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Food, Glorious Food
- Thread starter Scepticalscribe
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I am not normally someone who much likes dessert: I don't have a sweet tooth, and - at a fairly formal meal - am usually far too full, too pleasantly sated, to actually enjoy dessert.
Moreover, I find baking - the process - to be a difficult, demanding, exceptionally exact, extremely precise and rather unforgiving form of cooking, - anything but relaxed, or relaxing, as it calls for your full and undivided attention - and, given that I am relatively indifferent to cakes and desserts, I find that the endeavour and effort (and expenditure in ill temper) rarely matches the enjoyment to be savoured from the result.
However, there are a few exceptions to my general indifference to cakes and desserts:
Sacher torte - an exceptionally rare delight, - crème brûlée, an annual treat, apple or rhubarb or gooseberry crumble (my mother, bless her, used to make amazing crumbles and apple tarts), and, the French classic, tarte tatin, which I adore.
In fact, I will admit to a love for any of those incredible French fruit tarts - strawberry, raspberry, apricot......
However, Tarte Tatin (and I am usually gifted an amazing apple, or pear, tarte tatin at Christmas), is an absolute favourite, and will always and invariably persuade me to partake of dessert if my eyes encounter it on a menu.
Last week, when dining with friends I see once a year at an excellent (and yes, award winning) restaurant, there was tarte tatin on the dessert menu; peach tarte tatin, to be exact. Peach tarte tatin.......
This was just divine, actually, it was simply superb.
Moreover, I find baking - the process - to be a difficult, demanding, exceptionally exact, extremely precise and rather unforgiving form of cooking, - anything but relaxed, or relaxing, as it calls for your full and undivided attention - and, given that I am relatively indifferent to cakes and desserts, I find that the endeavour and effort (and expenditure in ill temper) rarely matches the enjoyment to be savoured from the result.
However, there are a few exceptions to my general indifference to cakes and desserts:
Sacher torte - an exceptionally rare delight, - crème brûlée, an annual treat, apple or rhubarb or gooseberry crumble (my mother, bless her, used to make amazing crumbles and apple tarts), and, the French classic, tarte tatin, which I adore.
In fact, I will admit to a love for any of those incredible French fruit tarts - strawberry, raspberry, apricot......
However, Tarte Tatin (and I am usually gifted an amazing apple, or pear, tarte tatin at Christmas), is an absolute favourite, and will always and invariably persuade me to partake of dessert if my eyes encounter it on a menu.
Last week, when dining with friends I see once a year at an excellent (and yes, award winning) restaurant, there was tarte tatin on the dessert menu; peach tarte tatin, to be exact. Peach tarte tatin.......
This was just divine, actually, it was simply superb.
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Yep, just got done changing the oil on the old Ford and decided to put some corn by. 🤣 Ready for the next corny recipe.
Seriously corn season is so tasty.
Seriously corn season is so tasty.
I miss bbq corn on the cob like my Dad would do. Kind of crunchy, slathered with butter and necessitating some serious dental floss afterwards. I don’t have a bbq now but boiled corn on the cob is still awesome.
Corn, (bbq, or boiled) when served with some salt, and absolutely slathered with butter, is amazing.
I have feasted on corn from corn on the cob stalls both when in the Balkans, and strolling around the Old City in central Istanbul; wonderful.
Sounds awesome, we are doing corn and ribs over a wood fire today but alas no old city or exotic lands to admire. Made my own bbq sauce yesterday which will go on the ribs, that recipe starts with the left over juices and some solids from canning 20 pints of salsa and then gets reduced down to a thick sauce, pureed and then finally seasoned with salt, vinegar and some red wine. Also going to do cast iron skillet corn bread too since we have corn and jalapeños to throw in there.
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Yum.
Just yum.
That sounds absolutely delicious.
I don't barbeque myself, but love a good barbeque when it has been prepared by someone who knows what they are doing.
Re corn, whether grilled or poached, nothing, to my mind, beats salt and generous, - no, industrial - quantities of butter slathered onto the corn, the sort that dribbles down your chin while eating (and strolling). You feel so gloriously greedy and alive, enjoying corn in such a manner.
