katie1997

Well done Mick Mac - that's very impressive indeed. Was wondering if you'd managed to do it so far! Hope you have a truly fab December :)

A very happy birthday to legalbeagle, hope you're having a great time xx

6. My friend drowned in a bowl of muesli. A strong currant pulled him in. ....thus ruling out all possibility of a cereal killer on the loose.

There's a fine line between love and hate. Familiarity breeds contempt. I don't think physical attraction can somehow grow if there wasn't anything there in the first place. Thankfully physical attraction means different things to different people. Is this more about 'love at first sight' and people that are in relationships for the sake of it?

A gentle reminder about rice and how to cook it. Don't all thank me at once.

"Well, I didn't ask for the job of insulting you. In another life, we could have been brothers. Running a small, quirky taveria in Sicily. Maybe we would have married the local twins instead of wasting each other's time here in this dump. But it was not to be. So hop it" PS :))

Has anyone else almost fallen onto the tracks at platform 6 trying to see the fantastic feats of engineering and construction as they get closer to the top?

Alan Dale Wrote: ------------------------------------------------------- > East Dulwich drinking in Camberwell again?! Get with the programme. The next drinks are at the Lodge ... in ED.

Tarot Wrote: ------------------------------------------------------- > I want to cook a jacket potato, with cheese and > bacon, but usually land up with semi cooked spud > raw bacon and burnt cheese, Hardly spuds are us > .what would you put with it as well? Hal im, > asking you,. How about individually peeled chick peas with some citric acid and finished off in a rice cooker?

If its for tea then the kettle wins. Either that or a rice cooker :D

I would go for method 2 with the egg being an exact consistency of slightly squidgy, so not too hard and not too runny! Or use a rice cooker :D

How about a rice cooker? :D

Personally, I'd rather have a lobotomy than watch any of the 'I'm a celebrity, whaaaateeeeever..." series. I could be wrong but I doubt there are "enough brains in the programme department to come up with different 'challenges'" as it states in that article.

become a volcanologist and simply take it to work with you

SeanMacGabhann Wrote: ------------------------------------------------------- > Techinically, I'm deriding the British media and > it's fawning attitude to said monarchy, not the > monarchy itself (not on this thread anyway) > > Good luck to the pair involved but it's just going > to be endless, godawful coverage course it is, what else to do? at least we can have a good old (British) moan about it > > The news channels are reporting how other news > channels are covering this... and there is 9 > months left! oooh do you think other forums are reporting how other forums are covering this? you started it on here Sean (Miss, Miss, Sean MacGabhann started it, he did, he did, he DID)

I never bothered to wash cycling gloves as I used to wear really cheap ones that I replaced frequently anyway (pink and black Minnie Mouse gloves - meant for children I believe :-$) Now got decent cycling gloves, Endura and Sealskinz (as of last week) I am not sure of their washing instructions, if any. Good luck with your idea for Dragon's Den (tu)

Michael Palaeologus Wrote: ------------------------------------------------------- > Stepping up to the plate. Nice one Weegee. Seconded. Will do my best to be there (but it might be quite late if I do as I am travelling that date). :)-D

"Look, there's no other way to say this, but I didn't come in here to be insulted."

Peckhamgatecrasher Wrote: ------------------------------------------------------- > Bit of a disaster - ended up with only two and a > half pots. oh no, sorry to hear that PGC. I am sure it tastes FAB though. Thanks for sharing the recipe, I would love to try this (have made chilli jam before but was not that impressed with it, someone told me that adding apples would give a much better result). (I recently bought some chilli and lime jelly from a local deli/cafe but the lime was overpowering and made it taste artificial :()

HAL9000 Wrote: ------------------------------------------------------- > Consistency is the key to professional quality > cooking - whether at home, in the restaurant or > the factory. thanks for that HAL, I'll remember that when I'm making hummus at my factory tomorrow and then later when my restaurant opens for business :)) > ETA: I don't see anyone in the 'fresh ingredients' > brigade grinding their own sesame seed paste, by > the way. OMG are you implying that you spotted me leaving the Dulwich Supermarket (across from EDD, btw) with a jar of ... tahini!! I can assure you that each sesame seed is grinded, individually, in my kitchen. Honest guv. Viva the Fresh Ingredients Brigade B)

HAL9000 Wrote: ------------------------------------------------------- > Consistency is the key to professional quality > cooking - whether at home, in the restaurant or > the factory. thanks for that HAL, I'll remember that when I'm making hummus at my factory tomorrow and then later when my restaurant opens for business :)) > ETA: I don't see anyone in the 'fresh ingredients' > brigade grinding their own sesame seed paste, by > the way. OMG are you implying that you spotted me leaving the Dulwich Supermarket (across from EDD, btw) with a jar of ... tahini!! I can assure you that each sesame seed is grinded, individually, in my kitchen. Honest guv. Viva the Fresh Ingredients Brigade B)

Weegee Wrote: > Me thinks that such a good turnout...is worthy of > another EDF drinks....before Xmas....all those who > say 'aye' raise your hand? Yay weegee - fab idea :D I'm still peeling chickpeas btw but consider my hand raised.

HAL9000 Wrote: ------------------------------------------------------- > katie1997 Wrote: > -------------------------------------------------- > ----- > > There's no excuse for citric acid either (tsk > > tsk) lemons are a necessary kitchen ingredient. > > > There is a very practical reason for the use of > citric acid powder (and garlic paste) - actually. > > In restaurants that serve hummus, it is usually > treated as a signature dish. In order to achieve a > consistent taste and texture, the chefs use > standardised ingredients that can be measured in > precise and repeatable quantities. > > Consistency is also the principal aim of > commercial producers. > > The succulence and acidity of fresh lemons depends > on variety, country of origin, season, weather > patterns, storage conditions and many other > factors. Fresh lemons (and garlic) introduce too > much variability into a fixed recipe. > > Anyone who has made hummus will know that a few > millilitres of liquid can make the difference > between a firm paste and a loose slurry. Well sorry HAL but I thought this thread was about home-cooking, not for making commercial quantities. Actually, I prefer my hummus to have a *rustic* consistency and doubt guests have ever noticed the difference between a firmer paste and loose slurry, except perhaps the morning after. *peels chick pea no. 329*

fab night, some hilarious conversations, great to see everyone who was there - it was a good turnout :)-D thanks so much to the lovely, kind person who walked the longer route home with me after the EDT - you are a star (tu) oh and to those of you who shall remain nameless, hope the Black Cherry was fun ;-)

Thanks all for the lovely wishes, birthday was fab and spent in the middle of a field collecting walnuts, I know, I know ... rock n' roll (tu) k xx