[Bike driving test]

Hello.....

could someone give me an idea of what is involved in taking the test, here in France, please

many thanks

[Need a bike picked up]

Hi BIG MAC

What a kind offer, thank you.

If more people where like you the world would be a better place.

[Need a bike picked up]

Hi AnOther

Sorry been away....long story.

Well I think I was really lucky......french reg bike ....guy took it back to UK with him, so it's on it's way back to France.... will the guy bringing it back in his van need the reg documents?????

Stephen

[Bread's done but, how do I get it out?]

Mine was a real cheapy from Tesco £9.99, I normally just use it to make dough then put in oven, but now and then I leave it to cook in the machine, turn tin upside down shake and out it comes with paddle still in loaf, a little puller (supplied) pulls paddle out .....simple's

[Frozen chicken]

Now that was FUNNY :):):)

[Takeaway curry delivered to France]

Hi Paul

Leave me your number, will give you a call when we next have a curry evening (It's the real thing British Indian Restaurant Curry) Hot as you like !!!

or mild if you can't take it,

Regards

Stephen

Dept 86

[Need a bike picked up]

Hi bubbles

Thanks for your suggestion, I have been offered by a very kind person to bring it back for me for basically for fuel money.

Thanks again

[Need a bike picked up]

Hi All

Can anyone assist, have purchased a bike (125cc) in UK it's french reg, and I need it bringing back from Petsworth, near Bognor to just south of Poitiers, I would like to do this without spending a fortune.

Cheers

The fridgedoc

[An Indian entrée]

Hi Norman

you must be a rich man to afford their prices, to expensive for me, I can make a kilo of pakura's for less than €2 !!

when they deliver does it come in a gold roller

[Asian shop]

Hi

Sorry to be so late in posting apart from spending a week in Paris, no fun, in hospital and forgetting which site/forum I was on .....blah....blah.....blah

The asian shop is behind "CORA" in Limoges

bonne chance

[An Indian entrée]

Hello sweet

such kind words, glad to hear no more burnt tops/soggy bottoms.

yes you should cook the spices gently at the begining, notice the word "cook" not fry, because that is what you are doing which means they will not taste "raw". Adding the Garam which is very fragrant but if over cooked will loose most of its fragrance, adding it at the end will guarantee it will not loose this wonderful fragrance that the cook took so long to prepare in her mortar & pestle.

bonne chance

[An Indian entrée]

Hi Sweet

Glad you liked my Garam mix, if it's not to your taste you can always change the quantities of the spices to suit I've used the same amounts for many a year I was given it by a little old indian lady.

I can understand why your friend uses a mortar & pestle, instead of tearing the spices to bits it bruises and crushes the spices which releases the oils which does give a different taste, remember to add the Garam at the end of cooking.

[An Indian entrée]

Hi Chancer

Coriander is easy to grow but you must get the seeds that are for growing the leaf the other seeds are for growing the seed, plant either in a sunny spot in garden or in a deep pot, as it has a long root we have 2 lots growing all the time second lot planted 4 to 6 weeks after first then keep replanting, once it's there you will go through it, little late now but next year plant some chillies, if your willing to pay the postage I'll send you a seedling now, you should get about 100 fruits and they are hot, I'm experimenting with some different types this year so should be interesting.

Garam Masala....easy peasy......

25g Black Peppercorns

25g Coriander seeds

20g caraway seeds

6g Cloves

10/15 cardamom pods

6g ground cinnamon

Remove the seeds from the cardamom pods mix with the other whole spices then grind then fairly fine (not powdery) in a coffee grinder, mix in the cinamon and keep in an air tight container, as with ALL spices use within a few months as they will loose their flavour and taste powdery.

You will notice the difference with this freshly made Garam Masala.

Bonne Chance

[Asian shop]

There is a very good one in Limoges and they stock almost everything, it's at the rear of ?????? I can't remember, I will ask my better half tomorrow and post here.

regards

[recipe request]

How about this for an eye opener.........

Quay side prices Kg Thursday 13th May 2010

Shetland

6 Boats landed 785 boxes

Cod - £1.41-£2.25

Haddock - £1.39-£2.83

Whiting - £1.52-£2.24

Lemon Sole - £1.10-£4.95

Monks - £3.18-£4.20

Skate - £1.82

Skate (Blue) - £-

Skate (Mixed) - £-

Skate (Roker) - £2.12

Megrim - £1.47-£4.17

Plaice - £0.41

Haddock (Round) - £0.65

Whiting (Round) - £1.15

Squid - £3.37

Turbot - £12.29

Tusk - £-

Witches - £1.01-£1.91

Hake - £1.09

Halibut - £9.52-£10.53

John Dory - £-

Cats - £1.44

Saithe - £0.77-£1.06

Ling - £1.24

Lythe - £-

Eel - £-

sorry how much is hake ????

[recipe request]

Hi All

Gem.........

Gadus morhua Linnaeus, 1758

Atlantic cod Catalog of Fishes (gen., sp.) | ITIS | CoL

Classification Actinopterygii | Gadiformes | Gadidae

Synonyms Gadus morhua morhua, Gadus arenosus, Gadus callarias

Common names Morue de l'Atlantique, Bacalao del Atlántico, Old soaker

The french name "cabillaud" for cod entered the the french language in 1278 prior to that it was morue (yet another bit of useless information)

Salt cod is morue salee but over the years the salee has been dropped hence the confussion!!!!!

