Inspired by the somewhat cloying "Tyler's Ultimate" American show where he 
tries to make a meal out of a mixture of international cuisines, I am doing 
a colcannon tonight with a large amount of butter, potatoes, cabbage, 
spring onions and some well-boiled off-cuts of bacon shredded up and mixed 
in to. All from the farmers' market. Splendid. Might actually mix some 
fried onions in to it as well.

Sorry, had to offload...! Anyone else's plans?

Richard

Op Sun, 03 Aug 2008 15:35:42 GMT frommelde Richard Dixon :

> Sorry, had to offload...! Anyone else's plans?

Gigot d'Agneau à Sept Heures (slowroasted lamb's leg with garlic and
rosemary stuck in), later in the roasting tin I've added a special local
potato (Opperdoes), onion and stringbeans.

All with a Bourgogne Cru Bourgeois Pinot Noir 1992.

Just that, no soups, no desserts.

My office/room is straight above the kitchen, so it has been torture,
today.


-- 
*** Waldo ***
An idea is not responsible for the people who believe in it.

"Waldo Centini" <"waldocentini[NOSPAM]"@gmail.com> wrote in message 
news:1sx7zhmg6dqh1.1tztzev21chri.dlg@40tude.net...
> Op Sun, 03 Aug 2008 15:35:42 GMT frommelde Richard Dixon :
>
>> Sorry, had to offload...! Anyone else's plans?
>
> Gigot d'Agneau à Sept Heures (slowroasted lamb's leg with garlic and
> rosemary stuck in), later in the roasting tin I've added a special local
> potato (Opperdoes), onion and stringbeans.
>
> All with a Bourgogne Cru Bourgeois Pinot Noir 1992.
>
As you like Burgundies, look out for:
Louis Latour, Domaine de Valmoissine, Vin de Pays du Coteaux du Verdon.

It's an inexpensive pinot that I've found better than many of the more 
expensive  village burgundies.

Graham

"Richard Dixon"  wrote in message 
news:Xns9AEFA8E3D4290rdngemailyahoocouk@69.16.176.253...
> Inspired by the somewhat cloying "Tyler's Ultimate" American show where he
> tries to make a meal out of a mixture of international cuisines, I am 
> doing
> a colcannon tonight with a large amount of butter, potatoes, cabbage,
> spring onions and some well-boiled off-cuts of bacon shredded up and mixed
> in to. All from the farmers' market. Splendid. Might actually mix some
> fried onions in to it as well.
>
> Sorry, had to offload...! Anyone else's plans?
>


I intend making a raspberry-blueberry goat's cheese brulée.

Graham

Waldo Centini <"waldocentini[NOSPAM]"@gmail.com> wrote in 
news:1sx7zhmg6dqh1.1tztzev21chri.dlg@40tude.net:

> Op Sun, 03 Aug 2008 15:35:42 GMT frommelde Richard Dixon :
> 
>> Sorry, had to offload...! Anyone else's plans?
> 
> Gigot d'Agneau à Sept Heures (slowroasted lamb's leg with garlic and
> rosemary stuck in), later in the roasting tin I've added a special local
> potato (Opperdoes), onion and stringbeans.

Sounds delightful. What temperature is the oven for this?

Richard

Op Sun, 03 Aug 2008 15:54:58 GMT frommelde Graham :

> As you like Burgundies, look out for:
> Louis Latour, Domaine de Valmoissine, Vin de Pays du Coteaux du Verdon.
> 
> It's an inexpensive pinot that I've found better than many of the more 
> expensive  village burgundies.

The one we're drinking tonight I've been drinking for years. It's a Dutch
supermarket brand, pretty reliable as for quality and price, so I'll stick
with that one.

I have a few other burgundies i like, more expensive, I'll go there when
needed.

Thanks for your tips anyway, I'll look into it.

-- 
*** Waldo ***
I must confess, I was born at a very early age.

Op Sun, 03 Aug 2008 16:07:41 GMT frommelde Richard Dixon :

> Waldo Centini <"waldocentini[NOSPAM]"@gmail.com> wrote in 
> news:1sx7zhmg6dqh1.1tztzev21chri.dlg@40tude.net:
> 
>> Op Sun, 03 Aug 2008 15:35:42 GMT frommelde Richard Dixon :
>> 
>>> Sorry, had to offload...! Anyone else's plans?
>> 
>> Gigot d'Agneau à Sept Heures (slowroasted lamb's leg with garlic and
>> rosemary stuck in), later in the roasting tin I've added a special local
>> potato (Opperdoes), onion and stringbeans.
> 
> Sounds delightful. What temperature is the oven for this?


