No, I know, but…wozzit UHT?
Soo xx
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Five months is the approximate time it is taking for my fried potatoes to cook.
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It was ordinary bought-from-Tesco double cream, Soo, and I was wrong about Best Before; it was Use By. Pretty sure it was this year, though…
There was a half-inch layer of almost solid cream on top which was utterly delicious, and the rest was a fairly normal pouring consistency.
Now it’s been opened, you know it won’t keep; I’d better make a crumble for pudding tomorrow.
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I am intrigued by your ideas and wish to subscribe to your newsletter crumble.
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Er … you forgot the salad cream 
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You have to have something to glue it together, after all.
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I have never thought of putting salad cream in a cheese sandwich, but now you’ve mentioned it I am going to have to try it.
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Might I say that 5 spice suits duck
Especially with a plum dipping sauce
And stir fried noodles with veggies
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White bloomer, salted butter, strong cheddar, ripe garden tomato, pepper and just a little salad cream make for a sandwich of great magnificence.
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Five spice covers a multitude of spices, I discover now I am not buying it at the shops and had a look for it on Amazon. The one I have contains star anise, garlic, black pepper, ginger and cassia, but others have some but not all of those plus fennel, cloves and cinnamon, and aniseed as well as star anise, and I am slightly baffled as to which I might want to buy. The only constant seems to be the star anise.
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Sichuan peppercorn, Chinese cinnamon (cassia), cloves, fennel and star anise are the ‘classic’ five. Wars have been fought over less. See also ras el hanout…
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There’s the way granny made it in the old country, and there’s the wrong way. Simple.
(Sparrer’s Bruvver Pointy Sticks has a booth just outside, all forms of payment accepted.)
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I sort of guessed that might be the case, Gus.
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I am with you on the 5 spice mix Gus
As for ras el hanout I get mine from the Morrocan spice shop
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Our prawn biryani required panch phoran:
Panch phoran, is the Indian subcontinent’s equivalent to the five spice blend. All of the ingredients are seeds and include equal amounts of fenugreek, nigella, cumin, black mustard and fennel seeds. Unlike many other spice blends, panch phoran is always used whole and never ground. It is traditionally either dry roasted or fried in oil and used with vegetables, meats, lentils, fish and pickles.
Soo xx
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I had a v good recipe for pickled carrots featuring panch phoran. But where?
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From me. I have ordered some and will send it to you, Gus, because I am sometimes a good bee.
Soo xx
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Oh Soo, that’s so kind. Thank you, wee Bee. My wail of “where?” pertained to the recipe mainly! I think Atul Kochar…
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If you have the spices you can catch the Chef. If not, go for Madhur - she’ll see you through many a storm of uncertainty. But, you know this, gus. I’ll post spices shortly.
Happier New Year, all. Love,
Soo xx
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I have lit 4 Candles - 2 tealights are gold glitter, & would be delighted to raise a glass to a Happier Noo Year
Carinthia.xx
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