Food

I am roasting lamb hearts stuffed with sausage meat tonight .. its not what you call a 'looker' hopefully they'll taste good .. pairing with jerk roasted veggies

Lamb hears?

;)

edited

another attempt at lamb

where's the gravy???

served with delicious mandlebrot set.

^ #megalolz #stahp #plz

jerk roasted veg? what devilry is this?

*intrigued

Shut Up America burger from Almost Famous in Northern Quarter, Manchester.

Double burger patties, a cheese steak, Cheese, smokey streaked bacon, grilled onions, fried pickles, chipotle ketchup, blue cheese sauce and topped with a Oreo ice cream sandwich.

<3

Got a free lunch from the Almost Famous in Leeds when they opened recently.

9/10 would eat again.

I can't work out if the Oreo ics makes it better or worse.

Ok now it feels like I'm stalking NH - but I agree.

I have made jerk paste in bulk which I use to marinade meat or use as sauce to toss the roasted veggies in .. the shop bought pastes are absolutely fine to use but home made is cheap and customised .. I cant handle too much spice

Do any of you guys make pastel de nata or just buy them?
When making then is it just puff pastry, either bought or home made and then custard?

Any hints or tips?

I can't work out if the Oreo ics makes it better or worse.

when the burger was chomped down to a manageable size I stuck the oreo ics on top and ate them together and the sweetness of the ice cream and the biscuit did something strange but good to the taste of the burger. I actually liked it when i was mostly doing it for the lulz.

but the waiter did say most people just eat it afterwards when he brought them out.

Fucking delicious, hack silicon mould job so not proper but did the 3 day aged batter. ugh delicious.

http://en.wikipedia.org/wiki/Canel%C3%A9

What are those, they look lovely?

Ah sorry - http://en.wikipedia.org/wiki/Canel%C3%A9
Been meaning to make them for ages but never seemed to have the time to prep, fridge the batter for 3 days and then bake for a while...
I'm totally going to make the effort from now on in...

Damn. Strong work.

The "real" ones require beeswax and posh copper moulds which are cured.
There's a lot of history and secrecy around the perfect recipe, I copped out and used the one which came with my silicon mould, fuckit they came out delicious!
One day I'll try the proper ones. One day!

The store bought stuff is all wrong.
It's a unique pastry, that I've yet to completely perfect, which has elements of puff, filo, and short...
So damn hard, but in making mistakes you get to eat a lot of delicious custard.
Also, the custard is much less sugary than trad English ones, and may have cinnamon infused in it, thiugh I understand this to be controversial.

I don't like the taste of canel, but I admire greatly the baking challenge of them!

I have been given vanilla fruits from india, in a vacuum'd bag (fresh, not dried), apparently of the "champion" quality.

What do I do with this apart from Vanillekipferl maybe?
I don't normally do vanilla, as I hardly bake sweets / cakes etc.

Thank you for any input!

custard / creme anglaise / pastel de nata

or any of these

..ah fuck, I meant to post this in the vegan thread

thanks though