I enjoy contemplating how likely/unlikely an event that certain groups of words have ever previously appeared together in the history of the English language. I'm willing to bet that 'Hard Italian cheese, cauliflower sponge and trading standards' are making their group debut here. Lovely story, as ever.
Parmesan flash back. I have always been ‘that’ vegetarian who cares about rennet. It nearly stalled our courting days as my now husband (omnivore) at firstrefused to believe there was some kind of vegetarian version of Parmesan he had to buy for his romantic risotto. Fortunately resolved after a mutual friend intervened with a packet of ‘Italian Hard Cheese’.
My favourite northern people heading to London is the west coast train which doesn’t stop after Warrington. It’s always full of delights. The last one I was on had a northern party of women going to that London for a day. They were discussing Borough Market and concluded they were not going Al the way to London for an expensive cabbage so they would focus on the cocktails.
I made a Parmesan tuile when I went on Masterchef. I'd learned how to make them when I staged at Jean Christophe Novelli's restaurant in Park Lane. He called them 'Parmesan Cracknel' so I followed suit which confused dear old Loyd Grossman who I remember was openly derisive of the name. I obviously cocked up the recipe because they weren't crispy enough and he said it was like eating Parmesan bubblegum. I won anyway.
He's got quite an odd portfolio: a restaurant in Belfast, a cook school in his house and he's a judge on Masterchef Australia! How the hell that happened I've no idea!
Ah, love it … straight back to deli cheese counter memories … vegetarian folk who insisted on ‘no meat’ but also “it doesn’t matter with the cheese” in spite of our explanations about the rennet! Hilarious. Wine too! Made me chuckle.
We had the requests for ‘skinny cappuccino’ … always met with a firm “no” from this ageing barista! After I explained that we needed the full cream for a decent froth - and it was, after all, just an ounce or two of froth - it was ‘alright then’.
Waiting for my 50 quid.
Patience. You’ve been busy.
Patience is a virtue I don't seem to have. 🤣
Haha, me neither.
I enjoy contemplating how likely/unlikely an event that certain groups of words have ever previously appeared together in the history of the English language. I'm willing to bet that 'Hard Italian cheese, cauliflower sponge and trading standards' are making their group debut here. Lovely story, as ever.
Thank you Matt. The majority of these words are plucked from a drum like bingo numbers.
The Wizard throws back the curtain at last!
Hehe!
That cauliflower cheese sponge sounds totally unhinged… but also kind of brilliant?!
Thanks Mark, exactly how it needed to be.
Parmesan flash back. I have always been ‘that’ vegetarian who cares about rennet. It nearly stalled our courting days as my now husband (omnivore) at firstrefused to believe there was some kind of vegetarian version of Parmesan he had to buy for his romantic risotto. Fortunately resolved after a mutual friend intervened with a packet of ‘Italian Hard Cheese’.
Ah you see. Always learning.
My favourite northern people heading to London is the west coast train which doesn’t stop after Warrington. It’s always full of delights. The last one I was on had a northern party of women going to that London for a day. They were discussing Borough Market and concluded they were not going Al the way to London for an expensive cabbage so they would focus on the cocktails.
Haha. That’s funny. Although I’m not sure if you’d find a cabbage at Borough Market these days.
I made a Parmesan tuile when I went on Masterchef. I'd learned how to make them when I staged at Jean Christophe Novelli's restaurant in Park Lane. He called them 'Parmesan Cracknel' so I followed suit which confused dear old Loyd Grossman who I remember was openly derisive of the name. I obviously cocked up the recipe because they weren't crispy enough and he said it was like eating Parmesan bubblegum. I won anyway.
Alls well that ends well. Actually, I like the idea of Parmesan bubblegum. I wonder what CN is up to now?!
He's got quite an odd portfolio: a restaurant in Belfast, a cook school in his house and he's a judge on Masterchef Australia! How the hell that happened I've no idea!
Oh, well that makes sense.
Ah, love it … straight back to deli cheese counter memories … vegetarian folk who insisted on ‘no meat’ but also “it doesn’t matter with the cheese” in spite of our explanations about the rennet! Hilarious. Wine too! Made me chuckle.
Ohhh yes. A favourite was, dairy free, which changed when it came to desserts.
ah yes...
We had the requests for ‘skinny cappuccino’ … always met with a firm “no” from this ageing barista! After I explained that we needed the full cream for a decent froth - and it was, after all, just an ounce or two of froth - it was ‘alright then’.
Haha. People have no idea.
Great triggers for conversations and curiosity though! Customers know best, pah!
Exactly.