tag:blogger.com,1999:blog-3641439530654462016.comments2023-04-01T23:37:51.854+01:00snacks & the single manGordhttp://www.blogger.com/profile/06528405483770868212noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3641439530654462016.post-47259043862564382942020-05-18T14:32:45.177+01:002020-05-18T14:32:45.177+01:00Sorry to hear that! I have to admit, I've not ...Sorry to hear that! I have to admit, I've not seen it in the cabinets on any of my recent visits... May be that they're no longer carrying this line, which would be a huge shame.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-42329309189803111532020-05-18T14:03:19.692+01:002020-05-18T14:03:19.692+01:00I just can't buy this at Iceland trying so lon...I just can't buy this at Iceland trying so long not available online I love it Anonymoushttps://www.blogger.com/profile/09945686484862500518noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-69005384227553144012019-05-28T15:07:02.513+01:002019-05-28T15:07:02.513+01:00Y'know, I'm sure you've said that befo...Y'know, <i>I'm sure you've said that before</i>. Or perhaps it was another Anonymous... it's so difficult to tell when the vast majority of sad trolls don't bother to give a name, let alone constructive criticism.<br /><br />And your <i>whining</i> gives me a headache.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-41362138940492637002019-05-26T15:33:19.591+01:002019-05-26T15:33:19.591+01:00Your overuse of italics in every sentence of every...Your overuse of italics in every sentence of every blog post gives me a headache.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-71292080917146372392017-08-12T05:24:06.207+01:002017-08-12T05:24:06.207+01:00Great lightweight hand mixer for the price! Fee...Great <a href="https://www.amazon.com/Vremi-Electric-Mixer-Built-Storage/dp/B01I1RQ2GY" rel="nofollow"> lightweight hand mixer </a> for the price! Feels sturdy and the motor feels powerful. In fact, it has three speeds and the low speed feels much faster than my last hand mixer. Love that the blender sticks attach to the side of the blender body, making it much neater for storage. And will save time digging through drawers looking for the attachments next time!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-26792894750929346852016-02-15T22:30:21.211+00:002016-02-15T22:30:21.211+00:00Yes, indeed, Anonymous Commentator. I mean, you we...<i>Yes, indeed</i>, Anonymous Commentator. I mean, you went to the great effort of forming a whole <i>three word</i> comment, yet couldn't be bothered to (a) capitalise the first letter, (b) insert an apostrophe into "fuck's" or (c) properly terminate your <i>mighty clause</i> with a full stop. <i>I'm genuinely disappointed</i>.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-5289629113303397392014-08-17T17:54:47.088+01:002014-08-17T17:54:47.088+01:00Hi Anonymous Commentator, thanks for dropping in!
...Hi Anonymous Commentator, thanks for dropping in!<br /><br />There are (at least) two ways of looking at this:<br />1) The post you've commented on here is <i>over three years old</i>, so there's a chance that the instructions have been changed since I posted this.<br />2) I misread the instructions and made my life a <i>teeny-tiny</i> bit more complicated for as long as it took me to cook dinner one evening. <i>Big deal</i>.<br /><br />Actually, you know what, there's <i>easily</i> a third option here: <i>I didn't read the instructions at all</i>... I frequently don't, as I'm generally confident enough to get by knowing the time/temperature settings.<br /><br />Bottom line: I've never claimed to be the best or most sensible operator in the kitchen... in fact, if you've read any more that this one post, you may have picked up on that. This blog is not - <i>never has been, never will be</i> - about perfection. It's about learning to cook and learning to enjoy cooking... and, evidently, part of that <i>epic journey</i> involves learning to read the instructions thoroughly.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-9710198902168686222014-08-16T18:38:44.848+01:002014-08-16T18:38:44.848+01:00The instructions say to put the ALUMINIUM TRAY wit...The instructions say to put the ALUMINIUM TRAY with the steaks onto a baking tray. AbsolutelyNO washing up.