mattnotrik
Bluelighter
mozzarella and tomato on a bagel, 2 packs of salt and vinegar chip sticks, a rolo yoghurt, a lion bar and a single slice of breaded crumbed ham, counting the calories.
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EADD what are you munching on? Not overdone like the last thread.
- Thread starter spudgun
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Bluelight Crew
After seeing these in the shops a few months ago I thought I'd give them a try:
Certainly tastier than regular Heinz but not as good as homemade of a similar ilk. They are just a tad too sweet as seems to be the case with all store bought baked beans.
Definitely good for back up though.
Certainly tastier than regular Heinz but not as good as homemade of a similar ilk. They are just a tad too sweet as seems to be the case with all store bought baked beans.
Definitely good for back up though.
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Bluelight Crew
So I just had some pan fried lemon sole...
It was nice but my attempts to skin the fillet were abysmal. I think that was mostly down to the fact it was a bit too thin... Unfortunately I'd seen it in the shops & got it but didn't realise it had the skin on because it was completely white. Also meant it was much smaller than it looked.
It was nice but my attempts to skin the fillet were abysmal. I think that was mostly down to the fact it was a bit too thin... Unfortunately I'd seen it in the shops & got it but didn't realise it had the skin on because it was completely white. Also meant it was much smaller than it looked.
SummerSerenade
Bluelighter
Went out for dinner with father today and had lovely lovely steak (rare of course) with chips and peppercorn sauce 'n tings. SO NICE. Going out for dinner tomorrow as well, living the life.
SmokingAces
Bluelighter
- Joined
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Coltdan your avatar cracks me up everytime. So cool mate
Eveleivibe
Ex-Bluelighter
I love Danny's avatar it's ace...
Fishfingers butties when they're ready...
Speaking of Danny, I need to contact Spliff whatshisname again???? I can't remember, someone tell me, please?! I need to contact him.....
Ahhhhh need these fish fingers to hurry up I'm hungry, Oh I love Bluelight; I love you all so very much, I've missed you all heaps and heaps and heaps....
Evey
SummerSerenade
Bluelighter
Scone with cream and jam for breakfast. Going out for dinner again later, going to attempt to have more food and less wine this time but will see how that goes.
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What's wrong with more food & more wine? :D
SummerSerenade
Bluelighter
Is the time of day you choose to eat your scone an indicator of social class these days? Excellent. Does the fact that I made said scone myself instead of sending my personal assistant out to buy it make me more or less posh I wonder?
Because more wine makes me act like an embarrassing tit. But still, you might've convinced me.
Speaking of wine, it's almost 5pm
Eveleivibe
Ex-Bluelighter
Tea n scones in Cornwall I think it is.
The posh, social status thing , I mean.
Evey
Probably not a surprise - I had a curry :D
(was pretty nice, if I say so myself) - bay, cloves, cinnamon, cardamom - then the usual, topped up with a load of fresh mint and coriander (that had been ground to a pulp).
The two small dishes - carrot pickle I made last year (gets better the longer we leave it) and a bowl of burnt onion and garlic
(was pretty nice, if I say so myself) - bay, cloves, cinnamon, cardamom - then the usual, topped up with a load of fresh mint and coriander (that had been ground to a pulp).
The two small dishes - carrot pickle I made last year (gets better the longer we leave it) and a bowl of burnt onion and garlic
Limpet_Chicken
Bluelighter
Some saffron milk-caps, roasted under the grill (Lactarius deliciosus...and for sure, they live up to their latin binomial species epithet 'deliciosus'), Lovely crisp, crunchy toothsome texture, with a mild yet very good flavour. Some of the tastiest wild fungi offerings I have ever had the good fortune to find. Quite a scarce species here in the UK, saffron milk-caps are not at all common, but I happened to go hiking in a forest I haven't been to since childhood (where I unknowingly sat on a red ant nest, which decided to swarm into my kecks, and come to life, biting and stinging like fury later on during the car ride home, laying into my tender young arse cheeks and nadgers with a vengeance)
This time though, I made sure not to expose my nuts to any stinging insects, and instead had one hell of a stroke of luck, that being my finding a good place to harvest L.deliciosus, a very, very popular mushroom in france, spain, catalonia, cyprus, poland and russia, as well as some other eastern european countries, brought back almost 3kg of saffron milkies, got a great big plateful in my fridge at the moment, some awaiting being dried or frozen, I think I'll salt and pickle some as is done in russia and poland with them, of course I'll eat some more fresh, just roasted over an open flame, I MAY try including some with my usual fare of shiitake, oyster and if I can get any in the shops, some dried morels, I just adore morels, but they are hard to find dried, and really rather a scarce and lucky find wild, fresh, but I do fancy trying the saffron milk-caps in one of my fly agaric and peppery boletus seasoned beef steak and shiitake chillies, I think I'll go back to one of my local woods to see if there are any remaining sulfur polypores (Polyporus sulfureus), that is, if I haven't already eaten it all, as chicken of the woods is one of my favourites. Would be nice to have some of that, sliced up and fried in batter made from eggy breadcrumbs and sea salt, with a little pepper sort of like an omelette, but a little different with the breadcrumbs turning it into a proper batter. Absolutely delish. Would be just the treat to serve as a side-dish with the chilli. Got plenty fly agaric already this season, from a nearby canal bank thats absolutely festooned with fly agaric this year. It does need to be prepared correctly, with a long, low heat to render the mushroom nontoxic but once thats done it makes for both a good intoxicant, and a fantastic medicinal mushroom, sleep aid, and in smaller quantities, its one of my number one favourite spices for cooking. Turns an average meat dish into something really special and mouthwateringly tasty, acting something like nature's MSG. I never do a chilli, steak or curry without crumbling a few pinches of fly agaric over my steak or adding a tablespoon or two worth into my stewpot.
