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#english food
clove-pinks · 5 months
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Christmas Pudding 1.0
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The pudding has been steaming for a few hours now. My wife and I took turns stirring it East to West (the journey of the Three Wise Men) while making a wish. ("I think we probably wished for the same thing," she said after).
I am using a recipe from The Daring Gourmet blog, which carefully describes each step (with pictures), and also has nuts optional, which was a must for my wife. I found that most Christmas Pudding recipes called for nuts. The link is every ad-ridden, long-winded recipe site cliché, be forewarned, but serviceable.
With the slight chaos of my life I didn't purchase any candied peel in time for Stir-up Sunday. The store didn't have it, and I didn't have time to make it. Sorry I Americanized the pudding with a substitution of sweetened dried cranberries. We don't make candied peel here, we have cranberry bogs.
Another learning experience: it takes a lot less toasted fresh bread to make two cups of crumbs than I imagined. I made the crumbs by pulsing the toast in a food processor, as the recipe instructed, and it worked wonders. I chopped up toast with a knife for the 1915 Eggs in Tomatoes and while that sufficed, it wasn't really crumbs. So help me, I am scared of the food processor and don't use it enough.
I also made the "mixed spice" (linked in the Daring Gourmet recipe), which the writers swear is some kind of very traditional and authentic British spice mix.
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I really have no idea if this is an authentic British thing or not. (It's not in Captain Marryat's novels, that's for sure). The earliest reference I could find is in a very interesting 1855 book called Food and its Adulterations, that feels ahead of its time. My real Day Job is in food safety, and this book is quite similar to current guides for adulterated foods! Including the scientific investigation of samples with a microscope.
The 1855 guide to authentic mixed spice states that it "rarely" contains nutmeg or mace—two ingredients in the modern recipe I followed, along with coriander.
My new pudding mould is 2 litres (which I thought was a standard size), but it seems huge?? It just barely fits in the massive pot I use for lobscouse.
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doctor-seamonster · 4 months
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Have you ever heard that gordon ramsay has a great recipe for frito pie? No you haven't? Well that's right. You haven't. Because this recipe is the work of a fool and madman. So, you know, an average cook from england. This is the worst cooking I've ever seen by a professional chef. He got almost every part of a frito pie wrong. Wildly wrong. He added salt to canned chili and flamin hot fritos. He added salt three times. He put french onion dip and velveeta into scrambled eggs. Hatch chilies from New Mexico for an iconic Texan dish. He didn't even use the fritos in it as anything but a garnish. The table has tabasco sauce and an entire second bag of a different flavor of fritos and neither of them get used.
EGGS DON'T EVEN GO IN A FRITO PIE, GORDON. WHY ARE THERE EGGS? WHY ARE THERE EGGS IN IT, GORDON?
Why did he empty all of the fritos out of the bag, then pour those abominable eggs into the empty chip bag?! If he was going to do that all along, why was there a stack of plates on the table? It's not even like any version of a frito pie that I've ever seen. It's almost more like chilequiles? That is, if chilequiles were served at a grade school cafeteria in hell.
It's just wrong at every step.
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It deserves the wrath of Tanara Double Chocolate. GORDON RAMSEY'S SO CREATIVE. However, all I can do attempt to give him a brain hemorrhage with my psychic powers. I believe that Texas should go to war with england, strictly for revenge. We'll ally with Scotland and Ireland, all we have to do is send them some smoked brisket and a few cases of Shiner and they'll join our coalition to and destroy england and dissolve the UK.
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everyveganrecipe · 2 years
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Lentil & Mushroom Shepherd's Pie with Rutabaga & Yukon Gold Mash Recipe This hearty vegan take on Shepherd’s pie is made with a meaty lentil and mushroom base and topped with a buttery, soul-hugging rutabaga & Yukon Gold mash. 🌿
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what-marsha-eats · 6 months
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Me, every time someone asks me what I want to eat.
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thefoodarchivist · 1 year
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Our simple, royal-iced Christmas cake.
Yum.
Happy Christmas everybody!
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imthefailedartist · 9 months
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I made Welsh rarebit.
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I've been wanting to try it since Woodcock ordered it in that sexually charged scene in Phantom Thread.
It was really good. I finally found a recipe that didn't use Guiness.
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I put it too close to the broiler. I used yellow mustard, hence the yellow color, instead of Dijon or brown. Mustard. For the cheese, I used Gouda.
I wonder what would happen if I left out the egg yolk?
I give the English a lot of shit about their food, but they did something when they made this.
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annashaberdashery · 1 year
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"A religious guy admiring English Christmas food"
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ryuucafe · 2 years
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ソーセージホットポット
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ickaimp · 1 year
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Okay, so I saw an article that #heinzbeanzpizza was available in the UK for the first time 20 years.https://www.foodandwine.com/heinz-baked-beans-pizza-uk-6832308
Me, always on the search for interesting pizza toppings, decided to add #heinzbeans to a #frozenpizza.
And… it’s bland. Like SUPER bland. Somehow even with extra Italian herbs and pepper, there’s not much flavour. It’s like the beans and cheese managed to neutralise themselves?
Verdict: Eh. Not bad, not great. Edible, would eat again, but I’m not going to go out of my way to do so it again. Have the oddest urge to add a fried egg on top, like a weird English Breakfast.
https://www.instagram.com/p/Clm24UqrYBB/?igshid=NGJjMDIxMWI=
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clove-pinks · 2 years
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Last night I made my first suet crust savoury pastry, and as I write this I'm eating part of it for lunch at work. Predictably, it improved overnight and the crust is even more delectable today.
This is the recipe that I used for 'traditional steak pie'. (Traditional, maybe, but not a historical recipe since it calls for an Imperial metric shit tonne of baking powder between the self-rising flour and additional leavening). I wanted something simple to try, and it seemed like every other recipe called for a pressure cooker (??) and/or some condiment that can only be purchased in Yorkshire.
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There was barely enough pastry to cover the pie so I didn't make any decorations, but maybe next time! I guess the suet pastry can't be used for a bottom crust for a pie, although it lines the bottom of the pudding basin for traditional steak and kidney pudding. That's another recipe I would love to try although it looks like quite a production.
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hiheat · 1 year
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Half and half keto/non keto shepherd's pie.
Potato on one side and cauliflower mash on the offer.
Lamb mince underneath.
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maanadelantar · 2 years
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faithfully-ace · 1 year
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The English do love their lemon drizzle cakes, and I'm not complaining
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agnosticclown · 1 year
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IN THE MOOD FOR A "FULL ENGLISH" THIS MORNING, AND EVERY MORNING AFTER.
PIC INFO: Spotlight on another Full English breakfast, and this one looks far more authentic to the country of origin than the one I posted previously. 📸: ❓
Source: https://imgur.io/6PxW3Pl?r.
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