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Ruth Elleson
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« Reply #1365 on: 19:48:05, 27-02-2008 » |
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I have no idea - the reason I asked about it in the first place was that I'd never cooked with it and had had my curiosity aroused by seeing it named in recipes. I still haven't got around to trying it.
It's a popular variety in Venetian dishes, I gather. If you genuinely have nowhere to buy it in your locale, you might find it's available by mail order - there was a site somebody named when I asked about it which stocks it as standard.
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Antheil
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« Reply #1366 on: 20:29:39, 27-02-2008 » |
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I'll see if I can source that rice tomorrow Ruth, but I fancy a risotto. Very comforting food I find.
And here is my last word on Delia (promise)
Quote: "with the number of tins of Marks & Spencer minced lamb, featured in her shepherd's pie recipe, rocketing by more than 200%. A knock-on effect saw tinned minced beef sales rise by almost 60%"
What is the world coming to? Tinned gubbins (reclaimed meat probably, sinews, eyeballs, testicles, all the nasty bits, from Brazil where BSE and are F&M endemic) loads of added sugar, salt, cornflour, modified maize, water, and the British Public are so gullible. What's wrong with browning a bit of British lamb or beef at a quarter of the price? No, Saint Delia says all food must taste like it came from Weatherspoons.
She has so tee'd me off. I went into our M&S to check out the minced beef - they had sold out.
This woman is trying to take us back to the 1950s. To line her bank account. So cynical.
I won't say anymore. But don't dare anyone here try her recipes or buy her book!
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #1367 on: 20:39:28, 27-02-2008 » |
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The only advice she gives which I've found useful is for the cooking of cheese sauce - use a whisk. For many years I struggled to make the sauce doing that frustratingly futile figure-of-8 stirring with a wooden spoon. This is what the cookery teacher at school (and my mum) instructed me to do. Result:(for me at least) a lumpy sauce. Using a whisk: easy-peasy, no lumps.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Don Basilio
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« Reply #1368 on: 22:02:57, 27-02-2008 » |
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Risotto tonight, with stock from mussels and real mussels.
The secret of a risotto is
A proper rice (ie genuine Italian)
B decent stock. It is never as good with wine, water or dry Martini.
Only attempt when something (fish, chicken) has been poached/simmered previously.
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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harmonyharmony
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« Reply #1369 on: 13:23:48, 28-02-2008 » |
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The only advice she gives which I've found useful is for the cooking of cheese sauce - use a whisk. For many years I struggled to make the sauce doing that frustratingly futile figure-of-8 stirring with a wooden spoon. This is what the cookery teacher at school (and my mum) instructed me to do. Result:(for me at least) a lumpy sauce. Using a whisk: easy-peasy, no lumps.
I prefer to do it with a wooden spoon, even though occasionally I have to resort to a whisk. I find it rather therapeutic and it's better at getting all of the sauce moving - I find with a whisk, sometimes it catches at the edges. I've not needed the whisk for a while now when making it... fingers crossed that stays the case. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Ruth Elleson
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« Reply #1370 on: 13:34:21, 28-02-2008 » |
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By the way, Anna, the Vialone Nano rice I found in Waitrose (actually it wasn't Waitrose, but as good as - it was the new food hall at Oxford Street branch of John Lewis, which sells all the same things as far as I can tell) was in the "cook's ingredients" section, not in the main rice section nor with other Italian foodstuffs.
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Antheil
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« Reply #1371 on: 18:13:59, 28-02-2008 » |
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Thanks Ruth. Tomorrow I shall don my hunter-gatherer cloak, bow and arrow, and go in search of the finest risotto rice money can buy  A question to all. And I know you will all cry - make it yourself!! But I don't have time tomorrow so I need to purchase some stock cubes (something I never do). So, which brand is the best? I had a quick look today and the range was baffling. So any brand which the Esteemed Members here favour I will purchase. (Also, as an aside, when I went to our local newspaper office today I was leafing through the Delia book again (The Book People) while the receptionist took a phone call. She then said to me "Don't you find that book an odd concept? It's for people who can't cook, have no interest in cooking, but would like to appear they can cook?") Food for thought. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #1372 on: 18:44:58, 28-02-2008 » |
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Does it have to be stock cubes, Anty? If so Kallo organic are acceptable, as is the Marigold powder, which I tend to prefer. Some larger establishments even sell packets or bottles of liquid stock or bouillon, or at a pinch a can of consommé might do the trick....
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Morticia
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« Reply #1373 on: 18:52:05, 28-02-2008 » |
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I've used the Marigold powder successfully. Even if Delia does recommend it!  I've found some of the bottled ones rather salty, but I can't remember which ones  |
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Antheil
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« Reply #1374 on: 18:52:47, 28-02-2008 » |
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Does it have to be stock cubes, Anty? If so Kallo organic are acceptable, as is the Marigold powder, which I tend to prefer. Some larger establishments even sell packets or bottles of liquid stock or bouillon, or at a pinch a can of consommé might do the trick....
I had a look at the Marigold Ron, but then I thought of rubber gloves  Thought association, eh? I am determined to cook a risotto tomorrow (very rare for me) and Heaven Forfend I sink to Knorr! I don't want anything too "bouilloney" which could overpower but something subtle yet rich and enhancing. I have never seen Kallo. Edit: Sorry Mort, cross posting. |
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« Last Edit: 18:56:10, 28-02-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #1375 on: 18:56:19, 28-02-2008 » |
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If so Kallo organic are acceptable,
Seconded! But they're not cubes - they're cuboids! Sorry - been doing 3D shapes too much this term! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #1376 on: 18:57:05, 28-02-2008 » |
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Here's one of them, Ants. I would have thought that Waitrose would be a good bet.  |
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MabelJane
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« Reply #1377 on: 19:05:20, 28-02-2008 » |
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Yes, I'm pretty certain they're in my local Waitrose. A dollop of Marmite (or Natex) can be a good substitute in some dishes when I run out of stock cubes or powder. Or a generous dash of soy sauce? Just remembered that I've used Marigold in the past and it's quite good. They're all very salty though - and some makes (not the above) have sugar and msg in the ingredients.  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #1378 on: 19:07:03, 28-02-2008 » |
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Oh dear, I dithered enough in the aisles today as it was. Decisions, decisions. And the only fennel I could get was Italian Organic. Because I am worth it (at least that's what I tell myself) - in fact the Nigel Slater recipe is worth it |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #1379 on: 23:19:20, 28-02-2008 » |
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I never use stock cubes or powder  I do use low-salt soy a lot though. |
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