Posts by Hebe
Last ←Newer Page 1 2 3 4 5 Older→ First
-
Capture: Better Food Photography, in reply to Islander,
And these days, being where I am, cellphone with money on it, id, and a couple of spare jackets and jerseys in the car for people what might need them along with stout shoes at all times. Ye gods, I sound like a survivalist.
-
Hard News: One man’s Meat Puppets is…, in reply to Simon Grigg,
Still perhaps the most perfect pop song ever recorded.
You know you're getting on when Feargal Sharkey retires - he did two weeks backThe best. I thought Feargal was some kind of important suit these days?
-
Capture: Better Food Photography, in reply to Islander,
And that is why, Chris, I always carry...
A multi-fit sink plug, my Swiss army knife, a length of rope and some plastic bags..
-
For Jackie: some more and better Feargal Sharkey
-
Hard News: One man’s Meat Puppets is…, in reply to Tom Ackroyd,
Competition for no redeeming features:
-
Capture: Better Food Photography, in reply to Chris Waugh,
Also, a proper tablespoon, rather than having to drop two dollops from a desertspoon would've helped
You poor man. we could do a whiparound for you...
-
Awful Irish yowling. My cat loves it
-
Capture: Better Food Photography, in reply to Chris Waugh,
So cool that my desperation-day idea (food expected for the kindy shared lunch and 45 minutes to produce it) ends up at a first birthday in Beijing! I'm happy to be able to contribute to your family's day. Re turning the pikelets: the mix should be thick enough to pour a small puddle and hold its shape after a little spread (not flat out like a pancake). Add some more flour and keep them small (about 6cm diameter) to help turning. A heavy-based pan is the key to cooking fritters -- an old cast-iron one is ideal, get it hottish, then turn down to medium. The cast-iron keeps the heat all over, and you can avoid using the hot bit in the centre.
You can adapt this to apple fritters by using less flour and egg mixture, adding cinnamon and lots of grated apple, cooking on a medium-high heat in butter, and sprinkling with icing suger or caster sugar or good maple syrup when they are cooked. They come out spikey with crispy apple bits.
The Edmonds cookbook is the go for retro Kiwi food in foreign climes. Most of the recipes are forgiving and are easily adapted to what you can obtain. I cooked for years in one large cast-iron frypan with a metal handle so it could be a baking dish, frypan/wok, or with a lid becomes a pot. Fancy overequipped kitchens are not my thing!
-
Hard News: One man’s Meat Puppets is…, in reply to DexterX,
A genre that I can't handle is "Gangsta", "Gangsta RAP",
Is that the same as the pointing-and-chanting (copyright Bob Jones) assaults that get up my nose?
-
Hard News: One man’s Meat Puppets is…, in reply to Joe Wylie,
Ah. That makes some sense to me --I wasn't being perjorative, just puzzled.