I haven't seen any chocolate mentioned here for a while!

Two things.

Firstly, when I finally sold my Essex home, I wasn't going to splash out 
- it's not in my nature - but someone here (YKWYA!) suggested maybe some 
nice high-solids choccie. So I thought I'd try one of these expensive 
ones after all - I bought a bar of 86%. After some days of it sitting in 
my 'fridge looking at me (I never feeling it was a special enough 
occasion), I finally got round to breaking off a bit - and I'm afraid I 
found it far too bitter for my taste. I'm happy that others enjoy it; 
however, it just drove me back to my Tesco's own brand (their white with 
crunchy strawberry pieces I particularly like!).

Secondly, while browsing the firebox site, I came across what my brother 
calls an ISTATOY: "I saw this and thought of you".
http://www.firebox.com/product/1818/Chococlock is a clock, which, on the 
hour, delivers a piece of chocolate! (Or whatever you've loaded it 
with.) It has dark sensors so it doesn't feed at night, and also a cheat 
("feed me NOW!") button.

(They also have a rather tempting alarm clock which has Stephen Fry's 
dulcet tones, rather than a bell or buzzer, which I'm tempted by, but 
[a] it's rather expensive, and [b] like may things would be better 
shared, and I live alone.)
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

The hills were worn down by eroticism. - G4PKP's bienapropism list

J. P. Gilliver (John) wrote:
> I haven't seen any chocolate mentioned here for a while!

Funny you should say that... I've just seen this lot: 
http://www.demarquette.com/modules.php?name=Content&pa=showpage&pid=8 
mentioned in the Torygraph, and suspect it might be of interest to 
umrats. Not being a chocaholic I've not tried this one myself, but the 
paper rates them highly (no idea what their advertising budget is, mind 
you!) ;o) Does look interesting. If anybody goes for it, report back!


Kimbo xx
-- 
www.bykimbo.com

On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
 wrote:

>I haven't seen any chocolate mentioned here for a while!
>
>Two things.
>
>Firstly, when I finally sold my Essex home, I wasn't going to splash out 
>- it's not in my nature - but someone here (YKWYA!) suggested maybe some 
>nice high-solids choccie. So I thought I'd try one of these expensive 
>ones after all - I bought a bar of 86%. After some days of it sitting in 
>my 'fridge looking at me (I never feeling it was a special enough 
>occasion), I finally got round to breaking off a bit - and I'm afraid I 
>found it far too bitter for my taste. I'm happy that others enjoy it; 
>however, it just drove me back to my Tesco's own brand (their white with 
>crunchy strawberry pieces I particularly like!).
>
>Secondly, while browsing the firebox site, I came across what my brother 
>calls an ISTATOY: "I saw this and thought of you".
>http://www.firebox.com/product/1818/Chococlock is a clock, which, on the 
>hour, delivers a piece of chocolate! (Or whatever you've loaded it 
>with.) It has dark sensors so it doesn't feed at night, and also a cheat 
>("feed me NOW!") button.
>
>(They also have a rather tempting alarm clock which has Stephen Fry's 
>dulcet tones, rather than a bell or buzzer, which I'm tempted by, but 
>[a] it's rather expensive, and [b] like may things would be better 
>shared, and I live alone.)
I think I read this week, or maybe heard, of another health benefit
from eating a little chocolate daily.  I wish I could remember what it
was.  This could have been anywhere in Spain, the UK or on the flight
:)

On Sat, 28 Jun 2008 07:46:03 +0100, Kim Andrews 
wrote:

>J. P. Gilliver (John) wrote:
>> I haven't seen any chocolate mentioned here for a while!
>
>Funny you should say that... I've just seen this lot: 
>http://www.demarquette.com/modules.php?name=Content&pa=showpage&pid=8 
>mentioned in the Torygraph, and suspect it might be of interest to 
>umrats. Not being a chocaholic I've not tried this one myself, but the 
>paper rates them highly (no idea what their advertising budget is, mind 
>you!) ;o) Does look interesting. If anybody goes for it, report back!
>
>
>Kimbo xx
Oh in the last couple of days I have heard or read of plans to make
even better chocolate. It was some discovery or new method.  I should
keep a notebook with me for chocolate related information so that I
don't forget it.  I could in fact write down other stuff I'd like to
tell umra that I will forget before I get a tuit.  

Aanother bought me a nice big diary/notebook in attractive design to
write down Important Things that I have done or dates of things I need
to remember, so I no longer say 'did I sort that out?' or 'I am sure i
sent a form off about that.'  but I forget to write things down.

On 27 Jun, 23:51, "J. P. Gilliver (John)" 
wrote:
>  I thought I'd try one of these expensive
> ones after all - I bought a bar of 86%. After some days of it sitting in
> my 'fridge looking at me (I never feeling it was a special enough
> occasion), I finally got round to breaking off a bit

er ?

How do you do that?

buy chocolate
eat chocolate

Where does the fridge come into it and was does "breaking off a bit"
mean?

On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
 wrote:

>I haven't seen any chocolate mentioned here for a while!
>
>Two things.
>
>Firstly, when I finally sold my Essex home, I wasn't going to splash out 
>- it's not in my nature - but someone here (YKWYA!) suggested maybe some 
>nice high-solids choccie. So I thought I'd try one of these expensive 
>ones after all - I bought a bar of 86%. After some days of it sitting in 
>my 'fridge looking at me (I never feeling it was a special enough 
>occasion), I finally got round to breaking off a bit - and I'm afraid I 
>found it far too bitter for my taste. I'm happy that others enjoy it; 
>however, it just drove me back to my Tesco's own brand (their white with 
>crunchy strawberry pieces I particularly like!).

If you like white with strawberry pieces it was a fairly safe
conclusion that you wouldn't like the 86%, sadly. Is it a good idea to
keep chocolate in the fridge? IME [1] it develops an unattractive
bloom, and dark chocolate becomes, possibly temporarily if one were
prepared to wait, rather dry in texture.

>Secondly, while browsing the firebox site, I came across what my brother 
>calls an ISTATOY: "I saw this and thought of you".
>http://www.firebox.com/product/1818/Chococlock is a clock, which, on the 
>hour, delivers a piece of chocolate! (Or whatever you've loaded it 
>with.) It has dark sensors so it doesn't feed at night, and also a cheat 
>("feed me NOW!") button.

Now that I could use!
>
>(They also have a rather tempting alarm clock which has Stephen Fry's 
>dulcet tones, rather than a bell or buzzer, which I'm tempted by, but 
>[a] it's rather expensive, and [b] like may things would be better 
>shared, and I live alone.)

Too dulcet, it might not wake me, at least not after the first
morning. I like my Voice Alarm, which shuts up for 9 mins when I groan
at it.

-- 
Jo

[1] Of giving it up for Lent but storing it in the fridge for Easter
Sunday - yes, I know that's cheating.

In message 
, Bob 
E  writes
[]
>> occasion), I finally got round to breaking off a bit
>
>er ?
>
>How do you do that?
>
>buy chocolate
>eat chocolate
>
>Where does the fridge come into it and was does "breaking off a bit"
>mean?

