Author Topic: What have you been eating?  (Read 43097 times)

Jubal

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Re: What have you been eating?
« Reply #345 on: May 26, 2020, 05:25:31 PM »


Some more cake :) A basic chocolate cake with melted dark chocolate on top and an apricot jam filling (chocolate and apricot jam is a fairly Viennese cake combination, being the basis for sachertorte). I'm surprised at how not-chocolate-coloured it came out despite me putting quite a bit of cocoa powder in, maybe it needed even more.
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Glaurung

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Re: What have you been eating?
« Reply #346 on: May 26, 2020, 08:16:16 PM »
That looks amazing, and I imagine it tastes amazing too.

Jubal

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Re: What have you been eating?
« Reply #347 on: May 26, 2020, 11:14:14 PM »
Yeah, it turned out with quite a nice moist sponge, and one can't go far wrong with the taste combination. :)
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Leafly

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Re: What have you been eating?
« Reply #348 on: May 27, 2020, 01:58:54 PM »
What a great cake and interesting ingredient mix too!

Jubal

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Re: What have you been eating?
« Reply #349 on: May 27, 2020, 03:16:35 PM »
One of the nice things about travel and living in different places is picking up different flavour combinations I guess :) Do you cook/bake much?
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Leafly

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Re: What have you been eating?
« Reply #350 on: May 27, 2020, 04:14:40 PM »
Yes, travelling must mean you pick some great cooking ideas! I try to sometimes bake, at the minute its cupcakes I seem to be baking every now and then  :)

dubsartur

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Re: What have you been eating?
« Reply #351 on: June 09, 2020, 11:33:48 PM »
Cooked chicken in a pommegranite-bacon-onion-cinnamon-pepper sauce.  These sauces make a great mess in my frying pan ... is there a trick or a type of pan which is better for things which will be on the heat for a long time?

Jubal

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Re: What have you been eating?
« Reply #352 on: June 10, 2020, 05:46:33 PM »
What kind of pan do you use?
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Jubal

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Re: What have you been eating?
« Reply #353 on: June 12, 2020, 09:54:14 PM »
So, I had a salad recently with some purslane from my garden, plus lettuce, gorgonzola, prosciutto ham, pear slices, and a white vinegar/olive oil mix dressing. Worked well :)



Also I made crumpets! I've had crumpet rings sitting around for a while. They went fine, a bit flatter than I'd hoped and I'm not sure why that is, but still basically crumpety, they tasted right. I didn't try keeping any to toast later this time, but may do on a future occasion. I had a few with jam/honey to start with (Caradilis dropped by for the first time in months and also found them edible), and then did the below ones with cheese, herbs and walnuts for supper.

Unfortunately one of the rings broke when I washed them which is a bit rubbish - the joins in the metal seem a bit poorly made.

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Tusky

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Re: What have you been eating?
« Reply #354 on: June 13, 2020, 10:20:25 AM »
Good effort! That salad looks healthy
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Jubal

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Re: What have you been eating?
« Reply #355 on: June 13, 2020, 04:30:31 PM »
Given the quantity of ham, cheese, and oil involved, it may be a deceptive appearance! It tasted nice, whatever the nutritional value :)
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dubsartur

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Re: What have you been eating?
« Reply #356 on: June 21, 2020, 10:43:07 PM »


Vietnamese-American ginger beef (with vinegar instead of fish sauce)

Glaurung

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Re: What have you been eating?
« Reply #357 on: June 21, 2020, 11:08:29 PM »
That looks interesting. What's the recipe?

dubsartur

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Re: What have you been eating?
« Reply #358 on: June 21, 2020, 11:40:43 PM »
450 g beef (thin sliced sirloin or hamburger)
Canola oil
3 cloves garlic
1 large yellow onion
1 cm long piece of fresh ginger
*1 stalk lemongrass (I more often use this in a similar recipe with white pepper replacing the ginger but I wanted to use it up)
5 mL sugar
30 mL Vietnamese clear fish sauce
Dried and hacked coriander leaves

Hack onion, lemongrass, and ginger fine.  Oil frying pan and sautée beef and ginger until lightly brown.  Throw in vegetables and spices and stir fry about 3 minutes.  Garnish with coriander leaves and serve over rice. 

dubsartur

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Re: What have you been eating?
« Reply #359 on: July 10, 2020, 08:01:04 PM »
Gilded another chicken in egg yolk-flour batter spiced with saffron, ginger chunks, salt, and pepper after the Harleian MS (Pleyn Delit 2e no. 94 Chike Endored).  I found that this was not such a success, the batter ended up too thick and baked into a hard dough instead of a soft moist crust.  It probably works better if you apply the mixture immediately after mixing it and use a brush to spread it over the bird.