfare side of things. _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org

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Posted: Fri Jul 25, 2008 7:49 pm Post subject:

A couple of hours ago I put my favourite pint glass in the freezer. Just filled that glass with lager....I definitely recommend it _________________

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Posted: Sat Jul 26, 2008 4:38 pm Post subject:

Bravo wrote:

A couple of hours ago I put my favourite pint glass in the freezer.

Just filled that glass with lager....I definitely recommend it

Don't do beers no more, gone over to cider, less of an sour aftertaste
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Posted: Wed Jul 30, 2008 2:17 pm Post subject:

Nick(NR) wrote:

Don't do beers no more, gone over to cider, less of an sour aftertaste

I never really liked the taste of beer or cider. I prefer spirits.
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Posted: Fri Aug 01, 2008 3:07 pm Post subject:

Got a lovely supper planned:

Quote:

LAMMAS (pro: LA-MUSS)

1st August - N. Hemisphere
2nd February - S. Hemisphere

also known as: Lughnasadh (pro: LOO-NA-SAH)

In English-speaking countries in the Northern Hemisphere, August 1 is Lammas Day (loaf-mass day), the festival of the first wheat harvest of the year.
On this day it was customary to make a loaf made from the new crop.

In many parts of England, tenants were bound to present freshly harvested wheat to their landlords on or before the first day of August.

In the Anglo-Saxon Chronicle, where it is referred to regularly, it is called "the feast of first fruits".

In mediæval times the feast was known as the "Gule of August", but the meaning of "gule" is unknown.
Ronald Hutton suggests that it may be an Anglicisation of gŵyl aust, the Welsh name for August 1 meaning "feast of August", but this is not certain.
If so, this points to a pre-Christian origin for Lammas among the Anglo-Saxons and a link to the Gaelic festival of Lughnasadh.
'Gule' could also come from 'Geohhol' (Old English form of 'jule') and thus Lammas Day was the 'Jule of August'.

Generally among modern pagans today the festival is known as Lammas or by a smaller number 'the harvest home'.
Pagan celebrations and ceremonies involve much feasting and merry-making at Lammas.
Traditionally this is the time of the first harvest and many pagans decorate their homes and house altars with fruit and vegetables as well as corn and wheat.

Lammas is a time when we reap that which we have sown and see the benefits of our labour.

Lammas marks the time when Summer is at it's best and while the God and Goddess continue to sew their bountiful gifts onto the land we must be mindful that Summer will soon be over and it is now time to start planning for Winter.

Lammas is a time when fruit and vegetables, grains and wheat will be stored. Animals would be fattened up to either survive the coming cold or be slaughtered for food.

In short, Lammas is one last party before the work begins.

So eat, drink and make merry

Blessings and abundance to all at Lammas!!!

When I saw that I thought 'ooh, what a great idea for a nice supper, some fresh baked bread with a nice glass of wine'

So that's what I am having tonight...ok I haven't baked the bread, bought some half baked bread that you finish off yourself

Looking forward to it though.

Happy Lammas day!
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Posted: Fri Aug 01, 2008 3:29 pm Post subject:

It is sometimes the simplest things that can be best and good fresh bread is one of those things _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org

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Posted: Fri Aug 01, 2008 5:33 pm Post subject:

Happy Gule of August everybody! I think i will make a loaf of bread, just for the hell of it. _________________ www.sronova.org The Guardian

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Posted: Sat Aug 16, 2008 7:39 pm Post subject:

Just single handedly done the main course of our 22nd anniversary meal Fried rice with mushrooms, peppers and Broccoli Lamb chops in Smoked paprika. red wine and pepper topside steaks Fried coriander and cumin swede mash balls Red cabbage and onion braised in balsamic vinegar Sauce for the steak Thanks to all the preprep it all came together in minutes with perfect cooking and timing. I am currently trying to muscle in to do the mass catering at a downsizer event, I think I have the cooking sorted but doing a lot of people is still something I feel inexperience in and I am dead keen to practice. _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org

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Posted: Mon Aug 25, 2008 1:50 pm Post subject:

As part of my catering prep I have been rediscovering the joy of woking. A good sharp cleaver can slice and dice a lot of ingredients that keep pretty well raw in the fridge. And then even for a meal for one you will (unless you have a real wok burner, and unless you buy catering gear that needs a better than domestic gas supply you won't have one (one day...)), have to stir fry in very small batches so that things really do fry and not steam. We just had steak marinated in soy sauce with broccoli, peppers and bean sprouts. Very quick and very healthy, probably worked out about £1.25 a head so not one for the mass catering, but really quite economic. I think anyone wanting to wok needs to verify their hob has the welly for it. We have what is normally a good wok burner on ours but I had to give it a good clean recently to get it back up to adequate power. _________________ Family Friendly Shareware \| \| Web Design/Services \| Free Forums forum.myfreeforum.org