Gilding the Lily?

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

Gilding the Lily?

Postby Ratatouille » November 28th, 2018, 10:31 am

Recently I have seen several recipes for fairly traditional dishes which are absolutely fine in themselves having additional ingredients which, to me, seem totally unnecessary.

For example in last weeks Sunday Times magazine Skye McAlpine gave us a recipe for Nutella Tiramisu. Also on Sunday Angela Hartnett was bemoaning the appearance of mince pies containing all manner of additions, from salted caramel nuts to chocolate truffles. She asked "Why?" So do I
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Re: Gilding the Lily?

Postby suffolk » November 28th, 2018, 10:37 am

It's called 'adding value' ... the shops can charge more if the product has something extra added ... a lot more ...

And what's the betting that Fererro SpA are behind the Nutella Tiramisu ............... or am I just an old cynic?
Last edited by suffolk on November 28th, 2018, 11:48 am, edited 1 time in total.
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
User avatar
suffolk
Registered
 
Posts: 39419
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Gilding the Lily?

Postby earthmaiden » November 28th, 2018, 11:37 am

I quite agree Rats though of course understand in the case of goods on sale. One of the rules of marketing is to diversify.

The array of weirdly flavoured mince pies and Christmas puddings -especially from Waitrose is astounding. I do feel that traditions will be lost with the introduction of such different things even if they do taste nice. Already we are losing the tradition (and point) of rich fruit wedding cakes and Christmas goods are following fast. Perhaps it is yet another thing we sigh and mourn as we get older but I do wonder who needs chocolate in mince pies or Nutella in anything at all.

There is a pub restaurant near here which serves fairly traditional British dishes. However, each, both main and pudding courses are embellished with additional rich sauces and creams which are totally unnecessary and must cost more to produce. In some cases they ruin the dish making it too rich. I do wonder why they think it a good idea.
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby Suelle » November 28th, 2018, 11:49 am

There's currently a fashion for 'decorating' home made cakes with what often looks like half a packet of assorted biscuits, several bars of chocolate and half a pound of sugary sweets on top of buttercream. Leaving aside the issue of extra calories, I think it really detracts from the cake itself.

I can see that food manufacturers want to tempt us with new flavours, so that we buy more, but is something like cherry flavoured marzipan in a Stollen (which I saw in Aldi this morning) really an improvement?
User avatar
Suelle
Global Moderator
 
Posts: 5545
Joined: March 30th, 2010, 6:19 pm
Location: Cambridgeshire

Re: Gilding the Lily?

Postby TeresaFoodie » November 28th, 2018, 12:14 pm

I am also getting irritated by the number of recipes published or advertised as on sale that have a tiny tweak for what seems like the sake of it.

In the latest edition of Good Food magazine they are going on about Christmas tree decorations which mimic food items. What's wrong with a good old round bauble?

At the end of the day as already said, it all boils down to money making.
Imagine peace
User avatar
TeresaFoodie
Registered
 
Posts: 4377
Joined: May 7th, 2017, 11:00 am
Location: Dunstabubble, UK

Re: Gilding the Lily?

Postby earthmaiden » November 28th, 2018, 12:18 pm

Suelle, I went to a tea shop with some friends in the summer which sold slices of those kind of cakes. One wasplastered with Oreos and the other Custard Creams. I chose something different but thought those cakes looked a horrible combination - and meant people got a huge slice of cake and at least two biscuits each as well. Thankfully I've not seen them anywhere else.
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby KC2 » November 28th, 2018, 12:30 pm

Heston's cherry crumble mince pies at Waitrose are a case in point - why??!!
KC2
Registered
 
Posts: 1065
Joined: December 31st, 2009, 5:38 pm
Location: West London

Re: Gilding the Lily?

Postby Herbidacious » November 28th, 2018, 1:01 pm

For the sake of novelty?

The cake decorated with biscuits and sweets etc. thing seems like an extension of Freakshakes.

Was tempted to Photoshop a pic of my cat Lily to make her have gold ears, but not really got time for that :)
User avatar
Herbidacious
Registered
 
Posts: 6272
Joined: August 11th, 2012, 2:48 pm
Location: South East London, and occasionally Normandy

Re: Gilding the Lily?

Postby Seatallan » November 28th, 2018, 1:27 pm

It's the food equivalent of Per Una clothes I think. Take a perfectly good garment and ruin it with a shed-load of lacey bits,flounces, floppy fabric flowers, etc.
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 9669
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Gilding the Lily?

Postby Suelle » November 28th, 2018, 1:35 pm

earthmaiden wrote:Suelle, I went to a tea shop with some friends in the summer which sold slices of those kind of cakes. One wasplastered with Oreos and the other Custard Creams. I chose something different but thought those cakes looked a horrible combination - and meant people got a huge slice of cake and at least two biscuits each as well. Thankfully I've not seen them anywhere else.


I read baking blogs, as well as belonging to the 'Clandestine Cake Club' Facebook group - they're cropping up everywhere at the moment!
User avatar
Suelle
Global Moderator
 
Posts: 5545
Joined: March 30th, 2010, 6:19 pm
Location: Cambridgeshire

Re: Gilding the Lily?

Postby WWordsworth » November 28th, 2018, 1:44 pm

I agree Seatallen, Per Una clothes are far too fussy for me.
WWordsworth
Registered
 
Posts: 2850
Joined: September 10th, 2010, 7:09 am
Location: Derbys / Leics / Notts border

Re: Gilding the Lily?

Postby Ratatouille » November 28th, 2018, 1:58 pm

My feeling is that if something ain't broke don't fix it1

it applies to all sorts of things including recipes and clothes.

Is it I wonder because so many folk these days simply have never tasted a properly made traditional dish?
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Re: Gilding the Lily?

Postby StokeySue » November 29th, 2018, 12:19 am

I was reminded today in John Lewis Food Hall - really, not everything is better with chocolate, and definitely not with double chocolate

What reminded me was their chocolate panettone, which to be fair is possibly quite nice but no doubt I’d prefer a traditional mildly citrus one

But it can be quite difficult to find a non chocolate dessert on a chain restaurant menu
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby cyprusmoira » November 29th, 2018, 6:08 am

Oreo Cakes have even reached Cyprus :rolleyes:

Moira
When life gives you lemons, make sorbet
cyprusmoira
Registered
 
Posts: 11722
Joined: January 1st, 2010, 7:34 am
Location: Souni, Cyprus

Re: Gilding the Lily?

Postby Prettykiwicrazy » November 29th, 2018, 9:02 pm

Funnily enough I had similar thoughts yesterday reading a Xmas mag , featuring a mint choc Xmas pud and an espresso martini version!! To my mind , if you want a chocolate pudding , have one don’t have a Xmas pudding .

There’s a fine line between adding a spin to a classic , to ruining it . For example , I love bread and butter pudding , but I’ve also made it with brioche , marmalade and dark chocolate and with a baileys custard , though not all at the same time . . Maybe it works because it’s a very simple dish , so embellishments can be added , like with a roast chicken , I’ve flavoured it in many different ways before .
Prettykiwicrazy
Registered
 
Posts: 1772
Joined: March 31st, 2010, 7:59 pm
Location: Devon

Re: Gilding the Lily?

Postby earthmaiden » November 29th, 2018, 10:54 pm

On the subject of the selection of 'mince pies' on offer on Waitrose this year, I was with a friend today who had bought some lemon ones. They are described as, "An inspired combination of two great classics: a spiced shortcrust pastry mince pie and lemony Sussex Pond Pudding. Topped with a buttery crumble for added texture". I tried for some time to find out what they were like - i.e. was it ordinary mincemeat with lemon in the middle or a different kind of mix of dried fruit and lemon or something completely different and she was totally incapable of answering :evil:. I know that Wildies would have deconstructed it as they ate and would have been able to describe exactly!

Apparently they are nice .. maybe in the interest of science .... :).

I think espresso martini Christmas pudding could work - that flavour combination could enhance the pud - if added in the right quantities.
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby StokeySue » November 29th, 2018, 11:14 pm

earthmaiden wrote:think espresso martini Christmas pudding could work - that flavour combination could enhance the pud - if added in the right quantities.

Sorry <shudders>
Espresso martini is a ridiculous thing to start with, while it is perfectly reasonable to make a coffee flavoured vodka based cocktail (for example, a White Russian), serving it in a Martini glass does not make it a Martini, a Martini is made with gin and vermouth, a definition which at a pinch can be expanded to include similar cocktails made with other white spirits and other white wine based aperitifs, James Bond style. Dick Bradsell, the alleged inventor, really should know better

Classic example of gilding the lily in fact :lol:

Coffee in Christmas pud? Doesn’t appeal :sprout:
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby earthmaiden » November 29th, 2018, 11:46 pm

Yep, you're right about the Martini :oops:. I'm just a sucker for just about any coffee/booze combination and will lower my standards accordingly. As for coffee in Christmas pud, I think in a small quantity it would be like anchovies in a sauce - a flavour enhancer that you couldn't quite identify. I wouldn't waste good ingredients trying it at home though.
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby Zosherooney » November 30th, 2018, 7:38 am

When my Mum was alive she made a lemon sponge fairly regularly, nowadays it's a lemon drizzle cake..... :| I like both.

I sometimes make my own mincemeat, one year I fancied a change, I added powdered star anise, I have not gone back to the original recipe and I get lots of comments (positive ones) !

The idea of adding anchovies to a lamb dish struck us both as odd but did try it........ :sprout: Why spoil the wonderful flavour of English lamb (probably the best in the world) ?
User avatar
Zosherooney
Registered
 
Posts: 11650
Joined: March 31st, 2010, 3:04 pm

Re: Gilding the Lily?

Postby suffolk » November 30th, 2018, 8:10 am

The trick is to add just enough anchovy (and garlic) to heighten the sweet unctuous ‘lambiness’of a slowly roasted shoulder without the anchovy being discernible as a discrete flavour ... done like that I promise you it’s heavenly :drool: and no one but the most experienced palate would know that it’s there.
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
User avatar
suffolk
Registered
 
Posts: 39419
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Gilding the Lily?

Postby Seatallan » November 30th, 2018, 8:43 am

suffolk wrote:The trick is to add just enough anchovy (and garlic) to heighten the sweet unctuous ‘lambiness’of a slowly roasted shoulder without the anchovy being discernible as a discrete flavour ... done like that I promise you it’s heavenly :drool: and no one but the most experienced palate would know that it’s there.


Absolutely! :chops: :tu: It's one of those combinations that shouldn't work but really, really does.
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 9669
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Gilding the Lily?

Postby Ratatouille » November 30th, 2018, 10:21 am

Mr R doesn't like anchovies but he would miss them with lamb - if he knew U added them!

I've just jarred my mincemeat. Always rather tradititional. The spices I like least are those with clove notes - cloves, star anise and allspice.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Re: Gilding the Lily?

Postby StokeySue » December 1st, 2018, 12:05 am

My Twitter feed offers me one of those videos of speeded up disembodied hands

These are making that obvious Christmas essential, a mulled wine bundt cake (spell checker prefers bunny cake) Seems to involve cranberries and a lot of sugar

Give me strength
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby StokeySue » December 3rd, 2018, 4:49 pm

Just had an email

Fever-Tree's Limited Edition Refreshingly Light Clementine Tonic Water with Cinnamon


Why?
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby WWordsworth » December 3rd, 2018, 6:09 pm

I would probably enjoy that as a soft drink but it's going nowhere near my gin.
WWordsworth
Registered
 
Posts: 2850
Joined: September 10th, 2010, 7:09 am
Location: Derbys / Leics / Notts border

Re: Gilding the Lily?

Postby suffolk » December 3rd, 2018, 6:29 pm

:? It sounds as if it might be horribly sweet ... and cinnamon? Why?
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
User avatar
suffolk
Registered
 
Posts: 39419
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Gilding the Lily?

Postby Zosherooney » December 3rd, 2018, 6:43 pm

I have drunk it as a soft drink and was pleasantly surprised......Not over sweet at all and I don't like sweet drinks.
User avatar
Zosherooney
Registered
 
Posts: 11650
Joined: March 31st, 2010, 3:04 pm

Re: Gilding the Lily?

Postby PatsyMFagan » December 5th, 2018, 12:35 pm

Suelle wrote:There's currently a fashion for 'decorating' home made cakes with what often looks like half a packet of assorted biscuits, several bars of chocolate and half a pound of sugary sweets on top of buttercream. Leaving aside the issue of extra calories, I think it really detracts from the cake itself.


One of the girls ( she's about 75) I regularly do the pub quiz with, is famous for her baking, particularly Victoria sponge with which she always wins the Church Fete competition … When it's someone's birthday, she gets lots of 'ooohs' and 'aaahs' and 'wows' and remarks about how clever she is because she adds all these decorations to the liberally coated cake. I can see nothing clever about putting loads of the ready made stuff on top :? :rolleyes:
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 8177
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Gilding the Lily?

Postby Ratatouille » December 5th, 2018, 1:33 pm

If said lady's so good at baking one wonders why she hides her beautiful Victoria sponges under a load of rubbish?

Gilding the lily on steroids :scared:
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Re: Gilding the Lily?

Postby KC2 » December 5th, 2018, 4:37 pm

I've just looked at next week's Radio Times and there is a recipe for mince pie blondies ... 'nuff sed ...
KC2
Registered
 
Posts: 1065
Joined: December 31st, 2009, 5:38 pm
Location: West London

Re: Gilding the Lily?

Postby PatsyMFagan » December 5th, 2018, 4:49 pm

PatsyMFagan wrote:If said lady's so good at baking one wonders why she hides her beautiful Victoria sponges under a load of rubbish?


I think she only kept the authentic Victoria sponge for the annual competition .. using something else for a celebration cake ..

Edited to add, a lot of recipients would go for the decorated cake rather than a 'plain' sponge... ;)
No-one knows if you've done your housework, but everyone knows if you've done your gardening !
User avatar
PatsyMFagan
Registered
 
Posts: 8177
Joined: July 31st, 2010, 10:27 am
Location: Harefield, Uxbridge

Re: Gilding the Lily?

Postby earthmaiden » December 28th, 2018, 8:15 pm

I have just eaten a Heston/Waitrose chocolate and cherry mince pie. It was very sweet and sickly and really not very nice. Did anyone else try these?
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby KC2 » December 30th, 2018, 7:37 pm

I had a taster in a waitrose before Christmas and didn't like it at all. Yes, horribly sickly sweet and all wrong!
KC2
Registered
 
Posts: 1065
Joined: December 31st, 2009, 5:38 pm
Location: West London

Re: Gilding the Lily?

Postby Catherine » February 21st, 2019, 10:42 pm

Just came across this recipe and thought of this thread. Surely this has to be a step too far?

https://www.bbcgoodfood.com/recipes/mac ... se-marmite
Catherine
Registered
 
Posts: 4695
Joined: December 31st, 2009, 9:45 pm
Location: Surrey

Re: Gilding the Lily?

Postby karadekoolaid » February 21st, 2019, 11:41 pm

Catherine wrote:Just came across this recipe and thought of this thread. Surely this has to be a step too far?


Nah! It´s missing 6 fresh habanero chiles and a handful of anchovies :lol: :lol: :lol: :lol:
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4914
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Gilding the Lily?

Postby Seatallan » February 22nd, 2019, 9:23 am

Lordy! I can just about get the Marmite, but evaporated milk?
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 9669
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Gilding the Lily?

Postby suffolk » February 22nd, 2019, 9:55 am

:sprout: evap would sweeten it :shock:
“I am not lost, for I know where I am. But however, where I am may be lost.” —Winnie-the-Pooh
User avatar
suffolk
Registered
 
Posts: 39419
Joined: August 11th, 2010, 6:47 am
Location: East Anglia, surprisingly!

Re: Gilding the Lily?

Postby StokeySue » February 22nd, 2019, 1:54 pm

I think the evap would get lost in the 750 g of cheeses ans a tablespoon each of mustard flour and marmite

1.5 x as much cheese as pasta by weight (I’m counting the bit of Parmesan)?

A little too rich I think
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby scullion » February 22nd, 2019, 2:15 pm

is 'vap' sweetened? i thought it wasn't but condensed is.
User avatar
scullion
Registered
 
Posts: 13068
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Gilding the Lily?

Postby Ratatouille » February 22nd, 2019, 2:29 pm

Evap isn't but it has quite a sweet taste. I always use it for rice pud and Birds custard. How many is this supposed to serve, or have I missed something? 500g pasta is a hell of a lot. I often make mac n'cheese butfor the 2 of us I just use 2 handfuls of pasta. Mind I do add mushrooms, bacon and sometimes some sliced Alsace type sausage . It's one of the GCs favourite suppers.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Re: Gilding the Lily?

Postby scullion » February 22nd, 2019, 2:45 pm

it says it serves 8 - 10. i'm not sure i know ten people who like macaroni cheese! i haven't made it since the kids were tiny - it's not on our radar as comfort food.
i don't use vap. i bought a tin by mistake a few years ago - it's unlikely to move from the shelf other than being thrown out.
User avatar
scullion
Registered
 
Posts: 13068
Joined: April 9th, 2010, 2:08 pm
Location: cornwall

Re: Gilding the Lily?

Postby KC2 » February 22nd, 2019, 4:12 pm

I remember a really big treat as a child was red jelly with evap :lol: (And eating the squares of 'raw' jelly :lol:)
I don't think we ever had cream (apart from the cream at the top of the milkbottle), I guess it was expensive and a luxury back in the 50s and early 60s. We never had butter either. And Wilfred the baker used to deliver us yesterday's bread as it was cheaper than fresh.
How things have changed!
KC2
Registered
 
Posts: 1065
Joined: December 31st, 2009, 5:38 pm
Location: West London

Re: Gilding the Lily?

Postby Seatallan » February 22nd, 2019, 4:49 pm

Ratatouille wrote:Mind I do add mushrooms, bacon and sometimes some sliced Alsace type sausage . It's one of the GCs favourite suppers.


:chops: :chops: :chops:

Ours too. Often include mushrooms and bacon/pancetta but never considered sausage. That sounds wonderful!
Food, Felines and Fells (in no particular order)
User avatar
Seatallan
Registered
 
Posts: 9669
Joined: April 1st, 2010, 3:28 pm
Location: Reading

Re: Gilding the Lily?

Postby Prettykiwicrazy » February 22nd, 2019, 7:07 pm

Is it Nigella who makes Marmite pasta , I think it was just marmite and butter stirred through pasta . I wouldn’t add it to macaroni cheese, which is a wonderful dish . I normally add mushrooms and bacon /pancetta to mine or do a cauliflower/macaroni cheese version topped with breadcrumbs, making sure I use the leaves and finely chopped stalks too
Prettykiwicrazy
Registered
 
Posts: 1772
Joined: March 31st, 2010, 7:59 pm
Location: Devon

Re: Gilding the Lily?

Postby StokeySue » February 22nd, 2019, 8:19 pm

Yes, Nigella has a Marmite pasta recipe, very simple but intended I think she intends it for those occasions when you don’t want to cook A Dinner but want a bowl of something hot, not a sandwich
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby karadekoolaid » February 23rd, 2019, 1:22 am

I occasionally rail against absurd lily-guilding. My pet hate is a chicken, mushroom and roasted garlic fettucini Alfredo :terrified: :twisted: :twisted: :twisted: :twisted: Having tasted the original ( pasta+butter+parmesan cheese), I absolutely, and resolutely fail to understand why anyone in their right mind would want to bastardize such a gloriously simple and tasty dish.
But they do.
So WHY do they do it? I suppose there are a million reasons. Food, these days, is a huge talking point; unlike the 60s and 70s, when people just ate what they were given and were thankful for it. Today, far more people are knowledgeable about food. Then there is Marketing. Selling a product is one thing; but knowing how to market it ( the image, the target population, the vision, blah, blah) is a million times more important. Then there´s Food TV. And Master chef. And our Pop Star Chefs. And the demand for innovation every single minute of the day. And the demand for something "different" on our menus. And Instagram.
I was particularly amused by the menus in some of the (fairly basic) restaurants I went to in Ohio/Kentucky last July; and I felt the "effort" the restauranteurs were making was simply, to be more interesting than the nearest competitor. And competitors there are - by the thousands.
"Stone ground yellow beer cheese grits, blackened shrimp, and Vito´s sausage. Translation: Grilled shrimp on sweetcorn mush with bits of banger in it.
The Alpine: Kansas City Beef with Swiss cheese, caramelized onions and Mushroom demi-glace Oooh! La la!! Translation: Roast beef sarnie with onions, cheese and mushrooms :lol: :lol: :lol: :lol:
Do we really care (or can we even distinguish?) about the "stone-ground" corn? Is " blackened" shrimp more appealing than "burnt on the grill"? Who the Hell is Vito, and do I give a flying banana about HIS sausages? Is Kansas City beef better than Aberdeen Angus Beef? And wot the eck is a demiglace, to Mr & Mrs Smith?
But there we are. In this ever-more-competitive food world, a subtle change may make all the difference to the profit and loss!
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4914
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Gilding the Lily?

Postby earthmaiden » February 23rd, 2019, 10:11 am

Good macaroni cheese is the food I would choose to be stuck with on a desert island.

In the USA, it is commonplace to make it from a packet as a quick meal. Friends I had there had grown up with it and loved it. It did have an evap sort of taste (as does the tinned stuff here which was the first experience of macaroni cheese for many)÷. I'm wondering if they originally made it with evap and that the packet stuff was made to taste like it or vice versa! Despite the Marmite, the recipe sounds more American than British.
User avatar
earthmaiden
Registered
 
Posts: 11608
Joined: April 2nd, 2010, 8:36 pm
Location: Wiltshire. UK

Re: Gilding the Lily?

Postby StokeySue » February 23rd, 2019, 11:21 am

I think any processed dairy tends to taste of evap - I avoid all canned and packaged soups containing milk because to me they all taste overwhelmingly of Ideal milk, not good in soup :sprout:
Sue
User avatar
StokeySue
Registered
 
Posts: 21017
Joined: April 21st, 2010, 5:18 pm
Location: Stoke Newington (London)

Re: Gilding the Lily?

Postby karadekoolaid » February 23rd, 2019, 11:39 am

Mrs Beeton has a recipe (well two, actually) for Macaroni Cheese. No evaporated yuk in that; just milk, to make a bechamel, and a tsp of mustard.
" Bite off more than you can chew, then chew like Hell!"
User avatar
karadekoolaid
Registered
 
Posts: 4914
Joined: March 31st, 2010, 12:17 am
Location: Caracas, Venezuela

Re: Gilding the Lily?

Postby Ratatouille » February 23rd, 2019, 1:58 pm

Seatallan wrote: :chops: :chops: :chops:

Ours too. Often include mushrooms and bacon/pancetta but never considered sausage. That sounds wonderful!


It happened when I found half a packet of cocktail sausages in the fridge and in they went. I sometimes back quartered tomatoes round the edge to give a bit of colour.
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
Ratatouille
Registered
 
Posts: 8723
Joined: August 23rd, 2013, 11:48 am

Next

Return to The Kitchen

Who is online

Users browsing this forum: No registered users and 3 guests