We have long been converts to mayo with chips. I really don't like vinegary foods now and never use malt. Cider vinegar for chutneys and preserves, cider/sherry/balsamic for salad dressings. Cider or wine or rice vinegar for cooking when needed.
We like well brought up meat and poultry but also do lots of vegetarian meals because we like veggies and pulses and mushrooms. The Bean Book by Rose Elliot is a very good start for non-meat shaped, tasty and nourishing meals and about 25 years ago I was given a copy of Leith's Contemporary Cookery which contains 250+ meat free recipes using a wide range of vegetables in innovative ways.
I have never eaten a nutcutlet.
I do abbreviate fellow forum members' names cos I wasn't born to type so Dove, Nut, Pdoc, Liri, LP, FG etc etc. I, in turn, get Ob, Obby, Obxx. Who cares as long as we all know who we mean? If you don't want to be shortened, choose a short user name.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
When I joined the forum many years ago it was to ask one specific question ... I had no idea I’d still be here noodling away with you all ... so I just chose a name from a favourite tv programme which seemed appropriate as wd had collared doves in the garden. I recognise it’s a very long name and I’m very happy to be abbreviated to Dove .... occasionally I get called Dave ... it reminds me of dear Trigger ... RIP Roger Lloyd-Pack.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I've been reading all this with some amusement, it's like a new chat thread. Must admit I prefer to be called "Lizzie" rather than "Busy", but it doesn't really matter. BL will do.
When I lived in the UK I used Sarsons vinegar, pickling, sweet and sour sauce, on chips for OH (not me, I like them crisp and salty). In France it used to be unavailable so I got used to the many different types of French vinegar.
Homemade nutcutlets are delicious. I eat most things, so long as they are edible but not fat or French andouillette - yuk!
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
We like well brought up meat and poultry but also do lots of vegetarian meals because we like veggies and pulses and mushrooms. The Bean Book by Rose Elliot is a very good start for non-meat shaped, tasty and nourishing meals and about 25 years ago I was given a copy of Leith's Contemporary Cookery which contains 250+ meat free recipes using a wide range of vegetables in innovative ways.
I have never eaten a nutcutlet.
I do abbreviate fellow forum members' names cos I wasn't born to type so Dove, Nut, Pdoc, Liri, LP, FG etc etc. I, in turn, get Ob, Obby, Obxx. Who cares as long as we all know who we mean? If you don't want to be shortened, choose a short user name.
I recognise it’s a very long name and I’m very happy to be abbreviated to Dove .... occasionally I get called Dave ... it reminds me of dear Trigger ... RIP Roger Lloyd-Pack.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
ulf.renman
When I lived in the UK I used Sarsons vinegar, pickling, sweet and sour sauce, on chips for OH (not me, I like them crisp and salty). In France it used to be unavailable so I got used to the many different types of French vinegar.
Homemade nutcutlets are delicious. I eat most things, so long as they are edible but not fat or French andouillette - yuk!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.