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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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We have to do it. We're gay so we can do recipes! I'm going to suggest we keep SAVOURY in one thread and SWEET in another, and just put our favourites in.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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No Message Body
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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No Message Body
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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I adore this. My body retains it! It's called "Sussex Pond Pudding" and is full of calories.
Ingredients:
1 whole large ripe unwaxed washed lemon, ideally organic
Butter
Sugar
Suet
Plain Flour (ie no raising agent)
I have not put quantities for the pastry. I usually work with no quantities and make it look and feel right.
You need a "Pudding Basin" or a pudding cloth to cook it in, and a steamer for the cooking process. The basi shoudl be big enough to contain the lemon, whole.
Method:
Make sufficient Suet Crust Pastry to line the pudding basin with enough left over for a lid. Line that basin.
Put equal parts by volume of sugar and butter into the lined basin to pad the base.
Pierce the lemon many times all the way through with a spike.
Place the lemon on the pad of butter and sugar.
Surround the lemon with equal volumes of butter and sugar all the way to the top.
Seal the suet crust pastry lid onto the lining.
Put a cloth over the top and secure with string. Place in steamer and steam for EVER. Minimum 2 hours, ideally 3 or 4.
When ready, remove the string and cloth. Invert into a deep dish and carefully remove the basin. It may or may not collapse.
Cut with a sharp knife into portions that include a piece of the lemon for each diner. If it has not collapsed expect a deluge of rich liquid to flood out. Serve this as sauce.
It needs very little else, but cream is probabaly the best accompaniment.
It is amazing, bitter, sweet, and tart at the same time. And no-one believes it.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Ingredients:
Turkey Breast steaks, one per perosn
Breadcrumbs - fresh, coarse
Milk
Splash of sherry or dubonnet
Seasoning to taste
Grated cheese, ideally cheddar, as much as you feel appropriate
Method:
Put sufficient milk just to cover the base of a baking dish and add a splash of sherry or dubonnet.
Place the steaks on the dish to be as separate as posisble for ease of serving
Mix grated cheese with breadcrumbs and seasoning. Cover the steaks deeply with the mixture
Bake in a medium oven for about 30 minutes until the cheese is melted, the breadcrumbs starting to brown and the turkey is cooked.
This is very pleasant served with rice, a whole baked tomato per person and fresh green vegetables.
The tomato can be even nicer with a cross cut in the top and a little maple syrup, balsamic vinegar and black pepper drizzled on. I usually bake the tomatoes on top of the breadcrumb layer.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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I make this frequently in the winter - it's the most amazingly orgasmic lemony experience that it's possible to have!
Yum!!!
NW
"The ultimate weakness of violence is that it is a descending spiral, begetting the very thing it seeks to destroy. ... Returning violence for violence multiplies violence, adding deeper darkness to a night devoid of stars." Martin Luther King
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8 oz plain flour
8 oz butter
8 oz granulated or caster sugaer
6 medium eggs
2 teaspoons carraway seeds
brandy - a generous dollop, say about 4 tablespoons
Cream the butter in a BIG bowl, add sugar gradually and beat to a "fine white cream". Separate the eggs, adding the yolks one at a time with a teaspoon of flour added before each yolk. Add the caraway seeds - I usually bruise them first in a pestle & mortar, but it isn't essential.
Whisk the egg whites and fold into the mixture. Now add enough brandy to make the mixture easy to turn out - I usually just slop in a generous ammount, but it can be two to four tablespoonsful depending on the quality of the flour.
Turn into a tin (I use a 7" or 8" round one) and bake in a "moderate" oven for about 50-60 minutes.(360F Gas Mark 4) - its done when you stick a skewer in and it comes out clean.
This cake is one of my standard ones - it has a curious old-fashioned taste that seems to particularly appeal to men! The alcohol evaporates during the cooking, so it's quite safe even for non-drinkers like me - but don't leave the brandy out, or use a substitute, as it just won't taste as good.
This cake was one of the two reason I eventually got an electric mixer (the other being home-made bread) - it is a LOT of work by hand, but well worth it!
NW
"The ultimate weakness of violence is that it is a descending spiral, begetting the very thing it seeks to destroy. ... Returning violence for violence multiplies violence, adding deeper darkness to a night devoid of stars." Martin Luther King
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nobu
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Getting started |
Location: somewhere between north a...
