cor...



any chance of an invite mate ?



I managed to decimate beans on toast last night !





can any one suggest a good book for beginners ? ie "How to Cook" or similar?

I know I'm a bit rubbish with shuffling the pots and pans but I've managed to muddle through and get by.

My staples, keeping it easy, that I do a half decent job at -:

Fry up.

Sunday dinner (just about got the hang of Yorkshire Puddings).

Slow cooker casserole.

Home made curry. (left over from Sun din, beef, pork, chicken etc).

Corn beef hash (with beans).

Omelette.

Shepherds Pie (or Cottage

).

Toad in the hole.

Salads.

Cereals.

Cheese on toast.



Throw in a weekly takeaway or two, the odd restaurant visit, and the jobs just about a good un.

blimey , i'm impressed !



salads are ok

cereals easy ...



but...



cheese on toast is real cordon bleu stuff to me !



problem is, never having had to do it before, cooking is like a foreign language to me...

Only the best for you SanJunien ....... micronde required........[urlhttp://www.picard.fr/[/url

Or [urlhttp://www.leaderprice.fr/leader-price-et-vous[/url

We might have to have a Wizeb, Sanjunien, Peggy rendezvous if I tramp over to Limoges this coming season.

We will doubtless despatch several bottles of claret.

at last....





a sensible idea on this forum !!!

This isn't necessarily the case. It is accepted that both terms have been used interchangeably over the years, whatever meat is used.

Not sure if Wizeb will last the course, it's mens beer over here not that weak 4.8/5% Stella stuff in the UK. My local bar does take outs in cans - 8.9%

When it comes to the wine I imagine Wizeb will want to wimp out after his fifth bottle.

As the boys call me [i'the human sump'[/i I don't think you'll have to worry too much mate.

Used interchangeably but incorrectly, yes?

Anyways fellow gastronomers, tonight I'm going in for a further slab of [icottage[/i pie. It will probably taste even superior this after 24 hours of maturity.

I'm accompanying it with half a cauliflower which is going to be married with a co-operative cheese sauce mix.





Slow cooker is on with beef and vegetables tenderising as I type.

I went for a Schwartz Slow Cookers Beef & Tomato Casserole Mix as liquidation.

I'll have it on high for an hour then down to slow overnight.

Should be in fine fettle come tea tomorrow.

don't know if Limoges is ready for WZ ?



just think of the culture shock, for Limoges !



I mean, I have my totally unblemished reputation to consider !