what have you forced yourself to eat...?

[BigonaBianchi]

oh I dont need to force myself to eat..it's a primal urge with me.

 

[Blackandblue]

I never liked tomatoes as a child and then overnight (or at least that's how I remember it) I liked them.

Jellied eels on the other hand are still a challenge. Although eel prepared in other ways can be delicious (particularly as sushi).

 

[User482]

Absolutely. OT, but have any of the growers round here had any luck with flat-leaf parsley? Mine has consistently refused even to germinate, on a sunny windowsill. I want forests of the stuff.

Mine survived winter outdoors (just) and is now flourishing in the front garden. I mix it with lemon & garlic and use as an alternative to chicken stuffing. I think I bought it as a plant though.

 

[theclaud]

Mine survived winter outdoors (just) and is now flourishing in the front garden. I mix it with lemon & garlic and use as an alternative to chicken stuffing. I think I bought it as a plant though.

That phrase is a bit "Michael Barry", isn't it? Like "a vegetarian alternative to breakfast".

 

[User482]

That phrase is a bit "Michael Barry", isn't it? Like "a vegetarian alternative to breakfast".

"Michael Barry"? Don't get it!

 

[theclaud]

"Michael Barry"? Don't get it!

That smarmy bloke they called the Crafty Cook - he used to be on some BBC food programme, and is a best-selling cookery-book writer. My point was that you presumably do still stuff it in the chicken?

 

[User482]

That smarmy bloke they called the Crafty Cook - he used to be on some BBC food programme, and is a best-selling cookery-book writer. My point was that you presumably do still stuff it in the chicken?

I see your point.

(I put it into the cavity - it gives a lovely flavour to the meat, plus flavours the juices for the basis of an excellent gravy.)

 

[theclaud]

I see your point.

(I put it into the cavity - it gives a lovely flavour to the meat, plus flavours the juices for the basis of an excellent gravy.)

Yes I'm all for it - a sort of internal gremolata. Lunch is starting to seem a long time ago. I just googled Michael Barry. Crafty indeed - it's a pseudonym, and he has two careers:

"For three decades, Michael has led not just one full life but two. One, as media entrepreneur Michael Bukht, founder of Classic FM and controller of Capital Radio; the other, as TV chef Michael Barry, author of 28 cookery books and for 17 years a presenter on the Food and Drink programme."

He was very annoying as a TV chef - it was the programme that made Jilly Goolden famous...

 

[User482]

Thanks TC - I've just clicked as to who he is. Jilly Goolden was hugely entertaining on that programme ("it tastes of plums. Not just ordinary plums, but great big whopping victorias").

 

[theclaud]

"it tastes of plums. Not just ordinary plums, but great big whopping victorias"

Yes she's rather good value. I thought you must know him - the face is more memorable than the name. It has an element of Michael Winner in it...

 

[Arch]

Thanks TC - I've just clicked as to who he is. Jilly Goolden was hugely entertaining on that programme ("it tastes of plums. Not just ordinary plums, but great big whopping victorias").

That's nothing. "Wheelbarrows of Ugli fruit" was the best.

BBC's Food and Drink, by the way.

 

[User482]

That's nothing. "Wheelbarrows of Ugli fruit" was the best.

BBC's Food and Drink, by the way.

And topically: "A suggestion of sweaty saddles".

 

[theclaud]

And topically: "A suggestion of sweaty saddles".

Are you two doing this from memory, or is there a bit of covert Goolden-Googling going on?

 

[User482]

Are you two doing this from memory, or is there a bit of covert Goolden-Googling going on?

"whopping victorias" was from memory, but I googled the second quote. I was hoping to find a website that had collated her more memorable descriptions, but alas I found nothing.

 

[Lisa21]

Would never eat pizza, as a child. Only wish the same were true nowadays

+1 !!!!!!