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Posts posted by Kerala

  1. 9 minutes ago, liuzhou said:


    Which other mushrooms?

    Shiitake for example. I'm interested in what you say about the same mushroom at different ages. Does price reflect age? Never thought about it,  I'll have a look. I imagine genetically identical mushrooms could be very different if grown in different conditions. Different strains of the same species could also be very different. All I ask is for a bit of variety when I get to the mushroom section at the supermarket. While I'm here I'd also ask for the canned fish section to have something other than twenty types of tuna. 

  2. 9 minutes ago, liuzhou said:


    .. which is really just one choice. They are all agaricus bisporus at various ages.

    That's interesting. They taste similar with slightly different textures. Are the other mushrooms different?


  3. Three or four years ago we had ready access to a range of mushrooms in the major supermarkets here in the UK. Shiitake, king oyster, chanterelle, enoki, many others. Even before the pandemic the choice narrowed down to closed cup, button, chestnut and ooh! portobello mushrooms. I managed to get two packets of "woodland mushrooms" which included king oyster and enoki mushrooms, and threw in a pack of white closed cup mushrooms.

    I always buy the weirder shrooms whenever I find them to encourage the supermarkets to stock them. I feel responsible, as I did for the vinyl record shop that shut down because I didn't buy any records for a couple of years.


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  4. The cooked breakfast is the British meal which can really stand proud against the best of the world. Sausage, beans, eggs, black pudding, (white pudding too if you're feeling inclusive) fried bread, mushrooms, a mug of tea. I would certainly like an orange juice too. Buttered toast is an acceptable substitution. Eggs should be fried, but poached is possibly OK. Fried tomatoes instead of Heinz baked beans?  Traditionally following an inebriated Friday night (Saturday night being followed by the Sunday roast.) The skill is to get all of this on the table cooked at the same time using just one pan.

  5. They make the best no/minimal alcohol beers I've tasted. Politically it's always dodgy when millionaires speak out for the little people, but then again it's better than standing up for the super-wealthy. I'm sad to see the original letter.If it sparks change, that would be wonderful.



  6. I didn't understand the proper use of a light Chinese cleaver when I first got it. It's a lovely sharp versatile knife, and it saddens me every time I notice the little nick on the cutting edge. All my own fault and ignorance.

    I use the back of the blade of a cleaver made from railway steel to break lamb bones. The steel is too soft to keep an edge if used this way, and the whole thing looks horrific. We've just moved house, and this knife has gone "missing." Possibly Mrs K took the opportunity to dispose of it.


  7. 2 hours ago, Margaret Pilgrim said:

    At my age, there aren’t many “popular” foods I haven’t tried.   None, that I can think of.   But an awful lot that I’ve tasted once and never again.

    KFC and Popeye’s; peanut butter anything; maple syrup on most anything; sweet barbecue; sagey breakfast sausage; anchovy pizza...and for starters.

    Half that list is on my favourites list!

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  8. On 6/7/2021 at 3:27 PM, liuzhou said:

     I raise you this.




    Hand forged bone chopping butcher's knife

    Apart from this magnificent specimen, would everyone else be happy to use those fine edges on bone? My Chinese cleaver dented its edge on a chicken bone. I want something that will chop through a leg of lamb, never mind chicken thighs!

  9. 1 hour ago, haresfur said:


    I thought it was the presence of meaty things that made it High Tea, but apparently it is hot dishes and only in Scotland is more like an afternoon tea according to this (for what it's worth).

    What that article calls High Tea is generally just called Tea. I call it dinner. There's a lot of kerfuffle with supper/dinner/tea here.

  10. Three years ago walking around Kathmandu I found this salt in the market. Great, I thought, get the real stuff, right in the Himalayas, why get prepacked plastic wrapped stuff? Granted it was covered in flies, but it's salt, right? No cells or virions reproducing on that. I can always give it a quick rinse, all safe. This is how real people have had real salt in the real world for millions of years. And here in Kathmandu, they're using it everywhere. I'm probably eating this every meal.

    Back home in England, I'm worried about the chemical content of the salt. Untested. Probably OK for dressing...

    What would you do? I've got 250g. Cost negligible.


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  11. 2 hours ago, liuzhou said:


    I think that is true anywhere in the world. It has nothing specifically to do with Britain. Not all home cooks, wherever they are, are brilliant at what they do. 

