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CHATTERBOX

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Re: CHATTERBOX

Postby smitch » Sun Mar 04, 2018 6:01 pm

No idea why, I think Gino has signed a deal with Next, there is one in my home town too, possibly others elsewhere. The first one he opened here never seems that busy, I have wondered if it will close, quite a few of the original tennants of the building have gone and been replaced with something else.

I eat out a lot with my husband and we rarely dine at a large chain. I’d rather not pay for mediocre food fresh from Brakes or similar- I often see the vans delivering in the morning on my walk from the station. For similar prices, we can have interesting food made on the premises at a local place.

I quite like McCain chips, don’t buy any other products of theirs though. Most places seem to buy in their chips/fries so I don’t have an issue with it. Then again, I haven’t eaten in Nando’s for years.

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Re: CHATTERBOX

Postby Sakkarin » Mon Mar 05, 2018 8:35 pm

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Re: CHATTERBOX

Postby Suffs » Wed Mar 07, 2018 1:15 pm

We rarely buy stuff like oven chips etc, but we do occasionally treat ourselves to a pack of these https://www.mccain.co.uk/products/chips ... ous-chips/

not gourmet food, but as near to 'luxury' chips as have ever appeared in my kitchen. Delicious.

My family grow vast acreages of potatoes and many of them go to the major processors to be turned into chips ... it's such a hi-tec operation nowadays that very many restaurants and brands are supplied by just a few specialist companies who develop a specific product tailored to individual customers' requirements.

As for JO ... I can honestly say I have no complaints about his Norwich Italian restaurant ... we've had several very good meals there with great service.

We've also eaten a couple of times at Fifteen in Cornwall which he set up .... really really good food and superb service. Love it and love the project too.

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Re: CHATTERBOX

Postby jeral » Wed Mar 07, 2018 2:11 pm

Interesting, Suffs, about the "Gorgeous Chips". Do you think there's a rebellion starting about veggies & vegans squeezing out traditional, often favoured, ingredients, in this case beef dripping?

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Re: CHATTERBOX

Postby Suffs » Wed Mar 07, 2018 2:49 pm

I think so Jeral ... particularly as science is now confirming my long-held belief that grass fed meat (whether it be beef, goose or whatever) doesn't have the high level of harmful cholesterol that solely grain-fed meat does.

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Re: CHATTERBOX

Postby Joanbunting » Wed Mar 07, 2018 4:00 pm

I co uld rather fancy some of those Suffs.

At certain times of year I buy fresh chips from the chiller because there are absolutely no suitable potatoes available. We only eat chips rarely but when we do we like proper ones.

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Re: CHATTERBOX

Postby Stokey Sue » Wed Mar 07, 2018 4:57 pm

Actually the cholesterol content of the human diet is no longer considered very relevant, it's the saturated fat that raises blood chokesterol, the stuff from the diet is mainly broken down to smaller molecules

But agree about the outsourcing of chip production - clearly better than having a cellar full of illegal immigrants spud bashing, which would probably be the alternative, and would not produce a consistent product

Iceland do some vey nice dripping chios too

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Re: CHATTERBOX

Postby Sakkarin » Mon Mar 12, 2018 1:08 pm

My oh my, EMPTY whisky bottles are now a commodity! I guess you fill it with cheapo scotch and pretend it is posh stuff. Under the ad there are several more similar empties...

EDIT: ...and the bottle ends up more expensive than the contents.

https://www.ebay.co.uk/itm/An-EMPTY-Dal ... 3337512199

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Re: CHATTERBOX

Postby Stokey Sue » Mon Mar 12, 2018 1:55 pm

I remember when I was a child a lot of people kept their dishwashing brushes in old Dundee marmalade jars. The oldest are ceramic but I think some post war ones are opaque glass. They currently sell for ££ at Vintage markets. I'd like one but for that price I could get a potter to make me a bespoke brush pot!

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Re: CHATTERBOX

Postby Sakkarin » Tue Mar 13, 2018 11:24 am

I swear I have a reproduction one like your photo somewhere, in the meantime I found these two, although their typography is 1980s rather than 1880s. I vaguely remember the promotion, where they were packed in these more attractive jars than the usual. It obviously worked, because it prompted me to buy them, but at the same time it was probably the last time I bought Keiller marmalade.

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Re: CHATTERBOX

Postby Stokey Sue » Tue Mar 13, 2018 12:16 pm

Yes, I think I might have bought the three fruits too but lost the jar

I like tge way Borwick have combined theirv label with modern pacaging
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Re: CHATTERBOX

Postby scullion » Tue Mar 13, 2018 6:27 pm

i have a few old, stoneware, jam jars, sue, without the glaze printed labels. if you want one i'll bring it next time i see you.

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Re: CHATTERBOX

Postby Stokey Sue » Wed Mar 14, 2018 5:46 pm

Thanks - I have plenty of pots now, I'm using a stone beaker really intended for bathroom use which is very heavy, so never tips over

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Re: CHATTERBOX

Postby strictlysalsaclare » Fri Mar 23, 2018 2:07 pm

I've just read about this Joanbunting, I hope this horrific incident won't affect you, M and your fellow neighbours and hameau-dwellers. I immediately thought of you when I saw the headline :newhuggy

http://www.bbc.co.uk/news/world-europe-43512791

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Re: CHATTERBOX

Postby Joanbunting » Sat Mar 24, 2018 3:29 pm

Thanks Claire. A long way from us but very shocking. It was the main topic of converstion in the market this morning.

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Re: CHATTERBOX

Postby Sakkarin » Sun Mar 25, 2018 6:35 pm

Making some profirteroles, looks like Delia changed her mind at some stage. I'm wondering whether the two cancel each other out, and I should just leave it at gas mk 6 throughout...

Delia Evening Standard Cookbook, 1974:
Place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake – gas mark 7, (425°F) – for 10 minutes. After that, reduce the heat to gas mark 3 (325°F), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.


Delia Website, 2018:

To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.

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Re: CHATTERBOX

Postby jeral » Sun Mar 25, 2018 9:05 pm

A quick search shows that both Mary Berry and Paul Hollywood in their respective profiterole recipes reduce the temperature.

One blogger who'd made Mary's stuck with her temperature change, if that helps, but adds extra time after stabbing to let steam out to crisp them through: https://queenofeverything.co.uk/2013/09 ... fiteroles/

Wasn't there a thread about croquembouches recently? Maybe an expert is close by...

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Re: CHATTERBOX

Postby Suffs » Tue Mar 27, 2018 11:53 am

Hurrah! You're back :clap :wino

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Re: CHATTERBOX

Postby Stokey Sue » Tue Mar 27, 2018 11:54 am

Yes, hurrah! :limbobanana :limbobanana

Thanks Sakkarin

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Re: CHATTERBOX

Postby Suffs » Tue Mar 27, 2018 1:49 pm

I've just read Sakkarin's message about the outage :o

I do think that he and Riocaz are heroes :clap

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