retrofuturist wrote:Greetings Manapa,Manapa wrote:Porridge for me, plain and thick maybe with some dry toast.
When I went to Edinburgh a couple of years ago I had to teach my friend Scott how to make porridge!
Fede wrote:You might be pregnant.....
davcuts wrote:Fede wrote:You might be pregnant.....
I am. I just had an ultra scan. My baby looks like a cross between a doughnut, and éclair. I'm going to name him Hank, and go on Oprah to educate people about the dangers of having unprotected sex with a pastry.
Manapa wrote:there are a few different ways, it all depends on where you go. I have a recipe which is made of oats and similar takes more than a week to make (9 days) from the Isle of my birth
retrofuturist wrote:Greetings Manapa,Manapa wrote:there are a few different ways, it all depends on where you go. I have a recipe which is made of oats and similar takes more than a week to make (9 days) from the Isle of my birth
With that preparation time, it's bound to be good.
Mine is a blend of water, salt, quick oats, milk, sultanas, honey and cinnamon... and takes about 10-15 minutes to prepare. My son is a big fan of it. It was actually going an a Goenka retreat that inspired me to start making it.
Chris wrote: Every Aussie knows that Dick Smith Crunchy Peanut Paste is the go!
Ben wrote:My undoing is chocolate, either dark or white.
I love cooking and dinners at home are usually asian, asian inspired or italian. I've got my mother-in-law as a jet-setting spice runner by bringing hard to find spices from the mainland to tasmania for me. Tasmanian customs regulations are the toughest in Australia,
I've now got a plasic tub filled with amchur, ajowan, star anise and szechuan pepper, and about a hundred others besides.
davcuts wrote:My biggest indulgence at the moment is pastries. I can't get enough doughnuts, éclairs, honey buns, cookies, cake, etc. Of course the best ones are the ones with chocolate icing. All I know is my indulgence has made me gain too much weight. Looks like I'll have to give them up.
Fede wrote:So as a kid, my mum used to mix a whole egg with breadcrumbs, a little salt and lemon juice, and serve it to me as a raw "patty".
I still love it now, although occasionally, I'll shallow-fry it for about 4 minutes either side, and eat it with a rocket salad, and a piece of fresh buffalo mozzarella....
Users browsing this forum: No registered users and 10 guests