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Foodies In The News

For all refugees from the old Beeb Food Boards :-)
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Re: Foodies In The News

Postby PatsyMFagan » Thu Apr 15, 2021 8:23 pm

Pepper Pig wrote:That took some time KC2! :lol: :lol: :lol:

They lived for years at the base of the Hill. Used to see them in Waitrose on Saturday mornings, and they did a lot of local charity stuff. Des was lovely. Did a few concerts with them doing narration stuff.

I’ll be telling you soon about Dame Janet Baker, another Hill resident and champion fundraiser! :D


You won't want to know that Brian Connelly (singer of the Sweet) lived in the village and it was when we both worked in Uxbridge (me at Nat Provincial Bank and him at the Carpet shop a couple of doors down) that he often gave me a lift home and I started cutting his hair in his trade-mark long bob

btw: Connelly wasn't his family name -- it was McManus. He had a brother called Mark who WASN'T the actor who played Taggart, although Brian's alcoholic addled brain thought he was. It (alcohol) got him in the end :( :shock: :thumbsdown

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Re: Foodies In The News

Postby KeenCook2 » Thu Apr 15, 2021 9:42 pm

I obviously live the wrong side of the tracks :lol:

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Re: Foodies In The News

Postby Badger's Mate » Fri Apr 16, 2021 8:58 am

I started cutting his hair in his trade-mark long bob


Hairdresser to the stars!! 8-)

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Re: Foodies In The News

Postby Pepper Pig » Sat Apr 17, 2021 6:49 am

It’s Ramadan. Chickpea Fattah anyone?

https://www.theguardian.com/food/2021/a ... pea-fattah

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Re: Foodies In The News

Postby Pepper Pig » Sun Apr 18, 2021 7:52 am

Jay Rayner. https://www.theguardian.com/food/2021/a ... ck-at-home

It’s a 20th anniversary OFM. A lovely interview with Nigella.

https://www.theguardian.com/food/2021/a ... and-cheese

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Re: Foodies In The News

Postby scullion » Sun Apr 18, 2021 12:28 pm

jay rayner really rocks the rené descartes look, doesn't he‽‽

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Re: Foodies In The News

Postby Pepper Pig » Sun Apr 18, 2021 2:56 pm

:lol: :lol: :lol:

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Re: Foodies In The News

Postby Pepper Pig » Sun Apr 18, 2021 7:19 pm


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Re: Foodies In The News

Postby Pepper Pig » Mon Apr 19, 2021 12:30 pm


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Re: Foodies In The News

Postby karadekoolaid » Mon Apr 19, 2021 1:05 pm

I love mozzarella en carroza - it´s Italian comfort food. Never made it as a fried sandwich, however; I ´ve always enclosed the mozz with aubergine slices, and served it with a tomato, or tomato/balsamic sauce. I think I´ll pop over to the supermarket today and buy some mozzarella!
And two comments on Nigel Slater´s article. When you foodies bake pumpkin, do you leave the skin on? Can you eat it? (I ask because the local pumpkin skin is tough as old boots!). Secondly, he talks about "Basil Pesto". Interesting, because that´s the original; ask an Italian about pesto and I´m pretty sure they´ll talk about basil, rather than any other herb.

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Re: Foodies In The News

Postby Earthmaiden » Mon Apr 19, 2021 1:41 pm

No, I would not bake pumpkin skin, I only know it as being tough as old boots too. It was a staple with a roast dinner in 1960s Australia.

People seem to make pesto out of anything these days so maybe he felt he had to mention the basil - I would certainly take it as read unless it stated otherwise!

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Re: Foodies In The News

Postby Pepper Pig » Tue Apr 20, 2021 9:05 am

A meal from Lesbos. Pomegranate and sumac chicken.

https://www.theguardian.com/travel/2021 ... the-recipe

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Re: Foodies In The News

Postby Stokey Sue » Tue Apr 20, 2021 2:05 pm

Depends on what you mean by pumpkin karadekoolaid

Actual pumpkins, such as the Halloween ones or the ones sold by the slice I would peel, unless I was baking it in big pieces to make purée in which case I might cook it whole and sort it out later

The smaller squashes I’d also peel except for some of the delicate ones and I have experimented with not peeling butternut before roasting as many people advocate, this can be ok if you are going to blitz it for soup but I find it hit and miss, sometimes not very successful

Having reviewed what I’ve written, I think my rule is if you can peel it with a potato peeler, it’s probably worth trying whole. If it’s too much for the peeler it’s too much to eat. :D

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Re: Foodies In The News

Postby Pepper Pig » Tue Apr 20, 2021 6:35 pm


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Re: Foodies In The News

Postby karadekoolaid » Wed Apr 21, 2021 3:26 am

This sauce for fish looks divine. Strangely enough, it´s very similar to a sauce my wife makes for "arepas", except it´s from the other side of the world.
https://www.bonappetit.com/recipe/sarci ... ulti_first

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Re: Foodies In The News

Postby Badger's Mate » Wed Apr 21, 2021 10:01 am

Having reviewed what I’ve written, I think my rule is if you can peel it with a potato peeler, it’s probably worth trying whole. If it’s too much for the peeler it’s too much to eat.


I think my rule is the very opposite, in the sense that if it's difficult to peel because the skin is so tough I hack it into wedges and bake it before peeling.

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Re: Foodies In The News

Postby Stokey Sue » Wed Apr 21, 2021 10:12 am

Well, yes I do that p, as I said - I was thinking of eating the skin rather than cooking the pumpkin

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Re: Foodies In The News

Postby Badger's Mate » Wed Apr 21, 2021 10:40 am

Mmm, yes, I was possibly not paying enough attention there... :D

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Re: Foodies In The News

Postby jeral » Wed Apr 21, 2021 11:55 am

On rind of a different sort, i.e. that on a disc of camembert cheese, is there an easy way to remove it so as to eat a portion? Or alternatively to rescue the cheese the rind takes with it? Ta.

I've tried melting a quarter disc in a ramekin, or butterflied on a plate, which becomes a right muddle and sets before separation progress is made. There must be a knack.

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Re: Foodies In The News

Postby Pampy » Wed Apr 21, 2021 12:27 pm

I eat it.

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