test please delete

[norrahe]

Though I do like bacon and cabbage.

[norrahe]

And spare ribs ( salted pork ribs).

[TheFaQQer]

But surely cabbage must be boiled for at least 2 hours to make sure a) it's really dead and b) all that nasty vitamin C is dead too.

Bicarbonate of Soda helps with b) of course.

Must remind my mother-in-law. Nearly time for her to put the sprouts on for Christmas dinner

[TheFaQQer]

You went to the same cooking skool as my mother

I only discovered later in life that beef could be nice if it was cooked rare as opposed to cremated.

I'm gradually trying to convince my wife of the benefits of a nice steak which hasn't been obliterated, or even a joint of beef with some colour to eat.

She doesn't like beef, and having eaten it at her parents house, I can understand exactly why she doesn't.

I can eat well done (eg. slow roasted, or pot roast) but cremated and left with no moisture doesn't really do it for me.

[TheFaQQer]

It's month end today

Invoice is in.

Now I just have the normal 60 days until it gets paid.

[zeitghost]

I can' stop

I find it so funny.

He's finally met someone he can't bully.

[TheFaQQer]

Although looking at the remittance advice I received this morning, it looks like they will pay two invoices together this run.

If one is a couple of days late, and one is 30 days early, is it wrong to moan about the late payment?

[zeitghost]

You went to the same cooking skool as my mother

I only discovered later in life that beef could be nice if it was cooked rare as opposed to cremated.

I caught a glance at some cooking prog or other last week where the beef was burned black on the outside & rare on the inside.

Personally I couldn't eat it like that any more.

Not after the tapeworm.

[hyperD]

Morning!

Human Remains - useless feckers that seem to spread like mould when a corporation is making too much profit.

I went to Benares in Berkley Sq a few months ago - it was very, very good - art form food, but what struck me was how they made cauliflower have 4 different textures and feel like 4 completely different vegetables - genius.

I kinda like all the fancy food stuff, if it's done right and not just for the sake of it, but then I like the other extreme - homemade stews, pasta, pizzas and steaks.

It just has to be fresh food cooked really well and a restaurant with good atmosphere and friendly staff.

Speaking of which, must finish off my menu...

[norrahe]

I'm gradually trying to convince my wife of the benefits of a nice steak which hasn't been obliterated, or even a joint of beef with some colour to eat.

She doesn't like beef, and having eaten it at her parents house, I can understand exactly why she doesn't.

I can eat well done (eg. slow roasted, or pot roast) but cremated and left with no moisture doesn't really do it for me.

I used to hide in terror when my mother said "pot roast" for Sunday lunch, she would dry roast it in a pan for hours, so instead of a lovely tender falling apart piece of beef, you got this bitter dry meat with a bitter gravy.

I normally cook it with 250ml red wine and 250ml beef stock for 3 hours on a very low heat, by that time the meat should be falling apart and all you have to do is thicken what's left of the stock for gravy.

I wish I could get brisket here, I've tried explaining but the butcher isn't sure what cut I'm talking about. The only meat cut guide I have is a "vlaamse" one that Mr N's mum gave to me from when she lived in Belgium, I think the cuts have different names in cloggers.