I think I have seen them in the freezer dept at Wing Yip. You could try your local chinese supermarket or phone a local chinese restaurant and ask them where you could find them.

The a la king refers to the type of sauce - a cream based or bechamel which has cubed chicken or turkey, mushrooms, peppers etc.

Tappenade is basically a black olive paste, easily found in the supermarkets.It is usually in a small jar, probably near the pesto, or you can make it yourself, (although I think you probably have enough to do cooking the rest). If you didn't want to get the tappenade you could just finely chop a few black olives and put a small piece in each hollowed out tomato. They are really pretty! Hoping you have a lovely time!

Sounds lovely! I made some chesse gougeres as a little canape recently which went down really well. I made them in advance and popped them into the oven just when friends were arriving. If you want the recipe for that post back and I'll dig it out.

Another pretty stunning canape I've made recently, was hollowed out cherry tomatoes, into which you pop a tiny amount of tappenade and one of those mozarella balls (boccini), place on a wooden skewer and dip in pesto. I arranged them flower like is a glass vase. They look really impressive and can be done in the morning.

Shots glasses of a delicate soup or mini prawn cocktails with a coffee spoon? Or spread a wrap with cream cheese and onion marmalade and some rocket, roll up Swiss roll fashion, wrap in cling film to set for a while, them cut into slices,(3 cms) or even more interesting - one stright cut for the base to stand up, and at an angle for the top.

Let me know if any appeal or if you need anymore ideas.

I don't think it is your imagination Karen and it is a shame, there were some very nice posters out there ready with a word of advice or encouragement. I think this message board is so tucked away and difficult to find, that only the most enthusiastic poster will seek it out. Perhaps if it was more evident on the homepage, people might have a look and contribute. Something new and stimulating on the channel might help stimulate a discussion too

You could use smoked Haddock, which has large flakes and very few bones I have found, they are also large enough to feel, see and pull out with your fingers. Skin the fish, put in a frying pan, with a little milk, salt and pepper, cover with foil, bring to boil then turn off heat. When it has cooled you will find perfectly poached fish. Use the milk left to make a sauce, add cheese, prawns (no bones!), frozen peas or leeks(lightly cooked) if you like, and top with mash. Put in oven to warm through and brown the top, you could top with a little more cheese. Delicious!

I've never been able to find Quince either and would love to find some to cook myself. I found this article, if you scroll down you will find a list of suppliers at the bottom. From what I understand they are in season in October. Good luck finding some.

[link]

How about making some apple jelly flavoured with mint, sage or rosemary, nice pressies at Christmas. Or apple cider/ vinegar

[link]

You seem to have covered most options from your original post

Very sad. I was watching a programme about him only last night on Channel 4. It made uncomfortable viewing as he was a shadow of his former self physically. A real bon viveur and a hard act to follow. RIP

From memory, i think it is 1tsp of dried to 1tblsp of fresh. I've never found dried parsley and coriander that good. Have a look in the freezer dept of the supermarket, you may find some good frozen herbs. Or you can easily find tubes of pureed herbs lurking near the fresh herbs usually.

Welcome to the boards

Here's a link for a three tiered wedding cake with different flavours you might find useful. I made a 3 tiered chocolate cake for my sister's wedding, using coarsley ground almonds instead of flour - it kept very well.


[link]

Hope all goes well

hi dave

I made this chutney last year which is very good. An alternative to all spice is a combination of nutmeg, cinnamon and cloves. How you would combine would be up to your personal taste, I hate cloves so wouldn't use those

[link]

Hope you enjoy

If you have a hand mixer or Kitchen Aid, you can 'mash' your potatoes with this.Make sure your potatoes are nice and soft, add butter, milk or flavorings of your choice and beat until fluffy. I always do my mash this way. I wouldn't reccommend using the food processor as the potatoes can easily turn gluey with over working.

Hope this helps

It is a tough time for restaurants as I'm sure you realise, thus jobs will be hard to find. My advise is as Chef de Maison's. Contact your local restaurants where they prepare food from scratch and take any job where you can observe the workings of a professional kitchen, even if it means washing pots for a while.

Molecular gastronomy is not an art in itself, you have to have a clear and solid understanding of all traditional cooking methods. You need to understand and respect your ingredients and their preparation storage etc. This understanding comes from years of experience and lots of mistakes along the way.

Don't be disheartened, keep on trying, be prepared to start at the bottom, your passion for food will drive you along and you will enjoy the journey. Wishing you the best of luck.

Thank you Kayle and David. I have had a look around the local Sainsburys, a smaller branch of Waitrose and a huge one and not been able to find it. I did look in the special section too with no luck. The nearest Morrisons is about 20 miles away, but if I am over in that direction I'll have a look for the paste.

Thanks David I did come across the South Devon Chilli company on my internet 'wanderings' and will give them a go. It was actually in Cornwall that I tasted a BBQ sauce made with these chillies and loved the smokey taste, hence my attempt to track some down. I will order some today.

Thanks for your help both. All the best

Hi all

Has anyone seen this sauce or these chillies in their local supermarket. I am loathe to order on line if I can find at the local supermarkets. I had a look in Sainsbury' yesterday, but no luck. I have Waitrose and Tesco close by too.

Many thanks

You can certainly freese them or dry them or pickle them.



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Hope this helps

It is called Pan Bagnat. I made one only last week for a picnic (in the rain). Cut the top off a decent round loaf, hollow out leaving a 2-3 cm rim of bread and fill with your choice of mediterranean ingredients. I used grilled veg, peppers, courgette, aubergine, artichokes from the deli counter at the supermarket, mozarella, parma ham, some olives, basil (you could use a little pesto or tapenade if you have some lurking around in fridge. Replace top and wrap in cling film and put in fridge overnight weighted down with a couple of tins of beans to compress slightly. Then you are ready to go! Enjoy!

If you don't want to use cornflour you can make a lemon curd to fill the pastry case. It is, however very rich (and fattening) !

Hi Old Thatch, hoping you are well.

To follow mezze, I'm thinking poached peaches or apricots with rosewater scented Greek yoghurt with a little honey to sweeten, sprinkled with chopped chopped pistachios and some lavender biscuits?

Or a bit of a cheat... vanilla ice-cream with chopped turkish delight folded through while slightly softened, then topped with chopped pistachios maybe a little mint? Or you could make some pistachio biscuits to accompany. I like the pretty pink and green together. You could garnish with some rose petals from the garden.

Does that get the taste buds going? All the best

Hi Mollie

Your first consideration should be the "for one". Think of all the situations when a meal for one would be eaten - could be for a young child or even baby, single adults, students away from home for the first time,busy families with different meal times due to recreational activities in the evening,elderly people living alone for example, you can think of many more I'm sure. Next consider what types of meals they might like to eat. A toddler may not have the same tastes as an elderly person. There are food fashions and fads to consider. You could do a mini survey here, ask your friends and family.

Off to lots of supermarkets then and see what is available, look at costs carefully between brands, cost is definitely an issue.

To get your thoughts going: I have never seen a cooked breakfast available in chilled ready meals.Do you think some people might find that appealing, if so which groups? And so on and so forth....Brainstorm! The company will be interested in appealing to as many people as possible to increase their profits, find a gap in the market by research and design your new product around that.

Good luck

I think it would be fine to use the leaves, providing you had washed them first in cold water, to remove any chemicals you might have used. We do eat vine leaves so I think coming into contact with the cheese would not cause any problem. No need to blanch the leaves which would spoil the appearance. I think your cheese board will look lovely.

I understand that there is a product available in the States called 'Sous Vide Magic' which will control the temp in a large crock pot/rice cooker to a sufficiently accurate degree to cook Sous Vide. I don't know enough about electronics to fully understand (but ask me about Chem, Physics and Biology GCSE at the moment and I can answer any queries- Son revising , or is it me revising and son helping?) the principle, but it involves a PID, which can be bought here. I wouldn't know what to do with it though, but by the sound of it you would! There's a challenge for you gastro on a rainy afternoon?

Have a great weekend. I'm Sous 'Viding' a spatchcocked chicken to plonk on the BBQ this evening for a few minutes, glass of something chilled and relaxing and some evening sunshine sounds just what is needed. Anyway back to the Haber process

How was the egg gastro? Did you like the texture? Well done to you for managing to control the temp to such a degree! You might remember I tried to do the same with my slow cooker and did not have the best results.

After my first post I read somewhere that a casserole heated in oven with water was another way of attempting sous vide eggs.

Are you going to try any thing else? If so I can give you some suggested times and temps.

My waterbath still has not had much use, but when I do use it I am delighted and amazed with the results. I have about 30 people coming for lunch in the garden and intend to use it to cook a couple of boned legs of lamb for a long time and then finish quickly in the oven at 150 for 10 mins to get the golden colour. The texture and flavour is fantastic!

Here is some more info (which I found really useful) you might like to have a look at. Have fun!

[link]

Thats tricky! The temp you want for your egg is 64 degrees for 24 minutes. You can try a slow cooker if you have one or a pot of water with a probe thermometer and then you would have to monitor the temp, adding a little more cold or hot to keep the temp constant. Quicker and easier just to poach the egg or boil in the traditional way. Water baths are very expensive with limited use for the home cook. Having said that though I recently cooked a shoulder of lamb for 24hrs in the waterbath and it was amazing.

Here's some info for you re 'sous vide' eggs:

[link]

I hate that Job! Oven Pride does what it says on the tin though.

Sorry for delay...personally I was attracted to the insulating qualities of the thermowhip in that you can prepare a sauce/puree in advance, put into the thermowhip and it will stay warm (or cold) without the need for standing in a bain marie or (storing in the fridge). I don't know what the difference in price is, but the thermowhip is more convenient for me and the way I cook. Hoping that helps.

Do let me know how you get on once you have had a play with it.

Isn't that a fantastic website! I am going to try out the Celeriac and Prawn recipe.

You can Thermo whip any puree you fancy as long as it is fine enough not to clog the nozzle. Use gelatine to make it hold if there is not a high fat content present. I've held a Hollandaise in the thermowhip for a dinner party and that is effective. Have a play around with it, you don't really need recipes. I haven't use it for a while, my husband and son got fed up with me mucking around with it and feeding them foams and mousses. But you have jogged my memory and enough time has passed so I'll be foaming again at the weekend.

I think I could answer 'yes' I've got one' to probably any gadget you could mention.

Google Thermo Whip or Espuma and you will find all the information you need. Have fun!

Here you go.

[link]

If you want recipes from Market Kitchen, follow the link for MK and then select the date you want.

Lakeland sell them or try your local cook shop.

[link]

I would say you can as long as you chill as quickly as possible. I often sear racks of lamb in the afternoon before a dinner party and then pop them in the oven to finish cooking later. I haven't killed anyone yet.

Barshedale. My kitchen equipment is constantly being 'borrowed' by husband and son for alternative uses for which they were originally designed and intended. For example my meat baster disappeared and returned smelling of petrol. I have now hidden my graters (just in case)!

Yes I know the problem, but I have found that if you roll it out a couple of times, then leave for a minute or so, then use your hands to pull it into shape, the dough will behave itself and stay where you want it to! You see the expert pizza makers twirling and pulling the dough, using the laws of physics to make it submit..have a go at that. I find it works (I have a wood fired pizza oven in my back garden, so I do understand your problem, having experienced it many times).

Re the peel: Stretch your dough out on your work top and then lift onto the floured peel. If it has sprung back a litte stretch out again using your hands. Don't be afraid to handle quite forcefully. Quickly top with your sauce etc and then the trick to get it onto the stone is a quick jerk forwards than a sharp pull back and the pizza should slip onto the stone. Not too much topping is key here as it makes the pizza soggy and more difficult to get off the peel. You can always throw more stuff on once in the oven. Any mistakes can be called Calzone

Hoping this helps

Just gently melt white chocoalate in a bowl over simmering water (or in the microwave, but be careful that you do not overheat as the chocolate can 'seize up' and become solid). Put into a piping bag, snip off the tip and you are ready to write. Good luck

I would fry it in a little olive oil and butter. Grilling may make it too dry (if skinless). Happy Mothers day.

Poor you, my hairdresser has similar problem.

An alternative to latex gloves is nitrile gloves:

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I don't know if this might help you, but worth givin it a go maybe?

Here's an online source for you:

[link]

Is this the one you are looking for? I haven't tried it myself, but Delia is so reliable.

[link]

If not, Google Bread and Butter pudding, you will get loads of options.

Well who knows gastro? Likewise, I pondered too. Maybe it was the same situation as the Bernaise sauce episode moons ago! if you remember? I couldn't understand then either.

Have a great weekend gastro. I might be approaching you for some advice on new oven, when I get a minute free, if you don't mind. I've worn out my magimix too, I think a bearing has gone, it is soldiering on, but grumbling and making a racket while it mixes, chops and grates (rather like myself on a bad day!)

Well there's a mystery. I did respond to this post yesterday, suggesting that you could remove some of the liquid and fast boil it to reduce the liquid and concentrate the flavour As I rememberthere was one other post above mine....both gone. I wonder why?

You could always remove some of the liquid and hard boil to reduce the water content and concentrate the flavour. That might be a 'pan too far' at the end of the working day though! But maybe will give you the time to have a glass of something cold and relaxing while you wait?

I thnk the plates you might be looking for are supplied by this company:

[link]

They widely available by mail order, Amazon has some, I noticed.

Re your new kitchen Mrs WoofWoof and unforgiving surfaces, I have slate and granite to contend with. I buy plates/dishes in 10's, so I am not too concerned if I do some kitchen juggling and fail. When I get past the remaining 8 I get annoyed though!

Olive oil, garlic, lemon juice and oregano or rosemary is hard to beat. What cut are you planning to cook? But, if you are planning to serve a selection of sauces, it may be best just studded with garlic and kept relatively plain.

Pulleys and hoists spring to mind gastro for your garage

Re the multi cooker. It sounds like it might be useful for you too. I browned 3lbs of beef the other day in one go! The pan provides enough surface area to cook sufficient dumplings to sate the voracious appetite of teenage son. It will easily handle 8 chicken breasts maybe even more. Yes I like it and am pleased with my purchase.

I noticed the shop in which I bought it, is having a closing down sale (not the best idea to open a cook shop 2 doors away from Lakeland imo). I don't know if this applies to all the Pro Cook shops, but worth keeping an eye out, you may get a bargain. Alternatively here is a link for a cheaper version of the same thing.

[link]

You might need more than Paul Mckenna re the gas bill, we just got ours
Time to put another jumper on and slow cook some tasty cheaper cuts! Amazing what can be produced on a tightened budget. There's a thought for a new topic!

Wrap your pots in cling film and either hang from ceiling in garage, or there is always the garden shed. Unwrap when you need them (which I presume is not everyday, all four are needed at the same time) and they are clean and ready to roll.

This addiction to pots and pans requires some creative thinking from time to time

The Paella pan is useful (honestly), I can cook vast quantities of stews in one go. I have a ceramic hob which is not the best to use with a large frying pan or casserole, when browning. So this has solved a little dilemma for me when I need to feed the 5000. It looks good enough to go on the table for serving and the power cable can be removed.The downside is the pan does not separate from the heating element for ease of cleaning. I have to fill with water, wipe round and tip out. But it is light. I wouldn't fancy a pizza cooked in one though. Soggy top?

Thank you so much for that link gastro. I really enjoyed all of it, especially the tour round his kitchen.

I've never made gnocchi that way, but I too will give that a go.

I agree, he is a real master of his craft. After so many years working with food, he still strives to improve the whole fine dining experience and obviously loves every minute. I think you might enjoy reading his books.

No chance on the vacuum machine gastro I turned up a couple of weeks ago with a massive electric paella pan:

[link]


"Well where are you going to keep this?" kindly husband asked. He got my stock answer "In the garage". A standing joke, the garage looks like an appliance graveyard. I was told that if I bought another gadget, I would have to get rid of one.....no chance. So I made him a delicious Paella and have heard no more objections.

Thanks again gastro, a great link.

Hi gastro (and anyone else interested in Sous Vide). I hope I can answer some of your questions here. As a refence I am using Thomas Keller's book 'Under Pressure'.

Firstly the question of 'killing off bacteria'. TK states that most bacteria exist on the surface of the food and thus it is the exterior, not the interior that must reach temps at which bacteria are destroyed. He notes the exception of minced meat, in which the bacteria is spread throughout. Hygiene in prep and storage is obviously of great importance. The general gist (as I understand it), is to restrict bacterial growth by keeping food hot or cold and limiting the time it spends in the warm danger zone. He states that the maximum time for food sealed sous vide can safely remain in the danger zone is 4hrs, this includes the cooking time if below 60C. General rules: the food must be cold when sealed and then either cooked immediately or stored below 3.3C or even frozen.

Re my Turkey at Christmas. Yes I did use a digital thermometer to check the internal temp. In the 15 mins in the hot oven, it did go from 64C to 74C. At 60C the cells of the meat will begin to contract and at 70C will have squeezed out most of its moisture, but at this temp the collagen will have begun to melt into gelatin, as you say.

What may have been lost in texture and moisture by putting the crown into the oven was gained by the flavour and texture of the crisped up pancetta. I did allow the crown to rest and relax for 20 mins or so before carving. In any event it was the most delicious and succulent turkey I personally have ever cooked (and I've done a few)

Re the browning before cooking sous vide. Yes this can be done. In the meat I have cooked this way (lamb rump), I prefer the taste and texture of meat browned afterwards. Using the water bath you can cook a steak for example to exactly the internal temp you prefer throughout. Less than a minute in a raging hot pan after the sous vide session will give desired look and taste of seared meat. This is of course my personal preference.