Well, these days, I tend to buy more than one 200g bar at a time, and 
I'd not do myself any favours ... (actually, I do manage not to eat it 
too fast, though I do tend to break off a row at a time, and eat all of 
it, not just one square ...)
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

The hills were worn down by eroticism. - G4PKP's bienapropism list

In message , Jo Lonergan 
 writes
[]
>If you like white with strawberry pieces it was a fairly safe

Don't dismiss me as a total boor (I know you weren't really) - I do like 
plain dark as well, in fact on the whole I prefer either plain or white 
to milk. (The standard fillings, such as fruit and nut, tend to be only 
in the milk though - though one of the supermarkets does do dark with 
fillings.)

(Aside: I've wondered for decades - why can you have: fruit [raisins] 
and nut; nut only; but not fruit only? In the standard ranges, anyway.)

>conclusion that you wouldn't like the 86%, sadly. Is it a good idea to
>keep chocolate in the fridge? IME [1] it develops an unattractive

I haven't found it so; it doesn't stay there _that_ long (I doubt a bar 
remains longer than a week for me). Also, especially this time of year, 
I'm not sure it'd be too good an idea _not_ to keep it in the 'fridge 
either; certainly I can't keep butter out. (I don't have any air 
conditioning other than opening windows.)

>bloom, and dark chocolate becomes, possibly temporarily if one were
>prepared to wait, rather dry in texture.

The 86% did seem surprisingly hard for its thickness.
>
>>Secondly, while browsing the firebox site, I came across what my brother
>>calls an ISTATOY: "I saw this and thought of you".
>>http://www.firebox.com/product/1818/Chococlock is a clock, which, on the
>>hour, delivers a piece of chocolate! (Or whatever you've loaded it
>>with.) It has dark sensors so it doesn't feed at night, and also a cheat
>>("feed me NOW!") button.
>
>Now that I could use!

It's about 19 or 20 quid.
>>
>>(They also have a rather tempting alarm clock which has Stephen Fry's
>>dulcet tones, rather than a bell or buzzer, which I'm tempted by, but
>>[a] it's rather expensive, and [b] like may things would be better
>>shared, and I live alone.)
>
>Too dulcet, it might not wake me, at least not after the first
>morning. I like my Voice Alarm, which shuts up for 9 mins when I groan
>at it.
>
Oh, it (http://www.firebox.com/product/1830/Voco-Alarm-Clock) starts 
with gentle birdsong, then a discreet cough, then "good morning, sir" 
(they do a madam version!), then one of a selection of 50 or 200 
messages, and finally a beeping alarm until you press the button, at 
which point it says 'Ghastly noise, I agree, Sir.' It sounds a 
well-thought-out product - just a wee bit on the expensive side. It's a 
clock with hands, in a Palladian case (pillars and a pediment), which is 
wooden in the more expensive version.
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

The hills were worn down by eroticism. - G4PKP's bienapropism list

In message , Kim Andrews 
 writes
>J. P. Gilliver (John) wrote:
>> I haven't seen any chocolate mentioned here for a while!
>
>If anybody goes for it, report back!
>
Only if they win on the Lottery or ERNIE.  Or they've got a rich sugar 
daddy. That's seriously expensive!

Sincerely Chris
>
>Kimbo xx

-- 
Chris McMillan
http://www.chinavision.org.uk/
http://www.oneplusone.org.cn

In message , Jo Lonergan 
 writes
>On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
> wrote:
>
> Is it a good idea to
>keep chocolate in the fridge?
 >
No idea if its a good idea but its one we've always used.

Sincerely Chris

-- 
Chris McMillan
http://www.chinavision.org.uk/
http://www.oneplusone.org.cn

chris mcmillan wrote:
> In message , Jo Lonergan 
>  writes
>> On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
>>  wrote:
>>
>> Is it a good idea to
>> keep chocolate in the fridge?
>  >
> No idea if its a good idea but its one we've always used.
> 
> Sincerely Chris
> 
A local Indian Restaurant has had a lot of publicity this week for a new 
chocolate curry on it's menu. Any one fancy it ?

On Sat, 28 Jun 2008 20:30:27 +0100, "dennis@fake" <dennis@fake> wrote:

>chris mcmillan wrote:
>> In message , Jo Lonergan 
>>  writes
>>> On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
>>>  wrote:
>>>
>>> Is it a good idea to
>>> keep chocolate in the fridge?
>>  >
>> No idea if its a good idea but its one we've always used.
> 
>A local Indian Restaurant has had a lot of publicity this week for a new 
>chocolate curry on it's menu. Any one fancy it ?

Chocolate has always been a key ingredient in Mole, the Mexican chili
dish (no mouldiwarps have been harmed in its production), so chocolate
curry sounds eminently edible.

As long as its not curried mouldiwarp, of course.
-- 
Stephen

Into my heart an air that kills From yon far country blows:
What are those blue remembered hills, What spires, what farms are those?
That is the land of lost content, I see it shining plain,
The happy highways where I went And cannot come again.

On Sat, 28 Jun 2008 11:08:50 +0100, "J. P. Gilliver (John)"
 wrote:

>In message , Jo Lonergan 
> writes
>[]
>>If you like white with strawberry pieces it was a fairly safe
>
>Don't dismiss me as a total boor (I know you weren't really) 

Really not - de gustibus et coloribus non est disputandum!

>- I do like 
>plain dark as well, in fact on the whole I prefer either plain or white 
>to milk. (The standard fillings, such as fruit and nut, tend to be only 
>in the milk though - though one of the supermarkets does do dark with 
>fillings.)

I find milk chocolate tends to be a bit too sweet/much too sweet, but
white, while it can be pleasant, doesn't taste much like chocolate at
all.
>
>(Aside: I've wondered for decades - why can you have: fruit [raisins] 
>and nut; nut only; but not fruit only? In the standard ranges, anyway.)

You can have raisins with rum (which is very nice). And why is
chocolate with ginger pieces in it almost always black?

 <snip>
>
>Oh, it (http://www.firebox.com/product/1830/Voco-Alarm-Clock) starts 
>with gentle birdsong, then a discreet cough, then "good morning, sir" 
>(they do a madam version!), then one of a selection of 50 or 200 
>messages, and finally a beeping alarm until you press the button, at 
>which point it says 'Ghastly noise, I agree, Sir.' It sounds a 
>well-thought-out product - just a wee bit on the expensive side. It's a 
>clock with hands, in a Palladian case (pillars and a pediment), which is 
>wooden in the more expensive version.

An extra GBP 10 for the women's version? Shirley not legal!

-- 
Jo

In message , Jo Lonergan 
 writes
>On Sat, 28 Jun 2008 11:08:50 +0100, "J. P. Gilliver (John)"
> wrote:
[]
>I find milk chocolate tends to be a bit too sweet/much too sweet, but
>white, while it can be pleasant, doesn't taste much like chocolate at
>all.

Yes, I've never been sure whether it is actually chocolate; I guess it's 
a matter of how you define chocolate, which I know is different between 
UK and some other countries.
>>
>>(Aside: I've wondered for decades - why can you have: fruit [raisins]
>>and nut; nut only; but not fruit only? In the standard ranges, anyway.)
>
>You can have raisins with rum (which is very nice). And why is

Not in the standard own-brand (or even Cadbury's etc. basic) ranges.
[]
>>Oh, it (http://www.firebox.com/product/1830/Voco-Alarm-Clock) starts
>>with gentle birdsong, then a discreet cough, then "good morning, sir"
>>(they do a madam version!), then one of a selection of 50 or 200
[]
>An extra GBP 10 for the women's version? Shirley not legal!
>
Hmm, interesting illegal-Shirley point! It's not _quite_ an extra tenner 
for the women's version, it's for the "de luxe" (wooden rather than 
plastic case, more stored phrases, and something) version. However, they 
only do the "madam" version _in_ the deluxe version - so it's an 
interesting point!
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

"... there were certain words you couldn't say in front of a girl. Now you can
say all of them - but you can't say girl!" Tom Lehrer on BBC Radio 4, September
1998.

