PC Pals Forum
General Discussion => Food & Drink => Topic started by: Rik on November 14, 2009, 17:58
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OK, there are those who eat to live and those who live to eat. Being married to a fantastic cook, I've always fallen into the latter camp, so here's a few tried and tested suppliers we've found:
Donald Russell (meat and fish):
www.donaldrussell.com
Kit's Kitchen (pickles, chutneys and sauces):
www.kitskitchen.co.uk/chutneys.html
Wessex Mill (wide range of bread flours):
http://www.wessexmill.co.uk/index.html
Online deli:
www.melburyandappleton.co.uk/
www.kitchengardenoban.co.uk
www.finefoodstore.co.uk/
Forman & Field (London Cure smoked salmon & deli) *
www.formanandfield.com/
Pasties:
www.pasties-by-post.co.uk/index.php
www.warrensbakery.co.uk/products/pasties.htm
www.connexions.co.uk/lizardpasty/
Sausages, bacon & ham:
www.richardwoodall.com/
www.supremesausages.co.uk
Peat-smoked salmon, trout etc:
www.hebrideansmokehouse.com/
Fish:
www.johnrossjr.com/
Real ales:
www.hogsback.co.uk/acatalog/shop.html
www.broughtonales.co.uk/
www.therealaleshop.co.uk/
Chocolate:
www.thorntons.co.uk/ThorntonsSite/pages/home/default.asp
Shere Khan curry sauces
www.sherekhansauces.co.uk
* Small reservation about customer service
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Because I'm on a restricted salt diet, I've been busy doing research, and here's some salt levels, many of which are quite frightening:
This list is much updated and now further down the thread (P3).
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Great list, Rik!
I can recommend Wessex Mill flours too. A baker from Gloucester attends our local farmers market every month and sells them. Amazingly, they're cheaper than supermarket flours and they bake better too.
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We love their tomato and garlic. Gorgeous with cheese, instant pizza as a Welsh rarebit (worth trying the apple and cinnamon with cheese too).
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I'm surprised you can eat cheese, Rik, given its salt content (http://www.cheeseboard.co.uk/userfiles/file/Salt___Cheese.pdf).
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We found a low salt one Leskol (http://www.leskol.com/index.html). It tastes good, but is much reduced in salt and fat. We grate it rather than slice (Microplane medium) and that makes a little go a long way. Highly recommended, as are the graters.
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I think this deserves to be stickied, so I've stuck it. :)
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I won't ask where. ;D
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:leer:
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I add just a pinch of salt to my bread Rik and wonder if I could get away without using any at all. I will experiment next week and report back.
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I seem to recall reading in a Richard Bertinet book that you need the salt to get a proper fermentation, Clive. I'll see if I can find exactly what he wrote.
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That's interesting Gill. I once forgot to add sugar but the bread still turned out quite well. But my recipe includes a teaspoon of Marvel so that may have helped the fermentation. :dunno:
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Is there more, or less, salt in white bread than in brown or wholemeal?
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This is from Richard Bertinet's Crust:
there is so much worry these days over eating too much salt that it is easy to forget that we can't survive without it in our diet. Salt is critical for regulating the hydration of the body. It controls how much water passes in and out of our bodies' cells, cleansing them and extracting toxins and waste. Provided we are physically active and eat a balanced diet with plenty of fresh fruit and vegetables, salt levels shouldn't be a worry; it is when we take no exercise and eat a diet laden with salt 'hidden' in processed foods that every gram becomes crucial.
Remember, though, that what we are talking about here is unrefined, natural sea or rock salt, which is very different from table salt (sodium chloride). This is produced by heating the salt, a process which strips the raw product of all but a handful of the 80 or so minerals and other chemicals found in its natural state. So when you bake, always use natural sea or rock salt...
