Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

1 Follower

Profile Information

  • Location

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. The main trinity here is bread, cheese and wine
  2. Thanks @Kim Shook and @RWood, that clears things up. For what it's worth, I can't get clotted cream here, either. The closest is "crème double", which is thick, rich and tasty but not at all the same. Sigh. Has anyone got a reliable base recipe for American scones? I'd like to try them again. ETA: Just saw @Smithy's post. Thanks for the input!
  3. Those do look very appetising - I'm a big fan of cherries used well I still don't really "get" American scones though - what are they? Are they cakes? Muffins? Sweet, savoury or both? Growing up in the UK, I learned early on that scones are first and foremost a vehicle for butter/clotted cream and jam. Is it the same for these? I remember following a Francisco Migoya recipe for "scones", and being a bit uneasy about what came out of the oven (but I have other issues with him too)...
  4. I'm most impressed by the pastry - the colour and thickness look outstanding. Chapeau!
  5. I've never had much luck with that - just big chips and a lot of powder afterwards. Maybe just put them in a freezer bag and whack them with a rolling pin.
  6. I'd still pound them. And judging by the big gap on the tray, you and your tasters had no problems with them either
  7. Not really - you've never seen a piece of meat retract in the pan? Seems more unlikely that you'd get a perfect contact across the meat. In my experience, you're less likely to have any scorching when you've got a lot of liquid fat. Maybe try it out. No, I use rendered animal fat. If you don't have any lying around, you could probably buy beef suet or duck fat.
  8. More oil means more contact - a rib-eye like his can warp a bit, taking parts away from the metal. More oil keeps it in contact with the meat. I'd always prefer saturated animal fat for searing meat of any kind - it's a lot more stable at high temperatures than oil, and gives better browning.
  9. Huh, I didn't realise he was still on TV. I suppose he has a bit more free time now... There's some good things here I've always wanted to do a proper choucroute, but out of the two of us, I'd be the only one eating it. The odour would probably result in a few Words as well. The main annoyance for these big projects is that they deserve a big audience This is the reason I haven't been making a lot of cakes - if I don't have enough people to feed them to, they hang around and become breakfast...
  10. For me, the quintessential starch-thickened British curry sauce must have raisins. And generally be served over chip shop chips
  11. That would definitely work. I can't remember where I read this, but it seems that Japanese curry was actually brought over by the English. I makes sense, as it bears no relation whatsoever to any Asian curry... The question is, do you add raisins?
  12. I needed something comforting and vintage British, so I made an egg curry. Lacking any Vesta's, I had to make do with my own spices and aromatics, but it was good! Reminds me of Japanese curry
  13. I'm probably not the only person who's movement has been restricted recently. With work slowing down too, it seems like a good opportunity to spend more time in the kitchen... Tonight I'm going to play around with a duck breast, fennel and some Georgian spices. Anyone else making the most of confining times?
  14. Caramel is always going to be pretty sweet, that's just how it is. I'd avoid using brown sugar, molasses or maple syrup, though - it makes it impossible to judge the colour. The darker the colour, the less sweet it is. And yeah, always add some salt.
  • Create New...