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Revision as of 14:43, 1 April 2014 by Chef (talk | contribs) (→‎Smoking food)

First sausages

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previous messages deleted for clarity - use history to view

NOW COOKING :

CHEF'S COOK SOON

Adding Google maps to suppliers

I think that for speed of access (and Google API limitations) it is better to use the external Google map link rather that force users to display a map on every supplier page.

I have added an example here:

Sudeley Hill Farm

http://www.cookipedia.co.uk/wiki/index.php/Sudeley_Hill_Farm

All I did was

  1. Google the address (or just postcode)
  2. click the maps link on left of google nav.
  3. assume location is correct, copy the full url
  4. paste into supplier page as:
{{Template:Google-maps-heading}}
[full-google-url-pasted-here {{Template:Google-maps-text-link}}]

eg:


How to find us

Google maps

I have done it this way so we can maintain uniformity with descriptions and it makes it so easy to change the tiles etc.

Please use the template, not hard-coded text!

Talk:MTCC-M-Esp & Mandolines

I have done the translations (in between dehydrating more bloody carrots) and hopefully it is correct. Just one question. Your text: "ESP Tip: Mouse-over and use the up/down arrow keys" The expression 'mouse-over' may not translate well, so I have said 'Place the mouse over the [??]' Can you tell me what the mouse is actually over so I can fnd a suitable Spanish noun to use?

There may be some comments about my use of 'carne de res' for beef, but I chose that for clarity. Often the word 'carne' is used, but as you know that just means meat. Also 'ternera' which means veal, is often used to describe beef.

Having finally mastered the mandoline after struggling with the naff instructions and looking at You Tube videos, I will be writing a piece about them for CP. I will give clear instructions on using the Lurch model. I note that your mandoline piece is on the potato peeler page, so do you want me to merge your notes / photo with mine? JB xx

Hi

Thanks for that. Saw the film - about 2 hours longer than it needed to be and after more than 10 minutes wandering around the hell-hole that is Bluewater Shopping Mall, decided that an Indian take-away, sitting at home would be nicer than a meal out surrounded by blonde haired, orange-faced wimmin.

Re mouse-over guide, it relates to holding using the mouse to move the cursor over the selector menus (type-of roast etc). However, the mouse-over message can only be seen once the cursor is placed over the menu selector. Therefore, I guess we can drop the mouse over part completely . Maybe "Hold the cursor here and use the up/down arrow keys etc" - try it out to see what I mean - you can probably find a better term than I can.

Regarding the terms for beef, best practice is to use as many variations as you can find in the instructions, even at the risk of being overly verbose. The purpose of that text is to get noticed by the engines, not really to inform visitors. Covering multiple meanings multiplies the chances of it being found by search engines by a huge factor.

Fire-engine; yes, merge and copy.

xx

JP

OK, will merge & copy. Not sure where Bluewater is (Essex?) but sorry you had to encounter orange women. MFA spotted several when we went to Torremolinos for an evening drink to cool down from heat of Málaga on last night and she had to yell out 'That's an orange woman', bless her. Have looked at what you have added to Spanish cooking times and there are one or 2 errors that need correcting - mostly my fault as one can see more clearly when not n Wiki text. Also forgot to tell you to forget about Gas Marks. Having done further research, it seems that their gas ovens can vary from 1-3 or 1-10!!!!!!!!! They all cook to the normal range of temps, but it varies from brand to brand, is a case of reading manufacturer's instructions. That explains a lot! I have never cooked in Spain as I prefer to eat out and it was only when MAS wanted to fry some hake late at night on hob that I realised that it was Calor. JB xx

Ok, we'll take the fine tuning to Skype perhaps - it's a little more direct. I left the Mk settings just incase they might be relavent in the S. Americas - better to have more info than less and easier to delete than put back. xx JP

I'll probably start on the other Spanish stuff over the weekend. Been defrosting the big freezer today as having a meat delivery tomorrow and it was all rather higgledy-piggledy and full of ice. Tomorrow must make a start on MFA's room as it looks more like a garden furniture shop ATM than a bedroom. She will be here on the 11th for a few days. Ordered some cheffy plates yesterday from your part of the world so that I can make my food look more cheffy before I photograph it :-) China Chaps (from a place called Snodland) JB xx

Yup, no worries at all about the Spanish stuff, we have all year to sort that out.

I've been busy changing over to the Mac - wonderful, but hard work. You know what it's like loading up a PC with your old files, updating the programs etc. And I have to get used to The New Way of Doing Things. Never mind - keeps me out of trouble!

The plates look very nice. No good for us though. Every new plate get chipped witihin a week of purchase. They get knocked on the granite worksurface as I clumsily put them in the dishwasher! We eat off off chipped plates - I photoshop the chips out for the Cookipedia photos!

