Zardnaar
Legend
By biscuits you mean cookies or the score type ones.
Looks more like a scone mixture to me.
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Cookin again
- Thread starter Dannyalcatraz
- Start date
By biscuits you mean cookies or the score type ones.
Looks more like a scone mixture to me.
Been cooking again. The main show is my 3rd attempt to emulate my recently deceased maternal aunt’s secret glazed ham recipe.
And tonight, I tried doing something a little different with it- some mini-ham sandwiches, and using the glaze as a dipping sauce.
And tonight, I tried doing something a little different with it- some mini-ham sandwiches, and using the glaze as a dipping sauce.
Zardnaar
Legend
FIL back from the hospital MIL dud sone baking.
Home made ANZAC biscuits (aka cookies).
ANZAC biscuits are named after the Australian New Zealand Army Corp. They made cookies out of their oatmeal rations 1915 While getting pwned by the Turks because Churchill was an idiot. Dipped in Whittakers chocolate.
NZ fine dining. The sausage roll. The UK does them as well think we use a different filling. MIL secret recipe adds rice and mustard.
Had 5. She's also done cake.
Home made ANZAC biscuits (aka cookies).
ANZAC biscuits are named after the Australian New Zealand Army Corp. They made cookies out of their oatmeal rations 1915 While getting pwned by the Turks because Churchill was an idiot. Dipped in Whittakers chocolate.
NZ fine dining. The sausage roll. The UK does them as well think we use a different filling. MIL secret recipe adds rice and mustard.
Had 5. She's also done cake.
Zardnaar
Legend
4:30 mark triple cream blue cheese. American over here.
Lake is 2 hour drive from hometown my middle name is tied to where it is.
Getting crowded though. South Islands about the size of England 1.2 million people. Used to be under a million.
That company makes delicious stuff.
Lake is 2 hour drive from hometown my middle name is tied to where it is.
Getting crowded though. South Islands about the size of England 1.2 million people. Used to be under a million.
That company makes delicious stuff.
Sounds like my kind of cheese!
I’m a dairy fiend and eat a variety of all kinds of cheeses- if I don’t have $100 of cheese in my fridge at any given time, something’s gone wrong- but I’m 100% team blue cheese in my consumption preferences.
Shortly after Hurricane Katrina, we took the family to the upscale Thanksgiving holiday buffet at one of our better hotels. Eggs Benedict, turkey, lamb, seafood pastas, boiled shrimp, prime rib, harvest veggies, fresh bread, artistic desserts, etc. were being served. (We figured everyone needed a boost.)
And whoever planned their charcuterie table got a gold star from me. One of the cheeses was a creamy-textured (possibly brie-based) blue cheese that I damn near killed myself eating. Clearly a blue cheese, but not so aggressive that it would turn most people off. Spreadable. Salty with a ghost of sweetness.
I spent the next few years trying to find it or something equivalent. I finally found Blue Castello and Cambozolla Blue. The eating and finding of them was like re-enacting the episode of Chef! in which Chef Blackstock quests after unpasteurized Stilton for his restaurant, and which he ultimately (victoriously) serves to Chef Albert Roux.
Zardnaar
Legend
Ivdontveat to much cheese mostly just in burgers or wraps. Half a pound a week firc2 sort of learns. Got some small blocks of Parmigiano to throw out as we didn't eat it fast enough.
I like it just don't go nuts for it.
This past Saturday, I picked up something new at the Farmers’ Market: garlic scapes. Those are the leaves and blossom of a garlic plant- 100% edible after trimming a little bit of the older growth at the base.
And we tried the scapes last night, served with oven-baked pork chops and some red beans & rice:
They were OK, but not compelling. Flavor was somewhere between green onion and roasted garlic, and not particularly strong. I also may have overcooked them a bit.
I want to try them one more time using a different cooking method. I’m thinking instead of a sauté, I’ll steam them and serve them with a creamy wine/lemon sauce or some kind.
And we tried the scapes last night, served with oven-baked pork chops and some red beans & rice:
They were OK, but not compelling. Flavor was somewhere between green onion and roasted garlic, and not particularly strong. I also may have overcooked them a bit.
I want to try them one more time using a different cooking method. I’m thinking instead of a sauté, I’ll steam them and serve them with a creamy wine/lemon sauce or some kind.
Jahydin
Hero
That's crazy, never heard of them. They look great in your picture!
Jahydin
Hero
I've been making piles of deviled eggs every week and found an easy way of peeling a dozen at once, so figured I'd share here. 
Zardnaar
Legend
I've been making piles of deviled eggs every week and found an easy way of peeling a dozen at once, so figured I'd share here.
Mr Money Bags eating eggs!!!
