You will need: A frying pan, a cooker, some butter, a slice of bread, an egg and a spatula.
Step 1. Preheat hob to death and place pan on top
Step 2. Cut a round-ish hold in your slice of bread
Step 3. Get your butter, slice a little off and grease the frying pan with it
Step 4. Once the butter is in, quickly put you bread in and move it about, crack egg into the hold in the bread. Keep the egg whole or scrambled to taste. (i prefer keeping the egg whole)
Step 5. Flip bread/egg once you can see the egg cooking thoroughly so both sides are cooked evenly
Step 6. Put on plate
Step 7. ???
Step 8. PROFIT
Tried this today, turned out a bit wet and under-seasoned for my taste, I think the method is good, but the quantities are bad (perhaps 150ml of oil, or losing the white might work)
I'll probably try using that method with this recipe next.
Edit: oh, and whatever you do, Don't use Olive oil, especially not extra virgin for this, waste of good oil and will be horrible.
Last edited by Dr. kitteny berk on October 9th, 2008, 19:54, edited 2 times in total.
This has been made once, my notes are thoughts that are untested, and the instructions are what I think I did, do this at your own risk.
Post stuff about this if you make it, more experience/input will = better sauce
SERVES 8 , 2 1/2 cups (this is a lie, you'll get about a cup out of it)
* 1/3 cup diced red onion (about 1 small red onion)
* 1/2 teaspoon finely diced garlic
* 1/2 cup (125ml) water
* 1/2 cup (125ml) brown sugar (recipe doesn't specify light or dark, I used golden granulated, worked ok)
* 1/3 cup (80ml) teriyaki sauce (kikkoman ftw)
* <s>1/4 (60ml) cup soy sauce</s> (I didn't use any soy)
* 1/3 cup (80ml) white grape juice (I used pineapple juice)
* 1/2 cup (125ml) jack daniel black label bourbon (I used 2 sploshes more)
* 1/2 teaspoon Tabasco sauce
* 1/8 teaspoon red pepper flakes
* Tiny splosh of oil
Fuck that stupid woman's instructions right the fuck off.
* Stick oil into pan, as little as possible, make hot.
* Add onion and fry until browning quite a lot.
* Add garlic and stir around a bit.
* Add sugar and stir around until you have a big gloppy mess
* Add water, stir more.
* Add Teriyaki, Juice, Tabasco and bring to a boil stiring a bit.
* Add Booze (huff the fumes if you like)
* Let reduce down stiring a bit, taste it and add the chilli flakes if you want a bit more kick.
* Reduce as much as you dare.
Notes: it's quite wet, cornflour could possibly help, but you risk making it into a horrible jelly,
I'd consider adding a bit more sugar instead and letting it cool, it's mostly sugar so it should thicken nicely
Oh, and a cup is 250ml, you can probably ghetto it using a jug
The following recipe is for about 12 waffles, so if you want lots of waffles use moar ingredients. just so you now. I'm also copying the recipe from a Belgian book, so everything is in metric, but the internet will help you with that.
Ingrediënts:
Waffles
-100 gr of butter (about half a stick i think)
-100 gr of sugar
-4 eggs
-100 gr of mixed grinded nuts, or regular mixed nuts wich you then crush mortar & pestle-wise. (i used 50% regular nuts wich had the usual euro-nuts like walnuts, hazelnuts etc. and 50% macadamia, but those can be hard to get and quite expensive)
-the juice and grated peel of one untreated orange (this is rather important because regular oranges contain all kinds of nasty chemicals and the peel has a rather unpleasant taste, the easiest is probably to check the organic isle in your supermarket)
-200 gr of flour
-1 teaspoon (says coffee spoon in my book but i guess it's the same really) of baking powder
-3 to 4 soup spoons (the kind you use to eat, not to pour soup in your plate) of cream or condensed milk
Vanilla cream: (this is the recipe from the book, but you can make it anyway you like)
-1 egg
-50 gr of caster sugar
-35 gr of vanilla powder
-1 bag of vanilla sugar or 1 vanilla stick
The fun part:
The vanilla cream/Custard/Pudding-thing.
it is recommended to make this first, so your pudding thing is erm... i'm trying to think of a non-sexual word but i can't think of any ...you'll figure it out.
Like it said before, I used the recipe from the book, but it's pretty hard to mess up pudding, so you can make any pudding you like, any way you like. Or if you don't like pudding, you can use any other kind of thing that goes with waffles, like whipped cream or chocolate or whatever.
-beat/stir the egg and the caster sugar till they are fluffy and add the vanilla powder, stir that too!
-boil the milk with the vanilla stick or the vanilla sugar, and when it boils add the mixture you made earlier.
-Stir powerfully until it becomes thick and difficult to stir
-turn off your fire and let it cool
Making the waffles:
-grate the peel of the orange (basically, grate it until there is mainly white left, but don't get any white in your gratings) and squeeze the juice out of it.
-If you didn't buy grinded nuts, grind them now, they have to be pretty finely grinded but a few larger chunks are nice if you like that sort of thing.
