Oh yes ginger wine, my aunt used to make her own and me and my brother would walk to her house when we were kids to deliver the Christmas cards. She would give us a sherry glass full of her ginger wine and a home made rock bun, it was potent stuff and you could feel it warming you all the way to your feet lol and we can’t have been older than 8 & 10, funnily enough we could never walk back as quickly as we walked thereMy hamper would be things from Xmas from when my parents were still here, from my childhood, so not low carb at all!
1) Ginger wine
2) Dad’s home made Xmas pudding
3) Mum’s homemade Xmas cake
4) A Tunis cake, don’t seem to be able to get them anymore (picture below)
5) My dad in a Xmas hat from a cracker, proudly sharpening his carving knife
6) My mum in her apron proudly bringing the turkey and all the trimmings to the table
View attachment 64514
I hope it's okay, I'm adding a 7th. A Klarstein 30l air fryer, as I couldn't cook the beef rib joint in my 12l air fryer.
Great thread, @MrsA2!
Mine would be:
1) A lovely single malt, such as this one - https://thesinglemaltshop.com/product/dalwhinnie-30-yo-special-releases-2019
2) A bottle of Remy Martin XO.
3) A stinky French cheese, one strong enough that it repels my wife and children from the fridge, thereby ensuring I don't have them raiding the meats!
4) A framed photo of my children to remember them by, for when my wife divorces me and my children flee the house forever, due to the stinky French cheese.
5) A whole serano ham, complete with the little wooden stand.
6) A lifetime supply of Hotel Chocolat 85% chocolate batons.
I think our ginger wine was watered down, but yes we had it from a very young age. Didn’t do me any harm by way of addiction as I’m teetotal now!Oh yes ginger wine, my aunt used to make her own and me and my brother would walk to her house when we were kids to deliver the Christmas cards. She would give us a sherry glass full of her ginger wine and a home made rock bun, it was potent stuff and you could feel it warming you all the way to your feet lol and we can’t have been older than 8 & 10, funnily enough we could never walk back as quickly as we walked there- wouldn’t get away with it these days
Ooh yes, do (with a pic!), it should be really good. (insert drool smiley) Bon appétit!I'll tell you how beef goes in it tomorrow - not a rib, but still a fine chunk, using the rotisserie. Safe to say, there will be cold cuts and quite a bit put through the slicer and frozen for another time.
My courses would be interspersed with a good swig of best Bolly, daughter made mistake one yr of leaving the bottle of Bolly in the kitchen while I’m cooking the mealSo food wise
1) nicely marbled wagu steak cooked in rosemary butter
2) Japanese baked lemon cheesecake
3) Lobster with butter sauce
4) cheeseboard with a very runny French brie, Gorgonzola, soft goats cheese, pickled shallots
5) hot chocolate made with double cream and melted chocolate and a good tot of brandy
6) someone to cook it all rather than me
Great pick this, it's my favourite blue cheese by a mile. Most people go for stilton, and whilst I'm a big fan, Shropshire Blue is another level!A selection of farmhouse cheeses inc Shropshire Blue
I like a good very ripe GorgonzolaGreat pick this, it's my favourite blue cheese by a mile. Most people go for stilton, and whilst I'm a big fan, Shropshire Blue is another level!
I very much consider myself a cheese diversity and inclusion champion!I like a good very ripe Gorgonzola
I have some aquaintances who honestly believe they are eating high quality special cheeses when they buy cream cheese with pineapple or walnut bits, or one of those slices of 'brie' cut in half and filled with a herby type of cream cheese. That's about where I draw the line.I very much consider myself a cheese diversity and inclusion champion!I like all cheeses, from all backgrounds. I'm yet to find a cheese I don't like.
Agreed. Some of the "with bits" or "with added extras" cheese products detract from a perfectly good cheese in my opinion. The exception is Wensleydale with cranberries, goes well together for my taste, but I'm definitely more of cheese purist and don't really like them to be messed with.I have some aquaintances who honestly believe they are eating high quality special cheeses when they buy cream cheese with pineapple or walnut bits, or one of those slices of 'brie' cut in half and filled with a herby type of cream cheese. That's about where I draw the line.
On the other end of the cheese spectrum, I have no wish to try Italian casu marzu.
Otherwise, I completely agree!
But what about the casu marzu? Would you want it in your christmas hamper? (To eat that is, and not to troll friends with.)Agreed. Some of the "with bits" or "with added extras" cheese products detract from a perfectly good cheese in my opinion. The exception is Wensleydale with cranberries, goes well together for my taste, but I'm definitely more of cheese purist and don't really like them to be messed with.
I'm good thanks, I'll leave the maggots to the birds, while I'm watching them through a window and enjoying some Shropshire blue!But what about the casu marzu? Would you want it in your christmas hamper? (To eat that is, and not to troll friends with.)
Your wish is granted.Ooh yes, do (with a pic!), it should be really good. (insert drool smiley) Bon appétit!
I roti a small joint in mine, it doesn't take long, take that as quick, as I like it rather rare (sometimes with the moo!), the crust & fat are perfect crispy goodness too, the wonder of an air fryer.
Talking of ginger wine, loved Stones (still have a bottle) & I used to drink that on ice, still would, but...
My great maiden aunt wasn't a drinker at all, but she adored her gifted bottle of Crabbies every Christmas. Memories, eh?
Oh, I don't know. The maggots are probably a good source of protein.I have some aquaintances who honestly believe they are eating high quality special cheeses when they buy cream cheese with pineapple or walnut bits, or one of those slices of 'brie' cut in half and filled with a herby type of cream cheese. That's about where I draw the line.
On the other end of the cheese spectrum, I have no wish to try Italian casu marzu.
Otherwise, I completely agree!
There are some very high quality (and traditional) cheeses with added ingedients. There's a very nice mature clove cheese, famous from the area where I live, and there's a common Gouda variety with cumin. I like goat cheese with fenugreek as well, and I'm happy with a good strong nettle cheese too. Love a ripe Morbier, which has a layer of ash in the middle, which could be seen as an added ingredient.Seriously, a good cheese needs no added ingredients, IMO. I suspect the addition of herbs, pineapple etc. is done to mask cheese of inferior quality, yet it sells.
Thank you! Now it is properly christened, good that you enjoyed it too.Your wish is granted.
As you will see, we don't always have the airfryer doing fast cooking. That joint was extremely tender.
@Antje77, I agree, wouldn't want that cheese. Could have had some brie with the maggots, as years back, left one out to ripen & there was a odd noise, the brie was alive!! Cheese does not stay out to ripen now!
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