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Frankums

Members
  • Content Count

    36
  • Joined

  • Last visited

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About Frankums

  • Rank
    Registered User
  • Birthday 22/07/1958

Personal Information

  • Location
    Loxley
  • Interests
    cooking
  • Occupation
    chef
  1. Yes you can get them at Abbot's cookshop on Abbeydale Road.
  2. We are now offering seasonal vegetarian cookery and nutrition classes in central Sheffield. Only £49 per class which includes lunch (which you have cooked yourself). They are run by myself, Frank Boddy, and nutritionist Clare Shepherd, are very hands on, and lots of fun! For more details and to book please see http://www.newlifenutrition.co.uk/%27Alive_and_Cooking%27/
  3. Did you know that "scientists" did extensive research to try to find the number of pork pies a person could eat in their lifetime without it seriously impacting their health, and after 3 years and 12 million pounds (I'm making that bit up) came up with the answer... zero. But they don't half taste good!
  4. Thanks Hayley. I am after commercial food producers so not sure if that would apply?
  5. I have posted something similar to this plea before but got very little response (although I did get in touch with Joel the ultra free range chicken man who now supplies me) so trying again. I write a monthly column for Beer Matters, the local real ale mag, featuring a local beer paired with a recipe using local produce. If you produce meat, fruit, veg, dairy or anything else locally (or know someone who does) then please get in touch and I will feature your produce in a recipe. Cheers!
  6. Hi Geanie. I am a cookery coach, and provide lessons at your home. Check out my website link below. Frank.
  7. Mine has an Auto setting which starts it off Tarka (a little otter) then turns itself down to low. I usually let meat cook for 7-8 hours and have never had a problem with sticky bottoms :-) I suggest you put more liquid in and give it an occasional stir. Just before you are ready to serve, strain off the liquid through a colander into a large frying pan, and give it a blast for 5-10 minutes to reduce the sauce by 50%, then mix it back into the solids. That way you reduce the chance of buring, and get a nice rich sauce. Don't season until you have reduced the sauce, otherwise it may be too salty.
  8. Personally, I love V8, which is mainly tomato with 7 other whizzed up veg as well.
  9. Can anyone personally recommend a travel agent In Sheffield (preferably north) who has arranged a customised trip to somewhere moderately exotic for them? I could do it all on the internet as usual but I'm thinking because it's a bit further afield (Cuba) I'd like a bit of professional input and local knowledge.
  10. Crawshaws are very good, and I usually use them. I've always found Whirlow Hall farm shop to be very good quality and good price as well. Many of the farm shops sell their own (local) meat.
  11. I've pm'd you Wendy. For the benefit of others I come to your home and give cookery tuition, or just cook for you for a dinner party etc. Happy to work with a 13yo, as long as an adult is present. I have a valid Basic Disclosure (Scottish equivalent of a CRB check, applies to all UK). I think you guys are being a bit harsh. There's lots of reasons Wendy might not be in a position to do what you suggest.
  12. Of course - they cost a fortune in the shops!
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