As I said, rich ****. If you think that's a small difference, then you have more spare cash than me. NB A 7-item survey is hardly comprehensive.
As I have already said, I do more shopping on the market than in Waitrose. The difference between a kilo of spuds in each shop is 11p (or 56p if you go for the 2.5kg bag). I don't know how many spuds a week you eat, but 50p a week is less than people pay for broadband or a lot of mobile phone contracts. The rest of those fairly basic items are the same price. I didn't claim it was: you're welcome to spend a few hours doing your own.
I'm aware, hence not going into more detail... (But personally, I'm very much a MarisP-for-roasties, Charlotte-for-boiling kinda guy.)
They're eggs, ffs, not Canard a la Presse. I haven't, though V has done in the past. Everybody needs a hobby. What, not "plain old 'eggs'" ? Class traitor. Quite. And yet you decry what others choose to spend (and not spend) their money on as "poncy organic, yummy-mummy middle class products". Extra helping of double-standards, sir?
Using the patented Mavis Beacon "Hunt&Peck" Technique, M J Carley Heh. I still remember with great pleasure seeing "Potatoes du jour" listed on a Dublin restaurant's menu.
Well, yes. I've just stopped myself mentioning double standards after seeing you got in there before me.
Oh I know that, but that does not mean that everyone who shops there is a food ponce or a middle class mummy. I know a couple of people from a nearby council block who shop there. Admittedly, Bath is not full of supermarkets (it has just got its first Tesco and that's one of the local ones) so it's Waitrose or a slightly inconveniently place Sainsbury's for most people. As for middle class, has nobody told you that the proper middle class food ponces do their supermarketing at Lidl and Aldi these days?
The annoying thing is that when he puts his mind to it (usually with an ulterior motive) he can cook. The only spuds that should be boiled are the tiny new ones. Where do you stand on jackets?
Absolutely, but not just ANY "tiny new ones". Then back in the pan with 'em, and swoosh 'em around over the heat with a shitload of real live proper butter. Never really DIY 'em, tbh. Roasties are the default spud-methodology in our house...
Oh FFS. I'm prolly giving away my Paddy heritage here but Floury spuds are the height of desirability. <checks> Your search engine of choice will tell you all you need to know on the subject.
Are jerseys better? Yum. Hungry now and have a shortage of spuds. I'll just have to rely on the jar of porky goodness in the fridge. Having thought about it, same here with the occasional jacket.
<shakes head in sorrow> SWMBO is of that opinion. Can't tell the difference in flavour between a Jersey Royal and a generic "baby potato". I only go in to our Waitrose for odds and ends, so price is not a big factor. The wide, uncrowded, aisles are a pleasure though. There isn't actually a 'No Riff-Raff' sign over the entrance, but the cost of a trolley full of shopping probably keeps the customer numbers down, given its location. -- +----------------------------------------------------------------+ | Pete Fisher at Home: | | Voxan Roadster Gilera Nordwest * 2 Yamaha WR250Z | | Gilera GFR * 2 Moto Morini 2C/375 Morini 350 "Forgotten Error" | +----------------------------------------------------------------+
And scrambled eggs. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 145 2.0 Cloverleaf 156 V6 2.5 S2 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
I feel a spud tasting session coming on. Um I may need another jar. Mr Carley's finest home produced porky goodness [1] at that. I'm not helping am I? Here... http://en.wikipedia.org/wiki/Rillettes <vbg> You're like Pavlov's dogs, I have you trained [1] I let my son have some, he pronunced it to be 'porky goodness'. The name has stuck.
