Cookipedia - User contributions [en-gb]

Category talk:Disambiguation pages

2010-08-09T14:07:22Z

Roses2at: Question tag removed

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Category for this page says Information, but this cat doesn't exist yet. I assume you're working on one........
--[[User:Roses2at|Roses2at]] 20:40, 7 August 2010 (BST)

My bad - should have been 'Useful information' - not really necessary to categorise, but if it's not (categorised) it winds up on a list of uncategorised pages.
--[[User:Chef|Chef]] 14:45, 9 August 2010 (BST)

Burwash Rose cheese

2010-08-08T15:18:51Z

Roses2at: S, P & G

{{#seo:
|title=Burwash Rose cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#burwashrosecheese #brine #cheese #cheeses #cowsmilkcheeses #vegetarianrennet #mild #cowsmilk #dairy #dairyproducts #sussexcheeses
|hashtagrev=12032020
|description= Produced by the Traditional Cheese Dairy in Wadhurst, East Sussex Semi-soft, rind washed in brine with rosewater Unpasteurised cows' milk
}}


[[Image:Burwash Rose cheese.jpg|thumb|300px|right|Burwash Rose cheese]]
====Origin====
* Produced by the Traditional [[Cheese]] [[Dairy]] in Wadhurst, East Sussex

====Cheese group====
* Semi-soft, rind washed in [[Brine|brine]] with [[Rosewater|rosewater]]
====Milk type====
* [[Unpasteurised]] [[Cows' milk|cows' milk]], using [[Vegetarian rennet|vegetarian rennet]]. ''Bacterium linens'' is added to the milk

====Aroma and taste====
* Rich taste

====Strength and texture====
* [[Mild]] strength. Moist texture, with a ridged rind

====Shape, weight and size====
* Round in shape and weighs 800g. Diameter 14cm, height 6cm

===Description===
Matured for 6 to 8 weeks. Pale yellow interior.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:British cheeses]]
[[Category:Sussex cheeses]]

<code 'hashtagrev:12032020'>[[Special:Search/burwashrosecheese|#burwashrosecheese]] [[Special:Search/brine|#brine]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/cowsmilkcheeses|#cowsmilkcheeses]] [[Special:Search/vegetarianrennet|#vegetarianrennet]] [[Special:Search/mild|#mild]] [[Special:Search/cowsmilk|#cowsmilk]] [[Special:Search/dairy|#dairy]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/sussexcheeses|#sussexcheeses]]
</code>

Cavrin di Coazze cheese

2010-08-07T12:21:19Z

Roses2at: S, P & G

{{#seo:
|title=Cavrin di Coazze cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cavrindicoazzecheese #mixedmilkcheeses #animalrennet #dairyproducts #italiancheeses #butter #hazelnuts #piemontecheeses #cheeses
|hashtagrev=12032020
|description= The municipalities of Coazze and Giaveno in Val Sangone (Torino) Milk, sourced from a variety of animals; animal rennet Intense
}}


[[Image:Cavrin di Coazze cheese.jpg|thumb|300px|right|Cavrin di Coazze cheese]]
====Origin====
* The municipalities of Coazze and Giaveno in Val Sangone (Torino)

====Milk type====
* [[Milk]], sourced from a variety of animals; [[Animal rennet|animal rennet]]
====Aroma and taste====
* Intense, lingering aroma ranging from that of dry wood to freshly-mown meadows. Tangy taste, reminiscent of [[Butter|butter]] and [[Hazelnuts|hazelnuts]]
====Strength and texture====
* Matured for 3 months. Slightly grainy texture

====Shape, weight and size====
* Cylinder. 15-18cm in diameter, height 10cm, weight 800g-1.5kg
===Description===
Wrinkled, moist, amber rind. Interior is yellowish on the outside, becoming white near the middle

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Piemonte cheeses]]

<code 'hashtagrev:12032020'>[[Special:Search/cavrindicoazzecheese|#cavrindicoazzecheese]] [[Special:Search/mixedmilkcheeses|#mixedmilkcheeses]] [[Special:Search/animalrennet|#animalrennet]] [[Special:Search/dairyproducts|#dairyproducts]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/butter|#butter]] [[Special:Search/hazelnuts|#hazelnuts]] [[Special:Search/piemontecheeses|#piemontecheeses]] [[Special:Search/cheeses|#cheeses]]
</code>

