Iran announced that Mojtaba Khamenei would succeed his father as the third supreme leader, in a statement from the Assembly of Experts published on state media.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Cow udder is a bit like tinned corned beef. If you're looking to try something unusual. And really quite difficult to buy.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
I think it's the soft squishyness of the corned beef. Sliced white onions as a crunchy nose-tickling counterpart. Best on a substantial chewy/crispy roll of some sort.
Had roast beef and onion in a pub the other day and it was not as good.
Baked beans on toast is good topped with grated fresh parmesan and a chopped green chilli (and lots of black pepper). You can spread the toast with a little garlic mayonnaise (as well as butter of course).
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
A Caesar salad. Done properly it's absolutely delicious, though most are really quite poor.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Cow udder is a bit like tinned corned beef. If you're looking to try something unusual. And really quite difficult to buy.
Stuffed cow udder is a classic Berlin dish available in its oldest restaurant, Zur letzten Instanz. Not tried it yet..
Danny (Dennis) Citrinowicz ,داني سيترينوفيتش @citrinowicz
Mojtaba Khamenei - Supreme leader of Iran:
Mojtaba Khamenei may represent a more hardline and upgraded version of his father. Although he has never held a formal position, he has long operated behind the scenes in his father’s office and is widely seen as one of the most powerful figures in the Supreme Leader’s inner circle.
His rise has been strongly supported by the Islamic Revolutionary Guard Corps (IRGC), and there is little doubt that their influence would grow further under his leadership.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Calves liver with mash and onion gravy is a favourite. Loved a Peruvian restaurant who did an amazing beef heart dish that I still dream of.
I'm having lambs liver with onions and bacon tomorrow
School put me off liver.
I didn't eat it for years. And then I tried it cooked by myself. I just brown it on both sides, leave to keep warm, toss in the gravy just before you serve it. That's all the cooking it needs.
Devilled kidneys make a great, and easy, breakfast.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
I adore offal. In almost all form. Andouilettes! I actually relish the faint tang of urine, like Leopold Bloom
I've had great chitterlings, I've enjoyed tripe up to a point, and heart can be magnificent. It bursts with flavour. Just needs long and careful cooking
I draw the line at brains. OMG. Brains. The soft squidgy texture. Ach, no
As you mention it, here's the quote, which doesn't mention brains:
"Mr Leopold Bloom ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods' roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.”
Leo Bloom was a dude. He should have run off and been happy with Gertie McDowell, and told Molly to go fuck her redcoat on Gibraltar, see if I care
He was also partial to a Gorgonzola sandwich, IIRC, another excellent choice
He does, at Davey Byrne's, with mustard. Wonderful, but for me without the mustard.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Calves liver with mash and onion gravy is a favourite. Loved a Peruvian restaurant who did an amazing beef heart dish that I still dream of.
I'm having lambs liver with onions and bacon tomorrow
School put me off liver.
School put generations off liver.
Mr for about 20 years.
Then I started braising liver and kidneys for my dogs and one day I tried a bit and got hooked on it.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Cow udder is a bit like tinned corned beef. If you're looking to try something unusual. And really quite difficult to buy.
Stuffed cow udder is a classic Berlin dish available in its oldest restaurant, Zur letzten Instanz. Not tried it yet..
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Calves liver with mash and onion gravy is a favourite. Loved a Peruvian restaurant who did an amazing beef heart dish that I still dream of.
I'm having lambs liver with onions and bacon tomorrow
School put me off liver.
I didn't eat it for years. And then I tried it cooked by myself. I just brown it on both sides, leave to keep warm, toss in the gravy just before you serve it. That's all the cooking it needs.
Devilled kidneys make a great, and easy, breakfast.
Yes, calves liver, flash fried so it’s still pink inside. The last lunch I had with my old man was a magnificent one - it can’t have really been a calf based on the size, possibly elephant but great and a very bittersweet memory.
Danny (Dennis) Citrinowicz ,داني سيترينوفيتش @citrinowicz
Mojtaba Khamenei - Supreme leader of Iran:
Mojtaba Khamenei may represent a more hardline and upgraded version of his father. Although he has never held a formal position, he has long operated behind the scenes in his father’s office and is widely seen as one of the most powerful figures in the Supreme Leader’s inner circle.
His rise has been strongly supported by the Islamic Revolutionary Guard Corps (IRGC), and there is little doubt that their influence would grow further under his leadership.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Cow udder is a bit like tinned corned beef. If you're looking to try something unusual. And really quite difficult to buy.
