You were serious about Marmite in an earlier thread then lol.
If it really does cost so much there, maybe I could find out about sending some there from here, maybe it would be cheaper?
Or if we swap some flashlights I could fill them with Marmite instead of cells lol!
With one exception. Lately I ran all out of favors.
My favor ratings moved from: (0 => ) to: ( ———- => 0).
So it’s no more baked liver on bread for me I guess.
Yep
Hard to make well though - I have never really succeeded despite trying numerous times (and I’m a pretty good cook) - I read numerous ‘secrets’ but have never got them to work sadly!
Very hot oven, check. Plenty of hot oil, check.
I think it’s all in the mixing and standing (like bread which I make a lot) you can over, or under mix it quite easily and affects the outcome hugely.
Any suggestions?
Yup, go to a medium and talk to my mum, she never failed, I have never succeeded :weary:
Luckily my darling wife can do a good job of it, but as she doesn’t eat it I have to do something very nice for her :disappointed:
Toad in the Hole! It’s been a very long time since I’ve seen ne let alone ate it. Yes, done right, it is great nosh. Hmmm. Maybe I’ll have to try to make it. I seem to have some time on my hands and the ducks are laying eggs.
Sorry, you can tell I’m not very much of a kitchen-princess. No, you’re right.
With ample margerine fried in a frying pan. No flour. Just beyond medium rare.
Of course you can use butter, but that will “turn black” fast. Served on bread.
And for desert you can dip pieces of bread in the (warm) gravy.
Maybe a bit “rich” for a desk-jockey. But a hard working man also deserves a treat.
My grandmothers homemade cheese pierogi, pan fried in butter and caramelized onions, with a dollop of sour cream, kielbasa, and red cabbage. Finish off with a slice of cheese babka.
Mention of the cheese pierogi is getting me hungry, too. Gramma used to make them to perfection all by herself.
There was a Polish deli that the most amazing hot-food section. Pierogi ruskie (farmer-cheese filling, smothered with fried onions) that were great. Fried fish-filet, breaded with just the perfect amount of seasoning, that I could eat plain. Golumpki (stuffed cabbage) that would make you drool. Etc. Serious old-world food.
I could order a container of each and eat myself into a food-coma.
After a glut of cheap lamb (easter is the only time we buy really ) I have this badboy in the oven as i speak, mouth watering smell!
Delia Smith’s Lancashire hotpot - food of gods!