Talk:Potage à la liégeoise

2010-08-07T07:43:27Z

Roses2at: Thanks for changing this, Julia

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Method step 7 should say: Add the remaining cream, or......?? (not soup)

--[[User:Roses2at|Roses2at]] 17:10, 6 August 2010 (BST)

Talk:Minced beef for tacos

2010-08-05T15:39:50Z

Roses2at: Question tag removed/your info incorporated

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Is the dry salt to be included in the dry spices which are ground up? What if you're using the preserved lemons juice - can that also be put in to the grinder or separately/afterwards?

Perhaps the ingredients section should be split up into a section formeat, orange juice, spring onions (for garnish), and then the dry spices in another.

--[[User:Roses2at|Roses2at]] 09:15, 5 August 2010 (BST)

Since this recipe, I make my Taco mix in large batches, for loads of recipes (and to give away to friends - it's a big success) -[[Tex-Mex seasoning]]

In this recipe it's either / or so the preserved lemon juice would go in at the kneading stage.

Yes, I would split the ingredients. Use a similar format to : [[Porco com vinho e alhos]], as that's how the recipe builder would create a split list. --[[User:Chef|Chef]] 09:25, 5 August 2010 (BST)

Likewise tomato puree?? In at step 3?

A: Yes, kneading stage. --[[User:Chef|Chef]] 13:05, 5 August 2010 (BST)

The photo seems to show the spring onions in the main cooked mixture rather than as garnish.

A: I call it a garnish, I throw those in at the last few secs, kill the heat and serve. --[[User:Chef|Chef]] 13:05, 5 August 2010 (BST)

Category talk:JokePage

2010-08-05T12:24:12Z

Roses2at: food&drink related

<GoogleBanner>other-pages</GoogleBanner>
'''Please ensure your joke is in some way connected to food and/or drink'''

To upload your joke, do the following:



# Choose a simple '''and unique''' name for your joke eg sausages
# Add a space followed by the word joke in normal brackets '''eg sausages (joke)'''
# Enter this name from step 2 into the search box on the left and click 'Go' (not Search).
# You should get a page with a red link on it which says "Create your page".
# Click on that link - this will bring up a new page with a big empty text entry box.
# Type in the name of your joke using the Level 2 headline (the 5th icon from the left, the one with the big capital A). The suffix (joke) is not necessary now '''eg Sausages'''
# Type in the text of your joke. Remember to keep it clean with no naughty or offensive words.
# '''Important!!''' Finish your typing with this: <nowiki>[[Category:JokePage]]</nowiki>



Click 'Save Page' and you're done.

File:Avocado flatbread 4.jpg

2010-08-05T11:21:02Z

Roses2at:

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File:Avocado flatbread 3.jpg

2010-08-05T11:20:24Z

Roses2at:

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Talk:Vinegar

2010-08-05T08:50:46Z

Roses2at: remove question tag

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There are 2 separate paragraphs (with different information) about fruit vinegar.

Should I combine them together?

--[[User:Roses2at|Roses2at]] 08:39, 5 August 2010 (BST)

Yes please. --[[User:Chef|Chef]] 09:12, 5 August 2010 (BST)

Talk:Tongue

2010-08-05T06:12:22Z

Roses2at:

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''quote:......where it is often sold in reformed slices of [[meat]] after being ground up.... ''

I'm not sure about it being ground up or minced (as that would introduce a very high microbial/bacterial load).

I think the individual pieces of tongue are just compressed with heavy weights (like cheese curds) in a suitable container while being in a cold room. In addition, I don't think gelatine or aspic is used - maybe that's brawn you're thinking about.

Not being in the UK, it's difficult for me to confirm or deny this. Have you got a friendly local butcher who can avail you of this information?

Sorry to be so nerdy.

