SeanMacGabhann

Scrubs fan Brendan? USAJ: Thanks for the link - I had no idea they were on myspace

Er. How many wine bars do we have and which ones are empty. I can only think of green and blue as a wine bar and i have never seen it empty. The plough on the other hand was often packed. With tumble weed

let the beef rest.... I presume the beef is being cooked on it's own for a while first, then being wrapped in the pastry et al? If so let it cool down a lot before moving on to the wrapping etc and then when you put it back in the oven, finish cooking and then let the whole thing rest for another 10 mins before serving

proper Oxtail soup.... now there's a thought seeing as winter refuses to bugger off

Fear'n boozin said: "they all make my skin crawl. Sdaly, both my housemates are fans, so it's hard to escape, until I get wasted everynight and find oblivion....." Fixed

if I had 2 million and staying in London I would probably buy within a 50 yard radius. That's how happy I am here And don't worry MP - Dublin isn't Ireland ;-)

really Bagpuss?? I like that a lot... Bless 'im

For the stock I sprinkle the bones with some flour and tomatoe puree and roast for about 45 mins Chuck in to a large (I mean large - 2 litres plus) pot of water with some roughly chopped onions, celery (incl leaves), carrots and sometimes I use leeks. 1 part celery, 1 part carrot, 2 part onion. I part in my case = about a big coffe mug full Add 2 bay leaves, fresh parsley & thyme, a couple of whole peppercorns bring to the boil and the reduce to simmer, uncovered for about 12 hours. Yep, that's 12 hours. On a slow slow simmer. Just enough to "bloop" at you once in a while. Get's all the marrow out of the bones Let it cool down for a while and then strain - that's your stock. Good enough to replace orrible stock cubes For the demi - well, that takes longer but let's say you take all that stock, some shallots lots of red wine and reduce it till it slides off a spoon. The I freeze that in an ice cube tray (I get about 12 cubes from all of that stock) and pop a cube or two into a chili or bourginon when I'm cooking.... depth of flavour mmmmm

San Francisco or Bay Area generally West coast of Ireland

Well to be fair Dragon's Blood is a chili sauce and not a chili as in "bowl-o-chili" I haven't even tried adding it to my own beef chili yet for fear of recrimination...Maybe with a more robust audience

You could always ask the Murphia to protect you

Agreed on the table *Bob* Macgabhann Manor is pretty darn small so the large dining table we had when we moved in had to go. I did acquire the small black table with the green marble-effect from EDT a couple of years back which allows the 2 of us to dine in a civilsed fashion. But usually it's laps... shame on us If I recommend just one thing to everyone (well, meat-eaters anyway) if you have a quiet weekend day, get plenty of bones (they are free) from William Rose and make a) plenty of stock b) plenty of demi-glace b) takes ups most of one whole day and a bit of another but is worth it. You don't have to do much, just keep an eye on it so fire up the xbox or DVD box set, open a bottle of wine and you will be so pleased next time you make any kind of sauce

Oops - I should have started. My food is history is pretty appalling. At a very young age (about 4) I started to eat nothing but breakfast cereal with very occassional concession to chicken and chips (maybe once a week). Like so many things, ignorance was bliss but once you start to learn.. it's impossible to go back. No more ready-meals or even sauce-in-jars.* Doesn't mean I'm a health nut. I eat lot's of bad stuff - I will usually fry instead of grill for example. So I don't buy from supermarkets and I cook everything myself - tends to be on the spicy side for too many people tho * All of this goes out the window with take-aways. I know , I know.... hypocrite.

Cheers Louisa - it may not be acceptable but it doesn't stop people flocking to the place(s) Keef - glad to hear about the fresh sauces. And when you are knackered at least the sauce you pull out of the fridge is from that BIG pot you made at the weekend right? right???? Anyway I can see this food thing is going to continue so...follow me here: http://www.eastdulwichforum.co.uk/forum/read.php?20,22444

Where do you get it? What do you do with it? Who do you eat it with? etc

that's pretty much what all supermarkets do with "fresh" food in the UK - to varying degrees of success (where success = fooling the punter). When I go back to Ireland the supermakets still seem to have proper butcher sections where the meat does actually get cut and prepared as opposed to being removed from the cling film/plastic wrappers and put on ice If you ARE going to sell me miserable, badly slaughtered, watered down chicken and beef then please do it honestly and cheaply and let people make up their minds... [just saw Asset's post. Agree with that as well. I'm looking forward to that food thread already...]

na na na na na na ;-) It does happen to perfectly good threads unfortunately - such are the perils of free-speech. I think it's might be because it covered similar ground to a previous thread that people were a tad flippant. I know that doesn't help people new to the forum but you can always find the original thread and resurrect it Think this is the tail end of the previous version here: http://www.eastdulwichforum.co.uk/forum/read.php?5,14808,20044#msg-20044

Nothing on their website about any changes apart from http://www.somerfield.co.uk/newsandfeatures/newlookstores/index.asp It doesn't rule it out of course but my guess is that some drainage issues with the roof of that building are at the heart of the building work If it were to become a waitrose I'm sure the split on here would be pretty evenly split between people who would think it a good thing v a bad thing I took a decision a couple of years back to avoid supermarkets where possible so, to paraphrase Joey Tribiani the whole thing is "moo"

Jen As a recent arrival you may not be aware of the many many threads on these topics but it is worth having a dig around the most recent pages to see if a topic has been brought up before. Trust me, we are all curious cats around here and these things get asked all the time! To summarise your questions Walsh Glazing - to become a White Stuff over 2 units with the 3rd unit to be sublet to a shoe shop Le Chandalier is to re-open with a tea-room addition Somerfields - I have wondered myself and don't recall any postings. As one of the more upmarket Somerfields it seems odd that they would redesign but if they were taken over I would expect a brief closing-down for refit period. Some of the LL landlords frequent these parts, they may know more

Oh Tillie I would so never do that. And what do you mean "angle"? You mean these people go in with some kind of Agenda??? Gasp

Same here Keith as people have found to their cost. Not just people on here, but people I've known for years and years Actually I can raise an "Hello" but conversation is unthinkable

LoL MP At previous Glastonbury there was a caravan where people could elect to stay in with other peple and be observed by-passers by.. Don't know if it's happening again this year

I can feel the hand of the Administrator on our shoulders, whilst his leg kicks open the door to the Lounge BoT: Has anyone actually re-enacted this experiment yet?

I find it nigh-on impossible to watch the first few weeks and rarely bother with the rest of it either these days, but I do make a point of watching entry night - you know, just to see if they have done anything unusual like pick 12 random ED forumites to spend 3 months in there together That didn't happen this year but I saw enough to know it will be as missable as ever. When that comment about a new kind of music being out called "indie" happened I felt about 649 years old

You should register with them anyway as it's a great service - I don't think I've ever been able to directly listen to a whole song - I say who I like ind it chucks a load of related artists at me in a radio-station type way As for that particular track there was a special 2cd version - 2nd cd had 3 tracks - 1 original and 2 covers. That one and one of the Rollings Stones tracks "Backstreet Girl". - I am sure I can forward you the disc in question for optimum, non-buffered listening pleasure