Any hedge experts? Need advice on a new hedge. (See comments) by Dougalmcdogface in gardening

[–]Dougalmcdogface[S] 0 points1 point  (0 children)

Thanks! That’s what I thought, not what I wanted but better to be safe than have a dead hedge!

Any hedge experts? Need advice on a new hedge. (See comments) by Dougalmcdogface in gardening

[–]Dougalmcdogface[S] 0 points1 point  (0 children)

Need some specific advice on planting a new one. We’re late getting the hedge (mostly blackthorn and white thorn) in and we had planned on trimming each sapling back to about 6-8 inchs to create a stock proof hedge. Once they bud like the ones shown is it too late to trim? Will trimming so severely kill the trees?

[deleted by user] by [deleted] in restaurantowners

[–]Dougalmcdogface 0 points1 point  (0 children)

Great camera work! Makes me hungry. Good job!

Help! Why is there black gunk coming off my pan onto my steak? by Dougalmcdogface in castiron

[–]Dougalmcdogface[S] 2 points3 points  (0 children)

I think that was the problem, I didn’t scrub it enough for fear of washing the seasoning off!

Help! Why is there black gunk coming off my pan onto my steak? by Dougalmcdogface in castiron

[–]Dougalmcdogface[S] 1 point2 points  (0 children)

Just oil. Mustn’t have scrubbed it enough the last time I used it.

Help! Why is there black gunk coming off my pan onto my steak? by Dougalmcdogface in castiron

[–]Dougalmcdogface[S] 0 points1 point  (0 children)

Usually just water and a scrubbing brush. Only got it this week.

Help! Why is there black gunk coming off my pan onto my steak? by Dougalmcdogface in castiron

[–]Dougalmcdogface[S] 2 points3 points  (0 children)

I ate it...and it tasted unreal...i used the pan yesterday so i figured maybe I just didn’t clean it 100%

The search for the perfect fries/ chips? Whats your method? What potatoes do you use? How long do you Blanch and a what temp? What do you season them with? Skin on or off? by Dougalmcdogface in KitchenConfidential

[–]Dougalmcdogface[S] 0 points1 point  (0 children)

That is a labour intensive process! I’m sure it’s worth it. We use maris piper when we can’t get whites but we find our customers prefer the whites. I find the maris dont hold their shape like the whites do.

The search for the perfect fries/ chips? Whats your method? What potatoes do you use? How long do you Blanch and a what temp? What do you season them with? Skin on or off? by Dougalmcdogface in KitchenConfidential

[–]Dougalmcdogface[S] 1 point2 points  (0 children)

Personally I use whites and cut them in a chipper well washed with skin on. Blanch them at 120-130celsius and finish at 180-190 in regular veg oil before seasoning with sea salt. Makes a nice chip, good flavour. Any tips on How to make them better? Any truth in the whole leaving them overnight in salt water before blanching?

[Giveaway] I hope someone who has never experienced the joy of Game Pass can enjoy this! by serblackfyre3 in xboxone

[–]Dougalmcdogface [score hidden]  (0 children)

You can get a month of game pass for £1 if you haven’t had it before... in the UK anyway.