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What's for Lunch/Brunch?
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PostPosted: Wed Mar 26, 2014 6:26 pm    Post subject: Reply with quote

Yeah, my uncle actually started his cellar by buying an entire collection from somebodies estate. He was never a collector though...we drank it. And when it turned, we poured it away... *sob*

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PostPosted: Sat Apr 18, 2015 11:32 am    Post subject: Reply with quote

Just had two of the most exquisite chicken pasties I've ever eaten in my life! Home-made by my wife [a good Cornish girl], the traditional beef was replaced by succulent chicken and a good sprinkling of herbs and seasoning. Together with potato and onion and wrapped in a flaky puff pastry [but still holdable in the hand in the traditional Cornish way], she managed to infuse the filling with a moistness [added butter perhaps] that never over-ran your hand, but gave the near perfect 'mouth feel' [technical term that, actually used in the food industry] with the light golden pastry. Damn - that was fit for a Michellin Star kitchen anywhere in the world. If I could get her to make 1000 of them a day I'd be a millionaire now!
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PostPosted: Sat Apr 18, 2015 5:14 pm    Post subject: Reply with quote

That sounds awesome, peter!
Did you happen to take a photo of her masterwork?
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PostPosted: Sun Apr 19, 2015 9:40 am    Post subject: Reply with quote

Laughing Alas Menolly, they didn't survive the subsequent onslaught that occured about 0.0001 seconds after I saw them on the plate. Trust me though - Venus emerging from the sea in the morning sunlight could not have looked more beautifull!
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PostPosted: Sun Jun 19, 2016 11:42 am    Post subject: Reply with quote

I'll be having yesterday's leftovers. Macaroni and cheese. (Made too much).

I had in mind to try out two cheeses. Powdered cheese sauce with the cooked macaroni, and grated Cathedral City cheese on top. Baked in the oven.
For a change, I tried adding mashed celeriac to the layer of macaroni before the grated cheese.
It was ok. The top layer was so delicious it made the macaroni too bland by comparison. Maybe next time I'll add English musturd to the cheese sauce.

Celeraic doesn't mash too well, though it turned out a good surpirse, because the lumpiness actually had the look and consistency of cod. Which I like.
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PostPosted: Mon Jun 20, 2016 4:52 am    Post subject: Reply with quote

I always add a dash of mustard to cheese sauce. But don't use powdered cheese sauce...make it from scratch, and cook your roux for 10 mins before adding the milk and cheese.

That's the secret to amazing cheese sauce. Wink

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PostPosted: Wed Jun 22, 2016 9:31 am    Post subject: Reply with quote

I picked up some mustard powder at the market.
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PostPosted: Thu Jun 23, 2016 6:35 am    Post subject: Reply with quote

I've been almost too lazy to eat recently, let alone cook. Lots of takeaway and easy meals. Meh.

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