Well Frank, I just don't know what happened, those two inches just went over the last 10-15 years. I didn't notice until I had my picture taken with my youngest at her graduation and then the whole trouser thing started to make sense. I have shrunk. Not to put you off your coffee but the rump ends up more like a builder's cleft, nowadays its stretch and elastic all round as I don't want to scare the horses
Good for you in the coffee shop! I just avoid them, can't be asked, now just ask for coffee in my favourite shop cafe and get it, job done. Visiting my brother in California I had a similar experience with bagels, just wanted breakfast but it took ages. I am all for customer choice but really? 8 kinds of bagel, 6 types of cheese, three kinds of spread (but no butter!) and some language problems with the tomato. But they were really good bagels so after a couple of weeks I just took to pointing, rude but quicker.
"The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it." Sir Terry Pratchett
Reading the other day MOIST was a word most people hated and when you add carrot and beetroot my brain goes numb and I switch off. All those things were wartime additives when other ingredients were in short supply, too many memories of sloppy cake that tasted of nothing, I became a cake hater outside of our house where with our own eggs and butter we got proper cake. On my birthday two Granddaughters walked in with cakes candles the lot, Carrot Cake and Chocolate Cake, I hid my dislike smiling as the soggy mess hit my taste buds then let them take them away to give those who were not here, gladly.
Making many chocolate cakes it was always Cocoa powder and an extra egg white to make it rise, inside would be cream and on the top tempered chocolate, that ganache stuff had not been invented then and as to adding bought chocolate bars, why? There are many ways of making a cake batter and none beat the Victoria Sponge mix as far as I am concerned. Chili why would we want to burn our taste buds to death and why I ask add it to anything sweet, Chili Mars bars?? I think they would go with the deep fried kind, in the bin.
Herbaceous, Lantana, Obelixx, Vive la difference, we are all our own people. The Builders cleft always made me want a pea shooter to vent my disapproval as to losing two inches I was six foot when I went in the army and five foot eleven and a half when I came out, who halfinched my half inch I want to know, can I sue them.
What got me staying in California was my Son in law bringing in big bags of mixed Bagles sweet, cheese, and onion all it the same bag, you can imagine what they all tasted of. I never got away with huge stacks of pancakes dripping with syrup accompanied with Bacon, you need a ladder to get at the top and the Bacon was Canadian cure, sugary sweet. I did learn to ask for eggs sunny side up then scrape off everything that came with it though the eggy bread was to die for.
Stopped over in Belgium many times usually in La Roche before heading back into Germany, I loved the patisserie and the Hotel we stayed often had the Dutch Limburger Custard Tart now that was to die for. What I did love was the smoked meats and we had hot pulled smoked pork before it had been invented here. That was a lovely part of Belgium and a lot of history which is my interest.
Waking up from my "C" operation two years ago wondering what on earth I was wearing it was one of those nappies just in case? that went the next day as I was on my feet and into the toilet. One Nurse said Hospitals are for the sick, you look the fittest person in here, I was home eight days later, they gave me some of those in case, never been out of the hospital bag.
I hate the word succulent or even worse 'for added succulence' it means pumped full of water and chemicals.
Another thing I don't get is people who blow smoke out of their cars and hold the cigarette outside the window. They are perfectly content to fill their lungs with muck but don't want to dirty the inside of their cars with it.
Succulent - as in food - actually means juicy and tasty which it can be if you buy decent ingredients and treat them well rather than industrial processed stuff.
Funnily enough Frank, with the possible exception of Madeira cake I find Victoria sponge the most boring cake going. Don't get them at all. I like my cakes to be full of flavour and moist but not soggy.
I don't get donuts.
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)."
I love doughnuts but they must be English, greasy, covered in sugar and oozing raspberry jam
I'd rather have a juicy steak than a succulent steak any day - even if they tasted exactly the same or were, in fact, the same steak. (sorry grammar police, I can't sort out that sentence)
Obelixx I love Madeira Cake and believe it I hate off the shelf Victoria Sponges, too sweet, wrong fillings and not spongy. Mother and Joan made perfect Victoria Sponge a touch of Vanilla in the batter, home made jam and cream nice and thick. Two cake tins cooked and cooled then each sliced, home made jam between the cut sections then thick cream between the cakes, never mix the cream with the jam as some do and finish with a dusting of icing sugar. The big secret is make it a couple of hours before the family arrive then scoff the lot, with our family that was the easy bit. Never tastes the same the next day and bought ones never taste of anything, Victoria's have to be cooked and eaten. Those Limburger Custard Tarts were still slightly warm when we ate them and never tasted the same cold bought from the shop, I tried. Doughnuts a waste of time and ingredients.
Obelixx is correct Succulent:- Juicy, Delicious, Tasty, Lush, Moist. ya tac's ya pick.
Moist is grubby; succulent is adulterated; doughnuts are the food of choice of the lesser gods. Fresh scones with butter or soda bread with butter and jam . That is ambrosia and we're not talking disgusting tinned rice pudding here.
