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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Sad Times, I get the impression you live somewhere quite remote? This is why I love urban enviroments.
( , Thu 3 May 2012, 21:30, 2 replies, latest was 12 years ago)
( , Thu 3 May 2012, 21:30, 2 replies, latest was 12 years ago)
You can get takeaway supernoodles and melancholy pretty much 24 hours a day in London.
( , Thu 3 May 2012, 21:31, Reply)
( , Thu 3 May 2012, 21:31, Reply)
As a londoner, I'm proud for people to see our wonderful city, one of the best in the world.
But also, as a londer, I wish all the tourests that supply our lavish lifestyle would just go do one.
( , Thu 3 May 2012, 21:36, Reply)
But also, as a londer, I wish all the tourests that supply our lavish lifestyle would just go do one.
( , Thu 3 May 2012, 21:36, Reply)
Especially when you're trying to get from Leicester Square to the Strand.
( , Thu 3 May 2012, 21:43, Reply)
( , Thu 3 May 2012, 21:43, Reply)
With a complimentary side order of ignorance, needless aggression and I'm-all-right-Jack tub thumping?
( , Thu 3 May 2012, 21:52, Reply)
( , Thu 3 May 2012, 21:52, Reply)
Ahh, coolio. I think you need some friends who cook who can give you ideas, I like the social aspect of cooking.
( , Thu 3 May 2012, 21:37, Reply)
( , Thu 3 May 2012, 21:37, Reply)
Anyone can cook, I have no doubt of that. But a lot of people are scared of cooking a bad meal... personally, if I have to bin it and eat cerial instead, then I don't mind.
But its not really about the cooking for substance thing, although it is that a lot, its more about being able to treat yourself and create something you can enjoy and share. Some nights I just want something solid inside me, other nights I want something I can thoroughly enjoy. Sometimes I'm hulishing* for something and if I don't have it that week, I'll always be thinking about it, and be really disapointed if I can't have it. Actually, you know what, I'm gonna get some liver tomorow while I'm in the 'fosters for my docs.
* Yiddish word to mean craving or longing for when it comes to food.
( , Thu 3 May 2012, 21:43, Reply)
But its not really about the cooking for substance thing, although it is that a lot, its more about being able to treat yourself and create something you can enjoy and share. Some nights I just want something solid inside me, other nights I want something I can thoroughly enjoy. Sometimes I'm hulishing* for something and if I don't have it that week, I'll always be thinking about it, and be really disapointed if I can't have it. Actually, you know what, I'm gonna get some liver tomorow while I'm in the 'fosters for my docs.
* Yiddish word to mean craving or longing for when it comes to food.
( , Thu 3 May 2012, 21:43, Reply)
Mmmm
I haven't had liver for ages - last time I had it rare with a cherry & cherry brandy sauce and vegetable crisps.
That's it, I'm having liver tomorrow!
( , Thu 3 May 2012, 21:49, Reply)
I haven't had liver for ages - last time I had it rare with a cherry & cherry brandy sauce and vegetable crisps.
That's it, I'm having liver tomorrow!
( , Thu 3 May 2012, 21:49, Reply)
Oh lush, sounds perfect.
I cut it into strips, cut out any sinu, dip in seasoned flour and shallow fry as hot as I can in sunflower oil, I then cook it 'till a crust forms, flip, second crust, then remove. I need it extremely hot, I'd leave the pan on full burn for 5 minute before I start, 'cus I want that crunchishness and pink/red middle.
I serve this with sweated down onions, and a pasta'n'sweetcorn salad using salad cream (instead of mayo) and horseraddish.
The pasta thing is a bit studenty but its well tasty.
( , Thu 3 May 2012, 21:55, Reply)
I cut it into strips, cut out any sinu, dip in seasoned flour and shallow fry as hot as I can in sunflower oil, I then cook it 'till a crust forms, flip, second crust, then remove. I need it extremely hot, I'd leave the pan on full burn for 5 minute before I start, 'cus I want that crunchishness and pink/red middle.
I serve this with sweated down onions, and a pasta'n'sweetcorn salad using salad cream (instead of mayo) and horseraddish.
The pasta thing is a bit studenty but its well tasty.
( , Thu 3 May 2012, 21:55, Reply)
i think liver and salad cream may be a contecder for worst meal ever
( , Thu 3 May 2012, 21:57, Reply)
( , Thu 3 May 2012, 21:57, Reply)
my friends gave me an 80s microwave
cookbook for a christmas present. It had Celery and Kidney Saute in it. BLEAUGH!
( , Thu 3 May 2012, 22:01, Reply)
cookbook for a christmas present. It had Celery and Kidney Saute in it. BLEAUGH!
( , Thu 3 May 2012, 22:01, Reply)
I'm talking about just enough to coat the pasta, its not even visable, its more used to glue the sweetcorn to the pasta.
And the sweetness of that with the horseraddish lends perfectly well to liver. this is ovbously not trying to be any thing a tasty home cooked meal.
There is a turkish dish that is basicly deep fried and battered liver that is fucking lush, with a raw onion salad.
( , Thu 3 May 2012, 22:00, Reply)
And the sweetness of that with the horseraddish lends perfectly well to liver. this is ovbously not trying to be any thing a tasty home cooked meal.
There is a turkish dish that is basicly deep fried and battered liver that is fucking lush, with a raw onion salad.
( , Thu 3 May 2012, 22:00, Reply)
You need a fella who likes to cook, then you can be the one to sort out the dishes.
( , Thu 3 May 2012, 21:44, Reply)
( , Thu 3 May 2012, 21:44, Reply)
how do you get thye poo off after you put them in other LARPers bottoms?
( , Thu 3 May 2012, 21:55, Reply)
( , Thu 3 May 2012, 21:55, Reply)
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