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It was a bit runny...I think because I pasteurised the eggs with a sous vide. Back in the good old days in Italy we just used the raw eggs and said to heck with it, but these days with the wife and babes one can't be too careful...
I thought for a long time that Tiramisu was something Japanese. Lidl sometimes offers a pretty good Tiramisu, but I prefer to make my own, but it was a long time since I did it.
Preparing good fooud and sweets/desserts from scratch guarantees a perefct and
result.
This is an orangefromage made from oranges, eggs and cream and some suger.
Preparing good fooud and sweets/desserts from scratch guarantees a perefct and
result.This is an orangefromage made from oranges, eggs and cream and some suger.
Excellent. I pray you got the 8qt. size over the 6. We have both and we don't use the 6 much.
The soup broth for Wor Won Ton can be made anyway you like but this time for me it is:
Chicken stock
Fish sauce
Benito flakes
Knorr liquid
Sesame oil
The veggie this time are:
Shanghai Bok Choy
Shiitake mushrooms
Baby corn
Kelp
Other ingredients:
Char Siu
Bean curd stick
I like to make some things ahead of time so there's no timing issues. The won tons go in and I wait about 5 minutes then add the Bok Choy for the last 2 minutes. The mushrooms, corn kelp are pre cooked and cooled. I put those into the bowl cold along with the Char Siu and bean curd and they are warmed by the hot soup. This means the soup is going from boil to ready to eat in 2-3 minutes.
Chicken stock
Fish sauce
Benito flakes
Knorr liquid
Sesame oil
The veggie this time are:
Shanghai Bok Choy
Shiitake mushrooms
Baby corn
Kelp
Other ingredients:
Char Siu
Bean curd stick
I like to make some things ahead of time so there's no timing issues. The won tons go in and I wait about 5 minutes then add the Bok Choy for the last 2 minutes. The mushrooms, corn kelp are pre cooked and cooled. I put those into the bowl cold along with the Char Siu and bean curd and they are warmed by the hot soup. This means the soup is going from boil to ready to eat in 2-3 minutes.
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Thank you. I must tell you though, I had big questions about the involvement it was going to receive here. I shouldn't have worried. In today's world, there are not so many gender specific issues as in the past and I am so very pleased about not only the amount of input, but the quality and diversity of the food. I think all the participants deserve big hand, a pat on the back and a beer raised in their honour.
Let's me be the first to do that.
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Joined 2009
Paid Member
I think it’s the 6, and as we know, praying won’t help now. So far it’s presented no limitations on the pleasure, and it was free 😀
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Member
Joined 2009
Paid Member
Thing is, it takes a long time and a lot of hissing to return to atmospheric pressure so basically I have a potential bomb sitting innocently on the countertop - I don‘t like to sit next to it!
It is a pressure cooker with electric heater?
Clean the vents regularly to prevent nasty accidents.
We had a maid who got stitches on her scalp after the pressure cooker whistle flew off, ricocheted off the roof, and hit her head.
She used the wrong whistle, different cookers had different whistles, and put the heat on max.
Whistle is the weighted thing that releases steam from the cooker periodically to maintain the pressure.
Clean the vents regularly to prevent nasty accidents.
We had a maid who got stitches on her scalp after the pressure cooker whistle flew off, ricocheted off the roof, and hit her head.
She used the wrong whistle, different cookers had different whistles, and put the heat on max.
Whistle is the weighted thing that releases steam from the cooker periodically to maintain the pressure.
Naresh, they have come a long way from those days. These are foolproof and very well engineered. If you can manage to hurt yourself then you deserve it as you have to try hard. The only thing you can do is to vent the thing when you’re too close. That means you didn’t throw a cloth over it. That’s not the machines fault
Looks good! Do you eat that straight-up like ice cream or put it in a pastry/crust?I thought for a long time that Tiramisu was something Japanese. Lidl sometimes offers a pretty good Tiramisu, but I prefer to make my own, but it was a long time since I did it.
Preparing good fooud and sweets/desserts from scratch guarantees a perefct and
This is an orangefromage made from oranges, eggs and cream and some suger.
View attachment 1024063
No, our maids can do things you cannot imagine.
Anyway, she was a lot more careful later on...
Anyway, she was a lot more careful later on...
