You could be right. We usually are after softer caramel but when leaving it too long we’ve been closer to toffee. Actually I’m sure you are correct. When my wife makes toffee stovetop for Christmas candy it has to boil. Candies are pretty particular. Usually on candy days my wife shoots me out of the kitchen. LOL
They are easy on the eyes. I watched some of your videos the other day. Next time I make yogurt or cheese I’ll try and post here. I’m down to two jars of yogurt so will have to do that soon or lose my culture. Cheese will be awhile as we are starting harvest and I’m never at home long. I don’t do hard cheeses (aged) yet but would like to. My wife does make mozzarella with goat milk. Turns it into manicotti. One of her best dishes. I simply couldn’t live without my cows.
Don't know manicotti. Is that like a panna cotta? Milk and cream set with gelatine and usually flavoured with vanilla and served with fruit or berries.
Let’s make it happen! I’m sure @Montegriffo’s mousse is excellent and the real deal. What follows doesn’t compare. But if you are lazy and want a rich easy redneck substitute just whip instant chocolate pudding with heavy cream instead of milk. The better the quality of the pudding the better it works.
Yep all the video was interesting. I just haven’t looked in on that thread the last couple days. One day I’m going to have to make going to a steam powered threshing a priority. Maybe when I retire. LOL
Sally and I chatted away and de-railed it a bit. She did post a vintage tractor pulling contest vid' though which got it back on track.
Interesting. I just looked it up and I guess the only difference might be the size and form of the pasta tubes. Learn something new every day!
Divided by a common language. Talking food with Americans often means I have to google the names of ingredients. It seems that the names of food items is a rich vein of vocabulary differences. You say cilantro, I say coriander, lets call the whole thing off...
I don't make my own desserts. Too much measuring involved. I like cooking savory; a bit of this, a touch of that.
We distinguish them. Cilantro is the leaves. Coriander is the seeds, even though the whole plant is coriander.
When I used to chat with MDJ about food we both had to translate our recipes to make sense of them. Have you heard from her recently?
Everybody calls me crazy but I just love to make a bacon, egg and peanut butter sandwich on toast. I didn't get bacon when I went to the store today, kind of expensive right now where I am.
Cilantro is the Spanish word for coriander. Most Americans found out about it through salsa & Mexicans. I think that's why it stuck.
Very common ingredient all over the med'. Not used so much in the UK. We tend to only use it for curries. Vital ingredient in North Africa. Can't make a decent falafel without it. Nor a tagine.
What are the regional foods in your neck of the woods. I'm not very knowledgeable about American regional foods.
In the south here it's grits (hominy), chicken bog, frogmore stew (some call it a lowcountry boil), lot's of seafood.
