Mibr01ac

Ok, thank you. I actually also do soup sometime but good idea to supliment with a sandwich.

Hi all, I'm finding myself cooking pasta quite a lot. I lived in Italy for two years so know how to cook this dish like an Italian. The main factor for me cookin this dish so much is the convience factor i.e. most ingredience I have on stock so it dosn't require me going shopping and also it is quick to make. I also cook variation i.e. with Tuna and bacon... I have started to cook more thaifood. The thai dishes are also fast to make but I find that it's sometime a pain to shop for and the ingrediense also often go to vaste if not used within a short time frame. Do you guys have any suggestion for new dishses for me to make i.e. which dishes do you turn to that have the same caracteristics as pasta with tomato sauce?(fast to make, very tasty, easy to make from stock in house i.e. ingrediense do got to waste and cheap). Its not a very important factor that the dish is cheap the other factors are more important for me... Would be happy to receive any suggestion especilly that would be using nordic ingredients (I live in the UK). Thank you and merry Christmas to all. Michael

thanks again for your comments. Like the comments with a potential chili disorder. Im stilled not convinced about the taste/flavour of chili it was however just a side remark. Have a great day to all )

Hi guys, Thanks for chipping in. In this case i was cooking chili con carne. I think the trick, as a user wrote, is to season and taste. I do that with other herbs as well. I just found that the "power" of the chili gets a bit more incorporated in the dish if one cook the dish with the chili from the start. By the way i politely disagree that chili has taste. I think it is pretty taste less, unlike peber, it however adds strengths.

Hi all, I often find it hard to control amount of chili to put in soups and braise dices. I find that the type of chili, the other ingrediense in the dish and the time you leave the chili in affect the chili power of the dish. This result in my dishes often being too strong to weak. I often try to add more chili in the end but I don't think it give the same result as if I leave the right amount of chili in the dish to start with. Do anyone have any suggestions to technics I can use? I have tried to search on the internet but couldn't find any guidance. Than you in advance. Michael

Hi all, I'm a big fan of the thai kitchen. Its in general super tasty, fast to cook, relatively cheap and low fat. I'm also a big fan of using local products when cooking. How can I combine the thai cuisine with local products? Does anyone know a cookbook that has addressed the question above. Appriciate your view on this. Thank you. Geographically I'm based in UK/Denmark. Michael

Anyone?

Thank you. Anyone has some suggestions for some aroma sets?

FYI i found this one but would like to find a even cheaper alternative. http://www.winevine-imports.com/pulltex-essences-set Still think GBP 130-170 is too much for 40 aromas.

Hi Smithy, I would like to buy to have a "complete" collection of aromas but thanks for the link. By the way do you know how long the aromas in the link can be preserved? I assume it will only be for a few days or week and in the fridge.

Hi all, I looking at upgrading my Le nez du vin (12 aromas) set to the 54 aroma set but finding it a real pain of potentially paying GBP 300-500 for the set. Imagine all that nice wine I could by instead . Do anyone know of cheaper alternatives to Le Nez du vin? I have found a few but they are only 10-20 pct chapter which I still think is a lot. Thank you and I hope you guys have some good ideas. Michael.

Hi guys, do you have any feedback on my questions above? Would appreciate your thoughts. Thank you.

Thanks to all for your suggestions. Its good fruit for thought. I will try to buy some of the books you have suggested. I can feel that I'm moving forward by trying to do new and different dishes. Only problem is that I feel that I missing the understanding of what it is that brings it all together i.e. what is that makes certain combinations good. I think the answer might lie in recommend book "Taste what you're missing" which i will consider buying but I would like to hear you guys views i.e. what is key to understand and bring a dish together? I have tried cooking days as well and that's actually where I have learned the most for technic. What i still don't understand is what to do when I need to mix different things together. An example could be if i need to cook ragu for spaghetti Bolognese. I know the basics i.e. sauté onions/vegstibles to enhance the teste, add stocking and boil down to the right consistency, add herps in the end. Use garlic/carot/wine is always good. What I feel I don't understand is - why carrot is good in a bolognese? - What does the proportion of the individual ingredients mean for the dish? - I know that if 50 pct of the dish would be made of onion it would probably not be good but what is the optimal and perfect pct and why? To sum up my question is: How can i get a better understanding of what mixes/ingredients will take my dishes to the next level? I welcome your thoughts and once again thank you for your feedback . ps. Do anyone know any good food society and associate in London?

Hi guys, I have quite interested in food and reads and cook a lot. I'm looking to take my cooking to the next level. Technical I think Im ok i.e. can cook most thinks to very good structure and know a lot of the basis technic. I have tried the following: Read modernist cuisine Done cooking days where i practice dishes. Made list i.e. with chicken and then a number of dishes I can make. Read blogs and cooking books Look at cookbooks for inspiration before making a dish What has worked for you guys? How do yo feel you really have taken a leap in your cooking skills? Would be happy to receive your feedback. Michael