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A long time ago I acquired a bottle of Campbells Old Rutherglen Muscat as part of an auction job lot.

It got put into one of my kitchen cupboards - and forgotton about until I noticed it yesterday.

What shall I do with it?

- you decide...!

Tom

Its a sweet fortified wine. Its your duty to try it, and dismiss it as 'un-Port like'.

Just have a Creamy, Spicey, tomatoey, peppery, pasta sauce bubbling at the time, and lob it in there if it's woeful. There's not only Spag Boll, you know!

Alan

How come this has had over 30 views but only four votes.

Have we an army of lurkers out there?

C'mon now, don't be shy!

Tom

Because I wanted to say “Open it, drink thoughtfully, and report, and then cook with it†. But that’s two answers, not one.

It should be OK, it costs £11.49 in Oddbins and it is made by the same people that make Isabella, which is wondrous nectar.

Drink up.

I've had numerous bottles of this and I think I got one left. They are very raisiny and thick, and I do enjoy them, but very sweet like a PX and I can only drink a glass or so at a time.

Can you guess which vote was mine?

If it tastes like PX, keep it for the next time you have a bad cough. Its much cheaper than Benalin!

'Tis not a wine to my taste - its unctiously thick and sweet. Yuck.

<<shudder>> (can we have an emoticon for this?)

Alex

Open It , drink It , then tell us , pray tell , why It would have gone down smooth with peanut butter .

By popular demand, I will investigate the contents of this bottle this evening.

Will I match it with peanut butter?

CERTAINLY NOT!

- I loathe the stuff!

Tom

O.K. , no more peanut butter & Port references .

Dont worry Luc. Its not a Ban! Not even close.

But I have to admit. Love Peanuts, Really love Cashew Nuts, Hate Peanut Butter!

Conky wrote:Love Peanuts, Really love Cashew Nuts, Hate Peanut Butter!

Seconded.

Tx guys , once a Portonian always a Portonian .

I love peanut butter. I have at least three jars on the go at once - crunchy, smooth and super smooth. I sometimes have an extra-crunchy as well. I use smooth for making satay sauce.

This is off-topic, isn't it?

KillerB wrote:I love peanut butter. I have at least three jars on the go at once - crunchy, smooth and super smooth. I sometimes have an extra-crunchy as well. I use smooth for making satay sauce.

This is off-topic, isn't it?

What is satay sauce ?

Luc wrote:

KillerB wrote:I love peanut butter. I have at least three jars on the go at once - crunchy, smooth and super smooth. I sometimes have an extra-crunchy as well. I use smooth for making satay sauce.

This is off-topic, isn't it?

What is satay sauce ?

It is a sauce made with peanuts that is used to marinade chicken and other things before being cooked. I think it is supposed to be a Chinese thing but probably something the bruta made up and called it Chinese cos we don't actually like authentic eastern food.

Basically, it is chicken and peanut butter on a stick which is BBQd

Derek

It's bleedin' Indonesian. It's not marinaded in it, you do the sauce afterwards.

Apart from that - spot on.

Is it really Indonesian or was it invented in a curry house in Chiping Norton and then accepted by the culinary-challenged British public as authentic?

Derek

PS: Chicken Tikka Masala was invented in Glasgow - honest

I thought that it was Birmingham.

Nope - satays are definitely a South East Asian thing and the peanut sauce is Indonesian. Well, Malay. I held the Public Bank Berhad record for satays at one sitting. Sadly, the previous record-holder went out and broke it the next week leaving me no time to challenge.

33 btw, didn't know it was a record when I did it.

So what constitutes "a Satay", in Guinness Book of Record terms?

A satay is a stick with meat on it, marinated in stuff and barbecued, then covered in peanut sauce. Don't care about the GBofR, only customer site records.

Hmmm, we need to go there - I think I could give that record a very good go

Chicken Tikka Masala was invented in a London Restaurant, (Who's name escapes me) by an early Indian Cook, who was mithered by a late 60's/early 70's, regular customer. He spent good money, but it became clear he had a sweet tooth and had Tomato Sauce (Heinz-type) with everything.
The wily chef just kept on adding Tomato's and sugar, against all traditional cooking methods, and the dish was born. Wasn't long before others tried it, and our horrendous sweet tooth, got a grip. Remember the days when everyone had 3 and 4 tablespoons of sugar in our tea. And dentists were mad busy pulling rotten teeth out!
A few years ago, it was the most popular meal in Britian. God help us!

Alan

PS. I presume you've all tried Chicken Tarka?

Conky wrote:Chicken Tikka Masala was invented in a London Restaurant, (Who's name escapes me)

Wrong - Glasgow. I will bring the book with me tomorrow.

Derek

Oh, I'm wrong am I?. Have a look at this BBC link. It confirms we're all right. It has been claimed by everyone and their cat. Of course the Scots shouted the loudest, but nothing unusual there!

I note that nowhere else is mentioned. Coincidence? No, I think not.

PROVENANCE: hazy; somewhere in the UK. Various stories abound. Said to have originated between 1950s and 1970s and birthplace is sometimes cited as a Glasgow curry house. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell's tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery.

The old, you cant prove it wasn't, so that proves it was' theory!

Wikipedia has a page on it. They confirm everyone has claimed it. They then list this as a link, to DISPROVE the Scottish claim.

How dare they...How very dare they!

DISPROVE and NO EVIDENCE are not the same thing, are they Officer?

Circumstantial evidence suggests that I am right and you are talking Balti

Derek

Fair point.

But I also suspect you wont be reading quite so confidently, out of this authorititive book, you were on about earlier?

Which, of course, was the original point.

In fact, I'd hazard a guess we never get to see the book, now!

Alan

The book is already in the bag. It's the book which accompanies the TV series QI, hosted by Stephen Fry. It's the bible to which I live.

Derek

I presume you've all tried Chicken Tarka?

As I recall, it's like Chicken tikka except it's a little otter..

Tom