What are you cooking now?

[cloughie]

All wrapped up.

I'll be round dreckly!

[french frank]

But I might make today an exception (NB I'm just refrying a piece of last Sunday's pizza ) That looks truly delicious, K.

All wrapped up.

[Richard Tarleton]

I'm following the finals of Masterchef. It seems the must-have piece of kitchen equipment these days is a pair of tweezers, for accurately placing the wild flowers on your signature dish - Rick Stein said something derogatory about them (tweezers) the other day, I think he's a tongs man. We're going for wild mallard for Xmas dinner, I've been picking up tips on cooking them.

[vinteuil]

.

... congratulations to Keraulophone on what looks to be a Stupendous Piece. A handsome plate too.

And I see we have the same granite work-top....



.

[cloughie]

I'm following the finals of Masterchef. It seems the must-have piece of kitchen equipment these days is a pair of tweezers, for accurately placing the wild flowers on your signature dish - Rick Stein said something derogatory about them (tweezers) the other day, I think he's a tongs man. We're going for wild mallard for Xmas dinner, I've been picking up tips on cooking them.

...and a smoking machine! Who's your money on for the winner Richard?

[Stanfordian]

I'm following the finals of Masterchef. It seems the must-have piece of kitchen equipment these days is a pair of tweezers, for accurately placing the wild flowers on your signature dish - Rick Stein said something derogatory about them (tweezers) the other day, I think he's a tongs man. We're going for wild mallard for Xmas dinner, I've been picking up tips on cooking them.

Hiya Richard,

An unusual choice, I think. There are many mallards in the brook close to me. There are so fat they can hardly move owing to the vast qualities of bread they get fed.

[cloughie]

Hiya Richard,

An unusual choice, I think. There are many mallards in the brook close to me. There are so fat they can hardly move owing to the vast qualities of bread they get fed.

...and difficult to catch at speed!

https://www.youtube.com/watch?v=UvlFeE38WN0

[Nick Armstrong]

I'm following the finals of Masterchef. It seems the must-have piece of kitchen equipment these days is a pair of tweezers, for accurately placing the wild flowers on your signature dish - Rick Stein said something derogatory about them (tweezers) the other day

Good for Rick. His California-Mexico series has spurred an urge to get toasting and soaking dried guajillo chillis, acquire chipotle en adobo and get whizzing. I've even obtained details from his office of the blender used in the programme (a Salter Nutri-pro 1200W if anyone's interested - £34.99 from Robert Dyas) as all there is here is an old Magimix which doesn't quite cut it (pun intended).

In contrast, some of the finicky dishes I've seen on Masterchef are daft, aren't they?

This made me laugh:

[Richard Tarleton]

...and a smoking machine! Who's your money on for the winner Richard?

I think they've had their eye on young Craig from the start. Maybe a photo finish between him and Steven, with Louisa a very worthy runner-up.

Yes, Rick is my sort of cook, the spiritual heir to Keith Floyd. Sadly few if any of the ingredients for the current series are to be found this far west - online, maybe - though I've been watching with particular interest

Our mallards are small, lean and fit - from a butcher which Vinteuil may just know .

[vinteuil]

Our mallards are small, lean and fit - from a butcher which Vinteuil may just know .

... well my maternal grandfather was a Narberth boy ( and his branch of Griffithses and apSimons were big in Narberth and Kidwelly... ) - but my current local butcher wd be -

https://www.lidgates.com/

[ferneyhoughgeliebte]

That looks truly delicious, K.

[teamsaint]

Yes, it was the veg book. I love some of his soup finishes, like the (home made) chili oil, or dry-roasted flaked almonds, or crisped-up sage leaves.

I love hearty soups, but my particular preference (eccentricity?) is that I like the liquid to be thin, consommé texture, not thickened or pureed, and the vegetables to be al dente, even the beans. No mushiness. I made a vegetable stock too which normally I think of as a bit wasteful - and like HF-W throw in a veggie stock cube.

Yes, easy but nice looking finishes are a good trick.
I prefer bouillon to stock cubes though: Economy tip, this is often available in Holland and Barrett " Buy one get one half price " deal.

[ferneyhoughgeliebte]

... a butcher which Vinteuil may just know .

So do I! (A couple of holidays in St Clears and Llanfallteg led us to discover the several delights of Narbeth - not least this rather wonderful butcher! Wonderful! )

[cloughie]

... well my maternal grandfather was a Narberth boy ( and his branch of Griffithses and apSimons were big in Narberth and Kidwelly... ) - but my current local butcher wd be -

https://www.lidgates.com/

Stayed in a cottage near Narbeth a few years ago - I was very impressed with the town and its places for eating out and supplies for eating in.

[teamsaint]

Did this for Xmas Eve supper.

https://www.theguardian.com/lifeandstyle/2017/nov/29/nigel-slaters-christmas-guide-part-3-fish-pie

Some Haydn Piano Trios and Old Speckled Hen to go with.
Yum.