--[[User:Roses2at|Roses2at]] 10:27, 27 July 2010 (BST)

I'll ask my proper butcher on my next trip. I only visit them a few times a year - unfortunately I use the supermarket butchers most of the time. --[[User:Chef|Chef]] 13:23, 27 July 2010 (BST)

Head of Butchery/Meats in a supermarket ought to know. I've had good experience in the past (when I was in England) of certain Sainsbury's and Tesco branches that they know their onions and act on customers' requests.
--[[User:Roses2at|Roses2at]] 13:41, 27 July 2010 (BST)

Spoke to the butcher this morning and he confirms that they are just pressed (no mincing). Several tongues are put in a press and pressed together. He showed me some tongue and pointed out to me each individual tongue - looked revolting --[[User:JuliaBalbilla|JuliaBalbilla]] 12:32, 3 August 2010 (BST)

Thanks for the info, Julia. Sorry to have put you through that. It must have disgusting for you.
Text amended accordingly.

--[[User:Roses2at|Roses2at]] 07:12, 5 August 2010 (BST)

Deveilled herrings (MoF)

2010-08-02T19:56:55Z

Roses2at: moved Deveilled herrings (MoF) to Devilled herrings (MoF): Spelling mistake in recipe title

#REDIRECT [[Devilled herrings (MoF)]]

User:Roses2at

2010-08-02T17:24:46Z

Roses2at: Missed out my favourite singer/songwriter (!!) so put her at number 1 position

==Who I am==
My name is Dave but because I am shy, there will be only be a picture of my cat.......
<GoogleBanner></GoogleBanner>
[[Image:sushi_the_cat.jpg|thumb|300px|right|Sushi the cat]]

==What I do for a living==

I am a fully-trained and qualified Food Technologist with a degree from a British university.
I have over 15 years experience in the food and chemical industries, ranging from being a Quality Control/Quality Assurance Manager, Product Development Chemist, Pilot Plant Technician, Production Technician and Mobile Service Engineer. This included periods in meat & poultry products, soft drinks, wheat/other cereals & flour milling, savoury & sweet baked products, post-mix dispense systems and to a certain extent fruit & vegetable processing.

I've now turned my back on all of that (perhaps taken a sideways step would be a better way of putting it) and currently work in pharmaceuticals and clinical chemistry products, dividing my time between production and QC, being wholly responsible for the former and jointly responsible for the latter.

Was also a trainer for English as a Foreign Language for about 14 years.

''It all sounds pretty grand and impressive but believe me, it ain't - I'm just glossing it up a bit''

==Other sidelines==

EFL/ESL teacher

Proofreader & translator

Website designer & HTML programmer

Sound engineer, producer, music technology trainer, mixer

Radio presenter, producer, engineer & trainer

Formerly was a teacher in a bilingual secondary school (Chem, Phys, Bio, Music, Computing, Maths, Accounting, English)

Used to work on a cruise ship as a lighting and sound technician

Recording studio owner

==Favourite chefs==
''In no particular order.....''

Jamie Oliver, Rick Stein, Delia Smith, AWT, Tony Tobin, Paul Rankin, Antonio Carluccio..........to mention just a few.

==Fav foods==
Almost everything, but especially all seafood (fish & shellfish), offal and the cheaper cuts of meat. Not particularly keen on fresh fruit and/or salady things, but still enjoy cooking with them all. However, I do adore all dried and tinned/bottled fruits and will eat them without limit until they are coming out of my ears.

==How I cook==

I own hardly any recipe books and rarely follow published recipes line-for-line, ingredient-for-ingredient and using the exact quantities that are given. I tend just to look in my cupboard and use what's there, or else have a few fundamental menu ideas in my head before I go shopping.

My mum taught me the basics (pancakes, omelettes, biscuits and sponge/fruit cakes, later on curries and stews) since about the age of 7 or 8 and I used to watch her all the time when she was preparing for dinner parties or special occasions like Christmas. I also learnt a lot from my Granny.

But I do like to browse other people's recipes (or watch TV chefs) and then adapt them to my own purposes, my personal tastes and what I have in stock (or what's cheap in the shops) at the time.

I don't have a lot of machines, gadgets or special equipment (even though I'm very technically savvy in other areas) but that's probably due to lack of space and money.

