Recipes, kitchen tips and tricks

[Sassy Colombian]

Wow, yeah, that would seem to work! I didn't know aguardiente was anise-flavored.

It sure is and I quote:

"Aguardiente is an anise-flavoured liqueur made from distilled sugar cane and contains between 24%-29% alcohol content. After the sugar cane is distilled, various amount of aniseed is added, giving it its licorice taste."

It is not my favorite taste but if you are from the Colombian region where I grew up, which by the way is the same city where James grew up lol, drinking aguadiente is a must. Fist time I got drunk was on aguadiente at age 15, horrible hangover next day too.

Have you had it before?
.

 

[Spadge Vernacular]

I cama across a recipe

 

[summerisle]

You and your kitchen terminology. What's gruel? lol

Gruel is the type of food that was eaten by the the likes of Oliver Twist.

Here's some gubbins pertaining to gruel.

Frugal January: Victorian Gruel from Oliver Twist (1837)

Straight after the usual exuberance and abundance of the festive season one feels the urgency of going on some sort of detox diet, and my January has been particularly frugal. This month’s frugalit…

nicoandamysliterarykitchen.wordpress.com

 

[Sassy Colombian]

Gruel is the type of food that was eaten by the the likes of Oliver Twist.

Here's some gubbins pertaining to gruel.

Frugal January: Victorian Gruel from Oliver Twist (1837)

Straight after the usual exuberance and abundance of the festive season one feels the urgency of going on some sort of detox diet, and my January has been particularly frugal. This month’s frugalit…

nicoandamysliterarykitchen.wordpress.com

Interesting but I'm not sure if this Colombian is up for this food challenge. I think I rather last night's fatty greasy fry-up lol

 

[verreauxi]

It sure is and I quote:

"Aguardiente is an anise-flavoured liqueur made from distilled sugar cane and contains between 24%-29% alcohol content. After the sugar cane is distilled, various amount of aniseed is added, giving it its licorice taste."

It is not my favorite taste but if you are from the Colombian region where I grew up, which by the way is the same city where James grew up lol, drinking aguadiente is a must. Fist time I got drunk was on aguadiente at age 15, horrible hangover next day too.

Have you had it before?
.

No, I've only been to Paraguay in South America, but not any other countries (it's on my long long list of "to go") places.

 

[Sassy Colombian]

No, I've only been to Paraguay in South America, but never any other countries (it's on my long long list of "to go") places.

So many places I want to go too, I love travelling.

However, you don't need to go to South America, when you and your family visit us in Asheville I will be happy to give you a shot to try it.

 

[summerisle]

Interesting but I'm not sure if this Colombian is up for this food challenge. I think I rather last night's fatty greasy fry-up lol

Beware though of the nasty carrot.

 

[verreauxi]

So many places I want to go too, I love travelling.

However, you don't need to go to South America, when you and your family visit us in Asheville I will be happy to give you a shot to try it.

Would love to give it a try! And yeah, I really want to visit more countries. I do a fair amount of traveling, but always to the same place (as shown in the travel thread).

 

[anjelikaferrett]

I have been told by one of my GOT women friends that I should stay clear of making Scouse, now I'm wondering if I should make such a dish or not? I'm nervous at the thought that it has to be tick enough so a spoon can stand up, sounds like cement pavement to me lol

It was me! can't abide the stuff. I know, I'm a traitor to my heritage. Used to almost cry when my Mum made it for tea. Then as adult returning to visit she would say "I've made a big pan of Scouse for you" My husband, born and bred in the north east, loves it!

 

[coollino]

Tinned plum tomatoes are much better quality that tinned chopped. Tinned copped are basically plum tomatoes that didn't make the grade.

Just squash the plum tomatoes and you have the same consistency.

 

[riddick]

Would the missus be having some or is she still a vegan?

My husband usually grills wings on the charcoal grill but before doing so he puts them in the oven for 15 minutes so they get cook some and once they are on the grill their tender skin won't burn but will crisp just enough. He marinades them with garlic and spices a day ahead and then while grilling them he baste them with his preferred hot sauce. He likes the traditional hot wing sauce but also makes a batch using a blueberry chipotle sauce that we purchase from our local BBQ restaurant. It is just snowy days like today that it is harder to grill out and that's when I wish we had an air fryer so I may have to use the blow-dryer tip that @Diogenes the Cynic shared a couple of weeks ago.

She is still a vegan tho it might change today lol.

That sounds really good too! He should try indirect heat on the grill so they absorb the flavor of the charcoal but don't have the burned crisp of being over a flame. I'm almost certain he's done that before tho.

 

[Sassy Colombian]

It was me! can't abide the stuff. I know, I'm a traitor to my heritage. Used to almost cry when my Mum made it for tea. Then as adult returning to visit she would say "I've made a big pan of Scouse for you" My husband, born and bred in the north east, loves it!

It is okay, Ange. Those childhood traumas are hard to overcome, at least you have your husband to eat it when visiting your mum.

One thing you didn't mention was the side effect, is your hubby super hairy in his chest lol

 

[larbert toffee]

I love hearty stews that's why I thought I would give it a try until I got a warning from Ange. But now you are making me even more nervous about the side effects. I am totally against hair on my chest and my husband would be too lol

If you do like hearty stews you will love it, follow that recipe initially, you can substitute beef for lamb or have a combo. Once you've made it a couple of times you will get a feel for it, seriously there is nothing like a good pan of Scouse.

 

[Sassy Colombian]

She is still a vegan tho it might change today lol.

That sounds really good too! He should try indirect heat on the grill so they absorb the flavor of the charcoal but don't have the burned crisp of being over a flame. I'm almost certain he's done that before tho.

You are going to temp her with your meat, I mean your wings

 

[anjelikaferrett]

I'm loving this thread. Never knew about putting garlic in last instead of first. I'm going to try this out next time I need garlic in something. I would describe my cooking skills as high end of average, low end of good. Can't bake to save my life.