What are you eating today? |
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Cinch
whiskered Joined: 04 Mar 2012 Location: Bay Area Status: Offline Points: 2891 |
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Pizza at Zero Zero in SF following the Levis event Thursday evening. AFter these three we ordered two more : )
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Shorty Long
whiskered Joined: 23 Apr 2012 Status: Offline Points: 3803 |
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here's some bread i made:
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Sardine
whiskered Joined: 19 Apr 2012 Location: Aridzona Status: Offline Points: 3451 |
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Whoa, looks good shorty!
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hoggreaser
whiskered Joined: 07 Jun 2013 Location: the Bayou Status: Offline Points: 1590 |
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Double 0 Soul
whiskered anonymous Joined: 14 Feb 2013 Location: Yonder Status: Offline Points: 42996 |
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....Continued from the camping thread.
Story goes....It is claimed that the recipe was originally something of an accidental invention of the 1860s, the result of a misunderstanding between Mrs Graves, Mistress of the Inn, and her kitchen assistant. A noblemen visiting the White Horse Inn ordered a strawberry tart. Mrs Graves, asked an inexperienced kitchen assistant to make a strawberry tart. But the assistant, however, made a non sweet pastry. The result was so successful with the guest that the recipe became recognised as the Bakewell Pudding. Mrs Wilson, wife of a Tallow Chandler who lived in the cottage now known as The Bakewell pudding Shop saw the possibility of making the puddings for sale and obtained the so-called recipe and commenced in a business of her own. This claim is almost certainly spurious, as the pudding was by then already well-known, and its antecedents can be traced back to medieval times. Edited by Double 0 Soul - 23 Jun 2015 at 10:46pm |
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Shorty Long
whiskered Joined: 23 Apr 2012 Status: Offline Points: 3803 |
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Probably the best batch of pain au chocolat i've made so far |
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Cinch
whiskered Joined: 04 Mar 2012 Location: Bay Area Status: Offline Points: 2891 |
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Eggs cooked in red salsa for breakfast
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Texas
whiskered Joined: 14 Sep 2012 Status: Offline Points: 670 |
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pomegranates
figs mama ramen
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hoggreaser
whiskered Joined: 07 Jun 2013 Location: the Bayou Status: Offline Points: 1590 |
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Home alone and thus with no small delight not resigned to low fat dinner, man attempts to make meatloaf.
Uninitiated, improvised and in total absence of a recipe. This is not an instructional. This is man in kitchen. Meat from the shop. Biscuits from my cupboard. Smash up biscuits. You can eat one or so if you can't wait. ...and season the stash. Get some garlic. About however much. Unpack yer meat. Loosely do something with it, whatever. Season it. I'm just using some standard ready done steak seasoning. Add some other stuff. I like sugar and I like mustard. These are probably a good idea. Crumble it on. Looks like this. Sort of lump it together, don't want to squish it up too much. Anyway dump it in the bowl with the other stuff. ...and 'incorporate'. Learnt that off the tele.. Have a forage see what else there is. Make sure them eggs are free range. Be kind to chickens, it's all I ask. Before you steal their unborn young 'uns. Beat eggs. Splosh in your sauce. Us Brits sort of stick Worcester sauce on anything. I don't even like the stuff. Dee-dars no doubt would use Hendersons. Mix it up! Looks like brains but believe it or not it smells alright. Looks like brains though. Roll it up. Meanwhile... Lard. It's good for you and tastes nice. Clever sod here heated his roasting dish. Not so sure that was so clever on balance. Throw in your meat. By shear hand eye co-ordination and manliness, it fits good. Bung it in the oven and remember to take it out some point in the evening. Man get distracted by stuff. Remembered to take it out which was surprising. Root about for some sauces, anything red I suppose. We've usually always got bbq sauce. Smother it up good. Throw it back in the oven. No more pictures now, it's in the oven and I'm getting distracted. |
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Boyo
whiskered Joined: 06 May 2013 Location: Long Island NY Status: Offline Points: 3696 |
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Nicely done!
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