Would someone please eat my...

[Goldie Munro]

love that new Av, scarlett

Oh before i go I want to second that!

 

[fifty5]

Eff, that's one of the first things I want to have, never come across it here.

Perdita

It's easy, but takes time - a vital part of the process is to let the mixture soak for an hour or more, so that the components of the flour swell (gluten?). In contrast, frozen ones from the supermarket take 4 mins in the oven!

Further, one of my household is veggie - so the standard roast beef accompaniment ain't OK.

We can work it out. Real Yorkshire's will be on the menu when you come over - served traditionally, alone with gravy before the main course (though I cheat, and serve another one with the main course).

Be seein' ya,

Eff

 

[carsonshepherd]

Carson's slaw that everybody has nicked:

1 head cabbage, sliced into thin ribbons for Shanglan.
1 small sweet onion, chopped.

1 1/2 cups mayonnaise (Dukes if you can get it!)
1/4 cup sugar
1/4 cup cider vinegar

salt, fresh-ground black pepper.

Soak the cabbage and onion in ice water for about an hour if you've got time. Takes the sting out the onion and makes the cabbage super crisp. None of that carrot nonsense. Just cabbage and onion.

Make your dressing and pour it over the cabbage, which you have patted dry. Put in lots of pepper.

Let it sit about an hour.

Try to eat it in a day or two because it gets soggy as the water leaches out of the cabbage. MM-mm good. Sweet but still tangy.

 

[fifty5]

Another thing I love that people seem to hate is bread pudding. I make it with raisin bread and lots of yummy spices.

Good with or without spices. One of the best uses for bread that's going stale - add the raisins, or sultanas.

Slice and lavishly butter the bread.

Lay in a casserole dish, scattering sugar and sultanas over each layer. Pour in whole milk to soak the bread and leave for a while for the bread to soak up the milk.

Cook in a medium, then hot oven, to make sure the top is brown and crispy.

Everyday heaven!

Eff

 

[carsonshepherd]

Good with or without spices. One of the best uses for bread that's going stale - add the raisins, or sultanas.

Slice and lavishly butter the bread.

Lay in a casserole dish, scattering sugar and sultanas over each layer. Pour in whole milk to soak the bread and leave for a while for the bread to soak up the milk.

Cook in a medium, then hot oven, to make sure the top is brown and crispy.

Everyday heaven!

Eff

A piece of heaven, but we usually put a couple of eggs in it to bind it up.

 

[OhMissScarlett]

Carson's slaw that everybody has nicked:

1 head cabbage, sliced into thin ribbons for Shanglan.
1 small sweet onion, chopped.

1 1/2 cups mayonnaise (Dukes if you can get it!)
1/4 cup sugar
1/4 cup cider vinegar

salt, fresh-ground black pepper.

Soak the cabbage and onion in ice water for about an hour if you've got time. Takes the sting out the onion and makes the cabbage super crisp. None of that carrot nonsense. Just cabbage and onion.

Make your dressing and pour it over the cabbage, which you have patted dry. Put in lots of pepper.

Let it sit about an hour.

Try to eat it in a day or two because it gets soggy as the water leaches out of the cabbage. MM-mm good. Sweet but still tangy.

Ok, I'd probably eat that if you made it. I will usually eat about anything Carson makes. If a man cooks for me, I'm going to eat.

Great bread pudding ideas, Eff.

Glad you guys dig the av, a little bird sent it to me on messenger this morning.

 

[Guest]

Glad you guys dig the av, a little bird sent it to me on messenger this morning.

I dig it too, 'lett. When I first saw it I actually thought, "Oh! Miss Scarlett!"

Perdita

 

[carsonshepherd]

Glad you guys dig the av, a little bird sent it to me on messenger this morning.

Tweeeeeet

 

[OhMissScarlett]

I dig it too, 'lett. When I first saw it I actually thought, "Oh! Miss Scarlett!"

Perdita

That's the reaction I'd hoped for!

Tweeeeeet

Carson, you dirty birdy.

I'm craving vanilla bean cheesecake right this instant. I won't cave to these urges. Perhaps I'll go prowl for sex instead.

 

[carsonshepherd]

Cheesecake is yummy but sex won't rot your teeth.

 

[Guest]

That's the reaction I'd hoped for!





Carson, you dirty birdy.

I'm craving vanilla bean cheesecake right this instant. I won't cave to these urges. Perhaps I'll go prowl for sex instead.

damn.. i thought you said vella bean
sigh

 

[OhMissScarlett]

damn.. i thought you said vella bean
sigh

Even better, can you show us some cheesecake, Vella?

