Thetownend.com

You cannot beat black stoneless ones especially on pizza.

That is all.

Kalamata are the best, nice and juicy!

Green olives stuffed with garlic are a close second.

I fucking love olives.

 Olives are one of those things which as a kid I hated....as time passed and I saw them perched on top of a pizza, I thought they looked nice, but I don't like olives.

 As a bit more time passed ,I thought fuck it.. just eat them, I'd now agree with Sippo.

Green Olives only for me but in olive oil with garlic and parsley and not in brine - ruins them!

Yeah olives are alright I suppose.

I quite like the sharp tangy taste of gerkins as well.

Nick Watkins if you're reading this how about olives and gerkins in the Don Rogers stand please?

I've never had an olive before, i'll put it on my "to eat" list with sushi

They do little packs of sushi in Tesco which I sometimes have if I am feeling all modern man and sophisticated.

Funny isn't it, modern man thinks it's pretty cool to eat sushi.

Yet I've been eating rollmops for years and people pull faces.............

I don't eat seafood - makes me ill.

Im not a fussy eater though, love duck, veal and all that jazz!

I could. It would only take a slight alteration. But no, too low even for me.

Where's DRS?

   :D...

http://en.wikipedia.org/wiki/Rollmops

Whilst on here I am also looking up recipes for a beef rendang.

Anyone got any tips?

Eh?  Care to explain?  :please: :stupid:

I think "duck" is perhaps the key word in the gag?

http://www.gadgetpages.com/product.php?xProd=49


 :D

I'm thinking it's "jazz".

I have a very innocent mind so you may well be correct.

Olives = good. Sushi = good. Great thread.

Did you find a recipe for Beef Rendang (also good btw)? Try the UKTV Food website....

There is a brilliant stall at Devizes market in Thursdays that sells olives.

It is called "The Olive Stall" or something equally descriptive. He has lots and lots of olives, in all kinds of dressings.

I just though you should all know, in case you are tempted to get the bus to Devizes on a Thursday.

From BBC/Food

Merrilees Parker

For the rendang
1 onion, roughly chopped
1 tbsp chopped fresh ginger
1 tbsp chopped galangal (or another tbsp of the above)
1 tbsp chopped garlic
1 lemongrass stalk, tough outer layer removed and roughly chopped
2 tsp turmeric
6 long red dried chillies, soaked in water and roughly chopped
2 tbsp sunflower oil
1 cinnamon stick
6 cardamom pods
650g/1lb 7oz braising or stewing steak, cut into 2cm/1inch cubes
4 kaffir lime leaves
zest of a kaffir lime or lime
400ml/14fl oz coconut milk
1 tbsp of tamarind puree or juice of a lime
50g/2oz desiccated coconut flakes
coriander sprigs to garnish
For the herby rice
1 tbsp sunflower oil
1 cinnamon stick
4 cardamom pods
250g/9oz basmati rice
600ml/1pint 1½fl oz water
2 tbsp chopped fresh coriander
sea salt

Method
1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
4. Fry the meat in the paste stirring all the time, until it is well browned.
5. Pour over the coconut milk and bring to a gentle simmer, add the kaffir lime leaves and zest.
6. Season with salt, stir well then reduce to a simmer.
7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
10. Add the spices and fry for a minute.
11. Add the rice and fry until the grains begin to turn an opaque white.
12. Add the water and a good pinch of salt.
13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately.

i ate the sushi packs from supermarkets frequently for a year or so, now i can barely look at it without doing a little sick in my mouth.

olives are lovely though. best from a fancy deli, especially the red ones.

You'd be correct, you younger ones are obviously not as smutty as us veterans!

olives are rank

http://uk.youtube.com/watch?v=YjlQ2kmeW-8

 :D

I was thinking it was 'fussy'

Sushi and wasabi rock,

Olives are ming - as are things out of the sea

Manatees?

how weird, as soon as i saw her post i thought that straight away and my eyes lit up.

I think Manatees would taste sour!