It is hard to achieve good bread with a depth of flavour and a serious crust without salt. And remember that although it might seem that you are adding a lot of salt to your mixing bowl, in proportion to the other ingredients it is relatively small. I had a laboratory analysis done of 100g of my sourdough - that's two substantial slices - which shows that it contains 1.2g of salt. By comparison 100g of cornflakes can contain 2g of salt. And I know which I would prefer for breakfast. Also, you have to look at the whole picture. A typical processed white loaf can contain around 3.8g of sugar per 100g and 2.5g of fat per 100g, whereas my sourdough clocks up 2g sugar per 100g and 1.1g of fat (which are naturally occurring) and not an additive in sight.
I haven't yet found the article I read which explains how salt promotes yeast growth, but I'll keep looking :) .
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Useful piece, Gill, thanks. :)
Afaik, salt acts as an inhibitor on the yeast (while the sugar acts to feed it), and this produces a better gluten, making the loaf rise evenly, with small bubbles and no collapse. We've found we can reduce the salt to about 75% before it has a bad effect, but we use malt extract and lemon juice to enhance the flavour. The malt also produces a slower rise - thus taking over from salt. We're looking to add some extra gluten next, which is how we found the flour bin. It seems to be more freely available in America than here.
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That's very interesting, Gill. I always use natural sea salt in cooking, and on chips, but I don't usually have it on other food.
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It's generally better all round, though try a low-salt substitute and see what you think. The recommended allowance is 6g, most adults consume 9g or more.
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Oh, I would think I consume more than the RDA. :-\
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Start changing your habits now and you can avoid being where I am in 20 years time. ;)
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I've never even thought of living in Milton Keynes. ;)
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;D
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I had no idea that salt was essential for good crusts. My breadmaker turns out wonderful rustic-type crusts with the small amount of salt I use so I will try further reducing it to see what happens! The crusts are so much nicer if eaten on the first day after baking!
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Agreed, but you can refresh a loaf in the oven on its second day, Clive, and it's almost indistinguishable from fresh baked.
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Oh that's a good tip! Didn't know that before.
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Heat the oven to Gas Mark 7, 220C. Put the loaf under a running tap briefly so the outer surfaces are all damp, put in the oven, leave 12-14 minutes. Allow to cool.
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Thanks Rik. I'll give it a go.
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I didn't know that either. I know you can refresh stale slices of bread by microwaving them for 10 seconds.
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Good heavens Gill. That is also new to me! :)
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I didn't know that either. I know you can refresh stale slices of bread by microwaving them for 10 seconds.
but what about the ducks?
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Won't somebody think of the ducks? :bawl:
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:laugh:
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Ducks take more than ten seconds in a microwave.
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And you know this, how? ;D
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Won't somebody think of the ducks? :bawl:
I find they don't like being held under a tap then put in the oven... :o:
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And you know this, how? ;D
Experimentation, how else? ;D
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I can't see how they'd mind going under a tap. After all, it would just be water off a duck's back. :)
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:groan:
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:ithank:
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Here's an updated salt list:
Donald Russell salt contents
