OK, What's For Lunch or Tea Today?

Quote:

---

Originally Posted by Marco

Yeah, they look good. Plain white plates are a good safe bet for 'framing' food well. I also like clear glass:)

Marco.

---

I got a round pasta one too, but it might be smaller than I thought. Maybe should have taken the bigger one..?? we shall see

Quote:

---

Originally Posted by Marco

Nice, but would've been so much nicer on better bread (toasted), such a quality sourdough;)

Me no likely that spongy, soft 'supermarket white-sliced'.... You only ever see it in the UK.

Marco.

---

Nearly made some bread today, but the weavels got my flour again. Had to throw loads away.

Once you know what to look for you will soon see weavels are a friggin' problem. Yes my pantry is clean. But the little buggers eggs are in the flour when you buy it I am sure.

Quote:

---

Originally Posted by Marco

Nice, but would've been so much nicer on better bread (toasted), such a quality sourdough;)

Me no likely that spongy, soft 'supermarket white-sliced'.... You only ever see it in the UK.

Marco.

---

Learn how to make it, dude, for extra respect.

Whatever works best for you, mate. I prefer ribbon-style pasta (and spaghetti) served inside deep bowls, as you can twirl it onto your fork easier, plus it stays warmer (especially in this weather), than on an open plate. We use open plates for fresh pasta, such as ravioli, tortellini, etc, as they don't need 'twirled', and it looks nicer instead of being all bunched up together inside a bowl:)

Marco.

Quote:

---

Originally Posted by User211

Nearly made some bread today, but the weavels got my flour again. Had to throw loads away.

Once you know what to look for you will soon see weavels are a friggin' problem. Yes my pantry is clean. But the little buggers eggs are in the flour when you buy it I am sure.

---

yeah i had that once in flour. i keep it all in sealed storage now, or used to. the flour i have will have to go out as i dont use it now. well the bread flour anyway

Quote:

---

Originally Posted by User211

Learn how to make it, dude, for extra respect.

---

Lol - we've been here before, dude. I'd love to, but use my spare time for other things, as does Del. So we buy good quality bread instead, which actually Waitrose do rather a lot of!:)

Marco.

Quote:

---

Originally Posted by Marco

Lol - we've been here before, dude. I'd love to, but use my spare time for other things, as does Del. So we buy good quality bread instead, which actually Waitrose do rather a lot of!:)

Marco.

---

Ah shucks dude. No extra respect for you, then!:D;)

It is easier than you might think. Less effort than a decent meal but hey, go your own way. Most do:)

BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.

Crap white bread has its uses.

Used to make sourdough... its not overly labour intensive, but theres a lot of waiting times... I quite liked soft bread as well.. my bread machine made decent stuff.
Only bread I make now is Irish soda bread

Quote:

---

Originally Posted by User211

BTW sourdough is way to heavy for that double layer bacon & egg lash up above. I know because I have tried it. So I disagree.

Crap white bread has its uses.

---

Lol - well I've had both too, and much prefer the sourdough, so we'll have to agree to disagree:)

For me, that crap white bread tastes of nothing, and is just soft, tasteless mush, suitable only for OAPs with no teeth!:D. IMO, you'd have been better toasting it [toasted bread makes far better bacon sarnies], as that's all it's good for!:ner:

Marco.