h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

You had SALT?

Decadence !!!!!!

Salt! Luxury, we had gravel sprinkled on our wood

Now.


Quite partial to some Piccalilli on bread and as for meat and that vegetable stuff, Luxury pure luxury

Cheese and marmite.

I went to a pub on Saturday that we trying to sell fish finger sandwiches for £7.95!

These are fish fingers right?

Don't get me wrong, I lover fish finger sandwiches, made by my own horrid-hands but I'm not paying £8 for 'em! Blimey.

that is bonkers! I mean... a pack of fish fingers is about a quid or so? yes... yes... you could make hand made posh fish fingers... but really, if your doing that, I'd have to wonder what the bleedin point was... surely if your using decent fish and other ingredients there'd be far better things to do with it, than try and recreate a fish finger, a foodsort that is by its very nature generally not exactly made with the most finest of premium fish cuts/portions Having said which, home made decent fish cakes can be good... mmmm... they'd work quite well in a sandwich, with some nice really soft fresh multigrain thick sliced bread, and propostious amounts of butter

I like brie & bacon on a baguette.

Bacon, avocado and tomato on granary bread.

Corned beef, salad cream and ready salted crisps on soft white bread.

Peanut butter & mashed banana on wholemeal bread, toasted.

I've literally just finished my lunch. Why am I feeling hungry again.

Deb

Sorry 2-legs; I *wish* a pack of fishfingers was that cheap now. As an avid eater of fishfingers and anything fishy really I've watched in dismay as the price of fish rises sharply. A pack of 20 fishfingers (with cod or some other identifiable fish) is now around £2-3 and the packets of 36 I used to get for around £4 are now closer to £6 or £7.

A while back there were adverts everywhere for new salmon fishfingers (farmed salmon- cheap as... er chips). Sounds nice I thought, till I saw they were wanting £3.99 for a pack of 10
Sure you can go for 'white fish' fingers which are just minced fish remains from the mongers floor (equivilant of a cheap burger with 10% meat), but they taste
Trubble is, fish is running out, so it costs more

Actually I underestimated the prices there; Tesco are currently selling *12* fishfingers for £2.50 http://www.tesco.com/groceries/Product/Details/?id=268201507&sc_cmp=pcp_GSF_67468346

That's crazy.

That is insane pricing, and just a rip off. two 500 Gram bags of Haddock fillets, £6 (Last tiem Iloked from memory anyhow, they were on offer). So if they can afford to sell 1 KG of plain fish fillets, for that* price, and still make enough profet to at least cover their costs, the fish fingers, which don't necessarily have to be prime fillet fish in origion, must just be a rip off.. Its like the price of tuna now, that's goen though the roof, and the little tins of macrel fillets, both used to be dirt cheap and affordable, and now they're just a rip off Yet, we're happy with this Iguess, thanks to the constant special offers
Iceland used to do giant bags of fish fingers which were perfectly decent... years back mind, the shop they had here closed down
A pack of ten fish fingers... that*expensive... I used to easily do a whole pack to make a sandiwch or two when I was a student

Getting quite tempted to make a sandwich (OK, a filled roll), later, with some of the bolonaise from the massive leftovers from the spag bol earlier

Extortionate you say?

£4.50 for a bacon & egg sandwich at Abington Services on the M74

" the little tins of macrel fillets, both used to be dirt cheap and affordable"

Indeed, about 2001 ish when I started doing my own food shopping, they were about 30-40p per tin. No they are 4x that price. Mind you the own brand ones are quite nice and usually under a £1.

Ithink even the own brand ones are damn near a quid a tin now! I recall them also, being about 36 pence a tin way back... a reasonable price to just buy a tin to stick in a sandwich...

and that bacon and egg sandwich! how much!? that's probably as much I spend a month, or just a bit under, on making all my own bread... well cept for me gas/electric usage ... hmm.... they've never read my meters since I started making my own bread... mind, they've never read my meters since I went with this company.... mind, they never had an accurate initial reading from the preivous company... mind, they've probably not got any record that my meter has been changed... hey ho... that might be fun to sort out one day

mmm sandwichs... talking of which, Ineed to decide what bread to make tommorrow now and I'm rather tempted to make the really really really really soft lush onion and poppy seed bread, not done that in years... so moist... mind, doesn't stay fresh long, but seeing as how a 1 KG loaf doesn't really ever seem to hang about more than a couple of days, its short shelf life really isnt' a problem bugger to slice mind, its so soft

That's always a bread dilemma- eat it whilst still warm but really difficult to slice, or leave it to cool overnight, by which time it has a nice crispy crust.

I tend to opt for the latter these days because as nice as the concept of waking up to fresh bread is, i like to be there to assist the kneading- the kneader always seems to miss bits in the corner and there isn't usually enough time for the bread to cool from pan extraction to sandwich making time in the morning...

Brie and *apple*.

I was recently at a meeting in London and had forgotten we'd all agreed to sort ourselves at lunchtime instead of having lunch provided. So I found myself in the cafe with only £2 in my pocket. This forced me to try a sandwich I would *never* have thought of, ever: humous, grated carrot and sultana. And it was absolutely delicious.

Mol

hmmmm..... yes, from the description of that sandwich I'm not exactly thinking how wonder it must*taste... but sometimes the least expected combinations can work together I've not done any weird combinations in cooking/food for ages... maybe I should do a weird bread.... cheese, onion, rosemary and, chilli bread! actually.... that .. might work... with some poppy seeds too... and... for true weirdness maybe use guinness instead of water hmmm.... could just end up a waste of flour though

Still trying to decide what to make tommorrow, bread wise.... Think I'll make a couple of generic overnight ferments, then Ican make my mind up properly in the morning what to turn them into actually... maybe making some kind of cheese baguette things might be nice for a change... not like proper french bread baguettes of course... sort of long roll type things... maybe a softer dough with some milk and fat in... mmm... I've already decided what to put in them for a filing when cooked... it has to be... sausages.... mustard... onion... I seem to be even more obsessed by sausages of late than Iuseually am... and I've still a half dozen duck eggs in the fridge which were laid on Friday and thanks to the giant p sized spag bol Imade earlier, I've probably nearly a kilogram of bolonaise left to eat the next few nights mmmm... garlic and cheese baguettes actually might be a reasonable enough thing to make tommorrow... to have in the evenign with the bolonaise and sausges... and cheese... and duck eggs... damnit... is it supper time yet?

Why-oh-why did I read this thread? I wasn't hungry before.

Did someone mention brie and bacon? Throw in some cranberry sauce, all wrapped up in a ciabatta.

Mmmmm brie... I just had to have some supper... One of the multigrain rolls I made a few days back (but which was fresh as I'd frozen it and got it out this morning), sliced, toasted, proper butter, lots, and all of the remaining brie.... which was certainly as ripe as brie should be... another day it'd have left the fridge of its own accord, or set up its own independant political and cultural society amongst the cheddar and red leicester... I really shoudln't have eaten so* close to bed time... my dreams will be even more.... odd than useual... I seem to spend my life in the kitchen.... whilst the toast was doing I ground coffee for the morning, and before putting the toast on to toast, I made up two bowls of poolish/pre-ferment for making bread in the morning

Reading posts with interest whilst eating lots of bars and drinking some good old Belgium lager