After good corned beef to assemble a reuben sandwich [London]

Thanks, Monkeysta. Funnyly enough, I went to Temple Fortune a couple of weeks ago to try to get salt beef from the Salt Beef Bar . They were closed ! I think it was because of Yom Kippur - silly me......Anyway, while I was walking around with a long face I noticed "Delisserie" and walked in there when I saw they had salt beef and Reuben sandwiches on the menu. I did have the Reuben sandwich and was not bad ! Not quite what I remember from the US but close enough. My English hubbie had the salt beef platter and seemed happy with it. I'm still working on assembling the perfect Reuben sandwich - planning to go back to the Salt Beef Bar again soon - hopefully I will avoid the Jewish holidays, but I would recommend Delisserie to anyone who wants an easy and instant way to satisfy a craving for it ! If you happen to be in North London, that is.......

chowess in U.K./Ireland

Cream Cheese Icing came out runny ! Is the cream cheese in UK different?

Thanks to everyone for replying and comfirming my suspicion - stuff in tubs is a softer version - so I think I will avoid it from now on. As someone suggested, I did think of adding more icing sugar but I thought it was already too sweet (2 cups for 8 oz of cream cheese). I will have a look out for other brands of cream cheese to see if I can find something in blocks or "firmer", and experiment with that. I think my main mistake was seeing the label "Philadelphia" and assuming it would be the same as block stuff I've used in the past.

chowess in U.K./Ireland

Cream Cheese Icing came out runny ! Is the cream cheese in UK different?

I made a really good carrot cake today (followed "Moist Carrot Cake Recipe" in Chow) but was disappointed with the cream cheese icing as it came out too soft and runny. Perhaps I should blame the cook but I noticed that the cream cheese ("Philadelphia" purchased in local supermarket, but in plastic oval tubs and NOT in rectangular blocks wrapped in foil) seemed softer than I remember it. Is it my imagination or do they sell a "softer" version here, in which case how should I adapt the icing recipe?

chowess in U.K./Ireland

Hotel and Restaurant Recommendations in St. Julien

Huge apologies if this has already been covered in other threads but I would be grateful for any help: We are planning to visit Chateaux Beychevelles and Lagrange next month and I need any tips on where to stay overnight and have lunch between the two chateaux visits. I would be extremely indebted for suggestions ranging from the "not-so-expensive" to the "Ok, why-don't-we-have-a-treat-since-we-have-come-all-the-way-here" as I will be travelling with my 3 children (youngest is 7-years-old) and my parents and I'm not sure I could afford a lunch and hotel bill worth thousands of euros !

chowess in France

After good corned beef to assemble a reuben sandwich [London]

Thanks Zuriga. There's a Pain Quotidien near where I live so will check it out soon. I imagine they would sell it by the loaf. Figure that though. It could just show that one never knows- one looks for American-type rye bread in London and one finds it in a French type bakery ! Haven't had time to go get the salt beef or bread yet so project (and craving) still outstanding. Will post something once I get there !

chowess in U.K./Ireland

Aquitaine/Basque food tour

Purpleceline and PhilD, many thanks. I am definitely bookmarking this page. It's nice to have tips on places to stay.

chowess in France

After good corned beef to assemble a reuben sandwich [London]

Thanks, Gordito - I see what Zuriga means by the thickness of the meat from photos but looks pretty good so this must do. I now have a bottle of Sauerkraut (found it at Budgens Belsize Park and it's from Bulgaria !) Planning to stop at Golders Green for bread and Temple Fortune for salt beef when I next have a chance. All I will have left to do is look up a recipe for thousand island sauce and hopefully I'll get there - craving satisfied - with any luck it will be close enough to the real thing ! Thanks for your suggestions, everyone.

chowess in U.K./Ireland

After good corned beef to assemble a reuben sandwich [London]