==Music==
I have been playing, writing or listening to music most of my life. It's probably a bigger passion than cooking although it's a close run thing.

I play 6-string, 12-string, electric and bass guitar, also piano, synths & keyboards, a little bit of drums and percussion instruments. I have been writing & singing songs for a long time (blues, rock, pop, ballads, etc) and have been in quite a few semi-pro covers bands playing the pub & club scene; have also occasionally performed as a solo artist. I have recorded 3 CDs in my home studio and there is also one live album of my very last concert. I'm not particularly active right now, but I sometimes produce, record, engineer and do the mixing for singers, duos and rock bands, either live or in my studio. [http://members.aon.at/cmcstudios/ Dave's studio]

Influences include: Sarah McLachlan, The Beatles, Carole King, Del Amitri, Clapton, Joni Mitchell, Eagles, Deep Purple, Toto, The Corrs...too many others to mention and/or remember (sincere apologies to anyone I've forgotten).

==TV & Film==
Favourite TV shows include Only Fools & Horses, Porridge, Open All Hours, Dad's Army, Blackadder, Fawlty Towers, Monty Python, Goodnight Sweetheart.

Not a big cinema fan, but fav films would be The Shawshank Redemption, Silence of the Lambs, all the Harry Potter series, early Carry On films.

Talk:DaveDummy

2010-08-02T13:34:06Z

Roses2at:

<GoogleBanner>other-pages</GoogleBanner>
Recipe builder seemed to work OK, looks a little bit daunting at first sight, even to someone who's used to computer forms.

Perhaps not clear to the beginner what the box to the right of number of servings is for.

The way the method jumps numbered lines if you use new line is a bit difficult to get the hang of.

Other than that, fairly straightforward, (takes time to process but not much anyone can do about that).

Think I'll stick to editing in Wiki code (forces me to learn it)

Am interesed what features are/will be in the beta function (bottom left)

--[[User:Roses2at|Roses2at]] 14:30, 2 August 2010 (BST)

Correction for last line of "currently being worked on" info box

was: Please feel free to add any comment to the related discussion page, (The discuss here link on the tab above).

to either: Please feel free to add any comment to the related discussion page (please click on the 'Discuss Here' link on the tab above).

or: Please feel free to add any comment to the related discussion page. (Please click on the 'Discuss Here' link on the tab above.)

Talk:Slow cooker

2010-08-02T13:11:08Z

Roses2at: remove question tag

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Slight contradiction in text here I think:

Para 1 says baking is not possible

Para 2 states cakes can be made

Long time since I had one of these, but I seem to recall the latter is true, although the results are in no way comparable with oven-cooked products.

Do you want me to amend accordingly. depending on what your opinion/experience is?

I have no experience (or ownership) of a slow cooked, however, as it's basically a 20 watt bulb in a biscuit-tin then I image some cakes (stodgy affairs) could be made, but "not as we know them", Jim.

BTW, if you check 'my watchlist' on any talk pages, you will see a highlighted top bar whenever anyone edits the page and also an email alert if you have switched them on in your preferences. You may already know this, apologies if so.

Correct this page as you see fit. --[[User:Chef|Chef]] 11:47, 2 August 2010 (BST)

Dein Wunsch ist mir Befehl (pick the bones out of that one)
--[[User:Roses2at|Roses2at]] 13:11, 2 August 2010 (BST)

Talk:Smeg Opera cooker

2010-08-02T13:09:54Z

Roses2at: remove question tag

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You are such a hero locating and solving this problem!!

What I would appreciate, however, on this page - before the fault-finding section - is a brief overview of this obviously very posh and highly professional piece of kit, eg advantages/disadvantages, other models and makes you considered before purchasing, physical size, ease of installation, initial cost, service & repair charges, any other useful/relevant info.

It's clear that you are such a better-than-average cook and that this range (can you call it just simply a 'cooker'?) has inspired you to attaining higher and higher levels of technical competence.

If ever (unlikely at moment) I have the opportunity & finances - and the space!! - to put one of these Dr Who tardis monsters in my kitchen, I would deffo consider it. But on the other hand, I'm not sure I could bring myself to buy something which has the same name as a Scouse term of extreme abuse as exemplified by Craig Charles/David Lister in Red Dwarf!!

