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polly

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About polly

  • Birthday 04/24/1971

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  1. On the day before we had the 3 days of 40C+ I BBQ'd/smoked a rolled shoulder of pork, with potatoes and onions in the drip tray underneath. This gave us cold sliced meat for the next 3 days which we ate with flat bread, lettuce, mayo, pickles, that sort of thing. I was tempted to wrap a chicken in foil and leave it on the bricks outside...I'll have to leave that experiment for next summer.
  2. So they are totally sweet? no salt? Are they eaten with savory food, or as a sweet preserve?
  3. Navettes are turnips. Do a search for turnip recipes and i'm sure lots will come up.
  4. Is chilli padi the same as thai prik kee noo? rat's dropping chilli? If so, you can often get it fresh from markets and asian grocers.
  5. Shinboners, they are the very three restaurants that i would reco too.
  6. Thanks for that answer alanamoana. They are yeasted rolls and maybe that's why they worked so well even though i melted the butter. nibor, your suggestion is of course an eminently practical and rational one. Seeing as i have already made them with melted butter though, I will make the next batch with softened butter and compare (bit less fiddling than splitting the dough) Thanks again all
  7. I recently made some cinnamon and cardamom rolls from Tessa Kiros' book 'Falling cloudberries' and they were fabulous. The recipe called for soft butter to be beaten with sugar but i melted my butter instead. The rolls were really tender and i was very happy with them but I am wondering what likely difference in texture would there be using soft butter in a sweet bread dough and melted butter. Much?, any?
  8. Fresh sausage problem

    Do you dry them out for a while before cooking? If the casings are a little dry it will help the crisping...possibly.
  9. I was thinking finger limes as well, they are beautiful for scattering.
  10. Pork Loin (Boneless) Epiphany

    I have to recommened the River Cottage Meat Book too. Timing a roast has always been a bit of guesswork for me, I've never been totally confident about it; I followed H F-W's advice and it was fabulous. His writing is so interesting, intelligent and full of respect for his animals and the meat they provide him with. Also great photography and design. I know this is a bit off topic, but it is one of a very few cookbooks I've been really excited about recently.
  11. Condiment Creep

    OK, 14 hot sauces puts you in a league of your own! I've got a lot of stuff but you're beating me by about 10 bottles. I have less sauces,mustard and oils but more in the way of chutneys (6), pickles (7) and various asian bean pastes and japanese sprinkles. I am trying to use them all up at the moment though. I've been holding myself back from buying anything new until I can make some room. There are always those bottles up the back, that you never use, that you get sick of looking at and have to throw away at some point. At the moment for me it's a large bottle of Hungarian black cherry syrup that tastes like almond extract!
  12. Is there any particular type of pickled gherkin that he likes? And do you mean any type of cucumber or specifically gherkins that are pickled? I usually make my own or buy them in jars from european delis or butchers. There are a few good brands.
  13. Souffles

    Patrick, I'd like to hear about your second attempt if you have one.
  14. Pastry Cream Leftovers

    You can keep it refrigerated for a few days with cling wrap pressed onto it's surface to stop a skin forming, but i'm pretty sure that if you froze it, it would seperate and go yucky when thawed.
  15. Pickles--Cook-Off 32

    Count me in. I love pickling, and just this morning I bought some little onions to pickle. I might try an Indian style carrot pickle I made up a while ago, and as it is winter here in Australia, maybe something with cabbage, cauliflower or fennel. I'm getting excited now, it's off to write down some ideas...
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