Thanks Zuriga. I was after American-style corned beef but it sounds like salt beef might do the trick (I'm not sure what the difference is, to be honest). Thanks for the tip on the bread - I have never seen rye bread at a bakery here but must admit I hadn't checked the ones in GG. Ibrahim, I'll check out your salt beef in Edgware. Who knows, perhaps a good salt beef sandwich will satisfy my craving. I do love that combination of sweet, sour and saltiness from the thousand-island, sauerkraut and beef though...........sigh

chowess in U.K./Ireland

After good corned beef to assemble a reuben sandwich [London]

I have been having a serious craving for a decent reuben sandwich. I am quite prepared to make it myself (unless anyone knows of a good restaurant in London where I can get one). Any tips on where I can buy good corned beef, sauerkraut and rye bread would be much appreciated.

chowess in U.K./Ireland

Aquitaine/Basque food tour

purpleceline, I am planning to drive from Bordeaux area to San Sebastian this summer. I would love to have your recommendations for good places to try. Many thanks

chowess in France

Indian or other fab food near a Northern Line stop (London)

If getting off at Hampstead Station works for you you must go to Woodlands Restaurant. It serves only vegetarian Indian food but trust me, you will not miss eating meat at all as the food is fabulous - I am a big meat eater but I love going there. Their dosas are to die for and most of their curries and other dishes are absolutely fantastic.

chowess in U.K./Ireland

Working on my Dauphinoise potatoes, stories welcome.

I did not manage to post my reply the first time successfully so apologies if this comes out in duplicate. Den, go to http://www.bbc.co.uk/food/get_cooking/ and look up Mike Robinson's "interactive video" for "Dauphinoise Potatoes". Best I ever made and surprisingly simple. The only thing you might not like is the amount of double cream it requires - not good for the waist and heart but the results are absolutely scrumptious !

chowess in Home Cooking

To migrants, ex-pats, aliens and transplants, what do you miss?

Having lived in Mexico, Japan and US and now living in London, I constantly crave for (and have actually had dreams about) :

- Reuben sandwich
-Tonkotsu Ramen
-Tamales
- Carnitas Tacos with a choice of salsas to choose from !

In theory I can get any of these in multicultural and cosmopolitan London, but
all my attempts were disappointing. I think I'll just carry on dreaming.......

chowess in General Chowhounding Topics

Magic Ice Cream - Wow!

Would you mind sharing the recipe please. Sounds good !

chowess in Home Cooking

Preserving Grated Garlic

janniecooks, I read the thread you suggested together with other information I googled on the web and I see what you mean. I am glad I posted this as I was never aware of this problem. There seems to be some views that if kept in the fridge for less than a week it should be safe. tmso's suggestion echoes this and I might follow this but must admit this has given me a bit of a shake...... Anyway, thanks everyone for all the info and suggestions.

chowess in Home Cooking

Preserving Grated Garlic

Wow.......Having understood that garlic has antibacterial properties I am surprised to hear about the botulism risk.

chowess in Home Cooking

Preserving Grated Garlic

I go through tons of garlic when cooking for my family and I heard of a neat trick of storing chopped garlic (in my case I grate it using my micro-plane grater) in a jar drowned in olive oil and kept in the fridge. I found this extremely handy when I am short of time and need to come up with a quick pasta sauce, for example. The problem is the garlic turns into a green shade after a couple of days in the fridge. Is this a sign that it is "going off" or oxidizing (smells fine though) or is it simply picking up the color from the olive oil? I have seen the commercial equivalent of this in stores (which looks very white) but I don't like the idea that they contain preservatives. Anyone with ideas? And please, before anyone suggests that I am being lazy and that I should chop or grate garlic each time I need it, may I just say that I do truly find this time-saving. I have a family of five which includes a vegetarian, two confirmed meat-eaters and a young child who is a fussy eater. They only thing we all have in common is that we generally like Italian (thus the large garlic consumption). Many thanks.

chowess in Home Cooking

Best Chinese Restaurant (including DimSum) in Leicester Square?

