fatmat

Just a thought on the value of saffron... which would you pay more for, salt or saffron?

Saffron is OK. It makes stuff yellow and it has an unusual taste. However, owing to it's expense, an air of majesty and mystery has grown up around it. Let's face it, it's good, but not that good. P.S. For interest, I have been told that the best stuff comes from Kashmir... http://www.saffronspecialist.co.uk/Informa...miriHistory.htm

I upgraded from hand machine to Kitchen-Aid rollers. The KA kit is great, really easy to use, turns home made pasta into an easy mission. the gear is easy to clean too. Resting time aside, home made pasta can be on the table in 15 mins.

Hi Folks... lucky me, tomorrow I have a day off, all to myself. To celebrate, I'm going to have a go at making a proper pork pie, with hot water pastry and my own proper jelly (from bones and stuff). I've never attempted this before. Seems like quite a mission, but I've got the time and nobody to hassle me, so why not? I'm going to chart the day with pics, warts, disasters, triumphs and all. If you've ever attempted this mission before (or known anybody that has...), please share your wisdom before I get started, so hopefully I'll avoid stupid screw ups, and be able to show you a fantastic pic of me eating glory pie - as opposed to humble pie.

banana trees...

Top of the food chain, not planning on budging

Interesting point, but you have to read THIS to understand why muslims cannot use alcohol. .? ← I apologise wholeheartedly for my ignorance. Would I be right to say that this is a direct application of the exact word from original text, or is it based on later interpretation by scholars?

Boiling point of alcohol - 78.8 C Boiling point of water - 100 C cooking above 78.8 will eveporate the tiny quantity of alcohol needed to add a vanilla flavour very quickly indeed. That said, the Quran prohibits drunkenness/intoxication, not consumption

Chemist on the high street in West Drayton - I bought a kilo for not much money - they ordered it for me

Lard wouldn't give the right flavour or texture. In the UK, the beef fat we use is known as beef dripping. It used to be the collected drippings from a beef roast. Bread and dripping used to be a real treat - roast beef fat and juices on bread. For frying, the fat would have been separated from the juices. Today, I guess that beef dripping is simply rendered beef fat. There is a massive move away from using beef dripping in the uk for fish and chips, for health reasons, but if you are going to boil potatoes and fish in fat, you might as well do it properly!! Dripping gives a much better flavour

Don't forget that if you are cooking the recipe, any alcohol will evaporate

Beef fat is the best without a doubt - it creates a wonderful crispness and flavour that no other fat can produce. For perfect chips...tried and tested Use floury spuds such as King Edwards or Maris Piper. Cut them nice and thick - no place for skinny chips. Blanch them in hot fat at 150°C for about five mins, until soft but still very pale. Drain them and raise the temperature of the fat to 185°C. Return the chips to the fat and fry for a further four mins or so, until thay have a beautiful golden brown colour. As for the fish... sadly I have little expertise to offer here, other than to recommend cod, haddock or hake. Finally, the vinegar.... for me, the best vinegar is the malt vinegar from a jar of pickled onions.

I used to keep fleur de sel, and waxed lyrical about it's wonders, until one day I pondered on whether I could really distinguish it's superiority... I concluded that it is a little like the emperor's new clothes.

My missus once used all my fleur de sel to brine some pickling onions because she couldn't find the kitchen salt!!

I'm looking for a quality short chocolate making course in either London or Hampshire. My web searches have yielded nothing but corporate/gift days. I'm looking for a little more than that. I am a complete novice. Can anyone make any recommendations please. Many thanks

This is only a humble presentation of lamb, and much loved by the Brits. Sorry if it is obvious, and has been left out for such a reason, but my favourite is a simple roast of lamb, shoulder/leg, studded with garlic and rosemary, served with roast and boiled veggies, with a rich pan gravy and a little mint sauce. So simple, so tasty. mint sauce cuts greasiness/gaminess. If you've never tried it this way, give it a go. Don't know about the rest of the world, but this is the time of year in Northern Europe for eating lamb.

Sugar, egg yolks and a fortified wine, preferably marsala (for genuine zab). I also use vermouth (white or rosso), served with a savoirdi biscuit or two. This is my favourite desert in the world. I can still remember the first time I tried it as a child. Every time I eat it it takes me back to that moment.

Yes, I agree that you'd want your lamb to be a little pink as well. What makes lamb "gamy" is the fat. When my father cooks lamb, he cuts off all visible fat. The meat tastes great but has no gaminess whatsoever and could almost be mistaken for really good beef. My father usually makes uses the lamb in Indian dishes, where the masala (spices) gives it even more flavor. ← However... what makes lamb tasty, suculent and juicy is the fat. I don't know about how your lamb is reared, but UK lamb tastes beautifully grassy. If you like a less 'gamey' flavour, try milk fed lamb. For me it has less flavour, but if that's what floats your boat...

curry powder and butter

Europe

when I was very young, my parents convinced me that pomegranates could only be eaten, seed by seed with a pin. It took me 30 years to realise that this was a cunning ploy to keep me industriously (and quietly) employed for an entire afternoon.

Hi Susan, great to hear from a Dane. I've spent a little time in Denmark and love the place. My ex girlfriend is Danish. I can even say rodgrod med flode. (not sure if I can spell it tho!!) I even have a few Danish cookbooks (which do get cooked from) , a liking for Gamel Dansk, Akvavit, and a a bottle of Turkish Pepper Sweet Vodka (Smo Gro???) in the cupboard. I'm glad that the Vores Ol concept has reached your son. I see it as a bit of fun that may help to encourage a new generation of beer brewing folk - If it has reached your son, then it may be working...

Nope... not quite with you... I can't help but see it as a bit of light hearted fun and a potential means of promoting home brewing.

I see it more as a bit of fun and an experiment. I'm more interested in the potential for traceable evolution.

Danish students have created an open source beer recipe. The idea is similar to open source software. The recipe is freely available. You are welcome to make your own and sell the product. However, the recipe will always be freely and publicly available. Also, if you make any changes to the recipe, you must share your recipe. Finally, if you sell this beer, you must attribute the recipe to the original author. Here's a link to the website... Vores Øl I like the idea that people around the planet will be evolving the recipe and sharing the results. I've never brewed a beer before, but I was going to give this a go. Is anyone else interested? What are your thoughts on the idea?