Seabag

Curry and Spaghetti Bol aside I'm more cautious when I hear the "I make a mean chilli con carne" statement Specially when the 'secret' ingredient game follows "Go on, guess"

DovertheRoad Wrote: ------------------------------------------------------- > I happen to like the old Cheese Block. It's been > discussed at length here before...and perhaps it's > ripe for a hipster attack from the south side. But > I know said owner a bit and he's actually a > really nice chap who knows a LOT about cheese, > just a bit shy by nature and personality. Can the > Lane support two cheese shops though? Prepare for > Cheese Wars.... The theme tune will be... Bomp tiddlly om pomph.."And the cheese goes rolling down the street, Parle vouz!"

Cheese Block are leaving their refurb timeline a bit tight Maybe they're adopting the 'you can tell we've been here for years' look intact

Other cheese vendors are available But yes, Mons is a great addition to London and the lane.

Zelig Wrote: ------------------------------------------------------- > http://www.bbc.co.uk/news/business-39140480 > > His Crawthew Grove neighbours tried reaching out > to him... Are they starting a business of some kind ?

Zebedee Tring Wrote: ------------------------------------------------------- > When I read the thread title "Serial poo-er in ED > area", I thought that it was another thread about > unsocial people who don't clear up after their > dogs. Amazed to see that it's about a bloke. > > Brexit has a lot to answer for! #Brexshitting

If it was a mugger and you put him off, well done But I walk down the street occasionally wearing a balaclava, as I wear one under my motorcycle helmet. I don't always take it off before I get in, as my head gets the coldest when I've had a lid on I know it looks odd, maybe a bit alarming. But I usually don't meet people on the street, only if I do I haven't yet figured what to say that won't freak people out, so I just go about my business. If you have a moped, you often store the lid uner the seat, so don't carry the helmet. Which might be the case here, and the guy might have been putting keys into his pocket.

???? Wrote: ------------------------------------------------------- > It's the puerile bickering that I like the best - > another bloody thread on Curry Houses is the > tedious bit Ha ha! Exactly, we love the bickering Specially when Foxy Adds his magic :))

DovertheRoad Wrote: ------------------------------------------------------- > I can't help thinking social media is an > establishment distraction to keep people engaged > in mindless shit. Rather than causing too much > trouble. I often wonder that too. Like a kinda black ops of absolute trivia. What a job that'd be. I can imagine David Carnell being briefed on #ProjectBolognese

miga Wrote: ------------------------------------------------------- > I'm about to lay a patio, having broken concrete > etc. in preparation the past few week-ends. > Question: when I dig up where I'm going to put and > compact the hardcore, do I need to put a wooden > "frame" to hold the hardcore or would the "walls" > of the hole provide sufficient containment. Does > that question even make sense. I have soft > programmer fingers. A sawn finish wood frame, pegged at the ends and fixed, is good to contain the hardcore and concrete/lean mix stage. IF you're going for slabs as a finished patio, you remove the frame pre-laying.

miga Wrote: ------------------------------------------------------- > And no - I don't think this is indicative of > anything in particular other than the importance > of taking a break from reading the comments below > the line and Twitter from time to time. It's only since DT became POTUS that I did start to read below the line, and it's often shocking. What planet are these people on. I'm very happy within the bubble/above the comment line. And while we're on the subject. Milk simmered down in the pre stock and pasata stage is fine, it tenderises the beef no end. All these 'that's not how you do it' malarkey towards Mary 'The Queen' Berry are just plain silly. Surely people know it's an interpretation of a classic. Else we end up in a rather position of by-the-book cooking, and right now I'm not sure we need that. I bet Theresa May freestyles her quiche ocassionally, with a little curry powder or something just a risqu?. Lastly, if we arrive at #BrexitCentral in one piece, with Mary Berry intact, I'll feel a little better knowing she's jujjing things up a little.

I'm aware the 'we' live inside the bubble, but there are occasional glimpses of the outside (the bubble) world that shock me. It seems Mary Berry (who I often look at and thinks she's Jeremy Corbin's separated twin) has caused some 'horror' by adding cream and white wine to her Bolognese. Viewers have taken to social media to berate her and the BBC. But on reading the comments it seems there are those who other ingredients, such as 'Quinoa & pomegranate' as near exotics, or 'Waitrosetastic' going on to call her a Hipster. And it's all very funny, but I'm left wondering where fk these people live. Is there a food desert, a social Sahara, where shelves are bare of anything but dried egg, potatoes and Warberton's medium sliced ? I know it's in the Telegraph, but is this the future 'post Brexit' we're heading for. One where anything outside of the New Bubble is torn down and derided. I worry, I read George Orwell. I'm stocking up on Pomegranate molasses and Quinoa (red & white) http://www.telegraph.co.uk/news/2017/03/06/mary-berrys-bolognese-recipe-leaves-viewers-shocked-appalled/

It's not much fun Up over Blackheath, way beyond Charlton and a then a bit further. Leave early

Bod

Hoppers in Soho is fun. Bone marrow masala is good. Srilankan inspired.

???? Wrote: ------------------------------------------------------- > DTR You are nearly 10 years behind the times > fella,,,,, News travels in E.D

In defence of most curry gaff's Don't most use oil now anyway?

Buy a digital pressure cooker Curry from one is great I've just done lentil and roasted tomato, with lamb neck. About 60 mins start to (falling off the bone) finish. Learn to make dosa too, with fermented sour batter. ( it's dead easy/good)

What you going to sell?

Man Friday We have one, he's great when everything goes to the fan. Only when something needs doing really really well, from scratch, he's not so great. But then there's other people for the finesse jobs.

Seeing as we're playing 'curry house' poker I'm saying "Have you tried the place near the back entrance of the eye hospital, in Whitechapel?" It's the corner canteen place where the doctors eat.

It seems it is a Hotel,(my mistake) but not in the tourist/cab stop-off mould. In Varkala there's a few places I'd go back to.

Mainly Kochi to Varkala But this one place was worth seeking out, off the main roads, in a village/town Chandra Pillai's Hotel (it's deffo NOT a hotel) http://tastyspots.com/kerala/foodspots/thirumullavaram-kada/ The crab roast, oh Lordy!

This is the place soiuxiesue posted about (I think) That's inspired me to go now, I'll be there next week http://www.strand-continental.co.uk/About_Us.html

siousxiesue Wrote: ------------------------------------------------------- > Next to Somerset House is an Indian hotel that you > can walk in as a non resident and have good food. Isn't that one of the oldest in London I've always wanted to go in