Beef stew. Seemed like the day for it. Served with lots of crackers. Please excuse my messy stove, as I can't cook neatly. :)

Toad in the hole. Sausages in Yorkshire pudding batter. Pork & black pudding for the meat eaters and a veggie sausage option for my daughter.

Lamb chops..

Mine...

I've been known to have the sewing machine on my kitchen table, too! Ya gotta do what ya gotta do! ????

Lamb loin chops grilled and finished on the cast iron skillet. Seasoned with Bull$***. Mushrooms and asparagus sauteed with onion and garlic. Pretty good!
Liz

We finally fixed our Valentine’s Day Dinner. Delayed by wif’e’s Covid, then I was away on a job. Brad

Looks Great Brad..!

Yeah, what Fig said!!! That salt crusted tater works for me and I love when roasted cauliflower almost has a sweet corn taste. That meal looks like it was worth he wait, and glad the Mrs. got over the Covid too !!!
Slammer!!!

Trying to eat light today, because I have 2 CT scans tomorrow to see what's going on with this gasteoparesus and anemia. So I made some pasta salad with turkey pepperoni and no veggies.

And as soon as I had it made, the phone rang, and CT machine is broke. Sigh. Anyhow I have pasta salad, and gonna have burgers later.

At least I don't have to drink the contrast crap at early 'o clock tomorrow.

quote:

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Originally posted by Wet Spaniel

Toad in the hole. Sausages in Yorkshire pudding batter. Pork & black pudding for the meat eaters and a veggie sausage option for my daughter.

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Your toad in the hole is always better looking than mine.  I love the use of the black pudding.  My wife and I are the only "yanks" we know that will eat black pudding or blood sausage.  Brad

quote:

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Originally posted by paulac7

Trying to eat light today, because I have 2 CT scans tomorrow to see what's going on with this gasteoparesus and anemia. So I made some pasta salad with turkey pepperoni and no veggies.

And as soon as I had it made, the phone rang, and CT machine is broke. Sigh. Anyhow I have pasta salad, and gonna have burgers later.

At least I don't have to drink the contrast crap at early 'o clock tomorrow.

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looks good.  I hope the scan can help with your treatment of whatever is ailing you.  Brad

Thinkin prayers fer ya Paula.. :0)

quote:

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Originally posted by rinemb

quote:

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Originally posted by Wet Spaniel

Toad in the hole. Sausages in Yorkshire pudding batter. Pork & black pudding for the meat eaters and a veggie sausage option for my daughter.

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Your toad in the hole is always better looking than mine.  I love the use of the black pudding.  My wife and I are the only "yanks" we know that will eat black pudding or blood sausage.  Brad

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Thanks Brad - I si]uspect it's because I cook in metric, everything works better in metric  My go to recipe is 

3 eggs

100g plain flour

225ml milk

pinch of salt

make sure the fat in the pan is nice and hot before adding the batter.

These sausages are great, they're maybe 70% normal ground pork and 30% black pudding - they're really nice and savoury tasting.

Jonty's use of "plain flour" is likely a cross reference to the popular use of "self-rising flour", a commodity popular in Britain.

Plain flour is likely just the AP or All Purpose flour of medium gluten content that's commonly used in North America.
We have "Cake Flour" which has a low gluten content, sometimes called "weak" and "strong" which is durum semolina, usually used for pasta.

The other thing is that good recipes are measured by weight or mass which makes it easy to scale the recipe up or down in quantity.

quote:

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Originally posted by Brian T

Jonty's use of "plain flour" is likely a cross reference to the popular use of "self-rising flour", a commodity popular in Britain.

Plain flour is likely just the AP or All Purpose flour of medium gluten content that's commonly used in North America.
We have "Cake Flour" which has a low gluten content, sometimes called "weak" and "strong" which is durum semolina, usually used for pasta.

The other thing is that good recipes are measured by weight or mass which makes it easy to scale the recipe up or down in quantity.

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Self-raising flour is plain (and low gluten) white wheat flour with added raising agents. Necessary if you want to make a Victoria sponge.