    Some aren't interested and cooking is just an unwelcome but necessary chore. Many people just see food as fuel. Members here mostly live to eat; most people do the opposite. Others are just incompetent or inexperienced.

    I have a good friend here in China who appreciates good food, but simply cannot cook it.  My mother, who was French, was the same. I've had dull cooking in homes all over the world, including India.

    I agree there's a lot of it world-wide, @liuzhou.


    The adherence to custom can act as a buffer against this. If those customs were fractured, in this instance as you propose by two World Wars, then it wouldn't be surprising that in the 70s, housewives without home training of good food should turn out indiferent meals. It takes a long time for standards to improve.


    The French and Italian approaches seem very interested in authenticity, following recipes faithfully. The British have a more easy-going attitude. "Bish bash bosh! Job's a good'un!" as Jamie Oliver says. While that can give great results if you're talented or keen, it provides no protection to the untrained and inept.

  12. 2 hours ago, JoNorvelleWalker said:


    You should have supped at an orphanage, any clime or continent, in the 1950's.  Maybe in comparison to the 40's the 50's were gastronomically enlightened but, hey, at least in the '40's my parents were alive and my mother knew how to bake a pie.


    Not wishing to get into a pissing contest (something that I don't do well) what about British school food did you find objectionable in the 1970's?


    The school foods that made me lose my lunch* were canned asparagus and salty, salty creamed dried beef.  Still a step up from orphanage cuisine.  I never could get into bleeding chickens.  And at the orphanage there were maggots on the meat.



    *quite literally.




    In my case, literally, the food was bland compared to my first 7 years of life eating Indian food every meal. It's hard to know quite how much of my reaction was because the food was awful and how much due to not understanding it at all. Through my teenage years eating at a (very) few white friends' houses, the food seemed indifferent at best, inexpert and unambitious.  I'm hesitant to say it, but a lot of home cooking here in Britain still seems that way.

  13. 21 minutes ago, liuzhou said:

    2. Britain Doesn't Have Good Ingredients - Part A


    Of all the claims, this one is surely the dumbest.


    British beef has long been considered among the world’s best. Where does Aberdeen-Angus, sometimes just called Angus come from? Yes, Britain, specifically Scotland. Much of that raised today in Britain is shipped to France, with the top Parisian chefs (and customers) paying top prices. Angus beef is America’s favourite, introduced in 1873. Sorry, folks, it’s British. Today, the breed is found worldwide and is prized for its marbled beef. The Japanese love it, too!

    Welsh lamb, Queen Victoria’s favourite, is also well regarded, although the French don’t eat so much of that.

    Rabbit, introduced by the Romans, is still popular. Often cooked with the same herbs the animal feeds on. Rabbit with juniper berries is also a classic pairing.

    Tamworth pigs, Gloucester Old Spot Pigs, Berkshire pigs etc. are prized around the world for their meat as are other heritage breeds.


    Order seafood in Paris and it’s going to have been caught in Scottish waters- some of the best in the world. Langoustines and brown crab are particularly prized. Scottish seafood is exported to the USA, Spain, Italy and Portugal, with growing interest in Southeast Asia,

    Loch Fyne, a sea loch on Scotland’s west coast has some of the most highly prized oysters. I’ve eaten them in Paris, too.


    Traditional foods such as kippers (cold smoked herring) and Arbroath smokies (hot smoked haddock) may be brown but are far from bland or boring. Yes, ‘brown’ is another complaint levelled against British food right here on these forums. Many, maybe most, foods are brown; not just British.


    Haggis is neither bland, or boring. Instead it is well spiced. The same with black pudding (blood sausage).

    Coming next: A surprise!

    This list took a long time to get on this immigrant's plate, only starting when I left for University. Love everything on it!

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  14. My first experience of British food was school meals as a 7 year old. Every lunch was so bland, I almost cried. At one school assembly I listened aghast as the head master railed against too much spice spoiling the palate. I think he might have been drawing an analogy with too much excitement dulling your experience of life. I was so glad when I discovered mint sauce. Tasted weird, but at least I could taste something!


    50 years later, I can appreciate the difference between roast potatoes, mashed potatoes, chips, boiled and steamed new potatoes. Bring me the blandest thing on the menu!


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