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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.

Thanks for all the feedback everyone, it's all much appreciated. The cookbook/TV approach is pretty much what I've been doing for years but (and I don't know whether it's just me getting old and boring) I think I'd be better served being more methodical about it all. It may just be me but I...

We tend to eat what's in season so the vast majority of our produce is British, produced without chemicals and/or free range and as much as possible is produced locally. Yes, I think it matters. Of course, I make exception for things that just cannot be reasonably produced in the UK like...

I've been wanting a new challenge. I love cooking at home but have no basic training so I can cook a few things very well but have huge gaps in the basic foundations of the skill. So, I thought a 6 month to a year evening cookery course to a qualification would be just what the doctor ordered...

Hi there. I'm looking to buy myself a nice knife for my birthday and after reading around a little, it sounds like a Tojiro would be a good choice. However I'm a little confused by the pricing. From the Tojiro site, the prices seem to range from around £80-180...

Turkey crown wrapped in bacon with apricot stuffing. Roast potatoes, honey roasted parsnips and carrots and roasted bramley apple sausage and mango + apricot stuffing rounds. My new favourite roast.

Potato Carrot Leek Onion (plus any other stewable veg you like, but nothing too strong) Chicken thighs (not breasts) Chicken stock White wine Cream Fresh sage Dice the veg, mix and layer the cooker base. Pop the thighs on top, cover with stock, set to low cooking and go to work. :chef...

I really don't know what the two of us spend on food now, but I'd guess we're somewhere around £100/$150 or so a week (if I'm not planning on doing an overly nice meal). We used to keep to more of a budget but after years in uni on a £10 a week food limit, food is one vice I don't feel guilty...

I found slow cooking really useful for cooking for one. Just keep a collection of raw veg (potatoes, carrots, parsnips, onions, etc) and a couple of pots of fresh herbs (rosemary, sage, basil) and use them as a hunters stew (en.wikipedia.org/wiki/Perpetual_stew)* with whatever meat is cheap at...

Sage chicken stew is my favourite, closely followed by a hearty lasagne.