 Poster: A snowHead
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That seems to be the opening message of the new Natives Chalet Cook Book (£9.99 online).
Full info. here. In the publisher's words:
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| It contain recipes for any chalet, and for every taste (all those tricky vegetarian and gluten free options), plus it’s packed with helpful tips, conversions, translations, and all the things that will help you complete a successful season. |
Wonder if it provides egg boiling times for low-altitude and high-altitude resorts? (If not, maybe we can come up with something!)
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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David Goldsmith, Just stick them in the fridge or outside the chalet for a few hours before you need to peel them and you won't need the goggles and why can no-one remember what a pressure cooker is? At 2000M it's the only way to cook root vegetables in bulk.
I've bought a Grand Remoska® Electric Cooker http://www.remoska.cz/index.php?lang=en (more info why later) from Lakeland and roasted a duck last weekend - ok, it was a nice (almost on first name terms) organic duck, but it cooked through with this thing, beautifully . . . next attempt is a cake (not my forte!).
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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Another thing to be aware of when cooking at altitude is that things seem to dry out more, I assume due to the dry air, remember if cooking in the oven at altitude to add a little water to keep the humidity up, especially if making cakes or they will end up very dry
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You need to Login to know who's really who.
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i was looking at a remoska - I'll be interested to hear how the cake goes.
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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pam w, I have NEVER made an edible cake  but I'm reading the instructions (like THAT's gonna make a difference!). What I like is the flexibility of going straight from stovetop to 'oven' , the duck was on a bed of caramelised scallions and rosemary and then basted with a cherry and honey glaze.
My main reason for buying is the energy consumption . . . having lot’s of fun working out how much energy I use against how much I need (there’s thread in itself).
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Hi Masque, You've got me really curious about this Remoska. After reading about your duck cooking it got me thinking about what i'm going to use myself this coming season. The place i'm staying at only has 2 electric rings and I was planning on picking up a Microwave on the way down to the Alps.
Would you rather use your Remoska for cooking than a microwave?
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rockyrobin, They come in two sizes, I got the big one (which has now been pinched by Mum  ) but I'f you've got the space, a cheap little microwave would be very useful too. It boils down to what and how much you want to cook.
I want to be able to stick it on a timer and have something ready for when I get back from the day and at 850w peak consumption, it's better than an oven. I found this site http://www.hoorayforhomecooking.co.uk/ a bit hyper but fun, I've ordered the cookbook.
pam w, tried a simple all-in-one sponge, zapped in the blender first and poured in. It didn't rise like I hoped and the top was overdone, but for the first time it wasn't a inedible Frisby. Apparently the cookbooks have lots of tricks to get the best out of it. . . . should I be thinking of two since German vans don't have ovens? I like the idea of making bread in one . . . that smell first thing in the morning . . . now all I need is a source of organic, maple-cured, smoked bacon . . . mmmmmsexonaplatebuttie.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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rockyrobin, they're teflon coated, but it looks like the old fragile stuff, so be careful. and 850 is less than a travel hairdryer, not a worry. PS. don't use adjustable travel adapters. If you have to, use a fixed converter, but for long term use fit an EU plug.
Marmot, peeled or unpeeled?
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Masque, Cheers  Am I right in thinking that in Switzerland they're on 110v? If this is the case would it be a good idea to get a "step up/down transformer"?
Definately peel the marmot first. Makes easier to whoof it down rather than fiddle with it.
For best flavour with marmot perhaps it be a good idea to age mature the meat first?
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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Nothing on the jar about peeling. It just says "Spread thinly on toast"
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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seeing this thread title and David Goldsmith as the author, I just thought: Oh, I imagine he just wears his ski goggles at home a lot, and he would naturally have discovered one day that when he cut onions with them off the experience was less pleasant. 
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rockyrobin, All of Europe is 220/230, inc. Switzerland.
The best marmot recipe I've seen is:
see marmot
run over marmot
buy a cheese sandwich at next service station
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You know it makes sense.
