tag:blogger.com,1999:blog-8877601208085394794.comments2023-07-02T16:53:04.987+01:00The lone gourmetAnonymoushttp://www.blogger.com/profile/09575696613288942467noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-8877601208085394794.post-87102018778006218552013-09-04T09:11:58.899+01:002013-09-04T09:11:58.899+01:00Thanks for your comment - I hope you'll enjoy ...Thanks for your comment - I hope you'll enjoy it! I've never made a stir-fry sauce though so I'll have to think about that and see what I can come up with. Chinese cooking is not something I excel at, so I usually order takeaway when I fancy some. But I may have a go. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-29004328086041596502013-09-03T09:49:52.077+01:002013-09-03T09:49:52.077+01:00This is the very great stir fry recipe I saw and i...This is the very great stir fry recipe I saw and it it looks like very delicious. It looks like the dish we always order in a Chinese restaurant. I'm sure my family will love this recipe. Can you post also a <a href="http://beststirfryrecipes.blogspot.com/2013/08/stir-fry-sauces-are-secret-ingredients.html" rel="nofollow">stir fry sauce</a> recipe? Thank you and Keep sharing!.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-40115814005537556472013-08-28T11:28:25.235+01:002013-08-28T11:28:25.235+01:00Thank you! Very few of my own recipes are suitable...Thank you! Very few of my own recipes are suitable for 5:2 (although a good friend swears my Winter Root Veg Casserole works out at about 70 cals a portion), which is why I'm doing 5:2 to reduce my gourmet-sized hips! <br /><br />http://thelonegourmet.blogspot.co.uk/2011/12/winter-root-veg-casserole.html#.Uh3Qaz-z6CgThe Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-72908931166429723042013-08-28T08:16:00.779+01:002013-08-28T08:16:00.779+01:00Followed your link from the 5:2 site. Love all the...Followed your link from the 5:2 site. Love all these wonderful recipes. I've only one through a few but I can't wait to try some.<br /><br />Thank you for posting them.<br /><br />BobBobhttp://bobdaviswsuv.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-51415105144821661322013-02-28T22:03:05.664+00:002013-02-28T22:03:05.664+00:00I don't know about Denmark - I was talking abo...I don't know about Denmark - I was talking about the Netherlands, which had of course been the colonial occupier of Indonesia when it had an empire. The Netherlands now has a sizeable population of 1st, 2nd and 3rd-generation Indonesians. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-64824015870194703292013-02-28T21:50:11.354+00:002013-02-28T21:50:11.354+00:00Brilliant box - how did indonesian food become so ...Brilliant box - how did indonesian food become so popular in Denmark?Anonymoushttps://www.blogger.com/profile/10426220364648734333noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-77704603860228128252013-02-25T10:16:47.597+00:002013-02-25T10:16:47.597+00:00I think you'll have the same problem with sepa...I think you'll have the same problem with separation even if you defrost first. Emulsions always separate when messed with from their natural state - with fondue you've got an emulsion made mainly of fats with some liquid (the kirsch) and you're taking it from hot to frozen to hot again. This essentially denatures it. Food manufacturers can do it but they pack it full of all sorts of processed ingredients to stop any separation (not the one above I tried as that was fresh-made and not freezable). <br /><br />Leftover homemade fondue does make a good rarebit (UK spelling!) - I often finish up mine that way! The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-57111788319949958382013-02-24T18:16:39.623+00:002013-02-24T18:16:39.623+00:00You were right, it separated. I still ate it. I ...You were right, it separated. I still ate it. I microwaved it from frozen and next time I'll defrost first. It also made a lovely Welsh Rabbit (Swiss Rabbit?).Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-60717466530774226972013-02-21T15:22:24.586+00:002013-02-21T15:22:24.586+00:00Mmm, raclette - another great cheese for doing mel...Mmm, raclette - another great cheese for doing melty things with! <br /><br />Good luck with the freezing - I wouldn't do it myself as I think the risk of it separating and curdling is too high once it's defrosted, but let me know how that turns out. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-72521179264972652322013-02-21T15:16:46.022+00:002013-02-21T15:16:46.022+00:00Sounds good - you can do it with most soft cheeses...Sounds good - you can do it with most soft cheeses, I reckon, as long as they have a rind. Baked Camembert is very popular. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-59176009944075219802013-02-20T23:09:30.917+00:002013-02-20T23:09:30.917+00:00I added some raclette to the classic fondue mix an...I added some raclette to the classic fondue mix and loved it. Froze the rest in individual portions for quick fondue or fondue on toast.Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-31445977626751665562013-02-20T22:54:29.773+00:002013-02-20T22:54:29.773+00:00I tried this with a small Cabrie, a soft goat chee...I tried this with a small Cabrie, a soft goat cheese from California. Yummm. Thanks for the idea.Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-66522862671057849412013-02-20T10:25:49.587+00:002013-02-20T10:25:49.587+00:00The porridge oats in my kitchen are rolled. But, a...The porridge oats in my kitchen are rolled. But, as with most of my recipes, there's plenty of flexibility for cooks to use what works for them. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-68852003868969148912013-02-19T19:22:56.233+00:002013-02-19T19:22:56.233+00:00Have you tried this with oatmeal rather than rolle...Have you tried this with oatmeal rather than rolled oats? Sure, oatmeal's the way for traditional porridge, but me, I'm lazy and use rolled :).<br />arianhttps://www.blogger.com/profile/12879948119023551947noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-60739348023540733702013-02-10T18:23:31.906+00:002013-02-10T18:23:31.906+00:00Wow!!! I am inspired. I used to make this for a...Wow!!! I am inspired. I used to make this for an audience (multiple eaters). I might skip the pork belly, though. I have trouble taking more than a half hour to make a single serving of something ...although I could make more and have leftovers.Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-82493165121749500032013-02-01T12:25:42.179+00:002013-02-01T12:25:42.179+00:00Ginger goes well with this if you want to add some...Ginger goes well with this if you want to add some heat as well as matching the sweetness. For this quantity I'd grate or chop around 2cm of fresh ginger. The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-79544357753854763652013-01-31T21:32:45.052+00:002013-01-31T21:32:45.052+00:00This looks delicious. I will try it soon, but I m...This looks delicious. I will try it soon, but I may have to add a little ginger.Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-67423998940419900532013-01-25T08:26:50.399+00:002013-01-25T08:26:50.399+00:00Indeed. My workhorse has one long handle rather th...Indeed. My workhorse has one long handle rather than two side handles but yes, that's a sauteuse! The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-7335187256782665752013-01-24T19:31:07.402+00:002013-01-24T19:31:07.402+00:00And as if they'd been listening, Lidl have a s...And as if they'd been listening, Lidl have a sauté pan, plus various frying pans, on sale from the 28th January :)<br />http://www.lidl.co.uk/cps/rde/xchg/SID-98A4B082-7A6D7458/lidl_uk/hs.xsl/offerdate.htm?offerdate=38191<br /><br />Sanhttps://www.blogger.com/profile/12377783371557934285noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-5846078756544412012013-01-23T07:32:40.290+00:002013-01-23T07:32:40.290+00:00I'm glad you've mentioned Aldi and Lidl be...I'm glad you've mentioned Aldi and Lidl because I've had two frying pans from Lidl although they are steel rather than aluminium. Both are still going strong! With Teflon, you do need to treat with care - no scouring. I use the soft sponge side of a washing-up pad and a little washing up liquid. It's enough. <br /><br />If you're going to cook a lot, it's definitely worth shopping around. That said "best you can afford" can be flexible - my cast-iron griddle pan came from Tesco and cost £9.99. It's just as good as Le Creuset in terms of weight and quality and also has the Le Creuset cast-iron handle, so you can put it in the oven too. Meanwhile, my genuine Le Creuset casserole is at the back of the cupboard because it's too big for one person. I bought it back in the days when cooking for 4-6 people was common for me. So it's all relative. <br /><br />I've been thinking about this a lot since your first comment and I'm going to make a separate page to show my kit, so I'll be photographing more than just the sauteuse! <br /><br />The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-52965095987626923082013-01-22T21:13:12.627+00:002013-01-22T21:13:12.627+00:00Thanks.
I've thought a lot in the last few ye...Thanks.<br /><br />I've thought a lot in the last few years about buying "the best you can afford", though more in relation to tools than kitchen equipment. It's what I was always taught, and it was true for the spanners and socket sets I looked at back then. Now though, for the amount of use I'll give an electric drill, or a Dremel-alike (<a href="http://www.amazon.co.uk/Dremel-4000-Rotary-Tool-4000-4/dp/B0033UWLX8" rel="nofollow">a Dremel, yesterday</a>), should I spend the money, or should I get the copy from Aldi or Lidl? I've been happy with the copy. 3-year warranty too.<br /><br />10 or 15 years ago, I discovered Netto and Aldi and Lidl. Just then, I bought a larger and a smaller frying pan from two of them. Both cheap. Both solid. Aluminium, but chunky. They've been great. The Teflon coatings are now not as good as they were, but they'll last a few years more. Meanwhile, my expensive Le Creuset frying pan continues as a wall decoration :).<br /><br />However, maybe we've gone through the Golden Era of cheap Chinese equipment, and with wages there increasing we will be back to "best you can afford".<br /><br />Sanhttps://www.blogger.com/profile/12377783371557934285noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-12718637132425620542013-01-21T22:21:56.310+00:002013-01-21T22:21:56.310+00:00Hi San, I promise I will photograph the pan next t...Hi San, I promise I will photograph the pan next time it pops up in a recipe! Basically a sauteuse is like a very deep frying pan but with a lid (usually glass). I say heavy, because heavy pans conduct heat better but also give you more control of the cooking. A thin-based pan will get too hot and possibly even buckle and the food may cook too quickly. Aluminium is cheap and thin so it's better to get a pan made of steel. I always say get the best you can afford - the initial outlay may seem steep but a good pan will last many years. It's worth looking on cookware websites for good pans as they often do really competitive offers (40-50% off, and I know ProCook, which I really like - web prices are much cheaper than in their stores). The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-89568002053873705002013-01-21T20:30:30.341+00:002013-01-21T20:30:30.341+00:00Totes amazed, as they say on Kermode & Mayo: o...Totes amazed, as they say on <a href="http://www.bbc.co.uk/programmes/b00lvdrj" rel="nofollow">Kermode & Mayo</a>: only the second time in history there's been a <i>sauteuse</i> without the <i>heavy</i> adjective :). Please can we have a photo of this famous pan (Google Images, and even Dehilleren's site, don't really explain what you're using)?Sanhttps://www.blogger.com/profile/12377783371557934285noreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-78203122117465935332013-01-21T19:39:03.472+00:002013-01-21T19:39:03.472+00:00I'm sure this would work well with other kinds...I'm sure this would work well with other kinds of smoked fish! The Lone Gourmethttp://thelonegourmet.blogspot.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8877601208085394794.post-38978534084733054442013-01-21T19:10:15.277+00:002013-01-21T19:10:15.277+00:00Looks delicious. I can't get smoked haddock i...Looks delicious. I can't get smoked haddock in my town, I might have to make do with smoked salmon.Sethhttps://www.blogger.com/profile/13423717999872991379noreply@blogger.com