Early Risers.

[woodenhead]

9 minutes ago, tigerburnie said:

Not had a steak for years, not sure why, used to love a T-bone.

So many connotations for that last bit....🤣

[Gwiwer]

41 minutes ago, tigerburnie said:

Not had a steak for years, not sure why, used to love a T-bone.

T-bone was off-limits for some time during and after BSE. I never really got back into it. 
 

But a good filet mignon. Now there’s something to salivate over. And to save up for!  

[iL Dottore]

55 minutes ago, tigerburnie said:

I think those sanitised bits of chuck in a polystyrene tray with cling film on tastes about the same as the packaging. Healthy ????

I am firmly of the opinion that one of the worst things for animal welfare is the disassociation of the meat from the animal. People should really know from where their food comes from. Cutting a bit off a cow, pig or sheep carcass in front of a customer (as in a traditional butcher) certainly reinforces the tie between animal and meat. Ditto for chicken. The best kind come plucked and eviscerated, but with head and feet attached and gizzards retained - there's a lot of good things you can get out of head, neck and feet (e.g. chicken stock) and chicken livers make a wonderful Pâté.

 

p.s. I questioned the use of the term "healthy" as most of that sort of chicken comes from battery farmed birds which, apart from not tasting of much, are reared in appalling conditions....

50 minutes ago, woodenhead said:

I love farm fresh steak, but the cattle are not too happy when I approach them in the field with my big knife.

A man after my own heart! For years, when asked how I wanted my beef, my reply was always "just remove the moo". Nowadays, as age and infirmity take their toll, I tend to ask for medium-rare (but more towards rare than towards medium).

 

TBH I don't see the point of getting free-range, dry aged, rare breed beef if you're only going to incinerate it by cooking it medium-well or well-done.

 

I don't see the point of sauces for roast beef or steaks either. Unless overcooked and/or poor quality meat*, you need nothing more than horseradish and/or English mustard (none of this foreign Dijon nonsense either - it doesn't cut the mustard) for a good bit of Roast Beef or a Porterhouse Steak.

 

* according to the late US Chef Anthony Bourdain, no matter how good the butcher  (and supplier), every so often a restaurant gets a duff bit of steak. He claimed that rather than throw it away (and loose money) they'd set it aside for customers wanting the steak well-done. True? No idea, but certainly plausible...

[jjb1970]

Deer meat curry tonight from a zi char stall at the local MRT station, tip top. I think it's what others would call venison curry, but you don't argue with an auntie at a busy hawker stall.

 

The infuriating thing about Singaporean curry is it can mean almost anything. They don't differentiate with additional descriptors, it's just curry. I  would rate the best curry dishes I've eaten as Singaporean curry and have three regular stalls, each of which is completely different. I did ask the uncle who runs my favourite (Da Mei curry kitchen at Boon Lay) what types of curry it was and after giving me one of those looks of 'were you dropped on your head' he shared that him and his wife had been making it for decades after playing with a recipe handed down in the family. I tend to believe him as it is like nothing else I have eaten and it's a family stall with no other branches. I sometimes wonder how many such recipes are lost if children don't pick them up and they're never written down.

 

A relic of colonial times which lives on is that many curry's are served with brown gravy which is a variation of Worcestershire sauce. Another side which is common with curry is sambal, a chilli sauce made from fermented shrimp paste which varies in potency from nice and tasty to fully weaponized (something it shares with kimchi).

[Barry O]

@jjb1970 wish I was in Singapore the tastes and flavours are very interesting.

 

Baz

Edited October 23, 2023 by Barry O

[woodenhead]

Eldest is meant to be departing on a belated honeymoon in less than 48 hours and his wife has been diagnosed with gastroentertis.

 

A&E state it's not their decision whether she flies or not with diarrhoea - just a little matter of two 8 hour flights with a 2 hour intermission in Qatar before dining on Thai food for two weeks.  Insurance are non-committal on anything, so it's off to the doctor in the morning if she is still bad.

 

Can't help but worry that a trip so far whilst already ill is not for the best and unfamiliar food at the best of times can be disturbing for the bowel let alone when you already have an illness.

