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Anyway' date=' as you'd probably guess, too much cooked fruit in a tatin for me.

 

Mine's an apple gallette, please.[/quote']

 

So, its not just a dried fruit and a mixing sweet and savoury thing? We'd never get along. I love fruit

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Rhubarb crumble for me please.

 

Made from my handpicked forced rhubarb. Custard or ice cream?

 

 

Or my 70s throwback guilty pleasure, evaporated milk

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Hardly any sugar on the rhubarb either.

 

Now, do you cook the rhubarb first or put it in the dish uncooked?

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So, its not just a dried fruit and a mixing sweet and savoury thing? We'd never get along. I love fruit

 

Apple danish.

Cherry danish.

Strawberry danish.

Blueberry danish.

Strawberry jam.

Apricot jam.

Raspberry jam.

Strawberries and cream.

Blueberries and cream.

Watermelon.

Rockmelon and ice cream.

Nectarines.

No problem. Love them all.

 

It's more a contradictory dislike, than a consistent one.

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Apple danish.

Cherry danish.

Strawberry danish.

Blueberry danish.

Strawberry jam.

Apricot jam.

Raspberry jam.

Strawberries and cream.

Blueberries and cream.

Watermelon.

Rockmelon and ice cream.

Nectarines.

No problem. Love them all.

 

It's more a contradictory dislike' date=' than a consistent one.[/quote']

 

Not many of them new going to count towards your 5 a day?

 

Mangoes and pineapples have been fantastic here recently

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And your accompaniment of choice?

 

Clotted cream.

Whipped cream.

Chantilly cream.

I could eat cream on its own.

Could live on it.

And obviously die relatively quick.

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I've already said.

 

(Does that sound arsey?)

 

Apologies, I was on Forum Runner. The bolding doesnt show up

 

Birds or freshly made (or does it depend on the situation?)

 

Edit. Being a bit of a clever clogs today, eh, after the wishbone incident?

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I'm always a sarky twat' date=' you know that.

 

Home made custard.

 

I find powder or ready made custard too sweet.

 

EDIT: And it needs to be boiling hit, no skin or lumps.[/quote']

 

I was on your side when you mentioned crumble but custard must have skin and be lovely and thick otherwise you might as well have hot milk instead.

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I find powder or ready made custard too sweet.

 

 

Which reminds me.....Jay Rayner was making the claim that Britons are losing the taste for bitter over sweet the other night...which got me thinking about where the line is drawn between sour and bitter. I don't have an answer yet.....I like both....and their contrast with sweet

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I was on your side when you mentioned crumble but custard must have skin and be lovely and thick otherwise you might as well have hot milk instead.

 

Eating out I like cheffy pale, vanilla speckled custard/creme anglaise but on a cold winters night at home thick with a skin is great....pouring custard must always be Hot

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I was on your side when you mentioned crumble but custard must have skin and be lovely and thick otherwise you might as well have hot milk instead.

 

 

Thick of course, no skin. Never.

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Which reminds me.....Jay Rayner was making the claim that Britons are losing the taste for bitter over sweet the other night...which got me thinking about where the line is drawn between sour and bitter. I don't have an answer yet.....I like both....and their contrast with sweet

 

Mind you, he is more interested in making food criticism sound like an Oscar Wilde play than actually being critically informative or useful.

 

The Importance of Being Epicurean.

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Which reminds me.....Jay Rayner was making the claim that Britons are losing the taste for bitter over sweet the other night...which got me thinking about where the line is drawn between sour and bitter. I don't have an answer yet.....I like both....and their contrast with sweet

 

 

I'd agree with that.

 

I used to get told off as a kid for pulling rhubarb out of the garden and eating it straight away. No washing it, no sugar or anything.

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Mind you' date=' he is more interested in making food criticism sound like an Oscar Wilde play than actually being critically informative or useful.

 

The Importance of Being Epicurean.[/quote']

 

I went out for lunch on Friday to a place he'd recommended. The place looked lovely but when you can do better yourself I'm out.

Very nice bottle of Malbec though

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I went out for lunch on Friday to a place he'd recommended. The place looked lovely but when you can do better yourself I'm out.

Very nice bottle of Malbec though

 

Buenos Aires, was it?

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Buenos Aires' date=' was it?[/quote']

 

Another sarky twat!

 

Sadly not. It might have avoided me being pelted with hailstones as we left.....The Gardeners Cottage, Edinburgh

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Made from my handpicked forced rhubarb. Custard or ice cream?

 

 

Or my 70s throwback guilty pleasure, evaporated milk

 

Evaporated milk on a crumble...that is a new one on me

What a strange idea; i'm going to have to try it very soon

As a a rule only do condensed/evaporated milk on porridge or in a Banoffi pie

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Evaporated milk on a crumble...that is a new one on me

What a strange idea; i'm going to have to try it very soon

As a a rule only do condensed/evaporated milk on porridge or in a Banoffi pie

 

I definitely didn't mean condensed. That would not be good. In my opinion

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