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  1. Can anyone help me to answer this question as I have never made jam: I made some home made raspberry jam the other day (what a job that was!) and I don't know if I didn't cook it long enough or what, but it didn't thicken up enough. Is there a way to "save" this jam? Please say "yes"!
  2. Do you think a rule could be intoduced that no-one should describe any dishes before lunch time. I now need to go out and get a bacon buttie to keep me going.
  3. I was talking to my next door neighbour at the weekend and we got around to talking about food. I believe she said her mother was a Parsee (have I got it right). She said although she cannot remember the food she has been told that it is some of the best food to be found in India. If the latter is true do we come across these dishes over here (I live in the UK)? Is Parsee cooking simplistic or elaborate - is it hard or easy? Is there anything that dominates the style of cuisine? Where I can I find some fairly straight forward recipes to try to form my own opinion about Parsee food? If this is a repeat of previous topics my apologies.
  4. I reckon if my mother had still been alive she could have done with one to get the lumps out of her gravy. The Bamix will allow you to have many hours of pleasure making the kitchen equivalent of "mud pies" - experimeting is good for the soul!
  5. A pity I don't live in London! Any idea of how this dish was done or does anyone have a recipe. Calf's liver must be one of my dream meals - yet I am not a fan of traditional British liver dishes! The polenta chips also interests me. I have never used polenta. What sort of texture do they have and how do they taste? Are they actually cripsy?
  6. So that confirms that Gordon Ramsay actually uses it and it isn't just publicity blurb!
  7. I'm not saying you may not be right for you but all these things can be done with the Bamix. It is very powerful. Keep it on your worktop, fit the right attachment which just pushes on, do the job and rinse under the tap. They supplied a video with mine so you might be able to either see the video or a demo in one of the shops. Still say it is well worth the look. It is the only machine I really use in the kitchen. My main food processor stays in the cupboard most of the time because it is easier to do things by hand rather than get it out, assemble it and then clean it afterwards. My kitchen space is very limited so the Bamix is ideal. http://www.bamix.com/english/index.htm . . . I should add that I do not work for the company and nor do I receive commission.
  8. I was at the BBC Good Food Show last November and watched a demonstration of the Bamix. I was impressed and just had to have one. It takes seconds to make mayonnaise and stick it in a saucepan with all your soup ingredients and woosh, no more lumps. Makes great milk shakes and is easy to clean. There is one draw back - it is expensive but then I suppose you get what you pay for. This is the web site: http://www.bamix.com/ I think mine is the Bamix Swiss Line. Apparently Chef Gordon Ramsay uses one but then he was probably paid to!
  9. Faggots and mushy peas but I doubt you would get that in London - more Welsh!
  10. Have you heard of the Café Royal? When I worked in London it appealed to my sense of humour to ask people if they would like to have a breakfast meeting with me at the Café Royal - not the one on Regent Street but the greasy spoon by the same name in the middle of the Park Royal industrial estate in Acton!
  11. Your lurid description has just put me off my mid-morning MacDonalds! I certainly wouldn't pay the prices for what you were served. Do people go there for the atmosphere and the privacy perhaps? And if so, then they are prepared to pay for it?
  12. Hub-UK2


    . . . I should have also said king scallops and raspberries are two other great ingredients. Feed me these and I'm yours. Well, at least I would be yours if you were female. I will do most things for good food but I have to draw the line somewhere.
  13. Hub-UK2


    It's called being pretentious!
  14. Hub-UK2


    Moules in any form would make me putty . . . then calf's liver would have me yearning for . . . creme brulee (need to keep it simple for the afters!)
  15. Don't put yourself down. I thoroughly enjoyed your review and it certainly painted a picture for me. Having lived quite near (Cheltenham) until last Autumn I now see no chance of getting there as I now live in Ipswich. When I lived in Wales (and while my mother was still alive) I was always coming and going through Ludlow. Sod's law that I now don't even get close. I admire your dedication to a good meal - a long drive that!
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