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Foodies' Catch Up Club
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Message 1.Â
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Welcome to All.
Feel free to join this group if you have any interest in food and in food programmes on TV and Radio. This isn't intended to take the place of any other food groups, just as a very casual place to meet up and catch up.
Some members will probably know each other of old, some will have cooking knowledge and expertise, some will be new (hopefully) and/or more interested in eating than cooking, levels of ability are no bar to joining in.
Let the Larder and Fridge be well stocked always, the kitchen cosy and the beverages flowing. We have good food, good wine and good conversation, or just a cuppa if that tickles your fancy.
Please let us know if you find any new food programmes, channel and date are handy to know.
If you discover any recommended foodie items of equipment or something new in the shops. Any restaurant reviews or anything food related that might be of interest within community rules and guidelines.
First drink's on my tab - official measures come by the skipful round these parts I hear!
Cheers. -
Message 2
Posted by ali (U14257944) on Wednesday, 11th August 2010
Hi Frillz
Sounds good, a place to natter about food AND an offer of a beverage. I'll have a skipful of dry white then.
I love cooking, with mixed successes, but adore making puds. Don't eat them, OH does that. But making them is my delight. I'm about to tackle a plum and oat crunch - we have trees full of plums at the moment so any plum related recipes would be much appreciated.
I do watch Barefoot Contessa sometimes, although she can grate a little with her laugh. However, I love her house, the shops she visits, and generally her recipes are good too. She made an excellent espresso ice cream the other week which I have earmarked, and which has inspired me to shop for an ice cream maker.
Cheers, then
xx -
Message 3
Posted by Flakey (U14259784) on Wednesday, 11th August 2010
Hiya
I live in France and adore cooking. I enjoy most cuisines, with the emphasis on spicy food. I have Brit TV and really enjoy cookery programmes.
I am a saturday kithen addict and enjoy Something for the weekend with brunch on Sunday.
At the moment I am eyeing up my walnuts as a chum on the french thread gave me a recipe for green walnut liquor!! sounds good to me.
Nice to meet you and I look forward to this thread.
Best wishes
Flakes -
Message 4
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
Just signing up Frillz - is this the rowdy chara?
Perhaps we should bake celebration Whoopie Pies for all. -
Message 5
Posted by ali (U14257944) on Wednesday, 11th August 2010
Hi flakes ~~~~~~~~ (waves)
Thanks for the reminder about the green walnut recipe - I'd forgotten about that and we've got a tree full. We'll have to compare notes, then, when we've made our liquor, always supposing we can type straight afterwards. xxx -
Message 6
Posted by Flakey (U14259784) on Wednesday, 11th August 2010
I'll have a semi - healthy skipful as its early Vodka and Cranberry juice.. normally red wine is my drink of choice.
Thought I'd see you here Ali {{{waves)))
Flakes xxx -
Message 7
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
Hi Ali,
Plum chutney is great - lots of recipes on the web, I have used this one:
. -
Message 8
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
I can see that the bar's going to be busy then LOL.
White wine's my choice too, unless I'm tempted to a vodka and tonic, long, with lots of ice and a slice of lime.
Welcome Flakes, nice to meet you.
Hi Ali, I tend not to eat puds or any sweet stuff very often, much prefer savoury, but I do like plums - don't grow any but live in the right part of the world for some good ones (Sussex but on Kent border) The cherries have been particularly lovely here this year (not mine, the birds got them all)
Yes Saffs, the rowdy charra it is - we can do trips out as well as lurk in the kitchen!
For anyone who hasn't seen it yet -
thread of Britain's Best Dish. ITV weekdays, 5pm (UK BST time)
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Message 9
Posted by denada-without-an-r (U2226153) on Wednesday, 11th August 2010
Not too early here, I'm sipping a Cape Grace Cab.Sav. having just finished dinner. It's 7.15pm, OH is away in Sydney for 3 dats on business and the computer is all mine. Cheers!
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Message 10
Posted by ali (U14257944) on Wednesday, 11th August 2010
Thanks for the link Saffie - I've copied it into my recipes folder and added a couple of the ingredients to my shopping list. I love making jams and preserves, but haven't made many chutneys so far. I'll let you know how I get on, then.
xx
Ali -
Message 11
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
Welcome - we are going to have to be careful to rememember that you are the Denada without an
R
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Message 12
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
Chutneys are dead easy Ali because there is no setting point to worry about. Just let it get thick enough and then put in the jars.
