Search results

And today, for your edification and my delectation, I present another two cans of mackerel in Catalan sauce. The cans are printed the right way up. Once opened, a nicely coloured sauce, one of them with a little bit more oil on the surface. Each can contains two very nice, firm, meaty...

I think that it depends a lot on what the land is like, the soil, slope of the land, exposure, and how much time you want to put into planting and pruning. Blackthorn grows easily and quickly and will give you sloes for sloe gin and winemaking. It grows well where I live, on very sandy soil...

A friend came round on Sunday afternoon. I saw her at her flat the previous weekend. She showed me a piece of copper pipe that's part of a lamp she had hanging from the ceiling; it was too long, people bumped their heads against the lamp, so she cut out a section of the pipe to shorten it and...

I love duck and goose eggs, but they are impossible to find around where I live.

I cooked some pieces of chicken today. Bought on Friday, I separated the thighs from the drumsticks and took out the bones from the thighs on Saturday, mixed some Madras curry powder and pimenton de la vera in some Greek yoghurt and put the thighs in that in a glass dish in the fridge...

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...