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Re: Spiced Nuts? - 3 months ago
Thank you Lynne, I wish Google had brought up Ruth Pretty's recipe, I would have used it. Probably tinkered a bit as I was doing a much bigger quantity. I'm particularly pleased to know one can 'refresh' them. Haven't read that anywhere else.by Stephanie39 - Foodlovers Food Talk
Re: Spiced Nuts? - 3 months ago
What I did! I went page by page through an old and bulging file of recipes which is tied up with a woven Happy Christmas ribbon from many years ago and sits horizontally atop a shelf of cookery books and occasionally falls down the behind them. Eureka! Crispy Spiced Nuts - The Hungry Tiger. It rang no bells at all! However I used bits from it and bits from Irene and TPANDAV and winged it. Ovenby Stephanie39 - Foodlovers Food Talk
Re: Spiced Nuts? - 3 months ago
Thank you both for swift responses! Irene yours sounds similar, TPANDAV there was no butter in the recipe I had. The nuts were crisp and not oily on the fingers. I will have to experiment a bit and probably do in small batches. Another worry...do they all cook in the same time? I have almonds, cashews, walnuts, macadamias, pecans, brazils and hazelnuts! Might do the brazils and macadamias separatby Stephanie39 - Foodlovers Food Talk
Spiced Nuts? - 3 months ago
I used to have a fail safe recipe for these. It had an egg white and was sweet/salty/spicy and SO delicious. I have invested in an expensive amount of nuts including macadamias and pecans and can't find the damn recipe! HELP? I'm doing them today for presents. I've spent half an hour looking at a variety of recipes (American and bewilderingly different from each other in timing and methods and inby Stephanie39 - Foodlovers Food Talk
Re: To MSG or not to MSG! - 3 months ago
I've read that MSG isn't the evil we once thought, Irene, but I am one who has avoided it since the seventies when it certainly seemed to be one of the things which triggered my migraines (which were no hoax!) although psychosomatic elements could have been at play. I still prefer not to use it, and never liked the 'soapy' feel I detected on my tongue. Thank you for the link!by Stephanie39 - Foodlovers Food Talk
Re: Spring Onion glut18 - 3 months ago
Dawn , My daughter shared an idea on FB in the last few days of blanched snow peas opened and delicately stuffed with a cream cheese and crab filling for an appetiser. Fiddly but looked stunning. Any drinks parties coming up? I wish I was a neighbour!by Stephanie39 - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
Oh Griz! I KNOW it's not funny but by the time I got to 'anaphylactic to nuts' I was helpless with giggles. They don't ****** deserve you! We are just two for Christmas and at breakfast this morning I said, 'Let's talk about what we would like for Christmas.' (Trying hard to make it festive tho' so low key.) No answer. 'Did you hear me?' 'Yes.' 'Well?' 'I presume you are talking aboutby Stephanie39 - Foodlovers Food Talk
Re: Butter - 4 months ago
How interesting! Like most of you I buy on price these days. I definitely prefer foil wrapped but rarely see it on special. Our butter consumption has reduced in recent years for health reasons mostly. My partner being one of those who enjoys a little toast with his butter and marmalade. I buy Lewis Road on high days and holidays and they seldom occur at our age. My wicked sister buys only Lewisby Stephanie39 - Foodlovers Food Talk
Re: Shaking up the old menu rotation - 5 months ago
I will look forward to it, Helen. Perhaps it will be summery enough soon to enjoy. These last few days I've gone back to a substantial soup, and have bought crosscut blade for a last wintery casserole, it has been so wet and cold.by Stephanie39 - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 6 months ago
I'm impressed, Danube. Thank you, and thank you for the 'bit of a hassle' comment! Think I'm too old to be tempted.by Stephanie39 - Foodlovers Food Talk
Re: organic free range chicken - 8 months ago
I made TPANDAV's easy Thai-style curry last night. It was utterly delicious. BUT ... interestingly the coconut milk refused to split (and it was the Aroy-D) it simmered away to almost nothing and no fat separated. It all came together in the end (I used green prawns) and the Nam Prik Pao is a revelation! I had loads of coriander and mint, used fresh ginger (no galangal) and lime juice at the end.by Stephanie39 - Foodlovers Food Talk
Re: Cake - 8 months ago
I might have to alter my plans for the day, thanks to you, Ali Wby Stephanie39 - Foodlovers Food Talk
Re: Victor Borge - 9 months ago
What a comedic talent! Lifetimes ago my elder sister went to see him in London and was unavoidably late. She attempted to get to her seat unobserved, but he spotted her and punctuated her progress with his phonetic punctuation noises. The entire audience applauded when she made it!by Stephanie39 - Foodlovers Non-Foodie Chat
Re: What has happened to our forum? - 9 months ago
I waited, Ali W, hoping to see some response, perhaps everyone was doing the same? I'm sad that Foodlovers is so changed, and wrote to Helen a few months ago expressing this. Perhaps its partly social media which has edged it out. It is a very different world than it was when Foodlovers was new. I am amazed that 57 people have looked without comment, I wouldn't know where to look to find that staby Stephanie39 - Foodlovers Non-Foodie Chat
Re: Great British Bakeoff - Mexican Week - 9 months ago