I have been given three restaurant names when I asked around for the best DimSum place in London's Chinatown. They are Golden Dragon, Jade Garden and China City. I have read reviews complaining of the service at Golden Dragon which is slightly concerning as I'm taking some friends there. Having said this, if the food is extremely good, perhaps we can all pretend we are in a busy restaurant in Hong Kong and put up with the less-than-ideal level of service (?) Joking aside, I would welcome any opinions on these three choices - or any others you might recommend. Many thanks

chowess in U.K./Ireland

Le Creuset non-stick pans

Thanks everyone for your comments. When I originally posted my question I assumed that the new range of toughened non-stick pans by LC were available everywhere. After seeing some of your replies I realised that they seem to be out in only some countries (or at least in the United Kingdom - I assume France as well as that's where Le Creuset is from). Apologies if this has caused any confusion, and again, my initial question: Anyone out there who has bought these and has any feedback ? I found a link FYI which will hopefully clarify things.
http://www.lecreuset.co.uk/en-gb/microsites/Introducing-Toughened-Non-Stick/

chowess in Cookware

Le Creuset non-stick pans

I am thinking of replacing my teflon-coated non-stick pans and would like something that is good quality and long-lasting. I noticed that Le Creuset has a range of "toughened" non-stick pans out but they seem pricey. Are they worth it? Happy to pay the price if they really are. I own some of their cast-iron enamel pots which I have treasured in the past (great for long-cooking stews in the oven, for example) and I have no regrets about what I paid but I wonder if this extends to their non-stick pans. Also, could anyone shed some light on what is the latest on non-stick surfaces being toxic, carcinogenic, etc. Is this something of the past and nothing to worry about with current high-quality products?

chowess in Cookware

the best cream of mushroom soup --- please

Would you mind sharing your recipe for the stunning roasted butternut squash soup? I am always looking out for different variations of this to keep my family happy. Many thanks

chowess in Home Cooking

Where can I find AMERICAN Cheddar Cheese in London?

Thanks abryan. Monterey Jack is another one I was after (for Mexican, or more accurately Tex-Mex food). By the way, I tried using Red Leicester cheese the other day....... ok, tastewise it's not bad but something was missing...... what I'm looking for is that balance of saltness and sweetness (which I'm sure screams "processed cheese" to anyone with decent tastebuds) and above all, that velvety texture you should get when it melts. In fact, I found that it took a while for it to melt and even then it was not the right texture. I had the same problem when trying to make Eggplant Parmesan recently. I used what is called mozarella cheese here (not the round bright white Italian type though; maybe that was what I should have used) and again, it seemed to just get burnt and hard instead of melting. Ditto for enchiladas. I sometimes feel that maybe I should just ditch my US-sourced recipes and stick to cooking with cheese solely with sauces (as in "cauliflower cheese"). I will have a last try at enchiladas with the Monterey Jack though - I can justify the trip to Kensington to pick up a few jars of Mexican green tomato sauce at Whole Foods. Sorry about my rambling but I wonder if anyone else has shared my frustrations.

chowess in U.K./Ireland

Where can I find AMERICAN Cheddar Cheese in London?

Thanks everyone. I will have a closer look next time I'm at the supermarket for the substitutions you suggest. The Red Leicester idea is something I would have never not thought of. I tried making a cheese burger with the local (Waitrose) cheddar cheese slices last and it somehow just did not do it for me. I gave up at that point and did not look any further.

chowess in U.K./Ireland

Where can I find AMERICAN Cheddar Cheese in London?

Apologies if this has been discussed before but would anyone please tell me where I can find good old slices of American (sometimes aka Kraft) Cheddar cheese in London? I love English and European cheeses and I know what I am asking for is not considered real cheese by most. When it comes to making a good cheese burger or grilled cheese sandwich though I find that nothing beats it.

chowess in U.K./Ireland