What's for supper - Second Course

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I.am.Sam said:
what eggs do you use ...cos some eggs also have a better taste than others
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I use the best eggs I can get in whatever I make. There is a big difference in quality from non-free range to free range. I am an egg snob, to an extent. I won't spend ridiculous amounts though, but can't stand eggs that fall apart when you try to fry them.
 
i use eggs which cost R40 for xl for 30 i think

there is a taste difference from a very good woolies egg

but i eat an omelette almost very day off the week so woolies is too pricey for me
 
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Baked chicken with creamed spinach mushrooms bacon and lots of cheeses
 
Lots of baked cheeses :love:.
Looks like a real nice plate of food.
Except that worm trying to crawl off the plate on the right hand side. Disguised itself as a piece of rice.
 
saor said:
Except that worm trying to crawl off the plate on the right hand side. Disguised itself as a piece of rice.
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<puts on mah Scottish accent>

It's naut a worm. It's a foocking Wyrm.
 
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Adjusted cream cheese pancakes to a savoury version and used them as soft taco shells. Cheese at the bottom and topped with generous savoury Mince.

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I now wonder if I can get these pancakes thin enough to use as tortilla wraps.
 
This evening I'm full of regret. We didn't feel like cooking and a friend recommended someone who sells pies from their home so we picked them up and cooked them. They were so awful, I have no words. :(
 
cerebus said:
This evening I'm full of regret. We didn't feel like cooking and a friend recommended someone who sells pies from their home so we picked them up and cooked them. They were so awful, I have no words. :(
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That sucks. On the up side you now know of a friend with fried taste buds... Decline any future dinner invitations or recommendations.
 
APoc184 said:
That sucks. On the up side you now know of a friend with fried taste buds... Decline any future dinner invitations or recommendations.
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Yeah their taste buds are pretty fried in a lot of areas, in fact. If they recommend a film wholeheartedly, I silently check it off my watchlist and thank them from sparing me.
 
Supper was just burgers but pudding was something special. I have never in my life attempted what I pulled off tonight and it was the most delicious failure ever.

I tried making jam today, a berry jam and a citrus marmalade as well as Lemon Curd and Meringue A first time for all of them. As I mentioned they all failed. My jams didn't thicken, nor did the curd. The meringue started out perfectly and somehow turned to sticky toffee but non the less it all came together for pudding.

I have no clue what to call it but this was a baked sponge base that was covered in curd and Berry jam (renamed compote) and then meringue on top. Baked it for an hour and a bit and then served it with Vanilla ice cream and some extra curd and sauce. Was Delish.

Any ideas why my curd didn't thicken? Won't try the jam or Meringue again but really want to get the lemon curd to work. Did I use to few egg yokes maybe?

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Sharon39 said:
Supper was just burgers but pudding was something special. I have never in my life attempted what I pulled off tonight and it was the most delicious failure ever.

I tried making jam today, a berry jam and a citrus marmalade as well as Lemon Curd and Meringue A first time for all of them. As I mentioned they all failed. My jams didn't thicken, nor did the curd. The meringue started out perfectly and somehow turned to sticky toffee but non the less it all came together for pudding.

I have no clue what to call it but this was a baked sponge base that was covered in curd and Berry jam (renamed compote) and then meringue on top. Baked it for an hour and a bit and then served it with Vanilla ice cream and some extra curd and sauce. Was Delish.

Any ideas why my curd didn't thicken? Won't try the jam or Meringue again but really want to get the lemon curd to work. Did I use to few egg yokes maybe?

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I love making jams and curds. I should make a lemon curd again, a friend has a tree that's fully laden right now so I can get bags full of them. It's hard to know what you did wrong but there are a few things to take care of when you make them.
1) No water is needed, at all. It should be a combination of the fruit with the correct ratio of sugar, lemon juice and in the case of lemon curd, eggs and yolks (a ratio of 2 eggs plus 2 yolks is about right). Use a good recipe and follow it religiously - for instance, this.

2) You need to give enough time for the pectins in the fruit to emulsify. You don't need a gelatin agent because it should naturally thicken, but it's a combination of the fruit pectin and sugar cooked over a very low heat for a sufficiently long time. Also, additional thickening happens in the fridge, so you can't eat it immediately - it needs a couple of hours to set in the cold. Even if it seems a bit runny in the pan, it will still settle quite a bit.

3) I suspect you were a bit too ambitious trying to do 3 jams at once, when you haven't made jam before. Slow yourself down, take a couple of hours, and make one single jam. It takes quite a bit of care, for instance it should be stirred very often with a soft spatula. Get the details right and then you can branch out.

4) Still looks frickin delish.
 
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Sorry no pic. Looks pretty bland with just a slab of meat on the plate and a dollop of pumpkin.

Delicious but it lacked some sort of crispy texture.
 
cerebus said:
I love making jams and curds. I should make a lemon curd again, a friend has a tree that's fully laden right now so I can get bags full of them. It's hard to know what you did wrong but there are a few things to take care of when you make them.
1) No water is needed, at all. It should be a combination of the fruit with the correct ratio of sugar, lemon juice and in the case of lemon curd, eggs and yolks (a ratio of 2 eggs plus 2 yolks is about right). Use a good recipe and follow it religiously - for instance, this.

2) You need to give enough time for the pectins in the fruit to emulsify. You don't need a gelatin agent because it should naturally thicken, but it's a combination of the fruit pectin and sugar cooked over a very low heat for a sufficiently long time. Also, additional thickening happens in the fridge, so you can't eat it immediately - it needs a couple of hours to set in the cold. Even if it seems a bit runny in the pan, it will still settle quite a bit.

3) I suspect you were a bit too ambitious trying to do 3 jams at once, when you haven't made jam before. Slow yourself down, take a couple of hours, and make one single jam. It takes quite a bit of care, for instance it should be stirred very often with a soft spatula. Get the details right and then you can branch out.

4) Still looks frickin delish.
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I only used egg yokes. 5 of them, recipe I used said no egg whites at all. I think I'll try the whole egg version next. Yes defiantly bit off more than I could chew.

Thanks for advice.
 
At a late moment I decided to defrost a pack of stewing beef and some lamb shins (plus carrots and potatoes and pumpkin) I had frozen in my freezer.

It is 21:44 at the moment. I have it in my electric pressure cooker (since earlier tonight).

My evening supper should be ready at about 22:20.

Last night I had a packet of cookies as supper.

As regrettable as that may sound ... it was delicious. With a mug of cappuccino.
 
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