Fishcakes: 1g/100g
Packet smoked salmon: 8g/100g
Sides of smoked salmon: 3g/100g
Sides of Gravadlax: 4.2g/100g
Ultimate Smoked Salmon or Gravadlax: 3g/100g
Honey roast fillets: 0.5g/100g
Sausages:
Premium pork - 1.25g/sausage
Cumberland - ditto
Cumberland and honey – ditto
Toulouse – 0.75g/sausage
Pork & cheese - 1.78g/sausage
Pork & leek – 1.5g/sausage
Meatloaf – 1g/100g
Hebridean Smokehouse Smoked Salmon & Trout
Organic: 3g/100g
‘Normal’: ditto
Pate: 1.5g/100g
Peat roasted sea trout with horseradish and dill: 0.9g/100g
Inverawe
Smoked salmon: 1.2g/100g
Sauces:
Kit’s Kitchen
BBQ sauce: .46g/100ml (1 tablespoon 0.08g)
Jungle juice: .34g/100ml (1 tablespoon 0.05g)
Balsamic: .34g/100ml (1 tablespoon 0.05g)
Branston Sauce
4g/100g (1 tablespoon 0.6g)
Tesco Brown Sauce
1 tablespoon 0.2g
Tiptree BBQ sauce
1.53g/100g (1 tablespoon 0.22g)
Worcestershire sauce
2.45g/100g (1 tablespoon 0.37g)
Helman’s Extra Light Mayo
1 tablespoon 0.4g
The Garlic Farm - Sweet'n'sour chilli sauce
1g/100g
Pickles:
English Provender sweet tomato & chilli chutney
0.9g/100g (1 tablespoon 0.15g)
English Provender Wild Cranberry sauce
Trace/100g
English Provender Caramelised Onion chutney
1.25g/100g (1 tablespoon 0.2g)
Heinz Ploughman’s Pickle
1 tablespoon 0.37g
Sainsbury’s Sweet Pickle (Basics)
1 tablespoon 0.2g
Tesco Piccalilli
1 tablespoon 0.3g
Aldi green pesto
2.5g/95g (1 tablespoon 0.65g)
Misc:
Egg
.37g/medium Omega egg
.21g/large Free Range egg
Leskol cheese
0.4g/30g
Self raising flour
.75g/100g
.3g/scone using 450g of flour for 12 scones
Marmite
0.5g/5g
MacSween’s haggis:
Standard - 1.8g/100g
Veg – 1.2g/100g
Cereals:
Jordans Country crisp
.12g/50g
Harvest Morn Oat Bran Flakes
0.4g/30g
Raisin Shreddies
0.02g/40g
Last updated: December 3, 2009
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My, you have been busy! :)
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Research, research and more research. Shere Khan can't give a figure for their sauces, so we can't try them. We did try the DR meat loaf on Sunday, which I thoroughly enjoyed, but cooked from frozen, it seemed to need an extra 20 minutes or so and it has about 1g per serving. :cry: Sue's working out her own recipe based on their ingredient list (which has percentages).
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I found mine cooked perfectly from frozen. Well, it seemed like it to me anyway, but I'd never had one before, so I have nothing to compare it with.
I didn't like the link John posted about Shere Khan. That, and the lack of quantities information, put me off a bit.
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Pack size is 475g.
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Yeah, but I'm still not convinced. I think Glenn ordered some, didn't he? I'll wait for his verdict first. ;)
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He did.
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The Garlic Farm's tomato products actually come from:
http://www.thetomatostall.co.uk/shop/
where there's a bigger range available. Sampling order placed. :)
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I tried making a chilli out of the tomato sauce, and it was certainly a very dominant flavour. In fact, I could hardly taste the chilli!
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Try more. ;D
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Funnily enough, I had considered that! ;D
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;D
Full report on the latest order asap.
Basil Infused Oven-Roasted Tomatoes 320g
Chilli Infused Oven-Roasted Tomatoes 320g
Garlic Infused Oven-Roasted Tomatoes 320g
Golden Pure Tomato Juice 330ml
Green Tomato Chutney 310g
Hearty Tomato Soup 560g
ORGANIC Pure Tomato Juice
ORGANIC Pure Tomato Sauce
Pure Tomato Juice 330ml
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Good luck! :)
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It will be pure pleasure. :)
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£3.75 for a 10 ounce jar of chutney? My first thought was, "How expensive", but then I thought about how much work I put into my home-made chutneys. I hope theirs tastes home-made, Rik.
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Oh I miss British food. Its just not quite the same over here.
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£3.75 for a 10 ounce jar of chutney? My first thought was, "How expensive", but then I thought about how much work I put into my home-made chutneys. I hope theirs tastes home-made, Rik.
I'll let you know, Gill. Everything else we've tried has had a real 'Wow' factor in flavour.
