Psst... We're working on the next generation of Chowhound! View >

Naguere's Profile

Title Last Reply

Why Do We Need Tomato Paste Anyway?

Well, for a start, richness and thickness.

Nothing else to say, or the Mods will swoop !!

But, Really. Sarah !!!

Jul 07, 2012
Naguere in Features

Sardines in WHAT???

I will be in Brittany this time next month and will look out for them !

The French are big on canned fish.

Jun 18, 2012
Naguere in General Topics

DRIED SEAFOOD and other dried foods in Chinese groceries--request for an introduction

I always have a pack of 'Prophpase Kelp slices', dried and thin, I scissor slivers in to my noodle cooking water. you can then have a bowl of noodles meaty or fishy and the kelp will add
an interesting texture and savoury taste to your dish.

Also I have small packets of dried seaweed which are little blocks and ten mins in
hot water blossom out, they are a bit more challenging as they look as though they
could swim, but again are equally savoury.

In all, dried seaweed is cheap, healthy and tastes good.

Dried mushrooms are very good, the Italians love them, and I do too.

they will improve any casserole .

Let Google be your friend.. Good luck.

My next trick will be to gather fresh seaweed when camping in Brittany

Jun 18, 2012
Naguere in General Topics

How Cold Should You Serve Salads?

I go for cold. my tip (which is what I do) , all my salad goods stay locked up in a plastic container until prep/serving.
More importantly is to have your dressing ready but do not dress the salad until you are ready to eat.

Jun 15, 2012
Naguere in Features

Funniest Thing a Server Said to You

I did reply to this thread, but what the serveuse in Montrichard said to me was

risqué, and the moderator deleted my post.

Which was a shame.

Never the less,

Leonrdo De Caprio ended up in Montrichard, (Catch Me If You Can) where he was captured and

I have camped there with my bike and tent more than 10 years.

and the serveuse really did say it to me.

The minx.

Jun 07, 2012
Naguere in Not About Food

The End of "Ethnic"

Yeah gourmandish.. What you said.

Here in Englandland the most popular resto dish is a Curry.

There was even a skit on this 'Lets go out for an English':

Jun 06, 2012
Naguere in Features

Ways to Heat Own Food When Away from Home? [moved from Special Diets board]

Hi jon44'

For 25 years, or longer cycle camping in France I have used a Trangia stove:

It has served me well, runs on denatured ethanol which is sold in France as

alcool à brûler and in England as Methylated spirits , in the USA as Ethanol.

The Trangia has no moving parts .

You can cook up a storm:

Jun 03, 2012
Naguere in Cookware

Spicy Oven-Roasted Chickpeas

Every day a school day.


May 23, 2012
Naguere in Recipes

Brick Chicken with Rosé Wine and Bacon

Sounds good to me, chicken gets the heat , no prisoners there.

There is a brick in my garden. I will do the deed on Sunday.

deedeedoo has the good advice.

ucanahdooit . you are corrected :)

Torvum, the de-fatting/skimming at the end is the way to go :)

Blimey, this is an old thread.

I would delete (if I knew how)

May 17, 2012
Naguere in Recipes

Rice - How did you experience it today?

Well yes cstout, the rice is just the base. a turkey breast yesterday.

Keeping away from wheat i sub my morning roll with cold cooked rice and
a tomato salad to go with my boiled egg.

and fried rice, well you can play tunes on that, no holds barred on what
you add to it.

May 05, 2012
Naguere in Home Cooking

Rice - How did you experience it today?

I have gone over to buying in bulk from Amazon.

A 3Kg bag of Brown Basmati for £6.69, delivered to my door (post free)

I cook up once, but for three portions, eat one hot, and either microblast or stirfry

the other two,

once cooked (30 mins) there is no more effort

May 04, 2012
Naguere in Home Cooking

The End of Table Manners

Helena, good luck, may you always have the sun in your face and the

wind at your back (speaking as a cyclist).

Wash your hands before eating and keep your elbows off the table.

kiss kiss

May 02, 2012
Naguere in Features

What did you or your Mom make when you were sick?

'Pobs', buttered white bread cut in to cubes, sprinkled with sugar and then

scalded milk poured over it.

Me being English , I was surprised to find that the Dutch have this also, and they call it

'Pobs', mention 'Pobs' to a Hollander and a silly look will go over their face, (mine also)

Apr 28, 2012
Naguere in General Topics

Should You Rinse Meat Before Cooking?

Well !

