Humor, and food
Jan. 11th, 2006 11:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumAmusing topicality
Found at American Idle a whole lot of, mostly, amusing bits of photoshopping.
Dinner last night was boiled.
Pot roast, with pototaoes, carrots, turnips and celery.
Baked beans (2 lbs dry beans soaked overnight, parboiled with some baking soda: drained and mixed with salt, mustard powder, molasses and flitch bacon and one large onion; chopped large; covered with water and baked in a dutch oven, placed in a 250 oven for about seven hours, check occasionally to see the water isn't boiled away)
Brown bread (which is really a pudding, a la Christmas).
Prep:
Grease, and line with paper a pudding basin, or some empty coffee cans.
Place a large pot on the stove, with a cake rack in the bottom, add a few inches of water, and bring to low boil.
1/3 cup ea. (scant) of cornmeal, buckweat and all-purpose white flour.
1/2 tsp. salt
1 tsp. baking soda
Mix the dry ingredients and add,
1/2 cup ea. of milk, molasses and water (we had skim and cream in the house, so I used a tad of cream. When measuring use either a 2 cup liquid measure, end with the molasses [because it will displace to the right level before you can see to stop] or measure the milk first, then the molasses, then the water. The fat in the milk [more evident when using cream] will ease the departure of the molasses. Then one can use the water to dissolve the last of the molasses).
For a stronger flavor use blackstrap.
Mix until wet, and a very loose dough. Do not over mix.
Fill the container(s) about 2/3rds full, cover with cloth, or parchment paper and place in the pan.
Keep an eye on the water, and allow to steam for ca. 1 1/2 hours.
I made a double batch (deciding, after the first was in the basin that I'd not enough). That was about 3 qts, volume, when done. I didn't tie the cloth, just laid it across the top. It was lovely. There was none left.
I think I'll add some cinnamon the next time I make, and use blackstrap (all I had was Grandmother's unsulphured, which was nice, but it wants more bite). I may also reduce the buckwheat, and replace it with white; I may also try it with rye.
Found at American Idle a whole lot of, mostly, amusing bits of photoshopping.
Dinner last night was boiled.
Pot roast, with pototaoes, carrots, turnips and celery.
Baked beans (2 lbs dry beans soaked overnight, parboiled with some baking soda: drained and mixed with salt, mustard powder, molasses and flitch bacon and one large onion; chopped large; covered with water and baked in a dutch oven, placed in a 250 oven for about seven hours, check occasionally to see the water isn't boiled away)
Brown bread (which is really a pudding, a la Christmas).
Prep:
Grease, and line with paper a pudding basin, or some empty coffee cans.
Place a large pot on the stove, with a cake rack in the bottom, add a few inches of water, and bring to low boil.
1/3 cup ea. (scant) of cornmeal, buckweat and all-purpose white flour.
1/2 tsp. salt
1 tsp. baking soda
Mix the dry ingredients and add,
1/2 cup ea. of milk, molasses and water (we had skim and cream in the house, so I used a tad of cream. When measuring use either a 2 cup liquid measure, end with the molasses [because it will displace to the right level before you can see to stop] or measure the milk first, then the molasses, then the water. The fat in the milk [more evident when using cream] will ease the departure of the molasses. Then one can use the water to dissolve the last of the molasses).
For a stronger flavor use blackstrap.
Mix until wet, and a very loose dough. Do not over mix.
Fill the container(s) about 2/3rds full, cover with cloth, or parchment paper and place in the pan.
Keep an eye on the water, and allow to steam for ca. 1 1/2 hours.
I made a double batch (deciding, after the first was in the basin that I'd not enough). That was about 3 qts, volume, when done. I didn't tie the cloth, just laid it across the top. It was lovely. There was none left.
I think I'll add some cinnamon the next time I make, and use blackstrap (all I had was Grandmother's unsulphured, which was nice, but it wants more bite). I may also reduce the buckwheat, and replace it with white; I may also try it with rye.
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The love that dare not speak it's name....
Date: 2006-01-11 08:25 pm (UTC)WooT!
Date: 2006-01-11 08:34 pm (UTC)no subject
Date: 2006-01-11 09:32 pm (UTC)I found this one:
Date: 2006-01-11 09:35 pm (UTC)no subject
Date: 2006-01-11 11:02 pm (UTC)no subject
Date: 2006-01-12 01:51 am (UTC)no subject
Date: 2006-01-12 06:35 am (UTC)TK
no subject
Date: 2006-01-12 01:55 pm (UTC)I love anything with molasses, especially blackstrap. I'll even put it in my coffee!
no subject
Date: 2006-01-16 01:41 am (UTC)