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    Chef #809202

    Chef #809202

    Joined: Apr 04, 2008

    My Journal

    Reviewed My Mums Spottier Dick

    "For substitutions I have a British cookery book that suggests using very cold grated vegetable shortening instead of suet, or even cold grated butter. One pint of milk is simply 2 cups. I will be making this recipe tomorrow and will add 1 cup of milk first and if it seems to need more I will use 2 cups. It's a matter of using common sense. "

    Jan 9, 2013 on FoodNetwork.com

    Reviewed Eggnog

    "I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering wat"

    Dec 15, 2012 on FoodNetwork.com

    Reviewed Victoria Sandwich - Classic English Sponge Cake for Tea Time

    "While the recipe looks good self rising flour is not generally available in North America. Certainly where I am in Canada it isn't. It would be helpful to include a conversion for it; how much baking powder or baking soda and salt to add?"

    Nov 18, 2012 on Food.com

    Reviewed Sour Milk Pancakes

    "For the quantity I think there is too much salt in the recipe. I used half this amount."

    Feb 21, 2011 on Food.com

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