Ddanno

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

I vaguely remember reading about some sort of national stockpile in case supplies run low, is that right?

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.

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)

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

*horp*

I love these posts, particularly the details in how caring and loving you are for your livestock (even if some of the roosters are barstewards). Thank you

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

Bit skimpy on the fillings compared to how generous they are with everything else. Hope it was nice though.

Not sure I like the idea of chowder-on-the-cob! The Sausage and peppers got my stomach rumbling though

https://www.thegarlicfarm.co.uk/blogs/recipes/how-to-cook-garlic-scapes Here's the farm mentioned above and their suggestions for how to use them

I've been trying to get hold of them on and off for a while but the only source here I know of is a speciality farm that sells out almost as soon as they're available (and they're bloody expensive). I'd love to try them chargrilled, smacked up in a ratatouille, part of a pesto etc.

Why anyone would grind that into a patty (unless it isn't what they claim it is!) is beyond me.

It's seeping in over here (UK) a bit with hot dog and burger buns - the fast food chains are becoming ever sweeter and yet more inedible. I tend to try and find sourdough rolls for a burger these days. We've stricter rules on bread than the US as far as I'm aware. And if memory serves, Subway lost a court case over their VAT (sales) tax bill in Ireland because their bread was deemed to be closer to cake due to the amount of sugar in it

Yeah knife and fork jobs can do one. Oh, and I've had enough of brioche buns. They're too sweet and rich.

I had a lot of these concoctions when I lived in London, some great, some abominable, almost all of them impossible to eat after the first three or so bites as they collapsed into a clothes destroying mess. Personally, if someone's going to make a burger like this I want it wider, not taller.

Sriracha is essentially a chilli and garlic sauce so that looks a bit of a misnomer. All in the taste obviously.

I've been a fan of frozen berries since I was little, my grandparents (who grew them - strawberries, raspberries, black and redcurrants) would put them in ice cream cones for me and my siblings to snack on while we hurtled around the garden in the summer. They froze satsuma segments and grapes and added those as well.

My search for 'hosta scapes' was just a bunch of gardening shops saying it was out of stock. 'Cooking hosta' worked after gf's clarification

Bonus points for no coriander!

Ah that makes a lot more sense. I didn't know what scapes are. Thank you!

Google is being useless, is there another name for these?

Yeah same, I've finally found a decent place near me that doesn't charge ridiculous prices (Hi Domino's you utter *&^£#×s)

I'd devour it and ask for seconds, but that's a gorgeous focaccia if you ask me (you shouldn't ask me)