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Norman Walsh

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    Newcastle upon Tyne United Kingdom
  1. The outside was hard and crusty, inside was chewy and in a long roll shape. I bought it from a small Italian bakery in the Italian district off St.Claire. Thanks Norm
  2. On a recent visit to Toronto I had for the first time Italian bread and it was the best bread I have ever tasted. I would love the recipe for this bread or does it use ingredients only obtained commercially? Any information on this would be very gratefully received. Thanks norm
  3. Thanks Meat Kreplach was the one. Norm
  4. I once cooked chicken soup and stuffed dumplings from a recipe on EG and now I cannot find it. It also had a pictorial guide of the whole proccess. If I remember correctly the dumplings were stuffed with a mixture of chicken and potatoes. I would be very grateful if anyone could point me to that menu. Norm
  5. I have just made some Chorizo sausage and would like to know the best way to store it. It has been hung for 21 days and lost 40% of its original weight and now has a fine white mould covering. As far as I know its now ready for the eating process, but I would like to store it for a while. My question is should I vac pack and does it need to be frozen or kept in a fridg. Does anyone know how it is kept commercialy? Thanks for any advise on this. Norm
  6. I know when you are slicing cured brisket you cut against the grain (sounds like a lump of timber) But what about cured belly for bacon do you cut with or against? Norm
  7. I honestly did not mean to be disrespectful and I must apologise my wording was a bit crude. I served an apprentiship in catering before a career at sea as a chef and in my early days this was often said to me: "Norman thats pathetic get a grip" I always done better the next time. Norm
  8. No disrespect but I thought the crust demo pie looked a bit pathetic. I have made quite a lot of these pies trying freeform, pie tin with removable bottom, a wooden dolly and moulded around a jar. My prefered method is the jar. Use an ordinary jar grease it then flour it. Roll the dough into a thick circle, turn the jar upside down place the pastry on the bottom then mould it up the sides. Stick it in the fridg for a few minutes where it will stiffen up then take it out and ease of the jar. My recipe for the hot water pastry is: 300grams flour 96grams lard 270grams water 5grams Salt Weigh out the flour and add the salt. Put the water and lard into a pan and bring to the boil. Pour it into the flour and mix well. I generally use a wooden spoon to mix at first as the dough is pretty hot. This dough also freezes o/k, then to use just defrost and knead a bit and off you go. Norm
  9. and, should you need more detail than the neck fillet photo shows, I'm sure the poster would be delighted to provide more detail - he's still around. Hope that this reassures you that the cut really does exist! ← Thanks Dougal, I had a feeling I posted on this subject before but my memory is not what it used to be, old age is creeping on. The photo-tutorial was good I am now reassured that the neck fillet exists. Norm
  10. Thanks for the replies, both recipes quoted Neck end fillet but after reading the posts I realise it must of meant Neck fillet. I would still like to know the the actual location of it, as I cannot think it comes from the neck itself if its a tender cut. Norm
  11. I have came across a couple of recipes lately using Neck end fillets and I am wondering where on the lamb this cut comes from. One of the recipes had a picture and it looked like a tenderloin about 15cm long by 5cm diameter, in the recipes they are cooked quickly on both sides very much like beef fillets. The only lamb neck end I have came across are neck end chops or scrag end and there is no way these can be cooked quickly, they are more for braising or stewing. I have a feeling this cut has just been invented as I have a few butchery books and they are not mentioned. Any idea anyone. Norm
  12. I have seen quite a few recipes lately using Lamb Neck Fillets. I am trying to get some clarification on this cut. I was a cook at sea for quite a number of years and had to do my own butchery on whole carcasses of beef, lamb and pork and the only cut I know in this respect was lamb neck end, either as a whole piece or cut into neckend chops. This was a cut full of flavour but had to have long slow cooking or it was tough. Yet watching a program on ITV yesterday "Britains best dish" a recipe used neck fillet and it was only cooked in the oven for 8minutes each side. In another recipe I seen it was barbequed. Surely anything of the neckend would be tough after only 16minutes cooking! Unless I am out of touch with modern cuts of meat and there is some magic part of the neck that gives a tender fillet. I would appreciate if anyone knowing the butchering skills would let me know what part of the neckend this cut comes from. Thanks Norm
  13. I am looking for a good flaky pastry recipe for savory items like pies and pasty's any recomendations welcome. Preferably using a blender. Thanks Norm
  14. I remember reading a while ago in the Cooking>Charcuterie thread a mention of pictures of chrisamiraults Duck Breast Bacon. I would like to see these but after many unsuccessful searches I am asking for help. Anyone point me in the right direction? Many thanks. Norman
  15. Prague Powder #1 and #2, ask your butcher to sell you some ← I use a product named Pokelsalz which is a ready mixed cure, for dry curing or to make up a brine. It is sold by a UK firm named Dalziel and they have depots all over the UK. Here is there web address: Dalziel Norman
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