What are you eating and drinking tonight?

[Bruce Rioja]

stone scone
Repeat a thousand times you rascal.

It's scone/gone. Anything else is the slippery slope that ends in sticking an r in bath.

[Lord Kangana]

Traffic scones for f*cks sake. Its the same bloody word with one letter removed.

[Bruce Rioja]

Traffic scones for f*cks sake. Its the same bloody word with one letter removed.

Anyway, Chef. I want to buy a set of knives so good that I never need buy knives again. Your recco, please?

[Prufrock]

Traffic scones for f*cks sake. Its the same bloody word with one letter removed.

You mean like 'though' and 'through'. Or 'though' and 'tough'. Or, if you want to keep it so the first letter is the one going, 'hough' and 'though'.

.

My own personal thinking had always been similar to LGMs. Scone cone sounds posh, and it definitely does, unlike people claiming scone gone sounds posh, which I just can't hear.

Anyway, i'm pretty sure it's an unwinnable war!

[Abdoulaye's Twin]

Traffic scones for f*cks sake. Its the same bloody word with one letter removed.

Anyway, Chef. I want to buy a set of knives so good that I never need buy knives again. Your recco, please?

I can recommend Global. You need to keep on top of sharpening them, but they are great. You might have shorter stubs come Christmas though! I'd recommend wielding a couple of different brands in the shop though. Some just don't hold right if that makes sense?

[Lord Kangana]

I always buy German. Either Gustav Emil Ern, or Henckels. If you're thinking of spending quite a bit of money, and want them to last a lifetime, that's what I'd buy. And don't be fooled by stuff in TK Maxx (or their home one, I forget the name) - most of it is specifically made for TK Maxx, and so whilst branded as quality is usually of a much lower standard and made in China. If you want something cheaper, buy Richardsons. They do a perfectly adequate job for a fraction of the price.

[Lost Leopard Spot]

I always buy German. Either Gustav Emil Ern, or Henckels. If you're thinking of spending quite a bit of money, and want them to last a lifetime, that's what I'd buy. And don't be fooled by stuff in TK Maxx (or their home one, I forget the name) - most of it is specifically made for TK Maxx, and so whilst branded as quality is usually of a much lower standard and made in China. If you want something cheaper, buy Richardsons. They do a perfectly adequate job for a fraction of the price.

...of Sheffield, Kings of Steel (hence the nickname Blades, not because they are vicious thugs, although some of them are, but because Richardsons made ace knives)

[Bruce Rioja]

Cheers guys. I've got a set of Richardsons - I'm looking for something better.

[Beefheart]

Traffic scones for f*cks sake. Its the same bloody word with one letter removed.

You mean like 'though' and 'through'. Or 'though' and 'tough'. Or, if you want to keep it so the first letter is the one going, 'hough' and 'though'.

.

My own personal thinking had always been similar to LGMs. Scone cone sounds posh, and it definitely does, unlike people claiming scone gone sounds posh, which I just can't hear.

Anyway, i'm pretty sure it's an unwinnable war!

Yeah, it's like the height and weight of Sean Bean.

[BWFC_Insane]

Clearly there is only one right way to pronounce scone.

The only way, the joke...."What is the fastest cake in the world" works.

The case rests.

[thebish]

Clearly there is only one right way to pronounce scone.

The only way, the joke...."What is the fastest cake in the world" works.

The case rests.

the case rests while those who think that it's scone (cone) are sent off for psychiatric assessment!

[Prufrock]

Made a chicken stir-fry veg thing last night, basically chucking a load of stuff in together. Never realised quite how much better fresh chopped tomatoes taste than tinned. Also, if you're only chucking them in a stir fry rather than a 'sauce' you don't even need to peel them so it takes about 30 seconds longer than opening a tin.

Won't be going back!

[BWFC_Insane]

Made a chicken stir-fry veg thing last night, basically chucking a load of stuff in together. Never realised quite how much better fresh chopped tomatoes taste than tinned. Also, if you're only chucking them in a stir fry rather than a 'sauce' you don't even need to peel them so it takes about 30 seconds longer than opening a tin.

