Packed Lunches

What does anyone do for packed lunch 5 days a week??!! I need some heavy weight clues and quick before I go off cheese and pickle. I used to have a good laugh at a mate of mine who every time he rang his wife to find out what was for tea, he was invariably informed it was "baked potato". I like them but not every night, a bit like cheese and pickle every day!

Chips

Today, I have had chips which were made from mashed potato, frozen, cut into chip sizes, then deep fried. Not much else to say is there. Yum. (I have had healthy stuff too)

Sandwiches

I think cheese and pickle is my favourite. What's yours?

Whats growing in your garden??

I don't know about yours, but I have been missing all sorts in ours. We were lucky to inherit a mature garden when we moved and the previous owners had planted fruit trees which have produced in varying amounts each year and I am learning more about them as we go along. But, the one which I had dismissed as quite odd, producing rock hard fruits, turns out to be a Quince bush. So this year, I have picked the fruit and laid them out waiting for them to change colour, green to yellow, and then I'm going to have a go at all things Quince! Any advice would be much appreciated.

Did I mention Junk Food?

A little bit of what you fancy does you good. It seems that we have all forgotten that lovely saying. Its a brilliant excuse and must rank alongside of "Medicinal" when you sneek a good measure of your favourite tipple. What can be wrong with the occasional sin? as long as it doesn't become a substitute for a good balanced diet. For me, a KFC Zinger meal, the odd Big Mac and fries (regular!), thankfully there are a few more as well but I will stop there as I have no desire to be "saved".

Lifting the Lid on Lifting a Lid

If you suffer with arthritis or a weakness in the hand or wrist department, then opening a jar lid can be a major problem and some of the solutions available are like pieces from a manual of medievil torture. The most common utensil on offer is the scissor style clamp with a variety of different integral lid sizes to choose from. The first thing to point out is that if you buy a cheap one, you may well have wasted your money and a more expensive one still might not work for you since it requires some strength in your grip to squeeze the handles together and at the same time twist to release the lid. It might sound petty, but this can be most frustrating. The solutions come thick and fast, Boa, different sizes and shapes of bits of rubber sheet, trap it in the door frame, damp cloth, clamp it between your knees, wait for someone strong to call by, run it under a hot tap, wind out steel strap, and on and on. The problem with most jar lids is the vacuum created when it is sealed at the factory. The absolute best solution I have found which suits just about all hand and wrist ailments and does not cost the earth is the JARKEY, rather like a beer bottle opener for jars. Simply place it under the edge of the lid and lift, and with little effort the vacuum is released and the lid is easily unscrewed. Thereafter wipe around the top of the jar to keep the thread free of becoming sticky and all should be well.

Gastromax Kitchen Tools

There are always a couple of favorites in every range of kitchen gadgets and utensils, and the spatula and tongs are the two here. Having said that, the rest of the range is made up of a superb collection of good value for money useful tools and gadgets. This is a range that is ideally suited to non stick cookware and that is equally at home with all other ranges as well as they do not scratch any surface. They are heat resistant to 265c / 500f and dishwasher safe as well. Buy these with confidence.

Its Corn On The Cob Time Somewhere

Fresh or frozen, corn on the cob is available all year round. There are many ways to cook it and here we will show you some of those ways and some ways to serve it too. Two things spring to mind when I think of corn on the cob, butter and how am I going to enjoy it without getting butter all over my fingers so it becomes like gripping a bar of soap. Corn on the cob holders is the answer to holding the corn. As ever there are some pretty poor offerings around but I have found a really good set from Tovolo, they have a strong stainless steel pin and coil to screw into the corn so it wont slip out and chunky non slip handles to keep a grip.

Mashing Potatoes

It can be a bit of a chore, specially if you are using a poorly designed potato masher. There are some good mashers out there and we do list a couple that we rate on the website. But, the champion has to be the potato ricer, again you can end up with a badly designed one but a good one will help you to produce the best mashed potato. Admittedly this is not a fashion item but the one I strongly recommend is the smart looking Faringdon potato ricer which comes with three different discs for fine, medium and coarse textures. The action is firm and it is comfortable to use with the lower handle having a well formed finger moulding. The pressure you excert will be rewarded with the potato being pushed through the plate of your choice. It only takes a minute or so to do a kilo of potatoes through the ricer, then mix in the butter and milk. Rinse it under warm water to remove the excess potato and either hand wash it or put it in the dishwasher. There will be a short YouTube video soon showing it in action and how easy it is to use. We are currently selling it at less than half price, just follow the link.

Hot Dogs and Fast Cars

I love hot dogs and burgers from the trailers at racing circuits. The smell of the onions frying on the hot plate, half cooked hot dog sausages and burgers just waiting to be fried off and slapped in a bun, covered in the onions, a generous squeeze of mustard and tom sauce, at least two non absorbent napkins that the sauce slips off and on to your jeans. Dont forget a polystyrene cup of steaming hot coffee to wash it down with and you are in motor racing heaven. And the unmistakeable smell of Castrol R, a bit of competition for the onions.

