I've dipped my toe into blogdom...

[Superphil]

I like the sound of them. Can you do them next week, as I'm a bit scared of that aubergine stuff you were on about

Very much this please uncle Al [MENTION=257]The Large One[/MENTION]

Not the egg plant bit, the spuds bit

 

[edna krabappel]

We want spuds. We want spuds.

 

[Superphil]

We want TLOs spuds, and his eggplant, and his shish

 

[The Large One]

Very much this please uncle Al [MENTION=257]The Large One[/MENTION]

Not the egg plant bit, the spuds bit

We want spuds. We want spuds.

We want TLOs spuds, and his eggplant, and his shish

I have vegans to feed. Telling them that lambs are vegan won't cut it I don't think.

I might well follow Butterball's recipe to the letter, and that's no good for vegans.

Actually, Butterball - do you see what carnage you've now created with your simple but effect potato dish?

 

[Chicken Run]

I have vegans to feed. Telling them that lambs are vegan won't cut it I don't think.

I might well follow Butterball's recipe to the letter, and that's no good for vegans.

Actually, Butterball - do you see what carnage you've now created with your simple but effect potato dish?

Dipped your toe? I would say stripped to your kecks and jumped in, very well written btw and you even look like one of the "Hairy Bikers" to boot, for me that authenticates the blog nicely!

 

[Vegas Seagull]

That's because, as he points out, they were over-cooked.

The point being made is that he is saying that smelling them will show whether you should eat them or not, not specifically that the mussels being closed is a sign of their edibility (is that a word?).

Ok so the instant the meal is cooked perfectly all the unopened ones have to be opened which is neither easy at all or quick with the optional cracked thin shells, sliced fingers and THEN have to be sniffed, considered and some still eliminated. This will take minutes and is a distraction & detriment of the overall dish delivery & guests shurely?
Grigson was right 'throw em'

 

[The Large One]

Ok so the instant the meal is cooked perfectly all the unopened ones have to be opened which is neither easy at all or quick with the optional cracked thin shells, sliced fingers and THEN have to be sniffed, considered and some still eliminated. This will take minutes and is a distraction & detriment of the overall dish delivery & guests shurely?
Grigson was right 'throw em'

I give up.

 

[Hillian1]

I give up.

I have to say Al that I've always gone by immerse in cold water and tap any that fail to close, if they don't close chuck em, then the failure to open when cooked chuck em version. Always have quite a few wastage.

It MUST be said though, any with cracked shells need disposing of.

 

[Hillian1]

I give up.

Didn't need saying twice.

 

[The Large One]

I have to say Al that I've always gone by immerse in cold water and tap any that fail to close, if they don't close chuck em, then the failure to open when cooked chuck em version. Always have quite a few wastage.

Pity. Since reading that expert's stuff a fair while back - de-bunking the Jane Grigson story - I've got down that route and never had a problem, so don't have that wastage issue to the same extent.

It MUST be said though, any with cracked shells need disposing of.

Deffo.

 

[The Large One]

We want TLOs spuds, and his eggplant, and his shish

You got spuds, aubergines and burgers.

I've started writing it all up...

Phil's feast

 

[The Large One]

Anyone care for some cullen skink?

Large Al's cookbook

 

[The Large One]

Lamb shanks in the slow cooker...

Al's cookbook - lamb shanks

 

[The Large One]

Finally got round to writing up the dessert - a chocolate tart (aka Moorish Tart).

Large Al's cookbook - A very more-ish tart

As ever - feel free to comment.

 

[The Large One]

Nice! I shall keep an eye on it with vested interest as I'm a bit of a foodie myself....I say 'bit' I have my own little home catering business on the side. (Official and registered I hasten to add) For me it started as a hobby that got out of hand. So watch out, it could happen to you!!!

PS. This time of year, I'll be mostly making Christmas Puddings (just 100 or so!)

Any puddings left?

 

[The Large One]

How peasy is making tomato sauce?

The versatility of the simple tomato sauce - Large Al's cookbook

 

[Hillian1]

How peasy is making tomato sauce?

The versatility of the simple tomato sauce - Large Al's cookbook

Cheers Al,

Always wondered how to make this properly, will give it a go this weekend.

On a separate note, have you heard of something called a Halogen Heater/Oven? A mate has had one for a month and swears by it.

 

[The Large One]

Cheers Al,

Always wondered how to make this properly, will give it a go this weekend.

On a separate note, have you heard of something called a Halogen Heater/Oven? A mate has had one for a month and swears by it.

I hadn't until now. Just had a look at what they are.

Interesting concept, and probably perfect for a household of one/two people. May give it a go one day, but seeing as I operate in little more than a galley, space is at a premium.

 

[The Large One]

Fishcakes, using leftovers from a Sunday roast, when all the roast potatoes have been destroyed...

Spud-free fishcakes s cookbook

 

[Seagull73]

Fishcakes, using leftovers from a Sunday roast, when all the roast potatoes have been destroyed...

Spud-free fishcakes s cookbook

What a load of horseshit. Just goes to prove that any talentless mysogenist can sit at a keyboard, sprout self-indulgent drivel and call it a 'blog'.

Will definitely be trying the tomato sauce though! That looks well weapon!