Robin Joy's Profile

Title Last Reply

dishwasher detergent

Is it possible that your glassware etc. has been gradually becoming less clear over time and it has only recently become noticible? Would a brand new glass come out clouded after just one wash?

Apr 15, 2014
Robin Joy in Cookware

mayo help

My guess is that you are almost there. Two yolks require about 10oz of oil, and it tips from liqid-ish to mayo all of a sudden.

Like Big Easy, heating the yolk is a new one on me, and that might be the problem.

http://www.theguardian.com/lifeandsty...

Apr 11, 2014
Robin Joy in Home Cooking

Any recreations for Peppone Restaurant's cauliflower recipes out there?

Sounds like the whole head has been steamed, and a reduction of the steaming liquid incorporated in a creamy sauce. Just my guess.

Apr 10, 2014
Robin Joy in Home Cooking

Any recreations for Peppone Restaurant's cauliflower recipes out there?

Anything like any of these?

https://www.google.co.uk/search?q=cau...

Apr 08, 2014
Robin Joy in Home Cooking

Cooking time concept eludes me. Please help one more time

Are you asking about cooking both halves at the same time?

Apr 06, 2014
Robin Joy in Home Cooking

When is pork ham?

Fantastic! Welcome to the world of home cooked ham.

Apr 05, 2014
Robin Joy in General Topics

Cleaning Le Creuset

Apr 03, 2014
Robin Joy in Cookware

When is pork ham?

Nooooooooooooooooooooo!

You're almost there. You can't possibly give up. Different cut next time maybe, but what you have will be just fine.

BTW, that's the first time I've seen "bloody" used by an American in exactly the same way as a Brit would.

Apr 02, 2014
Robin Joy in General Topics

Breakfast and Early AM Pastry in London

I confess to being surprised! I've worked 5 minutes walk away from there for 25 years and it would never occur to any of my colleagues, clients/contacts etc. to be anywhere but busy at their desks at 08.00.

Apr 01, 2014
Robin Joy in U.K./Ireland

Breakfast and Early AM Pastry in London

Looks great, but what's it actually like at 8 a.m? Empty would be my guess.

Apr 01, 2014
Robin Joy in U.K./Ireland

Breakfast and Early AM Pastry in London

For perfect trad English The Shepherdess in City Road cannot be beaten. But I'm guessing it will take you 45+ minutes either way. In rush hour:

http://www.tripadvisor.co.uk/Restaura...

Working locals only.

The smarter places already mentioned are mainly very good, but 90% of the customers will be visitors and the fare will be identical to that available in any modern city in the western world.

Apr 01, 2014
Robin Joy in U.K./Ireland

Breakfast and Early AM Pastry in London

Where are you staying please?

Apr 01, 2014
Robin Joy in U.K./Ireland

Need wet brine cure recipe for fresh pork loin

So you haven't given up P3! Splendid.

"Gammon", or "a piece of gammon" would automatically mean a wet cured section of pork hind leg to a UK native like GR.

Good luck!

Mar 31, 2014
Robin Joy in Home Cooking

What goes with olives?

Now that sounds like a drink which would really shut the mother-in-law up.

I'll stick to having my olive in a cold gin with a threat of vermouth.

Mar 28, 2014
Robin Joy in General Topics

When is pork ham?

Not at all. Split between London and the Isle of Wight, a 25 mile across island 5 miles off the south coast of England. About 75 miles from London.

Mar 25, 2014
Robin Joy in General Topics

When is pork ham?

Don't give up Puffin!

If it's at all possible buy a little 2lb cured but uncooked gammon from a butcher (the pork producer you mentioned could help here maybe?). Simmer it gently for 45 minutes in plain water, then drain it and slice to eat hot, or allow to cool for eating cold later. It'll last several days covered in foil in the fridge. This is cooking ham at its most basic. You can tackle the honey glazing, or whatever, another time.

It will probably look a bit like this:

http://www.frugalqueen.co.uk/2010/05/...

Half the price and much more satisfying than buying a pre-cooked affair.

Did GR refer to Gordon Ramsay? What did he do with it?

Mar 25, 2014
Robin Joy in General Topics

When is pork ham?

I'm not Tescos biggest fan, but we had their "roast in a bag" smoked gammon on that link yesterday for lunch and I must say it was excellent. As were, of course, my dauphinoise spuds!

