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Post by ARENA on May 5, 2013 10:45:32 GMT
I thought I knew, did you?
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Post by scorp on May 5, 2013 12:44:50 GMT
Interesting - lately I have put the eggs in cold water and then brought them up to the boil. I remember a method which was supposed to save energy in which you boiled the eggs reasonably hard for a minute, covered the pan with foil and put the lid on tight and let stand (off the heat) for six minutes. There are so many ways... I've never bothered to ice the water, just put the cooked eggs into cold water. But then I'm not doing a large batch...
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Post by 3wells on May 9, 2013 10:19:27 GMT
Is this the cooks' place?
I like cooking
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Post by scorp on May 9, 2013 10:44:41 GMT
Well, well, well... there's no reason why it shouldn't be, I suppose! There can certainly be great satisfaction in cooking.
I can never understand why some blokes just won't... I'm thinking of one who, when his wife was in hospital, had to take himself and daughter to a café for every meal until she came home again. I suppose he was never in the Scouts... my first venture into culinary expertisenwas when at cap I was tested for my first or second class (can't remember which) for which one of the tests was to cook my own lunch - I was given a chop, potatoes and peas and a D-shaped billy-can - the lid camne off and had a folding handle inside - unfolded you had something you could fry a chop in, while cooking the potatoes and then the peas in the main part - all this over a wood fire. Well, the spuds were hard, as were the peas, but I choked it down and pretended that's how I liked them - I passed!
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Post by ARENA on May 9, 2013 10:45:23 GMT
Is this the cooks' place? I like cooking I can see you and Norty are going to hit it off. She was a professional cook!
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Post by 3wells on May 9, 2013 10:47:10 GMT
Oooo goody
I do things like a pie and soup stall at the farmers' market and also have had a cafe in the past
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Post by scorp on May 9, 2013 12:14:14 GMT
I have an appreciation for the professionals, reinforced by my experience as a part-time waiter at the Heathrow Posthouse (as was) in 1976 - that hot summer... In the Buttery, the waitresses each had a couple of tables to deal with. Me? A food bar, with twenty separate covers... many of who were disgruntled delayed passengers! Seriously, that was the hardest work I have ever done in my life!
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Post by ARENA on May 9, 2013 12:28:50 GMT
Oooo goody I do things like a pie and soup stall at the farmers' market and also have had a cafe in the past I'm in love with you 3W!! I adore pies and soup. Potato and leek soup ,my favourite and steak and kidney my best pie!
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Post by 3wells on May 9, 2013 14:38:19 GMT
Steak and ale pies are our speciality!
Soup is a different veggie one each week
This week was a rich broth with carrots celeriac and potatoes to thicken which suited the weather
Also spicy chickpeas and veggie pasties
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Post by ARENA on May 9, 2013 14:44:04 GMT
Steak and ale pies are our speciality! Soup is a different veggie one each week This week was a rich broth with carrots celeriac and potatoes to thicken which suited the weather Also spicy chickpeas and veggie pasties Got any piccies .....I am drooling!
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Post by 3wells on May 9, 2013 15:08:56 GMT
I will try to get some for you
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Post by ARENA on May 9, 2013 15:51:39 GMT
GREAT!
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Post by ARENA on May 10, 2013 14:20:26 GMT
Just got a recipe for Roast tomato and garlic soup from Waitroses newspaper. I'll be trying that!
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Deleted Member
Posts: 0
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Post by Deleted on May 10, 2013 15:45:22 GMT
Hello 3 wells I love a good steak and ale pie, although round here it steak and ale casserole with a pie top! I want pastry on the bottom which melts in the mouth with delicious gravy. Not too fussed for soup, although I do like curried parsnip soup.
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Post by scorp on May 10, 2013 16:43:55 GMT
Yes - and not puff pastry!
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