Registered: June 2005
Messages: 16
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This Isn't mine, and nor is it a fave, as i've never actually made it. However, the ingredients are so unusual for ice cream, i thought i would put it here to see if anyone would dare to make it and report back!!! it might give me the inclination to make it for others ^_^
Ingredients
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
2 jalapenos, fine minced
juice and zest of one lime.
Preparation
First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar.
In a bowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks,
whisking. This warms the yolks. Now whisk the yolk mixture back into the
hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring:
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
Minced jalapenos
juice and zest of one lime.
Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes:
As you can see, this recipe is constructed so that it is easy to add any
flavoring to the basic custard. Where it asks to add flavoring, try:
Balsamic vinegar: Add 2 tablespoons balsamic vinegar.(nutty and vanilla
like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
...eight priests!!! It looked impressive!
We Wrote Letters Every Day by The Fiery Furnaces
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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I havent had SEED CAKE since I lived In Great Britain.......
Now I am hungry.....
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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Here at our home we have the capabilities to produce and print cook books.
If we can amass a sufficient quantity (300 recipes) we are willing to do a small run of books (say 200 copies) which can be sold (profits being donated to a worthy cause).
What do you think Tim?
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Excellent idea - May I suggest neither gay nor str8, but a children's charity or a hospice dear to someone's heart?
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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Any proper charity is good for me.....
But I personally would prefer a childrens hospital......
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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Ravioli
1 pound flour
2 large eggs
½ tsp salt
10 whole peppercorns
3 lemons (zested)
Combine flour and salt. Crush peppercorns with skillet and set aside. Zest the lemons. Add the zest and peppercorns to the flour mixture and mix well.
Place flour mixture in a mound on a pastry marble and with a finger (cleaned first) make a well in the center. Crack into the well the 2 eggs and with the fingers of one hand begin to combine the flour and egg until well incorporated into a dough.
Knead the dough for 3 minutes until smooth and pat into a loaf shape. Wrap dough in plastic wrap and place into the fridge for ½ hour to rest.
While dough is resting,
Filling:
2 1-½ pound lobsters
1/4 cup butter
3 tablespoons flour
1 cups milk
1 cup cream
1 teaspoon Worsterchestershistershire sauce
salt and pepper to taste
Lawry’s seasoned salt to taste
Steam lobster.
Break off claws and save as garnish. Clean tail meat and place in bowl combine lobster and sherry; set aside.
In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste.
Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 3 cups of lobster bisque. Allow cooling to room temperature.
Place dough on lightly floured pastry marble and roll out to about 1/8 inch thickness. Place 4 inch pie pan upside down on dough and cut out 8 disks. Flour four 4” pie pans and press in a disk of dough in each.
Spoon in lobster bisque until just below the rim (making sure lobster is divided equally. Moisten edges of dough and place the remaining disks on top and seal making sure that there is NO trapped air inside.
Boil 8 quarts of salted water placing each ravioli carefully with slotted spoon. Cook for 7 to 8 minutes or until pasta is cooked and bisque is warmed through.
Note: For those that have never cooked fresh pasta, watch it closely as it cooks fast.
Serve with mixed greens salad and hot bread.
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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ingredients:
Reasonably fat-free stewing beef
Onions
Garlic
Caraway Seed
Sweet paprika
Olive Oil
salt and pepper to taste
NO added liquid at all
Equipment:
a large heavy base lidded pan
Method
chop as much garlic as seems reasonable for the quantity of the eventauk goulash.
Peel and chop a pile of onions equal in volume to the quantity of meat.
Put enough olive oil in the pan to cover the base, add the chopped onions and garlic, and place on a low heat with the lid on. The objective is to sweat the onions down into a soft, transparent mass where you can recognise the individual pieces but don't realy care. Stir to prevent burning. You are not trying to fry the onions at all, just to sweat them.
Cut the meat into smallish chunks.
When the onions are ready, actually about 1o0 more minutes than you think, add the meat. You do not sear the meat, you want the juices to leave it, not be sealed in.
Add caraway seed. now this is not to overwhelm it, so you may need to experiment. If I am making enough for 6 people I use about a level teaspoonful.
Add salt and some pepper, and wait a little with the lid on until the juices run. The heat must be low. This is not fast cooking.
Add a LOT of paprika. Judge this by texture. 10 minutes after you add it you can only just notice its slightly powedery texture. 30 minutes after you can't. The objective is a deep paprika colour and intense flavour.