In message , Stephen 
 writes
[]
>Chocolate has always been a key ingredient in Mole, the Mexican chili
>dish (no mouldiwarps have been harmed in its production), so chocolate
>curry sounds eminently edible.
>
>As long as its not curried mouldiwarp, of course.

My mother used to put cocoa in as an ingredient in something that would 
normally think of as savoury (I think it might have been a curry; IIR, 
I'll ask brother who is more into cooking than I).
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

"... there were certain words you couldn't say in front of a girl. Now you can
say all of them - but you can't say girl!" Tom Lehrer on BBC Radio 4, September
1998.

dennis@fake wrote...
>chris mcmillan wrote:
>> In message , Jo Lonergan 
>> writes
>>> On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
>>>  wrote:
>>>
>>> Is it a good idea to
>>> keep chocolate in the fridge?
>>  >
>> No idea if its a good idea but its one we've always used.
>>  Sincerely Chris
>>
>A local Indian Restaurant has had a lot of publicity this week for a 
>new chocolate curry on it's menu. Any one fancy it ?

I mentioned in Another Place that, around Valentine's Day, I purchased 
from Morrisons some chocolate flavoured cheese.
-- 
Martin

On Tue, 1 Jul 2008 15:59:38 +0100, Martin Clark  wrote:

>dennis@fake wrote...
>>chris mcmillan wrote:
>>> In message , Jo Lonergan 
>>> writes
>>>> On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
>>>>  wrote:
>>>>
>>>> Is it a good idea to
>>>> keep chocolate in the fridge?
>>>  >
>>> No idea if its a good idea but its one we've always used.
>>>  Sincerely Chris
>>>
>>A local Indian Restaurant has had a lot of publicity this week for a 
>>new chocolate curry on it's menu. Any one fancy it ?
>
>I mentioned in Another Place that, around Valentine's Day, I purchased 
>from Morrisons some chocolate flavoured cheese.

That does not sound like a good use of either ingredient.

At around the same time I acquired some Champagne-enhanced Marmite.
-- 
Stephen

Into my heart an air that kills From yon far country blows:
What are those blue remembered hills, What spires, what farms are those?
That is the land of lost content, I see it shining plain,
The happy highways where I went And cannot come again.

In message , Stephen 
 writes
>On Tue, 1 Jul 2008 15:59:38 +0100, Martin Clark  wrote:
>
>>dennis@fake wrote...
>>>chris mcmillan wrote:
>>>> In message , Jo Lonergan
>>>> writes
>>>>> On Fri, 27 Jun 2008 23:51:54 +0100, "J. P. Gilliver (John)"
>>>>>  wrote:
>>>>>
>>>>> Is it a good idea to
>>>>> keep chocolate in the fridge?
>>>>  >
>>>> No idea if its a good idea but its one we've always used.
>>>>  Sincerely Chris
>>>>
>>>A local Indian Restaurant has had a lot of publicity this week for a
>>>new chocolate curry on it's menu. Any one fancy it ?
>>
>>I mentioned in Another Place that, around Valentine's Day, I purchased
>>from Morrisons some chocolate flavoured cheese.
>
>That does not sound like a good use of either ingredient.
>
Too right.  But I might still have been very tempted - of course I am 
not allowed full fat anything.
 >
>At around the same time I acquired some Champagne-enhanced Marmite.

That was just a waste of perfectly good marmite.  How could you taste 
*anything* over the salt content anyway?

Sincerely Chris
-- 
Chris McMillan
http://www.chinavision.org.uk/
http://www.oneplusone.org.cn

chris mcmillan wrote...
> writes
>>On Tue, 1 Jul 2008 15:59:38 +0100, Martin Clark  wrote:
>>>dennis@fake wrote...
>>>>>
>>>>A local Indian Restaurant has had a lot of publicity this week for a
>>>>new chocolate curry on it's menu. Any one fancy it ?
>>>
>>>I mentioned in Another Place that, around Valentine's Day, I purchased
>>>from Morrisons some chocolate flavoured cheese.
>>
>>That does not sound like a good use of either ingredient.
>>
>Too right.  But I might still have been very tempted - of course I am 
>not allowed full fat anything.

I was tempted, and, IMO, it was a very good use of both ingredients.
Unfortunately, I have now been banned from eating cheese, so I won't 
have to have any further Pythonesque conversations with the proprietor 
of the Stalybridge cheese shop.
-- 
Martin

On Tue, 1 Jul 2008 20:15:51 +0100, chris mcmillan  wrote:


>>At around the same time I acquired some Champagne-enhanced Marmite.
>
>That was just a waste of perfectly good marmite.  How could you taste 
>*anything* over the salt content anyway?

There is a difference, IME, between Marmite with salted or unsalted butter. It
took me quite a while to get used to it when I moved to a land of unsalted.

One of my bothers had some Guinness flavoured Marmite, which he said tasted
exactly like the usual kind. Champagne would have even less chance against the
prevailing marmiteness.  

-- 
Jo

On Wed, 02 Jul 2008 11:56:53 +0200, Jo Lonergan
 wrote:

>On Tue, 1 Jul 2008 20:15:51 +0100, chris mcmillan  wrote:
>
>
>>>At around the same time I acquired some Champagne-enhanced Marmite.
>>
>>That was just a waste of perfectly good marmite.  How could you taste 
>>*anything* over the salt content anyway?
>
>There is a difference, IME, between Marmite with salted or unsalted butter. It
>took me quite a while to get used to it when I moved to a land of unsalted.
>
>One of my bothers had some Guinness flavoured Marmite, which he said tasted
>exactly like the usual kind. Champagne would have even less chance against the
>prevailing marmiteness.  
I love unsalted butter.  On bread, with jam, preferably a good jam,
not Weightwatchers one....*sigh*

But I love more that I just bought a size 10 dress and can't stop
going shopping to try things on :)

In message , badriya 
 writes
>preferably a good jam, not Weightwatchers one...

IANA cook or a dietician, but I thought the only way to make jam was to 
mix fruit and sugar in fairly precise proportions.  Presumably WW do not 
object too much to fruit, but frown on sugar.  So how is WW jam made?
-- 
Jenny
"I always like to have the morning well-aired before I get up."
(Beau Brummel, 1778-1840)

Jenny M Benson wrote:
> In message , badriya 
>  writes
>> preferably a good jam, not Weightwatchers one...
> 
> IANA cook or a dietician, but I thought the only way to make jam was to 
> mix fruit and sugar in fairly precise proportions.  Presumably WW do not 
> object too much to fruit, but frown on sugar.  So how is WW jam made?

I can't strictly answer how WW do it, but I know you have to keep those 
"jams" in the fridge, as you do with "Extra" jams and as I have had to 
with one or two too lightly set ones of my own [1], so I imagine they 
use much less sugar.  It's possible they use something like gelatine 
too, but I am only guessing.

