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Hiya - thanks. There are several reasons; 1). If I follow the recipe, that would mean throwing the pork away if I miss a day - the recipe says change every day, so forgetting a day would be a problem (I often forget to change it with being busy at times). I’ve forgot stuff for nearly 48 hrs...

Hi everyone. I have a curing mix - salt, sugar, bay, pepper, juniper. I sprinkle it all around my pork belly. Next day, I come back and the container has lots of liquid in it. The recipe book says discard this liquid and re-apply the seasoning. Is this really necessary?? for safe bacon...

Cranachan, tablet ticked off the list now ;-)

My wife and I are visiting Scotland atm. I want to eat real everyday Scottish food (nothing fancy just what the locals are having that’s different from the English). Anyone know ?? Currently in Edinburgh having Haggis, Neeps & Tatties. Yesterday was deep fried Mars bar, Iron Bru and Makars...

The answer to a lot of technology problems is ... Turn it off and turn it back on again. Start with that.

Anyone know, in short, the big difference between these models?? Are parts fairly interchangeable? Are parts still available for the R101?? Thanks in advance ;-)

Yeah - I think i'll put some work into the soffrito. I'll try and get the most out of every ingredient :-)

Yeah seems worth a shot :-) thank you

Heeeeyyy Katy, Yeah not far at all :-) !!! If it works it works :-) I'll give the lemon rind a go one of these days and let you know how it turned out :-)

I found a good technique video …

Yeah it’s good to recalibrate by returning to the source every so often between wondering offs :)

Heya Jennyema :-) I have this book :) It’s part of my cooking “book-training” I’ve set myself :)

Yeah you're right. Rechecking the original bolognese recipie my ratios have wondered off a little!! 1.5kg ground beef should be about 4 onions. Not 6. Carrots and sticks of celery should be 4.

ahhh hahahaha Maybe thats true !!!

Thank you - I hadn't thought about the onion thing until you said it. I could make two soffritos - one with red and the other with yellow and see whats the best eh??!! :-) Thanks again

salt and pepper to taste. When i eat it, i actually add 1-2 tablespoons hot sauce too but my basic bolognese comes out bland and boring. I can think of several reasons to try; My technique making the soffrito is bad. My ratios of ingredients are off. My ingredients are bland to begin with...

I use a merlot. :-)

ok everyone - thanks for the replies. I'll give those bits a go :-) The cheese rind idea is good, and I'd like to switch the wine too :-)

Hiya everyone. My bolognese is boring. Does anyone have any ideas on making it better?? 6 red onion 4 carrots 4 celery 4 slices of pork belly (thick skin removed) 1 tube tomato paste 6 cans chopped plum tomatoes 2 cups red wine 7 chicken stock cubes 1.5kg ground beef I chop the pork belly...

Yeahhhhhh - maybe if a had some peppery dumplings and maybe sliced spring onion it wouldn’t feel like it was missing something ??!! You think??

Errrrmmm - it’s not winning any awards but it’s a lovely winter warmer if you’re starving and in a pinch ;-). I wonder what would go well with it?? It feels like it was missing something??

Thank you :-)

Here you go mate, in the end, I made a sort of “soup”. Cooked pasta and put it in an empty bowl, shredded the beef, grated Parmesan and then poured the hot liquid over (after straining)

Ok great - so I can reduce the liquid, thicken if with the cornstarch and do that :-) Thank you ;-)

Ah ok, so not going to be the simplest answer. Store bought brisket piece that seemed to have the fat fairly trimmed off (I didn’t season/salt it-probably an error), homemade chicken stock, tin of peeled plum tomatoes, red wine, onions, garlic. In my big pot, I sweat the onions in butter and...