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Hi all,
Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
Vanilla are planning an update to the site on April 24th (next Wednesday). It is a major PHP8 update which is expected to boost performance across the site. The site will be down from 7pm and it is expected to take about an hour to complete. We appreciate your patience during the update.
Thanks all.
The General Chat Thread
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SarahBeep! wrote: »I heard it on a cooking show aaaages ago, can't even remember who it was but it's become a habit of mine now to fry in half and half.
Oh I wasn't disagreeing or anything. I literally meant it was like a marriage
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Work away
On a different note... has anyone else noticed how salty the Knorr fish stock pots are? It's not like I'm expecting fish stock to not be somewhat salty, but this is taking the píss... I've started just using chicken stock (even when its being used in fish dishes) because the saltyness is overwhelming, particularly in a sauce after it's reduced.0 -
Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭
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Following on from the beansprouts conversation, I've got some green lentils sprouting in a jar. I soaked them overnight and this is the third day to rinse and drain them. The plan is to use them in salads.
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I did a big batch of roast veg today and absolutely laced it with paprika, cayenne pepper, cracked pepper and Cajun seasoning and now I can't eat it without scalding the mouth off myself
doesn't help that I have barely any tolerance for heat any ideas how I can cool it down considering I've at least 3 portions left?! ? Preferably without adding a sauce! Thanks! 0 -
Michellenman wrote: »I did a big batch of roast veg today and absolutely laced it with paprika, cayenne pepper, cracked pepper and Cajun seasoning and now I can't eat it without scalding the mouth off myself doesn't help that I have barely any tolerance for heat any ideas how I can cool it down considering I've at least 3 portions left?! ? Preferably without adding a sauce! Thanks!
Is natural yogurt or sour cream considered a sauce?0 -
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Michellenman wrote: »I did a big batch of roast veg today and absolutely laced it with paprika, cayenne pepper, cracked pepper and Cajun seasoning and now I can't eat it without scalding the mouth off myself doesn't help that I have barely any tolerance for heat any ideas how I can cool it down considering I've at least 3 portions left?! ? Preferably without adding a sauce! Thanks!
Make another batch without any seasoning, and mix the two batches together?0 -
I love the fact I can finally get pretzels whenever I want them.
I have a love-hate relationship with their pretzels. I love the fact that I can get them but hate the fact that they're so addictive I occasionally find myself driving up to Lidl just to buy them. We'd graduated from 1 pretzel at a time to 2 pretzels each before I had to knock the habit on the head due to doing a quick count of how many I was eating every week
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MissFlitworth wrote: »The extra mature white cheddar. Man, that stuff is good. Their bags of Italian/French roast ground coffee are nice everyday coffees too (although their freeze dried coffee is, without exception, poison). I always have their Blackforest smoked ham in the house too.
When they have an 'Italian' week their filled pastas are really good and we stock up like survivalists and when they have a 'Spanish' week I buy all their manchego.
Thanks re the cheese. I'm actually ADDICTED to cheese so will try the extra mature! I got some lovely smoked ham, the Deluxe selection, and it lovely. Lol re shopping like a survivalist.....welcome to my world
They have Italian weeks occasionally, with really good stuff on offer. Nice pestos, nice stuffed pastas, that sort of thing. A while back, they had Greek specials where I got two jars of really good Kalamata olives.
At christmas, they had truffle oil which was just fantastic.
But day to day, I think their fruit and veg are hard to beat. They've got fantastic cherries at the moment, for example. And their bakery is very good, too. I love the fact I can finally get pretzels whenever I want them. And a good sourdough.
Thanks, the cherries are SUCH good value and are proper plump, juicy cherries too. The bakery is amazing, bought some pastry for Mr. Merkins breakfast and he said it was delicious (maple and pecan) and a really very good multigrain hob which is delicious!Their charcuterie is good too.
Picked up some Parma and salami too Kylith, thank you, but also lovely accompaniments like mozzarella balls etc, the selection was fabulous!0 -
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