The Shed

Dean wrote: Blue cheese on the other hand is mouldy and smells that way for a reason, the same reason that the black slime from the bottom of a pond smells the way it does - to stop you eating it.

Good man - I've always considered mould and a bad smell is natures way of telling you it's time to throw something away, not to pay more for it, or (as once happened to me) drop a lump in someone's soup to 'deepen the flavour'

Rachel (whom I used to consider something of a gourmand) wrote: Beetroot rocks! It's yummy, and totally good for you! Try a few spoons of beetroot puree and horesradish in Mashed tattes

Fandango (and I pity those poor Hostel-ers) wrote: I'm afraid to say, I like beetroot and blue cheese...

Man Erg (who we've had stay at our house!! ) wrote: I like my unpickled beetroot on warm crusty bread with a thick slice of mature cheddar

Freaks! The lot of you - Freaks!

Mind you, Rachel makes a mean lardy cake & likes coarse pate, so that's OK, Fanny did specify butter rather than "I can't believe the entire population is so gullible" so he's not 100% bad, Man Erg's a curry man & enjoys good ale, so that's a blessing & we all agree on Pernod...



OK - I'll allow you to stay being friends with me

Jim Garten wrote: Dean wrote: Blue cheese on the other hand is mouldy and smells that way for a reason, the same reason that the black slime from the bottom of a pond smells the way it does - to stop you eating it. Good man - I've always considered mould and a bad smell is natures way of telling you it's time to throw something away, not to pay more for it, or (as once happened to me) drop a lump in someone's soup to 'deepen the flavour'

chopper wrote: Jim Garten wrote: Dean wrote: Blue cheese on the other hand is mouldy and smells that way for a reason, the same reason that the black slime from the bottom of a pond smells the way it does - to stop you eating it. Good man - I've always considered mould and a bad smell is natures way of telling you it's time to throw something away, not to pay more for it, or (as once happened to me) drop a lump in someone's soup to 'deepen the flavour'   I have to disagree there Dean and Jim. You can't beat a bit of Stilton with a glass of good malt whisky.

Oh I despair!

+++flounces out of shed+++

Jim Garten wrote: Angelo wrote: Jared, can I have a salad of beetroot, and a piece of baguette with Roquefort and a bit of french pear jelly? Roquefort? You maniac! I mean, look at the state of it - 2% cheese & 98% unpleasantness: One year, our contribution to a large Christmas meal was to supply the cheeses so we got a list from all the guests... that one had to be double wrapped in a separate cool-box, but it still stunk out the car... on a 4 1/2 hour journey to Somerset!

Hehe!  I love how specific this discussion has become.  And now for my two pennorth...

I've got to say, I never used to like beetroot (probably for the same school dinner/needless pickling related reasons as everyone else) but have gradually come to tolerate it.

I've always liked blue cheese, except cooked.  Ugh!!

Margarine = grossness.  A small amount of butter is always better than lashings of unidentified grease.   Pet hate: "spreadable butter" that isn't really butter, it's butter-mixed-with-unspecified-vegetable-oil.  Ugh.

(Next I'll be saying 'we should all get rid of our fridges and have larders, if it wasn't for this pesky global warming...'  Ok, so I just did. )

Never tried Pernod but I've never heard anybody say anything nice about it, so I guess I'll remain a Pernod virgin!  I like fennel tea, though.  Very good for when you've eaten too much bread, butter, cheese and beetroot!

On that note, I think it's time for lunch...

fandango wrote: Jim Garten wrote: Roquefort? You maniac! I mean, look at the state of it - 2% cheese & 98% unpleasantness: One year, our contribution to a large Christmas meal was to supply the cheeses so we got a list from all the guests... that one had to be double wrapped in a separate cool-box, but it still stunk out the car... on a 4 1/2 hour journey to Somerset!   just remember that back in the 18th century, country houses kept their cheeses in a damp storehouse...and they weren't considered ready for consumption until they could cut them open and see the maggots wriggling about in the middle...

Defo one step too far that Chopper!


I'm quaking slightly , I just did an interview with BBC Radio Wilts!  They contacted me after our Local MP raised questions in the house about PENDRAGON (oh yes he did, you can see it in the House transcripts!)

Anyway they are gonna run the interview along with The FreakShow on BBC radio Wilts between 4.30 and 6.30pm tonight!

Usually being the office monkey it was quite a scary experience for me, but as the boys are currently somewhere between Poznan and Gdansk, I was in the hot seat!  I will be quite happy to crawl back under my stone now................... after some SMELLY chesse and BEETROOT sarnies I think!

Tune in f you can, you can listen on-line, and then e-mail them to tell the Pendies Rooooool!

prog-chick wrote: I'm quaking slightly , I just did an interview with BBC Radio Wilts!  They contacted me after our Local MP raised questions in the house about PENDRAGON (oh yes he did, you can see it in the House transcripts!)

^^another reason for hoping that the financial crisis doesn't worsen, Rachel...the thought of seeing you on telly in your pendies shirt.....

Anyone else catch Rach in the reflection of the french doors filming Nick on the Making Of Pure DVD? A star in the makin'! 

E