Anna N

Perhaps my favourite way to enjoy green beans. My local “Chinese” does not do much well but I love their dry-fried green beans.

Looks like I cross-posted!

Depends how they spend that 30 seconds. Pressure cooked they could be perfect.

Love rabbit! Uncle was a manager on a big estate in Lincolnshire! Weaned on rabbit. ,

Indeed. Here (Ontario) of course it is still considered by some an exotic vegetable! But it is definitely gaining in popularity and is much more readily available in regular grocery stores these days. I find the taste of the various types I have tried to be very similar so if you like one chances are you will like them all. But the dark green curly babies just seem tastier and are much more attractive on the plate.

I need no converting! I love beef and I love pork and many other animal proteins. But I dislike many other things. People who think they can convert me are just WRONG.

See! Here I consider Shanghai bok choy to have leaves much closer to the colour of sage and quite smooth.

I am of the opinion that as far as food tastes go it is easier to persuade an atheist to join a contemplative order; forever.

It does look very similar to what I consider the best baby bok choy available here. Some is so small I have taken to calling it neonatal bok choy.

Wow! The pressure!

I think you might be trying to elbow in front of me! I’m pretty sure I recall saying that never would I have dreamed of being vegetarian until shain started posting!

No, as I said, I followed the directions on the package.

McCain super fries in the air fryer cooked according to the package directions. Without a word of exaggeration these are the worst fries I have ever had. They are unevenly but mostly over-cooked, dry and tasteless.

You are such a great dad and he is such a darling.

I am most certainly not in the market for it at the moment as I don’t eat much that would go well with ketchup but I believe the last time I saw it was in Denninger‘s. Edited to add you might also find it in Starsky‘s.

I have not seen that curry ketchup for ages! It is good stuff.

It took a few hours of research and it is an Australian interpretation but except for the size and the inclusion of the yabbies, these are what I recall. Here. I see @Captainoffered his version of the treat in the breakfast thread sometime when I was off-line for a while.

Well I am pleased to report my memory is intact. My sister described the pikelets I recall exactly as I recall them. And they were bought from Monk’s barrow at the Market Hall. Quoting my sister from my memory of this morning‘s phone call: “They were 6 or 7 inches in diameter and about the same thickness as what we now call a wrap. They were full of little holes similar but not the same as a crumpet. They were foldable or rollable. They were made not with white flour but with what was probably wholewheat flour. Much, much tastier than wraps that we get today.” and that’s what I recall but could not quite articulate.

Hugh Fearnley Whittingstall: “Tea time, that most soothing of British institutions, can be a rather heated affair depending on who you have around the table. Those from the Midlands and north will say that what I call a crumpet is a pikelet. Antipodeans argue that a pikelet is a drop scone. And Americans gaze disappointedly at my muffins, yearning for a cakier offering filled with fruit, nuts, even chocolate. But whatever you call them, they're all vehicles for butter (a dollop or two of jam wouldn't go amiss, either). The bolding is mine. this Something is just not right here! I know what a crumpet is. It is NOT a pikelet. 70+ years is plenty of time for a memory to get muddled. But I still remember something perhaps side-plate size, not much thicker than a crêpe and relatively flexible. I am going to pick my sister ‘s brains very shortly. But we were raised separately and I suspect she will not count pikelets among her memories. But as a bonus my link will give you three of HFW’s recipes!

Apparently the Aussies have claimed them as their own! ”It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing.” Here.

I think it’s the half cup of warm water for the yeast.

Perhaps the most interesting take away from the above article is the following: “The company has in recent years focused on its global snacking portfolio, as sales of U.S. cereals have declined with more Americans taking to snacking and relying on fast-food chains for breakfast.”

There are certainly varieties of pikelets that differ an ingredients and in size. The ones I recall were considerably larger in diameter than a crumpet and much thinner. There seems to be some suggestion that those made in the Midlands used buttermilk and that in other parts of the country they were made with milk. One could probably write a doctoral thesis on the history of griddlecakes!

Kerry also found this . The very place from which my childhood memories emerge. The magical Market Hall filled with stalls selling everything from knickers to knockwurst. I believe it has all gone now replaced by a. modern, characterless shopping mall called The Eagle Centre. Haven’t been back for years so even that Centre may have disappeared by now. Hoping to see other people perhaps cooking from this book. There were certainly plenty of fans when the series first aired.

Trying to be a forgetatarian, I guess.