I've been eating some fucking nice salads recently
no wait!...hear me out

todays delight was constructed of lettuce from my own garden, griddled king prawns, crispy pancetta, green beans, thyme and garlic croutons, griddled sweet red pepper, spring onion and a lemon, roasted garlic and caper mayonnaise developed by my own fair hand.

nomptious.

what are you feasting on?
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 19:09, 62 replies, latest was 16 years ago)

why would you go and ruin all that with mayo
*shakes head*

not feasting on anything, I may have a pepsi in a bit tho
PEPSI, FUCK YEAH
( Lisette von Falcon, Tue 29 Jun 2010, 19:16, Reply)

You know what annoys me in bars, right?
You say "I'll have a JD and coke" and the bar slave is all "it's Pepsi, is that OK" and I'm all "just give me the drink."
( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:24, Reply)

I say fuck off to their pepsi

( fuck shit up the best you never had, Tue 29 Jun 2010, 19:26, Reply)

some people are pretty particular, I never drink coke unless it's fountain
I drank a coke from a bottle the other day, probably the first time I've done that in years.

all in all, I'm more of a sprite person really
still, PEPSI, FUCK YEAH
( Lisette von Falcon, Tue 29 Jun 2010, 19:29, Reply)

WOT NO 7UP?
Also, no Mountain Dew?
( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:30, Reply)

Mountain Dew is alright now and then, and 7Up? Seriously?
That shit is nast, gives me cotton mouth and makes my kindneys feel like they're filled with sand
( Lisette von Falcon, Tue 29 Jun 2010, 19:32, Reply)

Fido Dido says Relax.

( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:32, Reply)

how can you relax when it feels like you've got a uti from drinking that stuff?

( Lisette von Falcon, Tue 29 Jun 2010, 19:34, Reply)

It tastes totally different over here, much more lemony and not like you're drinking syrup.

( fuck shit up the best you never had, Tue 29 Jun 2010, 19:35, Reply)

the carbonation is hideous
I'm all for bub-bub-bub-bub-bub-bubbles but damn
( Lisette von Falcon, Tue 29 Jun 2010, 19:36, Reply)

from what I hear it's the only fizzy drink that doesn't have crap in it that makes you thirsty
or something.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 19:53, Reply)

It's a allergic reaction thing.
Like, if you've got retarded jeans and cant take the combination of e numbers.
( G/PP 💩💩💩💩💩&#128, Tue 29 Jun 2010, 19:32, Reply)

Are they like those twisted seam levi's?

( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:32, Reply)

those are pretty retarded

( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 19:54, Reply)

caper mayonnaise developed by my own fair hand.
So you jizzed in your hand, then worked it into the salad. God you make me sick sometimes.
( fuck shit up the best you never had, Tue 29 Jun 2010, 19:20, Reply)

Takes one to know one, eh?

( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:23, Reply)

I don't jizz in my hand and work it into salad
I can't do that precum thing :(
( fuck shit up the best you never had, Tue 29 Jun 2010, 19:27, Reply)

Lies!

( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:30, Reply)

If only :(

( fuck shit up the best you never had, Tue 29 Jun 2010, 19:35, Reply)

A weekend in the south of France ripped any shards of vegetarianism from my still-warm body
veal, venison, bacon, two different cuts of pork, sausages and beef. I did enjoy it though.

I feasted on croissants and gin-ger ale.
I've just had minstrels, strawberries, and NORTHERN TEA.
I'm dull but happy.
( Lampito rise with the moon, go to bed with the sun, Tue 29 Jun 2010, 19:22, Reply)

My wifes festering corpse.

( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:22, Reply)

I FUCKING KNEW IT.
She'll never be my wife now :(
( fuck shit up the best you never had, Tue 29 Jun 2010, 19:23, Reply)

I have preserved some parts of her for posterity.
Check my eBay.
( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:25, Reply)

In like Flynn

( fuck shit up the best you never had, Tue 29 Jun 2010, 19:27, Reply)

Moroccan chicken with chick peas and rice.
Would be couscous but son can't abide it.
(porkylips looks better as the sun goes down., Tue 29 Jun 2010, 19:24, Reply)

If you were my mum, and thankfully you're not:
"You'll get what you're given, boy, and like it."
( Devil_In_Tights the *real* DiT!, Tue 29 Jun 2010, 19:29, Reply)

Nah, it gives him gippy guts and I hate the smell. Leave it 5 minutes? 5 days more like.

(porkylips looks better as the sun goes down., Tue 29 Jun 2010, 19:56, Reply)

that sounds bangin

( Lisette von Falcon, Tue 29 Jun 2010, 19:30, Reply)

Ive been well into beetroot recently, fantastic in a salad.
Tonight I've got ribs and a couple of potato skins, but ive done my own sauce with normal BBQ, sun dried tomatoes, a chopped chill, spring onioni and hoi sin. The skins is half a packet of Marks'n'Sparks ones that have sour cream and cheese... Shit, I forgot that I have some blue cheese that i could have put on top.

What is quite nice to flake up in salad is smoked macreal and some horseradish.
( G/PP 💩💩💩💩💩&#128, Tue 29 Jun 2010, 19:29, Reply)

Every lunch since I've arrived
has been salad. Salad, salami, parma ham and french baguette. Very nice but a bit boring
( Amberl was stripey and dominated Europe, Tue 29 Jun 2010, 19:35, Reply)

For me
that's too much. You've got nine ingredients there with strong flavours.

