preserving bread crumbsWe have an ongoing problem with bread at the wine and cheese shop where I work. Enough customers want it and buy it to make it worth our while to carry it...
Sheldon
Mate, you sound like the psycho to me! In order not to have some leftover quanbreasty of a minor flavouring agent you cook up far more than you need of the principle ingredient? Is that why your meat loaves are so bloody ginormous?
Of course we are fortunate that tomato paste is available in tubes here. Not being a professional cook who is apparently obliged to follow a recipe rigidly, I often just add as much of some things as seems required. This has been known to infuriate Derrick; whose attempts to cook simple things like mince falter when he asks something like how much Worcestershire sauce to add and I reply "Enough". Baking may be an exact science, but stews and soups and the like are a matter of taste.
I buy anchovies in little jars and they keep just fine in the fridge. Put the lid on and there's no smell.
I don't get that about not keeping chocolates. Chocolates don't keep well once opened? Is this some new form of chocolate that has not yet reached the antipodes?
I confess I do have trouble keeping chocolates, for the usual reason that they get eaten!
Christine
