Hi Rosti,

Thank you for the welcome, I have to admit it has been a good while and yes the subject of coa_rse oats dragged me back into the boards. So long in fact I forgot about the rude word filter and the need to use underscores for coxxxx. I see that careful use of the underscore can still actually allow you to emphasise a rude word by putting the underscore in the right place such as co_ and I won't complete that as I have been banned for less humour than that.

I just hope I haven't sent fannystreisand fleeing from such a long winded message...

Hi fannystreisand.

Can I ask if you are doing rolled oats or real oats? If it is rolled oats then they take so little time on the hob the hob (or microwave) that I am not sure what you are trying to gain. They are steamed and flattened which partially cooks them and because they are thinner the final cooking is quicker too!


If it is real oats as in steel cut oats or pinhead oats or coxxxx oatmeal (all the same thing more or less) then that is a different matter possibly. As they are the whole oat grain chopped into about three pieces, they need longer cooking times of about 20 minutes with lots of stirring towards the end.

I am diabetic and food such as oats are very good as they are low GI and slow release as well as filling. I tried all ways with various size slow cookers and gave up in the end. It nearly worked perfectly but towards the end when the grain is beginning to break down and goes a bit gooey the stuff foams up and after a few times of cleaning up the mess I gave up. I even tried putting the slow cooker on a timer which was a little better but a real faff.


Another technique is to soak the oats over night in cold water in the pan - ratio of one part oats to four parts water by volume. You still have to stand and take care of it by stirring very frequently but it is quicker.

Now what follows might seem like even more of a faff but if you read it through you can see that it takes only a few minutes of your time in total. It takes around about 2 and a half hours of real time from starting to the porridge being in the fridge for the next day(s).


I hit on a different method by a bit of trial and error. Take 125g - 130g of the pinhead oats and add it to 900 ml boiling water from the kettle. Add salt to taste at this point if you want. Give it a stir and bring it to the boil and keep it at a moderate bubble. Make sure you keep near the pan so you can keep a close watch on it. Stir it frequently and cook it for 7 to 8 minutes. Be particularly careful about stirring it in the last 3 to 4 minutes. Turn it off give it another stir and cover it for about ten minutes. Another stir and cover again for about 15 minutes. Stir again and now cover for about an hour. Stir it again and I put it into three 350ml clip and lock boxes and leave to cool.


Store in the fridge and that is three healthy breakfasts that you can have as it is or add fruit, seeds etc. I usually find I need to sometimes add just a little more water or milk when I am heating it up and I usually do it on the hob, about 3 minutes is what it normally takes.


Cheers
Terry

Yes I am afraid that it is true, I guess it may be something to do with advancing years as I am sure it didn't happen when I was younger

I have a bit of different take on this. I always have a pack of commercial frozen yorkies in the freezer, aunt Bessie etc. However I prefer to cook them fresh but Have never found them to freeze well, mine tend to be a bit substantial in the underbelly which is ok fresh but not so good reheated.


PS my mum's are just the best fresh or frozen and won't give me the secret even though she now thinks homemade yogurt is the bees knees which I showed her how to do.


Terry

One of the main reasons is that the fun has gone out of the boards. One of the most important things about boards such as these is the sense of belonging. Ok there was always some spats but they normally got sorted especially when Ian was moderating. Apologies for those who don't know who Ian is/was. I can honestly say that some of what was said during this time was hilarious - unfortunately all deleted now...

In those days we could post all through the night - and did - but a few posters eventually spoiled this with loads of daft games. I even got banned for while because I boiled over about this. It was at this point that the curfew overnight began.

I still feel that this could be what it once was - a goldmine of information of advice and friendship and would welcome a return to those days and to the best food board ever - I wish

terry

Hi Sylvia - Phew!

I am pleased that you are pleased and I have to admit relieved too.

As I said it is very difficult to advise as you can only give one point of view and the strength of this message board used to be the tremendous feedback that was given.

I truly hope that you get the same satisfaction from the bamix as I have had - now that you have bought it I can honestly say it is one of my very best buys over the last 20 years. I also have to say that the Braun was and is also a great value for money product.

Many thanks for giving the feedback

Terry

Hi lacey-cat I usually only reply when there may be some sort of back up such as another poster or internet. It is so quiet on here that it may not happen. I think it was stonehill or stonebank. Neither of these whiskies I have heard of so sorry if they are wrong.

Good luck - please post back if you find out
Terry

Hi jmappk, I bought one at Costco for just over £100 and was a little bit worried in case it didn't perform very well.

It is very good however you are not going to produce as good a quality as a deep fat fryer using the double fry method but the results are easily as good if not better than doing the chips in the oven. Cajun spiced wedges are excellent in the actifry. You can also cook frozen chips, I have only tried it once as I prefer ordinary potatoes, and the results were definitely better than doing the frozen chips in the oven.

Would I recommend it? That is difficult as at its full retail price of around the £150 mark it is very expensive and I wouldn't want someone to commit that amount of money based on one person's opinion.

It is well worth having a look at some of the feedback on amazon especially the negative comments. I can vouch that it is quite noisy as it is basically a fan oven but in quite a light construction so very little sound proofing. One of the people had problems with the lid breaking but I have had not trouble with that so far.

You are very welcome topsy10 but remember this is only one person's opinion - I had hoped that others might have joined in. It is a long time since I was a regular on here and it appears to be very very quiet now.

I hope that you have made the right decision for you, good luck.

Terry

I have had a think about your question of which is better.

The Braun multiquick scores on flexibility because of the attachments such as the blender jug, herb chopper, whisk etc and a good strong motor.

The Bamix runs much faster and can turn soups into the lightest of concoctions, it can crush ice, turn chilled semi-skimmed milk into creamy like desert, makes very good quick mayo and so on.

I then asked myself if I could only have one of them which would it be?

I can't make up my mind because although they are both blenders each has something to offer over the other one. If I was really pushed I guess I would go for the Bamix - but it is close.

Hi topsy10, I have had my bamix for about 8 years (possibly more). It will easily do what you want although depending on how chunky everything is you may need to stop every five minutes. having to stop every so often and resting it for a while is common to non-commercial stick blenders. There should be no bother about the depth of the liquid, I have liquidised that amount of soup many times. I also have a Braun turbo 600 watts and have to admit I now tend to use that for the heavier blending jobs.

Just remember that this is a blender for home use and as such it only copes with that sort of load. I don't know if this sways you but Gordon Ramsey is a big fan of the Bamix.

If you think that you really need something much heavier duty then you will need to pay more - a good starting point is Nisbets [link]

Hi IRNBREWholic, Hawaj is a Yemenite spice mixture that comes in two varieties. One, a blend of powdered ginger, cinnamon, cloves and cardamom, is added to coffee and baked goods. The other, a blend of turmeric, black pepper, onion, cumin, cardamom and cloves, is added to soup.

I have not been able to find a recipe for this that I could say is accurate. The total cost of the Seasoned Pioneers would be £2.50 + £1.95 p&p. The p&p is valid for goods up to £20 in total value so you could order more than one packet.

You could also get some from a seller on e-bay [link] which is slightly cheaper than Seasoned Pioneers as it is in 50g packets rather than 34g

If you want to have a try at this yourself the only recipe I can find so far is at [link] but the writer does admit "These are the basics, NOT the secret stuff..."

So you would have to experiment with it possibly and that is assuming that you can get all the spices easily. I can certainly get all of them where I live.

Good luck!

There is a spice called hawaj or hawaji that is sold by Seasoned Pioneers that looks as though it might be what you are after.

[link]

If you really have your heart set on Global then, given you only really only need three knives, how about a starter set: [link]

That is only given as an example. Try and get to a shop that will let you hold the knives. some knives suit some people better than others. For example some find Global too light or the handles uncomfortable.

Once you have decided what suits you then start to look at the starter sets they are usually very good value for money.

Another idea, if you are patient enough, is to be a regular visitor to TKMAXX as they often have some excellent knives at very reduced prices. Again as an example in my region they have some Henckle seconds in at the moment, they are still very good quality. so a chefs knife that would retail at about £60 plus can be had for less than £20. I got the five star bread knife for £12.99.

Good luck with your hunt.

PS whatever knife or knives you buy you need to have some system for keeping them sharp even if that is getting someone else to do it for you!

I cook them as gastrosurf outlines at about 140-150C until JUST starting to tinge a light brown on the edges then drain well and dry on kitchen roll until needed. They can even be put in a fridge at this stage although I have never tried that. The basic idea is to soften the chips almost as though you were par-boiling them.

Then, again as above, 190C for a few minutes, they can go past golden and slightly puffy in a very short time so you need to watch them carefully at this stage.

I would go with all of the above from Gastrosurf and Chef de Maison. I have a single induction hob and it is useful but I am not sure if I would like to have Induction only. However in a test I did find that the induction beat my gas hob in a boil from cold test with the same pan and quantity of water and it is really good at a slow simmer. But if I want to sear something then it is the old black iron pan and gas that scores.

A quick way to check pans is with a magnet as pans with a ferrous content are necessary for the induction (electromagnetic) process to work. If the magnet sticks it is probably ok. If it doesn't then it definitely isn't. The induction hob produces a varying magnetic field which induces a current in ferrous materials which then heats the material. A good party piece is to put a tea towel on the hob and put a pan of water on an bring it to the boil without damaging the tea towel. If a pan spills over it usually doesn't burn or stick as it is the pan that gets hot not the hob. Again you can usually touch the hob within a few seconds of lifting a hot pan off it.

I have only had Kangaroo a couple of times. The main thing is that it is very lean and so is best cooked quickly and medium rare otherwise it can be dry. So pan fried, grilled or stir fry are all good options for a first try.

If you like meat well-done then it is best to avoid meats that are too lean usually. I don't know about using it with liquid in a stew or casserole as I have never tried it like that. I have tried it in stir fry and that was nice and used it like a peppered steak in a mushroom and creme fraiche sauce and that was pretty good, although I prefer peppered rump.

I have a jar of Polish beetroot and horseradish which I bought at Morrisons. It has the ingredients listed as: red beet, horseradish, vinegar, sugar and salt but not the actual percentages. It is pretty good but I think that homemade would be healthier as you could adjust the sugar and salt to your own needs. It certainly doesn't taste too sweet or too salty and I don't normally have much of either of those ingredients these days.

Worth a try if you have a Morrisons near you and they stock it. I like to have it in a Burgen soya and linseed bread sandwich with pastrami and lettuce or spinach - one of my favourites sandwiches at the moment. Ok I know that sounds too healthy but it really is nice - honestly.

Hi Old Thatch, I agree with Rosti and tickedoff basically. If you only noticed this happening since you installed/updated Norton then it seems to be the prime suspect (but it may be something else)

I don't use Norton so can't speak from experience but there is this help [link] on the the Symantec site (Norton and Symantec are the one and the same).

Try the instructions on there and see if that solves the problem.

Morrissons had/have them on the shelves. I haven't tried them nor looked at the ingredients so can't comment any further.

Hi Bonnie - glad it was one of those listed.

Cheers
Terry

For those who don't have the rest of the recipe it is on the BBC site [link]

Hi Bonnie10, your breadmaker will more than likely be able to mix and knead the dough. Find the model number on your machine and then look for it in this list on the Morphy Richards website [link]

If it is there you will be able to print a copy of it to keep.

Terry

This topic comes up from time to time on the boards. The main problem lies with the treatment of the rice after it is cooked, nice simple explanation on the Food Standards Agency site

[link]

well I can't help Chrisb391 but I can point you to the recipe as given in the people's cookbook.

From the homepage of uktv food in the left-hand column
click on people's cookbook,
click on recipes from the series in the middle column
and then in the search recipes for this series text box type Joe
and then click go.

I had hoped the video would show the method and ingredients but it only gives the background to the family.

Hi Soup Kettle, you should have still been able to login and change your email address.

Try logging in with your old email address and user name.
Once you are logged you will see this in the top right hand corner of the page

Terry, welcome to UKTV.


* Logout
* My UKTV
* My Newsletters

ok you won't see Terry as it will be your name instead!

Click on My UKTV

In the middle of the page about half way down will be a welcome message "Hi ..." and the last line has "To change your nickname and other details, click here"

You can click on the "here" link or on the "My Profile" link further down they are the same.

In the My Profile page you can update your email address to the new one, change your user name, your password etc.

Remember to click the Send button at the very bottom right of the My Profile bit.

Quinoa has carbohydrates, fats, protein, vitamins, minerals, and fibre. It can be very useful for people who have problems with wheat, corn, rye, barley, and oats.

There are lots of websites out there with information, here is a sprinkling of them - some are a bit more technical than others:

[link]
[link]
[link]
[link]

I know that the new smoking laws had a bit of an impact Rosti but trying to get round them by smoking coal is a bit extreme

Hi Conch, well I may well have been right but you provided the evidence!

In fact it should be me thanking you for providing the link to the article, I hadn't realised about Tamasin's background. I knew about her brother Daniel day Lewis but not the rest of the story.

Hi Conch, I am certain as I can be, but can't produce any evidence, that the series with the enlarged kitchen is actually in a different cottage.

All the building work that you saw was in that new cottage.

I am sure some of the other posters will be able to jump in and either confirm or deny that.

Well Tlane if it is the case that the recipes are not Gary's then that would fit very well with what has happened to the majority of his recipes - you rarely find his recipes on the Internet for copyright reasons.

Like you and Rosti I do agree that I would prefer to see the originals anyhow!

Hi Dazz3 can we clarify what you mean by 45°. If you mean the angle that the knife meets the stone or sharpening steel then 45° is too much. It needs to be about half of that for each side giving 45° in total or even less depending on the characteristics of the metal.

The smaller the angle the sharper the knife will be but also the quicker it will go blunt. Two sides sharpened at 45° will give a combined angle of 90° which will be too blunt to cut.

Some of the Japanese single-sided knives such as sushi knives will be sharpened at a larger angle but the other side is flat.

There is some good information on the Global site but there are more sites if you google for them. [link]

Thanks for the feedback GFLForever and on your glowing recommendation I shall try that version the next time I make moussaka.

Hopefully Davina1 will check back and see the thread.

Good grief, I knew I had seem them somewhere!

Thanks Gastrsurf, those are the ones I was thinking about IRNBREWholic

I never thought of moussaka as a pie I guess. If that is the case, and GFLForever can confirm the recipe against the one in the book she has, then there is a Tyler Florence recipe for moussaka at [link]

It is quite a bit different to the recipe I use for this dish but will give it a try the next time I make it. The addition of lemon and cinnamon for instance and feta and parmesan then there is the topping of bread crumbs though I have come across that before from a greek student ages ago.

Hi Will - I have completed the survey, as you said it didn't take long at all.

Had to scratch my head for some of them - and resist using the internet for some of the answers, not easy to resist.

Good luck.

You can get cookers with wheels although they usually only have two wheels at the back and feet at the front otherwise it may be a safety hazard eg [link]

Also I do vaguely remember some sort of wheeled base that you could get but I think they were meant for fridges rather than cookers. The wheels could be locked on them and then released when you wanted to move the appliance.

Well that sounds like a pretty brilliant day, congrats to your daughter for all the hard work she has obviously put in.

And of course her mum for the support she must have given

Did you have any champagne BTW?

Definitely not an occasion to be sniffed at well done

Hi GFKForever, was it a recipe for Spanakopita? If so there is a Tyler recipe on the about.com site [link]

I know this recipe is from another book by him but may be the same or similar recipe.

Hi Mary, I live in the north east and can say that Morrisons are still selling fresh yeast up here (about 30p for 130g), checked last night on the way home.

No problem Noosie1, sometimes the same recipe appears twice and one of them usually has at least one mistake. The other is usually ok but why they don't remove the one with the errors I am not sure, but it is certainly confusing.

Do you mean this one [link] ? If so look at step 6.

Red kidney beans do need a few simple safety precautions. The websites below from the vegetarian society and Waitrose are typical in the advice they give:
about half way down this page - [link]
three quarters of the way down this one - [link]

Try another Tesco if there is one nearby or Sainsburys and and Asda also stock it in some stores. I haven't seen it in Morrsions.

Some posters in the past have suggested alternatives such as Kraft cheese or a mild white cheddar. I have only tried Jack once a long time ago and would suggest that the mozzarella blocks (rather than the balls) is a better substitute. It has about the right flavour and certainly the right texture - possibly!

Hi Grebnora, you can get them from mail order in the US but they are tad expensive [link]

Rosti - if only, if only....

Hi Lesley50 1, I can't be sure about people on here being to demos and we can no longer search the message boards to find out. However there are 167 recipes from Paul in the uktvfood site [link] there are also some video clips - I haven't said what each one is so think of them as a sort of lucky dip

They are not all bread recipes.

