Nice People Thread Number 11 - A Treasury of Nice People

michaels

Generali wrote: »

Ratatouille is onion, garlic, tomato, aubergine, courgette and peppers with herbes de Provence all cooked in olive oil.

The herbs are thyme, rosemary, lavender and bay leaf. Parsley is an optional extra.

It's normally horribly overcooked and under herbed.

We're going to have lightly boiled cauliflower and broccoli and roast pumpkin, parsnips and carrots (if the carrots haven't gone off in this humid weather).

You are Remy (from Ratatouille) and I claim my £5

Generali

PasturesNew wrote: »

Massive fear of fire and fear of electrical malfunction fire .... I don't set timers.

A slow cooker must be drawing a tiny amount of current but then it's your choice.

As for cooking overnight, not a single person in the last decade has died in a housefire in NSW where a working smoke detector was fitted. Get a smoke detector and change the batteries when you change your clock, i.e. twice a year.

Spirit_2

This morning I had a lay in. Didn't get up until noon. I am not doing it again as NP have a all been very busy on here and I will now have to catch up.

DD has just made me lunch, and Mr S is out at a stag do.

He was like a kid about going as you do not get to go to many stag do's at 56. It is local and one of his Thursday night tennis chums. Itinery: About 40 of them are going, Bacon sandwiches at the pub, followed by go karting, followed by pie and chips at the pub but not heavy drinking as the next activity is a clay shoot on the local estate, then back to the pub for a curry and a band.

He will pop in to pick up his gun shortly.

I am going to the pub this evening, dd may come too.

LydiaJ

lostinrates wrote: »

Love all those veg. All of them.

I just adore courgettes, And aubergine. Aubergine is very sensual and modern varieties are not bitter. There are certain things I look for in a partner, those who vehemently disliked the texture of things like courgette and aubergine probably wouldn't be other than friends.

I cook quite a lot of middle eastern food, and last summer my favourite meal was a Nigel slater suggestion of courgette ribbons with pesto

Courgettes and aubergine are on my list of "will eat to be polite but wouldn't choose it". I've no objection to the texture, but the taste doesn't thrill me.

PasturesNew

Generali wrote: »

Perhaps you should go the other way and get a pressure cooker..?

I'm happy enough just cooking the way I do .... and, of course, have a horrible fear of the pressure cooker exploding

Spirit_2

Nikkster wrote: »

Are you wondering whether you need to stage an intervention?!

You have met me?
I do not feel well placed to offer other style advice.

PasturesNew

Generali wrote: »

A slow cooker must be drawing a tiny amount of current but then it's your choice.

As for cooking overnight, not a single person in the last decade has died in a housefire in NSW where a working smoke detector was fitted. Get a smoke detector and change the batteries when you change your clock, i.e. twice a year.

Haven't new houses been hard wired for some years now?

Generali

LydiaJ wrote: »

Courgettes and aubergine are on my list of "will eat to be polite but wouldn't choose it". I've no objection to the texture, but the taste doesn't thrill me.

Courgette (zucchini in the local parlance) is very nice sliced thinly and cooked in butter. Boiled/steamed it's pretty vile.

Aubergine (egg plant) needs salting for an hour or so before cooking to remove the bitter flavour for modern tastes.

The point of ratatouille is the herbs. The veggies are just a way of carrying the herb flavours to you.

lostinrates

LydiaJ wrote: »

Courgettes and aubergine are on my list of "will eat to be polite but wouldn't choose it". I've no objection to the texture, but the taste doesn't thrill me.

The flaw would have hit long before I was interested in what kind a food you liked Lydia. You like guys.

PasturesNew

I had a moussaka about 30 years ago in the works' canteen .... always liked the idea of that, so long as it stands up under its own steam (so firm, not sloppy) ... always planned to, one day, make one and use spud slices instead of aubergine.