Feedback, suggestions, questions and more.....

Hi everyone!

Our editorial team is growing and our demand for interesting topics as well. There are questions to be answered and recipes needed to be inspired!

If you have any feedback you would like to share with us then please go ahead and post it here. Any suggestions for further article ideas are also welcome of course!

You can also send me a personal message of course. In any case we are glad to hear from you and have you get involved!

Alexia

Hi Alexia,

may be grams could be a topic?

Dorry

Hi Dorry,

I am a little puzzled...what exactly do you mean?

Alexia

Sorry, Alexia, what I meant is something about

Lentils: green, black, yellow, red ones

Beans: white, brown, red, black, soya beans

Peas: split, non-split, difference to lentils, different colors

...and so on.

At the moment I try to find out if there is any difference between yellow split lentils or peas and yellow split soya beans, that's where my question comes from. I hope the topic could be interesting for others, too.

Cheers, Dorry

Or the difference in making noodles

- Italian

- Chinese

- Japanese

etc


new modern baking goods like

- Macaroons

- cake pops

etc


vegetarian versus vegan


greets Dia

or all about bbq and outdoor cooking in general

greets kiezkicker

Wonderful ideas so far! Thank you!

we already have a small article about BBQs but I reckon it can always be improved of course.

Alexia

Maybe we could go into everything to do with AFTERNOON TEA. I'm forever looking for different ideas but there are so many different things: sandwiches, in particular cucumber sandwiches, breads, cakes, scones,muffins, puddings and so much more.

What would really interest me, is the traditional and old recipes for alñ these delicacies. Plus of course, how to make a really good cup of tea. Mine never tastes like the real thing which I get for example in my friends' house.

Greetings,
Angelika

Please excuse my typing mistakes.

Hi Angelika,

there is a mini section here about Afternoon Tea but as I have mentioned before many of the topics I have chosen so far can always be extended and touched in more detail. But there is time and lots of tea !

Right now I am collecting all of your ideas and will put them into some sort of order.

Alexia

Hi,

I was just reading your feature about honey and WOW, I noticed the date of publishing: Date 07/05/2012



I know that I am in a different time zone - but that's too much!

Cheers, Dorry

Hi Dorry,

You are such a detective!


the date relates to how the articles appear on the main Magazine Overview page....yes, a little bit confusing but the fact that National Honey Week starts on 7th May is the only reason for that date!

Alexia

Excuse me, Alexia, I did so much proofreading in my life, I can't stop it anymore

It's me again, how boooring!

But I had such beautiful British (tea) sandwiches yesterday and can't find many recipes. Therefore, I would love an article (with pictures) in the magazine.

Dorry

On the list!

but we do have a little something here already: The British Sandwich.

But many topics can always be elaborated on....as well as this one...

Alexia

How about different countries? Food from Chile, Bhutan, Albania, Myanmar, Namibia..... and many more

greets Dia

A couple of the things that I think would be really useful to members are firstly, a section on substitutions and secondly, on disaster recovery.

For substitutions, you are just preparing a dish according to the recipe and suddenly find you are an ingredient short, or with the wrong ingredient - for example the recipe says Self raising flour and you only have plain flour. Can you substitute it and if so what will be the effect? You will need a raising agent so what can you use if you do not have any baking powder?

Or your recipes says use caster sugar and you only have granulated - what do you need to do to make it useable? I know these are obvious - they are just to give the idea. What if you have only one egg and need two, can you substitute somthing else to make the recipe work? If I am making scones and the recipes says Buttermilk, and I don't have any, what can I use instead?

On disaster recovery, there are some well known ones like when your mayonnaise splits, but what if you forget to add an ingredient? When is it too late to recover and when not - and what do you do. For example, foolishly, the other day, I was making some scones and thought "this dough is not coming together properly" and realised I had got the egg still in its shell before me. I decised to break it in and mix again, even though scone dough is supposed to be lightly handled and it need some firm treatment to incorporate the egg, but it did work, and the scones rose.

I am sure others can think of disasters or shortages they have had and how they dug themselves out of the hole!

What do you think?

Regards,

A.

That is a fab idea as well, Androcles! Thank you. My list is getting longer and longer....

Alexia

...like this?

The wife has refilled the salt shaker and forgot to fasten the lid. The soup I was cooking needed some more salt so I threw in about 20 times the amount of salt intended to plus the lid. I solved the problem with the lid but did not have a clou what to do with the salt in the boiling soup.

KK

Make a further 19 times the volume of soup without the salt and mix them together?

Alternatively, if (but only if) the ingredients were expensive, I would be tempted to freeze it in small portions and add them to the recipe next time you make it?

A.

The problem is I don´t own a pot which will take about 57 liter so it went down the sink.

KK

Another thought might be an article on preserving food.

Given that as the economic pressures get tighter, people get tempted by BOGOF *Buy one get one free" deals (which all to often end up as "BOGOF and throw one away") or by overbuying,then a series on how to avoid wasting these deals might be helpful or dealing with any excess from the vegetable patch etc.

This could always be split into sections such as "Cooking for the Freezer" or "Bottling and preserves".

A.

Good idea as we throw away too much. On TV they mentioned everybody throws about 190kg of food away each year.

KK

What about topic Best curry in Manchester ?

hi SpicyHut,

we are currently working on an article about Curry. So, would you be interested in being featured in that article? Then please get in touch and send me a message.

Alexia

Hi Alexia,

the postman has just delivered a surprise parcel. Thank you very much. I expected an apron and oven gloves (for being chosen cook of the month) but the parcel was too heavy for that, so it turned out to included the apron, a little note from you and a very nice serving plate from CU. Thanks again, much appreciated, but as the parcel was not sealed at all, I hope the plate was instead of the gloves and not that someone from the post office runs around with oven gloves from CU when the winter will hit us.

Thanks again

Kiezkicker

Congratulation, Kiezkicker, enjoy!

I want to thank CU too, my gift went to my friend in Berlin and I didn't even see it, but I know (she told me), she'll enjoy it.

Cheers, Dorry

BTW, what about a Thai branch of CU, and I can get all my presents here?

Hi Kiezkicker,

I had my fun in making the prize look a little different. The serving plate is indeed a chopping board . I hope you are not disappointed about not having received the oven gloves.

Hi Dorry,
fantastic that your friend is enjoying your prize!

Alexia

Hi Kiezkicker

Congratulations to the cook of the month !!! You deserve it for the all the lovely recipes you share with us.
Enjoy your present, and above all the fame and glory that will accompany you, and Dorry of course, in the future.

Frozen greetings from stormy Spain,
Angelika