Soldato
What are people using to label kilner style jars? We're using bog standard sticker labels but they look messy and don't always seem to stay stuck on.
*** The La Cuisine 'General Discussion' Thread ***
- Thread starter Spuj
- Start date
the black-board labels rakiri had https://www.overclockers.co.uk/forums/threads/organising-spices.18888388/
but, I'll get ikea see through tops next time.
but, I'll get ikea see through tops next time.
re: toast buttering - Nigella, any publicity is good publicity ?
Don't watch Nigella any more, the double entendres, all seem a bit flat, and, recipes/style repetitive,
but covid, seems to have limited new tv cooks series - leastaways no new series from Guy Fieri, Hollywood(city bakes), or ... Rachel Koo.
Don't watch Nigella any more, the double entendres, all seem a bit flat, and, recipes/style repetitive,
but covid, seems to have limited new tv cooks series - leastaways no new series from Guy Fieri, Hollywood(city bakes), or ... Rachel Koo.
Deleted member 66701
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Deleted member 66701
Good deal on AEG cookware atm
I've just bought some ProCook Elite Tri-ply stuff so don't need these but these are really good in my experience https://shop.aeg.co.uk/cooking/cookers-ovens-hobs/cookware/aeg-cookware-set/p/9029798205
I've just bought some ProCook Elite Tri-ply stuff so don't need these but these are really good in my experience https://shop.aeg.co.uk/cooking/cookers-ovens-hobs/cookware/aeg-cookware-set/p/9029798205
lemons :- having purchased a bulk bag of lemons, and anticipating which needed using first,
- Hadn't appreciated, it is a good idea to keep them zip-sealed in the fridge ? no one told me.
- Also, scrubbing them (soap) does not apparently remove the imazalil coating, I saw they have; the Aldi packaging was virtue signalling they were unwaxed, which i thought was good.
I'm going to 'make' fruits de mer for myself this weekend as it's my birthday and fancied a nice treat. A shellfish platter and a bottle of champagne sounds a great way to bring in your birthday.
Has anyone assembled one before and any tips? I'm hoping to buy a dressed lobster from the fish monger, and also have langoustine, clams, mussels, razor clams, crab, smoked salmon (because I love it!), oysters, shrimp.
I'm also going to make starters for us both, and a main for her (she's vegan, hence the lack of meat/seafood). Any criticisms/thoughts of the below? I'm off all this week so hoping to do all the shopping on Thursday and all the prep on Friday. I think it's quite simple, but should look great on a plate and be quite quick to plate up.
Starter - Grilled asparagus, asparagus sauce, pine oil, hollandaise, charcoal cracker & pickled enoki mushroom.
Main - Roasted artichokes, roasted carrots with beet puree, 'goat' cheese, truffle pomme puree, potato straws and hazelnut sauce.
And as it's my birthday, pudding is obviously going to be birthday cake
Has anyone assembled one before and any tips? I'm hoping to buy a dressed lobster from the fish monger, and also have langoustine, clams, mussels, razor clams, crab, smoked salmon (because I love it!), oysters, shrimp.
I'm also going to make starters for us both, and a main for her (she's vegan, hence the lack of meat/seafood). Any criticisms/thoughts of the below? I'm off all this week so hoping to do all the shopping on Thursday and all the prep on Friday. I think it's quite simple, but should look great on a plate and be quite quick to plate up.
Starter - Grilled asparagus, asparagus sauce, pine oil, hollandaise, charcoal cracker & pickled enoki mushroom.
Main - Roasted artichokes, roasted carrots with beet puree, 'goat' cheese, truffle pomme puree, potato straws and hazelnut sauce.
And as it's my birthday, pudding is obviously going to be birthday cake
can you genuinely get all that sufficiently fresh ? pretty sure I couldn't in Cambridge
I'd put myself at the mercy of the fish mongers recommendations - catch of the day ..
and if it turned out to be a mussels (moulles marinnieres) or a piece of wild turbot , I'd be happy; langoustine especially I'd want to know their pedigree.
I wouldn’t see why I couldn’t? I’m not sashimi’ing it. I’ve bought langoustine a few times and they’ve been grand. Heck, even the Chinese supermarket sells live lobster and crab, and has langoustone and clams on ice. I’ll be using one of the major fish mongers in the city rather than a smaller local one. Maybe our fish mongers are better?
Cooks (and the pros @Raikiri ), assemble.
I'm needing some inspiration for a sauce for my main tomorrow.
I'm serving:
Lobster (will boil it, and then remove the meat from the tail and fry this off in some tarragon butter), fillet of beef (will sear in butter, and then roast in the oven to rare), truffle pomme puree, beetroot puree, potato straws (thin chips, to you and me), pickled mushrooms.