Stuffed cow udder is a classic Berlin dish available in its oldest restaurant, Zur letzten Instanz. Not tried it yet..
I tried to eat it twice, at another traditional Berlin restaurant that is now closed. The first time they had stopped serving lunch (I had just come from Poland where lunch is often served to 4 or 5pm). The second time I hadn't noticed it was Rühetag. I will have to go to Letzten Instanz next time I'm there.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Calves liver with mash and onion gravy is a favourite. Loved a Peruvian restaurant who did an amazing beef heart dish that I still dream of.
I'm having lambs liver with onions and bacon tomorrow
School put me off liver.
School put generations off liver.
Mr for about 20 years.
Then I started braising liver and kidneys for my dogs and one day I tried a bit and got hooked on it.
In my case it was my mum put me off liver, she used to coat it in flour and cook it to death.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
On the tinned front, tinned tomato soup. I don’t like soup, rarely buy or order it but if you order a tomato soup or it’s on a plat du jour where a chef has made it from scratch it will never be as edible as basic Heinz tinned soup.
I think most tomato benefits from profound cooking - the lycopeine in tomatoes is brought out by heavy cooking. So a tinned tomato is, in theory, better than a tomato, because tinned food is superheated. There aren't many foods that are improved by superheating, but arguably tomato is one.
When we had a veg box delivery the best use for the weekly tomatoes ended up being to roast them with onions, garlic and balsamic vinegar, to then liquidise as the base for a pasta sauce. So I think I would agree.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
Cow udder is a bit like tinned corned beef. If you're looking to try something unusual. And really quite difficult to buy.
Stuffed cow udder is a classic Berlin dish available in its oldest restaurant, Zur letzten Instanz. Not tried it yet..
I tried to eat it twice, at another traditional Berlin restaurant that is now closed. The first time they had stopped serving lunch (I had just come from Poland where lunch is often served to 4 or 5pm). The second time I hadn't noticed it was Rühetag. I will have to go to Letzten Instanz next time I'm there.
Tête du veau was my second least favourite restaurant order. Saved ny lashings of a very good muscadet on a work lunch in France.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
It appears the strike on an Iranian desalinisation plant was at an island that happens to be a key choke point for the Iranians when it comes to the Straits of Hormuz.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
It needed the fat, and they cooked it magnificently
I was on a business trip to Buenos Aires. I was with a group of three others. We went for a walk. Saw a nice looking restaurant. Went in. Table for 4 - no problem.
The baby lomo steak was the best I have ever eaten. Turns out it was the best restaurant in BA - there was a months long waiting list to get in.
Danny (Dennis) Citrinowicz ,داني سيترينوفيتش @citrinowicz
Mojtaba Khamenei - Supreme leader of Iran:
Mojtaba Khamenei may represent a more hardline and upgraded version of his father. Although he has never held a formal position, he has long operated behind the scenes in his father’s office and is widely seen as one of the most powerful figures in the Supreme Leader’s inner circle.
His rise has been strongly supported by the Islamic Revolutionary Guard Corps (IRGC), and there is little doubt that their influence would grow further under his leadership.
Is it correct his wife and kids were killed by US/IDF bombing? Not encouraging..
On the contrary, they died at the hands of the infidel, and therefore will acend straight to heaven. It is literally the best thing that could have happened to them.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
On the tinned front, tinned tomato soup. I don’t like soup, rarely buy or order it but if you order a tomato soup or it’s on a plat du jour where a chef has made it from scratch it will never be as edible as basic Heinz tinned soup.
I think most tomato benefits from profound cooking - the lycopeine in tomatoes is brought out by heavy cooking. So a tinned tomato is, in theory, better than a tomato, because tinned food is superheated. There aren't many foods that are improved by superheating, but arguably tomato is one.
Tinned tomatoes lack the skin which is so perfect when blackened. That said... there's a reason why so many tomato dishes involve very long cooking periods.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
It needed the fat, and they cooked it magnificently
The best steak in the world (in my experience) is the Snake Farms Ribeye, as served at the SW Steakhouse at the Wynn Hotel in Las Vegas. It is utterly sublime.
It's a real shame one has to go to Las Vegas to enjoy it.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
Why was the CEO of Lloyds sharing market sensitive info with Andrew Mandelson?
Well he was Trade Envoy….
