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hybridauth_user 1543's picture
hybridauth_user 1543
15th Mar, 2019
OOps -should have checked spelling before sending question relating to Pulled Venison- Cooked not cooled!
10th Sep, 2016
Just signed up to your site to search for recipes and store them along with shopping list. Very disappointed. Having de-selected the items I don't need to buy from my shopping list it didn't seem to update it and now can't find it anywhere. Also the loading of recipes is disturbed by all the adverts. Not impressed
24th Jun, 2019
Although I’m from the United States, I’m trying to convert my recipes to metric, and have a metric kitchen. I sure do wish that the United States would go metric, but that doesn’t appear to happen soon. I just want to cook without having to keep up with all those measuring cups and spoons. I have a hot chocolate recipe that call for 8 quarts of dry Instant non-fat dry milk. I looked on the internet and it said that one dry quart was equal to 1.101 L. So in my recipe, should I write it as 8.808 L? Is this correct? Or do I round it out somehow?
goodfoodteam's picture
25th Jun, 2019
Thanks for your question. We'd suggest writing 1.8 litres as the extra 8ml is negligible.
hybridauth_user 1543's picture
hybridauth_user 1543
15th Mar, 2019
Can Venison be cooled to produce the "pulled " meat as in Nigella's Lamb pulled recipe or similar? If so what cut of Venison would be recommended?
Kellie Cook's picture
Kellie Cook
9th Jan, 2019
As an American, my husband and I are "foodies", always wanting to try new things and the best ingredients. He, I'll happily admit, is by far the better cook in our household. However, I come from the Gulf Coast of Louisiana, about ten miles from the inlet from the Pacific Ocean and, coming from a VERY large family (at last count, I have a little over 2,200 cousins. Many members of my family are fishermen, bringing in fresh crabs, shrimp (staples of our Gulf Coast diet), and other oceanic delicacies. My question is, now that I am in Chicago, which is landlocked, I have very few recipes I can make for my family of myself, my husband and two teenagers: a girl, 18 and her younger brother who is 17. They eat more food than I could ever consume, I would like some basic recipes that will fill the endless stomachs of my family yet not be reliant on ocean fish or river fish such as trout and catfish (my personal favorite). Please help and apologies for such a long entry. Thank you in advance for my husband and my children.
goodfoodteam's picture
12th Jan, 2019
Hi Kellie, thanks for your message. We'd suggest looking at some of our family recipe collections. We hope you find something you like here: We also have healthy family meals here: Plus lots more inspiration here for families of kids of all ages: Enjoy!
Wendy Butler's picture
Wendy Butler
2nd Aug, 2018
Can you please tell me what size eggs you use in your recipes
9th Oct, 2017
I joined and are interested in discovering knew food and recipes
1st Dec, 2016
Hope somebody can help me........ I am going to make Sara Buenfield Old English pudding Nov 2006 issue. This is cooked in ban marie covered in foil in the oven for 6 hours. I now have a Miele steam combination oven and wondered if I could cook the pudding in the steam oven and for how long.
seantynan's picture
2nd Nov, 2016
Any RSS feed?
goodfoodteam's picture
3rd Nov, 2016
Hi Sean,Thank you for your email. Unfortunately we no longer have an RSS feed on the site. We hope you like some of the options above as an alternative.


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