::Off-topic discussion.
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cod'ead wrote: Yorkies should be made with beef dripping, never oil I've known people partial to it in a sandwich. 
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| Zummerzet, where the zoider apples grow | | Signature |
The older I get, the better I was
Advice is what we seek when we already know the answer - but wish we didn't
I'd rather have a full bottle in front of me than a full-frontal lobotomy
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kirkstaller wrote: "All DNA shows is that we have a common creator."
cod'ead wrote: "I have just snotted weissbier all over my keyboard & screen"
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"No amount of cajolery, and no attempts at ethical or social seduction, can eradicate from my heart a deep burning hatred for the Tory Party. So far as I am concerned they are lower than vermin." - Aneurin Bevan |
WIZEB wrote: I've known people partial to it in a sandwich. Pork dripping but never beef, the bloody stuff's too hard to spread
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| Mar 08 2002 | 23 years | N/A |
cod'ead wrote: Pork dripping but never beef, the bloody stuff's too hard to spread The bottom of the beef dripping pot where there is a bit of jelly and bit of meet juices and some fat, bloody lovely on toast.
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| Apr 03 2003 | 22 years | N/A |
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Mintball wrote: Damned right!
And having eventually tried cooking chips in lard, I am never again going to use oil. there is nothing at all wrong with lard, it's just an obsession for the last 15 years telling us it goes straight to your heart and stops it beating, like anything, it's fine in moderation.
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| Rank | Posts | Team |
| In The Arms of 13 Angels | 37503 | |
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ALSO..... sharpening knives, how best to do it?
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| Rank | Posts | Team |
| International Chairman | 37704 | No
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| May 25 2002 | 23 years | N/A |
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| 7th Aug 18 19:07 | 7th Aug 18 19:06 | LINK |
| Milestone Posts |
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| Location |
| Zummerzet, where the zoider apples grow | | Signature |
The older I get, the better I was
Advice is what we seek when we already know the answer - but wish we didn't
I'd rather have a full bottle in front of me than a full-frontal lobotomy
------------------------------------------------------------------------------------------------------------
kirkstaller wrote: "All DNA shows is that we have a common creator."
cod'ead wrote: "I have just snotted weissbier all over my keyboard & screen"
------------------------------------------------------------------------------------------------------------
"No amount of cajolery, and no attempts at ethical or social seduction, can eradicate from my heart a deep burning hatred for the Tory Party. So far as I am concerned they are lower than vermin." - Aneurin Bevan |
Standee wrote: ALSO.....
sharpening knives, how best to do it? Buy your local butcher a couple of pints and get him to teach you. For my Global knives I use a Mino Sharp Plus 3. The others I'll use an oilstone to get the edge and then a couple of strokes with a steel to keep it.
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| May 10 2002 | 23 years | N/A |
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| Die Metropole | | Signature |
"You are working for Satan." Kirkstaller
"Dare to know!" Immanuel Kant
"Do not take life too seriously. You will never get out of it alive" Elbert Hubbard
"We are all in the gutter, but some of us are looking at the stars." Oscar Wilde
The Voluptuous Manifesto – thoughts on all sorts of stuff. |
Standee wrote: there is nothing at all wrong with lard, it's just an obsession for the last 15 years telling us it goes straight to your heart and stops it beating, like anything, it's fine in moderation. I think it's been longer, really: at least 30 years. The idea that fat per se was bad - and saturated fat would kill you in an instant - goes back to at least then and possibly a little earlier, as seen in the widespread diet advice that was certainly around then and seen as utterly normal and un-faddy, to cut all fat and fill up with complex carbs. Which of course turned out to be part of the problem. There is also the point that the so-called healthy alternatives - man-made fats as opposed to natural ones - cost a lot more. On knives, I've been using a steel for some time, but it took me a while to get it right and I might have helped wreck a knife in the process (although there may have also been a fault from the manufacturing process: I really don't know).
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| Rank | Posts | Team |
| International Chairman | 37704 | No
Team
Selected |
| Joined | Service | Reputation |
| May 25 2002 | 23 years | N/A |
| Online | Last Post | Last Page |
| 7th Aug 18 19:07 | 7th Aug 18 19:06 | LINK |
| Milestone Posts |
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| Milestone Years |
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| Location |
| Zummerzet, where the zoider apples grow | | Signature |
The older I get, the better I was
Advice is what we seek when we already know the answer - but wish we didn't
I'd rather have a full bottle in front of me than a full-frontal lobotomy
------------------------------------------------------------------------------------------------------------
kirkstaller wrote: "All DNA shows is that we have a common creator."
cod'ead wrote: "I have just snotted weissbier all over my keyboard & screen"
------------------------------------------------------------------------------------------------------------
"No amount of cajolery, and no attempts at ethical or social seduction, can eradicate from my heart a deep burning hatred for the Tory Party. So far as I am concerned they are lower than vermin." - Aneurin Bevan |
Mintball wrote:
On knives, I've been using a steel for some time, but it took me a while to get it right and I might have helped wreck a knife in the process (although there may have also been a fault from the manufacturing process: I really don't know).
If it's a decent knife, it may not be a write-off. Get in touch with Nella. Contrary to popular belief, all thos expert & celebrity chefs do not sharpen their own knives, they use a sharpening service and Nella is far & away the best. Meanwhile, this pdf makes interesting reading |
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Mintball wrote:
On knives, I've been using a steel for some time, but it took me a while to get it right and I might have helped wreck a knife in the process (although there may have also been a fault from the manufacturing process: I really don't know).
If it's a decent knife, it may not be a write-off. Get in touch with Nella. Contrary to popular belief, all thos expert & celebrity chefs do not sharpen their own knives, they use a sharpening service and Nella is far & away the best. Meanwhile, this pdf makes interesting reading | |
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| Rank | Posts | Team |
| In The Arms of 13 Angels | 26578 | |
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| Mar 08 2002 | 23 years | N/A |
cod'ead wrote: Get in touch with Nella. Contrary to popular belief, all thos expert & celebrity chefs do not sharpen their own knives, they use a sharpening service and Nella is far & away the best. Not heard that name for a while  You can see their vans dart between decent London eateries is you are around early enough. The old adage used to be "never trust your knives to someone without an Italian accent" |
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cod'ead wrote: Get in touch with Nella. Contrary to popular belief, all thos expert & celebrity chefs do not sharpen their own knives, they use a sharpening service and Nella is far & away the best. Not heard that name for a while You can see their vans dart between decent London eateries is you are around early enough. The old adage used to be "never trust your knives to someone without an Italian accent" | |
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| May 27 2003 | 22 years | N/A |
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[b]The real troubles in your life are apt to be things that never crossed your worried mind
The kind that blindside you at 4pm on some idle Tuesday.
Do one thing everyday that scares you.
Don’t be reckless with other people’s hearts, don’t put up with people who are reckless with yours.
Don’t waste your time on jealousy-sometimes you’re ahead, sometimes
you’re behind…the race is long, and in the end, it’s only with yourself[/b] |
Got 2.8kg of pork shoulder in the slow cooker with some garlic, shallots, dark soy sauce, sesame oil, bit of chicken stock and chinese five spice. When its done about 6 hours will have it pulled with some homemade egg fried rice. MMMMMMM
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