Smoked salmon terrine with Dill...
Replies: 28 - Last Post: Dec 21, 2012 3:44 PM Last Post By: piaczka
Dec 18, 2012 8:26 AM
Dec 18, 2012 8:56 AM
16That is a nice picture piaczka. Sorry, can't help you with flikr, just liked the picture. I need to post a picture of my dog on YC since it was requested after I relayed a touching story about her. I haven't gotten around to playing with how to do it yet. I guess I should try soon since I promised to a long time ago.
Dec 18, 2012 9:01 AM
17I have about three pages of photos on flickr, most of them invisible to you right now. Go to "Your photostream," and you will probably see a green box and "Anyone can see this photo" next to each of your photos. There is an "edit" choice to the right. Click on it.
You now can select levels of privacy. Click on "Only you" for purposes of links like this one, which means I have to be directed there by a link. Click on "Your friends" or "Your family" for other levels of privacy; I've never used those, but I assume they might coordinate with Facebook or other social sites. The photos that have "Anyone can see this photo" next to them are visible to any of us who go to your flickr page.
It will be a chore for you to go through a lot of flickr photos to make those choices, but once you've done it you only have to make changes one at a time when you decide to show a particular photo or keep it private.
Oh, I almost forgot: Click on "Save" after you've chosen the privacy level.
Edited by NorthAmerican.
Dec 19, 2012 12:06 AM
18Thanks NorthAmerican. I pressed on your link 'this one' but it announced that the photo is private.
Not to worry, I'm not really bothered about the public viewing photos I put on flickr..
As for bribing you, well... I might share my photos of my salmon terrine... (yes, I know, very exciting!)... although I can already declare that it will look nothing like the one in the link.
After getting all the ingredients needed for the terrine, I set to work last night, only to realize that I had lent my bread tin to a friend and had no way of getting it back this week, so I had to make the terrine in small Spanish earthenware bowls I have. We'll see what the end effect will look like when I serve them to my guests this evening!
Dec 19, 2012 1:14 PM
19That does look yummy NA. And I have to agree. I've eaten foods that looked rather awful but tasted delicious.
Dec 19, 2012 11:34 PM
Dec 20, 2012 3:59 AM
I also thought about that, when I looked at the recipe and the picture - if just the creem cheese mixed with cream would hold the layers together, and would make it possible to slice the 'cake' so that it wouldn't fall apart.
Dec 20, 2012 7:41 AM
22When I read the recipe for that terrine, it seemed that even if nothing more than cream cheese were the only "liquid" ingredient it wouldn't be firm enough to slice without the causing the layers to collapse; adding cream to the mix would seem to make collapse even more likely. Incidentally, I couldn't connect to the photo. I only got a sign-up page for Google Plus, and even after signing up I saw nothing.
About the turkey: If you mean what was in the roasting pan with the turkey, that was a bread stuffing. It's very simple to make: bread, oven-dried until toasted around the edges, then broken into chunks. Celery and onion, chopped and sautéed until slightly softened; chopped apple; broth; sage. It was because I had apples left over from the stuffing that I decided on the clafoutis for dessert. Waste not, want not.
Dec 21, 2012 9:23 AM
Dec 21, 2012 9:23 AM
Dec 21, 2012 10:35 AM
25That was it; I don't like giblets in stuffing, because I grew up in a house of picky eaters where my mother made a plain bread stuffing that offended no one. So the stuffing I make is the same whether it goes inside the bird or is made in the roasting pan, as it was in this case. The empty bird, its legs severed and placed around it, just sat on the stuffing.
Dec 21, 2012 11:23 AM
26Ok, I have another issue and I know it's got nothing to do with cooking but there seem to be some astute people on this branch.
What's the best way of defreezing the lock to my car door??? It's got pretty cold here, minus 6c and the remote to open my car door broke a few weeks ago and I haven't got around to fixing it, which means I have to use the key. This morning as I was rushing to work, I managed to get the key into the lock after some initial resistance, but once in, it wouldn't turn, so I couldn't unlock the door. My neighbour turned up and breathed into the lock trying to warm it up but it didn't help and, in the end... he gave me a lift to work... But I need to use the car tomorrow as I'm leaving for Christmas and my hubby is somewhere in the Mediterranean at the moment so I am on my own! Any good suggestions?
I bought a spray for defreezing locks and sprayed it into the lock but still no result. I have now read about heating the key up with a lighter which I shall try tomorrow as it's dark and too cold now. Can anyone think of any other good way to get my car door unlocked? and no, I cannot open via passenger door as there is no lock on that side (why, I don't know!) I've also read about using a hairdryer but the nearest socket is about 30 metres away!
Dec 21, 2012 11:35 AM
27Preventing & resolving frozen car locks Vaseline = wazelina.
Dec 21, 2012 3:44 PM
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