naguere
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Posts posted by naguere
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Sorry to hear you've been unwell. Nice to hear things are picking up.
My thoughts also.
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huiray How elegant. Here, brown rice, white beans some tinned pork (Polish)with a good stroganoff sauce topped with a sliced scallion and some greens that were nuked to preserve all vitamins. (it did not look as pretty as your display I must profess) .
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Liuzhou, Don't give up. Every week I cook up 250grams of pulses, 1.red lentils. 2. chickpeas 3. Cannellini beans, in rotation. I use them for soup or as a side or an addition to a main. and that amount generally lasts me the week. A good chicken, cut off the breasts and freeze , then roast the rest , some hot, then some cold but stick the frame in my new pressure cooker for 1Ltr of good stock. Today my evening meal is a big baked spud (Maris Piper) along with sliced half a cold chicken breast, a shallot. a slice of saucisson sec, minced a couple of tiny grape tomatoes then sweet mustard and mayo (a modest amount).But I am an Anglo Saxon so there is not a lot of 'lightness' My latest trick with veg for one is to slice what ever it is, put it in a plastic pudding basin (that has a lid), whet the contents then plastic wrap over and on with the lid. nuke it for 3 minutes and what every you have (for one) will be al dente . I will look out for you tomorrow Liuzhou
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'Paul Bacino Custom Blend 1.' This is at a new level. Knockout !. It has me smiling, and hungry.
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Sitting in the doorway of my tent in the dark, somewhere in France,. shelling pistachios and a beer to hand. Who cares if it is raining. Or that there is another days cycling to come. (Do you think that they are truly addictive ?
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There is a shop just down the road from me in Cheltenham England that specialises in frozen meals (Award Winning Frozen Meals). All the dishes look wonderful and are delicious my wife tells me, but they are rather expensive. Take a look: http://www.cookfood.net/shops/cheltenham
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My Dear Departed Aunt Cherry opined that in store cooked chickens were fine to eat , but they didn't make worthwhile stock
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What a fantastic thread this , and the comments (RRO : ' I am a bit of a sticky beak') priceless. Thanks to the wonders of Windows 8 this subject is pinned to my start so as not to miss a one of them. Thank you all.
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Well hush my mouth !There's a lot of salt in cheese as a preservative and for flavor. Always has been. Always will be if one wants quality. Just another thing for the uninformed fearmongers to complain about.
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Today Thursday 29th November, both the channels and the newspapers are full of the news that British cheese is full of salt, too much and unnecessarily so . 'More salt in cheese than potato chips'. Is this a world wide phenomena ? :www.bbc.co.uk/news/health-20524931
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The Indian way would be with a mortar and pestle.
I totally agree, fresh spices ground down for one dish, no hot whizzing blades or steel cut rollers ., no worry about 'Can I grind my Coffee now?' There are so many Pestle and Mortars on the market now, cheap they are.
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When camping in France, the tin of meat/lentils always goes in the pot along with the spuds and all. the trick at the end is to splash a cup of water on the can, then using a cloth to cover then pierce the can. all will be well and your meal is ready.
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Well, who'd a thunk it. Inspired I have just gone in to my kitchen and pulled the fish sauce from it's dark corner. Look out roast cauliflower tonight... Thanks folks.
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Just great Dejah , nifty photos . After seeing those dishes, who would ever open a tin?
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After last Christmas I was given a jar of goose fat from Dear Marlene in Munich, redolent with herbs it improved every roaster I anointed . Monday lunch 10th of November the last was used, it was sweet and clean so that is almost a year and it was kept in my home fridge.
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Your garage sounds the best place, think about putting the boxes on the floor where it will be cooler. The darker, the better . the only other ways to prepare spuds for long term storage is canning or potato flakes, which is not very practicable at home. If you can find out about the varieties and their storage capability, for instance 'Main Crop' can be good through the winter, but 'Mids' and 'Earlies' should be consumed quite quickly . It would be a good idea to check their condition occasionally . Good luck.
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I have just searched Amazon for Wondra Flour in Great Britain, it is available , at a price:http://www.amazon.co.uk/Gold-Medal-Wondra-Quick-Mixing/dp/B0084ZFP12/ref=sr_1_1?s=grocery&ie=UTF8&qid=1352727617&sr=1-1
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Yep, what slkinsey said, Noo cabbage.
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Where is that 'Like Button' when you want it ? Nice one mmGood ideas. Thank you.
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Could it be that your potatoes were harvested when immature? As Andisienji says, they know all about spuds in Idaho !I bought a couple of russet potatoes today and baked one for dinner. I was surprised at how thin the skin seemed to be. I'd like to find a russet with thicker skin. Are there any varieties that have thick skin? Thanks!
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Using my Bailetti and Tesco's Italian blend I am well pleased.
Unable to upload the Bailetti 3 cup image , but you get the idea.
Who would pay so much for so little ..
No Yawn for me on a crisp morn with a good cup of Java
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What does the water do?
Also, no place here uses paper bags. Some leave them out until you buy, then into plastic - by the time you get them home, they've taken a turn for the worse.
This is an old baker's "trick" for refreshing day-old bread for people who would come in to buy it at half price. We did it in my mom's bakery where I worked back in the mid-'50s. I would stand at the oven opening with a tub of ice water, dipping the loaves into the water and shoving them onto the shelf and as I got to the end of the shelf it would be time to take the first ones off.
(Big oven, long opening)
That's me in the shorts, my mom in the background next to the oven - a 16-shelf Peterson revolving (like a Ferris wheel)
Nice Loaves
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A son of mine followed :
JAMIE'S 30-MINUTE MEALS
Enthused, he embarked on producing one of them., it took him a lot longer than 30 minutes and the total cost
of the ingredients came to £40.
It's true I tell ya !
To keep on thread, dear George is unlikely to follow the 15 minute meal method... unless the cost is reduced by half
Edited to correct grammar
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I have just watched a chef make choux pastry balls, and instead of a cream filling then topping with chocolate he made
a mixture from goats cheese herbs and cream then presented three 'balls' after a slight nuke in the micro. to start a slight melt, along with a frizzee salad. It was dished up as a starter.
You could do the same kind of thing with puff pastry( with some thought/)
Christmas Presents for the Kitchen: 2012
in Food Traditions & Culture
Posted