-- 
Jane
The potter in the purple socks

http://www.clothandclay.co.uk/umra/cookbook/contents.htm for recipes 
supplied by umrats

On Wed, 2 Jul 2008 12:40:59 +0100, Jenny M Benson
 wrote:

>In message , badriya 
> writes
>>preferably a good jam, not Weightwatchers one...
>
>IANA cook or a dietician, but I thought the only way to make jam was to 
>mix fruit and sugar in fairly precise proportions.  Presumably WW do not 
>object too much to fruit, but frown on sugar.  So how is WW jam made?

Er..they are called spreads.  There is lemon, blackcurrant and I think
apple..or maybe that was the Spanish low sugar one.  This blackcurrant
says
water, blackcurrants, sugar,acidity regulatos,citric  acid,sodium
citrates,gelling agent, pectins,stabiliser,guar
gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
chloride, sweetner,acesulframe potassium,colour anthoccyanins

26.2g of sugar per 100g,it says
normal jam has a minimum of 60g per 100g

It is sort of thin and jellied.  Less jammy but quite nice and better
than no jam.  It's nice on ryvita with low fat cream cheese, or on
rice cakes.

badriya wrote:
> 
> gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
> chloride, sweetner,acesulframe potassium,colour anthoccyanins

Ye gods, I've seen more appetising lists on wallpaper paste! :(

-- 
Kimbo xx

www.booksbykimbo.com

On Wed, 02 Jul 2008 11:56:53 +0200, Jo Lonergan
 wrote:

>On Tue, 1 Jul 2008 20:15:51 +0100, chris mcmillan  wrote:
>
>
>>>At around the same time I acquired some Champagne-enhanced Marmite.
>>
>>That was just a waste of perfectly good marmite.  How could you taste 
>>*anything* over the salt content anyway?
>
>There is a difference, IME, between Marmite with salted or unsalted butter. It
>took me quite a while to get used to it when I moved to a land of unsalted.
>
>One of my bothers had some Guinness flavoured Marmite, which he said tasted
>exactly like the usual kind. Champagne would have even less chance against the
>prevailing marmiteness.  

I tried the Guinness version and I agree with bother - it tasted
indistinguishable from the regular stuff.  The champagne version is
distinctive though - it's more in the smell than the taste, but there
is a definite champagne-style yeastiness in the bouquet which raises
it well above the ordinary.  Next time you're in the Cheltenham area
you should drop by and try some.
-- 
Stephen

Into my heart an air that kills From yon far country blows:
What are those blue remembered hills, What spires, what farms are those?
That is the land of lost content, I see it shining plain,
The happy highways where I went And cannot come again.

In article , bykimbo@hotmail.com 
says...
> badriya wrote:
> > 
> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
> 
> Ye gods, I've seen more appetising lists on wallpaper paste! :(
> 
"Weight Watchers - helping people stick to their diet."

-- 
Sam

In article , Jane Vernon
 wrote:
> I can't strictly answer how WW do it, but I know you have to keep those 
> "jams" in the fridge,

What is the 'use by' date like: if it's low-sugar, I would expect it to have
quite a short shelf-life.

Rosemary



-- 
Rosemary Miskin     ZFC Pm   miskin@orpheusmail.co.uk
Loughborough, UK             http://miskin.orpheusweb.co.uk

Plusnet wrote...
>In article , bykimbo@hotmail.com
>says...
>> badriya wrote:
>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>
>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>
>"Weight Watchers - helping people stick to their diet."
>
You don't want to get hung up on this diet thing.
-- 
Martin

On Wed, 02 Jul 2008 18:27:51 +0100, Rosemary Miskin
 wrote:

>In article , Jane Vernon
> wrote:
>> I can't strictly answer how WW do it, but I know you have to keep those 
>> "jams" in the fridge,
>
>What is the 'use by' date like: if it's low-sugar, I would expect it to have
>quite a short shelf-life.
>
>Rosemary
I've had it, open in the fridge, for a while. I have some in Spain
too.  That one is July 08!  And the lemon Oct 08.  I am not very good
at use by dates and just use things until they go off.  Aanother and
dorters are very fussy about those. I've been known to have things
many years old and am then hounded to throw them away, which I hate
doing.  Is it a generation thing? I really hate throwing food away,
which is one way to put on weight, eating it instead.  

Katharine Whitehorn said
What goes through one fat white mother won't help the starving
children in China.  The dogs are a big help now.  The hens were too
when I had them.

In message , badriya 
 writes
[]
>I've had it, open in the fridge, for a while. I have some in Spain
>too.  That one is July 08!  And the lemon Oct 08.  I am not very good
>at use by dates and just use things until they go off.  Aanother and
>dorters are very fussy about those. I've been known to have things
>many years old and am then hounded to throw them away, which I hate
>doing.  Is it a generation thing? I really hate throwing food away,
>which is one way to put on weight, eating it instead.
[]
Well, I don't know if it is generational, but if so it can certainly be 
inherited; my mother was careful (e. g. with things like brown paper), 
and has either said or I picked up on that such behaviour was learnt in 
times of austerity; however, I think I had a happy childhood and have 
never really been short enough that it would make that much difference, 
but I still am careful (or mean) with things: sealed packs of bacon, for 
example, I let go months past the date (I do keep them in the 'fridge), 
and, like you, do have some stuff that's very old which I have no 
intention of discarding.

I think some things only have sell-by dates because customer pressure 
(and possibly the company lawyers) insist they be put on: long-life milk 
_might_ be such a case, and I'm certain things like noodles are. (Plus 
of course it does force _some_ people to discard - and thus buy again - 
things which are perfectly all right.)

(I run my printer almost entirely on junk mail - why do so many 
companies still not use double-sided printers?; some of it is 
nice-quality paper, too.)
-- 
J. P. Gilliver. UMRA: 1960/<1985 MB++G.5AL(+++)IS-P--Ch+(p)Ar+T[?]H+Sh0!:`)DNAf
** http://www.soft255.demon.co.uk/G6JPG-PC/JPGminPC.htm for thoughts on PCs. **

Buying books would be a good thing if one could also buy the time to read them
in: but as a rule the purchase of books is mistaken for the appropriation of
their contents. -Arthur Schopenhauer, philosopher (1788-1860)

Martin Clark wrote:
> Plusnet wrote...
>> In article , bykimbo@hotmail.com
>> says...
>>> badriya wrote:
>>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>
>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>
>> "Weight Watchers - helping people stick to their diet."
>>
> You don't want to get hung up on this diet thing.

Well not unless you want to become a stripper.

badriya wrote:
> On Wed, 02 Jul 2008 18:27:51 +0100, Rosemary Miskin
>  wrote:
> 
>> In article , Jane Vernon
>>  wrote:
>>> I can't strictly answer how WW do it, but I know you have to keep those 
>>> "jams" in the fridge,
>> What is the 'use by' date like: if it's low-sugar, I would expect it to have
>> quite a short shelf-life.
>>
>> Rosemary
> I've had it, open in the fridge, for a while. I have some in Spain
> too.  That one is July 08!  And the lemon Oct 08.  I am not very good
> at use by dates and just use things until they go off.  Aanother and
> dorters are very fussy about those. I've been known to have things
> many years old and am then hounded to throw them away, which I hate
> doing.  Is it a generation thing? I really hate throwing food away,
> which is one way to put on weight, eating it instead.  

