Food glorious FOOD

When Perrier water was all the fashion we drank it and liked the taste until they found traces of Benzine or something in it, after that it never tasted the same and we eventually stopped drinking it, anyway it didn't do me any good as it irritated my IBM symptoms and I now don't do fizzy but anything else goes.

I recall that for Perrier (at least) the CO2 and water are collected separately, the water purified and the gas 'put back' in.

Apparently Badoit water is radioactive and has to be treated to reduce the uranium and radium in it.

Neil

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... and that, Neil, is what appears to be now happening with Badoit [i.e. it's 'reconstituted']. There was a special character to Badoit, which made it 'sparkling' rather than 'fizzy'. Presumably that related to the pressure at which the CO2 was inserted underground ... The bubbles were smaller, and lasted longer, and the taste and feel of the water was better.

I note that even the new labels do not say 'carbonated' ... but something has definitely changed for the worse.

MichaelG.

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Note: This is not psychosomatic; I noticed the change in the water, and then discovered the variation in labelling.

Edit: Here is the story 'as was' ...

Edited By Michael Gilligan on 10/03/2016 08:55:56

If you like pure indulgence.

A crispy cracker (or rice biscuit) with a thin slice of Stilton cheese. Top with a fresh basil leaf and 1/2 a strawberry. If you are really trying to impress the recipient then splash a bit of melted dark chocolate over and open the Cabernet Merlot.

That's a good time to explain why a new lathe/mill/3D printer could be so useful around the house.

Don't forget to blow the candles out.

* Danny M *

I have never bought a bottle of water and never will, one of the few things that really gets me going. Have our own well water tho' which does help.

Evian is Naïve spelt backwards...

"More recently Badoit introduced the red bottle which is more highly carbonated than the clear or green bottles."

I can't see how the way the CO2 is added will change the size of the bubbles. I guess you have found the 'more carbonated' version which must have extra CO2 added.

Neil

Thin? THIN? THIN!!!!

I need a lie down.

Neil

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No, Neil ... I am not Red/Green colour blind ... I have seen and avoided Red bottles.

MichaelG.

Many years ago in Kenya i was invited to a cattle ranch, Longs Ranch. It was situated at the South end of Lake Nakuru where you have seen all the Flamingo's. We were offered a meal and it was the steamed hump of an Ankole ( Big Horns) cattle and with freshly baked bread and fresh butter the hump was sliced and served between the bread slices. Striated meat and it was delicious and I would want more but one serving was enough.

Another was Nile Perch cooked over an open fire and served in a rich stew/juice. Then another was to catch a 2lb Brown Trout and cook it on a sick over the fire for a midday snack. Having fished all morning and caught several Trout.

Clive

Mackerel caught from Plockton quay while a Piper on the far side of the bay accompanied the sunset, eaten fresh cooked over a wood fire.

Neil

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Correction [ my error ]

The new labels do have 'Carbonated Natural Mineral Water' on them ... Not in the main labelling, but [rotated] next to the BarCode area.

MichaelG.

There was an episode of Only fools and horses where Del Boy was marketing Peckham Spring water, the stuff glowed in the dark. I always thought that bottled water was about as useful as a fridge to a North Pole dweller.

Very partial to Stilton though!

Dave

I don't fish so often now. I became fed up of catching trout in put and take lakes. Too easy but the taste is improved if they are soaked in cold water for 12 hours or so. The earthy taste goes. I've managed a number of decent sized wild ones but getting on the water can be tricky or expensive.

Ice fishing for perch in Sweden is fun but lots are needed for a decent meal. Once caught the freeze very quickly.

Favourite eating sea fish I have caught are gar and dabs. Needs a few though. Dead fresh cod tastes a lot different to what fish mongers and chippies sell. Brilliant fish to eat when it's like that especially with some good chedar melted on top. Mackerel too but preferably really wild when they come in with the tide to eat rather than on a boat over a sewage outlet. Bass are amazing fish to catch, they really go but I'm inclined to think they are over rated for eating at legal sizes. Whiting is curious. I reckon it's better to eat when it's from super market frozen packs. Wild salmon - I'd fish for them every day if I could.

John

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Another was Nile Perch cooked over an open fire and served in a rich stew/juice. Then another was to catch a 2lb Brown Trout and cook it on a sick over the fire for a midday snack.

Clive

Bloooargghhh!

In the latest "Waitrose Weekend", a free news sheet given away by the supermarket, there is a photograph and short piece on a rather fine scale model of the Flying Scotsman. Made from chocolate.

JA

A link to the Flying Scotsman

**LINK**

JA

You got me there Nigel, regarding the wild Trout in the rivers and streams of Kenya. The names come to mind like, 'Underugu, Chania, all mountain fed streams and all different to fish with Browns and Rainbows and Char. The Chania can be fished at over 10,000 ft and has a waterfall of three steps at over 375ft drop. The pool at the bottom was always productive as it was a head water for the lower half of the river.

Now that fish, the Char was a beauty to fish as it really attacks a fly trolled slowly through the water. I will give away my secret fly as it is a Maribou Muddler that simulates a black Crayfish as it is pulled and released to flare out.

Limited to 6 fish a day on a river so catch six and move over the adjoining hill and fish the next river. The Nile Perch were caught in Lake Rudolf and we caught 22 fish in 2.5 hrs. and the total weight was 1220lb. the biggest, mine was 167lb and I weighed the same as the fish. Catch a small Perch and bigger one will follow and bite it's body off and leave you with the head. A weekends fishing for £50 including the flight and all found for two!

Guinea fowl abound by the thousands and make good eating, Two or three different types like the Helmeted and Vulturine. One will feed 4 people, cooked in a pressure cooker with onion and potato, all white meat.

Regarding worm, all game in Africa is infested with round worm and a gut shot bird you do not eat. Even Mackeral have worm cysts inside the body cavity. Nematodes also abound on fish usually around the head parts. Game animals also get Measles so you look at the liver and if it has white spots leave it.

Clive

Where I used to work we had a large ornamental lake on the estate, fed and exiting to the local river. The Brown Trout caught there were slightly earthy.

I've just been leek hunting. Got 4 superb specimens after wrestling to wrench them from the mud...