Posts by: Rosti

Here is a link to a handy conversion calculator.

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25cm is the same as 250mm just as 30cm is the same as 300mm

I would estimate that 250mm x 30mm would be 10" x 12"

Normally TV shows use recipes for convential ovens so everyone can adjust according to their own manufacturers instructions.

And your point is??

Yes it has Penny Baker, pink pork has been safe for quite a few years now.

Bored by the negativity, fed up, or driven away? Or just too busy to bother anymore.

I also agree about the stick blender, before I had it blending soups in a food processor or liquidizer was a nightmare!

I also use my zester a lot, pestle and mortar, but have never found a really good cherry / olive stoner. Anyone any suggestions?

Most useless, the microwave stirrer to make scrambles eggs etc. I just doesn't hack it.

No wonder UKTVFood don't take the critics of Market Kitchen seriously when they shoot themselves in the foot so often

Change the presenters they shout.

Presenters change and they shout why?

The café set up works well and is enjoyed by the people who go there.

The people watching the show is increasing all the time.

Paul Young, former pop singer, more recently respected chef. Keep up to date guys.

Afraid of something? NO

A) UKTVFood can't show repeats of GFL without permission from the production company.

B) GFL was axed and JB sacked for a reason.

C) Not enough people would watch.

You got a quick flash???? oooohhhhhh I must go and look

I'm confused by this, because as far as I know, this site doesn't have a spellchecker and never has.

Well as the Market Kitchen (as well as overall UJTVFood) ratings are SO good, they have nothing to worry about then.

Your browser may automatically block them blackcealt, as mine does now. It just depends what browser and version you run.

Aren't they great? Good food and brilliant humour.

Could this be the one you are after?

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With you all the way MORGS1

Yes, I've always liked it too, along with thousands of others. Not because I didn't like GFL because I did like that program too, I find Market Kitchen informative, relaxed and professional.

I hope these previous discussion may help you Isis.

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They are not where you can buy it, but how to make your own.

Sorry to answer a question with a question, but have you got globe or jerusalem artichokes?

What recipe are you using Cilicia? The arrowroot and eggwhite recipe should give a white cake, then you add yellow and pink colourings to the other layers.

I would serve it in filo pastry baskets with a tomato couli and a spring onion garnish.

Not sure if you have seen this or not Jalepeno.

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I know that the original Dorset Apple Cake recipe is a closely guarded secret

Never a waste of time Old Thatch, glad you are sorted now

Plus, not many people manage to get tickedoff and myself to agree on something.

Does this help?

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I'd have to go for this one.

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Looks good doesn't it?

Hi and welcome to the boards.

From memory, as I don't do spun sugar much, I believe it doesn't keep well.

I think James Martin said to keep in an airtight container but probably only for an hour of so before it starts to soften.

Sorry not to be more help