Been Cooking

In response to:Tartare Sauce

2008-06-06T19:29:55+02:00

You're right - it is different. Here we have fish fried in batter and fat chips (fries) wrapped up in paper. You can have mushy peas with them, but I never do as I think they're horrid. I've noticed that you can have them with curry sauce too, but I don't fancy that either. You can get salt and vinegar on the chips, but I prefer to put my own salt on at home and I put lemon juice on as well.

Now my mouth is watering. :yes:

In response to:Tartare Sauce

2008-06-06T19:16:03+02:00

I suspect our chippies--or "fish fry's" as we call them, are much different than yours.

Our "fish fry's"--at least in New York state and New England, are traditionally served on a hot-dog roll, with fries (chips) and cole slaw on the side, as our "fish and chips" dinner--or served by itself just on the roll.

I've read where in the U.K., they're sometimes served with "mushy peas?" Is that true?

In response to:Cheese Scones - Low GL- Low Fat

2008-06-06T19:15:13+02:00

Oh how frustrating.

In response to:Cheese Scones - Low GL- Low Fat

2008-06-06T19:09:28+02:00

You're welcome :)
I have some parmesan in the fridge...
and chives in the garden...
no time to make them, tho :(

In response to:Tartare Sauce

2008-06-06T19:06:56+02:00

Thanks for your comment. Looks like I missed it when you made it. They sound like interesting alternatives. I didn't realise you had chippies in the USA.

In response to:Cheese Scones - Low GL- Low Fat

2008-06-06T19:04:10+02:00

I was wondering how I could improve them - looks like chives could do it. I'll try them next time. Thanks.

In response to:Cheese Scones - Low GL- Low Fat

2008-06-05T06:44:13+02:00

I love cheese scones too. I add chives out of the garden. haven't had them for ages though.
Never tried them with Parmesan, sounds like an excellent idea

In response to:Cheese Scones - Low GL- Low Fat

2008-06-04T18:57:10+02:00

Oh yes, still warm. No butter though as I prefer mine without. But you're welcome to have butter with yours.

In response to:Cheese Scones - Low GL- Low Fat

2008-06-04T18:50:45+02:00

oooh, i LOVE cheese scones.
are they still warm?
is the butter melting into them?!

In response to:Cheese Scones - Low GL- Low Fat

2008-06-04T18:50:12+02:00

Thank you. Mine own recipe.

In response to:Cheese Scones - Low GL- Low Fat

2008-06-04T18:45:10+02:00

I've never had scones, sounds delish.

In response to:Tartare Sauce

2007-07-24T20:28:46+02:00

I know this is an old post, but wanted to add, that here in the US, the typical "tartar" sauce is simply mayo mixed with sweet pickle relish and a few drops of lemon juice--most commonly found on McDonald's Filet O' Fish sandwich, over here.

Conversely, Ted's Fish Fry, a local chippy where I grew up, used a sweet chilli sauce on their fish (tho' you could get tartar sauce too, if you asked for it). Their formula was to mix the sweet pickle relish and a minimal amount of lemon juice with catsup. Quite good on fried fish, actually---sweet and very slightly tart.

In response to:Superb Salads

2007-04-25T17:18:17+02:00

i'm so hungry right now. Do you do takeaways? :DD

In response to:Superb Salads

2006-11-14T11:50:19+01:00

Diatribe - "bitter and abusive criticism" - I don't think so. I just listed the oils I like best, not because they are expensive (which they are) or trendy, but because I enjoy the taste of them. I use those oils for salads of for dipping bread in. For cooking, where the taste doesn't matter so much, I usually use a generic supermarket organic. I have no problems with other people using whatever oils they like - you can use engine oil in your cooking for all I care (as long as you don't ask me to eat it, which I'm quite sure you won't).
Thank you for your offer of a splendid recipe for mince pies, but no thanks.

In response to:Superb Salads

2006-11-14T02:30:21+01:00

I think your diatribe about oils is terrible. It seems to be trendy to use so called good oils for cooking, I cook and enjoy cooking and baking. I use oil from Asda if I need it. I also can give you a splendid recipe for mince pies.

In response to:Superb Salads

2006-09-27T16:30:25+02:00

Glad you like the sound of the salads enough to want to try them.
I've never cooked a lamb shank - I've eaten them - very tasty, but never thought to cook one. If I do come across a recipe though, I'll post it for your. Best I can do, I'm afraid.

In response to:Superb Salads

2006-09-27T15:49:01+02:00

those salads will be tried me thinks as my appetite dwindles of an evening.

I love cooking and my baking is coming on as i stepped up to make Tiramasu lol. what i really need is a good lamb shank recipe if you know one. i believe its traditionally with rosemarry and red wine? me not know...monkies fave.

In response to:Superb Salads

2006-07-24T22:41:14+02:00

Thank you. I should try and post here more often.

In response to:Superb Salads

2006-07-23T19:06:58+02:00

I like this blog!! Why didn't I realise it existed before!!! I love cooking :P

In response to:Superb Salads

2006-06-30T09:05:38+02:00

Glad you want to try the potato and onion salad. What I do when someoen doesn't like an ingredient in a salad I'm making, is to make the salad without that ingredient, take out a portion for whoever, and then add the other ingredient to the rest. Of course, if they want second helpings, it's difficult. Actually you can take out a large portion for them, and then if they don't want a second helping, you can mix theirs in with yours. Viola!

In response to:Superb Salads

2006-06-30T06:23:04+02:00

That potato and onion one looks particularly nice GS! Think I'll try that one out, I love raw onion , but my husband hates it , he might like that though.

In response to:Tartare Sauce

2006-06-10T23:53:45+02:00

Thank you. Hi and hope you have a wonderful weekend too.

In response to:Tartare Sauce

2006-06-10T23:51:41+02:00

Hi there! I am new and thought I would drop in and give a friendly hello and all!
Have a wonderful weekend!!