By the way, the angry face wasn't directed at you Carol.

I'm sorry Carol but I disagree. I know that every time I eat meat an animal has died because of it. I also know (near enough) how that animal has died. This is why I choose meat from places who rear their animals in the right way giving them quality of life, during their life.

I absolutely DO NOT NEED to see evidence of these animals being slaughtered on tv. It is unnecessary.

"I think it is vital for people to know the facts about how their 'meat' lives and how it dies."

Fair enough statement, but those people who don't know (in today's enlightened times) obviously don't want to know.

I wonder if vegegirl is now 'meatygirl'.

Oh how lovely Tweeds. I'd have been blubbing myself.

It's a wonderful thing to do for these people who are obviously so needy financially, enabling them to support their families. What a star he is. Great name too - Know One Teach One!

Oh Barry! Only you would think of that!!! Or is that what sablebombe meant and I'm just having a 'blonde' moment?

Hi Tweeds - I think I saw a programme about Koto and the work the Australian bloke does. They end up doing training in some of the best hotels etc. Is that the one?

I thought it was wonderful.

What an interesting thread! I know the book you're talking about by Peter Vaughan T Bone - it's excellent and I absolutely agree that he should have a stint on GFL. I'm a big fan of his.

I'm not allergic to any foods (thankfully).

Oh and sablebombe, that's a very healthy meal your son likes. Surely he could have it more than once a month?

Well they can't please everyone cadaver!

*not that they're pleasing many people at the moment*

Are you following a particular recipe ttafa?

I have to say - it's so nice to be thanked for the info posted on here.

Too often, lots of excellent advice/info has been given only to see the thread end with no follow up! I love to see the thank yous or follow up as to how recipes etc., turned out.

Sorry - pressed the return key by mistake!

I was going to go on and say has anybody watched the 'Eating with...' prgramme on BBC2? I'm really enjoying that. Last night's was very enjoyable with the adorable Nigel Slater. What a lovely man he is.

I suppose we have to look at it as an entertainment programme rather than a cookery programme. If you approach it from that angle you may enjoy it a bit more.

Sorry - rant over.

Stowv1 - have you considered trying Flora? I believe that can be used for baking and doesn't contain anything hydrogenated.

Hydrogenated vegetable oil!!!

When is the government going to do something about banning this killer?!!

Petition anyone?

I'm seriously considering investing in one of these. I've had a little search on the message boards as I remember there was a thread started and they'd been mentioned now and again, but I can only find a thread from 2004. I seem to recall Blondie talking about hers and how great they are (seems like a lifetime ago ) but would welcome some up to date feedback.

There are quite a few on the market these days with quite a substantial price difference between them (although I've only seen them on telly and not in the shops).

Any information from 'users' about specific makes etc., would be greatly appreciated. Thank you.

Thanks everyone who replied. I've some great ideas to play around with. The Saba sounds very interesting gastrovolpe (although I would say that only the word 'dressing' is the verb )

I'll have a little play around - thanks for your time guys.

Thanks for your response. Unfortunately, I don't like mayonnaise (can't stand the 'globbiness' of it ) or salad cream and I have to be honest, the slightest sour or tart taste in my mouth makes my face implode!

I could try the balsamic if the vinegary taste disappears on reducing. Thank you very much.

I doubt anyone else will bother responding after my first paragraph.
Too fussy...

Bump...

Try ebay for circulon/analon pans (but pick your seller carefully). I 'won' a five piece analon professional pan set (brand new) for £55.00! Just remember if it seems too good to be true (price wise) it probably is if the seller doesn't have good feedback etc.

These pans are amazing and highly recommended. I believe the analon professional frying pan won the 'best frying pan' test on some cookery programme (think it was Full On Food).

Hi - wonder if there is anyone who can help me. My family love salads but I never eat them as they're so boring! My problem is I don't like sharp/tangy flavours and nearly all salad dressings are made with vinegar or lemon juice. I'm also not a big fan of 'oily' food in my mouth so don't like to pour olive oil over food (although wouldn't mind some whisked into a tasty dressing).

Is there anyone out there who can give me some ideas for salad dressings that don't include the above? Orange juice is fine - I've done the dressing that was shown on GFL with orange juice and soy and enjoyed it but would like something different. Im not too sure what 'goes together' for a dressing if you know what I mean.

All help would be gratefully received.

Oh I'm glad you got it sorted. I love that song too.

Sorry - just realised the Steve Harley one was also clothes. No help at all I'm afraid.

Hi trolleydolly. The one I saw last night had Santana's Samba Pa Ti playing (which I love), but I've had a look and there weren't any hot cross buns!

I've had a search for you, and have come up with the following songs from their adverts:

Steve Harley & Cockney Rebel - Come up and see me (make me smile) 2006

Electric Light Orchestra - Mr Blue Sky 2005

Ethel Merman - There's no business like show business (I think that was the clothes advert) 2005

Looks like it could be the Steve Harley one.

Oooh! The ladies on here will be queueing up to cook for you I'll bet...

Sorry I can't be of help chalkie - the only things I can think of are meals you will obviously do regularly - chilli, curries, casseroles etc.

Hi minxx - there have been a couple of recipes on here in the past.

[link]

[link]

You are funny Barry!