I reckon that young adults have never seen food which is rotten, and so 
rely solely on the use-by date.  They seem to think that some magic 
process happens at midnight on the appointed day, after which the food 
becomes toxic.

We saw a Dispatches programme this week which showed a young couple who 
were throwing away *one third* of the food they bought each week.  The 
programme showed them what they could have done with all that food from 
just one week's bin, but it missed the opportunity to explore why they 
thought they had to throw away a huge bag of spuds which looked brand 
new, whole pizzas still in the box, etc, and why they didn't freeze the 
half packets of sausage and mince after they'd used the first half.

I still shudder at the memory of Hugh F-W's chicken programme where he 
discovered with horror that families bought whole chickens, roasted 
them, ate the breasts and then threw out what remained.  We can get 10 
meals out of a large chicken.

-- 
David

BrritSki wrote...
>Martin Clark wrote:
>> Plusnet wrote...
>>> In article , bykimbo@hotmail.com
>>> says...
>>>> badriya wrote:
>>>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>
>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>
>>> "Weight Watchers - helping people stick to their diet."
>>>
>> You don't want to get hung up on this diet thing.
>
>Well not unless you want to become a stripper.

Say that again and I'll give you a good pasting!
-- 
Martin

Martin Clark wrote:
> BrritSki wrote...
>> Martin Clark wrote:
>>> Plusnet wrote...
>>>> In article , bykimbo@hotmail.com
>>>> says...
>>>>> badriya wrote:
>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>
>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>
>>>> "Weight Watchers - helping people stick to their diet."
>>>>
>>> You don't want to get hung up on this diet thing.
>>
>> Well not unless you want to become a stripper.
> 
> Say that again and I'll give you a good pasting!

I thought that would get someone steaming.

the Omrud wrote:
> badriya wrote:
>> On Wed, 02 Jul 2008 18:27:51 +0100, Rosemary Miskin
>>  wrote:
>>
>>> In article , Jane Vernon
>>>  wrote:
>>>> I can't strictly answer how WW do it, but I know you have to keep 
>>>> those "jams" in the fridge,
>>> What is the 'use by' date like: if it's low-sugar, I would expect it 
>>> to have
>>> quite a short shelf-life.
>>>
>>> Rosemary
>> I've had it, open in the fridge, for a while. I have some in Spain
>> too.  That one is July 08!  And the lemon Oct 08.  I am not very good
>> at use by dates and just use things until they go off.  Aanother and
>> dorters are very fussy about those. I've been known to have things
>> many years old and am then hounded to throw them away, which I hate
>> doing.  Is it a generation thing? I really hate throwing food away,
>> which is one way to put on weight, eating it instead.  
> 
> I reckon that young adults have never seen food which is rotten, and so 
> rely solely on the use-by date.  They seem to think that some magic 
> process happens at midnight on the appointed day, after which the food 
> becomes toxic.
> 
> We saw a Dispatches programme this week which showed a young couple who 
> were throwing away *one third* of the food they bought each week.  The 
> programme showed them what they could have done with all that food from 
> just one week's bin, but it missed the opportunity to explore why they 
> thought they had to throw away a huge bag of spuds which looked brand 
> new, whole pizzas still in the box, etc, and why they didn't freeze the 
> half packets of sausage and mince after they'd used the first half.
> 
> I still shudder at the memory of Hugh F-W's chicken programme where he 
> discovered with horror that families bought whole chickens, roasted 
> them, ate the breasts and then threw out what remained.  We can get 10 
> meals out of a large chicken.
> 
If you're saying 10 portions I would agree. Even with the little 
spit-roasted chickens (that waife has just cycled off to the village to 
buy), we get 2 portions hot (lunch today), 2 huge sandwiches tomorrow 
and then the carcase goes into the stock pot is concentrated and frozen 
and becomes the basis of soup or gravy.

BrritSki wrote...
>Martin Clark wrote:
>> BrritSki wrote...
>>> Martin Clark wrote:
>>>> Plusnet wrote...
>>>>> In article , bykimbo@hotmail.com
>>>>> says...
>>>>>> badriya wrote:
>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>
>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>
>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>
>>>> You don't want to get hung up on this diet thing.
>>>
>>> Well not unless you want to become a stripper.
>>  Say that again and I'll give you a good pasting!
>
>I thought that would get someone steaming.

I can see you're on a roll now!
-- 
Martin

Martin Clark wrote:
> BrritSki wrote...
>> Martin Clark wrote:
>>> BrritSki wrote...
>>>> Martin Clark wrote:
>>>>> Plusnet wrote...
>>>>>> In article , bykimbo@hotmail.com
>>>>>> says...
>>>>>>> badriya wrote:
>>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming 
>>>>>>> agent,calcium
>>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>>
>>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>>
>>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>>
>>>>> You don't want to get hung up on this diet thing.
>>>> Well not unless you want to become a stripper.
>>> Say that again and I'll give you a good pasting!
>> I thought that would get someone steaming.
> I can see you're on a roll now!

You've got me plumb...

BrritSki wrote...
>Martin Clark wrote:
>> BrritSki wrote...
>>> Martin Clark wrote:
>>>> BrritSki wrote...
>>>>> Martin Clark wrote:
>>>>>> Plusnet wrote...
>>>>>>> In article , bykimbo@hotmail.com
>>>>>>> says...
>>>>>>>> badriya wrote:
>>>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming
>>>>>>>> agent,calcium
>>>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>>>
>>>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>>>
>>>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>>>
>>>>>> You don't want to get hung up on this diet thing.
>>>>> Well not unless you want to become a stripper.
>>>> Say that again and I'll give you a good pasting!
>>> I thought that would get someone steaming.
>> I can see you're on a roll now!
>
>You've got me plumb...

Everyone will flock to see that.
-- 
Martin

Martin Clark wrote:
> BrritSki wrote...
>> Martin Clark wrote:
>>> BrritSki wrote...
>>>> Martin Clark wrote:
>>>>> BrritSki wrote...
>>>>>> Martin Clark wrote:
>>>>>>> Plusnet wrote...
>>>>>>>> In article , bykimbo@hotmail.com
>>>>>>>> says...
>>>>>>>>> badriya wrote:
>>>>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming
>>>>>>>>> agent,calcium
>>>>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>>>>
>>>>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>>>>
>>>>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>>>>
>>>>>>> You don't want to get hung up on this diet thing.
>>>>>> Well not unless you want to become a stripper.
>>>>> Say that again and I'll give you a good pasting!
>>>> I thought that would get someone steaming.
>>> I can see you're on a roll now!
>> You've got me plumb...
> Everyone will flock to see that.

Careful, I'm taking legal advice from Usha Glypta and her long-lost and 
silent partner, sister Ana.

BrritSki wrote...
>Martin Clark wrote:
>> BrritSki wrote...
>>> Martin Clark wrote:
>>>> BrritSki wrote...
>>>>> Martin Clark wrote:
>>>>>> BrritSki wrote...
>>>>>>> Martin Clark wrote:
>>>>>>>> Plusnet wrote...
>>>>>>>>> In article , bykimbo@hotmail.com
>>>>>>>>> says...
>>>>>>>>>> badriya wrote:
>>>>>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming
>>>>>>>>>> agent,calcium
>>>>>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>>>>>
>>>>>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>>>>>
>>>>>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>>>>>
>>>>>>>> You don't want to get hung up on this diet thing.
>>>>>>> Well not unless you want to become a stripper.
>>>>>> Say that again and I'll give you a good pasting!
>>>>> I thought that would get someone steaming.
>>>> I can see you're on a roll now!
>>> You've got me plumb...
>> Everyone will flock to see that.
>
>Careful, I'm taking legal advice from Usha Glypta and her long-lost and 
>silent partner, sister Ana.

