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What's cookin', good lookin'?

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Gianbattista said:
Hm. Have you tried the Jaffa cake? ( disappoint in cake terms, but might work for you as a biscuit.
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Yes, Jaffa cakes are good and oatmeal cookies are good sometimes.

I also like gingerbread cookies with blue cheese and fig jam or pear. :)
 
Gianbattista said:
I recently discovered the concept of rolling pins with designs on them. I am not sure if this is because I live in my cave or what. I have desire to buy them and make beautiful looking but plain biscuits, or pipe details over the design. But the choice is too great, so I will think about it forever instead. :eek:
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Gianbattista said:
What don't you like about cookies.......I am sure one of us can think of something you would like.


My favourite biscuit I made was called passion fruit melt. It was so nice that I only made it once . Temptation too good. Most things I make I can resist, but these were passion fruity AND melty. I also almost never make oatlace biscuits, macaroons or Florentines. I do have a macaroon book I read with coffee. Its seventy percent as satisfying, which when you consider how good a macaroon is, is pretty incredible compromise.


I got a book by one of my favourite food writers this week, which means next week I might just eat yoghurt and broth, but I will feel as if I ate banquets. :eek:. I am weird in that I 'read' meals. Whereas others get hungry reading food books.
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Haha, I always end upp looking longingly at the macroon sheets in the kitchen stuff store.
In the end I have to remind myself (or get reminded) that there is absolutely no need for an abundance of macroons in our house.

seela said:
Yes, Jaffa cakes are good and oatmeal cookies are good sometimes.

I also like gingerbread cookies with blue cheese and fig jam or pear. :)
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I think you might like the recipe I linked then. If not, just use them in crumble over some apples fruit.

I love pepparkakor with blue cheese and I like figs stuffed with blue cheese, si I'll try your combination.
 
seela said:
I don't know exactly what it is I don't like about cookies. They're always a little disappointing somehow. Often too crumbly, but I also hate the chewy center a lot of chocolate chip cookies often have, too greasy, too sweet, too thick. Cookies just don't work for me.
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From this data I would deduce that if you purchased cookies at the store, perhaps J would enjoy the cookies and you could eat the cardboard box they came in. ;)
 
Oh, wow, I thought I was the only one who wasn't a huge fan of cookies.
 
Mister asked me to make brownies for his office party tomorrow so I spent some time on those. For finner we had oyakodon and leftover daikon and okra salad.
 
Annoyed with myself because I forgot to defrost what I needed for dinner. Luckily Master didn't mind my last-minute backup.

I've gone flaky again, lately. Don't know why and I'm frustrated and bewildered.
 
Collar_N_Cuffs said:
MmmmMMMMmmmmmmmm! Finner! :p
I like your new spell checker, she's funny :D
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What the hell?! I need to check my keyboard settings, this is getting ridiculous. And now that I'm typing and looking at it, my keyboard looks like it isn't working properly at all. 0_o;; :wanders off to fiddle with it:
 
Gianbattista said:
Gingerbread cookies like lebkuchen, or like 'ginger nut'? Or something else? I need to imagine it now....:eek:
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I don't know what ginger nuts are, but definitely not lebkuchen. They're pepparkakor in Swedish, thin and crisp Christmas cookies, although we have them at other times too, to have with cheese. :)

IrisAlthea said:
I think you might like the recipe I linked then. If not, just use them in crumble over some apples fruit.

I love pepparkakor with blue cheese and I like figs stuffed with blue cheese, si I'll try your combination.
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Yes, I like lots of cookies crumbled on top or on bottom of things, but eating them as they are is rarely very satisfying to me. It wasn't always like that, it's a pretty recent thing that I just don't get much pleasure from cookies.

Another good combo is to halve a pear, hollow it out a little and stuff with blue cheese, sprinkle with pepparkaka crumbs and put it in the oven for a bit. If the pear isn't super ripe, you can put it in the oven on its own first for a little while before stuffing it. To serve whip a little cream and spice with glögg spices, but its good even without the cream. Works like magic as a yuletide dessert.

midwestyankee said:
From this data I would deduce that if you purchased cookies at the store, perhaps J would enjoy the cookies and you could eat the cardboard box they came in. ;)
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It has happened at least once that I've enjoyed the box more than the contents. J bought cookies in a box that had a word maze on the side. ;)
 
Just had Swedish yellow pea soup with Swedish Punch.
Very much needed after swimming and sauna.

We'll need to start making more though, because now oldest daughter decided that she does like it after all.
 
Made poor girl soup today LOL. Ichiban, veggies and sliced beef...simple but delicious lunch! I used to add bean sprouts and bok choy but had none so frozen veggie mix had to suffice!
 
Gianbattista said:
That looks so good. I think G is making his sour dough into rolls today.

I have a sweet tooth and we both said today was a pudding day. My new book has a recipe for chocolate lime fondants that sounds good....properly chocolatey , with a dash of green goodness. :).


We started to the day with a delicious new black tea, with coconut and cornflowers and some other stuff. I love coconut black tea ( in truth the coconut overwhelmed the other flavours in this blend). And we had smoked mackerel. Its the kind of day where warm food, warm drinks and strong flavours help keep the grey, british insidious dampness at bay.
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Chocolate lime sounds really good! I have not had that combination. Sounds just the thing to keep insidious dampness at bay :)
 
Gianbattista said:
Rarely, when I make fruit tarts, like passion fruit or citrus, I will bake the pate sucre case , cool it, then line the shell with a very dark, high cocoa content chocolate so its very thinly coated with this not sweet dark only barely there layer. ( I use a silicone pastry brush for this) THEN put in the filling.

While I HATE extraneous chocolate, I find this dark layer can help if you want to Add dept and darkness and de sweeten the whole thing a little. It can also look really good cut :eek:.

Anyway, chocolate limes are a popular old fashioned sweet, so I guess that's where the author got the idea. :). And I know I like the combination. Citrus flavours are among my favourite. :)

I was torn between duck and tartiflette tonight, but duck wins. We both need meat.
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My brain has lately been requesting that I smoke a duck :D
 
Gianbattista said:
Smoke duck , smoke duck, smoke duck!!!! I request it too. :D


We keep meaning to jig up some kind of Heath Robinson smoker here, but never get around to it.
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Oooohhh! An entire barn dedicated to smoking a duck! But perhaps if you thought in simpler terms it might get done :D
 
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