Monkeys Fist 38501 Posted June 26, 2014 Share Posted June 26, 2014 He still necked it. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted June 26, 2014 Share Posted June 26, 2014 Is that mould? Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted June 26, 2014 Share Posted June 26, 2014 Is that mould? Yup Bought today, use by 2015. Link to comment Share on other sites More sharing options...
Ayatollah Hermione 12733 Posted June 26, 2014 Share Posted June 26, 2014 Yup Bought today, use by 2015. Get Watchdog on the phone. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted June 26, 2014 Share Posted June 26, 2014 Emails already sent to tilda and Asda. Link to comment Share on other sites More sharing options...
Gemmill 34139 Posted June 26, 2014 Author Share Posted June 26, 2014 You'll get a thousand apologies from Tilda. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted June 27, 2014 Share Posted June 27, 2014 Link to comment Share on other sites More sharing options...
catmag 336 Posted June 27, 2014 Share Posted June 27, 2014 Are you sure it's not spinach? Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted June 27, 2014 Share Posted June 27, 2014 Are Tilda owned by Premier Foods? Fortnight ago I had one of their pasta 'n' sauce and it was gritty - got in touch with a batch number and they sent an apology and a voucher. Not Asda's fault in your case, it's down to Tilda and their QA dept. EHO state that rice only gets stored for 24 hours once cooked before we have to throw it away, so I'm wary as to how ready-cooked rice is being prepared and packaged. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted June 28, 2014 Share Posted June 28, 2014 Bit down so had the meatiest of pizzas. Bacon, beef steak, ham and black pudding with plenty BBQ sauce. Feeling like a fat bastard but a happier one. Link to comment Share on other sites More sharing options...
Monkeys Fist 38501 Posted June 28, 2014 Share Posted June 28, 2014 Fridge clear out- chicken forestierish. Lursh. Link to comment Share on other sites More sharing options...
Meenzer 13921 Posted July 2, 2014 Share Posted July 2, 2014 Him indoors is away from tomorrow until Tuesday, so I'll be going veggie for the duration like I did last summer (only without the four bottles of vodka this time - potatoes though, still veg innit?). Got a carrot and coriander soup on the go right now, avocado/tomato/cucumber/garlic salad is ready to roll, and that's just for tomorrow. Soon as I'm done with work, I'll be launching into full-on veggie curry-making mode (moong dal, sag aloo, cabbage and lentil stew [parp], tomato and okra curry, baingan bartha - all previously reciped and bigged up in this very thread). Also going to get the old waffle iron out (not a euphemism) (or is it?) and whip up some Swedish potato waffles to be served with sour cream and lingonberry jam. Might make a carrot and coriander flan too. And then there's some sweet potatoes kicking about the cupboard too... This is literally the most excited I've been in ages. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted July 3, 2014 Share Posted July 3, 2014 If you want to go a bit more middle-eastern, I've got a great veggie special on at the moment: Cous cous made with veg stock, sultanas and lemon juice. Cram it in a teacup then place it upside-down on a plate and it'll come out in a mound. Roast some cubed sweet potato and butternet squash, scatter it around the cous cous. Whisk equal parts lemon juice, orange juice and honey and drizzle this over the dish. (I then whirl it around the plate.) Top with a handful of rocket, drizzle over a bit more of the sauce. Link to comment Share on other sites More sharing options...
Meenzer 13921 Posted July 3, 2014 Share Posted July 3, 2014 (I then whirl it around the plate.) (Sounds pretty darn fine tbh) Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 4, 2014 Share Posted July 4, 2014 If you want to go a bit more middle-eastern, I've got a great veggie special on at the moment: Cous cous made with veg stock, sultanas and lemon juice. Cram it in a teacup then place it upside-down on a plate and it'll come out in a mound. Roast some cubed sweet potato and butternet squash, scatter it around the cous cous. Whisk equal parts lemon juice, orange juice and honey and drizzle this over the dish. (I then whirl it around the plate.) Top with a handful of rocket, drizzle over a bit more of the sauce. No onion or garlic? That's nonsense Brock!! Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted July 4, 2014 Share Posted July 4, 2014 I want to taste the citrus, not garlic! Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 4, 2014 Share Posted July 4, 2014 I want to taste the citrus, not garlic! Get you! Link to comment Share on other sites More sharing options...
Meenzer 13921 Posted July 10, 2014 Share Posted July 10, 2014 Making an easy-peasy carrot and courgette flan, from a recipe my mam snipped out of the Chronicle in at least the 80s. Link to comment Share on other sites More sharing options...
Monkeys Fist 38501 Posted July 10, 2014 Share Posted July 10, 2014 Probably the last decent thing they printed. Link to comment Share on other sites More sharing options...
Meenzer 13921 Posted July 10, 2014 Share Posted July 10, 2014 Most likely. It's pretty good, if a bit Delia. The pastry has cumin seeds in it, which strikes me as rather exotic for the time. Christ I'm gay. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted July 11, 2014 Share Posted July 11, 2014 Does anyone know how Italian restaurants get that special garlic smell and taste. It's totally different to what you get at home so is there a special trick of the trade? Even the simple looking garlic bread I had at paradiso last week had it. Link to comment Share on other sites More sharing options...
Gemmill 34139 Posted July 11, 2014 Author Share Posted July 11, 2014 don't use garlic paste maybe, I dunno. Link to comment Share on other sites More sharing options...
Park Life 70 Posted July 11, 2014 Share Posted July 11, 2014 Does anyone know how Italian restaurants get that special garlic smell and taste. It's totally different to what you get at home so is there a special trick of the trade? Even the simple looking garlic bread I had at paradiso last week had it. Crush the garlic with a crusher instead of chopping it, releases more oil. Link to comment Share on other sites More sharing options...
Tooj 17 Posted July 11, 2014 Share Posted July 11, 2014 Does anyone know how Italian restaurants get that special garlic smell and taste. It's totally different to what you get at home so is there a special trick of the trade? Even the simple looking garlic bread I had at paradiso last week had it. Fucking hell man. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted July 11, 2014 Share Posted July 11, 2014 Fucking hell man. Is that a fucking hell man cos you "know" and just assume everyone should know or because you think theres no difference? Link to comment Share on other sites More sharing options...
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