--[[User:Roses2at|Roses2at]] 07:42, 2 August 2010 (BST)

Thanks!

I totally disagree. IMHO, that is not the purpose of Cookipedia. There are plenty of forums for that type of discussion already. I have neither the time, nor the inclination to do that!

I do feel it my duty to document examples such as this fault because it could be useful to others trying to resolve the same problem. (There was not a single WWW source for this fault at the time it was written).

Pity - I thought it would come under the umbrella of "Specialist Equipment", similar to smokers, as it is a fairly unusual bit of kit. No prob, I'll do some trawling on the net when and if I have the kitchen and wallet to accomodate one of these beasts. Thought I'd ask anyway.....

File:Citron.jpg

2010-08-02T10:19:33Z

Roses2at:

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File:Pie funnel.jpg

2010-08-01T16:19:13Z

Roses2at:

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Slotted

2010-08-01T14:41:40Z

Roses2at: moved Slotted to Slotted spoon

#REDIRECT [[Slotted spoon]]

File:Slotted spoon2.jpg

2010-08-01T14:35:41Z

Roses2at:

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File:Slotted spoon1.jpg

2010-08-01T14:34:39Z

Roses2at:

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File:Avocado flatbread 2.jpg

2010-08-01T07:32:39Z

Roses2at: Released with permission only for use in Cookipedia

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Talk:Hamster & Frog (joke)

2010-08-01T04:13:06Z

Roses2at: moved Talk:Hamster & Frog (joke) to Talk:Man goes into a bar (joke)

#REDIRECT [[Talk:Man goes into a bar (joke)]]

Talk:Man goes into a bar (joke)

2010-08-01T04:13:06Z

Roses2at: moved Talk:Hamster & Frog (joke) to Talk:Man goes into a bar (joke)

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I plan to delete this cos even though I find it hilarious, I realise it is not food related, unless I rename it "Man goes into a bar", but even that is slightly tenuous.....

File:Avocado flatbread.jpg

2010-07-31T20:18:02Z

Roses2at:

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|keywords=#avocadoflatbread #lettuce #flatbread #cucumber #yogurt #vinegar #pate #rye #tomato #sweetcorn #leavened
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<code 'hashtagrev:12032020'>#avocadoflatbread #lettuce #flatbread #cucumber #yogurt #vinegar #pate #rye #tomato #sweetcorn #leavened </code>

File:Sugar shaker posh.jpg

2010-07-31T19:15:40Z

Roses2at: Image owned by Dave Lea, released with permission for use only on Cookipedia

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File:Sugar shaker basic.jpg

2010-07-31T19:11:26Z

Roses2at:

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File:Salad spinner geared type2.jpg

2010-07-31T18:11:12Z

Roses2at:

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File:Salad spinner geared type.jpg

2010-07-31T18:09:46Z

Roses2at:

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Talk:Roomba iRobot

2010-07-31T17:51:31Z

Roses2at:

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== UK supplier for the brush assembly ==

Please add link here if known.

----

Very interesting - I came to a cooking site and found how to take a robotic vacuum cleaner apart!

Well, if I ever get one of these (extremely unlikely, would rather buy a new guitar), and if I ever get the same error report, and if I want to invalidate my warranty, and if I can't be bothered to find a service tech, and if JP is tied up doing something in the kitchen........., then I will of course navigate with all due speed to this page and everything will be alright again!!!
'''☺'''

File:Freewheeling type rolling pin.jpg

2010-07-31T17:04:27Z

Roses2at:

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File:Rod type rolling pin.jpg

2010-07-31T17:03:48Z

Roses2at:

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Talk:Scouse

2010-07-31T12:59:36Z

Roses2at:

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I have moved this out of recipes and into [[:Category:Ingredients]] (Prepared foods) as recipes '''must''' be an actual recipe or the whole section becomes misleading.

Once we have a recipe for scouse then it can come back to recipes (whilst still staying in ingredients) --[[User:Chef|Chef]] 13:52, 31 July 2010 (BST)

That's OK, my fault - I put the wrong tag on it when it was created (still learning about the diffs between and uses of all the Wiki/CP tags).