Posts
Well Frank, I just don't know what happened, those two inches just went over the last 10-15 years. I didn't notice until I had my picture taken with my youngest at her graduation and then the whole trouser thing started to make sense. I have shrunk. Not to put you off your coffee but the rump ends up more like a builder's cleft, nowadays its stretch and elastic all round as I don't want to scare the horses
Good for you in the coffee shop! I just avoid them, can't be asked, now just ask for coffee in my favourite shop cafe and get it, job done. Visiting my brother in California I had a similar experience with bagels, just wanted breakfast but it took ages. I am all for customer choice but really? 8 kinds of bagel, 6 types of cheese, three kinds of spread (but no butter!) and some language problems with the tomato. But they were really good bagels so after a couple of weeks I just took to pointing, rude but quicker.
Reading the other day MOIST was a word most people hated and when you add carrot and beetroot my brain goes numb and I switch off. All those things were wartime additives when other ingredients were in short supply, too many memories of sloppy cake that tasted of nothing, I became a cake hater outside of our house where with our own eggs and butter we got proper cake. On my birthday two Granddaughters walked in with cakes candles the lot, Carrot Cake and Chocolate Cake, I hid my dislike smiling as the soggy mess hit my taste buds then let them take them away to give those who were not here, gladly.
Making many chocolate cakes it was always Cocoa powder and an extra egg white to make it rise, inside would be cream and on the top tempered chocolate, that ganache stuff had not been invented then and as to adding bought chocolate bars, why? There are many ways of making a cake batter and none beat the Victoria Sponge mix as far as I am concerned. Chili why would we want to burn our taste buds to death and why I ask add it to anything sweet, Chili Mars bars?? I think they would go with the deep fried kind, in the bin.
Frank.
Herbaceous, Lantana, Obelixx, Vive la difference, we are all our own people. The Builders cleft always made me want a pea shooter to vent my disapproval as to losing two inches I was six foot when I went in the army and five foot eleven and a half when I came out, who halfinched my half inch I want to know, can I sue them.
What got me staying in California was my Son in law bringing in big bags of mixed Bagles sweet, cheese, and onion all it the same bag, you can imagine what they all tasted of. I never got away with huge stacks of pancakes dripping with syrup accompanied with Bacon, you need a ladder to get at the top and the Bacon was Canadian cure, sugary sweet. I did learn to ask for eggs sunny side up then scrape off everything that came with it though the eggy bread was to die for.
Stopped over in Belgium many times usually in La Roche before heading back into Germany, I loved the patisserie and the Hotel we stayed often had the Dutch Limburger Custard Tart now that was to die for. What I did love was the smoked meats and we had hot pulled smoked pork before it had been invented here. That was a lovely part of Belgium and a lot of history which is my interest.
Waking up from my "C" operation two years ago wondering what on earth I was wearing it was one of those nappies just in case? that went the next day as I was on my feet and into the toilet. One Nurse said Hospitals are for the sick, you look the fittest person in here, I was home eight days later, they gave me some of those in case, never been out of the hospital bag.
Frank.
I hate the word succulent or even worse 'for added succulence' it means pumped full of water and chemicals.
Another thing I don't get is people who blow smoke out of their cars and hold the cigarette outside the window. They are perfectly content to fill their lungs with muck but don't want to dirty the inside of their cars with it.
I am feeling very persecuted
To be really controversial, and probably start a riot, can I say that I don't get BREXIT?
When you don't even know who's in the team
S.Yorkshire/Derbyshire border
Succulent - as in food - actually means juicy and tasty which it can be if you buy decent ingredients and treat them well rather than industrial processed stuff.
Funnily enough Frank, with the possible exception of Madeira cake I find Victoria sponge the most boring cake going. Don't get them at all. I like my cakes to be full of flavour and moist but not soggy.
I don't get donuts.
I love doughnuts but they must be English, greasy, covered in sugar and oozing raspberry jam
I'd rather have a juicy steak than a succulent steak any day - even if they tasted exactly the same or were, in fact, the same steak. (sorry grammar police, I can't sort out that sentence)
Last edited: 29 August 2016 17:20:38
Obelixx I love Madeira Cake and believe it I hate off the shelf Victoria Sponges, too sweet, wrong fillings and not spongy. Mother and Joan made perfect Victoria Sponge a touch of Vanilla in the batter, home made jam and cream nice and thick. Two cake tins cooked and cooled then each sliced, home made jam between the cut sections then thick cream between the cakes, never mix the cream with the jam as some do and finish with a dusting of icing sugar. The big secret is make it a couple of hours before the family arrive then scoff the lot, with our family that was the easy bit. Never tastes the same the next day and bought ones never taste of anything, Victoria's have to be cooked and eaten. Those Limburger Custard Tarts were still slightly warm when we ate them and never tasted the same cold bought from the shop, I tried. Doughnuts a waste of time and ingredients.
Obelixx is correct Succulent:- Juicy, Delicious, Tasty, Lush, Moist. ya tac's ya pick.
Frank.
Frank, my mother sifted the icing sugar over a doily sat on the cake in order to give a fancy pattern.
Lantana - bake then eat
Moist is grubby; succulent is adulterated; doughnuts are the food of choice of the lesser gods. Fresh scones with butter or soda bread with butter and jam . That is ambrosia and we're not talking disgusting tinned rice pudding here.