In an effort to hear more from you, I tagged you for the 7 meme. I know you are a busy lady and soon to be heading out on the road, but if you have time.. http://kayaksoup.blogspot.com/2006/01/meme-mania.html
That often happens to me...I'll set out my baking supplies, and Matt will turn on a burner or the oven.
Next thing I know? Chocolate modern art!
Anonymous said…
It looks like art to me ... delicious art!
Anonymous said…
Ha, this happened to me recently. Frustrating! But also delicious because then you have no recourse but to eat all the fused chips right then and there. ahem.
(For an updated version - with better pictures! - please check this post .) So you're probably going: why on EARTH would I want to slave over my own chilisauce, when there are so many nice brands out there, that are even cheap? Well, I for one do, simply because this is the best one I've ever had. The taste may not be as the commercial kind, here you can taste every single ingredient - maybe I'm not able to taste the galangal from the ginger, but I know it's there! And there's just something weirdly satisfying about reading a recipe that says "2 tablespoons of chilisauce", then taking that little, dark, sweet-spicy smelling, sticky jar of your own homemade sauce out of the fridge, instead of a large bottle. I'm weird like that, but I do like that feeling... Sweet Chili Sauce Makes three small jars (250 ml each) You need: 10 cloves of garlic, peeled 4 large red chilies, stems removed 3 thumbs of fresh ginger, peeled and roughly chopped 1 th...
Back when I told you about Pariserbøf , I briefly mentioned pickles, our rather, the thing we Danes call pickles. I think it might go under the name mustard relish or picalilli out in the big world. It is a complete necessity when making Pariserbøf , but also makes for a mean quick remoulade (again, the Danish kind - French may think us calling this remoulade bordering on an insult!) if you chop it up finely (or buy the finely chopped kind, of course) and mix it with a little mayo. Basically, it's an assortment of vegetables (carrots, cauliflower, onions - some people add celeriac, cucumbers, green beans, bell peppers, too) in a mustardy, spiced (not necessarily spicy) sauce. It's usually something I buy, but when rummaging through my old magazines at the beginning of my vacation, I found a recipe in my favorite Danish food magazine. Slowly, it dawned on me that "hey! I can make this myself!" And not have all the E-numbers. There is already a way of avoiding the E-n...
For obvious reasons, it would be silly to cook fennel for people who don't appreciate it, which is just about 2/3 of my household. I, on the other hand LOVE fennel - so I had to find someone to cook this dish for. Luckily, I had a much cherished and also fairly new friend come over, who happened to also love fennel. Let's just say we gobbled up the two bulbs I made between us - it was THAT good. Dressing could definitely be used elsewhere, too. Easy to make, too.
Comments
In an effort to hear more from you, I tagged you for the 7 meme. I know you are a busy lady and soon to be heading out on the road, but if you have time..
http://kayaksoup.blogspot.com/2006/01/meme-mania.html
Next thing I know? Chocolate modern art!