Difference between revisions of "User talk:Chef"

From Cookipedia

 
(14 intermediate revisions by 2 users not shown)
Line 3: Line 3:
  
 
==Talk to me==
 
==Talk to me==
If you just want send me a personal message, click the ''Contact the Editor'' link (bottom of page) and send me a message, I will respond promptly.
+
If you just want send me a personal message, visit the [[Contact the Editor]] page. I will respond promptly.
  
You can also leave a message on this page:
+
===Gallery code FYI:===
 
+
'''REMOVE [[ tags !!!'''
* Request a user account
+
<pre>
* Login
+
<gallery widths=300px heights=300px perrow=5>
* Click the + link above to add a discussion category.
+
Image:Sous vide Tex-Mex turkey breast sealed.jpg|Vacuum sealed and ready for the sous vide bath
* Type your question or comment.
+
Image:Sous vide Tex-Mex turkey breast taco mix.jpg|Turkey breast rolled in the taco mix
 
+
Image:Sous vide Tex-Mex turkey breast ingredients.jpg|The basic ingredients
''previous messages deleted for clarity - use history to view''
+
</gallery>
 
+
</pre>
{{Template:ChefToDo}}
 
  
<gallery>
+
<gallery widths=300px heights=300px perrow=5>
File:Gourmet sausage maker - toad - Pork Honey Mustard.jpg|Pork honey & mustard - Toad in the hole
+
Image:Sous vide Tex-Mex turkey breast sealed.jpg|Vacuum sealed and ready for the sous vide bath
 +
Image:Sous vide Tex-Mex turkey breast taco mix.jpg|Turkey breast rolled in the taco mix
 +
Image:Sous vide Tex-Mex turkey breast ingredients.jpg|The basic ingredients
 
</gallery>
 
</gallery>
 
==Fassolia Gigantes-Elefantes Kastorias==
 
Meant to say that they sent me the wrong beans, ie non PGI, non Greek ones.  Replacements received yesterday, so will do a photo before the weekend.  Had Xray on hands this morning, possible ostheo-arthritis :-(  Always painful in the winter months, but far worse this year.  Chicken and bacon pilaf tonight at cookery lesson, so that'll be one for MFA to eat.  A whole bulb of garlic on the ingredients list which has to be mashed using salt and a knife (no crushers allowed).  Going to be 'fun' doing that the way my hands are atm JB xx
 
 
Ok thanks for that.  Hope it's not O.A. :-( Cookery sounds fun - perhaps you can use your feet?
 
 
:-)
 
 
==Bold==
 
Just added [[Beurre noisette (TM)]] and it seems that I cannot make anything 'bold' even though I clicked on the appropriate link.  Trying to embolden the TMX directions as usual.  Any suggestions?? JB xx
 
 
I made some changes to the bold styles as on desktop browsers was ridiculously emphasized.  I think it's an issue related to the browser / device being used.  I can see bold on 10 minutes / 50 C / Speed 3 etc.
 
 
Keep emboldening as usual and I will take a look at the code next week and see if I can improve it.
 
 
xx
 
 
JP
 

Latest revision as of 16:26, 12 December 2020

First sausages

Talk to me

If you just want send me a personal message, visit the Contact the Editor page. I will respond promptly.

Gallery code FYI:

REMOVE [[ tags !!!

<gallery widths=300px heights=300px perrow=5>
Image:Sous vide Tex-Mex turkey breast sealed.jpg|Vacuum sealed and ready for the sous vide bath
Image:Sous vide Tex-Mex turkey breast taco mix.jpg|Turkey breast rolled in the taco mix
Image:Sous vide Tex-Mex turkey breast ingredients.jpg|The basic ingredients
</gallery>