Nice People Thread Number 11 - A Treasury of Nice People

lostinrates

Generali wrote: »

Pudding tasted good but it was a little bit undercooked in the middle:



We have half of pudding left. I have a team meeting first thing on a Monday morning to set the tone for the week. I might set the tone with pudding.

That sounds perfect.

I actually prefer things undercooked in the middle. Its looks beautiful and JUST the kind of thing I would love. Anything frangipani gets looked on favourably by me. .

vivatifosi

There are certain words that are just designed to be said with a certain accent. The word 'frangipani' just sounds beautiful in an Aussie accent.

lostinrates

My house looks like a butcher's . Cats inside eating a pair of chicken wings, dog out side eating cow bones.

We did the horse poop scooping ( me on foot as normAl today) and came back and all is well.

PasturesNew

lostinrates wrote: »

My house looks like a butcher's . Cats inside eating a pair of chicken wings, dog out side eating cow bones.

We did the horse poop scooping ( me on foot as normAl today) and came back and all is well.

Just watching a butcher on Sunday Brunch - I can't touch meat, it grosses me out

lostinrates

PasturesNew wrote: »

Just watching a butcher on Sunday Brunch - I can't touch meat, it grosses me out

I need to find a good way to keep my tripe or meat for them while it defrosts through the day for the next day without stinking out the house.

A big Tupperware might be best, but not terribly attractive. A big lidded casserole dish would look nicer, but not sure it would be as effective at keeping smells in. We used to have microwave just for defrosting or storing tripe in. It really honks.

chewmylegoff

Generali wrote: »

There aren't many things in the Australian supermarket that are substantially worse than in the English one. Potatoes most certainly are. You can't buy a decent chicken in Aus either. Those horrible cage things, and the quasi cage 'free range', ones are easily available but you can't get a good chook.

And the sausages are revolting and usually made from beef.

PasturesNew

lostinrates wrote: »

I need to find a good way to keep my tripe or meat for them while it defrosts through the day for the next day without stinking out the house.

A big Tupperware might be best, but not terribly attractive. A big lidded casserole dish would look nicer, but not sure it would be as effective at keeping smells in. We used to have microwave just for defrosting or storing tripe in. It really honks.

Charity shop pressure cooker? Lid seals and it looks like proper kitchenware

Generali

lostinrates wrote: »

I need to find a good way to keep my tripe or meat for them while it defrosts through the day for the next day without stinking out the house.

A big Tupperware might be best, but not terribly attractive. A big lidded casserole dish would look nicer, but not sure it would be as effective at keeping smells in. We used to have microwave just for defrosting or storing tripe in. It really honks.

A cast iron pot? Le Creusset (sp?) is expensive but there are cheaper alternatives. If you put a layer of tin foil or cling film between the base and the lid then you'll get a seal as good as tupperware.

chewmylegoff wrote: »

And the sausages are revolting and usually made from beef.

Australian sausages are awful. The first thing I try to eat when I arrive at my Mum's place is a couple of local butcher's sausages.

Aussie pies are also a disgrace. Gristle and white pepper in gravy out of a tin. Ugh.

But then....

Mangos. OMG. A ripe mango is only available in the really crap bits of London. In season I can buy a box full for a tenner and they are amazing.

Strawberries are in season about 10 months of the year somewhere in Aus so we don't have those horrible things that are picked white and gassed to turn them red. Except now(!).

We had a lovely, really very nice leg of lamb for lunch. It was almost 6lbs and cost less than £2 a lb.

PasturesNew

Generali wrote: »

... local butcher's sausages.

Sausages are just minced meat and some flavourings/seasonings.... so you could make your own with just some mince and stuff you like... and shape them into sausages, or go the whole hog and get one of those sausage skinning contraptions with some sausage skin.

neverdespairgirl

Generali wrote: »

Mangos. OMG. A ripe mango is only available in the really crap bits of London. In season I can buy a box full for a tenner and they are amazing.

Mostly, yes - but there's a Chinese food shop near the Barbican that sells lovely ones, though. And papaya, fennel, ginseng, all sorts of goodies.

I've jealous of your strawberries; I only eat them here when they are in season, because out of it they are a pale imitation of their real selves. In season, fresh strawberries, raspberries and cherries get your angels going, though.