slowmotion
Quite dreadful
- Location
- lost somewhere
At least I tried, FFS....You’re such a failure....
At least I tried, FFS....You’re such a failure....
I attempted to use some goose fat for Christmas lunch roast potatoes when it was being pushed by Delia a few years ago. It was a total soggy disaster. I've never been back.
This^^^^^Your fat was not hot enough.
That's entirely possible. We were in a strange kitchen that Christmas. The oven temperature was all over the place according to my digital meat thermometer.Your fat was not hot enough.
It all gets very complicated!but lots of things are essential colin (including salts) but surely it's a matter of how much?
I'm not sure Italians know everything about food at all to be honest - the way they chuck salt around/into stuff can be downright alarming
(though this does give them the excuse to have yet more tests).
So are you sure about this?
I hate to break this to you/upset your digestion but wiki says that marmite was invented by a german scientist. Whether he intended it to be a food product I don't know.Beef dripping on toast with marmite. Non of this namby pamby foreign stuff.
You should also try it on its own sometimesCan avocado oil get an honourable mention in this thread? My wife & I prefer to use it over olive oil.
You mean without the olive oil and without the wife?You should also try it on its own sometimes
Yet the butter and cream are in the whole milk, along with lots of other things.Ickle fairly widespread from Notts to Northants AFAIK.
I thought rapeseed didn't seem to have the benefits of olive, cold at least, but it wasn't yet understood why. Most oil threads on health forums I read don't get far, though, before a butterball bounces in claiming verbosely that all oils are death and butter is natural... yet you never see cows churning it theirself