Kitchen Q&A (or, Ask Anorak about cooking and stuff)

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Uncle Ants
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Mon Oct 26, 2009 20:07

roundbitsofplastic wrote: *I can't remember why, but I'm sure I learned that they are in fact generally not wild when you buy em in the UK. It used to be my job to know this sort of thing.
Yer bog standard mushrooms are not wild no - there would never be enough wild ones to meet the demand and the natural habitat is rare enough in the UK that mass mushrooming would wreck a lot our remaining woodland ... but I think you'll find they aren't grown in labs. They are grown on mushroom farms ... usually big dark sheds or sometimes caves.

Edit: or even in tunnels under the North Circular
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by stolenwine » Mon Oct 26, 2009 23:45

Big Nose wrote:he utterly refused to eat unpeeled button mushrooms and waffled about how dirty they were.
he could just wash them! plus he'd probably get minerals and stuff from the dirt. possibly.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Tue Oct 27, 2009 07:31

Uncle Ants wrote:
roundbitsofplastic wrote: *I can't remember why, but I'm sure I learned that they are in fact generally not wild when you buy em in the UK. It used to be my job to know this sort of thing.
Yer bog standard mushrooms are not wild no - there would never be enough wild ones to meet the demand and the natural habitat is rare enough in the UK that mass mushrooming would wreck a lot our remaining woodland ... but I think you'll find they aren't grown in labs. They are grown on mushroom farms ... usually big dark sheds or sometimes caves.

ok, so i was taking liberties by calling them labs, but they LOOK like labs, big windowless rooms with people walking round in white coats..
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Final Loan » Tue Oct 27, 2009 10:26

roundbitsofplastic wrote:they are in fact generally not wild when you buy em in the UK
Wild? I think you'll find they're livid!


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Uncle Ants
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Tue Oct 27, 2009 10:31

roundbitsofplastic wrote: ok, so i was taking liberties by calling them labs, but they LOOK like labs, big windowless rooms with people walking round in white coats..
They look just like labs ... apart from the fact that they are big sheds that are dark ... and full of wooden racks floor to ceiling, filled with compost and mushrooms.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Tue Oct 27, 2009 19:39

WELL THEY REMIND ME OF LABS.

everyone has to be nice and humour me me cos I'm special.
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by caramarydaisy » Sun Nov 29, 2009 20:19

where do people stand on best before dates and stuff? specifically im talking about some hummus / egg sandwich filler.. im thinking they should still be ok a day or two after?

and also, i bought some soups for lunches at work and it says that theyre not for home freezing, but i often freeze soups i make and theyre fine, i cant see why these shouldnt be ok? whats the worst that can happen really?

any thoughts?
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by humblebee » Sun Nov 29, 2009 20:44

caramarydaisy wrote:where do people stand on best before dates and stuff? specifically im talking about some hummus / egg sandwich filler.. im thinking they should still be ok a day or two after?

and also, i bought some soups for lunches at work and it says that theyre not for home freezing, but i often freeze soups i make and theyre fine, i cant see why these shouldnt be ok? whats the worst that can happen really?

any thoughts?
I'd go with the hummus. If it's only literally one or two days I'd guess it'd be OK. Play it by nose.

Dunno about the soup though. I never understand why you're not allowed to freeze some things.

There's been a load of sandwiches, veggie sausage rolls and Indian-type nibble items out here all day. I'm probably going to have to chuck 'em all aren't I?

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by crystalball » Sun Nov 29, 2009 23:08

I think maybe anything that's not suitable for freezing has ingredients that had been frozen and then thawed and so you're no allowed to freeze them again. It's a wild guess though, and the real reason might have something to do with aliens.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Colin » Mon Feb 22, 2010 22:39

I've got a massive bag of red onions. What can I do with a massive bag of red onions?

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by islandhopper » Mon Feb 22, 2010 23:14

Burn them. Red onions are evil.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Colin » Mon Feb 22, 2010 23:18

I burn most of what I cook, so I'm way ahead of you on that one.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by squirrelboutique » Mon Feb 22, 2010 23:29

Oooh! If you have a lot of them to use up, make a marmalade for bread and things.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by stolenwine » Mon Feb 22, 2010 23:38

french onion soup! i've made it with red onions before and it was really nice!
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Tue Feb 23, 2010 09:08

Yea, I'd say soup is a good idea, onion jam, pickle, that sort of malarky.

You could plant a couple too, it's ACE when you have things growing that will feed you at a later date :-)
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by caramarydaisy » Tue Feb 23, 2010 09:25

has anyone ever made chapatis before? any tips? im looking at some recipes and they look fairly straightforward..
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by lynsosaurus » Tue Feb 23, 2010 09:47

make sure you roll them out really thin, thinner than you think they even should be. the first ones i made seemed the right thickness when i rolled them out but they were really stodgy. the next ones, i rolled them thinner and they turned out perfect. also, get your pan really fucking hot. and go easy on the salt - the recipe i used had way too much salt in it (and i say this as someone who eats a lot of salt). the best bit is when it fills up with air.

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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by caramarydaisy » Tue Feb 23, 2010 09:55

lynsosaurus wrote:make sure you roll them out really thin, thinner than you think they even should be. the first ones i made seemed the right thickness when i rolled them out but they were really stodgy. the next ones, i rolled them thinner and they turned out perfect. also, get your pan really fucking hot. and go easy on the salt - the recipe i used had way too much salt in it (and i say this as someone who eats a lot of salt). the best bit is when it fills up with air.
good tips, thanks! what receipe did you use out of interest? do they vary much? how much salt would you recommend?
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by Uncle Ants » Tue Feb 23, 2010 10:36

roundbitsofplastic wrote:Yea, I'd say soup is a good idea
Soup is always a good idea :)
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Re: Kitchen Q&A (or, Ask Anorak about cooking and stuff)

Post by roundbitsofplastic » Tue Feb 23, 2010 16:04

caramarydaisy wrote:has anyone ever made chapatis before? any tips? im looking at some recipes and they look fairly straightforward..
I never use any measurments with my chapatis, but yea, thinness is important. Also, I find that if you keep folding the dough over and rolling ti out, yr more likely to get air into yr chapati.

For evil goodness, with yr last chapati, put some oil in thepan, Isuppose that technically makes it paratha, but whatever, IT AM GOOD.
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