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| Thread ID: 84991 | 2007-11-26 03:19:00 | The Leg Of Lamb Was Exquisite! | SurferJoe46 (51) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 615261 | 2007-11-27 23:24:00 | I remember them from overseas - we used to call them jaffle irons. Very low tech and too much hassle. Even the electric one we have sits unused. We now use a Breville flat grill which is far less messy and much quicker. But have to admit, yeah they made wonderfully tasty "toasties", and of course the range of fillings is endless. Yep, we have moved on to a Breville Sandwich Press SG620. They have the best review on Consumer - best coating for keeping clean as well; no ridges or hollows or anything. I just wipe it down with a paper towel whilst the thing is still hot, and nothing sticks, unlike the old sandwich makers. Careful if you do it like that though - they bite if you aren't careful... |
John H (8) | ||
| 615262 | 2007-11-27 23:26:00 | That cheese looks ewwwwww Looks just like the cheese in a MacDonalds carrion burger. Uch! My grandkids get us to take them there, but I think it is just for the free toy and chips because they never eat the burger. They are too used to healthy and tasty food! :D |
John H (8) | ||
| 615263 | 2007-11-27 23:27:00 | I have one of the same John - great machines. Especially in winter. Family favourite for lunch is cheese, pineapple, ham or bacon and red onion. Toast it in homemade bread for about 2 1/2 mins, and you have a damn nice meal!! :) | wratterus (105) | ||
| 615264 | 2007-11-27 23:30:00 | Yum to all of that except the pineapple! This may gross you out, but we prefer creamed corn with your other ingredients! I find it best to grill the bacon before using it in a sandwich - crisper that way... | John H (8) | ||
| 615265 | 2007-11-27 23:33:00 | I might have to try that. Sounds good. I too often throw the ham/bacon in the sandwich toaster before hand for a few mins. | wratterus (105) | ||
| 615266 | 2007-11-27 23:53:00 | ....there should be a drool icon! www.imagef1.net.nz Ken |
kenj (9738) | ||
| 615267 | 2007-11-28 00:53:00 | Joe we get those here also, called Toasted Sandwiches here . Fillings vary from place to place . Are our New Zealand products readily available in USA? We do export a lot of foodstuffs to Nth America . Meat, Dairy products etc . You have several cities with larger populations than our entire country so i guess you have to feed the masses somehow even if it does mean importing from our small country:-) We see NZ products in the specialty stores . . usually have customers from Shropshire and Molesworth . . I think . I like to buy there as the lamb has a better flavor than what the US consumers want . I am still miffed at not being able to find Dundee marmalade in the newest Brit store here . . . Fresh & Easy . I was disappointed by their merchandise . Can you believe that they sell Kraft Macaroni & Cheese . . with that same cheese that caused Jamuz turned up his nose? Really . . you need to have just processed cheese and butter and cheap-o white bread for those sandwiches . . that's the correct way to eat them . Ah! James! We can't eat Peking Duck every day! We get a lot of Bulgarian yogurt and some Brit stuff . . but frankly, I am not a big fan of most Brit food as I find it bland and rather tasteless . . . there ARE exceptions however . We see some other things . . but mostly yuppie specialty stuff from NZ . . . OUR yuppies, not yours! However, I shop there as much as I can . Our best place for knock-out stuff is Trader Joe's . Sorry for the late reply . . I was following doctor's orders and went trout fishing again today . . gotta make up for a few times I missed . The cure is cumulative, I think . |
SurferJoe46 (51) | ||
| 615268 | 2007-11-28 01:03:00 | www.imagef1.net.nz Ken Thats the one! |
rob_on_guitar (4196) | ||
| 615269 | 2007-11-28 04:53:00 | Hi Surfer, ----------------------------------------------------------------- Yorkshire pudding recipe:- 4 ounces Plain Flour 2 Eggs 1/2 pint milk Put flour in mixing bowl. Make a well in the centre of flour. Mix eggs and milk in another bowl and pour into the well. Now use a beater and stir the mixture for around five minutes. This will aerate the mixture. Allow the mixture to sit for one to two hours and beat every so often. Heat oven to 425 degrees F. Put a container in the oven. You can use one big container or a container like a muffin container. When oil is VERY hot put the batter in. For a big container it will be 35-40 minutes. Small container 15-20 minutes. If the oil is not VERY hot the batter will not rise! -------------------------------------------------------------------- My comments:- My wife has left and we are still friends. On asking her, she has handwritten the above and this did not come from a cookbook. A lady born and bred in Hertfordshire, England. I have used this recipe some time back but I failed to leave the batter to sit. No problem though as my Ex pronounced my effort very good last time she came for dinner two weeks ago. |
Sweep (90) | ||
| 615270 | 2007-11-28 05:16:00 | And SurferJoe, You might want to experiment with this as well? www.andmas.co.uk A double pudding experience possibly? Use the above recipe and instead of using the normal suasage you could use black pudding. Or possibly beef ribs. The base of toad in the hole is yorkshire pudding. Have fun. |
Sweep (90) | ||
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