Doesn’t matter - you of all people in your role would know you don’t share that sort of info outside of those in the company or key people. Was the CEO of Lloyds trying to impress AMW and crowd? I think that’s more of a problem for the chap who talked out of turn than gobshite Andrew.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
It needed the fat, and they cooked it magnificently
I was on a business trip to Buenos Aires. I was with a group of three others. We went for a walk. Saw a nice looking restaurant. Went in. Table for 4 - no problem.
The baby lomo steak was the best I have ever eaten. Turns out it was the best restaurant in BA - there was a months long waiting list to get in.
They really do cook great steaks. The trouble is, that’s it
Danny (Dennis) Citrinowicz ,داني سيترينوفيتش @citrinowicz
Mojtaba Khamenei - Supreme leader of Iran:
Mojtaba Khamenei may represent a more hardline and upgraded version of his father. Although he has never held a formal position, he has long operated behind the scenes in his father’s office and is widely seen as one of the most powerful figures in the Supreme Leader’s inner circle.
His rise has been strongly supported by the Islamic Revolutionary Guard Corps (IRGC), and there is little doubt that their influence would grow further under his leadership.
Is it correct his wife and kids were killed by US/IDF bombing? Not encouraging..
On the contrary, they died at the hands of the infidel, and therefore will acend straight to heaven. It is literally the best thing that could have happened to them.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
You could probably add Germany 1945 to the list.
I don’t know if the Germans approved, at the time (they did subsequently).
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
You could probably add Germany 1945 to the list.
I don’t know how happy the Germans were, at the time.
Have they ever really been happy? All that Sturm un Drang. Miserable Goethe, the 30 years war. Wagner.
I see it's corned beef and trans as we descend into World War 3.
DYK that Iran provides government subsidies for sex reassignment surgery and let’s post-operative transwomen compete in women’s sports.
The reason they do this is because they are so ashamed and loathing of homosexuality
Many religious Iranian families would rather have a transsexual child than a simple lesbian or gay offspring (which is statistically far more likely to be the case). So they oblige their gay kids to go through awful mutilating surgery rather than just admit “my kid is gay”
The fault is in Islam and in Iran’s particularly harsh interpretation of Islam. It is nothing to boast about
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
It needed the fat, and they cooked it magnificently
I was on a business trip to Buenos Aires. I was with a group of three others. We went for a walk. Saw a nice looking restaurant. Went in. Table for 4 - no problem.
The baby lomo steak was the best I have ever eaten. Turns out it was the best restaurant in BA - there was a months long waiting list to get in.
They really do cook great steaks. The trouble is, that’s it
South America has the worst food in the world
Two veggie colleagues got posted to BA. They were both eating meat within the month.
Now if anyone in here tells me they like Andouillette sausage !
The most hideous disgusting thing I’ve ever eaten . I mistakenly ordered this in Brittany , it was part of what appeared to be an innocent salad to go with what were superb galletes.
It took me days to get the taste out of my mouth .
Re-telling the horror to some French friends , one piped up in English , you mean the shxt sausage !
I see it's corned beef and trans as we descend into World War 3.
DYK that Iran provides government subsidies for sex reassignment surgery and let’s post-operative transwomen compete in women’s sports.
Sex reassignment surgery is often offered to gays and lesbians as an alternative to hanging.
Execution is available as a punishment for homosexuality, but only very rarely. It appears the last executions for consenting homosexual activity without other charges was in 1990: https://en.wikipedia.org/wiki/LGBTQ_rights_in_Iran#Capital_punishment That said, it remains a hugely oppressive and violent regime for LGB (and T) individuals.
On the subject of lower quality things being better than their 'high quality' versions, I always buy fattier minced beef.
Isn't that actually quite obvious and well known? This is not meant to insult but don't most people realise the fattier the meat, the tastier it will be?
Hence the adoration of well-marbled ribye, or super fatty Kobe Wagyu
There are few meats more disappointing that an entirely fat-less fillet steak. Sure, the texture is butter-soft, but there is almost no flavour
One would think so, but the leaner version is more expensive.
There is an issue if you're eating poor quality meat, as the fat in mammals is the repository of our toxins, but yes, if the meat is healthy, fat is absolutely an advantage.
