Thanks guys - I feel quite sad in one way, but there has been a huge perk this week - Sue has gone to France for the week and left me with the kids, and I actually had time for them - No shouting (OK apart from oi stop that) and we have been doing things and playing games. I haven't been shouting because I have so much work to do or the accounts or labelling or ...... ANYTHING - Role on crappy bod, that's what I say - There are good and bad sides to having a bit of a rubbish bod

My next venture will definitely NOT be catering, for 2 reasons.
1) I am exhausted and I could never do that again
2) In the contract to sell the business I had to sign saying I would not do this again for 5 years
Oh dear oh my what a shame

Next year I have decided that we are going to spend 3 weeks in the South of France with my family and drive my Bongo around France as well!!!

Thanks to you all though for tips/advice and support when I have been sitting by the computer at 11 at night wondering about things. I will have time to talk on here again - And look at me now - I am spouting off again !!! Inane dribble for hours and no one to stop me

Oh hang on I can here a beer calling me from the fridge - Cheers

Nick

It is sad in a way as we have grown our baby up from scratch (Does that sound right??) and it will be nice for me and my Health, I now have a few more probs than before (Hey Ho - Life is too short to worry about them) and Erika can at least grow DCF up into what it really should be. She has a large kitchen, a small holding and will be using her own produce, which is what we were aiming for next year, but sadly we could not do.

I have only been able to cook 30 or 40 hours a month in the last few months, and the orders are getting bigger and Erika seemed the right way forward - She is also a Chef and used to work at Langans Brasserie, so she understands the requirements.

Hi Tina

I have a patent pending on a piece of equipment for the disabled, but can't say anymore than that at the mo.

Love

Nick

Hi All

Just a quick note to say that we have now sold Dorset Cottage Foods as of today at 4.30 - So I'm off to the Pub and I don't have to be sober to cook tomorrow (cute)

But seriously folks !!! Thank you to everyone who has helped us and bought from us and well... everything that you have done. The new owner Erika Watt was one of our stockists and has taken the whole range on, and will keep it GF, Vegetarian and the same recipes. She has a bigger kitchen and has a small holding where she can grow her own vegetables and use them in the preserves. So Dorset Cottage Foods will now go from strength to strength. Erika, most importantly is also a Chef and understands the importance of taste and not money mad !!

So Thank you again

Cheers

Nick and Sue
xx

When you had the test done was it done by a Fully qualified GP/Consultant/Hospital or cranks from the TV advertising those sorts of things.

If you are allergic to all those things your GP should be able to get you a food prescription and you should be put in touch with a Consulant at the Hospital.

There are many harlots and charlatans proclaiming to be able to test everything, but it's pants and dangerous. Get it done properly by the NHS.

I had a phone call from an 01483 number a couple of days ago saying I would receive some stuff in the post, but never heard - Can the gent who contacted me via this site give us a bell again, as I am interested

Cheers

Nick

Just got this e mail from Jimmy's Farm

British Food Fortnight ? Tastings and A Lunch


A two-week celebration of real British food and drink begins on September 24th and runs through to October 9th. The event is aimed at making us aware of the diverse and delicious range of food available in Britain and of the health benefits and pleasures of eating quality, fresh, seasonal and regionally-distinct produce. Check out the website for further details - [link]

At Jimmy?s Farm, we are inviting our customers to come along on Saturday 24th September to a tasting day in the farm shop. Between 10.00am and 2.00pm, you will be able to sample products from some of the best local and regional producers in the country and try our sausages and bacon. So, please, come along and give your taste buds a treat!! The shop is open from 9.00am to 6.00pm and we have a special offer on at the moment ? spend over £10 and get a signed copy of Jimmy?s book ?On The Farm? for only £10! This offer is also applicable to the on-line shop.

Jimmy will also be supporting British Food Fortnight at a celebration lunch at 12.30pm on Sunday 9th October at The Plough in Shepreth. He will be joined by Paul Kelly of Kelly Turkeys and they will be talking about their passion for British food and the advantages of buying regionally sourced produce.

Jimmy Doherty and Simon Day, proprietor of The Plough, are old school friends who share a passion for food. Since opening in September 2004, The Plough has gained a reputation for its freshly prepared food and outstanding service. Jimmy?s sausages make a regular appearance on the menu and both Essex Pig Company pork and Kelly Bronze turkey will feature on a special menu on the 9th.

The special three course Sunday Lunch Menu on October 9th will be £25 per person and places are limited so we recommend booking early to avoid disappointment!! You can call Simon or Luciana to book a table.More information and directions to The Plough can be found at [link]

More information about Kelly Turkeys can be found at www.kelly-turkeys.com

Hope to see you soon!!


Love Jimmy, Michaela and all the Essex Pig Team

Thanks guys for your kind words - It will be a shame to see our baby grow up, but it's in the right hands. Erika is a Chef and she has got a lovely kitchen and garden produce to work from.

After 4 years it will be a bit strange, but it will be nice for my legs to have a break and not have to struggle moving in the mornings - But life is too short and I have 17 things on my to do list once we have sold DCF off

Cheers to you all for your inspiration and help and well everything - It has helped enormously.

Cheers

Nick and Sue
x

Well, the time has come to tell you all what is happening with the biz. When we were in St Malo my leg kept dislocating and it was getting more painful trying to get it back in place. So we made the decision to sell up Dorset Cottage Foods to a friend of ours who is a Chef. She lives near Blandford Forum (8 miles from us) and she is going to keep all the recipes, plus add a few of her own. She has her own small holding and will be growing her own veg for the Range. She is just like us, passionate about the food and where it comes from and will be keeping all the range GF and Vegetarian.
So, no more DCF for us in 4 weeks time - Shame but it needs building up a bit and my legs won't do it. I currently work 20 hours a week and only cook 4 mornings a week, and at least Erika can cook all day and has the strength to do so.

Cheers

Nick

DID SOMEBODY MENTION THE STRANGLERS ???



They also did "Men in Black" and "Vladimir and Sergei" tracks for Floyd on other programmes.

PS They are playing soon in London, Yeovil and Nottingham and the new album is due out later in the year (Fingers crossed) They are still as fantastic as ever - And Hugh Cornwell is touring at the moment with his 5th (?) solo album as well

Just watch that you do it slowly as the weight might just make the whole thing collapse into the cake



Not that I am talking from experience or anything like that

Thanks guys

Does anyone know of a recipe or where you can buy Rouille to go in Fish Soup with the Croutons?

Just make a normal Apple Chutney - With a bit of pickling spice and a bit of onions and then add something like a Dark Beer/Porter or Stout - Something with a bit of ooommpphh as the cooking process can reduce the strength of some flavours. If it does loose a bit of strength you can maybe add a dash of Tabasco to revitalise the beer.

The vinegar you use should really be something like a Distilled Malt or something that does not have much taste so that it will not knock the flavour

How about wrapping fish in silver foil and putting that over some cooling charcoal - Jacket Potatoes also work well that way, chicken, pork etc

Yes add a little salt and pepper, maybe a dash of paprika and a hint of tarragon, BUT DON'T CHEW !!!! It'll knacker your teeth



To be quite honest all I do is wash and dry it on the stove, then put some oil in and let it cook slowly - But there are so many ways of doing this, and I think the best person to follow is Ken Hom, as he uses Iron Pans more regularly

Hi HB - I haven't been able to get onto H's site since the Boards changed, and decided that I could not risk dropping my security on the computer as it is all working okay at the moment. Are you alright? Still missing me???

Mick - A good winter ale in a Casserole or Stew is a Porter, as it is sweet or maybe a Dark Mild

What about roasting the garlic and putting in a jar with Extra Virgin Olive Oil to give it a peppery taste, and use when necessary - I have tons of jars like that, with many veg in them - Like Red Peppers, courgettes, aubergines etc

Bristol Bottle Company

Minimum orders start form £100

There is a nice bar called the "Something" Mouse, can't remember the full name, and the food was good, and it had a range of 365 whiskies.

But that was 5 years ago, so don't know if it's still the same

Pomegranate in French is Grenate (I think that's how you spell it) And the Syrup juice is called Sirop de Grenadine, if that helps any

God I'm a killjoy

Just watch the nuts, even though they are very good for you, they also contain loads of calories

Question - Are you going to go for a few beers on holiday after 4 weeks of detox? If, yes that is the worse thing you can do to your body, and I wouldn't even suggest doing it - You're just overloading your heart and body with too much stress otherwise

No probs - My mate has CD and is always looking at that site - There are GF restaurant recommendations, and many other tips as well

Hi Rwth

I am neither a Coeliac or Vegetarian, but make GF and Veggie Jams, Chutneys etc and to help me I ask a Mob on this site
[link]

And ask away to your hearts content - If they don't know an answer, they'll know someone who does - Good luck with it all

We have one in our kitchen, but they are industrial scales and cost £320

I have no problem with fruity birds !!! - I think I should rephrase that actually

You know I am really tempted to say something here about keeping birds off my plums, but for some reason, I think it will be more than a Double Entendre

(*&*GDGJILUIM(PI)&$D$EI**IK )

YEAH THANKS MATE !!!!!!

There might be a chance that it's scratched your oesophagus and it feels like it's still there - But don't leave it long. Best to get it checked straight away, even if it means A&E. Chances are Triage will do it for you

well I have lost 2 stone in the last 9 months and Sue has lost 3 1/2 stone in a year, so I can be a naughty boy occasionally. Either that or eat Chocolate !!! Fnarr Fnarr Hubba Hubba !!!!!

Oh you pig - And you didn't even share them out !!!!

Crispins are also called Chocolate Macaroons

I forgot about Les Bouv and Isabels - They are both very good for a night out - And I have to agree about the Booths at Isa's

Isa's is v close to Parkstone train station as wll, if you want a drink or two

We have The Warehouse on Poole Quay if you like Fish 01202 677238. Or City Bay Views in West Quay Road that is a fantastic Chinese restaurant - I Mean fantastic !!!

Oriels is good on Poole Quay if you want a menu that will satisfy many tasks or The Mansion House in Poole. Or in Christchurch we used to go to The Thomas Tripp Pub (I think that was it) and it did Sea Food

I think I might have got hold of the wrong end of the stick !!!
I thought you meant the ones you put under a gas flame

I tried them and they were awful - Didn't seem to spread the flame or do anything it was supposed to do

The Pink Sugar Mouse think it could be

Toffee Crumble

I use Basmati Rice - Put into boiling water - Twice or three times the amount of water to rice - Cook for 10 mins and then pur boiling water over it after to remove the starchy bits

What about adding a few stuffed olives with Anchovies or Lemon as well

Hi H

Nice to see you back on here as well

Casserole or just grill it. Have with a nice light red wine, new pots, asparagus and kids in bed

Make a square cake or two depending on what you need and then after cooking it, cut the shape out as required and cover in marzipan, icing or whatever to hide the cuts etc. You can also do this for Xmas tree shaped cakes etc

It is very sweet Essex Girl and does take a bit of getting used to

The Frensh Version is Creme de Marron - Is that the one you have? If so, place an amount on a Meringue and add some whipped cream or just pour over single cream and eat like that - Maybe with a dessert wine (Muscat de Frontignan is nice - Very sweet though, and you must chill it very well or maybe a Beaune de Venise, not so sweet)

When is it??