Used to make this a lot (and ate it often at other people's houses) when I lived in Liverpool but cannot remember all the ingredients and quantities so can't put up a recipe until I've actually made and tested it for myself at home.

BTW, great piccie you found for it - well done
--[[User:Roses2at|Roses2at]] 13:57, 31 July 2010 (BST)

Talk:Punch

2010-07-31T12:48:39Z

Roses2at:

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I see no appropriate category to put this in.

Would it be useful to create a category/categories such as Drinks & Beverages and/or Party Food?

I have some ideas for punch recipes, but like I said, I don't write anything down. (Not very useful for when one needs to impart information to other people, I know.)

If I have to make punch for a party, I'll just buy a load of stuff and bung it in, adjusting the taste, flavours and alcoholic kick depending on who's going to be drinking it.

I'll rack my brains and try to come up with some recipes, but will not be able to say hand on heart that they have been tested (no parties coming up or planned) which is preferable for CP.....

I used Wiki Commons pics but would prefer if we used photos from a contributor.

--[[User:Roses2at|Roses2at]] 20:32, 30 July 2010 (BST)

There are cats. for beverages, alcoholic beverages and non-alcoholic beverages (although for some reason these are not listed in the recipe collections lists). If you are just writing about punch, rather than adding a recipe I do not think it goes into recipe collection cat, but maybe Jerry can advise you further --[[User:JuliaBalbilla|JuliaBalbilla]] 06:50, 31 July 2010 (BST)

OK, thanks Julia, found the Beverages cat using the search box/go function but, like you, I couldn't see in it the cats listed in the main CP start page. Scrub what I said via the suggestion box.
--[[User:Roses2at|Roses2at]] 08:16, 31 July 2010 (BST)

Julia is correct, those cats do exist, however they are [[ingredients|ingredient categories]] rather than [[:Category:Recipes|recipe categories]] so as such do not appear under the collection lists. In the past, if an ingredient also became a recipe (Branston being one you are familiar with) then I added the generic ingredient description at the head of the recipe and then add the 'ingredient' into relevant recipe categories. When adding new categories, to prevent lots of empty categories, I like to add a very generic one first and then add the more detailed cats as more recipes become available. (Meat, then Beef, Lamb, etc....)

So, I propose to add Beverages as a recipe cat. Your punch page would stay as an ingredient until it becomes a recipe. (There is a [[:Category:Snacks and light bites]] which probably covers your [[party food]] suggestion. I will add other ingredient cats to the punch page too.

When creating an ingredient page, use the template as prompted, save the page, edit again and remove the categories that are not appropriate. Create a dummy page to see how it works. (please delete it once finished with it)--[[User:Chef|Chef]] 08:18, 31 July 2010 (BST)

Talk:Linzer torte

2010-07-31T10:35:40Z

Roses2at:

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I think the spelling should be Linzertorte (one word, without the space)
--[[User:Roses2at|Roses2at]] 09:57, 31 July 2010 (BST)

Re the [[Lattice cutter]] discussion, did you use that device to make the lattice in this photo for Linzertorte? Cos it looks very good!!

I'll try and ask some of Austrian friends about how they make their shortcrust pastry for it (but I'm certain your recipe is authentic and perfectly OK).
--[[User:Roses2at|Roses2at]] 10:05, 31 July 2010 (BST)

The picture is a public domain one. I find the pastry used in this recipe is too delicate to use with my own lattice cutter. Need a much better one to produce the lattice in the image --[[User:JuliaBalbilla|JuliaBalbilla]] 10:56, 31 July 2010 (BST)

Yep, definitely butter and an egg in the published recipes in German I've seen so far, but need to confirm with a local. Will possibly be seeing someone (she is from Linz) next weekend who can hopefully answer. If not, I'll pluck up the courage to ask in the bakery round the corner or the bread/cakes counter at supermarket in town. Have also seen ground hazelnuts being used instead of ground almonds - not sure if this improves or changes the bindability (?? new word, just invented) of the pastry.
--[[User:Roses2at|Roses2at]] 11:35, 31 July 2010 (BST)

Talk:Mulled wine

2010-07-31T10:21:23Z

Roses2at: Created page with ' Current pic is from Wiki Commons, but if someone could provide their own photo especially for Cookipedia, that would be great and much more preferable.'

