Posts by: gastrosurf

I use a Kenwood smoothie maker and it works fine.

Were the blenders you used designed to cope with ice chopping? Not all blenders have blades strong enough for ice chopping.

As mentioned, always put the ice in and then start the blender.

Leaving the ice for a couple of minutes to thaw a little, and adding any other ingredients right at the beginning will reduce the strain on the blades.

For thermal efficiency and durabaility hard anodised alluminium will be the best performer.

Silverwood do a hard anodised range, as do Lakelands, Amazon, etc. It's worth looking in TK Maxx, as sometimes they have some real bargain buys in cake tins.

There is some info here re probs with Circotherm ovens re making adjustments, etc.
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I stand corrected - ty

I totally agree about Jenny Barnett's unusual ability to be *real*, and to be herself on screen.

The first few times I saw her on GFL I thought she was really annoying, and I thought: "for heavens sake be quite woman, you're putting the chefs off their stroke when cooking", but then she generally didn't have that effect on the chefs, and after a while I found she "grew on me".

One of her endearing features was her honesty, and if she didn't like something she would often say so, and even when she didn't put her thoughts into words, her face said it all.

Jenny is a larger than life character and I think her personality could easily overwhelm some people, which might account for the "love her / hate her" reactions that have appeared on this website.

Having said that, I've never seen such a heart-felt protest over the loss a TV personality anywhere else on the Internet.

Jenny has the ability to stand in a space that very few TV presenters can find: she was able to make you feel she was alongside the viewers and it was as if she was a friend who was introducing you to the people that appeared on GFL. One thing that always shone through was that she was: "on the viewer's side"

I can fully accept that GFL is finished, and that we may not see Jenny on UKTVFood again, and I haven't written this post with any hope of her returning.

But if Jenny still read these boards, I would like to add my name to the long list of people who miss her and point out that she is certainly not forgotten.

I am hoping that she will soon appear again on our screens, and I feel sure that one of the TV companies will soon enable Jenny to come into our homes again.

As far as I am concerned, Jenny is always welcome.

In the dark but in a well ventilated container.

The containers that are made for storing them in (garlic safes) are usually made out of china and have air holes that are staggered in two walls so that the air can get in but the light is generally kept out.

In a dark cupboard in a well ventilated container is a good compromise.

But not hung up on a string in full view of the kitchen as is so often seen in the TV kitchen shots.

Something I always question is the justification used by program makers that says they just provide the viewing public with what they want. I think there is a great deal more dissatisfaction with TV programs on all channels than viewing figures will ever reveal. Plus, I think the sheer volume of programs and the high level of exposure (possibly having an addictive element) tends to shape viewer's expectations and preferences. Of all the TV that I watch, I would only bother to set the Sky box to record about 10% of it if there was a chance of missing it. Missing the other 90% wouldn't really bother me, however, if I am at home I will probably watch it.


To really understand the celebrity culture I think you have to look wider than the TV screen and at the economic and political context that such reverence has developed in. Also, in Britain over the past ten years, we have imported a great deal of rubbish from America - in terms of TV programs, lifestyle trends, and political ideas.

Oh all right then!

But it's fairly basic stuff as the main object of the exercise was to find the cheapest materials available that would do the job and be fairly durable.

First was a base made of cheap, treated, fencing timber - all it involves is a rectangle the size of your tunnel - I bought the timber in B&Q for about a fiver.

The struts are made from round plastic tubing - i.e. the pipe they use for overflows sold at B&Q again. Holes are drilled into the base on each side so that the plastic tube can be pushed in at each end to form an arch.

Then the frame is covered with heavy duty polythene sheet. A good couple of feet need to be left spare at the base so that it can be weighted down with paving slabs, gravel or soil, otherwise come a windy day, it will take off like giant kite! The ends need to be well secured too, so that the wind doesn't get into the tunnel.

That's all that is involved - as I remember, a reasonable sized tunnel costs about £25 to make - and it should be fairly weatherproof.

I think there's a lot to be said for growing one's own food.

A few years ago I came up with an idea for a very cheap polly tunnel for use in domestic gardens - even made a prototype - I might revive the idea soon.

If only life were that simple.

Unfortunately these days prices are adjusted according to supply and demand, rather than just the production and transportation costs.

The increases in demand in places like China are causing food prices to rise anyway, and the higher transportation costs will just add to that factor.

The supermarkets are pretty unpopular with farmers and some foodies, but if there wasn't the competitive edge in the market place, then food would cost a lot more than it does now.

I accept that factory farming and intensive breeding methods have a distinct downside to them, but without such methods the price of food would be soaring even more than it is - I'm not justifying poor treatment of animals in any way, which is never acceptable.

I don't pretend to know what the answers are - but one things for sure, the price of food is rising fast and is likely to go on doing so.

