Re: Dragons' den Tonight 22/11/05 Ftat crockery

Wayhaa, people talking about my sort of food, wine, cheese and garlic!

Shirl we must talk, I've had a dryer for years. Best thing ever and
only involves a little bit of planning for great nosh ups! Just cook
extra portions when you are at home and use a regular measure when you
put it on the dryer. Spread out dry, crumble up, dry some more and keep
in freezer. When rehydrating, don't expect miracles, just put it in the
same original measure, add the balance of hot water and wait for an
hour or so. Some things reconstitute faster than others, when ready to
eat cook the pasta (cooked then dried pasta, cooks MUCH faster), then
put in in your Flatworld Plate (you know you want one!) heat the sauce
in the pan and bingo! Top nosh.

Veggie mince and all the rest of the veggie nosh returns to a good
state and is certainly NOT gloup! I prefer to use mash taters though,
which once again works well in the Flatworld Plate.

The US people tend to be split into 2 camps, those that dry raw food
and then cook in camp, (over a real fire no doubt - no fuel issues) and
those that cook first and reheat later.

Fondue, what a dish. I've been making this for years and basically I've
made it out of anything that was available - student days! Liquid -
White wine (dry), cider, apple juice, light beer all work best. I've
done it with brown ale, guiness and red wine, but that is more BLOKES
food! Cheese - snobs use the swiss stuff, but I like it tangy, so good
old cheddar or a mix of whatever you've got in the fridge (Spar shop)
is good. I like it thick so a couple spoonfuls of cornflour mixed with
the liquid and then added at the end is lovely. I used to have it with
just bread before Rose came along, but now we've gone posh, so its with
anything raw. Great with Apple, toms, cucumber etc etc.

As previous post my portions are (4 people) 500g cheese, 250ml liquid,
I clove garlic, a knob of butter/marg at the beginning to stop sticking
to pan and few drops of kirsh/brandy and the cornflour mix at end. Cook
on a very low heat, otherwise cheese curdles and when eating it, just
put the pan over a candle is enough heat to keep the mixture warm.

I must try this at Glen Feshie next year and see if it attracts some
attention! <Apron off and back to work - er where was I?>

.

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