Wicce
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Posts posted by Wicce
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Yes, Chancer, a hand held beater would be fine. It's only to emulsify the milk and butter together - doesn't matter how you do it.
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I've had this problem with French cream for years - don't bother with it any more. If you want a cream that will whip to whatever consistency you want, then do this....Melt 1/4 lb. of unsalted butter in 1/4 pint entire milk (NOT Bridel - it smells of goat). Bring almost to the boil. Cool a bit and then whisk it in a liquidizer for 1 minute. Set in a fridge to chill. When you want to use it, whip until you get the right consistency. It has never failed me - tastes great and you can add flavouring without any problem.
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Just getting all our pet's passports up to speed for a return to the UK, and I noticed on the DEFRA site that the Vet's stamp must be any colour except black! All of our Vet's stamps are black! Has anyone experienced any difficulty with the Black Stamp Police at the port?
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Give it a go, Water Rat. Nothing venture and all that stuff.
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O.K., Chaps, this is what you do. You need a liquidizer or a blender.1/4 pound unsalted butter1/4 pint entire milk (red top) - try to avoid using Bridel milk, it seems to smell of goat!In a saucepan gently heat the milk and melt the butter in it without boiling. When butter is dissolved remove pan from heat and leave to cool for a minute or so then pour mixture into liquidizer. Blitz for a minute to emulsify mixture. Transfer mix to bowl and cool until cool enough to put into fridge - cover to avoid picking up smells. When you need to use it, whisk until it is the thickness you need. It will take flavourings like liqueurs or sugars, etc. I use it to fill cakes and suchlike, and it makes great fools. You cannot cook with it, however, as it would split as the heat hits the butter. It tastes delicious, and I can honestly say it has never let me down.Happy cooking.
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I have lost all patience with French cream - useless stuff! Now "make" my own with entire milk and butter. I'll tell anyone who wants to know how to do it - it NEVER lets me down when I need whipped cream!
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Wash your mouth out, Jonzjob!
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True, Cooperlola, true. Unfortunately, we have two horses allergic to dust in straw - nice expensive dust-free bedding needed there - and one who has somehow become allergic to something in hay - so he needs a hay-free feed. Honestly! Who'd have horses!
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Horse feed. The stuff we use - if we can find it here - is over three times more expensive in France. It's cheaper to go back to the U|K with a trailer - more than covers the cost. And....we get to pick up any other goodies as well. Such a shame as we would happily pay reasonable prices in France.
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Awww! What a gorgeous puppy. If he was nearer to Brittany we'd consider taking him.
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Just to let you know that we have today received a letter from our CPAM in St. Brieuc advising that our cover has been extended beyond 31st March 2008 under the residency rule. You can imagine our relief.
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I think the main problem with the beef here is that it isn't hung for long enough. Bright red meat is a real giveaway - probably just come off the hoof! That and the habit of cutting away every bit of fat (the taste-giving part of the meat). Oh for a nice rolled sirloin or a bit of slow-roasted brisket!
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I would agree with Desiree, Cheminot. It's a good sized potato and keeps well; can also be used for most culinary purposes. Charlotte for new potatoes.
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A BIG YIPPEE, WHOO HOO AND HEARTFELT THANKS to all those who have worked their butts off trying to sort thia matter out. It just goes to show what can be achieved by a load of stroppy British Expats. Congratulations to you all. If I could buy all of you a drink I would.
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Spot on, C. Where would we all be without your input in this wretched business!
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I realise that this topic is not yet resolved and exhausted, but how about a round of applause for Cooperlola, Russethouse, Makfai and all the others who have obviously spent time and energy trying to find out what's going on and posting their info for the rest of us. Thanks a lot, folks!
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Hi there, Floss. Department 22 is a big area - whereabouts are you going to be?
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Same reply to you, Benjamin. Blight spreads like wildfire and to be honest once you have spotted the signs it's best just to cut all foliage back asap. It also affects tomatoes. Even if the potatoes haven't flowered yet they have probably formed tubers (depending on whether you planted "earlies" etc, and when you planted them), and those tubers will continue to develop. If you get it early enough there is a chance of getting a crop, but don't wait!
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David, it does sound like blight. You could spray, but if the blight is already visible it's probably too late. Cut all foliage down to ground level and dispose of it - burn it if possible. Leave the potatoes in the ground, and hope for the best. If you've cut the greenery down earlier enough you should be able to get a crop. Good luck.
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Hi there. Foals do tend to have a slightly rough coat for the first few months of their lives and when they lose it, it can look a bit patchy. You don't say if your foal has been rubbing or scratching her head, or if she behaves as if she is itchy. It's not normal for a foal (or an adult horse) to completely lose its hair, and I would suggest that you check with your Vet to rule out possible causes like mites, midge bite or some allergic reaction. It is possible for hair loss to be caused by medication, but it's not very common.
Hope this helps.
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Hi Dotty. Some types of onions are more prone to bolting (flowering early) than others, but it could be due to stress, i.e. not enough water. Try cutting flower heads off and keep the other onions watered. If they lurch from very dry to suddenly wet the stress can cause them to flower, and this is the onion's response to make sure it has time to produce its seeds for the next generation.
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Well, it's porc, and the cut is called poitrine. Hope that helps.
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Hi there. You can grow quite an acceptable substitute for watercress in the form of a plant called Land cress or American cress. It's grown from seed and matures quickly into a nice clump - has the same taste as watercress. It doesn't need the damp conditions that watercress requires. I get seeds from Chiltern Seeds in the U.K., but I'm sure seeds must be available from various other sources.
Mary
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Plums freeze really well. Think...apple & plum tart, plum crumble....
Mary
Bye, bye, France, it's been great
in The Complete France Post Bag
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