peterms

Ditto. Won £280 and distributed it to the family, biggest share to the teenager whose birthday it was and who had to work during the match. Now I just have to work out how to retrieve the money from the Bwin website. Which I'm not finding easy.

Where did you get these odds? WilliamHill Well, betting is something I rarely do. But I saw some advert for Bwin offering to double your stake up to £20, so I've bet £20 (now £40 with their offer) @ 13:2. So that seems to be £300 to me if we win, for a £20 stake. Unless I've misunderstood this quite badly, I'm happy with that prospect. And since the game happens on older son's birthday, he is salivating at the prospect of being cut in on any winnings. Well, he would be anyway, but I don't want him getting expectations.

Yes, they both look great. And I expect they taste as good as they look, having read his recipes. The potato dish would look better without the human thumb, though.

Could you narrow it down a bit? Is there something she likes/doesn't like? Is she veggie or carnivore? Does she like spicy or plain? Any allergies? Is she weight-watching? Does she like and appreciate good food? Is her taste savoury, or sweet? And you too, as it's a diner a deux. I think most women will give credit for something where you've tried to find out about their preferences, made an effort, and not screwed up too badly. Oh, and if you finish with chocolate, that's at least double points. That is, something that you've done to chocolate, even as simple as warming it gently and pouring it over fruit (avoid citrus, go for something like strawberry, banana, apple or pear). But make sure it's at least 70% cocoa solids, if she has any more that the slightest passing interest in food. If you can go beyond those basics and do something good, it will either pass completely over her head, or else you may find yourself with a long-term dining companion.

Interesting comments, some useful insights, and a balanced view. Thanks for that.

Looks like too many beers to me... :winkold:

A note for the inexperienced. Cooking time will vary according the the veg and how tightly packed it is - so carrots will take longer than broccoli, for example. Dropping a knob of butter in is useful, but better is to pour a little bit of olive oil on the foil and spread all over with your fingers, so that anything you cook will be less likely to stick to the foil. Don't cut a hole in the foil - the point is to capture the steam, not let it escape. Wrap it before placing on the baking tray, so you can fold over two or three times on a flat surface to get a good seal. I think that may be the same "The Store" as in Edinburgh. The Edinburgh shop closed down last weekend. Shame - it was a good place, with some very good products. Times are getting tough out there. Oh - one more thing. There is never any excuse for cooking anything in coca-cola, anywhere, ever.

How many people? I reckon you can do up to about 20 at home, but it's a struggle after that. The common problem with doing christmas at home for large numbers is the pressure on oven space and cooking rings, all at the same time. So there are two things which will really help. First, make sure you take the meat out of the oven and rest it, covered with foil, for at least 20 mins before you want to serve it. You should do this with roast meat anyway, but here it helps your other activities. Second, pre-cook some of the veg the day before, and use that 20 mins of empty oven time to finish them off. That is the big, big winner. If your missus is doing the main part of the meal, she will be seriously stressed. Agree beforehand what space she will need, what time she needs total access to the whole kitchen, and don't get in the way. Getting organised is the big thing. Washing pans and implements as they are finished with is also highly recommended. Depending on what you like, I would suggest preparing roast spuds in one big roasting tin, and a mixture of things like parsnips, carrots, squash and cougettes in the other. All that can be three-quarters done the day before, and finished off at the last moment. In particular, you can do things like add garlic and rosemary to the potatoes, maybe something like grated lemon zest and lemon juice to the other stuff, in these last 20 mins. At the end, have ready some chopped parsley in a bowl, and sprinkle it over. Most people will be struggling to cope with 20 for lunch, you'll be adding presentational touches. Let me know numbers and preferences, and I'll see if I can give some more specific tips. Also check newspaper websites. Theyt always do these "countdown to christmas" pieces, sometimes with some good tips from top chefs - some of these can really help.

Yes, for those who like to record the details of their shots, there's scope there to bung a few notes.

