Sue Veed
Veteran
I doubt that I'll be a frequent contributor on here, as I'm not much of a cook!
As you can see from my avatar, I'm keen on making pickles and chutneys, and preserves in general, but not much of a consumer, so I tend to have an overstocked larder. For example, today I had a Chaource cheese roll with some fig chutney that I made way back in September 2011. It was truly tasty, though, and had benefitted from its long storage.
My partner and I are piscatarian, i.e. largely vegetarian, but we have no problem in eating fish, on the rather tenuous principle of only eating what you would be prepared to kill yourself. We're equally off message in being prepared to eat cheese made with rennet - not very principled at all, are we?
Favourite manual kitchen implement: a large cook's knife bought from a market in the Algarve more than 20 years ago. Favourite electric kitchen implement: an equally venerable Magimix Cuisine 4000 food processor. Favourite ingredient: ground coriander (dhaniya) seed - it goes into more dishes than you could imagine!
As you can see from my avatar, I'm keen on making pickles and chutneys, and preserves in general, but not much of a consumer, so I tend to have an overstocked larder. For example, today I had a Chaource cheese roll with some fig chutney that I made way back in September 2011. It was truly tasty, though, and had benefitted from its long storage.
My partner and I are piscatarian, i.e. largely vegetarian, but we have no problem in eating fish, on the rather tenuous principle of only eating what you would be prepared to kill yourself. We're equally off message in being prepared to eat cheese made with rennet - not very principled at all, are we?
Favourite manual kitchen implement: a large cook's knife bought from a market in the Algarve more than 20 years ago. Favourite electric kitchen implement: an equally venerable Magimix Cuisine 4000 food processor. Favourite ingredient: ground coriander (dhaniya) seed - it goes into more dishes than you could imagine!