Search found 4 matches

by gytha fiona
Mon Oct 29, 2007 12:58 am
Forum: Food and Drink
Topic: Cheese Question
Replies: 14
Views: 2510

I think it depends on the cheese.

Crumbly cheeses dont do too well if they get too warm; they get sweaty and rubbery. Blue cheeses and soft cheeses should be room temperature.

Is it just me or does the word cheese look wrong when you've typed it a few times?
:?
by gytha fiona
Mon Oct 29, 2007 12:51 am
Forum: Food and Drink
Topic: Quince jelly/marmalade
Replies: 7
Views: 2815

A fairly good way to mimic the taste of a quince jelly without the quince is to add the juice and body of about 2 lemons to about 4 pounds of cooking apples. Then strain the pulp through a jelly bag. I tend to do a taste test several times while I'm bringing it to setting point. I find that adding m...
by gytha fiona
Mon Oct 29, 2007 12:41 am
Forum: Food and Drink
Topic: Traditional School Meals help please!
Replies: 13
Views: 2693

Sausage Meat Flan. Shortcrust pastry base spread with sausage meat and topped with slices of tomato. I doubt you'll ever manage to find sausages with the same lurid pink colour and total lack of taste today though. Egg and Bacon Pie Again short crust pastry base. Chuck in strips of cooked streaky ba...
by gytha fiona
Mon Oct 29, 2007 12:32 am
Forum: Food and Drink
Topic: Does anyone know..?
Replies: 2
Views: 1140

Martin Cowley is a very good guy to ask, his jerky is second to none. :D

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