Christmas presents

His posting name at hotmail.com should work.

 

Ta. I'll give it a try.

--
_______
..'_/_|_\_'. Ace (bdotrogers a.t compaqnet.fr)
\`\ | /`/ DS#8 BOTAFOT#3 SbS#2 UKRMMA#13 DFV#8 SKA#2 IBB#10
`\\ | //'
`\|/`
`

 

Sounds nice. I sometimes do them hot-fried in butter with a few whole
whole chestnuts, just till they get a few brown buts, then just left
in the warm with a top on to steam for a few minutes. I think I might
try this with a few lardons to start them off now you've got the idea
of those flavours in my mind.[/QUOTE]

Curiously, The Doctor has just prepared thinly cut sprouts, stir fried
with chopped bacon and chestnuts.

Rather good. They went well with the pheasant she bought from the
farmer's market, marinaded in red wine, and po-roasted with mushrooms.

My contribution was the salad, and chorizo potatoes - thinly sliced
spud, ditto onion and chorizo. Build up in layers, spud on the top (or
the chorizo blackens) and if you're using lean chorizo (as I was),
drizle a bit of olive oil over it.

Goes *fabulously* with game.

Some M&S ale[1] to start with, and a bottle of Madiran with. Burp.

[1] I won a £10 M&S voucher in a quiz competition last week, and
converted it to their best beer. Seemed only right.

 

That's what we've just used. Brought back from a French shopping raid.

 

Oops.

 

On Fri, 07 Dec 2007 03:15:00 +0000, Pip

Someone needs a Christmas song!

http://www.bbc.co.uk/radio1/colinmurray/malcolmmiddleton.shtml

 

Buy it.

Buy it.

Buy it.

Buy it and I'll do a hill climb on the KTM.

 

I'll email you a provisional events list as soon as it's available then,
shall I?

--

+-------------------------------------------------------------+
| Pete Fisher at Home: |
| Voxan Roadster Gilera Nordwest Yamaha WR250Z |
| Gilera GFR * 2 Moto Morini 2C/375 |
+-------------------------------------------------------------+

 

this is some obscure south african slang, isn't it?

 

Nah, I'm just developing a Swiss accent.

--
_______
..'_/_|_\_'. Ace (bdotrogers a.t compaqnet.fr)
\`\ | /`/ DS#8 BOTAFOT#3 SbS#2 UKRMMA#13 DFV#8 SKA#2 IBB#10
`\\ | //'
`\|/`
`

 

<Jumps in well after the fact>

The ability to feel pleasure certainly lies in the brain (which is not
neccesarily the same thing though) - as has been fairly conclusively
proved in brain-damaged patients with damage in specific areas being
unable to feel pleasure (with the sort of pleasure removed being
specific to which part of the brain is destroyed).

And you need to be specific - different parts of the brain respond to
different pleasure messages. One part of the brain handles physical
pleasure (limbic) and another (prefrontal cortex) appears to handle the
more cerebral pleasures.

Damage to the prefrontal cortex also destroys much of active side of
the personality which is what has caused many psycologists to argue
that much of our behaviour is pleasure/reward driven.

So I'd (kind of) agree (with some disagreement) - without a functioning
brain you can't feel pleasure. With *some* physical things (sex,
satiation etc) the important part is the limbic system - and that's
fairly much hard-wired and part of the survival system (pleasure lies
in eating stuff that helps you survive - which is why (in general)
humans like high-fat, high-salt, high-sugar food. In a savannah
environment it's what you need to survive).
The prefrontal cortex pleasures (which also have an impact on the
limbic pleasures - texture/taste/smell can all have intellectual
responses too and sex isn't necessarily all just physical sensation..)
are mental - but do also have considerable crossover with the physical.

Phil

 

Parsnips are the tool of the divil! Avaunt! Avaunt!

I loathe them with a passion. Just like I do turnip.

Phil

 

I'd stuff the guinea fowl with snipe (or any small songbird, come to
that).[/QUOTE]

Hugh F-W did a medieval recipe a few years back that used something like
8 or 10 different birds, all boned, which were then stuffed inside one
another like a Russian doll. No idea what it would have tasted like,
but it looked stunning.[/QUOTE]

The Americans have a thing called Turducken which is a turkey, stuffed
with a chicken, stuffed with a duck (all boned of course - and the duck
is stuffed with some orange-based stuffing).

Apparently very nice.

Phil

 

I don't know quite why, but I can picture this being served on a stick,
like a gigantic lollipop of meat.

 

This was posted elsewhere over the weekend, shows how it is done.

 

it was: turkey, goose, duck, mallard, guineafowl, chicken, pheasant,
partridge, pigeon and woodcock

it's basically a multiple bird embedded ballatine.

 

James Martin mentioned it on his Saturday Kitchen show a couple of
weeks back. You can get it mail order, apparently.

 

a mallard is a duck. so it actually goes: turkey, goose, duck, duck,
cuthbert, dibble, grub.

 

And there it stops, as it's impossible to stuff a grub.

Unless of course, ukrm knows better...

 

#All I want for Christmas is a Dukla Prague away kit