The best steak I've ever had (and I take this seriously, I actually have a top 10 lifetime steaks, if not top 20) was a very fatty sirloin cooked by a famous Argentinian chef, Francois Mallman, at his restaurant in Uruguay (a nation which, otherwise, has some of the very worst food in the world)
It needed the fat, and they cooked it magnificently
I was on a business trip to Buenos Aires. I was with a group of three others. We went for a walk. Saw a nice looking restaurant. Went in. Table for 4 - no problem.
The baby lomo steak was the best I have ever eaten. Turns out it was the best restaurant in BA - there was a months long waiting list to get in.
They really do cook great steaks. The trouble is, that’s it
South America has the worst food in the world
Two veggie colleagues got posted to BA. They were both eating meat within the month.
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
You could probably add Germany 1945 to the list.
I don’t know if the Germans approved, at the time (they did subsequently).
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Bean on toast?
Nice one. Yes
Probably also a classic cheeseburger. You don't actually want a large slice of exellent Black Bomber cheddar over that meat patty, you want a disgusting cheap processed Kraft single, it works and melts better, and doesn't obtrude
Jesus. Who liked this shit?
I mean, I agree you don'y want the "Black Bomber" (not that I have any idea what that is), but the idea that Kraft processed slices enhance anything other than my chance of dementia is insane.
Are there any instances in history of people rising up to overthrow tyrannical rulers (indigenous, not invaders) as a result of foreign intervention?
Successful insurgencies will usually require defection of a substantial proportion of the armed forces, and/or substantial backing from a foreign government. The US War of Independence is an example of the latter.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
You could probably add Germany 1945 to the list.
I don’t know if the Germans approved, at the time (they did subsequently).
A lot of Germans clung to the idea that if Hitler had known about things he would have stopped them (e.g. concentration camps etc). Utter nonsense of course but then people on pb used to believe Boris Johnson was heavily muscled, or that Truss would surprise on the upside, or that Nick Palmer had never had a thresome. The Hitler myth was powerful. In the glow of victory over France in 1940 even his bitterest opponents had to admit he had achieved astonishing things. Of course disillusion set in as the the war turned against the Germans.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Bean on toast?
Nice one. Yes
Probably also a classic cheeseburger. You don't actually want a large slice of exellent Black Bomber cheddar over that meat patty, you want a disgusting cheap processed Kraft single, it works and melts better, and doesn't obtrude
Jesus. Who liked this shit?
I mean, I agree you don'y want the "Black Bomber" (not that I have any idea what that is), but the idea that Kraft processed slices enhance anything other than my chance of dementia is insane.
I liked it because a burger, a cheeseburger, has to be cheap disgusting greasy food that hits a certain need. It has to dirty. If you ponce it up then it’s a beef mince gourmet sandwich. I totally agree with the Fiennes character in “the menu” that sometimes you just need unadulterated happiness from food. It has to be terrible plastic cheese or it’s not a cheeseburger.
Andrew Mountbatten-Windsor is utterly buggered with this new revelation.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Bean on toast?
Nice one. Yes
Probably also a classic cheeseburger. You don't actually want a large slice of exellent Black Bomber cheddar over that meat patty, you want a disgusting cheap processed Kraft single, it works and melts better, and doesn't obtrude
Jesus. Who liked this shit?
I mean, I agree you don'y want the "Black Bomber" (not that I have any idea what that is), but the idea that Kraft processed slices enhance anything other than my chance of dementia is insane.
I liked it because a burger, a cheeseburger, has to be cheap disgusting greasy food that hits a certain need. It has to dirty. If you ponce it up then it’s a beef mince gourmet sandwich. I totally agree with the Fiennes character in “the menu” that sometimes you just need unadulterated happiness from food. It has to be terrible plastic cheese or it’s not a cheeseburger.
Exaxtly
@rcs1000 is “middle middle class” and I’m afraid he’s rather just proved that, in public
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
I adore offal. In almost all form. Andouilettes! I actually relish the faint tang of urine, like Leopold Bloom
I've had great chitterlings, I've enjoyed tripe up to a point, and heart can be magnificent. It bursts with flavour. Just needs long and careful cooking
I draw the line at brains. OMG. Brains. The soft squidgy texture. Ach, no
I've had brains exactly once.
I only ate them because it was expected of me, and I didn't want to insult the host (my girlfriend's parents).
And I actually rather enjoyed them.
Looking back, I realise they were trying to get rid of me, and thought that serving me something so alien would cause me to do something stupid.
And then when -after initial trepidiation- I gleefully finished my plate, they were disappointed.