The price of food will go up and up in line with supply and demand - if you think you will be enjoying cheaper food grown locally, think again, well unless you are going to grow it yourself.

No blessing in disguise I'm afraid.

If you contact your Local Authority - Environmental Health - they will tell you what the requirements are. It may be that you need to have your kitchen inspected at home - I know people who work from home and they have had it done - it's no big deal.

You may also need to get a Food Hygiene Certificate - but that's not expensive, and is usually covered in a one-day workshop.

Good luck with your venture.

Posted by Barshedale

["Is this not the same Merrilees who was castigated from start to finish of a new half hour show that had the audacity to replace GF Bites."]

Not by me!

Oh, and if you could get rid of those ear jarring guitar riffs - I think that would help too Thank you.

My first choice for presenters would be: Jun, Merrilees, Ed Baines and Ching - each having very distinct cooking stlyes, but all being personalities that work with other people well.

They are all good at engaging with their viewers, rather than just talking at the camera.

I think they would make a great team.

Re the flour, was it a duram wheat based (hard) flour?

00 is the grade it is ground to, and it may, or may not be, ground from duram wheat. I use 50% semolin flour (pure duram wheat) mixed with 50% bread flour - always works well.

It sounds as if you have worked the dough pretty well.

My first guess is that when you added the pasta to the water the temperature may have dropped so low that the dough became water-logged.

You need a large pan of boiling water, so that when the cold pasta is dropped into the water, the temperature doesn't dropped so low that the cooking process is slowed right down.

If you don't have a very large pan, I would suggest using two pans and get them to a rolling boil before dropping the pasta in.

You could do it in batches, but then you don't really want fresh pasta hanging around prior to serving.

I'm 80% sure that was the problem.

It would be nice to hear how your next attempt goes.

I think Ching He-Huang would make a great presenter too - very different from Merrilees, but I think they would each add a lot to the show through their own styles of cooking and personalities.

Ching has an amazing effect on men - anyone remember the effect she had on Tony Tobin on the other side? He said: "I'm going to get slaughtered by my wife when I get home!" He was all of a dither!

When you say: "pasta-maker" do you mean the rollers, i.e. a pasta machine?

It might help if you say what ingredients you used for your pasta?

Type of flour, etc.

Did you work the dough well by running it through the rollers several times - going to thin, then folding and starting again?

Did you let it stand in the fridge prior to rolling?

Was the water boiling, and was it a large pan?

Hi murdrobe

I use the term sub-contracting to mean a working situation where you are not actually an employee of the employer, but that you do work for them on a regular basis while paying your own National Insurance and dealing with your own tax liability. Such an arrangement can be quite attractive to employers - however, you need to make sure you charge enough to cover all your costs and any tax liability.

I used the term 'theory' in a very general sense - I'm sure you completed various practical tasks in college.

There are three primary elements in training: knowledge; practical (manual) skills, and the emotional side of things - which includes attitude, motivation, self-image, self-confidence, etc.

Self-confidence comes from being sure of your knowledge and practical skills.

Trainers can be encouraging, say well done, etc, but the important bit is to make sure that people are sound in the knowledge of their subject; have the necessary manual skills, and have achieved some self-confidence by having had their knowledge and skills tested and found that they could respond to the challenge presented.

It is possible for someone to have good knowledge, and good practical skills, but to feel unsure about how they can respond when challenged and put under pressure.

Getting someone in touch with those three areas requires a sound knowledge of training and a little sensitivity in the right kind of situation.

From what you have written so far, I think you need to bring these three areas into balance so that you will be able to move on.

If you were working with some skilled chefs and with a good training co-ordinator over-seeing your progress, I think you will find you will discover your confidence. The shouting and balling that Gordon Ramsay produces for the TV screen has nothing to do with training - unfortunately some cooks may be more influenced by such TV drama than have any idea about how to train and develop a student.

I hope you will take the time to have a conversation with a good training co-ordinator. At 19 you have a great deal of time to do all sorts of things, but getting your foundation right is so important for your professional and personal development.

The LSC will advise you of local resources.

Hi again murdrobe

Re further training: have you spoken to the Learning & Skills Council about opportunities and funding that is available for you?

If not, I would encourage you to do so, explain the full picture to them and I feel sure that they will be able to point you in the right direction. You sound right for an apprenticeship to me - you've done a lot of the theory work already.

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As far as starting your own business goes, HM R&C have an advice site and a help-line:-

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I started my own business when I was 21 (not catering though) and the paper-work wasn't anywhere as demanding as I expected.

If you open a business account and keep it solely for your business, then the Bank statements provide most of the information needed to sort out your accounts - I used to do my own book-work, and then pass the books to an accountant before the figures went to the Revenue, they do the fine tuning to ensure you don't pay more tax than you need to.

If you pay for everything with your Business account debit card, it really is very simple to keep track.

