Jump to content

Rachellindsay

participating member
  • Posts

    115
  • Joined

  • Last visited

Everything posted by Rachellindsay

  1. I'll be moving to the Brussels area in a few weeks time and am interested to know where to go for good food shopping, specifically - outdoor food markets, and - specialist shops for meat, fish, fruit & veg, herbs, bread, spices, ingredients for world cuisines, wines, beers, cheese.....and so on. Are any of the Belgian supermarkets worth a look and, if so, what for? Thanks for any suggestions.
  2. Is it OK for me to add a new one, from a film I saw last night. It's a really easy one.......here's the dialogue: "Did you do something different?" "I added peas" "Ah, peas"
  3. No need to refrigerate it. It will last for months if not years in the cupboard.
  4. Marrons glaces.....I think I know this one and posted about it earlier today but seems it might have been overlooked.....Greta Garbo in 'Camille'.
  5. Nope, sorry, Blether. Good try. *OLD CLUE: 29. "Where are my marrons glacés?" NEW CLUE: The star reputedly said, "I vant to be alone."* is still in play. ← Greta Garbo. Was the marrons glacés line in 'Camille'? I read the book a long time ago but haven't ever seen the film so 'Camille' is a bit of a shot in the dark.
  6. Here's an additional (and very large) clue: in another scene, there's mixed fruit, cheese, fish, corn, peas, and carrots — we assume that each is in some sort of liquid form. ← Apollo 13? Nope, but you're on the right track. ← Space Odyssey? Edited to say that the salmon mousse quote is from Monty Python.....The Meaning of Life
  7. No 15.....the stew that didn't need ketchup was made for Howard Keel in 'Seven Brides for Seven Brothers'
  8. No. 11.....it was Audrey Hepburn who forgot to turn on the oven. The film was 'Sabrina'. edited: I just noticed that someone answered this one ahead of me.....I thought it was still in play....sorry.
  9. Good point - afternoon tea! And what's cream tea? Tea focused on puddings? ← A 'cream tea', is small, delicate sandwiches with crusts removed, a pot of tea to drink and scones with jam and thick clotted cream. In a more leisurely age it was intended to fill the long gap between lunch and dinner and was served at about 4pm in the afternoon. It's a very pleasant thing to do now and again. Cream teas are very popular for holidaymakers in Devon and Cornwall, and a number of the larger London hotels such as the Ritz do an upmarket version. The Waldorf hotel on Aldwych combines their afternoon tea with dancing. Edited to say that cream tea is more likely to be just the scones/jam and cream with a pot of tea......afternoon tea includes the sandwiches and is therefore slightly more substantial.
  10. Simon and Insomniac.....you are too good. I thought the wine quote might be more difficult than the bit of dialogue I really loved when Withnail and Marwood were starving and squabbling about who was going to kill the live chicken that was pecking around in the kitchen. The whole film is hilarious but particularly that scene.
  11. I'd like to throw in a new quote from a British film from the late 1980s. "We want the finest wines available to humanity......we want them here, and we want them now!"
  12. Tom Kime catered the Thai meal Geoff referred to and his book is called "Exploring Taste and Flavour"
  13. Rachellindsay

    Brining

    When you brine a chicken for roasting, should you just pat it dry when it comes out of the brine or does it have to be rinsed in plain water? Thanks Rachel
  14. The good news is that the mouth heals very quickly. Try some ice to soothe your burnt tongue (an ice cube or some ice-cold water) and next time, blow on your food to cool it first! Hope you feel better soon. Rachel
  15. A very happy birthday to you....the whole meal looks spectacular. A spelt bread and beef sandwich sounds like perfect leftovers.
  16. Thanks for the reassuring replies. I didn't know of the benefits of freezing it first. Muichoi - yes, it was Iberico pork. (edited to remove typos)
  17. My husband and I had a lovely lunch today in a well known and reputable tapas bar in London. We ordered a pork dish which was cooked rare, just like a fillet steak might be cooked. My husband ate it with gusto and said it was by far the best of all the dishes we chose. I didn't eat it because I always believed that while you ate rare steak, pork had to be well cooked through. What are the current thoughts on cooking pork...is it OK to cook rare if you are confident in the quality and provenance of the meat, or should pork always be cooked thoroughly no matter what you know about the source?
  18. Thanks....there are some great suggestions here.
  19. Thanks to all for the advice/responses. Interesting article, John.....thanks for posting the link.
  20. I am interested in this book "What to drink with what you eat" but as it is not a British book I can't go and flick through it in a UK bookshop....I'd have to order it unseen from Amazon. If you have this book would you mind letting me know what you think. Is the advice good and useful? Thanks.
  21. I'm looking for a restaurant close to Sadler's Wells walking in the Islington direction. I have been to Moro a few times already and would like to try somewhere else. Any recommendations welcome....thanks.
  22. I have 'The Essentials of classic Italian cooking'.....everything you want is in there.
×
×
  • Create New...