If you're reading this, the new shiny website is live and in its four-week public beta phase! It's been a long and at times somewhat tortuous process, but everyone on the team has worked their socks off to get to this point. A huge thanks from me to...

Well clearly things haven't quite gone to plan!

To cut a long and frustrating story short, testing revealed some problems during data/user/member migration. We've been working on resolving that, and hopefully today will see final testing and...

We're incredibly excited to reveal that, in the next few weeks, FLYER will be moving to a purpose-built digital platform that will offer members our normal great content in a beautiful and easy-to-consume way. If you're not already a member we'd...

We're going digital, we're going free and we're launching The Flyer Club

see the details here!

Ian

Flyer Forum Code of Conduct

At its best, the Flyer Forum continues to be a valuable resource for the General Aviation community

It is a place where flyers of all experience levels can meet to discuss and exchange up-to-date undistorted...

In two weeks time we have the village 'Safari Supper' where 28 couples entertain each other for 4 courses (Starter, Fish, Main, Pudding). Each couple gets two envelopes on the evening - the first to let them know who their six guests will be and the...

1. Fly to Old Warden
2. Wait

Doing the Rick Stein chunky oriental beef recipe.

Theory 1: Robust red like wot you'd have normally
Theory 2: Something citrusy to avoid drowning out the spices and retain its own flavour.

Me, I'd have the beer, but this is for her birthday...

Last night I was regarding the empty state of my fridge and wondering what on earth to do with the mince I'd taken out of the freezer the night before and the idea hit me to make burgers.

So what I did was this:

Finely chop a large handful of...

Mmm... '90s classic...

There's something nice about the reconstituted bits of chicken, formed into a perfect dome and oozing something yellow and greasy. But I'm playing around with a 'real' chicken recipe and after any tips you might have. I've...

Has anyone tried it? (Cooking, not inhaling.)

Right enough of the max bygraves..........

you love it....

hugs

xxx

mcf...

Bavo is a portmanteau consisting of Bacon, Avacado and Mayonnaise. It's a pretty good club sandwich too.

Two slices of toasted white bread on the outside encase two middle filling layers, one of bacon, the other of sliced avacado, which are...

... Spam and Branston Pickle sandwiches in white bread :)

As you may have guessed by the proportion of threads in this forum started by me, I enjoy cooking. So far I haven't (knowingly) killed anyone. But I do tend to revisit the same old recipes. Occasionally I get a burst of inspiration, but they don't...

Shobdons new jam sessions, Fridays till late.

The club has caravan accommodation at very reasonable prices.

The new owners serve great food in the Hotspur cafe .

The formula for the perfect cheese on toast has been published .

What's doubly amusing is the fact it's from The Royal Society of Chemistry and the British Cheese Board. Imagine how many different types you could fit on one that big!

If anyone is in Leeds tonight and fancies a pint and a bite to eat.....or just a pint and pint, feel free to PM me.

Everyone gets the Christmas Cold from time to time, but this year mine has lasted over two weeks and I think I'm developing sinusitis cos I've been awake since 3 am with one half of my face feeling like someone was hitting it with a hammer.

It's...

Ho ho ho... it's nearly Christmas and that means one of my favourite winter tipples. Mulled wine!

The recipe I usually use is a bottle of cheapish red plonk, around 50 g granulated sugar, a glass of OJ with bits, slices of orange and a bag of...

Vegetables don't often get mentioned here ... it's more about the best way to roast an ox. Which is no bad thing. But Mono's discussion on seasonal veg got me thinking that we should share our ways for making veggies exciting.

I'll kick off with:...

Here's one for the panel...

If one had to make a starter for a group of friends that includes:

A vegetarian
A nut allergist
A non dairy eater (goats' cheese is fine)

What would people suggest? New friends doesn't count...

I have some ideas but...

Oh dear ... new research has revealed that lobsters and crabs probably do feel pain after all. :pale:

Salmon fillets.

Rub lightly with olive oil.

A teaspoon of green pesto over.

Sprinkle with breadcrumbs.

Dust with grated Pecorino

Crackle of black pepper.

Hot oven for 5 - 8 mins.

Serve with fresh steamed new potatoes and veg.

MMM Mmmmmmmm

(Also available in other fine publications, I'm sure)

Just one of the list for me, and what an experience Alinea was!

First, prepare a butter filling... So chop some leaves... Try thyme or rosemary, mince some garlic, mix it with some butter and you have your filling. Or to cheat, use prepared garlic butter and mix in your chopped leaves!

I would squeeze lemon...

Picked up my lamb shoulder from the local butcher this morning, ready for slow roasting tomorrow with anchovy, garlic, rosemary and lemon.