The relationship petered out relatively soon afterwards, mostly due to the fact that she was stark raving bonkers.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
I adore offal. In almost all form. Andouilettes! I actually relish the faint tang of urine, like Leopold Bloom
I've had great chitterlings, I've enjoyed tripe up to a point, and heart can be magnificent. It bursts with flavour. Just needs long and careful cooking
I draw the line at brains. OMG. Brains. The soft squidgy texture. Ach, no
I've had brains exactly once.
I only ate them because it was expected of me, and I didn't want to insult the host (my girlfriend's parents).
And I actually rather enjoyed them.
Looking back, I realise they were trying to get rid of me, and thought that serving me something so alien would cause me to do something stupid.
And then when -after initial trepidiation- I gleefully finished my plate, they were disappointed.
The relationship petered out relatively soon afterwards, mostly due to the fact that she was stark raving bonkers.
On a more amusing and fruitful note, I have just made a perfectly amazing Salad Nicoise
This is not self praise, merely admiration of the dude who ever invented Salad Nicoise. There is a misconception that it is a summer salad for hot places, but that is so woing. It is ideal as consolation in winter (the umami, the spuds, the anchovies), as a light zzzzip of energy in summer, and it is great as a memory of summer in autumn, It is also extremely healthy and yet tastes as more-ish as the best fish and chips, it has a fast food gastro-vibe
The key is ingredients. You want the best of everything. Ortiz tuna in oil, Ortiz anchovies, Burford's eggs, the finest new potatoes (Jersey?), excellent bread to mop up, kalamata olives, really good capers, fine beans, just make sure everything is good. That means it is not cheap but it is still a world class culinary experience for about £15-20 a salad
Putting potatoes in whilst they are still hot, warm beans and soft boiled eggs at the last minute make sure it’s a perfectly non-summer meal.
I was weirdly going to cook that for some of my family tonight but they pooh-pooed it. Their loss.
Yes exactly! It's weirdly adapted to all seasons. The only difference is that in summer you probably reduce the spuds, a bit
It's also a fascinating example of a classic high quality dish where the "tinned" version of the main ingredient is better than the "real" version
I've had multiple nicoise salads where the chef boasts he uses fresh tuna, not tinned. But no matter how good it is (never that good), tinned is way better. Fresh tuna ruins the dish, weirdly. It dominates and the texture is wrong
Is there any other significant dish where that can be said? Tinned or canned is superior?
Corned beef and onion sandwuch
Not entirely convinced "corned beef and onion sandwich" is a globally iconic dish, but nonetheless I am intrigued. Why does tinned corned beef wim over cold roast beef? And what onions? Pickled? Fried? Raw?
Caramelised, maybe red onion. You'd want a sweeter hit against the salt of the CB
Ooh yes. I can basically taste that right now. MMM
My Dad, RIP, loved corned beef. Probably from his wartime and postwar austerity childhood, where it was practically a gourmet delight
He also had a lifelong love of cold pressed tongue (which I have inherited). It is delicious, and great in a sandwich with mustard
Again I figure this was austerity, offal and weird meat cuts were all that people could get - eg tongue. Sadly this also led to great British culinary cul de sacs, like overcooked school dinner liver, which tasted of ancient wellington boot
Corned beef is awesome. Offal is generally delicious although I'm not a tripe fan particularly. Liver needs flash frying Giblet stock for gravy. Nommers
I adore offal. In almost all form. Andouilettes! I actually relish the faint tang of urine, like Leopold Bloom
I've had great chitterlings, I've enjoyed tripe up to a point, and heart can be magnificent. It bursts with flavour. Just needs long and careful cooking
I draw the line at brains. OMG. Brains. The soft squidgy texture. Ach, no
I've had brains exactly once.
I only ate them because it was expected of me, and I didn't want to insult the host (my girlfriend's parents).
And I actually rather enjoyed them.
Looking back, I realise they were trying to get rid of me, and thought that serving me something so alien would cause me to do something stupid.
And then when -after initial trepidiation- I gleefully finished my plate, they were disappointed.
The relationship petered out relatively soon afterwards, mostly due to the fact that she was stark raving bonkers.
Stark raving bonkers? Possibly a spongiform encephalopathy from eating all those brains…
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
It appears the US crime family didn't bet on the oil price before shutting down the World's largest oilfields. They really didn't expect this to happen...
It appears the US crime family didn't bet on the oil price before shutting down the World's largest oilfields. They really didn't expect this to happen...
