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Food VI
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Message 1.Ìý
Posted by NoFrillz (U14455049) on Saturday, 13th October 2012
Carrying on the food themed thread. The last one was number IV but it was double the size of the previous threads, so by rights this is number VI.
Last postings found here
The aim of the thread is to be friendly and post about our enjoyment (or otherwise) of food - eating, preparing, shopping for, dining out, whatever, or food problems and issues if you need some advice and inspiration or at least collective thoughts.
All welcome, whether to turn up regularly or drop by as and when.
*Disclaimer
Frequent topic tangents will occur, including cats, hats, music, current events, life in general and anything else that takes our collective fancies
* Warning
May contain nuts -
Message 2
Posted by ali (U14257944) on Saturday, 13th October 2012
Frillz, happy 4000 on the last thread, and lovely to have another one started by your goodself. Love the 'may contain nuts' bit. Made me LOL.
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Message 3
Posted by NoFrillz (U14455049) on Saturday, 13th October 2012
If I could amend the post I would Ali. I only went and posted the whole thing in The Bull by mistake.
Warning should read DOES contain nuts.
Of course, I blame R who was distracting me ...
Couple of guerilla posting replies.
There's no certainty that my wisdom tooth will erupt, it may not, which is why number 8 is 'on watch'
LaC, lovely to see you. Yes, have been watching the fly on the wall programme, but have very mixed feelings about it.
I didn't see SK today, so missed Michel, but I agree, it's a nice new studio and running water for washing hands - at last.
We did watch the Australian Dinner Date programme on ITV this morning - a bit of brain fluff. They obviously have a much bigger budget than the UK one because instead of an early evening meal (filmed before the restaurant fills up) they had an overnight away at The Tower on the Hunter Valley Estate, it looked very nice indeed and the date kicked off with a hot air balloon ride.
I only mention it because the Australian Masterchef was talked about in the last thread and that seems to be regarded as a better production than the British one.
The standard of two of the three meals seemed very good too. It's a series of six episodes I think and this week it was a woman dating and the men doing the entertaining.
I have a set of American cup measures (and spoons) they were just something I fancied getting my hands on after watching too much Barefoot Contessa.
Is it just me, or does anyone else covet bits of kit and then fail to use them?
By the way, don't American recipes usually refer to 'sticks' of butter'? I thought they did.
I always assumed a stick of butter was probably an ounce, as per the markings on packets. -
Message 4
Posted by Denadar (U8017493) on Saturday, 13th October 2012
Thanks again Frillz. I echo the loving "may contain nuts" disclaimer too.
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Message 5
Posted by Denadar (U8017493) on Saturday, 13th October 2012
Hi Frillz, I printed this out as I find it really helpful.
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Message 6
Posted by DragonFluff (U6879248) on Saturday, 13th October 2012
Hello, all
Thank goodness, a new thread. A birthday cake for the old one with 4000 candles on it might have been a bit much.
My breadmaker recipe instructions are all in cups, and the one supplied with it is transparent plastic with tiny embossed numbers - difficult to read at the best of times, but almost impossible when full of flour. Morrisons do a set of cup measures, which are very handy as they also have the gramme equivalents on them too. IIRC, they're about £1.50.
They've become often-used items. Along with my set of spoon measures (called the jingly-janglies, because they're metal), they save me a lot of time. I would buy a Tala measure too if they weren't £4.
Fluff -
Message 7
Posted by NoFrillz (U14455049) on Saturday, 13th October 2012
Thanks for the link Dena, very handy to have it on the first page of the thread too.
Crikey Fluff, we would need the fire brigade, as well as an extremely big cake.
I was looking at this site earlier
It's a good touch how you can change the numbers the recipe will cater for and also change the measurements too. -
Message 8
Posted by susukifluff (U14853012) on Saturday, 13th October 2012
Dear Frillz: congratulations!
I only popped in here for a chicken soup recipe a few days ago, but still seem to be around!
Lots of lovely good advice and recipes.
susukifluff -
Message 9
Posted by LaConchita (U8276927) on Saturday, 13th October 2012
Hi Frillz, great KO to new thread, thanks.