You have answered your own question afore giving me a go:

1. Don't make the surface of your meat all soggy

2. On removing meat from packaging mop dry with kitchen paper and

throw the paper away , wash your hands well afterwards (at least

ten seconds under hot water using soap.)

cooking your meat properly will kill any pathogens .

A pal of mine told me that his mother always held the beef joint

under the cold tap and rung it out.

Pointybird feels the same

Apr 26, 2012
Naguere in Features

Where to eat haggis in Edinburgh?

Harters has it in one.

There are no Souse Chefs turning out haggises:) in Edunbourgh, or for that matter
Edinburgh. they are a product.

But if ever you come to Scarborough in the NE of England, you can have the

best Cod and Chips in the world.

(said with tongue in cheek mods)

Apr 20, 2012
Naguere in U.K./Ireland

Should You Snap Asparagus Stalks?

What oldunc says, just enjoy as far down as you can.

Mar 30, 2012
Naguere in Features

Freezing beans - cooked or just pre-soaked?

Every day is a school day.

Thanks tarka.

Mar 30, 2012
Naguere in Home Cooking

Losing interest


I know what you mean.

I viewed this post on Retronaut on Navy food during WW11

A chap made a comment:;

'Haters gonna hate'

As Sra. Swanky said as well.

Mar 10, 2012
Naguere in Site Talk

Make Your Own Loaded Potato Skins

It all looks good to me, and the spud mash can be used later for any
amount of dishes

Mar 07, 2012
Naguere in Features

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

skammama, I bow down before you.

Holy Moly what a great thread, but long.

Can we have a button for 'I like your post'?

Mar 06, 2012
Naguere in Home Cooking

Uses for diced prosciutto?

Yep, sorry about that, it was the only word I could think of.

Mar 06, 2012
Naguere in Home Cooking

Uses for diced prosciutto?

prosciutto is a cured raw ham, it will last way beyond the packet date.

If it smells good it will be good and in my experience of good bacon

this has lasted in the fridge for a month.

If you feel you need to use it:

tonight for me is a baked spud

with a topping:

sautéed lardons (prosciutto)

a few button mushrooms along with them

finely chopped eshcalote

and a third of a can of Heinz Beans added at the last minute

to heat through.

by the way, My lardons are always frozen and come out fine.

Mar 04, 2012
Naguere in Home Cooking

"What's that?" - grocery store edition.

I agree CanadaGirl.

In France, at the supermarket all goods are priced by the Kilo, this really simplifies
matters. (in the food area, I must stress.and except the wine).
Oh and some stuff is sold by the piece......... (Melons) Oh darn it...

But you know what I mean

Feb 29, 2012
Naguere in General Topics

Which cuisine is the most frugal in which to cook/eat by?

I think you get it yourself, it is free, launch your kyak, hold your harpoon high.

Thar she blows...

Feb 24, 2012
Naguere in General Topics

left soup out at room temp, is it safe?

If it had prawns in it, toss it.

Otherwise, cook it hard then add a fresh ingredients : grated ginger, scallions and vinegar uncooked ,
and enjoy.

Feb 16, 2012
Naguere in Home Cooking

Eating in London while standing up (i.e., not sitting down)

For a different style of eating, how about Syd's Coffee stall Shorditch.


Feb 14, 2012
Naguere in U.K./Ireland

Adults that have been "sheltered" from cooking?

Your story brought back the memory of Nina my cousin having a day out in London,
expecting to be a bit late home in the afternoon, she left a small pan with a tin
of tomato soup by it's side and a note for Daniel the hubby to warm that
up and she would be home to cook the evening meal.

She arrived home at 1800 hrs to find Daniel sat in the dark kitchen (he hadn't
even turned the light on) with the pan and soup untouched.

Feb 08, 2012
Naguere in Not About Food

Adults that have been "sheltered" from cooking?

mrbigshotno.1 , you have it right.

Feb 07, 2012
Naguere in Not About Food

Adults that have been "sheltered" from cooking?

Myself, as a retired soldier, four years younger than your pop, I could still go out in to the countryside
with a couple of mess tins and some matches to cook up what ever I took along.

As long as he is safe getting the meals you mention, allow him to do so and then
input nutritional meals when appropriate.

Here in England there are firms who will deliver , ready to microwave meals of a very high standard.

Here . for instance:

Your are not going to get him up to speed on stove top cooking as things seem to stand.

You have to work around the problem.

My very best regards.

Feb 07, 2012
Naguere in Not About Food

What goes good with chili?

Yep, plain boiled rice, to set off the zing of the Chilli.

Jasmine if you like, I go for Basmatti, and a small tomato salad.

Feb 05, 2012
Naguere in General Topics