1 [link]
2 [link]
3 [link]
4 [link]
5 [link]
6 [link]
7 [link]
8 [link]
9 [link]
10 [link]
11 [link]
12 [link]
13 [link]
14 [link]
15 [link]
16 [link]
17 [link]
18 [link]
19 [link]
20 [link]
21 [link]
22 [link]
23 [link]
24 [link]
25 [link]
26 [link]
27 [link]
28 [link]
29 [link]
30 [link]
31 [link]
32 [link]
33 [link]
34 [link]
35 [link]
36 [link]
37 [link]

Phew! - ever wish you hadn't started something? It also shows what a good idea a search engine for the site is, well one that works anyhow.

The site used to have excellent search facilities.

No problem Big Monkey Man, this site is a bit odd at times to say the least. Two different versions of exactly the same recipe one wrong and one correct....

Hi Lesley50 1, I totally agree with Rosti that Paul would never (in any recipe I have seen) use anything but fresh yeast. He would sometimes grudgingly give a conversion to use the instant yeast used in bread machines.

Unfortunately he has not posted on here for a while.

Hi Mary - active may be a bit of an exaggeration compared to the 'old days' but I do get back on from time to time especially if someone nags me!

Try this version - it is still on uktvfood but found with google instead of their own search engine
[link]
they often have more than one version of the same recipie

Just pleased you understand Cheese Obsessive.

Many thanks Rosti - I knew you had a good site that you had shown before but couldn't remember which one it was.

And Mary it is really good to hear from you again after all this time

Sorry Cheese Obsessive I hope I didn't offend you, you gave the link to the ukfood site in good faith.

Terry

Please be careful using these conversions at least three of them are wrong enough to cause problems especially when baking. I haven't checked out the rest properly but oven temperatures look ok.

1 US cup = 237 ml
1 US pint = 473 ml
1 US quart = 946 ml

Here is another one by Nigella Lawson, this one has been asked for loads of times and seems that it may fit the bill as it is a self saucing recipe and pretty gooey and also very easy, one of my favourites.

[link]

Hi Budrose, I think that the Italians may have been using the term polenta for quite a long time (but happy to be corrected) so maybe cornmeal is the fashionable one

In fact I noticed in Morrisons there was a packet that had 'fine cornmeal polenta' on it a while back. I cannot remember the manufacturer (not own brand) but could check the next time I am in

Hi Davina1, it is a very good site with a shed load of recipes from TV programmes that can't be found elsewhere on the internet, well worth having a browse around site.

You are very welcome Griffin3.

Hi Posset, I hope you enjoy it. Over the last few years I can't think of anyone who asked for the recipe and said it wasn't worth the effort. So if you if you make it and don't think that it was particularly good it would be very useful for you to say so and if possible why it wasn't.

Hi griffin3 I think it was from Food Heroes, from the East Anglia, Lincolnshire and Midlands episode.

You are very welcome tiffy

Oops!

Sorry Guy1 in my haste to answer you I had not read or checked your message properly - apologies. Still it is a good story though.

Terry

Hi Guy1, I live at Whitley Bay, you might be interested in this [link]

one thing for sure Kel32 do make sure you don't do what I did umpteen years ago. I followed the instructions on the packet (I had never heard of polenta at that time but wanted to try it). This involved simmering it and stirring for about half of my life. Then had it with - well I forget TBH but the tasteless result went straight in the bin.

Years later in Italy I tried it again but finished off on a griddle pan, just ever so slightly better. So make sure you do as suggested and add flavourings or griddle it or other but never have it plain. Oh ok then try it plain like I did and see if you agree.

If I was going to do it in a pressure cooker I would try it for about 25 to 30 minutes, do a cold water cool and release and then check how tender the meat is. If it is not tender enough then an extra five minutes should do it - but do check. You could also do with less liquid or you could use the same amount making sure you stay within the limit line for your pressure cooker then take the meat etc out and reduce the liquid then return everything to heat through.

On the other hand you could just do it slowly in the oven

I have tried this one by James Martin and I was very pleased with it [link] and it only uses up to 3 eggs

You can find all of them and more on the foodnetwork site [link]

Paul Hollywood has some great recipes on this site and you will find his basic white recipe here [link]

I 'cheat' most of the time and use my Panasonic bread maker but do like to do it 'properly' when I have more time.

If the recipe from Paul gives you a problem post back on here with what it came out like you may even get a reply from Paul himself

Happy to oblige, this has been asked for loads of times over the last few years, it is very good

[link]

Has any one else come across this?

I haven't got any confirmation of this yet but here is a link to where I first came across it. Nothing on her own site as far as a I can see.

[link]

Hi Angela, I have completed the survey and thanks to Rosti for helping with correction.

Some interesting questions there Angela.

Hi Angela, I have tried the link, the page that comes up has single link in the body of the page saying "Undergraduate Survey Review". Clicking on that link gives the message:

"This Survey was open from Sep 3 2004 12:00PM to Dec 20 2004 5:30PM.

Next year we will feed the results of the survey and actions taken back to you."

Have you made a mistake with the URL?

HI Rosti, wishing you a very happy ?th birthday from here in very sunny Cyprus - I hope you have a great time.

Hi dustyfrg, it may that they still have the same viewing figures as the week before but that was less than the tenth placed programme for the first week in May.

Week ending 29/04/07 tenth place was just under 30,000 (and MK had more than that) and 06/05/07 was over 40,000.

Still not good figures though are they. It also has to be said that GFL didn't always make it into the top ten every week too.

Terry

Hi Zoe, you can have a look on the Morphy Richards site for your particular model number [link]

What information is it that has upset you Rena. Was it in a programme or somewhere on the website?

I have a Panasonic breadmaker and the recipes that came with it are pretty good. However did buy one book and have found that to be very useful, The Complete Bread Machine Cookbook by Sonia Allison. Here is as link to the amazon website [link] I have no other breadmaker books so don't know how it compares.

Can you give a few more details - the only Saba I have come across which is sort of food related is a spicy rum based drink!

This method as outlined on the Waitrose website [link] always worked for me, however, I always chilled the bowl ready for the beating stage. I have bought a simple (ie cheap) ice cream maker since then and that has worked very well.

I have assumed that you mean the mandolin on the uktvfood website [link] as far as I can make out it looks very much like this one [link]

Sorry for not replying earlier, I have been at a conference since yesterday but have only just managed to get internet access

I am really pleased it worked for you Eve. Phew!

A special thanks to Rosti for not only alerting me but also testing out my instructions before I posted them for you.

Hi Eve

click anywhere in the document that you have created and copied and pasted into and either:
Edit>Select All
or
Ctrl+a

the whole of the document should now be highlighted

then from the menu bar
Format>Paragraph

in the dialog box that opens look for the word Indentation slightly down on the left hand side and

set left and right indentation to 0 (zero)
then click OK

This is a workaround rather than a fix and so I hope it works for you. If not please post again.

Terry

Glad to have been of help. I am dreadful at finding things right in front of my eyes too. BTW I bought my heat disperser in a local indoor market for £1.99, not as good quality as the one in Lakeland though but it has lasted for about 3 years so far.

Hi Markbrum, this might be what you are after from Lakeland [link]

I totally agree with all that has been said about Nisbets, excellent range and great company to deal with too.

Also agree with Banjochef about the James Martin range of Stellar tri-ply, I have had mine for about two years now, good to cook with but the only problem I have had with my set is with pouring - there is no pouring lip to help so you do get a few dribbles

For Snowlight, if you are after a non-stick frypan then there are a few I have I used on an induction hob:

Circulon Steel Elite [link] if you after the full set you can also get them at Argos for £99.99. These are my personal favourite at the moment because I like stainless steel rather than hard anodised, I find it is much easier to keep clean.

There are also at least three in the Stellar ranges I have used the Stellar Induction black frypan (excellent) [link] There are two other Stellar ranges: the Stellar 3000 [link] and the Stellar 5000 [link] I haven't personally used the last two but some friends have and say they are really good. All of the pans have Teflon Platinum non-stick so are extremely hard wearing even with metal utensils.

it is here jsw [link]

Hi patacake there are a few sites out there with the recipe/method for this, here is one that gives a good description.

[link]

The American beef shank is what we call shin beef. There are quite a few sites that will verify this but maybe the best one is [link] about half way down are two diagrams showing the different cuts.

Should have added that the website is very good and there are some excellent recipes and advice on there, the book also is a very good buy. Manju has a really nice open and honest style about her cooking, well worth a look.

The website I have for Manju is [link] you might be thinking of her book Brit Spice [link]

Is it possible to use chocolate mint sweets in place of the separate chocolate and mint essence?

I don't bake cakes so please ignore me if the idea is just too silly for words.

Hi triger 1, I have definitely seen chilli cheddar in Morrisons but I am not sure if it is something they regularly stock.

Morrisons stores near Southampton [link]

A very good summary Snowlight.

If you want some more information Rose-Marie then wikipedia is as good a place as any to start.
[link]

And meant to add that there are quite a few books over on Amazon

[link]

There are almost 100 recipes on the Food network site

[link]

I think Rick and his family will be pretty chuffed by it, in fact I am certain they will be!

Hi Hemly, I am not much of a baker but I would have thought that you would just make the mix as normal and then divide it between the individual dishes and then add the proportionate amount of water to each.

I think that the cooking time will have to be by judged by checking the springiness of the pudding as Nigella suggests. I am no too sure how well they will cook in smaller quantities though.

Maybe by bumping this up someone with more experience in this may see it.

Glad to have helped mal555

There were too many threads with Chalky mentioned that I didn't know which one to put this on so I started a new thread. After all the discussions I just thought it rounded it off nicely with this item on the BBC site

[link]

No problem Viv glad to have helped a little. Sorry for the typo in your name and ending up calling you Vic

there are these on the beeb site

[link]
[link]

you could try these and see if any of them fit the list:

mozzarella salad [link]
chicken in a bag [link]
Chocolate Cambridge Cream [link]

HI Chrisie99, I am really pleased that between us we managed to find what you were after, I hope you enjoy the end result.

Hi mal555, I think it is the "Rick Stein‘s Seafood Odyssey" he also visited Whitby in "Rick Stein‘s Seafood Lovers‘ Guide" but I think that was to sample kippers.

I am sure some others will join in if I have it wrong.

Oops - how was that for timing?

Hi Chrisie99, the recipe that people are usually looking for is on the Food Network site [link] there are quite a few other Jamie recipes there too.

Hi Vic, I got the newest bottle of mineral oil from Ikea - it is called Skydd.

Hi David, unfortunately that is what you agree to by putting anything that is yours on the boards.

From the Terms and Condtions point number 6 says it all:

6. Where you are invited to submit any contribution to this Website (including without limitation any text, graphics, video or audio) you grant UKTV INTERACTIVE LTD a perpetual, royalty-free, non-exclusive, sublicenseable right and license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform, play, and exercise all copyright and publicity rights with respect to any such work and/or to incorporate it in other works in any media now known or later developed for the full term of any rights that may exist in such content, consistent with privacy restrictions set forth in UKTV INTERACTIVE LTD's Privacy Policy which is reproduced below.

However, at the very least a submitter should be cited and accredited as the recipe source.

Hi again David, I had already posted another reply but it has gone for some reason.

When I had a more thorough check of the press release I found at the very bottom that when the programme begins in February there will be a nationwide call for recipes but those recipes are for the second series.

So we were both right in one way or another. Anyhow please accept my apologies for doubting your information. I will use senility and poor eyesight as my excuse!

You are very welcome pedrona1 I hope you enjoy the final result.

Just one small point, and I was guilty of this at first. When you type in CAPITALS it is taken as though you were shouting to emphasise something so make sure you turn off your Caps Lock. Unless you want to shout about something of course

You are very welcome fannystreisand, glad to be of help. Thanks too to Porridge for backing it up with a recommendation.

I have seen something recently on TV that ten (or twenty?) years ago the average family spent one hour cooking the evening meal. The average is now down to 20 minutes.

Does anyone know which programme it was and have I got the facts right? I was not really following the programme properly at the time and I didn't record it either.

Hi Chef de Maison, the link I gave to the press release says the final 60 are already chosen, for instance there is an 83 year old lady called Flossie and a retired librarian called Irene.

Also according to the press release the programme is 20 episodes and is due to run from Monday 12th through to Friday 23rd. There may be repeats after that too

As to your last point - have a look at the terms and conditions link at the bottom of the page and at point number 6 in particular. Basically anything you post on here you are giving to uktv.

I have to totally agree with Fudge's Mum, I have had two other bread makers and the Panasonic SD-253 is very much better, I got mine from Costco for £70.

However Which? also has the Russell Hobbs Breadman Junior 10882 as a very close second and cheaper than the Panasonic. For example at Amazon [link]

Hi fannystreisand, I didn't see last nights uktvfood at all but have found two soup recipes for GFL involving pumpkin they are
[link]
and
[link]

If it is neither of these can you remember the name of the chef? I have assumed it was on GFL is that correct too?

Hi Rosti, another bit that puzzled me was "...a nationwide call to action asking people to submit their favourite recipes and stories online at www.uktvfood.co.uk...". The submitted recipes were then used for the 60 recipes in the programmes.

As I said previously I have not been posting regularly but I cannot remember them asking for recipes on the messageboards for instance.

Again being able to search the messageboards as we were always able to do previously might have helped clear that up perhaps.

Hi pedrono1, just before she began the recipe she said it was taken from Bill Granger's recipe. The recipe is on the uktvfood site [link]

There is much out there on the web that is worth checking out. Myself I do as Lobbers has said and give it a good scrub with a hard bristle brush, this is how I had to do it when I worked in a butchers many years ago. I do that about once a week, every day when I was in the butchers.

Then I always use any leftover squeezed lemon halves and rock salt to give it scrub whenever I have used a lemon.

Finally the only oil I use is mineral oil and then just when I feel like it. I never use any other oil, whether it be olive, groundnut or otherwise because they can go rancid, or so I have been told - and I confess I can see the logic behind that.

Purely personal method and not meant to be contentious.

hi ameerkotecha, there is sometimes a lot of confusion about what is a genuine Sabatier knife. Here is a link that may help:

[link]

There will be other sites that have similar information so it is well worth a google. One thing I would say is that some people find the handle of the Sabatier a bit thin (me included) and so a little difficult to hold. As has been said many times on these boards, with a knife it is important to get into a shop and try it for comfort weight and balance etc.

Hi Jenniffer, totally agree with what you say about the sticky chocolate pudding. My wife is unusual in that she does not normally like chocolate apart from the sticky pudding!

I am ashamed to admit that I do not do the sourdough as often as I should, but when I have tried it it is really good so many thanks for that.

Hi joeym it is Marsala wine - the whole recipe from Nigella is on the uktvfood site [link]

The People's Cookbook with Antony Worral-Thompson and Paul Rankin [link]

I have seen postings about the Market Kitchen but not the one above.

I am sorry if this has already been discussed I don't get on here as regularly as I used to and may have missed any postings about it. If so please accept my apologies and ignore me.

Pity the search of the messageboards is no longer available.

You are very welcome Snowy43.

I can echo sesley's recommendation for the parsnips, I like them in any form and this was a definite well worth trying. Honeyed roasted parsnips are also very nice.

Hi panfry there is a bit of information at the very bottom of this page [link]

Basically they are saying 100g of dried gives 240g cooked.

Using their figures just over three ounces should give eight ounces cooked. However the exact amount of final cooked pasta may also depend on the age of the past as, apparently, older pasta absorbs less water.

Glad it was the right one, please come back and tell us what it was like once you have tried it.

Forever Summer - recipe on Channel 4 site [link]

If you are still looking for some more recipes there are a few at the bottom of this page [link] (gourmet sleuth)

Can't give you any "The Best" recipes because of copyright issues, however there are quite a few on the web if you search for them.

Here are a few to get you started.

[link] (from saga)
[link] (from recipe ideas)
[link] (from brunch recipes)
[link] (from bbc food prog, need to scroll down a good way)

No problem bjf, I hope that you found the recipes you were after and that they turned out ok when you tried them.

glad it was the right one hemly

This may be the recipe that Old no. 7 has mentioned [link]

There are some recipes on the bbc site [link]

try this one it is about one third of the way down

[link]

you used to be able to find these links by searching the message boards on here, they are still there you just cannot search for them on here!

Nice touch eh!

According to the Food Network site it was in the caramel. All three versions are here - [link]

Here is a quite interesting 'investigation' into the amount of gold in a whole bottle.

[link]

Hi amee, the recipes on this site are pretty good. You need the basic curry sauce

[link]

then the dhansak recipe

[link]

Not perfect but pretty close to restaurant type recipes.

If you are comfortable with Halal butchering then how about

[link]

Hi Gorge! you can always try smooth peanut butter as an alternative, very similar taste. Similar quantity but you may have to add some water to get the right consistency.

Have you looked at the BARB viewing figures? It would appear that quite a few thousand people may disagree with you.

Just as an example from the most recent figures, week ending 26/11/2006, out of the top ten most viewed programmes (this includes timeshift - recorded) Rick Stein was not only top with 67,000 but also had five of the top ten places. Also all five of those were in the weekend schedule.