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Current pic is from Wiki Commons, but if someone could provide their own photo especially for Cookipedia, that would be great and much more preferable.

Talk:Microwave oven

2010-07-31T09:42:05Z

Roses2at:

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This part of the text has been changed:

(old)
but the dominant view is that microwaved food has no safety differences from other foods, except for the obvious (e.g., the lack of browning)

(new)
Indeed, the opposite may be true as some have raised the possibility that browned, burnt and charred foods from traditional cooking methods (frying, toasting, baking, grilling) may actually be carcinogenic.

--[[User:Roses2at|Roses2at]] 10:40, 31 July 2010 (BST)

Talk:Lattice cutter

2010-07-31T09:10:05Z

Roses2at:

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Yours is the same as mine and I had no success with latticing Linzertorte dough. However, it is a VERY delicate pastry mix and I will try again with normal short crust pastry --[[User:JuliaBalbilla|JuliaBalbilla]] 17:56, 14 February 2010 (GMT)

The one I used to have worked fine, found occasional but good use for it on treacle tarts, fruit pies and baked salmon (puff pastry) and a variation of boeuf en croute (also puff) I sometimes did. But maybe the type of pastry used can make it more (or less) effective. Are you using shop bought or home-made pastry?

According to some net recipes I researched for this [[Linzer torte|dish]], the pastry should have a small amount of butter and an egg added to it, but I'll confirm this with some Austrians I know.

My memory about this device is hazy, but I seem to recall I had to use a fair amount of downwards pressure (even though the instructions said that that wasn't necessary) while rolling the cutter over the pastry on the worktop.
--[[User:Roses2at|Roses2at]] 09:49, 31 July 2010 (BST)

Talk:Wheatgrass

2010-07-31T08:00:52Z

Roses2at:

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I don't really know much about this ingredient, only what I have gleaned for myself from my own quick research. I only put this placeholder here because this product was referred to in the [[juicer]] article and I was curious. If you know more or have experience of using, juicing or drinking this stuff, please feel free to put me out of my misery and enlighten me further about it. --[[User:Roses2at|Roses2at]] 20:01, 30 July 2010 (BST)

File:Punch bowl.jpg

2010-07-30T19:54:20Z

Roses2at:

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File:Punch.jpg

2010-07-30T19:52:49Z

Roses2at:

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<code 'hashtagrev:12032020'>#punch #drinks #alcoholicbeverages #beverages #fruit </code>

Sweating

2010-07-28T15:27:40Z

Roses2at: Redirected page to Sweat

#REDIRECT[[sweat]]

Talk:Cockles

2010-07-28T13:11:44Z

Roses2at: Created page with ' If you've never tried them, take a trip (or better still, go on holiday) to Leigh-on-Sea in Essex (my home town); go for a health-giving walk along the sea-front and eat a plate…'

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If you've never tried them, take a trip (or better still, go on holiday) to Leigh-on-Sea in Essex (my home town); go for a health-giving walk along the sea-front and eat a plate of cockles with some buttered brown bread from one of the cockling sheds there eg Osborne Bros. Wash them down with a glass of beer from either of the two pubs, The Smack (named after the type of fishing boat for catching cockles) or The Crooked Billet.

[http://en.wikipedia.org/wiki/Leigh-on-Sea Leigh-on-Sea]

You won't regret it! (Makes me quite tearful and homesick writing this....)

--[[User:Roses2at|Roses2at]] 14:11, 28 July 2010 (BST)

Talk:Salmon and prawn tagliatelle (simple version)

2010-07-28T12:35:26Z

Roses2at:

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There are ingredients in the mise en place photo (creme fraiche, herbs??) that are not in the list of ingredients.

This could be confusing for a beginner who wants to try it out.

