OT as hell: ready meals

Who said edification was compulsory round here?

Bruce had tried multiple times to provoke a response from me and was
evidently waiting for an argument. I don't see how either of us can
*prove* our points to reach a conclusion given the ultimate test is
based on taste which is highly subjective. I didn't wish to take part
in an "opinion clouting" competition.

 

Coo. I'm obviously more sheltered than I thought. Thanks!

Ali

 

Toast with lots of butter and black pepper is good too.

 

Absolutely. I've been addicted to the stuff since age 5 and have to
buy it in the 5l catering size and decant down into a bottle because I
get through the stuff so quickly.

 

I've not tried that, I shall. It would go rather well with the Tesco Finest
butter I buy when they have it - Breton butter with big rock salt crystals.

Ali

 

Nice. You need lots of butter on the toast to make the pepper stick
otherwise the pepper grounds tend to get inhaled and make you cough!

 

And who makes 'Daddies' sauce?

 

It's all owned by Heinz now, innit? Doesn't make any difference
though.

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<boggle> I like brown sauce [1] but I can't quite comprehend that sort
of consumption rate. Do you put on your cornflakes?

I see you use a bottle for your sauce - a glass one? This is my other
mini rant - it's almost impossible to find HP sauces in glass bottles
rather than bloody horrible plastic.

[1] I like OK Brown Sauce [2] but it's almost impossible to find these
days at a reasonable price. Selfridges do it but the price is barmy.

[2] great with mince and potatoes.

 

I used to love Hammond's Chop Sauce. Haven't seen it for ages.

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Your point is? It's still inferior.

 

Heh, no but I remember my cousin once putting it on blancmange, she
had/has the same addiction. Must have tasted disgusting.

I tend to use it on toasted cheese, I like a blob of it with a roast of
any sort or with sausages or a cooked breakfast and with a stew. I
probably don't use it that quickly really, but given that 5l from Wing
Yip (Chinese version of Macro) is about a fiver it's sound to buy in
bulk, as with other sauces like Ketchup and Lee & Perrins plus other
stuff like spices and so on. The tiddly pots in supermarkets cost way
more pound for pound than the same stuff from Wing Yip in catering
size bulk.

Natch.

 

It goes very nicely *in* a stew, as well.

Wing Yip is great. My one does superb fresh fish and is about to have a
restaurant.

Ali

 

Steamed Jerseys. Bucket of butter. Or a good Arrebequina olive oil and a
sprinkle of Maldon salt. Yum. Do like spuds.

Charlotte and Ratte are very nice salad varieties, imo. I'm fond of Maris
Piper as a good all rounder - makes great mash, and is a decent floury
tater. Have you come across Estima? Rather good.

Ali

 

I've eaten spargel in Germany, and very fine it is, too. Different - in a
good way - and very fresh, as it was the right time of year.

Ali

 

@mid.individual.net:

I've got some estima spuds chopped up ready to go into the steamer to
accompany the smoked gammon joint.

When you say come across, do you mean serve it as a sauce or add it to the
mash? Does it pay to eat garlic for a day or two beforehand?

 

Gawd, give 'em the chance of a double entendre.....! Silly sod. Thobbut one
of my friends has an interesting theory on what the four food groups are.

Ali

 

In uk.rec.motorcycles, Andy Bonwick belched forth and ejected the
following:

Good (honest) eateries are not always easy to find but a good one, once
found is a very good thing indeed.

 

I've often wondered - what is so special about Maldon salt? Is it
different from ordinary rock or sea salt?

Owen's Dad grows pink fir apples, which are great with butter or in a
salad - just don't even think about peeling them.

Estima is a good all rounder. I really like Wilja, but you see them
rarely and only in the winter. The new Vivaldi are very nice too.

--
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KotLBOD#s, KotLBOTAFOS#s,IMC#2, Tart#10-19, SR#3
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"You're a national treasure" - porl, 18.1.03

 

Like I'm taking criticism of classic modern british food from a pair of
foreigners.