General Chat Thread II

Very strange. I cooked rice, and fried whiting fillets, dusted in flour, in sunflower oil tonight. Went out afterwards and when I came back the kitchen smelt (smelled?) exactly, and I mean exactly, like generic Chinese takeaway!

No garlic or ginger cooked. There's no fried fish smell, as you might expect, just what I can only describe as Chinese takeaway.

Well it probably always smells of rice as we batch cook a pot of rice weekly. We cook a lot of rice. Our kitchen/living room always smells of some cooking, it's just never smelled of this particular smell that's very familiar and it's from Chinese takeaway. I cook a lot of Chinese food at home and have never gotten this particular aroma before. What's interesting is that I didn't cook any ingredient associated with Chinese food tonight.

Probably not as interesting to anyone else, though 😊

I made a fig bbq sauce last year, was suggested on here, i cant find the link, any ideas?

im finding a franklin recipe on google but not sure if thats correct

oops, found it, it was the nal

So I decided to bake for a second time ever.

Same pie but the kids wanted to help this time, so food colouring was a 100% must have

So here's where absolute beginner me needs some advice. What's the best way, in a pie like this, to stop the syneresis at the bottom (look at me using a chemistry term 20 years after college). Is it ok to use a starch or something as a stabiliser to hold in the liquid?

It's nettle season again.

I have a pot of chicken carcasses on the gas for stock and will make a big pot of nettle soup with wolf leeks and wild garlic, later.

Probably the most expensive (by weight) was the choc chips. And I could get that down by simply buying dark chocolate and shaving it up. Oats, honey and peanut butter were pretty cheap. I haven't done a cost analysis mind you, probably should to see how much they cost compared to the shop ones.

There was an issue reported but ok for me on mobile at the moment