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Thread: Cooking?/Eating In?/Eating Out?

  1. #11
    Moderator allyby's Avatar
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    Quote Originally Posted by plugugly View Post
    A Question for Gus:

    It's a while since I had the pleasure of holidaying in Mallorca, but one thing I remember is an unusual (? unique) type of sausage/chorizo. It was a thick sausage and very red (?tomato ?paprika content). It was so soft that it could be spread directly on bread, and I can recall the village kids running around with it spread on bread when they got home from school. I don't remember seeing its like anywhere else. Does this ring any bells for you?
    Chris it's amazing what can be found on the bay, have a look here it might come to you.

    http://www.ebay.co.uk/sch/i.html?_od...rizo.&_sacat=0

  2. #12
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by jimbo44 View Post
    I agree with those that say that EVOO doesn't get hot enough - indeed the real justification for using goose fat in frying and roasting spuds is the temperature it will achieve rather than any flavouring effect?
    When I used to fry chips my wife made me use a frying pan rather than a chip pan with just enough oil to cover them. Papas fritas here are cut on the small side compared to the British chip which may explain why they turned out okay.

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    Quote Originally Posted by Scottishgaucho View Post
    When I used to fry chips my wife made me use a frying pan rather than a chip pan with just enough oil to cover them. Papas fritas here are cut on the small side compared to the British chip which may explain why they turned out okay.
    Haha! My missus is appalled at my deep-frying chips! I only do it when she's out. And (worse!) she's trying to make me roast potatoes in oil not goose fat - sacrilege!!!

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    Quote Originally Posted by allyby View Post
    Chris it's amazing what can be found on the bay, have a look here it might come to you.

    http://www.ebay.co.uk/sch/i.html?_od...rizo.&_sacat=0
    I think this might be the stuff, Ally. It looks right:

    pa-amd-sobrassada.jpg
    Last edited by plugugly; 05-16-2017 at 14:29.

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    Moderator allyby's Avatar
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    Quote Originally Posted by plugugly View Post
    I think this might be the stuff, Ally. It looks right:

    pa-amd-sobrassada.jpg
    Did you find out the name of it?

  6. #16
    Moderator allyby's Avatar
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    Cheese Scones, this is the recipe I use.

    Ingredients

    (Serves 4)

    2 oz- Butter
    8 oz-Self Raising flour
    2 tsps-Baking Powder
    6 oz-Grated Cheddar (or other hard cheese)
    Half a tea spoon of English mustard powder
    1 Egg
    Pinch of salt.
    Quarter of a pint of milk


    Method

    Mix the egg and the milk together in a mixing jug or bowl, leave to one side then mix the flour, baking powder and mustard powder in a large bowl. Now rub the butter into the dry ingredients. Add the pinch of salt, adding the grated Cheddar. Then, with a table knife, mix the egg/milk into the dry ingredients.

    Now get your hands involved by working the mix into a ball-like shape with a doughy consistency. Sprinkle a little flour on a clean work surface and roll out the mixture until 1 inch thick. Take a round stainless steal pastry cutting ring about 3 inches in diameter and cut out the scones, place them onto a non-stick flat baking tray, sprinkle the remaining 1oz of grated cheese over the cut out scones.

    Place the scones on a baking tray and put into the oven (220C or 200C in a fan oven) for 15-20 minutes.

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    Quote Originally Posted by allyby View Post
    Did you find out the name of it?
    Sobrassada, I think, Ally.

  8. #18
    PSU Member Scottishgaucho's Avatar
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    This thread reminded to take my lunch out of the freezer....no rolls I'm afraid so I'll have to make do with sliced bread but I do have the HP Sauce.


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    Quote Originally Posted by Scottishgaucho View Post
    This thread reminded to take my lunch out of the freezer....no rolls I'm afraid so I'll have to make do with sliced bread but I do have the HP Sauce.

    Lorne Sausage, I delare!

  10. #20
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    Quote Originally Posted by allyby View Post
    Cheese Scones, this is the recipe I use.

    Ingredients

    (Serves 4)

    2 oz- Butter
    8 oz-Self Raising flour
    2 tsps-Baking Powder
    6 oz-Grated Cheddar (or other hard cheese)
    Half a tea spoon of English mustard powder
    1 Egg
    Pinch of salt.
    Quarter of a pint of milk


    Method

    Mix the egg and the milk together in a mixing jug or bowl, leave to one side then mix the flour, baking powder and mustard powder in a large bowl. Now rub the butter into the dry ingredients. Add the pinch of salt, adding the grated Cheddar. Then, with a table knife, mix the egg/milk into the dry ingredients.

    Now get your hands involved by working the mix into a ball-like shape with a doughy consistency. Sprinkle a little flour on a clean work surface and roll out the mixture until 1 inch thick. Take a round stainless steal pastry cutting ring about 3 inches in diameter and cut out the scones, place them onto a non-stick flat baking tray, sprinkle the remaining 1oz of grated cheese over the cut out scones.

    Place the scones on a baking tray and put into the oven (220C or 200C in a fan oven) for 15-20 minutes.
    We'll try that, Ally. My ladies are very into baking ordinary scones. I don't bake, as a rule.

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