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Message 13
Posted by lusciouslush (U3917132) on Wednesday, 11th August 2010
Another refugee here!
Hope the vicar can cope............!
any tasty volunteers around.....? -
Message 14
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Welcome Denada - are you in Western Australia then?
(trying to work out time zones)
Hiya LL.
BTW how about this recipe
Seems well received and allotment/gardening sites often have loads of good ideas for when there's a glut of produce.
TA threads for
Celebrity Masterchef
Come Dine With Me
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Message 15
Posted by denada-without-an-r (U2226153) on Wednesday, 11th August 2010
Give yourself a pat on the back for your powers of deduction Frillz.
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Message 16
Posted by Scoobydoo (U11966922) on Wednesday, 11th August 2010
I'm a bit late spotting this.
Because of Britain's Best Dish I will be attempting this later:
Only I don't have any apricots and I don't have any pistachios.
I do have nectarines and I do have almonds though so they will substitute.
I imagine I can then claim the recipe as mine and post it on Food before Monday. -
Message 17
Posted by Beldubby (U14242272) on Wednesday, 11th August 2010
Good afternoon. May I be permitted to join in please?
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Message 18
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Never mind a pat on the back, a drink behind the bar for later instead, that'll do!
I don't want to pry too much, but it's nice to have a bit of an idea where folk are and a bit about personal tastes etc. - it makes a difference to me as to how I read their posts (only for context, not for making judgements or anything)
Have watched two Saturday afternoons of back to back programmes Come Dine With Me Down Under, but both were in suburbs of Sydney. I was very jealous of one of the food markets shown. Also raised a laugh about how cold it was, but they were still sitting outside. It's all relative though.
Ali, I meant to say about the Barefoot Contessa, never seen it, heard of her of course.
I only have Freeview, limited channels with that.
My favourite food programmes usually mix a bit of lifestyle and travel in them. Valentine Warner's
What to East Now is my current pick. I didn't see it first time around.
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Message 19
Posted by DotCom (U11046431) on Wednesday, 11th August 2010
Hi all,
Can I join in please ? -
Message 20
Posted by denada-without-an-r (U2226153) on Wednesday, 11th August 2010
I love Sydney, I get there often as my eldest son and his family live there. Which markets were shown? He lives very close to what is known as the Italian Quarter so has access to some great food. We dont do so badly ourselves in the Wild West of course.
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Message 21
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
No need to ask DC/Sweetpea (what do we call you for short?) just pull up a chair and join us.
Welcome, what's your pleasure? -
Message 22
Posted by ali (U14257944) on Wednesday, 11th August 2010
Hi Frillz
Good idea to introduce ourselves.
I live in the Limousin, France. Been here four years now. We have a long growing season for fruit and vegetables, and we can grow such things as butternut squash, maize, melons, tomatoes, aubergines, all outside with no need of a greenhouse. On the minus side, it's deadly dull in winter. As I said, I love cooking, and really enjoy cooking puds, mainly for OH to eat. I don't eat them much. But I adore the smell of a cake baking on a rainy Sunday afternoon. Also I have learned a few things about spicy cookery from Flakes (thanks Flakes), and I like sort of making it up as I go along really. Which is why my cooking is a bit hit and miss on the main course front.
I recently made a lovely vegetarian goulash for a friend's visit - all with fresh vegetables. It was delish. And another favourite recipe is just slinging onions, and then thin slices of pork into a sizzling wok, adding a small glass of wine, a slosh of stock, a teaspoonful each of ginger, cinnamon, something called 'quatre epices' which contains ground cloves, some apricots (the semi dried variety), a couple of prunes, and a dollop of tomato concentrate. It's lovely with couscous. Nice using chicken too.
xx -
Message 23
Posted by Marigold (U14298439) on Wednesday, 11th August 2010
Welcome, all refugees. As it's lunchtime/evening time, it's time for your free drinks. What's everybody having?
Hey, one at a time please ... Our smallest quantity is a skipful ... -
Message 24
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Cheers Marigold. I think I need neat vodka in mine.
Am absolutely staggered by what I just read over on the Food Chat Board
Hi all,
I’m pretty sure that I didn’t ever say that you can’t discuss TV programmes, so I’m sorry if my posts have been misconstrued.
Please don’t think that we’re telling you that you can’t post anything positive or negative around the food programmes. We’re keen to moderate the board with commonsense, so really a thread talking about Raymond Blanc’s accent just isn’t appropriate, but if you want to talk about the food that’s cooked in the programme – say, should risotto be an accompaniment? – that’s all fine, and if Raymond Blanc’s accent is referred to within the discussion, well that’s not going to do any harm.
