[David C]

Hi Dennis

I had some trouble gettig on to the site over the weekend, as did many others it seems.
This morning everything is fine, It is now 12.00 noon in the UK and the board is working well and speed is OK.

I have tried all three of the other sites you mentioned and they are all working well. I am on broadband and the load up time on all sites is fine.

Hope this may help in some way.
GOOD LUCK
David

[David C]

Hi MaryB
Great to see you here. This is swiftly becoming the world wide cookery/recipe board :nana: You will find it very friendly.

A quick recipe for bbq chicken. The secret is to use small pieces that cook quickly.
MARINADE
4 garlic cloves crushed
150ml Natural yogurt
1 tblsp grated onion
1 chilli de-seeded and finely chopped
1 tsp each Ground coriander, cumin, fenugreek, paprika and ginger
pinch dry mustard powder

4 chicken breast fillets cut into large strips

Lime wedges to serve

Mix all the marinade ingredients and add the chicken
Allow to marinate overnight

Scrape off most of the marinade and BBq for 3-4 mins each side

Serve with lime wedges and salad

Cold this chicken makes a good filling for sandwiches ot wraps.

I hope you enjoy
David

[David C]

Sorry forgot to log in….
The last post was from me

David 😕

[David C]

Hi All

Notes about Rouxs taken from my teaching notes:

ROUX
A mixture of butter or other fat and flour, cooked together for varying perods of time depending on their final use.
There are three kinds of roux. White, Blonde and Brown.

The proportion of fat to flour is equal by volume. In time you don’t need to measure both but can tell by the consistancy when cooked together. They all look like wet sand in texture.

WHITE ROUX
The least cooking time. Yhe mixture is cooked whenit looks like wet sand and comes away from the side of the pan. Used for making white sauces such as BECHAMEL.

BLONDE ROUX
Cooked a little longer than a white roux, normally using butter. The roux is cooked to this degree when the colour changes to a paler colour than white roux. Used for making VELOUTE sauce and for thickening soups.

BROWN ROUX
Made by cooking dripping, lard or clarified butter and flour in a heavy pan for a long period of time until a deep golden brown. It is best cooked slowly in the oven and stirred frequently. Used for making brown sauces such as ESPAGNOLE ans DEMI GLACE.

A roux is not a sauce but the thickening ingredient of that sauce.

I have even come across a cold roux of equal parts oil and flour that can be whisked into a boiling liquid. This is a derivation of BEURRE MANIE a mixture of flour and butter used for thickening sauces at the last minute by whisking in pea sized pieces bit by bit.

I will post this under definitions

I hope this may clarify things a little.

David

[David C]

Sorry that last was me…… Forgot to sign in :duh:

Further to this mornings post the avators were not showing up!!

Thanks again
David

[David C]

Hi Peggy

I have just signed up to the main site but every thing is very slow. The links to the recipe catagories don’t seem to be working vey well with the page hanging for ages.

Will try again later ( it is 11.30am UK time)

David

[David C]

Hi Peggy

I am using the first link ie.www.recipesnoop.com/board/
I had trouble getting on On Friday afternoon and all day Saturday.
The browser said that it could not find the address, but when I tried again on Sunday teatime I got through without any problem!!

I use an Imac G4 running OS10.43(TIGER) and use Safari as my browser as it is considerably faster than Explorer.
Hopes this is of help to yourself and Dennis.

Keep up the good work and thanks
David

[David C]

Georga on my mind

[David C]

If you take any recipe that uses powdered chocolate or cocoa, you can substitute this for carob. This is normally very successful. I have used carob powder in place of cocoa when making chocolate cakes and nobody has ever noticed. 😀

David

[David C]

1 lg Onion chopped
25g butter
1 clove garlic finely chopped
1 red chilli, deseeded and chopped
250g Roasted sweet potato
1 ltr good chicken stock

1. Sweat the onion, garlic and chilli in the butter until cooked but not coloured
2. Add the cooked sweet potato and stock
3. Bring to the boil and check the seasonning
4. Put into a blender or use a stick blender to make a smooth soup
5. Correct consistancy
6. Finish with a little cream and some croutons

This would make a nice supper dish with crusty bread
You can adjust the chilli depending on the amount of heat you like.
You could also add some crispy bacon bits as a garnish.

I hope you try and enjoy
David

[David C]

Hi Peggy
I got mine yesterday (Wednesday), Maybe the old wire under the oceon is more efficient than the overhead cables on land. 🙄
Anyway you all know that a SKUNK is more inteligent than us humans. For one thing it just sits there and lets us mugs feed him, and lets us use the board so that he can see what we have written about him. It must be vanity in that I suspect that he thinks we love him and will always write nice things. HA HA 😕

[David C]

Hi Dennis and friends

Keep up the good work. Everything works well for me and is certainly fast enough. I haven’t come accross any problems with the speed or anything else on the board. Its just GREAT. THANKS to you all. 😀

[David C]

If using Safari as your browser:
Go to Safari – Preferences – Security – Show Cookies.
You can the select cookies to be deleted or delete them all.

Hope this helps
David

[David C]

Hi
Finally made it here.
The board looks and feels GREAT 😀
Well done to you for all the hard work you have put in.
Look forward to having as much fun here as on the old board.
Love you all
David 😉

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