Fortunately, we've got a decent toaster at work - heaven alone knows how many times I'd have to put my crumpets through otherwise!



It takes an age to get charcoal. I know.

and then you get shocked responses when you explain that's how you like it, and completely stunned expressions when you suggest it's good or the digestion - after all, why do they make charcoal biscuits for dogs? And anyway, I also like Morbier cheese too.

So do I but I do get a bit sniffy about adding stuff to cheese, whether it be apricots, seeds, wine ... or ash.
But, hey-ho, I know that, effectively, "blue" gets added so I'll shut up before I disprove my own argument.

I have only ever met one cheese I definitely, definitely didn't like.
Gjetost.

God, that's filthy stuff.

Is that that brown Norwegian sludge?

Terrible stuff.

All consumer-type (and probably mickey-mouse built), Lincat make their name with catering equipment, not in arty-farty, posh-bird kitchens. And those dry-fry things are garbage, if you want to deep fry something, then deep fry it, don't bugger around dipping it in & out.

My Lincat takes 9 litres of oil



A removeable plate that sits over the element and prevents bits of batter, breadcrumbs etc sticking to the element and burning, thereby reducing the life of the fat.

I do wish you'd come right out and say what you think.


Good grief.


Sounds essential to me.
Good tip.

Properly drained and cleaned oil will keep for ages as long as you don't fry unbattered meat products in it. Oil in little dribs and drabs goes stale way quicker.

Oh and the batter plate gives the basket something other than the element to rest on so your food doesn't cook so fast.

I can't believe we've not had any mention of the various meals people are having on Xmas day...it was one of my great pleaasures and sources of inspiration last year.
Anyway for me it'll be traditional and simple this year...just bought a nice turkey crown, a lovely piece of beef and will be having those roasted with some glazed carrots, roast parsnips ( home grown on my allotment!), roast spuds, sprouts roast with shallots ( Hugh Fearnley recipe in Guardian last weekend), home made yorkshires, home made gravy and home made cranberry,bacon and chestnut stuffing. Getting hungry as I type this!

Sounds great.

At Mintball Mansion:

Beef consommé, followed by pasta and white truffle. Then venison steaks with chocolate sauce, puréed sprouts - and possibly something else. To finish, triple chocolate mousse with mandarin dust, candied mandarin peel, a coffee liqueur drizzle, pâté sablé biscuits, and if I can find any, Phyllis fruit.

Do you mean physalis or Cape Gooseberry?

Yeah, that one.

I too am going the traditional route, much against my better judgement. I fooking hate turkey, probably because I have never, EVER had one that didn't resemble eating cardboard but Emma has nagged me into submission. So I will be taking what I consider to be the best bits from a number of recipes but one thing is certain. I will be getting my hands between the turkey's skin and flesh and ramming as much stuffing in there as I can possible manage. Stuffing that is basically a sage & onion bread stuffing but with the addition of half a pound of butter. There'll be another half pound of streaky bacon wrapped over the top of the turkey too.

Sounds delightful...think i'll be on leigh market tomorrow looking for white truffles!

You'll find them next to the stall where the guy sells knocked off Yates & Greers pork pies and the bottles of red Dom Perignon.

We picked up a jar with tiny ones when in Paris at the beginning of the month. They were from Le Bon Marché, so I suspect they weren't knocked off.

Come on Peggy - what are you doing on the food front?

Even then they're probably white chocolate truffles, knocked off from Thorntons

There are ten of us this year, I will be doing the cooking for the first time in two years now that I am out of the wheelchair.
Last year I got absolutely slaughtered, my wife and her friend cooked the “lunch” we sat down at about 5pm after two hours at the pub and home for bottles of Cremant de Bourgogne and a litre of Tanqueray.
This year eating at 2.30pm not going to pub. For the first time in the 19 years we have been married we will be having turkey, serving it with roasties, sherry glazed parsnips, carrots, sprouts and bacon wrapped chipolatas. (just finished prepping them). Made some fresh cranberry sauce infused with orange peel this morning. Last night I made the stuffing using sausage meat, fresh sage and thyme along with finely chopped celery, onion and breadcrumbs.
Starting with various nibbles and Cremant de Bourgogne then homemade potted shrimps and toasted Poilane bread. Served with St Romain ‘09
Main course with Cloudy Bay pinot noir 2008
Cheese – Epoises, Stilton, Gorganzola and Lancashire, more Cloudy Bay
Christmas Pud and (or)

trifle served with 40 year old Taylors tawny port.
Fart and belch then........................
Buffet!!
Made a ham this morning along with pork pies and venison sausage rolls, turkey sarnies, salad etc.

Hope you all enjoy yourselves.

Turkey and roast brisket with Roasties, parsnips and carrots, a few brussels with cashew and chessnuts added, some homemade stuffing and meat juice gravy, little bangers and bacon on sticks.

Christmas pud and cream or homemade cheescake.

Nothing too fancy but all prepared with love and affection, family xmas meal.

We had homemade game terrine followed by turkey and duck, roasts, mash, roasted carrots and parsnips, pigs in blankets, spouts done with pancetta and chestnuts, homemade stuffing and delicious port gravy. We also made both desserts of tiamaria choc chscake and a lemon meringue pie.

Lovely it was.

We had roast haunch of venison (rare), roast spuds, sprouts with chestnuts and pancetta, red cabbage with pear and garlic and roast carrots and parsnips. Very nice but still full this morning!

Boxing Day dinner: Cold turkey & ham with bubble from yesterday's leftover veg.

Boxing day here: boiled ham with sour brown shallot sauce, roast potatoes and fine beans, followed by poached pears.

Porkie pie, cold turkey and beef with a bit of cheese, pickled onions and some crisps.

Plain and simple like me.

A copy of Michel Roux's new book, [iDesserts[/i, magically appeared in my stocking on Christmas morning - and two individual, cardamom-scented rice puddings with caramel are now in the oven.



They will be served with freshly segmented mandarins, with the juice mixed with any caramel remaining in the ramekins.

Nice.

Throw in some Branston and some fresh baked bread and I'll be around, what number was your house again ?

Number 4, but sadly its too late

next year you are most welcome.