Overall TK stresses the importance of Pressure, temp and time in cooking sous vide.I cannot hope to be so precise with the Vacuum I have. While I have a manual stop on my machine, I cannot gauge the pressure accurately and not being a chamber type machine, I am limited (and no gastro, I will not be tempted to get one of those, no matter what) by what it can do. The liquid issue being of prime importance. I understand egg custards are very easily prepared in the water bath, as is lemon curd (no danger of splitting). I can't do either with my machine.

I have enjoyed fiddling around with this cooking method. But its place is firmly in a commercial kitchen, from mis en place, to storage and ease of service.

Re the browning issue, TK still flours and browns some meat for a 'braise' before cooking sous vide. If I'm using the slow cooker I still brown, I prefer the flavour.

One strange thing that I had not considered before was the loss of the smell of the food while being cooked. I relised part of my enjoyment of cooking was just that. My turkey slowly cooking in the waterbath did not give my house the Christmasy smell and feel. We use all our senses in cooking.

Re the steam oven, yes I have read that too! Perhaps one of those would be a better bet for the home cook, or one of those combi ovens.

Rhubarb was delicious!

All the best

Hi gastro, many thanks for this. Yes there was another thread with Jack. I seem to remember the title was 'Boilng meat' in plastic bags maybe?I seem to remember the boiling meat bit. I have had a look through Techniques and equipment, but it is not there. Using the Search turned up some really random subjects!

Does the waterbath have a place in a domestic kitchen? No not really, if I'm honest. But I am glad I have one, because if I have the time I can experiment with the very different textures and flavours you can get using the waterbath.

When I first starting researching the merits of cooking this way there was very little on the internet and only one book on the subject: Sous-Vide Cuisine by Joan Roca and Salvador Brugues. This was definitely for the professional kitchen. But it did give me some vague ideas on temperatures.

Since then Thomas Keller of the French Laundry has written a book, entitled 'Under Pressure'. I had it on order from Amazon for months and the day after it was delivered found it on sale in Costco!! This book is also aimed at the prof kitchen, but breaks his very complicated and difficult recipes into sous vide components. He also gives temps and timings of a wide range of food stuffs. This is a great help, but once again, they are more related to portion size in a restaurant. Thomas Keller talks about the precision of Sous Vide and being able to reproduce the same high quality product over and over. No guess work, no overcooking by 30 seconds and ruining the results.

For me, the cooking process is not my first thought. Having to vacuum pack can be a bit tricky if using liquids, as they can be sucked into the machine. So you freeze marinades and add to bag in this state. You need to be careful about the aromatics. For example one extra sage leaf will not spoil your usual marinade, but in sous vide no flavour is lost, so one sage leaf might overpower the whole dish. Less is more. This you have to gauge yourself really.

Steaks, loin of lamb, I would cook conventionally as I am only doing a few, but I reallly can see how great sous vide would be in a commercial kitchen.

At Christmas, I took a turkey crown, spread the middle with a butter flavoured with Lemon zest, chopped pancetta, thyme and garlic. I laid a blanket of pancetta on cling film, put the turkey on top, and rolled up so the pancetta covered the outside. I rolled and twisted the cling film so I had a neat sausage shape, then took this down to my friendly butcher, who kindly vacuum packed (had not got large enough bag) it for me in his commercial machine. Into the water bath for 6 hrs @64 C. Followed by 15 mins hot oven to colour the pancetta. It was amazing, really the best ever. I was astounded by how much 'juice' escaped while in the hot oven. The turkey was moist and the texture was not woolly, like it can be conventionally cooked.

I have not played around with too much veg yet. As I type I am cooking some rhubarb with a little orange zest and sugar @61 C. I'm hoping the flavour will be intense and it will hold its shape well, really for a crumble on Sunday.

Without rattling on any further, I'd be happy to answer any other questions you have here. Have a great weekend.

Hi gastro and smeg. Sorry to tag on a bit not connected with cooking rice, but I cannot find the original thread for waterbaths. Any ideas gastro? I'd love to tell you more about my experience of messing around with it.

I didn't think you would doubt my cooking ability gastro, but you have every justification to think I would buy a kitchen gadget, use it a couple of times and then shove it in a cupboard, never to see light of day again. The waffle maker a fine example...My son could not live without it, well he has managed to do so quite happily since its first and only use. Messy, sticky and hard to clean. Pannini press....in the garage after a couple of outings. The latest thing he wants is the toast and egg maker from Tefal. No chance, how often does he have an egg on toast?

If you have a Waitrose near you, I have just seen a whole range of Cup cake decs, from crystalised violet petals, to silver balls and containers of 3 different types of pink sprinkles. They had large bun cases too.

Lakeland is brilliant for all the above too.

Procook has a range of lovely silicon bun cases, I've just bought these:

[link]

Happy Baking

You could invent a 'smart' microwave gastro.....The Microwave could have the ability to record appropriate instructions to the 'microwaveee'. By using the mobile phone or the clock within to trigger the instructions. For example, "Get the rice on, I'm on my way home, failure to respond to this message will cut the electricity supply to your X box".

I can see further applications for first year Uni students. A metal sensor, will trigger the message, "you can't microwave foil take-out containers". Other messages could be personalised for the user. "Check your timings..remember that Popcorn, we couldn't get rid of the smell for days". By using the clock "What are you doing eating at this hour? You've got lectures in the morning!" " Don't forget to phone your Mother, you haven't spoken to her in weeks!"

Yep, bestseller I reckon!

Oh ye of little faith gastro re the water bath. I couldn't get it in a cupboard if I wanted..it is pretty big. I have had some excellent results. If I could find the original thread, I would give more detail. When I do find it, I will give the news.

ALB

Do let me know when you have invented it gastro, I can think of a hundred applications other than setting the rice going. I have managed to get said teenager out of bed at the weekend by calling his mobile, from within the house; strange that he manages to sleep through house phone ringing and my nagging!

I've got one of those fixtures on the coach. He is capable of making rice this way, but remembering to press GO at the required time might be a bit tricky Still, it only takes ten mins, so good old Mum/Dad can do it!!

You can always microwave your rice, it only takes 10 mins and I get good every results.

Measure your rice in a mug or cup. Rinse in a sieve until water runs clean. Put in microwave safe bowl (large enough to allow for expansion of rice obviously), add an equal amount of water to rice, plus about one third more water. Cover with cling film, making some small holes to allow steam to escape. Put in micro on high for 10 mins. Remove cling and fork over. No messy pans and perfect rice!

Give it a go...easy.

My understanding is that it is ok to freeze liver that has not previously been frozen.Refreezing thawed meat is not recommended. Each time meat is frozen there is some deterioration of quality; the ice crystals tend to rupture the muscle fibre, breaking down texture and letting juices escape. The result being that the texture is not as good as it could be.

I haven't read anywhere that liver in particular cannot be frozen. I used to buy frozen chicken liver (haven't for some time though). Sorry can't help more. I personally would use it.

Romaine hearts would do just fine I'm sure. Enjoy and Happy Holidays.

The Baby Gem lettuce is small as the name suggests, about six inches long,or smaller, closely packed, like a lettuce heart. A miniature Cos or Romaine heart maybe. The leaves when separated are like little 'boats', useful for holding a filling or dipping. If you are not using them for this particular purpose, I'm sure any lettuce will do. Hoping this helps.

Lakeland used to sell it, but they don't list it as one of their products now. Here is a link to buy mail order. If you have a look around the site you can buy mini bottles of lemon, orange and lime oil, or just the lemon oil alone. I don't remember it being so expensive at Lakeland maybe it is a larger bottle.

[link]

Alternatievely here is a recipe to make your own. I've never tried it though

[link]

Lemon oil is very strong and you would only need a few drops in a recipe I'm sure. So you could just add a little more zest.

Hoping this helps.

Pleasure Karen, enjoy your new kitchen and mincepies.

I'm not keen on mincemeat, but I would suggest buying a good quality mincemeat and then adding some finely chopped apple, orange zest, extra fruit (soaked overnight in brandy) maybe a little more brandy and adjust the spices to suit your palate.

I use a sweet shortcrust pastry for my mincepies, again a little grated orange zest perks that up too.

Hoping this helps.

I'm not quite sure what it is that you are looking for. Is it Red Onion Marmalade, to eat with cheese, cooked meats etc? To caramelise onions, fry gently in a little olive oil, you can add a little sugar to speed up the process. The process takes 20-30 mins on a low heat.

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I've done that many times. Yes is the short answer. I don't think they are quite as nice reheated, but if you have pressure on your oven space, or your time on Christmas day, I would certainly do that. Make sure they are 'well set' before get them out of the oven. If they drop, they won't pop back up again next day. To reheat, it only takes a couple of minutes in a hot oven.

Sorry Mrs Woof Woof, I should have typed 'rrab', instead of your name. Apologies! I do the simmer and then roast way. I don't think I have ever just roasted a gammon joint form scratch. I will give it a go one day.

Here you go fay9. I cooked it a few years back. The legs are really delicious, but it is a bit of a raff, boning them as I remember. Hope you enjoy

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Maple Syrup and a mixture of whole grain and Dijon mustard are a nice combo for a glaze. I always slowly simmer my gammon like Mrs Woof Woof, I use carrots, leeks, celery, bay leaf, the usual suspects, sometimes some cider or white wine and water. The bonus of this is you get a fab stock to make Pea and Ham soup.

What a good idea to use the cool box rrab for soaking the gammon rrab! I will pinch that idea....many thanks!

Thanks Mrs Woof Woof, The price per 1,000 was around £17 plus VAT. However, I had another search today and have found this site:

[link]

It may be a little more expensive per stick, but in more manageable quantities! Thanks for the offer to share though, very kind of you.

Does anyone know where I might buy those little cocktail sticks made from bamboo with a little 'twiddle' on the top. I have found a source on line but they are selling in 1,000 units. I don't need that many!! Any thoughts much appreciated.

Chop up some olives, (some parsley and garlic if you wish). Mix the olives through some softened butter. Roll into a log, cling film helps here, and you can keep in fridge or even cut into disks when it has firmed up and freeze. You can then use it to top any grilled meat (sorry, I know you are veggie), or use on hot crusty bread, or as you would garlic butter. Hope this helps

So glad I could help Old Thatch. I am very well and thanks for your kind words. I've never been sane either, so please do feel in good company!

I'm so glad you are enjoying your cooking and are trying out new things, like your curing and brining. I'm playing with Sous Vide at the moment, but also, like you, am making edible gifts for some of my pals for Christmas. One friend said, "if I return the jar will you refill it with your delicious cherries in brandy?" I have jammed and chutneyed, made flavoured vinegars, water biscuits, biscotti, choc truffles and had a thoroughly lovely time! Keep well, next time I'm out flying my kite, I'll think of you

Hi Old Thatch. The paste you require is available From Seasoned Pioneers:

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I'm glad you posted about this paste as it made me look through my overstuffed cupboards, I knew I had some somewhere It needs to be used before the end of December. I had tasted flavoured butter at an upmarket restaurant somewhere or the other and thought I would try and capture their 'shrimp' butter by using a little of this paste. I obviously never got around to it.

I'm sure you will be able to find your black cardamon here too. Happy cooking! Any kite flying yet?

Hi skippyman, I can't guarantee these birds have been reading the Guardian for six months, but I think they have been 'roving on their ranges' and are considered to be 'posh birds', their taste is described as 'slightly gamey'

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Have a look around the website. Enjoy

I would say that it is the pastry's ability to crumble in the mouth. Overworked pastry or too much water added will make the pastry leathery. Think Shortbread biscuits.

Hope this helps

Sorry KeithB76375 I did provide a link to a mail order company, but it appears to have disappeared for some reason. Here goes again


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hope this helps

Sorry can't help with a store in the Manchester area. Most recipes suggest trying to find them at your local deli, if you have such a thing.....I don't

I agree totally GSLADE and Blakey88. Michel Roux knows exactly the qualities both personal and professional, required to work at 2* standard; it is not just about knife skills etc. He has been very encouragingto the young chefs. He was able to point out the good and bad points without demoralising and demotivating the chef. I have loved this series and look forward to the next, hopefully longer next time.

Greg Wallaces short-comings as a judge were highlighted by Michel Roux Jnr's ease, knowledge and understanding of cooking at such a high level.

I've never heard of a Gnocchi board before, however if I make Gnocchi I use use a fork to make little indentations on the gnocchi. I rather like the rustic , home-made look.

However, once I did use a pair of ridged butter pats to make the indentations. You use both butter pats in a circular motion to make butter balls. I rolled the gnocchi between the pats to make little ridged sausage shapes. So if you can track down some ridged butter pats this may do the trick for you. Hoping this helps and have fun with the gnocchi .....I find it very relaxing to make.

I bought a huge stock pot from TX maxx, excellent quality and only cost around £20, the original price being over a £100. Wiith such a saving it is worth having a look.

John Lewis is excellent too and less hunting around is required, but then all sorts of treasures can be found in the process, if you have the time.

Hiya gastro, hope you are well. I have been wondering where you had got to. Nice to see you back

hi anardana. What about these beans? I've never seen or heard of them before.

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Any good?

You might like to have a look at this site....it has some fun ideas!


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Have a fun evening.

Could they be tamarind?

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I know very little about gardening and would love if someone could help me. I planted a couple of chunks of sprouting horseradish in the garden which has grown several leaves about 15 inches long. When will it be ready to harvest and how will I know without digging it up

I had a look in my cupboard and have found a link to buy the orange oil I use - Boyajian . I seem to think I originally bought it in Sainsburys special selection. I have also used their lemon oil, but most recently bought Lemon extract from Lakeland, though I can't seem to find it on their website now.

[link]

You will need to scroll down a little.I like the sound of their lime oil too. Hoping this helps and Happy Baking

Blackened Chick(en)?

Oh, and just in case, Cheerio gastro....its been nice knowing you. I'm making a cake today! Talk about living on the edge!

Thanks again gastro.

It is a strange thing. I have no knowledge of matters electrical, but I do know that the power should have tripped and didn't. Usually it doesn't take a lot to make the power trip in my kitchen (a surplus of electrical gadgets and me multi tasking maybe ) .

All appears back to normal now and my husband said it is safe. When he first had a look at the machine, he said I would need a new one, which you can imagine did not go down too well in this economic climate. Taking it to bits was a kill or cure exercise. Fortunately it worked. But, if you hear in the news, of someone being killed in mysterious circumstances by a kitchenaid, tell my hub he should have got me a new one

Thank you for your concern gastro I was just logging on to spare anyone the bother of posting as the prob is now resoved.

Husband did indeed strip the kitchenaid down and has not a clear idea of what the prob was, there was muttering of "brushes and carbon dust", but he said he was only guessing. WD40 saved the day and me £330. How strange don't you think? I was making some bread using in the kitchenaid, standing in bare feet as one does, when I got my shock. |I told hub that the bowl was live and he came and touched it saying "no its not", so I touched it again thinking I had created some static electricity and I was mistaken, and got another shock. He was wearing rubber flip-flops!! What was also strange was that the bowl was live even when the machine was not running.

Anyway, all back in good order and I gave my muscles a work out making the bread the old fashioned way.

Have a great Sunday gastro and thanks again for your help.

Help! My kitchenaid bowl has become electrified and has given me quite a shock in more ways than one

It is 10 years old, is it worth attempting to have it repaired or should I buy a new one.

Cheesy Wosits maybe, Walkers I think.

I think it is 100g of butter, 375g Condensed milk, 450g Golden caster sugar and 1 tsp vanilla extract, totalpanic....enjoy making it.

Here's hoping I put a link to your blog MaggieW

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Yea

still looks great!

Love your blog CS. I will enjoy reading it in the future....I have added to my favs.

Grated nutmeg is nice with creamed spinach. You can wilt spinach into a curry too. Cheese sauce and bacon both delicious with the veg you mention.

Here you go Lesley. Enjoy

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Would be most greatful if anyone could rcommend a good restaurant in Portsmouth. My husband is having to entertain some Italian guests next week.

Many thanks.

That should read too sloppy at the bottom and or too heavy at the top.

A combo I use is smoked salmon (trimmings ok to use at the bottom) roughly crushed avocado, then crab meat, then small salad leaves.

Here you are Shearer2.

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Fusspot, lots of ingredients can be stacked up easily using these rings, guacamole, crab meat, smoked or poached salmon, the list is endless. As long as the ingredients are not too sloppy or too heavy at the bottom, you should be ok.

A good tip when using is to put a piece of cling film on the intended bottom of the ring, twist and tighten the ends and wrap around the sides of the ring. I find this useful if I want to make a couple of hours in advance and leave in the fridge to firm up a little.

Happy cooking

Hi Old thatch? Did you get to fly that kite yet?

I rather like this little recipe, in particular using the chocolate transfers. If the white choc fans seem a little daunting you could always decorate prettily with summer fruits or do some simple swirls in dark choc.

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Here is a link for some chocolate transfers.

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In fact if you have a look around this site you will get some further ideas to decorate in your own way.

Good luck

No, it can't be any worse and of course I am being illogical . But it is too close to a body part (toe-nails, etc for me to enjoy cooking it). Ridiculous I know, but for the same reason I can't cook a whole fish, or pick up a dead bird the cat brings in, but will happilly handle, roast and eat a plucked chicken! Ridiculous eh?