Best wishes to MFA, it will be nice to have a get-toghther.

Down for a stir-fry now.

xx

JP

Help!

Was working fine, but when I tried to upload a photo just got a blank page. Cannot access Recent changes or Upload file and various other pages. Not sure what the problem is. All sorts of adverts now showing too. JB xx

Tableware

Plates arrived yesterday and am pleased with them. Would like to recommend the supplier, along with another similar one. Should I add to Cat Kitchenware or Misc, or should I set up new Cat for Tableware? Had bad night wth sciatica and sinuses :-( JB xx

Sorry to hear that you had a bad night - not much fun when you can't sleep. I was up at 2:30, despite being tired from the night before. Docs and hospitals for the next few days - they will discover that, again, I am a miracle of modern science.  :-)

Tableware: My feeling is to add to misc, as with recipe cats, we can always port to a unique category once there are lots of 'members'.

xx JP

Spanish Meat Calculator and Gammon

Having never seen gammon in Spain or in their cookery books, I decided to do some investigation as I didn't even know what the Spanish word for it was! Actually, there isn't one really. Most of their pigs legs are used for their hams (the dried ones and what they call Jamón de York, which is like our ham you buy n slices at the butchers). They use the English phrase 'gammon steak' to describe the vacuum-packed, uniform steaks, at which they turn their noses up because the meat is usually of inferior quality. My dilemma is what to actually call it on the meat calculator and whilst the Spanish don't seem to eat it, I am sure that Spanish speakers in the USA do. I am going to contact a Spaniard in the FB breadmaking group who lives in Ascot to see if he can help and just hope for a reply asap. JB xx

The recipe is only suitable for the vacuum packed type (I would think)

They don't know what they are missing if they don't eat that. It's what we had last night!!! [it had spent 3 days in black treacle, 20 star anise, cinnamon & Szechwan peppercorns and was (pressure) cooked, then roasted with a thick covering of branston. Mmmmmm.] A tiny bit left for my dinner!

There is no rush - I can add the gammon part later. it's probably more important to sanity check what's there already so I can set it live and let the engines find it. It might be a good month or two before it gets any traffic, so the sooner the better in that respect. (and it's not so important that there might be the odd error either, as there will be no audience.)


JP xx

Seems the best way to describe gammon is 'Pata trasera (jamón crudo)' ie, 'Hind leg (raw ham)', but I got the impression it is very much a northern European thing! The vacuum packed stuff they refer to is more the stuff which is sliced into thin steaks, rather than whole joints (which they don't seem to have) although I did come across one recipe from Argentina for cooking a gammon joint in Coca Cola, which I suspect originated from the USA anyway. So is the calculator now ready for me to proof read and test? If so, I will do that on and off throughout the day. Have to be in as steamer coming today, although being delivered by Yodel so not holding breath. JB xx

Yes - lets get this version live now and worry about the gammon thing if it 'gets going'.

I need to duplicate the whole thing for Imperial calcs too which I will do once the metric version is ok (as it will be mostly cut'n'paste from this one).

Tiempos de cocción para asar carne y aves (métrico)

One quick point whilst I have your eye.... So I can set the default option on the meat-type drop-down, ¿what is likely to be the most popular meat? I guess that it probably has to be the most popular is S America as that probably a larger market than Spain

xx JP

OK, I'll make a start. I think your best bet would be chicken for default. Pork is also popular. Same as Spain really. JB xx

testing tablet

This willtake some getting used to --JuliaBalbilla 13:45, 5 March 2013 (UTC)


Sous vide

Thinking about you adding stuff to the Sous Vide recipes cat, I presume that you are aware of this page Sous vide cooking and this one SousVide Supreme? I wasn't sure whether to merge all three as one is cooking methods cat. and the other is in tools cat. and the one I started is obviously recipes cat. BTW, have forgotten how to add cats. to recipe builder, Could you remind me or add the sous vide cat to it please? JB xx

Thanks for the reminder of the other articles, I will review and cross-link them all

I'll sort the cats over the weekend.

xx

JP

OK, thanks. Just another question - on recipe builder what do I choose for cooking method for sous vide recipes? The water doesn't boil, or simmer and in general the temps are not high enough for poaching. The water cooks it due to low temps and long cooking times. JB xx

As it is a cooking method in its own right, I'll create sous vide as a cooking method.

JP xx

Next toy?

