There used to be a British-style tea house like two towns over that had clotted cream and really good scones. I think they had crumpets as well, but it was not part of our order (we had desserts, tea sandwiches, scones and cream, and two types of tea, so getting anything else seemed excessive) and my group ended up deciding to get more things to try next time. Sadly, they first moved an hour away, and then closed town. T-T What were you thinking, moving from Edison to Flemington? I know Flemington is more WASPy, but goddamn, it's all farm country out that way and a handful of cool teen hangout-y type places.
some of it may be available on itunes? I spent a frustrated evening trying to obtain it legally and getting deceptively linked to pay sites that didn't even host it so I eventually caved and got it off piratebay. pretty decent quality for most of the seasons I have so far (last few eps of season 3 are inexplicably low-res...) if you'd rather not torrent, give itunes a try and let us know how it goes?
so I've been having a weird time looking up bake-off recipes on the official website, since what they consider season 'three' contains dishes I've never heard of, but I did find a recipe from season four - only to find it tagged as season two??? this is some final fantasy numbering shit. did they change the name from bake-off to baking show and start the numbering all over again? wtf, bbc. double cream question: I tried something called double cream while in new zealand, and it was essentially like almost-whipped cream, or the most decadent mild yogurt imaginable, and it came in a tall plastic tub just like yogurt. back in north america, all I could find under the same name was a thick, solid substance in something the size of a mustard jar that spread about as well as cream cheese. so my question is, what sort of product is the thing I had in new zealand, and can I somehow make it at home?
Funnily enough, I had a conversation several hours ago with my UK friend about just this. Double cream is just cream that's like. 40% milk fat. The closest you're going to get in the US is heavy whipping cream. It's slightly less fat but not by much.
I do love creme fraiche... it tastes tangier imo, but tangy is good. I'll see what the grocery store has to offer. interesting! I knew whipping cream was referred to as 'double cream', but I distinctly remember the thing I ate being spoonable instead of pourable. maybe it's whipping cream that's been whipped up just enough to have substance? I will need to experiment with this... ETA: creme fraiche procedure: one part buttermilk (the thick cultured-milk type, not the thin butter-byproduct type) to four parts whipping cream; whisk together in a squeaky-clean container and leave at room temperature, covered in plastic wrap, for at least two days and no more than 4. season with a pinch of salt and whatever else you want, like herbs or hot sauce. I used to make this at work, but I imagine it's not the only version or type out there. damn tasty dipping sauce tho.
so last week I ended up with half a fancy cauliflower and no idea what to do with it. I'm hardly a fan of cauliflower, but it was a gift of sorts, so I went looking for recipes in the hope that I could prevent it from rotting sadly in my fridge. managed to find a recipe for fritters that perfectly fit what I had in the fridge, supplemented the tiny amount of cauliflower with a couple yellow carrots, and holy good goddamn it was delicious. I'm considering the possibility of actually buying a cauliflower to make more of them someday.
What the hell, thats brilliant! Im just over here reduced to fishing out my pickles with a fork like a particularly clumsy monkey looking for ants and inevitably dropping them back in the juice only to splash pickle juice up into my eyes literally almost every time i eat pickles. The vinegar, it burns deep into my soul. Anyways, i need one of those things
I found a recipe for Hungarian donuts at the same time I was predicting a spare egg yolk from another recipe so it looks like I'll be making some Hungarian donuts o/
Dad and I went to Popeyes for lunch, I'd never eaten there before. Good food, but the shrimp needs more spice. I took a dozen packets of spice home.
after watching a lot of food videos in the last few days, I decided to try soft-scrambled eggs again. my experience with them is very love/hate - I was served some a m a z i n g soft-scrambled eggs at a b&b once, and have never been able to recreate them myself. and I absolutely can't abide slimy, undercooked egg white. it's a dealbreaker. I prefer the fast-eggs version of scrambling; it's good in burritos and it gets the job done. but I used a nice newish pan, the right quantity of egg and plenty of butter, and got really nice eggs out of it??? it was delicious. still gonna make hard-cooked scramble for burritos, but as a topping for rice or toast etc., this is my new fave. it is actually creamy! just like the legends said it would be!
I got a bunch of fresh radishes like with the leaves attached they're so yummy radishes are perfect snack
IRISH SODA BREAD the American seasonal variety with 7 pounds of sugar and raisins lightly toasted and slathered in margarine
Sonic has revealed a new slushie flavor called the reaper spicy margherita slushie and as you might guess, it has Carolina reaper extract in it. They have to prepare it with rubber gloves in case of skin contact, says my sister in law who recently stopped working there (not for slush related things)