Here's a recipe for you. I'm too squeamish to cook them myself . Hoping this helps and good luck. I do believe they are delicious, my husband is often asking me to cook them for him.

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Hi gastro, briefly the rationale for SVing a steak is for even 'doneness', without loss of moisture. Using the precise temperature control of the water bath, the theory is that you cannot over cook the steak. (well I managed to ) You would always sear the steak afterwards to get the desired Maillard reaction. This is in very simple laymans terms (with sincere apologies to chefs and chemists).

What attracted me to cooking steak this way was that if you were cooking steak for lets say 8 people, the steaks could be languishing in the water bath, not spoiling, and I wouldn't be worrying about trying to get the perfect steak on the table with my type of friends and family, who always seem to find something to do when it is about time to sit down to eat. Should I take the hint I wonder?

Jack provided an excellent link by Douglas Baldwin and here is another showing a simple way of trying this at home, with photos of the desired effect.

[link]

All that said, I am cooking steak for a couple of friends tomorrow night and it will not be going anyway near the water bath until I have got the hang of it.

Teenagers and food, gosh, There's the title of an interesting thread. I bet we could all share some thoughts, frustrations and giggles.

Have a great weekend

It is indeed a good price! I use these knives and can recommend them. Most of mine were bought at TK Maxx, but finding exactly what you want there is a bit of a lottery and I do not think you could buy the set at a better price. Mind your fingers though , they are seriously sharp!

Good morning Jack and gastro and any others interested in cooking in Hot water baths.

First attempt, I cooked a steak, vacuum pack with a brush of olive oil, salt and pepper for 30mins at 60C. I then seared it on my indoor BBQ, to get some colour (very quickly, flick, flick at full blast). The results were most disappointing It was grey all the way through.

Clearly I have got some timings and temps wrong here and may have overestimated the thickness of the Sirloin steak. So back to the drawing board. I cook a better steak on the BBQ without messing around in hot water. My son was moaning where was the jus!! I have obviously spoiled him with fine food every night. I think he needs some pot noodles for a while. Husband said it still tasted nice and my dogs ate very well last night.

I think I shall try less expensive products to experiment with until I master the process.

I think cling film is ok to cook in gastro at low temps. You may get some leakage of juices so maybe a ziplock bag might be better. You could use cling film to roll (if a cylinder shape is required) and then put in a ziplock bag, as much air extracted as poss, to cook, then finish in a hot pan.

There is a very interesting forum over on egullet if you have a day to spare to read all the posts. This covers all aspects of sous vide and some more!

All the best. I'm cooking some lemon curd in the new machine today, wish me luck!

Single cream can be used in place of half and half. Half and half is a mixture of cream and milk with a fat content of 12-15%. Single cream is 18% fat content.

Hoping this helps.

I have a Bron (just went to look!!). I have had it for more than 15 years I hate to admit. It is still razor sharp and I can recommend the product. You are able to adjust the thickness of the slice by moving a lever at the back. It has a guard which grips the potato (or whatever) well. A good piece of kit.

Here is a link for a more reasonable price than £140. You will have to buy the guard separately, but you will see it is listed in the box below.

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There is a rule in my house that I am not interested in anything that has a plug on it for a birthday present I suppose the fab Bron mandoline just about escapes that rule.

Best advice is to remember veg are less precious than your fingers! Happy slicing and Happy Birthday!

Hi David

Thanks for your input and I look forward to hearing the sensible reply.

In the May issue 2008 Good Food, they give some general guidance on the use of gelatine. In this they state that 1 leaf of gelatine is the equivalent of 1 tsp gelatine and that you need 4 leaves or 4tsp to set 570ml. This is using the OLD size leaf gelatine, which appears to be no longer used by Costa, Tesco or Supercook.

In this instance, the mousse to be set was 400g white choc, 568 ml double cream, 3 egg whites and 450g fresh raspberries and 2 Sheets leaf gelatine. As the cream and choc would firm up when cooled, the amount of gelatine was not critical in this case, but using only half the advised amount, 2 new sized leaves instead of 2 oldsheets could be a disaster in many, if not most other recipes.

I played safe and used 3 new size sheets and it was fine.

Hi Judy

Here is a link for fresh Langoustines. I have used this company before for fresh crab meat and was very pleased with the quality and service.

[link]

I was very impressed Maggie. I cut a side of Salmon in half and marinated one in lemon juice, zest, olive oil and the other in an oriental style, blend of soy sauce, hoisin, 5 spice powder and the other usual suspects.

I soaked the planks for 3 hrs and then put the fish on top and cooked in a closed BBQ, medium heat for 15 mins. The fish was really succulent. It was moist and flaked beautifully. I cannot say categorically that the planks added a great deal more flavour, but it was a really good way to cook delicate fish. I would use again. I was able to rinse off the salmon debris, soak the plank again and put in the freezer, so it is ready to go the next time.

The recipes that come with the planks suggest cooking chicken, ribs and veg on them too. When the weather improves (if ever), I'll have another play around and let you know.

Doesn't this beg the question why did the various companies change the size at all. What was the reasoning behind this decision I wonder?

So food writers will have to give a weight measurement of leaf gelatine now, or specify a brand. Also in following a recipe from a cookery book, the cook will have to check whether the book was written pre or post size change. What twit thought this one up? It would have been better left as it was.

Can anyone find another brand of leaf gelatine on the market other than the smaller sized Costa, I wonder?

I have e-mailed the company and will see what they have to say. They should return to the standard size, alternatively all food writers will have to stipulate how many grams of leaf gelatine is required to give their intended set and thus texture. My kitchen scales will not weigh below 5g.

Costa have needlessly complicated this issue. Floppy jellys or bouncing mousses all over the country!

I saw them mentioned on a couple of BBQ recipe sites last year and then found them on sale at Costco. I bought a pack of 6 to see what they are like (addicted to gadgets as I am).

Anyway, tomorrow I am going to give them a go with a piece of salmon and a maple syrup and bourbon marinade. I wonder if they do give a smoked flavour.

Any thought fellow foodies? Has anyone tried them out? If so what marinades would you recommend.

You can find them in Oriental supermrkets like Wing Yip. Alternatively here is a mail order company and a grow your own, which sounds good.

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Still playing with the thermo whip gastro. I have been some what distracted from messing about in the kitchen due to having some work done on the house. I could make you a light as air mousse, but it might have some bits of plaster in it! That stuff gets everywhere!

I will give feedback when I've mastered the gizmo. So far so good, but I need more mouths to feed, than I have in the house, to really give it a workout. As you quite rightly suggested, imagine the fun if you had more than one of them!

I'm really enjoying GBM this time around. It is nice to see some different chefs and their pride, if not passion in their work.

All the best gastro.

I've taken the plunge gastro and Jack3239 I have ordered a waterbath.

I have been mulling this over for a year and now have succumbed to temptation. There is no hope for me.

My husband had some salmon cooked sous vide last week, and found it really delicious and he is not that fond of salmon! So it got me thinking again.

I will keep you posted when I get my hands on it.

Happy cooking

And you do a fine job of it gastro.

I bought a wooden salad bowl (massive) on a stand from TK Maxx yesterday. My husband is in despair, I'm delighted, or was until I discovered the base has come adrift from the sides of the salad bowl. So I'll have to take it back today, I'm so disappointed and I had assembled the wretched thing and was admiring it. So much for value for money.

Anyway positive note, who knows what treasures I will find today?

Gosh gastro!

You never cease to amaze me with your knowledge of pans. I feel like starting a thread titled, "Lets try and stump gastro with a pan or gadget question"



Any takers?

Hi Romanfox

If you click on your name in the above post, you will find a list of all of your previous posts. However, in this case there is only one post. Did you click post after you had written your message? You should get an e-mail everytime someone responds to your post, if you tick the box under your message.

Sometimes posts are removed by the mods, for a variety of reasons, not always understood by me, Anyway my suggestion is to start again. Good luck.

I can't find it either. Here's one that might do instead.

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Hoping this helps.

Thank you very much alc28 for your insight into the delights of the ration packs! Your information was most helpful and covered many aspects that I had not considered, not least the fibre factor and its effects!

I don't think any of the lads could be bothered to boil up their puds (treacle sponge) I know they are jam packed with calories, much needed for the rigours of the day. So good advice to eat them cold. It was so hot last weekend, they didn't much feel like a hot pud either. I don't think the penny has fully dropped about eating well to feel good and have energy for the next day's trials. This was just the practice session and I think they learned quite a lot to prepare themselves for the real deal next month.


Malt loaf is a great idea. I sent him with a load of cereal bars. Maybe not the best idea with the higher fibre of the ones I chose.

Thanks agaqin for taking the trouble to post. Really great, I shall have a rethink. Good luck and stay safe.

I'm glad you are enjoying the rice recipe...easy peasy isn't it?

Here is one for sticky rice. I can't vouch for it, as I'm not mad on sticky rice, but you can give it a go and see if it works for you. Happy cooking.

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Is anyone else irritated by the new size Costa leaf gelatine? In the old packet there were 8 sheets totaling 25g. In the new packaging there are 15 leaves totaling the same 25g. So if a recipe asks for 2 sheets of gelatine and gives no measurement what is a person to do?

It is simple enough if it is just a jelly and you can work out how much is needed to set, but last weekend I was making a White Chocolate raspberry and hazlenut torte (Good Food Mag, May issue).The filling included large quantities of cream and white choc, egg whites and gelatine (2 sheets), Old or new? The cream and choc should set anyway to a point. Very confusing!

There is no mention on the packet (that I can see) to double up quantites.


Anyone else had problems with this?

I have found this link for Pistachio paste. It is a UK based company that supplies by mail order. Hoping this helps.

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Scroll down a little. They supply Hazlenut paste too. I quite like the idea of both.

I think this has been discussed before, but if you follow this link you will get the list of ingredients. I would then use these in the same way you would make any other fruit cake. Hope this helps.

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Hi all

My son has just returned from a Duke of Edinburgh exercise over the weekend and has been living on an MOD ration pack. I couldn't politely describe what he thought of the 'boil in the bag' meals that he ate, (our poor soldiers, who have to live on them for weeks!)

So my question, I have a vacuum sealing gizmo and therefore can produce some better quality grub for him, but do you think the home packed meals would be safe to eat after up to 24hrs joggling around in a ruck sack? Considering how hot it has been this weekend, I am worried about the food safety angle. I have thought about freezing as well and letting defrost in the rucksack as the day goes on - could be used for sprained ankles also?

Second question. One evening meal and one breakfast. What would you put in the bags?

Many thanks in anticipation, and I really look forward to reading your responses.

Hi Trace.

Here is a link for lots of Apricot Recipes. If you scroll down a little you will find a recipe for Apricot Nectar? Hoping this was what you were looking for.

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Hi RoxyT

It really isn't hard to make a risotto, just a lot of stirring, to give the creaminess. Here is a Jamie Oliver one that you might like to try. Make sure you have good stock, heated in a pan next to your risotto pan, and off you go. Enjoy!

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Hi Liverbird2

My husband built one for me in the garden about 8 years ago. Imagine I beat JO to something. It is wonderful and I cook year round in it. Have even done the Christmas Turkey in it!

Any problems leave a message here and I'm sure he/I could help. Some of my friends have been so impressed that they have or are planning to install one in their gardens. It is a very social and pleasant way to entertain. Lots of fun and yummy food.

All the best and good luck with the build.

Thank you all so much! What useful information, I will pass all this on to my sister.

There were many points that I had not considered, the most important being pre-heating a pan for searing and 'wok-ing@.

It is somewhat of a miracle that I have finally managed to get her to cook, although she does not entirely enjoy the process (work in progress for me), she likes the results and finds her shopping bill to be much reduced. I am being invited to dinner!! She has never made me more than a cup of tea.

This new interest has prompted the desire for a new kitchen. She finally appreciates my moans, when cooking in her kitchen, about poor layout, rubbish pans, awful knives, tiled work top, (what a horror) , the list is endless.

I said I would help with the design and choice of appliances etc. She is a busy working mother with 2 young children and the induction hob seemed a good choice for the safety aspect, the ease of cleaning and the streamlined look. I will have another look at what is available on the market.

Thanks again kitchenappliances, gastro, David and Terry Dox - most useful info.

Have great weekend all

All great ideas. One additional thought is rice crispies or cornflakes mixed with melted choc. Kids love those too. Have fun!

Would love to hear some opinions on induction hobs. My sister is contemplating changing from gas to an induction hob in her new kitchen.

Any thoughts, pros and cons, would be appreciated.

Hi Fuss pot

I don't think there is a quick way round making a stock. It is a labour of love Here is a couple of alternatives to all that simmering and skimming. I can't stand the smell in the house when making stock, especially veal stock. One Company is offering a free sample. Hoping this helps.

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Brilliant louby lou1. I'm sure you and your family will enjoy your efforts. Have a great weekend. I am under orders to cook Roast Beef and Yorkshire pud! Perfect Sunday for me. Have a lovely weekend

Great to hear it worked for you Pamy1.

They are delicious aren't they. Only problem is they are moreish and so calorific.

Happy problem free cooking Pamy1

Jack is alive!!! He sucessfully cooked a steak Sous Vide (ish) with the aid of a rice cooker and seared in a pan for perfection.

I too had found that Sous Vide magic gizmo and am looking around for a similar device in uk. My husband is an engineer so he no doubt will be able to point me in the right direction. However, as I type I am sucessfully holding a pot of water at 56 C on my ceramic hob with my temp probe. The only draw back is having to monitor the temp, which is fine for a smaller cut of meat or fish but not for the longer cooking time required for a joint etc. With the water bath you could just leave it to its own devices.

Whatever next gastro? Ah well back to watching a pot not boil. Enjoy your day.

Fantastic Jack. It was great to have a control steak to compare and contrast. I must give it another go. I have recently bought a thermometer probe. So I'll give try again when I've finished playing with my Thermowhip.

I use an electric frying pan, which I can get to hover around the required temp. Eggs are too difficult as obviously there is no going back once you have cracked them.

Happy cooking

What about one of these?

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I don't need any encouragment gastro. If anything I should be reined in. But thanks for those links. Interesting. I wonder if these manufacturers will produce more affordable precision appliances for the domestic kitchen and gadgetholics such as us? We could offer to test drive them for them.

Don't laugh, but this is on my Christmas list. Have a look around the site, they have some amzing stuff.

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Or how about some fizzy fruits. Have you an old soda syphon kicking around?

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I havn't tried my new toy yet as I have a stinking cold and could not taste anything. Fridge is stocked with Cream and eggs, teenage son starving so I'm ready to roll when my head clears.

Fizzy cherries, now there's a thought gastro. Have great day. Off to my darkened room.

PS Do you think Dave is still alive after his attemps at molecular gastronomy? I'm getting concerned!

Great paper Jack. Thanks for that, I read with great interest.

Like you I find the price prohibitly expensive, but I would love to have a play around with one.

I can't begin to tell you the number of eggs I went through experimenting and to be truthful did not have one satisfactory outcome.

Vacuum food sealers can be purchased quite inexpensively and as gastro suggested they do have an application for making your own 'boil in the bag' meals. You do have to be careful though that any liquid in the bag is not drawn up by the vacuum into the bag, which will wreck your machine. Best to buy one with an 'emergency stop' button.

All good fun though, if you have time to fiddle around in the kitchen. Gastro and I are chatting about the merits of a thermo whip on Techniques and Equipment. That gizmo is under £50 (Amazon) and looks like it will give me lots of fun experimenting. Do join in Jack3239 if this appeals.

All the best

Basil, Coriander as last minute additions, or maybe cook with Thyme ( Lemon is nice , Rosemary or Sage?

Hoping that helps.

Hi gastro

Di you get your Le Creuset casserole? Which one did you go for?


Thermo Whip arrived today. I was searching the internet yesterday for some recipes and they were few and far between. But the basic gist is that any combo of herbs, veg, cooked, pureed, chinoised, chilled and mixed with cream can be used. It will hold chilled mousses and flavoured creams for up to 8hrs and hot sauces etc for up to 3hrs. This will be useful for entertaining. One recipe said you could put Hollandaise into the whip, this certainly appeals to me. Really, imagination is the only limitation. I am very pleased I have got a new toy to play with and certainly will keep you posted about my trials and errors.

The downside, as you suggest, is the high fat content. Having spent the first two months of this year reducing my girth to a more appealing size, I don't intend to blow it all on calorie laden puds. The plus side is having a son who likes mousse- like puds and he simply cannot be kept sated. So he will be my guinea pig.

Exciting gastro!

As you quite rightly suggest, the water bath is not out of my system. I did have another look earlier this week . Am I on the slippery slope I wonder? It would be lovely to have a play with one though wouldn't it? I don't think it has a place (for the money, or worktop space), in the domestic kitchen, with relatively few mouths to feed.

Have a great day gastro

Hiya gastro.

It hasn't even arrived yet! So all your questions are exactly the same ones I have been asking myself. So far from my research I have deduced that sauce with a high fat content will 'mousse' up. I thought I could pick the brains of the foodies on here, to save me some time (and ingredients)!

Yes, they do seem to be used a lot at the moment. Recently on holiday I saw and tasted a variety of sweet and savoury whips and thought of many applications for them. Just need the recipes.

Washing up....dishwasher, footprint, soda syphon or smaller.

No therapy will ever help gastro. I am a lost cause. Cherry season just around the corner too However I investigated a water bath last year and managed to resist. So there is some hope I suppose. Your mention of the induction work top hob got me thinking though...mmmmmmmmmmm?