As has been said many times you can't please all of the people all of the time, but if you were responsible for the programme schedule would you miss out the most popular according to viewing figures?

The other weeks showed a similar trend that the weekend has the highest proportion, another example is the Nigella Bites weekend, 05/11/2006. Those programmes took seven of the 10 places for the whole week.

Having said all of that I must also confess that sometimes a little variation over the weekend could be nice, so maybe move away from Sunday being more or less a repeat of Saturday for instance.

or even particular (doh!)

That is interesting cheese obsessive, I have never seen it labelled as such in supermarkets though, always polenta. Any healthfood shop in paricular?

hi dianeclaire, I don't know if this is exactly the same recipe but there is a Darina Allen xmas cake recipe here [link]

hi ctldy0471, (I have already posted this once so apologies if gets duplicated).

Cornmeal is the same as polenta. The only trouble is that it seems that supermarkets are stocking the ready made rather than raw polenta so it may be little difficult to find. If so try a local deli or Italian specialist shop

Hi LouBick, a 400g can gives about 250g drained weight.

A 100g of dried beans gives about 250g cooked beans. This will vary depending on which bean and how old they are but it is a good average to work with.

So I think you need 100g dried beans to give the equivalent of a 400g can.

This is just my first thoughts so I stand to be corrected on my figures.

Hi Sophie 23, verjuice is a wonderful addition to recipes, it can be thought of as a substitute for wine but it is much more than that. It adds something completely different, it is a very subtle mixture of very slight acidity and a subtle sweetness, vinegar without the tartness and lemon juice without the sharpness.

I found one bottle gathering dust (not kidding) on a sainsbury shelf way back in 2004. It was £3.99 for 37.5 cl (half a wine bottle)

my comments at the time were "...smell - a (bit) like that slightly musky sweet smell of honey. Taste, a sweet but sharp lemon and lime. Very distinctive."

If only it were more easy to get a hold of. I have only had one bottle which was bought at Sainsburys. I gave up looking for it on supermarket shelves a long time ago.

Hi Miyishi there are some details about Jun and his Restaurant here:

[link]

Hi Fudge's Mum, 7-eleven is very large chain of convenience stores in 18 different countries but not the UK.

Makes answering the questions a bit problematic.

On second thoughts it may make answering the questions very easy

This is pretty good:

[link]

Terry

hi Roopa, is it on twice a day, 9:00 am and 9:00 pm for the first day then 9:00 and 8:00 for all the rest of the two weeks?

You are very welcome ros3e, you did most of the hard work by giving a pretty good approximation of the name.

Terry

I don't bake cakes much but if you put some more information on here about the size of your original cake some of the other posters may be able to help more than I can.

In the meantime these recipes on Delia may give you a start:

[link]

It is possibly kohlrabi, there is a picture that might help of the purple variety here:

[link]

There are some recipes on UKTV [link]

and on the beeb [link]

Hi Jannyk, I am pleased that your particular model of blender was supported, with it being 10 years old I wasn't sure if it would be!

I have found one site which has a document labelling the scottish cuts, the hough you mentioned is there and and also popeseye and guess what they call flank steak?

erm thick flank and thin flank

[link]

btw my scottish friend emailed me and said she was completely wrong about the round steak.

It might be worth a look here:

[link]

Rosti if the wellies fit then wear them!!

I am pleased they were the right ones Craggsy.

makes me feel a bit jealous that they don't do them in my size, I would just love to embarass my grandson (and son) by wearing them and jumping into puddles in the supermarket carpark!

Not really sure about this BEC5 but it has never stopped me before

I understand that it may be called round steak or even flesh end?
From a Scottish friend (Edinburgh) who wasn't sure either!

I totally stand to be corrected on this.

There was a one on Saturday Cooks which looked good - I haven't tried it though:

[link]

lol Bluesapphire - nice one.

btw did you ever get what you were after?

Yes Livewire - perhaps I am little rusty, it is a while since I posted.

However I think it is more to do with a particular moderator just not allowing links or even any way of helping them use a search. One thing for sure it got very frustrating.

Oh well

apparently I am not able to even help you use a search engine to help yourself

I give up for tonight!

Just as an aside one of my friends reckons that quark is the sound made by a durck

Sorry Caggsy getting frustrated and forgetting my manners. I never saw the programme but was curious and did a search as outlined above. The wellies I found may not be the same but looked pretty good - apologies if they are not what you are looking for.

I have tried to help you four times by giving a couple of good links to information about the quark cheese, all I can now suggest is to type quark into a search engine, I use google as a first resort.

Well that isn't what I typed (for the fourth time)

go to google type bonkers kidorable wellies appears to be the best I can offer - what comes up isn't the cheapest but not far off.

I never saw the programme but did a search anyhow

The important ingredient in liquid smoke is in fact condensed smoke:

[link]

[link]

None that I found, in admittedly a very quick search, used only concentrated soy.


However, at least one of them supplements this with soy

[link]

Hi Jack's Mum, are these similar to the ones you mean? [link]

HI wilbur 1, apparently the alligator (used on F-word as has been mentioned) does come with container to catch the diced veggies now and can bought at: https://www.proidee.co.uk/shop/SID_0123456789_02_GB/F=produkt_formular/P=02_GB_HPN121640/K=02_GB_120053

The other one that is available is the nicer dicer which is bit more expensive but comes with extra gadgets and can be found being advertised on pitch tv (channel 636 on Sky) and from the website too at: [link]

It might be this one on Astray.com: [link]

Homemade jam is always a great way use any extra fruit: [link]

No problem Art 1 - I am pleased I posted now.

You are very welcome.

I had never heard of them until I saw your posting so thank you too they look to be rather good to say the least!!

HI art 1, I hope you don't mind me asking for clarification. With sirloin being as expensive as it is, it would be a shame to not cook it correctly.

190 C is gas mark 5 and 175 C is gas mark 3/4.

Or is it that the gas marks are correct and therefore should be:

220/230 C gas mark 7/8 and 190 C gas mark 5?

There are umpteen conversion charts on the internet, one of them here: [link]

There are also some additonal instructions on the Waitrose site about two thirds of the way down this page: [link]

Again - apologies for butting in.

Terry

Hi shilling 1, there is an importer of these knives up here in the north east. You can find a product code for the knives you are interested in here:
[link]

Then place the order by using the details here: [link]

Hi jadi, this must have been from the "ever wondered about" series with Alan Coxon and Kathy Sykes.

If that is correct then the recipe (and others) can be found here [link]

Hi nicx-h, this is the only one I have ever found:

[link]

It is well worth the effort to make this curry.

The other thing to remember in all of this is that the series "Taste of the Sea" was first broadcast in 1995. That would probably mean the the shoot itself happened at least a year before that, allwoing for post production editing etc.

Perhaps certain sharks and soft shell crabs were an ecological and endangered issue then but I firmly believe that 11 years ago it was not the case from what I remember of that time. For instance Monkfish, or Angler Fish as ir more was commonly known then, was used to as a very cheap subsitute in scampi and look how that situation has changed.

I do have some sympathy with your point though and perhaps a disclaimer or information snippet should be put in somewhere at the beginning or end of these older programmes.

Hi Pauldt,

I am assuming you shop at the Preston Grange Morrisons, if so go to the chiller section down the far end of the store. The aisle for the fresh yeast is the same one as fresh juices and butter and spreads (just before milk and yogurts etc). As you walk down the fresh juice aisle from the main middle aisle of the shop on the right hand side of the aisle you will see butter and spreads then the baking and cooking section which is just before the fruit juices when you are walking towards the butchery section from the middle aisle.

In the baking and cooking section (quite small) on the top shelf you will find the ready rolled short crust and puff pastry on the top shelf. At the very left hand side of this top shelf is the fresh yeast. Not always there as it sells out pretty quickly but it is around 30p usually.

Is it the salmon fishcakes?

If so here is a link to the recipe

[link]

Hi Shanter, check the model number and if it is something like HR 2303 then this page link below has a link to the owner's manual.

[link]

There are ten parts paulbf.

Is there a reason why paulbf shouldn't ask for information such as that baboush? It is a good bit better than making negative comments to someones first post on the boards surely?

Hi Sabrerattler, long time no see - I hope you are well.

Cushion of lamb is boned and rolled shoulder of lamb. As you have said the butcher will often stuff it, the butcher I use stuffs it with an apricot mixture and rosemary pushed in to slits on the outside.

Hi Cathy there are Bites programmes on from the 18th October right through until 24th.

Then it seems that there is hardly a day in November when there isn't a Forever Summer or Bites or guest appearances in Nigel Slaters Real Food series. So get the recorder ready if you like Nigella.

Hi Baboush, the BBC site only says that it is on early next year.

[link]

There is an email address on that page that you could perhaps send an enquiry for the actual date.

Hooray for sense and reason, but avoid non-stick inner unless you are going to clean it every time, unless someone can suggest one where this is not a problem.

Like you I use the two separate fryings, the first at a low temp to cook and the second much higher to crisp the outside.

No personal experience but there are reviews on the internet, no UK based ones that I can find however.

I usually trust the Amazon reviews:

[link]

and you can download and have look at the recipes that come with it:

[link]

I hope that helps a little for the moment until someone can tell you from personal experience.

Hi --, no need to apologise for the interruption and a warm welcome to the boards.

If I am deep frying fish at all I do it in a batter anyhow so the fish is sealed and protected. I am assuming you mean is there a fishy smell or taste to the oil afterwards. The answer is very little. With the first deep fat fryer I had that was not the case. Mind you with the normal fire hazard chip pan that was not the case either.

If I am frying fish or other seafood without batter I always shallow fry or stir fry. In fact if the fish is very thick such as a salmon fillet I might even finish it off in the oven.

I hope that was what you meant.

In my final defence I can only say my deep fat fryer doesn't pong.

Safe frying tonight girls.

PS Essex girl, spot on with the stats - mainly males and between 10 at night and 4 in the morning! Flaky you were right too keep those 28% out of the kitchen. Gentlemen up and down the country take note, the ladies will rustle up the late night snack from now on.

So then imjustachef, what do you think?

Which way are you going to go on this?

I guess that was one of the strong points about the magimix fryer for me, I used to filter every time with the chip pan. You don't need to filter every time with the magimix as most of the bits stay under the element and never burn and contaminate the oil. Not completely foolproof but pretty good.

So the image of the lounge/living area is ok then. I guess not many people see the kitchen.

LOL - by the way do you filter the oil every time?

There are some people who are just not prepared to move with the times I guess.

Well Flaky, (bet you thought I had given up ) my very first deep fat fyer was a non-stick, cool wall, filter in the lid affair. After about 3 months of using it and trying to keep the non-stick bit clean I dumped it.

That was when I got the all stainless steel one. Lift out element, leave the lid off when cooking and a cool spot under the element which helped prolong the life of the oil. Fairly common format now but not then.

I only need to change the oil after about thirty uses. It takes (once it is cool of course) about 15 minutes to empty, scrub clean with a scourer and sometimes a stainless steel pan cleaner and refill. So I make that about 30 seconds per use averaged out.

Easy peasy and all thermostatically controlled. Eat your hearts out chip pan users.

Was it a very old under-powered one maybe, if so I can well understand your reluctance. They took a long time to come up to temperature and equally ages to do the 'recovery' once something cold was put in. The modern ones are much better - honest!

I have also had a thought and there is one think that I do deep fry and don't use the deep fat fryer for - poppadoms. I do these in a wok with the minimum amount of oil cos I know the oil is going to have to be binned afterwards. Ok I am a skinflint who doesn't like wasting his money.

Hi Flaky, I am at a bit of a loss as to how they are better.

The oil is heated to the same temperature in both cases and once it is at temperature it is maintained very accurately with most deep fat fryers these days. For instance on my 10 year old Magimix the temperature only varies by about 5 degrees once the chips are in. In both cases the power supplied is between typically 1.5 Kw and 2.3 Kw. This is based on typical gas hob and electric hob burners and deep fat fryers althought there are obvious variations. For instance some of the range type cookers with a wok burner can be up to 3Kw.

Please understand I am not being picky here just after clarification,

Some people such as yourself are very careful however stats prove that not everyone is so careful:

From the Fire Statistics UK 2003 published March 2005 -

"Once again, chip/fat pan fires were the biggest cause of accidental non-fatal casualties in dwelling fires, accounting for 28% of the total. However, there was a 9% fall in chip/fat pan fire injuries, from 3,200 in 2002 to 2,900 in 2003 – this represents the lowest figure since such fires were recorded separately from the ‘misuse of appliances’ category in 1994."

In fact many Fire Brigades regularly run campaigns where householders hand in chip pans and get a voucher towards the cost of a deep fat fryer.

Hi Allaker, if you click on What's on TV in the left hand side you should see it expand to give:

What's on TV
- Great Food Live
- Great Food Bites
- Schedule

Clicking on either of the top two Great Food items will take you to a page which will have the drop down date list that you are after.

Hi Is, sorry that is not the correct recipe. I cannot think of another at the moment that uses the baking with butter and water.

Hopefully one of the other posters may know which it is.

Hi Mary, it is good to see you posting again also.

This was one of those gadgets I always wanted but could never afford at the time they were popular. Like KoKo I would have thought they were no longer manufactured but then vaguely remembered seeing one advertised somewhere fairly recently.

To quick on the Accept and Post!

Missed out the date for Mike, it starts on Monday the 17th Oct.

Two new series to gladden your hearts in October.

Gino D’Acampo: An Italian In Mexico, Monday 3rd to Friday 7th. (five parter).

Mike Robinson and His wife Katie in Heaven's Kitchen. This is the story of the trials and tribulations of the refurb of the Pot Kiln in Berkshire.

Hi Naph, there are a few of Nigel's programmes on UKTV Food on a special Real Food Weekend.

This is on September 10th and 11th.

They include (sat) ice cream, garlic, chicken, potatoes, (sun) sausages, sandwiches, cheese, and chocolate.

Worth getting the video ready to record if you like Nigel's recipes and approach ot food.

Oops, I should have done another refresh of the page before I posted!

I can't help you with suppliers in Sheffield but the company has a well established on-line ordering and delivery system.

You could maybe even contact them to see if they do supply on a regular basis to anywhere in Sheffield.

[link]

This is a lovely recipe and can be found on the BBC site thank goodness.

I watched the programme yesterday and realised just how long it had been since I had made it. Anyhow here is the link:

[link]

You could try www.amazon.co.uk they have a Tefal gourmet multi cooker and a Prestige A La Carte Electric 28cm Non-stick cooker.

Hi Emochka, this is not completely straightforward but there is a recipe on the internet. It is on the food network site but there has been some reorganising so the recipe is not where it originally was.

Type

"Jennifer Paterson" "Fish Pie"

in google complete with the quotation marks.

scroll to the bottom of the page and you should see:

FoodTV Recipe
Fish Pie. Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright.
1 pound coley fillet 1 pound smoked haddock fillet 2 to ...
staging.foodtv.com/foodtv/ print/recipe/0,6255,4667,00.html - 4k - Supplemental Result - Cached - Similar pages


if you look at the last line you will see the word Cached underlined as a link, click on that link and you should see the recipe.

There was some discrepancy about the dates for the Real food weekend below so it may actually be the 17th and 18th.

3rd and 4th September,
Rick Stein fans (me included) a whole weekend devoted to a mix of: Fruits of the Sea; Seafood Lovers’ Guide; Food Heroes.

10th and 11th September,
Real food weekend. A mix of Nigel Slater's Real Food; Wild Harvest with Nick Nairn; Alan Coxon Ever Wondered about food; Paul Roseby Flavours of Britain.

24th and 25th September,
A whole weekend from Delia. Delia's How to Cook from parts 1 and 2.

Hi Mr Corleone, would I dare address you any other way? (gulp)

Try the Delices De Maud site they have the 99% advertised for sale. On the Lindt site they don't show a 95% but only 70%, 80%, 85% and the 99% and even then not for all countries.

It is near the bottom of this page:

[link]

Sorry Kazza that should have been a message for blackc I knew you had the recipe from your message, many apologies.

Hi Kazza, you can find the full recipe on the Food Network Canada site.

There are other UK chef recipes on there also.

[link]

Hi seearebee, was it recently you saw them for sale in Durham Market?

And was it the Saturday outdoor market or the all week indoor market?

At that sort of price and the feedback about it on here I am more than a bit keen to give it a try.

Many thanks in advance.

Pleased you enjoyed the wild garlic and well done auntie marion too for the stir fry suggestion.

Good one Goldie.

Stedders according to the bbc site you can also speed it up a bit by immersing in cold water and keep changing the water and then back into fridge. Make sure you don't splash water off the chicken onto other surfaces though.

[link]

Thermometer?

Or hand inside cavity and feel for ice crystals?

I always use a thermometer but I am sure someone has a non-thermometer foolproof method.

I am just south of the border and in Northumberland we have our own version of the clootie however try this site for a few variations and some info to add to Fantasia's.

