the takeaway secret

Swan_2

right now it's at no1 in the Food & Drink bestsellers section at Amazon! :T

above Jamie, Hairy Bikers, Ottolenghi, Hugh Fearnley-Whittingstall, Nigella, Raymond Blanc, Annabelle Karmel etc


& it's no2 in the general books sectio

wishicouldaffordit

Swan wrote: »

I'm going to watch it & see what happens

apparently seller prices items at £888 while they are adjusting the price.

If you go to ask seller question, then other - that is one of his answered questions

'Why do some of your items cost £888?
mooglesbooks : This is a temporary measure while we readjust the price. In this instance we would urge you to check back at a later date.'

His previously sold copies have been £1.99.

Swan_2

wishicouldaffordit wrote: »

apparently seller prices items at £888 while they are adjusting the price.

If you go to ask seller question, then other - that is one of his answered questions

'Why do some of your items cost £888?
mooglesbooks : This is a temporary measure while we readjust the price. In this instance we would urge you to check back at a later date.'

His previously sold copies have been £1.99.

oh well, I'll just have to find something else to entertain me today

yes, I noticed that the 40-odd that had already been sold went for more realistic prices, though I daresay they wouldn't say no if one actually sold at £888

Cullumpster

can i just check, the chow mein states soy sauce but does not say if it is light or dark, i'm assuming it is dark or that's what i've always used.

Fila_2

Cullumpster wrote: »

can i just check, the chow mein states soy sauce but does not say if it is light or dark, i'm assuming it is dark or that's what i've always used.

I don't have the book yet but generally, light soy is used for the taste while dark soy is used for the colour.

moneymanager1

garlic nans - another thumbs up! i used to bake them in the oven and the end result was a dry nan bread however using the hot frying pan produces lovely results....what next to try?

CommitedToChange

Hi guys - I made the stuffed crust pizza the other day but most of the cheese escaped - leaving it not so stuffed any suggestions?

I used cheese string in the stuffed bits - I tore each string into 4 and folded over the base once and sealed it (I thought).

Should I use a whole cheese string? that seems quite expensive - or maybe fold over twice to wrap up the string properly?

Thoughts and suggestions very welcome as I LOVE stuffed crust

happy35

i havent got this book yet but did you dampen the dough slightly to seal it?

missminx007

tried the mega burgers on friday and they were amazing. To quote my husband "its everything you want a m*donalds to be but it never is"!!!

Spiritedwolf

I've got this on order, but I'd really appreciate the banana muffin recipe as I have some rather ripe bananas just waiting to be used up.

After reading (the first half of) this thread I was inspired to have a go at Egg and Sausage Muffins as my husband is a big fan, they turned out edible but probably lacking in seasoning (I just did tiny quantity as I didn't have the recipe) and I'm wondering if the seasoning goes in with the mince before you make them into patties or whether it's added whilst cooking - as I've seen recipes online for McDs-style burgers where the seasoning is liberally added to the cooking patties.

Also, are there any recipes in the book for Burger King style Whoopers? They are my favourites!

Can't wait to get the book myself! The Sweet and Sour Chicken balls sound fab.

Thanks