We prefer the light touch approach to moderation, which we hope avoids the endless battle of annoying off-topic triangling. Once we’ve got you through these changes, we’ll have much more time to join in the discussion too.
I really don’t want you to feel as though you’re being gagged. That is genuinely not where these changes are coming from.
In terms of what you can and can’t say, it’s hard to give specific examples at the moment as comments don’t exist in a vacuum, they’re part of a conversation and, as is the nature of messageboards, sometimes it’s easy to divert away from the focus of the discussion. If we can avoid modding comments, we will of course, but I hope you can understand that everything will be much clearer once the new set-up is switched on.Â
Sorry to non food-board regulars if that doesn't make sense, but after what, 2 weeks of telling us that the changes to the Food Board will mean that we can no longer discuss food programmes on TV or Radio, and hundreds of questions and posts about why that is? the Host now says we've misconstrued what she said.
I thought saying that there are plenty of other places on the internet to discuss tv programmes and giving URLs to board like Digital Spy, was pretty clear myself, not to mention repeatedly seeing queries and confirming the same stance.
It's beyond idiotic.
Sorry Ali, rant over. Am finding your posts really interesting.
Do you cook on gas (bottled?) or electric, was wondering if you have a range or what kind of equipment you use (am thinking that if you can smell cakes baking, you don't use a range?)
Just curious. -
Message 25
Posted by DotCom (U11046431) on Wednesday, 11th August 2010
Hi
I don't post much as most of the time I am at work and should be doing real workI am based in Cornwall and don't do much cooking at home OH being an ex head chef - dogs and barking yourself stuff although this weekend I am attempting roast lamb & vegs from the garden as a celebration meal for my parents who are visting for the week.
I like most food programmes especially HFW and am addicted to Masterchef - prof/celeb/'normal' -
Message 26
Posted by Flakey (U14259784) on Wednesday, 11th August 2010
Hi
The food network has gone free as far as I know. Its 262 on my sky free to air. I think its 405 free sat, if that helps.
Lots of twaddle with the odd quite good programme. I find some American cookery shows seem to be played for campy laughs and its more about the people than the food. Barefoot contessa is in smug mode always and her girly laugh when hub Jeffery is menioned is as sweet as chewed up toffee.
Flakes x -
Message 27
Posted by ali (U14257944) on Wednesday, 11th August 2010
Snork, Flakes. xxx
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Message 28
Posted by Flakey (U14259784) on Wednesday, 11th August 2010
Hi Frillz
Just read your post from the food board, Ho hum. This new thread will be much more fun. I think Raymond Blanc has a fabby accent BTW.
best wishes
Flakes -
Message 29
Posted by Scoobydoo (U11966922) on Wednesday, 11th August 2010
I think we missed Beldubby's hello.
So Hello Beldubby.
Australians eh?
We had an outdoor family party recently to celebrate the visit and baby's first birthday of my nephew and his Aussie bride.
They live there now and had several Aussie friends at the party
We put up two gazebos and were delighted that the weather was kind to us.
However, you could spot the Aussies easily - we were all short sleeves and shirts and they were multilayered with fleeces and coats.
Good sports though as they endured the "Aussie softy" jibes!
Frillz - that does seem like a complete turnaround doesn't it?
Remarkable.
She has however profusely apologised. -
Message 30
Posted by ali (U14257944) on Wednesday, 11th August 2010
Hi Frillz
I cook on electric, but I have a gas cooker downstairs. Mostly here we have an outdoor and an indoor kitchen, because it does get hot in summer. My 'outdoor kitchen' is sort of part of the garage, and I use bottled gas for the cooker there. However, cake baking always takes place in the electric oven. Barbecues are on the menu for next year as well, because I have been convinced that a gas barbecue will be the most convenient and easy way of cooking outdoors in the hot weather.
I don't really 'get' the quote from the Food Chat Board, so may pop in and have a look to see what it's all about.
However, I love Raymond Blanc's accent. Don't want a whole thread devoted to it mind, but I do love it.
Back to shopping list now. Cheers...
Oh by the way, I didn't discover vodka until I was about 50 - WHAT an omission in my life education. I love a bloody mary, with a stick of new celery and lots of Worcestershire sauce. So, with that in mind, maybe vodka goes on my list too. xxx -
Message 31
Posted by Scoobydoo (U11966922) on Wednesday, 11th August 2010
In that case ali-cat look for Lea & Perrins "Special Edition" WS.
