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    We need to be better

    Thanks. That's an interesting reponse. You've raised several issues which I'd like to comment on. Presumably because it's "shock/horror/glamour/celebrity" headlines that sell newspapers or gain eyeballs. "Chef makes nice pie" isn't going to grab any attention. The press has always been like...
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    We need to be better

    Given that you haven't read the article, I think it's a bit unfair to describe it as being "stupid". Perhaps I should've said more about it rather than just posting the headline and thinking that people might like to read on. The article was partly a case study of a youngish chef who very...
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    We need to be better

    There was an interesting article in The Guardian yesterday about how drugs and alcohol - and even suicide - are occupational hazards for chefs. :-( https://www.theguardian.com/society/2019/jul/14/alcohol-chefs-real-kitchen-nightmare
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    Need advice with training

    That made me laugh. So true. I loved it.
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    We need to be better

    Back in the early 1990s, Gordon Ramsay was a top chef in the UK, before he crossed the pond to become an American TV star. You probably already know his style - shouting, swearing, bullying. He's not a nice guy, and he's not particularly intelligent (he made a complete backside of chairing...
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    The traditional British method of bottling (canning) food is unsafe

    Nothing is ever simple! I thought it would be easy enough to buy a pH meter to help me with the canning process, but even doing that seems to be fraught with pitfalls. https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/
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    The traditional British method of bottling (canning) food is unsafe

    Many thanks to both of you for your helpful advice. Until today I'd really no idea how dangerous it could be to do things the way my Granny did them all these years ago. (I survived!) And lots of people are still doing it that way now. Check out any village fete or charity bazaar. The normal...
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    The traditional British method of bottling (canning) food is unsafe

    As a Brit, bottling/canning is something I'd never really thought about doing before, although I believe it's quite common practice in North America. Now I'm temporarily living in Ukraine and, with the availablity of food being so seasonal, canning is the norm and it's very easy and cheap to buy...
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    Perforated vs non perforated tart rings

    I considered buying one of these perforated rings and therefore read loads of reviews about them. Apparently their advantage is that the pastry will be crisper and you'll have no more soggy bottoms. However, several people complained that their pastry seeped into the holes and stuck to the...
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    Ideas for preserving tart cherries, please

    Many thanks for all the helpful suggestions. I really appreciate it. Now I'm spoilt for choice about what to do next. :-) I was managing to pit them fairly quickly just making a quick slit with a paring knife and pushing the pit out with my other thumb. Great tip about keeping the pits too!
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    Ideas for preserving tart cherries, please

    I'm the lucky recipient of a kilo of lovely freshly picked tart cherries which I'd live to preserve for later use. I'd like to macerate some in kirsch and dehydrate some, and possibly freeze some of them. None of which I've ever done before. Obviously I've searched for some recipes online and...
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    Studying Business vs Culinary School

    This is a question that really struck a chord with me. I went down the business route in my 20s, and then, much later, went to a catering college and trained as a "chef" as a career change (hobby?). Whilst it's necessary to know how to run a business if you want to own a restaurant or even...
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    Modern Gastronomy Kit

    Wow. That looks pretty interesting. And it was free! Many thanks. I've not been around here much recently - a bit busy. But I really appreciate all the help and I hope to participate more again soon.
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    What happened to my eclair shells?

    Thanks, Nick. I'll have a go at trying your ratios. I'm not sure about the amount of sugar, though, as I wanted to make savoury puffs. It's quite annoying for me now not to be able to make things I could make so easily years ago. A similar thing happened with my Yorkshire puddings. I've made...
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    What happened to my eclair shells?

    Well, I tried with strong flour and they didn't work out either, although they were a bit better. Perhaps I'm just trying too hard. Yoda says there is no try so maybe that's the answer - unless anyone here has a fool-proof recipe.
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    What happened to my eclair shells?

    I'm also having a similar problem - the choux puffs just won't come out right. I've not made such a thing for about a decade. First batch were too flat - I used Leiths recipe and I think there's too much water relative to the amount of flour. Then I tried with Ann Willan's recipe - better but...
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    When you want to give up

    This is maybe not relevant - and if so, I apologise. Sometimes you can find yourself running someone else's business and investing your time, money and effort into it. You get little thanks. But you do it out of some kind of committment. (With hindsightsight you wonder why.) Sometimes it's just...
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    Wait a minute...

    Never trust labels. Use your eyes before buying. LOL! Once in Thailand I saw some packages of meat labelled "black lion". It turned out it meant "back loin" which is something like a cut of bacon we get in the UK - we just call it back bacon and it's unusual anywhere else unless it's being made...
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    What chinois to buy?

    Many thanks for all the helpful answers. I think I will continue straining liquids with my fine-mesh sieve, maybe even line it with muslin. OTOH, it might be nice to buy a tamis for potatoes, pates, purees, etc.
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    What chinois to buy?

    Good question! Ashamed to say I hadn't really thought about that. I don't really know what purpose but assume it's for straining stock. It's to do with this darned cookery course I've signed up for and haven't even started yet. I'm just at the stage of looking at the required equipment list. I...
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