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Posts by Ishbel

Welcome to Cheftalk! We have members from around the globe and all levels of culinary ability. Feel free to join in on threads you find interesting, or start your own in the relevant forum. Please note that there are a few Professionals-only fora, which are read-only for those of us who do not work in culinary trades. The articles, photographs and reviews here are all worth spending time to view.
I am a culture buff.
Clove The member you have addressed is banned from the site!
KK when we were in Kerkyra in May, the horta was young and tasty!
Glad that you're enjoying the Cretan food, KK. I love horta!
Nothing! With Germany and Argentina, I don't have a horse in the race.
Just what we're having for lunch, Chris! I like my eggs like that.
Looks like butter paddles to me, for forming blocks of butter.
A charming, gentle, caring man. My sympathies to his family.
We are hosting lunch for 12 today..Darne of wild salmon, Jersey Royal new potatoes (best potatoes in the world, IMO!), locally grow asparagus, with home made mayonnaise. The season for Jersey Royals and local asparagus is so short, we tend to overdose on them! Puddings: Cranachan, a Scots pudding of raspberries (first of the season)whipped cream, toasted oats and whisky and Tipsy Laird, the Scots version of an English Trifle.
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