Off TopicAre 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.
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rob, Sun 1 Apr 2001, 1:00)
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Tonight for dinner i'll be having crispy fried calve's liver with shataki mushrooms and a creamy mustardy brandy sauce.OH BOY
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 17:33,
2 replies,
latest was 12 years ago)
Tonight I will be having:plain toast and a lot of water. I've made some pretty lush things the past few weekends though.
(, Sun 13 May 2012, 17:35, Reply)
I'm no longer in the loo every five minutesbut I feel like hell. Stupid germs.
(, Sun 13 May 2012, 17:41, Reply)
I feel your painIn my old house the bog and the sink were next to each other and one delightful xmas I spent the day shitting and puking simultaneously - a good muscle workout that I'd not care to repeat.
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The Disappointed Caravanner of the year, Sun 13 May 2012, 17:48,
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When did you share a flat with TD?(
JeffTheDogFucker Can you dig it?, Sun 13 May 2012, 18:05,
Reply)
Right - you're pissing me off now, you are.Because I know the line of that sig, and I can't work it out, and I'm not looking it up.
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The Disappointed Caravanner of the year, Sun 13 May 2012, 18:18,
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Love - love will tear us apart again.(
The Disappointed Caravanner of the year, Sun 13 May 2012, 18:25,
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Yes - thank you. Mine is very obvious and due for a change soon.(
The Disappointed Caravanner of the year, Sun 13 May 2012, 18:29,
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Topped himself you say....Did he die on a Sundae?
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JeffTheDogFucker Can you dig it?, Sun 13 May 2012, 18:25,
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SighGo and stand outside for ten minutes and think about what you've done. Door to the internet is that way.
(, Sun 13 May 2012, 18:28, Reply)
What sort of things? Have you got yourself some mint / mint tea? Or even perhaps peppermint oil? It really does help with these things.
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 18:01,
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I made chicken parmegiana with garlic sautéed jersey royal new potatoes and green beanswhich is a chicken escalope wrapped in parma ham with a slice of cheese between, then dipped in a mix of 2/3 breadcrumbs, 1/3 parmesan and shallow fried to seal it, then finished off under the grill.
And I also made a seared tuna steak with king prawns in a coriander, soy and chilli marinade with coconut rice. Both were, if I do say so myself, quite excellent.
And no, I don't have any mint tea. I did have some gaviscon earlier but it doesn't seem to have achieved anything.
(, Sun 13 May 2012, 18:17, Reply)
Send the 1:25-scale pingpong player out to get some. Mint, brown sugar and hot water really would help.Gaviscon is more for heartburn than nausia. The rennnie's chews are pretty good too.
omg, that first one sound beyond lush, I would soo dig that. Have you ever tried Panko breadcrumbs? They're the perfect ones for me. I got some well posh cheeses in at the moment, proper think-about-it-after-you-swallow types. Two are brie like and two are soft blue cheeses. That tuna one sounds pretty good too, even though tuna is my 'food hell', I think it might be able to convert me, that one.
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 18:27,
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Tuna steak is nicer than tuna from a tin, I findand he's not here, and all the shops are shut in any case. I have not tried panko breadcrumbs yet but I did buy some the other day for when I make that chicken whatsit again, because it was lush. Failing that I could just go out and buy some camembert and breadcrumb and fry that.
(, Sun 13 May 2012, 18:29, Reply)
I went out to the weird Halal shop down the road.They have instant tea, if you can imagine such a thing. Slough is a strange place.
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Kroney, Sun 13 May 2012, 18:38,
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Yeah', and in sashimi it's alright too. Strangly enough, I really like it in Marks'n'sparks sushi, but no where else, even though marks probably uses tinned stuff (well, probably more like a barel than a tin).Oh dear lordy, panko deep fried cannonbear (or a strong brie) with some kind of jam/sauce and something to dunk it in..... Seriously, if you ever want to give someone a heart attack and for them to thank you for it after, I'll be first in line - It'll be totally worth it.
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 19:26,
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Get a full size camembert preferably the Le Rustique one that comes in a little wooden box, bake at 200oC for about ten minutes, top with red onion marmalade and stick back under for another few minutes. Nom with fresh crusty bread...
OR
Cut the camembert in to eighths, roll in breadcrumbs and shallow fry in very hot oil. Use cranberry and port jelly to dip, or similar.
(, Sun 13 May 2012, 19:33, Reply)
Oh man, that does sound good.A cheese maker of canonbert taught me how to tell the perfectly ripe one. The ridges should be brown half way up them while being in the fridge, then you leave it out unwrapped for about an hour or soo, and the ridges should then brown off. And that is how to tell. It's something to do with the ammonia.
Have you tried Epposis ?
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 19:39,
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I don't like it when they're too ripeall I can taste is the ammonia, then. And no, I haven't - but I have seen it in the M&S at the end of my road. Pie D'Angloys is nice as well.
(, Sun 13 May 2012, 19:40, Reply)
I am roasting a chicken.I have a beer left, although I think I might go and get more. I've had a black dog day today. Beaker beaker whine whine.
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Kroney, Sun 13 May 2012, 17:47,
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It's a badly named sentiment reallyI own a black dog and fifteen minutes with him will brighten the darkest heart.
Unless you don't like dogs, in which case he'd piss you off in 2.3 seconds.
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The Disappointed Caravanner of the year, Sun 13 May 2012, 17:53,
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I donno that expression, a black dog day, but my book I'm reading there is a black dog the size of a bull...en.wikipedia.org/wiki/Black_Shuck
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G/PP 💩💩💩💩💩€, Sun 13 May 2012, 18:03,
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