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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

EADD What Are You Munching On? v. Godlike steaks & shitting candles.

wibble said:
I made a blackcurrant and lime victoria sponge last night. It's not bad, but actually I don't hink victoria is my favourite kind of sponge.
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Are you sure it isn't the blackcurrant and lime combination that isn't your favourite? The victoria is a classic sponge after all :p

Pic?
 
I'll try and remember to put one up later. I've always thought Victoria sponges are just a bit heavy and sweet.

Never had them as a kid, the sponges my mum made most regularly was like an angel food cake layered with jam and cream. Far superior, but the fuckers never rise properly when I make them!
 
8) everyone's a critic.

I took some of the buttercream off the top and I think that's improved it. The sponge is fine, ta.
 
wibble said:
I'll try and remember to put one up later. I've always thought Victoria sponges are just a bit heavy and sweet.

Never had them as a kid, the sponges my mum made most regularly was like an angel food cake layered with jam and cream. Far superior, but the fuckers never rise properly when I make them!
Click to expand...

THECATINTHEHAT said:
Victoria sponge is only heavy if you can't make them well.
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They should have a good bite, busy but not filling :D Not the lightest of cakes but one that's quite indulgent tho' simple..

My grandmother and mother made wonderful ones.. gran's were better. Air and room temp, right ingredients, right eggs. Then there's the arm action, whisking and folding...%)
 
Spicy wrap with feathered friend, happy veggies, fungi and fermented mammal produce. Guilt free and delicious ;)

58ea6e4e-499e-4251-a0ff-fddc6219ba14_zpsbkxdrv2d.jpg


Oh, and stir fried in organic coconut oil.yummy.., the salsa was homemade too
 
wibble said:
8) everyone's a critic.

I took some of the buttercream off the top and I think that's improved it. The sponge is fine, ta.
Click to expand...

I didn't say your sponge wasn't fine, I said they're only heavy if you can't make them properly. Everyone is a critic yes, but in this case it is my profession so I know a little. That said cakes are not my forte.



Yesterday I made sweetcorn fritters with a tomato relish thing, confit hake with red pepper veloute and gremolata, and wild boar chops with braised pig cheeks and polenta. Just about to fry the remaining fritter batter for lunch.
 
This just needs covering over and popping back in the oven for another 20 minutes or so:
pie1.jpg


Mathematically-based joke alert:
NSFW:
Q. What's the difference between a right angle, and meat with pastry on top but no pastry underneath?
A. One is π/2, the other is half a pie!
 
I've cooked nothing noteworthy since I got back from my travels - I've promised myself I'm going shopping tomorrow to cook something decent for dinner tonight. Not sure what got me started but I'm thinking either a crab curry OR baked mackerel.

I'll go to the shops and see what looks the nicest.
 
BecomingJulie said:
This just needs covering over and popping back in the oven for another 20 minutes or so:
NSFW:
pie1.jpg


Mathematically-based joke alert:
NSFW:
Q. What's the difference between a right angle, and meat with pastry on top but no pastry underneath?
A. One is π/2, the other is half a pie!
Click to expand...

I have to say your pie looks wonderful Jules, and is indeed a proper pie! Did you make the pasty yourself too? Recipe please missus %)

And, sadly I got the joke too 8)


An apple. On topic :sus:
 
I made double the curry sauce from last nights crab fest - had that with rice tonight, still have a portion left so chucked that in the freezer for a day when I can't be bothered to cook.
 
Couldn't be bothered to cook tonight so grabbed a take away - full grilled chicken, salad and flat breads. No frills, no dishes (ate out of the bag :D).
 
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