I can't crown that!
-- 
Martin

BrritSki wrote:

> Careful, I'm taking legal advice from Usha Glypta and her long-lost and 
> silent partner, sister Ana.
<branches off>

Oh I know them, they live next-door to Mr & Mrs Ladder, don't they? Of 
course, it's her second marriage, so her son is only a step-Ladder.

He's a nice boy though, going out with the Ulshions youngest, Em.

And of course, her Dad's worth a bob or two. Though to be honest, most 
of it's tied up in property. He's really just a paper-millionaire.

-- 
Kimbo xx

www.booksbykimbo.com

Kim Andrews wrote...
>BrritSki wrote:
>
>> Careful, I'm taking legal advice from Usha Glypta and her long-lost 
>>and silent partner, sister Ana.
><branches off>
>
>Oh I know them, they live next-door to Mr & Mrs Ladder, don't they? Of 
>course, it's her second marriage, so her son is only a step-Ladder.
>
>He's a nice boy though, going out with the Ulshions youngest, Em.
>
>And of course, her Dad's worth a bob or two. Though to be honest, most 
>of it's tied up in property. He's really just a paper-millionaire.
>
I forgot to ask BrritSki what he does with his wallpaper. Does he get a 
decorator in or does he stick it up himself?            :o
-- 
Martin

Martin Clark wrote:
> Kim Andrews wrote...
>> BrritSki wrote:
>>
>>> Careful, I'm taking legal advice from Usha Glypta and her long-lost 
>>> and silent partner, sister Ana.
>> <branches off>
>>
>> Oh I know them, they live next-door to Mr & Mrs Ladder, don't they? Of 
>> course, it's her second marriage, so her son is only a step-Ladder.
>>
>> He's a nice boy though, going out with the Ulshions youngest, Em.
>>
>> And of course, her Dad's worth a bob or two. Though to be honest, most 
>> of it's tied up in property. He's really just a paper-millionaire.
>>
> I forgot to ask BrritSki what he does with his wallpaper. Does he get a 
> decorator in or does he stick it up himself?            :o

I think he just tosses it onto the paste table and hopes for the best. 
Sometimes it goes up okay, some times it comes off in his hand.


-- 
Kimbo xx

www.booksbykimbo.com

Kim Andrews wrote:
> Martin Clark wrote:
>> Kim Andrews wrote...
>>> BrritSki wrote:
>>>
>>>> Careful, I'm taking legal advice from Usha Glypta and her long-lost 
>>>> and silent partner, sister Ana.
>>> <branches off>
>>>
>>> Oh I know them, they live next-door to Mr & Mrs Ladder, don't they? 
>>> Of course, it's her second marriage, so her son is only a step-Ladder.
>>>
>>> He's a nice boy though, going out with the Ulshions youngest, Em.
>>>
>>> And of course, her Dad's worth a bob or two. Though to be honest, 
>>> most of it's tied up in property. He's really just a paper-millionaire.
>>>
>> I forgot to ask BrritSki what he does with his wallpaper. Does he get 
>> a decorator in or does he stick it up himself?            :o
> 
> I think he just tosses it onto the paste table and hopes for the best. 
> Sometimes it goes up okay, some times it comes off in his hand.
> 
> 
YASamanthaAICM5points

In message <An%ak.19881$E41.6239@text.news.virginmedia.com>, the Omrud 
 writes
>badriya wrote:
>> On Wed, 02 Jul 2008 18:27:51 +0100, Rosemary Miskin
>>  wrote:
>>
>>> In article , Jane Vernon
>>>  wrote:
>>>> I can't strictly answer how WW do it, but I know you have to keep 
>>>>those  "jams" in the fridge,
>>> What is the 'use by' date like: if it's low-sugar, I would expect it to have
>>> quite a short shelf-life.
>>>
>>> Rosemary
>> I've had it, open in the fridge, for a while. I have some in Spain
>> too.  That one is July 08!  And the lemon Oct 08.  I am not very good
>> at use by dates and just use things until they go off.  Aanother and
>> dorters are very fussy about those. I've been known to have things
>> many years old and am then hounded to throw them away, which I hate
>> doing.  Is it a generation thing? I really hate throwing food away,
>> which is one way to put on weight, eating it instead.
>
>I reckon that young adults have never seen food which is rotten, and so 
>rely solely on the use-by date.  They seem to think that some magic 
>process happens at midnight on the appointed day, after which the food 
>becomes toxic.
>
>We saw a Dispatches programme this week which showed a young couple who 
>were throwing away *one third* of the food they bought each week.  The 
>programme showed them what they could have done with all that food from 
>just one week's bin, but it missed the opportunity to explore why they 
>thought they had to throw away a huge bag of spuds which looked brand 
>new, whole pizzas still in the box, etc, and why they didn't freeze the 
>half packets of sausage and mince after they'd used the first half.
>
>I still shudder at the memory of Hugh F-W's chicken programme where he 
>discovered with horror that families bought whole chickens, roasted 
>them, ate the breasts and then threw out what remained.  We can get 10 
>meals out of a large chicken.
>
Psshaaw, we had to march ten miles, run a further twenty to catch the 
chicken... and then we were expected to get twenty meals out of just the 
tail feathers alone ... ;-)
-- 
Mike McMillan,
The email address is spam trapped but any genuine communications may be sent to
mike dot mcmillan at ntlworld dot com

"Let's all calm down shall we? Let's forget there is a llama in here at all."
(Lynda Snell, 010603)

Tel: (+44) 0118 9265450. website: <http://homepage.ntlworld.com/mike.mcmillan/>

In message <n7xdKtAFAJbIFwUQ@oooah.noooah>, Martin Clark  
writes
>BrritSki wrote...
>>Martin Clark wrote:
>>> Plusnet wrote...
>>>> In article , bykimbo@hotmail.com
>>>> says...
>>>>> badriya wrote:
>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>
>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>
>>>> "Weight Watchers - helping people stick to their diet."
>>>>
>>> You don't want to get hung up on this diet thing.
>>
>>Well not unless you want to become a stripper.
>
>Say that again and I'll give you a good pasting!