Resist all temptation to add any liquid unless you have overdone the paprika. If you have add very small doses of water until you solve a stickiness problem.
Continue to sweat the pan for enough time for the meat to be just about to fall apart. Do not boil and be careful to avoid burning.
Adjust final seasoning, consider a little vinegar and a littel sugar or maple syrup to create a "bite". A piunch of cayenne pepper is also allowable, but we are not lookikng for "hit" we are flavoured
Now the hard part. Allow to cool and leave overnight in the fridge.
Next day heat through well, and serve with rice or pasta. Peas make a useful vegetable, usually mixed with the rice. If liked chopped parsely may be sprinkled inthe rice, or fresh chopped coriander.
There is a total absence of tomato in this dish.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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There are never enough soft toys in a children's hospice. Perhaps the proceeds could be used to negotiate a good shipment of a variety of toys to be cuddled and enjoyed?
We could auction the books on eBay and sell online via paypal.
As long as the recipient is named formally before the first book is printed I am happy. We can publish the "accounts" on the website easily and make them available to public scrutiny.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Ingredients:
Mandatory:
Chicken quarters with bones, but no skin and no fat
Onion
Olive Oil
Stock or water
Optional:
As many as you like from this list. Objective is same amount of veg by volume as the chicken
Bell peppers, any colour, red, yellow and orange have the best looks and flavour. Coarse chopped
Celery - fine chopped
Mushrooms (if using mushrooms opt for a total veg volime of 150% of the chicken) whole or halved or quartered. Regular cheap mushrooms are fine
Tomatoes, coarse chopped. Remove the woody part round the stem.
Finely shredded chili (to taste)
Shredded root ginger. No need to peel. Experiment and see how much you like.
Garlic (to taste)
Method:
put onions, garlic and ginger in oiled heavy based lidded pan and cook over medium heat with lid off until the onion just starts to brown, Stir often.
Add other veg and stir in.
Add chicken pieces. They are just added, not seared.
Cover with boiling water or stock and bring back to boil. reduce heat to simmer (that is about 99 Degrees Celsius, 211 Farenheit - JUST not boiling) with lid on.
After 15 minutes check seasoning. It alwasy varies because the veg vary. Season to taste. Replace lid and cook until the chicken is well cooked. Probably 45 minutes in total, more if the pan is crowded. The objective is that the meat is about to fall off the bones, but actually remains firm.
If you can't get pieces with bones you can use diced chicken or diced turkey, but you wil have to add more flavour with stock powder (bouillon cube or powder) to make up for the lack of bones.
Serve with carbohydrate of choice. I like rice here in a deep bowl with loads of the liquid and veg as a sort of lumpy soup.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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Marc, What a great idea, all of you and yeh a chldrens hospital would be great, especially maybe st Judes. Marc knows the reason for that choice for me.
ps. Marc read your mail I had an IM ping malfunction, I got to start writting down reciepies.
I believe in Karma....what you give is what you get returned........
Affirmation........Savage Garden
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cossie
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On fire! |
Location: Exiled in North East Engl...
Registered: July 2003
Messages: 1699
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... have you had a lot of orgasmic lemony experiences? Doesn't the citric acid sting?
For a' that an' a' that,
It's comin' yet for a' that,
That man tae man, the worrld o'er
Shall brithers be, for a' that.
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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I know if I add enuf brandy to me I get pretty easy to turn out.......
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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I did a preliminary cost analysis and the materials for 200 book runs would be about $450.00 ($2.25 per book) Including print media, ink and binding materials. Kevy and I will donate the time to do the layout, printing and assembly to the cause.
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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Logic says we do this as follows:- Assemble the recipes
- Set the publication date
- take advance orders
- print sufficient to fill those orders plus a small overspill
No-one should be out of pocket on this, it is time that is donated, not money. The purchasers will donate the money.
We could also have an eBook for direct download against payment? Lower fee?
So, let's get recipes coming. Nothing that breaks anyone else's coyright, so nothing copied from any book. Just a few that you use sometimes, or often.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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Tim, your recipes have no amounts or quantities.
For a cook book to work these have to be included.
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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well yes and no. I have no idea what the quantities are. I just cook. They truly are "to taste"
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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Tired of meatloaf that give you heart burn or lays there like a log?
2 pounds ground chuck
1 onion
1 bell pepper
1 banana pepper
2 eggs
saltene crackers
2 cans cream of mushroom soup (condensed)
Combine in a bowl the ground chuck, diced onion, diced bell peper, diced Banana pepper, 2 eggs, add one can of mushroom soup and half a can of water, mix all this together (i use my hands, but whatever works). crumble crackers and add to bowl untill the mix is moist and not runny.
