If I am missing in action tomorrow

[EltonFrog]

Well you will all be glad to know i survived the night , although i must admit it was a bit breezy shall we say

Nice. You don’t know what a relief that is to all of us here.

 

[biggs682]

Nice. You don’t know what a relief that is to all of us here.

I can imagine a few were worried that i would not be talking utter boll@cks ever again

 

[EltonFrog]

I can imagine a few were worried that i would not be talking utter boll@cks ever again

No no no, I won’t hear of it you don’t talk utter Beau Larques. Ok... well you do...a bit, yes.

 

[woodbutcher]

No no no, I won’t hear of it you don’t talk utter Beau Larques. Ok... well you do...a bit, yes.

bonjour tout le monde monsieur Biggs est bien vivant .... trois acclamations!

 

[Accy cyclist]

I would eat that without a second thought.
Worst thing that can happen to chocolate is spoilage by separation of the cocoa butter from the cocoa mass, that is it gets white speckles on top and tastes a bit granular.


Bin that, don't even give it to the dog.
Pork is a high risk food: bacteria that causes spoilage in foods, food poisoning in humans and animals, stays dormant, but still alive, while in a frozen state.

Well i didn't know that! Thanks Pat.

 

[classic33]

I would eat that without a second thought.
Worst thing that can happen to chocolate is spoilage by separation of the cocoa butter from the cocoa mass, that is it gets white speckles on top and tastes a bit granular.

Heat bloom?

 

[Reynard]

I would eat that without a second thought.
Worst thing that can happen to chocolate is spoilage by separation of the cocoa butter from the cocoa mass, that is it gets white speckles on top and tastes a bit granular.

Likewise me.

I always buy a year's supply (OK, I might get a bit enthusiastic) of the good quality chocs on clearance after Xmas e.g. Green & Black, Thorntons, Lindt and store them in a cool dark place. They last well enough. I'm actually finishing the last of the boxes of Thorntons Alpini that I bought, must be three years ago... Nowt wrong with them, they're lovely.

P.S. I had to hide the Alpini as my parental unit keeps breaking into my choccy stash and pinching my favourite ones...

 

[classic33]

Likewise me.

I always buy a year's supply (OK, I might get a bit enthusiastic) of the good quality chocs on clearance after Xmas e.g. Green & Black, Thorntons, Lindt and store them in a cool dark place. They last well enough. I'm actually finishing the last of the boxes of Thorntons Alpini that I bought, must be three years ago... Nowt wrong with them, they're lovely.

P.S. I had to hide the Alpini as my parental unit keeps breaking into my choccy stash and pinching my favourite ones...

I've an unopened tin of Quality Street from 1976. Intact seal an'all.

 

[Ming the Merciless]

I've an unopened tin of Quality Street from 1976. Intact seal an'all.

Why?

 

[perplexed]

A few years ago I found a bottle of something or other (can't recall exactly what, a flood flavouring/colouring agent or summat) at the back of my parent's pantry.

It still had the price ticket on it.

Which was pre-decimal.

 

[biggs682]

bonjour tout le monde monsieur Biggs est bien vivant .... trois acclamations!

I hope you are not trying to seduce me with those Foreign looking words @woodbutcher

 

[classic33]

Why?

Why not?

 

[woodbutcher]

bonjour tout le monde monsieur Biggs est bien vivant .... trois acclamations!

I hope you are not trying to seduce me with those Foreign looking words @woodbutcher

Who me .....
pourquoi devrais-je faire cela ?

 

[Fab Foodie]

You still here @biggs682 ?

 

[Andy in Germany]

It tasted ok when i had broken the solid lump up into powder

I think you're supposed to add water as well.