Hello Kev - and welcome. I'm not a fan of Rick Stein so don't watch the programmes, therefore I have no idea what the song is! I only got involved in this chat because I'd seen info on another thread about it and was trying to help.

I've just clicked on the link and up popped a rude picture!!!

Hopefully, someone will be able to help you. Hope you enjoy the boards.

Oh hard luck Harry! I hope the rest of the music is nice though so you haven't wasted your money.

Well done you for finding it in the end though, and I'm sure you've made a lot of people very happy posting the link!

Hello harry - Becky W posted this not long ago in response to the same question. I'm sure she won't mind me repeating it.

"...was looking on Ebay for Rick Stein book and you can buy a CD called 'Rick Stein - a Musical Odyssey', which has got that track on it. Not sure who it's by though. Hope this helps. I love that floaty voice on it too. Is it Men of the Sea or Land of the Sea.. not sure. Becky x"

Hope you don't mind Becky - good luck Harry.

Hi Mark - there are other threads on this programme - maybe you would like to post something on those to chat to other contestants.

Sorry lellysmum - didn't get to you earlier - but I see Rosti helped.

Just been having a 'mooch' on the BBC Food Chat site. Lots of posts about Masterchef - and support for our Carol!

Hi DonLou. The Saturday Kitchen recipes are shown on the BBC website. I've attached a link for Mary Berry's recipes, although I can't see anything there that specifically says Spicy Moroccan Chicken. Hope this helps.

[link]

Silvena was on QVC yesterday cooking the Buccleugh meats they were selling and giving some info on the best way to cook them.

Great idea twisty - I love oxtail.

I thought there was a thread for posting these requests on following the show when it was first mentioned but I can't find it. I was going to point you in the direction of it, I hope this one doesn't get 'lost'.

Hmmm...interesting! I wonder if there really is a right and wrong way of using it. I would have thought there is otherwise it wouldn't have a shiny and a matt side would it?

Yes - it's just meant as a but of fun Malty - not very funny though.

I admire David Pritchard very much, but this programme does my head in!

Sorry - didn't necessarily mean his latest book, just the name of the curry book. I've seen Keith Floyd's India and wondered if that was the one you meant or whether or not it had curry in the title. Now I know! Thanks very much.

The general consensus (from a long discussion on these boards many moons ago) is that if using in the oven, the shiny side should be in, as if it is on the outside it will reflect the heat, but if using it to line a grill pan say, then the shiny side should be out as it will reflect the heat back up to the food being cooked!

This is what I've always done.

Becky - it was so funny wasn't it? Love the uncontrollable giggles and Olly Smith has a great sense of humour.

Also, the next presenter of her own programme maybe? Jo Pratt. How lovely she is. I'm sure she'd be great.

Hi Gaspode - could you tell me the name of his latest book please? Is it the Keith Floyd's India one or one with curry in the title? Thanks

Oh & stephen, remember to use 'happier' chickens than they do!

Oh custard - a bit confusing here. Do you mean the main programme with Jeni at 12.30 i.e. Great Food Live, or Food Uncut which has replaced the Bites programme at 1.30?

Oh it's ok - I've just seen on the home page that it's under the 'new' programme spot. Apologies.

Who on this thread calls the Rick Stein programme 'new'? The only new programmes mentioned I can see are Food Uncut and Florida Fatbusters. Has a post been removed?

Two minutes of him is overload to me!

I'd go to your house.

Not 100% certain, but I would have said shoulder. It lends itself very well to cooking this way.

Just remembered - it was called Anything You Can Cook! (I think...)

Bluebud, I don't know whether or not you watched it but Merrilees (sp) was Brian Turners' assistant on a tv show (was it called Beat the Chef?) where Brian had to cook a meal using the same ingredients as a contestant had chosen and then it was tasted and judged by members of the audience.

Where? Are you talking about ebay?

Even what used to be Mammachef doesn't post or sound like Mammachef now!

Hi Nick! It's all a bit weird on here now. But glad to hear you and Sue are doing well. Good luck for your new venture. Best wishes.

Just half watching Saturday Kitchen which followed Sunday Lunch and surely James Martin is making the exact same dish he made on the previous programme? UKTV Food - not very good planning!

Caught this programme half an hour into it. Is this the one that was on last year? Georgie & Mammachef! How lovely to hear their names again. Miss you all guys!

I also use the Marigold powder. It's delish! I've seen Nigella using Knorr Touch of Taste Chicken Bouillion Liquid. That's also ok.

Hi - they tend to used different makes of pans but I have seen Anolon Advanced on there as they are the ones that I use. Don't know if you mean those

They are available at all the usual outlets but I bought mine brand new on ebay - bargain!

Always got a dopey smile on her face - hot, boiling water...

Thanks OFGS - hope you're keeping well!

I missed Thursday's and Friday's of last week's programme. Can anyone tell me who won please? Thanks

Sorry witch, something happened to my post then! Only the first paragraph appeared. :(

There are lots of recipes on the site, both UKTV Foods and on the messageboards - have a little reccie! Good luck.

witch - please don't 'text type' on here - it's very offensive. Thank you.

It has that effect on lots of men! Maybe you should record it, then he can watch it then listen to it.

If it was a cooked chicken breast it MAY still be ok - if raw, don't think so red rose.