 

[Guest]

Even better, can you show us some cheesecake, Vella?

lactose intolerant
howeveah
i can show you other delights
*grin*

 

[carsonshepherd]

lactose intolerant
howeveah
i can show you other delights
*grin*

There you go Scarlett. You finally can find out what the other delights are. (Like you don't KNOW! )

 

[BlackShanglan]

It's easy, but takes time - a vital part of the process is to let the mixture soak for an hour or more, so that the components of the flour swell (gluten?).

I picked my yorkshire pudding recipe (above) up from a speed-cooking show. No wait necessary - yee ha. And it comes out delicious and with a lovely texture.

 

[carsonshepherd]

Shanglan, I have a dip made with garlic and feta cheese that will knock your socks off (literally.) I call it "Slave to Garlic Dip" because it's so addictive. Let me know if you want to try it

 

[OhMissScarlett]

lactose intolerant
howeveah
i can show you other delights
*grin*

Other delights? Sure, I'm up for it, whatever it is!

There you go Scarlett. You finally can find out what the other delights are. (Like you don't KNOW!

Sssh, you'll make people think I'm a big ole ho. Well, I am, but still...tsk tsk.

 

[BlackShanglan]

Shanglan, I have a dip made with garlic and feta cheese that will knock your socks off (literally.) I call it "Slave to Garlic Dip" because it's so addictive. Let me know if you want to try it

MMM! Post post post please please please.

And then get BACK to writing the WWII story - I can't wait to read it.

 

[Guest]

Yes, please, Carson. I love feta and garlic. P.

 

[carsonshepherd]

Ladies...

Line a colander with cheesecloth or coffee filters. Put it over a bowl. Dump in 1 quart plain yogurt. Cover it with a towel. Weigh it down with a bag or dry beans. Let sit on the counter overnight. This gives you strained yogurt which is yummier than cream cheese with similar creamy texture.


Now.
1/2 cup sour cream (lowfat)
1/2 cup strained yogurt.
1 cup feta
2 cloves fresh garlic (or more if you dare)
1/4 tsp salt
1/4 tsp fresh ground pepper

Blend in your blender until smooth. I eat it on wedges of toasted pita bread. Mmmmm.... want some now.....

Now just make sure your lover has some too, so they won't complain about your wicked breath

 

[carsonshepherd]

Re: Ladies...

Line a colander with cheesecloth or coffee filters. Put it over a bowl. Dump in 1 quart plain yogurt. Cover it with a towel. Weigh it down with a bag or dry beans. Let sit on the counter overnight. This gives you strained yogurt which is yummier than cream cheese with similar creamy texture.


Now.
1/2 cup sour cream (lowfat)
1/2 cup strained yogurt.
1 cup feta
2 cloves fresh garlic (or more if you dare)
1/4 tsp salt
1/4 tsp fresh ground pepper

Blend in your blender until smooth. I eat it on wedges of toasted pita bread. Mmmmm.... want some now.....

Now just make sure your lover has some too, so they won't complain about your wicked breath

PS: You can use just plain old unstrained yogurt if you like but this makes the dip runny instead of creamy. tastes the same (deliciously evil.)

 

[fifty5]

I picked my yorkshire pudding recipe (above) up from a speed-cooking show. No wait necessary - yee ha. And it comes out delicious and with a lovely texture.

I've no question that it's great, but it ain't Yorkshire Pudding as made in this bit of Yorkshire.

Quite apart from the ingredients (too much egg, the liquid should be half water, half milk - and the fat should ideally be lard or beef dripping), the temperature's too low - the fat should smoke!

I'm sure yours is great, just different.

Eff

 

[Guest]

Ooh, mouth watering here. P.

 

[matriarch]

Good with or without spices. One of the best uses for bread that's going stale - add the raisins, or sultanas.

Slice and lavishly butter the bread.

Lay in a casserole dish, scattering sugar and sultanas over each layer. Pour in whole milk to soak the bread and leave for a while for the bread to soak up the milk.

Cook in a medium, then hot oven, to make sure the top is brown and crispy.

Everyday heaven!

Eff

Slight confusion there, Eff. I think you just described BREAD & BUTTER PUDDING which is incredibly heavenly as you say.

Bread pudding is completely different, and is baked in the form of a cake, and cut in slabs. My ex- was a competitive cyclist, and would take chunks of this wrapped in cling-film as his staple diet on long training rides.

Mat

 

[fifty5]

Slight confusion there, Eff. I think you just described BREAD & BUTTER PUDDING which is incredibly heavenly as you say.

Bread pudding is completely different, and is baked in the form of a cake, and cut in slabs. My ex- was a competitive cyclist, and would take chunks of this wrapped in cling-film as his staple diet on long training rides.

Mat

Oops - I've always used "bread pudding" simply as a shorter form for "bread and butter pudding". End my ignorance - give us a recipe for the former.

Eff