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

curry and bread sauce, not unusual a must have, who doesn't make roast dinners go a long way

How was the Marmite pork, Nick. Please tell me you've not died from hypertonic salt imbalance...

B

House Management decreed that such an experiment is better met on a Saturday that she is not working. She finishes work today at 6, and will expect a supper that she knows she can eat ... So stay tuned, another day will have a report.

As a sub-note, I did atleast take the time to de-crystalize a measure of honey that we've had for ages.

>> ~jwf~ ...what will you make of the fact that the compound which
gives aniseed and star anise its flavour is called 'anethole'? <<


Those damn get into everything!



~jwf~

Chocolate covered coffee beans.

Two infusion flavours that I wasn't sure I'd like, but do: Blackberry and Nettle (the nettle softens the blackberry flavour), Strawberry and Mango (the sharpness of the mango reduces the sweetness of the strawberry).

I've not had chocolate covered coffee beans, just coffee-flavoured chocolate shaped like coffee beans (from Betty's of York). Those chocolate covered beans sound interesting. I'll have to keep my eyes open for them.

You can get chocolate covered coffee beans in Whittards.

That balsamic vinegar and a good dollop of dark honey and salt makes a terrific low fat salad dressing..

How about the cultural mix of old whirled
and new whirled that is h2g2?
From Abbey Road to Route 66.

http://www.youtube.com/watch?v=8pOiAT717MM&NR=1


~jwf~

The Marmite, soft cheese, grilled mushroom and poached egg breakfast muffin.


And the rabid dog: a Polish shot drink made by pouring a small amount of raspberry syrup into a shot glass, pouring a good chilled vodka on top so it sits on top of the syrup and fills the glass, and adding a pinch of cayenne pepper, then throw it down your throat. It's a taste sensation.

I ate 200g of chocolate coated coffee beans once and was up for two days.

Lo0Fat slad dressing? Kikk0man seasoned rice c=vinegar and a sprinkle of Maldon sea salt.

Or ring the changes with Ikea's Lingonbetty vinegar.

We had a lovely omelette aux fine herbes tonight. Basically it shoild resemble bot eggs dotted with herbs but a gandful or two bound together by eggs,

And use the Elizabeth David method. An omelette is stationary scrambled eggs. Keep it moving by constantly scooping the edges to the middle. When it's setting around the edges, fold in half and serve while still a little runny inside..'Baveuse'.

You'll thank me for this.

Habanero (or Jalapeno) peanut brittle

I hate runny egg white in any form!

My omelette would convert you. I am an outstanding cook. I can convert people to llking all sorts of things they didn't think they'd like.

Nope. I hate runny-centred omelettes, too.

No. You would like *my* runny omelettes.

And also also my soft-boiled eggs with spargl.

As long as the soft-boiled eggs don't have runny bits...

Won't they be hard-boiled then?

http://www.wikihow.com/Make-Candied-Bacon