Pour gravy or sauce on it before serving!

I've done that with bacon too - and pancetta.

I WON' SAY IT Sorry jfreed I didn't see it but it's repeated tonight at 10.00 if you have no joy.

I must admit I thought most people did it (except my Mum! ) I've also seen it many times on telly although I have seen it more when cooking turkey than chicken.

You're not too late at all Jennifer - thanks. I love good old-fashioned granny food.

Thanks guys - I'll experiment and let you know how it goes.

Thanks Sue - it wasn't like that - the egg became almost scrambled but more 'compact' if that's the right word. But this one sounds interesting, what do the eggs 'end up' like? and (anon) I like the idea of shortcrust and puff.

Hi - any of you lovely peeps out there have a tried and tested recipe for a ham and egg/bacon and egg pie? Preferably a deep(ish) one. I used to love this when an ex's mum used to make it but I wasn't into cooking then so didn't bother asking for the recipe. I'd love to be able to make one.

Thanks very much

Why did they only keep for two days in the freezer? They always last much longer than that when I freeze them. Try it goldie.

That's the type I've seen Livewire. I thought I was going crazy for a minute.

Well you learn something new every day! Good job I wasn't planning to make one eh?

Hi Alex, the only profiterole cake I've seen was just layers of the profiteroles up to a cone shape and chocolate sauce poured over the whole thing! Is there actually something you can buy to get the shape?

Hi goldie. I usually go by smell first and then taste - they will certainly last three days - maybe more. You should think about freezing them once they're cooked. They defrost beautifully.

Well it's on the Sainsburys on line shopping site!

Yes me too but sorry - can't be more specific.

Hi sugarpuff - welcome back! Can't help you with Sophie's recipe but there was a discussion on the boards not long back with lots of recipes posted. Type yorkshire pudding in the search for box and go. Yorkshire pudding goes with every meat - not just beef!

Pleasure - hope you enjoy it. Sounds yummy!

Hi rfw - it's a Lotte Duncan recipe. Click on recipes on above left, then choose Lotte Duncan from the drop down list of chefs and it's second or third down.

Hi Perfume - I didn't have any luck in my search either. It is possible that it is the chef's own creation I suppose. Do you have any idea what made it 'Thai'? Lemon grass, chilli, coriander...?

There are some really good cooks and chefs on this site so possible one of them could point you in the right direction. Good luck.

Oh was that you? Welcome.

ooh Andy - you've got an admirer! See it's true what they say, women always go after men who can cook! (Well I'm assuming it's a woman)

Is this the same programme that was on not long ago hosted by a chef and the woman from Breakfast tv?

Hi amritch - it's actually a vermouth and Sainsbury's sell it - probably available in most Supermarkets.

You do realise the site closes down between 10.00 p.m. and 9.00 a.m. now don't you? You can't post between those hours.

Oooh I'm such a good teacher!

What a pillock - of course you didn't mean that one! You meant this one! Copy this and paste it into your URL, failing that look under Great Food Bites on the recipe page.
[link]

Hi chuckley - I think you mean the Ed Baines chick pea and mint soup. he topped it with haloumi topped croutons and a blob of hummus (sp?). If you look under Ed Baines on the recipe page you will see it.

I have a few recipes for ciabatta and each one of them says cornflour to be sprinkled on top before baking.

Hope this helps.

Thank you snoozy - bought a load of oranges which are just so tough! Thought I'd zest & juice them rather than waste them all.

Well, obviously it's ok to freeze zest, what I mean is, does it lose anything as a result of freezing?

Can anyone out there please tell me if it's ok to freeze lime/lemon/orange zest? If so, is it better to do anything to it first?

Thanks

I love Masterchef too. I think that and The Best (yes - it is what it's called ) are the two programmes I'd watch over and over with pleasure!

I don't know if a particular thread has been done on cookery books - I know when chefs are being discussed then their books are as well.

Happens to me too - especially with a roast! Love them but never feel like it after I've cooked it.

Pork looked lovely, but seeing the pig's tongue hanging out made me feel a bit squeamish (if that's the right word)

What are you like!

There are some great recipes from this programme aren't there? I don't so much go for Ben's stuff but Paul and Silvana do some crackers!

oh Prue - you live in Ronda - I love it there! Got a bit of a panic on looking down from the bridge though! Took mum and dad (in their 70s) abroad for the first time a couple of years ago and stayed in Marbella and went for a day trip to Ronda - winding mountain roads made mum feel sick but once there we had a lovely meal and long walk. You are sooooo lucky! Been back since - great place.

Sue is right (well obviously you know you're not too far from her) but there are loads of shops selling British stuff - go for it!

No it's not Big Cherry but I doubt we could post it anyway because of copyright issues - good news is these programmes are all on again later tonight and tomorrow. Keep a look out for the programme it was on and video it.

Hey cheff - how do you make a mouse from the thigh meat of a pheasant? "Squeak Squeak"

I agree with gastrovolpe about Platters for the fish - but only for the fish!

Matter of opinion I suppose!

Believe it or not, you can get a lovely, lovely steak in the Grecian Taverna. For taste and perfectly cooked with the best home made chips you have ever had in a restaurant - this is your place! You'd probably never get into Tanners at short notice anyway.