A stick of butter is 4oz. So back to the previous question (from susu or fluff?), no I don't squish butter into a cup measure, I just use the weight of pack and subdivide. I'm not a baker so I don't often make stuff where quantities need to be very accurate. I got the habit not from US stuff but from Mr LaC being Turkish where they use 'glass' measures, using a small glass or mug/cup and everything is based on a whole, half or multiples of quite a modest receptacle. But of course I had to buy proper spoons and yes, like you Frillz, I was covetous of Ina Garten's set!
Ooh it's getting very dark here. A beautiful blue sky all day and a weird 10 minutes of hailstones a couple of hours ago. -
Message 10
Posted by Denadar (U8017493) on Saturday, 13th October 2012
That's a brillint idea Frillz sometimes it is very difficult to scale recipes either up or down.
I liked the look of the Greek roast potatoes shown on it too, I lost the recipe for Greek potatoes you gave in the early days. I know I really liked them - is this anything like them, I can't remember.
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Message 11
Posted by ali (U14257944) on Saturday, 13th October 2012
Another one here jealous of Ina Garten's measures...
Can someone tell me if there is a culinary reason why she sometimes uses Kosher salt? She doesn't seem to use it all the time, and this is why I ask.
Also, I'm off to search tinternet for a recipe for maple butter. A friend of a friend has made some biscuits using maple butter, and they are delish. She uses this butter in shortbreads quite often, and with walnuts or pecans. Has anyone here got a clue how to make this?
x -
Message 12
Posted by DragonFluff (U6879248) on Saturday, 13th October 2012
The weather is odd, isn't it? I was on the phone to my sister a short while ago. It had gone very dark there and hammered down with rain while we were on the phone, while I was sitting in the bedroom with sun blazing in through the window. We live four miles apart.
OH is getting tonight's supper (takeaway in a bag type thing from the supermarket) but I am already thinking about next week's meals. I /must/ give kedgeree a go.
Fluff -
Message 13
Posted by ali (U14257944) on Saturday, 13th October 2012
Ah, found it - that was easy.
Here:
x -
Message 14
Posted by Denadar (U8017493) on Saturday, 13th October 2012
Hi ali, That looks good and would be so useful for lots of things, thanks for the link..
If someone didn't want to use the cups measurements, I suppose that really it is 2 thirds butter to 1 third maple syrup. Seemples! -
Message 15
Posted by NoFrillz (U14455049) on Saturday, 13th October 2012
Thanks for all the joy at the new thread. Susu it was 2 years back in August since a gang of us starting posting regularly.
Some of us had previously posted on the late dedicated Beeb Food Board and others were Archer posters.
Ali, take a look at that link about the salt.
R is always going on about the Kosher salt. We haven't come across any as yet, but then sea salt, rock salt and the pink Himalayas salt are all quite varied aren't they (grain size and strength)
The light has been odd here today too.
Dark all morning. Some very dark clouds and heavy rain and then when the sun came out it had that real Autumnal spooky glow to the light. We're surrounded by trees as you all know and the ones that still have their leaves are all sorts of colours, some very strong yellows and dark reds.
Won't be around in the morning - going over to our YD's and helping with a joint gardening party (so long as it's not bucketing down) Am going to relax tonight with a bit of Strictly and R is cooking dinner.
Lovely.
That reminds me, sorry Mr LaC is doing so many nights on the trot.
It means you have to cater for yourself, but also get control of the remote so you can indulge your catching up LaC. -
Message 16
Posted by Organoleptic Icon (U11219171) on Saturday, 13th October 2012
Kosher Salt is a misnoma. All salt is Kosher.
It is really "Koshering Salt" - used to prepare kosher meat which must have the blood removed so far as possible - done by salting. Hence yummy salt beef in Jewish Delis.
It the US it is widely available and used by all where we might use sea salt.
Interesting link but I am not happy with
Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea saltÌý
A tablespoon is 3 times the size of a teaspoon (15/5ml) and although fine grains will pack closer no way is it a factor of 3. More like one third I would estimate.
And the additive, if any, may vary. Sodium ferrocyanide is commonly used!
Of course "Rock Salt" is also Sea Salt - ancient pollution free seas!
These days it is not "mined" as in gulags but dissolved in situ and pumped out.
