Joyce - doing my best but the list keeps getting bigger.
OH has come home so I can nip out to get some much needed parts to repair my car bwfore work in the morning.. Oh and the weekly shop (cupboards are more than bare!(
Celiriac , I grow it on the allotment, the only only thing is it doesn’t grow as big as what you buy in the Supermarket , in fact o/h is roasting some for dinner tonight
Fairy Bavette = more or less the same as what I call 'skirt' - a thin lean cut with lots of connective tissue. It's what I use for Cornish pasties and steak & kidney pies and puddings
Hey Hosta - I was thinking of you this morning. David Walliams on breakfast TV was asked what he thought about the cricket or something and he just sighed deeply and said "Too much sport. Can't we just all agree which team is best and leave it at that?"
The breakfast team were a bit floored by that response
Gardening on the edge of Exmoor, in Devon
“It's still magic even if you know how it's done.”
Bavette is flank. Found this from Google "Bavette steak is cut from the flank, which makes for a more fatty, but very tasty steak. ... Traditionally cooked by slow braising, it is more popular now as a regular steak cooked quickly on a high heat with bags of flavour. A firm favourite of celebrity TV chef Tom Kerridge."
But it wasn't at all fatty, very lean in France. The French cook it on a high heat and have it rare. I like it with fried shallots.
The camera charger worked!
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
Just spent a pleasant evening ordering the Christmas wine.
We were supposed to be going to BIL's up in Scotland, but we think that I am not up to it, so it will be the 2 of us at home, with lots of food, booze and bad movies; could be a lot worse.
I have cut back on the booze a lot, so we are going for quality, not quantity.
Love a good steak and kidney, Dove.
How can you lie there and think of England When you don't even know who's in the team
Re the Celeriac One of the plot holders at my site grows a lot. He says they love the Eco park council compost he gets them the size of footballs. I am sure I read somewhere that the Eco park compost has a high pH, as well as high nutrient content. As celeriac is a member of the Brassica family that would make sense. Brassicas love seaweed as well so maybe seaweed meal would help.
Posts
Pat, I say "ahhhh"
Joyce - doing my best but the list keeps getting bigger.
OH has come home so I can nip out to get some much needed parts to repair my car bwfore work in the morning.. Oh and the weekly shop (cupboards are more than bare!(
Pat , great paintings
Celiriac , I grow it on the allotment, the only only thing is it doesn’t grow as big as what you buy in the Supermarket , in fact o/h is roasting some for dinner tonight
BL , Norwich a nice city to visit
What's 'bavette' steak BL?
How thrilling that your mum worked there. The whole thing is incredible really.
Glad you got a charger for the camera.
Meant to say - hope LG is a little better today. Not much fun when you feel low.
Last edited: 27 November 2017 19:03:09
I live in west central Scotland - not where that photo is...
Fairy
Bavette = more or less the same as what I call 'skirt' - a thin lean cut with lots of connective tissue. It's what I use for Cornish pasties and steak & kidney pies and puddings
https://www.bbc.co.uk/food/recipes/tamarind-marinated_90215
OH's landlady when he was in student digs also worked at Bletchley ... she could have told some stories, but of course she didn't
Last edited: 27 November 2017 19:14:09
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hey Hosta - I was thinking of you this morning. David Walliams on breakfast TV was asked what he thought about the cricket or something and he just sighed deeply and said "Too much sport. Can't we just all agree which team is best and leave it at that?"
The breakfast team were a bit floored by that response
“It's still magic even if you know how it's done.”
Bavette is flank. Found this from Google "Bavette steak is cut from the flank, which makes for a more fatty, but very tasty steak. ... Traditionally cooked by slow braising, it is more popular now as a regular steak cooked quickly on a high heat with bags of flavour. A firm favourite of celebrity TV chef Tom Kerridge."
But it wasn't at all fatty, very lean in France. The French cook it on a high heat and have it rare. I like it with fried shallots.
The camera charger worked!
Just spent a pleasant evening ordering the Christmas wine.
We were supposed to be going to BIL's up in Scotland, but we think that I am not up to it, so it will be the 2 of us at home, with lots of food, booze and bad movies; could be a lot worse.
I have cut back on the booze a lot, so we are going for quality, not quantity.
Love a good steak and kidney, Dove.
When you don't even know who's in the team
S.Yorkshire/Derbyshire border
GWRS, thanks for your input about Celeriac. I suspected it could be a problem. I wonder what the commercial growers do to make large bulbs.
Hi everyone.
Re the Celeriac One of the plot holders at my site grows a lot. He says they love the Eco park council compost he gets them the size of footballs. I am sure I read somewhere that the Eco park compost has a high pH, as well as high nutrient content. As celeriac is a member of the Brassica family that would make sense. Brassicas love seaweed as well so maybe seaweed meal would help.