AxlsFavoriteRose Posted March 8, 2017 Author Share Posted March 8, 2017 i did see the tinned corn beef and yes it is different. but i saw something that says it can be dangerous there? my goodness though...everything can be dangerous these days it seems! 1 Quote Link to comment Share on other sites More sharing options...
wasted Posted March 14, 2017 Share Posted March 14, 2017 I decided to give myself the day off cooking like I do most days and went for some quasi fancy lunch menu. It came with a salad buffet. So I had 3 vodka sodas and went to get some salad and smoked salmon. I saw this plate of cheese. So I just took the whole thing. One of staff members I walked past looked at me funny so I said "it's for wasted" to explain what I was doing. Totally worked. Lamb rib grill was okay, the cowboy steak semed like a frozen steak, pork loin was decent. The plate of cheese was excellent. 3 Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 15, 2017 Share Posted March 15, 2017 I started making rhubarb gin today. Here's the recipe if you'd like to try it: Ingredients: 400g Rhubarb, chopped Juice of half a lemon 50g sugar 1 litre of gin Method: Sterilise a jar, let it cool then add the rhubarb and sugar. Seal the jar, and shake it around until the rhubarb is coated. Add the lemon juice and gin, seal and shake again. Store in a cool dark place for two weeks, shaking every other day. Strain the gin through a sieve/coffee filter to remove the solids. Sterilise glass bottles, and decant. Store for up to six months. If serving as a gin and tonic, a splash of sugar syrup is recommended. Quote Link to comment Share on other sites More sharing options...
Dazey Posted March 15, 2017 Share Posted March 15, 2017 1 hour ago, Gracii Guns said: I started making rhubarb gin today. Here's the recipe if you'd like to try it: Ingredients: 400g Rhubarb, chopped Juice of half a lemon 50g sugar 1 litre of gin Method: Sterilise a jar, let it cool then add the rhubarb and sugar. Seal the jar, and shake it around until the rhubarb is coated. Add the lemon juice and gin, seal and shake again. Store in a cool dark place for two weeks, shaking every other day. Strain the gin through a sieve/coffee filter to remove the solids. Sterilise glass bottles, and decant. Store for up to six months. If serving as a gin and tonic, a splash of sugar syrup is recommended. I'm contemplating making my own vodka. I've been pricing up the equipment to put together a mini distillation column. 2 Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 15, 2017 Share Posted March 15, 2017 What are the legal implications of that? Are you allowed to distill but not sell it? Quote Link to comment Share on other sites More sharing options...
Dazey Posted March 15, 2017 Share Posted March 15, 2017 3 minutes ago, Gracii Guns said: What are the legal implications of that? Are you allowed to distill but not sell it? Probably not to be fair. Quote Link to comment Share on other sites More sharing options...
Whiskey Rose Posted March 15, 2017 Share Posted March 15, 2017 3 hours ago, Gracii Guns said: I started making rhubarb gin today. Here's the recipe if you'd like to try it: This sounds delicious! Have you made it before? Let us know how it turns out please 1 Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 15, 2017 Share Posted March 15, 2017 @Whiskey Rose thanks! I've drank plenty of rhubarb gin before but never made it! Looking forward to the first tasting. Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 16, 2017 Author Share Posted March 16, 2017 6 hours ago, Dazey said: Probably not to be fair. here we have people make liqueurs all the time. like homemade kahlua? then they give it as gifts! but i can't swear it's legal Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 18, 2017 Share Posted March 18, 2017 This Guinness cake is the absolute shizzle. Even though I baked it myself. 1 Quote Link to comment Share on other sites More sharing options...
janrichmond Posted March 18, 2017 Share Posted March 18, 2017 46 minutes ago, Gracii Guns said: This Guinness cake is the absolute shizzle. Even though I baked it myself. What is it filled with @Gracii Guns ? pork scratchings? crisps? j/k looks lovely, very moist. 1 Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 18, 2017 Share Posted March 18, 2017 @janrichmond Oi you! Spiced plum and orange jam, actually! 2 Quote Link to comment Share on other sites More sharing options...
janrichmond Posted March 18, 2017 Share Posted March 18, 2017 Just now, Gracii Guns said: @janrichmond Oi you! Spiced plum and orange jam, actually! have you eaten it yet? Taste as good as it looks? Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 18, 2017 Share Posted March 18, 2017 1 hour ago, janrichmond said: have you eaten it yet? Taste as good as it looks? It tastes brilliant, really moist and truly chocolatey. I've made three in the last 2 days! 2 Quote Link to comment Share on other sites More sharing options...
