Comments for Buy local, Eat global

Comment on Baking fantastic by edibleplanet

edibleplanet — Sat, 07 Nov 2009 19:58:31 +0000

Yeah ours is falling to pieces too , a good sign for a useful recipe book I think.

Comment on Baking fantastic by Michelle Summerfield

Michelle Summerfield — Sun, 25 Oct 2009 09:00:39 +0000

Hiya, have only just discovered this blog – good stuff. The family cookbook you guys put together has been the main stay of all our baking and my girls do like to bake at least once a week! They love ’sore eyes’ and ’slugs’ and the whole of our church like the banana cake, caramel cake and ginger cake recipes. The book is so well loved it has fallen apart.

Comment on Making stock – it’s not as hard as you think by edibleplanet

edibleplanet — Wed, 21 Oct 2009 01:14:23 +0000

Heh. The key seems to be very sharp knives! I’d be happy to show you how to cut one up at some stage (let me know when you next have one to slice up).

Comment on Making stock – it’s not as hard as you think by Anna Summerfield

Anna Summerfield — Wed, 21 Oct 2009 01:04:54 +0000

Hi, I had my first attempt at cutting up a whole chicken and while it didn’t go all wrong I wasn’t amazed at my efforts. I plan to have a go at making stock with the frame (which is still rather meaty). If you are having a demo on butchering fowl I’d be keen to see it done.

Comment on Sourdough Success by edibleplanet

edibleplanet — Mon, 12 Oct 2009 02:49:22 +0000

Thanks for your comments. It’s fun taking on these cooking projects isn’t it?

Comment on Sourdough Success by Rachael

Rachael — Mon, 12 Oct 2009 02:00:31 +0000

Great post. I too have recently ventured into Sour Dough making (and cheese for that matter) and I have to say it has taken a good 5 or 6 loaves before getting what is a damn good loaf. The others were good but suddenly we had something light, airy and not at all too heavy. Good luck with the rest of your sour dough ventures and BTW: not cutting the bread while hot really does help ; – )

Comment on Making stock – it’s not as hard as you think by edibleplanet

edibleplanet — Sun, 04 Oct 2009 19:21:41 +0000

Not a stupid question – brassicas can make the stock taste bitter (especially if they are a bit past their prime), and they also contribute a distinctive boiled cabbagey, slightly ‘farty’ smell. Not too pleasant.

But there’s no rules, and I haven’t tried all the different combinations and permutations. Maybe fresh brassicas, and in small amounts would be a good plan. We often end up with chunks of bendy broccoli and cauli in the bottom of the fridge and these aren’t so good in stock (you can make nice soup from them though).

Comment on Making stock – it’s not as hard as you think by Jo

Jo — Sat, 03 Oct 2009 09:00:38 +0000

Karl

Risking a stupid question – why shouldn’t brassicas be used in making stock?

Comment on Why is sumac so good? by edibleplanet

edibleplanet — Wed, 23 Sep 2009 02:50:02 +0000

Will work on a tantalising smell – thanks for the tip

Comment on Why is sumac so good? by kevin

kevin — Mon, 21 Sep 2009 23:27:56 +0000

Great blog. Beautifully written. Your shop in Ilam needs to get rid of the new paint smell and replace it with something tantalising like fresh coffee or bread.
Cheers
Kevin