[TheQ]

Used to have steak regularly, we went to a depot building for a small chain of butchers. On a Sunday morning you buy the left over stock at a huge discount. Still fresh but couldn't have lasted another week in store. Sadly we don't live near there anymore.

 

Well that was a surprise, during sending my details to the scrappies, the neighbour came round

She had a leather sofa for disposal... Did we want it?  Well we've already got seven sofas, so we didn't need more, but this thing was now in the garden and the council want £57 to dispose of it.

 

SWMBO had already been to look at it, it's was genuine leather.. not leather dust sprayed onto cloth but genuine solid leather from a cow or two. Seemingly this thing cost nearly £1000 in 2008 (date also on label)...

So we got permission to strip it.

 

Many hundred staples removed later...

 The two arms are big boxes that were bolted to the side of the main section inside the body of the sofa not accessible to the user. There is a thought they may be altered slightly to become seats for the two big looms. 

The outside side of the arms, inside the leather the panel is made of cardboard, not even hardboard, as was the back of the sofa.

The frame work was  a strange mixture of hardwood (no doubt advertised as a hardwood frame) and cheap plywood all stapled together.

I've rescued as much of the hardwood as possible, the leather we got off the sofa intact, and we'll cut the seams later to produce leather panels 

The foam with wadding has also been rescued for future use. (The sofa had a fireproof label on it).

Scrap plywood to be chopped up for the fire.

 

Now knackered, dinner has been eaten (cottage pie).

Eyelid inspection beckons.

 

 

 

[DaveF]

Having had coffee after writing this morning I got the washing on, the second load is now drying.  It couldn't go outside as I was working in the garden by the clothes line.  I've taken the tomatoes and begonias out of the greenhouse, the tomato plants are in the bin as is the top growth of the begonias, the begonia tubers are now in seed trays to dry out, hopefully they will grow again next year.

 

Then I cleaned the staging and the greenhouse floor.  "All" there is left to do is to clean the glass inside and out and remove any bits of moss from around the edges of the glass.  Then I continued removing annuals from the garden including the trailing nasturtiums which have grown very well because of the wet autumn.  The garden bin is now almost full ready to go on Wednesday.  It doesn't sound much but I am worn out.

 

I've also decided to arrange the plants in the greenhouse slightly differently next year, and as I always I'll plan to grow slightly fewer plants so it gets less crowded.

 

I had to ring the surgery about the new hydrocortisone cream which says on the packet "not to be used near genitals".  I have been reassured that when prescribed by a GP it may be used, it is just to stop people doing stupid things.  I now hope the combination of it and clotrimazole work, though it may take some time for things to get back to normal.  I am going to think about the other issue for a few days, if it becomes more painful I will set things in motion to investigate it.  The GP has put me on the list for a prostate check when the current problem has been dealt with.

 

In a few minutes I will be sorting through various e mail catalogues and magazines to see which I no longer need and can go in the recycling bin for tomorrow's collection.

 

David

Edited October 23, 2023 by DaveF

[Ian Abel]

Morning... barely!

 

Weekend was busy and included some decent activities.

First up, Saturday, got busy laying track for the outdoor railway - all was taken up to have some landscaping done. Discovered it's a BLQQDY LONG WAY DOWN to ground level buGGering about with track, back, knees and shoulders all complaining bitterly by dinner time! Managed to get it all connected and run  a loco around for quite some time while I tweaked the track for loose connections resulting in slow running.

Sunday, off to hobby shop to get track cleaner and smoke fluid for the loco and cabeese (I THINK that's an optional plural for caboose!!) 🤣

Sorted the running, and have smoking loco and caboose running well. More knee/back aches though into the bargain.

 

Sunday afternoon, Mrs off to the Homeschool Cooperative 25th Anniversary get-together with her friend, the two of them were the founders of the Coop.

I headed off to a Peter, Paul and Mary tribute concert. Our first of the season, well attended and a great show.

 

Weekend over, back to work.

 

11c and sunny first thing, headed for 18c high, possible chance of showers later.

 

Tally ho.