Have been looking at this http://www.bradleysmoker.co.uk/products/smoker/bs712.php and wonder what you think. I don't have anywhere suitable to keep the 'Original Smoker' as no garage and shed about to collapse, but thought that a counter top one could be kept in MFA's bedroom and then taken outside when needed. xx JB

It looks very good, but I would never advise keeping it indoors. The outside smoker we have stinks like an old toilet after its been used. Smoke really clings to everything. It would be like keeping someone with a 20-per-day habit in the bedroom. If you have to keep it indoors I would suggest in the loft, by the eaves so it can air well.

xx

JP

I wouldn't use it in the house, just store it there when not in use. I would use it outside and keep it there until cooled and hopefully smell gone away. Obviously that can only be done on a dry day. No space in loft as a lot of our stuff is stored in there and TBH I don't think any of us could get into it now. :-( JB xx

I have ordered it and hopefully will arrive tomorrow :-) Haven't told Apples yet as don't want to give him a bilious attack! How are you finding your vacuum sealer? JB xx

-) Is a veggie, you might try cheeses in the smoker. I had quite a bit of success with most types (don't let them get too hot). Also prawns & fish as well as the obvious meat.

Vac. sealer is fantastic. Great for storage solutions, freezing etc. I've not been able to play with it much as the head scar (> foot long!) is getting weepy and painful and I find myself knocked out by the smallest task. Spending most of the day prostrated. :-(

back to bed... xx Jerry, aka Chef (talk)

Help please

Have tried to add this recipe Fish pie (SV) but every time I try convert it from the recipe builder it is behaving oddly. I know I can alter it manually, but thought I'd leave it as it is for now so that you can see what it does. It seems to change the [[ to ## for some reason JB xx


Not sure why that was happening. there is a system file that is saved everytime you create a recipe (that's what gets loaded and gives you the option to create an old recipe when you start the r.b.) I copied that to my user directory and created a new recipe using your data. It cam out fine showing [[ as they should be, not ##. Iv'e just copied that file over your recipe.

It might be platform dependent (eg: your ipad or whatever you use). Do let me know if it happens again as it is trivial for me to sort out. I'll also go and check the system logs to see if they give any clues.

xxx

JP

Gluten free recipes

Just added the Thermie Lemon curd recipe (which I thought I had) and am wondering about whether it should be in the Gluten free cat. By its very nature it is GF, but then again so are numerous other recipes. My question is, should the GF cat be for recipes which normally WOULD contain gluten and have been converted to GF, or should it be for every recipe which is GF, either by design or by its very nature. Also I do have some GF recipes for TM - would I put the GF and TM in separate brackets in the recipe title or just in one set of brackets? I am not likely to make anything GF as I don't know anyone who is gluten intolerant, but would be useful to know just in case. Hope you are OK. xx JB

Hi I'm fine thanks, just returned from the consultant Neurosurgeon who is happy with my progress and has in-effect signed me off Kings (for a year anyway) and passed me to over to the maxillofacial surgeon for the cranioplasty, so I guess that's some progress :-)

Sorry to hear that you've been poorly recently - hope the pain-block works when it's done.

I would leave it there for now as its good to have some content in the category or lots of the site functions fail to work for those cats. I wouldn't worry adding the numerous other recipes just for this reason though.

I think separate brackets.

love to all x JP

Recipe layout

The recipe layout has been looking weird (I am using the default interface). Where you have the ingredients list, the ingredients have shifted to the right, leaving the bullet points on the left and the 'Google banner' text is in between them (I think it should be above or below the ingredients?). It is like it on all recipes it seems ... JB

Yes, I've been making some changes to the recipe pages so the layout works on all platforms. Work in progress!

--Jerry, aka Chef (talk) 12:03, 25 March 2014 (GMT)

Oh, OK, did wonder. JB

Smoking food

Just wonder if it is worth creating a smoking recipe cat. using the smoking food page we have? Have added a little to the page mentioning the Bradley Countertop Smoker and the Polyscience Smoking Gun (which I bought yesterday from Lakeland) http://www.lakeland.co.uk/18780/The-Smoking-Gun Can be got cheaper online, but I wanted it 'now' and was in Chelt anyway, so no postage to pay. I got a book the other on Sous Vide and they also give instructions for smoking some of the ingredients if you want, but only cold smoking, which is what the gun does. Hope you are mending. Apples not too good atm :-( JB xx

Sorry about Apples.

That sounds a good idea. I'll add it to my list and action shortly. Thanks for the North / South! I had sent you an email (Gmail) with a few queries too.

--Jerry, aka Chef (talk) 12:03, 1 April 2014 (BST)

OK, just found e-mail. Will look at carta, but re freezing, I added reply to my page 20 March :-) JB

Smoker section added

using the smoking page as the category info page. Please feel free to add any info you might deem useful into this cat.

Also added Smoked as cooking method for recipe builder.

I have added the category tags (Smoker recipes / Smoked) to any relevant recipes (or pertinent pages) so they appear in both categories. See any of the pages in thses cats for the correct format (can't add here or it will put this page in the cats!)

Please do add any recipes that I may have missed.

xx --Jerry, aka Chef (talk) 15:43, 1 April 2014 (BST)

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