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The Food Assembly
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Category Archives: Equipment
Another of my desert island dishes. How to boil eggs? ……
For Christmas Dinner at Mine……..If you’d like one, let me know… firstname.lastname@example.org…
50 copies have been signed and specially stamped with the Dinner At Mine stamp. Get set go!…… As you’ve probably gathered the launch of Dinner At Mine was a huge success but for those who didn’t get a chance to … Continue reading
Here is my mandoline. A brilliant little gadget for slicing vegetables thinly. (esp. for potaotes, see Boulangere and Dauphinois recipes) I’ve had mine about 10 years and it’s still going strong. I like this one cause it’s light, (plastic) not … Continue reading
I bought one of these Girolles when I worked in Switzerland years ago. Basically a cheese called Tête de Moine, (Monks Head) is speared to a stand and then a handle, with a blade attached, is drawn around that shaves the top … Continue reading
I can never remember which part of a pestle and mortar is the pestle and which part is the mortar. So I Googled. These two images sat side by side in the results……. I won’t forget now.
A mandolin is not a crucial piece of equipment, but when it comes to quickly, evenly cut, sliver thin pieces of vegetable, (ie for a Gratin or Dauphinois.) this is the tool. Be careful. Everyone will cut themselves on it … Continue reading
Sam and Daniel do dinner.