--[[User:Roses2at|Roses2at]] 11:10, 26 July 2010 (BST)

Ha! - you're good - image removed, tasked for a re-take. --[[User:Chef|Chef]] 12:35, 26 July 2010 (BST)

Double ha - not so!! I've just been scolding myself for not reading the captions of the photos at the same time as proofreading the texts, which means at some point I've got to go back to them. I only happened to look at this piccie cos I was thinking of trying it myself and also I was admiring the good quality of the salmon that you had.
If I were you, I would leave the old photo up UNTIL you have the new one (sumfing is betta dan nuffink, ain't it). It's not the end of the world and now you think I'm a nit-picker).
--[[User:Roses2at|Roses2at]] 13:35, 28 July 2010 (BST)

Talk:Home-made soft moulded cheese

2010-07-27T12:42:54Z

Roses2at:

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I think this "Mise en Place - Sterilise all equipment" section should be included in all cheese making pages.

--[[User:Roses2at|Roses2at]] 13:29, 27 July 2010 (BST)

Agreed - Tasked to me - on my list. --[[User:Chef|Chef]] 13:31, 27 July 2010 (BST)

You can task these sort of things to me if you wish (at least for the next 3 weeks)

--[[User:Roses2at|Roses2at]] 13:36, 27 July 2010 (BST)

Thanks - very kind.

I normally keep a to-do list on [[User_talk:Chef]] and also other odd tasks here: [[Urgently needed - please help...]]

I won't be upset if someone other than I does any of them! --[[User:Chef|Chef]] 13:40, 27 July 2010 (BST)

OK, I'll do this one for all cheese making pages.
--[[User:Roses2at|Roses2at]] 13:42, 27 July 2010 (BST)

Talk:Sev recipe

2010-07-27T09:40:02Z

Roses2at:

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I would like to try this recipe but I don't have a Sev-Press and I couldn't find one in my local flea market either(boo-hoo!!).

Can anyone confirm that a potato ricer or Spätzl-maker would work just as well, as I know where to easily get those particular gadgets.

--[[User:Roses2at|Roses2at]] 17:11, 25 July 2010 (BST)

Don't know about a Spätzl-maker, however, a ricer is designed to push a solid object trough a shaping-plate (for want of a better word). I imagine that paste would probably leak out of the 'piston' at the back. If you already have one, try it out, but I wouldn't go and buy one specially.

I'll ask Julia, she may have a better idea. --[[User:Chef|Chef]] 12:41, 26 July 2010 (BST)

If the potato ricer is like the one that I have (like a giant garlic crusher) then it may well work, but am not sure.--[[User:JuliaBalbilla|JuliaBalbilla]] 14:13, 26 July 2010 (BST)

Thanks Chef & Julia. I'll go and check out the prices of ricers and decide if it's worth investing in one

--[[User:Roses2at|Roses2at]] 07:33, 27 July 2010 (BST)

User: Robin - what sort of consistency is the batter? More like pastry or similar to soggy mashed potato??

--[[User:Roses2at|Roses2at]] 07:35, 27 July 2010 (BST)

Talk:Mortar and pestle

2010-07-27T06:47:04Z

Roses2at:

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All the mortars I've ever seen are smooth.

And anyway, doesn't a rough surface make it difficult to clean and give rise to cross-contamintion and carry-over of flavours from one cooking session to another?

--[[User:Roses2at|Roses2at]] 14:49, 25 July 2010 (BST)

I did have a marble one that was rough, and good. However, you're probably correct so I'll give you this one. --[[User:Chef|Chef]] 12:54, 26 July 2010 (BST)

No, you don't have to give me your pestle & mortar set at all.........(oh, you didn't mean it like that, rather you are conceding the point). Personally, I've never had or used a P & M in the kitchen, but we do have one at work which I occassionally use to mix and grind certain chemicals together. --[[User:Roses2at|Roses2at]] 07:47, 27 July 2010 (BST)

Talk:Avocados

2010-07-25T12:49:45Z

Roses2at: Created page with ' Anyone have any tips on how speedily ripen hard avocados?--~~~~'

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Anyone have any tips on how speedily ripen hard avocados?--[[User:Roses2at|Roses2at]] 13:49, 25 July 2010 (BST)