Recent Posts

Pages: [1] 2 3 ... 10
Recipe Book Recipe Reviews / Re: Acid Alkaline recepies
« Last post by judydawn on Today at 02:27:45 am »
There was a bit of discussion here, not sure if this is what you are looking for Katira.
Welcome to our forum.
Recipe Book Recipe Reviews / Acid Alkaline recepies
« Last post by Katira on Today at 01:19:58 am »
Is there anything on this topic???
Chit Chat / Re: What are you cooking today?
« Last post by judydawn on Today at 01:00:25 am »
Thank you for that lovely comment Marina and I hope you and DH have a wonderful time in China.
That's a lot of crabapple jelly, good luck with finding enough people to gift it to.
Chit Chat / Re: What are you cooking today?
« Last post by Cuilidh on April 29, 2017, 10:48:29 pm »
You are a treasure, Judy, and I am sure your Probus club members appreciate all you do for them - if they don't, send anyone on this forum around to talk to them and sort them out!

Quiet cooking weekend for me for once because we head off to China in two days.  I did, however, make c. 2 1/2 litres of crabappple jelly.  In fact, I ran out of jars and had to throw a bit of it out (I hope the beasties in my compost heap like it!).  I have no idea what on earth I am going to do with it all - I may well run out of people to give it to!
What a disappointment. I agree not to throw it out, do as Judy suggested. I've never made fish stock as I find the smell a bit off putting, although I love seafood.
Chit Chat / Re: Anything goes for Uni
« Last post by Cornish Cream on April 29, 2017, 08:48:03 am »
Hi friends.
A grey start to the day here but it's going to stay dry. A good walk with Chance this morning.We met a fellow dog walker and her dog Misty. Misty wasn't impressed with Chance sniffing around her LOL.
I've just checked the recipe reviews from this book Gundable but unfortunately no-one has posted a review on the fish stock paste.  Looking at the recipe which has no liquid added at all, I cannot understand why yours is not a paste but maybe the squid had something to do with it.  It would obviously do the job of flavouring dishes though so could you freeze it in very small ice-cube trays in 1 - 2 tsp quantities to flavour 500mls - 1 litre of water.  It would be such a waste to throw it out if the only problem is the consistency.  Next time I would stick to firmer ingredients to see if you have more success with the recipe. 
My paste isn't a paste at all, it is a liquid.  Is this normal? I used cod, prawns, mussels, and squid.  I followed the directions exactly.  Should I toss is and just use more solid fish?
Chit Chat / Re: Anything goes for Uni
« Last post by obbie on April 29, 2017, 01:49:28 am »
hello all, its a bit cooler here today.  :) have  a good weekend.
Chit Chat / Re: What are you cooking today?
« Last post by judydawn on April 29, 2017, 01:12:10 am »
It's nice that at the moment your GD's whole world is her family Chookie.  I love what the kids come out with.

You do tend to hear little comments in the hall at our Probus parties, for example 'try the ..., it's really nice'.
Since I've been there, I've been supplying containers for them to take home all the leftovers and they go home very happy indeed. I'm not one to take leftovers myself but we have no trouble clearing the table at the end of our parties.

Pages: [1] 2 3 ... 10