Pepper Pig wrote: ↑Sun Dec 01, 2024 8:52 am Yuk to Bernard Manning. Odious man.

That was just his stage persona - in reality, he was an extremely devout and generous man.

In mine I'd it expect it to be frozen by morning. :lol: :lol: Wot everyone's said :thumbsup I can't remember the last time I soaked one - it used to be a must, but now a quick bring up to boil & water change is all that's needed & most of the time I don't even bother with that. I absolutely...

Thanks all - that's a big weight off my mind.

A subject that has bothered me for a while.I'm fond of ham hocks and have a couple of dishes that rank among my favourites. What worries me is the recipe instruction to soak in cold water for a minimum of 12 hours. I'm thinking of food hygiene. Does this have to take place in the fridge? -there is c...

Stokey Sue wrote: ↑Sun Nov 24, 2024 4:33 pm Ha! Better than revenge porn I suppose

Wahey!!

A new one for me - a Punjabi dish of lamb with plums. It's from the excellent book "50 Great Curries of India" by Camellia Panjabi.

Sounds great, Suffs. Tonight is part two of an aubergine, apricot, prune and chorizo stew. Just the job after a couple of early doors Friday swifties.

Thanks all - it's good to know it can be used for pan frying without the health fears I'd heard about.

I've been hearing quite a bit recently, that lard is not the demon it was once thought to be, and in fact it's rather a good fat to use use for pan frying. Any views please?

Lusciouslush wrote: ↑Sun Nov 03, 2024 6:25 pm can't think of the word - yes that's it - pelt.

Pellets? That's what we called them.

A bit of a trip down memory lane today. Years ago , when I started cooking for myself, I bought Delia Smith's "One is Fun", and the first dish I made was "braised steak au poivre". It couldn't be easier, but it was my first step to making dishes I'd only heard about, and I loved ...

I didn't know what I fancied this morning, until I remembered I had brought a large, award winning black pudding home from Stornaway. Just the job, with some apples and a cider sauce - saute potatoes and green beans.

I'll be making a wonderful dish involving lamb chops with a selection of Mediterranean vegetables. I picked it up from the tv programme where Guy Fieri's "Diners, Drive Ins and Dives" visited Collodi, in Tuscany. I've made it a couple of times - it's simple, but a real winner. Worth a Goog...

We're not thick on the ground are we, Bb?

Liver and bacon - done in the slow cooker, with a glass of port.

You see - you only have to ask. Thanks again all.

Thanks a lot, Sue - that answers all my questions perfectly.

We had some great Cullen Skink on holiday recently, and I'd really like to keep the mood going. I need a bit of help, please. I've found one or two recipes, all of which implore you to insist on undied haddock. Our supermarket frequently has the dyed fish, rarely the undied. How different are they, ...

Suffs wrote: ↑Sun Sep 29, 2024 5:07 pm Roasted rolled belly of pork stuffed with Cumberland sausage-meat, apple sauce, buttered parsnips, roasted potatoes, runner beans and gravy

Sounds just the job. I'm envious.