Tip of the day!

QUOTE (BRITHO @ 6 Dec 2007, 16:36) <{POST_SNAPBACK}>With grated parmesan and a sprinkling of herbs served with petite pois. A rare delicacy!
Why is parmesan always grated onto things, instead of being the focus of the food itself? I have parmesan and salami sandwiches a few times each week!

I have a book by Deliah Smith which is very good, I can't stand these modern television sorts - all rushing around and shouting, and using ridiculous gadgets such as blowtorches for creme brulee etc. I also have a very old British cook book that advises how to cook the head of an ox, amongst other equally 'peripheral' parts of animals...home economics was obviously much more interesting, and useful, than "food technology" is today in schools. Making pizza or fairy cakes is so boring when instead you could have been coming into school with an ox head from the butcher for the group stew...

I think I saw the "two fat ladies" cooking for an Oxbridge boat race team a few year ago - huge appetites yes, but I'm sure the ladies easily outcooked their hunger! I can just imagine a mountain of tuperware(?) full of leftovers "for later" following them down the Thames on a barge...

QUOTE (Sir Galahad @ 6 Dec 2007, 21:31) <{POST_SNAPBACK}>I didn't know you went to uni.

I didn't, but have lived alone for the past ten years (and yes Brian I actually can cook but what's the point!)

QUOTE (goedel @ 6 Dec 2007, 23:05) <{POST_SNAPBACK}>Why is parmesan always grated onto things, instead of being the focus of the food itself? I have parmesan and salami sandwiches a few times each week!

I have a book by Deliah Smith..................

In my home it isn't - I merely used it as an example.

Now Delia Smith, isn't she something to do with Norwich City FC and making a TV comeback to recoup some of the money she's lost there?

I also have a cookery book called cooking in wartime published in 1939, and that has some amazing recipes in it.

Regards