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 Nevelon wrote:

 jhe90 wrote:

 Nevelon wrote:

 jhe90 wrote:

Custard is... Yummy custard, him of vanilla...
Winter heaven.

If I’m going to go for a comfort food desert, I’d go with an apple crisp. Maybe berry, but I do like the apple better.

In the fall after picking apples, we cut, measure, spice and freeze ziplock bags of apple pie filling. So later in the year we can just thaw one out, slap it in a pie crust, and have an instant desert. Of if I’m feeling too lazy to fuss with a pie crust, just a crisp.

Custard is quick and easy. and the touch of vanilla is plain nice.
its filling, warm and takes all of 5 minutes

that's a perfect winter food

Problem is, I’m not a huge fan of custard. I know, filthy colonial heretic. I do like some custard-adjacent things, like quiche and bread pudding.

our descendents have strayed so far lol

though one stranger but good home made invention

Mash up one banana in a bowl, add some jam, and some cream and that's it, give it a mix and its rather good.

Threw wings in a bunch of flour, then tossed em in the deep fryer. Coated em in the Hooters sauce you can get in the grocery store. Mmmmmmmmmmm

Made a Leg of Lamb last night. Rosemary, Sea Salt and Black Peppercorn crust with slivered garlic inserted throughout in slits made in the meat. Served with a Mint reduction sauce made from the drippings and creamed spinach as a side. Mmmmmmmm...
Cold lamb and Dijon mustard sandwich for lunch today.

Waffle Iron is ready for collection! JOY!

Now, anyone got any good waffle batter recipes? I've no issue being pre-packaged, but might as well explore 'from scratch' recipes.

Took me a while, but finally gave the Waffle Maker a whirl.

Needed more batter on the plates, and perhaps a little longer cooking time - but otherwise great success!

Plenty of batter left over too, so may experiment further tonight. Topping was kept simple. Vanilla Ice Cream, sliced Strawberries, and a drizzle of Maple Syrup.

 Mad Doc Grotsnik wrote:
Took me a while, but finally gave the Waffle Maker a whirl.

Needed more batter on the plates, and perhaps a little longer cooking time - but otherwise great success!

Plenty of batter left over too, so may experiment further tonight. Topping was kept simple. Vanilla Ice Cream, sliced Strawberries, and a drizzle of Maple Syrup.

Generally with waffles/pancakes you want to cook them all off ASAP. The baking soda/powder is doing it’s leavening thing as soon as it gets wet. While the double acting stuff will give it another kick once it gets hot, a lot of the light and fluffy part is going to go away once the batter sets.

In a similar vein, it pays not to over mix the batter. The more you stir, the more of the gas escapes. You want all those little bubbles in the batter.

Seems the recipe I used can be fridged for about three days. Should be plenty to scoff the rest of it!

I'm assuming this is the place for this...

Decided to make the lady beef wellington last night for Vday.



1.25 lb tenderloin, salt and pepper, then sear in a pan of olive oil and rosemary. Coat with mustard and chill. Cook lightly salted crimini mushrooms in a pan until dehydrated. Spread prosciutto on plastic wrap to form a flat sheet, cover with a layer of the mushrooms, then set the filet inside and wrap tightly so the meat is covered in the prosciutto completely, twist to form a tight seal and chill. After a few hours (it takes a while to get everything to solidify), remove from fridge and cover the meat in puff pastry using egg wash to seal. Coat the covered wellington in egg wash, lightly salt and slice the top so it opens nicely. 40 min at 400, and...



Serve with your choice of boring microwave-in-the-bag veggies.

Had my first attempt at making Curry last night. Came out rather well, IMO. Did an SE-Asian style rather than Indian style ones because some of my family is a tad wussy about spice.

Beef Wellington good.

Curry betterer. Always slightly baffled that for a place with such a taste for world food, Curry isn't widely embraced in the US. Definite market opening there

And talking of World Food, tempted to dabble with Ramen style dishes. Why Ramen 'style'? Never having been to Japan, no idea what it's meant to taste like! But seems a fun enough dish to cook up.

