I'm not mad, you know.
I have this plan to serve a meal backwards - coffee and brandy, then dessert, then a main, then starters, then champagne. Except that of course each stage will be tailored to work in the actual order, which mostly means making a savoury dessert and a sweet starter.
Honestly, i'm really not mad. I've been tested.
For the savoury dessert, i plan to make that celebrated stodgy English treat, jam roly-poly. To make it savoury, i will use something like red pesto instead of jam. Or it might be a savoury version of some other suet pudding - spotted dick or figgie hobbin with olives instead of currants, perhaps.
Pudding needs custard. What can i use as a savoury custard?
One option is simply to make a savoury custard. Cream, eggs, no sugar, and perhaps black pepper instead of vanilla. Would that work from a purely physico-chemical point of view? Would it be disgusting? Apparently it works on top of moussaka, but that's a baked custard.
How about a Béchamel sauce, or some derivative of it? Perhaps with some cheese, to make it a custardy yellow and give it more interest?
A Hollandaise sauce might be the closest thing to a savoury custard, what with having eggs in. I've never made one, though, and it looks too difficult for me.
Why not make a thick cream sauce, like an Alfredo or some such?
It's basically some cream with some white wine and maybe a little flour. You can add some parmesan to it, if you want it a little thicker and yellower.
I'm not sure what would happen if you beat an egg into it as well, but it might be worth a chance.
I'd also consider using beetroot for the filling. It has a very satisfying red colour, and it's a little sweet in itself, which should go well.
are not), only honey and maybe palm sugar as sweeteners, eggs are fine, nuts are fine, raw coconut oil is fine. I'm thinking it might be possible to combine full-fat yogurt, strained perhaps, with egg yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine. Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat
ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would...One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (i.e. is it particularly important to roast them before use, etc). (If you're unfamiliar
analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example). Muffin (US, AU) is a quick bread (typically using the 'muffin method') baked in forms used... on region and social class). Pudding is always a cooked item, while dessert may be fresh fruit or other non-cooked item. pudding (US) is roughly equiv. to custard (UK) jello (US; brand name issues...This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note
primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask...At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind
Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share
liquids with similar content like custard). I am expecting something more of a purpose-based word. A comparable word would be "topping": A topping could be smoked ham or caramel sauce, depending on the dish...This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a question, and needed the word for the answer. The dishes I mean may... could make up a well-sounding combination to refer to it, like "the egg mixture for moussaka crust". But I am not interested in such descriptive creations. What I am asking is, is there a single term
the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any.... Perhaps the recipe was actually referring to one of these? I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream? I had...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead. The cherries themselves had been frozen / defrosted before being added to the custard base, which I wouldn't have thought would make a difference (but maybe it does), but apart from that I'm a bit baffled as to why this has happened? edit Cherries went into the freezer fully ripe and tasting delicious - they were unpitted and frozen in one whole batch (not separated out as you might do with say blackberries)
, but it was unpalatable salty. I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions. Too much cure. The recipe had kosher salt and pink salt. I substituted tender quick for pink salt. Perhaps the concentrations are different? Perhaps I don't need both kosher and TQ? I also noticed some of the salt took almost a week to dissolve. Maybe that points to an excessive amount of cure. Salt couldn't escape. I suppose one downside of cooking sous vide in this case is that the salt can't really dissipate as it might otherwise. I did rinse the beef thoroughly