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I've just come across the web site for Wessex Mill (http://www.wessexmill.co.uk/) flour. If you buy in bulk the savings outweigh the delivery charges. I'm well stocked up with flour at present but I'll certainly consider buying direct in future.
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We do buy direct, Gill, their carriage charges are amazingly cheap, and you know you're getting fresh product, not one that someone's had in stock for a year...
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Oh I miss British food. Its just not quite the same over here.
I take it you haven't been to a Sugar Shack yet? :laugh:
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Sugar Shack... I've not seen one in Calgary.. :)x
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They are ubiquitous throughout Canada but probably best visited as part of a group. And yes, there are veggie options. :D
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Has anyone got one of those halogen ovens ?
Aldi have one on sale tomorrow for just under £30. It looks like the JML one that is usually on sale at around £59 so I am tempted to try one, unless someone has been disappointed in them.
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Are you referring to the convection oven (http://www.aldi.co.uk/uk/html/offers/2827_12701.htm), Sandra? Although I've never tried one, I'm tempted because they're supposed to cook food about 20% faster than a conventional oven. However, I already have three ovens (four if you include the microwave) so my attention is on the food steamer (http://www.aldi.co.uk/uk/html/offers/2827_12702.htm).
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Its the convection oven Gill that I am interested in, steaming would be way too healthy for me and I dont really fancy steamed fillet steak and chips :woot:
I read this review last year on them :
http://www.mailonsunday.co.uk/femail/food/article-1224816/Halogen-ovens-They-roast-chicken-30-minutes-clean-cost-just-40.html
The reviewer gives the JML only 5/10 but thats possibly because she needed to adjust the time or heat settings to cook properly with it. If you compare the pictures on that site and the Aldi one then they look identical.
If I can get out early enough tomorrow and they havent sold out I will go and have a look at them and see if they look OK.
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My breadmaker arrived yesterday, but I haven't had a chance to get it out of the box, or even make room in the kitchen for it, yet. I have also been tempted by a vegetable steamer, as I do like my veg crunchy. :)
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What sort of breadmaker is it, Simon?
I've decided against buying a steamer because cheap models seem to get bad reviews on comparison websites. Added to which, I've already got a three-tiered steaming pan which works admirably.
I see there have been lots of complaints about the Tefal Actifry being made of flimsy material and having a tendency to blow up!
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What sort of breadmaker is it, Simon?
This one, Gill. http://www.amazon.co.uk/exec/obidos/ASIN/B000QV07C4/ref=ox_ya_oh_product
I've decided against buying a steamer because cheap models seem to get bad reviews on comparison websites. Added to which, I've already got a three-tiered steaming pan which works admirably.
Yes, I've looked at those too. I must decide on something.
I see there have been lots of complaints about the Tefal Actifry being made of flimsy material and having a tendency to blow up!
I'm now on my third, and treating it very gently! I don't think they stand up to the heat very well, and I wish there was an alternative similar product, but there doesn't seem to be, and they do make damn good chips!
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Those halogen ovens should do oven chips ok Simon.
I got up later than intended today so didnt get chance to go to Aldi but rang a friend who was also thinking of getting one to get me one too.
For some reason they havent arrived in our local store today so we havent got ours to try out yet.
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Oh well done Simon! I can see you are a real gourmet! Top tip is you must use Strong breadmaking flour such as Carrs. Make a loaf of white first 'cos it's easier. You will love it!
Another top tip. Leave electric steamers where they are. They are absolutely impossible to clean and you will stop using it after a couple of weeks. Get a 3 tier hob steamer as Gill suggests. They do the job and can be properly cleaned. I've used one for 20 years and it still looks brand new.
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There's nothing like a freshly-baked home-made loaf is there, Clive. :)
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Excellent choice of breadmaker, Simon :) . I bought the Panasonic SD255 last February which is the same as yours except for mine having an automatic nut/seed dispenser. It makes lovely bread! It also seems to have been reduced in price quite dramatically - you've got a bargain.
