I only like two flavours of icecream: coffee and lemon (sorbet don't count, it's not icecream).

I can only suggest an Italian deli or possibly Waitrose

Just checked Waitrose website and they sell it, good call!



Would have never checked Waitrose. As I don't like their sterile almost hospital like environment in store.

Coffee ice cream with apricot sorbet - a match made in heaven and consumed frequently and with hat pleasure whenever I am in the south of France.

Just made some chicken & chorizo soup, and lovely it is too, but I was just wondering what the situation is regarding freezing it? If it was veg soup I'd have no hesitation in doing it but it's the chicken that's making me think twice.

Providing you didn't start off with previously frozen chicken and you reheat it thoroughly, there shouldn't be a problem from either a health or aesthetic point of view

It is OK if the chicken was frozen raw, change the state of it by cooking it and refreezing is fine.

I know it'll be ok to eat but the freezing, cooking, re-freezing process must work against the cell structure of the chicken

Yeah, the real damage is done when freezing it raw, soups, stews and casseroles should be fine though.

cool. Thanks for that.

[url=http://web.orange.co.uk/article/quirkies/Womans_life_saved_by_bread_loafponcy "artisan" bread wouldn't have been up to the job!![/url

Okay. Great story - but a bit crap?

There are loads of Chineese takeaways in Cleator Moor now! It does have an exceptionally good Cantoneese restaurant mind you!

A restaurant? Good grief ... it can't be populous enough round there to support it surely?
Is it a sort of destination restaurant where people drive there?

I was up your way recently ... popped into Haigh's in Workington to get stocked up with proper Cumberland sausage.
I love that shop, their sausage rolls are a meal in themselves.

it was tic, the comedy value that she thinks she can keep the loaf forever!

interesting little article

[urlhttp://www.lovefood.com/journal/features/13184/is-dripping-better-than-olive-oil-in-the-kitchen[/url

I keep dripping in the larder & fridge and use it regularly. Try an egg fried in dripping instead of oil and then dip the bread in the pan and make one of the best sandwiches in the world. I prefer pork dripping to spread on my bread and toast. But for frying chips and cooking roast potatoes only beef dripping will do (with the addition of neatsfoot oil if you can find it). I know Minty had a foray into the lard department but she now needs to ratchet that up a notch and get into dripping. I use olive oil too but only use EV for dressing or dipping (or even on occasion - drinking), frying or roasting with bog-standard olive oil (I manage to blag Berriot at £6 for 5 litres) imparts the flavour without risking the burning you get with EV.

There's a place for both dripping and olive oil in my kitchen and always will be

Only started using lard late last year. Unbelievable stuff. Best chips I've ever made. Great pastry. And divine fried bread. And yes, a fried egg too. I've got some dripping in recently and have started using it occasionally, depending on what I'm cooking.

Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/

Got to agree with the above about dripping, wonderful stuff especially using beef dripping for pastry. This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/

Good eggs should never be fried. Poached only.

And use the correct eggs for the correct dish.

Undyed smoked haddock with a poached duck egg and a little chopped parsley is the best breakfast in the world.

I love olive oil and I love dripping and lard. They just need to be used correctly, I read something on here earlier that said that only older people (these people weren't older people) understand this and understand cooking, well, I'm thirty seven, I'm a pretty banged up thirty seven but I'm not the only person of my age that can cook.

And I can.

Come round to my house, you'll eat like a king. Ms. Terrorist will probably flay you, but you'll have had a good dinner.

Quote ="The Mighty White Ace" This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/'" Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

Quote ="The Mighty White Ace" This fella seems to appreciate it too butchershook.net/2010/04/19/beef-dripping/'" Apart from the fact he must view jars of dripping while standing on his head. I've never seen dripping where the jelly is on top of the fat

I enjoy poached eggs but they should be at least 36 hours old, otherwise the white is too fresh to set, without the yolk setting all the way through. As for duck eggs, they should be consigned with turkey eggs and goose eggs, to making sponges & cakes, they're just too "eggy" for my palate.

I can't wait for Emma to get her ar[is[/ie back to work and visit the vet in Sussex who keeps rare-breed hens & pigs. I supply them with fish which we barter for eggs, sausages and hams. The eggs are especially delightful, no two the same size or colour and they are only ever eaten poached (on toast because finnan haddock would overpower them) or soft-boiled for soldiers to be dipped into

Just had marrow bone gratinée. Am in heaven.

spill the details please,

About eight-inch piece of bone, split lengthways, with very small amount of breadcrumbs, grilled and with toasted baguette. Fab.

Isn't the bone a bit tough?