KeenCook wrote: ↑Tue Oct 01, 2024 8:23 am OH read about this enterprise in the New York Times - I must say I didn't catch it over here https://homekitchenlondon.org/ourmission

I looked at the Primrose Hill menu link (it's within striking distance of the Mousehole) £65 for lunch, £130 for two...I'm not quite in that income bracket alas.

Smoked eel on the other hand . . . lick lips lick lips Haven't they been over-fished? There's a surprise to us all. I quite like the yellow smoked haddock just because it is yellow, I concur with previous views re 'food snobbery'. I suppose if I really care that much about it I could just smear tur...

And I made a Chetna Makan 30 minute dahi murg, it was good. It took me rather longer than 30 minutes though.

Lokelani wrote: ↑Mon Sep 23, 2024 1:33 pm
Oh & I can't stand the long pause before announcing winners etc. That is drawn out to a really irritating length these days, for me.

It's ridiculous, Masterchef does it as well. The audience expected must be 5 YO, I hated it when I was 5 though.

Oh dear. I have to say it did not hold much appeal. Thanks for confirming it Em.

They all look nice.

Has anyone made fish cakes from sardines? My basic recipe uses tinned tuna or salmon and left over mash, I'm not sure how nice they would be with sardines.

KeenCook wrote: ↑Mon Sep 16, 2024 10:05 pm
I always try to marinate for a couple of hours, if possible - rather than the 10-15 mins she suggests.

So do I with all marinades, 10-15 mins doesn't do much in the way of flavour I think.

Suffs wrote: ↑Tue Sep 17, 2024 3:20 pm
I can’t abide PH either, and I’m not that keen on PL. However I adore Noël Fielding !!!

I feel the same way.

Earthmaiden wrote: ↑Mon Sep 16, 2024 1:14 pm I have reason to believe that the two large bags of plastic 'pop' bottles and bin full of cans were consumed by one person in a fortnight.

Builders and scaffolders consume huge amounts in my observation, no doubt they need the calories but not the best way I'd have thought.

KeenCook wrote: ↑Mon Sep 16, 2024 10:15 am I'm making this today https://downshiftology.com/recipes/gree ... n-chicken/

My NY friend recommended it and it's really very good!

That does look/sound nice.

Earthmaiden wrote: ↑Sun Sep 15, 2024 9:11 am Many artificial sweeteners are now deemed very questionable for health so that doesn't seem great.

They have been for quite some time. I believe that they are cheaper than sugar so so a double win for the food industry.

How many young people watch proper tv with the adverts. None I know. It seems a bit ‘point scoring’ without any analysis. I don't know what the viewing habits of the young currently are. We (tend to) say we are not influenced by advertising, the advertises claim we are as all parties would. It's al...

That's a surprise!

Stokey Sue wrote: ↑Sat Sep 14, 2024 5:43 pm I gave mum's away when decluttering her place at some point, quite different, unglazed terracotta

A flatmate left one of those behind, I never discovered how to use it, it's long gone.

one of the things that makes her striking is that she's a fair bit taller than my 5'6" and not willowy (she's not big, more athletic and healthy-looking) I'm a lot shorter than that, 'tisn't fair. She sounds a bit terrifying. Yes, it is a bit naughty to resort to hands/fists after careful weig...

Stokey Sue wrote: ↑Fri Sep 13, 2024 11:15 am I think her hands are a fair bit bigger than mine or EMs

What makes you think that? I'd never really thought about it before.

Equal weights of SR flour and full-fat Greek-style yogurt, plus appropriate flavourings, if liked. Simple as that. Rolling the dough thinly enough was the secret, I found: https://mainlybaking.blogspot.com/2020/06/flatbreads.html Wow, that looks simple. Thanks. I have annotated a similar Jamie Oliv...

Badger's Mate wrote: ↑Fri Sep 13, 2024 11:52 am It can be tricky to work out what’s happening.

It certainly is.

Grim news re fish stocks on Farming Today

https://www.bbc.co.uk/programmes/m0022sv1

we (the UK) are over-fishing. I see it was discussed again on this morning's epi, I'll listen later, the fishing industry justifying itself?

Tonight a fancy waitrose yellow stickered pork lump or loin or something. I am unimpressed by it. The other diners seem to have consumed it so that's OK.