I would imagine you will be well below the VAT level, at first anyway.

Not having transport is a real disadvantage though.

However, to be frank, I think you would be well advised to consolidate your training up to at least NVQ level 3, and 4 if at all possible.

You might have to prepare food that is not your first choice, but once you show an employer that you have talents in certain areas, the chances are they will give you some rope and let you develop your special dishes within their kitchens.

I appreciate you may say: "but why do it for someone else when I could do it for myself?" ... but it will be a two way thing, i.e. you will get the opportunity to test your specials on their customers, and then later on, there will be no reason why you can't start up on your own account. Maybe you can get transport by that time too?

Again being somewhat direct about this, I doubt that the books, etc, will be the problem, most people in business take some knocks at some point, often early on in their venture, and that can knock your confidence too, and if you're the only one around to take responsibility, it can be very hard at your age.

Believe me, a lot of business people "talk big" and "act small" when it comes to being fair over money.

So my advice is to have a 'ready smile', 'talk friendly' and keep a 'sharp eye on your back' at all times, because if you don't, you can bet other people will.

Getting your money in your bank, in reasonable time, can be quite tricky when someone is dragging their feet over paying you - the problem tends to be that you don't want to get too heavy with them because you need their business, and of course they know that only too well.

Anyway, I don’t want to discourage you, just a word from one who has been there – I learned quite quickly that there are “friends”, and then there are: “business associates”, and it doesn’t do to confuse the two.

Have you thought of sub-contracting to local pubs, even if they do their own food, maybe you could sell the idea of them having an “Indian” evening once a week based upon your menu?

Good luck!

Hi murdrobe

NVQ Level 2, at best, gives you a foundation on which to build your professional skills, and you really need kitchen experience to develop your skills and the speed at which you work, plus teamwork ability and general work routines.

Could you do an NVQ level 3, perhaps at another college, paired with a work placement or a part-time job?

Or, you might be able to complete an NVQ Level 3 as an apprentice facilitated by a training provider in your area.

NVQ2 gets you onto the bottom rung of the ladder, but from your first paragraph, it sounds as if you don't feel very confident about working your way up in a commercial kitchen environment?

Working for yourself is hard at the best of times, plus you need capital, and not having your own transport will be a disadvantage.

Additionally, if you are working for yourself, then you won't get the interaction and learning from other kitchen staff.

One thing that comes to mind is whether you could find a pub that doesn't do food, but has some basic facilities, where maybe you could work on a sub-contract basis as their menu provider. Possibly preparing some of the food at home and some on their premises. Just a thought.

I think maybe you need to decide which way you want your career to go - if you want to develop your professional cooking skills and vocational skills for working in commercial kitchens, then I think you need to aim for that setting so that you get the contact with other chefs and the benefit of sharing your ideas while learning from them as well.

From reading your post my impression is that you are badly in need of some good careers advice/ vocational counselling, i.e. a conversation with someone who understands the catering trade and available opportunities well enough to be able to help you decide which direction you want to take next?

Have you contacted any of your local Training Providers specialising in catering? They often have very good people who will talk through all options, within and outside of, their own organisation?

From the details you have given above, I think working as an apprentice with support from a training provider to get you to NVQ Level 3 - 4 while working in a commercial kitchen could be a good career option for you.

But of course, it depends on how you see your future and where you want to be in say 5 years time.

Whichever route you take, I wish you the very best of luck!

Merrilees would be great - she's witty, cooky and sexy, and seems to work well with Jun.

I watched a bit of it this week, and for the first time, the show seemed hosted by real people who have cooking in their bones and know what they are talking about, and have their feet on the ground.

If they get the hosts right and involve the visitors more actively in the cooking, perhaps running daily competitions for three or four of the guests who might be trying out new ways of doing things, then it might turn into a far more watchable program.

I'm afraid watching ex Eatonians cook up their favourite quirky meal is just a turn-off for me.

Food critics, and professional cooks, are two entirley different beings, as far as I'm concerned.

Jun is definitely a step in the right direction - just keep walking. :-)

I think you are spot on there Grisinni.

MPW was the youngest chef in the world to obtain 3 Michelin stars when he achieved them, and he was voted chef's Chef of the decade in 2000 by his peers.

But then if it comes to a popularity contest with the general public, then I can see that he might not feature so highly. Plus, I believe he now refers to himself as 'retired' from the world of professional cooking.

"Dark brown"

Well I think I had some from Somerfields that was 'darker' than lidl's, but it was a while ago, so I might be pointing you in the wrong direction . One things for sure, it was about 3 times the price of lidl ...lol

It may go somewhat darker after being heated in the oven - how about trying a bit?

I've never pre-heated it, and it's been fine.

How very strange - are you greasing it maybe?

Can't think what the problem can be - maybe someone else can.