Don't forget to look beyond supermarkets for the best bread flours. I suggest you support a local mill - you'll be able to taste the difference.
http://www.windmillworld.com/
http://www.nationalmillsweekend.co.uk/
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Thanks Gill. I will have to RTFM, and will probably start with basic ingredients, before becoming more adventurous. :)
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Then we'll get you into Wessex Mill flour... :devil:
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;D
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I use flour from a very small local mill at St Fagans museum, Cardiff. It's very yummy!
http://www.museumwales.ac.uk/en/stfagans/
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But do they do tomato & garlic? :)
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Thankfully they do not. :D
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I've no doubt you'll all go :aarrgh: but I've bought a couple of packs of Wright's bread mix, just to start with, so I can get to know how the machine works. I have also got some Waitrose Strong Flour (white and wholemeal) on order, and some Allinson's yeast. Once I have the basics mastered, I shall try out some of the recipes in this thread, and some of the different flours. I was a little surprised to discover that it doesn't appear to be any cheaper to make your own bread than it is to buy it, but that doesn't matter, as I wasn't looking to save on costs.
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You'll notice the difference in flavour and texture straight away. If you find your bread has a tendency to go stale quickly, here's a tip - add a small knob of butter, lard or a drop of veggie oil when you make it.
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It says in the instructions to do that anyway, Gill. For once, I intend to follow the book to the letter. ;D
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You've read the instructions before using the machine?
:o
Simon, you are unique amongst men (but not amongst women).
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It says in the instructions to do that anyway, Gill. For once, I intend to follow the book to the letter. ;D
instructions, eh!
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Simon, you are unique amongst men (but not amongst women).
he is, big girl.
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;D
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Bread mix? :haha: :haha: :haha:
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:shuddup:
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No wonder it's costing you so much! ::)
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:splat: :out:
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;D
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Full report on the latest order asap.
Basil Infused Oven-Roasted Tomatoes 320g
Chilli Infused Oven-Roasted Tomatoes 320g
Garlic Infused Oven-Roasted Tomatoes 320g
Golden Pure Tomato Juice 330ml
Green Tomato Chutney 310g
Hearty Tomato Soup 560g
ORGANIC Pure Tomato Juice
ORGANIC Pure Tomato Sauce
Pure Tomato Juice 330ml
The order arrived today. First impressions:
Basil-infused oven-roasted tomatoes - super wow! An explosion of taste. (Perhaps a bit more basil?)
Garlic-infused oven-roasted tomatoes - double super wow! A bigger explosion of taste!!
Chilli-infused oven-roasted tomatoes - stunning wow! Massive sweet tomato flavour with an after-kick of chilli. Superb. Simon should love these...
Golden pure tomato juice - very full flavour, slight more sweet than the...
Organic pure tomato juice - this has a bit more bite, I prefer the red and Sue the golden.
Hearty tomato soup - I don't like soup at all, honest. I did this one though. Brilliant.
The tomato sauce is already at double super wow level, as are the Original oak-roasted and the Garlic Oak-roasted.
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So, you like tomatoes? ;D
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Just a bit. :)
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One of the finest foods available. Full of antioxidants. :D
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I'm getting younger by the minute, Clive... :)
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Just don't overtake me! ;D
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More likely to undertake. ;D
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;D
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I'm getting younger by the minute, Clive... :)
That's good to hear Rik. Send more tablets. ;D
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These are more squishy red things. :)
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Squishy and red! Yuk! ;D
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Try them, Clive, or pop round here when you're passing. :)
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I prefer mine firm not squishy. :D
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These are dried and then in oil... Gorgeous little bursts of flavour.
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Mrs Clive, who likes most things, hates sundried tomatos. :laugh:
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I adore them, Clive, distilled flavour bursts on the tongue.
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I don't mind them but I don't cook anything that Mrs Clive doesn't like. :laugh: