naguere

my son in Australia has bought this machine:http://www.sunbeam.com.au/products/kitchen/vs7000/ and thinks that by packing his bacon/sausage meat and anything else using this device , that the contents will keep in good condition for a long time without freezing /chilling or in fact doing anything to them. Please advise .

Nicely put., I always get a laugh when after ordering the main course in France the serveuce says une apre, I respond with 'Une cigarette'

Show off

I keep my cheeses (Parmesan and my cheese of the month) in a small plastic box , the really cheapo kind, they all stay in good condition, Parmesan for at least a couple of months and my Wenslydale stays moist for a month. also, most cheese will freeze quite well. If you have a microplane, that will take care of any hardening.

On my last post, the above . Since then, my wife was poorly and resorted to their stock, it seems you could do just as well with your own minced beef/chicken breast/and so on. also the rice was £1.20, a throw.

I wonder where it was grown. Seoul, and round about it is still spring, mind you it looks lovely.

The very two I wanted to say 'Hoera' to. Wonderful dishes both, we really should have a 'Like' button for this kind of thing.

Break in to even sized florets and then nuke them for 3 mins in a Microwave, by not steaming or boiling the water content should be good for a mash that would hold, in let us say an ice-cream scoop.

Years ago, I read that it was easy to put on a pound in weight per day , if you attend all eating opportunities. Also a chef being interviewed about what you could have to eat, it seemed it was up to you and he cited one female client who had a caviar sandwich every day and this was the real thing, so she had eaten more than the cruise cost her by the end. (phew)

What an absolutely knockout report, what dishes you had and had us all goggling at them. , Oh and a great smile, 'A glass of wine and smoking like a chimney ', Ah, memories.

Like what I said. Thanks heidh.

I make fresh soup for each lunch, loads of veg and this is my way: slice up carrots, leek broccoli onion and pretty much anything you can think of, to suite, place in salted water for later. soup base, stock and then what ever pulse I have cooked up and kept, brought to the boil. drain off veg and nuke for 3 minutes (no leaching there). add soup base to the veg and there you are. sometimes chillie flakes, maggi seasoning and so on, it is always just right. I have a half cup of cooked whole rice hanging about which will get cast in for tomorrow, today some baked spud that added thickness along with the red lentil puree. A couple of little gem leaves as a dressing or a couple of scallion. I must qualify this post to answer your question. If you nuke moist veg for a brief period (3 mins) they will retain nutrition.

A potato party. It is in McD's and in South Korea. astounding, what a sport: http://www.guardian.co.uk/world/shortcuts/2013/mar/04/potato-parties-worst-kids-food-fad

Interestingly, (for me anyway) , at certain times in England we can buy 'Dirty Celery', this is with mud on and no attempt has been made to blanch the stems during cultivation. This gives you a stronger taste and would be used in cooking., As a bit of fun, take a branch of celery (clean) and dip it in to sugar, the taste will surprise you !

what a great thread, and good links, especially the 'google images 'fried rice' Sorry about the strike through, I cannot get rid of it

Tea for me, being English, This week a friend brought me a packet of Turkish tea from Constantinople . The packet says 'CAYKUR Rize Turist cayi' . I hope that doesn't mean Tourist Tea, anyway it is not at all English, having a grassy sharp taste to it, and a nice change from my usual M&S Gold.

Don't forget, dressing skate with Buerre noisette resolves the Ammonia thing. there is technical chemical reason for it but you can google that.

Just using you Paul B, I must get prawns to add to my chicken fixins. , Nice work indeed huiray.

Recently being dined by my 4 sons , partners and children at a Raymond Blanc Resto, we were in our own pod. photos, were taken, laughter was the rule and the staff did us proud, ready to respond at any moment to our needs. It was a lunch to remember, We did not interact with other clients, and also noise levels were kept low. (no chefs were harmed during this event)

Jimmy's Kitchen, not 'What was?', it still is and has provided international cuisine since the 1920's Let Google be your friend and go to 'Jimmy's Kitchen Hong Kong' , or if you are in Hong Kong , book a table and experience the pleasure of it's cuisine ..

'Warm a cut', love it.

I buy Spanish olive oil off of Amazon in the UK, it comes post free and in 2Ltr plastic bottles., it is perfect. If you go to your Amazon.com and type in 'Carbonell Olive Oil' you will be able to get it as well.

In Dublin, once a long time ago Mona's mum prepared boiled spuds in their skin (big), cabbage and boiled bacon along with a bottle of Guinness . I do not know what was the best part of the meal, Mona, Boiled spuds, cabbage, boiled bacon or the bottle of Guinness. That was in 65 and it lives with me still. Try slow boiling a large lumper for such a meal, you will be satisfied

Excuse me for quoting your post (but it is the shortest). When the oranges arrive, it is a sign for you to go home !!Oh no it's not the shortest .... Jason Perlow's is.. too late.