On Toast

#41
I don't think I could ever eat Sild, as after seeing the Harry Hill sketch as I'd be laughing too much. There's no clip of it online but he was talking about his downfall was due to Sild addiction, eating several tins of it per day.

****

There's only one true thing to put on toast.

VASELINE.

Well I haven't ever tried it but it's a line from a Flaming Lips song.

I will never get those 30 seconds back :rolleyes:
 
#42
What's wrong with insects?
Every few years I try fish again and see if anything's changed. It's definitely a reaction to one the chemicals in it, I can eat tuna from the tin but not fresh and not if it's been anything more than heated through and that's about it for fish. Fine with prawns and such. Bloody annoying really.
Yes, it is. Sorry.


Insects? Bad? Nothing, really...:D
 
#44
Nduja and/or sobrasada are delicious!

See you visit the Mediterranean..
Whenever I was in Spain I thought it was just a spreadable chorizo when used on tapas (which it sort of is), then I saw it on the above website and the penny dropped. I know the lads (Pizza Pilgrims) from their first market stall in London as my old office was nearby, honestly I'd never heard of nduja until they started putting it on their pizzas about seven or so years ago and my folks are from Southern Italy although not Calabrese.

https://www.pizzapilgrims.co.uk/2017/10/our-pizzas/

...worth the pilgrimage, ahem.
 
#45
Whenever I was in Spain I thought it was just a spreadable chorizo when used on tapas (which it sort of is), then I saw it on the above website and the penny dropped. I know the lads (Pizza Pilgrims) from their first market stall in London as my old office was nearby, honestly I'd never heard of nduja until they started putting it on their pizzas about seven or so years ago and my folks are from Southern Italy although not Calabrese.

https://www.pizzapilgrims.co.uk/2017/10/our-pizzas/

...worth the pilgrimage, ahem.
Great! And it is worth indeed!

I would just point out to the guys on the online site that sobrasada comes from the Balearic islands, not the Canary ones, if I'm allowed...
 
#51
Is there a major difference between raclette and fondue?
Yes, there are major differences.

To my knowledge, the fondue is made of several cheeses (3 to 4, potent and less potent, in order to balance the taste and obtain a creamy texture) and white wine. The day after, you can reheat the pot with the remains and add some eggs, that you can eat accompanied by an onion soup.

Moreover, while eating it is customary that the one who loses his piece of bread in the pot gets a pledge (I cannot find the correct translation); usually it's a stupid task like running naked in the garden (although I've seen so many football games disturbed by a naked guy willing to show his pride that I'm not sure it would be an ordeal for Brits).

One of my flatmate tried to make fondue only by melting cheddar. It was a disaster.

The raclette requires only one cheese (raclette cheese), that is melted by different methods and accompanied by potatoes, charcuterie (ham, cured ham, sausages, etc), and different condiments (cornichons and the like).
 
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