Posts by bughut

Total koudos to yourself Gunnar. I would only do the same to save my life.   I was traumatised at the age of ten to see my dad drawing the guts out of one, then he bent the legs over the top of the pantry door, pulled on the...

I see now. I took your original thread to read that you were serving the scones as a dessert to follow the pasta.   I like the idea of white chocolate and green tea - never would have associated the taste with scones. Is this...

I'm slightly confused Hime,   The pasta, Homemade bread and garlic butter sounds lovely for lunch. Perhaps, as KYH suggests, a salad too.   Surely the scones and cakes are to be served a few hours later for afternoon...

Only time I ever peel potatoes is for chips (fries) (once in a blue moon)   For the most part i peel them after they're cooked - So much more flavour. Especially for mash and so much easier. Less waste too. Simply boil em or...

A little baking soda wont hurt the flavour of your sauce. I'm talking a pinch to a pint. Its a wee bit salty so you'd want to alter the seasoning.   Gunnars idea of adding dairy is the most obvious choice, as the calcium in...

Well you certainly have a passion macgregor and that can take you a long way, so long as practicallities are applied. As Mezzaluna suggests,you can learn absolutely anywhere. Doing well on what you might consider the lower rungs of...

  Good point.   Seems America is such a culinary melting pot. That makes it exciting too of course.   Not sure exactly what American cuisine is really...Any ideas?   I do look forward to trying out...

Quote: Originally Posted by PeteMcCracken  Why "adopt a culinary nationality"?   First, I do not see a connection between a "nation" and a "culinary style"....

On the job list tomorrow, is cleaning the 2 house fridges. Theres plenty of food to use up,and I've just been discussing the subject with OH.   Duckboard stew on the menu tomorrow was the reaction. Bryan happily regaled me with...

Tuna in brine drained Chopped red onion capers, gherkins, tarragon black pepper and celery   The only time I use Hellmans light...50:50 with greek yogurt   Grated lemon zest and a squeeze of juice   Piled high on...