In the salt producing areas of Cheshire there are long straight pools/lakes known as "Flashes" caused by old salt works collapsing. -
Message 17
Posted by DragonFluff (U6879248) on Saturday, 13th October 2012
Is that the explanation behind the name of the fishing lake next to a popular pub/restaurant just outside Wrexham, OI?
Fluff -
Message 18
Posted by Organoleptic Icon (U11219171) on Saturday, 13th October 2012
Is that the explanation behind the name of the fishing lake next to a popular pub/restaurant just outside Wrexham, OI?
¹ó±ô³Ü´Ú´ÚÌý
I have always presumed so. A few years ago it had a new slip and the road next to it became part of the boating lake! Now elevated.
We drove past the Flash to the Pant Yr Ochain last weekend.
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Message 19
Posted by DragonFluff (U6879248) on Saturday, 13th October 2012
That's the place, OI. I do like the Pant, and its local sister pubs too. Good value, a good menu and as far from the Woodwards food type establishments as you can get as far as pub food's concerned.
Another favourite in the same chain is the Corn Mill at Llangollen. Late lunch, then a slow drive back up the Horseshoe and over the tops back to the Dee Valley.
Fluff -
Message 20
Posted by susukifluff (U14853012) on Sunday, 14th October 2012
Gosh that place looks gorgeous! Wish it was a bit nearer to us!
*
Very satisfied this morning: rows of gleaming bottles of chutney in the cupboard. (I keep opening the door to have a peek!).
Although ...........the smell all over the house is indescribable! Just hoping it fades fairly soon!
s.fluff -
Message 21
Posted by ali (U14257944) on Sunday, 14th October 2012
Hi all
Interesting link re Kosher salt, Frillz. We've had the salt discussion before, I know, but I kept wondering about the Kosher element. I like Maldon Sea Salt myself, but have also used the Sel Fin d'Isle de Re which I can get locally. I think that generally you (as in 'one') use less of the sea salt simply because a pinch of sea salt is physically less than a pinch of the fine grain stuff. Hope it's not bucketing down there for the gardening party.
I am going to have a go at the maple butter when I've bought the syrup, I haven't got any in stock. Obviously a searing omission from the stock cupboard.
LaC - at least you can eat what you fancy as well, when you're on your own, as well as owning the remote control!
The marmalade pudding cake was wonderful, and I did take a photo so I shall post a link later - I talked about making it for so long that I feel the need to prove that I actually did finally get there.
Have a good day all. -
Message 22
Posted by Organoleptic Icon (U11219171) on Sunday, 14th October 2012
In reply to susukifluff:
Gosh that place looks gorgeous! Wish it was a bit nearer to us!Ìý
This one is our local
or this
but this is prettiest location
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Message 23
Posted by Denadar (U8017493) on Sunday, 14th October 2012
Good morning everyone from a lovely sunny corner of Kent.
I'm so pleased the marmalade pud/cake turned out so well ali, especially after all the set backs. I am looking forward to seeing a picture of it, definitely not as confirmation but to see the the slivers of peel being your sole, unglinting, decoration on top of the mutely gleaming pudding-cake. I think that is such a wonderful description. (thank heavens for cut and paste! - I think it was you who told me how to do that Frillz.)
I can't believe it is only 5 years since I first touched a computer. It used to take me ages to search through all my reference books for some things. I still use them a lot for crosswords and for info as I trust them more than some on-line facts and I do love books, the look and feel of them.
I wonder if it would be good to have a good on line dictionary on this first page too? It would save having to wait until someone was on-line for an answer to a simple explanation of a word. I prefer Chambers myself, I think it is more "user friendly" . Looking up the word "tare", Chambers has all three definitions shown, with the OED (as far as I could see) you had to go to three separate links. Chambers also has the Thesaurus and the Biographical dictionaries available.
Here's a link to the Chambers on-line home page - hope this is an OK topic tangent?
I am still trying to clear more room in the freezer(s) for a meat delivery on Friday, so last night it was a curry i had made a while ago, today it is some rose veal osso buco, all I have to do is the gremolata and decide what to have with it. -
Message 24
Posted by Organoleptic Icon (U11219171) on Sunday, 14th October 2012
I keep the OED open on a tab in my browser. Doubt if link will work as I need my library card number to log in.
