See this is what happens when you get older and a bit more confused and start keeping cats, Pat. You'll be dying your hair purple next.
Watch and learn, Stevens...
- Thread starter theclaud
- Start date
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Ganymede
Veteran
- Location
- Rural Kent
The last bourbon biscuits I ate were individually prepared by a chef who had one of those sets of biscuit stamps http://www.amazon.co.uk/Eddingtons-857003-Biscuit-Stamp-Bourbon/dp/B00MA6UFA2. They were absolutely amazing by biscuit standards (real ganache etc) but ultimately they were... y'know... biscuits. He made some custard cremes and jammy dodgers too, but he couldn't reproduce the true neon adhesiveness of real dodger jam.
subaqua
What’s the point
- Location
- Leytonstone
I too have tried, closest I got was with what was supposed to be a sweet chilli sauce but ended up as a sweet chilli soft toffee. Surprisingly nice when washed down with a Rioja .
marknotgeorge
Hol den Vorschlaghammer!
- Location
- Derby.
You were doing so well. A regular on an internet forum with real-life friends? Balderdash and piffle!
subaqua
What’s the point
- Location
- Leytonstone
written very very tongue in cheek. but here goes
Welsh saltmarsh Lamb- shoulder leftovers ( or for poor people diced lamb from a nasty supermarket)
a big red onion
A bottle of Campo Viejo Rioja
mini sweet peppers 4 or 5
capers - Handful
organic garlic clove , slightkly out of date found in bottom of fridge.
mushrooms also from bottom of fridge and starting to turn
tin of chopped italian plum toms
half a tube of tom puree
leftover oil from sun dried tomatoes
cumin coriander, crushed chilli, mace, cayenne , paprika, fresh sea salt from a mermaids breast, freshly ground black pepper, some peppercorns (whole)
Method
open the rioja and pour a large glass
drink the glass of wine
slice onion into chunks without chopping your fingers off
heat the leftover oil in a thick bottomed pan ( a normal one will do if you is pooor) on a med heat
humiliate the onions till generally soft and brown
while this happens slice mushrooms , peppers and garlic
once the onions is soft , dazzle the mushrooms n peppers into the pan and swizzle with the onions for 30 seconds
whack the tin toms in and the tom puree and fill the empty tin with warm water to rinse
chuck this in the pan and stir
pour another glass of wine and drink this
add the spices and pepper and salt ( brown sugar too if the toms are a little tarte)
throw the chopped up lamb in
remember the capers and put them in
stir all spices in and put lid on pan
turn heat down and let simmer for a while
pour remaining wine into glass and drink.
when its finished simmering I will show you the finished article
Welsh saltmarsh Lamb- shoulder leftovers ( or for poor people diced lamb from a nasty supermarket)
a big red onion
A bottle of Campo Viejo Rioja
mini sweet peppers 4 or 5
capers - Handful
organic garlic clove , slightkly out of date found in bottom of fridge.
mushrooms also from bottom of fridge and starting to turn
tin of chopped italian plum toms
half a tube of tom puree
leftover oil from sun dried tomatoes
cumin coriander, crushed chilli, mace, cayenne , paprika, fresh sea salt from a mermaids breast, freshly ground black pepper, some peppercorns (whole)
Method
open the rioja and pour a large glass
drink the glass of wine
slice onion into chunks without chopping your fingers off
heat the leftover oil in a thick bottomed pan ( a normal one will do if you is pooor) on a med heat
humiliate the onions till generally soft and brown
while this happens slice mushrooms , peppers and garlic
once the onions is soft , dazzle the mushrooms n peppers into the pan and swizzle with the onions for 30 seconds
whack the tin toms in and the tom puree and fill the empty tin with warm water to rinse
chuck this in the pan and stir
pour another glass of wine and drink this
add the spices and pepper and salt ( brown sugar too if the toms are a little tarte)
throw the chopped up lamb in
remember the capers and put them in
stir all spices in and put lid on pan
turn heat down and let simmer for a while
pour remaining wine into glass and drink.
when its finished simmering I will show you the finished article
subaqua
What’s the point
- Location
- Leytonstone
well it tasted bloomin wonderful.
was served on a bed of bulgur wheat as wifey didnt check if we had cous cous when she suggested spicy lamb.
presentation 2/10 but its taste not looks that makes food I think .
was served on a bed of bulgur wheat as wifey didnt check if we had cous cous when she suggested spicy lamb.
presentation 2/10 but its taste not looks that makes food I think .
srw
It's a bit more complicated than that...
Since I know none of you will have slept a wink since last night agonising over the choice, the answer is (drum-roll please.....)
Neither!
I was late home, and since I hadn't got the steak out of the fridge this morning and the wild garlic looked lively still I decided to keep those for tomorrow and devil a kidney. A dash of cayenne, a splash of Worcester sauce, and the juice of half a lemon which needed eating up poured over the sizzling chopped kidney. Served on sourdough rye toast alongside a couple of lightly scrambled eggs. The kidneys dressed with Za'atar to bring out the lemony flavour, and the eggs with a sprinkling of Chalfont Chillies' Lavender and Herb salt.
Ace, but it didn't last long enough to be photographed (and I left my phone in the office).
srw
It's a bit more complicated than that...
Sorry, Pat, you're wrong. You're quoting an original Italian recipe. I'm deconstructing it for the full middle-class effect. No middle-class cook worth their salt ever follows a recipe - they always tinker with it in several different ways.
@srw is disqualified
Get a blender, and what are you toasting the pine nuts for? They have a delicate flavor, no need to toast, dries them up. Olive oil!
Oh, and I'm afraid TC is wrong about the cheese, too. GP has a sweet nuttiness and depth of cheddar-like strength in maturity that you just don't get with Parmesan.
deptfordmarmoset
Full time tea drinker
- Location
- Armonmy Way
I once read a thread that seemed to consist of a dialogue of purées....
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
This should be merged with tc's thread unless this is that one and the other one is the hummous one, I can't keep up with the middle-classness of it all...
No one is fooled by this kind of thing, you know.
srw
It's a bit more complicated than that...
Glad to be of service.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
I'm staying in Warrington tonight, one leaves ones middle-classness on the M6. Maybe I'm on the wrong side of the tracks but I went out to find a pub and although I found a couple I decided against frequenting them - I nearly tapped a chap, who was smoking a prison roll-up outside a grotty run down looking establishment, on the shoulder with my Telegraph so I could ask him if there was a decent place with craft beer or at least some bottled Belgian stuff but the angry look on his pit-bull's fizzog put me right off.
