Creola

That does sound good, I adore orange marmalade,and would like to try my hand at ginger marmalade even if it is for toast. I am going to try making some "jar ginger", I assume it is ginger cooked in a syrup. I think that will give the cake a lot of moisture. I think I will sub molasses for black treacle, unless I can locate some in New Orleans when go to get some fresh ginger. I did notice on my bottle of lyles syrup it is made with cane sugar so to sub corn syrup would give it a different taste.I'm trying to stay true to the ingredients . Thanks again.

Thank you for the recipe,I will put it on my list to try. I had seen the Parkin but wasn't sure about the oatmeal in it. Didn't know if it would be drier than what I am looking for,but I do love oatmeal so I'll give it a go.

janeer- I like my gingerbread spicy also and have tried many American recipes but find I was missing something.It could be my memory as it was forty years ago I was in school there. andiesenji- your recipe looks like the Scottish recipe Lindsey told me to search for . I am going to try it because I think it looks like what I am looking for. The recipe I found is the same process also. Norfolk is where we were, so it might be the regional type.With fingers crossed I will be making gingerbread this week. Thanks to both of you for your help

I found a recipe for the Kirriemuir gingerbread on the Glasgow Guide Discuission Boards,she said when cooking it in school for the "weans"it would be steamed to serve with custard or baked when iced. I think this is the difference I'm looking for as it deepened the flavor when steamed , thank you.

With the cool front coming through I made a shrimp, crab, okra gumbo and potato salad.

Yes, it was a cake , I forgot about the different naming. I think the difference must be in ingredients used,like trecle versus molasses. I guess I was hoping for a more local recipe as even within the country the recipes I've seen have varied. I'm even wondering if if might not have been a ginger pudding of sorts.

Beautiful!

This looks delicious. I imagine figs would work also?

My go to when I work late or don't feel well are hot sandwiches, like a Philly cheesesteak, roast beef in gravy ,or I take roast pork and make Bahn Mi.I like to do quick stir fries with ground turkey,a bag of shredded coleslaw mix and Thai seasoning. The bottles of curry you add to chicken and throw in some vegetables ,serve with rice and bought naan is good for something different.

That relleno looks wonderful, what was the filling and if cheese what type did you use?

We took a day trip to Ft. Walton Beach over the holiday to get my son's Christmas present at an antique store, the apple doesn't fall far from the tree. I didn't take a picture of it but it was an antique brass ship wheel for his boat. I found a Bravetti food processor/blender/juicer/miniprep brand new in the box at a goodwill for $26,it is not a well made processor but i want it for a second home so its fine for the price. Hubby is a Bbq'er so he has to have everything "pig", hence the copper trivet$3. We picked up a spare serving fork.95(another spare)and I loved the Dansk style knife$1.95, two spare wine glasses for the second home.50,and a ss serving tray(commercial type)$3. I also found some small fruit molds $1. And in New Orleans I picked up cookbooks $2 ea. All in all a good weekend.

I would think apple pie filling would have too much liquid to keep the scone flaky/not doughy.You could try roasting the apple in the oven with a little butter and sugar to roast the liquid out.

I'm thinking eggplant and shrimp go well together, maybe put some ground shrimp powder in the crust mixture before frying.I left the shrimp at my weekend place if i get a chance to go back during the week I will try this.

I am in search of a gingerbread recipe like the one served at St. Marys school in Gt. Yarmouth. It was served with a pouring custard and had a unique flavor i can't discern.This was forty years ago by the way.Any tips would help , thank in advance.

Any suggestions on what to crust? My mind keeps going to batters like a pakora or hushpuppie.

That was a perfect first try ScottyBoy, they look very moist and a good proportion of meat to dough. Dinner for us was leftover rice, ham, add peas and egg and we had fried rice. after all we have been eating it was more than enough.

Kontos multigrain flatbread,I love these for sandwiches or cut and baked as chips. Bags of fresh ginger, I scrape and put in jars of vodka .Cans of mango pulp. Large jars of spices for my Indian cooking,cardamom,coriander, etc..Pomegranate molasses.

rarerollingobject your lamb looks delicious. I love peanut sauce with meat. The poboy is a common sandwich here,be it fried oyster,shrimp or fish. Some people do cook them to death and ruin good oysters,I cook mine fast and hot to keep them juicy with only fine crackermeal with cayenne and black pepper and a little salt added. Add a good horseradish mayo and you are set. We bought 2 sacks for my oyster dressing for thanksgiving and my hubby puts them in a ice chest with ice and the plug open and eats on them raw with hot sauce throughout the week.These oysters were so good this was our third poboy since we got the oysters. They are also delicious wrapped in bacon pinned with a toothpick , rolled in flour and fried and served with a red wine sauce. Oyster and bacon, heaven. We also bake them on the halfshell with toppings. We paid $20 for a 40# sack that provided 9 dozen oysters ,really reasonable to have oysters many ways. What do you put on your oysters?

The last of the Thanksgiving oysters on poboys

This is the char siu of my dreams! Beautiful!

I am curious what you decided , I think a mascarpone gelato or if you want bold a mango gelato as chocolate and mango go very well together, the gelato being less sweet than ice cream.

The barbeque craze, everyone that watches the barbeque shows and owns a pit thinks they are pitmasters, which is ok if they wouldn't open restaurants and charge people for their "barbeque". Same for the cupcake craze.

Like a chutney of sorts, with some vinegar maybe,I second that.

Adding cream would cut the sugar,then use as a sauce or add gelatin to set. I liked the sorbet/ice cream idea.

heidih I didnt realize they were used in Hispanic cooking. liuzhou, the xiapi looked to be dried from a raw state as they are white,but I imagine they are so tiny it would not matter. I will try this soon ScottyBoy because I love Thai food and need to practice more Thai recipes.I do use my shells in my stocks. HungryC, I have had people tell me they use the shrimp in gumbo but I was thinking instead of fresh shrimp which the texture would not appeal to me,but to use powdered shrimp is a revelation. I could use the powder in more ways than whole,like fritter batters or a shrimp dip. We are putting away a portion for our emergency supplies, Cajun jerky lol.