Gary

704 reputation

210

bio	website	bigspud.co.uk
	location	England, United Kingdom
	age	34
visits	member for	2 years, 8 months
	seen	Apr 21 at 22:29
stats	profile views	48

A complete geek who loves food and cooking, and blogging about stuff I've made.

By day I've been a support monkey, a project manager, web designer, web admin and a lot more. At night I play a lot of games and cook a lot of food.

I've had recipes approved by Jamie Oliver, and Heston Blumenthal reads my blog. My food blog lives at http://bigspud.co.uk

I also train and consult on Microsoft Office applications. We run the UK's widest schedule of MS Office training. Find out more at http://www.microsofttraining.net

	704 reputation	bio	website	bigspud.co.uk	visits	member for	2 years, 8 months
210 badges		location	England, United Kingdom		seen	Apr 21 at 22:29

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Nov 27	comment	Can tomato paste be substituted for tomato purée? As a Brit on holiday in Florida, I got one hell of a weird look when I asked the waitress for tomato sauce on my burger.
Nov 27	comment	Why did my brown beef stock end up yellow? Giorgio Locatelli recommends smearing tomato puree on the bones before roasting for his stocks, which should intensify the sweetness.
Sep 7	awarded	Yearling
Apr 12	answered	How can I make my homemade potato wedges crispy?
Apr 12	accepted	Properties of a good paella pan
Apr 12	comment	Properties of a good paella pan Thanks for the answer. With @toloco's corroborating it seems the dimples are an historic tradition. I quite like Felicity Cloake's series, but I find some recipes them less authoritative and thorough than others.
Apr 8	asked	Properties of a good paella pan
Dec 7	comment	Which Jamie Oliver Cookbook To be snarky, almost every Jamie book has a pizza recipe in. Jamie at Home has the greatest variety, but you'll find one in 30 Min Meals, Kitchen, Does... and almost all the others.
Nov 14	comment	Is it possible to make onion Bhajis without a deep fryer? @dassouki You could but the mix would probably go dry before the outside crisped up. Still tasty but not perfect - a bit like baking scotch eggs instead of frying them.
Nov 14	comment	In my new mixer, my bread dough gets wrapped around the kneading hook. What should I do? I have a little rubber bung that goes where the attachment is inserted, this prevents the dough climbing the hook. Don't suppose it came with one of those?
Sep 22	comment	Sourcing Veal bacon I've never come across veal bacon but is it not practical for a chef such as yourself to buy in veal loin steaks and cure it yourself?
Sep 22	revised	Can an American substitute for garam masala be made? added 7 characters in body
Sep 22	awarded	Nice Answer
Sep 21	answered	Can an American substitute for garam masala be made?
Sep 8	awarded	Yearling
Jun 20	comment	How should I boil green beans to keep them crisp? There are two things that get commonly referred to as "green beans" in the UK: the 4" - 6" pencil-thick things, and the fat, flat, bumpy things with broad bean-like things in. I think that's where this confusion has come from.
May 9	comment	Which spice gives brown colour to Indian curry? While garam masalas and cumin lend brown colouring to the sauce, don't forget that browning the onions well has an effect on the final colour too.
Apr 25	comment	What is direct heat? I would guess direct; like me it sounds like you're from the UK - where these terms are completely alien. I'd only heard these terms from reading American BBQ manuals.
Apr 25	answered	What is direct heat?
Apr 4	comment	How do I get good results with marinaded venison? What cut of venison was it? This makes a big difference on how 'best' to treat it. What was only 'OK' about it?