The Foodie Thread
#81
That looks cool. I've done microwave chocolate brownies in a mug before, but never anything savoury.
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#82
I can't eat it but the kids seemed to enjoy it. I've added it to the list of things I really want to eat when I'm well enough again Big Grin
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#83
I've mentioned Laura Vitale's YouTube videos before and while I was checking her website for quantities for a recipe, there was a recommended recipe I knew I wanted to make as soon as I saw it. She calls them Bacon Parmesan Cookies, but they're kind of like an airy cheese scone with bacon in. Take my word for it, they're out of this world.

Video is here: - she's not always this Monica-from-Friends-like, I promise.

Here is the recipe with the translated quantities I used:

113g unsalted butter
1 measuring cup (250ml) of finely grated Parmigiano Reggiano
1 tbsp soft light brown sugar (for chemical reasons I assume, because you can't taste it)
just under 1/2 tsp dried rosemary
2 large eggs (or 2 medium eggs plus 3tbsp milk, which is what I used)
156g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp salt
1 pack of crispy cooked smoked bacon (mine was 55g for reference)

Cream the butter, cheese, sugar and rosemary together until fluffy and then stir in the eggs. If it curdles, add a bit of the flour so it comes together.

Mix the flour, bicarb, baking powder and salt roughly together then sift over the butter and egg mixture and mix to a soft consistency that looks like cookie batter.

Crumble in the bacon and fold it into the mixture.

Use a couple of tablespoons to make rounded mounds of the batter on some tin foil or greaseproof paper on a couple of baking trays. She did 24 small ones, I got about 13 larger ones. The small ones take 10-12 minutes in a 170 degree fan oven, my larger ones took about 15 minutes.
GameFAQs users are 80% trolls and 19% stupid. - hyjinx17
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#84
Finished one of these up earlier, they are the best eggs (and the most fatty!)
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#85
My dad has been bragging about his fantastic beetroot. I know that all he had to do was cook it, slice it, and pickle it but I was wary. He's not good at doing things properly. Anyway, I paid him a visit earlier and it's the best beetroot I've ever had. Walked away with a massive jar of it. There's some yellow beetroot at the bottom too, it'll just take some time to eat my way there.
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#86
I'm not a beetroot fan, though I am a lover of just about every other pickled food.
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#87
I don't eat a lot of it but it's something different to put on a salad every now and then.

Pickled onions though, I'll happily just eat out of the jar like a fat mess. And I'm totally okay with that.

Have you ever tried chili pickled eggs? They're a lot nicer than they sound.
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#88
I haven't, but they sound nice to me, so must be delicious!
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#89
Who the hell invented the Custard Slice? They're delicious but there's no way to eat them without getting custard and/or icing all over the place.
GameFAQs users are 80% trolls and 19% stupid. - hyjinx17
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#90
You just dislocate your jaw and swallow it whole, easy. Wink
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Every time Rei smiles God kills a kitten.
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