Jump to content
Jeff Spicoli

What Are You Cooking?

Recommended Posts

1 minute ago, Nich... said:

'A dash of milk'. 
3L of cream, 5L of milk, 1kg of rice, and 500g of sugar.  A random assortment of lemon zest, vanilla, star anise, and cinnamon.
I think the milk part may be covered, good sir 😉

 

 

oh no no no!   as you know, theres different versions of rice pudding all over the world, and yours just happens to be from somewhere that has it all wrong :P

 

there should be ZERO added cream.  just pre-boiled rice simmered in milk to a fairly dense consistency.  then an extra dash of milk when serving (so the milk around the edges of the bowl is coldish while the middle of pudding is still hot enough to peel the skin off the roof of your mouth)  + sugar  + cinnamon (or any chai / pumpkin spice) + butter.  vanilla, maybe.  but certainly none of that zest nonsense! :D

 

 

Share this post


Link to post
Share on other sites

It needs the zest, given how much fat is in there - the rice is basically confit'd 😛

I've seen people do... something, with this recipe, such that it has the consistency of baked rice pudding, and that definitely needs some milk to loosen it up.

Share this post


Link to post
Share on other sites
37 minutes ago, @~thehung said:

 

oh no no no!   as you know, theres different versions of rice pudding all over the world, and yours just happens to be from somewhere that has it all wrong :P

hahahahahahahahahhaaha

 

... and then Nich has the nerve to talk about something that comes out like a baked monstrosity ! lol ... and talk about milk loosening it up ... pass the bucket please ?!

Share this post


Link to post
Share on other sites

3:1:1 (SR flour, cream, lemonade) is indeed a quick and easy scone recipe, but I'm not particularly happy with the results.


Also quite unhappy at the dearth of recipes online for yeast-risen scones.

Share this post


Link to post
Share on other sites
37 minutes ago, Nich... said:

3:1:1 (SR flour, cream, lemonade) is indeed a quick and easy scone recipe, but I'm not particularly happy with the results.


Also quite unhappy at the dearth of recipes online for yeast-risen scones.

 

how the did the taste/texture fall short?

 

why the interest in using yeast? 

Share this post


Link to post
Share on other sites
9 hours ago, @~thehung said:

 

how the did the taste/texture fall short?

 

why the interest in using yeast? 

Yeast gives a better flavour profile, rather than tasting vaguely of unreacted baking powder in the flour.

Fresh from the oven the crumb was fine but maybe too dense.  Bland as in, maybe more salt, and more sugar.

I get scones are meant to be a delivery vehicle for, say, jam or butter or cream, but I feel like they should be perfectly edible and satisfying on their own, in a way that damper isn't.

Share this post


Link to post
Share on other sites

🙂

 

Didn't even bother to look at the video.

 

I don't really take much notice of cream differences in most recipes, unless it explicitly says thickened or clotted, I'd just go with what she says in the video.

 

I do have a copy of the CWA cookbook somewhere though, pretty practical about such things as in "use what you have." 🙂

 

Cheers

 

 

 

 

Share this post


Link to post
Share on other sites
52 minutes ago, Nich... said:


I get scones are meant to be a delivery vehicle for, say, jam or butter or cream, but I feel like they should be perfectly edible and satisfying on their own, in a way that damper isn't.

Yeah, maybe, but ultimately, nup 😉

  If you look at the history of scones ( and damper ) though, doesn't it make sense that they be the result of needs must moments ? What's left in supplies at home and on droving or paddock runs . I mean if you want to make something that doesn't necessarily require cream, jam, butter then you make a cake ... which sorta means you have more supplies on hand, yes ?

( I recall not liking the end result of tackiness in my mouth from too many scones, and that'd be from the unreacted baking powder in the flour as you say above.)

 

I've not looked at the links, but it's bloody news to me to see them made with lemonade

 

Edited by eveln

Share this post


Link to post
Share on other sites

🙂

 

As I said, I rarely make them but my reaction to Lemonade scones was much the same Ev.

