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Foodies In The News

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Re: Foodies In The News

Postby Suffs » Sun Jul 18, 2021 10:52 am

miss mouse wrote:
Suffs wrote: The tip is to slice the end of a courgette from each plant at the beginning of cropping and test it on your tongue ... if it does not taste acrid then it and all its siblings will be fine to eat.


Does that work for the ones we buy in the shops?

Eek indeed, a big one.


Should do ... if it tastes unpleasant on the tongue don't use it.

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Re: Foodies In The News

Postby Pepper Pig » Sun Jul 18, 2021 12:43 pm


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Re: Foodies In The News

Postby karadekoolaid » Sun Jul 18, 2021 1:54 pm

I don't find the spaghetti recipe odd, but a quarter of each of the veg doesn't seem enough for the quantity of salami. Tostones on the side is weird I grant you.

What struck me as odd was the use of evaporated milk. As for the tostones, I understand the DR residents eat plantains with everything. The same over here - we even get sushi coated in plantain!

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Re: Foodies In The News

Postby miss mouse » Sun Jul 18, 2021 10:33 pm

Rainbow wrote:I’ve never watched an episode either! Aussie or any other!



Nor have I seen the Aussie one and got 7/10 in the quiz, apparently I am a 'dedicated viewer'. Sleep viewing? Is that a known condition?

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Re: Foodies In The News

Postby miss mouse » Sun Jul 18, 2021 10:34 pm

Suffs wrote:
Should do ... if it tastes unpleasant on the tongue don't use it.


Thanks.

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Re: Foodies In The News

Postby Pepper Pig » Mon Jul 19, 2021 6:28 pm


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Re: Foodies In The News

Postby karadekoolaid » Mon Jul 19, 2021 7:05 pm

That sounds like fun, Pepper!!
There are hundreds of tropical fruits with wonderfully exotic flavours over here. The only drawback? They cannot be cooked. Semeruco, mamón, lychee, custard apple, soursop, persimmon; I´ve tried them all and the only vaguely passable thing is jam. Persimmon is totally and utterly impossible to cook with. I once did an experiment for a local restaurant with persimmon - jams, chutneys, pickles, sauces. They all tasted ghastly and had the texture of wet cardboard. But freezing them as lollies would obviously work.
I´m already thinking mango rum and coconut; guava and cream covered with dark chocolate... :yum :yum

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Re: Foodies In The News

Postby Earthmaiden » Mon Jul 19, 2021 7:33 pm

It's removing the lollies from the moulds I have most difficulty with. They stick fast and if you dip them in hot water you don't get that lovely frozen look on the emerging lolly.

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Re: Foodies In The News

Postby KeenCook2 » Sat Jul 24, 2021 12:36 am

Just saw this and thought it looked good: https://www.theguardian.com/food/2021/j ... -olive-oil

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Re: Foodies In The News

Postby Stokey Sue » Sat Jul 24, 2021 1:26 am

KeenCook2 wrote:Just saw this and thought it looked good: https://www.theguardian.com/food/2021/j ... -olive-oil


Ha! That’s in her book, Five Quarters and I bought the courgettes on Wednesday

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Re: Foodies In The News

Postby Pepper Pig » Sat Jul 24, 2021 8:57 am

More from Tim Dowling on his poisonous courgettes.

https://www.theguardian.com/lifeandstyl ... w-or-green

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Re: Foodies In The News

Postby Stokey Sue » Sat Jul 24, 2021 1:01 pm

I think he should stick to cabbages! After all that work

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Re: Foodies In The News

Postby Pepper Pig » Sat Jul 24, 2021 1:09 pm

:lol: :lol: :lol:

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Re: Foodies In The News

Postby Pepper Pig » Mon Jul 26, 2021 12:44 pm

Rachel Roddy's light Parmigiana. https://www.theguardian.com/food/2021/j ... -aubergine

A round up of "best" Summer vegetable recipes. https://www.theguardian.com/food/2021/j ... nlop-yotam

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Re: Foodies In The News

Postby Earthmaiden » Mon Jul 26, 2021 9:38 pm

Thec Summer veg recipes look great, PP.

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Re: Foodies In The News

Postby liketocook » Mon Jul 26, 2021 9:40 pm

Don't they just EM, I've bookmarked a few and also this one https://www.theguardian.com/food/2021/j ... ats-cheese

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Re: Foodies In The News

Postby karadekoolaid » Mon Jul 26, 2021 10:13 pm

I looked at the Caponata, which is a really delicious dish. The version I make always has raisins, olives and dark chocolate, but never garlic.
When I had my Chutney/ Conserves company, I used to make it for special events and it always sold out. One day I was making it, however, and a visitor popped into the kitchen.
" Is that Caponata you´re making? I´m Sicilian. It tastes delicious. No garlic, of course - that´s a sin!"
" No , missus, no garlic!"
Two hours later, another Sicilian popped in.
" Want to try the Caponata?"
" But of course! ..."
" why didn´t you put garlic in it???"
:gonzo :gonzo :gonzo

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Re: Foodies In The News

Postby Pepper Pig » Tue Jul 27, 2021 6:08 am

:lol: :lol: :lol:

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Re: Foodies In The News

Postby Pepper Pig » Tue Jul 27, 2021 9:54 am


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Re: Foodies In The News

Postby Earthmaiden » Tue Jul 27, 2021 10:38 am

I just read that elsewhere and found some of the suggestions fascinating (and worth a try). What surprised me more than anything were the scathing comments from readers at the end.

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