It's exquisite. -
Message 32
Posted by ali (U14257944) on Wednesday, 11th August 2010
Sounds just perfect, but I'll probably have to get a relly or friend to bring it over from the UK. However, it shall go on the ever growing list. Cheers. xx
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Message 33
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Terribly sorry Beldubby, I think we posted at the same time and I missed your Hello when I refreshed.
What's your welcoming tipple to be?
Got to go back and see what you're going to attempt next Scoobs. Welcome to the Club too.
I think I was just in shock, as although the Host is now saying we CAN discuss TV programmes and that she never said we couldn't, she's ignored a couple of weeks' of outrage when all that she needed to say was that any threads about TV had to be strictly about Food Programmes and were to stay well on topic.
I've seen it on here somewhere when the Host just popped on and said (pleasantly) that the subject had wandered wildly off topic and to get back please. -
Message 34
Posted by Marigold (U14298439) on Wednesday, 11th August 2010
Frillz, we've been extraordinarily lucky here with our Hosts, first with Mr Keri and now with Ms Tayler (note the correct spelling of her name and that is her first name!). But it's a two-way game, we're treated like adults and we act like adults - well, most of the time anyway!
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Message 35
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
It is indeed a two way thing Marigold. I think that's the major problem. I'm just not on the same wavelength, well, c'est la vie.
Incidentally I have a fabulous Bloody Mary recipe, as it's one of my favourites. I must try and find it and give you a clue, I think someone might have said it was Richard Burton's recipe, so I'd be catpeed for copyright if I just typed it out. -
Message 36
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
She has however profusely apologised.Â
She has also admitted that she panicked when she closed the Spatometer thread without reading the complained about posts because she could always reinstate it later!!!!!!!! Bet she doesn't so victory for the phantom triangler. -
Message 37
Posted by Garden Gnome (U2366927) on Wednesday, 11th August 2010
Another refugee from the Food boards ! Glad to meet you all. Will be away on hols next week, so hopefully will miss the worst of the teething troubles with the new-style board. If not, I'll give up on the food board and stay here in the 'Hall'.
GG -
Message 38
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
Welcome GG, where are you off to on hols? (jealous)
Hopefully we can all happily use the new look board.
I'm just finding the mis-information very tiresome atm and so too the unpleasant tone of some posters and the WUMs who go totally unchallenged, never mind that they only ever seem to post personal comments and observations. Doesn't seem to me as though those kind of people are interested in food, just the sound of their own voice and the upset they can trigger.
As is customary have a welcome drink - am still hunting the Bloody Mary recipe. OH usually mixes them for me. I know that in addition to the usual vodka and tomato juice, there's a touch of S&P, celery salt, dry sherry, Worcester Sauce, a tiny dash of Tabasco, a little squirt of lemon juice and some creamed horseradish too. Finish with a celery swizzle stick.
I often have mine with Clemato instead of plain juice, has anyone tried it? -
Message 39
Posted by Auntie Clockwise (U8040384) on Wednesday, 11th August 2010
I have a fabulous Bloody Mary recipe, as it's one of my favourites. I must try and find it and give you a clue, I think someone might have said it was Richard Burton's recipe, so I'd be catpeed for copyright if I just typed it out.Â
Can you find it online? We're allowed to post links.
Hello by the way. I'm a MLer of a few years and a lifelong cook. I enjoy cookery programmes and am addicted to cookery books (there was a good cookery book thread in TVH, but it's died a death). We live in the country, in NE Scotland, and grow veg and have chickens. I love baking best, but OH is diabetic so I have to be careful about what I produce other than for visitors and/or special occasions. For example this afternoon I made some plain scones.
ML is always happy to welcome new recruits. In fact we may end up being the last board standing. Let's all hope the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú doesn't decide to do away with all MB's. -
Message 40
Posted by Silver Jenny (U12795676) on Wednesday, 11th August 2010
I don't we have to call Tayler 'Ms'. Keri was Mr. Keri so people knew he was a he not a she, if you see what I mean.
