OK, Kemi Badenoch comes across as a total weirdo or psycho, whatever way you want to look at it. I wouldn’t even think of moistness as a quality of bread. Bread can be fresh or stale. Stale bread is dry. Does this mean she hates fresh bread? And who orders in a steak and then eats it ‘al desko’? Keir Starmer is totes boring.
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I know the forum has a “no politics” rule but I would think your words are simply not contentious 
I take the view that pretty much anything worth eating is good on a sandwich. Maybe not custard, though.
I suppose this is potentially going to get deleted if I’ve violated the rule. Perhaps it’s interesting how the food choices of prominent public persons generate headlines! But if I worked in the same office as Badenoch, I’d be thinking ‘totally bonkers’.
“superfruit” pot and a vitamin volcano smoothie…
Could you explain to this American boy what these are and why I’d want them for lunch everyday?
Not a clue. They sound like healthy food to me which doesnt compute at all.
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Agreed!
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Here’s ya superfruit thingy
And ya volcano thingy
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I keep meaning to ask someone about pomegranate. Do you eat the crunchy seeds, or spit them out after eating the red pulp? I’ve been eating them for 60 years and have never decided.
I eat the entire aril. I couldn’t possibly be arsed to suck off that tiny amount of pulp, then spit out the seed. Are there really people who do this? They must be the same who suck on pumpkin seeds and spit out the shells. I just don’t have the patience / oral dexterity required 
Plus I really enjoy the crunch it adds texture-wise to an overall very soft experience.
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Me too. Great for breakfast, stirred through yoghurt.
But, of late, so expensive, even in the Asian shops.
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I had a pomegranate vine in my yard when I lived in Los Angeles. A neighbor came by when the fruit was ripe and asked for some so she could make jam. I let her pick what she needed, and then I made my own jam, boiling and straining out the seeds and skins. It didn’t even need pectin–it firmed up on its own.
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But what about cream pan (Japanese custard buns-- on brioche)? There’s a lot of variations on this as well. Yes it’s a bun, but…
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Thankfully, Wegmans sells them for a reasonable price (for now, god knows how much shit’s gonna cost come next year 
), like $3.49 a piece, maybe? They’re ginormous, and one usually lasts for 3-4 days of yogurt.
The massive Viet market near us also sells them, same size, and a buck cheaper.
My grandmother used to pride herself on never adding Certo or Sure Jell to her jellies. And she let us know about it!! 
. Constantly. Not that any of her descendants have ever done any jelly or jam making. She actually had a “fruit closet.” She also did pickled whole banana peppers, chow-chow, and watermelon rind preserves.
When I was a kid and a friend’s mother would produce these exotic things called pomegranates, we’d nibble around the pits, and spit them out. It was kind of like playing with your food. 
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I make marmalade each year. The recipe I have says add the pips from the oranges in a muslin bag to provide the pectin. Always get a great set.
