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Everything posted by ElsieD
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Mmm Mmm good. It love, love, love, liver and onions (and bacon too if I can get it). Kerry, are those triangular things on your plate some sort of potato puff? They look good whatever they are.
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My mother used to stew rhubarb and then add a package of strawberry jello powder which would thicken it somewhat. Then once it was cold she would add fresh strawberries. She is gone now, so thank you for a nice memory.
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Was that some sort of a pickle on the side of the chicken sandwich or just thinly sliced cucumber?
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http://www.epicurious.com/recipes/food/views/Peameal-Bacon-368929 This is the Epicurious recipe.
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It found the recipe on Epicurious. Do you make a full recipe or do you scale it? if you scale it, what do you scale it down to? 4 1/2 pounds of peameal is a lot for this two-person household.
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If she has used the Thermomix for this, I hope she has some advice as I would like to use it for this. Meanwhile, I have gone ahead and made up a batch the regular way. Hope it works.
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Anna, I see that you make a lot of breads in the Thermomix. Have you ever made brioche in it? If you have, can you give me some tips? I want to make some and wondered about using the Thermomix. Thanks. Elsie
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I do something similar. I slap a piece of tin foil on the samdwich and then put a cast iron frying pan on top of it. It do both sides that way. For the last few minutes, I take the pan and foil off in case it needs crisping, if you know what I mean. Perfectly melted cheese between crispy bread. Eat with pickles. Oh, and when I put it on my plate I put the sandwich on a piece of paper towel or napkin so the sandwich does not get soggy.
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Wow. Just wow.
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In my little world, ketchup is a must with four things - scrambled eggs, home fries, tourtière and Mac and cheese. they aren't the same with out it. Oh, and sometimes a smidge with meat loaf.
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I just got my copy of The Banh Mi Handbook today and have been looking at the recipe for the buns. I plan on making them but first need to get some vitamin C. I look forward to hearing your report on what they are like.
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I agree with you on the lentils. I never could understand why people like them as much as they do.
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I buy passata at an Italian store and use it as I would in recipes calling for tomato sauce. To me it is identical.
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I like Bick's dill bits on my burgs and spicy corn relish on my hot dogs. No sweet relish or hamburg relish for me.
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I pre-ordered my copy from Amazon. Looking forward to receiving it!
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Kerry, where did you buy the freeze dried fruit? I have been looking for freeze dried raspberries and all I can find are the dried ones, not the freeze dried ones.
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Anna, they are gorgeous loaves!
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This may not be what you want to do, but I now always cook my beets in a pressure cooker and have never had a problem with them.
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What are Chinese style eggs? They look good!
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Looking forward to reading your upcoming posts. I had never heard of pipelchuma, I guess I must lead a sheltered life. I did look it up and it sounds wonderfully hot. Those potato pancakes don't look all that bad, especially since it is 8:30 and we have yet to have dinner.
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And if you have all that, a salamander would also be in order!
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Andie, I made your biscuits using 2 cups of flour, I tablespoon baking powder, 3/4 teaspoon salt and 2 teaspoons sugar, mixed it all up and added 1 cup of whipping cream (35%fat). it was so dry I had to add more cream so they ended up more like a regular biscuit as there was no way they could be "dropped". Instead I cut them. They were tasty little things but heavier than the recipe Shel_B quoted above from CI.
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Thanks, Anna. I'll have a look for it. As far as my eggs go, I think that just for a lark tomorrow I will put some eggs in custard cups, put them in a water bath in a sauté pan with a lid, and try cooking them that way. Maybe I will put a rack in the pan to keep the ramekins off the bottom of the pot. HungryC I did look up some recipes for shakshuka and while they look delicious, it is not what I am looking for. But thank you for your input.
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Thank you, Andie. I just checked and I have a cup of whipping cream in the fridge and will try your biscuits as drop biscuits. I don't have any self-rising flour but the internet can help me with that. I'll post my results.
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I made these this morning and got 10 biscuits. All gone already. We had them for breakfast and for lunch as ham biscuits and a couple of them went to the guys installing vanities in the bathrooms. They were indeed very light and buttery but I think I got lucky on the light part. I did not cool the butter sufficiently and so it turned I to one big clump when it hit the cold liquid. Which, of course, meant that I had to smear it into the dough rather than do it as instructed. I baked them for 12 minutes. The recipe does not instruct one to let the dough hydrate for 20 minutes (as Andie does with her recipe) so Shel_B, I am wondering why you would? I'm curious because if it makes a positive difference, I will do the same the next time I make them.