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-16176249470689311072014-02-17T19:27:31.074+00:002014-02-17T19:27:31.074+00:00Hiya Anonymous Visitor! I'm sorry to say I'...Hiya Anonymous Visitor! I'm sorry to say I've had the same experience, and it looks very much as though Birds Eye have discontinued the chicken side of the "Bake to Perfection" line... hugely disappointing, considering the potential of the line... I did find <a href="http://www.thegrocer.co.uk/fmcg/fresh/eggs-and-poultry/bake-to-perfection-chicken-is-scrapped/226924.article" rel="nofollow">this article on the cancellation</a>, but it doesn't say much other than confirming the cancellationGordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-63586444398204414592014-02-17T18:27:15.793+00:002014-02-17T18:27:15.793+00:00I,ve shopped in Tesco,s and asda they do not sell ...I,ve shopped in Tesco,s and asda they do not sell baked to perfection chicken any idea where I can get it fromAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-88652593063783246862013-08-29T20:22:28.115+01:002013-08-29T20:22:28.115+01:00Hiya Tina. Thanks for the comment! Sorry to hear y...Hiya Tina. Thanks for the comment! Sorry to hear you got caught out with UK portion sizes. There should really be an expatriate handbook for the UK that lists such important factors ;)<br /><br />Restaurants are, I think, slightly better when it comes to ribs... though a UK 'full rack' is still fairly modest compared to what you'd be used to.<br /><br />Making matters worse, I've noticed the size of pretty much every supermarket food product being markedly reduced just over the last couple of years. Not sure if it's possible to purchase worthwhile ribs at a butcher but, if so, you'd certainly get something closer to a proper 'full rack' that way.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-63577563105506174262013-08-29T17:12:59.851+01:002013-08-29T17:12:59.851+01:00I just moved to London from the US and been cravin...I just moved to London from the US and been craving ribs. Tried store bought ribs yesterday, but made my husband share a the "full rack" with me. If I had only read your post yesterday.., I would've known that it would have only been equivalent to a US-"half rack", and bought two :) Anonymoushttps://www.blogger.com/profile/11989434679555194915noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-27056403113520687082013-05-22T23:24:29.670+01:002013-05-22T23:24:29.670+01:00Thanks for the comment! Fascinating that chefs rec...Thanks for the comment! Fascinating that chefs reckon there's little difference between dried and fresh pasta. Theoretically, their opinions are pretty reliable, and one would tend to expect them to favour fresh... Then again, hey, it's only pasta...Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-15331563301938646242013-05-22T23:16:42.493+01:002013-05-22T23:16:42.493+01:00Thanks for the pointer! Weirdly, while I'm awa...Thanks for the pointer! Weirdly, while I'm aware that sausages can be fried (I've eaten in enough greasy spoon cafes!), I've never tried it myself. That said, considering the mess I've made of my frying pans doing bacon, it's probably just as well. Good suggestion, nonetheless, and certainly worth a go if simply thawing the sausages isn't enough.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-33774615492307287292013-05-22T23:07:31.773+01:002013-05-22T23:07:31.773+01:00Re the timing of your pasta cooking – fresh pasta ...Re the timing of your pasta cooking – fresh pasta probably cooks in 3-5 minutes, dried pasta in 10-15 minutes, depending on type, maker, etc. Strangely, most chefs agree that there’s not much difference other than the cooking times, and how long it will last in the cupboard. Always use as much water as you can get in the pan so the temperature of the boiling water doesn’t drop too much when you dump the pasta in.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-76523425087275622362013-05-22T23:04:05.783+01:002013-05-22T23:04:05.783+01:00Regarding using frozen sausages. I always fry the ...Regarding using frozen sausages. I always fry the sausages first for a few minutes. This gives them a bit better colour, and gets round the problems of slowing down the batter cooking around them as they are already frying hot. It reduces the oven time by about 5 minutes, but dirties a frying pan.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-209971192031887622013-04-18T00:56:54.169+01:002013-04-18T00:56:54.169+01:00Ah, see, I didn't remember the second six-pack...Ah, see, I didn't remember the second six-pack. Looking back now, for the first one, there was the initial mixing of five eggs, then we added more afterward... I guess that's what threw me.Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-7959646732694224392013-04-17T21:24:07.812+01:002013-04-17T21:24:07.812+01:00Yep! We bought a twelve-pack and had four left ove...Yep! We bought a twelve-pack and had four left over, then bought a six-pack and had two left over at the end. Yes, I have a weird memory :-PCourtney Williamshttps://www.blogger.com/profile/03037953433582100818noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-45332898719724685362013-04-17T19:13:37.535+01:002013-04-17T19:13:37.535+01:00Eight? Eight each? Eight each? Well, I'm glad ...Eight? <i>Eight</i> each? Eight <i>each</i>? Well, I'm glad someone was counting, at least... and it makes sense, considering the size of the frying pan.