This is so fun. One more tip: with newsletters especially, it’s crucial to read all the way through before you start. Are all ingredients accounted for in the steps? Is there all the info you need about temperature? Best to find out before you have a bowl of batter waiting…
Oh yes agreed! You have to have your mise en place. That's a great tip! Also, something might pop up that you have to translate, eg. I know 'broiler' as 'grill'. And you don't want to be translating at a crucial cooking moment.
I love that cobbler so much… when I initially made it, I used a cake tin because it was all I had. I have since bought a cobbler dish, especially for your cobbler!
Such good tips, Shell! I agree about not working from a phone - so frustrating at times. I am honored that one of my dishes is one you've made a second time! I'm really enjoying your cooking of the Stacks and now I have some dishes earmarked to try as well!
What a wonderful round-up of what sounds like a really fun thing to do Shell! And those flamingo measuring cups are amazing - so fun!
And I am honoured you want to try cooking or rather baking your way through my Substack next. Do let me know if you have any questions about any of the recipes!
Same! It’s sort of anything goes - use your favourite nut or seed for the frangipane and then if you want to be extra fancy whatever soft fresh fruit, poached fruit, jam or compote you have lying around. And you can happily add some spices to thr soaking syrup or frangipane too.
It's wonderful to read this round up of your first flight around the globe Cooking the Stacks Shell. It's such a brilliant concept, and you have embraced it so whole heartedly with your family. Your top "Cook Again" list is going to be an interesting one to follow, I can see that being a great resource for people wanting up expand their culinary repertoire. Thank you for Cooking my Stack Shell, I remain supremely impressed at the effort you applied to finding all of the slightly exotic ingredient in the middle of a UK winter. Congratulations on the success of this Substack, it's so wonderful to see you bringing it all to life.
Shell, we have more than our name in common, I adore 'curated and well placed flamingo accessories (both big and small!). Thank you for the kind mention. I love reading about your adventures in 'Cooking the Stacks'!
Another awesome post, Shell! The pepperoncino story made me laugh 😂 I’ve 100% had that moment of hunting something down, only to find it’s been in the back of my cupboard the whole time. A cracking top 6, too - although I'll swerve the prawns for now... being allergic and all 😅
Thank you so much Mark! I’m so pleased you enjoyed it. Haha, Lolly was so helpful bless her. I have been told the peperoncino is Italy is much better quality and worth picking up if you are ever out there.
Oh gosh, allergic to prawns. That sucks! The Bumbu butter works marvellously with white fish too, if that helps!
We used to visit Italy a few times a year before we got Hiro! Ben would love to move there soon - so you never know! If we do, I’ll send you care packages with them in 😆
And I know! When I hit my teens I developed the allergy 🙃 Bloody Sod’s Law!
Such a great idea for a blog! I appreciate the intro to other food writers and recipes on Substack, some of whom I already know, but others that I don’t.
Just put all these TOPs on my list to make! This is a brilliant post, Shell. Smart tips.
Thank you! So pleased you enjoyed 😁
This is so fun. One more tip: with newsletters especially, it’s crucial to read all the way through before you start. Are all ingredients accounted for in the steps? Is there all the info you need about temperature? Best to find out before you have a bowl of batter waiting…
Thank you!
Oh yes agreed! You have to have your mise en place. That's a great tip! Also, something might pop up that you have to translate, eg. I know 'broiler' as 'grill'. And you don't want to be translating at a crucial cooking moment.
Woo-hoo! The cobbler made the top 6! 💃🏻 I loved this post! And those flamingo measuring cups are a hoot!
Thank you! I know, they are cute aren't they.
I love that cobbler so much… when I initially made it, I used a cake tin because it was all I had. I have since bought a cobbler dish, especially for your cobbler!
That’s amazing! I love that so much.
Wonderful as always! Happy Birthday month! 🥂
Thank you! 😊
Such good tips, Shell! I agree about not working from a phone - so frustrating at times. I am honored that one of my dishes is one you've made a second time! I'm really enjoying your cooking of the Stacks and now I have some dishes earmarked to try as well!
Thank you! Oh my gosh, yes! Cooking with the phone can drive you a bit nuts!
I will be making that orange chicken for a loooong time. So easy and delicious. I want to make your martini steak again too.
I’m so pleased you are enjoying it 😊
What a wonderful round-up of what sounds like a really fun thing to do Shell! And those flamingo measuring cups are amazing - so fun!
And I am honoured you want to try cooking or rather baking your way through my Substack next. Do let me know if you have any questions about any of the recipes!
Thank you!
Aww yes, they are really cute aren't they!
Aw thank you, I am excited. Your last one, the salted coconut babka with the soy glaze has really intrigued me! I want to try a bostock too. 😊
Definitely - makes me want to upgrade my stainless steel set!
Bostocks are so great - one of my favourite low effort high reward things to bake!
I loved how easy it seems to adapt them. Looking forward to it!
Same! It’s sort of anything goes - use your favourite nut or seed for the frangipane and then if you want to be extra fancy whatever soft fresh fruit, poached fruit, jam or compote you have lying around. And you can happily add some spices to thr soaking syrup or frangipane too.
It's wonderful to read this round up of your first flight around the globe Cooking the Stacks Shell. It's such a brilliant concept, and you have embraced it so whole heartedly with your family. Your top "Cook Again" list is going to be an interesting one to follow, I can see that being a great resource for people wanting up expand their culinary repertoire. Thank you for Cooking my Stack Shell, I remain supremely impressed at the effort you applied to finding all of the slightly exotic ingredient in the middle of a UK winter. Congratulations on the success of this Substack, it's so wonderful to see you bringing it all to life.
❤️❤️❤️
Thank you so much Lisa 🥰
Shell, we have more than our name in common, I adore 'curated and well placed flamingo accessories (both big and small!). Thank you for the kind mention. I love reading about your adventures in 'Cooking the Stacks'!
Thank you Sheryl! 🥰
They are the cutest aren't they! Got to love a flamingo accessory!
Aw my pleasure, I need to cook that Za'atar chicken again pronto!
Another awesome post, Shell! The pepperoncino story made me laugh 😂 I’ve 100% had that moment of hunting something down, only to find it’s been in the back of my cupboard the whole time. A cracking top 6, too - although I'll swerve the prawns for now... being allergic and all 😅
Thank you so much Mark! I’m so pleased you enjoyed it. Haha, Lolly was so helpful bless her. I have been told the peperoncino is Italy is much better quality and worth picking up if you are ever out there.
Oh gosh, allergic to prawns. That sucks! The Bumbu butter works marvellously with white fish too, if that helps!
We used to visit Italy a few times a year before we got Hiro! Ben would love to move there soon - so you never know! If we do, I’ll send you care packages with them in 😆
And I know! When I hit my teens I developed the allergy 🙃 Bloody Sod’s Law!
Such a great idea for a blog! I appreciate the intro to other food writers and recipes on Substack, some of whom I already know, but others that I don’t.
Thank you! I'm so pleased to read that!
Good stuff!
Thank you!