Lemon and pancetta...realy?
Thyme and prawns?
Caper and grilled pepper?

And I know, cos I used to cook like that.

Over the last couple of years I've found myself simplifying and intensifying flavours, and I think it makes a huge difference for the good.
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 20:16, Reply)

I know how to cook thanks
you'd be surprised at how well things like lemon and pancetta and thyme and prawns go together, particularly as the thyme was a hint of flavouring to the croutons, and the lemon and capers were a delicate flavour through the dressing.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:32, Reply)

Now now kids, settle down.
Both approaches to cooking have there merits, and I've had fine food from both camps. I think it is more difficult to make fewer ingredients stand out, and it takes more time to achieve the goal. I normally end up with more ingredients than I plan to use, and get it done as quickly as possible, before I taste the the thing to death.
( Bartleby A dead man on vacation, Tue 29 Jun 2010, 20:40, Reply)

it was the rather patronising nature that I wasn't so keen on
based purely on the description of an intense and vibrant salad which, in spite of what our colleague might be implying, worked rather well.

A lot of the time he is right and it is better to use fewer ingredients to greater effect. Not on this particular occasion however.
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:45, Reply)

There's a restaurant by me that only uses 5 or less ingredients per dish.
I've eaten there a couple times but it's a bit crap.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:46, Reply)

it's all about doing things appropriately
my recipe for chilli has fuckloads of ingredients, and because of them it is awesome.

your fresh fish however is asking to be treated nicely with a simple marinade, as you are doing
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:47, Reply)

Yeah, I put loads of stuff in spaghetti sauce
and it's great. I had halibut the other night, and just drizzled it through melted butter & rosemary before cooking it.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:51, Reply)

that sounds good

( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 20:55, Reply)

So does your salad
I might try that for the 4th July party.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 21:09, Reply)

sorry for the tone
you put it up there, that was my thought on it.

WhatDoYaWant a stream of people saying 'oh yummy'?
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:00, Reply)

no worries
understood your point :-)
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:16, Reply)

I'm on an intensity over complexity trip.


My pasta sauce used to be tomatoes, onion, garlic, chili, marjoram, oregano, red peppers, red wine, balsamic vinegar, olive oil and seasoning, cooked up in a pan. It was OK.

Now it's tomato, garlic, chili, olive oil, seasoning. Roasted down and reduced in an oven and it has a sweetness, intensity and clarity that makes a simple pasta dish special imo.

I may be a bit evangelical on the subject ;)
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:28, Reply)

I've encountered similar things when making tomato sauces
it's all about using decent ingredients and long enough cooking times
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:38, Reply)

Mmm...freshly baked sarcasm

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:24, Reply)

eh?
Sarcasm? I don't thing I could have been more straight forward
( Ring Of Fire A petty, drooling belming butthurt retard., Tue 29 Jun 2010, 21:26, Reply)

WhatDoYaWant a stream of people saying 'oh yummy'?
A faint drizzle of sarcasm, no?
( fuck shit up the best you never had, Tue 29 Jun 2010, 21:33, Reply)

NO

( Lisette von Falcon, Tue 29 Jun 2010, 21:45, Reply)

A mere saucisson then. Shirly

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:49, Reply)

he's too bland to be that saucy
and my name's not Shirly
( Lisette von Falcon, Tue 29 Jun 2010, 21:53, Reply)

I have some freshly caught salmon
marinating in a garlic and herb sauce. (Fish caught Saturday in Alaska).
I'm doing a baked zucchini with it if I can find a decent recipe.
( Batshitmentalist is sane for once, Tue 29 Jun 2010, 20:44, Reply)

Your Mother's generous portion

( WormuIus, Tue 29 Jun 2010, 21:04, Reply)

give my mother some credit
she's been married to a bloody lawyer for 40 years, she wouldn't want anything to do with another one
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:16, Reply)

Wormulus is going to be a solicitor. Whole other kettle of cunt ,)

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:23, Reply)

my old man was one of them buggers
worked some nasty criminal defence stuff

stress almost killed him. we moved to devon. he joined the other team (not criminals, the CPS)
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:37, Reply)

So he's a bumder now?

( fuck shit up the best you never had, Tue 29 Jun 2010, 21:39, Reply)

no
he's retired now, but he was a prosecutor
( Vipros. clever got me this far, then tricky got me in, Tue 29 Jun 2010, 21:46, Reply)

pro bum
( Bert Monkeysex is waiting for the mods to delete him, Tue 29 Jun 2010, 22:33, Reply)

I'm feasting
on the arse-clenchingly dull thought of salad in any shape or form including 'super-Devon-space salad' as concoted by my admittedly grub-savvy beardfellow.
( Monty Boyce, My cheese game is strong, Tue 29 Jun 2010, 23:27, Reply)

I think an overflow internet is required to cope with the colossal amount of self-satisfaction shown here.

(Cave Duck, Wed 30 Jun 2010, 8:58, Reply)

I dream of an alternate internet
where no one mentions Ian Dury
( Vipros. clever got me this far, then tricky got me in, Wed 30 Jun 2010, 9:03, Reply)

That's due to you being an appalling arse who pontificates so much, yet understands so little.

(Cave Duck, Wed 30 Jun 2010, 9:11, Reply)

is that based purely on my personal dislike of the music of Ian Dury and the Blockheads?
or does the occasional expression of pleasure at having a nice meal contribute in a large part as well?
( Vipros. clever got me this far, then tricky got me in, Wed 30 Jun 2010, 9:15, Reply)