 Mad Doc Grotsnik wrote:


And talking of World Food, tempted to dabble with Ramen style dishes. Why Ramen 'style'? Never having been to Japan, no idea what it's meant to taste like! But seems a fun enough dish to cook up.

If you want a simple easy ramen dish, buy the noodles, boil them in some water with soy sauce and sake (you can skip the sake if you need to) and bam, done. Add an egg before you add the noodles for some protein if you like, or use a can of broth instead of water for extra flavor (and sodium.)

The ratios depend on how many noodles you use, but for small portions I generally add 1/4 cup of soy sauce and sake each. Maybe a bit more for taste depending on mood.

One of the things I really like about a lot of Asian dishes is the basically boil down to "take random things in fridge. Cook in pot of liquid. Make rice. Eat."

Bacon Explosion with cheese:



Smoked shrimp, regular and bacon wrapped:




Bacon wrapped stuffed burgers with bacon wrapped onion rings just put on the smoker:



I cook on the smoker/grill all the time, rain or shine, hot or cold out. I love doing ribs, chicken, everything really. Did a big Boston Butt last weekend, along with a slew of sausages and hot dogs, for a cook out we had for a bunch of troopers and their families from my wife's unit. Had about 25 folks over, saddled up one of the horses and gave all the kids a ride, took the kayaks out to one of the ponds, ate a ton of chow, and had a great time.


Automatically Appended Next Post:
Ribs on my old smoker (since given away to Son2)

Nice.

And whilst not food, it's definitely a drink.

It's Tea. And where would I be without it?

Say it with me now....

It is by Tea alone I set my mind in motion.
It is by white with three that thoughts acquire speed
The mug acquires stains, the pot requires warming.
It is by Tea alone I set my mind in motion.

Just made a mushroom risotto. Not that hard, if a little time intensive. Of course, I had to open a bottle of white wine for the recipe, and now have to so something with the rest of the bottle.

<hic>

Do anyone got an Apple Pie recipe?

Not your Mum's or your Gran's recipe - that would be telling, and disrespectful to their culinary exploits.

But a good recipe all the same?

Hardest bit with pies and such can be pastry.

That's a art form of art forms to perfect.

 jhe90 wrote:
Hardest bit with pies and such can be pastry.

That's a art form of art forms to perfect.

Yup. It takes sorcery and witchcraft to avoid the terror of the soggy bottom.

 A Town Called Malus wrote:

 jhe90 wrote:
Hardest bit with pies and such can be pastry.

That's a art form of art forms to perfect.

Yup. It takes sorcery and witchcraft to avoid the terror of the soggy bottom.

The final riddle not even tenenzch can solve...
Its what Magnus been doing for 10,000 years lol.

You can always do the filling, and serve in a bowl with icecream, maybe some cream or custard etc whatever you like.
Gets round pastery.

 jhe90 wrote:

 A Town Called Malus wrote:

 jhe90 wrote:
Hardest bit with pies and such can be pastry.

That's a art form of art forms to perfect.

Yup. It takes sorcery and witchcraft to avoid the terror of the soggy bottom.

The final riddle not even tenenzch can solve...
Its what Magnus been doing for 10,000 years lol.

You can always do the filling, and serve in a bowl with icecream, maybe some cream or custard etc whatever you like.
Gets round pastery.

Or make one of those fake "pies" you get in pubs and restaurants where it is filling in a ceramic dish with pastry over the top. That's not a pie! A real pie is filling encased in pastry on all sides!

 A Town Called Malus wrote:

 jhe90 wrote:

 A Town Called Malus wrote:

 jhe90 wrote:
Hardest bit with pies and such can be pastry.

That's a art form of art forms to perfect.

Yup. It takes sorcery and witchcraft to avoid the terror of the soggy bottom.

The final riddle not even tenenzch can solve...
Its what Magnus been doing for 10,000 years lol.

You can always do the filling, and serve in a bowl with icecream, maybe some cream or custard etc whatever you like.
Gets round pastery.