Sorry for drifting off the subject a bit

Snowy - You could try relishmama's site and ask her if she would send to France?

When we go to St Malo in August we are going to ask around and see if we can do it though.

What do you mean other people make Jams apart from me ??????

This is starting to annoy me - And I thought WORLD DOMINATION was going to be easy

MANGO CHUTNEY !!!! What do you mean MANGO CHUTNEY - I don't make MANGO CHUTNEY !!! Who said anyone can eat any other companies products !!! It makes me MAD !!!


What do you mean there are other people making CHUTNEYS ???
I thought I was the only one !!!


Next thing you'll be saying there are other people making Jams???

As for Buffets - Don't start me on that



Being in the catering trade shows you how vulnerable food really is. When we go to Parties we avoid rice, sausage rolls, chicken legs etc as they normally have been cooked perfectly (Which is not the problem) but when you leave it sitting there for hours on end, the multiplication of bacillus is UNBELIEVABLE. Remember the room tempertaure at a party is often above what normal room temperature is.

I know I sound like the Food Police, as I used to be told all the time when I first came on here, but the words that George Orwell wrote work well with Buffets

Ignorance is Bliss

Just think of it that you've been lucky. When people get food poisoning at restaurants like an Indian for example, it is because the rice has been cooked and reheated (most of the time). It really is a very very bad thing to get if you get the full blown jobbie. It is a very unknown fact.

If you are cooling it down, get it cooled quickly and if you do want to reheat it, get it heated quickly - If you let those microbes grow because you are warming up the rice slowly then that is the deadly part - You must get the rice to at least 75C I think that is the correct temp. but don't quote me on it. I only ever use rice fresh and quick.

Sorry to put a downer on it.

Got to be a Cafetiere for me - I now use an Italian Coffee Pot, which is supposed to make 4 cups of Espresso, but I have all that for me first thing in the morning, and I still think I can manage more!

NO NO NO

Rice has got potential to make people very sick if you reheat it. Better to cook it fresh.

It was The High Corner Inn - It did game sausages, venison, bison, lamb etc

It was The High Corner Inn - It did game sausages, venison, bison, lamb etc

I think that was the legendary pub for Huntsmen as far as I can remember just outside Beaulieu.

We haven't been that way out for ages - We used to go to the Red Shoot Inn in the New Forest and there was another pub just down the road from it which had Squash Courts?? Don't know why, but it was stuck right in the heart of the Forest and the food was fantastic and the tables were impossible to get hold of esp. in Summer

BY - Do you par boil them before hand?

Sounds Painful - Now back to the Tatties

Sorry Carl !!

Never tried it rolled in oil and salt - I prick mine about 10 times on each side and then put it in a very hot oven for 1 hour (About 210C in a Fan assisted) and the skin becomes hard and crunchy, then grate some Cheddar or a good blue cheese and stuff it in or cheddar and spring onions.
Or cut them in half after cooking and sprinkle with cheese and slap under a grill for 3/4 mins.

If you can find the Belgian equivalent Waterzooi it is STONKING !!!!

Full of low fat cream - yeah right!

Excellent job - Thank you very much for that

Cheers

Nick

And just to complicate the issue - Make the Off the Menu section not appear, but you have to click onto that section so that people who do want to chat (Which I can assure you we all do ) can but it does not disturb the flow of food

Cheers and good luck
Nick

DOH !!!

Yup that's what I meant

If you stuff the cavern with 2 lemons roughly chopped up, it keeps it moist and lemony as well as the bacon

Try Cillit Bang - It's brilliant, just spray it on and leave it to soak for 5/10 mins and then get a scourer and it should bring it up a treat.

The Warehouse on Poole Quay - Simply the best food, no fancy service, family run, very good wine list - Seafood to die for

Try totalfrance.com

I cannot remember who introduced me to it. Think Think Think !!!

Holmfirth - NOW that's a blast from the past. I remember that from the One day classic racing and from the Tour of Britain, many many years ago now

You can also use it for making Homemade Sugar Free jams - Why am I saying this out loud ????

As far as I remember my (french) Grandfather used to lightly fry it and put it on top of Venison or Just have it plain on toasted brioche.

When cooking duck pour it over the skin.

Or Gillies Fine Foods make a stonking Ross Veg Sauce exactly the same as Lea and Perrins Worcs Sce, but veggie -And tasty

As Anchovies are salty maybe you could try olives stuffed with Pimentos or Capers, but they can be a bit UUGGGHHHH!!! Wash them through water if you find them too bitter though

Deep fried chinese rolls (Not sure exactly what they are called really??)

Add some milk and pepper and whack in the microwave for 2 mins - But keep whisking it every 20 secs - Lea and Perrins for a kick or Some of my Hot Chilli and Pineapple Relish - But have to agree Tabasco is good - Have you tried the new one - Habanero Tabasco??

Sorry I just repeated what SueMC said - DOH !!!!

Fridges and Freezers HATE the cold - They work much better in the warmth - It's to do with the Thermostats etc. It's harder for them to get the right temp. in the cold and easier in the warmth

This is a difficult problem, as it also depends on the state of your oven, whether it is fan based and will you keep opening the door to put things in.

I cook my meat slowly and then whack it up for the last 30 mins to crack it up - But resting it is just as important. I was always taught in France that you leave the nmeat to rest as long as you have cooked it (So even if it means 1.30 hours)

What about getting some Welsh wine from Pembroke way? It is fantastic - Dry white, was just sublime - I know we had a conversation about this before (I think Keith found out where the vineyard was) Manorbier way maybe?

We were going to go to La Baule this summer, but Brittany Ferries could not book the hotel, so we are just going to potter around Brittany for 2 weeks.

Sorry Rustie - But it just made me giggle my head off "Do you need meat?" In France !!!


Or there was the alternative version of "Do you need meat?"

Never too early in the morning !!!

I presume it's cold where you are? Where are you coincidentally?
What about a Casserole or Lamb something ??

What about Coeliacs? The X Contamination would be horrendous for them, or people with Nut Allergies etc!

Hi Crystal queen - We supplied them when we were called River Cottage Foods, but after 2 orders he just stopped wanting any orders, and then Highcliffe Castle came to us and we started supplying them instead.

I will have a look at cheese site though

Cheers

Nick

The Food Standards Agency are always picking up on these things and sending out alerts very very quickly.
We get one as soon as anything is found out - From Sudan Dye 1 to Batches of food that has the wrong ingredients or anything like that in it. That's why I always put them on here immediately.

The only Worcester Sauce that is affected is

CROSSE and BLACKWELL

and NOT Lea and Perrins.

Sorry Porridge - You know how us old men get tetchy !!!

Sorry I didn't mean to be so preachy !!

Go to this site and look under GF Map for GF restaurants/Food suppliers - Especially one that is superb for Jams and Chutneys, sold via www.relishthecontinental.com

[link]

Vacherin - Whack it in the Oven for 15 mins and it melts, then get some fondue sticks and bread and Dunk !!!

Sorry to say there are NO tricks - Just eat normal food, at normal times - Plenty of Water as Halojones says - And gentle exercise - If you cut down to 1200 cals a day, what happens when you stop? You should be eating 1500/2000 cals a day, exercise - And don't say you haven't got time to do it!!! We all have time to do it, it's just that we choose not to find the time that's all - Sorry to be critical, but if you really wanted to lose weight then you know it is the most important thing, and you would find the time.

What about instead of exercise do Yoga or Tai Chi? What about 5 minutes, yes that's all it takes, on a bike around the corner(secondhand from E Bay maybe?) - You may sit there and think to yourself there is no point, but you'll find that after a few days you just want to add a few more minutes, and after 2 weeks you might be doing 1 or 2 miles (Takes about 10 minutes to do) Not that difficult to do really.
Or why not just do some light weights (£10 from Argos or anyone else) a mat or old towels to lie on the floor and a few sit ups - But for Gods sake warm up and warm down after !! Or even just do warm up's and downs. What about walking fast for 1 minute out of every 5 when you are out walking around town, just to speed the heart up.
Don't get gym equipment you will never use again (ie Treadmills etc) Will you ever use it that long - NO - Be practical, this should be part of everyday life, not a one off freak session that lasts 4/6 weeks and then you put it all back on, plus more.
The key is fresh food and plenty of water - I used to think that Fresh Juices are good for you (Yes, in 1 way) But they are also full of sugar.
Bored of Fruit - Buy a load and stuff it in the blender with some skimmed or semi skimmed milk and have a milk shake.
If you want some nice biccies try Pink n Whites or Snack a Jacks (apple ones are nice). Don't buy bottled water or rather buy one bottle and then refill from the tap, put in the fridge and hey presto - If you've been out on a run, you won't care if it's tap or bottled.
Don't go nuts about exercises like running, go light and don't rely on everyone else to join in and go to the club, you are responsible for your bod and no one else, so that cuts out that excuse of, well he/she stopped going so I did.
Everyone knows what to do, it's just a matter of facing that TRUTH - Horrible really. And there will be a lot of people sitting here reading this saying "no he's talking rubbish" But 3 or 6 months down the line you'll sit there and ?? Bingo

Forgot to say it's low cal as well. Watch yourself though, most premade food is stuffed with either salts, sugars or hidden Hydrogenated Vegetable Oils. Don't just go for Calorie Counting, look at what else is in it. Making fresh custard with eggs, cornflour and milk means no added weird bits, like added sugars - You know the ones I mean Fructose, Lactose, Sweeteners et al.

My wife and I are currently on a "Diet" the key to our success is we have cut out every single pre made packaged food, and eat Fresh food, avoid red meat (well, we have steak once a month) and buy meat from your local farm shop - 'Cos it's tastier !! Gentle exercise - Don't make your life a nightmare for it - Do something practical and make it fit in with your life - Get a secondhand bike and cycle for 5/10 mins a day - Just around the block 2 or 3 times that's all.

My theory is that it's like starting a car from start after a year out of action, take it easy and let the body retune itself - Go to fast and you mess it up!

Low Fat Custard or even better Birds Custard with Skimmed or Semi milk and a Banana or tinned pineapples that'll fill you up!!

members2.boardhost.com/glutenfree/

This is a website for Coeliacs and they can tell you where to get stuff from, if it's any good and many other things

OK, OK, OK - Who's who???

I saw 2 weeks of this - Where you with the girl who liked Moroccan etc foods - I think I love her !!!



My wife is now looking at me and is about to prod me with a large pointy OWWWWWW
I'm just going to hospital now, I may be gone some time !!!

Welcome Home Mamma !!!

Are the pans old? They might have lost their oommppphhhh!!
Do you use flour in your cooking? That might do it - Everyone I know uses flour, but I never have - What is the point of it? That is a question not an argument !!

I put all the meat, onions, olives, anchovies, tomatoes etc in 1 go and then cook for 2 hours, leave for 12 hours to mature and then warm up again. But I seem to be the only person who does not cook the meat or bits before - Please say I am not the only one!!

I didn't know that Livewire

Hi

You can buy little jars of it - It's just cut a different way and preserved in Sugar and water, sort of thing

That's a new one to me Tina6 !!