I think you answered your own question there. Correctly. Don't really think so, I'm a big O'Neill fan and always have been but I just think Reo-Coker is the midfielder that suits us most, that simple really. I do think some people on here do perhaps think just because you critisicse a decision all of a sudden think you dislike Villa and the manager. Well, you speak for yourself, and that's fair enough. But I've read enough posts on the whole NRC saga to be very clear that for some people, promoting the claims of NRC to play/start/be captain/have MON wash his kit is very much bound up with another agenda. (He said, darkly).

Fair comment. We played poorly, apparently (I didn't see it), but came away with a better result than any team bar one who's played there this season, moved up the table, lost no points to our immediate competitors and gained on one the Arse, and yet the site reads like a **** car crash.

I think you answered your own question there. Correctly.

Now on a tv link: http://www.ustream.tv/channel-popup/nothingatall2009 Password celticfc

Glad you liked it. Here's something from this evening, which I think is probably fairly healthy and low fat, though I have to confess counting calories has never preoccupied me. It's for smoked fish, possibly oily ones, which score pretty high in the healthy eating stakes. It's from an Iraqi recipe based on taking fish from a river, gutting and smoking them, and then cooking them. But this one assumes you get your fish ready prepared and smoked. I got it from a book called Mezze, but I've adapted it a little, not least to accommodate Arbroath Smokies. (My local Chinese fishmonger this week had an order for Smokies from London, which pleased her immensely - her rep has spread almost 400 miles). One Arbroath Smokie per person (you can use any other smoked fish, whole or filleted, it just won't have that Iraqi-Scottish je-ne-sais-quoi, though it will certainly have less bones than a Smokie) A 2-inch piece of cinnamon 1/4 tsp fenugreek seeds 1 tsp cumin seeds 2 tsp coriander seeds maybe 3 dried chilis, to your taste seeds of 4 green cardamom pods 4-10 black peppercorns (to your taste) sea salt juice of one lemon half tin of tomatoes, pref liquidised quarter to half wine glass of olive oil (substitute water if you're on some anti-oil health kick) one onion, halved then sliced very thin two tomatoes, sliced very thin Whizz the spices in a coffee grinder (best) or grind by hand in a mortar and pestle (if you have time) or use ready ground (not so good). Mix in a bowl with the lemon juice, liquidised tomatoes, and oil or water. Place the fish in a baking dish, coat with the spice mixture on both sides. Lay sliced onion and tomato over the fish (the thinner you can slice these, the better). Cover with tin foil, tucking under the lip of the dish, and bake in preheated oven @180c for 45-60 mins. Add a little boiling water to the dish if it looks like it doesn't have enough liquid to steam. While this is cooking, prepare accompaniment. I had rice steamed for 10 mins in chicken stock, and courgette cubed, turned in olive oil, and placed in oven for 30 mins.

tbh I'd be inclined just to have simple boiled potatoes in their skins, just because cous cous feels like something for spicy food, so it feels like it's mixing two different kinds of dishes together. But it's about personal preference. Sooo asparagus + hollandaise sauce Lemon Pepper Chicken Boiled potatos... I like it. Simple and healthy. Yes, that works. Add a simple fruit salad (4 or 5 nice fruits of different colour, eg pineapple, orange, black grapes, kiwi, cubed and turned over in the juice of half a lemon, maybe with plain yogurt or creme fraiche or possibly ice cream as accompaniments), and your meal is simple, healthy, rounded, and even sophisticated. Most women would like something like that. Home-made gets extra points.

You could make a simple sauce with onion, garlic and chili gently softened in a small amount of olive oil, then add some chopped tinned tomatoes and reduce down until it's quite thick, add salt and pepper and maybe some fresh herb like coriander at the end. Should be pretty low cal? Esp if you lose the chicken skin and poach it instead of frying. And it won't be bland.

tbh I'd be inclined just to have simple boiled potatoes in their skins, just because cous cous feels like something for spicy food, so it feels like it's mixing two different kinds of dishes together. But it's about personal preference.

