JohnT

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About JohnT

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    Cape Town, South Africa

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  1. @David Ross That is truly a wonderful looking crostata. What temperature and for how long did you bake the pie? My guess would have been 150° to 160°C for between 20 and 30 minutes in a convection oven?
  2. Oh, nothing other than food, beautiful food! (With a twist of lime)
  3. The black African population in Southern Africa have been making it and living off it for centuries as a staple. But here it is called "pap" for the more porridge constituency and "stywe pap or Putu pap" for the stiffer version. Only white maize is used unless in times of drought, when there is a shortage, do they use the yellow and with great objection. It is a staple here and is served with some type of meat gravy or boerewors (farmers sausage) with a tomato, onion and herb gravy. Bugger, I am now hungry for some!
  4. I am supprised that the mixture was not airated to produce a less dense mixture, such as whipping the evaporated milk to a stiff foam and folding into the other ingredients. It will be interesting to read your feed-back on how it turned out.
  5. Ah, thanks for that. I must admit that I have never seen a yellow split pea in my neck of the woods so just assumed they were the same as what we get here.
  6. If you go to a catering equipment supply shop, look for a pack of deep fry oil filters - they should do the job. I purchase them in packs of 100 and have a special stainless steel funnel they drop into. The funnel has lips to fit over a large bowl or small drum. The filters are 24 cm deep and 24 cm across the top and conical in shape.
  7. Is that natural home-made pea soup or made from a bulk catering pack? It really does not look too green like what I make with our locally purchased Canadian split peas. I will be cooking up a batch this weekend and will click a picture (If I remember).
  8. Thanks @Anna N, solved my problem. The reason I asked is that here I have never heard of grilled romain, so will be going to try it in the next day or two. Basically, when I give it a bit of thought, those romaine lettuce look a bit like baby Chinese cabbage although I know they are not. I have often found the fried heart of the Chinese cabbage in the Chinese restaurants, but have never thought about whacking a romaine lettuce onto the braai and giving it a whisper of your ceasar dressing before serving. Food for thought, as they say!
  9. Okay, here we go with what may appear to be a dumb question. When you say "grilled romaine", how do you actually "grill" it? I ask this as the term "grill" appears to be slightly different to what we, here at the pointy end of Africa, term "grill". Here it means to cook on a grill or grid over either a gas or charcoal fire or to cook under a salamander. I have the feeling (but may be totally wrong) that your term of "grill" for the romaine is to pan fry it. Could you please enlighten me?
  10. In a way, I agree with you - as long as it is a good recipe, tastes good, looks good and everybody enjoys it (and asks for either the recipe or for seconds), it must be worth the few minutes it takes to throw it together. You can call it a cake, a pudding or a dessert - it still passes muster and is a winning recipe. Now to your plums - I have a small plum tree that produces a huge amount of fruit each year, but they all ripen within a two week period. Normally, the birds feast on them before I can and the little bastards peck each one to test for sweetnes and then go for the next in line. I have already bought a net to put over it for next season and can see a few of the tarts/torte/cakes/desserts/puddings being produced at the end of spring when said plum tree starts producing its fruit in great numbers.
  11. I would call it a tart. However, it certainly is not a torte! A torte is made with mostly ground nuts and little or no wheat flour - that was what I was taught. The recipe under discussion has no nuts, just wheat flour. As a matter of interest, I had a similar recipe that was given to me when doing my studies in the 70's, by my Swiss PC teacher, Sven, who claimed it was given to him originally by somebody in Europe - I cannot remember who or where. He called his one a tart. I do not know if I still have the recipe, but will look in my files when I have a bit more free time.
  12. Ah, I see you bought a book to help solve @MelissaH's query in the Pastry and Baking section regarding Ice Box Cakes!
  13. With such a blurred photo, it is hard to tell but the way the little bugger is hunched over, could he / she / it be a baby sparrow? As long as he is not a blackbird, he should be relatively safe as blackbirds have something to do with the word pie. And with Anna being so busy with food lately, it may just end up in a pie. Fortunately there is only one, so pie is out!
  14. Fish Cake Herb

    Have a look at : https://www.thespruce.com/what-herbs-season-fish-and-seafood-1761816
  15. Fish Cake Herb

    No, parsley is quite a mild herb that pairs well with fish. I certainly would not term it sweet. And yes, fresh bread crumbs are fine and will crisp-up nicely if fried properly - I was just giving you a different angle at making fish cakes. But follow your recipe and they should work out just fine if it has worked for you in the past.