I must admit I always stop my golf and stare in awe when it comes past Sandfield Golf Course on a Wednesday - it almost looks as though it has stalled at times !

The one below tickles me too - I call it a push me pull you as it flies over the Jersey coast on its way from Guernsey.

[img]http://farm6.static.flickr.com/5161/5257834504_65fa97c735.jpg" class="comment_image" />

IMGP8255 by Tozza27, on Flickr[/img]

You said you fancied me cooking a meal in the new kitchen ! Colin et al ( no not Al ! )want a meet and a meal - I just thought .........................I`ll get my coat !


Tony

Sadly , being a gentleman , I cannot quote Jo`s comment on hearing this Colin !

I still think TT`s is a better idea AND we can do some diy whilst we are there !!

Tony

Thanks for the advice HG - I`ll hunt her/him/it down now !!


Tony

I`ve had quite a good week HG - got a Cobra Auto 210 in vg condition with original filters for £3-50 and just got a Paragon 2.8 28mm K fit ( says macro on the picture too )for £5.50.

And you`ll never believe it !!!! A wasp just flew through my line of sight to the spotlights on the landing ????? Where the H*ll did he come from ??

Showing 4 degrees on the thermometer,no wind and cloudy - laters

Tony

Right - broth/stock is now strained and chicken bits picked off the carcass.Stock now simmering with barley and the addition of some Chablis ( for Gareth & HG ).when the barley is cooked I will adjust the seasoning and leave ready to serve tonight mayebe with a few croutons or sippets for texture.
Carrots to peel and pots to mash through the ricer now and time for a cuppa.

Oh forgot to mention - outside drain from sink blocked !!!! Three kettles of boiling water and some liquid soap + agitation from an old mophead ( no - not Paul McCartney !! )hoping it will have eased before nightfall - otherwise down to Homebase tomorrow for some caustic soda crystals.........................hey ho !!

Tony

Scallopini di Vitello - now there`s a dish to make your mouths water !!

Beaten out escaloppe of veal with a layer of prosciutto and a layer of mozzarella and fresh sage leaves and seasoning place one onto another similar into a sandwich and Panne ( coat in flour egg and breadcrumbs )shallow fry in a little olive oil and butter and drain on kitchen paper.As you cut into it the mozzarella forms "telephonica" strings like telephone wires and the smell of the sage is amazing.Wash down with a glass of Pinot Grigio.................................sorry got to dash - time to adjust the broth !

T

My mentor Ciro Cecchini - who taught me the art of Bolognese Sauce or Ragout always insisted that the base was a sofrito ( shallow fry/blanching ) of finely diced carrot, onion and celery.Then stir in the mince - 50% beef,25% veal,25% pork and pummel with a wooden spoon until it is all separate and starting to cook.Stir regularly until starting to colour and then add the other ingredients.It would then be cooked out for at least and hour with the lid on and the temperature low.For the Ragout we added chicken livers after the mince was browned.

All my soups are made the same way - caramelisation of the base ingredients is paramount in order to enhance the flavours and relieves the need for additives or false flavourings.
I`m sure i-Berg and the other denizens of Oz would agree that it is similar to the barbie which gives so much flavour to the items being cooked.
I`m doing a Boeuf Bourguignonne at the moment for tonights visit from the sister-in-law and her plain eating hubby,chicken and barley broth to start with homemade bread.
Enjoy retirement Colin - sorry to hear of the rocky start.Glad your daughter-in-law is ok.

best wishes

Tony

Actually fair comment Oggy - I remember in the late 50s my grand dad who was a chemist/pharmacist used to sell "curry powder" - certainly not available at the local grocers store.Before Elizabeth David I doubt many people had heard of Courgettes or Aubergines or Capsicums ( peppers ) , and garlic was foreign muck along with smelly cheese and wine !
Foreigners had long loaves called French sticks and the only Chinese restaurants were in places like Duke Street in Liverpool - and they were frequented only by the Chinese or "well off" people like my dad and us.The Italians arrived in Liverpool in the 60s with some disgraceful excuses for their National cuisine - most of them knew nothing of food or hospitality but were prepared to start off businesses for the "hungry" Brits.Only the advent of Package Tours and Spanish holidays broadened our outlook and - in some cases - matured our palates.
Interesting that now our national dishes seem to be curries or kebabs and the good old fish & chips are sold in the main by Chinese,Greek and other Europeans..........................

Tony