All Hail The Pail

22 Jan

Oh, look at what my husband has bought for himself:

I’m gonna get into soooooo much trouble with this….

In this pristine new pot I shall burn and bake and create and cremate all manner of things.
In fact I feel a Bucket O’Stew brewing as I type.

I’m not sure what it is but new pots and utensils in the kitchen always excite me, always make me think hopefully that this could be the tool that will unlock my cooking potential. The fact my cupboards are littered with bowls big and small, juicers, toasters, slow-cookers, whisks, woks, blenders, pipers and poachers (all broken, burnt, cracked or unused) doesn’t seem to put me off.

No! In this beauty I shall make something to be proud of.

Watch this space…


5 Responses to “All Hail The Pail”

  1. Jenny Eatwell 02/02/2012 at 2:01 pm #

    I’ll tell you one thing you can make – and that’s stock! Next time you have a roast chicken, bung the bones, skin and yukky bits in the pot, add a stick of celery, a carrot, some fresh parsley, an onion and two cloves of garlic. Cover the chicken remains with water and set to simmer for the next two hours. Then let it cool, pour it through a seive to get rid of said bones, veggies and yukky bits – and you’ve got your own proper, real, stock. You can even go so far as to skim the fat from the top, whereafter you’ve got your own low fat chicken stock. The world is your oyster, after that! 🙂

    • Alice Can't Cook 06/02/2012 at 11:55 am #

      Ah thank you Jenny, I have never made stock! I use powdery cubes that are far too salty.
      I’d love to have some homemade stock and yes this pail would be the perfect pot to make it in! Thank you again…. x

      • Jenny Eatwell 06/02/2012 at 5:05 pm #

        As an aside, instead of using stock cubes for chicken stock and vegetable stock – see if you can find some Marigold Swiss Bouillon powder instead. They do it in veggie and chicken versions – and also in a low salt version which is exceptionally good. The whole range of Marigold stock powders really are worth their weight in gold, in comparison to yukky salty stock cubes. Well, all except the beef Oxo, which I haven’t yet found anything to better. 🙂

  2. Alice Can't Cook 06/02/2012 at 6:23 pm #

    Oooh you’ve made me want a cup of Oxo now. Used to love a cube of that with boiling water when I was young. (I used to even nibble on the cube before the kettle had boiled loved it)

    I shall seek this powder out, I haven’t made stock before so can’t trust myself to get it right, in the meantime this could be just the thing.
    Thanks again honey xx


  1. Foiled By Oil: Jamie’s Cauliflower Fritters | - 25/11/2013

    […] My husband came in at this point and suggested that my normal sided pan was slightly too shallow for the amount of oil I needed (the oil was dangerously close to the top!) and changed it for the high sided pail. […]

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