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Foodies In The News

TV & Radio, Gardening, Who's Who, etc.
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Re: Foodies In The News

Postby karadekoolaid » Wed Dec 16, 2020 6:56 pm

What in heaven´s name is a "Yudane" technique?
Is it like a "whodunnit"?? :?
Seriously - I´ve never, ever heard of it - has anyone else?

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Re: Foodies In The News

Postby Earthmaiden » Wed Dec 16, 2020 7:56 pm

No, but it's quite interesting when you read the recipe and search further. It seems to be a Japanese technique.
https://www.chopstickchronicles.com/sho ... s%20longer.

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Re: Foodies In The News

Postby KeenCook2 » Thu Dec 17, 2020 5:45 pm


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Re: Foodies In The News

Postby Renee » Thu Dec 17, 2020 11:01 pm

[quote="Earthmaiden"]No, but it's quite interesting when you read the recipe and search further. It seems to be a Japanese technique.

Thanks very much for the link. I found it very interesting. I wonder if it's the mix used for the very soft Chinese Buns. We used to get these buns filled with pork in Manchester Chinatown.

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Re: Foodies In The News

Postby Pepper Pig » Thu Dec 17, 2020 11:19 pm


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Re: Foodies In The News

Postby karadekoolaid » Fri Dec 18, 2020 4:33 am

There!
Something else I´ve never, ever heard of!

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Re: Foodies In The News

Postby Earthmaiden » Fri Dec 18, 2020 9:38 am

Really? A bit overrated IMO.

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Re: Foodies In The News

Postby Busybee » Fri Dec 18, 2020 12:34 pm

Earthmaiden wrote:Really? A bit overrated IMO.


I’m with you there EM, often quite dry I found. Maybe I just need to look a bit harder for a good one!

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Re: Foodies In The News

Postby Stokey Sue » Fri Dec 18, 2020 4:40 pm

How we changed our supermarket shopping in 2020

https://www.theguardian.com/business/20 ... 80m-makeup

More lager - but less supermarket ready meals, which at first sight seems surprising if people aren't eating out, but someone on Twitter suggested it's because people normally buy them to make up for the time spent commuting, and because if you are getting a delivery every 2 weeks or less often they don't keep that long, I think he's right

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Re: Foodies In The News

Postby Pepper Pig » Sat Dec 19, 2020 9:29 am


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Re: Foodies In The News

Postby patpoyntz » Sat Dec 19, 2020 2:27 pm

I love the giblets, and am fortunate that now I am the only person in the family who likes them. Always, until I left home, my Christmas Eve supper was giblets, ours and any neighbours who had them, stewed in a rich onion gravy. Dad and I used to share them and eat them with thick slices of HM bread. Happy days!

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Re: Foodies In The News

Postby Renee » Sat Dec 19, 2020 3:00 pm

I always make stock with them on Christmas Eve to add to the gravy for the Christmas meal. I made Jamie's make ahead gravy also, a month ago, to add to the pan juices on Christmas Day. I always make plenty of gravy because I freeze portions down with stuffing to enjoy after Christmas.

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Re: Foodies In The News

Postby Badger's Mate » Sun Dec 20, 2020 12:00 am

Giblet stew is something my Grandma cooked. When my parents split up, Dad introduced it to me and I've cooked it ever since. It's one of the few things I've cooked Mrs B that she doesn't like. I use the livers separately; the stew is made with heart, gizzard & neck. As with the linked recipe, I also add the wing tips.

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Re: Foodies In The News

Postby Pepper Pig » Mon Dec 21, 2020 1:49 pm

Today's pie from Rachel Roddy looks very nice indeed. Not seen ricotta in pastry before.

https://www.theguardian.com/food/2020/d ... estnut-pie
Last edited by Pepper Pig on Mon Dec 21, 2020 2:34 pm, edited 1 time in total.

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Re: Foodies In The News

Postby Stokey Sue » Mon Dec 21, 2020 2:28 pm

There's a variant on the spinach & feta pie that uses ricotta

That does look good, though ricotta is on my No thanks list at the moment

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Re: Foodies In The News

Postby Busybee » Mon Dec 21, 2020 2:28 pm

Pepper Pig wrote:Today's pie from Rachel Roddy loks very nice indeed. Not seen ricotta in pastry before.

https://www.theguardian.com/food/2020/d ... estnut-pie
.


On a similar vein I saw a recipe for mince pies with cream cheese in the pastry. Can’t for the life of me remember whose it was now. I suppose it’s not so far removed from the northern tradition of eating cheese, preferably Wensleydale, with fruit cake.


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Re: Foodies In The News

Postby Stokey Sue » Mon Dec 21, 2020 2:33 pm

My usual supplier of mince pies has moved to the the Lake District :( but she has made cream cheese pastry in the past, it's good if a bit crumbly

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Re: Foodies In The News

Postby karadekoolaid » Mon Dec 21, 2020 8:05 pm

I´ve made pastry with cream cheese. It´s delish.
A friend of mine in NY also makes little "amuse bouche" with brie. Extraordinary.

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Re: Foodies In The News

Postby Amyw » Mon Dec 21, 2020 9:30 pm

Stokey Sue wrote:How we changed our supermarket shopping in 2020

https://www.theguardian.com/business/20 ... 80m-makeup

More lager - but less supermarket ready meals, which at first sight seems surprising if people aren't eating out, but someone on Twitter suggested it's because people normally buy them to make up for the time spent commuting, and because if you are getting a delivery every 2 weeks or less often they don't keep that long, I think he's right



I find it quite amusing how popular Corona has become

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Re: Foodies In The News

Postby Pampy » Tue Dec 22, 2020 1:08 am

There's a hotel in Blackpool called The Corona and the owner says that he's constantly seeing people taking selfies with the name of the hotel in view!

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