[link]

Hi Kirsty one of my favourite plants.

I use all of the plant, bulb, leaves and later in the season the flowers too. By the way once it starts to flower the leaves begin to lose some of their flavour but this is made up for as the flowers have an even stronger flavour and aroma, my mouth is watering as I type this.

All parts have a deliciously mild flavour. The leaves, when they are young washed and finely shredded are great in a salad adding just that nice hint of garlic. Once the plant is bit older they really need to be cooked. The whole plant, along with some potatoes and parsley makes a tasty soup.

I actually prefer the taste to normal garlic. Just use it wherever you would have used normal garlic or chives. I just wish I could grow it in my tiny and far too dry garden. However the exercise going into the woods and beside streams to pick some does me good anyhow.

Sorry about the duplicates everyone, it happened when there were problems with the site earlier.

Honest!

Oops, I forgot that the & is a special character and gets processed. The last bit of the Nisbets address ends in

91& section=S3

but no space between & and section

Oops, I forgot that the & is a special character and gets processed. The last bit of the Nisbets address ends in

91& section=S3

but no space between & and section

HI Aliz, Lakeland do various patterned tea towels at about £2.50 each some in packs of three and some in packs of four. Delivery is free for orders over £44.99 otherwise it is £3.95.

www.lakelandlimited.com

Nisbets do more the sort you are after again at various prices ranging from £0.58 up to £2.10. Delivery is free for orders over £82.25 otherwise it is £4.64.

[link]

HI Aliz, Lakeland do various patterned tea towels at about £2.50 each some in packs of three and some in packs of four. Delivery is free for orders over £44.99 otherwise it is £3.95.

www.lakelandlimited.com

Nisbets do more the sort you are after again at various prices ranging from £0.58 up to £2.10. Delivery is free for orders over £82.25 otherwise it is £4.64.

[link]

Spot on Trudi, it is a small member of the cod family. It isn't as tasty as cod but is useful mixed in with other things such as the fish pie Trudi suggests. Something like Thai fishcakes is another good recipe.

Ray there are loads of recipes on the internet for whiting, just do a google for whiting recipes.

Hi Jennifer, I am fine, just not posting much for quite a while. Good to hear that you are becoming an IT expert. Like you I will wait to hear how the test run goes from Darthpatch.

Hi Suemc, well like I said I am not very good on the baking side of things so cannot comment on the ingredients.

Or the total cooking time either.

You can keep it in the freezer and just put it into the fridge about 30 minutes before you need it. This allows it to soften enough to be ok. That is what I do and have never had a problem with it being rock hard.

Good tip about using the internet for the Ben and Jerry recipes there are enough out there to keep you going for a good while.

I am not very good on the baking front but there is something about the figures that doesn't sound quite right Jennifer.

If you have a a 14 inch square pan then isn't that four times the amount?

Imagine having four 7 inch pans and arranging them in a square then it would be two pans wide and two pans long. 14 inches by 14 inches.

I saw a post from you saying you had managed to cut and paste something to your daughter well done.

Hi Nikkitwo, I wouldn't normally suggest internet shopping for such low cost items because of postage and packing but there may be other items that you see to make it worthwhile.

I have used this company for lots of stuff and found them to be very reliable and pretty competitive on prices.

[link]

There is some information on this site but you will notice that some tagines are meant to be used for cooking but others are really for serving. The serving ones are usually decorated apparently.

[link]

I hope that it works for you. What are you going to make?

sorry and meant to add this one too:

[link]

Hi Koru, this came up a couple of times before have a look at the suggestion from lizz:

[link]

Hi lovemuffin, I tried typing "paradise sauce" in google and quite a few recipes came up. May be worth a look and see if any match what you thought might have been in the one you had.

Most of them don't look very Chinese though!

Hi SaraL, has the Farmers market stopped in Alnwick? It used to be the last Friday in the month and the last time I was there, a while ago I must admit, but there was at least one stall selling fresh herbs. Maybe they no longer have a pitch there.

I know that once a month is not great but at least you could freeze some to last until the next market.

There is always the Morpeth market but maybe a bit too far, the Rothbury market is closer to you but I have no idea what stalls they have or again whether it is still held.

Well at least I was right about one thing!

I regret the post, medear.

I'll stick to the malt whisky in future

You think you are having problems Sue, I have just tried to google scientist medear to find out what you did - big DOH!

btw I used to be a physicist in a former life but I think my brain cell half life has just taken a turn for the worse. I am sure the lem-sips are to blame!

Past experience tells me that I am going to regret this post tomorrow morning. I hate man-colds! They are just so much worse than anything else!

Hi Tina, so sorry if I added to your confusion, really, really did not meant to. The methods are not too disimilar.

I would go with what Essex Girl said then you can blame her and not me for giving you those sites

Hi Tina, if you want some step by step instructions there are quite a few sites on the web with details.

I remember attemping this a long time ago with the 'cress' method on kitchen roll, not very successfuly!

Hopefully the instruction on these sites or others if you do a search will get you started and be more successful than I was.

[link]

[link]

[link]

no problem goldie, I just hope you keep them in the refrigerator rather than what I suggested up above

Hi penleigh, just shred the ingredients that you like and add low-fat yogurt instead of the classic mayonnaise. I prefer the yogurt version to the mayo one.

Hi goldie generally it is up to a week in a regrigerator, unless you have shelled them, in that case eat them immediately. This assumes that they are not too old to begin with of course.

Like Sarah, I keep as much as I can in the fridge once it has been opened. I keep eggs in the fridge also and take those out to come to room temperature before using them, if I have time.

Rday, what you said is not sounding superior but is very sound and safe advice. The only thing I would add is that I understand that you cannot always smell or see bacteria that may cause problems, so err on the side of caution.

and the "...missed a bit"?

Hi Spud, I am afraid you cannot put any recipe details up here unless they are copyright free. This is not as bad as it sounds, some food sites will not even allow you to put up links to sites that have the recipes!

So you need to become a bit of web detective (I nearly used a rude word there - phew!!) and find a site that has the recipe or a similar one and then give your adaptation of it.

Not easy - but better than not being able to give any help to others.

So if you have an idea of a recipe that you have tried and would like to tell others and cannot find the way to do it you can at least say which TV program and see if others can help

So a new cocktail is born - a Rustie Martini - just like a normal one but stirred with a firmly wagged finger, Very definitely kidding Rustie

Now who the devil used to do the advert where they spilt the drink when checking the time on the aircraft?

Oh and the one where they said "...missed a bit"

Sometimes puntalette is difficult to get hold of but orzo is similar and often easier to find.

Hi Capt there are a few places you can find the recipe - here is one of them:

[link]

You got it all in one Mary!

Sorry Mary, I forgot you may not know what the Boundary Mill is.

Basically a largish retail outlet with many different retailers inside, clothing, furnishings, shoes, glassware, crockery etc.

Oh, and of course kitchenware complete with hard to get gadgets.

Your full understanding of the severity of a man's sniffle is much appreciated, and I have had so many hot toddies that need to be breathalysed before I go out!

Thanks for the words of comfort Mary.

I am off today, just a man's sniffle you understand, so I may make up for it by descending on Boundary Mills. There is bound to be some sales stuff that is so useless that it has not sold yet.

That will make up for it a bit.

So very true Mary, that is why I am so disappointed in myself.

A lifetime of training in buying things without any previous thought or obvious need and I miss out on a bargain at the one time I could have had something sort of useful.

Sheesh!

Hi BC Bud, we often refer people on here to the Food Network Canada site for Jamie, Nigella etc recipes becase the Food Network have reached a copyright agreement with the chefs. You will even find that on the individual chefs websites that the details of the ingredients and methods are openly discussed. However, you will not find a Delia Smith recipe being allowed on the Jamie Oliver site and vice versa.

I guess the main message is unless you know you have a recipe that is yours and you cannot find a somewhere to link to then that is it.

To be fair to UK TV Food they at least allow links. Some sites, such as the BBC food site, do not even allow that. To help someone on there you have to give full directions about how to use google, what to type in and whereabouts in the results the site link will be.

Even on here if I have a recipe that I know is essentially mine own I still try and find a link to one that is similar and then give details of how mine is different.

Hi again Alkav, I should have added that I make this quite often and it is really excellent.

Wish the heck I had bought one now. I usually can't resist gadgets but that one looked just so odd that I managed to resist for once. I can't remember for sure how much it was but I think about the £4 mark.

No problem Stephen, but I know that I, and I am sure many others on here, would really like to know how it turns out. Good luck.

There is a recipe on the Deliaonline site in the forums:

[link]

I have never tried it but it is similar to others that I have read, the method seems a bit faffy but I think the real answer is to keep checking to make sure they don't go too dry.

Hi Alkav, there are a few places where you will find some of Nigella's recipes and the lemon linguine in particular: ninth in the list of the first page on the food network site;

[link]

sixth in the list from a sprinking here:

[link]

and a good place to start for other Nigella recipes is channel 4 site:

[link]

Cep can you confirm if this is the sort of whisk you mean:

[link]

[link]

If it is I have also seen them for sale in TK-Maxx but that is a bit hit and miss in terms of them being in stock.

Hi Tom, there is a nice little bit of info on this site:


[link]

Hi Bagsey, well I didn't think this recipe would be on the internet but it is, try this:

[link]

Hi Cep one starting point could be cheesemaker
[link] who are based in the New Cheese Market, Black Street Glasgow.

There is also [link] who are cheesemongers and although head office is in Edinburgh hava a branch in Great Western Road in Glasgow.

Failing either of these you could try a market [link]

Well I am a real cheapskate. I buy truffle oil, £8.50 for 55ml, and use it in mashed potato. Just a few drops seems to do the trick.

Mashed potato is even more popular than it used to be in our house.

It is also lovely in scrambled egg or an omelette, I haven't told the rest of the family about that yet, and feel sort of guilty .... but not much!

Hi Kea, this might be a one by AWT, if it is then it is a bit awkward to find. I could put the address up here but it is ver very long.

Try this:

Copy and paste this into google

Moroccan Lamb Tagine Anthony Worrall Thompson

The second one down it the one that I think it might be, however, you cannot click on the link as the BEEB has re-organised its site recently.

Instead look at the last bit of the second one and you should see the word - cached - as a link. Click on this and you should be taken to an archived copy of the original BEEB page.

Hi Royuk1980, the last time this came up on here I think the final result was that polenta is the same as a coa-rse (that is to get it past the rude word checker) ground cornmeal, but you can get more finely ground polenta which is then closer to the US version.

While we are on about equivalents if you come across cornstarch in a US recipe then we call it cornflour.

Hopefully if VAgirl sees this thread she may be able to confirm this for you.

In a very few parts of the US, cornflour in a recipe is very very finely ground polenta to us.

Easy really

I have managed to check through as far as Jan 31st - no repeats of the three programmes.

You are in luck Keeleyb, the recipe is on the BBC website recipe section:


[link]

Hi Cep, I have no confirmation on this, but after a bit of looking around I have found a few recipes for Newburg Sauce that have quotes from Constance Spry, this is typical of the quotes:

"The right ingredients, real butter, good cream, Madeira or good sherry, are essential . . . the authentic flavour will not be achieved with substitutes", warned Constance Spry, eyebrows no doubt arched. And she was right.

A book first printed in 1956 has been reprinted and is on offer at Amazon for £17.50. However, so far I can get no confirmation that this is the book Rick Was quoting from.

[link]

Hi Amritch there isn't a website by the looks of it but the company does do mail order.

There is more information here:

[link]

Sorry this is not much help for a Xmas present Cep but I can tell you the programme is broadcast again on Jan 11th at 12:00.

Hi Flaky, I always use a pressure cooker for making stock.

Very basic recipe is to roast the bones until browned. Sometimes I just shallow fry them. Then into the pressure cooker, with quartered onion (skin left on as long as it is ok), carrot sliced up, celery stick or two sliced up, couple of bay leaves, some black peppercorn and then whatever dried herbs take my fancy from, basil, thyme, sage etc. Add some boiling water anywhere from 250ml to whatever seems right for the amount of bones. Slight aside, the pressure cooker is a modern one rather than the old jiggle type so I can get away with using small amounts of water.

Bring the cooker up to pressure and maintain pressure for about 40 minutes. Freeze the stock in 250ml containers. I sometimes find that I need to reduce the stock to increase the strength of the taste.

I do a similar thing for chicken stock. So for one carcase along with any other remnants such as the skin, pretty much as above for the beef and 250ml water pressure cook for 30 minutes. I make more chicken stock than any other.

Also, just help things along, I often add a tsp or two of Knorr Touch of Taste.

Hi Aliz, usually putting the bowl in the freezer for 24 hours is enough, some take less time. If you give the manufacturer someone may be able to answer that more accurately as they do vary.

Make sure you turn the motor on before adding the ice cream or sorbet mixture otherwise it will freeze on the sides immediately and the motor will not be able to turn.

I have a Philips Delizia ice cream maker and it takes about 15 to 20 minutes to be the right consistency.

If you don't eat it all straight away and freeze it instead, then make sure you take it out about 20 to 30 minutes before and put it in the fridge, this will allow it to soften a little.

Brie, try as I might, I just cannot get them to stand up on end.

//

They have fooled the BEEB too

[link]

I think he is still at The Farm gastropub in Fulham.

;

That may be a semi answer

You are in luck this is one of the few of his recipes that is easily available at the food network site:

[link]

Hi Laura, given that they are the same depth, the smaller tin will need just less than 3/5 of the quantities and there may be a difference in cooking time too.

The vitamin C is an excellent idea as it has preservative properties and is used commercially in some products. I do the same as Shirty and crush one tablet and add this in with the other ingrediants.

Hi Sue, what a show off! So now you have the weather and the ziplocks, life just ain't fair

Love your breakdown of the El Corte Inglese clientele by the way. I shopped in there the last time we stayed in Benalmadena, just wondering which category I would fit into?

I would go with Menards on this one, corned beef hash, cheap, simple and filling but tasty.

James Martin has a good recipe on here, either type corned beef hash in the search up at the top of the page or copy and paste this link:

[link]

The only thing is that it is quite salty from the corned beef and the rugby lads may have to drink loads of pints because of this. Do you think that may be a problem?

Well you may have the weather Sue but the Gateshead Costco have the ziplock bags you were asking about.

I really like it when something like this comes up. I have never ever heard of lemon fluff.

Now I have searched and found over 1000 recipes using google, and there is very obviously many variations.

So then filler of prawns, give us a few more clues. Some ingredients (apart from lemon and fluff).

Was there custard? frosting? gelatine? was it a pie? a cake? did it have evaporated milk? oats? (there were none for flavoured cardboard).

Honest I am not being awkward, I am really curious and would really like to help. Also I am sure there are others on this board who would also like to do the same.

Hi Kanga, try typing quince in the search box above, there are 29 in total but some of them involve the quince paste rather than the whole thing.

The only one I have tried is the Giaconda Scott quince crumble and that was really nice.

There is a one that I have tried before and liked on this site.

[link]

confused notherner - what is warm weather?

Oops

Well up here in the north east we will probably make lemon granita or lemon sorbet whilst the weather lasts and this hot period continues.

Rustie, I thought it was the silly answers you specialised in

Well up here in the north east we will probably make lemon granita or lemon sorbet whilst the weather lasts and this hot period continues.

Rustie, I thought it was the silly answers you specialised in

Hi Sue and Gail, that was what I was going to suggest too. I didn't see the programme but there is a recipe for Teriyaki Beef which, according to the website was published in 1994, just a bit earlier than the Winter Collection was first broadcast. It might be the one.

[link]

Hi Nickynoodle, I have found a few english versions of this but have no idea which is the nearest to the one you have had and liked.

[link]

[link]

[link]

[link]

or this one has loads of different versions

[link]

Thing is Sally, I was amazed when finding the recipe for Josophieanne that it was almost ten years since I first saw the broadcast and then tried it for the first time!

I have read the twice baked souffle recipe and wondered, but never tried it. From what you are saying this sounds like something worth giving a go, so the next time I fancy a souffle I will try that method.

Hi Rustie, I did wonder if you would pick me up on that.

Will you ever let me forget that I beat you to an answer on that one?

Silly question I suppose.

Hi Sally.Ann, more a case of re-discover than find. I first made this shortly after the original broadcast, and continued to make it for a long time after.

Tell you what though, still looks as good now as then. Cholesterol level says no....

...however, once in a while....

(I cannot put : devilish : on the handheld.)
Terry

Hi, the Broccoli Souffle with Three Cheeses is on the Delia website:

[link]

I never waste three lemons Porridge, use them in a really nice Mary Berry 'Easy Lemon Cheesecake', there is a recipe on the BBC site
[link]

Hi Kyril, I didn't see the programme but there is a Mary Berry recipe for French Apple Tart on the BBC site, it may not be the same recipe though.

[link]

I can buy a pack of 4 unwaxed lemons in Morrisons for 69p.

