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  1. Seonkyoung is great! She has an amazing back story too. She was a brilliant cartoonist, studying under one of the most famous cartoonists in Korea. Then she became one of the best professional belly dancers in Korea. Then she moved to the US, got depressed, tried to learn the language via the food network, became a great chef, won a TV cooking show and became famous. I mean, what a woman!
  2. I love her site, I've been following for years. She's good to follow on instagram if you don't already, she puts up great videos. Her Greek chicken and Rice recipe is one of my favourites, but not sure how adaptable that would be for your prepping purposes?
  3. Ooh, what's your beef curry recipe?
  4. What's your saag paneer recipe? Is it online? Also, do you make your own paneer? I hear it's really easy to make Edit: Sorry I can't help with your curry quandary, you seem more of an aficionado than me. However, I do really like Maunika Gowardhan's recipes. Check her out if you don't know her already
  5. How does the fresh garnish survive the freezing and defrosting process?
  6. I love building in Sims so I use extensive cheats there to maximise possibilities. Obviously there’s the mother lode cheat so you have no money worries, but I regularly unlock hidden objects and objects locked through gameplay and use the move objects cheat as standard to allow more flexibility with item placement. For me though, even though they’re called cheats, they’re actively encouraged by the game makers and the sims community so I don’t feel they’re cheats in the literal sense. Just another way to play the game.
  7. My gravadlax was a huge success!! I’ll cure it for longer next time and maybe use less dill, but man that was good! It’s going on the Christmas menu for every year now.
  8. Oooh ‘ark at Mary from down the dairy
  9. How do you want to cook it? I like my lamb slow cooked and this is one of my all time favourite recipes. It also works exactly the same with shanks https://www.bbc.com/food/recipes/slow_roast_leg_of_lamb_85170
  10. My sister's had this before and loved it.. https://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/
  11. I live in the south west of france, so we always have foie gras to start, get in all that gout-y goodness. I love a baked camembert, a pumpkin soup or smoked salmon/trout otherwise.
  12. This is a fucking delicious spread! I want it all immediately. I like to coat cocktail sausages in honey and mustard. They’re really delicious.
  13. Yes! That's almost exactly how I make them, but normally I put them in hot duck fat. That fat mix sounds very interesting indeed...
  14. We do this every year don't we?! Well, we did last year at least, so I thought I'd start one for this year.... What's everyone making for Christmas Dinner? This year, we're going for normal turkey and trimmings etc, but we've jazzed up the gravy a little (fully from scratch, fuck Bisto), using frozen bread sauce from last year to see how that tastes and my dad has a new penchant for smashing his roast potatoes half way through cooking, so we'll be doing that again. We're currently in discussion about what to do with the carrots. I'm also going to attempt a gravadlax for Boxing Day following Nigella's recipe here: https://www.nigella.com/recipes/members/koukoutzakis-gravlax (it's not a community recipe as it says, it's actualy from one of her earlier Christmas TV specials). We didn't get much of a Christmas last year as my dad got Norovirus halfway through the cooking, and then I was struck down half way through the eating. So I am very excited to get my eating pants on and loaf all the way in.
  15. I couldn't find a general restaurant reviewer thread, so though this was the best place to post this. A really interesting (and sad) article talking about the responsibility restaurant reviewers have towards the businesses they review. https://www.thrillist.com/eat/portland/stanichs-closed-will-it-reopen-burger-quest?fbclid=IwAR0cv7kM1Ta0t4CvUoEbMGLOvzjIGXBoMZaN3CEUVzMdD0YXTJMpPLGNZv8
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