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Old 08-03-2012, 06:41 AM   #41
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Originally Posted by Harry Cobean View Post
ohhhhh yesssss youuuuuu doooooo!!!
However, in my fridge, the booze are the essentials.
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Old 08-03-2012, 06:55 AM   #42
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However, in my fridge, the booze are the essentials.
like i said...now there's a surprise kez....ermmm,been here before haven't we?,musta been at the "essentials"!!
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Old 08-03-2012, 07:00 AM   #43
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like i said...now there's a surprise kez....ermmm,been here before haven't we?,musta been at the "essentials"!!
Am I that predictable when it comes to my essentials...
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Old 08-03-2012, 07:20 AM   #44
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Am I that predictable when it comes to my essentials...
only if they are quintessentials.....long story,don't ask! right i'm off to get some work done....tarra luv!
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Old 08-03-2012, 11:03 AM   #45
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only if they are quintessentials.....long story,don't ask! right i'm off to get some work done....tarra luv!
Hairy Mungbean, Are we back here again?
Dear one, I have a present for you. In lieu of your birthday present I give you this: Capital Letters. ABCDEFGHIJKLMNOPQRSTUVWXY and Z.
How funny, hey?
Would people even recognize your writing if you used them?

Ultimately, let's not get our quintessentials in a bundle. There is a lot of love here, among food people, let's keep it that way.
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Old 08-03-2012, 11:18 AM   #46
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Hairy Mungbean, Are we back here again?
Dear one, I have a present for you. In lieu of your birthday present I give you this: Capital Letters. ABCDEFGHIJKLMNOPQRSTUVWXY and Z.
How funny, hey?
Would people even recognize your writing if you used them?

Ultimately, let's not get our quintessentials in a bundle. There is a lot of love here, among food people, let's keep it that way.
!! nice one,ooooops sorry bellissimaful,Nice One Darlin'! sorry but the strain of all this shift button stuff is too much like hard work,if there is such a lot of love about,you'll just have to love me & my typing as i am....don't go changin' to try & please me...............!
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Old 08-03-2012, 11:23 AM   #47
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!! nice one,ooooops sorry bellissimaful,Nice One Darlin'! sorry but the strain of all this shift button stuff is too much like hard work,if there is such a lot of love about,you'll just have to love me & my typing as i am....don't go changin' to try & please me...............!
OH MY, I haven't been doted on by anyone calling me bellissimaful, quite the title. Oh dear, what kind of slave driver I am to expect you to use that capital shift button. Don't change yourself, we love you as you are. You little pinto bean, hairy little pinto bean.
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Old 08-03-2012, 12:08 PM   #48
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i probably use garlic & shallots on a daily basis greg so with you on that.i prefer shallots to onions because i find them sweeter than the onions we get over here imo & the "torpedo" shaped ones are sweet enough to use raw in salads etc.
in work "my area" includes a massive,predominently asian area,where street after street is nothing but mosques,sari shops,indian sweet shops,gold shops,asian food shops & some of the scruffiest looking but best darn asian restaurants/charcoal grill/tandoori dives going!
i buy the cofresh frozen minced garlic/ginger from there.it's 100% pure garlic or ginger....no oil or anything else added & @ less than 1 for over a lb of garlic/ginger a bargain.tesco also sell it in their asian section
i find that,as with frozen peas,it is almost better than "the real thing" & my asian friends/clients use massive amounts of it but,as in my previous reply,it's there in the freezer if needed,not as a substitute
Do you think chunks of shallot would be good on kabobs? I love to use pearl onions, but bf thinks the onion flavor is too strong. I love the juicy burst of flavor of a pearl onion on a kabob, and I bet a hunk of shallot (like a third maybe?) would be a good happy medium for me and bf.
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Old 08-03-2012, 12:16 PM   #49
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Do you think chunks of shallot would be good on kabobs? I love to use pearl onions, but bf thinks the onion flavor is too strong. I love the juicy burst of flavor of a pearl onion on a kabob, and I bet a hunk of shallot (like a third maybe?) would be a good happy medium for me and bf.
That is a great idea. I have never tried it, but I don't see why it wouldn't work.
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Old 08-03-2012, 12:25 PM   #50
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Do you think chunks of shallot would be good on kabobs? I love to use pearl onions, but bf thinks the onion flavor is too strong. I love the juicy burst of flavor of a pearl onion on a kabob, and I bet a hunk of shallot (like a third maybe?) would be a good happy medium for me and bf.
evening skittle,depends what type of shallot you use,i lurvvvvve the cylindrical "torpedo" shallots,i think the posh name is eschalon shallots.they are really sweet with a good onion flavour & sweet enough to use raw in salads etc,trouble with the pearl onions is that you assume they are going to be mild because they are small but it's the opposite,like with chillies,the smaller they get the hotter they get!of course there will be exceptions that prove the rule but generally that's what i've found.
as far as size of hunk goes,i roast them whole with other veggies,so use as much as you like.that's a torpedo/eschalon shallot under the baby aubergines.let me know how you like them
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