We watch it, but did not know that the Mexican episode had gained notoriety! What have I missed? Was it a PC issue? Noticed nothing. I was concentrating on the food ... I don't 'get' the huge popularity of Mexican food, and the programme didn't change my feelings. BUT and it is a big BUT, I understand from Helen's family visit to Mexico and the lovely Thomasina Miers that the real deal is anotherby Stephanie39 - Foodlovers Food Talk
Re: Reverse sear - 11 months ago
Good Grief, Griz! The perfect present for my technology/smart phone obsessive partner! The fact that in using it he will be participating in cooking almost incidental! Which would you recommend? The very stylish expensive one in a wooden 'case' that comes up on my feed? Mind you I haven't been doing too badly with our old 'stick it in and read the temp' model from our mustard making days. I agreeby Stephanie39 - Foodlovers Food Talk
Re: Reverse sear - 11 months ago
I think a probe thermometer is almost essential. And knowing how rare you like your meat. For thick pieces of beef fillet 50 degrees internal temp is right for us but for a Tomahawk steak I should have either taken it higher or left it in longer as some of the meat near the bone was 'blue' rather than nicely pink. I'm on a learning curve and having flavoursome fun! We are of the generation who prby Stephanie39 - Foodlovers Food Talk
Re: Reverse sear - 11 months ago
Hi Griz, this was being talked about in another thread a few weeks ago but I can't find where. I'm fairly new to reverse searing but a huge fan. Always use it on Tomahawk 'steaks' and other thick cuts of beef. I wish I had thought to use it on the little oyster shoulder I cooked over the weekend. It makes such good sense, gentle heat to bring the internal temperature up then the magical frizzle tby Stephanie39 - Foodlovers Food Talk
Re: Finger Limes - 11 months ago
How super Lyn V. Are yours all one colour or do different colours develop according to ripeness? I'm just a teeny bit envious, I can imagine the texture and burst of acidic freshness would be lovely in a light sauce over fish. I use capers but finger limes would be next level.by Stephanie39 - Foodlovers Food Talk
Re: Hummus food recall - possible presence of Salmonella - 1 year ago
Chris, I used to make Baba Ganoush, and it's as easy and rewarding as one's own hummus, I don't these days because of deadly nightshade inflammatory problems. You've made me want to again! And Romesco Sauce! Just might have some treats and weather the consequences. Autumn is so lovely and the sun is actually shining in H.B. Our wrecked garden is heaven for the birds who find the tracks from heavyby Stephanie39 - Foodlovers Food Talk
Re: Hummus food recall - possible presence of Salmonella - 1 year ago
We have been buying Lisa's Hummus with Caramelised onion almost weekly and had one within the suspect dates. However I made a double batch of hummus and even added caramelised onions. I'd been lazy for years. So easy! So nice! They might have lost a customer.by Stephanie39 - Foodlovers Food Talk
Re: Cyclone Gabrielle... - 1 year ago
Checking in! We have been without mains power until late yesterday. It has been very testing but with some extraordinary benefits. Random acts of kindness. A power line from neighbours so we could SEE the devastation on TV and have a kettle and one or two lamps, and they encouraged us to use their downstairs bathroom. A son-in-law flew up from Chch to get thing moving for us and he was outstandinby Stephanie39 - Foodlovers Non-Foodie Chat
Re: Cooking time - 1 year ago
Thank you, Griz! And Fionah I hope your piece of beef was perfect whether it was reverse seared or not. Sorry, I didn't see this earlier but Griz's info is infinitely more detailed and informative than I would have managed.by Stephanie39 - Foodlovers Food Talk
Re: Cooking time - 1 year ago
Leave it whole! So that would be 2 and a half hours approximately? Sounds too long. Lucky you having a BIG piece of beef and a family occasion to enjoy it. AND a brother with fancy blue tooth thermometer! Trust it. Consider reverse searing. It has changed my way of cooking portion size (thick) steaks and I'm dying to have a large piece to try. It's magic!by Stephanie39 - Foodlovers Food Talk
Re: Garlic Breath - 1 year ago
I don't notice it either but ten years ago this month I had major tongue surgery and that seriously compromised taste and smell. Garlic is one of the things I can no longer smell BUT recently I am getting the occasional delicious whiff! I throw a handful of cloves into the oven when cooking things like peppers and aubergines (rarely because of deadly nightshade effect but that's another story!) aby Stephanie39 - Foodlovers Non-Foodie Chat
Re: Floods and are you OK? - 1 year ago
Wishing you well, Lorna. Very interesting to read your informative pieces. Thank you.by Stephanie39 - Foodlovers Non-Foodie Chat
Re: Breaking vacuum seal on jar lids - 1 year ago
Further to the above I have looked with interest at every lidded jar in the house and haven't found a single symbol! We are currently Fix and Fogg fans so haven't even got a Pix jar.by Stephanie39 - Foodlovers Food Talk
Re: Breaking vacuum seal on jar lids - 1 year ago
How interesting, J1! Going to my larder to have a look. I have an opening gadget for such lids but hadn't realised there might be a particular point to engage it.by Stephanie39 - Foodlovers Food Talk
Re: Family Recipe Cookbook - Gift Ideas - 1 year ago
Fellow feeling Danube! My daughter in L.A. messages me urgently: Could you send me the recipe for ...(any one of a number of things!) On the most recent pre Christmas urgent call I was busy and before I could look I received another message: It's okay, found it! So perhaps they learn eventually? But the idea of family recipe favourites in a book is a great one.by Stephanie39 - Foodlovers Food Talk