I've never seen the point of having toast with fried breakfast. People just can't stop eating bread, as if it's the 1300s.
Fried bread, mind, is a very special thing.
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I've never seen the point of having toast with fried breakfast. People just can't stop eating bread, as if it's the 1300s.
Fried bread, mind, is a very special thing.
Is fried sliced pan a thing over there in most places?Quote:
Originally Posted by Jimmy Floyd
I only know 'sliced pan' as impenetrable Manc Sean dialect, but fried bread - butter both sides and stick it in the bacon fat for a second - is a thing.
There's a Keral Express on route.
Fridays :wub:
I know pan is bread but is it a type of bread?
I just mean normal sliced bread (that's not wholemeal or anything) as opposed to wheaten or soda bread that us or the northies fry with a fry-up.Quote:
Originally Posted by Adamski
Top tip: Cook sausages on a tray with potato waffles. The fat from the cooking sausages shallow fries the waffles. At the end you have delicious fried waffles. :drool:
I'm thinking of getting a NutriBullet. Are they any good?
They're great for getting everything really fine anyway. I've never made drinks with it but I use it to make most of my curry sauce bases and sthe stuff comes out smoother than it does from anything else.Quote:
Originally Posted by Baz
I like mine.
I've used it for all sorts and Giggles is on the money.
Makes a glorious puree.
That's me sold. Cheers. :thbup:
I use it for milkshakes and general fruity drinks. It's great.
I've never used it for making sauces. Might have to look into that at some point.
I daren't think about what you class as fruity.Quote:
Originally Posted by Hammer
The best fruity drink involves eating an apple, an orange and a load of grapes, and then sicking them all back up into the nutribullet container. It comes up with some hydrochloric acid but that just adds a bit of kick. It being naturally processed by my body adds to the nutribullet's ability to blend them into a cohesive, single taste, and the acid helps break them down further. Best blended with crushed ice and a scoop of vanilla ice cream.Quote:
Originally Posted by Baz
I was dubious until the scoop of ice cream. I'm in.
Getting ahead of the game and going with James Martin's Christmas cake today-
http://www.bbcgoodfood.com/recipes/2...christmas-cake
The thing is so dense, just hope the lining does the job of stopping the thing burning.
Well late to to the party but I forgot to have crispy pancakes when I was home. Fuck's sake :face:
I bought veal chops and I'll be serving it with sauteed potatoes, cavolo nero and squash & carrot puree.
Taste the cruelty. :drool:
I made tacos and had a toffee hoops crunch corner.
Did anyone hear about my fried waffles discovery?
Does anyone watch these food video's posted by Buzzfeed/Tasty/Proper Tasty?
They're mostly a waste of time, however they've posted one this morning for chilli chicken which looks :drool:
I've been in London the past two days and have seen "gherkin" on every menu so far. What the fuck is a gherkin? It sounds like a type of dwarf man or orcish creature
A pickle.Quote:
Originally Posted by mokbull
I googled it moments after making my post and i still cannot believe the "gherkin" industry puts up with such an awful name for their product.
Fucking gherkin
You think that's bad? They named a building 'the gherkin' in London.
https://s15.postimg.org/5m6jbz9rv/IMG_0606.jpgQuote:
Originally Posted by Alan Shearer The 2nd
Turned out looking the part, now to feed the thing brandy for the next month and a half. Immense discipline to leave it intact in the house.
That looks great :)
Made some more caramels recently, it's definitely something that's going to take time to get really good at but getting better. They were strawberry and balsamic flavour and were delicious.
Going to have a go at some layered, dipped chocolates next - cherry and orange blossom pate de fruits and dark chocolate ganache dipped in dark chocolate. Ordered all the bits (expensive hobby it turns out...) and should get to do them next week.
I'd like to get to the point where I can sell them at craft fairs or something on the side and see where it goes from there, but need to look at getting food safety approval and stuff.
Did you drop out of medicine?
I'm going back in January to give finishing it off one last shot.
Good luck. :)
Thank you.
Will it just be January through to June?
Waaaay make us a trifle dickhead.
I still have to sit my year 4 resits, so it'll be January through June doing 2/3rds of year 4 again, and then fifth year next year providing all goes to plan.Quote:
Originally Posted by Boydy
First attempt at layered, dipped chocolates were a total disaster :D
They are way, way harder than the molded ones (and they aren't all that easy).
We try again.
There is a 'chocolatier' in Hull who makes shit chocolate but amazing brownies, and I bet it winds him right up that people only go to his shop for the things he clearly considers beneath him.
Poor lad.
The pate de fruits has set properly this time, so we are on track. :)
Fried waffles.
http://i.imgur.com/jHcVwDK.jpg
http://i.imgur.com/z3A7WJd.jpg?1
Far from perfect, but pretty pleased for a first attempt.
Sorry for the rubbish quality photos as always.
They look decent. Is that raspberry on top?
What's in it?
Cherry 'pate de fruits' (jelly) at the top and dark chocolate and orange blossom ganache at the bottom. They taste really nice but it doesn't stand out enough as being cherry in my opinion.
Did you take pictures as you went along? It'd be quite interesting to see it being put together.
Mmm maybe one or two on the ipad but not really, no.
Next batch I will.
What's in orange blossom? Is it just a flavouring?
https://en.wikipedia.org/wiki/Orange_flower_water
It smells and tastes awful when it's neat (like really shit old lady perfume) but a little tiny bit in the ganache I think is nice.
Looks good to me.
Looks outstanding to me. Love anything cherry.