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Thread 16 - TalkLair: "Well, I'm not exactly quaking in my stylish-yet-affordable boots, but there's definitely something unnatural going on here."

1000 replies

Kucinghitam · 19/12/2024 07:09

(Previous thread 15).

Another year over, a new one just begun...

In the TalkLair, the hearth is glowing, the walls festooned with tinsel, books by non-approved authors line the shelves, rugs are down on the floors, the tree is twinkling with fairy lights (and possibly being clambered on by cats). The denizens of the lair are a welcoming bunch though, always eager for general chit-chat on all manner of topics.

We just won’t mention the gnawed bones of our prey Christmas roast beast over there in the corner of the cave…

Thread 15 - TalkLair: “I Can't Lie To You About Your Chances, But... You Have My Sympathies.” | Mumsnet

(Previous thread [[https://www.mumsnet.com/talk/_chat/5115951-thread-14-talklair-what-the-hell-are-we-supposed-to-use-man-harsh-language? 14]]). Autu...

https://www.mumsnet.com/talk/_chat/5183985-thread-15-talklair-i-cant-lie-to-you-about-your-chances-but-you-have-my-sympathies?

OP posts:
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55
duc748 · 17/03/2025 12:23

But there's also the Ludicrousness Of Cheap Food paradox. For example, while back I wanted a carrot or two, to put in a stew . All that was available was a massive bag of them. For 19p. And call it illogical, but I didn't buy any, despite the daft cheap price, cos I didn't like the idea that I'd be throwing 90% of them away. So ended up not buying anything at all. But maybe most shoppers don't think like me (and yeah, I could have made a carrot cake, or whatever, but couldn't be arsed).

Vegemiteandhoneyontoast · 17/03/2025 12:24

That dish looks very tasty, Gonners. We do something similar but add finely slivered ginger and dried mushrooms.

Vegemiteandhoneyontoast · 17/03/2025 12:25

Are there any nearby riding stables that take carrot donations?

duc748 · 17/03/2025 12:25

Gonners> It's got the 'f' word....

DeanElderberry · 17/03/2025 12:46

oh, I didn't show this thread the patriotic trifle I'm taking with me when I go out to dinner this evening. Meanwhile, my 'Guinness' is Barry's tea and my Leprechaun outfit is green earrings and a sprig of shamrock, which is the same thing.

I've also started knitting something out of bright green mohair.

Thread 16 - TalkLair: "Well, I'm not exactly quaking in my stylish-yet-affordable boots, but there's definitely something unnatural going on here."
artant · 17/03/2025 12:50

Now l want trifle! I will make do with chocolate beetroot cake served with a few raspberries and some cream though. I think in my family it’s only me that actually likes trifle (even though my mum made it regularly years ago).

PoppySeedBagelRedux · 17/03/2025 16:05

Coincidentally I’m wearing a bright green mohair cardigan today. I hadn’t twigged it is St Patrick’s Day, but it wouldn’t have made any difference. In re cabbage, one of my favourite dishes is Marcella Hazan’s slow cooked savoy cabbage:

https://www.injennieskitchen.com/2012/12/marcella-hazans-smothered-cabbage-recipe/

MrPSB is generally a good cook but whenever he does cabbage I think he must revert to his mother’s method which is to cut it up quite big and serve it plain, when it’s not very nice.

I follow my godmother’s method and slice it into a bit bigger than ½ cm strands, and add a bit of butter and black pepper at the end. It transforms it. He and I both steam it, to the same level of crookedness, but the difference those extra bits make is amazing (to me). He doesn’t notice, obviously, as despite my hints, he still cooks it the rather grim way!

marcella hazan’s smothered cabbage, venetian style

This photo above is what the cabbage looks like as it starts out in the pot. Patience, to the tune of 1 1/2 hours, coaxes out the innate sweetness of the vegetable. It serves as the base for this R…

https://www.injennieskitchen.com/2012/12/marcella-hazans-smothered-cabbage-recipe/

Britinme · 17/03/2025 16:15

I have to share with this thread an article that made me laugh far more than it should have today:

Please note this is not a satire but from a reasonably respectable right-wing oriented newspaper.
www.telegraph.co.uk/gift/53ecb4abdfd1e061
More eggs than fentanyl being seized in border crackdown

Donald Trump wants customs officers to detect smugglers bringing in opioids – but they are more often finding poultry products

Donald Trump announced a crackdown at the border upon returning to office to stop the flow of fentanyl into the US. But in recent months, more eggs than fentanyl have been seized by border agents as prices soar, according to a report.

