[Jamestown1630]

This month: Some things English – including Hairy Bikers!

(If you would like to be on or off of this monthly cooking thread ping list, please send a private message.)

-JT

[FrdmLvr]

I love that channel. I’ve wanted to make the creme fraise, but it’s hard to find the unpasteurized cream. You have to get organic, and even then it’s ultra pasteurized any more.

[Fungi]

Mint and lemon verbena tea with FATAYER BI SABANEKH. Yum!
https://homemade-recipes.blogspot.com/2018/02/fatayer-bi-sabanekh-lebanese-spinach.html

[Yaelle]

I would like to try the clotted cream on its own or over berries. And I am saving the coronation chicken salad recipe. Hairy bikers, so funny. I feel like they should wear hair and beard nets when they cook! Saving their site which looks filled with ideas.

I wish you did weeklies again. I know it’s so much work but it was so fun.

[boatbums]

Just got done watching the Hairy Bikers Chicken and Egg series on Netflix. They’re a little goofy but had some great recipes for chicken.

I’m excited to watch Season 5 of The Great British Baking Show!

[Hotmetal]

I’m not sure if we are supposed to stick with the topic of the OP or not but I’m going in a different direction. I’m late to the sous vide game, just got one about two months ago. This afternoon I going to sous vide 2” filets. Going for medium rare+ 133 degrees for 3 hours. I’ll be finishing on the grill. I have finished a brisket on the grill with great results. This is where it gets different. I have a small solid cast iron grill that has the shape of a Weber grill. I’m also a blacksmith and this is what changes things. My little grill has an opening to clean out the ashes at the bottom. I have a hand crank blower for my blacksmith forge. I put the pipe from the blower to this hole in the bottom of the grill. After getting the coals going in a chimney starter I dump them in the grill. I can then crank the blower and get the coals and grate of the grill up to about 1,800 degrees. Then throw the meat on and continue to crank the blower. It only takes about 6 or 7 cranks or 10 seconds on each side to get a beautiful crust on whatever meat I’m cooking.

Have a great weekend. Stay safe and no drinking and driving. Stay out of trouble, remember the Judge won’t be back until Tuesday.

[Yaelle]

When my dad was a boy in England, this sauce was on the eggs. So he always had a bottle in our house. I grew up thinking it was a foul, rotted thing. I think the origins, as with ketchup, may have been an Asian “fish sauce” of kind, actually fermented and slightly rotten but in dishes delicious? Perhaps.

The bottle sat open on the table at his place and I could smell it. Yuck. Now, so many years later, the slightly foul smell is sweet to me because it brings back memories of Dad. I still don’t actually use it but it makes me fond to smell it.

[lizma2]

One of my kidlet lives in Scotland but doubt you guys would want a Haggis recipe! (that’s a recipe I will never have!!)

My Brit friends don’t cook British food! (except Tifle)

Don’t have anything British. Is Irish OK?

LOVE this stuff with cream cheese, chives, red onions, capers and smoked salmon. Also with cream cheese and jelly.

Irish Brown Bread

1 cup + 1½ teaspoons whole wheat flour
½ cup + 1½ teaspoons wheat germ
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons unsalted butter, cold and cut into small pieces
1 teaspoon molasses
I also put in a bit of brown sugar (about a small tablespoonish)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and put it on the center oven rack.
2. Whisk together the whole wheat flour and wheat germ in a large bowl.
3. In a medium bowl, whisk together the all-purpose flour, baking soda and salt. Add to the wheat flour mixture and whisk to combine.
4. Add the butter pieces and rub them into small pieces with the flour mixture using your fingers, until as small as possible.
5. Stir in the buttermilk and molasses until the dough is uniformly damp. Turn out onto a lightly floured countertop and knead gently, until the dough forms a smooth ball.
6. Use a sharp serrated knife (or a lame) to slice a cross deeply into the top of the bread, about 1-inch deep. Place the loaf on the hot baking sheet.
7. Bake for about 30 to 35 minutes, or until the loaf is firm on top and when you tap the bottom, feels hollow.
8. Remove from the oven and cool on a wire rack for about one hour before serving.

[leaning conservative]

I love the painting, very soothing and calming. I had NO idea you could make your own clotted cream. Wow!

[Yaelle]

This is so Off Topic from merry olde England, but I have become obsessed with this recipe and I am making it once a week now, maybe forever.

It’s spicy but the tofu tastes better than tofu has a right to taste. You can throw in some broccoli or mushrooms or whatever. With rice of course.

https://thekoreanvegan.com/favorite-tofu-recipe-evar/

Im not vegan but I am on a Korean kick right now.

[Liz]

PENINSULA HOTEL HIGH TEA---Beverly Hills
Imperial Tea: caviar cake, champagne flute, fresh strawberries and cream.
Sandwiches--caviar, smoked salmon, curry chicken, egg salad, roasted vegetable. Caviar Crab Cake.
Buttery Scones---buttermilk and currant. Sweets---Custard fruit tarts chocolate cake, raspberry cream, apricot cream puffs, macaroons,
Spreads of home-made Devonshire cream, chocolate raspberry jam, and blueberry jam. Caramel pear tea melts in your mouth.

Served in The Living Room-literally a living room w/ grand piano and harp; ceiling Windows with draperies.
Calm atmosphere......came w/ take-home unique apple custard cake---very delish.

[ptsal]

Have you tackled the Instant Pot?

So far, I have a had a delightful experience. One quick dessert is baked apples. Great way to use those backyard apples with a little cinnamon, pumpkin spice, raisins, craisins, and sugar.

Hot applesauce or pie filling in about 45 minutes - start to finish. ;)

[dennisw]

I have a hot tip for all you aspiring and perspiring cooks. Go to Aldi and get their grass fed hamburger meat. Only $5.29 a pound and comes in a very nice rigid plastic package.

The source .... it is imported from Argentina, Uruguay and Australia. Three countries where you basically cannot find feedlot beef. Of course it has been frozen but it is still good.

[Liz]

Tea time in the country.