janrichmond Posted March 18, 2017 Share Posted March 18, 2017 8 minutes ago, Gracii Guns said: It tastes brilliant, really moist and truly chocolatey. I've made three in the last 2 days! can you taste the guiness? Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 18, 2017 Share Posted March 18, 2017 3 hours ago, janrichmond said: can you taste the guiness? I feel that the Guinness contributes more to the texture rather than the flavour of the cake. Nobody would guess it's got beer in- they'd just think it was a regular chocolate cake. 2 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 19, 2017 Author Share Posted March 19, 2017 (edited) kinda like the tomato soup chocolate cake that was popular in the Depression? Black Magic Chocolate Cake Made With Condensed Tomato Soup A wonderful, chocolately cake that stays moist for days. Is stable enough for a layer cake, but has a nice crumb. Loved it! Ingredients 1 3/4 cups AP flour (or 1 3/4 cups plus 2 T cake flour) 2 cups sugar 3/4 cup cocoa 2 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 can condensed tomato soup 1 cup buttermilk 1/2 cup oil 1 tsp vanilla Instructions Sift together first 6 ingredients. Add next 5 ingredients, and beat on medium speed for 6 minutes. Pour into a greased and floured 9x13 pan or 2 round cake pans. Bake at 350 degrees for 35 to 40 mins. (start checking after 30 mins if making rounds) this, however is THE best chocolate cake ever, made with Godiva Milk Chocolate Liqueur: IngredientsNutrition SERVINGS 12 Buttercream: 1cup unsalted butter, softened 2cups confectioners' sugar, sifted 1cup cocoa powder, sifted 1⁄3cup Godiva original chocolate liqueur Cake: 2cups flour, sifted 1teaspoon baking soda 1⁄4teaspoon salt 6ounces unsalted butter 1 1⁄3cups granulated sugar 3large eggs 3ounces unsweetened chocolate, melted 1cup buttermilk 1cup Godiva original chocolate liqueur, divided to taste chocolate, shaved (optional) For the buttercream: cream butter until smooth. Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth. For the cake: sift together the flour, baking soda and salt; set aside. Cream the butter and sugar and add the eggs one at a time beating after each addition. On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth. Divide the batter among 3 greased and floured 9" cake pans. Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely. Chill the layers in the freezer for about 30 minutes until firm. To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer. Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate. Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving. Garnish with chocolate curls if using. oh and just out of curiosity do y'all prefer chocolate cake with chocolate or vanilla frosting? i prefer vanilla but chocolate works nicely in a pinch Edited March 19, 2017 by AxlsFavoriteRose 1 Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 23, 2017 Share Posted March 23, 2017 Recipe for the cake here http://www.yorkonafork.com/recipes/sweet-and-stout-cake/ 1 Quote Link to comment Share on other sites More sharing options...
wasted Posted March 23, 2017 Share Posted March 23, 2017 I bought this bag of prawns so I'm going to make prawn cocktail. I got ketchup, mayo, worcester sauce, paprika, lemon. 2 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 23, 2017 Author Share Posted March 23, 2017 (edited) no horseradish?? the rest sounds yummy but i like that zing! Edited March 23, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 24, 2017 Share Posted March 24, 2017 9 hours ago, wasted said: I bought this bag of prawns so I'm going to make prawn cocktail. I got ketchup, mayo, worcester sauce, paprika, lemon. If we ever have a MYGNRFORUM.COM dinner party (and why the heck not?!) you can do starters, and drinks. @Amir You're noticably absent from this thread, have you made any of your fabulous cakes recently? Quote Link to comment Share on other sites More sharing options...
wasted Posted March 24, 2017 Share Posted March 24, 2017 1 hour ago, Gracii Guns said: If we ever have a MYGNRFORUM.COM dinner party (and why the heck not?!) you can do starters, and drinks. @Amir You're noticably absent from this thread, have you made any of your fabulous cakes recently? I'm thinking of adding gin to the sauce. Can't have a cocktail without alcohol innit. Quote Link to comment Share on other sites More sharing options...
Gracii Guns Posted March 24, 2017 Share Posted March 24, 2017 14 minutes ago, wasted said: I'm thinking of adding gin to the sauce. Can't have a cocktail without alcohol innit. Wouldn't that curdle the sauce? Quote Link to comment Share on other sites More sharing options...
wasted Posted March 24, 2017 Share Posted March 24, 2017 We'll burn that bridge when we get to it. 2 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 27, 2017 Author Share Posted March 27, 2017 On 3/24/2017 at 5:35 AM, wasted said: We'll burn that bridge when we get to it. i'd be up to try it! Quote Link to comment Share on other sites More sharing options...
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