Mystery meal
Tonight I cooked dinner and I baked. These are the ingredients I used in alphabetical order. What do you think I made? :lol:
asparagus
bacon
black pepper
black treacle
brown sugar
butter
eggs
garlic
ginger
grated cheese
ground beef
milk
mushrooms
oatmeal (fine)
olive oil
onions
oregano
parsley
salt
self raising flour
spaghetti
tinned tomatos
tomato puree
water
er, spaghetti with meat sauce (topped with cheese), asparagus, and oatmeal ginger cookies?
not sure what you did with the bacon, though
I'm thinking the mushrooms and bacon went in with the asparagus.
no meat sauce is complete without bacon ;) ...it's my substitute for pancetta in Bologneise sauce. I also left out the carrot and celery to save the family picking them out. Mushrooms they have to deal with. so there.
quantities might help with the baking
8oz each flour oatmeal sugar treacle
4oz butter
150mil milk (yes mixing and matching those measurements again)
2 eggs
2 heaped teaspoons ginger.
(but probably not hahaha.)
off to take a picture and then some to my friend while it's still warm :D.....biab
You lost me at 'asparagus'
;)
spice cake then? and I can't believe you put bacon in spaghetti sauce!
ETA: hmm. not enough spices for spice cake. Or is there? (2 t is a lot). I'd be putting cinnamon, etc. in it though.
I'm cheating because it's a British thing. Seasonal :D
It's Parkin. but i'll have to wait to get the pic off the other camera.
I was really hoping for some more interesting suggestions, though :p
Like ginger bacon with asparagus pudding on a bed of spaghetti.....
Parkin? Is that . . . a food item?
ETA: google:define comes up with: "Parkin or Perkin is a soft cake traditionally made of oatmeal and molasses , which originated in Northern England. ..."
I have never heard of it. and yes, that's cheating!
That doesn't sound yummy described like that. and it is. yummy :yum:
Oh Oh! you made Parkin? mmmmm
I lurve Parkin
yes. And we ate loads already. Don't you hate recipes where you're supposed to leave it a few days before eating.....
I don't do such recipes. I havent the patience
well, I was pretty close with the oatmeal ginger cookies, then. oatmeal-ginger-molasses cake
harrumph.
;)
No patience required dana, we'll just never know how much better it would have tasted if we had waited a couple of days (I think it gets stickier)
mmmmm...sticky, sticky parkin.
Oh that's it. I am buying some parkin tomorrow.
Proper Yorkshire parkin. mmmmm
cheaters don't get to harrumph! and we call it molasses, btw
(sticks out tongue and runs)
I'm sad. I won't get any cake now.
we have molasses too. It's a different thing to black treacle.
really? a matter of degree of refinement though, like white and dark rum?
This is another one of those “minefield” ingredients. Strictly speaking, Treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles.
In practice however, there is a technical difference between “treacle” and “Molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar.
In an effort to simplify matters, rather than start with the history of treacle, as with most of the Ingredient of the Month features, we are going to start with how the various treacles are obtained. The various types of treacle and Molasses are, in culinary terms, completely substitutable. Only the type of treacle/molasses used is of any importance when cooking.
very interesting; AND I've learned a new word--always great. Thanks!
Parkin. 'Round here it means making out in a car.
hee!
hehe
treacle is nothing like molasses, eventhough it's often substitutable in cooking when it's not the major ingredient. well OK it is something like molasses, but if it's the main ingredient, the difference is so great is completely changes the flavor. Treacle is sharper, i think -more bite. Maybe like comparing pure chocolate to semi-sweet?
I am not sure I've ever cooked anything with either. I doubt I could find treacle in my supermarket at all.
One thing they always stressed at school before exams.
Reread the question before you answer. And some of the following posts, but t'internet weren't around in them days.
I was all ready to explode. Parkin with vegetables? WTF?!!
Oh. Dinner and dessert.
Sorry.
But I am as anal about proper names and recipes as I am about... most things.
Even though I am laissez faire with leftover recipes - I'll call them anything I damn please.
Mum makes tiffin to an Irish recipe. I bristle when people call something else tiffin, although I now know there is not "right" recipe, the name being borrowed from India as a meal, not a confection at all. And her tiffin has no raisins in, which I believe (from the preponderence of raisins in other tiffins) this might have been her choice, or perhaps the person who passed the recipe on.
One of the things (my missed friend) Emma & I bonded on was the proper recipe for Krispie Cakes. Exacerbated by a TV advert. NO! They are not just melted choc over [insert cereal of your choice]! They involve butter, and Golden Syrup. They are chewy not hard. Sheesh. Childhood loyalties.
I don't do such recipes. I haven't the patience.
For some things -- for some very few things -- I do. Watch the recipe thread. This one is worth the wait, believe me. Edible enough before it's matured, but a day's refrigeration turns it into the food of the gods...