Your Chambers link has two noun definitions (this and the biblical tares amongst wheat) as has OED, which also lists the verbal use. -
Message 25
Posted by LaConchita (U8276927) on Sunday, 14th October 2012
My mother is a crossword fiend and she rates Chambers as top dog dictionary, Dena. Every Sunday we have a 'phone call mop up of remaining clues with me researching online if necessary. She has her library built up over the years and keeps old Chambers editions.
So last night the leftover chicken became a mushroom, pepper and rice stirfry. And yes you are right Ali re the remote control, but foodwise I always have in mind that whatever I cook can be heated up for Mr LaC when he arrives back. He is on a double today which is a pity as the weather is so gorgeous but the cats and I will enjoy another lazy day pottering around. Sunday nights now have the double joy of Downton and Ö÷²¥´óÐãland, so I am defrosting some mince and will get a ragu on to simmer away this afternoon.
The vine wasn't harvested for wine this year so I need to go out and rescue some grapes for eating. The leaves are absolutely stunning turning such wonderful colours in the last few days. -
Message 26
Posted by Denadar (U8017493) on Sunday, 14th October 2012
I have always preferred Chambers OI, it is the one usually recommended for crosswords - Jonathan Crowther (I am sure though you will find some that prefer OED!!) But everyone to their own.
Just watched S.K. best bites and saw Rick Stein making his prune and Armagnac tart. Oh it looked sooo good. Funny thing about prunes, a lot of people say uuuggghhh, but when you call them dried plums they are quite happy. My "young lady who does" said her OH wouldn't eat them when I made a dessert using prunes - I always make a portion for her which she sometimes shares with him - I told her to tell him it was made with dried plums and he loved it. -
Message 27
Posted by DragonFluff (U6879248) on Sunday, 14th October 2012
I think prunes may suffer from the "school dinner syndrome", in that people were presented with them at school, in their least appetising setting, and the negative association has stuck.
Mashed potato, liver, and cabbage also suffer from this with many people. (Although I have retried liver as an adult and I still don't like it.)
OI, has the Boat at Erbistock come back up in quality? It was lovely a few years ago, when a friend was the restaurant manager, but it changed hands and went downhill.
Fluff -
Message 28
Posted by Denadar (U8017493) on Sunday, 14th October 2012
Hi La.C, didn't ignore you, just went off to do something else without posting what was already written.
I have only just started really doing my crosswords again, I used to do them together with a friend using the phone. It was my Sunday morning pleasure. Unfortunately she died a few years ago and I didn't want to look at them for a very long time, I have just started to do them properly again and can only now remember those hours fondly.
Amazon has had the dubious pleasure of my buy with one click again this morning. I have given in and bought Rick Stein's French Odyssey, I like so many of the recipes I have seen from it - and the spare space in the new bookcase(s) glares at me balefully and emptily!!! -
Message 29
Posted by susukifluff (U14853012) on Sunday, 14th October 2012
In reply to susukifluff:
Gosh that place looks gorgeous! Wish it was a bit nearer to us!Ìý
This one is our local
or this
but this is prettiest location
Ìý You're kidding Ol! God's own paradise. And I thought the countryside round here was pretty.
Next time you're in either one.....Cheers!
susu -
Message 30
Posted by Organoleptic Icon (U11219171) on Sunday, 14th October 2012
OI, has the Boat at Erbistock come back up in quality? It was lovely a few years ago, when a friend was the restaurant manager, but it changed hands and went downhill.Ìý
Not eaten there for a long time but I think it's OK but not as good as when you refer to. It seems to have a hard time - probably due to its extremely remote location. -
Message 31
Posted by DragonFluff (U6879248) on Sunday, 14th October 2012
This is one of our favourites, Susu. The main photo makes it look a lot more "out in the country" than it is, but it's actually in the middle of Llangollen. The conservatory is a lovely place to sit, you feel as if you're almost in the river.
The Boat is a pain to find, isn't it, OI? It also had a lot of problems with the electricity supply too for a while, and once people have made a special journey to the place only to find it's shut because there's no power, they tend to be put off for the future.