$150 by End of Week is quickly accelerating into the “optimistic outcomes” bucket which, let me just say, “lol. lmfao.”
I understand that economic sage and famous oil trader Barron Trump bought $30m of oil futures two days before that attack on Iran - fortune favours the brave.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
It appears the US crime family didn't bet on the oil price before shutting down the World's largest oilfields. They really didn't expect this to happen...
$150 by End of Week is quickly accelerating into the “optimistic outcomes” bucket which, let me just say, “lol. lmfao.”
I understand that economic sage and famous oil trader Barron Trump bought $30m of oil futures two days before that attack on Iran - fortune favours the brave.
It appears the US crime family didn't bet on the oil price before shutting down the World's largest oilfields. They really didn't expect this to happen...
$150 by End of Week is quickly accelerating into the “optimistic outcomes” bucket which, let me just say, “lol. lmfao.”
I understand that economic sage and famous oil trader Barron Trump bought $30m of oil futures two days before that attack on Iran - fortune favours the brave.
I thought that rumour had been debunked? Although you can see why it's doing the rounds.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
It appears the US crime family didn't bet on the oil price before shutting down the World's largest oilfields. They really didn't expect this to happen...
$150 by End of Week is quickly accelerating into the “optimistic outcomes” bucket which, let me just say, “lol. lmfao.”
I understand that economic sage and famous oil trader Barron Trump bought $30m of oil futures two days before that attack on Iran - fortune favours the brave.
Then I apologise to the general trump family for even thinking they might attempt to make money from privileged info. I wish them well with their efforts for free in the benefit of the working man of America.
(Fair fucks to you, despite being of the left for calling that out btw).
Trump goes on TV and says "the war is over, the Straits are open", then Iran sink some tankers
It is in Iran’s interests for the war to end. It is in Trump’s interests for the war to end. The Gulf states would all agree too. That seems like fertile ground for some sort of deal to be made. If Trump TACOs, he won’t be demanding much. The question is whether the US can pressure Israel to agree to a ceasefire.
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
I don't think they can without regime change now because the next Iranian leadership will absolutely pursue nukes now at whatever the cost given what's just happened. The US and Israel need to win and they need to win this week. I don't know how they do that.
Comments
NY Times blog
Had roast beef and onion in a pub the other day and it was not as good.
Baked beans on toast is good topped with grated fresh parmesan and a chopped green chilli (and lots of black pepper). You can spread the toast with a little garlic mayonnaise (as well as butter of course).
https://youshouldgohere.com/2024/09/francis-mallmann-garzon-uruguay/
It needed the fat, and they cooked it magnificently
@citrinowicz
Mojtaba Khamenei - Supreme leader of Iran:
Mojtaba Khamenei may represent a more hardline and upgraded version of his father. Although he has never held a formal position, he has long operated behind the scenes in his father’s office and is widely seen as one of the most powerful figures in the Supreme Leader’s inner circle.
His rise has been strongly supported by the Islamic Revolutionary Guard Corps (IRGC), and there is little doubt that their influence would grow further under his leadership.
https://x.com/citrinowicz/status/2030761348930392158
Devilled kidneys make a great, and easy, breakfast.
Mr for about 20 years.
Then I started braising liver and kidneys for my dogs and one day I tried a bit and got hooked on it.
Apparently his son was very much the choice of the IRGC .
I fxcking loathe offal !
Offal is for dogs not people !
“It has also decided, after an increase in anti-Semitic incidents over recent years, the attack on a synagogue leading to the murder of 2 Jews, 3 Muslim men convicted of a plot to carry out a massacre of Manchester Jews using AK47 machine guns, the arrest of people as part of an investigation into Iranian targeting of Jewish individuals and the Walney Report into Iranian infiltration of the UK charity sector that its priority right now should be having an anti-Muslim hatred Tsar.”
Why should the sins of a few individuals mean that Muslims in the UK are not deserving of protection against a rising tide of violence? If some Jewish men were found guilty of violent crimes, would we abolish laws against anti-Semitism? Of course not.
The need for an anti-Muslim hatred tsar is presumably motivated by the big rises in anti-Muslim violence in the UK in recent years: “anti-Muslim hate crime rose from 2,690 offences to 3,199 in the 12 months to March 2025.” https://www.theguardian.com/uk-news/2025/oct/09/muslim-charity-worried-hate-crimes-rise And note that maybe 80% of incidents aren’t even reported.