Sweet .......if you like turbot (I love it but not the price) try brill, Scophthalmus rhombus, barbue (F) from the same family as turbot it has a slightly more delicate taste / flavour.

just john.......that is a super way of cooking fish, when or should that be if, I catch a carp that's the way I cook it.

Cheap fish dish......the humble Mackerel, Maquereau (f)

gutted, washed, rub on a little olive oil, season, fresh herbs in cavity, place on tray under hot grill, cook 3 to 5 min's (depending on size) carefuly turn over cook again 3 to 5 min's onto plate, eat with fresh bread, no need for knives and forks, yes, pick them up with your fingers ( I can hear the gasps from here :) oh and leave the head on as well :) .......but if you can't go native....head off and use cutlery but not that dreaded Victorian fish knive, they should all be melted down and made into something useful.

love to all

[recipe request]

Hi All

Does this make it any clearer?

Extract from:

The Fish Labelling (Amendment) (England) Regulations 2006

Whiting Merlangius merlangus (L.)

Hake All species of Merluccius (L.)

Cod or Codling Gadus morhua

Although some fish are similar to other fish they may or may not be related, as you can see the Cod, Whiting and Hake belong to different families

But I don't care they all taste yummy

Simply pan fried in buttter seasoned, squeeze of lemon..............Heaven

[recipe request]

Hi goose

Are you sure it was merlu cos merlan tends to be the fish served with its tail in its mouth.

[recipe request]

Merlu is hake

Merlan is whiting

[recipe request]

Hello sweet

Try these two

Merlu with veggies

2 Merlu cutlets about 225/ 250g

1 lemon cut in half

half an onion

300 ml water

75 ml white wine or cider vinegar

salt

1 bay leaf

2 peppercorns

1 tomato

225 g fresh or frozen mixed veggies

2 tsp cornflour

2 tbsp single cream

2 tsp dill sprigs

2 tsp chopped parsley

pinch sugar

Wash the fish and sprinkle with lemon juice from half lemon.

Cut the onion into rings and slice the other lemon.

Bring the water to the boil in a saucepan, together with the vinegar, salt, the onion rings, lemon slices, bay leaf and peppercorns and boil for 10 minutes, turn heat to low add the fish cutlets and cook them for about 10 minutes at a bare simmer.

Peel, deseed and dice the tomato, cook the mixed vegetables and arrange them in a warm bowl, take the cutlets out of the pan, place them on top of the vegetables and keep the bowl warm in a low oven, mix the cornflour in a little water, strain 125 ml of the fish stock into a small saucepan, then stir in the dissolved cornflour and bring to the boil once, stir in the diced tomato, cream and herbs to make the sauce and season to taste with a little sugar, salt & pepper.

Merlu Forentine

2 Merlu cutlets

40 g butter

salt and freshly ground black pepper

squeeze of lemon juice

675 g spinach

1 onion, finely chopped

small clove garlic, crushed

3 tbsp wholemeal flour

150 ml milk

1 tomatoe sliced

100 g gruyere cheese, grated

paprika

Butter a sheet of aluminium foil. Season the merlu cutlets, sprinkle with a squeeze of lemon juice and top with a few knobs of butter, place in the foil and parcel up, place on a baking tray and bake in a moderate oven 180C for 20 minutes or until just tender, cook the spinach in just the water left on the leaves for 3 to 4 minutes then drain and squeeze out all the moisture, chop finely. melt 15 g of the butter and gently cook the onion and garlic, cool slightly and mix into the finely chopped spinach, make the sauce with the remaining 15 g (1 oz) butter, flour and milk and add the juices from the cooked cutlets, make a base of spinach in an ovenproof dish which has been lightly buttered, and make two dents in this base in which to place the cutlets, cover with the sauce and make an overlapping line of sliced tomatoes over the dish, top with the grated cheese and a sprinkling of paprika then brown under a grill or bake in a hot oven 220C for 8 to 10 minutes until golden and bubbling.

Careful allow to cool for 5 minutes otherwise no kissing for a week !!!!!!!!!!!!

enjoy

[Favorite vegetarian dishes]

Pizza tonight for us..... not all veggie but all homemade, thin crispy base, homemade tomato sauce, mozzarella, green peppers, onions, garlic, chillies, salami, chorezo, fresh tomato etc

Yummy with homemade coleslaw.

[Favorite vegetarian dishes]

Hi Sweet......have sent PM

[Favorite vegetarian dishes]

Sweet, I thought you liked me :(

"Hi Sweet

I think you will never have a soggy bottom again....................................

I always used creme fraiche NEVER milk....................try it, I think you will be pleasantly surprised."

my post to you in the "quiche burt tops" thread

Why can't you do the once-bake method I do and no soggy bottoms or burnt tops!!!!

just a thought what is your pastry mix? (exactly)

how long and what temp are you baking at?

[Favorite vegetarian dishes]

Hey sweet, I've just remembered you where having trouble with your quiche's "burnt tops" I believe, any improvement??

[Rillettes de Porc]

Hi Ian,

I can do all you want apart from the sealed jars, it would definatley be small scale it's made in my kitchen NO artificial additives or preservatives and my french friends and neighbours will tell you whether delicious or not, same as my onion marmalade, as for shelf life I can only say I found a jar of the onion marmalade that was at the back of the cupboard that was 2 years old and still fine and delicious, sadly for you I'm too small scale and I doubt if I comply with EU reg's.

I wish you luck with your search, I'm sure you will find someone in the Le Mans area as suggested.