What are you EATING right now?

[daftbeaker]

[bonsaiherb]

I think more of us should be aware as to animals are treated, before being marketed as farm fresh, safe and all that.

I found this video to be very interesting ... stick with it until the end and watch the faces of the audience.
http://www.upworthy.com/no-one-applauds-this-woman-because-theyre-too-creeped-out-at-themselves-to-put-their-hands-together?c=reccon1 No idea if this url embedding works so I will copy the original for you to paste to your browser.

http://www.upworthy.com/no-one-applauds ... ?c=reccon1

[Cardinal Fang]

Got some cheese called Shropshire Red, which I've never tried before.

It's lovely

Got a bit of a kick like you get from a good mature Cheddar (and I mean proper Cheddar, not the abomination called cheddar in most US supermarkets), but with a bit of a caramel flavour.

Will try some of it tomorrow grilled on toast, see what it's like when melted (which often completely changes the flavour).

CF

[Cap'nsam]

Bacon sandwich. But I just remembered the best pasta I ever experienced. July 1996. In the restaurant in the Fratelli Kennedy park in Barga, Toscana, Italia. Tagliatelli with a light cream sauce with preserved wild mushrooms, accompanied by a cold beer. Perfect lunchtime fare.
P.S. It was an experience, not just a meal.

[daftbeaker]

Bacon sarnie with caramelised onions, mustard and brown sauce

[bonsaiherb]

But I just remembered the best pasta I ever experienced. July 1996. In the restaurant in the Fratelli Kennedy park in Barga, Toscana, Italia. Tagliatelli with a light cream sauce with preserved wild mushrooms, accompanied by a cold beer. Perfect lunchtime fare.

Oh My,
You must certainly be younger than I. I can remember three good ones in really out of the way places. Seattle, Coastal CA. and a seedy part of Boston but I sure as hell could not come up with the date and the establishments name. That said, hold on to those memories to thaw out in some 20 years. All of mine were in the 80's and the final Boston one was in 93. Or was it 92?

BTW, some of these places looked like real dumpsters but even the wine was GREAT! Never, ever judge an eating place by the exterior.

[daftbeaker]

Beans avec whatever's in the fridge.

In this case onion, garlic, celery, chorizo, bacon, rosemary and thyme with a bit of Branston Pickle and Encona hot sauce. It's very nice

[DavidH]

Beans avec whatever's in the fridge.

In this case onion, garlic, celery, chorizo, bacon, rosemary and thyme with a bit of Branston Pickle and Encona hot sauce. It's very nice

You're kidding yourself. db.

[Cardinal Fang]

With the exception of the hot sauce, it actually sounds like quite a nice flavour combination (the hot sauce, it would depend what type)

CF

[daftbeaker]

Beans avec whatever's in the fridge.

In this case onion, garlic, celery, chorizo, bacon, rosemary and thyme with a bit of Branston Pickle and Encona hot sauce. It's very nice

You're kidding yourself. db.

It was nice, I had the leftovers for lunch today and there's still enough left for tomorrow.

With the exception of the hot sauce, it actually sounds like quite a nice flavour combination (the hot sauce, it would depend what type)

Exactly, Branston Pickle seems to end up in everything I cook. It goes well with spaghetti bolognese

[ET, the Extra Terrestrial]

Right now I am eating a glass of wine. Homemade Gewurztraminer, to be specific.

[Monobaz]

Right now I am eating a glass of wine. Homemade Gewurztraminer, to be specific.

Mind the sherds ET. I have a penchant for a good Riesling myself. In fact we recently planted about half an acre so that we might produce a small commercial quantity for the boutique market.

[ET, the Extra Terrestrial]

Right now I am eating a glass of wine. Homemade Gewurztraminer, to be specific.

Mind the sherds ET. I have a penchant for a good Riesling myself. In fact we recently planted about half an acre so that we might produce a small commercial quantity for the boutique market.

I think there's about a case or so of Riesling left, and probably more than a case of Liebfraumilch. The Gewurztraminer is a very recent batch, so there are still about 26 or so bottles on hand. Currently in the buckets we have a nice Shiraz-Zinfandel blend, and the old standby Cabernet Sauvignon. Probably have to last us a while, I've been told in no uncertain terms that we're broke again.

[CaptainLongPig]

I'm having a nice healthy snack of mini Kit Kat bars from Halloween.

[ET, the Extra Terrestrial]

I'm having a nice healthy snack of mini Kit Kat bars from Halloween.

where the heck is the "like" button...