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Basilgirl

It's Fat Tuesday!

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19 minutes ago, Anna N said:

Much more interesting than stodgy, syrup laden disks. But I have a soft spot in my heart for the ones I remember being served on Shrove Tuesday. They were more like crepes and served with a sprinkling of sugar and a squeeze from a fresh orange.  

 

I remember fresh lemon. Never orange.


Edited by liuzhou (log)

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6 minutes ago, liuzhou said:

 

I remember fresl emon. Never orange.

We were a family of wusses.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Crepes with sugar and lemon are an elegant dinner party dessert.     If you are feeling over the top, serve with a dollop of lemon curd...and a drizzle of softly whipped cream


eGullet member #80.

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On 2/25/2020 at 7:38 PM, Tri2Cook said:

Laziness and persistence from the kid regarding her preference won out. That and I just had Cajun recently. So pancakes with sausage (homemade) it was. Picture is pre-maple syrup. Didn't want it soaking in and getting everything soggy while I did the photo thing. 

fattuesday.jpg

whats your sausage recipe?

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2 hours ago, gfweb said:

whats your sausage recipe?


I use brown sugar, salt, pepper, cayenne, crushed red pepper, dried thyme, ground coriander, dried sage and the thing that finally brought it together. I kept messing with the proportions of the aforementioned ingredients and couldn't get exactly what I was looking for. The flavor was nice, it just wasn't really popping . So I tossed a little MSG in my next batch and that was the ticket. I'm not super careful with the measurements but for 1 pound ground pork I use about 1 tsp brown sugar, 1 tsp salt, 3/4 tsp pepper, 1/2 tsp crushed red pepper, 1/4 tsp thyme, 1/4 tsp coriander, 1/4 tsp MSG and anywhere from 1/2 to 1 tsp cayenne and sage depending on what I'm in the mood for at the moment. Sometimes I go even higher on both the cayenne and crushed red pepper and I've left the sage out completely a few times. I've also substituted a couple tbsp. maple syrup for the brown sugar. I've made a mild version by leaving out the cayenne and using less crushed red pepper. Basically, I got a base sausage I was happy with and I just play around with it now and then.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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