Comments for www.susans-web.co.uk

Comment on DIY Honey Facial – Feel and Look Sensational from the Comfort of your own Home by Brenda

Brenda — Tue, 12 Jul 2011 20:40:29 +0000

I will try it. Thanks for the recipe, Susan!

Comment on Noodlehead N111C Flexible Lawn & Garden Sprinkler Reviews by Terence McArdle "Terry McArdle"

Terence McArdle "Terry McArdle" — Tue, 07 Jun 2011 18:28:23 +0000

64 of 67 people found the following review helpful:

Really fussy, June 6, 2008

Terence McArdle "Terry McArdle" (Pittsford, NY USA) -

This review is from: Noodlehead N111C Flexible Lawn & Garden Sprinkler (Lawn & Patio)

The Noodlehead worked fine, up to a point. The sprays from each Noodle went up to about eight feet away. Each Noodle doesn't really spray a lot of water, so be prepared to point three to six noodles at one spot if you want to really cover a specific area.

I also found bending the noodles to be vey fussy and time-consuming. Often the Noodles bent back up over time and had to be repositioned. I finally gave up and got a traditional oscillating sprinker. That worked pretty well, and didn't have to be readjusted.

My bottom line: it's a fussy novelty that might be perfect for some folks, but I won't be buying more than the one I tried.

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Comment on Noodlehead N111C Flexible Lawn & Garden Sprinkler Reviews by WindyWu "linda"

WindyWu "linda" — Tue, 07 Jun 2011 17:41:04 +0000

51 of 52 people found the following review helpful:

Noodling Along!, April 16, 2008

WindyWu "linda" (Phoenix, AZ USA) -

This review is from: Noodlehead N111C Flexible Lawn & Garden Sprinkler (Lawn & Patio)

I had seen this product offered in gardening catalogs for a couple of years and finally decided this was the time to try out this unique sprinkler. And I am thrilled that I did.

We have all heard that good things come in small packages..and this is proof of this adage. You can water fairly large areas by spreading out the 'noodles' and then adjusting the water output to the desired flow. The same is true when watering smaller and odd shaped areas. The 'noodles' are quite flexible and easy to adjust.

The Noodlehead comes with a lawn spike to ensure it stays where put and does not tip over. This is probably my only complaint..the unit itself is lighter than I expected and is difficult to place without the spike.

If you have odd shaped areas to water, this is the answer you have been looking for. If you wish to water ordinary flat lawn areas, you are better off with another more traditional sprinkler.

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Comment on SHANY Multicolor lipstick set – 12pack by Anonymous

Anonymous — Tue, 31 May 2011 18:53:19 +0000

Total Disaster - MELTED Lipsticks, May 29, 2011

Aret Sakir -

Amazon Verified Purchase(What's this?)

This review is from: SHANY Multicolor lipstick set - 12pack (Misc.)

I bought this this set of lipsticks for my girlfriend, along many other lipsticks from other sellers, and some more make up stuff.
Today i received most of them, they were all good, except for this one!
Absolutely, each and every one of these lipsticks came melted and if you give this 'gift' to some one, you will be so embarrassed.
They came in a simple, cheap, plastic transparent package (made in Taiwan), so even without opening them, i could see how they melted down.
The 'lipstick' thing, is now all over the inside of the cap of the lipstick, have no form of a lipstick, it is simply crap!

The few more lipsticks that i ordered from some other seller, came as they should, no problem at all!

But this lipstick set is definitely going to the garbage can! They cost me 13$ plus shipping... A TOTAL WASTE OF MONEY!

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Comment on SHANY Multicolor lipstick set – 12pack by geegeezbaez

geegeezbaez — Tue, 31 May 2011 18:12:10 +0000

1 of 1 people found the following review helpful:

major disappointment !, February 18, 2011

geegeezbaez -

Amazon Verified Purchase(What's this?)

This review is from: SHANY Multicolor lipstick set - 12pack (Misc.)

So i just got the set of lipsticks and as i opened them my disappointment kicked in first they all have bumps on them as if they were outside and the humidity got the best of them not cool . Then none of the colors match the picture in the picture they Clearly look as if they are going to be in the neutral /brown family they are not ! They are in the red hue family ...i don't wear red at all. Waste of money unless u like reds magentas plum and one bronze colored lipstick . And okay i know their only $10 ..but i think they should be atleast the color advertised ..oh and FYI their made with castor oil ??? Yuckkkk

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Comment on The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation,Culture and Use. by kenr

kenr — Sat, 28 May 2011 06:39:44 +0000

10 of 10 people found the following review helpful:

good book, January 3, 2011

kenr -

Amazon Verified Purchase(What's this?)