OK you two, frieze ...
-- 
Mike McMillan,
The email address is spam trapped but any genuine communications may be sent to
mike dot mcmillan at ntlworld dot com

"Let's all calm down shall we? Let's forget there is a llama in here at all."
(Lynda Snell, 010603)

Tel: (+44) 0118 9265450. website: <http://homepage.ntlworld.com/mike.mcmillan/>

In message <ZYeiySF7hLbIFwQY@oooah.noooah>, Martin Clark  
writes
>BrritSki wrote...
>>Martin Clark wrote:
>>> BrritSki wrote...
>>>> Martin Clark wrote:
>>>>> BrritSki wrote...
>>>>>> Martin Clark wrote:
>>>>>>> BrritSki wrote...
>>>>>>>> Martin Clark wrote:
>>>>>>>>> Plusnet wrote...
>>>>>>>>>> In article , bykimbo@hotmail.com
>>>>>>>>>> says...
>>>>>>>>>>> badriya wrote:
>>>>>>>>>>> > gum,flavoring,presrevative,potatsium sorbate, firming
>>>>>>>>>>> agent,calcium
>>>>>>>>>>> > chloride, sweetner,acesulframe potassium,colour anthoccyanins
>>>>>>>>>>>
>>>>>>>>>>> Ye gods, I've seen more appetising lists on wallpaper paste! :(
>>>>>>>>>>>
>>>>>>>>>> "Weight Watchers - helping people stick to their diet."
>>>>>>>>>>
>>>>>>>>> You don't want to get hung up on this diet thing.
>>>>>>>> Well not unless you want to become a stripper.
>>>>>>> Say that again and I'll give you a good pasting!
>>>>>> I thought that would get someone steaming.
>>>>> I can see you're on a roll now!
>>>> You've got me plumb...
>>> Everyone will flock to see that.
>>
>>Careful, I'm taking legal advice from Usha Glypta and her long-lost 
>>and silent partner, sister Ana.
>
>I can't crown that!

It is just a load of Brolacs ...
-- 
Mike McMillan,
The email address is spam trapped but any genuine communications may be sent to
mike dot mcmillan at ntlworld dot com

"Let's all calm down shall we? Let's forget there is a llama in here at all."
(Lynda Snell, 010603)

Tel: (+44) 0118 9265450. website: <http://homepage.ntlworld.com/mike.mcmillan/>

In message , Kim Andrews 
 writes
>BrritSki wrote:
>
>> Careful, I'm taking legal advice from Usha Glypta and her long-lost 
>>and  silent partner, sister Ana.
><branches off>
>
>Oh I know them, they live next-door to Mr & Mrs Ladder, don't they? Of 
>course, it's her second marriage, so her son is only a step-Ladder.
>
>He's a nice boy though, going out with the Ulshions youngest, Em.
>
>And of course, her Dad's worth a bob or two. Though to be honest, most 
>of it's tied up in property. He's really just a paper-millionaire.
>
Shand's only Kydding
-- 
Mike McMillan,
The email address is spam trapped but any genuine communications may be sent to
mike dot mcmillan at ntlworld dot com

"Let's all calm down shall we? Let's forget there is a llama in here at all."
(Lynda Snell, 010603)

Tel: (+44) 0118 9265450. website: <http://homepage.ntlworld.com/mike.mcmillan/>

In article , badriya
 wrote:
>  Is it a generation thing? I really hate throwing food away,
> which is one way to put on weight, eating it instead. 

I think it is: my mother was a child during the shortages of WW1, and a
young mother during the rationing of WWII, so I was raised to think wasting
food was just WRONG. /Very/ occasionally the bottom crust of a loaf of bread
gets away, but any leftovers get recycled next day or frozen for future use.

I don't think I've /ever/ thrown away an un-opened packet of anything. My
dil sometimes rings up to ask if its ok to use something a day or so after
it's best-before date:  I tell her that if it smells ok, it will be fine for
the adults, but maybe not for the baby.

Rosemary


-- 
Rosemary Miskin     ZFC Pm   miskin@orpheusmail.co.uk
Loughborough, UK             http://miskin.orpheusweb.co.uk

"Jo Lonergan"  wrote in message 
news:q0km64pu4th4ui694hm4l6ues6c2cpatti@4ax.com...
> On Tue, 1 Jul 2008 20:15:51 +0100, chris mcmillan  
> wrote:
>
>
>>>At around the same time I acquired some Champagne-enhanced Marmite.
>>
>>That was just a waste of perfectly good marmite.  How could you taste
>>*anything* over the salt content anyway?
>
> There is a difference, IME, between Marmite with salted or unsalted 
> butter. It
> took me quite a while to get used to it when I moved to a land of 
> unsalted.
>
> One of my bothers had some Guinness flavoured Marmite, which he said 
> tasted
> exactly like the usual kind. Champagne would have even less chance against 
> the
> prevailing marmiteness.
>
> -- 
> Jo

I tried both too and the Guinness one did taste more or less exactly the 
same as the original. But there was a difference in the champagne one. 
Don't know if it was more champagne than Guiness or some other change.

Rachael

Rosemary Miskin wrote:
> In article , badriya
>  wrote:
>>  Is it a generation thing? I really hate throwing food away,
>> which is one way to put on weight, eating it instead. 
> 
> I think it is: 

But not *entirely*. I'm not aware of my Mum having any particular views 
on this, certainly she used to use left-overs and wastn't exceptionally 
wasteful, but it wasn't something she appeared to feel strongly about. 
And my Dad valued tidiness over thrift and would want things thrown away 
as soon as they might be considered past it, because they cluttered up 
the frige/larder/wotnot.

I, on the other hand, have come to be fairly passionate about it, as 
I've got older, as I've understood the issues involved. For me it's all 
tied up with the whole concept of grow sustainably, consume locally, 
don't waste it, and appreciate the whole "thing", whether that's using 
veg trimmings for compost or stock, or meat left-overs for rissoles or 
stew. It's about being in touch with what we grow and eat, and 
understanding where food comes from.

-- 
Kimbo xx

www.booksbykimbo.com

On Fri, 4 Jul 2008 02:09:45 +0100, "Rachael Reynolds"
 wrote:

>I tried both too and the Guinness one did taste more or less exactly the 
>same as the original. But there was a difference in the champagne one. 
>Don't know if it was more champagne than Guiness or some other change.
>
Was it at all fizzy?

-- 
Jo

In message , badriya 
 writes
>What goes through one fat white mother won't help the starving children 
>in China.  The dogs are a big help now.

The dogs are eaten by the starving Chinese children, presumably.
-- 
Jenny
"I always like to have the morning well-aired before I get up."
(Beau Brummel, 1778-1840)

In message <An%ak.19881$E41.6239@text.news.virginmedia.com>, the Omrud 
 writes
>I reckon that young adults have never seen food which is rotten,

Can any Umrats remember, with some degree of accuracy, when they last 
had a bad egg?  I certainly can't.
>
>
>We saw a Dispatches programme this week which showed a young couple who 
>were throwing away *one third* of the food they bought each week.
>
>I still shudder at the memory of Hugh F-W's chicken programme where he 
>discovered with horror that families bought whole chickens, roasted 
>them, ate the breasts and then threw out what remained.
MTAAW.  I must admit I still shudder at the memory of an erstwhile Umrat 
who once said she needed an extra dustbin (or more than the Council 
allowed her or something) because of the amount of food she threw away 
due to her children (very young, IIRC) being such fussy eaters.
-- 
Jenny
"I always like to have the morning well-aired before I get up."
(Beau Brummel, 1778-1840)

Jenny M Benson wrote:
> In message <An%ak.19881$E41.6239@text.news.virginmedia.com>, the Omrud 
>  writes
>> I reckon that young adults have never seen food which is rotten,
> 
> Can any Umrats remember, with some degree of accuracy, when they last 
> had a bad egg?  I certainly can't.
>>

I can.  It was about 6 years ago.  It came from my aunt's hens.  I had 
fried some bacon so it was just right and broke the egg into the pan. 
It bubbled into small fragments in the most dramatic and smelly way :(

-- 
Jane
The potter in the purple socks

http://www.clothandclay.co.uk/umra/cookbook/contents.htm for recipes 
supplied by umrats

In article , Jenny M Benson
 wrote:
> Can any Umrats remember, with some degree of accuracy, when they last 
> had a bad egg?  I certainly can't.

