Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Profile Information

  • Location
    Land of Shrimp & Grits

Recent Profile Visitors

241 profile views
  1. CookBot

    Dinner 2022

    Basmati is the nearest kin to what's known here as just "Carolina Aromatic" rice. It's more commonly available than the Carolina Gold.
  2. CookBot

    Dinner 2022

    I have not, but one image search and I'm sold. Since I'm the kind of person who likes her split pea soup so thick that it can be used as a dip, this puree should obviously be on my next meze plate, right next to my beloved muhammara. Thanks for the tip! I was surprised by a statement from this site, which I haven't yet bothered to research: Despite the name, the Greek Fava is a yellow pea, not to be confused with fava bean. ...which made me wonder if the yellow split peas found in standard American markets could be used.
  3. What a perfectly marvelous travelogue, Duvel. Thanks so much for sharing it. Now I want to go to Scotland just to see the vending machine that dispenses cooked langoustines. My boss, an avowed Anglophile, orders cases of those same haggis crisps from a purveyor of Scottish goods in North Carolina. I find them vile, but fortunately she also orders Arbroath smokies and good smoked salmon at the same time. I think I could probably survive an entire Scottish holiday on nothing but smoked fish and jaffa cakes.
  4. CookBot

    Dinner 2022

    If I live to be 500, I'll never understand the British love of mushy peas. But I suppose they might feel similarly about my beloved braised celery.
  5. CookBot

    Thanksgiving, 2022

    Holy cow. Where do you put them all???
  6. CookBot

    Dinner 2022

    Yep. That joint was a real treasure, as is she.
  7. CookBot

    Dinner 2022

    I can vouch for the quality of Carolina Plantation rices. Both the Carolina Gold and the Aromatic (basmati style) are delicious, and can be found in better supermarkets in the Carolinas. Well worth stocking up on. Hoppin' John and smothered cabbage: truly Ugly-Delicious. Man, I haven't seen that lovely dish in a loooong time. In the early '80s I used to order it at a wonderful restaurant in San Francisco called Square One.
  8. CookBot

    Dinner 2022

    One my favorite comfort foods, and yours look downright luscious. I like a Hungarian-style sweet/sour sauce on them. Wow, fish sticks coated with pretzel crusts. That's interesting. https://www.iglo.de/sortiment/fisch/fischstaebchen
  9. I guess your upside down steel bowls are going to be getting a break from all their heavy labors, eh? πŸ˜‰ Your bread photos just absolutely slay me. Especially your ear cuts -- are you using a lame for slicing or just a regular knife?
  10. I was thinking the same thing, Bakewell. You might want to peruse British recipes first, because they seem to use jam in baked goods much more than North Americans do. (the BBC's "Good Food" website comes to mind.) Also, I've used jams and preserves successfully as the bottom (reversed) layer in upside down cakes. When you think about it, the fruit/sugar/butter base that we use for USD cakes is basically just jam anyway.
  11. This is interesting! MasterClass says: In the United Kingdom and Canada, a flapjack is a baked bar cut into slices or squares, similar to granola bars or oat bars. A British flapjack recipe will call for rolled oats, butter, and brown sugar. They are cut into bars or squares and are typically served with tea or for an on-the-go breakfast. This is new information to me. I was asking because I heard a Scot refer to a flapjack and he clearly didn't mean a griddled pancake, but I had no idea it was a bar cookie (traybake).
  12. Did they have any leavening or were they just egg-raised like a French crepe?
  13. Can any of the Brits here tell me -- how do you define the difference between a PANCAKE and a FLAPJACK?
  14. Were there? They seem to have escaped my notice amid all the nostalgia for midcentury foods over the past few years. Sounds exactly like dessert in my childhood home. Almost always canned fruit for desserts (which is strange, since I grew up in California, where there was all that fresh fruit). Cake only on birthdays, pies very rare except Christmas and Thanksgiving. I was just thinking recently how we so often had canned apricots, and now I never see canned apricots in the supermarkets.
  15. In the '60s, my mother used to take finished Jell-O, beat it with her hand mixer until it was broken up into little bits, and mix it into evaporated milk that she had chilled and then whisked like cream. (We were poor, so she used that instead of real cream.) She then turned that mixture into a graham cracker crust, for a sort of version of chiffon pie. It was actually very pretty, with the sparkly colored bits in the white "cream". And I'm sure you could use real cream instead and it would be better.
  • Create New...