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I had half a pumpkin left over from the soup that I cooked and decided I wanted to try a pumpkin rosti. A friend tipped me off that Thai flavourings work really well with pumpkin so I thought I'd give it a go and came up with this. The recipe TNT but see comments below: 1/2 Pumpkin 4...

my TNT soup for the colder months: 1/2 small pumpkin (peeled, deseeded and chopped) 4 carrots (diced) 2 Parsnips (diced) 2 Leaks (Trimmed and cut in rounds) 6 Small red onions (peeled and quatered) 6 Stalks of celery (chopped) 4 cloves of garlic (crushed) 1 1/2 tsp cummin seeds (bruised) 1...

Here's Rick stein's Beef Stroganoff, aparently he cooked this dish day in day out when he worked as a trainee chief. I have cooked it myself and personally felt that it needed more onions or even use sweet onions/red onions. Also I cooked the dish with rump steak and although I couldn't cut the...

This forum inspired me to try cooking my own chili. I had eaten plenty of a friends on previous ocassions but never put much thought into what actually went into chili (apart from the obvious) and after looking at this forum the massive array of options makes the idea of cooking your own chili...

When grilling steak fat makes it more tasty providing the fat in in the muscle fiber and not on the outside of the steak. Although fat on the rind as it were will add flavour to a grilled steak you don't usally eat it hence losing some of the real goodies. Chuck and skirt are both usally well...

After posting in the thread on cheese below; http://www.discusscooking.com/forums/f17/ingredients-available-in-uk-ireland-25769.html I realised that there is potential for a forum for people to discuss/recommend butchers, fishmongers etc from there local area or ones they have visited. I...

Wash it too, just in case it not spinach your tasting. As I too have never had bitter spinach

I saw Gorden Ramsey's "F Word" last week and they had a on feature Donner kababs. In the Donner Kabab factory they make the Donner from Lamb breast and mechanically recovered meat off the bone. The whole lot is then minced to a paste and seasoned with salt, pepper, oregano amougst others and...

Iam abit of a purist when talking about steak. A lot of people prefer the leaner tender cuts of steak for grilling such as fillet (I must admit though I am not entirely familar with Porterhouse, but my understanding is its not to dissimilar to T-bone) and I used to be of the same thinking...

This is so obvious now you have explained it, many thanks. I shall have to go back and look at some of those recipes I previously dismissed:rofl: I still think that many curry recipes are over complicated though and as FryBoy righty points out this does exist in many other forms of cooking...

Jacks difficult to get in the U.K as supermarkets rarely stock it. However if you live near London it shouldn't be a problem as you can get virtually anything in the city. If I remember righty there is a cheese store in the westend somewhere, convent garden rings a bell but can't be sure...

Its all ok. I am a Development microbiologist. To get FDA approval is pritty hard and has to meet very high standards. The virus can't infect humans and is detroyed in the stomach during digestion. It's better than being infected with Listeria which will probably kill you if not treated quickly.

I only recently discovered the wonders of cardomon pods when steaming cod in a Thai curry sauce and was pleasently suprised. Nothing like I expected. I have had a decent bit of experince cooking Thai currys mostly and have my own TNT Thai prawn curry which I am very proud of. The only...

Here is my current burger recipe I have been working on for a while. This is from memory so could be slighty off, but not by a lot 1/2 lb Rump steak 1/2 lb Chuck steak 3 tsp maldon sea salt 11/2 tsp black pepper corns 11/2 tsp white pepper corns 3 tsp Hot paprika 1/2 small red onion (finely...

I think i'll keep the vinegar on standby, Djion varies quite a bit on the vinegar content depending on the supply. I'll give it a tasting pre and post Djion and see if it needs any addtional vinegar to slice through the flavours. Chances are it won't. Surely I can delaze the duck remenants...

Next week I will be cooking for a couple of friends and wanted to cook duck breast. I really wanted to steer away from Duck in orange or in oriental style sauces as this is the way that all three of us have certainly eaten duck on many occasions before and I want to cook it differently. I found...

Iam jeleous, I live in the UK where the essential ingrediants of sassafras and Andouille are impossible to get. I have to manage with Chorizo or Karbanos, the sassafras has no equivalant. Although I have now found a UK stockist online.

I have a awesome beef stew, thats a bit different from your heavy stodegy oven cooked type, better for the warmer months 1 onion (roughly chopped) 1 bay leaf 1 tsp dried oregano half a sweet squash (peeled and cubed into large chuncks) 1 leek 9cut into rounds 1 cm thick) 2 carrots (cut into...

Don't forget Thai cooking is about flavour extremes, typically lots of Thai dishes have highly salty, sweet and citris flavours in the same dish. Principally palm sugar, lime juice and Fish sauce are the holy trinity of Thai sauces. Plus palm sugar has the added advantage that due to the types...