Probably between 1974 and 1978 - I've certainly had (precisely) one in the
34 years of my marrioed life, and in my memeory it is in the kitchen we
moved away from in 1978.  Is that accurate enough?

However, I still crack them into a cup first to check, when making a cake
with expensive ingredients. That is, I don't bother for a simple sponge, but
do for a fruit cake or gingerbread.

Rosemary



-- 
Rosemary Miskin     ZFC Pm   miskin@orpheusmail.co.uk
Loughborough, UK             http://miskin.orpheusweb.co.uk

On Fri, 04 Jul 2008 19:00:46 +0100, Rosemary Miskin
 wrote:

>In article , Jenny M Benson
> wrote:
>> Can any Umrats remember, with some degree of accuracy, when they last 
>> had a bad egg?  I certainly can't.
>
>Probably between 1974 and 1978 - I've certainly had (precisely) one in the
>34 years of my marrioed life, and in my memeory it is in the kitchen we
>moved away from in 1978.  Is that accurate enough?
>
>However, I still crack them into a cup first to check, when making a cake
>with expensive ingredients. That is, I don't bother for a simple sponge, but
>do for a fruit cake or gingerbread.
>
>Rosemary
I've had one in the last 3 or 4 years, but it was quite old and I
think cracked when I got it.

"Jo Lonergan"  wrote in message 
news:9snr649oadqusqij7lujfb4l6e6gl8mekl@4ax.com...
> On Fri, 4 Jul 2008 02:09:45 +0100, "Rachael Reynolds"
>  wrote:
>
>>I tried both too and the Guinness one did taste more or less exactly the
>>same as the original. But there was a difference in the champagne one.
>>Don't know if it was more champagne than Guiness or some other change.
>>
> Was it at all fizzy?
>
> -- 
> Jo

No not fizzy.  Slightly lighter tasting.

Rachael

J. P. Gilliver (John) wrote:
> In message , badriya 
>  writes
> []
>> I've had it, open in the fridge, for a while. I have some in Spain
>> too.  That one is July 08!  And the lemon Oct 08.  I am not very good
>> at use by dates and just use things until they go off.  Aanother and
>> dorters are very fussy about those. I've been known to have things
>> many years old and am then hounded to throw them away, which I hate
>> doing.  Is it a generation thing? I really hate throwing food away,
>> which is one way to put on weight, eating it instead.
> []
> Well, I don't know if it is generational, but if so it can certainly be 
> inherited; my mother was careful (e. g. with things like brown paper), 
> and has either said or I picked up on that such behaviour was learnt in 
> times of austerity; however, I think I had a happy childhood and have 
> never really been short enough that it would make that much difference, 
> but I still am careful (or mean) with things: sealed packs of bacon, for 
> example, I let go months past the date (I do keep them in the 'fridge), 
> and, like you, do have some stuff that's very old which I have no 
> intention of discarding.
> 
> I think some things only have sell-by dates because customer pressure 
> (and possibly the company lawyers) insist they be put on: long-life milk 
> _might_ be such a case, and I'm certain things like noodles are. (Plus 
> of course it does force _some_ people to discard - and thus buy again - 
> things which are perfectly all right.)

Long-life milk can and does go off eventually, but it leaves you in no 
doubt when this happens. And I'm sure you're right about things like 
(dried) noodles, and anything in cans.

But I think there are possibly risks today which weren't there in the 
past: e.g there are bugs in our raw chicken and other meats that were 
perhaps not so prevalent when farming was less intensive. Also, in 
prepared or pre-packed produce, it's already been handled during the 
packing process to some extent, which may have left bacteria etc that 
could grow and cause contamination. This can give problems before it 
gets to the smelly stage that would alert you.

I don't take chances with anything that's prepared with eggs (e.g. 
mayonnaise), or with meat or fish. But otherwise I will seek a second 
opinion (mine) before accepting that something that's reached the magic 
date is no longer edible.



-- 
Marjorie

Kim Andrews wrote:
> badriya wrote:
>>
>> gum,flavoring,presrevative,potatsium sorbate, firming agent,calcium
>> chloride, sweetner,acesulframe potassium,colour anthoccyanins
> 
> Ye gods, I've seen more appetising lists on wallpaper paste! :(
> 
Well I suppose that's how they do it. Because they've reduced the sugar 
content, they've had to add various preservatives to make it keep longer 
and get the texture right.

I make my own jams and they contain fruit and sugar. That's all. But 
they are not low-calorie - I suppose I could just spread them thinly, 
but I don't, they're too good.

-- 
Marjorie

In article <b7adnQFf-6ZH-urVnZ2dnUVZ8tvinZ2d@posted.plusnet>, Marjorie
 wrote:
> I make my own jams and they contain fruit and sugar. That's all. But 
> they are not low-calorie - I suppose I could just spread them thinly, 
> but I don't, they're too good.


YANAOU!!  I'm currently resting in the glow of achievement emanating from
the 14 jars of raspberry jam cooling in the kitchen! 

And, to merge threads neatly, a preserving pan is another thing that
benefits from filling with water before it cools: getting it clean if the
jam remains are allowed to set is a real nuisance.

Rosemary


-- 
Rosemary Miskin     ZFC Pm   miskin@orpheusmail.co.uk
Loughborough, UK             http://miskin.orpheusweb.co.uk

Rosemary Miskin  wrote in 
news:ac.7650a94fbd.a702a0miskin@orpheusmail.co.uk:

> In article <b7adnQFf-6ZH-urVnZ2dnUVZ8tvinZ2d@posted.plusnet>, Marjorie
>  wrote:
>> I make my own jams and they contain fruit and sugar. That's all. But 
>> they are not low-calorie - I suppose I could just spread them thinly, 
>> but I don't, they're too good.
> 
> 
> YANAOU!!  I'm currently resting in the glow of achievement emanating from
> the 14 jars of raspberry jam cooling in the kitchen! 
> 
> And, to merge threads neatly, a preserving pan is another thing that
> benefits from filling with water before it cools: getting it clean if the
> jam remains are allowed to set is a real nuisance.

Getting the jam remains out while they're still hot is a bit hard on the 
fingers. Worth it though.
-- 
Jim                             <http://www.jim-easterbrook.me.uk/>
1959/1985? M B+ G+ A L I- S- P-- CH0(p) Ar++ T+ H0 Q--- Sh0

Rosemary Miskin wrote:
> In article <b7adnQFf-6ZH-urVnZ2dnUVZ8tvinZ2d@posted.plusnet>, Marjorie
>  wrote:
>> I make my own jams and they contain fruit and sugar. That's all. But 
>> they are not low-calorie - I suppose I could just spread them thinly, 
>> but I don't, they're too good.
> 
> 
> YANAOU!!  I'm currently resting in the glow of achievement emanating from
> the 14 jars of raspberry jam cooling in the kitchen! 

Waife made some plum and cherry jam a couple of days ago - plums were 
falling fast and needed using and she had some cooked Amareno cherries 
in the fridge that she threw in.
Not a combination I've ever heard of, but it's absolutely delicious.