Denadar, the "one-click" is too easy, isn't it? It's even worse with a Kindle, because you click and the book's there.
But I am not familiar with this "space in the bookshelf" concept. Ours are heaving!
Fluff -
Message 32
Posted by susukifluff (U14853012) on Sunday, 14th October 2012
Think I'm going to have to move!
Our local is just that.....a very old pub...not particularly picturesque but the absolute hub of the village. That's where we met all of our friends. We go most nights for an hour and it's a very happy place.
(Just don't sit in the wrong chairs! There is an unwritten law that when certain people come in, you vacate 'their' chair immediately!)
s.fluff -
Message 33
Posted by DragonFluff (U6879248) on Sunday, 14th October 2012
Now, I would love a "local" pub. We have two pubs within reasonable walking distance - one keeps closing and opening again under new management (and with a different "microwave it 'til it squeaks" food supplier) every few months, and the other - well, let's just say it's not the most salubrious place. "Rough and ready" is a flattering description.
Fluff -
Message 34
Posted by Organoleptic Icon (U11219171) on Sunday, 14th October 2012
The Boat is a pain to find, isn't it, OI?Ìý
Not once you know where it is!
It does now have a nice big sign on the Ruabon Road but I can understand people getting frightened when it gets seriously narrow! -
Message 35
Posted by Denadar (U8017493) on Sunday, 14th October 2012
Hi Fluff, only reason I have space is I bought two new ones. Have a few spaces still spare (I now have three just for cookery books - groan)
-
Message 36
Posted by Denadar (U8017493) on Sunday, 14th October 2012
R is always going on about the Kosher salt. We haven't come across any as yet, but then sea salt, rock salt and the pink Himalayas salt are all quite varied aren't they (grain size and strength)Ìý
I have a container of Lior fine sea salt - comes from the Red Sea - it says on the container: Ingredients, sea salt, anticaking E500 E535, free floeing E55l - Product of Israel and "Kosher for Passover". Can't remember where I got it now, or why - most seem to come from the States -
Message 37
Posted by NoFrillz (U14455049) on Sunday, 14th October 2012
Guerillaing.
Am absolutely bone and brain tired so forgive even more scattergun approach than usual.
Firstly, thank you, yes, we had a decent time gardening. It's been cold (we had a ground frost overnight here) but dry and very, very bright, so perfect really.
I whipped everyone into shape and so they all turned up for once and we worked for hours (about 6) We worked so hard, but at the end of it the place looked fantastic. We'd cut and trimmed hedges, cleared boarders, weeded, swept and taken away all the rubbish too.
I have to say, I'm absolutely starving now (chicken curry cooking)
Secondly, we love Brunning and Price.
We have three near us
or
We also have a rival chain which is rather good and is our nearest. The photo of the terrace is very close to the kind of views we have at home
Where abouts are you located Susu?
You guys talking about tares made me smile, as it's something I deal with every day.
We sell wholesale either on a marked net weight basis or gross less tare (complicated because it includes the weight of the pallet as well as the boxes and wrappings)
A big portion of my working day is spent calculating this and that, imperial and metric measurements, goods and packaging, taxes, surcharges, exchange rates, transport costs per pound or kilo *Yawn*
I'm absolutely desperate to rush for something to eat, so head is failing, forgive meeeeee. The only other thing I can remember to say is that if you need any other computery bits and bobs in layman's language, Dena, just shout out. -
Message 38
Posted by ali (U14257944) on Sunday, 14th October 2012
Frillz - lovely links, fabulous views and lucky you.
Go. Eat. Drink. And collapse in heap.
So glad you had a good and productive few hours in the garden, there's nothing like it for a sense of achievement, is there?
Rained all day here, so no gardening of any kind has been undertaken. Likewise, wood still under tarp.
As I said. Go. Eat. etc etc. xxxx -
Message 39
Posted by susukifluff (U14853012) on Sunday, 14th October 2012
Where abouts are you located Susu?Ìý
Hi Frillz: Live in Northamptonshire. Nobody seems to know where that is (and that's the way I want it to stay !). Lovely, very gentle, non-dramatic countryside. England at it's quiet best.
