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Lovely set Kris - if it stops raining I`ll be out there too.
2/3/10 stand out for me
Tony
2/3/10 stand out for me
Tony
Comment by TOZZA27 posted on In the garden (ten images) at 03/10/2010 - 14:50
Now there`s a thought Stefan !!!!!!!!!!
I remember back in the 80`s when we had our Michelin Restaurant and a table of 4 Japanese businessmen came for lunch and we were rather nonplussed when one of them insisted in standing on his chair and photographing each course as it arrived - can`t remember the camera but I do remember my expletives !!
How about a Pentax & Pie evening ?? Or a Lasagne & Lens party ?? Tripe & Tripod evening ?? Fish & Flash night ??
Too much time on my hands..............................I`ll get my coat !!
Tony
I remember back in the 80`s when we had our Michelin Restaurant and a table of 4 Japanese businessmen came for lunch and we were rather nonplussed when one of them insisted in standing on his chair and photographing each course as it arrived - can`t remember the camera but I do remember my expletives !!
How about a Pentax & Pie evening ?? Or a Lasagne & Lens party ?? Tripe & Tripod evening ?? Fish & Flash night ??
Too much time on my hands..............................I`ll get my coat !!
Tony
Comment by TOZZA27 posted on Another pointless thread at 03/10/2010 - 14:47
Yes Oggy they are pretty good - as a pro I used to get to find all sorts of produce that doesn`t always hit the supermarket/deli shelves and I first used Opies in the 60s when I was training as a cocktail barman and used their red and green cocktail cherries.
The Clement Faugier tinned chestnuts were a good standby as were the pickled silverskin onions and the lovely stem ginger ( especially in an ice-cream or Petit Fours )
May I suggest that the anchovies are chopped to almost a paste so that they are absorbed by the sauce/dish - thus releasing the Umami flavour but disguising the fact that the item has been used.Most people would not know that they are in Lea & Perrins Sauce and some delightful recipes for Madeira steak sauce.
Often the palate does not recognise the flavour if the eye/brain do not register the source.
Tony
The Clement Faugier tinned chestnuts were a good standby as were the pickled silverskin onions and the lovely stem ginger ( especially in an ice-cream or Petit Fours )
May I suggest that the anchovies are chopped to almost a paste so that they are absorbed by the sauce/dish - thus releasing the Umami flavour but disguising the fact that the item has been used.Most people would not know that they are in Lea & Perrins Sauce and some delightful recipes for Madeira steak sauce.
Often the palate does not recognise the flavour if the eye/brain do not register the source.
Tony
Comment by TOZZA27 posted on Another pointless thread at 03/10/2010 - 14:42
Interesting shot Oggy - please don`t invite me round to do any cooking though !!
Comment by TOZZA27 posted on Death of a killer - small drama. at 03/10/2010 - 14:30
I have an LG Super-Multi 500gb which I have had for a few years.I use it as a back-up for photos in tandem with dvds and also the hard drive salvaged from Jo`s last laptop when the motherboard failed and connected with a £4 gizmo bought from Ebay.Belt braces and string !
Tony
Tony
Comment by TOZZA27 posted on External hard drive recommendations at 03/10/2010 - 14:27
Certainly one to bear in mind Stefan - I apologise for my lack of things culinary in the Netherlands - as my mum used to say " that would put hairs on your chest" ( nothing ever did - by the way ).
I have a glut of ripening tomatoes at the moment so I have made a Puttanesca ( whore`s ) Sauce for tonight`s pasta - lots of tomato,onion,peppers,chili,garlic,olives,anchovy,caper,white wine,basil and thyme.Fry lightly and then reduce to concentrate the flavours and then adjust seasoning to taste.Finish with parmesan shavings and fresh chopped parsley.
A sprinkle of white sugar will take the acidity out of tomatoes if they are not the plum variety.
Buon appetito
Tony
I have a glut of ripening tomatoes at the moment so I have made a Puttanesca ( whore`s ) Sauce for tonight`s pasta - lots of tomato,onion,peppers,chili,garlic,olives,anchovy,caper,white wine,basil and thyme.Fry lightly and then reduce to concentrate the flavours and then adjust seasoning to taste.Finish with parmesan shavings and fresh chopped parsley.
A sprinkle of white sugar will take the acidity out of tomatoes if they are not the plum variety.
Buon appetito
Tony
Comment by TOZZA27 posted on Another pointless thread at 03/10/2010 - 12:19
Stefan - I`m not even going to ask what snert is !!
Joclick back from Asda - no wonder there`s a £4 off voucher - the Bl**dy stuff costs over £30 a bottle - I know my oil shares are doing well but hey ! that`s outrageous - got a bottle of 5yo Armagnac instead.
Everton managed a win and Liverp**l are in the bottom 3 - deja vu for we old ones !
Tony
Joclick back from Asda - no wonder there`s a £4 off voucher - the Bl**dy stuff costs over £30 a bottle - I know my oil shares are doing well but hey ! that`s outrageous - got a bottle of 5yo Armagnac instead.
Everton managed a win and Liverp**l are in the bottom 3 - deja vu for we old ones !
Tony
Comment by TOZZA27 posted on Another pointless thread at 02/10/2010 - 17:16
You don`t actually have to par boil them you know - just "blanche" them in the cooking medium at about 100 degrees until they start to soften,then rest and plunge into hot oil at the required temperature to crisp the outside and "steam" the inside - perfick !
Most commercial outlets won`t use dripping these days sadly , but as long as the oil is regularly filtered and then changed before it loses its original character - ie becomes contaminated with bits and water , and not topped up as I have seen in many kitchens over the years - it will fry at the right temperature to give the desired result - otherwise the potatoes just boil in the fat and become soaked in it !
Most commercial outlets won`t use dripping these days sadly , but as long as the oil is regularly filtered and then changed before it loses its original character - ie becomes contaminated with bits and water , and not topped up as I have seen in many kitchens over the years - it will fry at the right temperature to give the desired result - otherwise the potatoes just boil in the fat and become soaked in it !
Comment by TOZZA27 posted on Another pointless thread at 02/10/2010 - 16:23
Well said Sir !
The most important thing about cooking a chip is that the dripping,lard,oil is at maximum temperature to seal the outside and blast steam the inside to produce a crispy exterior and a soft fluffy interior - cheap oil fails miserably and also has overtones of unpleasant flavour to boot.
Just a shame there isn`t a chippy within driving/delivery distance that is not supporting the Chinese/Indian/Greek communities and their funny habits.
The most important thing about cooking a chip is that the dripping,lard,oil is at maximum temperature to seal the outside and blast steam the inside to produce a crispy exterior and a soft fluffy interior - cheap oil fails miserably and also has overtones of unpleasant flavour to boot.
Just a shame there isn`t a chippy within driving/delivery distance that is not supporting the Chinese/Indian/Greek communities and their funny habits.
Comment by TOZZA27 posted on Another pointless thread at 02/10/2010 - 15:41
Well shot.
Tony