Or make one of those fake "pies" you get in pubs and restaurants where it is filling in a ceramic dish with pastry over the top. That's not a pie! A real pie is filling encased in pastry on all sides!

Not always biggest pastery fan. But I love lemon mergange pie filling ..
Gotta make extra! Add some cream... Yummmm.

When I make pies, I just use a storebought crust, becasue I suck and am lazy like that. While I do love a good pie, I, again, am lazy. So generally make crisps. Sometimes I just phone it in. Take a couple pats of butter, and nix them with brown sugar/cinnimon/flour/oats until they get a nice crumbly texture, scatter on cut apples, and bake until the smell’s right.

But I do have a family recipe. It’s a bit different. I’ve only personally made it once. Seems a lot of butter, next time I make it, I’m going to cut that back; not sure if typo. Tasted fine.

Crisp (Apple, Peach, or Blueberry)

1 cup sugar
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/4 tsp cinnamon (you can substitute nutmeg, allspice or lemon rind, depending on the fruit and your taste)
1 egg, slightly beaten
(optional 1/2 cup oats)

mix above till crumbly
butter dish, fill baking dish with blueberries, peeled and sliced apples or peeled and sliced peaches (in a rush? 2 thawed packages of frozen peaches work very well)
put crumbs over fruit
melt 2/3 cup butter, drizzle over dish.
Bake at 325° until done.

Last week had National Margarita Day, which I always thought was Cinco de Mayo.

Anyway, Kronk's Margarita:

2 oz Patron Silver (Or large jigger if you ain't driving)
1/2 oz Gran Marnier (or 1/2 small jigger. Just judge, don't be a wuss)
2 oz margarita mix. I have tried making my own, but it always sucks. Don't buy Jose Quervo mix unless you are serving people you want to offend.
Splash OJ. A bit of sweetness to offset the tartness of above
1 to 1.5 cups ice.

Blend in blender. You could shake the above and pour over rocks...if you're a communist.

Margarita glass from Libby Glass. There are other, inferior glasses, but these are best.

Rim glass with lime juice and dip in crushed salt. You could use regular salt, but I will judge the gak out of you.

Pour in margarita glass.

Enjoy outside in a hammock, while the neighbor is yelling instructions at his 11 year old on how best to pick up dog gak. Contemplate moving. Flip off neighbor.

My wife got some Waterford crystal glasses we use for Margaritas. My recipe is pretty similar, though admit I have used triple sec instead of Gran Mariner once in a while, and even mixed it up a bit using Blue Curacao to make blue Margaritas.

I gave up on trying to make a good pie crust. I just use pillsbury now .. it's not the greatest but it's easy and then I can just focus on making the filling awesomer

 CptJake wrote:
My wife got some Waterford crystal glasses we use for Margaritas. My recipe is pretty similar, though admit I have used triple sec instead of Gran Mariner once in a while, and even mixed it up a bit using Blue Curacao to make blue Margaritas.

Triple Sec is good. Waterford is acceptable, but less than Libby!

Made pizza last night with sausage and broccolini. 'Twas delicious!

I smoked up some boneless beef fingers and some chorizo sausages and shrimp to make red beans and rice on Fat Tuesday.


Went well with the Hurricanes I also made

Sounds great!

I am traveling this week, and stuck with restaurant foods.

This weekend, I'm thinking about marinating and then grilling up some steaks.

I am shocked.

And appalled. Bigly.

Bigly shocked and appalled.

America. We need to talk about President Trump.

Seems he likes his 28 day aged Steak cooked well done.

FOR SHAME! What sort of monster does that!

And conversely, Theresa May has gone slightly up in my estimation (to be fair, that is the only direction left there), as Salt and Vinegar are her favourite crisps (chips, for the wrong'uns)

And here's Bernard the Satire Squirrel to illustrate the above is satire.

Anybody here a fan of Pork Steak? I discovered that a well seasoned pork steak really hits the spot when cooked on a grill. Considering using a few to make some Pork Tacos or Enchiladas. Any tips?