naguere
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Posts posted by naguere
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Spot on Jaymes
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He's a green grocer trying to fizz us all up over nowt.
What a waste of time it is.
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Nice one Soup.
Thread started 2004.. still a treat.
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Reminds us all what we lost when Meades stopped being a restaurant critic. Like all the genuinely good restaurant critics it wasn't the only thing he wrote about, just one of them. A writer first and a restaurant critic second. Apart from Gill who fits that description anymore?
I still can't follow Meades on TV though, his writing does not work well when spoken and his habit of popping into frame from unexpected angles is a bit distracting!
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..
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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.
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I volunteer at our local thrift store, and we love cookbooks! There are lots of cookbook collectors, and the books move quickly. (Except for microwave cookbooks--I think most folks have given up on cooking whole meals in the nuker.)
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?
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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.
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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?
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The Dyson Fan Heater.
The very latest that tecnology can bring to you.
It is so beautiful, you know you want one
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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.
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A nice post jrshaul.
It has made me thoughtful.
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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.
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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
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Way back Jeffrey Steingarten did a big french fry investigation and I think he ultimately ruled in favor of horse-kidney fat. Or at least he tried it.
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.
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The site it's self looks pretty useful.
I need to search it for information on bean sprouts and
cucumbers.
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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
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What a pleasure Genkinaonna, every post a delight,
Thank you.
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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?
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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
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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.
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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.
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Too late--cleared mine out on Friday to make room for the side of beef I picked up on Saturday. My co-worker raises Corrientes, which are the little steers rodeos use for roping. After the rodeo season is over, he fattens a few for the freezer. They are delicious and lean, and, as a plus, they are very small. (And, no hormones or antibiotics.) I live alone, and the 214 pounds of beef I picked up doesn't overwhelm.
I tossed a bunch of stuff from the bottom of the freezer--an old tube of sausage, a pound of bacon, a big bag of flaxseed, some chopped nuts from a couple of years ago--and canned the 4 gallon bags of whole tomatoes and the 2 of green peppers I put in the freezer in August. (My kitchen smelled like summer all weekend!)
You learn something every day 'Corrientes,'
This could be a good line to be in.
You lucky guy.
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How about going Japanese and with your nimble fingers, shell the egg on to a piece of toast.
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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.
Appetizer before Beef Stroganoff?
in Cooking
Posted
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 .