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New potatoes? What about a nice After Eight or Elizabeth Shaw at the end of a Ruby?
Nay, nay and thrice nay. Regarding the Ruby, where have those little lemon wedge squeezers gone? They were ace!
Mint(s) as they are = very nice. Not on food, ever, apart from a nice Greek salad with red wine vinegar and olive oil dressing. Olive oil goes on last so the other dressing flavours coat the slightly chilled bowl of goodness. Dried mint, innit.
I am now yearning passionately for a big dollop of pease pudding nestling next to a big chunk of almost hot gammon followed by a flatulent hour long snooze in the armchair.
These are the sort of things that made this nation indestructable and the envy of the World.
My Father had a profound influence on me, he was a lunatic.
Thrice been to Mexico, travelled a bit around the place and have concluded that refried beans are the Nico Hamalainen Mexican cuisine: given their chances just not up to it, best leave them out!
'Always In Motion' by John Honney available on amazon.co.uk
Thrice been to Mexico, travelled a bit around the place and have concluded that refried beans are the Nico Hamalainen Mexican cuisine: given their chances just not up to it, best leave them out!
I had a refried beans quesadilla for breakfast in Puebla and enjoyed that breakfast as much as any full English. Delicious. Think about it often. That said, I enjoy your posts and don’t want to go to war over this.
Nay, nay and thrice nay. Regarding the Ruby, where have those little lemon wedge squeezers gone? They were ace!
Mint(s) as they are = very nice. Not on food, ever, apart from a nice Greek salad with red wine vinegar and olive oil dressing. Olive oil goes on last so the other dressing flavours coat the slightly chilled bowl of goodness. Dried mint, innit.
Olives - that’s something that should be eaten on their own. Never work in a salad or even worse, in a hot dish. Don’t tell me you won’t have mint of a new potato, but you’ll enjoy olives in a Greek salad?
Olives - that’s something that should be eaten on their own. Never work in a salad or even worse, in a hot dish. Don’t tell me you won’t have mint of a new potato, but you’ll enjoy olives in a Greek salad?
Olives in a Greek salad. That’s the pies de la resistance. Beetroot too. Wonderful stuff.
Olives in a Greek salad. That’s the pies de la resistance. Beetroot too. Wonderful stuff.
I love beetroot. On Monday’s, my Mum used to do cold meat from the Sunday with mashed potatoes, pickled beetroot, pickled onions, and gravy. My wife reckons that’s a mental combo.
Olives in a Greek salad. That’s the pies de la resistance. Beetroot too. Wonderful stuff.
Now we’re talking.
Olives - you get one fresh, not over-salted and it’s a thing and a half. Trouble is, what find their way into Greek salads are often awful olives. Get a good one and opa…
Beetroot - I had a mix of beetroots as a starter once and simply delicious. Here we get these huge oven roasted beetroots at the market; you cut away the skin, slice it up, drizzle a little balsamic and it’s like fresh sashimi.
Wonderful stuff indeed.
'Always In Motion' by John Honney available on amazon.co.uk
Olives - you get one fresh, not over-salted and it’s a thing and a half. Trouble is, what find their way into Greek salads are often awful olives. Get a good one and opa…
Beetroot - I had a mix of beetroots as a starter once and simply delicious. Here we get these huge oven roasted beetroots at the market; you cut away the skin, slice it up, drizzle a little balsamic and it’s like fresh sashimi.
Wonderful stuff indeed.
Spot on. I made a beetroot salad yesterday using homegrown golden and red/white striped beets. Bake in the oven; peel off the skin slice into pieces, maybe mix in some orange slices, dress with virgin olive oil and freshly squeezed lemon. It's a taste sensation.
My, we are an eclectic bunch!! Living oop north, mushy peas are a staple of a fish supper. Me, I can take ‘em or leave ‘em, probably leave ‘em. However, when I partook of another northern staple, pie and peas, with peas of the mushy variety, before I could say either way, a generous serving of mint sauce was applied to the hefty dollop of peas. It was a revelation.
I’m with Konk on mushy peas and mint. The mint takes the “meh” of mushy peas and elevates it to a “yes please Mrs!!”
As for beer batter, as was mentioned above, as long as the batter to fish ratio is heavily in favour of the fish, and the said batter is not rock hard, or slimy at the other extreme, I’m good.
Not too bothered about scraps, which is what you can get in northern chippies too.
Spot on. I made a beetroot salad yesterday using homegrown golden and red/white striped beets. Bake in the oven; peel off the skin slice into pieces, maybe mix in some orange slices, dress with virgin olive oil and freshly squeezed lemon. It's a taste sensation.
That's food porn, which only a scantily clad Nigella at her most coquettish could surpass!
Could I ask, and I might need a cold shower depending on your answer: but did you give it a twist of fresh black pepper or, had you nailed it as is?
'Always In Motion' by John Honney available on amazon.co.uk
That's food porn, which only a scantily clad Nigella at her most coquettish could surpass!
Could I ask, and I might need a cold shower depending on your answer: but did you give it a twist of fresh black pepper or, had you nailed it as is?
My good man, not only did I give it a twist of fresh black pepper, I lightly seasoned it with a smattering of rock salt. Naturally, I'm shivering with delight as I write this.
There was a chippie in Mirfield (near Huddersfield) called 'Wi' bits'. They love their batter scrapings up there. Everything is cooked in ancient dripping that repeats on you something chronic. No beer batter in sight. All the chippies around there shut by 7pm latest, most by 6.30, which often caught me out with my poncey London 8pm eating habit. But seriously chips, mushy peas and curry gravy? That's just wrong.
My dad had to work in the UK when there were no jobs in Ireland. He said the best fish n chips and mushy peas bar none were from Grimsby. He worked allover the UK
I recently found myself gently but firmly pushing three fat tangy Kalamata olives (pitted) into a vegetable samosa. A rather rudimentary process you might argue but nevertheless delicious hot or cold. This clash of classical civilisations I’m calling the Trojan Samosa.
I recently found myself gently but firmly pushing three fat tangy Kalamata olives (pitted) into a vegetable samosa. A rather rudimentary process you might argue but nevertheless delicious hot or cold. This clash of classical civilisations I’m calling the Trojan Samosa.
Mega wrong. Olives - eaten one at a time, alone, and from a bowl. Anything else is nasty.
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