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Author Topic: Arts and Crafts  (Read 5246 times)
rovingjack
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« Reply #50 on: October 06, 2019, 05:09:32 am »

last food experiment for a while. haven't quite cracked it, mainly struggling with thickening, but I introduce the Cucumber Melon Pie.

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RJBowman
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« Reply #51 on: October 06, 2019, 05:25:04 pm »

last food experiment for a while. haven't quite cracked it, mainly struggling with thickening, but I introduce the Cucumber Melon Pie.




You are filling those with cucumber? You could be filling them with chocolate custard, or fruit, or jelly, or tomatoes and mozzarella.
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rovingjack
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« Reply #52 on: October 06, 2019, 05:37:05 pm »

they are already filled with cooked cucumber and honeydew melon and they are quite tasty.
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J. Wilhelm
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« Reply #53 on: October 06, 2019, 10:09:11 pm »

I don't see anything wrong with cucumber. In fact, why not cross from sweet into savory seasonal flavours such as squash? Courgette aka zucchini in a savoury sauce, for example.

There are some ingredients which would probably be very difficult to get anywhere in the USA (unless you grow your own vegetables), like the Zucchini flower, which is edible and has a deep black-peppery taste, making the most delectable stews you've ever had. Zucchini flower quesadillas and empanadas are my all time favourite.
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rovingjack
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« Reply #54 on: March 01, 2020, 10:13:43 pm »



I made a thing again. I used flour tortillas to make french toast, and then used cinnamon and apple hard candies to make an apple cinnamon syrup for them.

Dang tasty.
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J. Wilhelm
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« Reply #55 on: March 02, 2020, 02:53:30 am »



I made a thing again. I used flour tortillas to make french toast, and then used cinnamon and apple hard candies to make an apple cinnamon syrup for them.

Dang tasty.


I can see that working out pretty well.

Without the egg, that's called Buñuelos in Mexico. Technically Buñuelos refers to any kind of fried sweet bread (it can even look like a cake donut holes or hush puppies, depending on which Spanish speaking country you're talking about, as long as they're fried in oil) . But thin wheat flour fritters with syrup are typical Mexican Buñuelos.
« Last Edit: March 02, 2020, 02:57:09 am by J. Wilhelm » Logged
MWBailey
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« Reply #56 on: March 05, 2020, 10:58:39 pm »



I made a thing again. I used flour tortillas to make french toast, and then used cinnamon and apple hard candies to make an apple cinnamon syrup for them.

Dang tasty.






Absoltely delectable!

My pancreas is doing somersaults...
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« Reply #57 on: March 06, 2020, 10:10:46 pm »



I made a thing again. I used flour tortillas to make french toast, and then used cinnamon and apple hard candies to make an apple cinnamon syrup for them.

Dang tasty.


Absoltely delectable!

My pancreas is doing somersaults...


Just go for it. If that doesn't get you the virus will! I'd rather go happy...
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Deimos
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« Reply #58 on: March 06, 2020, 10:32:17 pm »

SNIP

Without the egg, that's called Buñuelos in Mexico. Technically Buñuelos refers to any kind of fried sweet bread (it can even look like a cake donut holes or hush puppies, depending on which Spanish speaking country you're talking about, as long as they're fried in oil) . But thin wheat flour fritters with syrup are typical Mexican Buñuelos.

I buy buñuelos that are dusted with cinnamon and sugar. Yummy with tea.   Smiley
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chironex
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« Reply #59 on: March 11, 2020, 11:41:42 am »

I made some simple crafty things...







Soon I shall get onto something more complex...
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MWBailey
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« Reply #60 on: Today at 03:06:44 am »

I'm pretty sure root beer is what we call ginger beer, Banfili.
Oh no, nothing like ginger beer! The main flavours in root beer are sassafras root, sasparilla, vanilla and wintergreen. In the UK (and possibly Australia) wintergreen is best known as the smell of  Germolene, a cream you rub on sprained muscles, so most folk don't consider root beer drinkable (all the more for me  Grin ).

In the UK the most commonly available root beer is Bundaberg brand from Australia - a root beer that tastes overwhelmingly of licorice and as such is not proper root beer but pure, undiluted evil in a bottle.





So, it's a kind of sasparilla - which I have tried and loathed!
"pure, undiluted evil in a bottle" (non-alcoholic, of course!) is my kind of drink. Ice cold fresh orange juice, 50/50 with ice cold ginger beer is my ideal summer drink - bliss! Although a lime spider or ginger beer spider are close seconds!

Root Beer is almost universally reviled by people who have it for the first time. Oddly, it is strangely addictive and it will grow on most people very quickly, especially in hot climates where you have a chance to drink it ice cold. Every now and then I crave the strange taste of Root Beer which pairs well with vanilla ice cream. I'd definitely categorize the flavor as a relative of licorice. It's  dark colored like a Cola and stronger that a Cola, definitely, and so I only pair it with strong tasting foods such as smoked pork, sausage and pizza. Otherwise the root beer disables your taste buds.




As I understand it, according to my readings on the topic of several decades ago, as well as a recent episode of Townsends on Youtube, Ginger Beer and what we Americans call Root Beer, while incorporating different combinations of ingredients, could both be called "root beer," simply because both, in at least theior original recipes, call for what ios basically a strong tea-like infusion of rootstock along with the rest of teh recipe. Both are ideally set aside to achieve near-fermentation to the point of the development of gasification, but just short of the formation of alcohol within the mixture. Both are apt to explode unde rthe coinditions usually found in the DIY variety of the brewing plant, be it in the garage, basement, or the back of a pantry or closet.

There's also a third kind iof the stuff, brewed form birch roots. I used to enjoy a bottle of same every once in a while, until the local supermarket stopped carrying it. An acquired taste (given that it tasted kind of like somebody accidentally dumped a pint of turpentine into a million gallon vat of teh stuff somewhere along the way), much like drinking very strong black tea with a shot of maple sugar. (and yes, I'm one of those strong, unsweetened iced tea types).
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