Posts by: Braces

I usually use the supermarket's own brand or if I'm in a low fat kick then I either use the low fat version or quark.

I've bought gelatine sheets in the two large Chinese Supermarkets in Liverpool. The Chung Wah on Hardy Street (on the edge of China Town) and W.H.Lung on Great Howard Street.

My oldest and most treasured cookbook is The Pauper's Cookbook by Jocasta Innes. I was given it by my big sister when I went to university in 1972. There are still many recipes from it that I do today and its recipes for pancakes and Yorkshire Pudding cannot be beaten.

The original Madhur Jaffrey's Indian Cookery is still fantastic as are my Nigel Slater cookbooks.

Soured cream is cream that has been treated with a culture. You can substitute it with double cream with some lemon juice added.

Sumac is a sour tasting Middle-Eastern spice.

Tahini is a thick paste made from crushed sesame seeds and is used in Greek, Turkish and Middle-Eastern cooking.

Lambs' testicles are called lambs' fries.
In Macclesfield,where I grew up in the mid 60's the UCP shop sold Pig's Hodge or Pig's Penis. If I had to, I'd rather eat hodge any day!!

I've got this book and it is fantastic. It covers the whole range of Italian cookery from Smart and fancy to simple, home cooking.

Mrs Braces and I bought our nephews and nieces copies for Christmas and they love it.

Gammon joints that are bought in supermarkets usually don't need soaking.If you want to remove some salt then put the gammon in cold water and slowly bring to the boil. Tip away the water and carry on with your recipe.

You can buy malt extract at healthfood shops.

Have you tried Lakeland?

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I am guessing , but I think it's Borough Market.

If I wanted to caramalise the onions I would cook them slowly over a long time but, I would leave the lid off as keeping it on just traps in the steam coming from the onions and this would hamper browning.I would add a small amount of sugar ( and John Torode says to add a splash of vinegar as well). You need to stir most of the time to prevent burning.

If you are roasting your camembert in the box remember to buy cheese that is in a wooden box that is stapled together and not just glued - as the glue melts and the box falls apart!

Also,it is fantastic if you slash the top of the cheese, drizzle with honey and sprinkle with fresh thyme.

Can't see any reason why you'd need sugar in any bread/dough that's not supposed to be sweet.

First of all have some fun and experiment.I have found that the one ingredient you don't need in most bread is sugar. I stopped using it about three years ago. Also, most recipes don't use enough water. My standard loaf recipe calls for 600gm flour(I use a mixture of malted granery and white) and 345ml of water . I have found that you get a better loaf with 370ml of water.

The machines and recipes aren't as delicate as they would let you understand. I add a handful of mixed seeds to my loaf. I'm supposed to do it when the buzzer goes off but I put them in at the start with all the other ingredients. I've tried both methods and can't tell the difference so I take the easy way out.

Boned is easier to carve. I always have a 2.5kg boned gammon joint.

It keeps perfectly well in the fridge. Just keep it wrapped in greaseproof paper not cling film or foil.

I would buy a piece of gammon and I would cook it in Coke, a la Nigella [link]

This is a wonderful way of cooking ham and only needs the oven for 15 mins or so at the end.

According to Nigella, in its raw state it's gammon. Once it's cooked it's ham.

This is going to be the first Christmas that we're having totally on our own: not visiting relatives, no aged parents now, nobody here for the day. Bliss!!.
Up, light breakfast with Buck's Fizz, open pressies, light lunch and then I'm cooking goose. I thought I'd use Nigel Slater's recipe in this month's Sainsbury Magazine.

The rest of the day should pass happily in a light haze of good food,good wine and Dr Who.

They are virtually the same thing but from different countries.
Asian fish sauce is often made from anchovies, salt and water, and is often used in moderation because it is intensely flavoured. The variety from Vietnam is generally called nu?c m?m, and similar condiments from Thailand and Myanmar are called nam pla (??????) and ngan byar yay respectively. are other popular variations of the same theme.

The above is a quote from Wikipedia.

Calves' liver is wonderful. However, the liver you can buy at Tesco or Sainsbury is usually Dutch and is raised in a manner banned in the UK for several years. If you're going to have veal of any sort then only buy British.

If you can't get British calves' liver then use lambs' liver, just don't overcook it.

I use Mozilla Firefox as my web browser and this seems to have a good pop up blocker as they don't bother me on this site.
Llilli, perhaps you should try Firefox - It is free.

For Mamoul try[link] and for arayes try[link]
and for kafta try[link]

Try Kidneys Turbigo, It's one of our favourites.

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