Recent content by Elo

I've just googled these ingredients to do this exact thing. :smile: A 6 year old thread and it's still helping. I added some star anise and heated it through to get some of the flavour out of the spices, I also added some cornflour to help it stick when I flip the breasts in the marinade...

Well, in the absence of inspiration I'm going back to basics. I'm going to try a few straight recipes to compare the results and see what I can get out of it. First off, a simple interpretation by Hugh Fearnley-Whittingstall: BBC - Food - Recipes - Aromatic pork belly hotpot Fingers crossed.

I've always eaten like a horse without putting any weight on but after hitting 28 (and getting married) I've put on around a stone (14lb) of pure chub. We don't eat junk food and the majority of our diet is fresh veg and pasta but when I cook something nice I go all out. Buckets of cream...

You could also be CPU bound. If you bring up task manager with CTRL-ALT-DEL and order by CPU usage then replicate the process, see if one of the spikes to 90-100% usage. If it does, that could be the problem.

Masterchef is probably my favourite show and while I don't particularly have a favourite chef I have been really impressed by Jason Atherton.

Umm. 'Yes, he isn't bad. He has good ideas.' I think.

I like Hells Kitchen but this season was very weak. It was plainly obvious from the first episodes who the last two were going to be. You're right though, they really need to change the formula. I don't know if I can face another season of people getting shouted at for burning scallops and...

Dried pasta Risotto rice Parmesan Olive oil Tomatoes Mushrooms Onions Butter Basil Tea Milk Sugar Everything else we buy as we need it but these are ever present.

Hehe yeah I've looked at more recipes of this than of anything else I've ever made. The problem is, that while I can follow east-asian style recipes and the end product is always good, I don't really understand the ingredients they use. Like, if there's specific kind of rice wine or rice...

While I remember, I also didn't render/skim the fat off after the cool. Lots of recipes do this but it seems to reduce to 'moreishness' of the finished dish.

Hi there. A little while ago I was in London and went to Tosa and had this as a starter. The thought of that much fat originally turned me off but it was surprisingly nice and very different, I'd never had anything quite like it really so when I got home I thought I'd have a crack at it...

That makes perfect sense, but I don't have much of a choice unfortunately. :( The chefs knife looks quite similar to what I'm used to so hopefully it won't feel too unusual.

Thanks ChefJune, that makes a lot of sense. The course I was interested in taking at the end of the year does cover knife skills but there's no others in the mean time unfortunately. I have a week or so before I crack on so I think I'll try to put together a list of online instructional videos...

Thanks again everyone. I've not been able to start yet as I'm still poor from Christmas, but come payday I'm ordering a new tojiro knife set, dining set, a coursebook or two and some nice fresh produce to work on. I've also been keeping an eye out for Good Eats and other instructional shows...

Ohh loads of things. Crispy baked and salted chicken thighs, poppy seed crackers with soft cheddar, boiled potatoes fresh from the garden smothered in best butter, a big sweet milky cup of tea with a tower of biscuits, toasted chicken mayonnaise sandwiches...the list is endless.