Food & Cooking Thread |
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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Going to do a rich ragu this weekend with homemade pasta. Good slow cook for 3 hours for the ragu, using chunks of beef rather than mince.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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Had Rick Stein's seafood gratin last night - very tasty. Cod, prawns, squid and mussels in a creamy sauce with leeks topped with a crust of panko breadcrumbs & emmenthal.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21934 |
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In a world where you can be anything – Be Kind.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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An old favourite - Chablis. We are getting a bit stuck in our ways in all honesty so I am thinking about branching out a little & following your example of giving Majestic online a chance to impress. Used to get a good variety of different wines from Virgin until we fell out.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21934 |
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For example, while I love almost all things Bordeaux, I’d say the Chateau Recougne and Meaume uninspiring and not worth giving another try except in exceptional circumstances. Good luck with the due diligence
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In a world where you can be anything – Be Kind.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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RR1972
Veteran Joined: 27 April 2009 Status: Online Points: 18269 |
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lofty evans
Rambler Joined: 20 September 2007 Location: Gorseinon Status: Offline Points: 53415 |
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Had a Savignon Blanc New Zealand Aldi new stock, their best range ones....it was crap just saying ....vinegar will give name in due course.
Edited by lofty evans - 11 March 2023 at 11:01am |
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In 1972, Roy Bergiers scored that try and said "that was for you lofty"
"All you have to decide is what to do with the time that is given to us" |
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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Roast chicken today. Anyone into stuffing???? I make my own sage, onion, apricot, chestnut & mushroom. Goes well with roast chicken.
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Eastern outpost
Rambler Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21934 |
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Mrs EO does a lovely stuffing involving apricots and various things. A pinch of turmeric &/or curry powder in there too possibly.
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In a world where you can be anything – Be Kind.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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Saw a Rick Stein Cornwall episode recently with him making a cheese soufle. Going to have a crack at that this weekend.
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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I like Rick as a chef, nothing too fancy or too hard to follow.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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Yes his recipes are good to follow as are Mary Berry's I find.
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RR1972
Veteran Joined: 27 April 2009 Status: Online Points: 18269 |
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Tom kerrdige great chef to
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Fscarlet
Moderator Group Joined: 26 January 2015 Status: Offline Points: 8871 |
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Yes he is & he offers good little tips like putting a little bit of water in the pan when softening onions & garlic to stop them burning. He's also another one who uses no nonsense ingredients. Gordon Ramsay is another one I like watching as he maximises the flavour from simple ingredients.
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GPR - Rochester
Veteran Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 18783 |
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Turkey & ham pie tonight with a flaky pastry crust. Chance to use up some of my leeks which took quite a battering with the very cold snap we had in December with temps down to minus 11/12C.
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