MORE random stuff about your day

[Minnie the Minx]

That's my Dad!

Though there would be the odd "fucking" dotted in there too

[Minnie the Minx]

Coincidentally we just Skyped my Dad and stepmum and my stepmum was telling us of my Dad’s stern words the previous weekend when my (50 year old) stepbrother apparently committed the crime of leaving all the doors upstairs open. My Dad didn’t regret these words. ‘ HOW THE FUCKING HELL DOES HE THINK CENTRAL HEATING WORKS’ he added.

[Minnie the Minx]

Well fucking hell. I think I’ve mastered the art of baking tofu. Tastes fucking lush!

[Six String]

Have you had really fresh tofu? Less than 24 hrs old. It's very silky but not really great for baking. So what did you do to make it happen?

[Diamond Dog]

We have a daily conference call where we announce ourselves as "Pete Wallingford" etc etc.... We now have an acting manager called Gemma... who announces herself similarly. I haven't yet stopped smirking every morning when I hear "Gemma Wantage" etc... it reminds me instantly of this :

viewtopic.php?f=8&t=1817

GemmaBBC

[Minnie the Minx]

Have you had really fresh tofu? Less than 24 hrs old. It's very silky but not really great for baking. So what did you do to make it happen?

I actively dislike silken tofu. I can’t bear the texture or taste. It was the one downside to my Japanese holiday - I disliked almost everything I ordered.
I’ve been rolling tofu cubes in cornflour and then deep frying them in canola oil for the texture I want - chewy and crispy. It seems like a wasteful process as the oil never gets used again. At the weekend I followed a recipe where all the water is pressed out for hours, then I cubed it and put it in a bowl, added 1 tablespoon of olive oil, 1 of soy sauce, then 1 of cornflour, and put on a baking sheet in a 400 oven for half an hour, tossing once. Fantastic.

[Neige]

I started intermediate fasting - or on/off diet, as I call it - with Lady N 10 days ago (one day with / one day without) and already lost about 10 lb.

But I had 230 lb so there's still work to do.

[Six String]

Have you had really fresh tofu? Less than 24 hrs old. It's very silky but not really great for baking. So what did you do to make it happen?

I actively dislike silken tofu. I can’t bear the texture or taste. It was the one downside to my Japanese holiday - I disliked almost everything I ordered.
I’ve been rolling tofu cubes in cornflour and then deep frying them in canola oil for the texture I want - chewy and crispy. It seems like a wasteful process as the oil never gets used again. At the weekend I followed a recipe where all the water is pressed out for hours, then I cubed it and put it in a bowl, added 1 tablespoon of olive oil, 1 of soy sauce, then 1 of cornflour, and put on a baking sheet in a 400 oven for half an hour, tossing once. Fantastic.

Sounds delicious. The woman I moved to California with in the 80s used to do something similar but I think she used wheat flour instead of corn flour. She would add them to stirfried veges and make a sauce from the juices created along eith corn starch to thicken it up. I can understand the feelings about the silky texture of fresh tofu. I've always wanted to make chocolate pudding with it but haven't yet.

[Minnie the Minx]

Have you had really fresh tofu? Less than 24 hrs old. It's very silky but not really great for baking. So what did you do to make it happen?

I actively dislike silken tofu. I can’t bear the texture or taste. It was the one downside to my Japanese holiday - I disliked almost everything I ordered.
I’ve been rolling tofu cubes in cornflour and then deep frying them in canola oil for the texture I want - chewy and crispy. It seems like a wasteful process as the oil never gets used again. At the weekend I followed a recipe where all the water is pressed out for hours, then I cubed it and put it in a bowl, added 1 tablespoon of olive oil, 1 of soy sauce, then 1 of cornflour, and put on a baking sheet in a 400 oven for half an hour, tossing once. Fantastic.

Sounds delicious. The woman I moved to California with in the 80s used to do something similar but I think she used wheat flour instead of corn flour. She would add them to stirfried veges and make a sauce from the juices created along eith corn starch to thicken it up. I can understand the feelings about the silky texture of fresh tofu. I've always wanted to make chocolate pudding with it but haven't yet.

I’ve had tofu desserts and I like them. I just don’t like that texture in any other setting.

[Samoan]

I dozed off in my garden chair on the balcony in the sun this afternoon - it was 20*c - and I look like
Other hot news: I dried a load of clothes outdoors for the first time in winter 2019 and the central heating's been off all day (except early first thing for my shower) and my Rosa rugosa has come into bud.

[Fonz]

Just lucked-out in 5 Guys. Paid for the smallest portion of fries; actually got a massive portion. More than I can eat.

[Minnie the Minx]

We got complimentary tickets to a local music award show tonight so we went and buggar me, there was Suzanne Vega and everything!

[Polishgirl]

There's something disturbing about the fact that my mother and I both have a crush on Richard Ayoade.

[Hugh]

There's something disturbing about the fact that my mother and I both have a crush on Richard Ayoade.

Particularly disturbing for Richard Ayoade, I imagine.

[Polishgirl]

There's something disturbing about the fact that my mother and I both have a crush on Richard Ayoade.

Particularly disturbing for Richard Ayoade, I imagine.

[Minnie the Minx]

I’m in the supermarket in my pyjamas. I’m finally a Mericun.

Baron is fully dressed which sort of makes it look worse.

[Six String]

[Minnie the Minx]

:o

HEB!

[Six String]

For shame!

[Hugh]

I’m in the supermarket in my pyjamas. I’m finally a Mericun.

Baron is fully dressed which sort of makes it look worse.

Sort of?