So, who wants to help ... to frivol in the cellar? (Part 2)

Not The Archers
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Poorly attended, really, but those there were good company and glad to be, it seemed. Mr Bee is the Barista and did a very good job ovvit.

Soo xx

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If you are aiming for WI standards yer

If you are doing my measured by my hand recipes then no!

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I once saw someone throw away 12 eggs on GBBO, & I haven’t recovered. She had right royally Ferked - up her recipe.

Carinthia. xx

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:astonished:

That’s actually shocking.

Soo xx

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I break eggs into a ramekin to ensure they are good prior to use

Experience is my other tool when baking

If it looks smells and testes right it probably is right

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I wouldn’t be having testes whether broken in a ramekin or not
 :wink::joy:

Does everyone test their eggs before use? I do, as far as possible.

Carinthia. xx

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This has transported me back to the Dordogne, circa 1984. While on a camping holiday with Sis and BiL, we had BouchĂ©e Ă  la Reine in a lovely restaurant. Mr Bee was ‘on the cusp’ of avoiding things mammal in his food and asked the waiter what it was he’d just eaten. Sis (she does French, I Spanish) told him it was lambs’ testicles. I’m ashamed to say this still makes me laugh. Bad bee!

Soo xx

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Ah. I also offer for consideration the delicacy Cretan lamb’s Willy soup. Apparently it looks as if it has small rubber bands floating in the broth
.

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Distributes colour-coordinated buckets to the Cellar Dwellers


Carinthia. xx

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Wise move, but you started it, Darling. :joy:

ETA - mine’s a black.

Soo xx

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Surely if they are to coordinate with the faces, they all need to be a sort of pinkish green?

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Now steady on, Fishy

Pinkish green isn’t on me colour chart.

Mine go with the dominant colour in my garments which, today, is black.

I once saw someone turn grey green before being violently sick. The Cretan soup would produce a similar reaction in me, I fear.

Carinthia. xx

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You get to choose egg sizes??

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Yes

My butcher has a supplier who does gorgeous organic extra large* eggs

*My Grandma would say that “the poor hen’s arse closed with a bang after that egg”

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Eggs here were put to good use in smoked bacon, cheese and onion quiche and smoked haddock quiche.

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Ooh, they look delicious.

Carinthia. xx

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So they do. Best nights, Cellarites.

Soo xx

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Ferk

Power cut here so it’s a good job I lit the Candles.

Sigh & Spit

Carinthia. xx

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Can I lick the screen please?

I love a quiche I do

I first met them when my Aunt was visiting made a bacon and egg tart

I must have been all of five years old

She lives in Australia now

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It was known as ham & egg pie in our house. Bluddy Lovely.

Carinthia. xx

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