See how helpful you are compared to me Livewire

I think i'm right in saying that the Friends for Dinner recipes aren't on here. A general rule of thumb is that if the programme was commissioned by UKTV Food then the recipes will be on here, I believe this was a BBC programme. Not exactly sure about that last statement but not far off I reckon!

I suppose it initially makes sense to look under the chef's name if you know it Raymond - just in case of any typos. It's probably easier (if you don't know the chef's name) to type in "pork" and all recipes will come up. Ceefax is the BBC equivalent to ITV's telext - just press the teletext button if you are watching BBC and you'll get there. Make sure you are on terrestrial BBC though - Digital BBC doesn't carry it! Are you still or

You go right back out and re-subscribe Helen - who does he think he is?!

Oh yeah - jacket spuds! I'd forgotten them. We only had jacket potatoes when Mum had the oven on all day for a massive bake in because they took so long to cook and used too much electricity! We were so poor! Ate them all the time when we got the micro.

Remember when microwaves first came out? We all had a cup of coffee made in the microwave. Nobody knew what else to do with them apart from defrost things! There were no cookery books or tips around then.

My scrambled eggs are never hard and dry in the microwave - I suppose you can either use them or you can't - personal choice.

Yeah - that was a great tip on GFL wasn't it? Works every time Victoria.

Same as the pan georgie except you have to stop the microwave periodically, take out the bowl and stir! They cook excellently in the microwave - certainly as good as a pan anyway.

I went in there when I was over Sue - amazing!

Sorry acetours - Ruth & Rose's recipes aren't on this site. You'll probably have to buy the book. Copyright issues.

Must admit goldie I've only seen them ready prepared with baby corn - another veg I'm not keen on. Sorry I can't help sweet - maybe you could bribe someone to do it for you?

Why don't you buy them ready prepared? Aren't they de-stringed then? I never buy them myself - not keen.

I still want to know what the post is about!

What's this about?

I can't agree with that one Helen's mum. It is wonderful actually reading about a person's experiences and what they are feeling and thinking - but recipes are just... recipes! I love the Michael Palin programmes and actually reading about it is soooo much better than watching it.

Yes - they're getting paid twice basically!

Where's your post gone Helen's mum?

I agree actually - whichever channel chooses to air and pay the chefs for the programme should include a clause that they are allowed to reproduce the recipes on their websites.

Don't be angry Binty! If you look at the top left of the screen under the uktv food logo, you will see a list. Click on recipes, then you can choose from drop down lists for programmes or chef and that will bring up the recipes. Failing that, just underneath the drop down lists you can select recipes by category and Indian is in the list. Good luck and happy cooking.

You're welcome Linda - when are we coming round to sample them then?

Goodness me! Relax Saz - everyone is entitled to a break! She'll be back next week. For the record, I think Jane's doing quite well.

Am I the only person never to have heard of Katy Hill? Haven't watched the programme yet - but I will...

It's on again at 9.30 tonight titch - you can get it then. There are lots of chutney recipes on this site though if you search for it.

Hi Linda - try the following link [link] Lots of recipes on there.

Sorry Lea - you'll either have to search his web site or the bbc food site - it was their programme I believe.

I think it was Ross Burden on Kitchen Invaders wasn't it? Don't think the recipe is on here but there may be a thread if you search.

p.s. Tanner Brothers programme really boring! Sorry!

Yes - UKTV must know by now what the viewers want - surely! Good food - cooked well, informatively, entertainingly (if there's such a word) with lots of info about it, where it comes from and what it can be used in...! That's not hard is it? The channel is called UKTV Food after all - not 'UKTV We've Run Out Of Ideas So Let's Just Put Anything On With A Chef That People Like'

Why? Are digi ones better? I've got the one from Lakeland and it suits me?

Yes I will too - but...

Has anyone seen the advert for the new James Martin show mentioned above? How cheesy does it look? I can't believe they commission show's like this! That cupid one with Ed was bad enough but this looks even worse!

Sweet doesn't do it for most women - not as comfort food anyway! Chocolate is in a totally different 'section' not for me though - I reckon I'm one of the few that chocolate does nothing for! Comfort food for me is a bacon shank cooked for me by my Mum and eaten just cooked!!! Mmmmmm!

Hi Stephanie - when I use tin foil it's only ever to line things like the grill pan - therefore I use it shiny side up because the heat coming down from the grill will be reflected back up - therefore does it make sense not to have the shiny side outside when wrapping as it will deflect the heat???? Am I wrong? Someone will tell us - never fear!

Yes nuttytart - exactly, you asked for a bit of help and Materchef replied with some drivel. Moechef and feathers responded to this as we've had loads of pillocks on this site coming up with stupid answers. We usually just ignore them though. They were not responding to anything you said. You have your answer though now don't you? Don't be angry.

Well I always felt the same - I could never cook chicken as well as my husband could - then I discovered the rotisserie! These are relatively cheap (I've had two over the years) from shopping channels and they give full instructions and the results are lush!!! Go for it chocolateclair - they are really reasonable and foolproof!

My brother likes her little eddie - always did prefer the big gals! She's very attractive though isn't she?

VA Girl - You could spread it all over... oh maybe not!

Don't worry about it renap - probably just wants the last word on the subject - well she can have it if she wants.