I have just bought myself one of these gadgets.

I recently had a chestnut soup with a cafe foam. Sounds wierd, but it was really delicious. I presumed the Thermo whip was the gizmo that produced the very light and airy mousse like sauce.


Has anyone else got one and can share any savoury applications? Many thanks in advance

Hi Louby lou1 hoping you are well too.


Well you have given me something to think about. Having made these potatoes for donkeys years, I never actually measure the quantities. So a rough guide would be approx 1 kilo of potatoes (Maris Piper) to 500ml liquid. Once again I use the carton of cream 284ml and just add same amount of milk.

Sorry to be so vague. Perhaps you could have a look at a few recipes and adapt the method to slowly cooking in the cream.

Here is one I found that sounds good

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Hope you enjoy

I use a combination of milk and cream, (half and half) which I flavour with a crushed clove of garlic. I then slice the pots using a mandolin to get an even thickness throughout ( the thickness of a pound coin). This enables the potatoes to cook evenly. I then add the potatoes to the cream in a saucepan and cook over a gentle heat for approx 10 mins until the starch is released somewhat from the pots and the cream is thickened. This nicely coats each slice of potato. Stir around from time to time. The potatoes will still be firmish. Tip the potatoes into a buttered dish, top with cheese (gruyere for me). Don't worry you will always have a couple of slices stuck to the bottom of pan, leave them there! Bake in oven 180 for 45-60 mins. Cover with foil if over browning.

This always works Pamy1. I have never had this split. Hoping this helps. Do let me know if you give this method a go.

Hi Jack

The short answer is you can't do this at home without buying a water bath and vacuum packing machine. The cooking method is called Sous Vide. You might like to google this and you will get some information. Other than the vacuum packer you will need a water bath. A company callled Clifton makes them. They hold the water at a very precise temp which is hard to reproduce at home. Believe me I have tried ( a slow cooker, and temp probe) - a real Heath Robinson affair. To buy the water bath costs in excess of £400 and whilst I love to mess around in the kitchen it is a big spend for a domestic kitchen where its use could be limited.

For all information you could want plus recipes and timings you might like to have a look at this book:

Sous Vide Cuisine by Joan Roca and Salvador Brugues. I did buy this book and it is very interesting, but in my opinion better suited to the professional cook and kitchen.


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Hoping this helps

Hi gastro, thanks for your kind greetings. I hope you are well.

My computer crashed and burned and I only got around to replacing it recently. I got a lap top which I have set up in my kitchen which is really handy for getting recipes or getting some inspiration for dinner. Bonus is I do not keep getting pushed of husband's or son's computers- their needs to go on line are always more pressing than mine

I hope I can pick your brains later for some info about a kitchen gadget. I haven't had a new toy for ages All the best gastro.

Apologies too Pamy1. Would love to help with your potato problem. Without doubt my fave pots.

Can you give us a bit more detail Pamy1 as to what the problems are? An idea of the recipe you are using might give us all a hint too.

LOL

Choc sauce deemed too dangerous to be put on a 'take out' ice cream in case it drips on the floor and some one slips in the shop. What happens should it drip on the pavement? Do we sue the council, the ice cream van or should choc sauce be banned altogether for being 'too dangerous'!

Excessive fruit juices and Fizzy drinks, many that contain fructose are said to increase uric acid levels in the body. Diet drinks do not have this effect. In other words moderation is the key. But, the headline is misleading. Can you imagine the conversation in households across the country. "Eat your fruit, you need 5 a day!. "No, I'll get gout"

Chocolate sauce on a nudist flight, could be promoted as a 'Flight of Fancy' by the organisers, with free Choc sauce for every passenger.

Here's a couple of headlines in one of today's newspaper for your comments; mine being has the world gone mad?

"Chocolate sauce 'too dangerous'"

Fruit juice 'more likely to cause gout than alcohol'

Hi Roxy

Found this link for you, scroll down past the fish bit.

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Well, gastro 'great minds think alike etc" . We crossed on our postings and I was going to give Roxy that very link too.

I have tried them that way too Roxy, very good, very crispy and all can be done in advance except the final frying. Double Frying is what you are looking for a great chip. Enjoy and I hope Grandad is impressed.

Hi BBQfiend

That sounds SO delicious. I am salivating with your description. I have all those ingredients, I 'll give that a go next time.

I didn't know what a Horno was, I had to look it up. But yes , in principle that is what I have. After holidaying in Italy for many years and sampling the delights of the Wood Fired oven, my husband aand I had one shipped over and built in (tagged on to the end of the house). So all you can basically see is the hole where you slide the food in and a log store underneath. He was kind enough to build a roof, so I have shelter when I cook (only to get me to cook on it all year round, me thinks). I have had it for about 7 years now and it is fantastico. From quick flashed prawns, to slower legs of lamb to bread all amazing. Pizza is sublime.

I would love some of you recipes, thankyou, if you get the time. Also anymore of your BBQing, sounds really lovely

As far back as I can remember in politics, there has always been the case of 'do what I say, rather than do as I do' by many politicians. I personally have no respect for this attitude and I am hugely irritated by the nanny state mentality. Yes, there is the attention seeking 'bandwagon' that various MP's leap desperately onto. As if a blinking smaller glass will make me drink less in one go. I'd end up having 2 glasses, thus drinking 250ml instead of 175ml. Do they have nothing better to occupy their minds and fill the news. Go and get our hospitals clean, deal with yob culture, do something about proper care of the elderly. I'd hop on the bandwagon with them for that.

Re the latest in wine glasses. Should be really be trusted with glass, perhaps graduated plastic, baby's bottles.

How very silly gastro. It is a wonder we are all out of nappies and can drink wine without dribbling (well some of us anyway).

I've an idea, how about a series of glasses with measurements and comments on the side. All pubs and restaurants are obliged to use them. Why keep matters simple when they can be more complicated?

Glass 1

175ml Cheers! Enjoy your wine, have a great evening
100 ml Feeling chilled out now?
50ml Sip don't slurp, I'm running out
0ml Do you really need another?

Glass 2
175ml You have no moral fibre
100ml Do you realise how many empty calories are in
this?
50ml Liver?
0ml You'll regret this in the morning!

Glass 3
0ml You are drunk, go home!
And don't eat a kebab on the way!
You should be ashamed of yourself!
Apologise to your mother!
And don't blame the government, we tried warn you!

Think that will work?

Hi aly6, as gastro says, go for a chocolate high in cocoa solids, to get a deep chocolate flavour. I personally would use chocolate with 70% cocoa solids. Look on the back of the pack, it will give the percentage there. For further explanation have a look at this site. Enjoy your cake.

[link]

What have you been cooking chefsmurf, or attempting to, by the sound of your post?

Well if he starts carrying on as he did in India, 'Loss of Face' could have a new meaning for him

I hope he lets us see the authentic recipe and method and has some respect for the Chinese chefs. Rick Stein would be a better choice.

Have a great time and hope you pick up some great recipes you can share with us when you get back.

UKTV food can you please present a more friendly photo of Gary Rhodes to advertise Rhodes in China? He looks like is is about to invade and run amok.

I also hope he learns a little Chinese etiquette before he sets off, those cleavers are sharp out there.

How was your leg of lamb BBQfiend?

I suppose that is a silly question really with your name! I don't think you are nuts at all, unless I am too ( ), I use my BBQ all year round. I have a wood fired oven in my garden and that gets full use no matter the weather or season. I have posted here before to say I cooked my Christmas Turkey once in the Wood Oven out in the garden. The flavour you get is worth the dash along the garden. Putting the BBQ outside the backdoor, you can nip in and out, whats the problem? Have you noticed you don't get many folk hanging around with a beer while you cook in the winter? Funny that!

lol! Touche gastro!

Gosh Barshedale, perhaps I ought to come and help you prep at 4 in the morning. Sounds like a good diet! Enjoy your pork sarnies, aren't you even tempted by a bacon butty in the morning?

You are a real wonder with your knowledge of pans gastro. I read kazd1's post earlier yesterday and thought, well, I can't answer that with any authority, but a know someone who can!

Now, deep breath, tell Aunty posset, when did this obsession with pans start gastro?

Yes gastro, I hope so too. It is hard to imagine just being hungry when we have so much available to eat and so much choice too.

I agree completely Barshedale with your comments. At the start of Rick Steins TV career I did not watch much, due to the subject matter (unfortunately I am allergic to sea food). His Food Heroes programme showed us all, there are concientious and passionate food producers out there. It also showed the regionality of our food, which should be celebrated, supported and documented, so it is not lost. There is a danger, with the supermarkets calling all the shots, that we will lose the small producer, the regional speciality and lose a lot of flavour on the way.

I think his greatest asset is that he is happy in his own skin, unpretentious and more than delighted to speak to anyone who shares his passion of good, well produced and simply cooked, honest food.

Here endeth the sermon, this Sunday from posset.

Have a great Sunday all. What are you cooking? I have out-door reared rolled loin of Pork, skin rubbed with salt, pepper and finely chopped sage from my garden. No roasties (still on the detox and diet ). Mashed potatoes with creamed leeks within (would like a strong cheddar in there but, too calorific, ) Steamed vegetables, Home made apple sauce (combo of Bramley and Cox). Washed down by flavoured water, no wine Not even a sherry gastro

the flavour of those tubs. It truly is.

No, but a little does go a long way doesn't it. Quality over quantity that's what I say and I bet Mrs Beeton would agree with that (maybe not to be applied to her servants though) . Who said let them eat cake? Crumbs from the Master's table, I would imagine.

Sorry to hear your news Jannymac. It is a difficult time for you and your family. I had to deal with the same situation just before Christmas. I wish you and your Mum peace and comfort.

Sorry to hear your news Jannymac. It is not an easy time, I had to deal with the same situation just before Christmas. I wish you and your Mum peace and comfort

Thanks gastro, that is easier to read than my book. Some of recipes are really quite nice. But by far the best are the advertisments and her 'pearls of wisdom' - so far removed from the way we live today. I wonder where we will be in another 100 years?

I was really surprised to see she mentioned Parmesan cheese in the Italian section. I bet that cost a fortune then.

I've been having a look at Mrs Beeton - absolutely fascinating. My copy printed in 1915, no acknowlegments to anyone gastro.

My illusions have been shattered. I imagined her as a no nonsense, practical person, rather like a Mrs Bridges, a homely, comforting person.

Chapter 1: The Mistress, contains sub headings:

The Housewife, Home Virtues, Hospitality, Good Temper, Dress and Fashion, Engaging Domestics, Wages of Servants, Visiting, Visiting Cards Parties,

She writes;

"Among the gifts that nature has bestowed on women, few rank higher than the capacity for domestic management, for the exercise of this faculty constantly affects the happiness, comfort and prosperity of the whole family."

Also goes on to quote the author of 'The Vicar of Wakefield', ( She doesn't say who he/she was, I presume she thinks the reader should have known)

"She who makes her husband and her children happy is a much greater character than ladies described in romances, whose whole occupation is to murder mankind with shafts from the quivers of thier eyes".

So let that be a lesson to us, and all of this on page 1. So Foody friends, if you need any help on hiring your servants and folding serviettes, or even care of your sick room, don't hesitate to post. I have 1997 pages of Mrs Beeton's wisdom at my finger tips. Also some very good advice about purchasing a gas cooker.

Cheer up Cornetto January is nearly over. Spring coming soon. We all need a few more brighter days don't we (and less water underfoot)!

even be with you!

gastro!

No joking - that site is brilliant. There are some really beautiful, simple recipes that could easily be used by todays busy cook. I did smile though, when I had a look at the Quick Gravy. (can't seem to be able to put a link in for this). Well there is a contrast! She made a stock, that involved shin of beef, skimming, straining. What is our modern day equivant? Bisto, stock cubes? How times have changed.

The book is cumbersome to read (and a bit fragile), but I do intend to have a closer look. I'll put a safety harness on incase I fall down that black hole.

May the forcemeat with with you gastro!

Hey thanks Rosti for the link I managed a quick peek before it got wiped. Anyway I know where it is and will have a look. One thing I will say is that we appear to have 'finger on the pulse' re having a backward look at TV chefs; the lovely Margerite Patton was on MK last night talking about how food and recipes have changed over the decades. Very interesting it was to. I would love to have heard more. I used all Marguerite Patton's recipes in my practical 'A' level H.E exam (got an A).

Gastro, as Yoda once said "Fear is the path to the Dark Side".

I've got a Mrs Beeton gastro Save me!

That's sad to hear Rosti, just when you started the 'bring them back' campaign (I know somewhat tongue in cheek). From OP's comments, I am intrigued to see what they were all about. From Oysterman's comments, I wouldn't mind having a look at the other names he suggested either. I haven't heard of them. In my defence, I did spend several years living out of the country.

Gastro, don't get me started Braces (non cosmetic) £3,000. Nursing care for terminally ill mother £790 per week! Nuff said. Anyway to food. Did you hear on the news this morning, Cookery is now to be reintroduced into all schools by 2011. I would love to know how they propose to carry this out. H.E teachers are very thin on the ground not to mention the facilities required.

Hi IRNBREWholic

I had a little look for you and found this title by Rose Elliot. Not a bad price either. Hoping this helps:

[link]

Hi Indipops

I think you will find the black beans you want in a Chinese Supermarket. The supermarkets sell dried Black Beans, but these are more like a Haricot Bean. They are sometimes called Turtle Beans. From what I understand the Black beans you want are a type of soya bean.

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[link]

Hope this helps

MaggieW, It looks amazing, how absolutely fantastic! Well done you! Great photo too, you are clever!

I am ashamed to admit I haven't cooked any Afghani recipes. I have been doing my A for abstinence this month, with pleasing results, I'm glad to say. However my husband and son are feeling the pinch with my ultra healthy eating plan and If I mention another lentil or pulse I fear there will be a mutiny As soon as I dare I'll cook one up and get back to you (promise before end of the month)

Where are we off to next month? Any suggestions?

You can't say it wouldn't be interesting gastro. I believe they are (or were) able to 'fight their own corner', maybe with different approaches, but it would make for a lively evening.

An article a few days ago, suggested that very few people who watch present cookery shows, actually make an attempt to make one of the recipes. Instead they settle down on the couch with a beer and bag of nachos just to be entertained by the spectacle. Less and less people are getting the pans out to cook these days. Many factors are blamed, time constraints, lack of cookery taught in school, families eating at different times, to mention a few.

Although my suggestion to bring back Fanny Craddock and the like, was tongue in cheek, I do think it might be of interest to contrast the cookery shows of yesterday with those of today. What a lot of social change this would highlight. It could be quite amusing to watch.

For some of todays TV chefs, their call could be regarded as a return to the ways of our grandparents/parents. They lived a far 'greener life' than we do today. They had no choice but to eat seasonally. With food in short supply they did use up leftovers, walked to the local shops, shopped daily because of lack of refridgeration, grew what they could. Obesity wasn't a problem!

Sorry, Penny I have never seen Hudson and Halls on the TV. But it does sound like fun. Yep, bring them back, lets have a look. I totally agree; we do have a repeat, of repeat, of repeat problem on UKTVfood.

Not very seriously gastro Unfortunately, not a drop of (even) sherry has passed my lips since New Years Day, January detox and diet, and generally making up for the excess of the festive season, gosh it is boring!.

Your point raises the question, what exactly do we want from our cook shows these days. Is it more Lifestyle content than food content?

For my dinner party, I would invite Keith Floyd and Elizabeth David, Gordon Ramsey and Marco Pierre White, AWT (just to irritate GR). Fanny Craddock, Clarrisa Dickson Wright, Hugh Fearnly Whittinstall, Colonel Saunders. Fray Bentos, (explain those pies), Simon Hopkinson, Alistair Litttle, Nigel Slater, Ina Garten, Rosemary Connolly and throw in a few vicious Food Critics. Sound good? They could each cook a course.

As this is a food website we ought to have food related people, but I suppose everyone, gourmands and gourmets alike, all eat, so have who you like. What can they 'bring to the table'?

We could have lots of parties for different reasons. Do we want to stir it all up and sit back and watch the fireworks? Or would we like to see more reflective people making someone change their opinion? What would Fanny think of the Microwave, Take away food, fast food and Shirley Conran, of 'Life is too short to stuff a mushroom' fame?

Come on gastro, who have you invited and why?

Preferably piped into green rosettes, (not that I remember personally of course). Here's a thought, Gordon Ramsey and Fanny Craddock at a dinner party? Who else shall we invite?

[link]

Pleasure Janey619, glad I could help

Well, at least we wouldn't have seen them for a while gastro Most of us have never seen Philip in action, we don't know what we might be missing.
Maybe we should take another look at the Craddocks again, a bit like Abigails Party; cringeworthy, but great entertainment and a relection of the times. Green Mash anyone? Yes, bring them all back, get down that cellar young producers

Hi Janey619

Here is a link for the saucepans. Pyrex used to make them but have stoppped production. Hope this helps:
[link]

In addition to Livewires excellent links here is a video of tthe process:

[link]

Might not be such a bad idea to bring back Philip Harbens recipes. I wonder how most of us would cope with feeding a family on post war rations. Back then people certainly ate seasonally, with local produce bought from the greengrocer and butcher or grown themselves. Not a supermarket in sight. Yes, lets bring back Philip Harben.

I'm with Chef de Maison and Rosti.

