So can my mum, "the black ones are Laurence's" -- Lozzo Suzuki SV650S K5 Honda CBR600 FW trackbike Yamaha SR250 Spazz-Trakka Suzuki GSXR750 L Suzuki TS50X Suzuki TS50X
Yep. Who got it from The Crazy Bear restaurant - and very nice it is too. You have to fry the Parma (or Black Forest) ham very lightly and soft boil for 30 seconds, (and peel - now that's tricky) not fry, the quails eggs for the real 'half-one egg'[1] experience. And cut the slice of toast into quarters - it's a mini-delight. [1] guess what time of night we first made this. -- Marina Mayes - Reading, UK. To email me remove XX from my address SR250 - gone. BOTAFOT12, BOD#2, BOTAFOS#2 KotLBOD#s, KotLBOTAFOS#s,IMC#2, Tart#10-19, SR#3 I never give in to fear or blackmail; I always give in to temptation. "You're a national treasure" - porl, 18.1.03
Free range are worth paying the difference for, IMO. Quite apart from any of the animal-welfare nonsense[1] the chances of salmonella and the like are much reduced, and the flavour[2] is noticeablybetter. [1] And who, when it comes down to it, will want to pay more _just_ to give their food a 'happier' life, if it doesn't alson make it taste better? [2] Yes, I know you'd claim not to care, or not to be able to tell, but you're just in the nile over this - I'd guarantee you could taste the difference. -- _______ ..'_/_|_\_'. Ace (b.rogers at ifrance.com) \`\ | /`/ `\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10 `\|/` `
yes - that was one of the few episodes of that execrable[1] programme that I actually watched - there were purple and red spuds, IIRC. [1] fat, bearded, northern, self-styled "bikers". Ugh.
do you have a preference for which way they're cooked? peeled and boiled, they can be boring whichever variety.
Joins in. But I'm happier that it tastes better as well. -- 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
How hard can it be to make tartiflette? And you can eat as much of it as you like, at home, and add extra cheese.
heh. Do you remember the pictures of Floyd's nuts after he put a 10cm dent in the tank of his (?) RF900?
Rubbish, you just haven't been made aware of it. A great example of this would be your self-affirmed love of Belgian frites with mayo - if they made them out of the "wrong" sort of potatoes you wouldn't like them half as much. Just because you've managed to remain ignorant about the food you're eating doesn't mean you're not enjoying the benefits of someone else's knowledge and experience. -- _______ ..'_/_|_\_'. Ace (b.rogers at ifrance.com) \`\ | /`/ `\\ | //' BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10 `\|/` `
I remember the incident, and the picture of his tank, but not of his nuts. Thankfully. Anyway, I've got my own memories.
Potatoes, bacon, cheese and cream: http://www.cookinfrance.com/tartiflette.html But the best recipe is Anthony Bourdain's.
a fairly good choice. Says you. I /might/[1] be having a BBQ/much-belated-house-warming do in the summer. If it happens and you can make it, I'll do Hasselback potatoes. Which rock. If you still don't like them more or fewer than other ways of doing potatoes then yes, you officially don't give a **** about potatoes. [1] dependant on a fairly large number of factors, so only looking like 25% possibility at this stage.
