Food...

[John Marwood]

Oat So Simple

They even have a variety of flavours so I can eat it three times a day

 

[Maniacaholic]

Has anyone tried the doughnuts in the Market Sq, mmmmmmmmmmmmmmmmmmmmmmmmmmmm yummy!!

 

[Gramaisc]

Has anyone tried the doughnuts in the Market Sq, mmmmmmmmmmmmmmmmmmmmmmmmmmmm yummy!!

Do all these 'm's refer to our Mrs M, perhaps?

 

[Mrs M]

they certainly do but i finish at the end of march, start again in september when the ice cream man stops. It only took me three and a half years to get this spot.

 

[Gramaisc]

I'm just finishing a bag of parsnip crisps that I impulse-bought in Lidl. Very interesting, in a strange sort of way....

 

[Withnail]

They're too sweet i find. Crisps shouldn't be sweet.

 

[Gramaisc]

The black pepper gives them a sort of sweet-n-sour-style contrast. I'm still undecided..

 

[ToriRat]

See if they sell the peanut flavoured wotists next time your there. They are a whole new level of oral oddness

 

[Mrs M]

crusty roll with bacon, brie, cranberry sauce, dellicious. I just tried it on a baked potato too, mmmmmm(minus the roll of course).

 

[tek-monkey]

Am cooking salmon tikka masala, smelling good so far...

 

[basil]

It should be done by now......

 

[Withnail]

That may account for his offlineness.

 

[tek-monkey]

Nyom nyom nyom

 

[Withnail]

You certainly wasted no time eating it!

 

[Gramaisc]

I deplore the absence of a :washing-up: smiley.

 

[Withnail]

I deplore the presence of washing up.

 

[Gramaisc]

I have plenty - feel free.

 

[Withnail]

It is the morning, stand aside!

 

[Alan B'Stard]

Nyom nyom nyom

A bit like this?

http://www.youtube.com/watch?v=SMWi7CLoZ2Q

 

[Trumpet]

Just a quick heads up for forumites that like Chinese style curries. Last night I tried Goldfish Brand hot & spicy chinese curry paste. Got mine from Wing Yips in Birmingham (about £1.50 ish I think) but reckon most ethnic food stores would carry it.

Fried some chopped ginger and one chopped clove of garlic in peanut oil then added about three quarters pint of chicken stock, one heaped desertspoon of the curry paste and stirred it in whilst bringing to the boil. Added three boned out chicken thighs chopped into bite sized pieces, simmered for about 15 mins added a little more paste to thicken it up a bit then added a coarsely chopped onion and a handful of frozen garden peas, simmered a further 5 mins so onions were still a bit crunchy.

Most authentic home cooked Chinese style curry I've ever had, Mrs T was round for tea last night and likewise thought it was brill, we both had seconds so none for my work lunch today!