Nite nite

Deep breath - and lots of imagination!

Love the xxxx's in Trudi's!!! It' obviously an automatic asterisk jobbie! L0VE IT!

OK - I'll try it for you! I'll let you know. Nothing to lose eh? But keep away from KFC and Macdonalds!

Oh Ali - this is a wind up! See my previous thread. Type in KFC in the search and see the horror it brings up!

I don't do subtle Aliz - I'll give it a miss I think! Courgettes (too) are the most 'subtle' (read pointless) veg around.

My advice re Madonalds is - eat somewhere else!

Does Butternut Squash actually taste of anything? Never had it.

I'm getting fed up of these duplicates! It must be my puppy knocking me.

Oh I know - I'm hungry! is that it?

Am I? Why?

Oh - that's why they do it. Rustie was right then!

No I won't - have you ever tried salmon fried in bacon fat? oh double dribble...

OK I'll stop now.

Chips - dribble...

Yorkshire puds - dribble...

Yeah - with some things DeLeeder - but roast spuds in 'meat' fat - dribble...

Stop encouraging them you!!!!

Wish I knew of a fish and chip shop that used dripping - you always see stocked up boxes of economy veg oil or something

I wouldn't have dripping on bread either - but it's wonderful for cooking! How come duck or goose fat is ok by the way? (Well with some people - don't want to upset anyone ) Costs a fortune in the shops

I know Rustie needs no back up whatsoever, but I've been following this and I'm afraid I back her comments 100 per cent. The 'feedback' part of this site is not for feedback on people, it's for feedback on programmes! For heaven's sake let's just let it be! Life's too short.

We all have our likes and dislikes, watch them or don't watch them ok? If you don't like a programme then tell them by all means, but if you're not keen on a chef then just say so - don't go into details! Let's face it, based upon what has been said on this site it's hardly constructive criticism is it? None of them are going to get better by reading the rubbish written on here! Apart from anything else, those who do complain about the drivel come under personal criticism from people who don't know anything about them! What's that about?

JUST LEAVE IT!

Yeah - me too - night Brie night Rustie

Mmmm - cuddly pets!

That'll do! I'm back at work tomorrow - had to take a day's leave as my little pup was poorly - worse than kids! Well, actually, no their not!

Hey! What you up to? Apart from being on here of course?

Good! Where's Rustie gone?

Jusst tried to e-mail you Brie but you're all full up! Need to delete some messages.

Had your wine yet Brie - fortified? You that is not the wine!

What's wrong with his carrying a hand bag Grant? They always match his shoes! Hey cheeesy - you are sooooo familiar to me.

Phew thank heavens for that

(whisper) - that wasn't too personal was it?

Evening Bustie

Maybe you should start looking for a job Brie - or just paint something you can sell!!! or do you sculpt? Do you want to paint or sculpt me? Aah go on, go on, pleeeeeease!

Lead singer!

Talking of menswear (kind of) my husband is working in the North Sea just off Norway at the moment and it hasn't stopped raining. He's getting drenched night after night. Anyway - he managed to find an all in one suit with a hood that he tucks into his wellies to keep him dry (what a vision that creates) and he said he looks like a telly tubby! so everytime I text him now I call him La La

Yeah - come on Brie - answer the man

Aaah - only kidding

Hey Grant - she's one of the worst!! But we all love her. Look forward to chatting with you love. Just don't mention the 'G' word when Brie's around.

Brie! Your hormones are working overtime! Pack it in!!

*laughs like mad* - I saw it too and - he's bandy!!!!!

Is it only me answering you tonight Grant? This topic has been 'chatted' to death over time and Gordon Ramsey regularly appears on people's fave lists. Just chance that it's not on this one. I think those who like him are the ones who replied to earlier threads. No disrespect to Nathan who started the thread.

I'm a big fan of his.

Welcome Grant - like the 'so there' bit

Hope you enjoy the posts - we're all maaaaaaaaaaaad!

Yes goldie - it is full of cholesterol but it's also yummy! We love dripping and lard and food cooked in these are so much tastier. We don't have it often of course, same as all things tha aren't good for us. Well done VAGirl for having a go! I've never even thought of doing it myself.

LOL DeLeeder - I agree though. I was just going to ask you what dorothies/teapot etc meant but I just got it! How are you these days?

I still do that

Bit odd if you ask me - what was that post of his about with all the letters?

I didn't get a result from my search Obviously no hercule!

Where are they jax? you've got me interested!

I had a feeling they were the same person!

Oh yes - forgot that! Also it's not likely that name would have been given to our Rustie if it was a female eh? Probably a squirt!

Are you sure it was a male Brie?

oh Porridge - don't get her started!!

Absolutely tigger - I don't know if there are any cheeses you can't freeze (maybe soft cheeses - not sure) but these two and your other bog standard cheeses freeze beautifully.

Nice one spammy - I'll happily freeze it now! I freeze a variety of things in ice cube trays but it's great to know that coconut milk freezes so well. Cheers.

Well Ken Hom said it must be long grain rice (of course) and it must be cold before stir frying. As for the ingredients, it's really up to the individual. Starting with onion and garlic (sorry Gino ) then the rice then all the other ingredients. I read or heard somewhere that soy sauce shouldn't be added but I always do!

