Food

You can get a vacuum sealer for pennies.

You. Have. No. Excuse.

I want the full-on stainless steel commercial kitchen in the house, OH has vetoed this on many, many occasions.

She's so unreasonable.

Anyone done some kind of cooking course or been gifted one?

Struggling for ideas for my dad-who-has-everything's birthday and he loves food and cooking.

I feel like something niche would be better than something general. Ideally not crazy expensive as I would probably go with him.

The gastro Cordon Bleu would be great, but probably a bit too expensive. Wondering about the https://www.gordonramsayrestaurants.com/gifts-and-experiences/half-day-cooking-class-at-gordon-ramsay-academy/

Bread making day?

That's a good idea. He does like baking bread, and there's a technical enough element for him to geek out on.

The trouble I'm having with all of them (price aside) is not wanting anything too basic where they won't really learn anything.

I did a sourdough class with Dan Lepard years ago. It was enjoyable, quite chilled.

There is so much technique and knowledge a good baker has it can’t all be taken in over just one day. I’d suggest a good baker/trainer will be able to convey things of interest to both novices and experienced home bakers.

I have been on a bread course and also spent a day with a local chef and learned loads both times. On both of these days a friend who had been baking for years also came along and he gained a lot of useful insight.

A few years ago I got my brother and his wife a voucher for a cheese making session at Neal’s Yard.
They never used it

Personally I'd go with Bertinet: https://www.thebertinetkitchen.com/product-category/classes/

I did a one many years ago, run by Rosemary Shrager.

She smelled of wee, and put waaaaaay too much salt on everything.

Was a fun couple of days though.

Shit. Was this in Masham? I did that too. She was lovely but a bit full on.

I did a Pru Leith's knife skills course with my mum, years ago. Learned stuff on that day that I have used almost every day since. Highly recommended.

Would not give that person any money or attention for her Brexit stance. Also the blame of the world economy and COVID for Brexit issues.

Lots of the butchers do classes and you get to eat a load of food and take a load of meat home. I’ve done a couple of ginger pig ones which were great.

The London BBQ school is really good for improving technique etc and lots of classes (though they sell out fast!)

You could do a foraging session - there’s a guy called John the Poacher on instagram that runs foraging walks in east London which are pretty cool

Just seen this, how would they suit adding to a curry?

@Mr_Smyth now that mix with broccoli in a creamy pasta sounds lovely.

Noted that you can find tinned fava beans would they make an acceptable substitute?

Cheers all.

Time to draw up a spreadsheet!

been using frozen, defrost in water and then shell them.
Though not used to using frozen veg apart from peas so often forget they are there but they are a good addition to many dishes.
had some last night, left over cooked chorizo from 2 nights ago diced and made a kind of risotto but with orzo. roasted pepper, cherry tomato, courgette, shallots in the oven and sautéed chopped shallot/celery/chorizo/anchovy/fava beans/garlic/tsp tagine paste and then chicken stock and the orzo. reduced it a bit and then added to the veg in the oven to finish cooking the orzo and reduce down.
was pretty good for leftovers and using up stuff in the fridge, I hate binning food so tend to use everything if I can.

this description has my mouth watering at my desk.. sounds like a lovely way to use leftovers!

It was in Masham indeed.

And she was very full on, from the get go.

[Edit] just thinking about it - that must have been 20 years ago now. Fuuu.

One more then:

Our local butcher runs an evening butchery course that's lots of fun.

They're a nose to tail and farm to plate butcher and you get to (in a group) butcher a side or cow or pig, while being talked through the process of bringing the animal to the consumer.

And eat a whole lot too.

Yup. Same for me too. 20 years or so. 2003 or 2004.

Great hotel Lots of people popping in for lunch in their helicopters because Yorkshire.

Biltong turned out great. 2.5kgs topside, marinade was 150mls apple cider vinegar, a few tablespoons of Lea & Perrins, 50mgs sea salt, 2½tbsps coriander seed and 2½tsps pepper berries (I can't eat pepper anymore). Marinated for 24hrs, in the oven with a bowl of water and the door cracked open at 60°c for about 15hrs.

Finished weight was 1.25kgs. Works out at a third of the cost of buying (the cheapest own brand biltong) from the supermarket and being able to control the seasoning is great. Not too salty at all, great flavour. Will be doing again.

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Strong work.

Looks tasty - though I kind of assumed it would be pre-cut then dried. How long do you think it would reasonably keep like that? Feels like a 'eat within a couple of days' situation (which shouldn't be a challenge obvs but I was thinking of a months worth of noshing).

Sliced into 1cm thick steaks then dried then cut into bite sized pieces.

I'm gonna vacuum pack it and chuck it in the freezer tonight, should last forever.

OK, maybe ten days/two weeks. 🐷

@Aroogah Thanks!