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Solomon Gundy, Nuns Farts, Spotted Dog, Tablet, Buddha Jumps Over The Wall, Heaven and Earth, Half Chicken.
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Dec 8, 2017 17:19
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| # ¿ May 14, 2024 12:42 |
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There's a Russian dish that translates as 'Herring Under a Fur Coat'.
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Dec 9, 2017 22:20
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Nettle Soup posted:Should I be chiming in, having a food-based-username? To which I'll add English and Italian Rarebit. Also adding The smile of a calf prepared after the recipe of a she-banker.
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Dec 11, 2017 20:40
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Minnesota Sushi makes me think it's spam on rice pudding.
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Dec 27, 2017 00:36
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Beverage Suggestion: Cow Spunk. And I'm going to take on Glorified Rice.
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Dec 29, 2017 02:57
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Glorified Rice I've no idea what Glorified Rice is. It could be a mangling of a term (such as how Refried Beans were once Refined Beans), a total lie, or a poetical name. I went with the idea of taking rice and trying to make it special without losing the riceness of the rice. I had a small party coming up, eight adults, two under fours, two under twos and a four month old, where I had to cook food that all ages would be happy eating. So I chose to Glorify a Rice Pudding. (no pictures of each step as I had to cook, childwatch and drink) Started by infusing a mix of coconut milk and half & half with vanilla beans and a couple of cloves.  Toasted some short grain rice. Fished out the vanilla pods and clove er, whatever the part of the plants they are, and add the toasted rice to the liquid.  Leave it to cook on low, stirring and topping up the liquid with milk when necessary. Meanwhile, garnishes. To Glorify Rice I thought needed a two pronged approach. Firstly to make the best of the rice and cook it with a lot of flavour. The spices I chose along with toasting the rice and using coconut milk meant that the rice was going (if done properly) with a winter warming tone. So I wanted garnish that would counter that., perk it all up. Firstly some crunch. A touch of textural contrast with some flavour. A little bit of kitchen science helped me make a Golden Syrup Honeycomb, that I broke up using a toddler and a rolling pin.  (It proved very popular amongst the adults) Cheating on the next garnish as I had it hanging around from a previous dessert. Cardamom Parfait. Cold creamy contrast.  (Outside the USA a parfait is a smooth frozen mousse. ) Fruits. Unpictured is some diced mango that I soaked in lime juice, acid and the King of Fruit enriching the rice pudding. And some Starfruit. Because who doesn't want to eat a star? Isn't that a glorious idea. I wanted to give them a spray of rum but apparently this could have lead to drunk children, and then who would drive?  To serve. Season the Rice Pudding to taste using brown sugar. Top with garnishes of Honeycomb, Star Fruit, Mango, Cardamom Parfait Spheres (I've got a melon baller and I'm going to use it.) and Gold.  Gold Glorious Gold
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Jan 29, 2018 21:43
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Dylan16807 posted:Do you have metal fillings or something that the foil was reacting with? In that case I'm not sure, but the thing about gold leaf is that it's about 200 times thinner than aluminum foil and barely exists before folding away into nothing. The gold leaf was intangible. No flavour, no texture. Just dissolves away to nothing. Aside from ostentation / looks, it has nothing to add to a dish. Little bit of fun though. Thanks for the enthusiasm. It was well received, convincing a couple of people that they might actually like rice pudding. And having now looked up Glorifed Rice, oh, Minnesota. (I did get caught by the old Refried = Refined. Whoops)
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Feb 3, 2018 00:53
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Think I need both them sons of bitches in my kitchen.
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Feb 10, 2018 20:24
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Historical thread reminded me of this: Ryse of Flessh.
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Feb 24, 2018 20:09
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Tiggum posted:I don't know much about Denmark or Danish cuisine, but it was Valentine's Day recently and that made me think; what do people associate with Valentine's Day? Chocolate. The colour red. Drinking to escape the loneliness. Sure, all those things. So I think I've got a handle on what "burning love" might be. The blue shirt of loneliness really makes it. Cracking. (If you were in the USA I'd encourage you to enter it into this: https://createtv.com/challenge. It's just what food tv needs.
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Mar 1, 2018 01:57
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| # ¿ May 14, 2024 12:42 |
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I've always reckoned Puttanesca to be a wintery dish because it uses a lot of stuff that gets preserved. Anchovies, capers, olives, garlic, chillies, tomato.
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Mar 19, 2018 17:55
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