Tomorrow once I get paid, whilst I go to town to score, methinks I'm going to pick up some fresh egg noodles, shiitake, oyster mushroom, some scotch bonnet chilli peppers for an added fiery kick, and do a stir-fry with some kidney beans and beef steak, and go to chinatown, grab some sake and whilst I forget what they are called, those chinese rice balls filled with sweet bean paste for pudding, and add some of my saffron milk caps, fried in a little extra virgin olive oil and sea salt, dressed with a bit of olive oil and maybe lemon, tossed in with the rest of my fried shiitake and oyster mushrooms, some enokitake if I can get any and served as one big spicy stirfry, spiced up with the scotch bonnet chillies, some powdered peppery boletus and some ground up powdered fly agaric, as I have much to spare, several big tubs full of dried A.muscaria caps, all in prime perfect condition, all heat-treated and detoxified, ready to spice up my cooking.
Can't wait to taste my stirfry, and see how it turns out. The Lactarius I simply roasted, plain and simply as they are, over the grill flame, with a little pinch of sea salt, were really quite scrumptious; looking forward to experimenting with different ways to serve them.
This time though, I made sure not to expose my nuts to any stinging insects, and instead had one hell of a stroke of luck, that being my finding a good place to harvest L.deliciosus, a very, very popular mushroom in france, spain, catalonia, cyprus, poland and russia, as well as some other eastern european countries, brought back almost 3kg of saffron milkies, got a great big plateful in my fridge at the moment, some awaiting being dried or frozen, I think I'll salt and pickle some as is done in russia and poland with them, of course I'll eat some more fresh, just roasted over an open flame, I MAY try including some with my usual fare of shiitake, oyster and if I can get any in the shops, some dried morels, I just adore morels, but they are hard to find dried, and really rather a scarce and lucky find wild, fresh, but I do fancy trying the saffron milk-caps in one of my fly agaric and peppery boletus seasoned beef steak and shiitake chillies, I think I'll go back to one of my local woods to see if there are any remaining sulfur polypores (Polyporus sulfureus), that is, if I haven't already eaten it all, as chicken of the woods is one of my favourites. Would be nice to have some of that, sliced up and fried in batter made from eggy breadcrumbs and sea salt, with a little pepper sort of like an omelette, but a little different with the breadcrumbs turning it into a proper batter. Absolutely delish. Would be just the treat to serve as a side-dish with the chilli. Got plenty fly agaric already this season, from a nearby canal bank thats absolutely festooned with fly agaric this year. It does need to be prepared correctly, with a long, low heat to render the mushroom nontoxic but once thats done it makes for both a good intoxicant, and a fantastic medicinal mushroom, sleep aid, and in smaller quantities, its one of my number one favourite spices for cooking. Turns an average meat dish into something really special and mouthwateringly tasty, acting something like nature's MSG. I never do a chilli, steak or curry without crumbling a few pinches of fly agaric over my steak or adding a tablespoon or two worth into my stewpot.
Tomorrow once I get paid, whilst I go to town to score, methinks I'm going to pick up some fresh egg noodles, shiitake, oyster mushroom, some scotch bonnet chilli peppers for an added fiery kick, and do a stir-fry with some kidney beans and beef steak, and go to chinatown, grab some sake and whilst I forget what they are called, those chinese rice balls filled with sweet bean paste for pudding, and add some of my saffron milk caps, fried in a little extra virgin olive oil and sea salt, dressed with a bit of olive oil and maybe lemon, tossed in with the rest of my fried shiitake and oyster mushrooms, some enokitake if I can get any and served as one big spicy stirfry, spiced up with the scotch bonnet chillies, some powdered peppery boletus and some ground up powdered fly agaric, as I have much to spare, several big tubs full of dried A.muscaria caps, all in prime perfect condition, all heat-treated and detoxified, ready to spice up my cooking
.Can't wait to taste my stirfry, and see how it turns out. The Lactarius I simply roasted, plain and simply as they are, over the grill flame, with a little pinch of sea salt, were really quite scrumptious; looking forward to experimenting with different ways to serve them.
Limpet_Chicken
Bluelighter
Cold roast chicken breast, with roasted saffron milk-caps on the side. Mmmm...absolutely delish
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Poached eggs on toast.
THECATINTHEHAT
Bluelighter
- Joined
- Oct 17, 2005
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- 8,180
Going to have sausage and puy lentil casserole I think. Mash and runner beans.
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