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Posts by Ishbel

Welcome to the site. Our membership is worldwide and all levels of culinary ability. Join in on topics you find interesting, or start your own in the relevant forum. There are a number of Professional fora, which are read-only to members not in a culinary trade! The blogs, articles, reviews and photography on here are all well worthing taking time to view. Hope to see you around the boards.
Hello, from another home cook! Lots to learn here and our membership spans the world and all levels of culinary expertise. Feel free to join in on threads you want, or start your own in the relevant forum. There are a few Professional fora which are read only for those of us not employed in a culinary trade. The articles, reviews and photography are worth exploring, as are the archives. Hope we'll see around the boards!
Hello and welcome to the site. Our membership is gathered from around the globe and all levels of culinary experience/skills. Jump in on ony thread you find interesting, or start your own in the relevant foru. The blogs, articles, reviews and photographs are all worth spending time to view.
Sylvia, two of us have already mentioned Cadbury's toffee eclairs, but I assume we're not on the right track because the OP is still looking for the caramels! Personally, I've never seen anything here in the UK like what is being described, but it's years since I've looked at toffees.
It's also a derogatory nickname they have for us British!
Yes, those are what I mentioned in my post! I don't know if these are what the OP was looking for, though.
Sounds like a variation of old fashioned British toffee eclairs, caramel, with a choc centre, sometimes also covered in chocolate. Try searching for Cadbury's toffee eclairs, and other British toffee manufacturers such as Nonsuch.
Scotland and France were known as the Auld Alliance, collops is the Scots way of saying escallopes. Never with bacon, though!
Welcome to ChefTalk! Our membership is global, making for some interesting viewpoints, and all levels of culinary skills, too. Please join in on any thread you find interesting, or start your own in the relevant forum. The three Professional fora are read-only for those of us who are not involved in a culinary trade, but can make interesting reading! I hope you will make some time to read some of the articles and reviews on here, the photography section is always worth...
My Grannies, on both sides of the family were amazing cooks, particularly baking. I started by watching them.... Then 'helping' them. We made shortbread, scones, soups, stews, breads, etc. My Mum was also an amazing cook! We also have a family recept book that starts in 1816, which I still use all the time.
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