Search results

Nah, I just want the missing pages so I can have a full index for the book. I've already tried the libraries, but found nothing. I did check the Good Housekeeping website this morning, and they don't seem to offer any possibilities for sending general enquiries through e-mail. Publisher's my...

Thanks. I hadn't thought of the publisher.

I have had no results from the other cooking forum I post in, so now I’m trying here. My copy of this book is missing some pages from the index, and I would appreciate it if someone who has the book could either fax me a photocopy of the missing pages or e-mail me some scans. The missing...

It’s good to know I’m not alone :chef: I recently counted my food books and the tally was 92 books that can strictly be called cookbooks, plus about 30 more that deal with cookery and cuisine in some way, including 2 ingredient encyclopedias, several foodie travel books and biographies...

I only sift baking cocoa and icing sugar, both of which can have very persistent clumps that whisking would not remove, and potato starch and cornstarch when adding straight to hot liquids, as they tend to clump otherwise. I only ever sift flour to search for bugs. I have never found flour lumps...

Where I live skate is traditionally eaten a) fermented (basically it's allowed to putrefy for some weeks) b) salted. It's then cooked and served up with potatoes, melted sheep's tallow and pumpernickel bread. It smells like an ammonia factory. Understandably, most of those who do eat it only...

Sarah Bernhardt cookies These delicious confections were created in honour of and named after actress Sarah Bernhardt. They are a great favourite of mine, and I try to make some every year for Christmas. They are well worth the effort. Macaroons: 400 g. finely ground, blanched almonds 600...

I once tried making caramel potatoes with canned potatoes. Never again. The potatoes exploded in the pan - my guess is that there was water inside them from having been cooked without the skins - and droplets of boiling sugar went flying everywhere. I have burn scars on my face and one of my...

My workday breakfast consists of súrmjólk ("sour milk" - really a type of runny yogurt, but you could use buttermilk instead) with a little bit of brown sugar, and cornflakes mixed in. Fruit can be used instead of cornflakes. Bananas and apples are good with it. A breakfast I like on weekends...

I'm not alone in this. I have friends and acquaintances who go crazy shopping in the USA for everyday supermarket items like Spam, corned beef, drink mixes and Jello flavours not available in Europe. Some of them have been exchange students or au pairs in the USA and they miss American everyday...

More foreign foods Duh! I’d forgotten about Britain. I’ve bought shortbread in Scotland, always bring back a tin of tea from a different tea company whenever I visit England (Harrods is next on the list), and English butter creams. I also remembered Turkey – I visited the city of Bursa...

(inspired by FXAdam's post about National Spices under General Cooking Questions) What foods have you or would you bring home after visiting another country, state or city? I think food is one of the best ways to really bring back memories of an enjoyable stay somewhere. It can also make great...

Katzer's spice dictionary is amazing. Just to look helpful ;-) here is as very small list: Spain: saffron, pimiento (sweet paprika), capers Hungary: paprika - the key ingredient in goulash France: Herbes de Provence (herb mix)

I still see them in electronics shops here, but they are not being advertised much any more. My mother had one for a couple of years and ended up selling it. We didn't like the bread - it had an odd texture and only tasted good while warm. But we did use it for kneading the dough every time we...

Ishbel, that sounds tempting. Does it freeze well?

I have some saffron that's about to expire. I would like to use it up as soon as I can, but want to try something new (there are limits to how much saffron rice one can eat). If you have any good recipes with saffron, please post them. I would especially like to try baking with saffron, as I...

The pots all have thick bottoms, 10mm at least. I think maybe I heat them too much at the beginning. I learned to heat pots and pans on high and then turn the temperature down to cooking levels. It works with the aluminium, non-stick and cast iron, but maybe steel is different. Maybe I need to...

I have an electric stove. Could that be part of the problem?

When I have to roast meat that still has frost in it (usually a leg or shank of lamb, but have done it successfully with pork too), I put it in a cold oven and let it heat up with the oven. By the time the oven is hot, the meat is mostly thawed. Then I roast it for the usual time (measuring only...

I just want to clarify something: These are steel pots, not pans. I never fry anything in them, but I would like to be able to cook creamy soups, thich stews or rice pudding without having a thick layer of burnt stuff on the bottom.

I learned to cook on cast iron and aluminium and never had any prolems with burning except when I forgot I was cooking something. Some years ago my mother gave me two stainless steel cooking pots and I have never got the hang of using them. The only thing that doesn't burn to the bottom of...

The pots, my wok and the pancake skillet live in a cabinet next to the stove. My two frying pans I hang on the wall - they are teflon-coated and I don't want to risk them getting scratched because I would have to stack them into the cupboard. The frying pan lids (glass) I put in a wall rack I...

What is it for? I have never tasted any difference in either taste or texture when I leave out the milk.

Onions are a must. Optional: garlic, potatoes, bell peppers, ham, bacon, cheese Flavourings: pepper, salt, paprika, fresh chives My favourite is a potato omelet with ham and chives.

If I could get dry ice, I would definitely use it, but I think one needs a licence to buy it here.