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Nice People 12: Nice in Nice
Comments
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Anchovies are one of the greats. They give Worcestershire sauce its flavour.
They are particularly good with roast lamb. If I wasn't such an idiot we'd be having shoulder of lamb with garlic, rosemary and anchovies for dinner tonight. Instead the shoulder of lamb remains in the freezer and I remain in the dog house.
I just like an anchovy. Eased out of the jar so it doesn't break, ( harder if the jar is new, but an important part of the satisfaction of the experience) and then dropped onto my tongue.0 -
lostinrates wrote: »Anchovies taste salty and 'umami'.
Salty: I HATE salt. In fact, I don't add it to food. I rarely cook with it either; for decades I never added salt to any food .... now I add a tiny smidgeon out of "guilt" that all the TV chefs add it and books tell you to add it "for taste". I'd rather do without.
Umami: Er ... *off to Google*0 -
Doozergirl wrote: »It's the developers not thinking things through. Having just redone three bathrooms in a 10 year old house (our first foray into the world of new build), the waste of space and poor design is astonishing. If I'd have known before we started, I'd have moved the cardboad walls that came off with the tiles.
No plumber ran the tap and told whoever designs these things that the tap/plug placement causes the user a dousing. Specifier probably couldn't care less anyway - it would have been dirt cheap in bulk.
That's the point really. When we do work in my home, which is rare, I go out and choose things like taps carefully. When we converted my old office, the architect just specified something like mixer tap with pop up waste, so the builder used the cheapest he could get away with. Nobody cared, apart from me.No reliance should be placed on the above! Absolutely none, do you hear?0 -
PasturesNew wrote: »It's exacerbated by the fact that the tap nozzle sprays out - it's not a flow of water, but a spray. And, because the tap/lever is hard to adjust you're slowly trying to turn it on carefully and it suddenly comes on a lot faster than you'd want/like. Instant soaking.
I came across these plugs/taps/spray just once before - in a tiiiiny handsink in a holiday let I rented 2 years ago; it was hard enough brushing my teeth in such a tiny handsink.... the plug/tap made it even more annoying. When you spit out, you've a choice of spitting onto the plug (at least the water will rinse it off), or spitting to one side, then having to cup your hand in 10 different positions to rinse it all through.
Ah, you should have said before. Is this a hard water area?No reliance should be placed on the above! Absolutely none, do you hear?0 -
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PasturesNew wrote: »Salty: I HATE salt. In fact, I don't add it to food. I rarely cook with it either; for decades I never added salt to any food .... now I add a tiny smidgeon out of "guilt" that all the TV chefs add it and books tell you to add it "for taste". I'd rather do without.
Umami: Er ... *off to Google*
Lots of the premade food has higher quantities of salt than you'd guess.
The adding of salt don't do out of 'guilt' eat what you enjoy. But you probably are getting salt through your diet, possibly even some of the sweet stuff
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From wikipedia: "umami can be translated as "pleasant savory taste""
I like savoury ... just not salt.0 -
PasturesNew wrote: »From wikipedia: "umami can be translated as "pleasant savory taste""
I like savoury ... just not salt.
Umami and salt are different tastes.
Umami is the taste that isn't salt that's in soy sauce, Parmesan, marmite and Worcestershire sauce.0 -
PasturesNew wrote: »It's not just the taps though, it's the sink..... with the pop up metal piece in the hole all the time. Give me a good old fashioned plughole and plug any time. And it's two sinks and two sets of taps.
Only you can decide how much you hate them. I would at least research some options and find out how expensive they would be rather than guessing and ruling out the idea altogether.
Here, for example, is a universal plug to fit any plughole, for £1:
http://www.bstaccessories.co.uk/universal-plugsPasturesNew wrote: »Salty: I HATE salt. In fact, I don't add it to food. I rarely cook with it either; for decades I never added salt to any food .... now I add a tiny smidgeon out of "guilt" that all the TV chefs add it and books tell you to add it "for taste". I'd rather do without.
Umami: Er ... *off to Google*
They say to add it for taste because many people like the taste. You don't (and nor do I, actually) so don't add it. No need for guilt.
Medical type healthy eating organisations etc are always on about advising people to eat less salt, so it's really senseless for you to feel any compulsion to add more salt than you like.Do you know anyone who's bereaved? Point them to https://www.AtaLoss.org which does for bereavement support what MSE does for financial services, providing links to support organisations relevant to the circumstances of the loss & the local area. (Link permitted by forum team)
Tyre performance in the wet deteriorates rapidly below about 3mm tread - change yours when they get dangerous, not just when they are nearly illegal (1.6mm).
Oh, and wear your seatbelt. My kids are only alive because they were wearing theirs when somebody else was driving in wet weather with worn tyres.
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Umami is the taste that isn't salt that's in soy sauce, Parmesan, marmite and Worcestershire sauce.
I like soy sauce when it's been in things from a Chinese takeaway, but when I tried to buy a bottle once it was horrid.
I've only had Parmesan once, in the early 1980s when Pizza Hut opened there was a jar of it on the table, to sprinkle over things. It was vile. I've recently seen TV chefs using it and realise it's a real cheese and isn't a dried/fine nasty powder .... but I've not tasted a bit of it.
I've had marmite only by trying a few Twiglets years ago - hated it.
Worcestershire sauce, not actually had it. It's not something we had at home when I was young, never been offered it, so it isn't something I'd randomly go out and buy, unless it cropped up a lot in stew recipes and I had a burning ambition to cook/eat hundreds of stews 0
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