Quick Questions on ANYTHING part 2. Please read first post for links to other threads

emiff6

Originally Posted by arran m
I have a few bags of apricot kernels and dont know what to do with them, any ideas ?

thanks

Penelope_Penguin wrote: »

Aren;t they just like almonds?

As this has fallen from the front page of OS, I'll add it to the Quick Q thread

No, they are considerably more toxic than almonds, and are potentially LETHAL if eaten in large quantities.
See website below.

http://news.bbc.co.uk/1/hi/health/4901132.stm

Hippeechiq

CupOfChai wrote: »

Hurray!

Now, did you try the frozen pineapple? My guess was that frozen fresh pineapple would behave the same as fresh, not tinned. I'm thinking that the pineapple enzyme that stops the jelly setting is destroyed by the heat of the canning process, but this of course wouldn't happen when freezing. However, maybe the extreme cold of the freezing could also prevent the enzyme working, so frozen-from-fresh would work?

Now I've over-thought this and confused myself, and am doubting whether it is an enzyme at all . Anyone tried this? I really want to know now!

No, not tried that yet, because my thinking is the same as yours about the enzyme possibly not being destroyed - well....that and the fact that I don't actually have any frozen pineapple at the moment :rotfl:

Te$co do a bag of frozen fruit salad which contains pineapple, but also has mandarin, apple, grapes and melon in it, and I kind of liked the sound of it and the thought of making a trifle with it, or setting some in jelly.....I do love a bit of jelly

I may pick up a pack during the week and try it out - see what happens. I'll post back if I do

Penelope_Penguin

emiff6 wrote: »

Originally Posted by arran m
I have a few bags of apricot kernels and dont know what to do with them, any ideas ?

No, they are considerably more toxic than almonds, and are potentially LETHAL if eaten in large quantities.
See website below.

http://news.bbc.co.uk/1/hi/health/4901132.stm

Thank you for that - I've amended my post.

hotcookie101

I have roasted legs of lamb before with anchovies stuffed into slits in the meat, a la simon hopkinson, and it was lovely.

Today I am doing shoulder, which we love, and it is HUGE and I am wanting to make a moroccan style meal with some of the leftover and a shepherds pie, so I didn't want to put anything into the meat, so I was wondering if you think this would work, do my normal 230 for 30 minutes, then sticking some chopped up anchovies in with some sliced onions around the shoulder then reducing to 140 for a long slow roast with half a bottle of red wine in there too.

Will the anchovies melt into the gravy for that yummy savouriness, or will I have chunks of anchovy?

Thanks for any opinions

sunshinesheli

Hmmm. When I put Anchovies in a pasta sauce, they usually melt down. So I would guess that i what they would do. Especially if you scrubble the gravy around a bit before serving!

vouchersrme

I am sure the anchovies will melt, they don't take much to do so, the meal sounds delicious. Enjoy

mummyjane

Hi,

I am trying a different recipe for cottage pie tonight but it calls for beef dripping which I don't have. What could I substitute it with? I have never used dripping before.

Thanks

Savvy_Sue

mummyjane wrote: »

Hi,

I am trying a different recipe for cottage pie tonight but it calls for beef dripping which I don't have. What could I substitute it with? I have never used dripping before.

Thanks

where does the dripping come into the recipe? I'm guessing for browning the onions. In which case I would 'dry fry' the mince (ie without any oil) and use whatever fat runs out of that.

Even if the recipe says to brown the onions before adding the mince you could do it that way round, the mince won't come to any harm being cooked first IYSWIM.

Or you could just use oil or whatever else you normally use to lubricate your frying pan.

Mind you, I'm hardly the best person to ask - a recipe for cottage pie? it's either with baked beans or without, and are you just roughing up the potato on top (because everyone likes theirs crunchy) or drawing a football pitch (smooth in the middle for the pitch, rough round the edges for the crowd, because some fussy people don't like crunchy bits ...)

mummyjane

Oh good grief, sounds terribly complicated now :rotfl:

Now I have read the recipe properly (for once!) I will fry the mince first and do it that way. As for how the mash goes on top, well they get what they're given

Thanks again,

Jane x

Savvy_Sue

mummyjane wrote: »

Oh good grief, sounds terribly complicated now :rotfl:

Now I have read the recipe properly (for once!) I will fry the mince first and do it that way. As for how the mash goes on top, well they get what they're given

Thanks again,

Jane x

:rotfl: sorry, didn't mean to confuse you. We got what we were given, and liked it or did the other thing, if Mum was making it. If Dad was around, he would draw the football pitch, which obviously takes a little longer, especially if you have to establish who the Spurs are playing.

Also the Baked Bean thing is just that mum used to put baked beans on top of mince and then potato on top and stick it in the oven to save washing up a baked bean saucepan. :rotfl: You can assess the culinary heights of my childhood from this.

DH and his Uni mates were always going to write a recipe book entirely of Spag Bog 'recipes'. Again these were to be divided into with and without Baked Beans ...