Failing that, wash them in hot soapy water with a scourer, not too hard, and then rinse in clean water.

I have already posted a thank you but it hasn't appeared yet.

so

Thanks Relishmama I live in the same ITV region as you do so I will be setting the video recorder next week.

Terry

Thanks for that Relishmama, I knew I had seen her in something more recently.

When does the James Martin ITV series start?

Hi Relishmama I was just pulling Rustie's leg, I make this cake on a regular basis, a couple of friends who have to follow a gluten free diet are particularly fond of it.

I seem to have lost a recipe - does anyone have a recipe for that delicious Nigella Lawson Clemen........

All I know about her is that she was born in Poole and joined Blue Peter in the mid 90s.

I didn't watch Deck Dates.

Hi Brie, the last time this came up on here I think the final result was that polenta is the same as a coa-rse (to get it past the rude word checker) ground cornmeal, but you can get more finely ground polenta which is then closer to the US version.

While we are on about equivalents if you come across cornstarch in a US recipe then we call it cornflour.

In some parts of the US cornflour in a recipe is very very finely ground polenta to us.

Easy really ( )

Sorry for taking a while to reply Ann. I have to admit I have never used the company but it seemed too good an offer to pass up. The same bottles (well ok, they look the same) cost me £1.99 each in a local shop. Terry

You can buy them from Cookware UK Ltd, they have a special offer at the moment. Reduced from £1.46 to £0.49, p & p is £3.95 so if you bought 4 it would be £5.91 in total.

try: [link] and the bottles are showing in a panel on the right as one of the ten lowest prices.

I must have missed this one Frexy, so thanks for bringing it to the fore Relishmama.

I have been in touch with Hendersons and the furthest north is Harrogate or York. Other than that it was suggested that I try the Weighhouse chain as they supply to them. I have tried all my local outlets and none of them stock it. So now I either order a litre at ten pounds or wait until I am next down south.

Hi Sarn, Rustie is right about the parsley sauce but it isn't completely simple. Firstly there is a good basic recipe here:

[link]

I was there a while ago and liked it so much that I made a point of asking each restaurant how they made it, basically they are all the same but everyone with a variation, and of course each is the best on the island!!!!

(some) Variations are to use parsley instead of the coriander, I have tried both flat leaf and curly, both ok but different if you see what I mean. Some said use two heads of garlic, I have to admit I chicken out and use two to three cloves instead of heads. Another variation was to use a green pepper instead of the parsley. One used a slice of bread soaked and then squeezed and ground in to thicken the gravy. One insisted that the vinegar should be the best sherry vinegar.

I hope you get the picture, green by one means or another, as garlicky as you want, cumin definitely, salt, mild vinegar and olive oil in pretty much equal quantities. Then '..mix until it gives you pleasure..' as one chef said.

I didn't have one that I didn't like

Thanks for checking my instructions Rustie, at least something to do with me is working perfectly!!

Ok Discomom, at what point is it going wrong? I have just checked again and they are there.

Are you sure that you are clicking on Good Food Live (first in the list) and not Good Food Bites (second in the list)?

If you have clicked on Good Food Bites then the first recipe you will see listed for Wed 1st Sept will be an Ed Baines recipe for Chicken in Parma Ham (which is very nice by the way)

Hi discomom, you will find all these recipes on the same programme day for 1st September.

Click on home at the top left of the page. When that page has loaded look at the right hand side and there is a panel which is headed Looking for a show? Under that click on Good Food Live.

Just under the piccie of Jenni there is a drop down menu with todays date in it. Use this to select Wed, 1 Sep 2004 then click Go.

You should find the Janet Brinkworth Blackberry Crumble Cake at the top. The Sue Lawrence Chocolate Surprise Cake in the middle and the other Sue Lawrence recipe Toffee Oaty Squares at the bottom.

Hi ajj, click on home at the top left of the page. When that page has loaded look at the right hand side and there is a panel which is headed Looking for a show? Under that click on Good Food Live.

Just under the piccie of Jenni there is a drop down menu with todays date in it. Use this to select Wed, 1 Sep 2004 then click Go.

You should find the Sue Lawrence recipe near the bottom of the page. You should have been able to find it by searching but for some reason the search engine isn't finding it at the moment.

Hi Feathers, Tony from UKTV food did mention that the tean were going to be working on the search so it might be a bit strange at times over the weekend.

In the meantime, click on recipes at the top left. At the bottom of the page, once it loads, click on Cuisine. When that page loads click on Greek. It is the fifth recipe on the second page.

Hi Julie, I certainly like the idea and applaud anyone who is trying to find a business idea that no one else has got.

So good luck with the venture and I hope it turns out as a success.

I think she may well have an interest Relishmama, four posts about it on here and two on the BBC site, although they have now been removed from the BBC site.

Hi Keren, don't worry about specifically using something going by the name of chapati flour (often called atta flour), a wholemeal flour can be used for chapatis, and both Sainsburys sell that, I have just checked with them. I haven't tried phoning other supermarkets in Poole but I am sure they will stock wholemeal flour too.

I also saw on another site that Gary later added, because of lots of viewers saying they had had problems, that the sugar must be muscavado and that the evaporated milk must be well chilled or it just doesn't work

Relishmama, you are not going to believe this but it is just over five years since Jennifer died. There is a nice little tribute to her here:

[link]

Hi MammaChef and Reshma that was my first reaction too about the gram (Bessan or chickpea) flour.

A few sites seem to suggest that gram lentils are the same as Channa Dhal (or whatever spelling you prefer). I have never come across this before doing a search.

If this is the case I have always understood that a poor substitute for Channa Dhal is Yellow Split Peas. Nowhere near the taste but do will rather than nothing at all.

What do you think Reshma?

It happens to us all at some point Brie. A few weeks back I had posted a message to help someone about a sweet shop with the business address and telephone number.

All that was left after being modded was the name of the shop and that it was in Newcastle. Yet both before and after that post, loads of threads have contained business addresses and phone numbers.

But it is a whole load better than the BBC site where it is just so frustrating trying to help people. I rarely go there at all now. I would hate to see this board go down the same route....

So I guess I put up with the odd time it happens, although I still get bit annoyed.

Brie if you cannot find it locally Nisbets have the Imperia at £24.99 at the moment, p and p is under a fiver but if you order more than £70 worth delivery is free

[link]

Hi Pixie Pops, you can find it on the Canadian Food Network site:

[link]

Thanks for clearing up the point about soaking the lentils Reshma, I guess it has never been a problem for me as I never have the lentils that long.

Sorry Porridge had go and do other things for a wee while. Generally all lentils need to be checked for small stones, washed well but not necessarily steeped.

Don't let me worry you about the toms or the celery for that matter, it was just a comment from me, there are plenty of lentil recipes where they don't even fry the spices.

And please, I am definitely not an expert on this, what I have said is just my take on it. I do like tarka dhal as a side dish and so does the family.

Hi again Porridge, I would definitely use the whole seeds.

Ok another opinion here. It seems unusual for any liquid, the tomato, to be put in at the frying stage. From the recipes I have used, I have never come across one that uses celery either. Maybe somone else on here can help in this regard.

So the basic process is fry gently your initial flavourings including large pinch of asafoetida , add the lentils and fry these gently for a few minutes. Add the stock or water and simmer until the lentils are as soft as you like them, maybe adding a little addtional water if it is drying out. The exact time depends on the lentils. Then in my case add the tarka!

Hi Porridge, When does the recips say you add the mustard?

In Indian cooking you will find that when you use mustard seed, black or brown, they are generally used whole. Either put into the hot oil or ghee until they are popping and then the onions etc are added. Or very often with dhal they form part of the tarka that is poured over the lentils just before serving them.

My favourite tarka (not a classic combination but I like it) is mustard seed, cumin seed and fenugreek seed and slivers of garlic into very hot oil until they are popping and the garlic is browning. Pour over the dhal. The sizzling and the aroma is wonderful.

Hi, I have already tried this once so here goes again.

the temp is 400 F, 200 C gas mark 6 for 10 to 12 minutes. Have a look on here for more detail:

[link]

Hi Susiepops I found some info about this sometime back I have pasted it here again. He has been in lots of other stuff also but the original question was about Corrie.

Jeni's Husband is Jim Bywater and he played a cellarman called Wilf Starkey, he was hired by Bet Lynch on Monday 11th February 1985.

There is a small piccie of him here:

[link]

Hi Mamamchef, I hadn't realised just how many series he had made. Anyhow here is an answer in your quest:

[link]

Missing from your list is:

Floyd on Food
Floyd on Oz
Best of Floyd
Floyd on GMTV

And I didn't know/remember he did the voice of a bear in Max Bear for a kids cartoon!

Thanks for that Livewire, I had forgotten about Charles, in fact that programme may well have been the first one I ever saw him appear in but could be wrong on that score.

And Georgie thanks for the pointer to the rissoles recipe, that looks like worth trying out.

Hi Livewire, I have found the same, I first noticed it when I looked Paul Hollywood's scone recipe:

Ceramic Dishes, Knife Sharpeners, Mallet, Mouli Legumes, Salt and Pepper Grinders, Spice Storage

I don't know what amused me more, the need for the mallet or the Mouli Legume!!!

Perhaps they are just trying to see if we are paying attention.

Hi Boneyapper, I remember this series from when it was originally broadcast, Loualla Astin (sp?). I haven't seen it since but remember it for the very simple but tasty recipes, what everyone calls rustic these days.

What channel was it on and when please? I would like to see it again if possible but cannot find it listed anywhere. Was it on one of the travel channels?

Hi Kromusdomus, sorry I couldn't answer you directly last night, and many thanks to Rustie for doing it by proxy for me.

Ok back to the problem. I too have never come across the cake of yeast. It is mentioned on many sites but not many give it as a quantity and it looks as though it is just fresh yeast but already portioned ready for use.

I have managed to find two references to quantitiy one said that it was the same as 2 1/2 teaspoons of dried yeast and another that one cake was 2/3 oz. [link]

So using both of these would point to to about 20 - 25 g fresh yeast which is 2 x 7g of instant (NOT dried according to Paul Hollywood and I would certainly bow to his vastly superior knowledge).

I hope the end result is worth the effort. Good luck.

Am I supposed to say something like dob dob dob now? Such a long time ago......

Hi Veggie Burger, the dough on a skewer is called damper. Basically self raising flour (or plain with baking powder), some powdered milk, raisins for a really classy affair and make up to a dough with water.

Get a 'green' smallish branch off a tree. Peel off the bark and cut the thicker end to a point. Heat the thinner end over the fire to dry and sterilise the wood. Spiral the dough around the branch and stick the pointy end into the ground so the spiral is over the fire. Turn it every now and then until crusty and cooked. Serve with jam or honey.

Oh thanks Georgie for those crumbs of comfort.

Rustie I owe you big time!

Can anyone please tell me how I go quietly?

It is so very good know that Victoria Trevor and Eating it up is top in Google. This may lead to an answer.

But, but,

It is just so easy up here in the wild northern reaches (of England) to get Portsmouth and Plymouth mixed up they are only, as I said, 177 miles apart.

But

To get Newastle and Sunderland muddled up - well they are a league apart!

Words fail me, well ok they don't but they would be modded. Possibly rightly so in the interest of public decency.

I was keeping my head down and hoping that this wouldn't resurface. That was the case until a certain Mr Burden posted!!

Lil'Abby, I thank you for being the soul of discretion and a lady by not further embarrassing an OLD man at a mere 177 mile mistake and not replying until forced to.

I would like to say the same to Rustie, I would like to but ......

Will you ever forgive me for beating you to the lemon curd tart recipe? I was only a newbie at the time so it must have been beginners luck to get it before you.

I am still curious about who Victoria Trevor is.

Phew! thanks for that Mammachef, I was beginning to think I had just had a senior moment and imagined it all. So thanks for making an old man very happy!

So then Julie you can order the book from amazon.co.uk for ?10.49 P&P, also seems to be 3 to 5 week delay from ordering. The French amazon.fr seems to be a bit expensive at 74,95 ? though.

Hi Pam, because the words 'the best' appear in so many titles searchin is difficult. Go to www,amazon.co.uk type one one of the chefs names in the search box, silvana franco or paul merrett or ben o'donoghue and the book will appear as one of the top three items depending on whose name use in the search.

Thanks for your concern Georgie, I have had to have extra supplies of Atenolol shipped in by special delivery!!

I have manged to get the next truckload timed to coincide with the next transmisison of Nigella or Silvana or Valentina or Lotte.........

Hi Shimmystar, this will take you to an answer that Paul gave a short while ago:

[link]

But notice he is talking about instant not dried.

Rustie, I am so pleased that you have now found time to explore the vagaries of the beeb site. It is even more interesting now that there own search links don't work either.

Still I am grateful that you couldn't find the tart that time. It was something that encouraged me to post back in January, knowing that I knew where Mary Berry's Lemon Curd Tart was!!

Hi Georgie, sorry for taking so long to answer - a few problems. Now that you have mentioned it, I believe it was seeing Nigella caressing the nicely shaped bottle that first drew my attention to it.

Now just need to imagine Nigella swearing!!

Nick that sounds very nice and really worth visiting.

Mammachef, thanks for checking that out, I saw the programme a long way back and had the haziest of memories of the salad cream. Back to the drawing board then.

Sorry for not responding sooner, one or three problems.

Ok, in the archives on 9th May this year he made "home-made Scotch eggs and salad cream" in the New British Classics series

Ok, in the archives on 9th May this year he made "home-made Scotch eggs and salad cream" in the New British Classics series

I am not sure 'cos I don't have the book but was it in the New British Classics?

Here are a couple of alternatives to try.

[link]

and

[link]

Hi Georgie, if that is the Touch of Taste range that is what I use too. Even if I am making my own beef or chicken stock in the pressure cooker I will add a little of the appropriate Touch of Taste to the pot. Really good stuff.

Hi Lil'Abby, do you know who Victoria Trevor is?

I think she is in Portsmouth so I thought you might possibly know.

Hi snoozy, its me who will be worse off anyhow, I advised her to try Amazon in the first place. I keep forgetting about BOL and Book People on Line etc. so a timely lesson and reminder for me.

Good suggestion Gaye, I have just checked and it is still £5.19 at BOL and £7.79 at Amazon and the delivery rate is less too.

Now do I tell my friend????

Hi Carol, a friend of mine has just bought this from Amazon and she say it has a 14 day start-up plan ansd some recipes too.

Hi Sarahq I have found something more definite. Go to the site address below and go to the top of page three, loads of details about the programme which starts on Monday 16th at 9:30, according to the blurb.

[link]

I am a little confused about the time - when I checked the uk tv online programme guide it gives the first showing as 7:00 in the morning, then repeated at 10:00, 14:30 and finally at 21:30.

I remember reading something about this too. Not 100% sure but seem to remember something about it involving re-visiting old recipes including some from her mother who was a food writer.

Also guest appearances from some of the older chefs, for some reason Antonio Carluccio springs to mind.

I am sorry about being so vague, I don't have the sky magazine, but I am sure that was what I read it in at a friends house.

Hi vam, you could also try typing pistachio paste in the search box at the top of the page, select chat and click go. Number 4. Pistachio Ice Cream - again! is the thread you are after.

There are some very detailed instructions contained in the discussion, which are directly from Birget Erath of the Spice Shop via Kirsten who took the trouble to write to her.

Hi VAgirl there are some good recipes on this site too. Just type sticky toffee in the search box at the top of the page and make sure you are searching recipes and click go.

Out of the six recipes 2, 3, 5 and 6 sound lovely, and that is from someone who is not particularly keen on sweet food. I am definitely a savoury person!

Hi Lyn, this is not so much a recipe more a technique.

So get your favourite veggies and cut them into fairly large pieces. Different coloured peppers, courgettes, aubergine, red onion etc. Make a marinade of olive oil with garlic and some fresh herbs such as basil, parsley, coriander etc and seasoning, I usually add some sliced chillis also. Mix the veggies with the marinade and then roast them over a bbq or in a hot oven until cooked/caremalising.

Now slice the top off a big cob and scoop out the inside. pour in any remaining marinade, add some tapenade then some salad leaves such as rocket. Layer the veggies into the cob, then some extra virgin olive oil and maybe some more tapenade. Put the lid back on, put a small tray or similar on top and weights, tins of baked beans etc. Leave for as long as you can, then enjoy.

Hi Donnalesley, you can find this recipe, and more, at:

[link]

Hi nitwit, thanks for getting back to say it is the right one, it is much appreciated.

What would also be much appreciated by me, and others on the message boards, is an opinion on it once you have tried the recipe and have time to post back on here. Cheers!

Terry

Hi Doug, hopefully this is the one you are after, it is from the Food Heroes series and can be found on the BBC site:

[link]

I have had difficult with this one, I didn't see the programme but found this one by Ainsley but have no idea if it is the right one:

[link]

I know you specifically asked for the Ainsley recipe but here is a one by Ben O'Donoghue on the BBC site:

[link]

Hi Manders you can find these at Lakeland Plastics:

www.lakelandlimited.co.uk

then type pan in the keyword search and the hot handle covers should be the bottom right image link out of the first ten shown.

