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Verging on vegetarianism, by accident.

Discussion in 'off topic' started by George J, Sep 13, 2019.

  1. stevec67

    stevec67 pfm Member

    This is the case. The same goes for rabbits, pigeons, etc. They are plentiful enough and you can live on them, but if 60M people did they would be in short supply soon enough. I can't see many people would object to eating a wild caught rabbit. One minute it's lolloping along, minding its own business, the next, bang, done. It doesn't know whether it's just met a fox or a bullet. It's not being wasted, and I am sure that we could kill as many rabbits as we could find and they woukd still be plentiful.

    The same applies in the sea. Apparently the N Atlantic is now filling up with Japanese Spider Crabs, they are non-native and invasive. Delicious too, apparently, the Japanese love them. However we can't catch them as there is no quota for them. Meanwhile we have to limit cod and haddock catches to allow the population to remain stable. It's about time we persuaded more people to eat pollack, whiting, and other unloved UK native fish.
     
  2. crimsondonkey

    crimsondonkey pfm Member

    Post Brexit wasteland the Gammon will chomp their way through all the remaining livestock, childrens' ponies, road kill and picked off all the rabbits. The TV will be full of helpful cookery programmes on how best to prep and serve the remaining delicacies of rat, badger etc with lunch snacks of spiced fried insects and wasp soup and so on.

    It won't even matter whether this fits with some twits self derived definition/ categorisation of what people eat, it will just be a big shock to proud obnoxious carnivores across the land :p
     
    darrenyeats likes this.
  3. ks.234

    ks.234 pfm Member

    It’s not a self derived definition to say that someone who eats meat is not a vegetarian, it’s common sense. Your resort to abuse does nothing but undermine any argument you might have.

    Likewise with your self derived definition/categorisation of anyone who does eat meat as being obnoxious.
     
  4. crimsondonkey

    crimsondonkey pfm Member

    Epic sense of humour failure!
     
    Rob998 and gintonic like this.
  5. gintonic

    gintonic 50 shades of grey pussy cats

    This is PFM it has no or a non functioning sense of humour gland.
     
    Rob998 likes this.
  6. ks.234

    ks.234 pfm Member

    Really? No connection between your who ‘put you in charge of defining what vegetarianism is one isn’t’ and your latest comment about ‘some twits self derived definition’ then?
     
  7. deebster

    deebster pfm Member

    Might make cooking programmes watchable
     
    Rob998, ks.234 and crimsondonkey like this.
  8. Rockmeister

    Rockmeister pfm Member

    how to stop complaining about being 'made' to be vegetarian:

    1. Take 3 Garlic cloves, crush and finely chop. Set aside.
    2.Open 1 tin of chopped italian tomatoes. Aldi have the best, but, to taste.
    3.Empty tin into container, add juice of 1/3 lemon, good pinch of salt and lots and lots of black pepper, fresh ground. Set aside.
    4.Get lidded frying pan on high heat with lots of decent olive oil. Ok, maybe 3 tablespoons of stuff that's greenish.
    5.When the oil is good and hot, add the garlic and swill round for 30 odd seconds until it just starts to take a golden colour. Don't burn it!
    6.Add the tomato mix. Stir about and bring back to the boil.
    7. Turn off the heat, cover the pan and leave for 1 hour.
    8.after 45 mins or so cook 75g of pasta of choice (fresh if you can).When it's near cooked, uncover and re-heat the sauce.
    9 Drain pasta and add sauce to it. Stir about a bit and put on warm plates.
    Oh...a decent Italian wine is a must and a bit of fresh parmisan grated on is ok.
    notes,a drizzle of flavoursome oil after serving, and lots more garlic added if you can take it, the fuller and more savoury rich the taste.

    And/or, buy a cook book by Ottolenghi.

    :)
    Wifey is veg. I am not, but by above recipe and etc I survive fine.
    Tonight however, it's a large Aldi beef and ale pie with chips and valpolicella.

    Life is shit, but we must try to make the best of it.
     
  9. Bob McC

    Bob McC Living the life of Riley

    Tinned chopped tomatoes?

    Fine if you are happy eating cores.

    Aldi’s are among the worst.
     
  10. gintonic

    gintonic 50 shades of grey pussy cats

    eh, tinned Tom's are acidic enough without that
     
  11. Rockmeister

    Rockmeister pfm Member

    Listen grumpy ass...that was just an attempt at being lighthearted and offering a suggestion that actually works for those of us not normally found in london's elite eateries.
    I haven't actually done a PhD in tinned tomato analysis. Aldi's are lovely to us, but what do I know.
     
    jtrade likes this.
  12. stevec67

    stevec67 pfm Member

    I ought to buy a selection of tinned toms and do a comparison. I don't have a refractometer at home with which to test sugar content, which is a shame.
     
  13. Rockmeister

    Rockmeister pfm Member

    well someone should! Get on it man. I used a panel of expert judges, me, the dog and the old girl I live with. We have, between us, 127 years of tomato eating experience, but I guess sometimes, 127 is just not enough.
     
  14. jtrade

    jtrade pfm Member

    I’d eat that pasta dish, thanks, Rocky :)

    My old Italian housekeeper - brilliant cook - used to say “use passata not tinned tomatoes, careful not to overheat the olive oil, add the al dente pasta to the sauce and just let it stand for a minute or so before serving” (it’s amazing how much liquid the pasta will absorb from the sauce in such a short time, so plan accordingly).

    Life in Italy can be wonderful.
     
    darrenyeats and Rockmeister like this.
  15. Joe P

    Joe P certified Buffologist / mod

    Steve,

    Keith of Purité Foods says that properly engineered tomatoes are gustatorily transparent if level matched and demmed blind in your pie hole.

    Joe
     
  16. Rockmeister

    Rockmeister pfm Member

    In all seriousness, I got the recipe from a local (scots) lady who was brought up in Sienna. But every Italian mum you ask, laughs at your effort. Only SHE (ofc) knows how to do it properly:)
    I'll eat yours tho, just to be fair:)
     
  17. stevec67

    stevec67 pfm Member

    I hope he uses sensible amounts of DSP
     
  18. Joe P

    Joe P certified Buffologist / mod

    Steve,

    Of course he uses DSP — digital sauce processing — and it’s superb.

    Joe
     
    stevec67 and darrenyeats like this.

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