Why not use Dried ones? You can get them Mail Order from Mrs T's Wild Mushrooms in the New Forest and they are stonkers !!!



Or get some from Epping Forest

Yes please

Cheers

Nick

Yes - Name three things you can do with Quinoa

Stu - The difference is you made the effort - Didn't see Monday's so don't know about that lady.

But well done anyway - It's not the easiest thing in the world to do.

Cheers

Nick

Maybe get Coeliac UK involved, and there are no doubt many viewers who have CD

I think one of the problems is that there are people who go Gluten/Wheat free as a diet - And that is the Fad, but when you are a Coeliac the implications are enormous - It's almost like giving someone with a nut allergy some nuts !!!

Some people react to it differently and by the looks of it Craig has more immunity to it - That or he wants to be on the TV desperately and will make himself sick for it - He should have stood up to her and that would have made a world of difference to people with Coeliacs, as the general public would get a chance to see what Coeliacs have to put up with - But the chance has been lost.

It's a shame as so many food places don't exactly know what Coeliacs is and the food implications - But then people are talking at the moment about it on here, so maybe it's a good thing.

Maybe GFL could do a one off showing exactly what Coeliacs can and can't eat - For instance you'd think Malt Vinegar would be alright - But only 50 percent of Coeliacs can have this as it contains traces of Malt - Which can seriously damage the linings of the bowel and stomach!!!

Pink Jelly - How did it go?

If you want something very easy - Spaghetti Sauce or Chilli Con Carne

Hi Aime

That's the one - I've never eaten in Sherborne - Where is a good place to eat? We hardly venture out of Poole to eat as we have so many restaurants to eat at - Lucky me

Have you tried The Bankes Arms near Studland? VG Beer, nice garden with views of Old Harry and The Purbecks, plus the food is good.

There is a pub at the end of Portland - Just follow the road till the end of Portland, and the pub is after the lighthouse.
Or Fox Inn off A356 between Dorchester and Crewkerne,Three Horseshoes Inn at Powerstock - I know they are a bit out, but they are very nice and in the country ways - Or my personal fav. Haven't been for a bit though - The Cricketeers in Shroton.

I also happen to know that there is a very good Jam and Chutney making Biz in Poole, can't think for the life of me who it is though??

As you will be in Jersey, you can get the quickie to St Malo for a day out on the cat, and visit the Oceanarium - It is stunning!!!

But then Dorset is as well - Well I am very very biased

What is btw??

If you know what I mean

Isn't it Pescatorian or something like that?

God my english gets worse when I ramble!!!

That would be great Lizz - I can give you loads of plugs on many different GF websites as well - I do that for all my stockists, as the GF foodies seem to be a bit hard done by - There still seems to be a thing about it being a fad diet, but when my mate is throwing up because he has had some food X Contaminated it makes you think a bit !!!!

There is a chip shop in Scotland that do a GF day once a month and they sell out within hours, they have very long queues and it is solely for GF diets - No one else. Alot of my customers take the BBQ Sauce up there with them and pout it all over the chips. That's how bad the GF food has got that there is only 8 suitable GF BBQ Sauces - All the others have Flour etc to thicken them !!!

As Relishmama said my food is just "Normal" everyday food that all our mums would make - We have been labelled as "Health Food" in Magazines, as we are GF and Vegetarian, but all I tell them is there is no RUBBISH in my food, no E's Artificial things or anything like that - I am sick of it all being full of rubbish
Sorry I am rambling a bit, I get a bit passionate about my food !!!

Lizz - I think you would make a killing - I am trying to do a GF night at out local deli, but it's finding the time and energy to do that on top of everything else !!!

There is a pub near Ventnor which does good food (Something with the name Mouse in it) and it does millions of whiskies as well!!!! Sorry but that was all I could remember about it

We were going to try and do it, but we then decided to concentrate on the Jams and Chutneys instead - I think otherwise it would have meant Headless Chicken time !!!

Liz - Do you have a drinks licence? There is a GF beer that everyone is trying to get hold of and finding a bit of a struggle with - It's called Greens or made by them, but they are looking for more stockists if that helps??

Liz - I think I saw your place ebing recommended on
[link]

I go on there alot - Even though I am not a coeliac, I have a few friends that are. I get some of my ideas for Jams,Chutneys and Sauces from them, as all my Food is GF, and it is not for a Health reason, more for I am sick to death of everything having rubbish put in it reason.

If you ever need any ideas that lot are excellent with ideas - Thanks to them and CUK we decided on Cherry and Cherry Brandy Jam and Pineapple Rum and Raisin Jam. The good part is that I can get hold of my customers and ask them what they want instead of making something and seeing it's not a seller.

Good luck anyway

Nick

PS Sorry about the rambling !!!

The Guild of Fine Food retailers do courses for Cheesemaking/Cheesemakers - Try them and see what they come up with

Grenadine is Pomegranate Syrup if that helps

You kinky devil H !!!

Flaky - I am disgusted by your attitude to Stuffing it all in your mouth at once.

You should attach an intravenous drip so that you can constantly get stuffed with it
Far nicer - Me thinks !!!!!

We got told by the Chair of the BDA that they were very much against companies selling "DIABETIC" foods - To be quite honest most of them seem to contain more UNNATURAL sugars than you can shake a stick at - We make Reduced Sugar Jams - Oh, I hate that saying. All we really make is Jam and Chutney but without 50lbs of sugar. We use fruit that is Naturally high in sugar eg Bananas, Pineapples, Raisins etc - The food industry seems to think that everyone has the right to have their teeth fall out and add more sugar !!! Personal Opinion - Not the opinion of UK Food or Dorset Cottage Foods - Because we don't want to get into the do do's on that one

Yeah Get someone else to cook !!!

Sorry - I have just started to let Sue cook in my Kitchen and she LOVES it !!!

We found a book of my Mum's
Marguerite Pattens All Colour Cookery - Printed by Hamlyns and it is very easy to use, simple recipes, good piccies etc - Not sure if it is still printed but worth a try??

Get your partner to cook as well

Too true Vash !!

My GP gave me BetaBlockers for when things get bad - But I don't like using them, as I don't want to mess around with nature anymore than I have to !!!

It's bad enough that I take 5 other meds a day as it is!! But the heart is something I would like to keep going at it's own pace !!

As you can see it is a bit of a nightmare, and I think the Diary will be a good idea - Just don't forget to do it though, as I used to !!! DOH !!

Good luck though, remember there are 1,000's more of us out there, and it's nice to know your not suffering alone !!! If you know what I mean !

Ah yes the terrible IBS prob !!!!

I have had it for 10 years now, and it does come and go - Beans are good, and things with loads of fibre. Drink plenty of water, and Immodium and IBS relief are good tablets to get (IBS Relief is Boots own make).

Does anyone in your family have Coeliacs Disease? There are suuposed to be quite close links to the two. If so try avoiding Gluten !!

Try this Coeliacs website for asking general stuff about it, as alot of them have links etc with it

members2.boardhost.com/glutenfree/

Any thoughts Riggs?

I was trained as a Chef at Catering College, and basically after a few jobs, I left Catering for 10 years. I was at Barclays HQ in Poole (Being a SUIT - YUCK !!! Sorry but it ain't me - Family of 3 at home) Car to pay for etc and jacked it all in to set up Dorset Cottage Foods.

I had never done Jams and Chutneys (Maybe an odd sauce) but it was all new to me - I looked at many recipes and did them but hated them and decided to make my own ie Chocolate and Banana Jam/Garlic Chutney etc.

The q's to ask though are
What do you want to do?
Have you any inclination about the matter you want to get involved in?
Can you afford to live hand to mouth on some occasions?
Do you know that most restaurants fail within the first year?
Did you also know that Alcoholism in Catering is very high -Due to the pressure?
Would you be willing to give up the school fees, moving to a smaller house etc if things went wrong?

OK now the good points
It is the best job in the world.
I loved the hours and being creative
People love my food - Or else we would not have sold 25,000 jars of jam and chutney in the last 3 years!
It really is Team work - You as a Manager/Owner would have to mingle alot with the MORTALS !!! to understand the ins and outs of each job - That would help you enormously.

Why don't you get a job in a Pub/Restaurant/Whatever to see if you like it? Ask them if they want someone free for 4/5 days to see if you get the feel for it

All I can say is Good Luck with it - If you need any advice please feel free to ask

Cheers and Happy Christmas
Nick and Sue
(The we of Dorset Cottage Foods)

What about a good old fashioned plain pork sausage - We made some just with plain Pork and it was STONKING !!!

Get yourself a good peeler, and if you leave the truffles in between the eggs, the eggs will absorb the smells.
And you can use it for longer then !!!

Hi Anastasia

I have been using a recipe very similar for the last 10 years. I got it from my Mum who got it from her Mum.... Well you get the drift - It was originally from France (Well this variation was) and we used to use it as a dipping sauce.

I have now completely forgotten what I was going to say next.... errrrrr ...... Nice Day isn't it???? errrrr...

I'll get me coat, and try and remember later

Cheers

Mr Thicky

Or try Gillies Vege Ross Sauce - It's got a kick and it has all natural foods, and completely Vegetarian and GF

www.gilliesfinefoods.co.uk

Based in Scotland

Excellent

Thanks

Nick

Do you do Gluten Free spices?

In that they contain NO Flours etc?

Cheers

Nick

Chef - Did you use White Wine Vinegar? I used to make it, and cook for 3 hours to get it really thicky with a dash of liquor.

I am thinking of a new variation, but secret at the mo, until I get back from France (Going to my fav. restaurant to talk with them about it)

La Rochelle is lovely. We stayed nearby at St Jean d@Angely. We went to Saumur on the way back about 5 years ago and it was stunning, I just fell in love with the place. We might be driving to Montpellier next year, and would probably be going down your way if you needed something?

Fairly similar and crayfish is cheaper!!! You want the American one though

Hi

What are you using the cottage cheese for? Cooking or eating without the heat? How about a goats cheese (mild one) for texture or philly, just chopped up ?

Never seen cottage cheese in France though - Sorry. What part are you in?

I am off to Lille on Friday so if you live near by and can meet up I can bring a little something over if you fancy?

Hi Mary

How the devil are you these days - Long time no hear! What have you been up to?

Cheers

Nick

Oh, hello ladies - And me being an International Jam Tycoon !!!!

Just going to Lille, by Eurostar - I just love going anywhere in France really !!!

Hi Best mum. Unfortunately I don't, but MammaChef might well know one or Chef de Maison.

Anyway, most cooking is ideas nicked from everyone else - And then you come to my Banana Jam, and people say "Did you nick that from an looney !! Yes, ME!!!!"

Here we go again, rambling and dribbling my way through the night !!!

Sober, me on a saturday night when Sue has gone out and I am babysitting !!! Fraid I am !!!



Still, I 'm going to France next week for 4 days, so I will think of you all !!!

I have no idea what is going on here ?? It's like ITV - It keeps repeating itself !!!

Yeah, make a Hollandaise sauce or mayo or tomato ketchup and mayo with a few very very finely chopped chillis and put on the side !!!