<br /><br />Tricolore Frittata sounds particularly awesome. Definitely worth a go!Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-26904314181512819682013-04-17T10:53:56.433+01:002013-04-17T10:53:56.433+01:00The frittatas each included eight eggs in the end ...The frittatas each included eight eggs in the end :-) I reckon if we do try mozzarella again some sort of tricolore thing - cheese/white onions, sundried tomatoes/red peppers, basil/pesto/olives - might work a bit better. May even try it out myself... (I also wonder what the effect of wilting the spinach first before adding it would have been, so that might be worth trying too!)Courtney Williamshttps://www.blogger.com/profile/03037953433582100818noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-46157922978931067162013-01-27T12:31:04.584+00:002013-01-27T12:31:04.584+00:00Aha, thanks for that, Courtney! Based on my own ex...Aha, thanks for that, Courtney! Based on my own experience with this, I'd say it's fairly good as an anti-foaming agent - that is to say, what little foam there was seemed to collect under 'islands' of oil on the surface, so it wasn't so widespread and didn't cling to the pasta as it was drained.<br /><br />So that's one "Myth BUSTED!" and one "Myth CONFIRMED!" ;)<br /><br />I wonder if I should try that trick next time I do spaghetti..?Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-38058992263928013492013-01-27T12:06:32.241+00:002013-01-27T12:06:32.241+00:00Olive oil in pasta water is *meant* to stop the pa...Olive oil in pasta water is *meant* to stop the pasta sticking - I found this out in (my first) first year at university while in the kitchen as a friend was cooking that most fundamental of student staples. However, a cursory Google reveals this to be a myth, though there's a couple of people suggesting it might be effective as an anti-foaming agent.<br /><br />Am I allowed to say "Myth BUSTED!" if all I did was click a couple of links?Courtney Williamshttps://www.blogger.com/profile/03037953433582100818noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-18049252335299380222012-10-22T23:14:38.523+01:002012-10-22T23:14:38.523+01:00Ah, well met, good troll.
I can infer from your e...Ah, well met, good troll.<br /><br />I can infer from your <i>eloquent input</i> that you read only part of the title of the post, and that you very possibly happened upon it via web search that involved the phrase 'microwave sausages'. I say 'part of the title' because you clearly did not notice that <i>this is the eighth post in the S&M Rodeo series, and the preceding seven (not to mention number nine) all involve cooking 'proper sausages'</i>. The only disturbing thing here is your short attention span.<br /><br />Must I really point out that microwave sausages are a Wall's product, not my own, and I am merely offering my opinion on them?<br /><br />Come on, what happened to actually <i>reading</i> an article before commenting on it?<br /><br />Might I also remind you - not that I expect you to ever darken my doors again - that the blog is called <i>snacks</i> & the single man. It's not <i>just</i> an amusing reference to the title of a book...Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-55487653624239180502012-10-16T08:40:21.689+01:002012-10-16T08:40:21.689+01:00What a disturbing article. So you're a single ...What a disturbing article. So you're a single man? I'm sure you can find time between self pleasuring sessions to cook a proper sausage! Microwave sausages? Come on, whats happened to eating decent food?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3641439530654462016.post-20236831329277478372012-09-14T21:13:21.324+01:002012-09-14T21:13:21.324+01:00Thanks for the comment, Courtney, and especially f...Thanks for the comment, Courtney, and especially for a most inspired cheesemeistering tip. Pretty sure I have a potato peeler lurking, as yet undiscovered, in my kitchen, so there will be some cheese peelin' experiments soon.<br /><br />Home-made tartare sauce is a tempting idea, too... and would give me an excuse to actually buy mayonnaise without worrying about it sitting in the fridge, neglected, for six months <i>after</i> its expiry date. Moreso, considering the rate I get through fish fingers...Gordhttps://www.blogger.com/profile/06528405483770868212noreply@blogger.com