My ’all american’ pressure cooker/canner probably has a 40’ blast radius before your absolutely safe!
it’s buried under the staircase pretty deep at the moment but it’s this same one.
https://www.allamerican-chefsdesign.com/all-american-pressure-canner/921-21-quart/
it’s buried under the staircase pretty deep at the moment but it’s this same one.
https://www.allamerican-chefsdesign.com/all-american-pressure-canner/921-21-quart/
Nothing better for cooking pork shoulder, or steaming some salmon in less than 5 minutes!
We sometime fry bread to a crisp, drain it, then serve with sugar syrup, or some sweetened milk
There is also something called double ka meetha, which uses bread as an ingredient...regular sandwich bread.
It is made by shallow frying bread in ghee after removing the crusts.
In the same pan, fry assorted almonds, pistachios etc, and add to sweetened condensed milk. Saffron is optional in the milk.
To serve, arrange the bread in a shallow pan, add the enriched milk mixture, gentle heat until the liquid is absorbed in the bread.
Garnish with rose water if you want, and serve to diners in individual saucer size plates, hot or chilled.
Can store in fridge for a couple of days.
There is also something called double ka meetha, which uses bread as an ingredient...regular sandwich bread.
It is made by shallow frying bread in ghee after removing the crusts.
In the same pan, fry assorted almonds, pistachios etc, and add to sweetened condensed milk. Saffron is optional in the milk.
To serve, arrange the bread in a shallow pan, add the enriched milk mixture, gentle heat until the liquid is absorbed in the bread.
Garnish with rose water if you want, and serve to diners in individual saucer size plates, hot or chilled.
Can store in fridge for a couple of days.
This is interesting as the double ka meetha is in the spirit of what we call 'pain perdu' ( a traduction could be wasted bread).
You need 'dryed' bread ( to old baguette or bread which is hard as rock and could not be eaten without loosing teeth) some milk, eggs, sugar and butter.
You mix egg and milk together then in a shallow dien sh you pour the result mixture on bread slices and then wait for the bread to fully absorb it.
Then you put the now very soft impregnated bread slice into a stove ( in which you have a bit of butter) and cook it until the slice darken ( middle/high heat).
Then you pour sugar on it.
You could use an oven instead of a stove but it won't caramelize the same. Other interesting variation are with salted instead of sugar: with cheese with 'character'( a blue cheese like Roquefort or Gorgonzolla). Works great as a side dish.
In our country where we eat a lot of bread it is a nice recipe as it help limit waste and it is delicious.
You need 'dryed' bread ( to old baguette or bread which is hard as rock and could not be eaten without loosing teeth) some milk, eggs, sugar and butter.
You mix egg and milk together then in a shallow dien sh you pour the result mixture on bread slices and then wait for the bread to fully absorb it.
Then you put the now very soft impregnated bread slice into a stove ( in which you have a bit of butter) and cook it until the slice darken ( middle/high heat).
Then you pour sugar on it.
You could use an oven instead of a stove but it won't caramelize the same. Other interesting variation are with salted instead of sugar: with cheese with 'character'( a blue cheese like Roquefort or Gorgonzolla). Works great as a side dish.
In our country where we eat a lot of bread it is a nice recipe as it help limit waste and it is delicious.
Sounds almost like my French toast, I keep the heat down pretty low so no browning happens, yet the eggs are cooked firm throughout the slices.
Butter and honey are the preferred toppings.
Now waiting patiently for the second batch of fermented peppers to finish, made the mistake of waiting until the first batch was used up to start another…
Butter and honey are the preferred toppings.
Now waiting patiently for the second batch of fermented peppers to finish, made the mistake of waiting until the first batch was used up to start another…
Athena Marcha, Gujarati style green chilly preserve:
Roll or split some mustard seeds, add salt, a little asafoedita, some turmeric powder, salt. Add some oil, a small quantity.
Slit green chillies, or cut in 10-12 mm lengths, and put in a bowl.
Cover with above spice mixture, add lemon juice, leave for a day.
Lovely.
Shelf life is not much. keep in the fridge, consume in a week.
We use mild (less hot) green peppers.
Roll or split some mustard seeds, add salt, a little asafoedita, some turmeric powder, salt. Add some oil, a small quantity.
Slit green chillies, or cut in 10-12 mm lengths, and put in a bowl.
Cover with above spice mixture, add lemon juice, leave for a day.
Lovely.
Shelf life is not much. keep in the fridge, consume in a week.
We use mild (less hot) green peppers.