Lack of sleep always makes me hungry too.
The crispy cheesy bits sound lovely. I made this omelette recently which has similar crispy cheesy appeal. Very simple and so yummy
https://www.dietdoctor.com/recipes/jills-cheese-crusted-omelet
Hi @DJC3,
Hope Dennis is feeling a bit better by now.
I guess what you eat depends a lot on cultural influences. So, in fact for me it is often the reverse and it is your food that often sounds exotic to me.
Btw, quail eggs actually taste not much different from chicken eggs -- just smaller and therefore a lot fiddlier. Probably won't buy them again. Wished I could find pasture-raised eggs, though -- but alas ...
Point takenI think you’re right, a lot depends on cultural influence. I’ve seen quails eggs in supermarkets here, preboiled but never had them.
I make sure I put anything I'm blowtorching on a metal tray. Been there, done it.....Be very, very careful not to scorch kitchen surfaces. Our stainless steel prep bench is great for such things.
I make sure I put anything I'm blowtorching on a metal tray. Been there, done it.....
Yes - I've made drizzle icing that way. I've also made icing with a cream cheese combo which I'm sure @Goonergal started using on her lemon drizzle cake. It's on my CMT anyway.Lakeland might have spider web stencils, otherwise it’d be easy to draw yourself if you bought black food colouring.
You could make any of your tried and trusted cakes - like the choc olive oil cake, then cover the top with icing made from finely ground erythritol ( I’m sure @maglil55 has mentioned you can do this) and water. Once set paint the web on with black ( concentric circles then draw lines like spokes through the circles)
(If the icing doesn’t work - and I suggest trying a small amount first - you could just buy ready rolled icing and peel it off your slice)
I recall someone making "Mummy Dogs" - high meat content sausages wrapped in fathead dough to look like mummy bandages and some kind of black seed for eyes.Have a look at the M&S seasonal section (@DCUKMod posted the link a few days ago).
https://www.marksandspencer.com/l/food-to-order/party-food-and-sandwiches
there are fantastic ideas - like cheese or fathead pastry as mummy bandages,
As for colour - raw orange pepper could be useful. Also red pepper/tomato for blood.
Are you going sweet or savoury?
How about dead mens fingers... cooked mini sausages, with slivers of almond (as fingernails) stuck on with tomato or chilli sauce
I've used them quite a few times to make things usually at a big family meal. They are little swines to get the timing right to get a soft boiled quail egg and to get the shell of the things without splitting them.I think you’re right, a lot depends on cultural influence. I’ve seen quails eggs in supermarkets here, preboiled but never had them.
There's not a week passes where we don't declare our luuuuurve for the prep bench. It was a practical solution to a storage/work surface problem, that could have ended up temp or prema. That big stainless steel workspace isn't going anywhere. If fact we were saying, next the kitchen has a refurb, there'll be more such areas.
Roasting tins straight from the oven to bench top? Surface needed to encourage cooling of, say, leftovers prior to going into the fridge pr freezer? Rolling dough/pastry?
I could go on.
I make sure I put anything I'm blowtorching on a metal tray. Been there, done it.....
I've used them quite a few times to make things usually at a big family meal. They are little swines to get the timing right to get a soft boiled quail egg and to get the shell of the things without splitting them.
I've made mini scotch eggs out of them before.
Yes, they do taste just like hens eggs.
Yes - I've made drizzle icing that way. I've also made icing with a cream cheese combo which I'm sure @Goonergal started using on her lemon drizzle cake. It's on my CMT anyway.
Limited experience granted but from what we have learned with our chickens I doubt if pure pasture raised chickens would ever lay enough eggs even with a vast prairie to roam to make the enterprise commercially viable. Would probably work with your own chickens - less eggs - or better still bantams. Just my hunch.
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