Messages: 53,347 - Threads: 3,176
posted
30-Nov-2009 01:31
by:
mathilda »
last reply
30-Nov-2009 06:56
by:
nutraxfornerves »
4
replies
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38
views
I was told that there is alcohol in lots of products we don't expect it in, like pasteurized milk or baby food, and taht the percentage can be as high as 2%. Is there any truth to this?
posted
29-Nov-2009 22:34
by:
E15 »
last reply
30-Nov-2009 00:42
by:
tribolite »
1
replies
,
26
views
Hi to everyone...
Sorry I've been offline for so long. Just finishing a fantastic asian journey that went via Hong kong, macau, singapore adn a night train To KL.
To keep it food related, I've loved the japanese shabu shabu, snake broth in HK, hainanese chicken, macanese custard tarts and the spicy satay in KL. I've tried but hated durain....Who eats that fruit tasting of.... Let not mention it!
Oh I thought I saw Geeky in a KL boarding house.... Its his double.
posted
29-Nov-2009 07:51
by:
nutraxfornerves »
last reply
30-Nov-2009 07:17
by:
tonya001 »
22
replies
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164
views
I just finished hacking up the last of the turkey to make broth, so I thought I'd write up some thoughts on this year's feast. I tried a few new things this year--not hugely new, just tweaks on my usual .
The turkey was brined & air-chilled. Brined for 24 hours, then allowed to sit uncovered in the fridge overnight. Supposed to dry the skin out as brined turkey skin can stay soggy and won't cook well. I always brine, but had not chilled before. This was the brownest, best-looking turkey I've very cooked. The skin was indeed a bit crisper than usual, but nothing spectacular. Very tasty, though.
I made a variant of my family's favorite mushroom-almond dressing. The old recipe was bread, mushrooms, almonds, onions, celery, and marjoram, with turkey stock. The new one called for dried porcini, cremini, and shiitake mushrooms. The herbs were sage, thyme & parsley. Instead of onions,...
more »
posted
27-Nov-2009 14:31
by:
harrychorpita »
last reply
30-Nov-2009 05:30
by:
tonya001 »
16
replies
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168
views
Inside.....
posted
27-Nov-2009 11:35
by:
stephens9042 »
last reply
30-Nov-2009 06:07
by:
tonya001 »
22
replies
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252
views
For those who celibrate it.
I always hated chrimbo with the folks so i used to go to the ex's mum and dads. They let me eat what I wanted. That option is not on this year (although she isn't going so....naw)
So I'm forced to spend chrimbo with my folks. I'm vegi and they do that thing of getting me something, then everyone takes a bit of it. So I've got nothing. They won't let me cook my own meal or even bring my own meal but then insist I go. I actually dread it. One year at my brothers my mum even gave me twenty quid on my way home so that i could get something to eat.
Anyway, does anyone else dread chrimbo dinner, is that the point of it? And if anyone knows how to get out of it please let me know. I've signed up to work, but that still doesn't work!
posted
27-Nov-2009 06:47
by:
jesleb »
last reply
29-Nov-2009 06:23
by:
tonya001 »
3
replies
,
109
views
My brother told me his partner would like an Epicure cutting board for x-mas. I'm sure he meant Epicure is the brand. He said she thinks the cutting boards are really cool.
I've done some searching, but can't quite find what he was describing. I think I need to ask him if it's a wooden or plastic board she's after.
Is anyone familiar with this brand, or a website that might have what I'm looking for?
Thanks.
posted
26-Nov-2009 02:10
by:
nutraxfornerves »
last reply
29-Nov-2009 07:29
by:
tonya001 »
9
replies
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189
views
May I modestly commend your attention to this: Home for the Holiday
posted
24-Nov-2009 17:33
by:
Ex_Pat_From_Hell »
last reply
26-Nov-2009 02:08
by:
Ex_Pat_From_Hell »
19
replies
,
253
views
I still have some ducks I shot earlier this month. Now, I've bags of frozen duck breast.
I'm thinking of a cold duck salad to go with Thanksgiving Day dinner. Any ideas? I am thinking NOT a rice salad as it's too stuffing like.
I vaguely remember my mom's. It was waldorf salad like I think.
In any case, a salad with berries would be good?
Thank for any ideas!
posted
24-Nov-2009 05:09
by:
tonya001 »
last reply
29-Nov-2009 06:09
by:
tonya001 »
58
replies
,
735
views
In Scotland, Santa's reindeers are fed carrots. What are they fed in the rest of the world?
P.S. The Royal Mail in Britain has very kindly established an address for children (and all) to send letters to Santa:
Santa Claus
Reindeerland
SAN TA1
The service is FOC, as long as the letter has a stamp (standard 1st or 2nd class) on it. You dinnae even have to enclose a return stamp.
I'm willing tae bet the RM would reply if they received such letters from overseas, if people use the same address and put 'United Kingdom' at the bottom.
posted
23-Nov-2009 11:49
by:
islandboi321 »
last reply
29-Nov-2009 10:17
by:
nutraxfornerves »
9
replies
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215
views
I have not seen them for years now (Canada).
Does anyone know if they are still made?... I'm not usually one for sweets, but gosh, they were good...
posted
23-Nov-2009 08:02
by:
June2 »
last reply
24-Nov-2009 05:35
by:
sashac »
9
replies
,
154
views
Sliced up waiting in the fridge for some idea on what to do with them in a pasta dish.
Suggest something with tomatoes (tin or fresh). Have capsicums, zuchinnis, onions, peas, tin mushrooms - don't intend to use all of them.
posted
23-Nov-2009 03:49
by:
The_Lizard_Queen »
last reply
25-Nov-2009 12:00
by:
windtalker »
6
replies
,
186
views
I might have been too ambitious but there were these tasty looking pork loin steaks on the sales shelf in the supermarket yesterday.
I found several recipes on the internet but most of them called for ingredients that I don't have at home or required a fireproof casserole with a lid, which I don't have. So I made a marinade from soy sauce, honey, mustard and chile chipotle. After nearly two hours, the steaks look incredibly tasty and I don't want to ruin them now.
What to do next? Can I grill or bake them? On a tray or a grate? How long? Should I bast them every now and then? Some recipes tell me to pan fry them but I don't want them to turn leathery.
Help please!
Also, can somebody recommend a good meat cook book for beginners? I'm ashamed to say that I haven't really got much further than chicken breast and legs - as you can tell.
posted
22-Nov-2009 23:05
by:
6345789 »
last reply
23-Nov-2009 03:10
by:
6345789 »
6
replies
,
120
views
i am having roast chicken tonight, i usually eat most of the meat thats left the next day and then make soup with the rest and freeze it. BUT i am going away tomorrow, can i freeze the meat thats left IE a leg and breast slices before turning the carcass into soup?
cheers
posted
21-Nov-2009 08:00
by:
tonya001 »
last reply
22-Nov-2009 05:58
by:
tonya001 »
3
replies
,
160
views
Who gave her a permit not to post hereon for at least a week? I want one - so I can donate it tae Vinny...
(I jest: Vinny knows I love him. But I'm still wondering where CC is.)
posted
21-Nov-2009 02:04
by:
piaczka »
last reply
25-Nov-2009 05:51
by:
tonya001 »
28
replies
,
432
views
Have eaten it but never actually made it myself and want to give it a try as it looks so easy, but most places I've read suggest you just chop up the salmon into little bits, but don't mince it and should you want to mince it, not to do it in a blender as it will damage the fish tissues. Any ideas on that?
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