That’s the way they fix 'em to survive supermarketry, innit?
Orf to me nest.
That’s the way they fix 'em to survive supermarketry, innit?
Orf to me nest.
Not just avocados, dahlink, yer actual pears do something similar. Well, not quite, I suppose. They remain rock hard for a week and a half or until nearly forgotten about, turn edible for about half an hour and then degenerate to mush. Pomaceous wee gits.
G xxx
aaargh, joe, the frothing French monster-dough… I must admit to never having attempted it, and I don’t think I would without dough hooks and a mixer. I’m a great believer in a ‘wet’ dough, but there are limits. I admire your intrepitude, though.
And it is not impossible that a fruited soda-bread might happen here before too long. Or maybe I shall just make some sultana scones, which I suspect are more susceptible to freezing and bouncing back.
Don’t see any reason why the fruit soda shouldn’t freeze well - just never had any long enough to find out!
When we first started driving to Scandiwegia about ten years ago, That Fish and I would often buy peaches in a French supermarket, because they’d be just about perfect and ready to eat (or at least some of them would). Not any more; now they’re the same pellets you get in England.
More mist. No Yellow Warning of Mist.
No sleep. Please send Yellow Warning of same soonest. Or laudanum.
Boo to underripe Continental peaches.
What surprises me is that anyone buys the underripe peaches. French people used to be more choosy.
Some packets* say ‘ripen at home’ these days, which I think is another get-out
I hope that Gus is sleeping, & that everyone else is more or less ok
Carinthia.xx
Some things will ripen at home, still. Some (like soft cheese that’s been frozen for transport) is dead when you get it and will never improve, pore fing.
Worse than that, in the case of Brie. There was an advertising campaign which tried to say that Brie with a chalky middle was how it was supposed to be.
Yes
Utter Bullshit
It was the Somerset Brie from Tesco which I found most chalky in the middle. I solved the problem by leaving it on the worktop in the kitchen for a couple of days
It never grew legs, as a French one would, but the texture did even out to reasonably pleasant
Carinthia.xx
There is no excuse for freezing Somerset Brie in the first place! French ones are now worse, I think, since they all seem to be frozen to bring them over. And I no longer have access to a specialist cheese shop, drat the luck.
There is the wonderful Davidsons Cheese Factor in Chesterfield
We are lucky
I have had no problem with French Brie or Come-on-Bert from Lidl or the Co-op, but I do leave them out of the 'fridge
Carinthia.xx
Oh, yes, refrigeration is not good for runny cheeses. In this house they tend not to last long enough to need it anyhow.
There’s Owen the Cheesemonger who still doesn’t seem to have a web site, http://littleshopofcheese.co.uk/ who also do market stalls, or if you want an actual shop http://www.thegrumpygoat.co.uk/ in Reading or http://www.oxfordcheese.co.uk/ in Oxford…
Took edake to quack
No poppy juice allowed and reduction of one pill that can cause edakes
If edake still there on Friday go back to him…
Too much blud in yer ginstream, that’s wot I say.
Just before a weekend again then, Twellsy
Sigh
Sounds as though you need yer shunt washing
Do they do brains as well?
I meant leave them out of the 'fridge to get to runnyness, Fishy
As in,don’t put them in the 'fridge when you get them home from the shop
I don’t think I’m making much sense today
Prolly need a Medicinal, or 3 , or my brain washing with Twellsy
Carinthia.xx
There will be Jacket Potatoes this evening
Wiv Salad for the virtuous
Sossinges for the not…
Carinthia.xx
Yer don’t make it very tempting to be virtuous, Carinthia…
Orf out to play games inna bit.