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09-11-2017, 08:13 AM | #1401 (permalink) | |
Just Keep Swimming...
Join Date: Apr 2012
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Posts: 7,765
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09-24-2017, 03:56 PM | #1402 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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Spoiler for Large photo:
Welsh Rarebit with chunky chili chutney jam For the jam I used 4 red bell peppers 6 red jalapeno peppers 1 medium sized red onion 150 ml balsamic vinegar 1 stick cinammon 1 sptring of rosemary 2 bay leaves 100g of brown sugar Start by blackening the peppers under the broiler until the skin starts to get blackened. Once those are done, take them out and put them in a bowl and cover that with cling wrap. The peppers will continue to cook with the steam and it will make it much easier to peel the skin off. While that's steaming, cut your red onion into thin strips and cook them on the stove until they are nice and darkened. Peel the skin off the peppers, take out the core and scrape out all the seeds, and dice the peppers up along with the red onion slices. Return them back to the pan, add your balsamic, sugar, bay leaves, rosemary, and cinnamon. Give it a good mix, cover, and let it cook on a low heat for 25-30 minutes. For the Rarebit 150g Creme Fraiche 2 egg yolks Handful of shredded sharp cheddar cheese 1 tablespoon English mustard powder Dash of salt, pepper All all the ingredients into a bowl and mix until well blended. Slice up some sourdough, toast them, then spread the chili chutney underneath and flatten with a dessert spoon and then pour the rarebit sauce over top. Place under the broiler for 5-7 minutes. Take the slices out and cut cross-cross rows with a knife, and then pour some worchestershire sauce over top. Enjoy |
09-24-2017, 05:33 PM | #1406 (permalink) |
Cardboard Box Realtor
Join Date: Feb 2009
Location: Hobb's End
Posts: 7,648
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Yeah I know what you mean. I can pronounce it fine, but I always struggle with spelling it. And yes, it was delicious, although the chutney was a little too spicy. That's peppers though, they are an inexact science. Still, I was quite happy with how it turned out. I would definitely suggest finding somewhere that does a rarebit, as they are delicious. That's actually kind of a unique way of doing it, most places do it more as cheese sauce, the way I did it was more of a thick spread. It's also very common to use a porter or ale in it as well, but the only beer I have is a watermelon flavored wheat beer.
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09-24-2017, 05:56 PM | #1407 (permalink) |
Account Disabled
Join Date: Nov 2012
Location: The Black Country
Posts: 8,827
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Yeah I've looked at recipes before and I basically had it down as a luxurious cheese on toast. I will need to try it at some point then.
You had it in Wales I assume? Think you said you lived there for a bit. |
09-25-2017, 03:08 AM | #1409 (permalink) |
Account Disabled
Join Date: Nov 2004
Location: Missouri, USA
Posts: 4,814
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I make my own granola.
Oats Flax seeds Nuts [I prefer sliced almonds and walnut pieces] Brown sugar Cinnamon Salt Turmeric Nutmeg Mix and spread onto foil-lined baking sheets [glass dishes would be better, but I'm poor]. Then bake low and slow [usually around 275F for ~ an hour]. When it's just about done, I take it out and drizzle honey over it. Put it back in for ~ 5 minutes. Take it out and put it into a large mixing bowl. Add shredded coconut and raisins. Sometimes I add dried cranberries or dates. I like to eat it with almond milk and cut up bananas and apples or strawberries. |
11-05-2017, 01:03 AM | #1410 (permalink) |
SOPHIE FOREVER
Join Date: Aug 2011
Location: East of the Southern North American West
Posts: 35,541
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I tried sea urchin at a sushi place today and thought it was disgusting tbh. Is it ever prepared in a way that doesn't taste like a used vacuum cleaner?
In other news, squid is great.
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