Does anyone know if Pumpkins are now out of season here in the UK?
I was planning a pumpkin pie for when my sister came over to visit but can't see them in the shops. I thought what with the US Thanksgiving holiday last weekend they'd still be in season.
Assuming they are out of season, does anyone know where to get some tinned pumpkin? I have found a website offering a tin of Libbys with overnight delivery, but it has to be placed by 2pm, so can't get it by the weekend. Bugger...
Any help…
Would think someone a hick if they didn't know brie and gouda are cheeses? For example, you're on a plane and the flight attendant asks "would you like brie or gouda?" and your friend responds "No, but I'll take some cheese and crackers." or you're replying to a wedding invitation and it asks you to choose an entree "London Broil or Chicken Marsala" and they had never heard of either.
Just curious.......
I've just noticed and experimented to confirm (see New Look 2, since the option to direct ye there is gone): if someone now posts to a 'dead' thread it rises to the top. Great. Add this fact to another fact: it is possible to set as a default that an OPer will see none of her or his OPs' replies. Charter for maniacs, however inadvertently.
I am looking for havanna alfajores that can easily and quickly be shipped to me, preferably from Canada or the USA. Anyone know where I might be able to track them down. I've seen ebay but I think it'll take too long.
Thanks!
When I was in Amsterdam a few years ago, I ate at a restaurant that served "traditional" Dutch fare and there was a dish I would really like the replicate but my memory might be a little foggy...I remember it had beans, bacon, and maybe onions and was cooked in a ceramic crock. It might have had kale in it but I'm not sure. I know that really narrows it down for Dutch food, right? Anyway, if anyone knows what it might have been please let me know. TIA!
Seems to be a fairly common practice for some restaurants and food outlets to use artificial food colouring in their dishes some of which can be harmful (e.g. rhodamineB).Seen some food like tandoori chicken,"char siew" barbecue pork,sausages and many desserts dyed in unusually bright hues.Has anyone been brave or foolhardy enough to ask the waiter,food vendor or cook whether the dish is artificially coloured or do you just shut up and eat it even though the colour looks unusual?
(A) What type of spuds make good chips?
(B) Do you think it would be possible to grow those spuds in Indonesia? In the specific part of Indonesia I am thinking of the soil is volcanic and drainage is good. The temperature is around 26C year round wih high humidity. The big variation is in rainfall but there is water to irrigate anyway. Is the potato one of those crops that needs a frost?
Thanks to you green-fingered GSers for any useful answers.
I just got some very nice Indian style peanut satay type sauce.
I have some chicken, and I'm wondering what veggies would go best.
Any advice?
Well, for starters, it's not clear as I type that I'm postig to GS - but methinks I am.
I've edited my profile and rescued the sigline (small matter and they did advise us in advance).
The default settings are interesting: you have to elect to chose to 'watch' threads you reply to (understandable) but also to chose 'yes' for threads for which you are the OP (crazy).
The 'show all' is gone - and if you miss a day or two this is a pity (since it's easier to view replies to a thread at once).
…
How do different types of fat affect our bodies? Can all fats be grouped into either saturated or unsaturated? Are there any types we can't live without, or do will any type generally do? Fat.