Since October, border officers have seized 3,768 poultry-related products compared to 352 seizures of the deadly opioid, US Customs and Border Protection (CBP) data shows.

Egg interceptions are up 36 per cent nationwide in the year starting in October compared to the previous year, the report found. In parts of Texas, a hot spot for egg smuggling, seizures have risen by 54 per cent, according to CBP’s Laredo field office. Meanwhile, in San Diego, they have more than doubled.

“It’s the price difference,” Roger Maier, a CBP spokesman, explained to The Wall Street Journal. Mr Maier is based in El Paso, where, since January, agents have foiled 90 would-be egg smugglers trying to ferry the breakfast staples across the border. “The price is like a third of what it is in the US,” he said.

The surge in egg-based criminal activity is the latest sign of the lengths consumers and suppliers are prepared to go to get around surging prices.
Last month, a dozen A-grade large eggs cost $5.90 on average, according to Labour Department data. That’s the highest price on record and a 97 per cent increase on the $3 cost of the same box a year ago.

The soaring prices are being driven by an outbreak of avian flu that has ravaged the US hen population, with farmers forced to cull their entire flock if a single case of the disease is found.

Grocery shoppers in some regions have seen prices rise to $10 or more per box, while others have been faced with empty shelves. In New York, a new phenomenon has emerged of bodegas selling eggs outside of the box, known as “loosies”, in individually wrapped plastic bags. In one instance, a small grocery store was selling three eggs for $2.99, rather than charging $12 for an entire carton, CBS reported.

Restaurants have been forced to adapt to the trend, with Waffle House and Denny’s among those recently adding a 50-cent surcharge for each egg added to a dish.

Meanwhile, the shortages have even led to daring heists, such as one in early February, where 100,000 eggs with a market value of $40,000 were stolen from a distribution centre in Pennsylvania.

In a bid to contain the situation, the justice department has launched an investigation into the causes of soaring prices, including whether large-scale producers are manipulating prices or supplies.

The USDA last month announced plans to invest up to $1 billion to address the price of eggs, including $500m for developing biosecurity measures at egg farms.

The US department of agriculture does not allow travellers to import eggs or egg-based products as they can spread disease if not properly inspected.
CBP officials told the WSJ that most people arriving at the border don’t know that unofficial egg imports are banned, and that many take with them flat cartons containing up to 30 eggs.

Officials are said to have been instructed to ask whether drivers are carrying eggs, at which point most people admit to their mistake. However, those who fail to reveal their illicit contraband may face charges of up to $300 for a first-time offence. Several of the 16 penalties that customs officers in El Paso have given out in recent weeks are said to relate to concealed egg cargoes.

Border agents are required to destroy any eggs recovered using “established protocols”, one agent told the outlet, explaining that the offending food-stuffs are placed in an incinerator.

Vegemiteandhoneyontoast · 17/03/2025 16:31

I like the look of that Venetian style cabbage and will be trying it out soon.

When we had a trip to Scotland some years ago we went to an Italian restaurant in Forres a couple of times and the cook/owner had a good way with greens. He mixed cabbage and tender stem broccoli, steamed them together and dressed them with olive oil, salt, finely chopped rosemary and fresh garlic and lemon juice. He said that was how his mum cooked them. Absolutely delicious.

I've long thought that if greens are treated with respect they are the food of the gods.

DeanElderberry · 17/03/2025 17:01

Recently I've been cooking cabbage in the microwave - on the plate I'm going eat my dinner off, finely shredded with butter and pepper. V nice, and the plate is warmed ready for whatever meat I'm going to add.

Kucinghitam · 17/03/2025 17:20

Another one who loves brassicas here.

The basic essential Chinese treatment for cabbage/Chinese leaf/broccoli/kailan/pak choy/etc, which I was taught wayyyy back at primary school age and which I have taught my DC, is: boil for a few minutes, drain, plop into serving dish with dollop of soy sauce and oyster sauce, fry some chopped garlic in neutral oil until slightly brown and nutty, pour sizzling oil over veg. Perfect with rice.

You can fancy it up with sautéed shredded ginger, chilli, bit of sesame oil, etc. But none of that is really necessary.

Even works with lettuce - I just put the cut-up lettuce in in a colander and pour a kettle of boiling water over it, the couple of seconds is enough to "cook" it.