[jamie92208]

8 hours ago, tigerburnie said:

I always have a whole chicken, corn fed, free range from a local farm, cooked on the bone with the skin on for tremendous flavour, I think those sanitised bits of chuck in a polystyrene tray with cling film on tastes about the same as the packaging. Healthy, probably but it reminds me of eating MacDonalds food, kinda pointless.

Out of choice, should they have one, a Guinea fowl(again a whole bird) is much preferred to modern chucks, usually manage a Pheasant or two as well during the season, even nicer, wild duck are nice too, but they are banned from the house as the smell whilst cooking is a tad fierce.

We get Pintard (Guinea Fowl). Every year from a neighbour.  This year's supply are running round the pen at the moment.  They taste a lot better than chicken.  Our cleaner brings us ducks when they are ready as well. 

 

Jamie

Edited October 23, 2023 by jamie92208

[woodenhead]

4 minutes ago, polybear said:

 

There was just such a case in the news in the last few weeks were a similarly affected passenger "let rip" right down the aisle on the aircraft; the Captain had to turn around and return to base as a result.

You can bet that if she does choose to fly then there will be extended periods where the seat belt sign is illuminated.

I'd be scanning the small print on the travel insurance then getting the Doc to sign off as unfit to fly.

 

 

 

That would be my preference and I think also my son's, I've already imagined the same scenario of being trapped in a tube whilst unwell - not just for her but also the other passengers.

 

You've got to think that would be the insurance company's preference too, as travelling may result in much higher costs - cut their losses on a refund of the cost of the holiday over the risk of hospitalisation / repatriation from the other side of the world let alone what might happen on the plane.

[iL Dottore]

I've just had a terrible shock: I was perusing some recipes in a Swiss Family Magazine whilst purchasing some cigars at the local Kiosk, when I came across a recipe so horrendous, so ghastly, so inedible that it made me think that perhaps @polybear was not the Asmodeus of the Air Fryer, the Mephistopheles of the Microvave, the Satan of the Stove Top I had always imagined him to be.
 

There came the horrified revelation that there are people committing even worse culinary sins than curly fries!

 

Like a Medieval Monk who barely speak the name of the Prince of Darkness, I can just about utter the name;

 

Vegan sausage Bolognese with Zucchini "spaghetti"

 

Even just typing the name leaves a bad taste  in my mouth.

 

I had an artisanal burger with onions and chillies to clear my head and palate.

I shall look more indulgently on PB's culinary foibles in future (well, sometimes, maybe....)

 

Edited October 23, 2023 by iL Dottore

[woodenhead]

16 minutes ago, iL Dottore said:

 

 

Is that real or an AI creation, the lack of a polar bear in heels makes it difficult to decipher 😁

[tigerburnie]

I'm still a bit of a hunter gather(some might say part Neanderthal) and always like to cook food that has one, on the bone, fish in particular, I catch a lot of flat fish, mostly Dabs and Flounders, but have caught the occasional Plaice and Turbot, all I grill with the head still on as well as the skin(I do remove the innards first). Once cooked you can lift the skin off then the bones come out whole just like in the Tom and Jerry cartoons and it's perfectly cooked right through, then just spoil this gourmet offering, I do a handful of curly fries out the freezer with it lol

[iL Dottore]

9 minutes ago, woodenhead said:

Is that real or an AI creation, the lack of a polar bear in heels makes it difficult to decipher 😁

Definitely not AI (burp!)

 

Although good, it wasn't the "fiery taste sensation" the menu made it out to be. Of course, this was a Swiss eatery and for most Swiss anything hotter than about 10 Scoville Units is unbearably "scharf"

 

Unless I'm cooking for a select few, for most of my Swiss friends I have to really dial back on the chillies 😢😫😠....

[tigerburnie]

I grow my own chillies and peppers, but nothing too ferocious, Hungarian Hot Wax is a favourite and not too difficult to grow in the greenhouse. Anaheim is a really nice milder chilli that makes an excellent chilli jam.

[PMP]

2 hours ago, woodenhead said:

Eldest is meant to be departing on a belated honeymoon in less than 48 hours and his wife has been diagnosed with gastroentertis.

