|
|
 Up |
|
|
  |
Author: PetertPetert
Date: Dec 26, 2008 15:21
On Tue, 23 Dec 2008 22:33:42 +0000, Farmer Giles nospam.com>
wrote:
>Dirk Bruere at NeoPax wrote:
>> Farmer Giles wrote:
>>> Dirk Bruere at NeoPax wrote:
>>>> Farmer Giles wrote:
>>>>>> On Tue, 23 Dec 2008 18:15:54 GMT, Jacqueline...
|
| Show full article (1.29Kb) |
|
| |
1 Comment |
|
|
Author: Gregoire KretzGregoire Kretz
Date: Dec 26, 2008 15:00
cix.compulink.co.uk> wrote:
> in addition the Cahors a Brunello.
Now there's a surprise...
:)
Greg
--
Un autre produit Gammick International!
[No ficus = no spam]
|
| |
|
| |
no comments
|
|
|
Author: Gregoire KretzGregoire Kretz
Date: Dec 26, 2008 15:00
cix.compulink.co.uk> wrote:
> And watercress just isn't as fiery as it was when granddad put it in Hovis
> and luncheon meat sandwiches. Even rocket doesn't have the bite it used
> to when I first had it.
I was wondering about the opposite: with the same proportion of vinegar,
salad dressing now seems much sourer than when I was young. Funny.
Greg
--
Un autre produit Gammick International!
[No ficus = no spam]
|
| |
|
no comments
|
|
|
Author: Gregoire KretzGregoire Kretz
Date: Dec 26, 2008 15:00
Pete Wilkins brokengmail.com> wrote:
> "graham" wrote in message
> news:pJs3l.48$lX6.7@newsfe06.iad...
>>A gourmet who thinks of calories is like a tart who looks at her watch.
>> James Beard (1903-85)
>
> What is a calorie?
And do they make nice tarts?
Greg
--
Un autre produit Gammick International!
[No ficus = no spam]
|
| |
|
no comments
|
|
|
Author: Gregoire KretzGregoire Kretz
Date: Dec 26, 2008 15:00
> for Christmas celebrations?
>
> Me: a potato, cheese and leek soufflé, a carrot dish and a chocolate cake
> with a rum glaze.
Tempting, very tempting.
We just had nibbles with smoked salmon and foie gras, lobster bisque,
duck confit mini-quiches with rocket, a healthy cheese plate then
floating islands on saffron cream.
Nothing too fancy, but I felt like making something light.
Kwismus day itself was just a big brunch with eggs benedict à la Greg,
fruit and cereal, then out for a long walk through the city (for once
empty and quiet), and back just in time to bake scones for tea.
It's usually quite funny to see the look of on my colleagues' face when
they realise I won't be having turkey nor seeing my parents. They're
somewhere between shock, sorry, and pity. :)
Greg
--
Un autre produit Gammick International!
|
| Show full article (0.91Kb) |
|
no comments
|
|
|
Author: grahamgraham
Date: Dec 26, 2008 11:49
When I was in the UK a couple of weeks ago, I heard of a method for roast
spuds that involves par-boiling them and roughing them up (which I always do
for roasting) coating them with goose fat and then freezing them. One can
then just roast enough for a single meal. It also has the advantage of
using up an entire can of goose fat.
I've googled for the detailed instructions but nowt turns up. It sounds
like a St.Delia method but a pilgrimage to her site reveals nothing.
Has anyone here tried such a method?
Graham
|
| |
|
6 Comments |
|
|
Author: DaveDave
Date: Dec 26, 2008 10:26
June Hughes wrote:
> In message <-d6dnXcBw-mEh9HUnZ2dnUVZ8jqdnZ2d@ bt.com>, Dave
> btopenworld.com> writes>> James Silverton wrote:
>>> Dave wrote on Fri, 19 Dec 2008 16:28:48 +0000:
>>>
>>>> Corey Richardson wrote:
>>>>> On Wed, 17 Dec 2008 22:21:13 +0000, Dave btopenworld.com>
>>>>> wrote:
>>>>>>>>>>> I've have been meaning to ask this question for some time
>>>>>> now. If I am boiling potatoes for making mash, the cooking
>>>>>> time is about 10 to 15 minutes, but if I am doing a
>>>>>> casserole on the hob and it has small cut potatoes, carrot,
>>>>>> parsnips or turnips, the cooking time can be as long as 2
>>>>>> hours?
>>>>>>
>>>>>> I made some venison stew a few days ago and the cooking time
>>>>>> amazed me. The meat was tender and the vegetables were
>>>>>> perfection (not crunchy or mushy) ...
|
| Show full article (2.06Kb) |
|
3 Comments |
|
|
|
|
|
Author: S ViemeisterS Viemeister
Date: Dec 26, 2008 05:31
Mike.. . . wrote:
> Hey, I got Nigella Lawsons measuring spoons for prezzies! I wonder if she
> does cups too? And a rapeseen and "red palm" oil thats supposed to be
> healthy, I thought palm wasnt?
Yes, Nigella does cups - but the review I read of them indicated that
their accuracy left much to be desired.
|
| |
|
3 Comments |
|
|
|
|
|
Author: GiusiGiusi
Date: Dec 26, 2008 04:53
"Mike.. . ." ha scritto nel messaggio > Hey, I got Nigella Lawsons measuring
spoons for prezzies! I wonder if she> does cups too? And a rapeseen and "red
palm" oil thats supposed to be
> healthy, I thought palm wasnt?
> --
> Mike... . . . .
Dunno, but I remember a Brazilian novel, "Dona Fior and her Two Husbands" (a
pure delight) in which said Dona poured palm oil over everything. Having
seen a lot of Brazilians over the years and having adjudged them among the
world's pretties, I reckon you should eat palm oil. Even if it kills you
you'll probably die good looking.
|
| |
|
no comments
|
|
|
|
|