The search is a bit strange in how it works so don't type pans or even hot handle!!!

Nice one Georgie, never thought about checking Amazon. So there you go Wisp, four different manufactuers and price ranges.

Hi Wisp, there are a number of on-line sources but I have used Nisbits and always found them to be competetive with pricing and realiable.

www.nisbets.co.uk/

Search the site for mandolin and you should be offered a choice of three manufacturers, Matfer, Bron and Benriner.

I am just pleased it was the right recipe, I was a bit hesitant because it was a forum rather than a recipe site.

This is a bit tricky - the recipe used to be on the bbc site but they have just been "improved" and it is no longer available.

You could try this though:

[link]

Hi Lots66, I know you have said James Martin but unitl someone else comes along with better help there is a Tamasin Day-Lewis recipe on this site. Just type tomato and chilli jam in the search box at the top of the page, select recipes in the box to the right of that and then click go.

I realise you may already have tried this and that is why you are asking here for the James MArtin version.

In the meantime can you narrow down the time that the programme was on? That might help someone get the recipe for you.

I have seen you being 'gentle' on some of your posts.......that is why I am worried.....

I was worried about the effect on me of one at a time, so two was just something to be very very quiet about, and of course I put my foot in it, again!!

I must start reading what I have typed before I hit send....

I was going to suggest Divertimenti too.

However, there are quite a few people on here from the Brighton area, you could also try the catering department/school at your local college or a big hotel or restaurant. City College Brighton and Hove have catering courses so may be worth a phone call.

Hi Rustie, I hadn't forgotten - just keeping quiet :-)

Trouble is Kimi, I have a long standing arrangement with Rustie and Blondie and at my age.....

oops - forgot to say coat both the steak and chicken breast with cracked black pepper first.

Here is another idea.

I think I would start the chick off first on medium on one side, turn up the heat turn chick over and put steak in. 2-3 mins take chic out and keep warm. Finish off steak, put that to keep warm. Add some wine, red or white, to deglaze and reduce. Once reduced add chick back in with some mushrooms and cream and cook until sauce thickened. Add fresh herbs of choice.

Hi, I have seen the adverts but not used one but did find this:

[link]

and this:

[link]

One of my favourite risottos is prawn and pea, why not give that a try - the smokiness should add an extra something to it.m

Don't forget a sprinking of grated or shaved parmesan (or gran padano etc) and some of your favourite fresh herbs to finish off.

You are very welcome Sonia, was the result worthwhile?

Hi Sonia, I didn't see the program but according to this site the missing ingredient is lemon juice.

[link]

Well Rustie I am so pleased you have asked.

I have definitely eliminated the wet sauce. Using a different cheese was also ok. I even tried ready shredded mozzarella from Morrisons and that was ok. Trouble is the cheap and cheerful mozzarella was not very nice.

So I had a visit to a local Italian deli yesterday and got some more good stuff, but at £1.80 a ball .. just seems a bit expensive to be using on a pizza. I know I am being a skinflint and the it is a small price to pay to rid myself of soggy bottoms and milky puddles but ...

I think my family will just have to think of these as interesting features of my pizzas.

Thanks for all your suggestions everyone, your combined help was much appreciated.

Terry

Hi Florrie, there a lot of online shops that you can use to get these dals. Here is one to try.

[link]

Notice that toovar is sometimes called toor and I have even seen it as tur.

The other thing is that three dal will cost you 3 x 75p = £2.25 but the p&p is an extra £3.75. Other online foodstores charge similar prices.

Do you live anywhere near a largish town/city? Most these days have asian foodstores.

Hi again baboush, I am not sure what you mean by page 11. I only found 35 recipes with plums and they were on 5 pages in total.

Did you type plums in the search box at the top of the page and made sure that you were searching in recipes?

It is so nice that you remember my first post.

I wonder why you remember it so well....

rats you beat me to it Rustie!

Hi baboush, try a search in the recipe section - there are some great sounding recipes there.

I haven't tried any so cannot speak from experience but I am sure that there will be someone on here who has.

Hi wid it is just another word for gherkin (French?)

either www.which.net or www.which.com will get you there Keith and I think the subs are about £8 per month.

I have been subscribing to the online version for about three years now and have to admit I find it to be very good.

I definitely wouldn't worry Keith, the Panasonic is still the better machine, a good investment I would say having read the whole report.

The Panasonic SD-253 is a Which (May 2004) best buy but not far behind at half the price is the Morphy Richards Cooltouch Fastbake 48280, the Panasonic just skims it though.

Martino, I was just about to go to bed and saw your reply. Many thanks for joining in on the discussion.

I have thought about this and cannot decide what to measure, if I am making custard or ice cream I do it by taste, I suppose with the Mary Berry (1/2 tsp to 1 pint) as a starting point, but tend to dribble more in, as you do!!!

It is too late to check this, the medication is taking effect (the Glen of Tranquility is kicking in) .......

Hi Estelle, I have to admit I don't actually measure by volume now I do it by weight with electronic scales. So for the basic white bread 270gm water and 480gm(ish) of flour.

HI Estelle, I too have a Morphy Richards breadmaker, not exactly the same model but the cup in mine is 240 ml so 1/8th is 30 ml and I think you are needing that for the 1 and1/8th cup of water so that is 270 ml in total for the basic white bread.

Sorry meant to add but AWT reckons 1 pod = 1 tbsp. So any one out there with a definitive answer?

Both of the above are from recipes on the bbc site by the way.

Well according to Mary Berry 1/2 tsp is equivalent to one pod. It is the equivalent that I have always used for ice cream and custard.

I know I could try other cheeses but I do like the texture of mozzarella so would really like to stay with it if I can.

On the other hand Georgie smoked fish and mozzarella sounds lovely. Smoked haddock with a poached egg is one of my favourite ways to start the day, so what do you do for the smoked fish mixture?

Georgie, between you and Blondie you have wetted my appetite for something a little different to watery balls and soggy bottoms.

Certainly will think about Valentina's book, at £12.59 from Amazon.. well it is a few weeks since I bought a new food book and I am sure the OH will not notice..........

Hi MammaChef, it is ages since we met on here.

Ok have you noticed a change in the milkiness of the Buffalo balls? or should I follow the advice on here and just simply give them a good seeing to by squeezing them and doing my best to dry them out and making them a bit more wizened before baking?

Well Mary looks like you are in the same frame of mind as Trudi was.

So the next pizza I make I will try giving the balls a really hard squeeze and use kitchen paper also. So with a bit off luck the next one will be nice and crisp and dry.

I still cannot figure out why I have never had a problem in the past though.

Oh they do smell good, just diffiicult to pick up Rustie, but not a sausage about my sausage either from Frexy!

Now that is a real shame Frexy, of course I just get mine from good ol trusty Morrisons.

(and always have some dried just in case Morrisons lets me down)

And there was me thinking you would be concerned about me poor watery balls and soggy bottom, and all you are bothered about is your own yeast deprivation.

well Rustie I have to admit I don't have a reputation for keeping it up for long. But I always do my best.

It was my first thought too rather than the cheese. but the sauce dries up nicely and even the fresh toms I put on I deseed anyhow. That and the torn up bits of mozzarella sitting in little pools of course.

I have had this once in an Italian place in Newcastle. The one I had was with a cream peppercorn sauce, does that sound similar?

oh heck Rustie, I'm hopeless at these puzzles. Is it to milk a Buffalo in the first place?

Ok Blondie, as far as I know all of the mozzarella balls were in brine. They all seemed to have the right texture. I have always used them in the past without any problem, but it is a while ago since I made pizza on a regular basis. Just these last few times I have tried.

Now that is a good idea Trudi, might even be worth getting out my big blowtorch and give it a flash over rather than using the grill.

Hi Blondie, the last one was buffalo milk but I didn't taste the water it was in, are you meant to?

None of them have felt wet at all. What is really bugging me is that I am doing nothing different to what I have done before though will admit it is a while until just recently since I made homemade pizza.

Hi Blondie, I have tried that too. This seems to be quite a recent phenomenon, I have never had a problem in the past. Just tore the cheesy balls up and strewed them over the pizza. Perfect results. This is something quite new to me. I feel I may never be able to achieve my desired result again.

It is nice to recieve so much help and advice for such a sensitive subject.

she was quite pop-eyed

Sorry folks just got in and settled.

After your weekend Frexy I thought that might have been Craster Kippers rather than anchovies.

Instead of basil I sometimes also try a little Rosemary when I fancy and forgot to mention Olive Oil of course.

So that what is you are asking about Rustie? At last one of your posts was clean enough to stay on, mind you I am reading this it is after the 9:00 watershed. So spicy sausage, what do I prefer, well I am partial to any that have pa pricka in them I suppose.

I too wish you could help me with my soggy bottom Relishmama, but in the meantime the oven is on gas 9 and I use a pizza stone and preheat it.

Well Rustie, I have to say I am easy.

Sometimes I like thin and crusty but a deep fill does it for me too on other occasions. Whichever way I always finish with fresh basil on top.

Georgie, that was rude of me not thanking you for your sympathy.

I just hope that now I have thanked you that your post doesn't disappear along with the ones from Relishmama and Rustie.

Nick fancy suggesting I am a cheapskate!!

Well ok then I did start with the cheapest ones, and blamed them. The last ones were good'uns though and still had the same problem. Loads of milky watery stuff leading to the soggy bottom.

So Relishmama I will have to try your suggestive good tasting bufalo balls from Sainsburys the next time.

And Rustie, I don't think I have a favourite sausage but would be open to more suggestions, especially if they would help with the soggy bottom.

Hi Rustie it was more a question of my eyes watering as well a the balls.

Hi Trudi, I have even tried resting them on kitchen roll on the bench top for a while.

Mozarrella balls that is.

I have now tried a few different makes on pizza and they have all resulted in soggy watery pizza.

Has anyone else had this problem or can suggest a solution for my affliction.

Terry

hi poolboy, not much to add to Rostle but there is a little more here:

[link]

Frexy, thank you for the reminder of what is on our doorsteps. You just brought back memories of being with my dad when I was about 6 year old going with him in an ex-RAF petrol bowser to deliver a waste product, skimmed and semi-skimmed milk to farmers (particularly pig farmers I seem to remember) for free.

One of the treats after delivering near Alnwick and the Chillingham Farm was to go to Craster and get the kippers directly from the smoking house, probably not allowed now.

I am only an hour away and cannot remember the last time I was there, but it would have been with Dad for sure. Enjoy the grandkids, the kippers and the walks up there it is a lovely place. You have just convinced me to make sure I get back there.

By the way there is a farm at Blagdon, sort of on the way which does some wonderful cheeses, worth a look on the way there or back.

[link]

Have a great time
Terry

What a nice site Rustie, I particularly like the derivation of the name advocado, I guess at my age the wrinkly alligator ones are more appropriate.

Hi ich, my tried and trusted method is to put it in a bag with a ripening banana but I am afraid that is unlikely to work by tomorrow. However, if there is a faster way I am sure someone on here will know.

Cheers Blondie, maybe it is about time I got a new insert for the chantry and tried it again.

HappyChap good luck with the knife sharpening.

Hi Blondie, I should have asked at the same time about the whetstone. Which do you find more effective or easier, the steel, ceramic or otherwise, or the whetstone?

Hi, I have had a chantry for years, really convenient but must admit I now use a diamond steel and a ceramic one for fine sharpening. The chantry is still going strong though.

You couild try

[link]

and then click on 1 on the phone dial for kitchen machines, if you click on 2 on the phone dial you can look at the accessories.

Hi Livewire - well spotted - that was one of the sites I used to start me off on my (possibly correct) answer.

I think your best bet might be white haricot beans from what I have been able to find out. I have to say though I had never come across Great Northern Beans until your post so stand to be corrected on this one.

According to what I have read they are the same as used in cassoulet.

I am not sure if this is the same thing but it mentions Venice and is on the bbc site:

[link]

and a variation at:

[link]

Hi, I have found one place that sells it in 118 ml bottles at £1.40 per bottle but they charge £4.95 for delivery, but if there are other things that take your fancy.....

[link]

Hi Blondie, Good to hear from you. as ever a busy day for you, and spoiling your men folk too. Well done you.

I hope that they both appreciate your pressies

I have to admit that after 40 I really did stop counting, too painful for me. And now can't remember where I was.

Hi Blondie, you ok? ages since we chatted. I hope hubby's birthday, and brother of course, went well

Ok Jannie-Parky, we want to help if we can, but really do need just a few more details.

can he heat things up though?

No problem Christine, can your friend get Lancashire cheese easily in Canada?

Hi Mark here are links for Danny and one for Ellen that give a few more details on the canadian food site:

[link]

[link]

Christine, there is a Tamasin Day-Lewis recipe on here in the recipe section. It is listed as cheese and apple but don't let that put you off - it is very very nice. I make it with fewer apples and a bit more onion.

Type lancashire cheese in the search above and make sure you search in recipes then click Go.

Hi Sarah149, as Rustie and Snoozy rightly say I did manage to get what appears to be the last bottle of Maggie Beer Verjuice in the north east Would be delighted to be told I am wrong by the way.

Found it gathering dust (not kidding) on a sainsbury shelf.

It as delightful stuff.

Ok, smell - a (bit) like that slightly musky sweet smell of honey. Taste, a sweet but sharp lemon and lime. Very distinctive, I have only used it to deglaze in the frying pan. At £3.99 for 37.5 cl it is quite expensive, ie more than Newkie Broon, the dog, (Newcastle Brown Ale, I am just taking the dog for a walk pet), but I if I could find it I would buy it again.

We may not have the sophisticated southern palates that might do it justice, but this is the considered opinion of 2 geordie lads and wor lass.

Try this link GMtime

[link]

You could also try potato gnocchi, there is a really nice Giorgio Locatelli version in the recipe section with gorgonzola, or if you are not keen on gorgonzola any of your favourite sauces or a pesto.

It is best made with freshly made mashed potato but I have made it with leftover mash.

According to the site it is made in Wales, once you are past the first page click on KITE ORGANICS at the left hand side.

There is an organic mayo on this site which won a Sunday Times panel test and a Fortnum and Mason award. Made from sunflower oil rather than olive oil mixture. I haven't tried it so not a personal thumbs up.

[link]

Hi Relishmam, another site that I use, along with Reshma's, is one from Mamta Gupta, well worth a look.

[link]

Its undergoing a refurb and change of server at the moment but most of it is there.

Both of these lovely ladies are very very helpful

Hi Blondie, I hope you manged to get to see some of the F1, sincerely hope Jensen on a roll.

OK - buttermilk, I have to say being an old fuddy duddy, I have never cooked with it. It just seems a bit new-fangled for over here. And, not easy to get a hold of. The discussion seems to be all about substitutions, and I suppose that is what has got my interest going.

I have had a great weekend. Jensen and Newcastle United beating Chelsea have just completed that perfection for me.

what came after drink ........ 2 ......3 ?

I missed that bit

Hi Blondie and Rustie, I was watching but not posting, I am a male ( I hesitate to say man) and therefore can only do a few things at a time, ie 2 to be precise and I had to breath while I was watching. OK - stopped breathing to have a drink!

Blondie, it was good that he was watching, great result for young Jensen, really very well pleased for him having personally questioned his commitment in the past.

Oh and just to round off the afternoon, Toon vs Chelsea - aaahhh, bliss. Nick if you are reading, we were committed to this one.

Can anyone tell me why the US, apparently, has such a big thing about buttermilk? Do other countries? Why don't we?

Hi CarolineR, you really got me curious on this issue 'cos Rustie is always so helpful.

So I did a quick check. I checked the last 10 threads on the most popular (numbers of posts) boards. I checked back for the last ten posts on each of these boards using 17th April as a starting point. I used this as a basic 'dead post' indicator, I am very aware that this is open to dispute.

results:

time began: 19:55
time complete: 20:15

off the menu Rustie=0 others=10
GFL/Bites Rustie=0 others=10
Recipes Rustie=1 others =9
Ingredients Rustie=1 others=9

total score is Rustie=2 others=38


your point to Rustie:

"you appear to have to always have the last word"

All thanks to Frexy and her suggestions before she emarked on her mission, sorry holiday

well, this is difficult to be honest, err, I made my err ... first jam last night and it set :D

And.... no one has had any ill effects.

And.... it actually tastes quite nice.

But.... I now have jars and jars of it !!!

I aim to please

Mind you eating it gives you a nasty stutter

Well, now that you ask, I do know someone who was very successful with their first try. :P

Well, now that you ask, I do know someone who was very successful with their first try. :P

ice cream is nice with home made jam if you have lots spare, might be a good one for the new food thread

Rustie - I am having silly problems too on a different thread

cheers blondie

Thanks blondie nice to have confirmation, have to say I only know the sweet version at first hand, but I think the savoury is well worth having a look at.