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

See David - If you don't answer me quick enough I just keep asking and asking !!!!!



Are we there yet? Are we there yet? Are we ..... well you get the hint !!!

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

Chef - Have you ever made a Onion Marmalade with Shallots? I am thinking of doing that, but just wondered if it turned out okay ??

I would say take it out for 10/15 mins to re adjust itself!!!

Ahem, excuse me, but I have been told by many of our customers that our Spicy Onion Chutney tastes much like BP!!! And it's easily available !!!!

Yeah - Throw the Beef away - Sorry, it's a bit early for me !!!!

Good Morning by the way

Still love you

xxxx

Anyhow - MammaChef, I hear your treading on my manor !!!

Geezer Geezer Monster Monster



How's it going though? Sorry about the East End bit !!!!
If you need any advice, I'll sort you out geezer !!

Well I'll show you my wares if you show me yours !!!

Emily Howard, do you know Vicky by any chance, without using the words Yeah, But and No !!!!

Have you tried amazon.co.uk ?

Bristol Bottle Company 0117 986 9667

There is another bottle company in Kent, but I have not got the name - We didn't use them, as they messed about with the price lists !!!

Minimum order for BBC is £150 (?) I think

PS Thanks Rustie - You gave the game away !!!!

Very good areas for that sort of thing - Should be a good starter. Sent you an e mail, hopefully you'll get it

Have a good un'

Cheers

Nick

Brilliant - That is a good start. Can you work out a price that you can make them preserves for, how much you can sell them for and work out what your profit would be?

The logistics for EHO can be a bit sticky, and it would be a good idea to get them on your side from the start, rather than when you have spent some money and need to change it - Also speak to Trading Standards to get your exact details right for labels. And make sure they put everything in writing for you - We got told that we could not call Onion Marmalade, Onion Marmalade and the next TS person came along and said, well I wouldn't have enforced that!! So they can drive you nuts occassionally. Especially as that was our best seller and we had to change the name - Yet all around us, everyone else had that name !!!

How are your accountancy skills? Can you travel to England eg Manchester/Liverpool etc for Farmers Markets there as well, or is that a bit far?

Sorry, here we go again !!!

Yeah and sorry for waffling on last night !!

I have a nice sauce that goes with Brie - Mum's Red Pepper Relish !!! Sorry, two converstaions at once !!!!

Right Eily - Where are you based? Do you have many farmers markets around you or Craft Fairs etc? Is your kitchen big or small ? Ours is minute 10' x 11' !!
Things can go seriously bottom up - There is no avoiding that fact - It keeps you on your toes -
I promise !!!

To start at a farmers market, you will probably need a range of 10 preserves (this is to ensure you get people looking at the stall longer than 3 secs) Do you have confidence in the Kitchen? Have you ever been in a commercial catering environment ever? Do you have the room at home to do this sort of thing? Do you think SERIOUSLY think you have some good ideas or do you just have 1 line that your family like and nothing else? Are people just being nice to you or do they seriously like your stuff? Have you any samples that you can take to restaurants/delis/cafes/bistros etc that you can ask the Chef's/Waiters etc etc etc about? And you have to tell them to be brutally honest !!!

It really hurts ! But it's better to hurt at the beginning than to see money being dumped down the drain !

In our first 3 years we have spent (roughly £40,000) and have taken £30,000 - So we have not come up smelling of roses. But we did many fairs and markets in the first 2 years - And if we had not got our name known, we would have hit the IMMORTAL WALL!!! You have to be dedicated - When it is raining HEAVILY and you have booked your Farmers Market, you've just got out of Hospital and your stitches are bleeding, what do you do? Give up and stay at home with a nice cuppa or hope that the sun comes up and work for your money ?? Yes, I went to the Farmers Market. We made £250, and it was worth it. And out of that came our first stockists contact - We now supply 30 shops, and are increasing that in the next year to 70 (Please God).

If you get busy, will the stock (Ie condition of the food) Suffer and you start to cut corners ? Or could you cope?

Sorry, but these questions do crop up. It depends on what you want to do, and you need to be one step ahead even when you have just started.

Firstly, get some tasters on the road, and take it from there. I will happily try some, and unfortunately tell you the truth. It won't beat mine by the way - That's what you have to think - If you are going to make food, you don't want to be thinking I'd like to make the 2nd best in the World. You have to believe yours is the best, and tell your customers that. Otherwise you might as well just stand in a Market and say "oh, yes so and so is so much better than mine"

OK, now I have scared you - The good bits outweigh the bad 50 to 1. The fun you have, chatting with people at markets, the passion you get when cooking. There is so
much in your favour.

Good Luck and anymore scary stuff - Just give us a shout! Remember it's completely different being a small Producer to Running your own stall selling everyone's stuff - It's yours and it's PERSONAL !!!

Cheers and I'll be right behind you.

PS Don't forget the free samples for me !!!!

Cheers

Nick

Eily - Go for it - Seriously, there are too many BIG companies making stuff that is not that good (See I can be POLITE !!! ) The more competition they have the better.

All I am concerned about is the standards of food nowadays. So go for it - Any advice I can give you, I will - No Probs !

Or buy it at Darlington Market through relishmama.

WHO MENTIONED BRANSTON ????????



You would probably need a good Garlic Chutney - Something that has won a couple of awards maybe, and is homemade in Poole !!! (Cough Cough - Hem Hem !!!)

Ask Chef de Maison ! Local lad !

There is a lovely little deli in Southampton that does a Lovely range of Jams and Chutneys that are Homemade and Award Winning and made by a very nice man !!

Not sure who though ???

It is a shame that she could sent around the world - The UK has food that is just as good as anywhere in the World, but it is just thought of as your Lancashire Hotpots etc - When you have excellent cheese's and meats, fish and much much more. And what do we do - YUP sell it to the rest of the World because there is not much demand for it here !!!

For instance Morecambe Bay Shrimps are renowned all over Europe, but where do you see them in the UK ??

Who has ever eaten them in the UK? I buy mine in France - Can't get them in Dorset !!!

RANT OVER - GETTING OFF HIGH HORSE - GOODBYEEEEE!!!

TGI Fridays is quite good, depending on what sort of thing she/you wants ? It covers a multitude of sins !!!

From what I heard (Ain't Gossip wonderful) But they both came out of it with a nice little payout! Nigel produces other programmes, such as Country Parish (Boscastle vicar) and apparently they did okay. But I know what you mean. I would like to see another series, even though Nigel sounded like Peter Sellers when he spoke French. Esp. Bonjour !!!

Hang on Relish, you mean you've been whipped as well !!!

Oh Behave !!!

YEAH BABY !!!



Brie - Too many faces equals too much enjoyment

YEAH WHIP WHIP WHIP WHIPPY - YEE HAAAAAA !!!!!

I love you Brie !!!!

Do you think that you might be allergic to Flour?

What about OKRA ?

AAAAAAAAAAAAAAAGGGGGGGGGGGGGHHHHHHHHHHHHHHHHHHHHH!!!!!!!

Or stretch it a bit further and do Far East, so you can include Chinese etc?

Also, the darker the meat, the longer it's been hung - 21 days upwards is a good one to look for!

Most important of all is this - Make sure meat is cooked !!
I would have to say, slow roast first, as this should keep the moisture in the meat and then whack it up. But the other problem is how your oven works !!

Extra Virgin Olive Oil - My apologises, I go into trade speak sometimes !!

I pour boiling water over it, with onions at the bottom of the joint (Joint must be off the surface !! To ensure even distribution) Dry. Score about 8 times over 2kg joint, put some EVO on your hands and rub it well into the skin, rub some sea salt or best you can get over the meat, but not into the cuts !! Otherwise it can make the meat dry out a bit.

Whack in the oven, slowly cooking, and last 30 mins whack up the heat.

Goats Cheese can be a bit rough sometimes, but if you do get a roughie, try baking it until slightly runny and then use it that way, over baked tatties or similar

Aaaaahhhhh - Panettone !!! That is so NICE

I love it with a glass of warm milk, sitting in front of the log fire, with the snow falling around outside and Morecambe and Wise on the TV.

Mamma - What is nebatism ??

I would love someone to KP for me !!! Any offers???

Good idea - But where are you based?

Yes. The old port (vieux port) is full of touristy places, but very nice. Or if you want very good try La Marmite in Rue St Jean du Perot - Closed Wednesdays - Fish restaurant. Telephone 05 46 41 17 03.

We went there in 1999 and it was very good. Have not heard about change of management or anything like that! It is very close to the Old Town - Parking can be a bit of a nightmare at La Roch, so watch out.
There are some nice places to visit as well - The Cathedral or walk around the old town or Natural History Museum.

Enjoy!

I have some good recipes, but they are all in Marrow and not English

Sorry, I have been standing in the wind all afternoon !!!

I have to agree with Mamma, about the choice of knives - Personally I bought Sabatier in 1981 and still have the same set, and I run my own catering co. so use them vigorously - Just make sure you are happy with the grip though, and it won't slip onto your hand in water!!!

Ravishing as ever !! Grrrrrrrrrrr

Yes

Mark V - I think you could be right. Problem is, like Poole, well any coastal areas - You will never beat the weather, sea etc - Might as well realise that and just use the money on something else. We live 100 metres away from the Sea and we know that something will happen and probably knock out the house, but hey ho that's life.
If you did build a protective wall around Poole, then it would cost a fortune, and if the waters did come in it would damage some other area anyway, and that would cost a fortune anyway.

I do hope they recover what ever they can though.

Good luck! Best thing in the world, married life. I've been married to Sue for 14 years on Sept 3rd. Best thing I ever did - Along with having 2 kids.

Try some dates, or mix them with Walnuts or almonds. Or make your own pot of honey and dates, take a fork to work and pig out

Hi Keren

I didn't realise that you posted on here?? How's the Hospital? I haven't had time to do the lime pickle or anything like that yet! Still that's good for us though.
When you go into w&s it's all on the right hand side. They also do sunflower seeds - I put them into my spag. sauce just to bulk it up a bit, or like you say grind them up and you can thicken sauces naturally.
Pine nuts are also very good in spags. they are what are used in pesto. Yummy !!!

Aliz - I think they use it like Choucroute! It is fantastic !!

I get them at my local weigh and save - But even they are running low on the stuff !!

Hey, I like the sound of that Aliz !!

My mate who is a Chef, said to try The Riverside Inn, in Aymestry, it's on the A4110, just below Ludlow.

Reckons it's excellent!

H

There was an article in a famous catering mag. that said that Ludlow was not what it used to be - Alot of the places just moved in because of the names !!! And it was just well advertised to say the least - Apparently the food is very disappointing !!

Now, from my point of view - I have no idea as I have never been, but reading a trade mag. like that makes me think ??? (yes, I know that doesn't happen very often !!!!!)

If you can get hold of the Camra Good food and beer guide, they tend to know good places for food.

Are you going around the time of Aberg. fest?

Linsi - You might find 1 problem. Most of the parking is in underground car parks !!! It's pretty safe, but just to warn you. The best parking in Centre Ville is at Place de la Comedie. Near Galleries Lafayette.

