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Foodies In The News

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Re: Foodies In The News

Postby Pepper Pig » Tue May 17, 2022 3:49 pm


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Re: Foodies In The News

Postby Earthmaiden » Tue May 17, 2022 5:03 pm

I like the look of that cake, PP.

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Re: Foodies In The News

Postby Pepper Pig » Wed May 18, 2022 2:31 pm


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Re: Foodies In The News

Postby Stokey Sue » Thu May 19, 2022 12:12 am

Here I fall out with Felicity
Ridiculously over complicated - fresh AND frozen peas? - definitely shouldn’t contain wine (yuk) - and the lettuce is shredded

Or that’s the version I’ve been making for half a century, so long I’m not sure where is came from, a Sunday paper I think but might be from Au Petit Cordon Bleu

Harumph

There’s a Persian dish described by Madhur Jaffrey that’s intriguingly similar
Peas replace with broad bean
Soft lettuce replace with chard ( or the coarse outer leaves of a cos lettuce)
Mint replace with dill

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Re: Foodies In The News

Postby KeenCook2 » Thu May 19, 2022 1:44 pm


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Re: Foodies In The News

Postby Suffs » Thu May 19, 2022 5:04 pm

If France can be self sufficient in food, why don’t we even try?

https://www.theguardian.com/food/2022/m ... re-produce

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Re: Foodies In The News

Postby aero280 » Fri May 20, 2022 12:22 am

The French have a big advantage in self sufficiency.

They have a very similar population to the UK but twice the area to cultivate. The French population density is about 120/sq km and the UK is 270/sq km. The French need this "spare" land to be viable because of the Napoleonic inheritance laws which share an inheritance equally among the children, so farms get smaller and smaller in theory. in the UK the eldest son/child gets the whole farm. This may explain why there are so many spare people who have time to go into politics... ;)

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Re: Foodies In The News

Postby Pepper Pig » Sun May 22, 2022 6:42 am


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Re: Foodies In The News

Postby Suffs » Sun May 22, 2022 10:47 am

aero280 wrote:The French have a big advantage in self sufficiency.

They have a very similar population to the UK but twice the area to cultivate. The French population density is about 120/sq km and the UK is 270/sq km. The French need this "spare" land to be viable because of the Napoleonic inheritance laws which share an inheritance equally among the children, so farms get smaller and smaller in theory. in the UK the eldest son/child gets the whole farm. This may explain why there are so many spare people who have time to go into politics... ;)


Well yes ... you don't have to tell me about that ... :|

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Re: Foodies In The News

Postby Pepper Pig » Sun May 22, 2022 1:34 pm

Nigel's recipes look good this week. (IMHO they don't always these days).

https://www.theguardian.com/food/2022/m ... SApp_Other

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Re: Foodies In The News

Postby scullion » Sun May 22, 2022 3:38 pm

hmmm, they do look good. i often buy a similar looking 'plačintă from the eastern european shop.

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Re: Foodies In The News

Postby aero280 » Sun May 22, 2022 7:22 pm

I agree. I was tempted by Nigel's ones today.

Too often he just seems to chuck a few random things together and drizzle a dressing over it.

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Re: Foodies In The News

Postby Pepper Pig » Mon May 23, 2022 12:59 pm


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Re: Foodies In The News

Postby Pepper Pig » Mon May 23, 2022 4:39 pm


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Re: Foodies In The News

Postby KeenCook2 » Mon May 23, 2022 5:02 pm


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Re: Foodies In The News

Postby Pepper Pig » Mon May 23, 2022 5:14 pm

KeenCook2 wrote:This looks delicious! https://www.theguardian.com/food/2022/m ... ats-cheese


I’m in the “can’t abide goat cheese” camp I’m afraid.

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Re: Foodies In The News

Postby KeenCook2 » Mon May 23, 2022 7:02 pm

Haha, fair enough, I have another friend like that!! I must admit, that when it's very goaty I'm not keen, but I like the mild ones.

My friend is a really fab cook, but also doesn't eat any fish. Her husband loves it, so he always has it when they're out (a bit like OH taking the opportunity to eat liver when we're out!)

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Re: Foodies In The News

Postby scullion » Mon May 23, 2022 10:26 pm

Pepper Pig wrote:I’m in the “can’t abide goat cheese” camp I’m afraid.

me, too. unfortunately it was/is often the only option given to vegetarians - and i know many of those who also don't like it.
i always ask if it can be substituted with brie or similar cheese.

(for me, there's a good reason why the cylinders are called crotte!).

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Re: Foodies In The News

Postby Stokey Sue » Mon May 23, 2022 10:40 pm

It can cut both ways
My Oh said categorically he didn’t like cheese, fair enough
But the chef whose food we most often ate and I both suspected it was only cow’s milk cheese with a sour milk r tang he disliked (Brie, Camembert etc)

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Re: Foodies In The News

Postby Earthmaiden » Mon May 23, 2022 11:16 pm

Pepper Pig wrote:https://www.dailymail.co.uk/tvshowbiz/article-10845637/Ainsley-Harriott-saves-woman-drowning-Chelsea-Flower-Show.html

Too much Prosecco?

A goat farm near here does a lovely goat's cheese which isn't at all goaty. I wish they were all like that.

I thought we'd all got to have that orange-coloured trifle for Jubilee pudding! I don't think Nigel's offerings are overly celebratory even though pleasant.

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