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Roast chicken, sage and onion stuffing, hasselback potatoes, duchesse potatoes, peas, and gravy.
To heck with Herself's diet: I'm not feeling hungry for the first time in a fortnight! 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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That also sounds great. After a famine, that must be like a banquet. I'm just having seconds on the wine and slowly get the urge to sing loudly in Italian. The problem is that I don't really know much Italian.
I need a program for the evening, like watching some carefully selected episodes of Star Trek with the projector. Or perhaps Game of Thrones. Do I have some popcorn?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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Breaking Bad marathon?
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I don't have that at hand. I might also watch something older. How about UFO, the complete series?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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With the purple wigs (and very tight outfits) on Moonbase?
ufo[^]
Haven't seen that for years, nay decades!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Yes, exactly that series. Did you know that this series was the inspiration for the UFO computer game?
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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I didn't!
But it was the inspiration for many things when I was young... 
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Oh yes, but I was far too young when the show was new. There was not only the spacy uniform of the girls at the moonbase. The ladies at SHADO headquarters had the tight suits and the uniform for those onboard the submarines revealed more than it hid.
Besides, the plots are ok too. The aliens did not go for the big invasion. instead, they tried to infiltrate, manipulate, sabotage, asassinate...
The language is JavaScript. that of Mordor, which I will not utter here
This is Javascript. If you put big wheels and a racing stripe on a golf cart, it's still a f***ing golf cart.
"I don't know, extraterrestrial?"
"You mean like from space?"
"No, from Canada."
If software development were a circus, we would all be the clowns.
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CDP1802 wrote: The problem is that I don't really know much Italian.
After drinking not even Italians know much Italian. Just go with the flow.
DURA LEX, SED LEX
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- ++>+++ y+++* Weapons extension: ma- k++ F+2 X
If you think 'goto' is evil, try writing an Assembly program without JMP. -- TNCaver
When I was six, there were no ones and zeroes - only zeroes. And not all of them worked. -- Ravi Bhavnani
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OriginalGriff wrote: hasselback potatoes
Not the horrible Jamie Oliver version I hope.
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Gack! No *%#£ing way!
Marabel potatoes, sliced near through using a wooden spoon as a guide, melted butter brushed between each slice, topped with salt and loads of fresh black pepper.
Crispy, buttery, tasty...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I love potatoes in all forms! I also love the fresh-baked bread she-who-must-be-obeyed makes fairly regularly. Problem is, being diabetic, I have to seriously limit my intake of my two favourite things so I tend to go for quality over quantity these days! Ho hum. 
- I would love to change the world, but they won’t give me the source code.
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Suddenly I got hungry again. 
Tip: add melted butter with a brush every ten minutes or so.
Slightly off topic. I 'd like some feedback on your Sous vide.
I know you've written about it already before, but I thinking of getting one now, and you've been using yours for a while now.
So your opinion should be "riper" now.
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I'll do something tomorrow - I'm on my tablet at the moment and it's so damn slow to type much (and don't get me started on autocorrect...)
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Oops!
Over a month, and I haven't done anything... I'm terribly sorry, that's an inexcusable delay. 
Yes, I've had a sous vide for a couple of years: Sous Vide Supreme Demi[^] and we use it at least once most weeks.
It doesn't replace an oven - you can't do anything "crispy" in it, so roasties, hassleback, baked potatoes, pies, etc are all out.
But it does do some things brilliantly. Cheap cuts of meat come out juicy and tender, steaks are perfect, even turkey is edible! 
You need to invest in a good quality vacuum sealer and a stock of bag rolls - the ziplock ones are worse than useless. I started with the ziplock ones as I figured they could be reused and that's got to be better for the environment but ... it's next to impossible to get them clean once you've cooked in them as the embossed inside surface (which you need to get a good vacuum) clogs with juices and food and is too fine to clean well. And they don't hold the vacuum well for long either - couple of days only. The hot sealers (I have one of these: FoodSaver V2860[^] which is excellent, and I spend about £40 pa on bags. The advantage is that you can bag food in protions (two chicken breasts for example), vacuum seal it for the freezer, and it lasts much, much longer - about two years instead of 2 months becasue you are preventing bacterial growth by removing the oxygen it needs as well as slowing it's growth rate due to temperature.
It takes some work to get it right: different meats need different temperatures, and I still haven't found a temperature / time combo that works for legs of lamb - they all come out like slimy baby food.
But cheap beef joints, steaks, burgers, chicken, fish, and some fruits work really well. And I also use it as a "warming oven" to raise bread (at 30C it's the perfect environment for it).
You do need to sear the meat once it's out of the water bath, both to start something called the "Maillard reaction" and also give some colour, but that takes less than a minute.
Would I be without it? No, probably not. Should they be cheaper? Oh yes!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I'm not going to tell this to my wife three days before Christmas, I believe it's a bit late to further specify my hints.
But I have bookmarked it for later reference.
Thanks!
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OriginalGriff wrote: using a wooden spoon as a guide
Just hold the knife at an angle so the tip hits the board before it goes all the way though.
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Easier to use the spoon - you sit the spud in the bowl, and cut until the knife hits the spoon on both sides. Perfect cuts every time.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Seen it done ,but it looks fiddly. Free hand its quicker IMO.
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Thats a toast holder!
(Well, for melba toast  )
Nah, just tilt the knife away from you and cut til the tip hits the board so it doesnt cut right through, quick, simple, and no messing!
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OriginalGriff wrote: Roast chicken
So Dolly is still in the shed. 
... such stuff as dreams are made on
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Or "the freezer" as we prefer to call it!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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roast duck, red cabbage, dauphinois spuds, red wine and orange gravy, steamed veg. And a bottle of Corbiers.
--edit--
Though I LOVE sage and onion stuffing. Its epic, typically british, and typically misunderstood by the continentals.
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Kraft Dinner coming up for lunch. Gotta love KD.
Within you lies the power for good - Use it!
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