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I have to wonder just how much cheese one would need to eat for the sodium content to be an issue... sure cheese tastes quite salty but you're looking at around a pound of parmesan to get your daily allowance of salt. We go through it like there's no tomorrow but a pound still lasts our whole family a good month or so.

My contribution to this thread shall be that from now on I will DEFINITELY check to see if my chicken has a bag of giblets in it before roasting... luckily this bag was paper rather than plastic so didn't melt into the poor bird. I was wondering why it was taking so damn long to come up to temp 😂

I’m no lover of these services either, however in the interests of balance I’ll throw in some thoughts on why they are so successful. As I see it apps like ubereats, deliveroo, etc address two consumer needs: 1. Delivery from places that don’t currently offer the service. Depending on where you live this can be a real limiting factor. 2. The desire to avoid talking to strangers on the phone - like it or not, lots of people prefer an interaction with an app over calling a real person to place an order. Add in the ability to avoid the need for cash and it just removes a lot of friction that people often perceive. Until food places address these these two issues there’ll be a place for for these services. Even then there’ll be an attraction to having a single app for multiple restaurants - were probably tilting at windmills.

It’s only a matter of time...

I’ve just taken delivery of a shigeki tanaka blue steel nakiri and I love it. After a couple of decades of insisting I can use a 10” chefs knife for everything it is a beautiful thing to use. Enjoy yours, and your anniversary

@TicTac, came across this GF recipe the other day and thought of this thread. I've not tried it yet but be it'd interesting if the combination of mozzarella and almond flour allows a decent bun texture to be made... https://www.drberg.com/Ketogenic-diet-meals-recipes/desserts/keto-cinnamon-buns

Dan Toombs is my go to for Indian recipes. He’s an American who came to the UK about twenty years ago. He fell in love with “British Indian Restaurant” food and made it his life’s work learning how to cook it. He’s got three books out now, all of them are classics if you like this sort of food. If you just need the recipes i think they're mostly all on his site: https://greatcurryrecipes.net/

We stopped eating much wheat flour a few months ago (as part of a weight loss plan rather than due to an allergy). I’ve found chickpea flour (gram flour) a really good substitute in a lot of ways since then. We use it to make pancakes (socca) as well as various Indian appetisers like bahjis and pakoras.

What age are they and what do they like eating?

Where is it? I can’t see it anywhere

For me it would be: - good extractor which vents outside - tap with a flexible hose pull out - proper boiling water tap - under mounted sinks with waste disposal, make cleaning up so much easier

Argh! Got as far as adding them to my basket and for some reason they aren’t available for shipping to the UK 😢

I tried that - think he prefers white 😂

Having seen your experience earlier in the thread I tried a different technique to my usual low temp method. I did them really quickly over a medium/high heat which I turned off after just 30 seconds or so. I’ll try some low temp ones today but if it ends up like you described I think I can live with the quick way of doing them - they were good eggs 😊

@JoNorvelleWalker, I’m a little nervous about trying a sofrito after the things I’ve read... might wait a bit till the seasoning has built up a bit more

I’ve done seven coats now and decided to have a go at making some breakfast with the smaller pan. As described in the guides I did a couple of rounds of sacrificial eggs first - the initial ones stuck horrendously, to the point that I worried the whole process hadn’t worked. However, after the second lot some magic happened and suddenly my pan is non-stick! With just a little encouragement a fried egg will slip around easily. Made some lovely creamy scrambled eggs to go with our salmon 😋

We are 95% of the way through our own renovation and I agree with every single word of that. We were promised a mid November finish, what month is it now??

Wil do. Interestingly I just found this video (while going through a bit of baby-induced insomnia, might as well use feeding time productively right?). She seasons using the flax seed method then tries to reduce some red wine which strips it all off. The recommendation there is that we should wait a few months of regular use before trying very acidic things. Maybe it’s just a time/use thing?

That’s exactly what I’ve done. They are pretty grubby looking on arrival but I was able to get my paella pan back to a nice dark grey and my sauté pan back to a silver colour (the paella looked like it came pre-seasoned compared to the sauté pan). It only took about ten minutes for each pan with a liberal amount of BKF and a scrubbing sponge. Im halfway through seasoning with flax seed oil at the moment, hampered largely by the kitchen fitters still working on our new cabinets. Shame really as I’ve been off work this week so would have been nice to get these done and cook with them! ive found doing them in the oven on its hottest setting easier and better than on the rangetop. Just takes a little longer - about three hours per coat in total, one hour heating and one to two cooling.

Agree completely, they’re cute enough but wasteful and fiddly to make. Taste wise give me a decent French fry or, if we’re going classical, some dauphinois.

Thats a gorgeous looking pan of food. What happened with the sofrito to Strip the seasoning?

Just picked mine up from the DHL depot... exactly the same story. Why on earth don’t they just put some bubble wrap or paper wadding in there?? The skillet is damaged around the rim of the pan and both sides of the handle, the paella pan has three or four gouges in the cooking surface. They are beautful looking pans though. Ten minutes or so with some bar keepers friend and a scourer and I got them cleaned up. Spent a bit of time with some wire wool on the scratches but suspect I’ll need to come back to them with something more abrasive at a later date. Ive done the first two coats of flax seed oil on the rangetop, might carry on in the oven tomorrow.

I’ve had a set of the offset spoons for a good few years and use them almost every day. I was hoping to get some more but the rhulman shop seems to be closed now. Does anyone know of another way I might source some??

It’s getting nearer! My package left buenos aries on on Friday, had a brief layover in Madrid and Leipzig and is now sitting in the Manchester delivery depot, probably won’t be with me till 2nd Jan but that’s ok 👍🏻 I’m a little nervous to see what state it’s in after its trip

I think mine are on their way 😊👍🏻