jackal10

Hot soda solution or dishwaher detergent. Plumbers use concentrated sulphuric acid, with care, but you should eb able to get it as drain cleaner from a plumbers supply.

First pickles of the season. Not enough of one thing, so mixed Radish pods (a first for me, but good. The radishes ran to seed) Shallots Giant garlic Cukes Hungarian Wax Peppers Bay leaf, salt, pepper Home made wine vinegar

Sounds like some contamination. Maybe the cheapish Cabernet was the problem. Someof those have high levels of sulphites. You also need lots of air - in an open jar the top covered with muslin. I keep such a jar in the kitchen and ends of bottles, go in it.

This is heresy, but half an hour in a pressure cooker works well. My version has parsley not dill, but otherwise the same ingredients. If I'm simmering a whole chicken I take the meat off the chicken when its just done, and then return the carcass and skin to the pot for the rest of the time, otherwise you end up with very overcooked meat. Another use for the meat is in a pot pie. Must have the kleis demo: solid or fluffy? I prefer solid, with onion and parsley in them

You can try Cobs Bakery http://www.cobsbakery.com/suppliers.php Tesco at Bar Hill carries La Brea, which is OK. I guess if there was enough demand I could set up a baking day for people to come and bake their own and others...

Oops, see its already there..

Kent tart: http://www.greatbritishkitchen.co.uk/recip...me=kentlenttart

Soak them in salt water to get rid of the wildlife, especially the pollen beetles

Lovely, but please don't feed lots of bread to the ducks. It has much too much salt in it to be good for them. Occasional pieces are fine Grains, corn, bird pellets, or if they are like the mallards here, they go crazy for unsalted peanuts, preferably briefly whizzed into smaller bits. Mallards, like all ducks need water, even if its just a bowl of water/ There is rye, and there is rye. Much depends on the particular sort of rye flour, and the effect you want. You can get a lighter loaf by using half wheat flour. Pumpernickel, on the other hand, uses a coarse whole rye, and often 33% ground roasted old rye bread, and very long baking times (24hours or more) in closed pans and steam.

I like salad cream, especially as a dressing for salmon, or potato salad or coleslaw. More guts than mayo. Sandwich spread is great with peanut butter and jam on bread.. Must be Heinz orignal though. Childhood memory I guess. They key is that salad cream is made with cooked egg yolks, more like remoulade sauce. http://thefoody.com/mrsbsoups/saladcream.html Can't make a Lancashire hot pot or Irish Stew without best end of neck. Can't make proper Pea Soup (or London Peculiar) or even pease pudding without dried peas.

The length of time to cook doesn't depend on the weight, but he maximum thickness. Since large ribs are just longer, not thicker, the time remains the same. Buy a digital thermometer. It takes out the guesswork. For that many people I would advise a boneless rolled rib; much easier to carve. How are you going to serve it? In a bun? What sides/relishes? I usually allow 1lb/person raw weight on the bone. You'd be surprised how much good beef people will eat, and how quickly.. Usual advise is to serve within two hours of cooking. However, you may be able to construct a well insulated box ("haybox") to keep it above the dangerous temperature. I would strongly advise the long term low ttemperature method. It is a lot more foolproof. You are trying to get the inside of the mead to say 130F/55C for rare, or maybe a little more, and hold it ther for at least 90 minutes http://www.cfsan.fda.gov/~dms/fc01-3.html#3-4. Set your oven to say 60F/140C, if it goes that low - plate warming temperature. Put the beef in the night before, wrapped in tinfoiland cook 12 hours or more overnight. Take it out at 1.:30 and put it in your insulated container, wrapped up(e.g expanded poystyrene container + plastic peanuts) then the whole wrapped in blankets or a duvet. When the oven is free and cooled down you can put it back, or heat the oven hot and flash it for half an hour to brown and crisp the outside at say 5pm, then let stand for half an hour in a warm place If you cook long and very low you will be rewarded with the tenderest most delicious beef you have ever eaten.

Slow release fertiliser and water retention crystals will help, I'm sure. They will need support, but cane and wire will do. Raspberries are not climbers as such, but get to 4 to 6 ft. You might need to protect the berries from birds, however. I grow mine in a fruit cage.

I'd allow 3ft x3ft. Raspberries are shallow rooted, and spread. They are also quite greedy plants, and need to be kept moist but not too wet. The two varieties you have are rather different. From what I can gather on the web Williamette is an early variety, so will fruit on last years canes, and should be pruned after fruiting, while Indian Summer is a late/fall variety and should be cut down to the ground in early spring. For this year I would just plant them as they are,

You mean people actually eat this? The combination of strawberries, spinach and a sweet poppyseed dressing sounds, to my European palate, disgusting. Do you ever add Jello to it?

Glenn: You need to compute two sets of numbers in terms of bakers percentages: the total for the overall loaf, which includes the flour and water in the leaven, and seperately the percentages for each step, wher the elaven is trated as another ingredient. The first series gives you, for example, the overall hydration and salt etc. The second is easier for a working baker (leaven - 100% water, dough 50% water, 20% leven, for example)

Its a heavy alkaline clay, fairly damp. The wood is an old wood, mostly coppiced hazel and elm scrub.

Musar, by the way its made, is so over-oxidised that it will last for a very long time without much change.

Home made. Pick before 24th June. Geo Watkins is a traditional maker. I like the description of "lumpy Worcester sauce". They should be vinegary, a little chili and I like a suspicion of cinnamon and cloves.

Dan Lepard demonstrating the technique. Pictures by Tepee

First shape the ball: flatten the dough into a round, then pick the one point on the edge furthest from you and fold it to the centre, rotate the dough by 45 degrees and repeat 8 times. Turn it over. After a while, and a few hunderd loaves the action gets automatic, and you see bakers absentmindedly doing this to any piece of dough. To consolidate it and make it even you need the action that Dan shows. Its easiest to explain it in bits Take the ball of dough and push it along the table (or whatever your work surface is) using only one hand flat on one side. You'll see it sort of bulge out the other side as you push, and it rolls. That is the action. The friction against the work surface tightens the dough. The other hand is just to guide it. Before it falls off the edge pick it up and move it back to where you started. Repeat and it should be a tight ball. A production baker can average about 100 loaves an hour.

I love my Aga...

I thought you meant PETS DE SOEURS http://www.recipesource.com/baked-goods/pa...02/rec0262.html

A friend of mine was once involved in the development of an industrial shrimp peeling machine. It basically worked by by slicing the head off then blowing high pressure air up he other end to dislodge the meat. When it worked it was wonderful. When it did not it sprayed the lab with shrimp bits. He ate an awful lot of shrimp that project

Thomson and Morgan have three seperate tomatos in their catalogue each of which is claimed as "The Sweetest Tomato in the World or Your Money Back!! Tomato Tomaccio™ http://plants.thompson-morgan.com/uk/en/product/6092/1 Tomato Tomazing™ http://plants.thompson-morgan.com/uk/en/list/full-index/t and Sungold (same claim on the packet) I pointed this out to them, when I ordered both, and they sent one free!

I was beginning to wonder....