Food

Actually, having just googled them, I think I may have some that have been decanted into an unlabelled magnetic container. Oops. Next time, gadget....

Spice organisation is constant struggle.

Truth

I just have random bags and pots in various locations. No doubt when I stock up I then find a bag of said spice..

I just have random bags and pots in various locations

thank you. Had that last night and the left overs for lunch. Wonderful

It's not a true cooking experience unless I try to retrieve the bottom bag and ten land on my head.

I seem to remember in this thread, or possibly somewhere else, talk of forum recommended cookware. Can’t find the thread or comments.

Our 3 non-stick saucepans finally looking knackered after heavy use over ten-ish years - any suggestions for moderate budget repakcements? Thanks

Avoid non-stick pans.
ETA - I've been using the same non-non-stick pans for the past 40 years. They're as good now as they were the day that I bought them.

Avoid non-stick pans

this would be my advice too. although i've found that some people really like the non stick lyfstyle and will not listen to reason...

procook is generally the go to place for decent value, good quality pans.

https://www.procook.co.uk/product/procook-professional-steel-uncoated-cookware-set-4-piece

or IKEA

or TKMaxx

Edit - I would just get the saucepans in stainless and get a blue steel frying pan from de buyer or similar

Anodised aluminium is tougher than Teflon coated, and doesn't flake when scratched. Not give off cancer when overheated.

I pulled out some old Nigel Slater books this week. Always good for ideas for simple things you wouldn’t otherwise come up with. Haven’t ever quite been able to take him seriously since this

https://www.bbc.co.uk/programmes/b01q9tb1

was first broadcast tho. It popped back up in the radio this afternoon and I was rocking with horrible laughter

Better link? https://www.bbc.co.uk/sounds/brand/b01q9tb1?partner=uk.co.bbc&origin=share-mobile

Does anyone have a good plain lasagna recipe?

In particular the ragu.

Cheers

This is not a quick one and involves meatballs in an oven but the result is the best I've made.

https://www.bonappetit.com/recipe/ba-best-lasagna

But it could easily be simplified.

Cheers

Made plo from St Helena this afternoon. Lovely, wholesome and kid friendly.

https://www.saintcooks.com/plo/

3 Attachments

That's pretty cool.

My wife's family has St Helenan ancestry. Might give that a go in honour of it.

Deffo give it a go. When I make it again, I think I’ll add some garlic in with the onion, and maybe use some stock instead of water. Enjoying the left overs now!

I've been gifted a Wagyu Rump Roast. I wanna cut it into steaks to make it stretch further than a single cook. Is this dumb?

Seems sensible to me

Where is the best place to get Gouchang sauce/paste from? The supermarket ones seem to sugar based and very little of the fermented/miso/natural ingredients.

If you're in London, what about the Korean supermarkets around Tottenham court road?

Very well stocked Asian Supermarket at Elephant and Castle. KiKi and MiuMiu.