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naguere

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Everything posted by naguere

  1. I live in Cheltenham UK and buy my butter from Tesco's, the only one for me is Rodda's Classic Churned Cornish Butter. It is seems to be firmer than other stuff and has an incomparable taste.
  2. naguere

    Baked Potatoes

    Here in England Maris Piper seems to me to be the best, smooth of form, just the right size and wonderfully fluffy when broken open. Others claim the King Edward, a grand old standby is better.. or even once someone said that the Idaho potato was the best in the world.. (can we buy that in England?) . well done weinoo,, plain baked it should be.
  3. I regularly buy Lambs liver, or kidneys, and cook them pink... I shall watch this thread with interest. Thanks chefmd.
  4. Years ago, in an Italian Deli I bought some Lupin Beans, and had to throw them away because of their bitterness. A long time later I came across the preparation of Lupin Beans (it was on this very site). It seems they should be soaked in cold water for a week, changing the water each day... (cannot answer your 'ready to go' comment). The poster had studied cookery and this was one thing that amazed her. It would be the same with 'Horse Chestnuts, or Acorns (from an Oak Tree), the tannin is very very high. In olden times you would fill the sack and leave in a running stream, turning the sack each day for a week. I still wonder what lupin beans would taste like.
  5. I have lots of tomatoes , unfortunately they are in tins.
  6. naguere

    Low-Carb Dinners

    Two alternatives I use are soba noodles and sweet potato of every kind You could fit them in to any menu.
  7. To amuse: I read that cooked tomatoes were better health wise, as you could gain more of their excellent nutrients, so, in that way I went over to tinned tomatoes for my breakfast, but found that the price of a tin of tomatoes had recently gone through the roof. Amazon came to my rescue and here is a tin. I had to buy six tins, and each tin clocks in at 2.5Kg, but the contents are superb and the Queen of England buys them (look at the Royal Cipher)
  8. naguere

    Malt Vinegar

    Malt Vinegar has it's uses, mainly for shaking over Fish&Chips. or Pickling onions, where it is delicious For the life of me i cannot think of another use .... oh, yes i can: In the olden days (1950's) when in England we did not have shampoo products, people washed their hair with soap, your ordinary hand soap . This was very good for removing dirt and grime, but soap is mainly fat and so your hair would have this coating on it on rinsing. If you were to put a tablespoon of malt vinegar in a pint of warm water and use as a final rinse, the acidity of the malt vinegar would cut and remove the fat from your hair. As Michael Cain said 'Not a lot of people know that'.!
  9. I have a small Bay Tree in my garden, a bush, perhaps. it is excellent for cooking and all I do is walk up to it and pull a couple of leaves of, so that i will impart its fragrance to my current dish.. Fresh bay leaves have a delicate perfume , and in a cooked dish it gives a fine taste and can easily be removed before serving. Dried on the other hand can be harsh tasting and brittle . There are many bay varieties, make certain you have the fragrant one. (Let Google be your friend).
  10. Years ago a colleague of mine was entranced by kombucha, he gave me a 'mother' to look after. and nurture. it was interesting, but green tea is better in every way.
  11. naguere

    DIY Rotisserie

    Dcarch, that is quite a common thing in France, when you might have an open fire, it might seem medieval but you get the proper roasting of the meat. you get a heat deflector a fat catcher and the rotary action.
  12. The changes in my food habits have changed to eat healthier food. I now eat little meat, but do buy a free range chicken each week and wring out of it every last drop of delicious stock, leaving the two breast cuts in the freezer for later. pulses, loads, but in particular red lentils, which seem to me to taste meaty. The cost of food has effected me and I find that frozen vegetables are very acceptable, a good bag of 'mixed' is easier for me to handle than a large Breton Cauliflower. I love tomatoes (is there an e in that?), but I have found that tinned will do just as well, recently Tesco's were selling one tin of tomatoes for £1, so I went on the internet (good old Amazon !) and found tins of tomatoes at a good price, they are Lupa from Italy, whole plum tomatoes in a rich sauce and on opening the tin, they are fragrant, all 2550gr of them. The are suppliers to The Queen of England, so they must be good.
  13. Be warned, pistachios are seriously addictive, beer and pistachios even more so. I have had a sore thumb many a time from shelling them sat outside my tent, watching the sun set
  14. The rice is cooked. A pressure cooker would explode the grains. Bain-Marie... (why am I doing this ?) WOK IT. A small amount of oil in the WOK, toss in the cold rice. Turn it and turn again, when 'HOT', : Sprinkle with seame oil, then soya sauce. You then have something that your mother should have told you about..
  15. I was brought up in a household where Granddad processed and sold tripe. Yes you guessed, and I still like it! He put my dad and aunt through a private education, hunted twice a week and all on tripe.
  16. Instead of scoring the top of the chestnut, place nut on cutting board, flattest side down then with a pointy pairing knife push thepoint through the nut to the bottom, turn nut 45 % and same again, giving you a cross. My son gets me some chestnut 'pliers' from Seoul when he goes there, it has one smooth cutting blade and one serrated, which is just the job. they are very cheap and proper market stall stuff. I don't know where you could source a pair of those.
  17. Cycle-Camping in France as I do (off I go July 10 to Roscoff for a month). At any market, tell the man, you want to eat the pears right away, he will oblige and you will be amazed.
  18. In that way, When you gather flowers , do not crop one area, but move on. You could end up with , what I can only describe as cat like hints .
  19. For me it has to be Dutch Split Pea soup or :Erwtensoep (Dutch pea soup), it is good on the first day, and better on the second. you can Google a receipt, but I would go for the Brabant method. (Why is this soup known as 'Snert ?'
  20. Read a book on Hershy and chocolate, They built a factory in Canada, and the chocolate did not have that distinctive taste, so they stripped the plant out and copied exactly the plant in The USA.
  21. For the last year I have been taking half a square of 85% chocolate with my morning coffee. as a health measure. By using chocolates I think it would be a slippery slope, as with most chocolates there is not a lot of chocolate in them, the filling being the main ingredient.
  22. naguere

    Artichokes

    Well, the Farz was very savoury, soft and pleasant to eat, the dressing was creamy, that's all I can remember, oh and sitting their I had a sea view with a small island on the horizon.
  23. naguere

    Artichokes

    Artichokes , Camping last year near Roscoff in France, At the unlikely named resto 'Martha Stewart' I enjoyed a very large artichoke lunch, stuffed with 'Pentoncles ' in a cream sauce, the side was very savoury but I have no idea what it was composed of. This year I will try the 'Facon 'Kig ha Farz'. All to be had for €13.50. Great service, great food.
  24. Years ago, as a British soldier, tea was provided at every meal, brewed in Tea Urns, always freshly made and a can of Carnation Evaporated milk added. This is the same method since WW1, and perhaps before Fresh and hot it was splendid and revived you, but it could not keep, a second mug, carried back to your barrackroom never tasted the same. I have never had the courage to buy a can of Carnation Evaporated Milk to replicate that feeling.
  25. I must apologise, I misread a badly drafted email from son. This device is used prior to freezing/chilling food. (I feel quite silly, but was panicking) thanks for responses.
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