maglil55
Expert
- Messages
- 6,626
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Nope - it's in the fridge. I've been finding 1/3rd is enough. It's quite a logic from a 5 year old though.
Nope - it's in the fridge. I've been finding 1/3rd is enough. It's quite a logic from a 5 year old though.1/3 PhD bar???? Surely the other 2/3 are still calling to you?
I loved the story of the undizzying grandson.
I love Nile perch. Used to have it in Uganda with ungali (a maize meal thing like mashed potato) and piri piri (hot chili)
thank you @maglil55A paste of bicarbonate should do the trick. Clean it first then rub the paste in. Adding a little vinegar or lemon juice will make it fizz , a bit of elbow grease and it should shift. If not another possibility is toothpaste. For clothing you can't beat Dr Beckmann's stain removers.
It has more of an earthy taste than mushroom I think. No unpleasant.Sounds interesting, does it taste mushroomy?
Sounds alright that .I love Nile perch. Used to have it in Uganda with ungali (a maize meal thing like mashed potato) and piri piri (hot chili)
Ok @Goonergal what was the temp out for you to wear shorts??!? That seems outrageous
It has more of an earthy taste than mushroom I think. No unpleasant.
My very favourite fish is smoked basa/river cobbler (a catfish) which sometimes comes from Vietnam. It's a bit like smoked haddock but cheaper and with a more delicate, almost creamy taste
Got to say Jim's dish on Masterchef last night looked like cauliflower heaven. Wish they'd told us more about the content of his plate. I've been trawling the internet but obviously too early for the fine detail. I've picked up on the cauliflower steak with the dehydrated Parma ham topping, cauliflower cheese croquettes, cauliflower "scotch egg" (although I haven't worked out whether its cauliflower surrounded by sausagemeat or egg surrounded by cauliflower), tempura chips made from the stalks and some puree. Anyone else see it?
It was. First time I've seen Grace Dent the food critic almost overcome. She was fighting John & Greg off to keep them away from the plate. Their task had been to make veggies the star of their plate and boy was cauliflower a star on his plate. Looked amazing for this stage of the competition. I just wish they would publish the recipes from the early stages of the competition. All I could think of was it would be a dawdle to adapt for a really interesting low carb plate. I'd never considered cauliflower stalk for chips before.Sounds fab. I must get hooked into the VPN and iPlayer and catch up. I haven't been watching the Sewing Bee either this year.
Memo to self.
It was. First time I've seen Grace Dent the food critic almost overcome. She was fighting John & Greg off to keep them away from the plate. Their task had been to make veggies the star of their plate and boy was cauliflower a star on his plate. Looked amazing for this stage of the competition. I just wish they would publish the recipes from the early stages of the competition. All I could think of was it would be a dawdle to adapt for a really interesting low carb plate. I'd never considered cauliflower stalk for chips before.
Got to say Jim's dish on Masterchef last night looked like cauliflower heaven. Wish they'd told us more about the content of his plate. I've been trawling the internet but obviously too early for the fine detail. I've picked up on the cauliflower steak with the dehydrated Parma ham topping, cauliflower cheese croquettes, cauliflower "scotch egg" (although I haven't worked out whether its cauliflower surrounded by sausagemeat or egg surrounded by cauliflower), tempura chips made from the stalks and some puree. Anyone else see it?
I can see either working. A creamy cauliflower cheese centre surrounded by a spicy sausagemeat and I'd use my sesame crumb mix. Other option I'd go small with soft boiled quail egg sealed again in cauliflower cheese and the same crumb.Marvelous. I have since trawled around the wonder web but so far nothing.
Yes, the cauliflower scotch egg is a bit of a mystery. I suppose that you could use a mix of cauliflower and sausage meat - experiments called for.
Might try each in turn as the whole thing may be a tad too carby for me.
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