I'm thinking perhaps a seaweed beurre blanc?
I did just make a hazelnut sauce for a vegan main I'm making her (roasted artichokes, roasted carrots, beetroot puree, 'goats cheese', truffle pomme purree, potato straws) but it's not really wowing me. I'm struggling to think of a good savory sauce to balance the sweetness of the carrots and beets for that as well. Any ideas?
Finally, I've got no idea what I'm going to do with the meat from the lobster claws themselves. Perhaps a bonbon?
I'm needing some inspiration for a sauce for my main tomorrow.
I'm serving:
Lobster (will boil it, and then remove the meat from the tail and fry this off in some tarragon butter), fillet of beef (will sear in butter, and then roast in the oven to rare), truffle pomme puree, beetroot puree, potato straws (thin chips, to you and me), pickled mushrooms.
I'm thinking perhaps a seaweed beurre blanc?
I did just make a hazelnut sauce for a vegan main I'm making her (roasted artichokes, roasted carrots, beetroot puree, 'goats cheese', truffle pomme purree, potato straws) but it's not really wowing me. I'm struggling to think of a good savory sauce to balance the sweetness of the carrots and beets for that as well. Any ideas?
Finally, I've got no idea what I'm going to do with the meat from the lobster claws themselves. Perhaps a bonbon?
Soldato
Any recommendations for best steamer type bag for microwaving vegetables?
UK needs to have some new vegetable labelling/honesty - tell me when it was harvested ?
yes I know if you buy foreign veg, that's an open date, so don't buy it, but, I now undertand why my Aldi sprouts were meh - 3-5 weeks
https://www.postharvest.net.au/imagesDB/wysiwyg/5-Brusselssprout.pdf
yes I know if you buy foreign veg, that's an open date, so don't buy it, but, I now undertand why my Aldi sprouts were meh - 3-5 weeks
https://www.postharvest.net.au/imagesDB/wysiwyg/5-Brusselssprout.pdf
Depending on the model you want Nisbet's are doing next day delivery.
As for the shortages maybe Whirlpool are prioritising more 'essential' items such as washing machines, fridge freezers etc
Thanks, but it looks like they only have 1-2 mixers available, the majority are still out of stock!
Certainly looks that way re: Whirlpool.
Can anyone spec me a solid, affordable, mincer. Mine's given up after a few years and I need a new one.
Am unlikely to make sausages so nothing too fancy. I like to mince left over roasts and make pies from them.
Something like this is probably all it needs but thoughts welcome: https://www.amazon.co.uk/Metaltex-V...child=1&keywords=mincer&qid=1620892582&sr=8-4
Cheers.
Am unlikely to make sausages so nothing too fancy. I like to mince left over roasts and make pies from them.
Something like this is probably all it needs but thoughts welcome: https://www.amazon.co.uk/Metaltex-V...child=1&keywords=mincer&qid=1620892582&sr=8-4
Cheers.
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Well not sure what happened to my thread about Huel / Bulk, but someone wanted to see my disability free gibs food stash:
https://imgur.com/a/y12NUht
1) Usual fresh stuff in the fridge:
2) Cereals / noodles / crisps:
3) Pasta / rice / nuts / raisins:
4) More cereal and spices:
5) Sauces / more noodles / dried pulses:
6) Freezer full of meats / veg / taters / cheese / butter:
7/8) Milk / Pop
Not pictured: 60 eggs, 6 kg all purpose flour, 3 kg sugar.
https://imgur.com/a/y12NUht
1) Usual fresh stuff in the fridge:
2) Cereals / noodles / crisps:
3) Pasta / rice / nuts / raisins:
4) More cereal and spices:
5) Sauces / more noodles / dried pulses:
6) Freezer full of meats / veg / taters / cheese / butter:
7/8) Milk / Pop
Not pictured: 60 eggs, 6 kg all purpose flour, 3 kg sugar.
radio 4 kitchen cabinet podcast ? - good programme only way I can tolerate Jay Rayner -
the advise from the chefs who participate is encylopaedic in terms of memory of ingrediants.
fell into same mistake as last year supermarkets selling horrible sprouts that have been stored for ages - returned them this morning
the advise from the chefs who participate is encylopaedic in terms of memory of ingrediants.
fell into same mistake as last year supermarkets selling horrible sprouts that have been stored for ages - returned them this morning
Caporegime
Sainsbury’s in Lee, South London is knocking out the large £4 jars of Bisto best for a quid!
I’ve bought 3. Has to be a glitch somewhere to sell it at that price.
I’ve bought 3. Has to be a glitch somewhere to sell it at that price.
Soldato
With your gravy consumption. That’s gone in a week!