This review is from: The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation,Culture and Use. (Kindle Edition)

I don't know when this book was written but it is one of the most informative garden books that I've read in a while.Well worth the time to read.

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Comment on Cooking by Billy Goat Ranch "Art, Craft, & Book Junkie"

Billy Goat Ranch "Art, Craft, & Book Junkie" — Fri, 27 May 2011 02:38:38 +0000

26 of 29 people found the following review helpful:

Fantastic Cookbook..... truly beautifully written and illustrated!, December 7, 2007

Billy Goat Ranch "Art, Craft, & Book Junkie" (Hill Country, TX USA) -

This review is from: Cooking (Hardcover)

I love all of James Peterson's books and recipes that I have tried....this one is the best so far... the book is well worth twice the price! It is exceptional for any level of cook- wish that I had this as my FIRST cookbook... it may have been the only one I truly needed to learn from!

The section on lamb is stunning....

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Comment on Cooking by Ronald Lerman

Ronald Lerman — Fri, 27 May 2011 01:49:15 +0000

66 of 67 people found the following review helpful:

Best General Cooking and Baking Book Ever, December 31, 2007

Ronald Lerman (Amelia Island, Fl) -

This review is from: Cooking (Hardcover)

I cannot overstate how good a book this is for the maniacially dedicated amateur. While I have dozens of classics to choose from, my favorite go to books for real "stretching" over the past twenty years have been Pepin's Technique/Methode and Kamman's New Making of a Cook. Peterson's 'Cooking' is far broader than Pepin's and comes with much better instructions and pictures than Kamman's, whose incessant scientific editorial comments can be bothersome.

Peterson's approach is no nonsense, modern and worldy; many of us view Hot and Sour Soup, Chile Rillenos or Indian Chutney as everyday eating out staples, and if we like the presentation or want to "shoot" the chef in action, our cell phones are on the ready. This then is the sheer genius of the work. Peterson teaches, with simple instructions and copius "how to" color photos (1500), both basic and advanced principles and then gives us recipes (600) tips and techniques that employ these skills for an evolving everyday mastery of more than just basic french cuisine. Beginners can easily master fluffy omelettes, linguine with clam sauce or thai curry. More advanced cooks can go for terrine of foie gras or croissants from scratch. Even the holiday only cook can find out how to roast turkey and get a carmelized crust for the gravy- how many once in while cooks get treated to those kinds of tips? Everything seems so accessible!

To be sure other texts offer more in depth text and picture coverage of specific areas (Rinehart's 'Bread Bakers Apprentice' or Pepin's 'Technique/Methode' with instructions for the arduous but rewarding 48hr. meat glaze are good examples). And there are more genuinely encyclopedic books of great value- James Beard's 'American Cookery' comes to mind. Still, with numerous alternative recommendations to the recipes, this book covers a vast canvas of modern cookery. We even get a colored pictorial "degree of doneness" guide to steak "bleu" showing 90 degrees all the way through to medium well at 145. Your guests will be fascinated choosing their "color" and will leave your home knowing what temperature they like!

One glaring deficiency is that Peterson does not provide US or metric weight measurements to more easily execute and scale recipes- a major disappointment. Another early complaint- I've only had this book two weeks but have already spent many hours with it reading and cooking- is that Peterson tells his audience that plain jane salt is "fine" for regular use when even the most novice cook should be instructed to use Kosher salt (at minimum) for reduced salinity and increased control. I know- get a life!

In summary, the beauty of this book more than any I've seen is that rather than showing us how to prepare a fish dish, Peterson teaches us how to fish (figuratively). This fundamental skill development, so available at both the novice and advanced levels, across so many genres of food, is what makes this work a "budding" classic. Peterson is no stranger to James Beard Foundation and other awards. And as there are only two reviews on Amazon at 31 December, we can see just how new and relatively undiscovered this work is(published 2007).

I have ordered copies of this for my children, nieces and nephews. They are aware of my obsessions, as well as the the smells and tastes of my kitchen, and so too have begun gravitating toward more adventurous eating and cooking. What a great introduction to the joys of mastering a broad array of culinary skills, from the how to's of vinagrettes, starters and sauces, through meats, fish, veggies, eggs and souffles, complemented with a surprisngly strong take on breads, pies, pastries, and cakes. 'Cookbook' is the single best of its kind. A real winner.

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Comment on Cooking by B. Marold "Bruce W. Marold"

B. Marold "Bruce W. Marold" — Fri, 27 May 2011 01:14:28 +0000

179 of 186 people found the following review helpful:

Excellent Insights and Training on Cooking...With a Bullet!, November 19, 2007

B. Marold "Bruce W. Marold" (Bethlehem, PA United States) -

Amazon Verified Purchase(What's this?)

