Daznz

Thanks for your help and tips Pam . I am using a pastry flour I think I will mix the margarine and gems 50/50 for the layering and see how it goes. Daz

Hi I am new to pastry making I made my first puff pastry on the weekend and was happy with the result but theres plenty of room for improvement. I used butter in my first pastry and now im trying a bakers margarine and bakers gems I know the margarine and gems are used in the same pastry mix but i cant find much info on pastry gems E.G when you add the gems are they used for laying or mixed with the margarine etc any ideas ? heres a pic of the gems Thanks Daz

Thanks for ya help XiaoLing ... your hotpot looks awesome..will its frezzzing over here So a nice hotpot will go down well.... Thanks for your help and ideas Dale

Hi Im looking at doing a chinese hotpot at home..Ive never had one before only seen pics of them on the net...Can anyone help with types of Marinated meats and veg used etc. and also what types of oils of broths are used in the pot Thanks Daza

Thanks for the ideas all ive got half my hearts marinating to grill over charcoal and the rest im not sure if im going to do XiaoLings recipe or hzrt8w so ill have to sleep on it... Thanks again all Dale

Yum thankyou so much, i think ill grill them over charcoal what do you think? Dale

Thanks for that Kent i think i would like a hot dish with a nice sauce Dale

Hi Has anyone got a nice chinese chicken heart recipe ive searched google and the forum but ive had no luck Thanks Dale

I get so hungry reading this thread I would love to do the trip you are on Peter...... Top work Dale

Cheers Pat mmmm that tuna dish looks great . The Sichuan i have here does look the same as your pic. So they must have improved over here i found two seeds in the pack i wonder how hard it is to grow. It looks like quite a big tree. Fresh Sichuan pepper corns Thanks for the great spice link too. Dale

Yea i must say there a crazy little spice i think i might up the amount i put in dishes

Thanks for ya help people well i put one ground Sichuan pepper in my mouth and im getting all those effects so i guess they might not be to bad. I look forward to your article Pat.. after about 15mins the fizzyness is dropping in the mouth a little Dale

Yes i do roast them maybe i should be adding more to the dishes . So in a jar would you say they smell stronger than black pepper or same, less ,or more ?

I think im missing something from the sichuan pepper corns over here... Most recipes i have been doing are only asking for 1tsp of crushed sichuan. I dont seem to get much flavor from it im starting to think its old and not fresh enough. Ive heard of sichuan numming the mouth.. So how much smell does it have when you shiff it and how strong is it in your dishes you cook? Thanks Dale

Wow im keen to make one of those.... yea some nice long welding gloves would be good to get the naan in there. Nice work wheres the food pics Dale