Interesting Food Recipes

[Wijnand]

Originally Posted by fatbloke

Heston Blumenthal does indeed, produce some amazing recipes, concoctions etc, but, most of us don't have the kind of finances provided by a couple of 3 star Michelin restraunts and successful TV programmes do we.

dunno about you, but I'd have no idea where to get the liquid nitrogen to try the 30 second ice cream recipe/method..........

Oh, and I understand that the waiting list for a table at one of his restraunts is hideous. And you'd need to take out a mortgage just for the "tasting menu" range of stuff at the Fat Duck.

Don't be a downer Sure you can do some substitutes here and there and make it affordable Recipes are just a guideline, you don't have to follow them to the letter.

As for the liquid nitrogen: do you have a mate that works in a lab or perhaps a chem plant? (I can't seem to find a tongue-in-cheek smiley though.)

@TheAlchemist: Fine, insprired on...

[TheAlchemist]

I'm still waiting for reports of someone having made a syllabub and telling us all about how delicious it is...on another note, my farmer's market has summer butter from the cream of pastured cattle...mmm
http://www.gotmead.com/forum/showthread.php?t=18238

[Chevette Girl]

Syllabub's on the list.... it's just a very long list, and new stuff keeps jumping queue...

[Wijnand]

Originally Posted by TheAlchemist

I'm still waiting for reports of someone having made a syllabub and telling us all about how delicious it is...[/url]

I had a cherry (flavoured) syllabub a while back, very very veeeery tasty!

[Noe Palacios]

Here's a video recipe I uploaded two years ago. In spanish - sorry - but it's a video so you can figure it out.

http://www.youtube.com/watch?v=pkYEyfkApRE

¡ Buen provecho !

[Chevette Girl]

So the marinade is 1/2 cup each of sugar, salt, fruit or wine vinegar and a few spoons of what was the last ingredient? (yay for knowing enough French to muddle through most of the rest!)

[Noe Palacios]

Originally Posted by Chevette Girl

So the marinade is 1/2 cup each of sugar, salt, fruit or wine vinegar and a few spoons of what was the last ingredient? (yay for knowing enough French to muddle through most of the rest!)

Papain - an enzyme from Papaya. It tenderizes meat during cooking. You can use few 2 onces of crushed pineaples instead papain, but I prefer papain because it doesn't add any flavor and pineaple does.

Saludos,

[Chevette Girl]

Cool, thanks, Noe!

So I had a craving for rhubarb crisp when I don't have enough rhubarb on hand... I realized I had enough for rhubarb upside-down cake, but I want to share it later as cupcakes so we don't need forks and plates... so I put the finely sliced rhubarb into a white cake (5 Roses Flour standard white cake recipe) batter with a little added brown sugar and cinnamon, then put it in my silicone muffin cups, then mixed some butter, cinnamon, brown sugar and oats and sprinkled that on top. So we'll see if my rhubarb crisp cupcakes are any good when they come out of the oven. Worst case scenario, nobody else likes them and I freeze some for work lunches