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rockyrobin, no problems runing any uk appliance on Swiss electrics, however you may find different parts of Switzerland use different plugs ! I'd suggest making a short extension cord no more than say 2-3M with a UK socket (rubberised) on one end and the other end free for you to buy a suitable plug from the local Swiss eletrical shop
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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Poster: A snowHead
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rockyrobin, well if you can't wire it I expect the nice person in the Swiss electrical shop might do it for you
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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D G Orf, I agree it maybe wise to get a swiss electrical shop to do it for me. Sadly my g@@gle skills are not getting me any info so far on DIY. I just hope the electrical shop I goto has a nice person behind the counter.
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Well, the person's real but it's just a made up name, see?
Well, the person's real but it's just a made up name, see?
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You need to Login to know who's really who.
You need to Login to know who's really who.
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Don't let this man near your onions
He's more skilled at chopping mushrooms
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Anyway, snowHeads is much more fun if you do.
Anyway, snowHeads is much more fun if you do.
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Thread resurrection time!! How the Remoska going Masque? I'm thinking of getting one, as although I have a decent hob, the oven in our place is only small.
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You'll need to Register first of course.
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| Quote: |
| Chop onions with your ski goggles on |
Ive been doing that for years, first time i started cooking in halls I got a few funny looks from flatmates though...
Now that my old goggles have finally got to the stage where they are next to usless for skiing in, they just live in a cubbard in the kitchen with the knives...
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I wear my bollé sunglasse to peel mine.
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My mother used to wear my swimming goggles. She once answered to the door to a delivery man whilst wearing an apron and swimming goggles, and holding a large cook's knife. He was a bit startled.
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You'll get to see more forums and be part of the best ski club on the net.
You'll get to see more forums and be part of the best ski club on the net.
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In the cult French movie "Diva", one of the leading ultra-cool characters chops onions wearing mask and snorkel, while instructing the hero in "Zen et l'art du sandwich".
- I've tried it. It works, but it didn't make me ultra-cool.
(Not if Mrs A's hysterical laughter was anything to go by)
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Sit in armchair watching TV.
Mrs Odin chops the onions
My eyes are fine ! - Problem solved 
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snowHeads are a friendly bunch.
snowHeads are a friendly bunch.
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| Quote: |
| rockyrobin, All of Europe is 220/230, inc. Switzerland. |
Except for Swiss hobs and ovens - which are 380V I think. I only know this because I nearly bought one at Ikea near Geneva and was, thankfully, stopped with a "are you taking this to France?" question from the sales assistant.
Ikea Geneva. Now there's an experience for anyone who's been to Ikea in the UK. Think "Ikea", but one that works. Parking attendants guiding you to your places. Staff floor walking to keep the isles clear. Staff who ask intelligent questions. Checkouts that take less than 2 minutes to get through. And full service where the order is not only waiting for you arrival. But checked. And then checked again before you take it...
...almost raises a tear of nostalgia...
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And love to help out and answer questions and of course, read each other's snow reports.
And love to help out and answer questions and of course, read each other's snow reports.
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PhillipStanton, I have to say thet Ikea Turin was OK too.
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Do they sell diesel as well?
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You know it makes sense.
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FenlandSkier,  , at least I didn't lose my car in the car park.
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Otherwise you'll just go on seeing the one name:
Otherwise you'll just go on seeing the one name:
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The car wasn't lost, I knew exactly where it was. The keys on the other hand....
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Poster: A snowHead
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Anyone thinking about going to the Ikea in Lyons should just reverse everything in my post above.
Though the full service counter should get a special mention. Imagine a hundred-odd French punters, not known for their queuing ability at the best of times, and a bloke at the front shouting out numbers so quickly that even the French couldn't understand them. I just took the approach of going to the front every 5 minutes with an air of "that was my number". Eventually, the bloke just waived me over.
Turin though, Helen Beaumont, who'd have thought huh?
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Obviously A snowHead isn't a real person
Obviously A snowHead isn't a real person
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If yuo want to chop onions and not cry, put a spoon in your mouth or get someone else to chop them.
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FAQ
Will have to cover them up or people round my gaff might start getting ideas! 
