Search results

  1. ishbel

    If you went to Cuba would you eat at the commercial restaurants or private in home restaurants?

    We went to Cuba six years ago. My husband LOVED it, I got Delhi belly and spent four days of our fourteen day holiday in the hotel bedroom, visited by a doctor every day. :D
  2. ishbel

    Malaga's covered market

    I watched that episode, too! Not that I'm biased, but I'd really like one of the two Scots chefs to win. My money's on Brian!
  3. ishbel

    How long does Christmas pudding last?

    Sorry, but I've never heard of that particular brand. If they have a website, it may provide guidance.
  4. ishbel

    Malaga's covered market

    I visit Lisbon in February/March. The tourists are few in number and the restaurants are keen to impress. We love Portugal, out of season :D
  5. ishbel

    Malaga's covered market

    Food and so few tourists.... Wonderful, :D
  6. ishbel

    Are National Anthem Customs Different in Canada?

    Cannot comment on Canada, but in the UK (and they follow our Parliamentary model and have our Queen in common) we don't put our hand on our heart.
  7. ishbel

    do you prefer lobster or crab? If crab, snow, king, or other?j

    Orkney or Cornish are my favourites.:D
  8. ishbel

    What is your first baking?

    Drop scones, aka Scotch pancakes. My Granny taught me at about four years of age. I still use heriron 'girdle'. A large disc with a large half moom handle, which could bt used directly on a fire. I think it was her Mum's.... Over 100 years old and still going strong!:D
  9. ishbel

    Hello from the boat

    Hello and welcome. Wow, what an adventure, where do you sail it? We used to keep a boat in Cornwall, until fairly recently. There are lots of interesting articles, blogs and photographs to be viewed here, to give inspiration. Our membership is from around the globe, which makes for a...
  10. ishbel

    Sticking it together HELP!

    Melted Bacon fat or lard?
  11. ishbel

    Rock n' Roll Oatmeal

    Not really, just the way porridge has traditionally been prepared for at least 500 years in Scotland:cool:
  12. ishbel

    Hi! :)

    Hello and welcome to Cheftalk! We have a section for culinary students on the site which you may find helpful. The baking forum is also worth reading and some of the photography is amazing.
  13. ishbel

    Skate Wing..... Who's used it?

    Chris, It's the smell which is sometimes present, even in so-called day-boat wings and those gelatinous 'bones' that put me off. Your dish is similar to mine, but I usually serve it with small salad potatoes and broccoli. I usually prepare a finnan haddy in butter sauce for me when my husband...
  14. ishbel

    Skate Wing..... Who's used it?

    Whilst I don't like skate wings, it is sold in lots of restaurants here and I've even seen it on the menu in certain posh fish and chip shops in London. Mt husband adores it, so when I do cook it, I use a fairly traditional brown butter and capers sauce Here's a version I've used a few times...
  15. ishbel

    Hello chefs, glad to join you :)

    Hello and welcome to Cheftalk. Our membership is from around the globe, which means a wide range of culinary styles and expertise. I hope you can make time to read some of the articles, reviews and blogs on here. There are also some amazing cakes and pastries photographs. Join in on topics...
  16. ishbel

    Rock n' Roll Oatmeal

    Dear Lord. Porridge, made from steel cut oats, and a wee pinch of salt and soaked overnight. Next morning Simmered in just enough water until tender. Pour into bowls, add a smidgeon of milk and a sprinkle of salt. No sugar, no fruit and certainly no chocolate. A whole nation cannot be wrong.:D
  17. ishbel

    What did you have for dinner?

    The night's are ferr drawin' in, as we would say, so tonight's dinner was haggis, with neeps and tatties and a little whisky/cream sauce.
  18. ishbel

    I' m new around here

    Welcome to the site. Our membership is worldwide and all levels of culinary ability. Join in on topics you find interesting, or start your own in the relevant forum. There are a number of Professional fora, which are read-only to members not in a culinary trade! The blogs, articles, reviews...
  19. ishbel

    New guy

    Hello, from another home cook! Lots to learn here and our membership spans the world and all levels of culinary expertise. Feel free to join in on threads you want, or start your own in the relevant forum. There are a few Professional fora which are read only for those of us not employed in a...
  20. ishbel

    Newb Intro

    Hello and welcome to the site. Our membership is gathered from around the globe and all levels of culinary experience/skills. Jump in on ony thread you find interesting, or start your own in the relevant foru. The blogs, articles, reviews and photographs are all worth spending time to view.
Top Bottom