naguere

This salad would be a good starter, it is simple. The enthusiasm of the presenter and the Chef comes through. Clean, sharp and it will prepare your palate for that wonderful luxurious Stroganoff. I constantly go back this Chowtip .

Spot on Jaymes

He's a green grocer trying to fizz us all up over nowt. What a waste of time it is.

Nice one Soup. Thread started 2004.. still a treat.

Worst of all, one becomes so used to his sun-glassed persona, that to see him wearing 'normal' spectacles is positively startling . He still looks as though he is a restaurant critic though..

How about the fact that 'old' rice can be quite bad for you. It is an excellent growing medium for bacteria. Personally I go for a red hot wok, toss in the oil, then cast the rice in to the inferno, get it well heated, which will make it safe. It is already cooked, but we also want the Wok-Hei as Kieth-W describes.

I agree Sparrowgrass, I funded (handed in) my extensive collection of Maps of France to that kind of store, get them back in to circulation is my advice. Whole meals in the nuker, now who could have thought of that?

Thank you so much, what a thrilling post. with the photographs and descriptions , you could write a book. I will read it more than once.

Percyn, now that made me just laugh out loud. Here is me going to post about , well never mind ! Those poached eggs, how do they do that?

The Dyson Fan Heater. The very latest that tecnology can bring to you. It is so beautiful, you know you want one Clickety

My Mother In Law who lived with us for 20 years would always be the last person to finish a plate. When the mood took me,I tried this, cutting my spuds in to smaller and smaller pieces. I never won and nothing was ever said.

A nice post jrshaul. It has made me thoughtful.

I have the very same container of kochujang in my fridge , Having been told that it will last for ever, my kochujang must be 3 years old, but looks and tastes just how it should. Please advise.

I am all for Spam, still fry it occasionally, but best of all it was in my Army canteen, battered and deep fried, two thick slices with plenty of tomato sauce and French fries . Mind you, most things taste good battered and deep fried

I think that at one time in Belgium horse fat for frites was voted the best. They did eat a lot of horse mind, and you don't want to waste anything.

The site it's self looks pretty useful. I need to search it for information on bean sprouts and cucumbers.

Here in England I stood next to a guy who used a pocket knife to trim of the large stump on a broccoli head. we do select the best spuds, onions and so on, rejecting any not up to snuff. On grazing, how was I to know that the nut dispenser dropped 100gr each time and not the sneaky handful I tried to garner. Nuts a go go in the aisle.. By the way, I am not driving message board traffic, but how about that guys and gals

What a pleasure Genkinaonna, every post a delight, Thank you.

I keep the European brick of butter in the fridge door, but have a small plastic container that will hold a 2" end slice which is kept at my work area. Midsummer it would be popped in the fridge overnight, but here in Englandland we have a temperate climate, Maritime at that so it rains often as well. Mudguards on your bike anyone?

Being on my own, I still use the machine once a day never mind the load. If dish washer is lightly loaded I use half a tablet of cleaner (UK) and run it on economy wash. valves and bearings can dry out due to lack of use. To stay on subject, if you have a dirty dish, why wouldn't you pop it in? Oops, just seen Fatguy's post above mine. Well, in that case, I just dont slam the door each time. :biggrin:LOL

A son of mine (Dear Bolle) remembers sitting under the hazel twigs row that carried the pea plants, and eating the young peas raw. They would have been first earlies small and the sweetest of all.

The French are big on tinned sardines, every Supermarche has a huge shelving with cans large and small , some 'grilled' and every other way. A lot are locally caught which is nice. Each July on coming back to England I fill my bike panniers with every type. At the moment my last two tins sit waiting in my kitchen: Hyacinth Parmentier Le Gourmet de la mer A l'Huile d'Olive. And they are good up to 2015.

You learn something every day 'Corrientes,' This could be a good line to be in. You lucky guy.

How about going Japanese and with your nimble fingers, shell the egg on to a piece of toast.

I use a modest amount of 'Grape Nuts™' as a 'sugar' sprinkling on to Weetabix™, which are not very robust under milk. It gives a crunch.