 

A&E state it's not their decision whether she flies or not with diarrhoea - just a little matter of two 8 hour flights with a 2 hour intermission in Qatar before dining on Thai food for two weeks.  Insurance are non-committal on anything, so it's off to the doctor in the morning if she is still bad.

 

Can't help but worry that a trip so far whilst already ill is not for the best and unfamiliar food at the best of times can be disturbing for the bowel let alone when you already have an illness.

Another option is to delay the outbound legs. If they decide on this option then make sure the airline is aware of this rather than just booking new outbound tickets and not showing up for the original date/time. Many airlines now cancel the inbound/return tickets automatically if there is a ‘no show’ for the outbound leg. Obviously there’s the possibility of a surcharge for a late change, but it will keep the trip ‘live’ if the upset is only a day or so.

[Gwiwer]

53 minutes ago, iL Dottore said:

artisanal

My Asperger brain refuses to see that other than as its three constituent words 

 

Having had, among others, a professional and working artist staying with us these past few days I can confirm that he shares my opinion. At times. And in context. 
 

 

[monkeysarefun]

1 hour ago, woodenhead said:

Is that real or an AI creation, the lack of a polar bear in heels makes it difficult to decipher 😁

These were AI's first suggestions  when I tried to describe the scene in 100 words or less 

 

 

 

 

 

 

 

 

Edited October 23, 2023 by monkeysarefun

[monkeysarefun]

 

 

Compare with  this - which IS an actual photograph.

 

 

 

 

[PhilJ W]

7 hours ago, Sidecar Racer said:

 

 Being of single persuasion I  go for small individual puds , picked up two of these the other day .

 

https://www.tesco.com/groceries/en-GB/products/255886418?sc_cmp=ppc*GHS+-+Grocery+-+New*MPX_PMAX_All_OT_All+Products_Online+Budget_1009392**255886418*&gclid=CjwKCAjws9ipBhB1EiwAccEi1JQYFclogeJf873Svd0uUZh8oUGdAnUyxARpsfDG55xFvMl1O4TUuxoC-V4QAvD_BwE&gclsrc=aw.ds

 

Not sure about 'e' numbers or other preservatives used but the ' best before ' and not the  'use by' date ,

 

 March , 2025 .

I wait until the day after Christmas when they sell off all the Christmas stuff at reduced price and put it in the cupboard for next year. My mum used to make all the Christmas puddings for friends and family, at one time a dozen in all. She used to make them about 15 months before they were required and they were put in a cool place to mature.

[PhilJ W]

Afternoon/evening all from Estuary-Land. Shopping done and stashed away and by the time that was done it was too dark for the G word so I had some eyelid inspection instead.

Edited October 23, 2023 by PhilJ W

[PhilJ W]

Watched the road crash investigation program on BBC2 this evening. Its mind boggling the kit that the police have at their disposal, such as 3D imaging cameras. The first one was a motorcycle colliding with a car pulling out of a side turning. It was not what you might think, inattention on the part of the car driver but the motorcyclist travelling at more than twice the 30mph limit. Add to the fact that the motorcyclist had no licence or insurance and the motorcycle was stolen and on false plates. The other one was where a car had lost control on a bend and collided with a bus shelter and then a tree. Again excessive speed was the cause and it turned out that he hadn't been wearing a seat belt and like the rider had no licence or insurance (and had been smoking cannabis). Both died as a result of their injuries.

[Sidecar Racer]

29 minutes ago, PhilJ W said:

I wait until the day after Christmas when they sell off all the Christmas stuff at reduced price and put it in the cupboard for next year. My mum used to make all the Christmas puddings for friends and family, at one time a dozen in all. She used to make them about 15 months before they were required and they were put in a cool place to mature.

 

Blimey Phil they are only a quid each , I don't need  to bother waiting to save money that badly .

[Sidecar Racer]

Can I take a moment to congratulate @polybear for managing to reply to a post by

@woodenhead here in ER's  in The Night Mail . I bet some folks over there were

scratching their heads wondering what a comment about inflight bowel problems

had to do with their current chat .      😆