About a hundred degrees Celsius.
 
-- 
*** Waldo ***
A closed mouth gathers no foot.

Waldo Centini <"waldocentini[NOSPAM]"@gmail.com> wrote in
news:1nxuilyq6o1bk.uxtuy3m6le70$.dlg@40tude.net: 

>> Sounds delightful. What temperature is the oven for this?
> 
> 
> About a hundred degrees Celsius.

Covered or uncovered? Sorry for all these questions - I think I'm becoming 
obsessed with slow-cooking. Roll on winter !!

Richard

Op Sun, 03 Aug 2008 16:15:54 GMT frommelde Richard Dixon :

>>> Sounds delightful. What temperature is the oven for this?
>> 
>> 
>> About a hundred degrees Celsius.
> 
> Covered or uncovered? Sorry for all these questions - I think I'm becoming 
> obsessed with slow-cooking. Roll on winter !!

Uncovered, but turned every thirty minutes.

-- 
*** Waldo ***
Second star on the right, and onward 'till dawn

In article , Richard 
Dixon  writes
>Inspired by the somewhat cloying "Tyler's Ultimate" American show where he
>tries to make a meal out of a mixture of international cuisines, I am doing
>a colcannon tonight with a large amount of butter, potatoes, cabbage,
>spring onions and some well-boiled off-cuts of bacon shredded up and mixed
>in to.

Nice one - traditional Irish. I love it but rarely have it.

>Anyone else's plans?

I had homemade turkey vegetable soup for lunch, and will have prawn, 
crab and salmon salad for dinner.
-- 
congokid
Eating out in London? Read my tips...
http://congokid.com

On Sun, 03 Aug 2008 15:35:42 GMT, Richard Dixon 
wrote:

>Inspired by the somewhat cloying "Tyler's Ultimate" American show where he 
>tries to make a meal out of a mixture of international cuisines, I am doing 
>a colcannon tonight with a large amount of butter, potatoes, cabbage, 
>spring onions and some well-boiled off-cuts of bacon shredded up and mixed 
>in to. All from the farmers' market. Splendid. Might actually mix some 
>fried onions in to it as well.
>
>Sorry, had to offload...! Anyone else's plans?
>
>Richard

Seared Tuna with chili, lime and coriander marinade & tabouleh.

congokid  wrote in
news:sK3SvlelgdlIFwmm@congokid.demon.co.uk: 

> Nice one - traditional Irish. I love it but rarely have it.

First time of trying. I was watching the recipe being made at about 1.30am 
last week during a bout of insomnia and it succeeded in making me stupidly 
hungry!

Richard

Richard Dixon wrote:

> congokid  wrote in
> news:sK3SvlelgdlIFwmm@congokid.demon.co.uk: 
> 
> 
>>Nice one - traditional Irish. I love it but rarely have it.
> 
> 
> First time of trying. I was watching the recipe being made at about 1.30am 
> last week during a bout of insomnia and it succeeded in making me stupidly 
> hungry

How much was left after?

Dave

Dave  wrote in
news:0KidnehY3cyImgvVRVnyjQA@bt.com: 

> How much was left after?

I have another portion for dinner tomorrow...

Richard

Following up to Richard Dixon 

> Anyone else's plans?

cheese :-)
-- 
Mike .......
Google-groups killfiled
Remove clothing to email

"Richard Dixon"  ha scritto nel messaggio 
news:Xns9AEFA8E3D4290rdngemailyahoocouk@69.16.176.253...
> Inspired by the somewhat cloying "Tyler's Ultimate" American show where he
> tries to make a meal out of a mixture of international cuisines, I am 
> doing
> a colcannon tonight with a large amount of butter, potatoes, cabbage,
> spring onions and some well-boiled off-cuts of bacon shredded up and mixed

> Richard

I have been marinating all afternoon some home grown tomatoes with a bit of 
minced garlic, basil and oil.  With it I will make a sandwich of thick 
slices of freshest mozzarella, maybe some prosciutto San Daniele, my 
favorite, on one end of my fresh baguette.  I'll freeze the other part so I 
can do it again someday.  I am trying rosé wines lately.  I've a Sardegnan 
one open.

