Search results

Cowboy coffee looks to me very much like Greek (or Turkish, or Russian) coffee. It's made in a small pot, traditionally made of tinned copper but these days more commonly of aluminium or stainless steel, you can see one on Wikipedia. https://en.wikipedia.org/wiki/Cezve I have a small, single...

Like my reference to eat static... Not everyone will understand, bit iykyk.

I'm sure that you're right. On the rare occasions that I buy liver it's from a young animal and I cook it for just a few minutes in a frying pan with a bit of onion and either red wine or vinegar. That way it stays moist and tender.

My mum used to cook us liver and bacon but it was horrible. I think that she bought beast's liver that was too dry. Her gammon cooked in Guinness, however, was excellent, as were roast chickens, legs of lamb, shoulders of pork... Nowadays I cook myself a big plate of liver now and again, OH...

you put aliens in the middle of this stuff and you’ve got all the answers

Yeah, we have a key box. A while ago I left a set of keys to the garage back door and the shed on the kitchen worktop. I needed to go and change into old clothes before doing some work around the garden. I thought that it would be better to put them there rather than in my pocket, forget and...

I went and picked them up on Tuesday. First impressions... The frontier hawk is very light, the haft is a little short to use it as an alpenstock, the head seems to be attached to the haft by a 1/8" grub screw and it rattles! Oh, and it's about as sharp as my thumb nail. The beavercraft...

Do you remember what it's called, or can you post a picture of it?

So a lot of kit... I was at the photography club last night, one of the members gave a talk on old fashioned film photography... We have a darkroom for developing and two enlargers for doing prints... And there's talk of doing some wet plate collodion photography. Now that's a serious amount...

Couldn't be arsed to cook, today. Grilled pikelet with marmite for brekkie, a couple of lamb meatballs from the butcher's shop fitted with a couple of mushrooms at about 15h, and in bed by 18h30. A miserably drizzly and cold day, I just wanted to curl up, go to sleep and never wake up again.

When my son was living in the Netherlands I gave him a copy of Zeevuur/Seafire to encourage him to learn some Dutch. https://www.amazon.nl/Willem-Hiele-Sea-Fire-Zeevuur/dp/9463887113

A toasted pikelet with melted cheese for breakfast. At midday: the last of the tentacles fried with half an onion and four shiitake mushrooms. This evening: steamed chicory wrapped in boiled ham, smothered with cheesy sauce (the other half of that onion, pepper, salted butter, flour, milk...

Yes, I can see the ease of storage being important. In the past I've bought powdered mushrooms (cordyceps, shiitake, cep, chanterelle) but I have no idea what I paid for them.

At £17.50 per kg, it's more expensive than mushrooms! And it contains only 2% mushrooms!

I live in France. It doesn't matter how big a stick you have, there's more cheese here than you can shake a stick at. And that's without adding foreign cheeses like belegen or oude Goude, scamorza affumicata or Stilton. In my cheese drawer (in the fridge) I have some tête de moine, Appenzeller...

Baps are something very different! Not like teacakes at all!

Your radio picks up broadcasts from June 2025 when we're near the end of February 2026?

Mmmmm. Chipotle poached egg on a toasted Warburton's pikelet. Octopus (I cooked a whole one last week and I'm eating a tentacle a day, fried with mushrooms, each day). Marmite.

I used to buy Bulleit rye whisky when I lived in the US for drinking neat or for making Sazerac.

I cooked an octopus with tomato and onion, slow and low in the oven, last week. Took out the tentacles and the rest made two pots of stock and a big loaf of brawn. At about 14h today I fried two of the tentacles with mushroom and bean sprouts in peperoncino olive oil and a pinch of Greek...