Shallots

[agwdevil]

I feel that I have known, and vivisected, many shallots today. I have watched their intricate vein patterns rent asunder by the various kitchen knives

Comments

[pogodragon]

Sounds like a good day and a good feed.

I went out for Festive lunch with the Art History types a week or two ago, one of them told me that bought pastry is now so good that there's no point making your own of any type. I thought long and hard about this...

And made two kinds of pastry from scratch for various food yesterday. (The Stilton cheesy nibbly things were very good, especially as improvised 'cos I had spare herby pastry and some Stilton lying around)

[agwdevil]

We do hear that bought pastry works quite well. R.'s response is that it's so easy to do, why bother buying it........

There's also Voltaire's admonition that work is the only thing that makes life work living. There's paradoxically less pleasure in life when everything is done for you.

[pogodragon]

It might work 'quite well', but there's a definite lack of control - the savoury stuff had herbs and things added - which made for really nice cheesy things, the sweet stuff had a bit of sugar added, which helped. And they were both made with combinations of plain and self- raising flour as well as butter and vegetarian lard-oid stuff.

I am willing to be that you can't find those sorts of varieties in the bought stuff. Hell, I even make flaky pastry from scratch if I need it. Absolutely no point buying the stuff in my book either.

[agwdevil]

I'm afraid so.... ;-)

[skyethebard]

Mmmm...everything sounds so yummy, M! Now I am hungry...

[agwdevil]

We all hunger, J, we all hunger..... *g*