"Giusi"  wrote in
news:6fop2eFcl3k3U4@mid.individual.net: 

> I have been marinating all afternoon some home grown tomatoes with a
> bit of minced garlic, basil and oil.  With it I will make a sandwich
> of thick slices of freshest mozzarella, maybe some prosciutto San
> Daniele, my favorite, on one end of my fresh baguette.  I'll freeze
> the other part so I can do it again someday.

Bugger. I'm hungry again now.

Did you mean you'll freeze the baguette or the tomato mix?

Richard

"Richard Dixon"  ha scritto nel messaggio 
news:Xns9AF0EBD18836Frdngemailyahoocouk@69.16.176.253...
> "Giusi"  wrote in
> news:6fop2eFcl3k3U4@mid.individual.net:
>
>> I have been marinating all afternoon some home grown tomatoes with a
>> bit of minced garlic, basil and oil.  With it I will make a sandwich
>> of thick slices of freshest mozzarella, maybe some prosciutto San
>> Daniele, my favorite, on one end of my fresh baguette.  I'll freeze
>> the other part so I can do it again someday.
>
> Bugger. I'm hungry again now.
>
> Did you mean you'll freeze the baguette or the tomato mix?

The baguette, because they don't keep at all if you don't.  I cover the cut 
end with foil, implasticatelo and freeze. Not a problem yesterday when I 
managed to eat enough that it wasn't worth freezing it.  The way I see it is 
the tomatoes, home or bought, are only this good for a short while.  You 
have to eat them every possible way during this time.  No?
>
> Richard

Richard Dixon wrote:

> "Giusi"  wrote in
> news:6fop2eFcl3k3U4@mid.individual.net: 
> 
> 
>>I have been marinating all afternoon some home grown tomatoes with a
>>bit of minced garlic, basil and oil.  With it I will make a sandwich
>>of thick slices of freshest mozzarella, maybe some prosciutto San
>>Daniele, my favorite, on one end of my fresh baguette.  I'll freeze
>>the other part so I can do it again someday.
> 
> 
> Bugger. I'm hungry again now.
> 
> Did you mean you'll freeze the baguette or the tomato mix?

The tomato mix. Wife is in Canada till next Monday, so garic goes every 
day till next Sunday.

Dave

"Dave"  wrote in message 
news:NYOdnZY_DNP77AXVnZ2dnUVZ8uSdnZ2d@bt.com...
> Richard Dixon wrote:
>
>> "Giusi"  wrote in
>> news:6fop2eFcl3k3U4@mid.individual.net:
>>>I have been marinating all afternoon some home grown tomatoes with a
>>>bit of minced garlic, basil and oil.  With it I will make a sandwich
>>>of thick slices of freshest mozzarella, maybe some prosciutto San
>>>Daniele, my favorite, on one end of my fresh baguette.  I'll freeze
>>>the other part so I can do it again someday.
>>
>>
>> Bugger. I'm hungry again now.
>>
>> Did you mean you'll freeze the baguette or the tomato mix?
>
> The tomato mix. Wife is in Canada till next Monday, so garic goes every 
> day till next Sunday.
>
> Dave

Eh? I thought it was Giusi who had made the home grown tomato marinade?

What tomato mix are you talking about, Dave?

Kevin T-man wrote:

> "Dave"  wrote in message 
> news:NYOdnZY_DNP77AXVnZ2dnUVZ8uSdnZ2d@bt.com...
> 
>>Richard Dixon wrote:
>>
>>
>>>"Giusi"  wrote in
>>>news:6fop2eFcl3k3U4@mid.individual.net:
>>>
>>>>I have been marinating all afternoon some home grown tomatoes with a
>>>>bit of minced garlic, basil and oil.  With it I will make a sandwich
>>>>of thick slices of freshest mozzarella, maybe some prosciutto San
>>>>Daniele, my favorite, on one end of my fresh baguette.  I'll freeze
>>>>the other part so I can do it again someday.
>>>
>>>
>>>Bugger. I'm hungry again now.
>>>
>>>Did you mean you'll freeze the baguette or the tomato mix?
>>
>>The tomato mix. Wife is in Canada till next Monday, so garic goes every 
>>day till next Sunday.
>>
>>Dave
> 
> 
> Eh? I thought it was Giusi who had made the home grown tomato marinade?
> 
> What tomato mix are you talking about, Dave? 

To be honest, I haven't got a clue, but it did sound good. (I haven't 
slept all that well for the last week)

Dave