And speaking of International Women’s Day, we know Islamophobic violence is particularly targeted at women: https://committees.parliament.uk/writtenevidence/138836/pdf/
Also Israel and the USA: We don't understand why the Iranian people aren't taking to the streets of Tehran to demand regime change.
Uganda and Cambodia in 1979 and Liberia in 2002 are examples of armed foreign intervention, overthrowing tyrannies, to general approval from the locals.
Doesnt take a genius to work out why it was hit.
Andrew leaked inside intel on £3billion Lloyds branch sell-off to banker friend - just hours after ex-Prince held official Buckingham Palace meeting with boss of bailed-out high street banking giant
Andrew Mountbatten-Windsor secretly passed 'highly sensitive' information about the sell-off of hundreds of Lloyds branches after the bank was bailed out using £20billion of taxpayers' money.
Emails obtained by The Mail on Sunday reveal how the disgraced former prince held an official meeting with the bank's new chief executive at Buckingham Palace where he gleaned crucial details about the £3billion sell-off of the bank's assets.
Astonishingly, hours after the meeting, Andrew passed on crucial intelligence to a banker friend he has been accused of repeatedly helping while working as the UK's taxpayer-funded trade envoy.
https://www.dailymail.co.uk/news/article-15624503/Andrew-leaked-inside-intel-3billion-Lloyds-branch-sell-banker-friend-just-hours-ex-Prince-held-official-Buckingham-Palace-meeting-boss-bailed-high-street-banking-giant.html
The baby lomo steak was the best I have ever eaten. Turns out it was the best restaurant in BA - there was a months long waiting list to get in.
“If he has any shred of manhood left, he knows what he must do.”
It's a real shame one has to go to Las Vegas to enjoy it.
South America has the worst food in the world
https://antisemitism.org.uk/lord-mann/
Many religious Iranian families would rather have a transsexual child than a simple lesbian or gay offspring (which is statistically far more likely to be the case). So they oblige their gay kids to go through awful mutilating surgery rather than just admit “my kid is gay”
The fault is in Islam and in Iran’s particularly harsh interpretation of Islam. It is nothing to boast about
Brent crude oil price tops $100 a barrel in Asian markets as the conflict in the Middle East enters another week.
"Tony Blair blasts Starmer with brutal 4-word putdown for failure to back on Trump on Iran"
https://www.express.co.uk/news/uk/2179596/tony-blair-blasts-starmer-failure-back-trump
The most hideous disgusting thing I’ve ever eaten . I mistakenly ordered this in Brittany , it was part of what appeared to be an innocent salad to go with what were superb galletes.
It took me days to get the taste out of my mouth .
Re-telling the horror to some French friends , one piped up in English , you mean the shxt sausage !
The degree to which Iran is explicitly or implicitly pressurising gay men and lesbians into transgender surgery is somewhat debated: https://en.wikipedia.org/wiki/Transgender_rights_in_Iran#Forced_surgery_for_homosexual_people
But not for long if Trump is picking the leader.
I mean, I agree you don'y want the "Black Bomber" (not that I have any idea what that is), but the idea that Kraft processed slices enhance anything other than my chance of dementia is insane.
Thank God people are idiots.
I should pipe down
The Hitler myth was powerful. In the glow of victory over France in 1940 even his bitterest opponents had to admit he had achieved astonishing things.
Of course disillusion set in as the the war turned against the Germans.
BREAKING: Crude oil price has surged by 22%, now trading at $111.
Leaves more fat for me I guess.
https://x.com/faisalislam/status/2030771584072360243?s=20
@rcs1000 is “middle middle class” and I’m afraid he’s rather just proved that, in public
*shudder*
I only ate them because it was expected of me, and I didn't want to insult the host (my girlfriend's parents).
And I actually rather enjoyed them.
Looking back, I realise they were trying to get rid of me, and thought that serving me something so alien would cause me to do something stupid.
And then when -after initial trepidiation- I gleefully finished my plate, they were disappointed.
The relationship petered out relatively soon afterwards, mostly due to the fact that she was stark raving bonkers.
Cossacks stole all the vowels in my family name.
@utopia-defer.red
$150 by End of Week is quickly accelerating into the “optimistic outcomes” bucket which, let me just say, “lol. lmfao.”
Trump goes on TV and says "the war is over, the Straits are open", then Iran sink some tankers
Although you can see why it's doing the rounds.
(Fair fucks to you, despite being of the left for calling that out btw).