Recent content by Ishbel

Here's Edinburgh's celebration... it is supposed to be the bigggest street party in the world. We have a large family Hogmanay party! Edinburgh's Hogmanay 06 / 07 - Home

C'mon, admit it... you really do have an orange afro... I know for a fact you went to the hairdresser this morning.:rofl:

Jasonr As a legal professional.... it might pay you to think before you call all European chocolate manufacturers 'morons'... they may wish to sue :cool:

Speaking as a European, it has been common knowledge for many years that manufacturers suggest that peanut allergy sufferers should not eat bars of chocolate because the manufacturers change the production lines around, and they therefore cannot guarantee that the lines for plain bars of...

Why? Cos that's what the producer states on his cartons. And HIS standards, presumably. You sometimes have a very rude way of framing questions. Not direct, rude.

YAAAAY, a common expression :chef:

I buy organic, local eggs. The shelf life is one week.

Chopstix - I missed Maris Piper out of my list! I love SOME of Heston's stuff. I've eaten at his Fat Duck restaurant - and I've tried his snail porridge - not something I'll be repeating!:smile:

Goodweed When I make apple dumplings (not often, nowadays) I make sure the apples are good 'cookers' like Bramleys. I then make sure that I core them, put mincemeat (home made) in the cored centre). I make sure I coat the apple with clarified butter and then coat with pastry. I then egg-wash...

I use them all for giblet (as we call it in the UK) gravy.

Eggs dated almost a month in advance of purchase date?

Interestingly, I have never seen a Yukon gold tattie in ANY British shop, including Islington (London) where my daughter lives. :smile: For mashing, imho, you cannot beat either Kerr's pink, or King Edward. For jackets, Marfona. For roasting, I often use Charlotte, a 'salad' potato.

Snoops When we were in Lisbon earlier this year, I was introduced to the delights of white port as an aperitif, rather than a fino sherry.... I love it! And I also love a good, aged port with plenty of stilton and Isle ofMull cheddar and a few home made oatcakes.:smile:

I wonder if it may be the varieties of potatoes that we use here which makes the par-boiling method successful. The potatoes really do need very little cooking, just enough to soften the very outside layer of potato, not enough to let a knife penetrate too far. Then drain very well and return...

Swede turnip (as we call rutabaga) is a versatile veg which is used in a lot of Scottish winter dishes, Constance. It is great when you grate it into a Scottish lentil soup or Scotch broth; boiled and the added to potatoes and mashed well, with lots of butter and black pepper (traditional dish...