More kitchen frolics with a dash of latin salsa!

Top marks for the Judge Jam Pan

I used the Judge Jam Pan as listed on the website as you would expect for the plum jam, and a great success it was too. No hot spots, it heated evenly and simmered and boiled perfectly. Buy this with confidence.

Top Gourmet Utensils

I have been using some of the Top Gourmet utensils recently. The larger ones in particular whilst jam making, and I must note that they are brilliant, the larger handle is very comfortable to use and the shape of the slotted spatula and spoon both spot on. Not as cheap as a wooden spoon but the Lab seems to take no interest in them at all, preferring to chew the wooden utensils instead. Anyone else had experience of these? http://tinyurl.com/3ztnqqg

Drowning in Victoria Plums. Help!

The plum tree has been and keeps being over generous. Apart from the obvious does anyone have any clever ideas for using up these beauties?

London Riots

Sheer madness! How long before an innocent person is killed in the mayhem? Its about time the police were given free rein to get it under control and bring these mindless lunatics to justice, and for justice to be meted out appropriately and sentences served in full. This country is far too soft and too ready to invite the hand wringers in to offer counselling. The simple fact is there is a total lack of structured discipline from an early age at home and through school. And we now have a generation brought up on the softly softly, no discipline approach presumably raising their children in a similar way.

Assumed knowledge? how to fillet a fish.

Is it me? or do recipe books assume a level of knowledge on the part of the reader that often does not exist. To that end I offer you this video featuring chef Nathan Outlaw, a Robert Welch Signature range filleting knife and a cod, dealing with this very subject. 

Can Mary Portas save the high street?

As an independent retailer in the throws of closing a high street shop in the north of the country I have my doubts. I make no excuse for making note of the north as further south, say Birmingham and further on, trade seems to be more insulated against the current problems. Mary Portas is a very clever woman at what she does, a sort of smarten yourself up, check your offer, rethink your displays, smile and say hello to the customers routine. However can she deal with the more fundamental issues affecting small shops, like persuading landlords to overturn the upward only rent reviews and relate the rent to footfall. Then get the local councils to change their thinking on parking charges and business rates that are an important source of local government revenue. And get the collective powers that be to discuss potential incoming tenants with a view as to how that might affect the retail mix of the town or area. The best of shops will struggle without customers with cash in their pockets to spend. Good luck Mary.

Induction Cookware

I think this type of heat source is a great idea. However there have been a number of people who have fallen foul of poor advice when buying new cookware. The worst of course being that the cookware is not induction friendly. The easy test is to check that a magnet stays firmly on the base of the pan. It is important that the correct size of pan is used on each ring. This relatively new and economic cooking method uses magnetic fields to generate heat in the pan base. Always check the manufacturers instructions for induction compatibility.

Built like a tank, performs like a ballerina

Fissler Original Pro Collection cookware is brilliant. It is made fro 18/10 stainless steel, has stay large cool handles that allow you to grip the handle without your hand being too close to the body of the pan. Heavy, close fitting lids that allow you use less water. An integrated measure scale. An all stove suitable base which spreads the heat quickly and evenly and also retains heat allowing you to keep food hot and cooking slowly without being on the heat as you are getting ready to serve. Im sure I saw it being used on Raymond Blancs series on TV.

Kids rule at meal times

The future looks bright then. Are children really more aware of the benefits of home cooked food and the enjoyment and satisfaction that surrounds producing it? Kitchen and cooking savvy kids. They think they know everything, they do now. http://tinyurl.com/65ufecv

Jeff the Juggling Chef

Our very own Jeff the Chef tries his hand at a bit of juggling. Not with any old stuff, but with a cleaver, a chefs knife and an apple or is it a green onion? Cue for a song. See for yourself http://tinyurl.com/5r2j3qv

Can cook, can't be arsed

Hats off to tired mums after years of cooking for the family, I suppose it is a minority who honestly love to create rather than churn out meals day after day. Food though is a huge pleasure, so how to get those creative or even just the bothered juices flowing again. Read this article, clearly someone who ran low, then on empty and finally on fumes before stopping altogether.  http://bit.ly/kUfQrt

Only two pears this year

The fruit trees are bearing good offerings this year, cooking apples and eating apples, sadly I cant recognise the variety. Loads of Victoria plums, so tasty as a dessert. But the poor old pear tree is having a struggle, just two pears and they dont look great, the leaves are badly marked with black spots which I assume is the reason the tree is not performing. Any advice??

Raised beds for home grown veg

I have earmarked an area in the garden which does not get direct sunlight all day but rather dappled sunlight. I want to put some raised beds there and grow some vegetables, I am thinking of using old railway sleepers but would welcome any advice not only on building the raised beds but what might be the best vegetables to grow in those conditions.