Meanwhile, I'm making Simnel cupcakes today, while snacking on hot cross buns, and a dark chocolate,...

On my way......!!

Stir in the cream at the last minute - make sure the sauce isn't too hot when you add it.

What time should I arrive?

BAHAHA

This is a long shot, but tell ya what, if you don't ask....

I've been a drummer for 10 years, played in big bands, small bands, function bands, original bands, elastic bands (just kidding) - you get the idea.

However, touring and whacking...

Rayburn or Aga....the vented oven always seems to do the trick.

I have a topside of beef that I managed to accidentally add to a recent Sainsburys online order.

Normally I'd just roast it slowly, but thought it might be quite fun to try cooking it "differently" - any suggestions? Is it suitable for...

Not sure if this is the right forum but felt I should make a post.

The quality of the food at the Admiral Wells pub, next to Peterborough Conington airfield ( ), seemed to decline a few years ago, but I can say that it is now back to a good...

See this thread....

Have now done the Lamb version several times - for different people - and it's a firm favourite with huge demand.

My old man wondered what I could do in a similar style, but with Pork.

So, I bought a hand of Pork which also...

Dahleengs, have you been yet? It's the new Wolseley, although I think that it's even better than the original. The Delaunay is King and Corbyn's new Viennese style grand cafe on the Aldwych.

Yummy schnitzels, chicken soup to die for, seafood, great...

I've got a couple of reindeer steaks to cook tomorrow - any ideas for accompanyments?

Ta

How about any of these (with a rue, basic white sauce as a base)

With garlic
Cheese or cheese and garlic
Mushroom or mushroom and garlic and/or cheese
Black pepper or black pepper and mushroom
Cheese, spring onion and galic

If you use skimmed milk...

Taking Mrs D to Copenhagen in August. Can't afford Noma, but I believe there are lots of excellent restaurants in Copenhagen. I've booked Nimb (in Tivoli) for one night, but would be grateful for suggestions for the other nights, and any comments...

When hungover, and unable to be ersed to go down to the Sainsbometro for bacon - try fried up slices of porkie pie with egg. Posh Melton Mowbray pie, natch. It's not bad, as drunk-ass food goes.

Anybody watching Rachel Khoo's progs on BBC2 ?

She's slightly kooky, so not to everyone's, er, taste and there's nothing really original about what she cooks. However, it's done well (if a llittle forced at times), looks good and the (common...

Radio Three's week long "Spirit of Schubert" Franzfest is just drawing to a close. I think it's been rocking. I also liked the Tweeting from "Franz is Unwell". What did you other musos think?

As noted in a thread elsewhere, every bloke should own this book:-

Otherwise, Elizabeth David (complete works), a bit of Jane Grigson, a Larousse, Andre Simon, at least one Nigel Slater, maybe one by Jamie O, and Blanc Mange (by the eponymous...

Dhal, with yellow lentils, isn't that tricky, although it benefits from slow, gentle cooking.

Some Sharwoods ready-made poppadums along with some upmarket spicy chutney, from the shops.

Also perhaps some very freshly chopped onion and tomato...

All that I cam say is: yum. Very easy to do, mucho tasteo.

Take some minced free range pork, finely chopped spring onions and fresh ginger, and some French beans. Lightly wok the beans until they start to go just a tiny bit crispy. Set aside. Wok the meat, onions and ginger with a bit of rice wine and light...

ordered a joint of Venison (pick it up friday) as I thought it may be nice to do for sunday dinner. (visitors coming).

anyone got any tips on the best way to cook it?

For the avoidance of doubt it was decided many years ago that a CPL'er is a member of the Cinnamon Pilots League. That being anyone who turns up at the Cinnamon restaurant. Its nothing to do with your rating and epaulettes are not allowed! :wink:...

Ok.... I'll start.

My old man and I stopped doing the romantic restaurant thing years ago when it became sooooo commercial and a total rip off. Now we make the effort by cooking a nice meal for two... Presented on square plates.. With the half a...

Ladies and gentlemen,

As you can see, this establishment has now been refurbished at great expense from its previous incarnation as a music venue, and now includes delicious meals and snacks along with a fully stocked bar.

Recent threads in...

Be it radio, mp3 player, CD or LP, what music are you listening to at the moment?

me=Portishead on my Stone MP3 jobbie

Just saying thanks for the food forum. Looking forward to much dribbling on the keyboard (Wasn't that a 1940s radio sitcom?)

Rob P

This has really blown me away, great skills and combines a few different styles of music I like, but generally just a super talented guy. Not come across any gems on youtube like this for a while...

"Multi Instrumental song
Instruments :...

ebpmL8q9bLE&sns

amazing

Just rediscovering his work thanks to a box set of CD's from my bro, Moonchild is especially good :D