So, who wants to help ... to take refuge in the Cellar?

That’s the way they fix 'em to survive supermarketry, innit?

Orf to me nest.

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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

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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.

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Don’t see any reason why the fruit soda shouldn’t freeze well - just never had any long enough to find out!

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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.

yardarm

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No sleep. Please send Yellow Warning of same soonest. Or laudanum.
Boo to underripe Continental peaches.

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What surprises me is that anyone buys the underripe peaches. French people used to be more choosy.

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Some packets* say ‘ripen at home’ these days, which I think is another get-out

  • I usually buy loose fruit & veg where possible - on our market we still get brown paper bags for mushrooms

I hope that Gus is sleeping, & that everyone else is more or less ok

Carinthia.xx

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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.

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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.

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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

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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.

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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

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Oh, yes, refrigeration is not good for runny cheeses. In this house they tend not to last long enough to need it anyhow.

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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…

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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…

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Too much blud in yer ginstream, that’s wot I say.

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Just before a weekend again then, Twellsy

Sigh

Sounds as though you need yer shunt washing

Do they do brains as well? :wink:

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

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There will be Jacket Potatoes this evening

Wiv Salad for the virtuous

Sossinges for the not…

Carinthia.xx

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Yer don’t make it very tempting to be virtuous, Carinthia…

Orf out to play games inna bit.

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