Won't be going back!

The more pertinent question is do tomatoes belong in a stir fry?

[bobo the clown]

Made a chicken stir-fry veg thing last night, basically chucking a load of stuff in together. Never realised quite how much better fresh chopped tomatoes taste than tinned. Also, if you're only chucking them in a stir fry rather than a 'sauce' you don't even need to peel them so it takes about 30 seconds longer than opening a tin.

Won't be going back!

The more pertinent question is do tomatoes belong in a stir fry?

The man's right Pru.

... & if you DO want to skin a fresh tom, put them into very hot water and the skin will split. Take out and the skin pulls off, easy-peasy.

[Prufrock]

They were the sauce!

Not a 'sauce' like a fine thin pasta sauce, but I don't think it's that uncommon is it? They're always selling those 'stir-in' sauces, I just made my own.

Anyway, Bobes, I've seen that, and it works a dream, unlike another youtube quick cooking tip idea I saw which was 'how to peel potatoes quickly'. It said to score the skin around the middle, boil them for a few minutes then stick them straight into iced water, the skin and potato would contract at different rates meaning you could slide the two halves of skin off. This does not work. Oh no. Plus you've then got to take a peeler to wet, soft potatoes. Not fun.

[BWFC_Insane]

They were the sauce!

Not a 'sauce' like a fine thin pasta sauce, but I don't think it's that uncommon is it? They're always selling those 'stir-in' sauces, I just made my own.

Anyway, Bobes, I've seen that, and it works a dream, unlike another youtube quick cooking tip idea I saw which was 'how to peel potatoes quickly'. It said to score the skin around the middle, boil them for a few minutes then stick them straight into iced water, the skin and potato would contract at different rates meaning you could slide the two halves of skin off. This does not work. Oh no. Plus you've then got to take a peeler to wet, soft potatoes. Not fun.

Dunno, why I asked the question.

It isn't how I'd make a chinese stir fry sauce like. But each to their own.

Obviously fresh tomatoes on pasta are divine. And I guess some chinese dishes have tomatoes in. In my head it just seems weird though chucking fresh tomatoes into a stir fry.

[Abdoulaye's Twin]

A tip for awesome pasta sauce. Is stick a big knob of butter in your tomato sauce. It doesn't sound right, but it works.

[BWFC_Insane]

A tip for awesome pasta sauce. Is stick your knob in your tomato sauce. It doesn't sound right, but it works.

[thebish]

this is how you peel stuff..

[Prufrock]

They were the sauce!

Not a 'sauce' like a fine thin pasta sauce, but I don't think it's that uncommon is it? They're always selling those 'stir-in' sauces, I just made my own.

Anyway, Bobes, I've seen that, and it works a dream, unlike another youtube quick cooking tip idea I saw which was 'how to peel potatoes quickly'. It said to score the skin around the middle, boil them for a few minutes then stick them straight into iced water, the skin and potato would contract at different rates meaning you could slide the two halves of skin off. This does not work. Oh no. Plus you've then got to take a peeler to wet, soft potatoes. Not fun.

Dunno, why I asked the question.

It isn't how I'd make a chinese stir fry sauce like. But each to their own.

Obviously fresh tomatoes on pasta are divine. And I guess some chinese dishes have tomatoes in. In my head it just seems weird though chucking fresh tomatoes into a stir fry.

In the veg bit at Morrisons they have all those packaged 'ready to chuck in' stir fry packs (soggy AND tasteless) and then a load of 'stir-in sauces' next to it. Some Chinese ones like black bean or sweet and sour, but also Italian ones like sun-dried tomato or pesto. So I think it's a thing.

This was definitely an 'Italian' stir-fry (so maybe stir-fry isn't the right term, I dunno), but it was chicken garlic onion tomato with mixed herb salt and pepper cooked for ages, then a load of veg chucked into the frying pan and stirred! It was fecking nice anyway, more so with fresh toms than when I've used tinned.