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https://www.masterclass.com/articles/arrowroot-vs-cornstarch
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Ice has a larger volume than water, so pretty good chance of cracking the reservoir, or at least coming back to a big puddle later
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I vaguely remember reading about some sort of national stockpile in case supplies run low, is that right?
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The camembert should still bake nicely as long as it's not too far gone. Letting them both get to room temp for a day or so should give you an idea of whether they'll recover.
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A pictorial guide to Chinese cooking ingredients
Ddanno replied to a topic in China: Cooking & Baking
Is there much meat on the head? Just looking at it, it doesn't seem like you'd get much out of one -
Get them all! Especially if the ribs are still attached 😋 The price is wacky over here because of TV chefs (see also kidneys, calves' liver, sweetbreads, lamb and virtually all seafood)
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For chicken, use thighs and drumsticks and prepare them like you would for tandoori - salt them lightly for 30mins - 1 hour, brush that off, then make a few deep slashes into to the meat to let the marinade penetrate nicely
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*horp*
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Demand is probably the largest factor as you say, but then again I don't see a lot of UK produced garlic on the shelves (it's mostly Spanish if memory serves) and scapes don't seem like they'd travel well, so I'd speculate there's a supply issue on top of that. ETA: The Garlic Farm on the Isle of Wight seems to be the only, or one of the only commercial producers (IoW has a micro-climate which is suited to growing it) in the UK, although you can buy bulbs to plant at home
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Bit skimpy on the fillings compared to how generous they are with everything else. Hope it was nice though.
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Not sure I like the idea of chowder-on-the-cob! The Sausage and peppers got my stomach rumbling though