very entertaining comments on argus.co.uk

[StanmoreSeagull]

Slade: Forget home horror shows From The Argus)

birthofanorange, Hove says...
10:48am Tue 10 Mar 09

It's quite obvious to me that if you leave it in the marinade overnight, rather than a few hours, the flavours will be much more intense. Having said that, you can still achieve something that's of a reasonable quality if you are short of time. I'd love to know your experiences with this, so come on, let us know!

kumquat, London says...
10:52am Tue 10 Mar 09
very philosophical birthofanorange. however if you start with poor ingredients, how long you leave it in the marinade is not necessarily any more beneficial.

birthofanorange, Hove says...
11:01am Tue 10 Mar 09
Quite true, kumquat. Those on a tight budget may not be able to afford good quality ingredients and therefore need to blend them in such a way that their sum is greater than their parts. This however takes some degree of skill and is less than useless in the hands of most. Still, at least one will not starve.

kumquat, London says...
12:38pm Tue 10 Mar 09
what's even more difficult is when you're not sure what the right ingredients are so you keep chopping and changing them until the whole thing is so unpalatable they get a new chef in. Or something.

TheGotsmanovSalute, says...
3:02pm Tue 10 Mar 09
Ok see where you're going here....but what if your cooker is s**t and the Aga isn't available for another couple of years??

kumquat, London says...
3:11pm Tue 10 Mar 09
Then the quality of your chef and his other tools remain crucial. If your chef is rubbish and the people who look after the tools spend eight weeks trying to spot a problem that other more qualified people could spot in a day without having to send the tools to Germany to find out then.....

MAIDSTONESEAGULL, MAIDSTONE says...
4:45pm Tue 10 Mar 09
Thank you everyone for your extremely entertaining comments! It is all part of being an ALBION supporter!The humour shown in adversity has always been a trait and long may it continue! Other clubs have got certain sayings/chants/attri
butes etc. BUT this is the only club I have ever supported and ever will. Good luck tonight guys (We are due some!) and as long as the effort is there.....well let's see what happens.

Gerry Ryan, Brighton says...
5:09pm Tue 10 Mar 09
Sounds like kumquat and birthofanorange must be disciples of Jose Mourinho, who is now back in this country. Wasn't it he who went on about class 1 and 2 eggs to make an omelette and going to Waitrose etc? Seems clear to me that we have purchased some of our ingredients at Aldi. And they didn't blend too well whilst marinading.

Dr Sphincter, says...
5:24pm Tue 10 Mar 09
You get good flowing movements with good healthy ingredients.

micky adams, Brighton says...
5:39pm Tue 10 Mar 09
I cant work in this 'effin kitchen!

Brilliant stuff!!

 

[murraymints4brighton]

ah f*** the Argus!

 

[The Grockle]

Slade: Forget home horror shows From The Argus) birthofanorange, Hove says... 10:48am Tue 10 Mar 09 It's quite obvious to me that if you leave it in the marinade overnight, rather than a few hours, the flavours will be much more intense. Having said that, you can still achieve something that's of a reasonable quality if you are short of time. I'd love to know your experiences with this, so come on, let us know! kumquat, London says... 10:52am Tue 10 Mar 09 very philosophical birthofanorange. however if you start with poor ingredients, how long you leave it in the marinade is not necessarily any more beneficial. birthofanorange, Hove says... 11:01am Tue 10 Mar 09 Quite true, kumquat. Those on a tight budget may not be able to afford good quality ingredients and therefore need to blend them in such a way that their sum is greater than their parts. This however takes some degree of skill and is less than useless in the hands of most. Still, at least one will not starve. kumquat, London says... 12:38pm Tue 10 Mar 09 what's even more difficult is when you're not sure what the right ingredients are so you keep chopping and changing them until the whole thing is so unpalatable they get a new chef in. Or something. TheGotsmanovSalute, says... 3:02pm Tue 10 Mar 09 Ok see where you're going here....but what if your cooker is s**t and the Aga isn't available for another couple of years?? kumquat, London says... 3:11pm Tue 10 Mar 09 Then the quality of your chef and his other tools remain crucial. If your chef is rubbish and the people who look after the tools spend eight weeks trying to spot a problem that other more qualified people could spot in a day without having to send the tools to Germany to find out then..... MAIDSTONESEAGULL, MAIDSTONE says... 4:45pm Tue 10 Mar 09 Thank you everyone for your extremely entertaining comments! It is all part of being an ALBION supporter!The humour shown in adversity has always been a trait and long may it continue! Other clubs have got certain sayings/chants/attri butes etc. BUT this is the only club I have ever supported and ever will. Good luck tonight guys (We are due some!) and as long as the effort is there.....well let's see what happens. Gerry Ryan, Brighton says... 5:09pm Tue 10 Mar 09 Sounds like kumquat and birthofanorange must be disciples of Jose Mourinho, who is now back in this country. Wasn't it he who went on about class 1 and 2 eggs to make an omelette and going to Waitrose etc? Seems clear to me that we have purchased some of our ingredients at Aldi. And they didn't blend too well whilst marinading. Dr Sphincter, says... 5:24pm Tue 10 Mar 09 You get good flowing movements with good healthy ingredients. micky adams, Brighton says... 5:39pm Tue 10 Mar 09 I cant work in this 'effin kitchen! Brilliant stuff!!

this is a welcome break from the usual posts (wont mention names) of kick those sussex rich kids out and the players were out drinking again last night.