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Atavachron View Drop Down
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Points: 65801 		Direct Link To This Post Posted: January 29 2013 at 03:50
In 1932, Forrest Mars, son of American candy maker Frank C. Mars, rented a factory in Slough and with a staff of twelve people, began manufacturing a chocolate bar consisting of nougat and caramel covered in milk chocolate, modeled after his father's Milky Way bar, which was already popular in the US.

learn something new every day
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Points: 65801 		Direct Link To This Post Posted: January 29 2013 at 03:08
Well yes it depends, some processed things will simply decompose after a couple years, whereas the real thing will hold up nicely (though a spice-head will say different).   But I admit I'm a date-checker; I'm the guy in the store bothering clerks about a wedge of cheese that's two days away from the exp. date (and they're always shocked).    
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Points: 37575 		Direct Link To This Post Posted: January 29 2013 at 02:18
Perhaps they thought they were just getting stronger Wink. Like apparenty Mars bars aren't getting smaller, apparently our hands are just bigger than they were when we were younger.
 
I'll not take note of expiry dates when I'm using dry packaged goods like spices, condiments or pulses - if 20 year old arrowroot powder can still thicken a sauce then I'll happily use it. Then I take expiry dates as a suggestion rather than a rule - I'll not bypass common sense and judgement just because the date on the package is in the past.
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Points: 65801 		Direct Link To This Post Posted: January 29 2013 at 01:43
I check dates frequently but forget sometimes.. but '94 LOL  that's an aberration.    I picked up a tub of my favorite protein powder yesterday which I noticed is suddenly 5 lbs instead of the 5.04 lbs it always was.   Price is the same, less of it, and no one at the General Nutrition store had noticed.   Great, thanks guys.
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Points: 13244 		Direct Link To This Post Posted: January 28 2013 at 17:17
LOL So much for silly regulations, probably developed behind a desk in Brussels.

I'll see if I can post a recipe here later this week for something good, it's been a while... Oh, and last week I made sushi twice in one weekend (maki and nagiri), just because I could. One time for 9 people, the other for just 2....
ISKC Rock Radio
I stopped blogging and reviewing - so won't be handling requests. Promo's for ariplay can be sent to [email protected]
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Points: 32995 		Direct Link To This Post Posted: January 28 2013 at 17:16
^ Get em Out By Friday is coming real. We will have to have smaller pantries
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Points: 37575 		Direct Link To This Post Posted: January 28 2013 at 17:04
 + contents may settle during transit +
 

Waitrose Cooks Ingredients arrow root

 
We ran out of Arrowroot at the weekend - no big deal, I just used cornflour instead so the resulting apple caramel sauce was slightly cloudy rather than clear but that's not a problem. Anyway... I bought a replacement 80gm tub today and it doesn't fit in the space the old 80gm tub occupied because even though it's the same diameter, it's now half as tall again as it was before - which puzzled me at first because I couldn't think of an reason for the powdered arrowroot inside to be 50% more voluminous than the powdered arrowroot in the old tub - and the answer is simple enough - it wasn't, it only occupied 2/3rds of the new tub. Anyway... I caught a glimpse of the sell-by date on the lid of the old tub as I dropped it in the recycling bin ... Use by Feb 1994...
 
I wonder how tall the tubs will be in 2032 Ermm
 
 
 


Edited by Dean - January 28 2013 at 17:06
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Points: 6253 		Direct Link To This Post Posted: January 19 2013 at 20:18
Originally posted by Atavachron Atavachron wrote:

^ no I just like to pretend I am
 
hahahahahahahaha!!!!! Atavachron lol you are quick LOL
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Points: 65801 		Direct Link To This Post Posted: January 19 2013 at 20:16
^ no I just like to pretend I am
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Points: 6253 		Direct Link To This Post Posted: January 19 2013 at 20:14
Originally posted by Atavachron Atavachron wrote:

and what of Poutine ?
 
You must be Canadian! Big smile Poutine gravy Tongue Hug
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Points: 65801 		Direct Link To This Post Posted: January 19 2013 at 20:11
and what of Poutine ?
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Points: 6253 		Direct Link To This Post Posted: January 19 2013 at 20:01
Originally posted by Atavachron Atavachron wrote:


Originally posted by Snow Dog Snow Dog wrote:


Originally posted by Atavachron Atavachron wrote:

here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese 
Yeah, we know. We got it. I suppose you know the chips = fries?
Of course, as per my use of "crisps" to indicate what we call "chips".

