Nice people thread part 5 - nicely does it

michaels

I wonder where chewwie is this evening?

http://www.bbc.co.uk/news/uk-england-london-17777918

misskool

lostinrates wrote: »

Oh dear! Mine did bring meats, but a more decent amount, and some cured sausage that will keep. I would personally work your way through the parma first.

We have a cheese war with an Italian and we are constantly losing. It's not made easier when there are so few English/British cheeses.

I went to bootcamp in the park, running around in the rain. Doozer better be doing yoga.

misskool

lostinrates wrote: »

Lemonjelly, dh wishes me to tell you that in his opinion the peninsula in oxford is the best chinese restaurant in the entire western world bar the new world for a different sort of chinese food.

(i thou the peninsula was ok i think, tbh, don't really remember it . Have an impression we went down some stairs)

I don't think I've been there the whole time. Plenty of nice places in Oxford though, skip the chain restaurants.

Spirit_2

lostinrates wrote: »

Oh dear! Mine did bring meats, but a more decent amount, and some cured sausage that will keep. I would personally work your way through the parma first.

I used to make a lovely pasta or tagliette, poached quails eggs, (whose yolks burst under the fork to coat the pasta lightly) asparagus and parma ham and a wee bit of shaved parmesan. Obviously designed to be decadent, but brilliant at this rime of year, and as the meat is the most expensive single bit it might help you make an inroad!

I am not a mortadella fan i am afraid, so no suggestions but i wish you lots of luck. Atkins week maybe?:D

Your dish reminds me of a meal we had in Paris some years ago. I had gone over to meet with Mr S who was working and he took me to a highly rated restaurant.

One of the courses he ordered was topped with a poached egg. As the dish was served,the chef appeared and broke open the egg ensuring only specific ingredients were dressed by the yolk. Totally mad.

That same trip (Mr S was a corporate type back then)entertained a small group of clients to dinner at la Tour d'Argent it was intended to impress - the bill was over £4000.

All went well, until the party left the restaurant and were to be delivered back to their hotel in the chauffer driven car OH had provided. The driver had managed to flatten the battery and the clients were all seen pushing the car along the banks of the Seine to bump start it.

PasturesNew

misskool wrote: »

... there are so few English/British cheeses.

But .. but .... there are thousands!!! How many do you need?

They're everywhere, dozens, hundreds, thousands....

Hard 'uns, soft 'uns, mouldy/blue 'uns.

Cheeeeeeese - as far as the eye can see.

zagubov

misskool wrote: »

I don't think I've been there the whole time. Plenty of nice places in Oxford though, skip the chain restaurants.

Back in my research days my university department won a science prize jointly with a team in Oxford and we were all invited along to join them for an evening where the money had been spent on food.

Our lot were a bit more earthy and from more typical backgrounds and appetites. On discovering that the food was tables covered with trays of caviar, (mental image "Posh Alert") we made polite conversation for a bit and sneaked out, heading off to town to find a Pizza Hut.

lostinrates

PasturesNew wrote: »

But .. but .... there are thousands!!! How many do you need?

They're everywhere, dozens, hundreds, thousands....

Hard 'uns, soft 'uns, mouldy/blue 'uns.

Cheeeeeeese - as far as the eye can see.

Yep, lots of british cheeses, the less common ones, and some very good new ones. Not as many as frnech and italian though i think.

vivatifosi

misskool wrote: »

We have a cheese war with an Italian and we are constantly losing. It's not made easier when there are so few English/British cheeses.

Then you need this:
http://www.thegreatbritishcheesefestival.com/content.asp?parent_directory_id=1

But sshhhhhh.... don't tell fir...

PasturesNew

This is a cheese that's produced down my way - it's covered in nettles.

http://www.britishcheese.com/cornishyarg

zagubov

misskool wrote: »

We have a cheese war .........

I don't start many sentences with that phrase; am I missing out on something?