Here is another recipe you might like to have a look at:

[link]

Hi Dungie

When you add the liquid I usually just use a kitchen knife to bring together (if I am making by hand...I have to admit I use the Magimix for the whole process nowadays). Add your liquid and mix with knife, add a little more if it is not coming together easily. It should be the texture you think you could roll out without breaking up. Don't force your 'breadcrumbs' together, but too wet and you will not be able to roll out. Don't worry about the process, it is not difficult really - honest.

Have never sold on Ebay much to My husband's dismay gastro. I seem to be better at buying I got a fab Mouli in TK Maxx for 'pennies' recently. I have yet to use it, but there was a time a few months ago I thought I could not live without it! I can't remember what recipe I was doing but I was struggling to push something through a fine sieve. Maybe the ultimate mash/fish pie debate we had, sparked my interest.

Waffle maker now in garage- the home of unloved kitchen appliances. To cap it all my son had the audacity to slip a catering size pack of Belgian Waffles into my trolley while at Costco. They are in the garage too!

All the best and let us know how you got on Dungie.

Hi Dungie

In answer to your question for reasons why the pastry was breaking and sticking to the pin. A few suggestions:

Firstly the pastry may not have had enough water in to bind it together.Egg yolks do vary in size. It was a good idea to bring it together by hand to get a better feel for the pastry, if you are a newcomer to pastry. You will get the hang of it by trial and error. If in doubt add liquid teaspoon at a time. You can always add more, but not take away. The less liquid you add will make for a 'shorter' pastry. As gastro has said, all ingredients chilled and the less you handle the better. No Kneading for pastry.

Secondly, the pastry may have been too chilled. When I rest my pastry in the fridge I don't make it into a large ball, it is relatively flat, but thick, and in the shape I want to roll out. I then leave it out of the fridge for 5 mins or so to soften slightly before I attempt to roll out.

Lastly, did you have enough flour on your board and pin?

You can brush the inside of your pastry case with a little egg white for the last 5 mins of baking blind. This does help to seal and small cracks.

Hope this helps.

PS Happy New Year Gastro. Any new gadgets yet this year?

I don't think they are in season at the moment.

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You can buy jars of artichokes from all the major supermarkets. M&S had a nice jar of grilled artichokes recently. Hoping this helps.

Great to hear that louby lou1. I had an unfortunate incident with the Noro virus and minced beef just before Christmas and the memory is too fresh in my mind to contemplate eating minced meat of any kind at the moment! (hence I was not in a fit state to get back to you with the Thai curry recipe, so sorry, hope your evening went well) Gosh that is a vile bug.

I am glad you have tried the recipe and enjoyed it. 'Tasting' the recipe in my mind, I thought it would be delicious. I promise I will try one of the others over the weekend and post back here

Hi D.W

You will find one at Mr Bertinets online shop. I had both of his books for Christmas....excellent. But I have not found the time yet to get around to making his bread. Next week?

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Hope this helps

Hi all

Thanks for that Noshlette. I have found a link also to the culture and customs of the country, plus it gives some recipes. Hope it is of interest.

[link]

Love your food blog MaggieW.

I found this product recently and have found it very effective, available by mail order too.

[link]

Well Good Luck with your visit to Lakeland Nobus. I bet you come out with more than a potato ricer. Do let us know what else you found you could not live without.

The Waffle maker was used once

Hi all

I'm in the West Mids and game! I was a member of a Food Club in Birmingham that arranged visits to various food producers. I have let my subscription lapse this year though. I think it was called Relish. It was however, quite interesting. They provided a booklet of specialist food producers in and around the Midlands and trips to restaurants, demos etc.

If we are starting at A, I think it should be Abstinence for this month. I haven't stopped cooking, eating, drinking and entertaining for weeks! Got to detox for a few weeks, then I'll be back with gusto!

Letting someone else do the cooking WOULD be a change, but not for the best gastro

Stuff the frozen rattlesnake (might be nice for a change?). I'm having Rolled Sirloin with Fresh Horseradish Sauce.

Have a great one!

Hi Chris 6

Here is the recipe I think you want. Have a great Christmas.!

[link]

Hiya gastro

Where have you been? Hope you are well and have a really lovely Christmas? What are you cooking?

I too make my Scrambled eggs as above. Bill Grainger is famous for his Scrambled eggs and he adds a little cream. Sometimes I do that too and don't use the butter.

Thankyou Old Thatch, Victoria132 and louby lou 1 for your kind words, how very kind of you all. It was a huge funeral, she was a much loved lady. They call Alzheimers 'The long Goodbye' and it is awful and distressing for the family. But over now for us, and there is a relief in there with the sadness.

I'm giving myself the day off today, but then my attenttions MUST turn to Christmas and FOOD. I haven't been able to give anything a thought! I think I'll go for simple this year (I think I'll have to), a minimalistic Christmas

Hoping you all have a lovely one. Thanks again

Great to hear you are back home Old Thatch, albeit a little sore. You will mend better there. What a nightmare having to live with Sudden death syndrome! Gastro and I were wondering how you were getting on and posted on the re-heating rice thread, to that effect. Gosh, I can't imagine how you managed to get through each day pre op. Anyway, you have your kite flying to look forward to and a new lease of life.

My poor old Mum died last week and her funeral is tomorrow, so this household is rather sad and reflective today. Yes cooking has kept me sane this last week. I have been feeding the proverbial 5,000! Not comfort eating, but comfort cooking! All the best

Hi Old Thatch....How are you doing?

To look at gastro, or for their culinary talents?

I had one of those 'thingys' too gastro. It went on my last purge of the kitchen, along with a lot of similar rubbish. Keep it simple that's what I say.

I wonder how Old Thatch is getting on? Sending get well messages to you.

And to stay on topic ......Tilda.

Have great weekend gastro

Are you disrespectin me?

Fantastic, louby lou1. It is great isn't it. No messy pans either.

Take note my mate gastro.

How about this one Emma? I'm going to give this a go for New Years day lunch party. Most can be done well in advance. You could add a Christmas theme to this, silver or gold sugared almonds etc. Put a star on the top?

[link]

Hi Helen, welcome

No suet in this one from Delia. But is this what you were looking for?

[link]

Great louby lou1. I'm delighted that you gave it a go and had good results. Everyone I show how to cook rice that way never goes back to a saucepan. Except maybe gastro, who LOVES saucepans and disaproves of the micro.

Livewire has answered this question a couple of times this week. here is the link for you.

[link]

Certainly PB.

Look at the top of the screen on the web site you are looking at, and you will see http, then a colon, then 2 forward slashes, followed by the 'address'. Right click on the this, which will highlight the website address, and a box will appear, click on Copy. Go to the message you are posting and right click where you want your link to be, the box will appear again and you select paste. Hope that is clear PB. Difficult to explain, but easy to do.

Post me a link so I know you have cracked it.

Here you are moanalot:

[link]

'Pot and Kettle', gastro with your instant rice

Your elbow could always slip with the bottle, it usually does with me when soaking fruit in booze, or is it booze in fruit?

To speed up the soaking process, a minute or two in the microwave does wonders in plumping up the fruit for me.

I'll let you off gastro only because I have been known to buy those ready cooked noodles, from the chiller cabinet when in a mad dash and have hungry mouths snapping at my heels. However, I strongly disaprove of myself - they couldn't care less!

Here's the method louby lou1:

Take a cup or mug of your choice to measure rice and water. A normal size mug feeds 3-4 in this house. Take mug and measure out rice, put into a sieve and rinse well until water runs clear. So not to waste water you can wash in a mixing bowl with a few changes of water and then sieve. Place rice in heatproof, suitable for microwave bowl, allowing room for expansion of rice. Cover with 1 and 1/3rd mugs of water. Cover with cling film and pierce. Put in micro for 10 mins full blast. Let stand for a minute, then remove film and fork over rice. Perfect every time!

Let me know if you give this a go and what you think. I never cook rice any other way.

I personally cook rice to order, using a microwave method, which is easy, foolproof and produces perfect rice every time. Let me know anyone if you would like me to post the method.

I have never made Arancini, much as I would like to, because of the gluttons in my house, I never have any leftover risotto, no matter how much I make! I have eaten them many times and thoroughly enjoy them.

Gastro, on a foodie site and mentioning quick cook versions of rice. Tut tut

Hiya gastro Hope you are well!

Further to this discussion - Risotto, or more appropriately on the subject of reheating rice...Arancini

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Nice victoria132.

My culnary thoughts are not towards icecream at the moment; it is too cold, damp and miserable in this half of the world. I will give that a go when we get the forced rhubarb coming into the shops in January, to have with a hot pud!

Hope you get this message before tomorrow Old Thatch. Good luck and all the best for the 28th. I will be thinking of you


And so I stay on topic.....rice

Hope this link helps

[link]

It was a pleasure Louise, I too am glad all went well for you. I will have to give Livewire's suggestion a go as well

Greatfixins. Have you bagged yourself a or two squirrel yet? NUTS, yes, it came to me in the middle of the night, you could lure them with that. Gastro will have some inventive ideas on how to catch the little critters after that. Mine, at present are too extreme.

Jeepers lesley50 1!!

She was no ladyeee gastro. I'm glad I contained myself, it would have been a waste of a good baguette! She wasn't dear either, infact it has just come to me what she was an old bag..ette!

Set up an inane drivel thread will you gastro, so I can chat with you and like minded nits?

Found this thread for you

[link]

I like lemon curd (preferably home made) with crisp meringue in a vanilla icecream. Raspberry and choc too. Mango and Orange. Anything with passion fruit , except the seeds, which spoil it for me. Rhubard and Custard. Vanilla, lots of it, toasted hazlenuts. That enough?

Well thank you Breadman2 and Bazza12 for your kind words

Gosh life really is too short for such unpleasantness. It got me on a bad day too. I nearly hit an old dear in Waitrose with a baguette yesterday. I'm not prone to violence usually and certainly not with food, but that's another story.

Have a great weekend. xx

I woud imagine it would be plain flour if the recipe is asking you to add a raising agent such as baking powder.

Yes, you can use any wine that you would drink yourself. Obviously a very sweet pudding wine may not be the best in a savoury dish.

Of course you know...You are right!

Thats friendly. Yes , that will do the trick and encourage positivity and the wish to chat to a fellow foodie, even though it is difficult to find a common ground at the moment. There are many things that have silenced these boards. But comments as above, and others I have seen at the top of the board this week, really make me feel there are much nicer places to chat about food and cheeseboards than this.

The mini muffin tins are easy to get SignatureDish. Here is a link for Lakeland, I have also seen them in TKMaxx, so you could have a look there if you have one near.

[link]

Certainly not ReedW, that was the beauty of my cheeseboard/ floor, open the back door, whoosh, the whole floor is beautifully garnished with autumn leaves and I don't have to lift a finger.

Flapjacks...the wholesome mother's approach.

Don't laugh we have all done it!

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Well you learn something everyday. I will have a look for it next time I'm at Wing Yip. Do you use the powder in any other way than making up the paste Mrs Woof Woof?

Paste for me. I've never seen flakes or powder around.

Boil the wine so it evaporates and leaves you with a third of what you started with.

Wasabi. A Japanese type mustard.

I once made the mistake of thinking it was guacamole on a buffet. I came down off the ceiling three days later.

And in our case...ride the same bike

Yea! It did!

I found this for anyone still musing about Quince.

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Pleasure Ticked off. Give your own concoction a go. I'm sure it will be delicious, just right for this cold, wet and windy weather.

I didn't see it tickedoff. Here is a basic recipe, so you can add what you can remember from the programme.

Fry off your lamb chops or what ever cut you are using, to get some colour, which also gives flavour. Layer meat, slices of potato and slices of onion, seasoning as you go with salt and pepper, in a casserole dish, finishing with a layer of potato. Cover with stock or water , until just under top layer. You can dot the top spuds with a little butter. Cover with foil and put in oven for a couple of hours 170-80C ish. Remove foil for last 30 mins to brown the top potatoes.

Hope this helps. I do this with my leftover Sunday roast and gravy. Simple but tastes good.

Hope this helps

I think you will have to make your own stock IRNBREWholic. You can buy large packs of Chicken wings at the supermarket, for as little as 99p. You have a choice then of roasting them with onions, celery, carrots, leeks to get golden brown, then transferring to a large pot, covering with water, adding a bay leaf or two and cooking for 2-3 hours. This way you will get a darker chicken stock. Alternatively just put all ingredients into a pot, cover with water and cook for same length of time. You will need to skim off foam that comes to the top for a clearer stock.

You can pick off the bits of chicken and use in the soup, but I think it has done its job by then.

I can buy bacon off cuts at my butcher for 99p. Use with stock and split peas to make a very satisfying, inexpensive, wholesome soup.

Have you tried Marigold Stock? I quite like that, not too salty.

I read somewhere about drying beautifully coloured, autumn leaves in the microwave, to use on a cheeseboard. I know you can buy paper ones In Lakeland (v.expensive for what they are) and I have seen plastic ones too, but the real thing could look beautiful and seasonal.

It is a shame that there are not as many people posting here as before. I did post to this effect and had quite a few replies; all reasonable points. The whole thread was wiped out. When I asked on Website feedback, why this had happened, that thread and all the replies was deleted, with no explanation. When this happens, in this way, discussion is stiffled.

In my opinion the flag ship programme drives and stimulates discussions. For a variety of reasons, all outlined at length, both for and against, discussion is not being stimulated as much as it once was.

However, all is not lost. There still are some lovely postings. Richardson59 and Billy 2 Blues both have written great posts this last week.

That is the wonderful thing about having a passion for cooking - Sometimes it is an everyday thing that you have to do and don't really feel like it. Othertimes you tackle a simple thing like bread, and in the making process, you have given yourself time to think and be quiet and the bonus is a delicious outcome. Othertimes you can be really artistic. Recipes can bring back such memories. Yes, cooking keeps me sane too!

To me, the absolute delight is when someone says "Do you remember when you cooked so and so, will you cook it again" and they repeat the menu verbatim. I will have forgotten and moved on to something different. Over half term, I introduced my little nephews into the delights of Bakewell Tart, naturally home-made jam (There's another nice afternoon in the kitchen). When ever I see them now they both ask for "Jam Cake". They seem to think it takes as little time as making Eggy Bread. Needless to say, I always aim to please them.

Good luck for the hosp, will have in my thoughts

I'd love to watch anything on Sky. My son has kicked a ball up and knocked my satellite dish of the wall, all in a fit of pique, cos his team lost at the weekend It can't be fixed until Thursday.

Hi Old Thatch.

Delighted to hear you enjoyed the Tiffin. You are a Busy Bee in the kitchen!

Re the Feta. No nothing needs to be cooked. I had a thought when you said you like the idea of lemon peel. How about using Lemon oil? All or part.You can then use the oil for salad dressing.It is easily available in all the supermarkets.

Other additions you might like to consider:
Rosemary, Thyme, Chilli Flakes or a whole dried Chilli, Bay Leaves, Marjoram, Garlic, whole clove, Sun dried tomatoes, olives, peppercorns. Really the choice is yours. I've never tried it with mint, but I really lile Mint and Feta together.

Look after your heart, and if we don't chat before hosp ( I hope we do), do please let us know you are ok. I will be thinking about you. All the best

I think you may be asking in the wrong place blobbie1. But here is the link that I hope helps.

[link]

Just another little thought to add to all the other lovely ideas.

If you use shop bought mincemeat, you can always 'tart it up' a little, by adding a little orange zest, rum, Brandy or Calvados, a bit of grated apple, more spice etc. This can save time and the results can be passed off as your own! (naughty me).

Actually I make loads of mince pies for other folk, but loathe them myself.

Do you know schmaltz, it would appear that I now have to change my cheeseboard/floor to say I have the latest fashion. Just look what they've done now

[link]

I'm devastated!

I've had a look for you too oosaboos, unfortunately no luck. I would suggest that you go into a small, independant cook shop and see if they can order one for you, from their suppliers.

Alternaively, Lakeland do sell a adjustable, heart shaped, 'ring mould', which you could line with a couple layers of muslin, intersperced with a J cloth or kitchen paper and raise slightly (to allow cheese to drain) above plate in fridge, when using.

Or, off to France with you...10 a penny there! Sorry can't help further.

Very interesting Richardson59, I really enjoyed reading your post. Food history has always been of great interest to me. Nearer to home, you only need to look at the food of the Mediterranean countries to see how external influences of wars, invasions and trade have affected the cuisine of that country. Sicily for example with its Arabic influence.

Something we regard as quintessentially British, Tea, originated, as you say from China and was then absorbed by India. The 'new' taste sensation was mentioned by Samuel Pepys in his diary in 1660. Tea became the nation's favourite hot drink, bypassing Coffee and Chocolate in the early eighteenth century. It was prohibitively expensive and only the very wealthy could afford to buy it, and all the paraphernalia associated with it; caddies, tea sets, kettles etc. Tea or taking tea changed the social customs of the time and affected design, trade and industry, in many ways.

So there's a thought for us all as we chuck a tea bag into a mug today! What is coming next I wonder?

I think it would be fine. If it looks and smells ok when you open it, I personally would use it.

Does anyone know where to buy them here?

Fantastic (not so) Old Thatch. What a lovely combination and it saves having to buy lots of packets of dried fruit etc. You will have to post your recipe for us all -'Old Thatch's Christmas Tiffin'. There will be no stopping you now on the variations. I like those soft dried Apricots cut up in when I make it. Another nice thing to give as a gift is Biscotti. I'll hunt out a recipe if you want.

