A Billy Evening

Baked pappardelle with porcini
First posted 6 October 2011 - https://sites.google.com/site/foodieshare/

What billy no mates evenings were made for.

This is for one serving as it makes a billy no mates supper second to none. Thick ribbons of pasta coated in a rich buttery sauce with the flavour and aroma of the king of mushrooms 'Boletus edulis' or as we know it porcini, aka the cep. Not only is the finished dish superb the creation of it has great pace, a little soaking, a little saucing and a little baking. All of which means it is ideal to make while drinking the odd glass of wine, listening to some music and dipping into a couple of chapters of your favourite foodie book.

More on Potatoes

Yes, but is it floury?
First posted 20 September 2011 - https://sites.google.com/site/foodieshare/

Knowing your onions may be clever but knowing your potatoes would impress me more.

Apparently the Food Labelling Regulations 1996 require that all potatoes sold in the UK must be 'accompanied' with an indication of their variety – having just tried to read these regulations I still can't confirm whether it does or not. However most of those gigantic plastic bags of spuds on sale in our supermarkets do have the variety printed on then somewhere, even though the potatoes will probably have sprouted before you find it. Not so sure about loose potatoes, many just seem to be labelled as new or baking. In fact a survey by the FSA in 2003 found that nearly a quarter of potatoes on sale were labelled with the incorrect variety or not named at all...

Chance for a quick moan...

Sliced Potatoes

101 things to do with sliced potatoes
First posted 8 September 2011 - https://sites.google.com/site/foodieshare/

The purchase of a bag of Desiree and excessive use of the magimix.

Why would anyone want a 101 things to do with sliced potato you may ask. Well believe me if you have over sliced and have a very large bowl of spud disks and an inclination towards thrift due to your Yorkshire upbringing you 'defo' (I like that word, hope it makes it into the dictionary soon), you defo need to know.

Let me explain how I came to be in this unfortunate situation...

Eggs and Maths

Going to work on an egg
From a blog first posted 3 September 2011 - https://sites.google.com/site/foodieshare/

Calculating the volume of an egg and the quantity required for a quiche. 

Recently in Flan tins – Does size matter I admitted that I did not know the cubic volume of an egg. Feeling this was a critical gap in my knowledge of all things ovoid I decided to investigate...

Flan Tins

Does size matter?
First posted 23 August 2011 - https://sites.google.com/site/foodieshare/

An investigation into the cubic capacity of flan tins and an explanation for a thin custard filling. 

Well dear reader with most things in life I would definitely be a 'certainly not... good things come in little packages' kind of guy (those of you that know me will understand) but when it comes to quiche, tarts, flans or to be more precise the tin they are made in, size certainly does matter. Although as we will see bigger is not necessarily better.

Let me explain...

In the beginning...

In the beginning there was a web site and on that web site were blog pages and those blog pages beget a blogspot page and that blogspot page is here.

So how did I get to be here and what can you expect...