• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

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  1. T

    Ultra-processed food ?

    Yip, I think it would have been Caines in ’99. One of the things I do remember is driving along those weird English roads that are effectively a tunnel between massive grassy banks. And signs saying, ‘keep going for Gidleigh Park, you’re nearly there’. Sunny day, top down (the car, not me)...
  2. T

    Ultra-processed food ?

    Yes, he was. They fell out big time. Two massive egos fuelled by red wine. What possibly could go wrong? Floyd was a bit early for me – I think he effectively went bust with 3 restaurants in Brizzle in ’84 or ’85. I did spend a summer in Avonmouth once, pretending to work. The second paragraph...
  3. T

    Ultra-processed food ?

    Gosh, do they even still sell Dream Topping? Or do you have a contraband store of it, laid aside from 40 years ago. That has to be an ultra-processed food. I mentioned it to my partner, who countered with Angel Delight. Again, do they still sell that? It has now become obvious to me that I...
  4. T

    Ultra-processed food ?

    How trad. are you going with the trifle? I have a thing about jelly in trifles. Not my choice. But very 70's. Can you still get tinned 'fruit salad'? My favourite is cherry. A génoise sponge, cherries macerated with sugar and brandy, vanilla custard and cream. Or raspberries with framboise...
  5. T

    Ultra-processed food ?

    Well, no doubt if I’m wrong someone will be long to correct me, but I understand practically all Bangladeshis are Bengali, but not all Bengali’s are Bangladeshi; about a third of the area (now West Bengal) was chopped off in partition. Funny place. Large chunks of it are under water for parts...
  6. T

    Ultra-processed food ?

    This might amuse you AJB. Finished cooking it yesterday. My partner says the kitchen smells like a cheap Indian restaurant. But I do it every year. And the pickle gets eaten. 2kg mango. I wait until it is about 50p a mango (thanks Tesco). 350g salt. Brine for 6 days. Less if it is warm, but...
  7. T

    Ultra unprocessed foods with zero food miles

    Ye gods. You soft southerners. Still earthing up our tatties up here; and they’re earlies. Red and black currants are a thing of the future. September maybe. Wouldn’t do to run out of home made crème de mures/cassis. High hopes for the cherries this year. Well, increasing on the yield of one...
  8. T

    Ultra-processed food ?

    The Banares chappie? I used to take clients to Chutney Mary and Veeraswamy (I think both run by the same guy - not the Benares one) when I used to operate in the Great Wen. Or some clients, straight to Brick Lane. One of the things I have found about Indian cookery is differentiating between...
  9. T

    Ultra-processed food ?

    I am reminded of a Simon Hopkinson quote, when he was cooking for a couple in London. ‘Well, we’ve given up salt’ they said. Hopkinson in the garden with a ciggy: ‘Well you won’t taste anything will you’. Salt is essential. That is why cows and sheep go and find salt caves and lick the walls...
  10. T

    Ultra-processed food ?

    Waitrose sell minuscule pots of asafoetida and I've tried it but not really sure how to use it effectively. Really like Indian food but find it difficult to get the authentic flavours that restaurants achieve. What are you aiming for? India is a big place, and if you then factor in the caste...
  11. T

    Ultra-processed food ?

    Thanks AJB. 15 years ago I could have got away with that, and indeed that was what I did. But my partner’s aversion has become worse over the years. I just don’t use them at all now. Which does cause a problem, as you say, with ‘depth’ in some dishes. Some Indian cooking uses hing (asafoetida –...
  12. T

    Ultra-processed food ?

    Mmm, well, as ever, a problem with nomenclature. I cook everything from scratch (the reason for which I will mention later). But that doesn’t mean I have to make my own cheese. Which would be a processed ingredient. Or ultra processed, I dunno – depends upon the production methods, I guess...
  13. T

    A bit overdue

    +1. I’d prefer it to foam filler for example. For that specific purpose. thetyreman may be interested in paragraph 2 of this: Published originally under the auspices of the Edinburgh New Town Conservation Committee. This is from my very early version. Subsequently published as a more...
  14. T

    Replacement for old glass

    I have replaced sash window panes a few times on my own properties and I would heartily concur that glass from old sash windows are the way to go. I’ve tried horticultural glass, but it was too, well, horticultural. That is to say too many imperfections. The biggest panes I’ve dealt with are...
  15. T

    I hate MIDGES

    Ticks are a right nuisance in the uplands around us. Sometimes a dog will come back more tick than dog. Even worse in Sweden – somedays I just didn’t take the wunderhund down Björndalen. I’ve had a few, but generally kept skin covered up. The commercial extraction tools do work well though...
  16. T

    I hate MIDGES

    Well, spot on with the malaria Mike, plasmodium falciparum. As opposed to p. vivax or the other 3 or so types. And I would be lying if I said I fully appreciated the difference. Other than that falciparum is the most troublesome. Funding can be tiresome though – the places that are worst...
  17. T

    I hate MIDGES

    Well to update. Again, any mistakes are mine, not my partner’s. I was pushing rosemary into the dimples on my focaccia at that point (how’s that for a euphemism? Happens to be literally true) so I wasn’t listening with all my - admittedly limited - attention. The blood type thing is a theory...
  18. T

    I hate MIDGES

    I have heard that too. I will check with the professor. Could it just be that O is the most common blood type? I am a refreshingly exclusive A-. I vaguely remember it being explained to me that it might be something to do with sugars exuded in sweat being higher in O that other types. But this...
  19. T

    I hate MIDGES

    OK, I asked my partner about this (senior reader/professor in microbiology and parasitology). Main work on mosquitos (malaria), although early work on tsetse (trypanosomiasis) – really nasty little beggars btw – but, although they are different species there are some similarities. Any errors in...
  20. T

    Thatcher

    I’ve stayed a few times in a Landmark Trust property, Causeway House, near Vindolanda, that has a heather thatch. I think they say it is the last inhabited resi building with heather thatch in England. Perhaps. Not true in Scotland. There is an unheated bedroom, open to the underside of the...
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