Recent content by Rose Tinted

I'm also new to this site, and feeling very 'remote' here in Hungary. I'm actually English (please forgive me!) but have been living here for a couple of years. I enjoy cooking new things, even if I can't spell them, and find that talking about, sharing and eating good food makes life so much...

Once referred to by Gordon Ramsey as The Bible, mine is "Reader's Digest: The Cookery Year", although I have no idea if it's still available - or available in the US. I've had my copy 25 years and it's still the first book I turn to.

Until recently I'd never heard of soaking chicken (or pheasant) in milk - liver, yes! but not poultry. I have always understood the purpose of soaking liver in milk is to reduce the strength of the flavour, which makes sense as some livers can be very 'flavourful'. Recently I was asked about...