 

My mother came across it decades ago in the CWA cookbook, tried it and the family members that are regular scone makes have been doing it ever since.

 

(The next question is going to be regular or diet ? 🙂 )

 

Cheers

 

Edited by chrisg

Share this post


Link to post
Share on other sites
1 hour ago, Nich... said:

I feel like they should be perfectly edible and satisfying on their own, in a way that damper isn't.

Pumpkin scones!

 

Share this post


Link to post
Share on other sites
4 minutes ago, twinair said:

Pumpkin scones!

 

 * vomits * ... actually more like * gags * cos they wouldn't make it to a full swallow for me

Share this post


Link to post
Share on other sites
32 minutes ago, chrisg said:

I don't really take much notice of cream differences in most recipes, unless it explicitly says thickened or clotted, I'd just go with what she says in the video.

 

Yeah, what's a difference of 20-30% fat between friends.

Share this post


Link to post
Share on other sites
2 minutes ago, eveln said:

 * vomits * ... actually more like * gags * cos they wouldn't make it to a full swallow for me

I love pumpkin!

Share this post


Link to post
Share on other sites
2 minutes ago, Nich... said:

Yeah, what's a difference of 20-30% fat between friends.

🙂

 

Less than you might think probably, given the quantities, but does cream really vary by that much ? I've never looked, other than that I pretty much never buy single cream, might as well use full cream milk. Here in S.A. we do enjoy superb cream right on our doorstep with the hills farmers so close. W.A. wasn't bad but S.A. is far better.

 

No,  I'm not mad on pumpkin scones either, but, to each their own.

 

Cheers

 

 

Share this post


Link to post
Share on other sites
3 hours ago, twinair said:

I love pumpkin!

nevermind, we all have our issues ;)

Share this post


Link to post
Share on other sites

🙂

 

I guess their rep was permanently scarred by Lady Jo's recipe (not that I ever made it) the joke of political society back in the day  🙂

 

Cheers

 

 

Share this post


Link to post
Share on other sites

Not cooking per se - but I've waited 200 days for this beauty!  My home made Coppa

 

 E3F99942-11EF-4E59-A48C-10B87D24CE45.jpg.10079159ffc86152794782177ef118c6.jpg

  • Like 1

Share this post


Link to post
Share on other sites

Holy Hannah Dev !!

 

Brilliant !!!

 

Let the boys know, they will be rapt 🙂

 

Cheers

 

 

  • Like 1

Share this post


Link to post
Share on other sites

Have done!  I sadly lost a fair bit of the 2nd batch through black mould spores - from hanging too close to the brine tank in the coolroom and some *ahem* males not being careful enough with the hot water hose, letting steam & condensation rise.  Lesson learnt - I'll not hang them that close again haha.  I've got one more to finalise drying - my Lomo Di Cerdo - that one has another 65 days to go 😕

  • Sad 1

Share this post


Link to post
Share on other sites

I'm ignorant. Had to google that coppa stuff. 200 days . mmmmmmmm how, or what will you serve it with DEVERE ? It sounds like it requires an entrance to any table

Share this post


Link to post
Share on other sites
22 hours ago, Nich... said:

Yeast gives a better flavour profile, rather than tasting vaguely of unreacted baking powder in the flour.

Fresh from the oven the crumb was fine but maybe too dense.  Bland as in, maybe more salt, and more sugar.

I get scones are meant to be a delivery vehicle for, say, jam or butter or cream, but I feel like they should be perfectly edible and satisfying on their own, in a way that damper isn't.

 

ive never been sure what scones are meant to be.  had them once or twice as a kid, and once or twice as part of Devonshire Tea. never really sought them out, because they always seemed like improbably glorified damper to me. 

 

question is, assuming yeast is non-standard, how far can you go before youre not making a scone any more, but something else that already has a different name?

 

personally, i prefer something like pulla (yep, more scandinavian shit :D) which is yeast based, and that dough without the cinnamon/cardamom and maybe a bit less sugar could work.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×