My mother used to make caramel custard by steaming a mixture of milk and eggs, and the milk would have sugar, cardamom, and a little nutmeg...no vanilla.
After it had cooked, the warm mix would be gently poured into a vessel whose bottom was covered with a layer of caramelized sugar (sprinkle and heat sugar...).
That was put in the fridge, and turned upside down to serve.
Oh, Bill, look at idli stands as steamers, you can put them in a pressure cooker, and steam, without weight, good for dumplings as well.
After it had cooked, the warm mix would be gently poured into a vessel whose bottom was covered with a layer of caramelized sugar (sprinkle and heat sugar...).
That was put in the fridge, and turned upside down to serve.
Oh, Bill, look at idli stands as steamers, you can put them in a pressure cooker, and steam, without weight, good for dumplings as well.
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now I know that too!
That is on a need to know basis!
I've been fooled many times before. Food scientists are much cleverer than me.
The science, albeit in its infancy is fascinating. we are in fact a walking ecosystem and our symbiotic microbiome needs to be cared for and fed in the same way we are. Beyond that we are still learning, but the work on the direct link between the brain and the gut is very interesting and one of the current theories is that the brain tells the gut what is coming down the pipe based on what we taste when we eat. So a pringle (scientifically designed to be addictive) has chemical flavours from cheese in it. Brain tells gut 'protein coming' and gut waits, and waits then tells brain 'more protein please'. Just a theory right now mind. Stories of emulsifiers causing the gut to leak are yet to have a causal link.
My take away hasn't changed. Best thing to do is to cook at home if you have time and money to do it. But little tweaks here and there keep the other half happy and can only harm my wallet. Let's face it sod all on TV so might as well be in the kitchen
Sounds like an upside down creme brulee. It's interesting all the variants on egg custard across the world. I grew up on instant creme caramel that you made from a packet. I still have a soft spot for egg custart tarts which is the same mixture but baked in a pie crust in the oven.
My understanding of the brain connection is similar to yours. Whether or not the brain tells the stomach that something specific is coming down the pipe, I think is debatable, but safe to say there is a good deal of communication. Just like there is with the nose, ears, eyes, mouth and sense of touch.
I can't help myself sometimes.
For the last week or two, I have said no, I won't do it, to my wife, no to my buddies and no to even me. We have no room for anything more.
Last night I dreamed about loading the smoker. Pork ribs no less.
I left before she got up.
It's all about forgiveness in place of permission.
Eight St. Louis racks totalling 14 kgs.
Salt and sugar marinade for a couple days
Then low temp smoke for about 24 hours
I want dehydrated ribs, not dinner style. The kind that can sit on the porch and gnaw away at. Some of my favourite memories from way back. I think some of you understand.
For the last week or two, I have said no, I won't do it, to my wife, no to my buddies and no to even me. We have no room for anything more.
Last night I dreamed about loading the smoker. Pork ribs no less.
I left before she got up.
It's all about forgiveness in place of permission.
Eight St. Louis racks totalling 14 kgs.
Salt and sugar marinade for a couple days
Then low temp smoke for about 24 hours
I want dehydrated ribs, not dinner style. The kind that can sit on the porch and gnaw away at. Some of my favourite memories from way back. I think some of you understand.
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I now have an image of cal in a rocking chair with his ribs...
tonight was pizza. No 00 flour at the supermarket so took a risk with the organic bread flour I had. Didn't rise as expected so a thin crust pizza but tasted good. So good didn't get a picture before the family descended on it and ate it.
tonight was pizza. No 00 flour at the supermarket so took a risk with the organic bread flour I had. Didn't rise as expected so a thin crust pizza but tasted good. So good didn't get a picture before the family descended on it and ate it.
Being the charitable soul I am, this stuff goes out the door rather quickly allowing me to further 'feed' my addiction without interruption.
I'll get right on that Ed. Nothing makes the wife happier than when I fill up the spare bedroom with speakers.
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