OK, What's For Lunch or Tea Today? II

[Barry]

Looks good Justin - I could eat that.

[Marco]

Afternoon tea was an almond and chocolate croissant with a cup of "milky oolong" tea, drunk black as it should be, and without sugar.

I like your cup! I'd have Darjeeling in it, though.


Marco.

[Marco]

Sausage and borlotti beans, Mutti tinned tomatoes, onion, garlic, Worcestershire sauce, chilli flakes, salt, black pepper, fresh parsley and Sainsbury's frozen hash browns.

Just totally made up and way better than expected to be quite frank. And quite a bit left, too

Interesting, Justers. Not had a combo like that before...

Marco.

[User211]

Looks good Justin - I could eat that.

Easy to make Barry go for it!

[Marco]

Tonight's tea.... Homemade steak pie with gravy, mash and seasonal veg:



Marco.

[User211]

Interesting, Justers. Not had a combo like that before...

Marco.

Mutti tinned tomatoes are a cut above for something like this. Recommended.

[Barry]

I like your cup! I'd have Darjeeling in it, though.


Marco.

I enjoy many varieties of tea, in this case it happened to be Milky Oolong, a China tea. Other leaf teas I have in store are: Darjeeling; Assam; Lapsang Souchong; Jasmine Green Tea; Lemon Green Tea; Camomile; Rooiboss (South African "Red Bush" tea), and an Uzbeck tea I brought back from Samarkand, whose name is:

КОНЦЕРН «УЗПИЩЕРОМ»

I also have some tea I brought back from Burma (Myanmar) but its name is written in Burmese script, and I have no way (or wish) to try to write it here. And the same for some China black tea.


Re. the cup, yes I'm sure all tea tastes the same whether it is drunk out of a mug or a jam jar. But I like to think that it tastes best when drunk from a bone china cup, athough I don't extend my little finger in a clichéd manner when drinking.

[Barry]

Tonight's tea.... Homemade steak pie with gravy, mash and seasonal veg:



Marco.

Looks tasty. - good old British nosh.

I have only attempted to make pastry on one occasion , and made a complete 'pigs ear' of it. The secret is to handle it as little as possible when combining the ingredients. My mother could do it and her pastry was perfect.

Pastry is not part of African cuisine, so Happy doesn't know how to make it.

[Marco]

I enjoy many varieties of tea, in this case it happened to be Milky Oolong, a China tea. Other leaf teas I have in store are: Darjeeling; Assam; Lapsang Souchong; Jasmine Green Tea; Lemon Green Tea; Camomile; Rooiboss (South African "Red Bush" tea), and an Uzbeck tea I brought back from Samarkand, whose name is:

КОНЦЕРН «УЗПИЩЕРОМ»

I also have some tea I brought back from Burma (Myanmar) but its name is written in Burmese script, and I have no way (or wish) to try to write it here. And the same for some China black tea.

Re. the cup, yes I'm sure all tea tastes the same whether it is drunk out of a mug or a jam jar. But I like to think that it tastes best when drunk from a bone china cup, athough I don't extend my little finger in a clichéd manner when drinking.

The milky looks interesting - can you describe its taste? I have a few teas in stock as well, but not as many as you. I'm mainly a Darjeeling man, though. I like its delicacy and subtle flavours. I had the opportunity recently to try some Lapsang Souchong - never again, as it was like sucking on my coal fire!

Dunno how you can drink that

I like bone china crockery; we have a few sets of antique stuff, and I do think it makes a difference, tricking the brain into believing that the experience is more special... I mean, would I enjoy Del's cooking as much if it were just slopped onto a plate any old way? No, I don't think so. You eat (or drink) with your eyes first.

Therefore, enjoy your china cup

Marco.

[Marco]

Looks tasty. - good old British nosh.

I have only attempted to make pastry on one occasion , and made a complete 'pigs ear' of it. The secret is to handle it as little as possible when combining the ingredients. My mother could do it and her pastry was perfect.

Pastry is not part of African cuisine, so Happy doesn't know how to make it.

Thanks, yeah it has a bit of a 'pub classic' look to it - sometimes that's just what I'm in the mood for

Yes, pastry can be difficult. I agree with all you say, plus it benefits if you have cold hands, which Del has. Mine are always warm, so I can't imagine the mess I'd make if I tried it!

Marco.