antdad

The gingerbread known here in the UK is actually a cookie, I expect what you had is a ginger cake if it was served with custard so have a search for that, recipes appear to be similar on both sides of the Atlantic.

Yes they do but they work like any other activated charcoal filtration system. I too have chlorine taint that it removed and there is also slight softening of the water so my kettle scaling is also significantly reduced. I've now installed an in line filtration system and depending on use only costs me about $15 per cartridge per year.

I don't see why not, the Hario is supposed to be an excellent coffee grinder so it should be for spices, don't quote me on that. I'm looking at a cuisineart burr grinder, folks seem quickly realise they are not suitable for espresso and they're up on flea bay in no time.

Yeah I forgot to say even though I have a substantial m&p I don't get any pleasure from grinding spices a mano.

Burr grinder for spices surely.

I want to take my Indian cuisine a little more seriously after lazily resorting to powders and preprepared spice pastes and getting bored with their general lack of distinction, freshness and flavour. I have previous, destroyed a couple cheap bladed grinders in the past that can't seem to handle spices and a little lquid without rusting and seizing. Any recommendations?

Treat it like brisket so needs a long slow braise.

Hi I haven't read through this whole thread although I've been using Katies limoncello recipe for a while now (thanks). I've been thinking would grapefruit work? To my taste it may lend itself to a great sweet 'n' sour liquer all on its own but not sure if oil levels in the peel are suitable and so how many to use.

The pan is sticking because the carbonized layer of oil is broken and crazed as you didn't remove the beeswax coating before seasoning, it's a rust preventative coating only not an aid to seasoning. You are also employing the seasoning method used for cast iron which is a little unnecessary (but it looks like it worked well), you can quite easily use the seasoning method you'd use with a wok and repeat a few times. In the end De Buyer Mineral B is just a thick steel pan made of recycled steel and covered in wax so it doesn't rust, you can go through the romantic cleaning process with potato skins and gentle, prolonged seasoning process they recommend if you want to. I clean well with a scouring pad, hot water and detergent, as long as the pan isn't too large ( and my burner large enough) to get the pan up to temp then wipe with a layer of veg oil, let it cool and repeat as necessary. PS: You need to cook with some fat and eggs are the toughest test especially at low temperature.

Sounds like you should try selling your vintage baked goods alongside your daughters.

How about salted caramel rum 'n' raisin, do you think that would work?

Raisins are steeping...looking for the definitive recipe please.

Well bless my pasta e fagioli, I'm just glad my instincts for good mainstream "sleeper" products are intact. I like to eat all cephalopods but cuttlefish has turned into a favorite, my recipe ingredients are simplicity itself.... olive oil, garlic, chilli flake, good tinned tomatoes + puree, capers, cuttle fish, parsley, seasoning. Sometimes white wine and a bit of paprika. I don't bother with onion because the flesh is essentially sweet. I doubt I need to add any more instruction except cook till the cuttlefish is tender which may take longer than you think.

Thanks nickloman if my local Waitrose stocks it that sounds like the perfect compromise. You're right it's very high protein, in fact its the highest I've ever come across for egg less dried pasta which I always look for as fairly reliable indicator of quality. It's sold as an own brand M&S product but in very small text it says on the packaging that it is "made and air dried in the Italian Alps by the Felicetti family, using select Italian wheat and bronze die..." Seems like it has decent heritage, it's not exactly the same pasta but you get the picture. http://www.dolceterr...ODUCT_ID=A00992

Linda, I'll try and put your mind at rest. I think most salt cod is now sold skinless (as it was in that Spanish market) but it looked like that English TV chef who was cooking back home was either using standard cod fillet or some home produced salt cod hence the skin and the liberal seasoning. I may be mistaken about that but the salt cod I buy here in the UK doesn't look like that, it has a definite yellow hue and tends to be firmer.