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Rugby League World Issue 400 - Out Now!

RUGBY LEAGUE WORLD MAGAZINE - ISSUE 400 - OUT NOW!
84 pages, 38 years of history from Open Rugby to the present day.
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Food and drink thread


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#41 Futtocks

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Posted 03 March 2010 - 02:09 PM

QUOTE (getdownmonkeyman @ Mar 3 2010, 01:57 PM) <{POST_SNAPBACK}>
Sesame oil as a dressing or stir fry oil?


You just use it to finish off a dish, same as truffle oil. Either as a dressing, or right at the end of cooking. It has a low smoke point, so you wouldn't want to use it as the main oil for cooking, regardless of the flavour.

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#42 MattSantos

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Posted 03 March 2010 - 03:01 PM

QUOTE (Futtocks @ Mar 3 2010, 02:09 PM) <{POST_SNAPBACK}>
You just use it to finish off a dish, same as truffle oil. Either as a dressing, or right at the end of cooking. It has a low smoke point, so you wouldn't want to use it as the main oil for cooking, regardless of the flavour.


MMM truffle oil.

No rissotto should go without it.



#43 hindle xiii

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Posted 03 March 2010 - 03:33 PM

Tripe was ok, much better hot and the rest is maranating (sp?) in anything I could lay my hands on to make it taste of something. Not much taste but the little it has is different. Consistency wise about the same as the fat on a pork chop, chewy.

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#44 Mumby Magic

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Posted 16 March 2010 - 08:02 PM

Had owt else?

What about Greek, Morrocan or styles like that? There's a Greek restaurant in Halifax. Whereas most of the food is a style of standard meats like lamb or pork, or fish for that matter they have stuffed vine leaves (Dolmades) which you can also buy in the tin from large supermarkets or worldwide stores.

What about lesser used vegs? Marrow or Celeriac for example?

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#45 hindle xiii

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Posted 08 April 2010 - 11:58 AM

Oysters today when I get home.

Trying one raw. Trying one cooked.

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#46 Simon Hall

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Posted 08 April 2010 - 02:16 PM

QUOTE (hindle xiii @ Apr 8 2010, 12:58 PM) <{POST_SNAPBACK}>
Oysters today when I get home.

Trying one raw. Trying one cooked.


I've only ever had Oysters once, when I was working on the fish counter at Sainsbury's. They were very expensive so when it went quiet I sneaked in the the back room, cracked one open and slung it down my neck, like swallowing a greenie to be honest and not much nicer to taste. Best bit was, I didn't realise how sharp the shell was and I cut my lips quite badly, although I didn't realise until i was back on the counter serving some old dear a couple of pound of cod when she commented on all the blood coming from my mouth. laugh.gif

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#47 hindle xiii

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Posted 08 April 2010 - 02:34 PM

QUOTE (John Ismiddle @ Apr 8 2010, 03:16 PM) <{POST_SNAPBACK}>
I've only ever had Oysters once, when I was working on the fish counter at Sainsbury's. They were very expensive ...

These were 75p each from a fishmonger market stall in Bradford. unsure.gif

Highly uninspiring to be honest. A faff to open and they taste like mussels and sea water, chewy too.

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#48 Futtocks

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Posted 08 April 2010 - 02:41 PM

QUOTE (hindle xiii @ Apr 8 2010, 03:34 PM) <{POST_SNAPBACK}>
These were 75p each from a fishmonger market stall in Bradford. unsure.gif

Highly uninspiring to be honest. A faff to open and they taste like mussels and sea water, chewy too.


Best to get 'em at a seaside town where they are caught - as fresh off the boat as humanly possible.

And get some other mug to open the damn things up.

A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)


#49 hindle xiii

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Posted 08 April 2010 - 02:49 PM

QUOTE (Futtocks @ Apr 8 2010, 03:41 PM) <{POST_SNAPBACK}>
Best to get 'em at a seaside town where they are caught - as fresh off the boat as humanly possible.

And get some other mug to open the damn things up.

The second one wasn't anywhere near as faffy to open. And if I'm ever by the sea I will, this was just to try them.

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#50 Simon Hall

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Posted 08 April 2010 - 03:27 PM

QUOTE (hindle xiii @ Apr 8 2010, 03:49 PM) <{POST_SNAPBACK}>
The second one wasn't anywhere near as faffy to open.


Really? If they open too easily it'll be a bad 'un. You didn't eat it did you? Please tell me you didn't.

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#51 hindle xiii

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Posted 08 April 2010 - 06:14 PM

QUOTE (John Ismiddle @ Apr 8 2010, 04:27 PM) <{POST_SNAPBACK}>
Really? If they open too easily it'll be a bad 'un. You didn't eat it did you? Please tell me you didn't.

Or I had a better idea how to do it second time round. Bunged it under the grill for 3 minutes anyway.

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#52 Simon Hall

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Posted 08 April 2010 - 07:08 PM

QUOTE (hindle xiii @ Apr 8 2010, 07:14 PM) <{POST_SNAPBACK}>
Or I had a better idea how to do it second time round. Bunged it under the grill for 3 minutes anyway.


I was only having you on anyway. biggrin.gif

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#53 hindle xiii

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Posted 09 May 2010 - 08:59 PM

I'm thinking dragonfruit this month.

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#54 Millman

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Posted 10 May 2010 - 06:58 AM

Have you tried placenta?

#55 terrywebbisgod

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Posted 10 May 2010 - 07:03 AM

QUOTE (Millman @ May 10 2010, 07:58 AM) <{POST_SNAPBACK}>
Have you tried placenta?

Isn't that Italian bacon?
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#56 voteronniegibbs

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Posted 10 May 2010 - 05:48 PM

QUOTE (hindle xiii @ May 9 2010, 09:59 PM) <{POST_SNAPBACK}>
I'm thinking dragonfruit this month.



you're supposed to say " I shall mostly be...." first wink.gif

#57 hindle xiii

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Posted 10 May 2010 - 07:43 PM

QUOTE (voteronniegibbs @ May 10 2010, 06:48 PM) <{POST_SNAPBACK}>
you're supposed to say " I shall mostly be...." first wink.gif

Oh... ######...

wink.gif

Brilliant! biggrin.gif

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#58 quadzilla

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Posted 10 May 2010 - 09:02 PM

QUOTE (hindle xiii @ May 9 2010, 08:59 PM) <{POST_SNAPBACK}>
I'm thinking dragonfruit this month.



save ya money, its one of them things that you look at it and think that must taste amazing........ well it don't, it doesn't taste of anything, such a shame cos they look awesome.

#59 quadzilla

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Posted 10 May 2010 - 09:05 PM

oh i had a new sandwich today, duck pate, marmalade, lettuce n tomato on brown..........
exqusite.

#60 Futtocks

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Posted 11 May 2010 - 12:44 PM

I've been a member of the Virgin Winebank for a couple of years now. They debit a set amount from your account each month (default = 20) and you quite quickly build up a useable balance with them, which means that often when you make a purchase, the cost is already covered.

They also do plenty of special discounted offers, often with extra goodies thrown in. My last order came with a pair of beautiful Dartington Crystal wine glasses. A good wine glass really does enhance the experience in some way, whatever you're drinking.

Based on a recent promotion of theirs, I have just taken delivery of a case of 'Tall Gum' Private Bin shiraz/merlot/durif at a 40% saving, which promises to be a dark, powerful and intense red. smile.gif

A mind is like a parachute. It doesn’t work if it isn’t open. Frank Zappa (1940 - 1993)





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