Food

What's good and healthy for snacking that looks, tastes and feels like donuts and chocolate, but is actually amazingly good for you?

i'm all about mixed nuts atm

yes i know how that sounds

Anyone in particular?

http://www.youtube.com/watch?v=X6k4TEab35E

http://www.guardian.co.uk/lifeandstyle/gallery/2012/feb/08/how-to-make-a-doner-kebab

Love Tim Hayward. He was the one who put me onto the Shooter's Sandwich.
Tempted to make one of these, if only to see if it's possible to smell and taste as bad as they do from a shop! I hope to be pleasantly suprised.

"the best Turkish kebab" in dalston do an amazing donner kebab.

Chocolate Snack-a-jacks = 10/10

"the best Turkish kebab" in dalston do an amazing donner kebab.

They do an even better grilled chicken kebab.

Chocolate Snack-a-jacks = 10/10

I think you mean caramel!!

Nah the chocolate ones are da bomb

Fight! Fight!

I'm currently feeding 'Herman', my sour dough cake mix given to me by a work colleague. Takes 10 days and is all over the place apparently. It comes with instructions as to how look after it, written in the first person. When I come to distributing tubs of this stuff myself I want to rename him Jens Voigt as thats the voice I read the instructions in...

I want one. Had one growing up, was totally wonderful.

I've got three live cake starter thingies to give out. Empties and Nhatt have dibsed one each... anyone else?

http://www.bbc.co.uk/iplayer/episode/b01bndmr/Raymond_Blanc_The_Very_Hungry_Frenchman_Franche_Comte/

Enjoying his new series.

^ My first cheese selling job was selling Comte for three years. I went to Fort St Antoine a couple of times. 80,000 wheels of cheese (when I was there in 2005) and robots to turn them. There was something very surreal about having lunch inside the fort and watching these robots through the glass window tirelessly working away! Claude, the chap 'ringing' the cheeses, could find holes in the cheese in seconds. He would ring it, score a circle, iron it and voila, a hole in the cheese, which isn't that common in Comte. Cold in there, too, no matter what time of year.

Would love to try some - as I would most of the food featured :)

Lamb, tomato & aubergine, cannellini beans beans:

My vintage kitchen machine:

Red Kidney bean and Butternut Squash soup.

Roasted Chicken and Feta Focaccia

Boom!

Margarita Cupcakes

Who says it never rains in australia? They have a bit of a british summer atm.

You can diss gas BBQs all you want, I have never used a better one than the weber Q.

Gorgeous grillez chorizo, peppers, butternut squash

now i'm hungry

My vintage kitchen machine:

We have that exact model. With all of the original gubbins. It's a monster and brilliant to use.

Yeah, I even have a sausage mincer attachment!

I am missing a dough hook and the screw that secures the liquidiser blades. Cannot find a place to get reverse threaded screws like that anywhere :(

It'll be Imperial instead of metric most likely. UK based but a good source of info and potential parts.

http://kenwoodchefrestore.co.uk/Kenwood%20Chef%20Models1.htm

Oh tell me about it! i loved his last series at his restaurant. I just want to lay in his arms while he sings 'au clair de la luna' to me.

On another note, I just made the best fucking porridge everrrr! It was cooked with dessicated coconut and then a teaspoon of cream. served with a spoon of strawberry jam. wild timez

My girlfriend made merengues last night and now we have 8 egg yolks in the fridge. Any ideas what to do with them?