Looks fabulous, Armers.
Today was the first day this year on which I felt too hot in boots in the car. But that was at about two pm; by evening I was cold again.
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That, Gus, is pretty much exactly the sort of thing I had in mind - thank you! I suspect it would benefit from being made now rather than tomorrow? I generally find anything involving chillis improves if left for a day or so to infuse properly.
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It will sort of gently fester and mature, so yes, if you feel like pootling with it this evening. But it is fine if made for pretty much immediate consumption, too. A versatile beastie. Donât omit the bay leaf. It seems to be important to it.
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There is also the advantage of being on my own in the house at the moment, so I have a couple of hours uninterrupted kitchen time.
Was thinking of using a couple of deseeded and chopped birdseye chillis; any reason I shouldnât? (This is being offered as an option, and two thirds of the regular gannets have rather taken the masochistic route where chillis are concerned. The other third can have HeinzâŚ)
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Cooked rice should be rapidly cooled, spread thinly on a baking tray and then fridged asap. Bacillus cereus is a vicious bugga, and uncooked rice often contains the spores. So, leaving a mound of cooling rice is arsking for trouble as the bacteria thereby cultured produce the toxins that have the ghastly GI effects.
Feel sick, now.
Soo xx.
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I would be inclined to use the two birdseyes whole, pricked all over with a needle and give them a bit of a scorch when you are doing the cumin and vinegar bit, and leave them in it overnight, then remove them. If you then feel inclined to add a bit of the soft flesh back, do, but I donât think you will feel the need.
All sounds splendid, though. Do please let us know how you get on.
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OK - I will be guided by you.
No set time to arrive, incidentally - just make sure you have room in your bag for a couple of egg boxes when leavingâŚ
Now pottering in the general direction of the kitchenâŚ
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Aye, wee Bee, but no one was leaving mounds of warm rice, about. Itâs the slowly cooled, insufficiently reheated, held-over rice that poses a danger. A somewhat overstated one, imo, in the domestic environment.
Yrs, Gus Borgia xx
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Aww joe. Lovely eggies from your kind and thoughtful birds would be a bit wasted on me, though (although I do feel another load of that gingerbread coming on: it was glorious). I suppose I could import them for deserving Cellarites this side of the water.
I do hope you like the sauce - itâs just a version of a fairly standard recioe that a feller called Paul, who threw very splendid barbecues and then went slightly insane and married a cousin of mine, taught me. I just donât think it needs ferocious chillification, though I have no objection to Scoville ferocity on principle. And it shouldnât be too sweet. Ach, taste as you go, youâll work out what you like, you are a more than competent cook, youâve given that away long since 
But the bay leaf is essential, as is the cumin.
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Reheating would not disable the toxins, Gus.
Yrs, Ya Bee XX
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Well thereâs eggs and thereâs eggs. Still have a bit of this giving me the old come-on in a secluded corner. I might be persuaded to share, with a bit lot of arm twistingâŚ
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The Lad will not eat any leftovers from a Chinese takeaway the next day, Soo
He eats what he wants from the feast & then, if itâs at their house, it goes in the bin
When he was in Orsepiddle in Leeds, he ate toast fer breakfast, because it was made on the ward, & then had wrapped/packaged sandwiches, preferably brought in by DiL
Do have an Gin, or 3
Carinthia.xx
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Thank you.
(I know someone who had B.cereus food poisoning and it nearly fettled her. Chinese fried rice was the culprit, although it has never come back to bite me.)
Soo xx
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It would severely inconvenience the bacillus, though, my Buzzly One. Do you know anyone who, in the domestic sphere, has poisoned themself or others with rice? It is the holding over of rice on hotplates that gets the toxins really going. And assuming that your rice was properly cooked in the first place and is not being kept in a kitchen where fresh rice, with possibly active spores which might cause airborne contamination, is being prepared, then you are going to be fine.
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What an elegant and appealing egg.
No disrespect to hard-working fowl. I do wish I liked eggses better than I do. Himself was a man for the eggs though.
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Not nice atall, Soo, although I have been fine too
Just a small amusing ( to me at least), aside about Orsepiddle food :
My Late Father had many things wrong with him, including a diagnosis of Vascular Dementia, where he could start a sentence making ânormalâ sense, & finish it by being away with the fairies.
The daughter of 1 of his greatest friends didnât believe me when I said this- she was something of an expert on my Fatherâs Elf having declared that it was neglect my his GP which caused all the trouble in 2011
Anyhoo
Friday afternoon in a ward full of Old Darlings. Lunch had been served at 12Noon, & we could still smell it at 4pm- Admiral Pie - a sort of fishy mashed-up creation wot lingered everywhere
Dad didnât like fish, or mash
Dad was dozing, & woke up to find that Friend & Daughter had arrived . He told me that his Lunch was so good that he had sent his compliments to the ChefâŚ
Gobby daughter believed me thenâŚ
Carinthia.xx
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Love it!
Iâm off to bed, resolving not to turn on the wireless first thing - just in case something horrible has happened.
Good nights, Cellarites.
Soo xx
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Wry grin, dere Chatelaine.
But abaht this bread: well, itâs like this. The loaf is just too big to fit into the receptacle I use in place of a proper God-fearing breadbin, so I think I am going to have to cut the end off it. Can I interest you in a buttered crust - not hot, but fresh as youâll get? No rice flour was involved, I promise, so itâs probably safe to eat tonightâŚ
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HmmâŚ
I do have your best interests at heart, Dere Gus.
Soo zzzzzzzzzz
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Yes, it has been an unsettling day in so many ways, Soo
Donât ferget yer Gin
Carinthia.xx
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