Just been to our lovely local pub. Quiet...as it always is on a Sunday...but that's not so bad. Now for prawn sandwiches and home made pea and ham soup...usual traditional (for us) Sunday evening fare.
s.flluff -
Message 40
Posted by susukifluff (U14853012) on Monday, 15th October 2012
A big portion of my working day is spent calculating this and that, imperial and metric measurements, goods and packaging, taxes, surcharges, exchange rates, transport costs per pound or kilo *Yawn*Ìý
Only just read your message properly Frillz.
I stand before you in humbled awe. Wow is all I can say. My weighing out butter crisis must have seemed slightly infantile to you! Anyway, we got there in the end.
s.fluff -
Message 41
Posted by ali (U14257944) on Monday, 15th October 2012
Morning all, it's a misty moisty morning here in France.
I wonder how Grumps enjoyed her few days over here, and I do hope all went well, including the journeys, the map readings, etc.
I can feel a curry coming on....I have cold chicken, so we're halfway there.
Hope all are well. -
Message 42
Posted by NoFrillz (U14455049) on Monday, 15th October 2012
Morning All
Am absolutely done in from the weekend, bleary eyed isn't in it. We had a chicken curry when we got in Ali. There's a bit left over.
Susu, not at all, it's each to their own.
I don't have to do it now, but the one that used to get me was when importing high quality Australian beef. If it was out of duty free quota the formula for calculating the import tax to be paid was
12.80 % of cost + 303.40 EUR / 100 kg
The two difficulties there being that the rate for the Euro exchange rate was reset once a month by the UK government, and that from Australia we were still purchasing in lbs not kilos. We also purchased in sterling rather than the more frequently used American Dollars.
Another anomaly is that even from countries who use metric measurements, fillets are always sized in llbs.
To this day we get invoices which quote total kilo weight priced in p/lb and vice versa. I find it all unnecessarily confusing.
Mind you I bought some curtain fabric last week.
'How many metres would you like?'
'How wide is it please?'
'standard 54"'
Cue much working out of pattern repeats.
Sigh.
Looking forward to seeing Q back and hearing about their trip.I'll be around later on. This afternoon is R's trip to the Doc for a minor op - just one year after he first had the same thing. -
Message 43
Posted by ali (U14257944) on Monday, 15th October 2012
Hi Frillz
Now, call me odd (well, go on!) but that's the kind of problem I would love to set up a spreadsheet for, I miss doing that kind of thing. Saddo that I am. I mean the calculations re weights and costs, not the curtain material one. I don't sew.
You sound as if you had just about had enough over the weekend, and need a couple of days R&R. Any chance?
Good luck for R's minor, and repeat, op this afternoon.
We've just got back from a round trip of three towns, two bouts of shopping and one paying the Impot at the Tresorie.
Friends coming tonight, not for a meal, but I will do a bit of supper. Actually, there's a Nigella flourless choccie cake that I rather like the look of, and I will also make some biscuits of some kind. Oatie ones, I think.
OH will be tackling the wood pile this afternoon, but he has promised me not to go mad at it, because I can't be there to supervise him. I worry that he will go all macho and try and finish it.
It's a beautiful day now, and I wish I had this afternoon free to do some gardening, but hey ho, tomorrow's another day.
xxx -
Message 44
Posted by Denadar (U8017493) on Monday, 15th October 2012
Good morning all,
That sounds an absolute nightmare of a task Frillz. ( the calculating of a price for the out of duty free quota).I have a friend like you though ali, he would love it. Trouble is if I was near when he was doing something like that he gave a running commentary that left me far behind!! I am so pleased my most taxing conversions have been in Heston's recipes, grams for liquids etc. Hope your day is better today and you don't get so cream crackered.
if you need any other computery bits and bobs in layman's language, Dena, just shout out.Ìý Thank you for that Frillz, I could have done with your expertise this morning. when looking at my emails saw my son had sent me one, in the email he said that this had reminded him of me when I was younger, not only the looks but the actions!!!. It said either click to view or download. Well I have never downloaded links, don't know why. Maybe because I am not sure what actually happens when things are down loaded (I know, how stoopid is that). I kept clicking and nothing happened, nothing to view, and nothing seemed to be downloaded. Then, Eureka - I saw I had six down loads at the bottom of my screen. Doh!!
