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This message is in MIME format. The first part should be readable text, while the remaining parts are likely unreadable without MIME-aware tools. ---559023410-1807944847-1114429641=:4588 Content-Type: TEXT/PLAIN; charset=iso-8859-1; format=flowed Content-Transfer-Encoding: QUOTED-PRINTABLE On Mon, 25 Apr 2005, Simon Wistow wrote: > The two major problems is that they were both a bit course and under > seasoned. The under seasoning was because, after accepting that I > always over season stuff I've been endeavouing to cut back, not > realising that, with pat=E9s, one actually needs to overseason. I have yet to try pate making, but have yet to try... However, I saw a cookery program (i suspect it was gary rhodes) with pate= =20 in it, and the suggestion was to fry a little of the pate mix and then=20 taste that to check seasoning. I have a blender. I really should have a go. I've not even made soup in it= =20 yet. billy --=20 I have ulterior motives cleverly disguised as apathy Billy Abbott billy at cowfish dot org dot uk ---559023410-1807944847-1114429641=:4588--
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