Hi GBee, on very shaky ground here so stand to be corrected big time. Mille-feuille is a cream slice to us which also means a thousand slices or layers or leaves - very thin layers of puff pastry one on top of each other. I remember delivering a version of these as custard slices on a bakery round.

The veggie one is (?) mirepoix, finely diced carrot, onion and celery in its basic form (but it can also contain meat) as a flavour enhancer to cooking. almost like a quick stock I guess.

Oops switched to plus one, sorry Rustie and all. from sleepy head.

Saw this for the first time yesterday. There is one just due to start (7:30) so hopefully it is a different one, just started and it is a different one. Nice to see someones idea grow.

I can resist everything else :devilish:

Never mind MammaChef, I enjoyed your generous tips!

Well I guess that is this one laid to roost.

Never could resist temptation!

I am resisting

Aw MammaChef, I was just beginning to strut my stuff, without crowing about it of course. I still have the comb on my head getting red island rhode

You might be getting chickens and dying swans mixed up Nick, I'm sure someone will cheep us right

Agree Rustie much better thatn being cooped up

You are now going to have to eggsplain that for our friend in other parts of the country.

Did he ever work on the Shell garages?

LOL Rustie

People say. omelette smarter than I look but it is only beacause I've got a hencyclopedia

You are right Nick, and I also admit that I poached my idea from someone else because my head is still scrambled from last night, and after all it is all white to be separated from reality sometimes and be whisked into stiff peaks or meringue?.

Can't get one past you MammaChef!

Hi Fay2, if do a google with:

kylie kwong radical chicken

you shoud find a recipe, I didn't see the programme unfortuntely so cannot comment on whether it is exactly the same or not.

Terry

There is something that has always puzzled me, is it more correct to say egg yolk IS white or egg yolk ARE white?

Well done Livewire, I never thought of something as simple as looking to see if there was a repeat. Let us hope that soizic gets back to here in time to read your post.

Terry

Hi soizic, you might have problems with this. The bbc have a book published with the recipes in it. Ususally when this is the case it becomes very diffiicult to get the recipes on-line.

However, there is a a Canadian TV food network which is going to show the programme on April 9th. They often put the recipes up afterwards (not guaranteed), for instance it is a good source of Jamie Oliver recipes.

Copy this link then paste it into the browser address box:

[link]

Totally agree with you Georgie, very well put.

Yes Relishmamma, just a few miles from you in Tyne & Wear and can hear the thunder at the moment, thought it was my OH at first.

Hi Phil, works perfectly, unlike most of me. I haven't tried any other so have nothing to compare it with.

You need to wash it in soapy water every so often to get rid of the metal particles.

Terry

Hi vtrking, I bought my ceramic steel from Ikea, it was very cheap compared to everywhere else. I might be wrong on the price because it was a good while since I got it, fairly sure it was about the £10 mark. Somebody else has probably got a more up to date price or even whether they still them..

Glad I was able to help. They are very good pans and even withstand metal utensils as long as you are not to vicious with them.

I don't get to see every programme but of those I have seen, and where I have noticed, the pans have been circulon 2.

I am sure that Ian has mentioned before that someone from the programme can be contacted for querie like this but can't remember who.

I could say I wish that at some point in my life I had been as young as you and with as much energy. Take care.

sorry if that was a bit disjointed Rena, a whole second para did not make it not sure why.

Never mind, are you well? Have Russian girls gone back? and did they have a good time (I know they must have - you would have made sure)

Blondie02, you always do this. There I am ready to have the hot Chocolate in a mug (me?).

Go MammaChef go for it. In fact why not have it as a guest side dish in the restaurant, you can say it is an old recipe from the far north, then you will be able help spread the er.. word.

Rustie if the wind is in the right direction you will get very little warn ing. We were so hard up that dad used to bottle "it" and it provided a sort of greenish light through the gas mantles.

LOL Rustie and Frexy.

Well I have just back from visiting my Mum so I have just given her a ring to check. Apparently the last time I had carlins was about 55 year ago, and I refused to finish them! I was a very fussy eater when I was younger. Would probably love them now.

That was the last time she can remember cooking them. From what she does remember they varied from a dark beige to sometimes almost black. Soaked overnight, boiled for about 20 minutes then drained and fried for a few minutes. They were serve with a bit of butter and a sprinkling of vinegar.

Sorry Sharon115, I am totally hopeless with sweet stuff. I have nothing to offer, but I am sure others will.

However, why no beating of the eggs?

Terry

Sort of agree, an edit could prevent some of the blushes but would also prevent some of the (unintended but funny) slips. mine included.

Glad to have been of help Orbital.

Terry

Hi Orbital, try doing a google search with:

"jamie oliver" pork with peaches

It should be the first site listed, the recipe is 7th in the Meats & Marinades section.

Terry

Hi Blondie, I keep losing connection also. This might end up being posted twice - apologies if it does.

I suspect we are getting nearer to an answer. I checked the Kenwood site for instructions and didn't bother including it as it sounded a little out with the others.

I think that the cup size that came with that rice cooker is non-standard and the cup measure inside the cooker for the liquid is a standard cup. By doing this it takes out all the calculation of liquid to rice ratio confusion. A standard cup is about 240 ml, not worring about the differences between US and UK for the moment. If the cup that comes with the Kenwood is 160 ml then this is two thirds of the size, and therfore two thirds of the weight.

What do you thinks guys and gals?

Terry

Hi Nursey, glad it was the right one.
Terry

Hi Rena, had a great time yesterday, took my Mum out, got wrong for spending too much, nothing changes, she still thinks its about 1950 for prices, I still think its about 1970. Keep working for that final performance. T
Terry

Blondie, that has got my mouth watering just imagining it. Go for it Ken and forget what you originally saw. Cheers Blondie.

Ken, if none of the recipes are exactly right, can you give us a bit of helps by saying which chef, if you cannot remember the name, whether male/female, brief description of what they look like. Cooked in a studio setting, a restaurant or home kitchen or even outside. If outside what sort of location.

If you can do this I am sure that someone on here will be able to home in on the clues that you give us.

Good to see you posting again Pinwald.

Terry

You are very welcome - pleased that it was the right one for you.

Terry

Hi Sabs24115, it might be the one from Food and Drink in which case have a look at this AWT recipe on the bbc site, it uses 3 chocolates though.

[link]

Terry

Hi BN, I have checked on a couple of manufacturers sites and where they have the instructions online it appears to be (for 4 persons) 300g rice to 400ml water, or chicken/vegetable stock. Now it may be that your particular rice cooker, because of different design and power, does not suit this ratio. The best site for recipes was the Tefal site. This is a clumsy address so sorry in advance, you might have to copy and paste in a couple of tries:

[link]

If there are problems and I will post instructions instead but they are rather longwinded.

Hi BN, what is the make of the rice cooker? Often the manufacturer will have guides or instructions on their site.

Hi Nursey, I am not sure about this as I didn't see the programme but it might be a Nick Nairn recipe.

In the search box at the top of the page type:

pan-fried chicken

Make sure Recipes is selected in the next box then click Go. I think, but not sure, that the recipe you want is the second one down (Supremes of chicken). If it isn't put a message back on here and we will all try to help.

Terry

Hi Janet3, have a look at the details on this site:

[link]

I can't find it on the next weeks UKTV Food listings but here is a single programme at 11:30 on Sat BBC2. I think it is the top 10 fast food.

Hi David11, thanks (and to the others too) for taking the time to let the rest of us know that you enjoyed the curry. I must give it a try now.

Rena, I am having all sorts of problems with my posts tonight, I am so relieved that someone else is having trouble. Mine is slightly different, they appear and then go for ever. A bit like writing in the sand on the beach as a young kid, but that was fun this is not.

OK - have just thrown wife and cat out but kept non-wriggling flour.

It also makes the site I found suggesting evaporated milk as an altenative look a bit silly.

Well done Frexy!

This is not the same as the one you saw but there is a recipe for white chocolate cheesecake on this site, just type the words into the search box at the top of the page. The recipe is by Ben O'Donoghue.

The only thing I have been able to find so far is a recipe which states ".. blend cream or use undiluted evaoprated milk".

I can offer no personal opinion on this as I have never heard of blend cream before this thread.

I would have thought that there would be a cheese shop somewhere in Sheffield that sold raclette cheese, but I don't know Sheffield well enough. However there used to be a shop in fairly close by Chesterfield. The name was something like Davidson (or Davison?) Cheese Factor, I can't remember the name of the street it was on but I do remember it was near to a street named Low Pavement which did stick in my mind. It is a good while since I bought cheese from them so it may not be there anymore.

Hi Kitchen, if you google with nigella pea soup as the search phrase you should find a number of sites that have the recipe. I have made it quite a few times (and its really delish) but found that I needed to reduce the amount of garlic, especially if I was at work the next day!!!

Hi Vanilla, try this site

[link]

I'm in a dash but couldn't resist this: you could try singing "you don't bring me flowers" or how about "where have all the flowers gone?".

:devilish:

Hi Frexy, on the site that Georgie mentions it says that the flowers are honey sweet, do you go along with that?

Hi Kimi, good morning to you also, well worth a read on the site.

Georgie - really!!! (whaddya mean GETTING a reputation)

I got to the bit about swollen stems..skinny stalks an then wiggling it about a bit and had to go and have a cold shower.

It said in the article that harvesting the flowers halted development but I am sure I have seen courgettes of a reasonable size with the flower still on.

I am pleased we got somewhere near a solution Jennifer. I struggled with mine at first because of the paddle and now I always take the paddle out once it has finished the knead cycle.

Hi lisahawke, I didn't see the programme but you should be able to order that particular version of cheese over the internet. It has won at least one award. It is a bit distinctive but you could do a reasonable substitution with another strong creamy Lancashire if you can get one locally. Must be Lancashire though as their way (I am resisiting the pun) of making the curd is unique.

Hi Yukata - have to agree, my first reaction was a very uninspiring: sago pudding; semolina pudding; tapioca pudding. Now dosn't that just make you rush.....

Thanks Mary.

Hi Hawky, is this for a food tech project?

I'm supposed to be one of these so called experts and it has happened to me also, but only once and never again.

Good to see you back and I know you must have lots to catch up on - speak soon.

Sorry jumped in a bit fast. I was just curious about the banning, I even tried being nice to Ian recently and still didn't get banned.

Well that was something at least Rustie. Dare I ask? Did you have your files backed up?

What about being banned?

Nothing I like better than brand new virginal hard drive.

Again?

I think she is a little rusty, she is not even as fast as she used to be let alone not taking a risk.

Hi Bobtail, after have read all the posts here I'm not sure about the wisdom in any recipe that uses this plant!

However, I have found one nursery that has it inits catalogue and in stock. There are a couple of others who say they have but don't.

www.HistoricalPlants.co.uk

They have it in the catalogue at £8.50. There is a minimum order of £10 according to the website.

Good luck.
Terry

sorry forgot to answer your question.

I love smoked haddock, one of my favourite breakfasts is poached smoked haddock with poached egg on top, loads of black pepper and some parmesan. I will make sure that the next leek, potato chower is with smoked haddock. Ideas for some fresh herbs?

Yay Rustie !!! welcome back, hope you are well, there are a lot of people who have missed you around here.

Hi Frexy, I have just finished eating it. It was nice but I am not sure if salmon was the best fish to put in, I certainly would try again but maybe with cod or sole or mabe even with some shellfish or prawns instead. I added dill and tarragon on the herb side as I thought they would go with the salmon. It was ok but seemed to be missing something.

Terry

Many thanks for clearing that up Frexy. So its leek, potato and salmon chowder from now on.

lol

Thanks both of you. So if I put a couple of extra spuds in my vichysoise I end up with leek and potato chowder? And no I am not trying to wind you up, a genuine question.

I have never thought about this before, what makes a chowder different to a soup.

In that case how about putting the oil on the pan when the kneading stage is finished. Its hardly convenient I know but possibly better than playing tug of war with the finished bread.

Well I have finally watched a recording of this programme which from the credits is presented, directed and produced by David Pritchard.

I have to say I found the convenience food tasting at least useful, though why I should trust Davids opine on food is questionable I certainly trust Ricks. I would have liked to know the sources of the losers. As for Davids ability to act, well the pie crust shone above him. Sorry for being a bit rude but he didn't even react to to Rick's words but just waited for his next bit of the script. Calling it wooden would be an insult to the memories of all those dead trees.

The young Delia's Speshul Kitchin. It would be nice to introduce some humour into the programme wouldn't it? Unfortunately this doesn't.

Simon & the Sous Chefs, can you imagine any of these taking charge when the head chef is absent? What does it add?

The wine tasting by someone who can't wine taste - why? Will someone please tell me he doesn't say "first taste with your eyes, then taste with your nose and finally taste with your palate" every time.

Now for Victoria's Dinner Parties. Nothing new here then. I did notice a laptop in one shot, email, message board or recipe from the internet?

Sir Robins's hash - well at least you knew he had actually cooked it before, did leave me wondering about the other 311 days though.

Deliberated summary - keep Rick's taste testing and ditch the rest.

Result - great informative filler between other excellent programmes.

Hi jennifer64, I am completely sure that you have tried this but I can't think of anything else, try oiling the inside of the pan. This is presuming that the bread is sticking to the side rather than the paddle sticking.

Oops, and Rena too.

Thanks Sharne.

Oh heck, sorry MammChef I thought MammaChef was the biggest word I used - will bemmorecarefullinfutureLuvTerryXXXX

Whoa there Ian. What happened in the demos?

This said, if anyone has seen his demos at the Good Food Show in Birmingham, his appearances on "Eating it up" shouldn't be that surprising at all!

Now I'm really agog (not gaga you lot before you say so)

Hi Jaybeetee, the latest one is by Mayflower - curry sauce mix - My son reckons the Maysan has the edge. Basically make sauce up as directed. Do a stir fry of your choice and pour in sauce plus some extra soy sauce and dribbles of sesame oil. Not my idea of heaven but my son thinks its wonderful

Hi David, thanks for letting me know that you found it, the next part of the deal that you have unwittingly entered into is that return and tell us what you think once you have tried it.

I would be grateful if you post back when you have sharne.

Well done Ian - just kidding Georgie.

Hi Rena, I'm in the same situation of not having seen it yet. I, like many others who have posted here, have great respect for Rick Stein and was really looking forward to his opinions in the taste testing. Now I don't know whether to tape it or just pretend it never happened - and keep my opinion of Rick safe.

Try this David. Go to the home page and scroll down to the Browse by series and then click on the Good Food Live link. At the top of the page select Monday 16th February 2004 and then click Go.

Terry

My son is a complete sucker for this but I have never made the sauce from scratch. The one I usually use is by a company called Maysan and I have used this for yonks. However the last time I tried I couldn't find it and I am using another version that I found. I cannot remember the name if the company but will check when I get home.

Terry

Blue Dragon to a 160 g packet and I get that from Morrisons. You should also be able to but it over the internet. Have you tried a google for it?

You could always make your won, the trouble is you would probably have trouble getting the ingredients. Could you get kaffir lime leaves, galangal, thai fish sauce (nam pla) and lemon grass. If you can I can give you a recipe that I have used, it is probably not exactly the same but I did base it on what the ingredients were on the packet.

Terry

lol Trudi!

Hi Aunt Bunny, not entirely sure about this but from memory I think it was Men In Black. However, he did uses other pieces from the Stranglers (he is a big fan of them) such as Walz In Black and Peaches. I haven't seen Floyd on Fish for a long time.

What you could do is record it the next time it is on and check the credits at the end.

Terry

could even do it in dribbles llike Andy mentioned then just mix gently, pop back in't oven for slight drying period to give potato pilau? Ghee, butter or extra virgin olive oil?

Thanks Georgie, but I will nonetheless be more circumspect. Have to admit I do like a giggle tho'..

So! these coloured potatoes, do they look appetising? I remember seeing the Tamasin prog, possibly the first of hers that I ever saw, and thought the colour looked er.. well.. not attractive.

So can I achieve the same effect by baking some nice Desiree, scoop them out, mash with what I fancy, butter or olive oil, and colour them with saffron, green food dye, well you get the idea.

Hi Jenifer264, sorry about being late getting back to talk to you , just got back from hospital made something to eat and go on-line for ten minutes before doing the dishes.

The next apology is for going off-topic, I am quite new to this and didn't realised that this might be annoying. A little bit of thought would have told me it was. Please accept that I am suitably admonished. I am so new to this that I have to admit I tend to deal with it as though it was a conversation and therefore do drift off at tangents to the topic.

xxx Terry

Afternoon Kimi, hope you are well. Now that oven couldn't possibly be next to the fridge?

Thanks Ian.

Hi Shally, there are nearly 70 Ainsley recipes on the bbc food section. There are some of Nigellas recipes on the channel 4 website.

