Comments for Priceless Paintings from W7

Comment on False Advertising, Government-Style by The wife

The wife — Tue, 21 Feb 2012 10:42:19 +0000

Maybe we should start a campaign to try to get enough people to complain to the advertising standars agency – as you rightly say, these adverts are much more offending than many others….

Comment on Saigon, Saigon by This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7

This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7 — Wed, 15 Feb 2012 07:10:34 +0000

[...] Post navigation ← Previous [...]

Comment on The Masterchef Challenge Challenge by A Cook, an Artist, And a Poet | Priceless Paintings from W7

A Cook, an Artist, And a Poet | Priceless Paintings from W7 — Fri, 27 Jan 2012 14:13:31 +0000

[...] The Masterchef Challenge Challenge (gauweiler.net) Tweet This entry was posted in Food and Drink, Thoughts and tagged art, cooking, food, masterchef by w7. Bookmark the permalink. [...]

Comment on A Butcher’s Life by This Week, I’ve Been Mostly Eating… | Priceless Paintings from W7

Wed, 25 Jan 2012 14:14:23 +0000

[...] Fresh woodfire-smoked peppers filled with a spicy spread made from feta cheese, garlic and lots of dill, with fresh sourdough bread (a by-product from my smoked pork belly experiments). [...]

Comment on Confit de Canard Sous Vide by w7

w7 — Tue, 24 Jan 2012 14:14:14 +0000

@ love-a-duck ha ha nice try but honestly what’s the point? I am making this from scratch because I can. It’s my choice and my passion. I am also convinced that a produce, skilfully prepared in such manner, always outperforms any ready-made or part-made commercial produce. But, nice try.

Comment on Confit de Canard Sous Vide by Love~a~duck

Love~a~duck — Tue, 24 Jan 2012 13:41:33 +0000

I do admire all you people having a go at making your own confit (or sous vide) but I don’t know why you don’t buy tins!? they are always tasty and always easy to cook and the price is probably better than bying the duck. You also have 30 minutes to worry about it rather than 5-10 hours! And you get all that free fat…

Comment on Confit de Canard Sous Vide by w7

w7 — Mon, 23 Jan 2012 19:43:45 +0000

Thanks for comments. I’d argue that without the extra fat, a confit duck becomes a sous vide duck. I have no doubts that a sous vide duck can be tasty, and agree that this cooking method requires much less fat compared to a traditional confit, but without fat? It ain’t no confit no more.

Comment on Confit de Canard Sous Vide by Edinburgh Foody

Edinburgh Foody — Mon, 23 Jan 2012 17:45:03 +0000

Pleased to hear you found our posts helpful.

I find that there’s no need to add fat to the duck

Comment on The Masterchef Challenge Challenge by w7

w7 — Thu, 19 Jan 2012 15:32:55 +0000

Ah, and the whole range of celebrity puddings:

Peaches Geldof
Apple Paltrow
Huckleberry Finn
Clementine Schiffer

Not quite sure what to make of Jamie and Jo’s Poppy Honey Rosie, Daisy Boo Pamela, Petal Blossom Rainbow and Buddy Bear Maurice. Those are actually so wacky that they turn good again.

Comment on The Masterchef Challenge Challenge by The wife

The wife — Mon, 16 Jan 2012 21:05:59 +0000

Cook something really nice for diabetics. Or a tasty 3 course meal with 1000 kcal. Or dinner for a party where you have to vegetarians and carnivores at one table…

Comment on Happy Birthday, Baby Jesus! by D.I.Y. Dinner Party | Priceless Paintings from W7

D.I.Y. Dinner Party | Priceless Paintings from W7 — Mon, 02 Jan 2012 07:00:40 +0000

[...] a quite significant cooking effort on Christmas Day, we though how nice it would be if our New Year’s Eve party guests would do the cooking [...]

Comment on Happy Birthday, Baby Jesus! by D.I.Y. Dinner Party | Priceless Paintings from W7

D.I.Y. Dinner Party | Priceless Paintings from W7 — Mon, 02 Jan 2012 07:00:39 +0000

[...] a quite significant cooking effort on Christmas Day, we though how nice it would be if our New Year’s Eve party guests would do the cooking [...]