Bought a fish on our local market, labelled as "Maigre". The fishmonger speaks a bit of English so I asked him for a translation, and he came back with "Meagre", must be a new variety! Our little food dictionary doesn't mention the name, does anyone know what it is, please? It's a bit like bass in looks and taste - very pleasant.
Hi, is there anyoe that can give me a recipe for sharan fruit or persimmons....?? I have a tree that is loaded with them and generally they just drop off and rot away and it seems a shame as there are so many.. I have searched the internet but mainly it seems that there are only american recipes out there, I wondered if they were any good for jam?? also if any one wants any they are quite welcome to come along and pick what they need.... Thanks...
I have just cleared out a little-used store cupboard and discovered right at the back two tinned, Fray Bentos steak & kidney pies and a tinned FB steak and kidney pudding. None of he tins shows any sign of deterioration or leakage but the sell by date on all three is 2001! I am not a strong believer in the SBD system for some foodstuffs as I personally believe it is simply a ploy whereby manufacturers try to scare us into discarding perfectly edible food. Tins in particular should be OK for a considerable period of time and, indeed, examples have been found containing safely edible, contents after many years storage. We are not starving so whether or not to eat the contents is not that important but I would value the opinion of others as to the "eat or discard" debate.
Several years ago, we and some friends had a very good and inexpensive lunch at the college which was prepared and served by students as part of their examinations. Does anyone know if this practice of inviting the general public to be guinea pigs is still being carried out and when? I seem to remember it cost around 6-7€ per head including wine!
I would like to help a family coffee shop by making home made soups for them to sell as well as well unbaked desserts. I already have a commercial health and hygiene certificate from the UK and am not looking to make any money from this. They supply the ingredients and I make it! What certificates/qualifications do I need in order to do this? many thanks for your help.