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Post by Sleepy on Sept 14, 2007 16:00:07 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking?  And 'scraping the furry bits off' - another good descriptive culinary term, eh? |
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Post by sweetleaf on Sept 14, 2007 16:02:28 GMT 1
I've still got a pork tenderloin that needs prising off the bottom shelf of my fridge. It'll do nicely once I scrape the fur off. Ill bring the meat then.  |
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Post by debbiem on Sept 14, 2007 16:03:01 GMT 1
Ooo, especially that one - is there a tried and tested technique for that?
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Post by Sleepy on Sept 14, 2007 16:04:19 GMT 1
I've still got a pork tenderloin that needs prising off the bottom shelf of my fridge. It'll do nicely once I scrape the fur off. Ill bring the meat then. No, it's alright. It'll only go to waste if we don't use it up |
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Post by Sleepy on Sept 14, 2007 16:05:29 GMT 1
Ill bring the meat then. No, it's alright. It'll only go to waste if we don't use it up I'll tell you what, I'll bung it in the freezer, we'll see it that stops it wriggling |
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Post by Sleepy on Sept 14, 2007 16:07:33 GMT 1
Ooo, especially that one - is there a tried and tested technique for that? I find scraping away from you with a sharp vegetable knife the best way. Then, if anything wriggly pops out it doesn't end up in your lap. |
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Post by sweetleaf on Sept 14, 2007 16:07:38 GMT 1
No, it's alright. It'll only go to waste if we don't use it up I'll tell you what, I'll bung it in the freezer, we'll see it that stops it wriggling Nooooooo! If its wriggling you need to try to communicate with it! (outside in case its maggots)  |
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Post by Sleepy on Sept 14, 2007 16:09:20 GMT 1
I'll tell you what, I'll bung it in the freezer, we'll see it that stops it wriggling Nooooooo! If its wriggling you need to try to communicate with it! (outside in case its maggots) I have found that my fridge isn't as efficient as it used to be... ever since the electricity board cut off my supply. |
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Post by sweetleaf on Sept 14, 2007 16:10:34 GMT 1
Its Ok, dont worry, I just became a Vegan. |
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Post by debbiem on Sept 14, 2007 16:15:38 GMT 1
Wriggly= more protein doesn't it?
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Post by Sleepy on Sept 14, 2007 16:19:14 GMT 1
I'll tell you what, I'll bung it in the freezer, we'll see it that stops it wriggling Nooooooo! If its wriggling you need to try to communicate with it! (outside in case its maggots) Maggots??? What are you suggesting Sweetie? Are you expressing doubts as to the H&S of my food??? |
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Post by sweetleaf on Sept 14, 2007 16:20:42 GMT 1
Nooooooo! If its wriggling you need to try to communicate with it! (outside in case its maggots) Maggots??? What are you suggesting Sweetie? Are you expressing doubts as to the H&S of my food??? Would I? : |
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Post by Sleepy on Sept 14, 2007 16:22:44 GMT 1
Hmmmmmmm?  ? |
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Post by sweetleaf on Sept 14, 2007 16:26:35 GMT 1
Hmmmmmmm? ? I cant get anything from that, do you know any of the words? |
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Post by 4pygmies on Sept 14, 2007 21:27:40 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking? Don't pull your Fennel out of the ground MrsB! It's not quite the same plant.....herb Fennel is Foeniculum vulgare with a long tap root and lots of gorgeous aniseed scented leaves. Florence Fennel is Foeniculum vulgare var. Dulce. The edible part develops at the baseof the leaf stalks. The aniseed/liquorice flavour is much less strong when it's cooked but it can be eaten raw too. As a matter of fact I roasted slices of Florence Fennel and Yellow peppers and then put them in a quiche with fried onions and chestnut mushrooms. It was pretty nice but my OH had been down the pub so conversation was limited. This always gives me indigestion - I'm sure it wasn't my quiche.... ;D |
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Post by Sleepy on Sept 14, 2007 21:39:24 GMT 1
I suppose it's better to buy the fennel bulbs - the plants are so pretty I don't think I could grow one to yank it out of the ground for the bulb. Isn't 'drizzled' a great word for cooking? Don't pull your Fennel out of the ground MrsB! It's not quite the same plant.....herb Fennel is Foeniculum vulgare with a long tap root and lots of gorgeous aniseed scented leaves. Florence Fennel is Foeniculum vulgare var. Dulce. The edible part develops at the baseof the leaf stalks. The aniseed/liquorice flavour is much less strong when it's cooked but it can be eaten raw too. As a matter of fact I roasted slices of Florence Fennel and Yellow peppers and then put them in a quiche with fried onions and chestnut mushrooms. It was pretty nice but my OH had been down the pub so conversation was limited. This always gives me indigestion - I'm sure it wasn't my quiche.... ;D Well there you go. I didn't know that! |
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Post by Sleepy on Sept 14, 2007 21:40:14 GMT 1
What did you cook in the end?
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Post by 4pygmies on Sept 14, 2007 21:55:03 GMT 1
The above quiche, jacket spuds and salad. OH had the Spinach wilted and buttered...not that he noticed!
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Post by debbiem on Sept 16, 2007 9:18:31 GMT 1
The meal sounds gorgeous, 4P - thanks for the info on Fennel as I was clueless. I hope your OH appreciated it!!! Pork scratchings for him next week if he rolls back in worse for wear.........if he didn't noticed the lovely spinach....... |
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Post by Sleepy on Sept 16, 2007 10:17:10 GMT 1
The above quiche, jacket spuds and salad. OH had the Spinach wilted and buttered...not that he noticed! Tempted by my own culinary ideas I cooked myself a proper meal yesterday I roasted a shoulder of lamb, and accompanied it with the roast root veg I mentioned earlier and cheesy creamed potatoes. |
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Post by 4pygmies on Sept 16, 2007 14:01:47 GMT 1
Roast lamb......sigh. How lovely...I haven't had that for YEARS.....no one else eats it. You lucky thing....I s'pect it'll be Quorn pie again today.......
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Post by cheerypeabrain on Sept 16, 2007 17:17:35 GMT 1
I know that you didn't mention sprouts...but whenever I see a list of ingredients like that I allus think back to the 'Bottom' Xmas special...where they made 'Sprouts Mexicaine' I was on call at one of the local hospitals and VERY fed up...but smuggled the tv into the boss' office so I could nip in and watch it when it was quiet.....it was sooooooooo funny....really cheered me up. |
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Post by emseypop on Sept 16, 2007 17:45:12 GMT 1
I love bottom! gold, frankinstine and gerrrrrrr
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Post by Sleepy on Sept 16, 2007 17:59:48 GMT 1
I made comfort food again today. A bavarian smoked sausage casserole - with lots of passata, capsicum, whole tiny new potatoes, loads of mushroom. I ate it all with four very fresh finger rolls.
For pudding I had my strawberrys, whipped cream and merangue mud.
lovely!
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Post by sweetleaf on Sept 16, 2007 19:17:18 GMT 1
I made comfort food again today. A bavarian smoked sausage casserole - with lots of passata, capsicum, whole tiny new potatoes, loads of mushroom. I ate it all with four very fresh finger rolls. For pudding I had my strawberrys, whipped cream and merangue mud. lovely! Yum!  |
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