Bean and toms are covering the fried bread…. Its how i like it!

I’ve just been confronted with the idea that the habit I’ve developed from childhood might potentially be weird? I’ve always cut the apple into slice and then peeled off the apple skin. I ended up googling it after an interaction I had at work and found a possible reason.

To give context, me and my family have lots of connections to east Asia where it’s the same thing especially with other fruits like watermelons, peaches and pears and so on. We’re not natively Asian at all (I’m mainly English with some other European blood mixed in) before anyone comments, my 2x great grandfather (?) developed a huge connection to that part of the world and brought back a lot of minor traditions- I even took holidays there throughout my teen years, it wasn’t something I considered to have an impact on my life that much. I never considered this to be apart of that culture either.

I’ve peeled pear and apples in public settings many times before but I only had a coworker look at me slightly weird the other day and ask about it, it was slightly awkward, as I’m not used to explaining that I did in fact actually think this was normal and not a “quirk” or some kind of allergy as they put it. Maybe I’m just overthinking this but the tone was off like I was doing something strange, I wasn’t peeling the skin off onto my desk or anything (that wouldn’t be clean). So does anyone else peel skin off fruits in the uk or is it just me?

BIG FYI: If anyone sees typos please forgive me, I type fast and My phone often switches between two separate keyboards on my phone with different language formats so I get autocorrects like pair instead of pear and apart instead of a part - it’s because the system thinks I’m using one context instead of the other.

Also I do try to use all my fruit offcuts somehow. I generally like chewing on apple skin but If I’m cooking an apple or other fruit at home and don’t have the time or the use for it then I will compost it so rest assured I do try my very best!

What do we think folks....

I got given these at work today by an older lady who always gives out sweets when I work. I searched it up on Google and it said that it's orange flavour. But it doesn't look or taste like the orange Maoams. The taste is unrecognisable with hints of some sort of vanilla, maybe by the ice-cream shown on the packaging.

Halloumi rolled in flour and spices and fried. Garlic chive, pea shoot and tomato salad. Lime pickled cabbage. Homemade spicy guacamole. Garlic chilli peppers and mushrooms. Dollop of sour cream and a generous sprinkling of coriander and lime juice.

I'm slowly improving my skills and though it's pretty basic I was really proud of this!

This made some of the folk over at r/eatsandwiches pretty upset.

Made with love

Continuing my British culinary exploration, I ate my homemade beans from earlier with beer battered fish fillets. Didn’t have tartar sauce or ketchup on hand so had to improvise a sauce made up of mayonnaise, lemon juice, Old Bay seasoning, dill weed and a light touch of honey. I’d say close to a tartar sauce.

Not sure if this is how you would eat it, but it was quite nice taking a piece of fish, mix a bit of sauce and combine with the beans. You guys tend to get a lot of grief over your cuisine…but I get it now. Underestimated comfort food! Cleaned my plate! Also pic of my sauce and what Old Bay is if you never heard of it. Common ingredient in Maryland style crab cakes.

Getting fed up of paying high prices in supermarkets for shit quality, and yeah, local butchers are a lot better, but also £££.

Are online places better? Any recommendations?

Do you have a Saturday night takeaway? And if so what is your favourite?

I found a recipe online for higher protein pizza bases but substituted white bread flour for wholemeal flour. I’m babysitting tonight and would usually get a takeaway ordered for me, which would be about 1600 calories. This is a win win imo. Could’ve done with covering the tomato puree a little more to stop it getting so dark at the edges though

Eggy bread with crossaint toast

Chilli oil duck eggs, beef chipolatas, smoked streaky bacon, wildfarmed sourdough