Serendipity Posted December 12, 2006 Report Share Posted December 12, 2006 I've just been bollocked severely reprimanded for opening some cheese ("oh Moley, that was for Christmas" ) But it's only a piece of Stilton, and it's only a Sainsbury's mature, and it was only a quarter of a ring, and it's okay but nothing special, and tastes like every other supermarket's mass produced offerings. So where can you get a decent Stilton? Any recommendations please? Well it's a shame you don't have a Waitrose up there, as they source some lovely creamy stilton from small scale producers. Even then I buy it when it's reduced at end of life, then put it in the fridge for two or three weeks before I touch it. Link to comment Share on other sites More sharing options...
matt Posted December 12, 2006 Report Share Posted December 12, 2006 So where can you get a decent Stilton?Any recommendations please? There is a blue callled Blacksticks Blue available in Sainsburys. I usually call in to Didsbury Cheese Hamlet in the week before Christmas and get a selection - since we notified all friends and relatives we've stopped doing presents a couple of years ago - my food budget has swollen - and there is no stress worrying about what to buy people - I can calmly go shopping for food instead. Matt. Link to comment Share on other sites More sharing options...
Moley Posted December 13, 2006 Author Report Share Posted December 13, 2006 Serendipity: We had a Waitrose until quite recently, closed now, but there are a couple within 10 miles, and come to think of it, one of 'em's got a little cheese deli close by. Stupid, this other town's only 6 or 7 miles away, we used to live there, and now it never ever even occurs to us to go and shop there. Matt: That Blacksticks sounds well worth a try, thanks for that. Link to comment Share on other sites More sharing options...
Orphiel Posted February 8, 2007 Report Share Posted February 8, 2007 Hopefully you found something to do with your celeriac in December, but for future reference I do a good soup with it. You cut it up into chunks, along with potato and leeks, put them all in the pot till they're a bit cooked, (also can add onions and garlic here). Then add some vegetable stock, and simmer until everything is cooked. Then you can either liquidise it for a thick creamy soup, or mash it with a potato masher (this is better) for a thick soup that still has nice chunks in. Add some cream to make it, well, creamy, and season with salt, pepper, and parsley. You can probably chuck some more green stuff in there to taste. If you go here: http://www.abel-cole.co.uk/Default.aspx?tab=Recipes There are recipes sorted by vegetable, for loads more ideas. Link to comment Share on other sites More sharing options...
Gillie Posted February 8, 2007 Report Share Posted February 8, 2007 Celeriac is really nice in a pan of roast vegetables..our favourite mix is celeriac, fennel, carrots, beetroot onions and garlic..all tossed in a small amount of olive oil with a sprig of rosemary and salt & pepper to taste..slow roasted for an hour or so..basting and turning every so often...yummy... Link to comment Share on other sites More sharing options...
Orphiel Posted February 9, 2007 Report Share Posted February 9, 2007 Celeriac is really nice in a pan of roast vegetables..our favourite mix is celeriac, fennel, carrots, beetroot onions and garlic..all tossed in a small amount of olive oil with a sprig of rosemary and salt & pepper to taste..slow roasted for an hour or so..basting and turning every so often...yummy... Does everything not turn pink? Happens whenever I make anything with beetroot. Meg Link to comment Share on other sites More sharing options...
Gillie Posted February 10, 2007 Report Share Posted February 10, 2007 No..Doesn't seem to..I get the oven very hot before I put the veg in and don't stir them round too much initaially untill they heated up..maybe the beetroot sort of gets sealed a bit...amd I also only use the spray olive oil so there is hardly any liquid...maybe that makes the difference? Link to comment Share on other sites More sharing options...
Orphiel Posted February 11, 2007 Report Share Posted February 11, 2007 No..Doesn't seem to..I get the oven very hot before I put the veg in and don't stir them round too much initaially untill they heated up..maybe the beetroot sort of gets sealed a bit...amd I also only use the spray olive oil so there is hardly any liquid...maybe that makes the difference? Could be. Could also be that I tend to use beetroot with mayonnaise, which soaks up the pink something wicked. Makes my salads look practically radioactive! Link to comment Share on other sites More sharing options...
Theo Posted February 15, 2007 Report Share Posted February 15, 2007 Cut up, boil until soft, mash with a bit of butter. Eat as a veg like mashed parsnips. Has a flavour storingly reminicent of celery. Delicious! Nick Link to comment Share on other sites More sharing options...
Lizzy J Posted September 22, 2007 Report Share Posted September 22, 2007 I like roadkill. Eat it, rot the rest and put the bones on the mantle piece -lovely. Well, that is always the intention but I haven't got very many... I like skulls best. Perhaps I should provide my postal address so you can all send me your unwanted spares! My other half falls into this category. If we find an owl pellet he tries to work out what said owl has eaten by reassembling the bones. The various skeletons found at my Nursery are always carefully assessed to find out what the deceased was. Currently they all appear to be small rabbits which is great as they have been devouring my plants....the purpetrator.......a lovely Tawny owl who has moved into the Kestrel box we put up 18 months ago! Link to comment Share on other sites More sharing options...
Barry Posted September 24, 2007 Report Share Posted September 24, 2007 Sharpening knives............ First - buy a good knife. I have Sabatier but there are Sabatier and Sabatier (something to do with the number of stars next to the elephant next to the blade - mine have 4) Second - Patiently and carefully put a good edge on the blade with a fine oilstone - I hold my blade at an angle of 10 to 15 degrees I think Third - with a good quality steel hone your edge with a few strokes EVERY time you use the knife Mine are beautifully sharp now and have been for a long time Link to comment Share on other sites More sharing options...
DHutch Posted September 24, 2007 Report Share Posted September 24, 2007 Yeah, one of the few items of kitchenware i own is a decent sabatier knife. 8inch long, about £15, plus £2 to get my name put on in. - Decent knifes worth its weight in gold. Daniel Link to comment Share on other sites More sharing options...
Jason Wilson and Family Posted September 25, 2007 Report Share Posted September 25, 2007 TIP: Remember to label EVERYTHING in your kitchen, last I was there you could get a rather spiffy "Galley Slave" button at the store at Tooleys in Banbury. Link to comment Share on other sites More sharing options...
Christine Posted September 25, 2007 Report Share Posted September 25, 2007 The various skeletons found at my Nursery are always carefully assessed to find out what the deceased was. Blimey - don't the parents mind? Bazza - I think the right angle is 22.5 o - i.e. half 45o Mother-in-Law always sharpened her carving knife on the brickwork outside the kitchen door - worked a treat. Link to comment Share on other sites More sharing options...
Featured Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now