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| ==Talk to me== | | ==Talk to me== |
| If you just want tend me a personal message, click the ''Contact the Editor'' link (top-right) and send me a message, I will respond promptly. | | If you just want send me a personal message, visit the [[Contact the Editor]] page. I will respond promptly. |
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| You can also leave a message on this page:
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| * Request a user account
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| * Login
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| * Click the + link above to add a discussion category.
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| * Type your question or comment.
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| ''previous messages deleted for clarity - use history to view''
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| {{Template:ChefToDo}}
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| = Whipping syphon recipes ==
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| Can you add Cat Whipping Syphon recipes to Cat Recipes please as it won't let me do it and asked to send you a message. JB
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| That seems to be ok now. Let me know if not. I am around for another 25 mins. x JP
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| Doesn't seem to be in this page for some reason http://www.cookipedia.co.uk/recipes_wiki/Welcome_to_Cookipedia JB
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| == Additives ==
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| Just seen your changes to the olive oil powder. I am off to chiro in B Cleeve shortly (going on a bloody Tesco bus!) but do you want me to do a page on the El Bullí Texturas range? Am happy to do that this afternoon as won't require much brain power. JB
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| OK. That would be nice. Sounds like I need to buy some tapioca maltodextrin next! The El Bullí range packages are massive (but good value) - 600g from memory.
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| Hope the treatment is successful. Enjoy the Tesco bus -smile at the driver and fill their coffers gracefully. :-)
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| OK, I'll start that shortly. Had a longer treatment today although there is some slight improvement. Was too late for the bus back so had to grab a taxi as had been shopping there as well. I was certainly the youngest person on the bus going out - in fact most of them would have made my mother look like a spring chicken! I dragged Robin along with me as I needed someone to carry the shopping, lol. There is a nice greengrocer's there and a branch of Lidl too, so easy to avoid Tesco itself.
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| This is the maltodextrin that I bought http://www.creamsupplies.co.uk/special-ingredients-zorbit-tapioca-maltodextrin-250g-/prod_6917.html?category=3454, but I cannot see that they or anyone else has the El Bullí Malto in this country atm
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| JB
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| Agree. I had a quick Google after your message and could not see El Bullí Malto. That looks fine. I'll order sone soon. I'm around if anything goes wrong :-)
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| == RB problem :-( ==
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| Just started to add a recipe and get this message when I try to save.
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| Software error:
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| Couldn't open `/var/www/vhosts/cookipedia.co.uk/cgi-bin/cgi-files/data/recipes/20/spicy tomato sauce for pizzatm': No such file or directory at new-recipe-builder.pl line 358.
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| For help, please send mail to the webmaster (JerryPank@gmail.com), giving this error message and the time and date of the error.
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| I am adding it as I make it, which is why I want to save it. Will put into Word in the meantime. JB xx
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| == Disgusting recipe! ==
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| Have just made this [[Arroz supercolombiano (Colombian rice pudding)]] and it is vile plus wasted 5 Nespresso pods in the process. I have an idea what I would like it to taste like, but completely out of Arborio / Nano rice now. When i have made to my liking, should I just amend the existing recipe (one glance at the fact that it contains no milk should have put me off), in which case, I assume it won't be authentic, or should I delete it and start again with a different recipe name altogether? It really is disgusting and I made the full quantity, which I had hoped to freeze as mother coming in 10 days, but it is going in the bin :-( Jb xx
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| ==Sorry to hear that==
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| Oh dear, and no chickens to feed it too either :-(
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| I would amend the recipe to an edible version if you manage to construct one. The history of all of the recipes was broken a long time ago so can't tell where the original came from either.
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| I'll also stick a Work in progress flag on that page. If you do manage to get a workable version from it, then pull the WIP flag.
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| x
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| JP
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| I am ashamed to say that it was a recipe that I added ages ago and kept meaning to try. It came from a Spanish speaking website as far as I recall and I just hope that no-one else was unfortunate enough to try it having seen the recipe on CP. I think it will be improved if made with milk, more raisins and more sugar (which is surprising for a Hispanic recipe), so will tackle it when I get some more rice. Have yet to find an Italian food shop - plenty of Eastern European, Middle Eastern, Asian and Portuguese ones (8 bulbs of garlic for £1 at one of the latter) and I might have spotted a Spanish one on the bus. Found a good butcher, but not a fishmonger in sight so far and this is a coastal town!!! JB xx
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| == Meat tenderiser ==
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| Not sure if it is suitable for potatoes! Just tried it on a couple and I find that a) too many spikes b) spikes too large c) too rigid to make proper holes as they only make slight indents, presumably because potatoes are so hard. I found it much easier with a fork which can be wriggled about. I am sure it will be fine for meat though, having a much softer texture. Having said that, it could just be me as have little strength in my hands atm. I will get MFA to give it a go when she is next here as she is strong. JB xx
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| Hi there. Like the look of the kidneys you posted on FB - yumm! Though I know they're not to your taste (or feel!)
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| I've used both of the tenderisers for potatoes with great success. I only just about puncture the skins so you shouldn't have to press very hard. Once the skin is broken and the pots covered with salt, I find this draws at least an eggcup of water after they're left for a few hours. Does need lots of salt and also draining and re-application once they get too wet. The smaller tenderiser is very good and horrendously sharp. The I photographed them for CP, I wondered what all that wet stuff was. Red wet stuff! Be very careful. x JP
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| Those kidneys were vile to cook but need to do them again to improve the recipe. Yes, I can puncture the potatoes with the tenderiser, but they didn't go in as much as I expected, ie like a fork does with a bit of wiggling. I have some salting now but will have to re-apply as too wet. Was out most of today so ouldn't give them much attention. I think I have made them like that before, but it was probably when you first added the recipe. JB xx
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| I've just done a little test on two potatoes using the round tenderiser. I made 30 stamps with the tenderiser on all sides of each potato, stamping really gently, like using those automatic library date stamps, no pressure at all. I then covered with a tsp of olive oil and over 6 hours probably poured about 3 eggcups of salt over them. I got 2 egg cups of water out of them.
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| To prevent horror film style accidents I suggest keeping your other hand behind your back or hold the tenderiser with both hands!
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| x Crispy Skin!
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| MFA will be here tomorrow so I will get her to try as my finger joints so painful. The potatoes I made the other day turned out fine and I did get a lot of water out of them. I've remembered to get some bacon out of the freezer for her as I suspect she will want a 'greasy spoon' as she seems incapable of making one at home! JB xx
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| ===Template:SousVideVaryingDoneness===
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| Have done a template for the above which I hope is self explanatory. Not sure if we need a picture so have left it in. Just thought that the title of the template ought to be something along the lines of 'cooking food at different temps at the same time' as it is not just about doneness when you include veg, fish etc.
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| Going to tackle idli stuff next ... JB xxx
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| == [[Tarta tres chocolates (TM)]] ==
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| Added the above today but don't know how to amend layout. The sub-headings, eg Base, First layer etc seem to have attached themselves to the bottom of the ingredients or instructions above them, rather than to the top of those below them. Can't work out where I have gone wrong as done from the RB. BTW I do have photos but they are a bit naff. Will be making again this week thought so will take some more (and maybe serve with violet ice cream so I can get a photo of that at last).
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| Just one thing re your Chef:Talk page, you still have comment saying click on top right to talk to you, but that seems to have disappeared since new layout. JB xx
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