Off for a coffee - back later x -
Message 45
Posted by susukifluff (U14853012) on Monday, 15th October 2012
Wow again! You more or less lost me with every word. My awe is doubled!!
susukifluff -
Message 46
Posted by susukifluff (U14853012) on Monday, 15th October 2012
Ali Chat:
Now, call me odd (well, go on!) but that's the kind of problem I would love to set up a spreadsheet for, I miss doing that kind of thingÌý
Is there no end to the cleverness! The words 'love to set up a spreadsheet' might as well be in another language to me.
Gosh....hastily back to stuffing my tomatoes I think................
susukifluff -
Message 47
Posted by ali (U14257944) on Monday, 15th October 2012
Each to his own, I think. I seize any and every opportunity to devise a spreadsheet, it's quite a joke in our house! However, Heston leaves me far behind, it's more like chemistry than cooking, to me, and chemistry and I just don't work together.
Banana bread in the oven, oaty biscuits made and stamped out (a la Sait Delia), and about to vacuum around before embarking on a quick chicken curry.
xxx -
Message 48
Posted by NoFrillz (U14455049) on Monday, 15th October 2012
Ali I love spreadsheets too.
I love what you can do with them and get a real sense of satisfaction when it all works out as it should.
The biggest majority of my work is on spreadsheets, with all kinds of colours and highlighting.
It was probably always meant to be, when I was a child my parents used to joke that I'd rather have pen and paper than toys and I have always liked making lists - to the extent of making a master list of the sub lists.
The point about the duty wasn't to put anyone in awe Susu, more to point out how barking our rules and regulations are.
Along with the love of spreasheets and formulas I do like things to be sensible, logical, symetrical even.
Besides which although people generally accept that we pay duty on imported wines and spirits etc. a lot of people are unaware that foodstuffs attract duty too, let alone how complicated it can be.
I have VAT returns to complete as well, but luckily we are a Zero Rated business, so we are always claiming back.
Glad you found your multiple downloads Dena. I've done that myself before now to be honest.
Everything's much better when you look at it and decide where you want your downloads to appear.
I had a bit of bother with the last scanner we got.
Don't let it panic you, take your time, remember it's working for you not the other way around.
We ended up inviting friends round for a long and lazy Saturday afternoon lunch next month so R and I have been chatting over what to do. They're newish friends who haven't been here for something to eat before.
I got some books out and I noticed Lorraine Pascale has a cake called
'Shameless, Flourless, Moist & Sticky Chocolate Cake'
I wonder how that varies from Nigella's?
Apparently it was published on the web
Oh and as a complete aside, we laughed when we came home.
Sheep were just being fed, they'd all congrated around the troughs or dispensers or whatever they are and to one side was a short queue comprising a male pheasant and behind him a big black crow. They looked for all the world like they were passing the time of day while they waited their turn. -
Message 49
Posted by ali (U14257944) on Monday, 15th October 2012
Hi Frillz
Ah a kindred spirit re lists and spreadsheets. I like lists, and lists of lists. My best thing in the whole world was when I learned how to link two spreadsheets, so that when you changed the data in one, it automatically changed relevant information in the other. And no, I'm not trying to do flim flam on anyone either, it's just that I enjoy this kind of thing.
I had to laugh at the queue, pheasant and crow...how funny. Can you imagine the conversation?
Pheasant: "Slow today aren't they?".
Crow: "At least it's food this time - a few months ago I had all my feathers shorn off!" -
Message 50
Posted by DragonFluff (U6879248) on Monday, 15th October 2012
Ah a kindred spirit re lists and spreadsheets. I like lists, and lists of lists. My best thing in the whole world was when I learned how to link two spreadsheets, so that when you changed the data in one, it automatically changed relevant information in the other. And no, I'm not trying to do flim flam on anyone either, it's just that I enjoy this kind of thing.Ìý
I love spreadsheets. And setting up a spreadsheet that accesses information in a database, and then generates a graph - oh, it's heaven. A good formula is a thing of beauty.
I laughed at the queue too.
My guess at the conversation would be the pheasant turning to the crow and saying "Bred any good rooks lately?"
Fluff (getting coat)
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