Comments for John on food

Comment on Oven temperatures by Pat Amos

Pat Amos — Wed, 10 Mar 2010 14:20:30 +0000

Thank you so much John. Now I should know there is no mopre guessing that I have it correct.

Regards Pat

Comment on Oven temperatures by barbara

barbara — Mon, 08 Mar 2010 11:07:35 +0000

hi john
Thankyou so very much, brilliant. No more guessing cooking with a fan oven, (need it perfect for simnel cake! )recipe book about 50 yrs old so no such thing as fan ovens!! love the tip for calculating quickly as well – subtract 20 for fan oven. no more shakey baking. thanks again. Barbara

Comment on Oven temperatures by cer1970

cer1970 — Mon, 22 Feb 2010 11:10:47 +0000

Thank you so much, No more burnt offerings!

Comment on 10 strange pineapple facts by Fatema

Fatema — Mon, 15 Feb 2010 15:23:48 +0000

this helped me too much!!!i say no.1s kind’a true

Comment on Oven temperatures by John

John — Mon, 15 Feb 2010 14:23:59 +0000

Glad that it helped Judith – It seems that the majority of temp conversion charts don’t bother to mention the fact that fan ovens need to be much lower than conventional ovens.

Comment on Melting white chocolate by David Pope

David Pope — Mon, 15 Feb 2010 13:58:01 +0000

I’ve attempted to mix in extracts before and had issues as well… The best thing I’ve tried is to include the extract (peppermint, vanilla, rum, etc.) when you first put the chocolate in the pan to melt. It will become messy and appear that it won’t incorporate, but then upon mixing, it will mix in nicely into the chocolate without seizing (I do this all the time for a chocolate ganache I pour over cheesecakes I make and sell here in Connecticut, USA)

Comment on Tonic water by John

John — Mon, 15 Feb 2010 13:22:35 +0000

Hi John, and thanks for the link.

Tonic coming as a syrup for dilution is a completely new idea to me and I’m very curious about it.

Comment on Oven temperatures by judith

judith — Sat, 13 Feb 2010 17:13:12 +0000

At last! I now have a proper conversion of gas regulos for my fan oven. I’ve been struggling for so long to get the correct temperature for my food. Many thanks judith

Comment on 10 strange pineapple facts by josh

josh — Wed, 10 Feb 2010 22:24:33 +0000

goodness, you people are sick…in the dick

Comment on Tonic water by John

John — Wed, 10 Feb 2010 17:44:15 +0000

Just launched my site as an alternative to the premium tonic waters out there. Please check it out at http://www.johnstonic.com

Comment on Guide to hard cheeses by Bill Juggs

Bill Juggs — Sun, 07 Feb 2010 21:22:11 +0000

Hobittual..you’re a big fat bitch. A dirty filthy peepee head as well. My grandmother was American-Cheese, and suffered a variety of injustices at the hands of people like you. Bet you were out blasting black folks with fire hoses in the ’60s too.

PS- Thx for the cheese list, Johnnybaby. Just had some aged gouda the other day that was altogether blissful.

Comment on Pickle onions by Steve Bennett

Steve Bennett — Fri, 29 Jan 2010 20:24:55 +0000

To Rosemary

I pickle onions myself. You can use ordinary vinegar but if you like a bit of “bite”, throw in some scotch bonnet chillies or ordinary hot chillies. Just peel the onions and put them in a jar with a bit of sugar and a pinch of salt. Add chillies to taste and vinegar. Leave them for at least 4 to 6 weeks. Lid needs to be screwed on by someone with a strong hand. Don’t waste the vinegar afterwards as it is perfect for chips or as a salad dressing. The marinated chillies can also be used in salads or curries.

Comment on Garrotxa by John

John — Mon, 25 Jan 2010 12:04:58 +0000

Susan! Now you have made me hungry, and I’ll need to go out and buy some cheese.

It’s good to know that you can get hold of Garrotxa in different places. Here, in Spain, it doesn’t seem to easy to get it outside of Catalunya.

There are some other fantastic Spanish goats cheeses that are similar to Garrotxa, I’ll try to write about the rest of them soon.

Comment on Żubrówka by John

John — Mon, 25 Jan 2010 11:58:56 +0000

zubrowka = mniam. I co kiedy mamy do picia?

Comment on Garrotxa by Susan

Susan — Tue, 19 Jan 2010 20:59:27 +0000

I just stumbled upon this fabulous cheese while in the grocery store Treasure Island in Chicago. I live by myself and cannot seem to get through big portions of cheese, so when I set my eyes on this smaller wedge of cheese I jumped on it. I’m always looking to try new cheeses and foods and this particular cheese looked like the kind of cheese that I usually enjoy, i.e. nice hearty rind, smooth color that is nutty looking towards the rind then lightens to a silky cream color in the middle. I just got home, slapped a little olive oil on a slice of 9-grain bread, toasted it and went to town on the cheese. It has instantly become a favorite!!! Thank you for writing about the history of this cheese. As soon as I finished eating it I jumped on my computer to see what I could find about it.