One thing though, I always cook my egg before adding it because it makes the rice 'claggy'. Sticks to it rather than scrambling separately.

Hope this helps but there'll be someone out there who'll know more than I do!

I make lots of casseroles, curries etc and portion them up and freeze them. I also freeze marinated meats, but I've never frozen anything with coconut milk in. Would this work? or would it be better to freeze the casserole (?) curry, and add the coconut milk and finish cooking before serving? (if you know what I mean)

Well I had to pay, and pay and pay... It was soooo expensive!

Oh sounds delish! I await some clever person's ideas!

Isn't her programme great? Just turned on the telly and watching her cook something other than cakes is a real pleasure. She looks so young!

Yes gingerbread - we try to get that message across whenever a thread appears about this - but there will always be people who 'need' to say it and think it's their right to do so! No doubt there will be a post on here about 'freedom of speech'!

I hope you carry on enjoying the site - there are a lot of us out there who joined the site and stayed here for the same reasons. I've made lots of great 'buddys' on here - please enjoy it for the fun you'll have, the information you'll get (there are lots of knowledgeable people who can answer your queries or who will try to find stuff out for you) and the general niceness of (most) of the lovely people you'll get to know.

Welcome

No thanks MammaChef!

yeah I agree snoozy - but this amused me - I thought I was the only one to be annoyed by the way she chews - it cracked me up when I read DAC's post

Yeah Law - shall we thank Forbye as well?

lol - My dad's the same. The food he's never tasted is unbelievable! Well - I stand corrected! Definitely not my childhood meals though.

Thanks guys

Are you really called 'None sorry' or is there a problem with the website? You may find it on his website www.foodstop.com

My advice is forget the carrots, just make yourself a card holder on his account!

You don't have to watch the channel to use the site Rustie - we didn't sign up for anything! The fact that repeats are on don't really bother me (well sometimes they do) as much as the fact that I'll put the channel on in the morning, watch a bit, get on with my day, then when I put it back on it's the programmes I watched in the morning!

Mammachef, Blondie and any other chefs out there - I've just seen a marinade being prepared and part of it was a whole bulb of garlic just cut in half and put in the bowl. My thoughts on this are that there wouldn't be much flavour coming from it. It was a cold marinade and the spices and herbs were crushed before adding, which I know will release the flavour, but surely unless the whole thing was heated, the flavour wouldn't be released so much so it would have been more sensible to reduce the amount of garlic but crush or chop it first?

So, you peeps in the know! Am I wrong or is it just a gimmicky thing? Don't want to be wasting my garlic!

Who's presenting the programme grubhead? Is it Gary Rhodes again?

Chocolate pasta!? Wow - taste buds gone wild!

Has anybody else found this weekend's programmes really boring? Floyd (as ever) is great but the programmes are just too familiar - I find Antonio Carluccio pretty uninspiring (unexciting food) and Ainsley! Well - the less said about that the better!

Did you're mum make the food she does Mark? The closest I've come to a recipe my mum made was stew when Faith Brown was on - then Sophie (who I really like by the way) sprinkled chopped parsley all over the top of it! Mum's didn't do that when I was a kid

Funnily enough Gaye we're planning to get a caravan! What a coincidence! I'll save them until then. So all you lovely folk, instead of telling me where I can buy them can someone tell me what I can use them for?

Aren't typos great - 'roast pork hoint' I'll have to see if I can beat that one snoozy.

I cook my pork, then cut all the skin and fat off and throw it away - can't stand it I'm afraid.

LOL - course you are love - all food programmes are like that - take GFL - Jenni may just be a really good actress!

Loyd Grosman is a real foodie and I'm sure knows his stuff, and the other celeb is usually picked because they too love food. Why should a chef judge? Us commoners know what we like too!

Not all ham is smoked though is it?

Aah! little eddie

Ooh but when he does smile eh Brie

What Brie? a basque and hold ups!!!

No. Sophie isn't my problem but I did think she spoke bossily to her young chap! I enjoy watching her very much - the programme is just no good in my opinion.

I agree that the programmes are definitely enhanced by Jenni but they are still worth watching - some of the presenter's they get to stand in are great - but could we have Simon Rimmer on permanently please? What a star!

Ooooh! Hugh Fearnley-Whittingstall... nice.

oh sorry - forgot myself for a minute!

Actually - the new programme with Lesley Waters sounds promising - as long as she doesn't kick her leg in the air and shout Whoo too often!

We posted together there I think relishmama Forgot about food and drink - love it, but can we have Chris Kelly back instead?

I like Gary Rhodes but I didn't like him doing Masterchef and the way it had changed from the Loyd Grossman days. I enjoy two fat ladies too v. much - can't have any new series of those though can we? shame. Not a big fan of Jamie though - well not Naked Chef anyway - I'd watch him if it was a different format - no more wobbly cameras!

Then so am I chef de maison - I remember her well, and I agree, Sophie is bossy.

I agree with the first two and Keith Floyd baboush - I'd also like to see Masterchef (not the Gary Rhodes version), and mad Nancy Lam.

Far too many repeats - boooooring.

