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Fscarlet View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2023 at 8:55am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 8:47am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 9:19am
Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
Lovely. Matched with what wine?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 9:38am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
Lovely. Matched with what wine?

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 10:09am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
Lovely. Matched with what wine?

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. 
One thing to watch out for with Majestic is that sometimes they have some uninspiring choices at the top of the lists for those buying in a hurry. It’s worth investing the extra time to search further.

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 Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 10:18am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
Lovely. Matched with what wine?

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. 
One thing to watch out for with Majestic is that sometimes they have some uninspiring choices at the top of the lists for those buying in a hurry. It’s worth investing the extra time to search further.

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 Big smile

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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 10:32am
Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
that sounds lovely, i wont lie i had pizza a bottle of red and slobbed out on the sofa
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Post Options Post Options   Thanks (0) Thanks(0)   Quote lofty evans Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2023 at 11:01am
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
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2023 at 8:10am
Roast chicken today. Anyone into stuffing???? I make my own sage, onion, apricot, chestnut & mushroom. Goes well with roast chicken. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 12 March 2023 at 10:24am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2023 at 9:51am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2023 at 10:06am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Saw a Rick Stein Cornwall episode recently with him making a cheese soufle. Going to have a crack at that this weekend. 

I like Rick as a chef, nothing too fancy or too hard to follow.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2023 at 10:14am
Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Saw a Rick Stein Cornwall episode recently with him making a cheese soufle. Going to have a crack at that this weekend. 

I like Rick as a chef, nothing too fancy or too hard to follow.

Yes his recipes are good to follow as are Mary Berry's I find. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2023 at 10:14pm
Tom kerrdige great chef to
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2023 at 8:49am
Originally posted by RR1972 RR1972 wrote:

Tom kerrdige great chef to

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2023 at 8:08am
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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