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I want to know if Duck fat and Goose fat are easily substituted. I have never seen Goose fat here in NZ but I have seen Duck fat. Also if I were to use the Duck fat for roasting potatos can it be left to cool, refrigerated and used again for roasting. My mother tends to do this with oil and as the Duck fat is expensive it would be good to be able to use again. Thanks very much
Posted by Philli7. Answered on 8th Apr 2011 at 12.00Read The Answer
For me, this is an awful question to ask - because I should know this by now - but if I boil my potatoes, they always come out a bit crumbly; which I absolutely hate. Boiled potatoes therefore, aren't my favourite, which is such a pity, as they make a good basis for a lot of dishes. Have you got any tips to let these potatoes come out beautifully and let them taste moist and soft? Or am I just a terrible potato-chef?
Posted by Imke. Answered on 7th Apr 2011 at 12.00Read The Answer
Hello, I live in Geneva, Switzerland and some of the ingredients are really hard to find here. I am planning to make Nigella's Ice Cream Cake with Butter Scotch Syrup (Nigella Express p222) but can not find Bourbon Biscuits anywhere. Could you please tell me a substitute for them? Many thanks!! Aamna Ajmal
Posted by gh0st0ft0mj0ad. Answered on 6th Apr 2011 at 12.00Read The Answer