Just realised - I didn't mean to insinuate that tony's mum didn't love them or anything - no disrespect, she obviously fed them very well judging by what he says. Sorry Mr. Tobin

I see your point Mark, but he said he used to steal it he loved it so much. Sore point this, happened to someone very close to me - there was one kitchen cupboard with all the lovely stuff in for the mum and kids got whatever else was going. I realise money could have been tight, I know what it was like when I was growing up (he's younger than me) but if butter could be bought in the first place, surely a mum would 'do without' to give the kids the best? Not a mum myself but I know my mum did for us. Can't accept it I'm afraid.

What you said about not having butter if you had jam, I can understand that - it's not necessary you greedy thing!

I'm sure delis would sell it wouldn't they?

No beccanurse, they are in a tin in olive oil. They're a Spanish product.

Yeah - there are some nice recipes. I'm definitely going to try the potted beef - but you're right - just look in the old Jane Grigson books.

How easy was that?

I remember a thread where someone was looking for a supplier of tinned fried onions. I spotted them today in a really grotty supermarket (kwiksave - I get my fave orange juice there really cheap - honest) and bought a tin. So what do I use them for now? It's a large tin so if I use some, how do I keep the rest?

I notice nobody has aired their thoughts on the new series from Sophie Grigson (or have they and I've missed it?) I have to say I find it rather uninspiring and as for "recipes that our mum's used to make" Not everyone's mum was a gastronome! My mum's dinners were gorgeous pies, roasts, stews and casseroles - delish.

Also, when Tony Tobin was on he said his mum used to have butter but the kids weren't allowed it, only margarine. What an 'unselfish' mum she was eh? I can't believe he said that on telly like it was nothing.

Maybe a bit of meat in there though Andy Gotta be some in there somewhere "raaagh"!

I agree Nick - I love being married - good luck Andy - oh the romance of it all sigh!

Even better are the ones I bought from a popular shopping channel. they are in a set of three in ascending sizes and are made of a very soft silicone material. they are heat resistant to 500 degrees F, the 'bristles' are quite far apart so really easy to get rid of oil, butter etc, dishwasher safe, lifetime guarantee and only £9.99 for the set of three. They are absolutely brilliant.

Maybe only part of the night eh Brie?

The Dr is Dr Gillian McKeith mnem but I didn't see the programme so can' help sorry!

We've got a tapas bar opening here in Plymouth soon - can't wait!

Hee hee

Hey Terry - dib dib dib

There are a few nice ones in Plymouth if you can stand the journey itsbud.

Thanks Georgie - makes sense to keep it if it that's old a name eh?

Oh - how cool am I?

Nah, only kidding - it's great - Reza's a star and I love the food

No

Why isn't Ed's name in there?

Hmmm!

That's 'Restaurateur' De Leeder

What are you two like!?

Lol - hope not! She's almost as irritating as that David Pritchard bloke. Now there's one who should definitely stay on the other side of the camera

Can't help for the UK wildfrank but I remember being (childishly) chuffed when I got a takeaway in Miami served in these. I even ordered Moo Shoo (sp?) Pork just 'cos you always hear it in the tv programmes

Victoria Trevor is the person who has the dinner parties on the programme and Rustie, poor old Terry got confused - begins with P ends in mouth! We discussed this on the other message boards She lives in Torpoint which is just over the water in Cornwall. I don't know why she should be on this programme tholugh - never heard of her before this.

Sorry - am I missing something? What does laab mean?

Wow!

got it little eddie - thanks v much - I'll let you know how they turn out. x

I don't have a local butcher! Wherever I choose to shop I have to get in the car and drive there. I shop at three different supermarkets and indoor market. 'Local' means nothing here. :(

Scrummy - thanks v much - by the way (re: the rum) my husband was in the navy for years.

Ruth x (and my nickname on here comes from my little doggy!)

Drool drool - I put onions in the oven every time it's on! Definitely not a veggie though.

Ruth x

For weet read sweet!

I'll definitely try this - onions are my favourite veg (sounds weird that doesn't it?) I eat them cooked any way at all - always put too much in my recipes and weet raw onions are delish. Love spuds too. Moreish eh? No old fashioned favourites that people don't already know the recipe for, apple dumpling made mum's way is one of my all time faves.

I bought a fresh chicken from Aldi this morning - it has no added water, no growth promoters and no additives - only £2.03! I haven't tried these before, will let you know but the pork loin chops and minced beef I can agree with relishmama - they are lovely.

Oh drool drool! I loooooove belly pork - this sounds wonderful. I'm going to try it.

Now now ladies!

I like his house and kitchen - gorgeous - but he looks like a real 'Del Boy'. Still wouldn't do for us to all like the same people eh?

Hi madcow - I have a recipe I use for my steak diane and it's delish. Obviously no weights given for the steak - it's up to you but traditionally the steak is flattened before cooking. Here goes:

Fry the flattened seasoned steaks in a little olive oil and butter. Remove when cooked to your liking and leave to rest. Fry some sliced mushrooms in the juices until cooked. Then add 1 shot brandy (flame if you prefer) then add :
2 tbsp Worcestershire sauce
2 tbsp butter
2 tsp Dijon mustard
½ tsp sea salt
black pepper

Stir thoroughly and the sauce will thicken after a minute or so then add finely chopped parsley and around teaspoon of lemon juice. Spoon over rested steaks and serve.

Hope you like it.

