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diana45's Profile

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Sharing Your Food and Other Foreign Dining Traditions

last visit to NYC, went to French restaurant & found the appetiser was a huge platter of charcuterie & cheeses which was passed onto the next table as our mains [entres] arrived. So friendly & civilised. [down the street was a cheese shop with a resident cat to keep mice away!]. fantastic!

Dec 01, 2011
diana45 in Features

Do you have a favorite I'm-alone-now-so-nobody-will-know favorite dish?

double butter Plus some cream and some gruyere cheese!

Oct 28, 2011
diana45 in General Topics

Is there a name for this style of feeding oneself?

;))

Jul 29, 2011
diana45 in General Topics

Is there a name for this style of feeding oneself?

apologies condie, should have said western world; but while you're at it, normal is probably using your hands!

Jul 29, 2011
diana45 in General Topics

Is there a name for this style of feeding oneself?

now that i find anal ;)

Jul 29, 2011
diana45 in General Topics

Is there a name for this style of feeding oneself?

LOL

Jul 29, 2011
diana45 in General Topics

Is there a name for this style of feeding oneself?

most of the world calls this way of eating 'NORMAL'

Jul 29, 2011
diana45 in General Topics

Grown-Up Tuna Salad

My tuna is packed in oil with a whole chile and the result was phenominal

May 01, 2011
diana45 in Recipes

Can I still use an old, open bottle of wine for cooking?

If it's not drinkable, don't cook with it!!! Simple. You may want to follow advice for vinegar?
The rule for cooking with wine is 'use a wine you would put on the table'.

Jan 13, 2011
diana45 in Home Cooking

Do you ever get tired of making the same dish?

any chance of the recipe?

Dec 27, 2010
diana45 in General Topics

Truffled Fingerling Smashed Potatoes

added a beaten egg to the cream & finished in the oven for 10 mins; yum

Dec 25, 2010
diana45 in Recipes

Salts of the Earth

I agree; we use 'iodised' ordinary salt for cooking, so we get the iodine we need, and enjoy specialty salts as an addition to the finished dish.

Nov 20, 2010
diana45 in Home Cooking

Thanksgiving Turkey Cake

i'm not going to make this, but if i was i would be using extra thin slices of turkey doused in gravy for one layer and would omit the marshmellows and top with potato dauphinois; and it all needs a great gravy.

Nov 09, 2010
diana45 in Recipes

Tradition of wrapping fish & chips in newspaper

When I was growing up in Melbourne, Australia in the 50's, we would spend an afternoon at the local pool and buy fish and chips on the way home. They were wrapped in greaseproof paper and newspaper. We would tear the top off and dip in with our fingers, with or without white vinegar. In Melbourne they still use 'flake', [gummy shark]. Believe me fish and chips has never tasted so good on a 'plate'!!

Jun 04, 2010
diana45 in General Topics

Caesar Dressing

The dressing is wonderful and classic, but where is the crispy bacon on the salad, and the eggs? [either coddled or hardboiled], and if you don't have time to make the croutons, don't bother with the salad. di45

May 09, 2010
diana45 in Recipes

Grown-Up Tuna Salad

appycamper, I agree, sounds delic!

Apr 25, 2010
diana45 in Recipes

How to give beef stew more punch?

I think you have summed it up beautifully! di45

Jan 15, 2010
diana45 in Home Cooking

Dukkah

There are virtually no 'absolute' recipes. They are there for interpretation and our subjective appreciation. I am happy to try this 'version' of Dukkah simply because the ingredients appeal to my taste buds.
I find some of the comments so full of ego, probably misplaced; and wonder why people don't read what they wrote, if only to correct the spelling!

Jan 06, 2010
diana45 in Recipes

Best Salt Substitute?

If you cut out all the over salted, overprocessed supermarket foods and just season fresh vegetables, meat, salads and homemade sauces and gravies with sea salt, you won't have to go through the pain of giving it up. A little salt is necessary for our health; and taste! diana

Oct 02, 2009
diana45 in General Topics

souffle-like quiche?

Hi Michelle71
I hope you are still after that souffle-like quiche, because that is how I cook mine. I use frozen puff pastry sheets, either in large muffin pans or a large deep dish pie pan.
Blind bake your pastry with baking paper and dried beans until 1/2 cooked.
Beat together 10 eggs and one litre double cream, season to taste with salt, fresh ground pepper & a pinch nutmeg.
Fry bacon until crisp, remove; slice mushrooms thinly & finely chop spring onions. Add white parts of onion and mushrooms to bacon oil & saute. cool.
mix all together with 3 handfulls of your favourite tasty cheese.
Add to pie crust and cook in medium onion [ 30-45 mins] then add greens of onion and grated parmesan and cook until firm but a bit wobly in centre.
You may have to put foil around pastry edges so they don't burn at any point. rest 15 mins.
The choice of ingredients are yours, but keep them light ie. asparagus, spinach, mushroom, artichoke,etc.
The real secret to this michelle71 is the greater amount of thick cream to eggs [& forget the milk!]
Diana45

Sep 25, 2009
diana45 in Home Cooking