Posts by: droach75

I can remember picking the book up in a supermarket and thinking the receipe was slightly different,,,as it had big chunky pasta (fusilli).

As for leaving it for two hours,,it allow the juices to become 1 and soak into the pasta and cheese and gives it a fuller flavour.

I too thought Rachel allen's dish looked great,,with the mozzarella melting on the hot pasta with cherry tomatoes,,,ummm.

I too searched for the recipe on the BBC and Rachel Allens website and was unable to find it.

I guess the last resort is you could buy the book:
'Rachel's Favourite Food at Home'

its on sale at half price on Amazon for only 7.49(pounds) at the mo.

I think you also have to remember that Tebbut and Jun Tanaka are working chefs,,so they couldn't do the show full time.

Then again the Fort and Silvano Franco are invloved with other shows and writing about food etc.

And of course Fort needs his time off to holiday in Italy, eat some more ice cream,,,blah,,blah

I saw this on TV last week and fancied making some for a BBQ in a few weeks

I was just wondering if anyone can remember what exactly went into this product:

mixed Caribbean essence

i am taking a guess thats its a mix of Cinnamon, All Spice, Cloves,,and...?

or if anyone knows any good suppliers of this stuff

Cheers

I really enjoyed the Matt Tebbut segment when he was out of the market and cooking in Norfolk,,,it made a nice change. I hope they do more,,it sounded like they might be a few more.

Come on UKTV Drama

Pull your socks up

Bring back Dr Who,,to the daytime and lets have some repeats, weekend ombinus

During this lack of Dr Who on TV,,i had to buy a few DVDs,,which i guess isn't a bad thing

I have been watching

The Dalek Invasion Of Earth (Hartnell)
The Invasion (Troughton)
Carnival Of Monsters (Pertwee)

I have seen this stuff about. its even more expensive than Vanilla extract.

WOW its a tenner a bottle @ Lakeland.co.uk

The thing is I am always using my Vanilla extract,,so its quite cost effective,,unlike the Ginger extract,,,which to be quite frank,,I can't recall a recipe calling for it. Then again I am sure u can use it to replace the powder,,when doing desserts/biscuits

I presume you treat it like Vanailla extract,,i.e a couple of drops,,,or a teaspoon at the most,,depending on the reciepe.

I can remember doing a Rhubarb and ginger sponge pudding,,I think I used crystalised ginger/syrup. with a drop or two of brandy on the sponge,,it was delicsious. I think its on this website,,the Ginger extract would be a good alternative.

I am not a fan of The Great British Menu or MF,,,but it would be interesting to watch,,if MF,,came to the Market Kitchen and judged the food like he does on The Great British Menu. i guess it would be good TV,,but then again the chefs might not want to keep comin back..

I agree with you Bazzza12 about MF, MF for me on Market Kitchen,,spouts a lot of flowey prose when describing his guests food. For me its just Too Much. Thats why i prefer all the other presenters.


I have found the wine course very enlightening and Nick Nairns tips on buying pans was good.

I find myself watching it everyday,,

What do people think to the MK Wine Course that has been on for the last couple of weeks.

As someone who likes a nice drop of wine from time to time,,,i have found the course pretty enlightening

I am a big fan of Ching.

I am also a big fan of Thommy,,i really enjoyed both of her CH4 series.

I think whats been fun this week is how jovial and honest everyone has been when critising the food. I guess this comes from them all been freinds. I didn't realise Jun and Mat trained under Marco Peirre White.

Chefs from GFL i would like to see on MK are Ed Baines, Maria Ella and Mike Robinson.

How do you feel that it seems be a celebration of MasterChef next week with pop singer Paul Young and Thommy Miers as the guest chefs

I think Jun has brought a breath of fresh air in to the Market Kitchen after only a couple of days.

Compared to Matthew Fort last week,,who when presenting his food,,is very full of himself,smug and shouts from the roof tops about his food. Jun on the other hand is calmer and simply lets his food do the talking.

Merrilees is always fun,,i agree she would make a good Market Kitchen presnter sometime in the future

Full On food was a very good program,,shame it ended when it did. anyone know why it ended,,i presume it simply didn't get the viewing figures.

Not sure if anyone was paying much attention to the opening credits on last nights show

Tana's face understandably has dissappeared and 2 new faces were present.

It looks like the 2x new presenters are Silvano Franco and Jun Tanaka

which i don't think many will have a problem with.

I wish we had a proper fighmonger locally.

At the two stores i buy my fish at in Waitrose and Morrisons, the best days to buy fish are thur/fri

that is when the fish is typically,, fresh in,,,like when the seabass are shiny and have nice bloody glls

I would get talking to your Tesco fishmonger. make freinds. Tell him you want some fish for sushi,,and he should be able to order whaterver fish u want.,,just give him 2-3 days notice.

Thats what i do when i want something uber fresh or more exotic

It also bugs me how he also talks like Jamie with those dreadful sayings like,,Bosh,,Wack,,,Rock 'N' Roll

I believe Waitrose is the shows sponser

Hi Chris

I have just got the ingrediants and had a go at this earlier this afternoon.

| to questioned the lavender amount and so i checked another cola recipes online that was very simlar and ithe lavender amount was for 1/4 of a teaspoon.

Also i would not add as much sugar.

i only just had 50ml of syrup,,before even adding sugar. i wish i had added 100g of sugar at a time. i ended up with a dry gloopish mess. i added some water and got it down to a very thick syrup.

it still ended up been too much of a sugar drink for me,

it did taste like those Cola bottle sweets,,with a slight tang (i guess from the Citic Acid). i think they mentioned that in the segment.

i wish i could play back the video online to see if i was doing evrything correct.

Hope that helps

Darrell

Some of the best doughnuts (Zeppole) i have made came from The Sopranos Family Cook Book.

Some of the best doughnuts (Zeppole) i have made came from The Sopranos Family Cook Book.

Karen333 I totally agree with your comments

I had the same starter and main,,both were exceptional.

I had a sticky toffee pudding,,that was small,,,expensive,,but boy was it good.

i think i spent about £60 for 3 courses inc a £20 bottle of Italian Red.

Praise to the chef as i don't think Mike was on that night.

Great pub, food, surroundings and staff.

The waiter who was was looking after me even booked me a taxi home,,when i mentioned i was gonna pop outside to order a taxi.

Recommended To All

I have not seen the MK peice,,just thought i would add this.

There was a very good segment about Foie Gras and the moral dilemma in one of the episodes in Rick Stein's French Odyssey.

As someone thats not had it,,or knew much about it, until that episode,,it proved quite an eye-opener.