Hi little eddie - when I make a pepper sauce for my steak (yummie) I crush some peppercorns, fry them for a short time in the pan the steak was cooked in, then add a little brandy, flame (if you like) then add cream and seasoning (if necessary). Then reduce to the consistency you like. You could add a little stock as well as cream if you wanted but the juices in the pan from the steak usually do the job beautifully.

Hope this helps.

Pity that Tony one has to be involved! Common as muck

Ooh I love him!

lol Georgie - and did you know that I couldn't swim until I started using a certain 'sanitary product'!!!

Sorry Jackie, not a response to your request I'm afraid but just had to say that this awful programme isn't any better second time around. Why are you showing it again?

Must admit, we joke about it here too, so fair enuff!

Uuuuurgh Nick - did that have to be said???!

You won't get many people disagreeing with you Nick - lots of people feel the same. They really wind me up. But, sarahq, I don't think we're supposed to feel sorry at all for the people on the smoking advert, rather they are aimed to shock us into realising that it could be us.

The other adverts that are annoying me at the moment (they make me press the mute button) are the UKTV Gold 'Keep it British this Summer' adverts for the comedies. They are sooooo loud and irritating. Stop showing them now - please!!!

Yes - ling should be treated as cod - it's really nice fish. It makes a lovely fish pie. We had a glut of them when my father went fishing in Looe - delish.

Yes Porridge I agree - the sstraight to wok ones aren't as nice they seem overcooked to me, you know too soft. Also, the problem I have is prior to frying - when I take them out of the water and rinse, it is then they are all stodgy so I might try blondie's advice of pouring a little oil over them. Thanks everyonme for your help - I'll just persevere and one day...

I too have a problem with noodles Mervyn. It's not the flavour I have a problem with though, I've tried so many times - some people tell me to refresh them in cold water others tell me not to, but whatever I do they always end up stodgy and stuck together.

Yes that's the one I've got too - same with rice isn't it? They are called rice steamers but you have to add the water to it.

Well I laughed MammaChef. What a funny (if somewhat tactless) thing to do!

Love lamb's hearts - haven't had them or even thought about them for years and years. I'll soon put that right.

hi Porridge - I made it tonight (don't waste any time me) Absolutely lovely - and you're right - how easy is it? Thanks v much.

Hi Porridge - would you post the recipe anyway? I'd love to have a quick peanut sauce recipe. Thanks

You're right Trudi - it is Yuk Sung and it's gorgeous. I get it from our local takeaway. It's got finely chopped vegetables in it as well as pork. Yummy

I thought it was only whites that could be frozen?

Thanks for that. Talking about frozen herbs though, the ones I used to see (Birds Eye) aren't made any more and the only ones I've seen in Sainsbury's are organic ones (with a price to match). Anybody know a supermarket that sells ordinary ones?

I know ginger can be frozen and grated when needed, but can the same be done for garlic cloves?

I will Dorz. We get some great ideas from the other guys on this site don't we?

I love peppadew. Can't stop eating them - They are just so moreish! but I prefer the hot to the mild. They are (preserved?) in sugar, salt, spirit vinegar etc. This is lovely mixed into a salad as a dressing by the way. Never thought of stuffing them before - sounds great.

GQ & FHM voted it best buy this month too.

Just on the offchance you are online zzr - for info, QVC are about to show this grill and the presenter says he has one himself. ?90 plus p p

My parents used to put porridge in the bucket of cockles they collected a the beach - it cleans them out brilliantly doesn't it?

Well it's obvious from this thread that liquorice is either loved or hated. I remember the smokers outfit jax - lovely, and yes we did call it Spanish.

Relsihamama - Hee Hee!

Sorry fresh fruit salad & snoozy - no disrespect, but they are spelt mussels. Muscle is meat!

Yuk! Sorry, but I'm one of the few people who can't stand cheese. Parmesan? No thanks Excellent Chef. Love chilli though

I've tried the liquorice from Lakeland Livewire but didn't like it. Also my husband brought me some back from Norway once, Panda was the make, and I didn't like that either. The Lakeland one tasted just like it. I love the hard liquorice as well that we used to get as a kid but although Bassets still make it it's a lot softer than it was. Lovely though.

Sorry Matthew - love liquorice (real addict with no toilet problems I'm pleased to say Jen) but I hate liquorice allsorts. They spoil the liquorice.

Great news - but will there be some new progs on or just repeats?

Oh I see - you meant word! How thick am I? Sorry Mel - yes I agree Mezze is probably what you're thinking of.

Hi Melanie. Sorry, don't undersand what it is you want. What do you mean work?

I really dislike cheese. Am I very weird or just a bit?!!! Wish I liked it though - and shellfish too. I'd love to be able to enjoy a nice big juicy prawn or scallop.

Yes Michelle, I've been. Great food but rather pricey as you can probably imagine. But for a really special night, book into a room at the restaurant - it's really lovely. I would definitely recommend it.

On yesterday's programme the man talking about the different varieties of potato said that jersey royal farmers are no longer allowed to fertilise their crop with seaweed like they used to. However, I bought a pack of Jerseys from Sainsburys and as a selling point, on the pack it says "...selected from sloping fields near the sea and fertilised using seaweed from the beaches...". Surely retailers can't state this on produce if it's no longer the case? I agree that the flavour has all but disappeared.