Recent content by Snoop Puss

Crumbs, John. I can't believe no-one has answered - there are some serious canners on this site. And much as velochic thinks it's a waste of space, I don't because in fact I'm half thinking of doing something very similar to you but have absolutely no idea what would be required. I live in...

Hi, does anyone have a recipe for the above they can share. I've spotted Raine's post for lamb curry in yoghurt, but fancy something with whole spices. Thanks

Healthy? No. Creative? Yes. http://baconcamp.org/Bacone

In winter, we eat a hot breakfast every day. We have porridge some days in an attempt to balance out the cholesterol of the other days. Like Andy, my initial thought was bacon. Then my second thought, like GB, was eggs. I'm not an egg fan, but most people love an egg for breakfast. I omelette...

Sauté or roast them. Slice them and use them to make a Spanish-style tortilla. Fry in a small amount of oil to rewarm but not brown them before adding to your egg mixture.

Odd that you should have a watery paste after the addition of the flour. Do you use butter with a high water content?

I've just had a look in a dictionary and in French it means meat juices. Another French dictionary offers it as a synonym of jus.

Hmm. Still pondering. How about smoked salt? Spiced salt might work well with chicken and turkey. Plus, where I live, lambs are slaughtered quite young. A leg of lamb typically weighs around three pounds, bone in. I might try dry brining a boned leg of lamb this autumn, just to see. Salt...

I can't buy the stuff where I live, but have you thought about trying liquid smoke as part of the mix? I'm fascinated by the very idea of the stuff - sounds like some kind of party magic trick!

Thanks mcnerd and everyone else. So the upshot is: just dry and keep dry.

Bringing this back up as I am keen to sun-dry a lot of this year's glut of toms. I note mcnerd's concerns, but Italians have been sun-drying toms since time immemorial and storing them for months at a time. Does anyone have any techniques for drying toms and storing them so that they will last...

Looks like what a Brit would call a marrow - a kind of giant zucchini. Lots of Brits allow zucchini to grow to a large size and call the resulting fruit 'marrow'. It is, however, possible to buy marrow seeds. Proper marrows tend to have much harder skin than zucchini in my experience. They are...

What's more important, the fruit or the wine? I love cheese and wine, like cheese and fruit, don't like wine and fruit. Wine merchants in France have a saying: "sell on cheese, buy on an apple". If I were in your position, I'd just serve an assortment of nice crackers with the cheese and wine.

Thanks for the explanation of SOS. I even thought it might be a jokey spelling for sauce! Pb&js - is that peanut butter and jelly sandwiches? Cheap food when I was a kid (1960s) - I remember spam, tinned beetroot and mashed potato, my mum used to pour the juice from the beetroot onto the potato...

I agree with CharlieD Time to post your recipe