Posts by: TerryDox

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

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

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

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

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

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

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

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

Good luck!

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

[link]

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

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

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

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

Good luck with your hunt.

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

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

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

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

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

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

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

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

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

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

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

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

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

Hi Bonnie - glad it was one of those listed.

Cheers
Terry

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

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

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

Terry

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

[link]

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

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

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

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

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

Terry, welcome to UKTV.


* Logout
* My UKTV
* My Newsletters

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

Click on My UKTV

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Hopefully Davina1 will check back and see the thread.

Good grief, I knew I had seem them somewhere!

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

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

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