 
Big smile Hug French fries and Mayonaise!!! Tongue
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Points: 65801 		Direct Link To This Post Posted: January 19 2013 at 19:47
Originally posted by Snow Dog Snow Dog wrote:

Originally posted by Atavachron Atavachron wrote:

here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese 
Yeah, we know. We got it. I suppose you know the chips = fries?
Of course, as per my use of "crisps" to indicate what we call "chips".
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Points: 17529 		Direct Link To This Post Posted: January 19 2013 at 15:52
this is for you Dean, and Snowie

thaw some out tonightLOL
It's a beautiful day in the neighborhood...Road Rage Edition
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Points: 37575 		Direct Link To This Post Posted: January 19 2013 at 05:26
Originally posted by Atavachron Atavachron wrote:


The sauce sounds good (vaguely like a piccata); those spontaneous inventions are often keepers
Now I've looked up piccata on the interwebs I realise that I'd made it before with pan-fried Dover sole. It was too good to be a mere invention, it must have been a vague memory that sent me rooting through the cupboard for capers.
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Points: 37575 		Direct Link To This Post Posted: January 19 2013 at 05:11
Originally posted by Ady Cardiac Ady Cardiac wrote:

one of my best mates is chinese and last night went round her parents house for a family/friends meal.....wow i've never had authentic proper home cooked chinese style food before.......seabass, chicken, noodles, all sorts of stuff i cant even name......was the best meal i've ever had.......
 
now all the food i've had in chinese resturants is absolute rubbish by comparison.
I've never had authentic home-cooked chinese but I do prefer my take on home-made chinese over take-away most of the time. Now I've managed to perfect chrispy chili beef at home I seldom eat take-away.
 
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Points: 32995 		Direct Link To This Post Posted: January 19 2013 at 05:10
Originally posted by Dean Dean wrote:

Originally posted by Snow Dog Snow Dog wrote:


Most people, even here call Cheese on Toast rarebit. I really  must do a real rarebit one day.
That sooo winds me up when people call cheese on toast rarebit. Angry 
 
I have to admit that I break with tradition on making rarebit by using a small amount of cornflour instead of plain flour, the result is not as heavy and seems to be more stringy and sometimes I use grain mustard instead of English mustard.

Winds me up too. Will try your method.
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Points: 37575 		Direct Link To This Post Posted: January 19 2013 at 05:03
Originally posted by Snow Dog Snow Dog wrote:


Most people, even here call Cheese on Toast rarebit. I really  must do a real rarebit one day.
That sooo winds me up when people call cheese on toast rarebit. Angry 
 
I have to admit that I break with tradition on making rarebit by using a small amount of cornflour instead of plain flour, the result is not as heavy and seems to be more stringy and sometimes I use grain mustard instead of English mustard.
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: January 19 2013 at 04:57
Originally posted by Atavachron Atavachron wrote:

here cheese on chips would be the dreaded Nachos; a pile of corn tortilla crisps smothered in some concoction vaguely resembling cheese 
I love nachos and cheese (and a bit of salsa) - the concoction they put on it does as you say, vaguely resemble cheese even here in the UK - it reminds me of Kraft cheese spread. I layer nachos in an oven-proof dish, cover it in a melty cheese like Mozzarella or (even) Monterey Jack - though a 50:50 mix of Gruyère and Comte is probably the best if I have those in the fridge - then put it in a moderate oven for 10 minutes so the cheese melts.
 
All starch based foods (spuds, rice, pasta, bread, corn, pulses) need a oil or fat to make them edible - there are so many classic combinations but cheese and potato takes some beating.
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Points: 396 		Direct Link To This Post Posted: January 19 2013 at 04:50
one of my best mates is chinese and last night went round her parents house for a family/friends meal.....wow i've never had authentic proper home cooked chinese style food before.......seabass, chicken, noodles, all sorts of stuff i cant even name......was the best meal i've ever had.......
 
now all the food i've had in chinese resturants is absolute rubbish by comparison.
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