Author Topic: Cookbook time  (Read 95084 times)

Mark Hoffmann

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Re: Cookbook time
« Reply #300 on: March 10, 2022, 07:10:29 AM »
Salt hardly seems a substitute for honey! What about jam?

Have you read any RR Hayward? His zombie books are brilliant* AND started out as self-published. He's also written some sci-fi which is not quite as good as the zombie stuff, but readable.

Yes, I do have a point if you will just be patient!  ::)

In one of Hayward's sci-fi books there's a great bit of satire on the impact of marketing. A bloke called Sven runs a restaurant called Sven's Eatery and all he serves is porridge and jam. A hacker uses social media bots to create hundreds of posts about how fab the porridge and jam is. A few social media influencers think they are missing out and repost the posts and soon Sven's porridge and jam is the hottest thing in the fleet.

* Here's book 1 (of the zombie books).
https://www.amazon.co.uk/Undead-First-Seven-Days-Undead-ebook/dp/B00A6BEET6/ref=sr_1_2?keywords=rr+hayward&qid=1646896125&sprefix=rr+hayward%2Caps%2C63&sr=8-2
Writing humour is the hardest thing since sliced bread.

The Severed Hands of Oliver Olivovich
UK - https://www.amazon.co.uk/dp/B087SLGLSL
US - https://www.amazon.com/dp/B087ZN6L6V

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Gyppo

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Re: Cookbook time
« Reply #301 on: March 30, 2022, 02:26:22 PM »
Made a dozen wholemeal cheese scones today, and they turned out rather well.  Two kinds of cheese in there, Extra Mature Cheddar, to give them a bit of 'bite' and Red Leicester for the taste and a hint of colour.

This batch jumped in the oven far better the the last few batches I've made.  Found out why when I read the date on the baking powder I've been 'using up'...

Best before June, 2014

It has a reasonable shelf life, but eight years is asking a lot.  Fortunately I have some more which has a few months left to run.

Left click to enlarge.

Gyppo
« Last Edit: March 30, 2022, 02:28:45 PM by Gyppo »

Onideus

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Re: Cookbook time
« Reply #302 on: June 22, 2022, 07:39:53 PM »
Anything you can make I can make smaller!



Also... BEHOLD!



SUBJUGATE YOURSELF BEFORE THE POWER OF THE
BEEF AND PEACH PAPRIKA!

This takes a lot of effort to make, but it will assault your taste buds with PURE AWESOME!

1 lb-13oz can cling peach slices
1 1/2 lb round steak
1/4 cup flour
2 teaspoons paprika
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oil
1 (16 0z) can tomatoes
1 teaspoon caraway seeds
Hot buttered noodles

Drain peaches; reserve 1/2 cup syrup. Cut steak into 2x1x1/2-inch strips. Combine flour, 1 teaspoon paprika, salt and pepper. Dust steak with flour mixture. Brown steak in oil, reserving remaining flour mixture. Add reserved peach syrup, remaining paprika, tomatoes and caraway seeds. Simmer 1 to 2 hours until tender. Mix reserved flour mixture with small amount of water; stir into steak mixture until thickened. Add peach slices and heat through.

Serve over BUTTERED noodles. ...srsly, make sure you butter them noodles or you're just gonna screw it all up!

Don't try and squeeze a calorie out at the expense of taste or my grandmother will reach down out of heaven just to slap you silly with a stick of butter!
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