Re the Mozzarella, have you come across Bocconcini (Mozzarella balls) in the supermarkets? I think they might look nicer than a large one cut up, if you were giving as a present.

Have a lovely day.

Good idea gastro, I'll keep the table and bed. I fancy a metaphorical 'night on the tiles', instead - sounds more congenial and warmer!

Shall I continue to serve my cheese on the floor? What do you think?

Have great weekend gastro.

The Feta lasted a couple of months, covered under the oil, in fridge. I wouldn't want to guess about the Mozarella.... I might do you more damage!

[link]

Here is a recipe I found for you.

The Tiffin would last a couple of weeks in the tin, maybe more. Being so easy to make, I would not try to keep it for long, it might start tasting stale. It wouldn't last long in my house anyway to give it a trial.

Good luck with the hospital. All the best P

Hi Old Thatch

I found a link for the Tiffin for you using real chocolate. Scroll down a little. You can add any fruit, nuts you like to the basic mixture, as long as biscuits etc are well covered and it looks like it will stick together well.

[link]


Sorry can't help with the mozarella. I have done similar with Feta. Just chopped and put into a flavoured oil with chilli, garlic, peppercorns, Rosemary, Thyme, lemon peel (anything you fancy really). Hope that helps.

I don't use one myself, but is this the type of thing you are looking for?

[link]

Well, now you are nice and clean..I'll talk to you again

Sorry gastro, I have had the worst week ever..truly dreadful. So have had my mind on other things.

I'm still getting over my kitchen floor being a cheeseboard, or a place mat. Should I dispense with my table, do you think? Explain, 'a night on the tiles'. Should I get rid of my bed too? Do they have to be slate to be in with the 'In' crowd? Gosh, life is full of questions.

I'm glad you asked Veronica, because I was going to. I have never seen it in any supermarket or indeed farmers market. Does anyone know where to find it? What does it taste like fresh?

This old trout has been given a rather large trout. What would you do with it?

Dahl would be lovely if you get a minute sav. Or anything that you think is delicious. Many thanks

More please Sav

No Falafel. Out of sight out of mind for me. What a fickle soul I am

I made his fish pie though.. . I didn't use the salmon, but used jumbo prawns instead. It was delish!

[link]

Hi emccall

Here is a link that gives you some information about Chard. I suggests you could use Spinach if you can't fine Chard.

[link]

Have a look at this Ledge1

[link]

We used to have the pink custard with Chocolate Concrete. Was that its real name or just what we used to call it? What about Nun's Leg (Jam Roly Poly)

Sorry Grisinni, that link did not work. Try this

[link]

Why or how they reckon it would be useful for Sorbets is beyond me!

Do you know gastro, I've just realised my whole kitchen floor is a cheeseboard. No boring old slate roof tiles for me. Oh No.... Slate Floor tiles is the way forward

Hi ReedW

I don't know if you have come across this website before, but it might be something you would enjoy. Have a look and tell me what you think.

[link]

Come on then Barshedale, get the camera and the pans out Make us some Wet Nellie.

I did not intend to post all those times. There was a problem, contact the administrator etc and it appeared to show I was not able to post at all.

tickedoff, I'm really don't think that your comments re the haircut and colour, of the lady, you refer to above are fair. If you didn't like what she was saying, fair enough, say your piece.

It was a rushed interview, but I don't agree that MF's questions were dull, and I was interested in what she had to say, and show us. The question that this interview raised in my mind, was that so many TV 'celebrity' cooks/chefs have their books piled high in the shops, while the little known cook/chef, without such wide exposure, but equally as good recipes, struggles to get into print. Carry on like this and we, as 'foodies' will lose out on knowledge of other nation's cuisines and customs. That would be a sad day IMHO.

How old do you want it Ledge1?

There are nice ones around £15 in the supermarkets. But the sky could be the limit for really old ones. Hope this helps.

p.s. I'd love that as a present

Sorry to disappoint you Grisinni, but your idea has already been taken:

[link]

I wonder if there is a chiller version of this? You know when you want to chill a custard etc quickly, prior to making ice cream or for a trifle ? Something that rapidly chills and stirs might be useful.

I'd send it back. It should cook evenly. Contact the manufacturer, they should come out and test it and replace if it is faulty.

How many of us I wonder, are cooking a traditional Sunday Roast today? Let us inspire each other...spill the beans, what is going on in your kitchen today?

I think the Hotpot came before either of them. Who can lay claim to our traditional recipes?

Ta- ra- gone...no longer in flavour.

Clever gastro

She won't wait for anything, anyone either, that saucy Bearnaise, unless someone runs her a warm bath in which to idle. It is my opinion she is totally useless the next day too. Well rid I'd say.

Well gastro, I think at the very least she should be burned at the steak!

Alternatively, she should just 'split' and not get me into further trouble with the Mods. She is no friend of mine, that saucy Bearnaise!

Right gastro. Saucy bits removed...... you are left with....Steak and Chips!

I honestly do not know why it was removed. It is a mystery!

Don't mention the Bearnaise

Feeling hot, hot, hot. Now steady yourself gastro......Steak, Chips, Bernaise Sauce!

Gosh, I'm a saucy little minx.

Cold shower AND darkened room for you, me thinks!

"A proper food suplier" (sic)?

Hare Lamping?

Yes, I did inquire where I might find a Hare and was more than horrified by what I found out.

Micheline1. Would you like to re-read above, in that I said " I believe it is a mixture of Tomato juice," etc!

Perhaps it was too Saucy gastro? Maybe it was the issue of Global warming with all that chilling and reheating.

Can anyone suggest a reason why my first post was removed? I gave a link and wrote about Steak, Bernaise Sauce and chips. Someone, please enlighten me.

Hi all

The chips were fantastic. Very crispy on the outside and fluffy on the inside. Beautiful even, golden brown! They did not go soggy, like mine often do, after cooking.

It was a bit of a fag, as I started from scratch and had to wait for the chips to cool, as per recipe. Husband and son were getting a bit growly, they were hungry. But best thing is all the par boiling and chilling could be done well in advance as Heston suggests. A definite thumbs up from me. Well what else would we expect really from Mr Blumenthal. Give it a go.

Sorry about above, the link doesn't seem to work. Trying again

[link]

Thanks GFL for that link. Will make my own in future.

There is a product called Clamato, available in most Supermarkets for use in a Bloody Mary. I believe it is a mixture of Tomato juice, various spices etc. My husband loves the stuff.

As I am allergic to shellfish, I have limited knowledge, but have found this site for you. Scroll down to bottom of page.

[link]

Hoping it is what you are looking for.

Tell us more Billy2blues. What else was so good (or bad) that you can make other people taste it, just by your description.

I've had this model for about 5 years. It is used at least 8 times a day, and often many times more. It has had a problem once (just within the guarantee period, thankfully). I found the service department at Gaggia, excellent. Really efficient. For once, this is a good bit of gadgetry.

[link]

Oh and did I say it makes fantastic coffee...grinds the bean, measures the coffee, makes the coffee and tips the spent grounds into a receptacle within the machine. One press and you have a delicious cup of coffee.

Sorry Lesley, I thought I posted last night. I must have forgotten to hit the post button.

Yes is the answer. Let me know how you get on with the dumplings.

Did I ever tell you about the time I went out to buy a carpet cleaner? I came home with a coffee machine.

The garage is at its limits gastro. I have sink in there, plus large American Fridge freezer and under the work bench is home to Stock pot, outsize pans and occasionally used electrical gadgets etc.

I am having 'a justify your existance' day to day. I have got that Marmite/Beef Daube pot out (HUGE, but what a bargain) and unless it makes me the finest Daube, it is out on its ear.

I feel the need to purge myself and the kitchen. Before I do that, I think I have to come clean gastro, you know how offenders say they would like other crimes taken into consideration, before sentencing. Well its not just the Waffle maker, (deep breath), ....Cordless Food Warmer, set of Stainless Steel Piping nozzles, 50 piping bags, assorted pre cut cake liners, 8 Noodle bowls and a Ham Knife. Now I feel better.

Welcome Sarn 2 to this self help group. Gastro is the Maestro of Kitchen Gadgetry Knowledge.

Here is this weeks trial. Go to Lakeland and report back if there is anything there that you have not got. Have you noticed the assistants say at the checkout "Did you find everything you wanted?" What can you say to that?

Enjoy your Sunday all.

Grate it and make dumplings, saying pleases and thank-yous (that's polite)

gastro, I've failed on two counts. One ,my own addiction to gadgets, which lets face it, is past redemption, but I appear to have passed this on to my son.

We were in Lakeland the other day to buy some work top cleaner...at his insistance, we bought a Waffle Maker. It was drastically reduced, due to damaged box. But as you well know, I have no further room for such items...and I hate Waffles.

What is to come of us?

There seem to be loads of new cookery books released at the moment. Probably ready for Christmas. Would love to know what new recipe books you have bought or intend putting on your Wish List?

Trex, looks like a block of lard.

Well I'm wounded Banjo Was only trying to be helpful and picky. Do you think I should get out more?

Well then, I cut it in half around the middle. Put cut side down flat on chopping board, so it doesn't slip and use knife to cut off skin, as you would taking skin off orange. Remove seeds from bulbous bit and chop as you like.

[link] Not that it matters, we know what you mean. Thats how I make my onion Gravy too

Welcome elainer03

The easiest way to peel a butternut squash is to get someone else to do it for you

Keep it up Arthur, you'll get the hang of it. People here are friendly and will usually point you in the right direction

That takes me back. Will make some tomorrow

Very rare.

Providing steak is at room temp, and not more than 3cms thick, and you are using a very hot pan or griddle...less than a minute each side I would say.

Many thanks for the reply frogkebab, I had had a look there already. I think a bit of trial and errior is required.

I have just had a look at the recipe. I don't think I saw him cook this so I can't help in that sense. However his recipe is similar to a Genoese type sponge. So have a look at this recipe and the method

[link]

To my mind, flour is usually folded in to a whisked egg and sugar base. It would help if the size of tin was mentioned in the recipe. But it sounds like you gauged the size about right.

Maybe there is a typo here and the other ingredients should have been whisked in and then the flour folded in? I've never heard of a liquid being 'folded' in. Try it that way. I would love to hear how you got on.

yep

Hi all

I was wondering if anyone could help me find a recipe for Cream Crackers. It was in the Sainsbury's Magazine some years ago (6 or 7?) . They were made with plain flour, veg sortening or lard a few other bits and bobs and cut into large triangles. Not only really tasty with cheese, but looked so stylish. Does that jog anyone's memory? Any help greatly appreciated.

Found this site for you IRNBREWholic. Hoping this helps

[link]

Mint jelly, rosemary or sage jelly is lovely.

Chutney's? They will be ready for leftover Turkey and cheese at Christmas.

You too gastro! I'm flat out cooking for 14 for dinner!

Does this happen in your house...."Has anyone seen my pastry brush?", (this is after looking for 10 mins). "Oh yes I've been using it for model making." "Where's my stainless steel bowl?. "I'm just mixing a bit of plaster in it". "Where's my kitchen scissors?". "Dad 's got them in the garden". In saunters husband with scissors and my best knife!!! He'd been doing a bit of pruning!

Talk about cooking under duress!

The 'pretzel' has finally dropped. All has been explained.

I hope OP is blossoming and not with the chocolate on his pretzels, but the carob!

May be he has irregularities with his supine-ial, masticational, coordinatory responses, combined with tele-visual pretzel reflux-ation. Perhaps he just wanted to meet Heimlich but had forgotton he has sent him out on manoeuvres.

What ever he has, I don't think I would like it. Do you think it is catching gastro?

Some people are said not to be able to walk and chew gum at the same time! Perhaps the same applies to watching TV and eating pretzels for him ?

See you over there then Hope you are well Conch!

gordy125, can you stick pasteurised snails on you list for me, next time you are at Waitrose.

Force fed chocolate Pretzels...can't be bad

Might this help?

[link]

I used to have Supercook gelatine Mrs Woof Woof. I just checked my cupboard and I have COSTA,( much smaller, blue packet) which would have been bought from one of the major Supermarkets. (Look in the baking section Chillirose), I think it was Sainsbury's, either that or Waitrose. It is not hard to find. Good luck

I think you are looking for a Turducken (turkey, stuffed with a duck, then chicken). Ot there is Gooducken, as above but Goose in place of Turkey. I'm sure you could get what you want...a Turchicphea? I would ask your local butcher or google for a local supplier or mail order. My butcher would do it for me if I gave him plenty of notice.

Or you could do it yourself. You have time to master boning a chicken before December. Hope this helps
[link]

What a nuisance! Hope the new one is ok for you!

Check the lid. It won't operate if that is not in place. It may be a bit stiff being new. Take bowl off, start again. Hope this works

I know Cornetto! You have made me laugh all week. Did my suggestion of cold shower work?

Hi Cheese obsessive. We were chatting about the Mash last week here...don't know if you saw it...

[link]

Gastrosurf came up with some good ideas for a cheaper alternative to the £80 sieve.

Hi Oysterman, hope you enjoyed your BBQ. Weather is grey and very cold. There is a North wind blowing all thoughts of an Indian summer away from us.

Marco Pierre White has recently 'done' Hell's Kitchen. I personally enjoyed it. There is a lot of talk of his fish pie which is said to be sublime. He put a distinct emphasis on traditional British Fare, executed to perfection. He turned out to be a very interesting character and I would like to see more of him...so would Cornetto by the sound of things

Captain Thunderbird's name is Nick. Yes he is charming too. Cold shower cornetto?

Yum, Mrs Woof Woof

Prunes wrapped in bacon or even some stuffing...Apricot and leek. Cauli Cheese? Apple and Potato mash, Celeriac mash or braised celery with Gorgonzola.

Cornetto, at the time of GR's Hell's Kitchen, Jean Phillippe was at 'Petrus' in the Berkely Hotel London as Maitre D, thats where Marcus Waring cooks. Delicious nosh! He was so charming.

Tea towel... Health and safety might say I am living very dangerously, but hey, you only live once. Live life to the full, throw caution to the wind!

I would add it after you have liquidised the veg and when you are reheating the soup.

Re Contessa's recipes...hows the waistline coming on TVFoodie

Agree seeing more of MPW would be great, move over GR!

Here is a recipe for you Jen

[link]

I believe the other way to 'preserve' it is to grate the root and then layer with a little salt and vinegar and keep in the fridge until you need it, ie then mix with Cream or creme fraiche. I don't know how long it would keep and some suggest that it looses its pungency after 1-2 months. Hope this helps

I had some fresh horseradish sauce yesterday..delicious

Pattipan, sorry to get your hopes up re the 'Parmesan' cheese. I cannot remember the brand and therefore their description of the product. My sis in law is vegetarian and I bought it for her. Having tasted it myself, I thought it was quite good as an alternative to Parmigiano Reggiano

Good idea gastro. I'll be mucking around with same idea too. It is rather fun. Earlier this summer, following watching GBM and Sat Baines with his Water bath, 3 hour 'boiled' duck eggs, I made a Heath Robinson creation myself. Slow cooker plus jam thermometer If you think the sieve is expensive, the water bath is over £400.

I've given up the darkened room, doesn't work I agree. Rather than having to moderate my self, re acqiring new gadgetry, my kitchen has done it for me. There is no room for anymore. Have good weekend

No, nor me Mrs Woof Woof. That is how I would do it. The discussion was in relation to the perfection of the mash that was 'finished', last minute (on Hell's Kitchen) and then used on a fish pie, cooked to order. This fish pie was said to be fantastic by all. I'll make it in that fashion just for my family, then again cooking in advance and re-heating in oven and see what the difference is and would it be worth the faff.

Interesting thread. I do believe that many meat eaters close their eyes to the whole process and I am one of them. But I do care very much for animal welfare and when given the choice I buy free range, organic, out-door reared etc.

Vegetarian Parmesan is available in Waitrose and it is pretty good.

I too watched Hell's Kitchen. Mashed potato is my ultimate comfort food and to me is worth making all the effort. I managed to track down the recipe for Marco's fish pie. Not one bit anul d man. In this he first mouli's the potatoes, then passses through fine drum sieve, (he stipulates that this process must be done quite quickly while potato is still warm) before returning to a clean pan and then beating in soft butter. I presume in the prof kitchen, they would leave the mash at this point ready for service.

Re gluey mash - gastro , yes I've done that with the Magimix, ghastly, wall-paper paste, but never with the flat blade on the Kitchen Aid. I made some mash last night. Boiled pots, drained, let stand in colander for five mins , then into mixing bowl with butter and cream, salt and pepper. Lump and bump free.

I would like to make said fish pie for 14 in a couple of weeks, and of course would be seeking perfection. But I cannot imagine enjoying poaching fish, reheating potatoes a la Barry McGuigan, piping, and then grilling, the other side of couple of glasses of wine and in my finery complete with heels. There must be an easier way.

So fellow mash mates, trial and error, I think. If I get some free time, I will do a controlled experiment and post again. I like your idea of using splatter guard gastro. £80 for a sieve is a bit much, no matter how much we like our mash.

No.... very expensive for what it is. But how much do you like your mash? I put my mash into the Kitchen Aid and belt in on full blast for 5 mins. That works for me. Do you think you would buy one?

How about this

[link]

[link]

or try Nesbits or any other catering company.

I didn't see the programme, but marinades do not have to be too precise. For your 100ml I would put in 4 tablespoons or 4 fl oz, or just a couple of good squirts from the bottle!!

