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Happy New Year to you to MrsLMB And Happy New Year to you all, I hope it is a good year for everyone on Discuss cooking.

Hi larry_stewart, I hadn't realised that Mexican chorizo was so different from the Spanish. Here's a link that explains the differences. Chorizo - Spanish Pork Sausage - Spanish Chorizo You can evidently buy Pimenton in the U.S.A and if you want to replicate the true flavour of the...

I don't know what types of smoked paprika you can buy in the U.S.A. But I have Agrodulce, Dulce and Piquante smoked pimenton in my larder. http://www.amazon.co.uk/Smoked-Paprika-three-Sweet-Bittersweet/dp/B00DC21DOU/ref=sr_1_3?ie=UTF8&qid=1386863906&sr=8-3&keywords=Smoked+paprika. It is...

It was reading about the making of curries that made me buy a spice grinder and whole spices. The differences between different types of curry I found amazing. One of the better sites for Indian recipes I find is Mamta's - home cooking at it's best. Mamta's Kitchen

My son tells me I think my kitchen is a Tardis - larger inside than out !!!:lol: Completely with you and your dislike of the Cyber men - still frightening I think.

For all you Whovians out there, you might like some of these Journey to the Centre of the TARDIS - Ask.com YouTube Search I don't know what your weather is like but I have just spent a happy few hours watching some of them on a bitterly cold, rainy day here.

You aren't far off CatPat. I used to go out with one of the original Dr. Who SFX guys and in the first series with the Daleks they had a miniscule budget and the daleks really were made with sink plungers and similar. I don't think the BBC realised what they had. How to make your sons...

There have already been lots of programmes and here's a link to some of the programmes still to come. Didn't realise how many Dr. Who fans there were out there. :smile: What time and channel are the Doctor Who 50th anniversary programmes on?. I still love watching them.

That looks absolutely gorgeous. I've always been wary about using my sous vide (apart from salmon) for fish but after seeing your pics powerplantop it is definitely on the menu now.

I first came across them by reading either Ottolenghi or Jose Pizzaro. Love them and prefer them to the dark raisins (I am a red wine drinker too). I now only buy the golden raisins and use them whenever raisins are called for (mostly savoury dishes) - Tagines and a Jose Pizzaro spicy...

I buy whole spices too and then grind them. If you have an old jar of, lets say cumin, and you grind some cumin seeds, the difference in the smell is amazing. If I do keep things in jars (and in the dark) and there is airspace in the jar I use a scrunched up piece of cling film/saran wrap(?)...

Hi Addie, thank you - it is only the stem I have found fibrous but I read they were the best bit. I just didn't understand how the artichoke stems I had tried are so stringy and fibrous, I always cut them off. I wondered if those really tiny baby ones had a stem that could be eaten. I've...

The ones I have tried to eat have been very fibrous, wonder if it is due to the age of the artichoke?

I just trim them, cutting off the stem and removing the small leaves at the bottom then put them in a pan of boiling water and simmer for about 3/4 of an hour or until the leaves pull out easily. Then I just dip the leaves in melted butter until I get to the choke, which I remove, then eat...

Happyn Birthday wishes from over the pond Chief - have a wonderful day.

I used to belong to the BBC food forum (until they decided, in their wisdom to close all their forums :wacko:) and one of the members was an Indian lady - Mamta - who has a wonderful (well I think it is :yum:) website with so many brilliant Indian recipes. There are lots of raita recipes -...

I do mine that way too PrincessFiona, :chef: :smile: except I use a little oil (or all oil) in the butter to stop it burning) sometimes, depending on what I am having it with I add some red wine. I think the secret is the slow caramelisation of the onions really, don't you?

That looks really amazing. The price including the wine is so reasonable too, I have eaten similar food at "The Fat Duck" Heston Blumenthal's restaurant in Bray, England and the cost was £250.00 (including wine) per head (five times the cost of yours)...

I thought this sounded a good way to use them. I have it in my folder. forkful #1: parsnip fritters | Forkful I haven't made them yet, as my mother didn't cook/eat parsnips until they had been frosted too.

According to the article quoted by Steve Kroll, it's not the fault of the supermarkets - this time! :mrgreen: I think the French are having their lead in quality wine producing eroded by so many new producers of good wine and are now worried and using the EU dictats for protection. I don't...

Rare to medium rare for me and I just love steak tartare Nigel Slater's classic steak tartare | Life and style | The Observer I eat more fish these days but when I have beef (unless pot roast or stew) it's just gotta be rare.:smile:

I've often wondered what makes one recipe "authentic" over others. Who decides. I know my Mother was sure her recipes were :lol:

I too have gone back to paper lists. I bought cheapish exercise book which is now my Day Book for menus. I once made Heston Blumenthal's mushroom jelly and cream for a starter Heston Blumenthal at Home - Heston Blumenthal - Google Books for one dinner party, it took days just for that - and...

I do as jabbur and always add a little chocolate to the sauce, only I use dark chocolate as opposed to cocoa. I think it adds to the flavour and most people don't realise that it is chocolate in there.

If I see a bargain in smoked salmon I buy it and put it in the freezer. My on-line supermarket has it half price at the moment and I have bought a couple of large packs for the freezer. As they are 400g packs and I divide them up before freezing. I also freeze home cured gravalax. I...