This review is from: Cooking (Hardcover)

`Cooking' by culinary teacher extraordinaire, James Peterson has every symptom of being this veteran writer's magnum opus. Since Peterson has written many other excellent cookbooks, he may have created the problem for this book of living up to his earlier works. In fact, he has written the definitive book on `Sauces' plus `Fish and Shellfish', `Splendid Soups', `Essentials of Cooking', `Glorious French Food', and `What's a Cook to Do', which are among the best on their subject. This last volume is possibly the best book of the `Tips and Tricks' genre.
If you have none of Peterson's other books, your decision easy. Like most of his other books in their genres, this is among the best textbooks on cooking techniques for amateur cooks. Other books in this class are Madeleine Kamman's `The New Making of a Cook' and Darina Allen's `Ballymaloe Cooking School Cookbook'. It is better than the CIA's `The New Professional Chef', which is oriented toward restaurant cooking. The only cooking textbook I would recommend to supplement this book for most people is Jacques Pepin's classic `Complete Techniques'.
Peterson sees and says things which most other culinary writers miss or take for granted. High among this list of insights is that for the dedicated amateur cook, specific recipes are far less important than the mastering of general principals, so that one can reach that desirable plateau of culinary skill where you can cook without a cookbook. Two of my favorites I found in this book are the observation that olive oil is NOT a good oil for vinaigrettes (it becomes bitter) and when sautéing fish in aluminum pans, they must be heated quite hot or the fish will certainly stick.
To be sure, the objective of dedicating time exclusively to learning how to cook may not be for everyone. One can eat well and be well nourished by following Rachael Ray's recipes by rote, even if it takes you twice as long as the speedy Rachael. If cooking quickly is what you need, this book may not be for you (however, following Rachael's recipes is improved greatly by mastering techniques in this book). Thus, Peterson begins his book with a discussion of the ten basic cooking methods. From there, Peterson has chapters of recipes covering virtually every major ingredient and style of cooking. And, that is all he has. True to his title, this book is about `Cooking' and nothing else. It has no bibliography, no chapter on cooking equipment, no chapter on sanitation, no chapter on kitchen safety, and no chapter on nutrition. All of these things are important, but to paraphrase the famous line from `The Hustler', "This is Ames, Man. No gambling, no bowling, no card playing, just `Cooking'".
To enhance that concentration on cooking, Peterson begins with one of the best Tables of Contents I've seen in a fair while. Every recipe in the 22 chapters from `Starters' to `Cookies' is in the TofA. Another major feature of the book is the truly encyclopedic array of `How To' photographic essays demonstrating how to perform specific techniques. Like the insights and observations, this feature is also more important than the specific recipes. There are over 220 of these, more than the number of recipes you get in most cookbooks. Notable is the fact that all photographs in these series were taken by the author. By the author's count, there are 600 recipes in the book. It is obvious that this may not contain every recipe you may ever need (`Joy of Cooking' has 4000 recipes), but it is a pretty good bet that it contains virtually every familiar recipe, especially from the French canon and from the classic American table. Thus, this book becomes an excellent reference for when you wish to make a Caesar salad, a French Potato salad, veal Marsala, buttermilk biscuits, or a simple omelet. Not only will Peterson give you everything you need to know about making an omelet, he will offer up some insights about the process which may have even escaped Julia Child and Elizabeth David.
This is not to say every recipe will be the most authoritative last word. Since Peterson has already written the definitive book on `Sauces', his information on that subject will be sound, but not exhaustive. His recipe for buerre blanc in `Cooking' is less detailed than the recipe for the same sauce in `Sauces'. But then, `Sauces' was, to a certain extent, written for the professional chef.
Just as this is not the book for those who wish to be in and out of the kitchen quickly, it is also not for anyone with major weight loss issues. There is much butter, cream and pork fat to be found on these pages. Unlike the superb Alice Waters book, `The Art of Simple Cooking', this is not for those who wish to limit themselves to simple recipes. It includes famously difficult or time-consuming recipes such as soufflés, duck comfit, cassoulet, and risottos. On the other hand, most of these seemingly intimidating dishes become easy once you actually... Read more

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Comment on Loreal Paris Colour Juice Lipstick #415 Cherry Freeze by Anonymous

Anonymous — Fri, 06 May 2011 05:24:49 +0000

<3 It, February 24, 2011

Darrah -

Amazon Verified Purchase(What's this?)

This review is from: Loreal Paris Colour Juice Lipstick #415 Cherry Freeze (Health and Beauty)

With perfect condition, quick shipping, beautiful color and shine, AND nice fragrance, this I'd recommend to anyone. The color is a light glossy red, and has a slightly sweet cherry smell! I love it! I will definately buy more in the future!

LOVED IT! :)

DaRrAh

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