CHATTERBOX
Re: CHATTERBOX
No idea why, I think Gino has signed a deal with Next, there is one in my home town too, possibly others elsewhere. The first one he opened here never seems that busy, I have wondered if it will close, quite a few of the original tennants of the building have gone and been replaced with something else.
I eat out a lot with my husband and we rarely dine at a large chain. I’d rather not pay for mediocre food fresh from Brakes or similar- I often see the vans delivering in the morning on my walk from the station. For similar prices, we can have interesting food made on the premises at a local place.
I quite like McCain chips, don’t buy any other products of theirs though. Most places seem to buy in their chips/fries so I don’t have an issue with it. Then again, I haven’t eaten in Nando’s for years.
I eat out a lot with my husband and we rarely dine at a large chain. I’d rather not pay for mediocre food fresh from Brakes or similar- I often see the vans delivering in the morning on my walk from the station. For similar prices, we can have interesting food made on the premises at a local place.
I quite like McCain chips, don’t buy any other products of theirs though. Most places seem to buy in their chips/fries so I don’t have an issue with it. Then again, I haven’t eaten in Nando’s for years.
Re: CHATTERBOX
We rarely buy stuff like oven chips etc, but we do occasionally treat ourselves to a pack of these https://www.mccain.co.uk/products/chips ... ous-chips/
not gourmet food, but as near to 'luxury' chips as have ever appeared in my kitchen. Delicious.
My family grow vast acreages of potatoes and many of them go to the major processors to be turned into chips ... it's such a hi-tec operation nowadays that very many restaurants and brands are supplied by just a few specialist companies who develop a specific product tailored to individual customers' requirements.
As for JO ... I can honestly say I have no complaints about his Norwich Italian restaurant ... we've had several very good meals there with great service.
We've also eaten a couple of times at Fifteen in Cornwall which he set up .... really really good food and superb service. Love it and love the project too.
not gourmet food, but as near to 'luxury' chips as have ever appeared in my kitchen. Delicious.
My family grow vast acreages of potatoes and many of them go to the major processors to be turned into chips ... it's such a hi-tec operation nowadays that very many restaurants and brands are supplied by just a few specialist companies who develop a specific product tailored to individual customers' requirements.
As for JO ... I can honestly say I have no complaints about his Norwich Italian restaurant ... we've had several very good meals there with great service.
We've also eaten a couple of times at Fifteen in Cornwall which he set up .... really really good food and superb service. Love it and love the project too.
Re: CHATTERBOX
Interesting, Suffs, about the "Gorgeous Chips". Do you think there's a rebellion starting about veggies & vegans squeezing out traditional, often favoured, ingredients, in this case beef dripping?
Re: CHATTERBOX
I think so Jeral ... particularly as science is now confirming my long-held belief that grass fed meat (whether it be beef, goose or whatever) doesn't have the high level of harmful cholesterol that solely grain-fed meat does.
- Joanbunting
- Posts: 4986
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- Location: Provence
Re: CHATTERBOX
I co uld rather fancy some of those Suffs.
At certain times of year I buy fresh chips from the chiller because there are absolutely no suitable potatoes available. We only eat chips rarely but when we do we like proper ones.
At certain times of year I buy fresh chips from the chiller because there are absolutely no suitable potatoes available. We only eat chips rarely but when we do we like proper ones.
- Stokey Sue
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Re: CHATTERBOX
Actually the cholesterol content of the human diet is no longer considered very relevant, it's the saturated fat that raises blood chokesterol, the stuff from the diet is mainly broken down to smaller molecules
But agree about the outsourcing of chip production - clearly better than having a cellar full of illegal immigrants spud bashing, which would probably be the alternative, and would not produce a consistent product
Iceland do some vey nice dripping chios too
But agree about the outsourcing of chip production - clearly better than having a cellar full of illegal immigrants spud bashing, which would probably be the alternative, and would not produce a consistent product
Iceland do some vey nice dripping chios too
Re: CHATTERBOX
My oh my, EMPTY whisky bottles are now a commodity! I guess you fill it with cheapo scotch and pretend it is posh stuff. Under the ad there are several more similar empties...
EDIT: ...and the bottle ends up more expensive than the contents.
https://www.ebay.co.uk/itm/An-EMPTY-Dal ... 3337512199
EDIT: ...and the bottle ends up more expensive than the contents.
https://www.ebay.co.uk/itm/An-EMPTY-Dal ... 3337512199
- Stokey Sue
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- Location: Stoke Newington, London
Re: CHATTERBOX
I remember when I was a child a lot of people kept their dishwashing brushes in old Dundee marmalade jars. The oldest are ceramic but I think some post war ones are opaque glass. They currently sell for ££ at Vintage markets. I'd like one but for that price I could get a potter to make me a bespoke brush pot!
Re: CHATTERBOX
I swear I have a reproduction one like your photo somewhere, in the meantime I found these two, although their typography is 1980s rather than 1880s. I vaguely remember the promotion, where they were packed in these more attractive jars than the usual. It obviously worked, because it prompted me to buy them, but at the same time it was probably the last time I bought Keiller marmalade.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: CHATTERBOX
Yes, I think I might have bought the three fruits too but lost the jar
I like tge way Borwick have combined theirv label with modern pacaging
I like tge way Borwick have combined theirv label with modern pacaging
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Re: CHATTERBOX
i have a few old, stoneware, jam jars, sue, without the glaze printed labels. if you want one i'll bring it next time i see you.
- Stokey Sue
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- Location: Stoke Newington, London
Re: CHATTERBOX
Thanks - I have plenty of pots now, I'm using a stone beaker really intended for bathroom use which is very heavy, so never tips over
- strictlysalsaclare
- Posts: 907
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Re: CHATTERBOX
I've just read about this Joanbunting, I hope this horrific incident won't affect you, M and your fellow neighbours and hameau-dwellers. I immediately thought of you when I saw the headline
http://www.bbc.co.uk/news/world-europe-43512791
http://www.bbc.co.uk/news/world-europe-43512791
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: CHATTERBOX
Thanks Claire. A long way from us but very shocking. It was the main topic of converstion in the market this morning.
Re: CHATTERBOX
Making some profirteroles, looks like Delia changed her mind at some stage. I'm wondering whether the two cancel each other out, and I should just leave it at gas mk 6 throughout...
Delia Evening Standard Cookbook, 1974:
Place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake – gas mark 7, (425°F) – for 10 minutes. After that, reduce the heat to gas mark 3 (325°F), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
Delia Website, 2018:
To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
Delia Evening Standard Cookbook, 1974:
Place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake – gas mark 7, (425°F) – for 10 minutes. After that, reduce the heat to gas mark 3 (325°F), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
Delia Website, 2018:
To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.
Re: CHATTERBOX
A quick search shows that both Mary Berry and Paul Hollywood in their respective profiterole recipes reduce the temperature.
One blogger who'd made Mary's stuck with her temperature change, if that helps, but adds extra time after stabbing to let steam out to crisp them through: https://queenofeverything.co.uk/2013/09 ... fiteroles/
Wasn't there a thread about croquembouches recently? Maybe an expert is close by...
One blogger who'd made Mary's stuck with her temperature change, if that helps, but adds extra time after stabbing to let steam out to crisp them through: https://queenofeverything.co.uk/2013/09 ... fiteroles/
Wasn't there a thread about croquembouches recently? Maybe an expert is close by...
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: CHATTERBOX
Yes, hurrah!
Thanks Sakkarin
Thanks Sakkarin
Re: CHATTERBOX
I've just read Sakkarin's message about the outage
I do think that he and Riocaz are heroes
I do think that he and Riocaz are heroes
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