Place in bakeing pan, mound it, then mix one can of mushroom soup with a half can of water and pour over mound. Preheat oven to 400 degrees, bake for about an hour, depending on your stove.
I believe in Karma....what you give is what you get returned........
Affirmation........Savage Garden
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You could always make a version "to taste" and weigh the ingredients just before putting them in.
Sorry I can't contribute but I have no idea how to cook. My idea of a recipe is:
- remove fish fingers from freezer
- put on plate
- microwave at full power for 2 minutes
- forget they are in the microwave
- come back half an hour later
- reheat for two minutes
- remove soggy mess
- add tomato ketchup to taste
- eat
- wash up (optional)
I could ask my mother for some of her recipes. Not sure what I would say it's for, though.
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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The thing about ingredients is that savoury dishes require less precision that pastries and baking. In those it is a real thing about quantities and getting them right. And mostly the ingredients all taste the same.
But for savoury dishes two onions will never taste the same, garlic is a different plant etc, and that makes it very much a trial and error thing.
Precision happens in baking. Happy go lucky is for savoury, though some sauces require precision.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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marc
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Needs to get a life! |
Registered: March 2003
Messages: 4729
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True,,,,, proportions in savory are for the most part to ones taste...
But..... cook books tend to follow a format which includes optimum amounts for ingrediants.....
These optimum measurements are then added to or subtracted from as needed....
But the optimum quantities must be present for adjustments to be made....
Life is great for me... Most of the time... But then I meet people online... Very few are real friends... Many say they are but know nothing of what it means... Some say they are, but are so shallow...
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Home-made chocolate ice cream
(no ice cream maker required)
Ingredients
3 eggs, separated
3 oz icing sugar
4 oz Cadbury's Bourneville (dark chocolate)
1 tbsp strong coffee
(Optional: 2 tbsp liqueur Tia Maria)
½ teaspoon vanilla essence
10 oz double cream (½ pint)
1. Melt choc in bowl over simmering water.
2. Beat egg whites until stiff, then beat in icing sugar gradually.
3. Add vanilla, egg yolks & coffee to melted chocolate and whisk into meringue.
4. Whip cream and fold into egg mixture.
5. Spoon into container and put into freezer.
---
It produces pretty solid ice cream but it's perfect if you leave it out for a few minutes before eating to soften a little.
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timmy
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Has no life at all |
Location: UK, in Devon
Registered: February 2003
Messages: 13796
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now if I look at the goulash, the quantities are there. "Equal piles of meat and onions" for example.
Different paprikas need different quantities. They flavour differently anbd absorb liquid differently.
Author of Queer Me! Halfway Between Flying and Crying - the true story of life for a gay boy in the Swinging Sixties in a British all male Public School
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nobu
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Getting started |
Location: somewhere between north a...
Registered: June 2005
Messages: 16
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ground chuck??? as in, ground woodchuck????? its probably another term for pork or beef, but imagine if it was woodchuck........*ponders*
...eight priests!!! It looked impressive!
We Wrote Letters Every Day by The Fiery Furnaces
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Im sorry...Its beef. Ground beef only leaner
I believe in Karma....what you give is what you get returned........
Affirmation........Savage Garden
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Soft Chocolate Chip Cookies
Ingredients:
(half batch)
(2 1/4 cups) 4 1/2 cups all-purpose flour
(1tsp) 2 teaspoons baking soda
(1 cup) 2 cups butter, softened (vegetable shortening can be used)
(3/4 cup) 1 1/2 cups packed brown sugar
(1/4 cup) 1/2 cup white sugar
(1 package) 2 (3.4 ounce) packages instant vanilla pudding mix (any flavor would work)
(2 eggs) 4 eggs
(1 tsp) 2 teaspoons vanilla extract
(2 cups) 4 cups semisweet chocolate chips
(1 cup) 2 cups chopped nuts (optional)
(Half batch) makes about 60 cookies
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
My favorite flavor is french vanilla pudding with pecans. Next would be chocolate fudge pudding (no nuts), then coconut cream pudding with almonds and coconut.
(\\__/) And if you don't believe The sun will rise
(='.'=) Stand alone and greet The coming night
(")_(") In the last remaining light. (C. Cornell)
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