WDB
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Post by WDB on Feb 4, 2019 9:25:41 GMT
Yes, a little unwieldy for the narrow range humans operate in, but at least its premise is correct. Back to 283K outside here this morning, although the larger of our two snowmen is still standing
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Post by Deleted on Feb 4, 2019 9:43:19 GMT
Always one smart a**e.....  |
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Post by Deleted on Feb 4, 2019 13:19:39 GMT
Lebanese food always seems great in principle but is too frequently a stodgy disappointment on the plate. See also Turkish, Greek... You need to get in to a proper big town occasionally. We've got 2 great Greeks and a marvellous Lebanese here. Your description could not be less accurate regarding these 3 places. |
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Post by WDB on Feb 4, 2019 13:34:05 GMT
You need to get in to a proper big town occasionally. And you imagine I don’t because...? |
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Post by Deleted on Feb 4, 2019 13:34:42 GMT
>>Which is exactly how I am with everything else. And I can sort of cope with the idea that 60s is cool, 70s comfortable, 80s warm and 90s hot - but when it gets below zero ºF, as it did in Chicago, it all goes tits up because it's based on a false premise.
Right, I see. The false premise stops you. Because one cannot possibly cope with a scale if the underlying premise is false. That must be quite a handicap in normal life, always having to check the premise before knowing whether or not you can cope with the scale of measurement.
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Post by Deleted on Feb 4, 2019 14:00:58 GMT
You need to get in to a proper big town occasionally. And you imagine I don’t because...? Because you seem to think that all Greek and Lebanese restaurants serve stodgy, unappealing food. In my experience this is not the case in the larger, more sophisticated towns and cities of the UK these days. Competition and consumer unwillingness to accept inferior experiences would be my guess as to why this appears to be the case, going by my own experiences. Try Bakery House, Kyrenia and The Real Greek (admittedly a chain and not unique to this town, but I've been really impressed there) in Reading and I will be surprised if you're disappointed. There's also a wonderful new Georgian (Caucasus, not USA) place a few doors from one of these Greek places if you fancy something even more out of the ordinary.
Smaller, more provincial towns don't tend to provide this variety and quality in my experience.
Of course I know you visit large towns and cities regularly, I'm sure you spotted my tongue firmly in my cheek here. And each to their own, of course.
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Post by Deleted on Feb 4, 2019 14:55:02 GMT
Nice Lebanese in Manchester city centre. Not stodgy at all. Great for a relaxed business lunch, especially with the freshly squeezed lemonade sweetened by orange flower water and pomegrantate.
#hungry
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Post by Deleted on Feb 4, 2019 15:01:13 GMT
That does sound good. Our local one does a great fresh mint lemonade amongst other lovely fresh juices. The thing that gets me is how fabulous their houmous is. Try as I might I just can't recreate the flavour nor the texture at home. It's bloody annoying as it should be really simple. But these guys' houmous is outstanding.
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WDB
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Post by WDB on Feb 4, 2019 16:28:26 GMT
Right, I see. The false premise stops you. Because one cannot possibly cope with a scale if the underlying premise is false. That must be quite a handicap in normal life, always having to check the premise before knowing whether or not you can cope with the scale of measurement. Save your breath, Otto. Not interested any more. |
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Post by Deleted on Feb 4, 2019 16:54:40 GMT
That does sound good. Our local one does a great fresh mint lemonade amongst other lovely fresh juices. The thing that gets me is how fabulous their houmous is. Try as I might I just can't recreate the flavour nor the texture at home. It's bloody annoying as it should be really simple. But these guys' houmous is outstanding. No-one can create good hoummus at home. Using a blender or Magimix doesn't work as it's too coarse. In the main old food market in Jerusalem there is a stall that sells only tahini - not something I am particularly fond of. However, in the stall they have what can only be described as a mill. Two huge round stones, one on top of the other, just like a wheat mill, and they grind the sesame seeds into a lovely paste. Making hoummus really well requires something similar to make it smooth but not too smooth. And adding raw garlic doesn't always work either. I have followed loads of recipes, including one from Abu Ghosh. This is an Arab village on the outskirts of Jerusalem which is the 'mecca' - pardon the pun - for hoummus lovers worldwide. They make stunning hoummus. I can't replicate it; which at least means I get to enjoy it properly when I am there. |
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Post by Humph on Feb 9, 2019 8:31:58 GMT
Thursday involved getting down to Folkestone, through the tunnel and made it as far as Dijon before finding a Campanile to break the journey. On to Grenoble yesterday for a meeting, and then did the rest down to Milan last night. No drama really, Alps predictably cold, but stunningly beautiful as the sun set. Came through the Frejus tunnel this time and dropped down past Turin.
Here until Weds for a trade show and looking to blitz it back on Thursday weather permitting.
Car faultless so far, that thing just eats journeys like this. Quite enjoyable once past the flat bits of France.
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Post by Deleted on Feb 9, 2019 22:44:08 GMT
You couldn't by any chance take a slight detour on your trip back and bring me some Brasato al Borolo from Osteria dell'Arco in Alba could you?
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WDB
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Post by WDB on Feb 9, 2019 22:57:47 GMT
...and some decent Cantal cheese from the Massif Central?
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Post by Humph on Feb 10, 2019 16:49:54 GMT
No problem, anyone else want anything?
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Post by lygonos on Feb 10, 2019 18:55:37 GMT
Some yellow Hi-viz jackets
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