Iβd had my eye on the pebble light for a while and then just before Xmas they were selling at 20% off so I nabbed one. I think that the Hector lights are incredibly good vfm
Here is our George Nelson Chronopak clock, which sits on the mantelpiece. I thought long and hard before buying it, but itβs just so lovely I went for it.
Itβs a good idea to have got the Pebble before you retire!
Absolutely! But it is just so lovely that I couldnβt pass up the offer
Do you want a cheap mass produced import from China, or do you you want something handmade in England? You get what you pay for.
Those visible crosshead screws arenβt a good design feature.
As has been mentioned in another thread, lolβ¦
True, nor the little plastic switch
You can not replicate itβ¦
Char sui roast pork probably the bestβ¦
I vote for szechwan peppercorns (in Chinese cuisine)
Black pepper would get my vote.
Chinese New Yearβs Eve Friday. Got some pork shoulder marinating in char Siu for a Friday special.
Then I guess you like to cook Chinese food. I much prefer Indian, so if I had to choose a single spice it would probably be cardamom. I also have a soft spot for garam masala, but of course thatβs a spice mixture. Donβt buy the overpriced sawdust you get from supermarkets, grind it fresh in small batches.
I also have a liking for the humble cumin. So many Indian dishes use it, but I often find myself adding it to English recipes too.
Black Cardomom rather than Green though surelyβ¦
I use both, but I wouldnβt necessarily use black cardamom in all dishes as the stronger, smoky flavour isnβt always right for some recipes.
Green cardamom for toasting and grinding to a powder. Black cardamom for dropping whole in a sauce.