It's a small world - That's where my Mum was born, and we are going there again next year to see my family. Mum was born in Rue de l'Universite just down the road from Le Peyrou and near the Polygone shopping centre.

You'll love it there - Have you been before? The shopping centres are fantastic. I always used to love Galleries Lafayette, near the Egg. (Just ask)

There is a superb restaurant that we used to go to called Jardins des Sens in Av St Lazare. Tel 04 67 79 63 38 - I think ????

For fresh fish restaurants go to Sete. Tis a bit touristy but fantastic night out. Frontignan is also very good to visit, as that is where they make the local dessert wine Muscat de Frontignan.

There are some good places to visit - Grotte de Clamouse (Which my mum and uncle rediscovered in 1940's) or the Grotte de Demoiselle near Ganges, or you can go swimming in the river (L'Herault) at St Guilhem le desert. Excellent restaurants there as well - It is so hot there sometimes that we used to go swimming at 8pm and then visit the restaurants after. Also Nimes is very nice, full of old roman stuff (esp. Pont du Gard)where you can walk across the Aquaduct and swim). Or if you like a bit of mountain climbing you can visit Le Pic St Loup - They also have some excellent wines in those areas (Very unheard of over here - Well worth a try). The Zoo is also very nice to go to on a hot day - Lots of shade.

Are you taking a car?

Julie191 - What part of France are you in? I am off to St Malo in September and Lille in November so if you want anything SMALL bought over I can arrange to meet you in a Bar and hand it over - Alternatively if you want, I can leave it at a Hotel reception or similar, if you don't want to be meeting strange men !!!!

And after all, I am STRANGE !!! - Well, that's what my mates say anyway, and my family say that as well, and my customers - OK, so everyone says it !!!

:D

Anyone else in France who will be near me and wants something I will see what I can do !

Sorry Ladies

Have you ever tried Ostrich steak? It is stunning and so low in fat, but so high in taste!

Can't help you with the Pepper Sauce though !

Well it is ridiculous - When I worked at the EGA Hospital (Women's Hospital in Euston Road) I used to joke with the staff and patients about it.

It is Human after all !!!

What about some grilled trout fillets, with a dash of wasabi paste or horseradish or mayo and thinly sliced red onions.

Just break the trout up with your fingers and add whatever to it - Maybe even spring onions!

Poaching fish is always good - Just take some basic stock or even just lemon and white wine and some foil/cooking parchment to seal it in.

It is an excellent book, and 80% of it is very good -But some of it crosses with other good thinking, so a little pinch of salt here and there might be needed.

What worries me the most is that I thought a woman's period was reddish, NOT BLUE - Why won't they show the red colour - After all Women are HUMANS as well - Well most are

Will UK food ever stop showing these adverts or are they one of the only ones to advertise?

I don't mean that sarcastically, just wondering if you do have any others to show at that time?

I do understand that you have financial problems which mean that you have to have adverts - That is okay. But have you not got anyone else?

For instance if you reduced your price and gained more customers that way, surely it would attract others??

I am looking from a layman's point of view, so apologises if that is not the way it works!

I know some people might have difficulty about this subject, but I am quite sick to death of these adverts on uktvfood.

All we hear about is 1 in 3 of us will get cancer or pay ?2 a month to help a little girl - Blah Blah Blah.

It got to the point this morning that my 10 year old was getting a bit worried about it, and it seems to be some of the only adverts that you show.

Now, don't take this the wrong way - My Mum had cancer 10 times, my sister had it, Sue's dad died of it and her mum had it and got over it, by people helping.

But I think it is unsuitable for showing during the day - Why not put the adverts on after 7pm? Or aren't kids supposed to be watching these progs?

How many of us leave the kids in front of the box for 10 mins or whatever, while we go off and make a cuppa, and suppose they see these adverts, and don't ask about it, but just sit and worry about it??

I know my daughter is sensible, but you are scaring people by showing these adverts. I for one will not carry on watching UK Food until these stop. I just think it's not fair on my family.

I would not object to them being on later in the evening. I thought I was doing well, by not letting my kids watch Nickelodeon because I didn't want to get nagged about toys but this is just not suitable.

Sorry, if no one else agrees with me, but it's just not something I want to see when I am sitting down having brekkie or lunch (with my kids)!!!

I use mycologue for my Dehydrator

I put the mushrooms under the meat to soak up any juice from the meat.

If the consistency of the jam is a bit runny, get a paint brush and paint it over ribs or similar.

Martino - I have to agree with you, Slow food is the best food for the soul.
After I have been cooking all day, do you know what I do to relax. Yup a good long cooked meal to help me unwind!

Yes, I know people think I am mad for doing that sometimes, but I think it's the French in me !

Linsi is right - That is the most perfect way to do it - Esp. when you are out fishing.

Or just fill it up with lemons, no more and use the paper method.

Now I know I am a FREAK !!! (Stop it) I love everything - I think - I love the taste of Coriander with a dribble of Warm Balsamic Vinegar, and Honey on warm bread.

I love Anchovies, Brussels, Chou Fleur, pineapples, chillies, anything.

OK, I do hate English Puds - They are too heavy, well I say Hate, I mean they are just too heavy, except when we visit the High Corner Inn in the New Forset, and it's snowing an dthe deer and horses are hanging around outside in the Forest.

That is very special.

Hi Sue

If you contact me through my website, then I will send you a Red Pepper Chutney recipe - No apples or raisins!

Well Helen, that's an offer I can't refuse, a bit of fat on your loin, and enjoying a bit of rough - Hubba Hubba!!!

:D

OK, this is a fairly quiet deal from BT - Option 3 - Calls to any NORMAL number's for £28 a month - Does not inc. 0845/Mobiles etc

Pay for those seperately!

I pay £9.50 a month for SKY, Family Pack - They quoted me for the first 6 months! Now I have just done a deal to get the next 6 months at £9.50 a month - I told them I would not carry on after the 6 months,and I was changing supplier. They phoned me back 10 mins later and offered me the deal.

I pay (Ha Ha Ha) £17.99 a month for Wanadoo, instead of £27.99 as you only really require the more expensive for games/downloading music etc. But you get a huge amount for £17.99.

If you are about to expire from the £27..99 a month pack, tell Freeserve that you want the £17.99 a month, but don't want to pay the £20 new issue deal! They will back off very quickly !!!

I will have a word with Sue(My wife) and see what she thinks - She does the sales side. And never the twain shall meet !!!

Cheers

Nick

YUP !!!

Part of my International Mega global Jam Biz !! We are only 20 mins drive from Lulworth.

Glad you like that pub, I must try it out

Cheers

Nick

Hi Steve

I nearly went to Westminster, to be trained in Silver Service back in 1981.
Instead I trained as a Chef at Southgate tech. But I always keep an ear out for Westminster, as I was accepted there and it was a privelege to be asked.

Anyway, enough rambling - Congrats to all the Lecturers, especially after all the comments in Caterer magazine.

Cheers

Nick

Sue is nuts on TDF as well as me - Poor woman !! And as for The Simpsons - What can I say - After watching the news around the world, it is nice to watch something a bit more relaxing !!

:D

Tee Hee Hee !!!

:D

Gazpacho ???

And how much sauce?

Bankes Arms in Studland - Fantastic Views as well.
The Warehouse for Fish in Poole
The Cricketeers - Shroton
Three Horsehsoes Inn - Powerstock
Marquis of Lorne - Nettlecombe
Winyards Gap Inn - Chedington
Fox Inn - Corscombe
Red Lion - Cerne Abbas

And there are a few goodies in Lyme Regis/Charmouth way.

But to be perfectly honest I tend to stick to Poole, as I am a fish lover and The Warehouse on the Quay is probably the best ever restaurant ever - never had a bad meal in there since it opened (10 years ago) and the food and service is consistently good.

The other pubs are very good, some I have not been to for a year , but they tend to stick to the same hands for a while down here.

Are you Weymouth end of Dorchester or Poole ??

How much Fish would you say you used ???

:D

The Simpsons - As it is far more intellectual !!!!

It's Titter ye not hour!!!

In theory, from what I was told by an Italian, the more expensive , the less water !

As for your mozzarella !!!

:D

I must admit, it has improved, what with the 1 jobbies. Also I can know show my kids things like Pole to Pole and Around the World in 80 days, plus Rick Stein's Food Heroes!

I have just watched a programme on Discovery and they were catching Sharks called Smooth Hounds, and as you can eat Sharks, it might be that!!!

FREXY - How dare you use the @ word !!!!

MarkV - You might well be right!

Find a catering shop and you should be able to get yourself a good Mandolin for £55 - Depending on size really

Not sure but I think you might be looking at Swordfish ???
I think it is from it's latin name, but I could be slightly veering off into a deep Channel !!! Ho Ho Ho

:D

If you get in contact with a Bike Shop, they can tell you where to get HIGH fruit etc stuff for that sort of thing.

Good luck - Are you going anywhere near the L'Alpe d'Huez?

I am an Unhealthy slob - I use Hob nobs and add Lindt Creamy Milk Choccy.


Yum Yum - Fatty

:D

When I said the Dulche, I also mean't that you should have it with a glass of Calvados, to cleanse the palate.

Also you must only have a small spoonful - Well, that's what we had in France anyway.

As Relishmama suggested but put very thin slices of red onion with it, and maybe thin slices of cucumber.

Welcome Home

:D

To be honest, I don't really care who presents a food prog. As long as the food is the star - I am not fussed. There are some Chefs I detest (presenting wise - NO names) but I tape the prog. and then fast forward the talking so I can get the food.

I used to detest Jamie Oliver (Actually thinking about it, I hated the way the camera moved) but he matured well in 15.

I also went off Food and Drink (which should have kept going, apart from those STUPID (yes shouting) TV angles and jerky movements) It was a brilliant programme and I can just imagine some producer sitting there saying "Come on luvvies, let's make everyone sick with stupid camera moves".

Oh dear I am rambling again !!!

But seriously - If any producers read this - NO more weird angles and cameras trying to follow every single movement, you are just annoying people.

I don't know why I put Sky in capitals - I wasn't shouting honest.

Have you tried yogurts in your IC?

MammaChef - Sorry, Haven't see that one before - Maybe I didn't take any notice as I didn't have SKY.

Sorry, to repeat this.

OK I watched my first UK Food progs yesterday - In a slightly alcoholic haze (Yes Andy 58, you know what I mean) and saw The Tanner Brothers - Is it me (or the alcohol) but are they the Jamie Oliver twins - Pukka or what???

Now this is not meant to start an argument, it is not a critical attack on anyone or anything - But it looked to me like someone (producer) was trying to find a Jamie Oliver next generation chef??

Programme was good though - Well, it had food, so that was all I watched it for.

My system has just blocked 20 adverts from UK Food in the last 10 mins - What is going on? My counter is going crazy !!!

I'll tell you after you have told me !! :D

What about Dulche de Leche (Or is it Lecce???)

Got my card this morning, and you know the first thing I did with it was to put on, yes you guessed it

PLANET ROCK

Force of habit - Still, they were playing Fish and then Pink Floyd.

Will move onto UK Food this afternoon

Are you using fresh eggs in the IC? If yes, I wouldn't mix the batches up - Saying that I wouldn't probably mix the batches up anyway.