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Message 41
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
<QUOTE USERID='8040384>Can you find it online? We're allowed to post links.<BR /><BR />Hello by the way. I'm a MLer of a few years and a lifelong cook. I enjoy cookery programmes and am addicted to cookery books (there was a good cookery book thread in TVH, but it's died a death).<BR />...<BR /><BR />Let's all hope the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú doesn't decide to do away with all MB's.</QUOTE><BR /><BR />Hi Auntie, I've been googling for links but couldn't find any or I'd have popped one on here.<BR />IIRC the recipe was in a newspaper article or column, and the snippet of paper is probably marking a page in one of goodness knows how many recipe books, because OH knows what he's doing with it now and doesn't refer back.<BR /><BR />We're also addicted to cookery books, please do share your favourites on here.<BR />Do you buy via the Book People on line? they have some fantastic bargains (and I shop using the Quidco link which rebates a little back as well)<BR />I have to confess to reading them for pleasure and inspiration rather than slavishly following the recipes mind you.<BR /><BR />By the way there was a really interesting discussion recently on the Food board about war time food habits, which prompted me to order two books off Amazon...Nella Last's War and Nella Last's Peace, which were recommended on the thread. It seems there was a TV programme too, but I missed that. Books should come any day now.<BR /><BR /><BR />Thanks for the tip off about Ms. Tayler, will raise a glass to her health later! <SMILEY TYPE='winkeye' H2G2='Smiley#winkeye'/><BR />Although it seems the food board is merely being revamped and consolidated, with less trafficked areas being amalgamated.<BR />They'll be producing Blogs 3-4 times a week too, so we shall see how it all turns out.
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Message 42
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
I don't drink, can I have a bag of crisps (posh ones) or a large bar of fruit and nut instead please.
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Message 43
Posted by ali (U14257944) on Wednesday, 11th August 2010
Here Saffie - have a crisp. Do you ever make your own? We do occasionally, with parsnips and carrots. Saddos! I hear you cry.
xxx -
Message 44
Posted by saffiewalks (U11222674) on Wednesday, 11th August 2010
I'd rather have several crisps ali, even a bagful.
Haven't made my own from root veg but have tried them - quite nice.
Once purchased a gismo for making microwave crisps - used it once and it then went in the gizmo cupboard until the next serious clear out. -
Message 45
Posted by Silver Jenny (U12795676) on Wednesday, 11th August 2010
Frillz, I hope they do put the programme on again so you can see it. She was an amazing woman and the ways she made the rations eke out is interesting.
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Message 46
Posted by Garden Gnome (U2366927) on Wednesday, 11th August 2010
Hi Frillz.
Off to a little place just north of Caen. SIL is a school secretary here in the UK. One of 'her' teachers has a holiday house (sleeps 7, pool, all mod cons), and due to a couple of cancellations, it suddenly became available for three weeks in August - at next to nothing ! BIL, SIL, and 16-year old neice are there now, and we join them on Friday for a week. Just hope the weather will be better there next week than it is at the moment - mind you, for sitting in a little cafe, tucking into the best that Normandy has to offer, who needs sunshine !
My favourite drink - well, a kir, made with cris dry white wine, and a teaspoon of any one of the (about twenty) different liqueurs we have in the cupboard - Cassis, Mur, Framboise, Fraise, Griotte, Myrtille, Chataigne, and even Truffe !
Cheers !
GG
GG -
Message 47
Posted by ali (U14257944) on Wednesday, 11th August 2010
Have a great time, Garden Gnome, and I love kir too. We have two favourite eateries locally, and their kir is fabulous. Cassis is my favourite mix.
And the Normandy apple tarte. Mmm.
Enjoy.
Ali -
Message 48
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
You can have anything you like Saffie, what do you drink when people are having a tipple? you must drink something sometime lol.
Homemade crisps are delish - so moreish, I don't know when to stop.
Saffie - over on the food board, you are thinking EXACTLY what I'm thinking, which is why I've ignored and not made any comment. Am sure you know what I mean.
Why wont the water under the bridge flood?
Oooh if this posts it means I'm near a TV and watching Britain's Best Dish, it's the south east area today! -
Message 49
Posted by NoFrillz (U14455049) on Wednesday, 11th August 2010
GG, that sounds fab!
As for the weather, well, as always it's a law to itself wherever you are.
We've had some wonderful weather in my neck of the woods, but the past two days have been awful, dull with lots of rain.
My OH who's a bit nesh (as they say up in Liverpool) was making noises about putting the heating on! Can you believe that?
And, what makes it worse is that our kitchen has a cast iron range cooker which is giving out some heat.
Mind you, he always dresses in shorts and T shirt at home, regardless of the weather and expects to be snug. I'm more 'put a jumper on' kind of a woman. -
Message 50
Posted by sueturnersmith (U741218) on Wednesday, 11th August 2010
Does anyone mind if I pull up my chair and join in the fun?
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