6 Sheets of gelatine equal to 3 teaspoons (10g), one sachet of powdered. Hope this helps.

Merci mille fois David. I have taken note and will sit down and plan my trip. I have two guide books and the regional map. When I was a student I did some 'nannying' around Toulouse, Beziers and Narbonne. I didn't like Narbonne Plage much then (30 years ago)! What I did like was life out in the country among the vineyards. One day, in my 'reves', I would like to have a place there, when no longer tied to the school run. This is the first little sortie to have a look-see. Only four more years!

French a bit rusty, but pas mal. I'm sure it will come back when used more frequently.

Thanks for taking the time David.

A votre sante!

Merci Chef de Maison. Thanks for advice. Now should I go North, South, East or West of Carcassonne to find that perfect picture of rural France that I have in my head? Or does it exist?

Wow Doughy Boy, that doesn't sound good. I'll stick to a good balanced diet, (most of the time)

Hi Cheese

In addition to above, found this site for you..


[link]

I think I had better go and get some.

Hi all

I'm planning a 3 day trip flying into Carcassonne in October, I would love to hear your thoughts about nice places to visit and of course good restaurants!I'm not that fond of touristy places, preferring food markets and nice villages. We will be hiring a car. Any suggestions would be gratefully received.

Hi gastro

I can understand why you like to make bread and pasta by hand, doing something repetative and simple (with a delicious outcome), is relaxing. Some of my friends think I am crazy that I find it relaxing to cook a traditional Sunday lunch, but I do. There is a reassuring routine to it all.

Off to do that now. Have great day with your boys.

Or for Gary Rhodes? That would be interesting

Hi gastro, hope you are well.

My Mum bought a Kenwood Chef in the late sixties and I can say that I thought it was magical. Infact that machine is partly responsible for my interest in food and eventual career as a Home Economics Teacher. I say partly because the rest of the blame must be levelled at my Mother who was/is an awful cook, bless her. She did try but never quite got it.

So you got me thinking about how I use my kitchen appliances. Do you know I think I have become a creature of habit. I am on my third Magimix and do not use it to it's full potential. My first machine ( in a museum now) did not have the egg whisk, so in my subsequent machines, I never think or thought to use it. I do not use the lemon squeezer, preferring a wooden hand held reamer. I do not use the slicer because I find the Mandolin better and more precise. I use the main blade for pastry, Yorkshire Pud batter, basic chopping of herbs, breadcrumbs, making chicken mousses etc. I never chop onions in it, knife is quicker. I grate cheese with it and put in the freezer ready for sauces, gratins etc. Here is the silly thing....I make Pasta in it and go to the Kitchen Aid to roll it out. I could make the pasta in the Kitchen Aid, just use one machine, never crossed my mind. It will in future. As I say a creature of habit. Thanks for making me think.

I seem to remember there was a built-in Magimix. I don't know if it is still around. I didn't like the idea of it as having cut the hole in the work-top...what if the design changed and the replacement no longer fitted?

I'm moving on re the cherries gastro, enough is enough, stoner is back in its box waiting for Summer next. I've taken up clay pigeon shooting. I have got a plum stoner though....

What are you cooking this weekend?

gastro...I thought I was bad re the gadgets Darkened room for you I think.

Agree Magimix is great, never found it that good for cakes and for whisking egg whites, I never seemed to get the volume . Before I had my Kitchen Aid I used a small hand-held Electric whisk for whisking egg whites and making cakes in general. With the Kitchen Aid I decided I needed 2 bowls...if you are making a cake where egg yolks and sugar are whisked together then egg whites whisked separately, then folded in, it was a nuisance to have to transfer the first mix to another bowl so you could wash whisk and bowl and start again with the egg whites. The bowls are not cheap, infact all extras are expensive. I saw a cover/ingredient feeder on the top of the latest models of the Kitchen Aid and thought how useful that would be for both adding ingredients while motor turning and stopping flour etc flying. The cost of this bit of plastic is £20. Ridiculous when, as you say, you can buy a small hand mixer for that. For bread dough the freestanding mixer is the best and the easiest.

Have them all thats what I say, the more the merrier Off to stone some cherries!

The Kitchen Aid would be fantastic for you if you like baking cakes, making bread or pasta etc. You would make all your lovely cakes in minutes and pain free!

The Kitchen Aid is brilliant for stand alone whisking. The size of a hand whisk needed depends on the size of bowl you use and amount of ingredients. You may need a selection of whisks. What do you want to whisk?

Hi ELEEBANA

Do not know if this will work...but I had a look at your postings by clicking on your name and came up with this.

[link]

Hope that is the recipe you lost.

I havn't heard of Neutral Gelatine before, but I woud guess that it might mean 'without flavour', as in neutral oil to grease baking tins etc. Sound logical? Hope that helps.

Hi Esme

I didn't think it was hard to find. I buy it at Sainsbury's or Waitrose. Here is a link for mail order.Hope that helps

[link]

Thanks IRNBREWholic for that. I found a small reference made in the book to the pepper he used - Aleppo, which he describes as finely ground, though not powdered from eastern Turkey. Also known as Halaby pepper or Near - eastern pepper. I'll have to try and track that down. Doesn't it sound good.

His new book is excellent, I can highly recommend it. I can't wait to invite a hoard of friends over and get cooking. I'd love to watch the whole series again...a master at his work.

Many thanks again

Can anyone remember the method that was used to make Houmus in last weeks programme (ending up in Turkey)? I have bought his new book and it is not in that. I remember thinking that it was unusual and that I would like to try it out. Any thoughts gratefully received. My memory is clearly not what it used to be!

You could try your local health food shop or here is a link for mail order

[link]

Emmenthal, Jarlsberg, Fontina or even good old Cheddar. Gruyere has quite a distinctive taste, but if you can't get it any hard cheese will do.

Hi Conch

Hope you had good time with the relatives. At least you had a couple of days of nice weather. I look forward to hearing your food report, at your leisure.

Did you see Rick Stein last Thursday! Brilliant. Must get his book.

What you are looking for is called a Tagine. You can buy one in most good cook shops. Here is one available by mail order.

[link]

I thoroughly enjoyed Rick Stein's programme too.

Hi Grisinni

I hope I did not offend you, I didn't even notice the difference in the spelling of your 'name'. Apologies ...innocent error. I am dog tired!!!

I love making bread too. I stopped using any particular recipe ages ago. Flour, salt, olive oil, yeast and I shove the lot under the tap, usually cold water. I read somewhere that slow fermentation gives a better flavour. I find you can always add more flour if a bit sloppy after a good knead. I 'prove' overnight in fridge too. It isn't rocket science is it after all?Sometimes we worry too much and are too precise with measurements of ingredients; texture and look of dough is more important I think. Happy baking

gastro, you provided me with giggles all day yesterday thanks. They were needed too as it was the first night home with a new puppy...My other dog has a 'face on' and the puppy cried for a lot of the night. So I spent night on the sofa tending to their whims. Life is not always 'a bowl of cherries'!

Rush Gastro without delay to TK. Yesterday they had those cherry stoner machines that I wrote about at the start of this thread. It is very satisfying to stone so many cherries so quickly and it gives a theraputic thump as it spits out the stone. Very gratifying. Cherry ice-cream anyone?

Off to have a lie down in a darkened room

Ice Cream makers....Yes I have one of those! Of course I thought I had to have one, no, needed to have one. It has a self chilling unit and therefore quite large. The problem is that it should not really be moved about, so if you had this model you would have to give up counter space. It does make delicious ice-cream, really beautiful, but my question is how much ice-cream do you eat?I have used it twice this year for Rhubarb (forced) and Custard Ice cream and Raspberry Ripple. The awful weather this summer has not prompted me to use it further.

Gastrosurf, you may have helped Grissini, but you gave me two other shops I feel I must investigate! T K Maxx is a real Aladdin's cave for kitchen gadgetry. I bought an amazing Stock Pot (among numerous other items)there for a fraction of the cost in a Cook Shop.

I did not succumb to the Mango Splitter....but walked the 12 steps to the till with a pasta drying tree. No more broom handle from work top to work top for me!!

Here's one for you Gastro....

I was drawn like 'a moth to the flame' into a new cook-shop today. With anticipation, I looked for any gadget I didn't already have in my over stuffed kitchen. Found this Mango Splitter

[link]

I would put this into the Corn Stripper and Pineapple cutter gadget bracket? What do you think? Is there any cure for my condition? Shall we set up a self help thread?

I think what you want is called Confit of Garlic

[link]

Hope this helps

For smaller tomatoes : Tuna pate, Mozzarella and Basil (little lemon juice and olive oil), Guacamole, Boursin, Flame roasted Red Peppers (available in jars from Supermarket), Feta cheese,parsley and black olives, Cream cheese and Bacon bits, White crab meat or one of those dressed crabs mixed up.

Fancy any of those? Think what you enjoy with tomatoes and go for it. If you have lots of other things to cook, go for simplicity. Hope that helps.

I can only think of one Lorri35 - Mont Blanc Aux Marrons. Basically meringue, topped with sweet chestnut puree, finished off with whipped cream. It is a classic French winter dessert, but the Italians lay claim to it also. Here's a quick version from Nigella.

[link]

Had great hols thanks. We did not go to our usual haunt this year ...Italy, but borrowed a friends place just outside Marbella. We went with my sister, husband and two small sons. The choice of restaurants that could be walked to with their little legs and with bedtime looming was very limited. So after two nights of mediocre food, I was appointed cook. That was a bit of a challenge in my friend's kitchen (she does NOT cook). No decent size pans or knives etc. But I enjoyed food shopping and cooked lots of things that I had never tried before like Razor clams and some other huge clams (a cross between a scallop and a clam?). I cleaned out squid; my bro in law was about to cook them as was, until I intervened. So watching Foodie programmes does come in handy. Can you imagine trying to eat around all the 'jazz' you have to pull out?

Didn't watch Jamie O. But will have look out for his ideas for the WFO. I did see Rick Stein last night and agree that simplicity is the best. A few top quality ingredients, best Olive oil and classy lemons, fresh herbs is all that is needed for the WFO. Oh...good weather and nice company..heaven!

Hiya Conch

Have been away, sorry not to have replied sooner. Have a great time with your inlaws and watch like a hawk when she cooks. I would love to hear all about it. I believe there are different types of flat bread for different occasions? Lavash? If you can find out anything about the different breads and when they normally would be eaten or suggested dishes for the old wood burner, I would be all ears (or eyes)! Have fun.

Hi Mary, sorry for delay but I have been away. My ex cornstripper was bought in the Southern states of America. If you imagine a pair of tongs with a semi circle 'bump' on each side, in the middle of the tongs, with a serated lower edge to it. You clamped the corn in this bump and pushed down to strip the corn. Well you can imagine, I'm sure, one slip and the corn flys across the kitchen.

I think I could add the pineapple cutter to this league, very wasteful, quicker with a knife.

Doughy Boy, Mandolines are fine with a safety holder as Mary from Oz says and much better for even slicing of potatoes for Dauphinoise.

Pleasure....Hope you both enjoy it

Hey Moanalot

Found it for you

[link]

Now you can make the flat bread too!

Sarah Ravens is her name . I believe she had a gardening programme; growing her own veg to cook etc

[link]

I would imagine the recipe you wanted would be in there. Enjoy

I don't think there was much to it really, Feta, cherry tomatoes, olives, capers, glug of olive oil, salt and pepper. I can't remember if she used any herbs, but you could add some rosemary or thyme. Put in oven 190C for 20-30 mins I would think. Does that help any?

The weather men are saying the last half of August will be good, so I hope that is the case for you and your inlaws Conch. England is beautiful in the sunshine

Thanks for your info, what ever country I am in, I always like to know what would be eaten in a family situation, rather than in a hotel/resort. That is why I always go to the food markets to see what food is about, and local restaurants rather than the 'International' type. I usually experience better food this way. Thanks Mr Conch too.

Hi Conch

As we were saying.....

Yes thanks Adam I had a look and have subscribed. Sitting here in the rain, reading that Mag.....I want to go to Turkey, this minute, not soon, not one day, but right NOW. I will do nothing but eat and trawl the food markets and relish in not feeling cold,damp and grey.

Purslane was mentioned...I have only tasted it once and really liked it. Has anyone any idea where it grows?

Also, anyone give me an idea of a normal, every day meal that would be eaten in Turkey. My reason for asking is we have a really lovely Southern Indian restaurant nearby that has a delicious, filled pancake on the menu (can't remember the name of it). When I complimented the chef on this, he told me it was usually eaten at breakfast! There I was tucking in for dinner. It would be like me serving up Cornflakes as a pud...nice though they are, not appropriate as a final flourish to a well considered meal. Any thoughts gratefully received.

Try this one Lesley

[link]

Have you got your new pan yet Old Thatch? If so blame it!

Thanks Snowy

Suelle ..Will have a look tomorrow, many thanks.

Can you share it with us guys here please Suelle? I don't post over on the BBC but do read from time to time. I think I may have picked up a Cookie recipe of yours and made last week for my son's birthday.... delicious. Also, if you are the same person who reminded us of a flap-jack type tray cake with melted Mars Bars on the top (originally Sainsbury's Mag, some years ago), many thanks...I had lost it. I had six teenage lads to keep fed and watered over that weekend and that hit the spot! They didn't complain about feeling hungry for at least an hour

Hi Spanish Lass

I know exactly what you mean. Most ice cream makers suggest that you make the ice cream just before you want to eat it, which lets face it is not always practical. You can make it in advance and put in the freezer for a couple of days, then before you want to eat it leave it in the fridge for up to 30 mins to soften.

However, recently I have started adding Liquid Glucose as a part replacement for some of the sugar. This makes a huge difference in the texture of the ice cream, almost soft scoop. Have a look at this


[link]

So I would look for ice cream recipes that contain liquid glucose or take a tablespoon less of sugar (or so) and add a proportionate amount of liquid glucose. You can buy Liquid Glucose at the Chemist.

Hope this helps. Let me know how you get on.

Had it Cheese Ob with home made foccacia. I am trying to think Summer, but its not that easy with all this rain and the cold is it?

Also love Little Gem lettuce with Sun blush toms ( or oven dried), toasted pine nuts, shaved Parmesan and a dressing of Lemon Oil and Balsamic. Tomorrow I'm making Hazlenut and Parsley Pesto for some Pasta. I saw the recipe in this month's Good Food Mag, looks good

Hi Jan

A lady after my own heart I too love Vietnamese Chicken and Mint salad and adore Donna Hay's books. Cheese I read your post earlier...guess what we are having tonight?

Do go on Jan.

I am a sucker for kitchen gadgets and gismos. My kitchen cupboards are jammed with items I rarely use, but when I do, I am glad I have them. For example a Cherry Stoner machine, not the one at a time job, but one where the cherries roll down a feeder and are de-pipped and the pips collected in a container underneath. Now is the time it is in full use as I am making Cherries in Brandy for Winter treats. Most of the year it lives at the back of a cupboard waiting for summer.

I love my Kitchen Aid for making bread, cakes, whisking egg whites. The pasta attachment is good for tangle free rolling of pasta.

The most useless piece of kit I have is a corn on the cob stripper! Much quicker with a knife, should I feel in the mood for stripping corn other than with my teeth! Infact I'm off to chuck it out right now.

If anyone invents a tool for removing the grey skin of Broad beans please let me know. I would give that cupboard space in a flash. There would be room now with the Corn stripper given its marching orders.

I agree with all above, Rum, Brandy are both delicious with cherries and chocolate, Amaretto also good.

Another thought for you....I used to make a lovely pud which involved dipping Sponge fingers into Pineau de Charentes (fortified wine) and lining a Charlotte Mould with them and filling the middle with a concoction of whipped cream, melted chocolate and fresh cherries. It was a nice combination. So that could work in place of Kirsch.

I push hard boiled eggs through it for eggy mayonaise sandwiches! Any other ideas folks?

Sounds interesting. Has anyone had a go at making gnocchi? I made some one afternoon and was very pleased with my efforts, but by the time I got around to cooking them that evening, they had stuck together and onto the tea towel I had laid them on, and had gone black!! All in the bin! I had liberally dusted them with flour.

I had a pasta machine years ago but there was no surface in my present kitchen thin enough to clamp the machine onto, so I got out of the habit of making it and lost the knack. I have recently bought a pasta roller/cutter attachment for my Kitchen Aid, which is brilliant. No more trying to turn the handle and feed the pasta through at the same time. I used to hang my pasta over a (clean) broom handle from one counter to another.

Please Old Thatch don't feel bad! I didn't for one minute think you were brushing Alzheimers aside. Do not give it a second thought Mum is as happy as Larry in her own little world and her children have had long enough dealing with it, to come to terms with it, dreadfully sad and hard though it is!

Back to more important things...Jam! I bought my pan in a shop in Burton on Trent. I had a quick look for a similar pan for you but could not find a source. Lakeland have a nice stainless steel one though? I'd go for that.

All the best

Sorry Old Thatch , can't help, I have a non stick preserving pan which works fine for me. Would you consider one of those? It is relatively light.

At the back of my mind I seem to think that the vinegar in a chutney has a chemical reaction with the aluminium and can discolour and affect the surface of the pan/metal. The front of my ovens are brushed aluminium and I have made several marks using oven cleaner and a too caustic kitchen spray cleaner. I would go for the stainless steel one given the choice. My mum has alzheimers...dreadful disease, utterly ghastly for all concerned.

Hi James

The idea behind the pancakes is to 'mop up' any juices from the beef, pate or duxelle to keep the pastry crispy. I have wrapped in pancakes once, this does make the wellingtons eve richer and heavier, not really to my taste.