OP posts:
Gonners · 17/03/2025 17:28

@Britinme ... that egg/fentanyl story is wonderful. Apart from that, Mr President, how's it going so far? I am weeping with laughter at Katty Kay & Anthony Scaramucci's The Rest is Politics (the-rest-is-politics-us) on Apple podcasts.

I like the idea of cooking and seasoning lettuce and will give it a try.

Vegemiteandhoneyontoast · 17/03/2025 17:37

I remember Wibble at the old place talked about cooking lettuce and will try it using Kuc's method.

artant · 17/03/2025 17:57

Microwaving cabbage on your dinner plate sounds pleasingly efficient @DeanElderberry - I always use the microwave to warm plates so it would make sense to actually cook something at the same time!

I managed to seriously over cook some purple sprouting broccoli today. I’m cross about that because it was gorgeous looking before I got distracted by other stuff.

SinnerBoy · 17/03/2025 18:43

When I was in halls of residence, we had a couple of Chinese Malay residents and they did stir fry with Iceberg. I tried some and didn't really like it...

But I love cabbage, kale etc, Savoy, broccoli, sprouts, you name it, I love it. My dad's dad used to say, "Oh, brassicas!" instead of swearing.

NoBinturongsHereMate · 17/03/2025 19:06

That egg story reminds me of the audit of airport sniffer dogs a few years ago - the ones that go aroind the passenger areas. When the results of searches after an 'indication' were checked, they had found no explosives, no drugs, and thousands of sausage rolls and ham sandwiches.

Cabbage is a marvellous thing cooked almost any other way than 'school boiled'. Finely shredded and salted in butter; cut into big wedges and roast fast and hot with plenty of garlic and olive oil, or with Korean barbecue sauce; raw in coleslaw; fermented in sauerkraut; blanched and stirred into mashed potato....

Gonners · 17/03/2025 19:33

@NoBinturongsHereMate Cabbage is a marvellous thing ...

Indeed. Sprouts, however, are the poisonous bollocks of Satan. The hatred of sprouts is allegedly genetic - see below. My father and sister agreed with me. My mother must have had the dodgy sprout-loving gene and persisted in serving them up in quantity, although we refused to eat them.

www.sciencefocus.com/the-human-body/why-do-some-people-hate-brussels-sprouts

Britinme · 17/03/2025 19:38

I like sprouts! Nicest roasted with a drizzle of balsamic, but I do also like them steamed until just-not-crunchy-but-not-soft-either, with butter obv.

PoppySeedBagelRedux · 18/03/2025 11:05

That is glorious about eggs vs cocaine.

Thanks for the reminder about that way of doing cabbage Kuc. I think a version of it is in the (wonderful) Alastair Little cookbook.

artant · 18/03/2025 11:42

I also dislike sprouts. We only ever had them at Christmas because none of us actually like them but my mum saw them as part of Christmas dinner. Since I started cooking the Christmas dinner I have maintained the tradition of sprouts without making anyone eat them by serving them in the form of sprout tops instead. We all actively like those and there are always a few teeny, tiny sprouts in with them.

PoppySeedBagelRedux · 18/03/2025 16:50

It’s strange how nice sprout tops are, as are ‘kalettes’, but I still don’t like the sprout itself.

I actively hated them when I was a child. I think they had a much stronger mustardy flavour then, which has been bred out of them, so they taste OK, but I still don’t like them despite my love of other brassicas. It’s just occurred to me that maybe it’s the texture - those hard little balls.

artant · 18/03/2025 19:18

I like kalettes too even though they aren’t the tastiest of vegetables. I tend to stir fry them with a bit of chilli and garlic.

I think sprouts might be okay shredded and lightly stir fried but there will always be nicer green veg on offer so I’m happy to leave them to others.

NoBinturongsHereMate · 18/03/2025 19:41

Kalettes work really well roasted with crispy-seaweed style seasoning.

Britinme · 18/03/2025 19:53

I think kale is the only green veg I'm really not keen on, though I like all the others. I think it's the general toughness of it.

FagsMagsandBags · 18/03/2025 21:32

I understand people who don't like sprouts because isn't it a genetic thing? I know that they've bred a new sort which has less genetically disliked bit. I have the coriander is disgusting gene which is why I understand the sprout deniers. I love all of my greens, after all I'm the child who drank cabbage water because I was that freak!

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