I should think you could keep it up to 1 month, as you are making it fresh, it would probably be best kept fresh. I suppose though you could keep it for months though, if you are not too bothered.

Yeah, thanks Helen - I have gone right off Maltesers!!!!!!

:(

Still waiting for the card!

I think the words - You could be stuffed, come to mind - As far as I know, all hams have salt (unsure about Iberican ham though??)

Is this too early in the morning for me or ???

There are some absolutely stunning Indian restaurants and Indonesian, Malaysian, and a Singapore restaurant - Near the Leidesplein and slightly out of town near a Rock Club - But god knows the name of it.

Ask the locals, they will probably know it - It has been a few years.

In what way do you mean? Like making it or selling it??

No, I think that sort of fantasy can be fulfilled in Amsterdam though ????

:D

Yeah BABY!!!!

:D

Ok, I have just got a letter saying I can get 50% of Sky for 6 months, so I have rejoined, and this time I can see UK Food - At long last, so I can see what you are all talking about!!

Heh Heh Heh !!!!!

:D

Blackpool area as far as I remember is where potted shrimps come from, and maybe Norfolk?

Not sure about mail order or if you live near by?

Don't apologise - We all like a bit of what we fancy occasionally.

I will keep an eye out for something suitable, from the manufacturers end (so to speak)

Good luck

Nick

Have you had any luck?

I know M & S do something very similar to that, but not sure if it is GF??

No, I have not been able to connect to the site today!!!

Adodman - Did you ask this question on the GF board? If not someone else has asked it, so keep an eye out on that one.

Cheers

Nick

£44 for the two of us - Apparently they don't need to put them in to wash - The heat kills the germs.

But saying that what if someone has a wheat allergy or whatever? Could there be X Contamination??

Adodman - Have you tried Dove's Farm Flour - All the CD/DH people I know say it is very good! I haven't as I don't have CD, but since our biz became GF, we have been listening to people on various websites, so that we can find out more about it.

I am trying to devise more GF preserves that no one else does. WE have just changed our BBQ to completely GF - It used to have Malt Vinegar and now it has White Wine Vinegar - The taste difference is so minimal, that no one has even noticed.

If you can think of anything that you miss out on, that we can make then please feel free to send us any suggestions.

My stomach appears to be churning - I shouldn't have really said Come up should I ?????

Try this website for GF probs.

[link]

Yes !!! 2 pints and an attrocious restaurant.

We went to a place called The Volcanic Stone. Brilliant idea - They heat a stone and then the meat cooks it in front of you - The meat comes out raw (Pork/Chicken/Prawns/Steak etc) and then cooks in front of you and you start on eating the outside part - Only problem is it keeps cooking all the way through your meal and then overcooks it and it just becomes a waste of time.

The other problem is that there is nowhere else to put your meat if you want it blue etc. So, it's a good idea but just not thought out at all. Plus the sauces that came with it all tasted the same. And we got a Harvesters style salad bowl, and 18 chips on the side.

Then the lack of menu was another problem - It was just meat cooked on this stone or Fish and Chips basically - Vegetarians were stuffed, not that there were any there, but when you go with a group of 10, there is a higher chance someone will be a veggie.

So, all in all I cannot see it lasting more than a year - It is just a novelty value place. I thought it might be along the lines of the Mongolian BBQ (Anyone know them?) And that is a much better way to eat.

I would cook mine in the oven for 50 minutes at 190 C - After 10 mins boiling.

Then they are really rock hard crunchy.

Have you tried this website - It is for Coeliacs

[link]

I am going to bed, I am too old for staying up this late - Must get my Horlicks (Oh yes Amsterdam, those were the days - Oh hang on wrong conversation !!!)

:D

I think the toblerone would get stuck in the gap left by my tooth !!

What's the site address then ???

:D

I know that Chef's can sometimes pull off good little stunts, but the thought of CC Ice Cream and Pickle etc - Makes me want to ......

Be Unwell to put it politely.

Mamma Chef, would you want to do that in your kitchen ????

Blag what you can and be prepared to go out and graft for your life - There will be many knock backs, a few interested and maybe 1 in 1,000 say hmmmmmm!! That could be something.

But to be honest when you can get 100 page cookery books from £1-00 at cheap bookstores, and Jamie Oliver from £5-99 then maybe try a different angle !

Good luck though.

No it's Friday !!!

Oh behave !!!

MammaChef - When you typed in Bowels - I cannot begin to imagine what came up ????

:D

I use carrots to rumble potatoes - Well, they all hang around in the same area, and carrots are notorious for grassing other veg. They will spill the beans (literally) about anything - Potataoes, Runner Beans the whole lot.

God, I really have got to stop sniffing this Ajax, when I'm cleaning !!!

I have Carpal Tunnel/Arthiritis in both hands and have found that laziness is the best way - Just boil them with skins on!!

And don't go near the Ajax !! Or the Carrots will come after you !!!

:D

In caterer mag. last week there was an article about Juniper in Altrincham.

The menu included

Creamy Parsnip soup,scallops, bacon,tarragon,salsify and wait for it "Horlicks"
£8-00

Slowbaked sea bass fillet, haggis, rhubarb crumble and custard
£9-00

Saddle of vension,merguez sausage, red barley, prunes, milk chocolate tart, liquorice glaze
£23-00

Rice Pudding with a Childrens Cough Syrup

Cheddar Cheese Ice Cream, a dried tomato and sweet branston pickle gateau.

And the guy has Michelin star.

Now don't get me wrong, but I love trying the unusual - well, as a Chef you have to - But the combination makes my stomach churn.

What do you think? Or is it me not appreciating the new modern touch of cooking ????

I must admit - I guzzle tap water by the Gallon, and so do my kids - I could not even afford to buy what we drink - I drink 6 pints a day and the kids about 4.

Well, my theory is that if I can get them to do it now - Hopefully when they are older they will carry on !

Blondie - Yes that is what I look like - Apart from when you look at me !!! Tee Hee Hee !!

Thanks Mary - That sounds good to me.

Cheers

Yes please !!!

Years ago, a reused bottle could release it's chemicals if re used as it wasn't designed to be reused - Apparently now that has stopped !

But the Which? report say that you musn't reuse food packaging - Apparently alot of people do.

Thank you - And enjoy yourself in Spain

NOT FAIR :(

There are some really nice places in North Majorca - The especially good ones (Can't remember the names) do a Paellae, but you must order this 2 days in advance and tell them exactly what you want.

From what I remember Squid and Bream were very good !

So when you go up the first time, look and book for a special night out - We also used to do this in Malta. A little restaurant in Mdina that was near the walls - Only locals went there !!! What a find !!!

Oi Terry Dox - Are you trying to muscle in on my MANOR - You dodgy geezer you!!

I'll send round the Chutney squad if u ain't careful !!

Cucumber is also very good as a Digestif.

Well, my wife and I run dorsetcottagefoods.com, all our preserves are Gluten Free. But more importantly, if you go to our other links pages, there are 2 links for GF and DH. Have a look and see what you think. They have been vital to me and my wife in helping us make our products GF.

These guys have a wealth of knowledge.

I think it is a problem to post recipes (Although it is mine, I don't want to get into the Doo Doo on this one), so have a look at www.dorsetcottagefoods.com and click on contact us and I will e mail it to you.You can also see a picture of me, I am the stunning good looking fat bloke (ooopppsss, meant to say Sean Connery look a like) (oooopppssss I meant to say someone younger):D

Cheers Mary

Have things calmed down now? Or is it still manic?

Hope the weather is not too HOT for you - It's raining her by the bucket load !!! *$%£%^&*

:(

I live by my water filter, as our water is extremely Hard - I have never had a problem with it, and I have asked my Dad who used to be a Water Engineer, and he said NO probs!!!

I gave a few people my recipe that I use for Hot Mango Chutney - But I was just wondering if

A) What you thought of it?
B) Is it good enough to be produced in our range?
C) What improvements would you make to it? Saying that I am a Chef, so I would probably ignore your advice and in 4 years time I can appear on Gordon Ramsays prog.!!!! Joke !

That sounds excellent - I think I will try that at home !!

Is it Italian ?

Roast some baby onions in it for about 2 hours and add white sugar to it

Not sure, but I don't think Kiwi's will let you set jellies??

Don't watch River Cottage then !!!!

:D

You need alot of colourings for it though !!!

Don't mean to be a downer, but also contact your EHO before hand and see what restrictions there are?

Try phoning Rob's Event catering in West Quay Road, Poole - They use van's etc and they either might have one for sale or give you some tips. esp. if you are out of the area from them.

If you need some good sauces, etc. I might know just the man !!!

:D

WARNING:- The dried apricots over here are extremely high in sulphur - we changed last year to UNSULPHERED sundried apricots, and would recommend that you buy them.

The legal limits for sulphur are sometimes well above the legal limits as well. The unsulphered ones are brown in colour (No colourings added, and the more orange a dried apricot the higher in sulphur)

That's true.

I always leave my Cheese a few weeks after sell by dates. That way they have matured enough to be nice and ripe.

But saying that me and my family have grown up like that, so I wouldn't recommend it to anyone who has never done that before.

1 Hour to warm up is about right, but just make sure you do tell people the date, so that they have a choice.

Sorry Relishmama - I have not received an e mail from you - That I am aware of.
But Freeserve and BT Yahoo are being cheeky b****s and they can send e mails to your online account without knowing, so anyone reading this, check your online accounts.

Can you send me an e mail again?

It is worth the effort, although you might not think so sometimes, when it's pouring down and people are standing there saying "oh, no I go to so and so" and you're standing there trying to be polite, while skint and wet. But perseverance is essential in our game.

You can normally sell fresh as well. We can send you as much or as little as you want. I am shooting myself in the foot here, but don't buy too much of anything, in case you are lumbered up with it. It's money you will need in the future. And you don't want to be stuck with stock that won't shift !!

If we can do anything else to help, please feel free to ask.

Can I just apologise about my lack of Engerlish language - The last week I have been making spelling mishtakes everyware and is gotting worsh buy de sexon

God, it's back to Frankie Howerd mode - Hang on, how come it's always when I am taking with you ????

Titter ye not, missus !!!

I mean't to say Busy :D OOOPPPPSSSS

Sheenbean - We do a Garlic Chutney, it has won awards on it, but more importantly it is really stonking with Cheese, and funnily enough quite alot of diff. cheeses - From brie to Cheddar, it even went well with a Vignotte.

Keith and Sheenbean- Get a stall, come on, it's just not fair, we need people like you at the markets, more traditional and more importantly TASTY and Well made foods.

We have to get our farmers markets to the Standard of European Markets - Where everyone goes to get foods, not just as specialist product, and supermarkets are on an even keel with local producers.

Sheen - Send me an e mail and I will give you as much info as I can. Maybe you can be our franchisee for Scotland and call yourself Scottish Cottage Foods !!!

We were actually going to get into Trully Scrumptious in Ayr, but the deal went wrong for their franchise and we were left a bit up the creek, but we are always looking - We had a lovely lady call from Northumberland, she was supposed to phone back, but she sounded quite busty so we left her to it until she gets a bit quieter

I would be honoured - It is so difficult getting into places sometimes, but if we get a recommendation it makes it much easier for us - Plus if we got in I'll send you a few pots !!



