Quote by marmalaid
They did, it's called a food processor, Kenwood do/did a grate (did you see what I did there) one called the Kenwood Chef.
I'm sure I remember getting one of those for Mk I.
I thought it was just for moshing and mixing stuff up
I used to hear her making all sorts of whirring and buzzing noises in the kitchen :shock:Quote by dambuster
And while I'm on the subject - How the fLuck do you know when to stop grating ???
Quote by marmalaid
Simple, when there is no cheese left, depends on how much you get through in a week really. Grate loads and keep it in the fridge in a Tupper/Better/Genericware tub, then it's always ready for you at a seconds notice. Unless, of course, it's parmesan, that has to be done fresh over your food.
Ah - those little tray things that Chicken Balti come in ????
Quote by marmalaid
Time for a betterware mountain!
See - I told her hoarding stuff was a good idea. "It might come in useful one day"
I have a cupboard full of them.
Anyway - this cheese on toast lark is a pain in the arse.
I can never remember whether I'm supposed to toast the bread beforeputting the cheese on.
I opened the cupboard and found both Lee & Perrins Worcester Sauce andHenderson's Relish - that confused the fLuck outta me - which one. And do I splodge it on before or after or during the under the grill part of it all :dunno:
AND - it all happens too quickly - by the time I'd made myself a cup of tea, the whole thing had buubbled and spitted and burned and made a mess everywhere. I suppose cheese on toast is one of those things you have to actually stand there and cook :dunno:
Roll on bbq weather
So tomorrow, Noel - I'll have a full English please (no tomatoes or fried bread)
:rude:
: :?: :twisted:
