I haven't had that since September, and that was the first time I'd had it in almost four years. There used to be a delicatessen near me that would make them fresh, but they closed down years ago. I'm not a huge fan of cake in general, but I love Rosca. :smile:
Think I'd prefer that to a Christmas pudding. Not that I normally have much pudding at Christmas, due to the long-honoured British tradition of eating 4 chocolate selection boxes before your lunch..
Chrimbo puds are friggin' vile, they taste horrible, they smell horrible, they look horrible, oh hang on they ARE horrible. I'd rather drink the booze that's wasted on making them.
So a giant Spanish Donut is alright by me, even if it's a sh*te cake I still bet it's better than a chrimbo pud!
The eggs were on the stove a moment (or two) too long so they were a bit crunchy ... thought I'd make sure I had the right instruments to tackle them eggs*
Chrimbo puds are friggin' vile, they taste horrible, they smell horrible, they look horrible, oh hang on they ARE horrible. I'd rather drink the booze that's wasted on making them.
Yuck! :D
BLASPHEMY!
Chrimbo pud is luuuuuush you heathen philistine, these colonials and their mouldy chocolate have ruined you :p
More to the point I'm curious as to what type of Burrito it is?
Patio?
Jose Ole?
El Monterey?
Amy's?
The little cubes in it look like Jose Ole's weird sponge chicken (The economy defo had an effect on those burritos, they're horrible now, and I used to love em'), but the colour of the sauce is wrong for Jose Ole?
(ZnorXman: you cut your burrito up before consuming???)
( Yes, of course ... It's called being civilised* :razz: )
*that, or it was stupid hot and had to be vented. ( No, it's the former, you eat nearly everything with a knife and fork, go on, tell the truth ZnorXman! - Ed )
( Yes, of course ... It's called being civilised* :razz: )
*that, or it was stupid hot and had to be vented. ( No, it's the former, you eat nearly everything with a knife and fork, go on, tell the truth ZnorXman! - Ed )
There's nothing uncivilised about eating butter from the tub with your hands.
Veg chilli, rice, glass of homebrew. Not as hot as I usually make it but did the job nonetheless. Still have cheese to finish off but couldn't face any more today.
Veg chilli, rice, glass of homebrew. Not as hot as I usually make it but did the job nonetheless. Still have cheese to finish off but couldn't face any more today.
The first bite is with the eye don't you think?
Looks nice. What's the homebrew? Wine or very dark ale? I assume it's wine as there's a cup of water as well. Unless that's vodka or something.
One question that has plagued me most of my life is how/why you should eat rice with a fork and a spoon. For that meal I'd eat with one or the other, but not both. I can understand how you do it with spaghetti twirling it around in the spoon, but rice?
I also normally make a hole in the middle of my rice and pour my chilli in the centre, thus avoiding liquid-y spillage onto lap.. Though yours looks quite self-contained.
i made some gravy on sunday that rivalled my christmas dinner gravy.
i did the usualy of putting meat juices with stock etc, but added some red wine vinegar, which ive never really cooked with before as it seems an expensive ingredient (i only bought it to do a batch of home made pasta sauce) and wow it was worth it. the gravy was the best thing on the plate and complimented the pork really well.
Another homemade chilli-esque offering. Rice courtesy of Uncle Ben. I put 4 of those birds eye chillis in this. It was quite spicy, but I reckon I might try 6 next time to give it a bit more of a kick.
Normally I'd probably eat double this amount, but I thought I'd stop being a fat git (and I wanted to save some for tomorrow).
Since I haven't posted any pics on here ages I figured I would
Yesterdays Sesame Beef Salad.
Todays Sausage and Pepper Pasta.
Pepper and onion in the pan
once it's sweated a little Italian Sausage in with the veg
Once the Sausage is browned bit of garlic in there
Once the kitchen starts to stink of garlic it's time to add the butter, it's the big bit that's going in there as well, not the little bit :D
All done looks like vomit, but it tastes gooood :D
Oh you do have to remember to cook some pasta alongside it while you cook the meat and sauce, then toss em' together in the pan.
There we go the finished item, garnish with some poncey green leaves, or a few green chilli peppers like I prefer to a sprig of something I'm not going to eat.
Crikey, that'll give the old arteries a good workout..!
Did you put the whole of that big bit of garlic in?
No just a chunk from inside the clove that'll fit into one of those garlic presses, so not that much, but since it's fresh stuff it's pretty hardcore, you don't really need a lot.
I usually eat that kind of pasta (they're like 'bows'), cook them and just add olive oil, vinegar and salt. It's a fresh & healthy solution for summer (without turtle pies, unfortunately! :smile:)
Comments
I haven't had that since September, and that was the first time I'd had it in almost four years. There used to be a delicatessen near me that would make them fresh, but they closed down years ago. I'm not a huge fan of cake in general, but I love Rosca. :smile:
I made one a couple of years ago, it was hugely labour intensive and I'm not organized enough this year to repeat it...
I did get to discover agua de azahar as a consequence, though.
That made my mouth water a bit (which counteracted the eye-hurtingly big picture).
What's with the "shiv" & fork combo? :razz:
Think I'd prefer that to a Christmas pudding. Not that I normally have much pudding at Christmas, due to the long-honoured British tradition of eating 4 chocolate selection boxes before your lunch..
So a giant Spanish Donut is alright by me, even if it's a sh*te cake I still bet it's better than a chrimbo pud!
Yuck! :D
Yeah, sorry it's not my camera and I can't figure out how to get it to take smaller pics! :razz:
The eggs were on the stove a moment (or two) too long so they were a bit crunchy ... thought I'd make sure I had the right instruments to tackle them eggs*
*Read: It's the hood, yo!
BLASPHEMY!
Chrimbo pud is luuuuuush you heathen philistine, these colonials and their mouldy chocolate have ruined you :p
I think you may be correct about that one, the chocs here is all DISGUSTING! (well, aside from the blue Symphony(the one with the nuts))
Posh (cannellini) beans on toast. Christmas cheese to finish off. Veggie sausages. Biro, er, for scale.
(ZnorXman: you cut your burrito up before consuming???)
Patio?
Jose Ole?
El Monterey?
Amy's?
The little cubes in it look like Jose Ole's weird sponge chicken (The economy defo had an effect on those burritos, they're horrible now, and I used to love em'), but the colour of the sauce is wrong for Jose Ole?
( Yes, of course ... It's called being civilised* :razz: )
*that, or it was stupid hot and had to be vented. ( No, it's the former, you eat nearly everything with a knife and fork, go on, tell the truth ZnorXman! - Ed )
There's nothing uncivilised about eating butter from the tub with your hands.
Hehehe ... that was me when I was four ... I do love butter ... but nowadays I prefer that the appropriate cutlery be involved.
Veg chilli, rice, glass of homebrew. Not as hot as I usually make it but did the job nonetheless. Still have cheese to finish off but couldn't face any more today.
The first bite is with the eye don't you think?
Looks nice. What's the homebrew? Wine or very dark ale? I assume it's wine as there's a cup of water as well. Unless that's vodka or something.
One question that has plagued me most of my life is how/why you should eat rice with a fork and a spoon. For that meal I'd eat with one or the other, but not both. I can understand how you do it with spaghetti twirling it around in the spoon, but rice?
I also normally make a hole in the middle of my rice and pour my chilli in the centre, thus avoiding liquid-y spillage onto lap.. Though yours looks quite self-contained.
That's the way I roll :razz:
I don't have an answer for this! Fork & spoon for rice seems the most natural thing in the world!
I also used to favour the protective rice ring around the chilli, but now prefer to make a nice extra thick sauce.
yer I know, southerners do eat gravy sometimes ;)
i did the usualy of putting meat juices with stock etc, but added some red wine vinegar, which ive never really cooked with before as it seems an expensive ingredient (i only bought it to do a batch of home made pasta sauce) and wow it was worth it. the gravy was the best thing on the plate and complimented the pork really well.
Another homemade chilli-esque offering. Rice courtesy of Uncle Ben. I put 4 of those birds eye chillis in this. It was quite spicy, but I reckon I might try 6 next time to give it a bit more of a kick.
Normally I'd probably eat double this amount, but I thought I'd stop being a fat git (and I wanted to save some for tomorrow).
Yesterdays Sesame Beef Salad.
Todays Sausage and Pepper Pasta.
Pepper and onion in the pan
once it's sweated a little Italian Sausage in with the veg
Once the Sausage is browned bit of garlic in there
Once the kitchen starts to stink of garlic it's time to add the butter, it's the big bit that's going in there as well, not the little bit :D
All done looks like vomit, but it tastes gooood :D
Oh you do have to remember to cook some pasta alongside it while you cook the meat and sauce, then toss em' together in the pan.
There we go the finished item, garnish with some poncey green leaves, or a few green chilli peppers like I prefer to a sprig of something I'm not going to eat.
Desert! Turtle Pie! MMMMMMM!
.....and that lot was well tasty! :D
you remind me of this chap, as your pan is stacked with pasta :)
http://www.giantrobot.com/news/maximizing-pizza-hut-salad-bar-1-plate-rule-in-china/
The wife ate some of it as well, and there was loads left so the mother in law ate some when she appeared randomly and unannounced as inlaws do.
Not a bad chow really, you can feed 3-4 peeps with that lot for about $6, cheaper than buying pasta from Pizza Slut :D
Did you put the whole of that big bit of garlic in?
No just a chunk from inside the clove that'll fit into one of those garlic presses, so not that much, but since it's fresh stuff it's pretty hardcore, you don't really need a lot.
(...I bet he spannered half of them over the kitchen when he tried to mix everything together in that microscopic pan.
And then got his missus to clean up after him.. :-D)