Posts by: Dory 1

Sonia,

I went to the good food show today and GFL werent there. But i don't know if they will be there the rest of the week.

Hi Lil'Abby,

I doubt there is, but at least if i had some form of nutritional value i could adapt it to my tastes and amount of calories and fat i want.....
I do know that on Monday's on Good Food Bites they do healthy recipes....

I have just been put on strict calorie controlled and low fat diet by the doctor. Obviously not something i am proud of and want to really broadcast, but i was wondering if it would be possible to put the nutritional value of the food at the end of the recipes. I know you have a section for low fat and low calorie recipes but when you have to count and stick to a certain amount of calories a day, also the same with fat it would be very useful to have the information there to make life a lot easier.

I'm sure i'm not the only one out there who would love to have this information too...

I use this web site everyday and enjoy making a lot of the recipes on here and would love to carry on but having to count everything makes life a lot harder and doesn't make it so appealing to cook from scratch. I don't like the fact that i have to cut down on all the food i love, but as i've been told by the doctor if i want to have a baby i need to loose weight, so i have to put that aside and get on with it....

Here living in hope that you consider this a good idea and hopefully do something about it....

Many thanks
Rachel

ok thanks a lot jaybee i will just do the norm i don't like the idea of boiling sealed jars... bit scared they may explode...lol

I do use sterilised jam jars, a water bath canner is a large pot which you apparantly put the jars into after you have sealed them, i don't know why, maybe it is so you can keep the preserves longer.

Can anyone spread more light on this???

I love poached eggs but no matter what i try i can't get the whites to go around the yolk in a round ball they end up all straggly. I have tried vinegar, swirling the water and always use very fresh eggs can you give me anymore tips.

Thanks Rachel

I am planning on making preserves and jams for Christmas as presents looking through all different web sites for recipes i have found that a lot of them use a canner. Can anyone tell me is it essential to use one to preserve or can i get away with out it????

oh cream tea that sounds lovely i will have to try that for lunch tomorrow

Thankyou both for you help.

I will make some next week now i know how long it can be kept

Thanks MammaChef,
One more question do i freeze it with clarified butter on top or not??????

Thanks Rachel

you can try these to sites they should help you find something you like

[link]

www.barilla.com

Happy searching

I know this may sound a bit thick to a lot of you hear....but i have been nagged by my husband for ages to make some pate well i just watched Gary Rhodes make some and it looks really easy (i thought it would be hard)....
Anyway can anyone tell me if i add clarified butter to the top of the pate how long can i keep it for?????

Thanks
Rachel

Hi Greg4

I was about to tell you about the small pickled peppers which i'm afraid i don't know the name of but i think thay may be the ones you have tried but i have seen something regarding the name Pepperoncini (not sure if it is the same name) but i have seen them in Morrisons on the pickles aslie(obviously) I haven't tried them myself but they do look very tasty....

Where abouts in the States were you living??
I am moving to Ohio in January, finally i have a date after they who can not be named have messed my husband and i about for the past 7 months.

Do you have any tips for me about out there???

would be grateful

Thanks
Rachel

Julian,
Just looking through villagesweetshop.com and they have sweet tobacco

I'm another one with Trudi,

Gorgonzola Mash with Stilton Sausages and Fennel and Shallot Gravy i'm in heaven whenever i eat that.... and for dessert it has to be Rhubarb Crumble with Hot Steaming Custard but i don't like my custard to thick....
Oh i think i may have to do that for tea now...It's got my taste buds drooling

Thank you all for your comments....

Thank you BeccaNurse I will remember the blackcurrants as like you i love the purple coloured sweets....lol and yes i'm going to Ohio

I managed to find out that they do a subscription for The Good Food Mag in America but it's very expensive

My husband has just told me that they do it in Barnes and Noble he found it last time he was over there So that makes things a bit better....

Thankyou for the well wishes and i'm sure i will love it over there but the thought is very daunting at the prospect of going to a country to live that you have never even been to before

But you can't get rid of me that easily as I will still be paying loads of visits to this web site...

If anyone wants a cheap holiday then just let me now and i'm sure we can sort out some cheap rates of bed and breakfast

Maggz i have just done you questionaire for you hope it's useful....

I am moving to America in October
The only thing that is really going to upset me is that i won't be able to get UKTV Food in America let alone Goodfood Live

I really don't know how i'm going to cope, at least i will still be able to use the web site

Can anyone tell me if i can get the following magazines in America
Good Food
Delicious
Olive
As i really enjoy and look forward to get these mags and will really miss them when i'm out there

I am moving to America in October and have all these lovely things to look forward to I know a lot of differences between the Americans and British but i'm sure i'm going to get caught out on something just hope it's nothing to embarassing

The only thing that is really going to upset me is that i won't be able to get UKTV Food in America let alone Goodfood Live

I really don't know how i'm going to cope, at least i will still be able to use the web site

I was a naughty girl at school, well should i say when i went to school, seems as i was never there it would be hard to say what hits home about school dinners....
I would have to say all in all the food was awful, but i do remember Chocolate Crunch with Pink Custard. Ok the Pink Custard was digusting but the Chocolate Crunch was to die for......I was at school from 1981 til 1986 secondary school that is, but then as i said that is when i was there and that wasn't very often......oh i was naughty

oh sorry also cook for 10 mins

She said a high oven she didn't actually give a temperature

Thankyou Mary Jane,
but it is still very embarassing watching yourself on telly and you always pick out your worse features. I would like to say thankyou to good Food Live for phoning me and apologising for the comment Dr Jillian McKieth made about me and Sarah it was very thoughtful of them to do that..
I will also say it hasn't put me off the programmme at all i wouldn't boycott it just because of one persons rudeness. It is a FANTASTIC show and i never miss it

Yea thanks Livewire i have my telly set up so i don't miss it...

Thanks for the information Livewire but I'm afraid that was not the recipe, But thanks for that page there are some good chocolate recipes on there