Keith - Banana Jam, was just created while I was waiting for a friend to come down from London and my family were in Spain. I had nothing to do and a few bananas and apples left over and I thought what the hell, if I don't try I don't get. And 6 weeks later we won an award on it - LOL - Amazing or what. Then when we went on a lads holiday to Lille, I spotted some Chocolate and Pear Jam and thought why not Choc and Banana, and that took off (after a while).

I am very happy at work, I just love cooking whatever it is. I will stand in the kitchen and make laborious dishes because I just love it - as long as I have my music, I will be in there.

:D

Yes, all our range is Gluten free. We seem to be one of the only companies in UK, who are totally GF!!

The only reason we are is that we don't use all that Muck (I want to use the other word, but you know what I mean). We are not supposed to be a Healthy product, just tasty and normal - Just using Food as opposed to chemicals and additives - It only has a shorter shelf life (2 Years - I think that's enough) But it is tasty and you know your kids can eat it without having weird stuff in their bods !!

The other thing we can say about our stuff apart from No artificial additives is No artificial colourings or thickeners or artificial sugars (you know the sorts, the "ose" range) Did you know that on certain sugars in products they do not have to include it in the sugar content??

We have been called "The New Generation of Foodies" the "Heath Foodies" and many other things, but at the end of the day, it's me cooking fruit and veg with sugar or vinegar - The stuff our mums' made for us 20 years ago - It's not big thing, it's just that all these other companies put more sugar in as it's cheaper than fruit !!! Sad or what??

Rambling again. Anyway, at the moment you can buy our stuff mainly in Dorset or a couple of others across the South.

If you look under dorsetcottagefoods.com it will show you where we sell and what we sell - And no laughing when you see the picture of me!!!

I do it all in my Kitchen which is 10' x 11', it only takes a little prep area and an industrial glass washer to ensure hygiene and hey presto.

I do Mail Order, it is a little expensive because we use the same rates as everyone else in the world, and we cannot afford the accounts that big biz offers!

I would like to expand, but the food comes first, and that's all there is too it - Simple really.

Cheers

Nick

Relishmama - Give us your website details and I will link it - No, you don't have to buy from us, it will just help your biz on the way up, and I promise you that if you can any free advertising take it.

Keith - What is this the Frankie Howerd hour ?? - titter ye not!

Rustie - How dare you mention the R word !!!!!

I must admit they do a completely different range to us - Which is one of the reasons we can sit side by side quite easily.

Are they Gluten Free ?

Hang on Rustie - I have a sneeking suspicion that this is going to turn into one of those foodie conversation, and I'm going to be left with egg on my face !!! - DOH :D

Keith - We don't actually do pickles - I didn't think mine were good enough to sell, so I use them for personal consumption.

Ok I will give out a sample to anyone that asks - Ha Ha Ha Ha Ha Can you imagine what would happen to us if we did that - When I wrote in The Daily Echo about asking for testers, we were inundated with 670 letters asking to help out - Scary or what - I only estimated for 9/10 !!!



Sadly 660 people were left disgruntled !

Oh thanks Karen G - Why didn't anyone tell me that 4 years and 9 months ago - GREAT !!!

I suppose you could do Chilli's, Spag sauce and lasagne sauce (Or use the spag sauce again) and freeze them

Ohhh, you are an evil man !!!

You have offended the Chutney God :(

I really must stop watching Thomas the Tank Engine in the afternoon after a pint !!!

Have to agree UK Cheeses are some of the best in the World - We can certainly hold our own with anyone, even the Europeans agree with that - In Dorset alone there are apparently 19 Dorset named cheeses and I have only tried 6.

Everyone I know has said USA is the worse for Cheese.

I have to defend vigorously anyone who can make their own food and make it well - There are some that make it badly, but they are now luckily few and far between - So a BIG UP to any local producers and "artisans" - The future is down to us all, and we must get our NORMAL good stuff back.

If you know of any producers of local stuff (not just food)get them to put the names on this website

www.localproducts.co.uk

And that is the end of the rant for today !!!

Bristol Bottle Co -Minimum £100 order though !!

I have a confession to make, when I was desperate for work many years ago (20) I worked for H, in New Southgate as the Kitchen Manager, but I left after 3 months, as I could not stand the thought that you can have no control over anything, it is all computerised, and even a portion of peas was supposed to be 1 small ladel full !!

Saying that The Cooper Dean was good 10 years ago in Bournemouth !!!

I have decided that we are not going to get SKY - UK Food does not have enough new progs to make it worthwhile, I watch all Cooking progs on all channels anyway, and it looks like most are repeated that I have seen - NO OFFENCE To UK Food, it's just I would be watching repeats again (3rd Time round). I would like to watch GFL etc, but at £19-50 a month it doesn't justify the cost - So I will have to go to the pub and watch the Tour de France - YEEEEHAAAAAA !!! Hard life !!

:D

Thanks for your help though guys !!

Hi Blondie

I bought Freeview yesterday but had to return it - No Pictures in our area !!!

Bit of a Shame :(

OK, here is my problem, I am looking to get SKY, but I am wondering, if I get UK Food are there any new programmes I have not seen from BBC and C4?

I flicked through the Radio Times and saw some new ones, but I have heard comments about them etc over the years and have wondered if it is worth it.

So, the real q is - What is the % of new to old progs, and would you say it is worth the extra? The other problem being that when we flick through Rt we always end up on BBC or C4, and we only want to get ITV for the Tour de France and it is shown on ITV 2 and not 1 !!! Bit of a bugger really.

We don't watch films on SKY (when we had it) I refuse to pay for Disney !!! But that is another story. The only other thing I would really seriously watch is Chelsea TV and UK Food!

So after all that waffle, comments please

Cheers

Nick

Relishmama - I have to agree the GFFR are very good - We have just joined and the info they have given us is excellent - How to approach retailers etc.

Highly recommend them.

Oxxx - I could not agree with you more - Best place in London to eat, if you want to have REAL authentic.

Sorry, I was thinking of the sweet Millefeuille they have in France !

To be honest that sounds horrible, the combination of sweet pastry and savoury veg - ????

But I suppose it has a market !! What's it like ??

Sorry to be on a downer here, but the Millefeuille they sell in the UK is thick and vile, it is supposed to be light and crumbly. And a dessert, not a savoury dish.

It is right what TD says - It means 1,000 leaves.

Clucking Bells - What a Pavlova !!!!

Well the yolks on you !!!

You lot get so eggcited by the simplest thang !!!

Has veggie food got better over the last 10/20 years?? I remember when I worked in a Pub, we had an option of nut roast/cutlet and it was foul, but this was in 1985 - Has veggie food improved or is the marketing doing it for the food?

I do love veggie food in France, even though I am a carni... but I find some of the food here still sounds and looks just sort of, well you know !!!!

I am concerned that Tesco's and all the other supermarkets veggie food, just doesn't look right - PLEASE correct me if I am wrong.

They say the lamb compares favourably to the lamb found on the Sea Salt Marshes near St Malo, and by heck that is fantastic !!

ANY Keith Floyd
Madhur Jaffrey
Ken Hom
Galloping Gourmet
Yan Can Cook
Rick Stein

Firstly what Gross Profit must you acheive?

Paella is as far as I remember the dish for cooking the food in and not the meal itself (Forgive me if I am wrong). It is like Balti, that is the dish itself. So in theory you can make anything , as long as it does have Olive Oil and Saffron and I think there was tomatoes and peppers !! But it's up to you.

mmmmmmmmmm...................... purple

NO

:D

Fry an onion and red pepper, then add tin of tuna, spring onions, mushrooms, tin of toms and heat.
Cook up some rice/spags/noodles and hey presto! Eat with crusty bread.

Now that is a good place to eat, if you can get in there. VG Food

Dried - If you want the recipe I can dig it out. I also put Dark Rum in it !!!

:D

I used to make a Fig and Pecan Jam, yummy, but not much interest from people - Shame, because I could have eaten it for ever !!

I have just been speaking to a few other companies in our range of biz, and they make Marmalade's and they have never heard of such a thing.

Nothing was in the Caterer Mag. So if the manufacturers didn't know, how else would anyone else know? And why not?

Is that St Pancrass... Tee Hee Hee

Genaro is one of those chefs that knows what food is all about. He is the equivalent of the little old french/spanish/italian etc woman in a kitchen who cooks for 50 people a day and is 80.

He knows what is what and will transcend all fads !!

We went to St Peter's finger (or something like that) in Lytchett today. We both had the sausages in Horseradish mash, and it tasted just okay at the beginning, and half way through, the taste had not varied, it was thick and gunky, and turning into trying to eat your way through soft earth (sort of thing).The sausages had so much herbs in them, to probably disguise the lack of meat, and it just sickened me that they had bought this in from some big catering company ( I won't name, names)Now who would find this difficult to cook.Sausages, with a Horseradish mash and peas, oh yeah and onion gravy.Sausages take 5 mins in a deep fryer or 10 on a commercial grill. Mash can be made the night before or whenever and just reheated. Peas, well you know !!! Onion gravy can be made and frozen in batches.So, how in GOD's name can you muck that food up - They had a Chef (I use that term very loosely) in the kitchen. If he is a Chef, then why can he not do it fresh and tastily. OK there is profit margin, but I think we would all pay for fresh produce and not frozen mass produced stuff - And then they go and say in our local papers that the South West is the best for food. Boy have we got some catching up to do in the UK.I am going to the Catering Exhib in Bournemouth next week and I will find the culprit for this menace to society and give them a good kick up the backside. They are dragging this country's great food down the pan.You should have seen the Bubble and Squeak. Burnt and dry, and the man just looked at it and the wolfed it down!!Or am I being a food snob ???

Tell us more after and during the process - It is something I have thought about doing, and would love to know the success and the failures of such a venture.

Where did you get the smoker, and how much was it?

Our local fishmonger (greenslades of Poole) had monkfish for £4-50 a kilo, but you had to skin it though (hard life !!! or what !!)

Let's start with a legal landmine - Cooking is all about plaguerism!!!!

The majority of chefs use other people's ideas and then tweak to what they like - So I should think this would be an absolute nightmare for Ian and Co.

Let's try this scenario Ian - 60% of my recipes are my own idea from Scratch (well I was sitting in a pub and you know what it's like).

What are the problems if I gave out my own recipes? Because to be quite honest, I am more interested in people trying new things rather than who owns my recipes !!

Yeah, but it's good fun though !!!

:D

David - I presume you use the Rubber band and Bum Technique to make the Baby Octopus Fly

I am so sorry, I am giggling my head off with thoughts of Flying Baby Octopus'

David - Do I really want to see your Baby Octopus!! I'm a happily married Man

:D

The alternative to that answer was

What do you mean "Just a thought" - You should be standing in a cold shower in the morning, with thoughts like that !!!

Oh hang on that's another conversation !! You were talking about the weekend weren't you - I'll get me Coat !!

See, if you didn't listen to me the first time, I will just repeat myself - Well I am a dad after all.

