Webbins wrote:Diluted Dante wrote:This is our flavoured salt.
Although for some reason they call it red salt outside of Yorkshire.
Must be the paprika. I was first introduced to chip spice in Hull. The local takeaway round the corner from our halls would sprinkle it about. Everyone would flock to it after a night out like zombies to flesh.
g.man wrote:It's apparently a mix of salt, chicken stock and mild paprika, so basically its chicken salt.
g.man wrote:It's apparently a mix of salt, chicken stock and mild paprika, so basically its chicken salt.
FranticPea wrote:Pork and stuffing and gravy bap >>> Turkey and stuffing butties>chicken and stuffing butties.
Paul the sparky wrote:Bit o' cranberry source in there too Francis?
mistercrayon wrote:Phew panic averted. Their allergens menu suggests vegetarian.
Good call. Another method is a third of cooking time on one side,next third on t'other side then final third upside down. Doesn't look pretty but so much tastier. I often do it with chicken.b0r1s wrote:When resting it turn it upside down, makes the breast much juicer and make sure you leave it a good long time to rest. Foil and tea towels it will stay warm for ages.
Liveinadive wrote:You can't put a 16th century boat in a sandwich.
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