naguere

Wow

If I buy wine for consumtion in the near future (tonight), ageing is not a problem. Most wine bought in supermarkets is for promt drinking, screwtops are fine by me

An old book i read on competition breads 'Manna', had the technique of using lalrge tin hoods which were placed over the loaf , i suppose this kept the moisture content up in the initial stages. Thinking of this, i used a very large Le Crueset casserole, preheated it in the oven, dropped the loaf proved on a round tin sheet in and put the lid back on. This produced the springiest best structured freeform loaf of my life, a week latert I broke the lid so never did try it again.

ACK! How deeply disturbing. Perhaps it was Cujo, Brett Camber's ill fated pet

My two tips are: Desolve the salt into the water, salt sprinkled in the dry mix will kill yeast cells Add the oil when you turn out the risen dough for its 'knockback''stage. Oil added to the start of the process can make the glutenized mix too slipery to get good volume. If all else fails, add some white flour.

I bought a packet in Cardiff Italian deli years ago. soaked them overnight then refreshed and cooked them. They were foul. So now i know where i went wrong. Thanks

This poem does it for me: 588. Beer By George Arnold HERE, With my beer I sit, While golden moments flit: Alas! 5 They pass Unheeded by: And, as they fly, I, Being dry, 10 Sit, idly sipping here My beer. O, finer far Than fame, or riches, are The graceful smoke-wreaths of this free cigar! 15 Why Should I Weep, wail, or sigh? What if luck has passed me by? What if my hopes are dead,— 20 My pleasures fled? Have I not still My fill Of right good cheer,— Cigars and beer? 25 Go, whining youth, Forsooth! Go, weep and wail, Sigh and grow pale, Weave melancholy rhymes 30 On the old times, Whose joys like shadowy ghosts appear, But leave to me my beer! Gold is dross,— Love is loss,— 35 So, if I gulp my sorrows down, Or see them drown In foamy draughts of old nut-brown, Then do I wear the crown, Without the cross! 40

Was the chicken sausage pre-cooked? If not, and the tenderloin was red in the middle the minced chicken would be raw. This would frighten me.

... they say that in many regions of France !!! Especially when you go south .... It is supposed to be a region of France where people do not have any accent, a kind of "perfect" French, from the pronounciation point of view. Though the main attraction is that it is one of the underrated wine region of France (Vallee de la Loire) .. and the castles are great ... clearly worth a visit. Perfect accent: Tours

Look out for 'taquiner' , if you think the group near you are talking about you, they probably are. (it is a great French sport) conducted by all frogs.

OK-- but that's not the Loire; that's the Indre-et-Loire.... The Loire is about 300 more miles upstream towards Lyon. Azay is my favorite of the "chateaux" on the tourist track. A little jewel, don't miss the great staircase that is so unique. While I would have opted for the Southwest for an extended stay personally, there is really no part of France that is unappealing. This "Centre" Region is fairly flat, undulating, farmland and fields. It is quiet and pleasant, unless you go to the hotspots, like Chenonceaux or Chambord. Tours is the prefecture and is a large city of 90,000 with many events. And from the Tours station, (St Pierre des Corps) Paris is only 55 minutes away by TGV. We have friends in this area who live near Loches, and have stayed with them so I know the area well. There are a couple of very good restaurants, but mostly the area proliferates with decent, moderate restaurants. While there is no particular distinguishing cuisine of this area, do not miss the Vouvray wine-- that is a treat. Azey-Le-Rideau Is about 7Km from La Loire, and just a bike ride from there to Tours , but it is on the river Indre.

A cracking posting and a lovely sentiment. I won't feel so bad now when i lift melon ,sun warmed when cycling through France.

The fish and chip shop in Petergate, dine in or take away and scoff it looking at the Minster.javascript:emoticon(':biggrin:') javascript:emoticon(':biggrin:')

Cancal oyster stalls. Get a beer tray of fresh oyster (shucked for you)and a cut lemon for next to no money and eat them sat on the nearby sea wall.

Meringues. No mention yet of using a copper bowl, scientifcally proved world beater. http://www.villagekitchen.com/mfg/matfer/p...r/egg_bowl.html

A letter in The Soldier, a British Army magazine in the 60's. The soldier had written to Wilkinsons Sword, a company that manufactures razor blades. He said he had been on jungle training for three months and only had one of their blades, but by re-sharpening it on the inside of a wet tumbler it had lasted the wholle period. Wilkinsons customer relaltions wrote back thanking him for praising their product and enclosed another three months supply , just the one blade.'

New seasons rice, is this a gormet delicacy? I believe it is, and would like to know more.

Boloney! Pirates would love boloney on a bed of kimchee . I love boloney

Thanks andiesenji Now I know

Are grits similar to maize meal, used for polenta?

Try shallots, much more delicate. A grated cheese sandwich with finely sliced shallots. To moderate the rawness of the shallot, add a little vinagrette to them.

Neat with an expresso and a German cigarette.

I think that there isn't a problem with enzymes and canned pineapple. Its only if you tried to use fresh fruit

Jason, did you see, he had clipped it from 'Chat', it was not his opinion Oh, unsophisticated me. Do these things really go on?

Jason, did you see, he had clipped it from 'Chat', it was not his opinion