I suppose it is personal taste regarding the rest of the ingredients. Try them all that's my suggestion

Many thanks Rosti

Nisbets the catering supply company have them. Would love to give you the link but don't know how to do it! Can anyone tell me please? Squeeze bottles is what you are looking for. I think they are around 90p.

Thanks Jan

Sounds nice. I will give this recipe a go. He loves Chocolate, choc chip cookies and those are notoriously difficult to judge if they are cooked in the time advised. I really havn't found one recipe that I would keep and use over and over again...Yet! Fun trying them all out though.

Floral gums...I loved those and had completely forgotton about them!

Cherry lips, Parma Violets, Aniseed balls, Sherbet fountain, Swizzles, Spangles, Paynes Poppets?

M&S sell some old fashioned sweets too, but not the same as buying 'a quarter of' pear drops, pineapple rock, sherbet lemons, Rhubarb and Custard though.

Yes Old Thatch, it was great wasn't it.

Roll mop herrings!

I remember Instant Whip and Sandwich Spread! Tinned Salmon and Salad cream was a real treat...... I'm having a Nigel Slater moment!

Yes Reg, Every dark cloud has a silver lining

Wow Old Thatch! Sounds wonderful. You've got some serious cooking to be done there. Yes I would think they all could be served as a starter. Lucky people that would get to eat it. Looking forward to hearing how you got on. Good luck

Has anyone got the definitive recipe for soft, chewy centered, American style cookies please? Have tried loads of recipes out and haven't found one that exactly suits my son's 'refined' palate ( i.e, like those bought in the supermarkets). Hope you can help.

Hi Reg

I recently ordered some white crab meat from Caledonian Connoisseur, which was amazing. They only deliver on a Friday by mail. It was so good. I made crab linguine from River Cafe book 1. I made some slight modifications to the recipe (no brown meat as I'm not fond of that) and as I was cooking for 10 I made another couple of small changes so I did not have to prepare everything at last moment. It worked well, and I've made it a few times since. Enjoy your winnings.

Chicken Maryland? Was that it jannymac?

Vespa Curry, Fray Bentos pie in a tin,( I was a child and thought that was a miracle, yucky, but amazing to have a pie in a tin) Beef Stroganoff, Chicken in a Basket, Cheese and Pineapple on sticks, Fondue, Corn on the Cob, Coleslaw, Waldorf Salad, Russian Salad, Angel Delight, Artic Roll. There was a vile trifle in a packet too. Fruit flans with Quick Jel! My poor Mum was a pretty useless cook.

Hi again

Just had another thought. What about the same ingredient cooked and presented in five different ways? You could have a bit of fun with that. Tomato essence, oven dried, terrine etc, or a plate of five different salmon concoctions, or ham hock terrine, parma etc. Or one colour, or black and white? Sounds like good fun, you've got me thinking

Hi Old Thatch

I recently used shot glasses for some canapes, which went down well. Some suggestions. Gazpacho, miniature prawn cocktail (fashionably retro), melon soup topped with finely sliced parma ham, any chilled soup really. I made a mousse type of affair with poached and smoked salmon, bound with creme fraiche, chives and lemon juice. They did look good served on a tray with coffee spoon to eat.

Slices of Ham Hock terrine on Soda bread. Small cheese and sun dried tomato scones, with cream cheese and tapenade. Parmesan wafers sprinked with sesame seed or lots black pepper.

Wraps are good spread with cream cheese, caramelised onions, topped with watercress or rocket, rolled up like a swissroll, wrapped in cling film to set, then sliced on the diagonal. You can add any filling you like really.

Crispy duck with Hoisin sauce on a chunk of cucumber, or in a pancake.

All butter puff pastry rolled out in Parmesan or poppy seed and twisted

Any thing you fancy here?

Thanks Jack15! I am talking to your company. I would love to try this method of cooking. However my question is whether there would be sufficient applications for the home cook to warrant the cost and counter top space in the long run. Also have not found enough info/recipes etc on the internet to give me the confidence to take the plunge (sorry ) into my own water bath just yet. Was hoping my fellow foodies out there would have thoughts on the matter. Thanks for replying though.

That's the one

Thanks for that. I was toying with the idea of getting a vacuum sealer machine. Have you ever tried cooking vacuum packed food in a water bath? I was hoping that someone who uses one in a professional kitchen could give some insight into the benefits and changes in texture and taste of food by cooking at such low temperatures, for prolonged periods. There is very little on the web on the subject.

You have tickled my tastebuds TerryDox. Off to get the ingredients now! Curry tonight for us. Thank-you

I suggested a couple of weeks ago, that it would be a good idea to indicate if a post has been deleted (for whatever reason) in the space left. Removing even one post can take all others out of context and make some seem irrelevent. Could this be done please Moderators? Also give reasons why the post has been deleted. I am at a loss to understand why some, not all, disappear and it gives me the feeling that posts are being censored and manipulated , which surely is not what these message boards are all about.

I noticed a couple of Chefs on Great British Menu using this cooking method. Does anyone one think it has any place in a domestic kitchen? Also would love to know your thoughts on the benefits of vacuum packing food. Many thanks.

I used to serve relatively plain veggies and potatoes. My son liked parsnip puree with it, but that was far too sweet for me. Mashed potatoes, mashed butterbeans, you could do some noodles or simply bread and a salad. Let me know when you have tried it. Enjoy

There are loads of recipes around. Search Oven Dried tomatoes. If this is what you are looking for? They are very easy to do. Cut Plum tomatoes in half lengthwise and put on baking sheet, cut side upwards. Sprinkle with salt, you can add garlic or some herbs, a dab of olive oil, but I usually leave this until I bottle them (that is if they last that long). Put in oven around 100C for 10-12 hours, turning after about 6 hours. You can then put them in a sterilized jar, with garlic cloves, rosemary or thyme etc and cover with olive oil. Hope this helps

I made Lotte Duncan's recipe (on this website) for elderflower cordial at the week-end (minus the oranges). It is delicious and I am much impressed that so few ingredients could produce something so nice. I did have to hunt to find suitable elderflowers as I think the torrential rain we had last week didn't help the blooms. I froze most of it in ice cube trays. Next year, I might look a little earlier, the flowers were 'going over' last Saturday.

Hi Shelley

Sorry for delay in getting back to you. So to the butterflied leg of lamb...Make a marinade of equal parts Soy Sauce, Honey and Hoisin Sauce. The amount you use will depend on how much sauce you want at the end. I used around 4-6 tablespoons of all, you can use more, but keep the ratio. Add to this some crushed garlic (2 cloves ish) and some grated ginger and a slosh of dry Sherry or Chinese cooking wine (optional). Pour over leg of lamb and leave to marinate for as long as you have got. Overnight is fine or an hour is ok too. Turn oven up to highest heat. Line roasting tin with foil, or use non stoick tin (the sauce with its high sugar content can weld itself to your roasting pan!) and place lamb plus marinade into tin. Put in preheated oven for 25-30 mins. Remove from oven after this time and leave to rest for at least 20 mins in the sauce , longer is better. I then remove lamb and reheat sauce in microwave to serve.

Hope you enjoy it Shelley. Hope above is not to vague to undestand. As I said it was a firm fav with my lad, still is.

I made Strawberry jam using the recipe from a packet of Jam sugar. It said to boil for six minutes!! I also used the sugar thermometer and did not trust it, just by looking at the way the jam was boiling, I could see it was not ready. Part of my problem is using my non-stick preserving pan on Ceramic hob, the heat does not conduct very well. So the time advised is sometimes irrelevent really. I had thermometer on outer edge of pan. I gave up and did cold plate test. Jam for breakfast. Yum

Hi Shelly

Many thanks for your trouble. The reason I couldn't find the recipe is that I have lent that book to my sister (in the vain attempt to get her cooking). She used to work at St Vincents in Sydney. I was living in Hong Kong at the time and used to 'pop' over to visit her. I love your city and it's food - so diverse. She is back home now with a young family and I thought that book would be perfect for her to cook for, and with the kids.

When I get a moment I will give you my recipe for a butterflied leg of lamb. It was the Hot favourite of my son when he was smaller, now a teenager and he still loves it. I made another noodle, duck and mango salad for a party a few weeks ago, which went down a storm. Kids seem to love honey and or fruit with meat!

All the Best, and thanks again.

Thanks shellyk64. Please do not go to any trouble. I have more than enough delicious recipes of his to whet my appetite. Spent last evening re-reading all his books!

Hi ppi

I let the skin on the joint dry out overnight. I take it out of the butcher's wrapping and leave uncovered in the fridge. Then rub in lots of sea salt and push it into the scores on the joint with some sage or rosemary, fennel seed (whatever takes your fancy). I roast for 15 mins at high heat to get it started (220C). I don't baste as this seems to make the crackling loose its crunch. Cook then as you normally would. This always works well for me. Good Luck!

Hi Shelley

What book was the lemon chicken recipe in, any idea? I can't seem to find it - found loads others that I must try out all yummy and so fresh and fragrant, just what we need as we go into summer.

Me too Angela

All the best

G'day Shelleyk4

Thanks for the link to your food channel. I've only had a quick look, but will trawl through some recipes when I have more time. It looks really great.

Love Bill's food. I have all his books. What are his restaurants like?

Have done MickeyT. Everyone has to start somewhere! Huge gap in postings thats not all I noticed. Have a lovely week-end. What you cooking?

When are you going to start talking about food MickeyT?

Hope I have not put you off rachealt. It is nice if you want to have a raclette evening but it does not have any other function, that I can see. A bit like a fondue set. Are you looking for some type of table top cooking gizmo?

Hi emmada

It is a pleasure to be able to help. Good luck with the exam

Hi emmada

You have come to the right place if you want recipes. I have a suggestion for you to help you find the recipes you need.

Draw a spider chart, with the arms/legs (? ) coming off in different colours for the types of recipes you want. For example, a green wiggly line for vegetarians. At the end of this line you could make a branch for Vegans. Do this for all your special diets, at the end of all your branches, write down the food they cannot eat. You can draw some pictures of the food stuffs that cannot be tolerated in this group, (this bit may sound silly, but it really helps when revising). It also helps you to remember. When this is done - 10 mins poss. Off you go looking at all the lovely recipes on this site. You have your checklist so you can see if the recipe is appropriate or not. You could even make some up on your own.

Good luck and use a big pice of paper A3 and lots of colour!

Posset

Hi Freddyg

Another whole thread disappeared yesterday. I had contributed to this thread in a polite way, regarding what I considered to be personal insults used agin another poster on the thread. I was watching over the morning. At first, some words ( the words I felt were below the belt) were removed from the persons post, which took the main meaning out of my own post. Then another post was removed directly after my post, leaving my two posts following each other!

In my opinion, if posts are removed because they break the rules, then this should be indicated in the space left, as it can throw other posts out of context.

The main thrust of my post was to agree to differ, without getting personal.

Hi Rachealt

Yep, got one of those - I'm a sucker for gadgets! I use it once or twice a year, usually winter time. You can put cured meat, ham, bacon etc on the heated stone on top of the grill to cook while the raclette cheese melts beneath. Pour the cheese over tiny steamed potatoes, eat with gherkins and little onions. I do enjoy it when I use it, but it does take up quite a lot of kitchen cupboard space. Also unless you have an extractor fan over the table, the cooking smells linger a little. It does however, provide easy, casual entertaining if you are not in the mood to cook yourself! Are you thinking of getting one?

I had a look in a very old Mrs Beeton's for you. Sorry to say no Grafton Cake. When do you remember eating it?

I like Georgio Locatelli's book, Made in Italy. A big book, but enjoyable to read with beautiful photography and tales of his life in Italy. I have Silver Spoon too, I think I would compare that to a Good Housekeeping style book. I use both for different recipes and reasons. Enjoy!

You can freeze it, I seem to remember.

Hi Mortricia

Sainsburys, Waitrose definitely sell it. I would think Tesco would as well. Look in the dairy chiller cabinet.

The short answer to your question is no. But if you say something nice about Market Kitchen you may get a response.

It does work cheese obsessive, re the shallots.

Snowlight, I can remember trying to peel chestnuts without any of the shortcuts I now know! Cut fingers, burnt fingers and huge amounts of frustration. I did question was it all worth the effort at the time, still persisted though, wiser now.

hope I can help. I have holidayed many times in Positano near Naples - home of the pizza. Every evening we would be served a slice of delicious pizza as a start to our meal. There is nothing quite like it. The Pizza chef showed me how to make the dough and cook the pizza. Apart from the most delicious mozzarella and tomatoes they were cooked in a wood burning oven, at a very high temperature. The dough is standard bread dough, made with olive oil and slowly fermented in the fridge, which adds flavour. Once dough has doubled in size, knock back and take small ball and roll out thinly, cover with thin layer of tomatoes, mozzarella and basil. Drizzle with a little olive oil and put in oven at 220C. The authentic pizza is cooked on the floor of the wood burning oven. The fire is lit in the middle and when oven is up to temp the logs are pushed to one side. So you have the heat of the oven floor that makes the bottom of the pizza crispy and also the flames lick over the dome shaped top of the oven to add a grilled effect. That is the secret and they cook in minutes. You could try using a pizza stone in your oven, but it is not quite the same as the flavour you get from the wood oven. We loved it so much my husband built one for me in my garden. Not only is it amazing to cook pizzas but bread, roast veg, prawns, legs of lamb. Good fun to mess around with. Hope this helps. If you need anymore detail leave me a message here. Bon appettito!

Sounds yummy, cheese obsessive. I adore butter and lemon on most young veggies. You can play around with the herbs, mint, tarragon, chives (not all at once, I mean) So simple, so delicious - minutes to make, more time to play!!

Have you tried butter bean 'mash'. That is very nice with lamb shanks. Minted jersey royals? Pea puree, Cauli puree. Leeks in cream and tarragon sauce or cheese sauce? Glazed baby carrots, cooked in orange juice and butter?

Pocket Battleship, all our messages have reappeared. Wonder where they went?

Hi betty20

Take a cup/mug of your chosing, depending on how much rice you want to cook. Fill cup with rice (basmati), tip into sieve and wash under running tap until water runs clear. Drain and put in microwave safe bowl. Cover with just over the same amount of water, cover with cling film, make a couple of holes in it, and cook for 10mins full blast. Fork over and you should have perfect rice. Enjoy

Lke Scalywitch I was idly watching MK this lunch time. My son also watched with me for a few minutes. He is usually at school. He asked me "What's this programme?" I said MK and asked why he was asking. He said "cos it's rubbish, not fun like the other one." Food should be fun!

We all have an opinion what we would like to see on any live food programme and it must be very hard to give broad appeal to us foodies of different ages, cooking abilities and time constraints. However, as a vehicle for novices to learn to cook, it falls short because of the camera work ( cuts away on close ups that would give detail of the skill)and because the presenters are attempting amusing banter in silly competitions against the clock, which simply does not work. For the more serious cook wishing to stretch their abilities, I will say two words...Bacon Sandwiches? Who is this show aimed at? The chefs are great and skilled and with fresh ideas. Imagine the fun that could be had by all if JB was controlling them (or not as was often the case)

Moan over. Happy Bank Holiday

Boil your risotto rice for 5mins in large pan of boiling salted water, then drain and spread out on a tray. Chill if using several hours later, then make your risotto in usual way. The pre-cooking cuts the cooking time by at least half. Enjoy

Hi gebit

I put quite a good slug of olive oil in my bread and it lasts well, usually much more than advised in most recipes. I'm still eating a seeded loaf I made 3 days ago. The fat content helps to stop it drying out. Obviously keep covered. Happy baking.

Giving air time to the making of a bacon buttie insults the intelligence and genuine interest in good food, of the viewers, by the creators of this programme. I've taught many people to cook over the years and can honestly say that even the most reluctant cook has not needed instruction how to make a make a sandwich!

Gluck, Reg, good comments. I do hope you are right. I do wonder if our views are being listened to here. We all obviously share a great passion for food and still want to be given new ideas or professional methods as opposed to 'serious cook' methods. But poaching eggs or making chips? After much frustration reading these messages yesterday I turned to Daily Cooks. AWT was showing us how to peel and chop an onion. I turned off the TV and went and made some foccacia!!!

Try Lakeland Plastics. Available by mail order

Something I don't understand. As Waitrose (great food store, that champions local, speciality produce, unfortunately on quite a small scale at the moment) sponsors Market Kitchen; how come the presenters keep telling us to go to our local market or our local butchers? Do you think they will pull their support if this continues?

Hi Paul

I much admire your work, had GFL continued I was going to contact you to see if you had ever tasted the bread from Sorrento? I know it is baked in wood burning oven. It has VERY open, almost chewy texture, with thick hard crust. Full of flavour, quite amazing. I have a wood burning oven and can match the pizzas from Napoli, but never quite get close with the bread. Have tried slow fementation, slow cooking, water spray. Any ideas? Best wishes

Bill Granger should not go there!

Grisinni, Jean-Christophe has his own cookbook - novelli, Your Place or Mine? ISBN 1-902757-45-0

Fish Pie, Cottage pie, Steak and Kidney Pie, Pork Casserole and advice not to forget to make a shopping list before going shopping! PLEASE NO MORE.

You can also buy it in Sainsburys Special selection.

Jeni is the heart of the GFL and uktv food. Everything else is a repeat, often shown out of season and often dated. Jeni's GFL has spontaneity and is current. Nothing can replace Jeni and GFL.