Author Topic: A random thread for food things that don't really warrant a thread of their own (Read 511557 times)

hellymedic · « **Reply #3475 on:** 04 April, 2020, 06:34:20 pm »

We went weight loss, lowish carb and slimmed down, partly by skipping the breakfast toast/croissant habit, which we have not resumed.
We are eating more cake & pies but know we ought not.

Still don't think we'll resume toast (butter) & jam any time soon.

hellymedic · « **Reply #3476 on:** 04 April, 2020, 11:48:34 pm »

The sauce worked well...

citoyen · « **Reply #3477 on:** 13 April, 2020, 01:11:55 pm »

I started making hot cross buns yesterday, but then had an attack of CBA so ended up making a hot no-cross loaf instead. An absolute bloody triumph, if I say so myself.

The recipe calls for 1 egg but I made half the quantity of dough and obviously there's no such thing as half an egg so I put a whole one in. This might explain the lighter-than-usual, almost-brioche-like texture.

The secret ingredient I use in my HCBs is arome panettone - a citrus essential oil blend that is used, as the name suggests, in panettone. I first did this because the recipe calls for orange zest and I had no oranges, so used the arome panettone as a substitute. And since then I've done it anyway because it adds an amazing flavour and aroma.

I must get round to making actual panettone one day...

Mrs Pingu · « **Reply #3478 on:** 13 April, 2020, 11:03:16 pm »

Mmm. Recipe?

citoyen · « **Reply #3479 on:** 14 April, 2020, 04:14:21 pm »

I use Paul Hollywood's recipe from BBC Good Food - https://www.bbcgoodfood.com/recipes/hot-cross-buns - but adapted to use my sourdough starter instead of yeast (eg if you use 100g sourdough starter, reduce the flour and milk by 50g each). Works really well - though the rising times are longer, of course. The other change is the addition of half a teaspoon of arome panettone instead of the orange zest, and I use my homemade marmalade for the glaze, rather than apricot jam.

Mrs Pingu · « **Reply #3480 on:** 15 April, 2020, 08:48:33 pm »

citoyen · « **Reply #3481 on:** 19 April, 2020, 03:17:28 pm »

Much simpler baking today - sourdough crumpets. One of those rare treats where the reward in eating them far outweighs the effort required to make them.

Only down side is I could never enjoy a shop-bought crumpet ever again - they would be far too much of a come-down after these.

T42 · « **Reply #3482 on:** 19 April, 2020, 04:08:41 pm »

hellymedic · « **Reply #3483 on:** 19 April, 2020, 04:41:58 pm »

I think the frozen cherries I've kept for aeons are going to be used to form a sauce for the vanilla ice cream I have.

telstarbox · « **Reply #3484 on:** 28 April, 2020, 06:09:04 pm »

I made some focaccia bread

but in the final bake some of the Teflon tin has transferred onto the bottom of the loaf

Having scraped the silver section off, is it safe to eat the rest of it?

citoyen · « **Reply #3485 on:** 28 April, 2020, 06:53:59 pm »

I would. It’s Teflon - the whole point is it won’t stick, so it should just pass through your guts.

Warning: this is an entirely unscientific opinion from some random person on the internet.

nicknack · « **Reply #3486 on:** 28 April, 2020, 07:49:52 pm »

If it was at all dangerous it wouldn't form the linings of a gazillion pots and pans.

telstarbox · « **Reply #3487 on:** 28 April, 2020, 08:23:09 pm »

Like those safe asbestos rooves?

I'll risk it then

Pingu · « **Reply #3488 on:** 28 April, 2020, 08:52:30 pm »

Mr Larrington: soggy stroopwafel disaster

IMG_5904_01 by The Pingus, on Flickr

IMG_5906_01 by The Pingus, on Flickr

Ashaman42 · « **Reply #3489 on:** 28 April, 2020, 09:40:51 pm »

Nooooooooooo!!!!

Mr Larrington · « **Reply #3490 on:** 29 April, 2020, 09:54:47 am »

ONOZ!!!1!!

Basil · « **Reply #3491 on:** 13 June, 2020, 03:17:08 pm »

Apparently, it's World Gin Day.
Good-oh.

hellymedic · « **Reply #3492 on:** 23 June, 2020, 05:42:54 pm »

The sweet potato delivered yesterday by Sainsbury's weighed 680 grams. How big do they get?

ian · « **Reply #3493 on:** 23 June, 2020, 06:43:12 pm »

Quote from: Basil on 13 June, 2020, 03:17:08 pm

Apparently, it's World Gin Day.
Good-oh.

Crickey. I'd better check the stocks.

andrewc · « **Reply #3494 on:** 23 June, 2020, 07:31:06 pm »

Going through the back of the store cupboard, sachets of hot chocolate mix dating back to 2012 , tubs of Marigold boullion from 2015 ! Oyster sauce with stuff growing in it......

Mr Larrington · « **Reply #3495 on:** 24 June, 2020, 10:48:04 am »

Quote from: ian on 23 June, 2020, 06:43:12 pm

Quote from: Basil on 13 June, 2020, 03:17:08 pm
Apparently, it's World Gin Day.
Good-oh.

Crickey. I'd better check the stocks.

ian? ian?

Oh dear. I think he overdid it, went outside and got et by a BEAR.

Basil · « **Reply #3496 on:** 24 June, 2020, 01:16:34 pm »

Quote from: ian on 23 June, 2020, 06:43:12 pm

Quote from: Basil on 13 June, 2020, 03:17:08 pm
Apparently, it's World Gin Day.
Good-oh.

Crickey. I'd better check the stocks.

*checks yardarm*

mllePB · « **Reply #3497 on:** 28 June, 2020, 02:54:15 pm »

Upside of being unable to go away camping this year - being at home for the whole of the raspberry season.
The taste of a freshly picked raspberry warm from the sun on a hot day in the garden

T42 · « **Reply #3498 on:** 28 June, 2020, 03:17:40 pm »

The ones I liked best had ripened in the shade; they were juicier.

When I was a kid we had a dog that would pull off the raspberry flesh and leave the hull hanging on the cane. I got the blame, and scolded for lying about it into the bargain, until one of my parents saw it happen. Apologies? Forget it.

Basil · « **Reply #3499 on:** 28 June, 2020, 05:08:34 pm »

My dog will also strip as many of our raspberries as she can reach. Then she has the cheek to come in and demand breakfast.