Foodies In The News

[scullion]

we wouldn't find the demise of risotto a hard burden to bear - savoury rice pudding. the only thing it's good for is making arancini!
now, if it was basmati i would be really upset - nothing like a good biryani.

[Stokey Sue]

I'm thinking of risotto tonight, better top up the jar next time I'm in a suitable shop

[Rainbow]

we wouldn't find the demise of risotto a hard burden to bear - savoury rice pudding. the only thing it's good for is making arancini!
now, if it was basmati i would be really upset - nothing like a good biryani.

I agree, Scullion. Never have liked the savoury rice puddings!!

As we grow rice in Australia now, we probably won't run out - not for a while, anyway. Just use far too much water growing the stuff!!

[scullion]

unfortunately it's one of the few (easy) options graced upon vegetarians by meat based restaurants (along with goat's cheese - another thing that is expected of us to like - yeuk).
it was the only option for us once - in a michelin starred restaurant - and my partner's was still frozen in the middle...

[Pepper Pig]

Felicity’s Rhubarb Crumble. https://www.theguardian.com/food/2025/f ... ity-cloake

[Rainbow]

unfortunately it's one of the few (easy) options graced upon vegetarians by meat based restaurants (along with goat's cheese - another thing that is expected of us to like - yeuk).
it was the only option for us once - in a michelin starred restaurant - and my partner's was still frozen in the middle...

I agree, Scully. That was the only reason I've eaten risotto - no other veggie choices!!

Also agree about goat's cheese. Always tasted really 'goaty' to me - not pleasant. Although I did have a good one once!! but I still avoid it if I can!

[Suffs]

I agree with every single word
https://www.theguardian.com/food/2025/f ... ve-food-on

Oh how I’m going to miss him …

[scullion]

hopefully he'll pop up somewhere else - or we'll just have to read his books...

[Pepper Pig]

Did I read he was going to the Financial Times or have I made that up?

[Suffs]

I thought it was the Telegraph?

https://www.telegraph.co.uk/business/20 ... i-semites/

[KeenCook]

It's definitely the FT.

Have they said who will replace him, if anyone?

Suffs, I'm not prepared to even take out a temp, free sub to the Torygraph to read that article (if it even exists )

[Suffs]

Thanks KC

[Stokey Sue]

Agree with it all, especially the bits about distinguishing between food and medicine, wellness and health.

Jay says "Bechamel sauce is easy to make; just follow the damn recipe". I agree, but I am so old I learned to make bechamel before I learned to work in metric - in fact from Fanny Craddock on tv when I was a schoolgirl - I never knew the formula of 10g each butter & flour to 100ml liquid until Jay mentioned it recently, very handy, thanks for that and much else.

[Pepper Pig]

The Telegraph’s reviewer is the oliaginous William Sitwell.

[Suffs]

I make bechamel by eye … that’s how I was taught … never ever used measures for it

[Suffs]

It's definitely the FT.

Have they said who will replace him, if anyone?

Suffs, I'm not prepared to even take out a temp, free sub to the Torygraph to read that article (if it even exists )

Neither am I!!! I just got the gist from the headline and the opening paragraph… all I could access.

[KeenCook]

It's definitely the FT.

Have they said who will replace him, if anyone?

Suffs, I'm not prepared to even take out a temp, free sub to the Torygraph to read that article (if it even exists )

Neither am I!!! I just got the gist from the headline and the opening paragraph… all I could access.

[Earthmaiden]

Yum yum, haven't had this for years .
https://www.theguardian.com/food/2025/f ... te-cooking

[Stokey Sue]

I make bechamel by eye … that’s how I was taught … never ever used measures for it

I used to but of course I don’t make anything by eye now

[Suffs]

I make bechamel by eye … that’s how I was taught … never ever used measures for it

I used to but of course I don’t make anything by eye now

Of course … point taken