Mar 24, 2014
Robin Joy in General Topics

When is pork ham?

Not here in the UK. Ham is cured pork meat, which is widely available either cooked or uncooked. This can also be smoked, honey roast, crumbed etc. and different cures are used like Wiltshire, Bradenham or York.

Gammon is ham from the leg (larger gammons come on the bone) and collar ham is from the shoulder area, which is fattier, but still delicious. Other cheaper cuts tend to be composed by a machine and held together by a plastic skin. Still tasty though.

It is of course possible that very many years ago the word ham was used in the UK for an uncured leg of pork. Our friends in the US have a history of sticking to 18th century vocabulary (pants, purse, trunk etc.) and we are often the one who screw around with the language. Vive la differance!

Mar 24, 2014
Robin Joy in General Topics
1

When is pork ham?

"A Gammon sold at Tesco for traditional Christmas Dinner would be fresh meat of the leg of pig."

Not in Tesco in the UK.

It's cured (albeit cheaply).

Fresh would be labelled "Leg of Pork"

Mar 23, 2014
Robin Joy in General Topics

When is pork ham?

Indeed it depends where you are, s842.

Everyday ham in the UK can be produced from many cuts of pork. Collar and Gammon being the two most popular. Gammon, as you suggest, is from the lean upper leg.

In reality "ham" is never used in the UK to refer to uncured fresh pork, leg or otherwise.

Mar 23, 2014
Robin Joy in General Topics

When is pork ham?

Thank you.

Mar 23, 2014
Robin Joy in General Topics

Cleaning a stainless broiler pan with baked on grease layer

I think we need a picture!

Mar 23, 2014
Robin Joy in Cookware

When is pork ham?

Forgive my ignorance, but what's been done to raw pork to produce "fresh ham"

Mar 23, 2014
Robin Joy in General Topics

When is pork ham?

I don't think there's much to add to your pal's explanation. The chemicals act upon the meat, which changes somewhat in nature. It will then require cooking of course, and how that is carried out further influences the end product (boiled, roasted, honey roast etc.) Smoking can also be employed.

Air drying ham (Parma, Serrano et al.) is a different way of turning pork into a different type of ham.

Mar 23, 2014
Robin Joy in General Topics

restaurants that allow pre-pay for group dinners?

Here in the UK many restaurants would pre-agree a limited choice fixed price deal. A veggie or fish app, followed by one meat, one poultry, one fish and one veggie choice for mains, and a crowd pleasing pudding with coffee maybe? Include half a bottle of wine or equivalent and what will you be looking at? $50? Maybe a little more? Cash bar for extra grog.

Managers of chain restaurants may not have discretion to offer deals though.

Mar 19, 2014
Robin Joy in San Francisco Bay Area

Pint sauce pans.

Pint and a half?

http://www.nisbets.com/Natural-Finish...

Not sure I'd dishwash bare aluminium though.

Mar 18, 2014
Robin Joy in Cookware

Europe wants the US to stop claiming to make European cheeses

As you probably know John, Stichelton is made by Joe Schneider, an American, which rather makes me smile when these sort of discussions take place. I must try some Blacksticks if it's that good.

Mar 17, 2014
Robin Joy in Food Media & News

Europe wants the US to stop claiming to make European cheeses

"Call the shit whatever you like, just provide the important information on the label. And feel free to include as much as you like."

Surely if one sticks to the rules all the information would be there, often in just one word, e.g. "Champagne". Also, if the name doesn't matter why are so many manufacturers eager to use names they shouldn't? I personally would have no issues with use of phrases like "Stilton Style", which of course already happens to a certain extent with "Methode Champenoise"

I have a pal named Ford. I understand your "Brand" observations, but how much noise would come out of Detroit if he started making cars with his name on them?

Lots of US foodstuffs are superb, and I'm a particular fan of CA wines which lead the way over many EU counterparts. Producers of quality products should have the confidence to use their own names.

Mar 17, 2014
Robin Joy in Food Media & News

How to un-warp a pan

Just keep it for future broiling?

Mar 16, 2014
Robin Joy in Cookware

I didn't see this question asked recently. If I have gas burners, should I get a round or flat bottomed wok?

I have both, and for an occasional cook the cooking and eating experiences are virtually identical, so I shouldn't worry too much.

Mar 12, 2014
Robin Joy in Cookware