Actually all jokes apart - You are the perfect man to do this - If you can try and introduce people to something other than Cod/Haddock/Monkfish - You know there are millions of other fish, try and get them to try something else. You can make a difference. There are some gorgeous fish out there.

Good luck

With most of the fish, you can wrap them in foil and stuff the fish with lemons/limes etc, maybe slices of red onions/peppercorns. Cook and have with new pots or a salad.

I like my fish very simple!! So I am sure other people will have suggestions.

Meat - Pork Steaks can be cooked in oven proof dish, with chopped apples (Thin), mustard and some cider/apple juice and when it has finished cooking add a little extra mustard just to raise the flavour again.
Braising Steak - Throw all the BS, tomatoes, mushrooms, onions, carrots and any other hard veg into a pan - Add a stock cube, soime red wine if required (A la Floyd) and cook for 1 1/2 hours - Take off heat, and leave lid on. Reheat about 1 hour later and even the toughest meat should be tender.
Lamb Chops - As they are so expensive, I just lightly grill them till Medium Pink and then mash with Spring Onions/Egg/Mustard and Butter.

But you have definitely asked the right people.

Well, Sue is doing taster sessions at Pamphill Dairy Fram Shop (11-2) and Truly Scrumptious (Poole Quay End, opposite Tourist Info/Waterfront Museum) (3.30 - 5.00) on Saturday, and I will be with my Dad - Sorry. But if you want to go and have some free tasters you don't need to book, just go along.

Sorry about that, we do tend to get a bit busy at the weekends. Maybe some other time though?

And can you calm down in the morning please, honestly all this talk, can't be good for you !! Fnarr!!! :D

Blondie - It's my medication !!
Honestly, though I am much wittier when I am writing than talking. Don't know what it is, I can just ramble for hours on the net and no-one to tell me to shut up - LOL.

OK I get your point - You don't have to keep repeating yourself !!!

:D

Anyway, blondie, you'll never find a woman like that !!!

Ha Ha Ha Ha - Too much LOL !!

:D

I am tall, well compared to my kids. I have big muscles - They have to be to try and hold in my beer gut. I am good looking, when I have come back from the Pub - I look in the mirror and see someone else - Normally Kylie !! FNARR FNARR!!
And I have an old black T Shirt.

:D

OK WHAT GAVE IT AWAY !!!!

:D

Have yopu tried your dietician at the GP Surgery?

You probably have, so my apologises

Nick

Waltz in Black is the advert music, and it is on The Gospel According to the Men in Black and on the Double CD of theirs called The Hit Men. It has about 40 tracks inc many singles and is £14.99 at MVC Music Store.
Not that your talking about my fav band ever !!

:D

Now, I am not trying to start an argument, but what is so brilliant about an AGA? I have no idea what they can do? So I would like to learn about them as well

I do love Ex Virgin Olive Oil. It's the peppery taste that does it for me.
But Olive Oil can be a bit weird sometimes !!!

I have always used Sea Salt in my Chutneys. I just prefer the taste. Personal Opinion.

Try a Chemist - They sometimes have some, or know of someone who is registered to sell it

I use a Moulinex and then put milk etc in after while reheating

Ian has said it all really. Although we like to help, we don't know the state of your health, so we could make it worse!!

Sugar is used to help activate the food, but the thing to do is try reducing it until you are happy and more importantly it tastes good

This is what I do. Wash glass jars in a glass washer. Then put into a preheated oven (160C), (with a sheet of kitchen roll underneath to stop it cracking the jars) for 10 mins, and put products straight into jars, have lids in a boiling pan of hot water for 4/5 mins, making sure lids are well and truly covered - Thus reducing any chance of X Contamination. Once you have put the product into the jar, drain the lids and with a plastic sterilized glove, put the lids on and then tighten up, wash the jar to ensure cleanliness and X Contamination and then leave to cool - By that time you should have burnt off enough skin to insulate your loft !!!

God it hurts, but it's the only way. If you touch the inside of the jar or the rim, start again. It reduces the risks.

But saying that, at home it is probably a diiferent kettle of fish.

Marmalade is one thing I have not acheived - It always goes cloudy - Not enough sugar. I am trying to make one that reeks of Orange and not Sugar, but has a suitable shelf life and looks like it should. I have attempted 15 different types with lower sugar, but to no avail. Except I have loads at home which I give out to family and don't think is suitable for sale - I will keep trying. Everyone says it does stonk of Orange, but that is still not good enough.

After all, would you buy a cloudy Marmalade???

I saw the article today - Not too bad really. I also had a letter printed in The Daily Echo - under the title Use your brains and share a lift.

Rustie - Stop using all those rude words - What do you think this is - The Weekend ???

Thanks Snoozy - I am going to see if I can blag a load of freebies from Community Mags and then hand them out to our stockists.

Cheers

Nick

PS Is it raining with you at the mo. It's pretty manky here !!

It's very much like Cod, same chunky bits, and 1 big bone in the middle (Correct me if I am wrong). I go to our fishmongers every week and ask him for something that is plentiful and not very bony every week and I get so much choice, but cannot remember halve of it.

Our fishy is excellent - Greenslades of Poole Quay (Well he is on the other side by Brittany Ferries/Condor Ferries side)

Snoozy - I haven't seen it yet !!! I tried to get a copy from Poole Tourist info, but they are having the place done up and had no copies.

I hope it wasn't too embarrasing - I tend to shoot my mouth off a bit about food, and have even been removed from Makro, because I complained about the appalling standards of their food one day.

So I tend to be thought of as a gobby little so and so !!

I just love food and hate the way it is treated over here.

Now I better shut up or I will start again

Cheers
Nick

Rustie - What kind of disgusting things are you saying ?

PS Where did you spot Dick ???

Good point - Although I am not a veggie, I do think some of the food veggies are served up, you might as well just send straight to a pig trough.

People lack imagination sometimes - Indian Food is always good for veggies. Even I eat lots more veggie stuff at Indian Restaurants

Chilli or Curries, which you can reheat at the Venue

Or why not use another Fish (like Cod) Huss or something like that.

Sorry, I got carried away, I hate pizza over here - I make my own, and they are fantastic. But not as good as the pizzas I have had in Italy.

Kedgeree might be a good dish to serve up, quick and easy, make small batches of it though, as it has the dreaded KILLER RICE, and in a Catering place, don't reheat it. Not worth a closedown !!!

Make small batches of stuff, so at least you can sell out, and you are not stuck with stock.

What about making Homemade Pizza's. Buy or make some bases and add sliced toms, cooked chicken, anchovies,mushrooms, olives etc and put in oven for 10 mins - Voila.You should be making 59% GP on all food as well, if you want to keep your kitchen running well. Get yourself Caterer and Hotelkeeper mag and check out some prices equipment etc.
CheersNick

Make yourself a batch of s and k, put in fridge and then get yourself some part baked puff lids or cook when needed. Heat the s&k when needed and cook lids in the oven, you have a crisp lid and hot food.

Get locally produced food, (Sausages, Cheese, Meats, Fish if you live near the sea) but make sure it is good, just because it's local don't mean it's good. If you need some Professionally Homemade Chutneys, I know a man who can help - Me !!

A good steak always goes down well, and if you can get any Gluten Free food, that will help you enormously, GF food is a big crowd puller (If it's good though).

Don't try and make yourself a Gastropub. Just a pub that does GOOD food. Gastropubs charge alot and they are just a restaurant in a pub. (Besides that bubble is about to burst, according to Catering insiders) Get yourself some good real ales as well to go with The Local Ploughmans (Obviously with a Homemade Chutney)

Tee Hee Hee - Good luck

Make yourself a batch of s and k, put in fridge and then get yourself some part baked puff lids or cook when needed. Heat the s&k when needed and cook lids in the oven, you have a crisp lid and hot food.

Get locally produced food, (Sausages, Cheese, Meats, Fish if you live near the sea) but make sure it is good, just because it's local don't mean it's good. If you need some Professionally Homemade Chutneys, I know a man who can help - Me !!

A good steak always goes down well, and if you can get any Gluten Free food, that will help you enormously, GF food is a big crowd puller (If it's good though).

Don't try and make yourself a Gastropub. Just a pub that does GOOD food. Gastropubs charge alot and they are just a restaurant in a pub. (Besides that bubble is about to burst, according to Catering insiders) Get yourself some good real ales as well to go with The Local Ploughmans (Obviously with a Homemade Chutney)

Tee Hee Hee - Good luck

Bristol Bottle co minimum order is £100 plus vat.

They used to have a Mongolian BBQ in High Street Barnet many years ago. Not sure if that is still there - But it was the same roughly - Very good

I would like to help you gunner, but it sounds like you are an xxxxnal fan, and being a Chelsea fan, it would go against my better principles (esp, as I remember the last 3 times we have met in the cup !!!!)But seriously though you asked the right people - At least you are not a Man U fan :(

If you look in your kitchen drawer there is a 3 pronged machine that is very good at that !!!



Sorry, couldn't resist

The farmers down here (Dorset) say Shepherd's pie is Lamb, and Cottage Pie is Beef

What I do, is remove the white pithy part and seeds, finely chop and then fry in oil, drain and put into a jar with some oil to preserve it and hey presto, you have a good supply of lower heat chillis

Make sure you do not burn them when frying though, they go bitter

Grilling is very good - You can grill anything, but with meats leave them to rest for 4 mins or so

Ah yes Baked Beans round the camp fire, as long as the wind is blowing in the right direction (the one from the sky that is !!!)

I must admit I'd never heard that one - As for Salmon, why are they saying it's okay to eat only 3 or 4 times a year????? - Are they trying to muscle in on the Salmon Market???

Tis a good strategy after the BSE scares in the US. Deflect the attention elsewhere !!!

Although I am trying not to sound like a Save the World campaigner, try to avoid Cod/Haddock etc until we have increased the stocks again - All it would take in theory (Does that ever work) is everyone stops eating Cod for 1 year and go to something else - There are 1,000's of excellent fish around - In Poole the Bream is very good and local, dogfish is excellent and chunky like Cod.

Find a fishmonger and ask them, they are the experts. Don't ask at Sainsbury's etc, they are not experts. You don't buy a Computer from a Shoe Shop !!!

They also have the skills to fillet etc. Butchers are the same, they spend all day doing that - The people behind a counter at Sainsbury's or whoever don't.

Let's get back to experts and stop using the BIG Boys.

Yes indeed, a little bit of politics for you, my names Nick and good night !!!

If you are staying in 1 place, find the local pub and at least you can talk to other people if you want and get involved in quiz nights/pool tournaments - That will be the quickest way to start talking to people, and on the food side some pubs have a good range and you can then have a change of view as well

Apart from that, what about tins of fish (Mackerel in tom sauce) or Hot Chicken from the just cooked counter or Cold curry with cold rice (it is very nice, but watch rice it is very dodgy if left to warm up).

What about Hot chicken with a pot of coleslaw, a baguette and a bottle of chilli sauce to pour over.
Salami/Smoked Salmon/Smoked Trout/ in a baguette.

Sorry I can't think of too much at the mo.

Good luck

If you live in Poole our local deli - New Orchard Deli/Cafe 01202 330101 has some, sometimes