What are you eating and drinking tonight?

[thebish]

I cooked a simple leek and mushroom risotto tonight - with crusty bread and a glass of red wine... YUM!!

[Bruce Rioja]

This evening, I was meant to be somewhere by 7. Didn't leave work til 25 past. Tesco forecourt chicken and stuffing sarnie and a bottle of water, consumed whist driving, it was then!

[Lord Kangana]

I'd get googling for that cheese Bruce, that feeling will never leave you, your tastebuds have learned.

Drawn a blank, Chef. I'll have to draw on Danish associates to send some over. Am happy to buy you a chunk if you like - I'd appreciate your comments (and it travels very well).

I'm up for that Bruce. Won't be able to pick it up til early in the new yaer now though, as its heads down til christmas for me. Were you thinking of getting it for xmas?

[Abdoulaye's Twin]

Tonight I will mostly be charring chicken on the BBQ - read burnt chicken

[Bruce Rioja]

Called in a the shop at Tebay Services last night, so, tonight is spag bol made with some rather serious looking dark mince. Tomorrow will be lamb pinwheels, probably with new potatoes and savoy cabbage. Then, on Sunday, boneless poussin with a chestnut stuffing, wrapped in bacon. Not sure what to have with that yet. All will doubtlessly be followed by their utterly redoubtable Swaledale Blue (the Council dustcart removed the last of the Garstang blue on Wednesday) and all will be accompanied by something red.

The race is on. Which has the better chance of reaching Christmas - any of my Naked Wines deal or Ronnie Biggs?

[Abdoulaye's Twin]

That is without doubt the best service station I've come across in the UK. The sausages are very good from there too.

[BWFC_Insane]

Called in a the shop at Tebay Services last night, so, tonight is spag bol made with some rather serious looking dark mince. Tomorrow will be lamb pinwheels, probably with new potatoes and savoy cabbage. Then, on Sunday, boneless poussin with a chestnut stuffing, wrapped in bacon. Not sure what to have with that yet. All will doubtlessly be followed by their utterly redoubtable Swaledale Blue (the Council dustcart removed the last of the Garstang blue on Wednesday) and all will be accompanied by something red.

The race is on. Which has the better chance of reaching Christmas - any of my Naked Wines deal or Ronnie Biggs?

That all sounds absolutely ace.

Spag Bol tip, finely chopped carrot, celery, onion and garlic sweated down in olive oil act as a fantastic base.........

[Bruce Rioja]

Spag Bol tip, finely chopped carrot, celery, onion and garlic sweated down in olive oil act as a fantastic base.........

Aye, you've mentioned that before. I'll give it a run out and let you know how it goes.

[Lost Leopard Spot]

sweated down in olive oil .........

What does that mean exactly?

[BWFC_Insane]

sweated down in olive oil .........

What does that mean exactly?

Basically like shallow frying but far more gentle. You want to cook without colouring. You don't want the pan hot enough to colour the veg, and basically add a little salt to bring out the moisture hence the "sweating".

[Lost Leopard Spot]

sweated down in olive oil .........

What does that mean exactly?

Basically like shallow frying but far more gentle. You want to cook without colouring. You don't want the pan hot enough to colour the veg, and basically add a little salt to bring out the moisture hence the "sweating".

Right. I always took it to mean what my mother calls steeping, but that's someat different.

[Wandering Willy]

sweated down in olive oil .........

What does that mean exactly?

Cooking wanker.

HTH.

[thebish]

all of us like getting sweaty in olive oil now and again, don't we??

[Wandering Willy]

Not everyone's religious.

[William the White]

At 6 o clock on a Friday... Cosmopolitans...

Only the feckin cocktail shaker, measure etc went into storage... (or maybe not - but we couldn't find it)...

So, improvising, with jugs, egg cups etc... We managed to produce two cosmos each... Believe me... one is enough...

And have been totally pissed since... Since we followed up with Prosecco, Californian Chardonnay and South African Chenin Blanc... Assorted left over wine...

Food was from freezer mushroom garlic pizza, to which we added sardines from tin, and anchovies from different tin...

She's gone to bed... Me shortly... to sleep long and wake late... I hope...

[Wandering Willy]

Food was from freezer mushroom garlic pizza, to which we added sardines from tin, and anchovies from different tin... .

Well I never!

[thebish]

Food was from freezer mushroom garlic pizza, to which we added sardines from tin, and anchovies from different tin... .

Well I never!

ahhh - but there were anchovies too - from a different tin!

[BWFC_Insane]

Food was from freezer mushroom garlic pizza, to which we added sardines from tin, and anchovies from different tin... .

Well I never!

Wonder if they were Portuguese?

[boltonboris]

Was the labelling in a different language?

[Bruce Rioja]

Spag Bol tip, finely chopped carrot, celery, onion and garlic sweated down in olive oil act as a fantastic base.........

An absolute triumph, my man. Think I fluked it by getting the timing right so that the carrot and celery still had a perfect bite to them. Added lovely flavour and a sweetness that worked well against the rosemary that I'd added. Thanks for the tip, Chief.