Though I do like bacon and cabbage.
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test please delete
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And spare ribs ( salted pork ribs).Comment
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Originally posted by zeitghost View PostBut 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.
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Originally posted by norrahe View PostYou 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.
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.Comment
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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?Comment
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Originally posted by norrahe View PostYou 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.
Personally I couldn't eat it like that any more.
Not after the tapeworm.Comment
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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...If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by TheFaQQer View PostI'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 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.Comment
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