Nice People Thread Number 11 - A Treasury of Nice People

bugslet

vivatifosi wrote: »

I'm a veggie, but sausagemeat has never in pre veggie times held much appeal unless very well made. Not keen on eggs either. I may get a lot wrong with my diet, particularly my addiction to sugar, but my lack of egg and meat eating at least give me very good cholesterol levels.

Yes, sausages even in my meat eating days, used to look very suspicious. I do buy them for the dogs, which tells you where they are on my list of things to eat.

Sugar......being vegan means that you end up eating more sugar than you should. I often ponder on the health benefits of veganism with sugar or loosening the limits a bit. I eat a lot of veg, pulses, grains and fruit, but baking stuff like courgette bread, requires maple syrup which is still a sugar as far as I know. Not to mentiopn Frys creme bars:(

bugslet

Generali wrote: »

Add black pudding and a kidney or two and I'm there.

I'm quite partial to a bit of lamb's liver with brekkie too. Nom.

See, don't like bacon, but liver and kidneys were always fine. I draw the line at brains though:eek:

Generali

bugslet wrote: »

See, don't like bacon, but liver and kidneys were always fine. I draw the line at brains though:eek:

I keep meaning to have a go at making bacon. I've got the special salt to make it with but haven't gotten around to it yet.

I haven't had brains in years, maybe even never. I certainly don't remember what they taste like. I've had sweetbreads many times (the pancreas sort). Nom. I'd definitely try brains.

I had pigs ear and dandelion salad once at St Johns restaurants. That was really good. You need to be careful of the after-effects of eating dandelion. The French for them is 'pis-en-lit'!

The Aussies are really pathetic about offal. The butcher even gave me a funny look when I said I was buying lamb breast for myself rather than the dog.

PasturesNew

vivatifosi wrote: »

...Poole,....

The cost of getting there/parking/getting back .... I could almost buy one

I don't live there.

PasturesNew

Generali wrote: »

I went up to the city and had fish n chips with my BiL and FiL. That was loads of fun. He's sent me back with some beef that he cooked in his sous vide machine. It looks delicious!

Even the "doing stuff with the lads" stuff you do is refined/posh
Glad you like them and went out.... even if you couldn't wear a bridesmaid's dress.

silvercar

In my experience, sending large amounts of money by CHAPS or faster payments and somewhere in their systems the bank phone you on the number you have given them to confirm the transaction. Once that phone call has been received the transaction goes through, but there is a blockage until they have done it.

(Doesn't faster payments have a low limit - like £10k?)

My fax machine may require some service if you run it via the computer, but you can definitely plug it into the phone line and scan a document and fax it straight out. It also detects whether a call coming in is for fax or voice and intercepts the fax calls.

Generali

PasturesNew wrote: »

Even the "doing stuff with the lads" stuff you do is refined/posh
Glad you like them and went out.... even if you couldn't wear a bridesmaid's dress.

Fish n chips gets a posh alert? It wasn't a posh chippie but it was quite trendy. I felt quite out of place with my radiation burns and near-inability to speak. It was $15 (£7.50 let's say) for a decent portion of battered fish with chips. That's a pretty good price for over here. Fish costs a fortune in Aus. Even those cheapo prawns that are grown by slaves in Vietnamese sewerage farms cost the best part of $30/kg (£13.50/lb). 2 frozen salmon fillets are $10 (£5) minimum.

We had Bream which was lovely. Cod gets a posh alert down here as the price is eye-watering, easily £20/lb. I've never seen haddock or plaice in Aus.

The sous vide is interesting. I'm generally not a fan because I think there's scope for terrible food poisoning. I really don't think that most people should use a sous vide at home but I trust him and he's had a lot of practice.

PasturesNew

Generali wrote: »

Fish n chips gets a posh alert?

No, it was the reference to meat .... can't remember what you called it, some unusual cooking method/etc.... and the fact that when 3 blokes are together they are handing over posh sounding meat. When I've seen 3 blokes together there's been no civilised chatter or exchanges at all.

Generali wrote: »

I felt quite out of place with my radiation burns and near-inability to speak.

Staff probably thought you were a crack addict in serious rehab.

Generali

PasturesNew wrote: »

No, it was the reference to meat .... can't remember what you called it, some unusual cooking method/etc.... and the fact that when 3 blokes are together they are handing over posh sounding meat. When I've seen 3 blokes together there's been no civilised chatter or exchanges at all.


Staff probably thought you were a crack addict in serious rehab.



I don't even know what that is/means without Googling it.

Sous vide is French for 'under vacum'. The idea is that instead of roasting a bit of meat for an hour to get the temperature in the middle to e.g. 56C to make it medium rare you instead vac pac it and cook it in a water bath at 56C for 2 days to get it to 56C in the middle. The idea is that the meat has a better flavour and texture.

I reject the Posh Alert and send back an Assumption of Snobbery Alert.

It's not expensive to do this, the kit costs less than an oven (you can get it in Aldi for £60 over here and probably closer to £40 in the UK) and cooking is a hobby we share.

PS, Rib of Beef is $10/kg (£2.25/lb) at the moment here so about the same price as shin of beef in an English supermarket at a guess.

PasturesNew wrote: »

Staff probably thought you were a crack addict in serious rehab.

Quite possibly. I look a mess at the moment with 'sunburn' on one side of my face!

PasturesNew

Generali wrote: »

It's not expensive to do this, the kit costs less than an oven (you can get it in Aldi for £60 over here and probably closer to £40 in the UK) and cooking is a hobby we share.

Aldi's become posh - as posher people have started using them they've upped their game to include posh things so that more posh people go there.... and it's worked.

I don't go into Aldi simply because it's not geographically convenient for me.

I just googled Aldi sous vide and all the results are coming from .au so they probably don't have them here.