Melba's Jammin' > wrote in
:


>
>> Had to go and look up 25 cl.............
>
> I figured if I'd written 8.3 ounces you'd have to look it up. . . .


Now if it had been in mls........


>
>>
>> http://en.wikipedia.org/wiki/Litre
>>
>>
>> Now my brain hurts!!
>
> Inactivity will do that. '-)


Pffffft!!


I'm busier than a one legged man in an arse kicking competition.



>
>> > http://www.alolivier.com/index_a.php then look down to SUN-DRIED
>> > TOMATO:
>> >Sun -dried tomato infused Olive Oil - 25 cl Red Tin (8.3 Fl.oz)
>> >and click on More Info at the right for a description of what I
>> >bought in a bottle. Apparently it is also available in a tin.
>
>> Yep, found the red tin.
>> Initially, my take on what you got was a jar of sun dried tomatos,
>> with olive oil added. Like what is commonly available here.
>
> Next time read what I wrote, Dufus. I used the word 'bottle' twice.
> :-P



Some old fogeys are prone to calling jars, bottles ;-P

We even have jars that look like bottles.


--
Peter Lucas
Brisbane
Australia


The path of a warrior never deviating,
one has to become not just a part of nature
but a force of nature,
acting in accordance with the laws of the universe.
(Getsumei No Michi, the Moonlit Path)

In article >,
Steve Y > wrote:

> I am so sorry.

No problem.

> >>Got any better ideas for the oil?
> Not really, perhaps you could drizzle some on your next pizza in the
> same way as you would oil flavoured with peppers
>
> >>What do I do with the tomatoes when the bottle's empty?
> Refill with some good Olive Oil
>
> >>> Should I do that and hope some of the tomatoes come out with the oil?
> Yes
>
> >> And do what with that?
> Add to chili next time you make it (or bolognaise sauce)
>
> Steve

Thanks, Steve. I like your ideas - except I don't see me adding it to
chili. :-)

--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

"Melba's Jammin'" > ha scritto nel messaggio
> Thanks, Steve. I like your ideas - except I don't see me adding it to
> chili. :-)
>
> --
> -Barb
By now you must know how delicate it is or isn't. You know how real
bruschetta is just the grilled bread, a brief scrape of garlic and good oil
with salt? Can this be the oil sometimes?

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
> > Thanks, Steve. I like your ideas - except I don't see me adding it to
> > chili. :-)
> >
> > --
> > -Barb
> By now you must know how delicate it is or isn't. You know how real
> bruschetta is just the grilled bread, a brief scrape of garlic and good oil
> with salt? Can this be the oil sometimes?


I believe it would be nice for 'real bruschetta'. To me, most olive has
no discernible 'flavor.' Shoot me. This tastes the smallest bit (we'll
say it has 'subtle flavor' for effect) of tomato. It's very nice, IMO.
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com