What sort of things?
Have you got yourself some mint / mint tea? Or even perhaps peppermint oil? It really does help with these things.
( G/PP 💩💩💩💩💩&#128, Sun 13 May 2012, 18:01, 1 reply, 12 years ago)

I made chicken parmegiana with garlic sautéed jersey royal new potatoes and green beans
which 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.
(berk, 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.
( G/PP 💩💩💩💩💩&#128, Sun 13 May 2012, 18:27, Reply)

Tuna steak is nicer than tuna from a tin, I find
and 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.
(berk, 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.
( Kroney, Sun 13 May 2012, 18:38, Reply)

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.
( G/PP 💩💩💩💩💩&#128, Sun 13 May 2012, 19:26, Reply)

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.
(berk, 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 ?
( G/PP 💩💩💩💩💩&#128, Sun 13 May 2012, 19:39, Reply)

I don't like it when they're too ripe
all 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.
(berk, Sun 13 May 2012, 19:40, Reply)