-Soften the butter up (i use a microwave, but a few minutes under glass in the sun works too) and mix the sugar through it till it becomes a more or less fluffy mixture.
-Add the eggs one by one, followed by the orange juice, the grated peel, the nuts, the flower, the baking powder and the cream; not necessarily in that order.
-heat up your waffle iron and lightly smear it with butter or similar (this book was probably written before everything had tefal)
-bake your waffles till they are golden-brownish, place on a grill or similar and let them cool.
Serve with some of your earlier made pudding-cream. (i really have no idea what to call it)
-Keep in mind that the filling needs to be made a day beforehand.
-Important detail about the milk: In order to make the matten (the filling) you need milk fresh from the cow, because store milk is homogenized, and doesn't turn into matten. i think it might work with some organic milk brands, since not all organic milk is homogenized. I wouldn't risk it though.
ingredients:
- 1 package of Puff pastry (best take two if you're making a big one)
- butter (for greasing the pie pan)
- flour (little bit, doesn't say how much)
- 1 egg
For the filling:
- 3L of fresh milk (read the note about milk above in case you haven't)
- 1L of buttermilk (my sister used organic buttermilk but i don't think it really matters)
- 250 gr of sugar
- 1 coffeespoon of almond powder
- 4 eggs (so 5 eggs in total)
How i make pie?
- rinse the pan with cold water
- boil the milk
- add the buttermilk
- keep it boiling until the milk separates and goes chunky (= the milk goes almost transparent and will look like milk that's gone rank, it's supposed to look like that. Make sure all the milk has turned into chunks (10 to 15 mins.)
- pour everything through a hemp cloth (i assume you don't have a hemp cloth, so a strainer might do the trick, although i recommend something through which the chunks can't escape so easily)
- let it leak out for a night.
- smear the pie pan with butter or margarine or similar (or small pie pans if you're making small ones)
- sprinkle it with flour
- heat the oven at 200°C
- mix the matten with the sugar and the almond powder
- add two whole eggs and two yolks (don't throw away your egg whites)
- mix the ingredients
- beat the two remaining egg whites to snow (or whatever you call it, you know what i mean)
- mix the snow with the rest
- sprinkle your table with flour (but cleaning it first might be a good idea)
- roll out the puff pastry
- put your puff pastry in the pie pan
- cut the dough at 1,5 cm from the edge of the pie pan (witch scissors)
- fill the pie pan with matten for about 3/4
- cut a circle out of the puff pastry (using your pie pan)
- cover the matten with you fancy circle, but don't bend over the edges yet
- beat your remaining egg
- smear it all over that delicious pie, oh yeah. (don't overdo it though, otherwise you'll get an omelet on top of your pie)
- now you can bend over the edges, make sure it's really tight, so nothing can escape
- put some egg on the edges as well
- cut a cross in the middle of the top of your pie, this stops vampires from stealing your pies. (not too big a cross, otherwise everything will come out while baking)
- let it rest for about 40 mins.
- bake your pie for about 40-50 minutes on 220°C
- take it out of the oven
- eat it, and don't share, because nobody is worthy of eating your delicious pie but yourself.
This recipe does not permit salting, brining or washing of onions and
expressly forbids boiling of spices in vinegar - the spices go in jar with the onions.
1kg pickling onions (you can use shallots but tend to be a bit too solid for this method)
1/2 litre malt vinegar (i think Drivers is best, on no account use non-brewed condiment as it is the work of the devil)
15g pickling spice
whole dried red chillies
Peel onions: to prevent crying leave root and tip intact until they are all peeled, then cut both ends off when ready to bottle.
Wipe with piece of damp kitchen roll if you must.
Put half the amount of spice in bottom of jar, half fill with onions. Add remainder of spice, plus 1 whole chilli if you like them hot.
Fill jar to neck with onions, cover with vinegar.
Put in cool, dark place.
Voila, c'est tout.
Will be ready to eat in 2-4 weeks, depending on size of onions.
Will keep for about 3 months.
FatherJack wrote:Did you make it? What aisle are the cows in?
Didn't but I want to. I was planning to make it for the BBash IV.
Buttermilk costs a lot, so I'm gonna wait till I'm earning again before I make an attempt.
* 30ml orange juice
* 130g ham
* 100g bacon
* 4 cloves of garlic
* 90ml mint sauce
Instructions:
1. pre-heat the oven to 190 C
2. throw the bacon away
3. microwave the ham
4. fry the mint sauce until browned
5. fry the ham
6. grind the mint sauce
7. simmer the ham gently for 20 minutes
8. sift the cloves of garlic
9. heat the cloves of garlic
10. defrost the orange juice
11. bake for 20 minutes and serve hot
1. grill the self-raising flour
2. sprinkle the self-raising flour over the top
3. add one tablespoon of the self-raising flour
4. fry the self-raising flour
5. microwave the leeks
6. whisk the mushrooms
7. bring the leeks to the boil
8. add one tablespoon of the mushrooms
9. sift the cucumbers
10. fry the bananas until browned
11. go down the pub
