Mr Wozencroft

I know an Italian women, living in Cardiff, who swears by putting her Parmesan in the freezer. Is there any sense to this? Is this the best way to store it? How do you store yours?

I wrestled the dead cold turkey four days ago and I still feel fucking psychotic. My negativity is so pronounced that my usual slight misanthropic tendancies have transmogrified into a constant stream of concious monologue of world shattering distaste for everything and everyone. I make scrooge look like Santa. My partner finds this incredibly funny. Down with everything! Up with Nothing!

Cut the heads and tails from the shallots then put in a bowl and cover with boiling water for 1 minute then the skins should come off real easy. Its important to saute the onions enough to give them a good caramelised colour. Hope that helps. P.s., shin of beef is a really good cut to cook this with.

Offsubject a little but try using shallots instead of onions. V tasty, mmmm.

Has anyone seen "La Grande Bouffe"? Its a 70's french film about a group of men who decide to rent a villa and eat themselves to death. Amazing! Please watch/rent!

Same thing!?

Perhaps people I've got the wrong end of the vine. Here, in the uk, I've always considered tomato puree to be tomatoes reduced to a thick pulp and sold in small jars or tins. Its usefull for stocks and beefing up (I know) a tomato sauce. It is often considered to have an over cooked taste compared with other canned tomato products but can be used to great effect if used in minimal quantities. Hope this helps.

Learned this from a friend the book trade. Simply buy a can of lighter fluid, apply fluid with kitchen roll to sticker and rub off. Works like a charm. Also work on second hand book stickers.

Just went to Lidl this morning, the goose advertised are frozen so I didnt buy any. Also they had packs of frozen crabs that smelt so suspect (even through its plastic wrap)that I beat a hasty retreat from the shop. There were quite a few people there complaining that food advertised as fresh was found frozen.

No not frozen, just a 100% unfrozen goosey goodness.

Just had a flyer drop through my front door. Lidl has started a gourme range for christmass which include a 4 kg free range goose (I know they are all free-range) for £12.99! Goose for everyone! Other interesting bargains r ducks, Irish velvet crabs, diced venison and canadian lobster.

You are a bad parent! I love you. Welcome to the club. (Send'em out and make em steal they're food; its easier. Peace Pizza Face.) Edited for an morality. Snafe.

Fat. is. all. that. Peace out. Holmes.

Some don't. Don't they?

I like mutton.

The "special filtration device" is coffee filter paper, dig?

Thanks for the help. I'm thinking of buying a pot bellied pig and was wondering if I could use to find truffles in Wales. A long shot I know but a great way to justify the pig to my better half.

Just a random thought. Is it possible to hunt for wild truffles in the uk?

I think my gran would scare that maitre'd. Restaraunts are theatre and he neither looked or sound the part. As for the food, it was painfull.

I'd just add some light soya sauce to taste.

Here in the uk I use Maldons Sea salt and a course grain rock salt. Which of these would I want to use to preserve, say, Lemons and how much do you think I would have to use in comparison with Kosher Salt? Thanks for your posts.

Kosher Salt? What is it? Why'd I keep hearing about it? Who's your dealer? Why do I feel I need to score some? Help me man! I just a need a taste.

lightly smoked haddock Thick end of salt cod (make it at home) Sea bass (on the bone) yellow fin tuna sushi or (albacore tuna in oil with horseradish).

Has anyone read it?

I read somewhere thats its very good for crisping up pork fat.