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I haven't worn an apron for a long time. I've the bad habit of using a 'tea towel' that I flip over my shoulder though.

I use either vegetable or sunflower oil for most (Far East) Asian cooking. I've tried peanut oil in the past (it's supposed to take a higher heat before burning) but didn't notice a taste difference that warranted the extra price. I only use sesame oil for flavouring, never cooking in. I use...

That's a great tip!:smile:

I see them everytime I visit my Chinese Supermarket but haven't bought them yet. They sound like the strangely named 'Bombay Duck' (which is a small dried fish and nothing to do with duck!) used in Indian Cuisine that were banned from the UK for a while due to silly European Union regulations. I...

Great description of what 'barleywine' really is. We don't get bigfoot over here in the UK but I know people that I converse with on US beer sites really rave about it! I'm jealous, I guess i'll have to console myself with some 'Old Tom' soon which is a UK favorite barleywine of mine!:smile:

Tilapia always seems a little bland flavoured to me so i rarely bother with it nowadays. Farmed trout in the UK is just the same. But as everyone has said Tilapia is so plain it does take on flavours well. That may actually be it's strong point and a well filleted piece (to avoid the 'bones...

Hello everyone, I've just found this great site! I'm a Cooking and Homebrewing enthusiast from the UK. I'll be spending some time reading through the threads and maybe chipping in my ha'penny's worth soon! :smile: