Nice People Thread No. 15, a Cyber Summer

ivyleaf

Thanks for that recipe Gen - bookmarked that as well

Dianne Home-made Belgian buns sound gorgeous! OH is very partial to a Belgian bun, but I've never considered trying to make them as there's only the two of us here most of the time. DS lives with us, but works quite long hours and tends to eat out or have a takeaway (all the wrong things, unfortunately )

Pyxis

Does anyone know what the central utensil is for? There's been a suggestion that it's an asparagus server, but I'm not sure it's big enough for that.

NB. The other utensils aren't necessarily connected to it.







Also, any idea what this knife/server is for? Note the fearsome hook on the back!



Carving gammon, perhaps? Maybe the spike is for getting into the rind. Pure guess, mind.

vivatifosi

I have no idea Pyxis, but you're about to get your first Posh Alert!

Pyxis

vivatifosi wrote: »

I have no idea Pyxis, but you're about to get your first Posh Alert!

:eek: Wassat?




'Ere! If I were posh, I'd know the answer!

zagubov

silvercar wrote: »

I prefer less grainy. I guess it is like peanut butter, smooth or lumpy are both options.

Walking tour in London today, could end up just sitting in a pub in London if the rain starts.

Walking around cities is a thing I like. I walked the Thames from Putney to Waterloo with friends a while back. Loved it.
Walking in the countryside, not so much.
Living in a city means you don't see what the tourists get.
Pubs in London can be variable, but one constant is you'll need a bank loan to visit one. They charge restaurant prices.

Pyxis

PasturesNew wrote: »

Ah, but there are levels of posh.

Top Posh owns one and uses it at dinner parties

Other forms of posh have inherited one, been given one as a gift.

Non posh bought it in a mixed box of cutlery at a car boot for £2 and it was at the bottom .... and it's been on Facebook around their friends for a month now and nobody's suggested anything except an asparagus whatsit.

I looked at the photo. No idea, no idea what ANY of them are. That fork looks painful to use.

Are they BDSM dinner party utensils? Do you have pampas grass in your front garden?

I don't have either! We were talking about cutlery in another thread and I found a picture of these after googling! Would really like to know what they're for!

BDSM. Hmm. Well, they could be, I guess. Whatever floats your boat!

Hahahaha! Pampas grass! Not now I don't, but in my previous house there was one in the front garden and one in the back when I bought it! Hated them with à vengeance. Managed to dig up the front one, but the back one was too big.

Pyxis

I googled 'unusual cutlery' and found this..........






...........for when you're seriously hungry? :rotfl:

silvercar

Walking tour was quite interesting, though there wasn't that much walking. My phone reckoned I did 5000 steps over 2 hours. The tour guide did a lot of talking. Was reasonably interesting. Called a graffiti and street art tour, the guide was a graffiti artist and he did point out some interesting stuff and took us down some interesting alleys. Still could have done with more walking and less talking.

vivatifosi

The Herts Walking Festival is on at the mo silver, if you fancy trying something else:

http://www.hertsdirect.org/services/envplan/countrysideaccess/yearofwalking/hertswalkingfestival/

Doozergirl

Generali wrote: »

Can of chickpeas, a couple of good tsbs tahini, 3-4 garlic cloves, the juice of at least 1 lemon, a small wine glass of olive oil (about 100mls). Whizz it all up. Add a double shot measure (50mls) water a whizz it again if you like it smoother. Balance out the oil/lemon/salt/pepper balance by tasting and adding where needed.

Then you can add in other flavours. Cumin is the classic. I like to use paprika instead. You could use roast garlic instead of raw I would imagine, you'd probably want to double the quantity at least.

I don't know whether herbs would work or not. They might be too subtle.

I made salsa verde for the first time at the weekend to have with a nice bit of trout. Flippin' gorgeous. So good that Mrs Generali had it with roast lamb the next day!

Salsa Verde is amazing! And no one seems to make it. I certainly don't make it enough. The first time I made it was the first time I tasted it.

Great with tuna, or steak, or even just chips - it should be as prolific as ketchup. :cool: