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Foodies In The News

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Re: Foodies In The News

Postby scullion » Sun Sep 20, 2020 4:55 pm

one of the 'activities' our family did when sharing new year's eve with another family was to make sushi rolls with a selection of veg fillings and to have them as a starter for the main meal. it was quite fun and not very difficult to get a decent 'roll'.
i think it's something you could easily have a try at with your granddaughter, earthmaiden.

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Re: Foodies In The News

Postby Pepper Pig » Mon Sep 21, 2020 9:27 am

I must suggest that to my daughters too Scully.

In today’s Grauniad Nigel comes up with some recipes for Autumn,

https://www.theguardian.com/food/2020/s ... rlic-toast

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Re: Foodies In The News

Postby Earthmaiden » Mon Sep 21, 2020 10:25 am

Yes please to all those autumnal recipes! :yum

I thought of Sushi as a children's activity after seeing children making it on a TV programme. I need to get the basic equipment and have a go myself first.

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Re: Foodies In The News

Postby Pepper Pig » Mon Sep 21, 2020 3:58 pm


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Re: Foodies In The News

Postby Renee » Mon Sep 21, 2020 11:38 pm

The article about Marsala was very interesting PP. I have used it in the past with chicken.

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Re: Foodies In The News

Postby Pepper Pig » Tue Sep 22, 2020 4:29 pm

I love Marsala 8-)

How often do you reuse your frying oil?

https://www.theguardian.com/food/2020/s ... tchen-aide

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Re: Foodies In The News

Postby Stokey Sue » Tue Sep 22, 2020 4:51 pm

I was going to buy Marsala on my way home from Sicily. Unfortunately I came back through Catania airport which is as far as you can get from Marsala on the island and “Of course we don’t sell it, it’s not local” :?

Sorry PP I think that article is a bit lacking. Which oil do they recommend if you aren’t using evoo because you haven’t won the lottery? What means of disposal does she recommend if you don’t want to / can’t drive each litre to a council tip that may or may not have recycling facilities? I do think 5/6 uses is about right, I strain mine through a coffee filter, while it’s warm as it will be to viscous to go through paper when cold And I’m lucky enough to be able to let the local kebab shop dispose of it.

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Re: Foodies In The News

Postby Pepper Pig » Tue Sep 22, 2020 5:06 pm

I barely ever fry. Haven’t for years. I am much impressed with my son’s Air Fryer though.

But when I think of all the oil I used to use it does surprise me that I am not an awful lot thinner these days. :x

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Re: Foodies In The News

Postby Earthmaiden » Tue Sep 22, 2020 5:58 pm

Pleased to see there is Marsala IN the cake. Cake and fortified wine seems very Jane Austen and not something I am fond of.

I haven't deep fried anything for years (so I should be slim too :lol:). I have occasionally shallow fried in a generous amount of oil. I too was surprised at the suggestion of EVOO. There was a time when Extra Virgin was really special but it seems as commonplace as any other oil now. I wonder what happens to all the subsequent pressings? Perhaps they are used in those olive oil spreads etc
Last edited by Earthmaiden on Tue Sep 22, 2020 7:14 pm, edited 1 time in total.

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Re: Foodies In The News

Postby miss mouse » Tue Sep 22, 2020 6:59 pm

Sainsbug Spanish EVOO is competitively priced and smells and tastes nice. I thought it was to do with 'smoke point' and EVOO is low IIRC. Mamta who has a background in public health told me 'Use twice only' of other oils. I don't deep fry and only have deep fried stuff when eating out, love it.

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Re: Foodies In The News

Postby karadekoolaid » Tue Sep 22, 2020 7:08 pm

I always associated Marsala with a sickly sweet gluey wine, until one day, a friend turned up with a wonderful bottle of dry Marsa
As for frying, I have to admit I love fried food to distraction. Fortunately it never affects my waistline, so that´s one thing I don´t have to worry about. I reuse the oil I use several times, but work out whether to dump on the basis of smell, nothing else. If it´s smells "over-used", shall I say, it goes out.

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Re: Foodies In The News

Postby Pampy » Tue Sep 22, 2020 10:44 pm

I think the temperature that the oil is heated to will affect how many times it can be used - higher temps, fewer uses.

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 23, 2020 12:37 pm

A compilation of almond recipes in today's G.

https://www.theguardian.com/food/2020/s ... mb-tagines

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Re: Foodies In The News

Postby Pepper Pig » Wed Sep 23, 2020 2:27 pm


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Re: Foodies In The News

Postby Pepper Pig » Sat Sep 26, 2020 3:17 pm


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Re: Foodies In The News

Postby Stokey Sue » Sat Sep 26, 2020 4:52 pm

I read Felicity’s dosa thing
I was intrigued to discover that you can buy ready made dosa batter in cartons

I don’t mind Git’s Instant Dosa Mix to be honest - don’t tell anyone

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Re: Foodies In The News

Postby Pepper Pig » Sun Sep 27, 2020 9:37 am

:lol: :lol: :lol:

These Eastern-inspired brunch recipes look good. I can't remember the last time I did brunch in an eatery.

https://www.theguardian.com/food/2020/s ... ls-harissa

And an excellent appraisal of a Kilburn community kitchen from Ruby Tandoh.

https://vittles.substack.com/p/the-gran ... stories-of

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Re: Foodies In The News

Postby Stokey Sue » Sun Sep 27, 2020 10:57 am

The Towpath Café is within walking distance of me, and I’ve heard good reports, but as usual never been

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Re: Foodies In The News

Postby Pepper Pig » Mon Sep 28, 2020 8:02 pm

Rachel Roddy has a nice looking sausage pasta recipe in today’s Guardian.

https://www.theguardian.com/food/2020/s ... mascarpone

And there’s a round up of past Autumn dishes.

https://www.theguardian.com/food/2020/s ... favourites

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Re: Foodies In The News

Postby KeenCook2 » Mon Sep 28, 2020 9:38 pm

I thought there were quite a few recipes we'll probably try from the 20 best Autumn supplement. I'm glad we've got the actual paper itself!

Anna Jones' one-pot spaghetti looked particularly interesting.

We've also never done Simon Hopkinson and Lindsey Bareham's famous roast chicken And the eggy ones looked nice.

The classic tortilla was exactly the way DS's Spanish partner made it for us when they were staying with us. She also did it once with sweet potatoes as we had a lot of them, and that was very good too.

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