I love breakfast, how about you?

A good shower and then breakfast. I love it. Bacon and egg, sausage and egg, tomatoes on toast, mushrooms on toast, just toast with honey or delicious seville orange marmalade, cereals, maybe with some cream as well, fresh coffee or a good old cuppa, omlette, scrambled egg, bit of smoked salmon, boiled eggs, poached eggs and on and on. Tell us about your favourite way to start the day.

Bakewell Carnival

It happens every July and is a fun time for the town and visitors. Tonight, wednesday the 29th is the Duck Race, 1000 yellow plastic ducks launched into the river and the race is on, starts at 7pm. Tomorrow night is the raft race, a melee of mad cap rafts all trying to make it down the river, very funny, starts at 7pm. Friday is the wheelbarrow and welly race, starts at 7.45 with stops at the pubs on the route, brilliant. And on Saturday is the procession starting at 3pm, the floats are always fantastic with huge amounts of effort being put into them. This is without doubt one of the best carnival parades around. And it just happens that our closing down sale is on and we have some great savings on all stock.

Hello Boys! check this one out...

This book proves its never too late to learn to cook. Its everything you never wanted to know about cooking, but you might just be tempted to have a go at one of the "Eye on the Prize" dishes on offer. Got to dash before the shops shut!

BBC Radio Derby Interview 28th June

Another day another experience, strange, sitting alone in a studio talking to yourself, hopefully not a glimpse into the future!

The Monday, so glowingly referred to by the deputy mayor (I must watch out for him loitering menacingly on a street corner, stetson at a jaunty angle) was yesterday, steaming hot. We had quite a number in the shop all enjoying the air conditioning, but leaving the door wide open (grrrr). The big question is "did they buy anything?", the answer "very little".

This is what I find most frustrating, kidding yourself that a town heaving with (and I mean no disrespect here) older generation visitors is bringing spending power to Bakewell is unrealistic. The lack of carrier bags with anything other than food in them tell their own story. When I am 65 or more I actually don't expect to be having to buy a great deal of capital items either, so why not recognise the need to encourage more 25 to 55 year olds to come who are having to buy stuff whether they like it or not, and provide for them accordingly.

Goodbye Shop, Hello Internet

13 years have flown by and its decision time about staying or leaving. The decision is to leave and head for the internet. We will be out of the shop at the end of July and you will be able to shop with us at http://www.completecookshop.co.uk/ or email us with enquiries at completecookshop@btinternet.com or blog with us right here. It will be strange without the shop but times and technology change and to remain competitive we must embrace the future. I would like to thank all of you who have shopped with us in the past and hope that the trust we have created with the quality of our products will give you the confidence to continue shopping with us in the future. We are on Facebook where you can "like" us, please. Also on Twitter where we can "tweet" to each other. Also on the good old phone, same number. In the meantime we are having a closing down sale at the shop where you can get a good deal on all products. I hope to see you there. If you have any comments about the closure, please make them here, thanks. 

Full steam ahead

Steaming has come a long way since the folding steamer basket. But Lekue steaming products are the bees knees. I haven't seen a more versatile and easy to use product that does exactly what it should. Just place whatever it is that you want to steam, if its fish put the veg and herbs in with it and it will cook with the moisture in the food. Its a great piece of kit.

Looking after your knives

Use either a plastic or a wooden cutting board as these are both much kinder to the blade edge. Get into the good habit of using a knife sharpener each time you use your knife (you don't see a butcher with a blunt knife), and if you keep your knives in a drawer where they will knock together it will be the best chance you have of keeping an edge on them. Finally a magnetic strip is probably the best way to store your knives, but make sure you get a strong one.

What is your favourite comfort food?

Treat yourself to a trip down memory lane and share your favourite comfort food with us. Maybe it's a whole meal (that's what I call comfort!) or a bag of chips watching the boats come in at Filey (bit of a give away). Lets hear it for the seldom championed, Comfort Food.

Left overs, a creative opportunity

After all the fabulous recipes that are available around the globe, there has to be some equally creative food produced from the left overs. So, lets hear what you do with yours, soups, frittatas, curries, whatever it is you do we would like to hear about it.

Best before dates on food

Thank goodness there is a nod to common sense over the "best before" dates on food at last. They must have been responsible for some major waste lakes and mountains of food and provided gourmet meals for more rats than the Pied Piper ever imagined. It's about time we got back to trusting our noses and taste buds and stopped the waste, reduced the packaging and lessened the burden on landfill.

Shopping fact or ethical dilemma

Is it right to go into a store and do research for a product you intend to buy elsewhere for a better price, having used their display product and staff time to do your research?

The first post!

The idea of this blog is to share our thoughts opinions and ideas on all things food-related, along with all the exciting developments to our on-line presence as they happen!