I am not sure how used you are to using the internet so here are the sites:

[link]

then at the right of the screen under his photo it has the words - Try some of Ainsley's recipes - click on the last words.

[link]

This will give you a quick start but you should be able to find others by using a search engine such as google.

Terry

Oops sorry Ian thought I had received an email from you, just checked back, different Ian! I really must get to an optician or read things more carefully. Or both.

Hi Trudi, totally forgot about pink fir, ages and ages since I was able to buy those, lovely slighly nutty taste. I used to really enjoy them mashed with just a bit of nutmeg in addition to the normal milk and butter, and sometimes a ight olive oil instead of the butter.

I have been left in the dark enough, thank you very much blondie02 (please can I call you by another name [like we can with snoozy Kimi])

AND wot do you mean whois in the kitchen most?

Going back to taters, what is/are your faves? I guess mine are King Eds, Maris Piper and Desiree as good ol' reliables (and in that order). Do use loads of others when they are available.

Oh Ian got that one!

Oh ****! I didn't mean to sound that bad.

So just when was anything that involved contol, involved or was invented by men kimi? xx

no just feeling very old, last time I felt like this I was thirty!!!

Georgie , sorry you will need to wait, I just hope that the cleaned version is still funny and not an anti-climax, so often the case in my life!!

Hi Frexy, good to hear from you.

I've washed my kilt and can't do a fling with it.

They don't make it in packs large enough for me apparently - but hey, could try detox perhaps.

Hi all, problems tonight for some reason. Yes Georgie a sixteen year old runt of the litter tortie with white breast, immaculate to the end, just got too old, been going on over the last coupla weeks or so. Very sad.

Anyhow, kimi I wonder if I should stop washing my face so much 'cos that is getting really wrinkly.

Wow - missed loads.

Georgie thanks for the update about Trustie Rustie, if you are in contact please tell her we are missing her and that pcworld have got some good offers on at the moment. Also tell her not to be such a skinflint being on line is much more important than having a stash of cash.

Ian, have you checked the second sterilised version of the supermarket joke? Please can I post it?

Tweezers in my case!

Confess to love using my hands for some bits of food prep, some things are easier or nigh on impossible otherwise, but totally fastitduous (how about that one!) in scrubbing hands with bactericidal handwash and use paper hand towels. Also use bactericidal hard surface cleaner on work tops before starting, we have got cats, sorry after last weekend cat.

As far as I know the green potato contains an alkaloid (sp?), which is a toxin that can be a bit unpleasant. How much you need to consume to do damage I have no idea. I somehow have the idea that even the sprouting bits are to be avoided. I haven't checked this out so can't be sure

....Rustie?

That reminds of when I visit the dentists, Just as he is about to start drilling I get a hold of his testimonials and say "Now.....we are not going to hurt each other are we?"

Then there is the one about the Scottish jobbing gardener where the lady of the house was about to give him a job asked if she could see his testimonials, so he reached down to the hem of his kilt.....

I'm going to post this now before I have second thoughts, I've cancelled loads recently.

Sorry to all, esp any Scots.. couldn't resist.

Hi Prabs, can' help with the suet pudding but can with the other two.

They are both on the bbc site in the food section. Click on recipes and in the Recipe Search box type:

gary rhodes batter

then click go, it should be the first result. For the pie repeat the above but type:

gary rhodes shepherd

Terry

Hi Wendy, ascorbic acid is vitamin C. Get it from a chemist or healthfood shop. I use it in tablet form and just crush it between two spoons.

Terry

Georgie do you mind! my wife is reading this over my shoulder. High Hopes She's got High Hopes.

and very quietly have you got any more info, could be a get a surprise.

Another thought is to order online from somewhere such as www.spice-master.com

They have 25 g of methi leaves for ?0.64 ?0.99 p&p for up to 200 g.

There are other online spice sellers just do a google.

Terry

Hi Doffery, now that one has got me stuck.

Do you have any Indian restaurants or takeaways near you? If you have it might be worth asking someone in there about the nearest asian grocers.

I don't know how close you are to Edinburgh, there is bound to be some there.

Terry

Hi Lisa didn't think about this when I first replied but the other names for the seeds that you might see them labelled as in indian food shop could be:

cumin = jeera;
fennel = soonf;
fenugreek = methi;
mustard = rai;
onion = kalonji.

The spellings will not always be as above.

Hi Lisa, the panch phoran is a Bengali five spice powder made from the seeds of: cumin; fennel; fenugreek; black mustard; onion. Used mainly with lentil and vegetable dishes. Asafoetida is used in small quantities (a pinch) to help the digestive system deal with lentils, thats the nicest way I can describe.

Terry

Hi Jan1347, not very sure about this but seem to remember that you need to be registered to sell this stuff as it is also one of the constituents of gunpowder. Maybe if you try the Consumer Protection Officer of your local authority they might be able to give you contact details.

Not a great deal of help I know but I am sure someone on here will know more.

Terry

OK - I'll shut up....

In the jungle the mighty jungle the lion sleeps toniiiiiiigt aaaah wimoweeeh

Must go to bed!

6:58 - Tyne Tunnel - southbound - doh!

Hi Jude - don't let us down, take a good recipe and make it better!

Ok frexy, honesy, hic, honesty abounds tonight, I was born in Wallingford, so it says in the Doomesday Book (available in a 20 vol paperback) so you and I must be close pats (moved here when I wuz 6 mths), well closer than Sunderland and Newcastle.

By all that I can find,and I have searched, high and low and been into some places that make me wonder why I am here, you are the fastest!!!!!!

Oh far too fast Rustie.IMHO the old one are the best - but I would have to say that wouldn't I.AND FREXY absolutely, definitely and completely YOUR FAULT - feel proud and arise mackem missus.

Hi all, sorry bad day. Nuff of that then!

How could I possibly get any of you mixed up - combination of long day, old age, poor pension, nagging (blonde) wife, company site that is falling over for no apparent reason and its only ten at night. Really looking forward to the weekend!

Are you supposed to say egg yolks ARE whilte ot egg yolk IS white?

Frexy, that is a good point about getting the can out. So busy saying how good it was forgot to say that when I first took it out of the oven I stood and looked at and scratched my head. Finally did something similar with a wooden spoon, put it into the neck and used to gradually lower the chicken to horizontal position and then used two lots of tongs. One set of tongs held chicken whilst second set were used on the can - slipped a lot needs a re-think. Probably use the tongs to steady and then the wooden spoon to push out.

Jude4 mine certainly tasted of speckled hen (the hops etc but not alcohol).

Rustie, I didn't think about bacon but how about using cocktail (how apt) stick to hold the bacon in place. Maybe the bacon in a starfish pattern from the neck held in place with one stick would do.

Snoozy, missed you again, soz probs with the co. site. Look for me tomorrow am at 6:58 heading south, beat up aged Mondeo driven by beat up aged driver.

Hi Snoozy. Its much easier to get in earlier as I hate just sitting in traffic jams. This way I'm at work about 30 minutes after leaving the house. If I left just 20 minutes later it takes easily 50 minutes, and that just gets worse and worse.

Have a look at this:
[link]
any time after about 7:15.

Yukata, I also like the Chicken on a throne as a title.

Hi Snoozy, I've been at work for over an hour now, heatings failed and its a wee bit cold, but I can take it!

I'll try and dip back during the day but it can get too busy sometimes for me to do that. Speak soon.

Sorry Snoozy, I guess I just missed you. Speak soon.

Terry

Hi Mamma, definitely not having a pop, but does that mean you are capricorn or goatarian?

Truly meant in jest and not in .. well you knowwhat.

Hi Snoozy, good to hear from you. It was pick on Terry day at work also (my boss who I've know for 22 years), but the weekend chat was such fun that it really was water of the proverbial ducks back. He gave up in the end, I just kept smiling at him and saying "yes boss" and "no boss", whatever would seem to be the most annoying.

Please do not repeat this in your workplace - we go back a long way.

Thats why I was asking because I thought I had heard about the multiplex.

Always, always game for a laugh, as the saying goes life is not a rehearsal so let us enjoy it, without harming anyone. That is why I'm forever apologising - just in case.

Typical, as soon as I'm back at work I start getting****ged off, just kidding Frexy and Snoozy, but all the same thanks for sticking up for me Rustie, even if they were just having fun.

Frexy is that right about the Tescos? How certain is it?

Haven't got much time tonight, loads to do ready for tomorrow.

specs, specs not soecs.

Hi Mary - I'm curious now. How on earth are you going to get a can into the fishes bum when everyone knows the saying "as tight as a fishes ****"?

Oh! just seen the word steak, must get these soecs changed...
Terry

Thanks for coming to the rescue Gastrovolpe.

Terry

Hi Gastrovolpe,

There is someone (merlin13) on the equipment thread who could do with some help regarding Bialaettti expresso. I cannot see what they are doing wrong.

The Bollito Misto sounds like an incredible event rather than just a meal - I would like to think that I could taste it one day. Your description gives it life.

Modmoduk, please let us know how everything went.

Best regards
Terry

Kelly78, On second thoughts, 20 minutes is possibly too long, the last time I did it was with salmon, In foil but less romantic perhaps, and I did it for about 15 minutes. This gives it slightly pink in the middle. Again, you have time to try it before the day to find what suits you.

I have already apologised but will do so again.

Terry

Some fish, whatever your favourite is, chinese style with slivers of ginger, garlic, chilli, spring onions and a little bit of soy and sesame oil or depending on the fish some plum sauce. Put this into grease proof paper which with a bit of care you can make into heart shape pieces with edges crimped over to seal.

This can then be put into an oven, about gas 5 for 20 mins, might need to be less depending on how thick the fish is. Lovely aroma when you open it at the table.

Now do you see how easy it was Kim, and did you notice how Rustie got away with it and I didn't

Speaks volumes I think :p

Bye for now

Well thats that theory up the spout, I used a variation on wore.

So I see. Maybe with all the words you typed with those bits in just plain**** it out.

I don't believe there is such a thing as a Free Miner, comes into the same category as a free lunch.

Look I REALL must go now - speak soon.

Terry

You don't have to bother doing the asterisks - just do what Rustie does and type words with rude bits in them then Ian does the rest.

If you make meals like that it won't be long.

Really sorry everyone - have to go now - this has been fun.

I thinks I am beginning to get the hang of it now.

Look Kim, I am trying to resist this.

The reason why I am trying not to be is 'cos in real life I am a perfect gentleman.

Anyhow I am going to shut up now. Kelly sorry I have led the chat away from your thread I will leave you in peace and hopefully some others will offer more ideas to those of Kim.

PC telhinny solves his first case then???

Kim, please don't take me seriously, and for the record it takes a lot to insult me. I am so old I have heard them all before.

What I meant was that I had tried so hard not to be a gentleman that I was insulted that you thought I was.

Rustie you were the one who was first to h**ve all of th**e asterisks, so I just followed your much more experienced lead. :devilish:

Come to think of it someone on a different site Cheffan was the name, reminded me about it in the first place.

When I saw it, it was on Catering Challenge, and I think it was on a promenade. Mind you they do move it around.

Anything for a lady.

From the previous conversation it might be better to ask the Gee spot.

Me a gentleman???

After all the rude bits and blonde jokes I almost feel insulted by that.

Seriously tho, the meal sounds lovely.

Thanks Kim

Nice one Rustie - didn't spot that one - Georgie I shall forever have to think of you as the Gee spot standing with Katrina by a mobile catering van with a red light on top.

Kim, The only bit out of that I couldn't manage is the oysters, but the rest sound superb together as a meal fit for the romantic interlude.

Hi Georgie, good to hear from you. I kind of thought that one might appeal to you after your comment about Katrina.

Hi Kim, not really sure about that, but he mitre have to take that big gold ring off.

I suppose that once you have assembled the whole thing you could sprinkle it with some water or sing "O Food That Weary Pilgrims Love"

Terry

Hi Rustie, I did notice about the Rusty Rivet so I am going to give it a try also.

However, I hadn't noticed about the Old Gee Spot being done by hand, are you an expert in this? Does doing it by hand make a difference?

Thanks Rustie, that made it very worthwhile.

Frexy, a meal that is delicious, makes you smile and has fruity thoughts as an extra, does it for me.

Thanks
Terry

I thought you might notice you had top spot, oh no that came next. (whistles innocently)

I suddenly thought there must be other beers, ales and lagers that are appropriate for this recipe. This list is not exhaustive, I have had t o miss off some of the funnier (read ruder).

I don't think any of them match the wonderful picture conjured up by Rustie's Bishops Fi nger - so to speak.

All of these are from the Oxford Bottled Beer Database.

Lets get one out of the way immediately cos it was the first one I though of and that is one called the Dogs B - I want this post to go up so use your imagination.

Rusty Rivet
Old Gee Spot
Dirty Richard (abbreviate the name)
Foggy Bottom
Entire Butt
Cornish Knocker
Old Tongham Tasty
Old Richard (as before)
Deep Shaft Stout
John Willie's Manchester Champion

Add to previious post:

The real thing!

Know what you mean Jennifer, due to this thread I have been able cut down on my alcohol intake.

Rustie, I would definitely go for the Bishops Finger, its a good alternative.

Far from it Frexy, if it hadn't been for you and the briill thread that followed, I would never have have thought of speckled hen, lager cans, oiling them and of course placing the can in the preferred position. Being very honest, If I had had some cider I would have used that, instead I was half way through the speckled when - bingo. Besides in your words "it was scrumptious"

Snoozy, mine definitely perked up at the thought of an oiled speckled hen albeit in a 500ml carling lager can.

Hi Frexy, just cuaght this while premiership is on. Yes The old hen is one of my favourites. Drank half the bottle and put the rest into an empty lager can.

The hen is best drank draught and the good thing about it, in my case at least, is that it lets you know when you have had enough. You realise when you go to the bar and ask for Heckled Spen - time for the Metro methinks.

Terry

Sounds to me that you do everything the way I do. I also use Lavazza and a Bialetti 4 cup (just for me to start the day) and you are right to not press it down. Once I open the packet I put the whole packet into a plastic lock top container. The only other suggestion is to grind your own just before you make the coffee. I also do this and it is probably the best as far as I am concerned.

Hi Merlin13, what coffee are you using? and how full are you filling the little funnel/filter?

Sorry about that Rustie - should have known if it was you it would have to be sauce on the side, obvious really!

I have heard somewhere that is is difficult to get a pheasant plucker.

Also Rustie, I didn't know that Cockburns did Port sauce in a can.

Frexy, I tried it last night with a big bird on special offer from Morrisons. I used a lovely beer called Speckled Hen (honest). The result was delicious. Thanks for bringing a great idea to the board.

Hi Gastrovolpe - just feeding back what I found on a site. I too think of okra when ladies fingers are mentioned - one of my favourites as a side dish, I am sure its that gloopy distinctive taste that gets me.

Thats right Rustie (beat me to it again - rats!) normally called ladies finger, used in tiramasu.

lol Rustie.

Just wondering Frexy, did the bird lose much weight? For that matter did you have to truss it or restrain in it any way to keep it upright?

Jennifer that sounds like something that I will definitely try.

Judging by what is being suggested by way of how to buy and what to do with it we don't need chefs on this thread. Great ideas guys.

I had some (now ex) in-laws who had a hen farm (eggs), a dad who delivered (free then) skimmed milk to pig farmers who gave him spuds. = egg and chips with brown sauce - it is now my comfort food treat - just now and then.

I'm lucky enough at the moment to be a spendthrift with regards to ingredients (well its all relative) but I still try and be careful. So shin beef in a pressure cooker or slow cooked - depends on the mood, either are wonderful!

Keep putting your recipes and savings up here.

Oh eck! have I gone on a bit? I'm normally quiet it just brought back many memories.

Hi Debbie - never thought of e-bay.

Limited success, tried bifinett in google and got some results, mainly in German but the lidl bifinett raclette is mentioned.

Terry

You are very welcome Debbie.

I did a google search for bifinette raclette and got no results. I then tried just bifinette and still got no results. Is there anyway you could check the spelling?

Terry

Hi Debbie, If you go to the Lidl site www.lidl.co.uk you will find a link for Stores and then you can put in your postcode. You can do the same on the Aldi site www.aldi.co.uk

I also had a look at the specials but the raclette isn't listed at the moment.

Terry

never to old to learn? - I only found out recently and I'm ...erm....I think I'll quit while I'm ahead.

It would be nice if someone can confirm tha t I'm right though.

Terry

Carol you are correct in thinking that polenta is indeed another name for cornmeal. So Loraine you should be able to buy it in most supermarkets, just ask for polenta.

Terry

I found this site which might be of interest, I've never used them though.

[link]

Hi again valfran,

I have just realised that there is a slight spelling mistake you need "moroccan couscous steamer"

best regards
Terry

Hi Valfran,

If you google with the words surrounded by quotation marks you will find a choice of either 10 litre for £25 or a 2.5 litre for £15.