The latest super-hacker hijacks the b3ta front page
From the A day in the life of David Hasselhoff challenge. See all 384 entries (closed)
( , Tue 19 Jul 2005, 12:05, archived)
and imposes his evil will on all free-thinking internet dwellers*
*removes the Best of the Board
*removes the Best of the Board
From the A day in the life of David Hasselhoff challenge. See all 384 entries (closed)
( , Tue 19 Jul 2005, 12:05, archived)
arf!
I just checked yours to make sure you'd not struck again while I'd been busy...
( ,
Tue 19 Jul 2005, 12:11,
archived)
no, mate . . .
rob made me realise that I'd been incredibly lucky with two of mine . . .
( ,
Tue 19 Jul 2005, 12:13,
archived)
Don't
worry about it, mate. Rob's only one of the many FP gods :¬)
( ,
Tue 19 Jul 2005, 12:17,
archived)
Doc
I feel that you are neglecting me.
/needy
Ooh I made a fabulous roast garlic sauce last night to pour over my crispy tatty squares. I have another recipe to add to my tiny repertoire :)
( ,
Tue 19 Jul 2005, 12:15,
archived)
/needy
Ooh I made a fabulous roast garlic sauce last night to pour over my crispy tatty squares. I have another recipe to add to my tiny repertoire :)
I'm allergic to garlic.
just thought youshould know.
By the way - I did a cool catrter for a dinner party last week... Ham Egg & Chips... Small slices of quality ham; 2 fired qualis eggs; a small pile of very thin handcut and fried chips and some warm tomato-based sauce. looked and tasted fab!
( ,
Tue 19 Jul 2005, 12:17,
archived)
just thought youshould know.
By the way - I did a cool catrter for a dinner party last week... Ham Egg & Chips... Small slices of quality ham; 2 fired qualis eggs; a small pile of very thin handcut and fried chips and some warm tomato-based sauce. looked and tasted fab!
*prepares cross*
*prepares angry mob waving pitchforks and flaming torches*
*prepares to nick front pages*
( ,
Tue 19 Jul 2005, 12:19,
archived)
*prepares angry mob waving pitchforks and flaming torches*
*prepares to nick front pages*
arrrrggghhhhh!!!!!
* secures FPs in profile with large virtual padlock. *
( ,
Tue 19 Jul 2005, 12:22,
archived)
Eeeek! I couldn't live without garlic!
I love doing different little twists on traditional recipes. My bangers and mash soup always goes down well at bonfire parties.
( ,
Tue 19 Jul 2005, 12:23,
archived)
*enhurgles*
Not intentional!
*enhurgles again*
Mmmmm, I love roast garlic! Roast garlic and cream sauce. Roast garlic mash. Roast garlic and red pepper pesto... mmmmmmm.
My cooking dilemma at the moment is what to do with a big bit of Huss that Mrs Doc bought last night.
( ,
Tue 19 Jul 2005, 12:21,
archived)
*enhurgles again*
Mmmmm, I love roast garlic! Roast garlic and cream sauce. Roast garlic mash. Roast garlic and red pepper pesto... mmmmmmm.
My cooking dilemma at the moment is what to do with a big bit of Huss that Mrs Doc bought last night.
Nail it to a horse and point at it with a Hoover.
...or cook & eat it.
( ,
Tue 19 Jul 2005, 12:23,
archived)
...or cook & eat it.
*squeezes*
Huss? Is that like a hussy? (brazen or otherwise).
Edit: Ooh coincidence. I am making pesto with carrot, coriander and pine nuts today. It's an untested recipe that sounds as if could be either wonderful or hideous
( ,
Tue 19 Jul 2005, 12:25,
archived)
Edit: Ooh coincidence. I am making pesto with carrot, coriander and pine nuts today. It's an untested recipe that sounds as if could be either wonderful or hideous
Corriander.
Yes, that obviously works in pesto. Carrot though? It's a new one on me... although obviously carrot and corriander is a classic taste combination so I can see how it should work.
( ,
Tue 19 Jul 2005, 12:29,
archived)
The carrots are fried for 5 minutes
so it shouldn't taste too raw carroty.
( ,
Tue 19 Jul 2005, 12:34,
archived)
Hmmmm...
so really they'll just take the role of roasted red peppers in a more traditional red pesto... interesting... *strokes chin*
( ,
Tue 19 Jul 2005, 12:35,
archived)
'tis a fish
knew I'd got one somewhere:
www.cookitsimply.com/fish-and-seafood/other-recipes/huss-with-almonds-and-apple-0010-085u4.html
( ,
Tue 19 Jul 2005, 12:27,
archived)
www.cookitsimply.com/fish-and-seafood/other-recipes/huss-with-almonds-and-apple-0010-085u4.html
Yup, I've never cooked with it before
although being of the dogfish family, it will probably need some really high heat treatment and a bundle of other flavours to make it palatable...
( ,
Tue 19 Jul 2005, 12:31,
archived)
it shouldn't be too overpowering
I've used it in a Fisherman's Pie and Seafood Lasagne before, its quite similar to Cod
( ,
Tue 19 Jul 2005, 12:40,
archived)
It's not overpowering I'm worried about...
but the opposite. I've always found shark-related fish very firm, but always a bit bland...
Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...
( ,
Tue 19 Jul 2005, 12:47,
archived)
Edit: and most of the Huss recipe's I've found on the interweb either use it as a filler with other seafood, or with very strong flavours (bouillabaisse with tabasco+garlic+bouquet garni, tikka sauce kebabs, baked with mint and spring onion, etc), which must say something...