The problem with winter food is at first it is all nice & comforting but by December

[Dorset Gooner]

I am sick of heavy, rich stuff! Trying to have light food with in seasonal ingredients in this country is near on impossible.

[redgunamo]

[Sir Charlie of Nicholas]

I reek.

[Berni]

[Sir Charlie of Nicholas]

listening to music.

Yesterday, though, I had a parmentier au brandade.

[Dorset Gooner]

[Classic Jorge]

[Sir Charlie of Nicholas]

Is this some vicious slur?

Consider, j. 'Tis but early of a Monday morn.

[Classic Jorge]

Basically, you take more photos of food than even the more seasoned foody ****er

[Classic Jorge]

The long and the short of it is you take a lot of photos of your food, are you not concerned this might give away your otherwise well concealed lack of decent breeding?

[Berni]

I always rub the base of my dish with a cut clove of garlic. I recommend it.

[Berni]

It is essentially a fish pie, though, isn't it? Mash + fish + creamy sauce = fish pie.

Never understood people putting hard boiled eggs in a fish pie, though. No-one wants to be munching their way happily through a fish pie only to encounter hard-boiled egg.

[Herbette Chapman - aged 15]

French-English dictionary, 'parmentier au brandade' translates to ' a large portion of the cock'.

[Classic Jorge]

http://media-cache-ec0.pinimg.com/736x/77/ce/32/77ce32fff80ae0197ba7f50f1a6a27df.jpg

[Berni]

[Herbette Chapman - aged 15]

[Sir Charlie of Nicholas]

It's a parmentier au brandade.

Do you know what brandade is?

[Sir Charlie of Nicholas]

[Classic Jorge]

[Classic Jorge]

[Sir Charlie of Nicholas]

[Berni]

[Sir Charlie of Nicholas]

Explain myself to you?

Let me think about that for a bit.

Nope. I'm not really feeling the need.

[Sir Charlie of Nicholas]

[Dorset Gooner]

[Berni]

[Berni]

Yesterday evening we were both brutally hungover, so I just popped two duck legs (pricked and seasoned) on a rack over some lightly parboiled spuds and just stuck it in the oven for two hours while I groaned. It was delicious, I must say - and required almost no effort. This is the way forward with duck.

[Berni]

[Dorset Gooner]

[redgunamo]

[Sir Charlie of Nicholas]

The best curry I ever ate was in a restaurant in the jungle in Malaysia; described on the menu simply as 'local duck curry' it was quite dry and consisted of the most unidentifiable bits of the bird, but was so delicious I returned three nights in a row for it.

When we went back to the same place a couple of years ago thye restaurant had gone :-(

[Sir Charlie of Nicholas]

Even if he was polite, I don't know why I'd care what he thought about these issues. I'd rather decide for myself, to be honest.

[Berni]

terrible waste of the bird's best feature - its skin.

[7evens]

It's like trying to drink gluhwein when it's twelve degrees. Ridiculous and your system knows that it's wrong. Anything above minus two and it's a waste of time.
This mild weather is all well and good but its no incentive for proper winter grub.

[Luis Anaconda]

I've spent a weekend going round Christmas fecking markets and it is definitely cold enough but give me a Helles any day

[Berni]

My mulled wine, on the other hand, could stop a charging bull. Port and brandy, you see?

[Luis Anaconda]

You wouldn't be able to courier any of that out so I can teach Jerry how to make it, would you?

[redgunamo]

"Glueh" meaning "glow".

[Classic Jorge]

[Sir Charlie of Nicholas]

Think away old chap. Make entirely free with thought. Knock yourself out.

[Classic Jorge]