This recipe is for Hollandaise with a liquidiser, this one without. If you do it without, the most common problem is overheating, so mix it in a bowl over a pan of simmering water, the bowl bigger than the pan so it doesn't touch the bottom. But the asparagus must be flown in from somewhere in another hemisphere at this time of year, no? Asparagus is also good as a starter on its own. Roll it in olive oil, place on a medium hot grill pan (preferably ridged, to get the dark stripes) and grill for 10 mins or so, tuning occasionally. Sprinkle with sea salt, black pepper, lemon juice, shavings of parmesan, serve with a bit of rocket or something.

We sit down at a table and eat fresh, well cooked, non-processed food, while conducting a campaign of attrition with kids who try to smuggle meals to their rooms to eat while watching some dismal shite like Friends or some such on their miserable tellies. But sometimes when the football is on of an evening I will refrain from cooking, and send instructions to the kitchen that my meal should be sent to me at the TV. Inconsistency - the worst sin of parenting. Guilty as charged.

You couldn't let it lie, could you? :winkold:

Love the first one. So much to see there. Also like the last one. Bit like what I was trying to do with the one below. But where mine is static, people turning their backs on him, yours is about people rushing past.

No, they were ok. First ones went past me and clocked me, then turned around and stopped beside me 5 mins later, politely explaining the situation. Second lot asked if I was doing an architectural project (training - try to build rapport). They apologised for harrassing me, and when I said it was very gentle harrassment, made a quip about batons, which I thought was quite good. Third lot were more businesslike, but still a comment about how she did photography at school (attempted rapport again). I think out of about eight I spoke to, the great majority were trying to be friendly and let me know they were just doing what was required, and only one was coming on "I'm in charge here". I suppose it helps that I don't look like a Brazilian electrician on his way to work, but I don't have any complaints about the way the guys on the ground dealt with me. The policy and general approach, detaining and photographing civilians who are just taking photos, of course is a different matter...

Couple from today. The place is crawling with police because NATO are in town for a jolly. I was stopped and questioned in a friendly way twice. However, the superior officer who received the report back wanted a bit more information, so when I was in a shop buying cinnamon sticks, a minbus full of police in flak jackets pulled up outside, two of them came in and asked me to step outside, and I got 15 minutes of identity checking, questioning, and being photographed. The first copper who had stopped me turned up, having being instructed to get back on the case and find out more about me. He was a little aplogetic. But his mate seemed to think I was taking the piss when I explained that I was taking pictures of lines. Oh well. Think I'd better write to the chief constable to ask what they intend to do with the photos and records. Got a couple of sympathetic comments from the Muslim shop owners when I went back in to complete my modest purchase.

In case anyone hasn't noticed, Thresher and other parts of that chain are having a closing down sale, 50% off wine. Got some Barolo, Pouilly Fume, Pouilly Fuisse, and Sancerre, which I would normally have walked straight past. Must keep them for special occasions. But the poor buggers in the shop have no idea if they will have a job in a week's time.

Well, far from an expert in Chinese cooking, though I do live 300 metres from the best Chinese reataurant in the uk and often sample their wares. First, if you want to have it crispy, I suppose you need to have the sauce as something like a marinade and flash-fry it until the sauce almost disappears. Timing is everything with something like this - it needs your full attention. Second, Chinese places aiming for crispy beef probably won't finish in a sauce, but will bring it from the deep fryer to the table. Third, if you are trying to follow that exact recipe, be aware that you aren't meant to do things in that order. In particular, althought e recipe reads like you don't start preparing the sauce until the meat is fried, in fact you want the sauce and everything else good to go as soon as the meat hits the fat. The longer the meat is out of the frier, and the longer it is in contact with the sauce, the less crispy it's getting. If you really want very crispy beef, have the sauce going well in a wok alongside, drain the meat and immedisately place it in the sauce for 30-45 secs on high heat, then serve. But why anyone would want crispy beef is beyond me. You should flash fry the beef in a wok, set it aside, fry the other ingredients including sauce while the rice is cooking, and add the beef for just long enough to warm through while you serve up the rice.