We're not completely metricated. I can't remember how many pasta recipes I've seen that demand 450g of pasta when pasta comes in 500g packs (or multiples thereof). Of course this is a lazy conversion of an old (or American) recipe that requires 1lb of pasta, where 1lb=¬450g . They never tell you what to do with the remaining, useless, 50g.

Throw it in the pot. That's 10% and does no harm. 1 pound is 454g. 50g is next to nothing.

I measure pasta by the handfuls. What looks good. Lots of water and a little plain salt.
Boil 10 minutes and sauce which ever way pops into my head. Every kind of pasta is 10 minutes,
even the egg pasta that I make for myself with durum flour.

quote:

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Originally posted by Brian T

Throw it in the pot. That's 10% and does no harm. 1 pound is 454g. 50g is next to nothing.

I measure pasta by the handfuls. What looks good. Lots of water and a little plain salt.
Boil 10 minutes and sauce which ever way pops into my head. Every kind of pasta is 10 minutes,
even the egg pasta that I make for myself with durum flour.

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Me too. A recipe is 'a pack of pasta'. But I do test it. 10mins is too long for spaghetti and too short for penne. And I like it very much on the al dente end of the spectrum.

With our water and our altitude, 10 minutes boiling time makes the pasta texture that I like. It isn't critical.
I'll undercook things like lasagna as it gets a second hit in the baking.

I bought a pasta text, must be 50+ shapes to be made by hand. My Imperia machine will cut spaghetti and linguini
as well as wide sheets. I have a raviolamp and a bicyclette.
I had a magnificent set of a dozen 3" tortelli molds turned in birch. 4 of those stuffed is a big serving.
Fusilli and rotini are two of my favorite sauce-holders, I suppose that penne would do much the same.
I always make enough for lots to snack on the next day with things to create a sort of pasta salad.

I measure my pasta with the notches on my belt and the sauce on my shirt!!!
Slammer!!!

Beef stew from an Aldi's meal kit: beef, potatoes, carrots, onion, celery, and a spice packet. Just add water and cook as usual.

quote:

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Originally posted by Brian T

Jonty's use of "plain flour" is likely a cross reference to the popular use of "self-rising flour", a commodity popular in Britain.

Plain flour is likely just the AP or All Purpose flour of medium gluten content that's commonly used in North America.
We have "Cake Flour" which has a low gluten content, sometimes called "weak" and "strong" which is durum semolina, usually used for pasta.

The other thing is that good recipes are measured by weight or mass which makes it easy to scale the recipe up or down in quantity.

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Weird "plain" in my brain means, nothing else, so plain flour should be flour only product.  Now I am understand that plain flour actually means : a combination of flour and rising chemicals and probably the salt??   Brad

Baking powder is a heat-released leavening agent. Baking soda is a chemically released leavening agent.
These are parts of "self-rising" flour. ((Gisslen: Professional Baking.))
Plain flour is exactly that = 100% grain-derived. What I use in my kitchen commonly labelled as All-Purpose flour. That refers to the level of the gluten content. "Cake" flour is weak flour. Durum semolina is strong flour. With respect to the gluten content.

quote:

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Originally posted by rinemb

quote:

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Originally posted by Brian T

Jonty's use of "plain flour" is likely a cross reference to the popular use of "self-rising flour", a commodity popular in Britain.

Plain flour is likely just the AP or All Purpose flour of medium gluten content that's commonly used in North America.
We have "Cake Flour" which has a low gluten content, sometimes called "weak" and "strong" which is durum semolina, usually used for pasta.

The other thing is that good recipes are measured by weight or mass which makes it easy to scale the recipe up or down in quantity.

---

Weird "plain" in my brain means, nothing else, so plain flour should be flour only product.  Now I am understand that plain flour actually means : a combination of flour and rising chemicals and probably the salt??   Brad

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Well, luckily Brian was here to clear everything up on my behalf 

In my world, plain flour is flour with no additives, effectively AP flour.

Self RAISING flour has a raising agent in it, we use it for cakes etc, it saves us having to type ''add 1 tspn baking powder'' to most recipes

Last night: some sea trout and marinated cucumbers. Al had a chicken pot pie from the new (to us) Mennonite organic market.