Food

Seconded.

I'd also recommend buying whole spices and a spice grinder, and then heating the whole spices up before grinding.

6000x better than musty powder.

Cheers but don't really have the drawer space for those.

Where I'm thinking of putting them is reasonably shaded. Or are there opaque jars for them?

Don’t know about spice jars in particular but there are lots of suppliers of glass containers out there who can provide you with a variety of sizes and colours for uv protection.
As @tbc says though, fresh is best, followed by in the cool and dark.

It was tongue in cheek. :)

More Italo-baiting with an avocado-cilantro pasta. Vaguely reminiscent of pasta Genovese, better than expected. From the Vegetarian Silver Spoon, chock full of weird quasi-fusion like this. Mostly good, although the weird bread dumpling things were a miss for us.

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Why have I only just started making my own pesto regularly? I always, oddly, thought it was a faff.

I will never be without pine nuts in the cupboard and a basil plant on the shelf again.

Anyone got a trusty french onion soup recipe they’d recommend?

My mother had a spice rack that lived next to the Aga for well over a decade. The spices were almost indistinguishable from sawdust.

This. Except when you just can not be arsed. I use a £10 porlex knockoff.

It works really well with Cashews / Pistachios if you haven't got Pine Nuts and Spinach instead of Basil if you're looking for a cheaper option. I make a large batch and then store portions in the freezer.

It wouldn’t be pesto then would it? Reminds of a chef friend who has weird ideas when it comes to new takes on traditional foods like peashoot pesto. It tastes like silage with sugar to me.

Pesto means paste, innit? I play fast and loose and use whatever we have to hand... We always have macadamias around off our trees as well as basil, rocket and parsley so we just do that... OH doesn't want cheese and I can't eat garlic (or pepper or chilli) anymore so we use garlic infused EVOO instead... Still tastes great!

What is EVOO?

Extra virgin olive oil!

Tastes great, any combination of nut, garlic, parmesan, olive oil and greens works. It's definitely still pesto just not Pesto Genovese.

Pesto means paste, innit?

More like "Pounded", coming from the traditional use of a mortar and pestel to make it, as opposed to a food processor. Have you tried removing the green central part of the garlic and roasting it first?

I agree with the philosophy of @Saffronspokes, any blend of greens + nuts + parmesan + olive oil works for me too. I sometimes make larger batches too, but find that it never tastes as good as when you have it just made. Must be the leaves that macerate or the cheese, dunno.

The commercial pre made stuff is all garbage in comparison, no matter how good it is.

Have you tried removing the green central part of the garlic and roasting it first?

I can't eat any of the flesh, okay as an infusion tho'... Same with onions, I'm only allowed the green part of spring onions... 🤷

Why isn't my marmalade getting past 102 degrees? It's in jars now because I gave up and remember reading that overboiling will lose any ability to set whatsoever. It's still very hot so maybe it'll set but what are my options if not - reboil with jamming sugar?

Used 1.5kg oranges, 2 lemons, 1 bergamot, 2.5l water, 1.7kg white sugar, 300g muscavado. Ended up with 6 jars.

I think jam temperature is just a function of water content so it would have just taken time. It might have been that the oranges were very juicy and just needed time

Thanks. Everywhere I'd read said the magic temp to hit was 105. However I've just checked a jar and they're all set. Marmalade for breakfast 🍞

You can also freeze fresh pesto - though fresh fresh is best

Why is chicken absent from breakfast?

Why does pork get all the AM meat action?

AMSWER ME

Plenty of chicken sausage options in Continental buffet breakfasts

Hmmmm. I must have been perusing the wrong kind of buffet

Marketing

http://www.americantable.org/2012/07/how-bacon-and-eggs-became-the-american-breakfast/

I just can't imagine eating chicken for breakfast. It seems deeply perverted.