tag:blogger.com,1999:blog-4763772100015353700.post3491728733908724995..comments2023-10-11T14:18:03.816+01:00Comments on Works Well: Distrust giant steps for mankindRoderick Robinsonhttp://www.blogger.com/profile/16828395545197001637noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4763772100015353700.post-53569799164551702812008-07-12T10:33:00.000+01:002008-07-12T10:33:00.000+01:00Gosh, you had me scared. I take it that's "dyeing"...Gosh, you had me scared. I take it that's "dyeing"? Go to Emmaus, eh? There's one in Nantes and in three goes I never found it open. The horaires d'ouverture are shown on a poster near the door but since they locked off the car park I would have needed binoculars. Nor could I find them in the phone book.<BR/><BR/>Re: chard. My Head of Culinary Research initially said don't boil it too long. But I don't think you would - you're not that sort. Later she confessed to preferring the steamer.Roderick Robinsonhttps://www.blogger.com/profile/16828395545197001637noreply@blogger.comtag:blogger.com,1999:blog-4763772100015353700.post-76943421502704909002008-07-11T20:47:00.000+01:002008-07-11T20:47:00.000+01:00Dying. They're good for dying. Or you go to Emmau...Dying. They're good for dying. Or you go to Emmaus and buy an old pan. I keep the old fryer for bacon because that's what buggers them up (the salt), and just add extra oil. Then fry mushrooms in the bacony oil, not the healthiest option but who cares?<BR/><BR/>any ideas for keeping the rainbow chard rainbow coloured?Lucyhttps://www.blogger.com/profile/09764296105901909328noreply@blogger.com