I'm not a big ketchup/catsup lover but whenever I hear "currywurst" I think of this rap:
Back in Britain: How German have I become? – DW – 12/12/2019
This week on Meet the Germans, Rachel Stewart asks herself the ultimate question: Is she now more fish and chips or currywurst?
www.dw.com
;-)
Bratwurst with peppers and onions, eaten on some nice Philadelphia buns with mustard.
haha, good question and Yes normally with bratwurst that should be the case but this time it was brined mustard seeds which pop/burst in your mouth and are ever so slightly sweet (made here) and some American mustard high in acid, it was a good combo and went well we thought. I would love to get to Germany to actually get the real thing some day.
Random kitchen counter shot, I think it hits the notes of glorious food.
My currywrst ketchup is pretty simple.
1C Ketchup
2-3 tsp muchi curry
1 tsp medium heat red chile powder
1/2 tsp turmeric
1 tsp sweet paprika
1/2 tsp Worcestershire
1/2 tsp tamari/soy sauce
1 tsp apple juice or water
Mix and enjoy. This is more of a condiment though. For the sauce variant, it’s pretty similar but a bit different:
1C tomato sauce
1/4 C sweet yellow onion, small dice
1 tsp butter
1 clove garlic minced
2-3 tsp muchi curry
1/2 tsp turmeric
1 tsp medium heat red chile powder
1 tsp sweet paprika
1/8 tsp ginger
1 tsp Worcestershire
2 tsp balsamic vinegar (apple cider is good too)
1 tbs apple cider or veg stock
1 tbs honey or agave syrup
1/2 tsp salt
In a pan, sweat onions, ginger and garlic in butter. When translucent add spices and bloom until fragrant. Add remaining liquid ingredients and stir. Bring to boil and turn off heat. If you want to remove lumps, whirl in blender.
This is not at all traditional but I like to finish this sauce with a splash of heavy/clotted cream. If you do this, add it when it is off the heat. Just stir it in & go over your sausages with it.
My favorite way to eat this is with French fries and fresh sauerkraut & pickles. Pickled onions are really great along with those other pickled items as well.
***Oh yeah, forgot to add this. If you are sensitive to heat (capsaicin) pull the red chile powder and start with just two tsp of muchi curry which is quite spicy on its own.
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This looks so good. I love bratwursts - grew up eating them with my grandmas sauerkraut. I do love a good German mustard but I’ve grown to prefer a nice Dijon mustard. Something about the mineral-y edge that I really enjoy with bratwursts and hams etc.
Saving those recipes above as this fits autumn cuisine very well! Prost!
That would be a game changer if I could have grandmas sauerkraut, yum. I have tried many times to make a good kraut and it is always mediocre at best. Yep, right now I have more Dijon than German mustards so trending French at the moment.
I cook mine in (organic, proper) apple juice, plus some of the stock that the kassler (smoked belly of pork) has already been cooked in, and find that this gives it a pretty good flavour.
Do they have dill, I gotta bunch growing right now and some small potatoes.
No.
And that is somewhat surprising.
Personally, I love dill - it is especially good in Scandinavian recipes; there is a version of gravadlax, which I love, (gravadlax sauce, to be precise) that is brilliant with dill.
This looks pretty good, need to track down some salmon and rye crackers or hardtack.
Sunday was Christmas Cake baking day…
Started a few days earlier by soaking the fruits in Whisky.
I'll update closer to the day to reveal it in all its massive 9" glory. 😁
Started a few days earlier by soaking the fruits in Whisky.
I'll update closer to the day to reveal it in all its massive 9" glory. 😁
Thanks! Time will tell… but it is looking/smelling promising.
I have a base recipe but every year it gets a bit of a tweak… This year it is using Whisky instead of Brandy.
My sister in law left a 3/4 bottle with us after a visit this year and we're both not overly fond of the stuff, so a good
1 1/2 cups went into this cake.
Oh and a dram or so into the baker! 🤣
I think this year we may well forgo the Plum Pudding and go for something lighter that we can actually eat as part of the Christmas dinner instead of much, much later…