Silverstone 2014

Questions and answers about going to a race weekend
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Jabberwocky
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Re: Silverstone 2014

Post by Jabberwocky »

Toto believes there will always be a wet weather race if F1 went back there.

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Re: Silverstone 2014

Post by stonemonkey »

Jabberwocky wrote:Toto says relax

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Re: Silverstone 2014

Post by racechick »

just spitting jelousy( a very bad trait I know) Antonela( the girl who went to see the Mercedes car at the factory) has been outside the Merc garage with the team showing her flag. She's actually really nice......but sometimes I hate her!
anyway. I've bought the champagne and the wine and all sorts of nice food and made the brownies and chocolate cake. Got to stuff the mushrooms today. And do the monkfish with Parma ham/prawn and scallop brochettes and then pack. And make the flag, and customise the outfit . EEEKS!
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Re: Silverstone 2014

Post by spankyham »

racechick wrote:And do the monkfish with Parma ham/prawn and scallop brochettes ..EEEKS!


Post a piccy of the fish dish once done

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Re: Silverstone 2014

Post by What's Burning? »

racechick wrote:just spitting jelousy( a very bad trait I know) Antonela( the girl who went to see the Mercedes car at the factory) has been outside the Merc garage with the team showing her flag. She's actually really nice......but sometimes I hate her!
anyway. I've bought the champagne and the wine and all sorts of nice food and made the brownies and chocolate cake. Got to stuff the mushrooms today. And do the monkfish with Parma ham/prawn and scallop brochettes and then pack. And make the flag, and customise the outfit . EEEKS!

Serrano ham is the way to go. I'll forgive you this once.
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Re: Silverstone 2014

Post by spankyham »

What's Burning? wrote:Serrano ham is the way to go. I'll forgive you this once.


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RC got it right the first time :hehe:
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Re: Silverstone 2014

Post by racechick »

Well I'm making the brochettes here, then they'll be bbq'ed at Silverstone, so I'll send a picture of each. :)
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Re: Silverstone 2014

Post by What's Burning? »

spankyham wrote:
What's Burning? wrote:Serrano ham is the way to go. I'll forgive you this once.


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RC got it right the first time :hehe:

if you like an obscene amount of salt. want to discuss olive oil next? :twisted:
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Re: Silverstone 2014

Post by spankyham »

What's Burning? wrote:
spankyham wrote:
What's Burning? wrote:Serrano ham is the way to go. I'll forgive you this once.


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RC got it right the first time :hehe:

if you like an obscene amount of salt. want to discuss olive oil next? :twisted:


I think you got it 4rse-about there mate.....

"Serrano ham is cured for longer – some serrano hams are cured for up to 18 or even 24 months, whilst for the Italian or French hams it’s much more common for the period to be 10-12 months. These curing times have an effect on taste and texture. Parma ham is known for it’s smooth, lightly-salted taste"

>>Source<<.
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Re: Silverstone 2014

Post by spankyham »

What's Burning? wrote:... want to discuss olive oil next? :twisted:


Are we talking wearing, eating or both :whip: :twisted:
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Re: Silverstone 2014

Post by What's Burning? »

spankyham wrote:
What's Burning? wrote:
spankyham wrote:
What's Burning? wrote:Serrano ham is the way to go. I'll forgive you this once.


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RC got it right the first time :hehe:

if you like an obscene amount of salt. want to discuss olive oil next? :twisted:


I think you got it 4rse-about there mate.....

"Serrano ham is cured for longer – some serrano hams are cured for up to 18 or even 24 months, whilst for the Italian or French hams it’s much more common for the period to be 10-12 months. These curing times have an effect on taste and texture. Parma ham is known for it’s smooth, lightly-salted taste"

>>Source<<.

Dios mio! It's just cured ham plain and unadulterated by lard or who know what else is used during the process of Parma curing. Just the sweet sweet mountain air to cure the most delicate acorn fed hams descended from wild boars instead of farm pigs. I won't question your commitment, and I'm sure it tastes good to you. BTW olive oil is a good lubricant. :wink:
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Re: Silverstone 2014

Post by spankyham »

What's Burning? wrote:... delicate acorn fed hams .... :wink:


So it gets down to we all like nuts (DD will be pleased about that), you go for the little "delicate acorns" whilst mine are more the "copious chestnut" type. Which probably explains why RC instinctively went for Parma :hehe:

As for olive oil being a good lubricant ...... any pictures you'd like to share?
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Re: Silverstone 2014

Post by racechick »

:yikes: don't think I dare post pictures of my ham now!
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Re: Silverstone 2014

Post by What's Burning? »

racechick wrote::yikes: don't think I dare post pictures of my ham now!

Your ham brings all the boys to the yard.
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Re: Silverstone 2014

Post by darwin dali »

What's Burning? wrote:
racechick wrote::yikes: don't think I dare post pictures of my ham now!

Your ham brings all the boys to the yard.

And maybe some girls...
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