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Food & Drink

Welcome To Food & Drink. Raise a glass to our brave gastronauts, foodies and winos. This is the best place for ideas and suggestions for eating and drinking well.

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EcclesCake
I'm trying to think of something to do with a couple of spuds for this evenings supper. Don't fancy roasties, toying with hasselback or boulangere any other suggestions. Having a creamy sauce so don't...
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emmie
I have been wondering whether to cut down as i drink about 4 cups of coffee in a day and stop before 4pm. Is 4 too many?...
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Prudie
A very few times I've ordered hot chocolate in a cafe on holiday in Spain or Italy rather than what we usually get it has turned out to be a most delicious thick dark gloopy cup of something more like...
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mhd14
We know that onions posses some chemical/gases. When we cut the onion it frees the gas and in return it leads to burning eyes and tears. My mother suggests me to cut the onions and leave it for...
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Tilly2
Do you use the blood that has come out of the beef onto the plate, after its been rested? Assuming that the beef is rare, as my piece is....
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ethandron
Filled with hollandaise sauce, chunky chips, and peas..that's what we had tonight. Tomorrow will be a butter chicken curry with bhajees, samosas and other bits and pieces, and of course garlic and...
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OldBather
Lately I have become somewhat addicted to (Sheep's Milk) Feta.I realise that it's not to everyone's taste,but I could live on (any) cheese. Do you like cheese (some people loathe it) and if so what is...
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grumpygrandma
Can be found around the cooker? The answers are biscuits!!...
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emmie
i would like to but they are so expensive. I wanted a small tin of mackerel and the cost was 1.69 i know they have to make a living but i thought that was extortionate so put it back....
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monty0703
I remember being able to buy a cake called an Albert cake (I'm in the UK). It was an iced sponge cake with the bottom half encased in a type of 'crust'. Does anyone have a recipe? I've scoured the net...
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DTCwordfan
Quite inspirational and good to see him breaking out beyond the norms of a Michelin Restaurant and sample street food, albeit upmarket ones underpinned by exceptional ingredients. Any recommendations...

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