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+--- Thread: Not To Be Trifled With (/showthread.php?tid=160881)
Re: Not To Be Trifled With - eustacetilley - 11-27-2013
richorlin wrote:
Trifle is nice, but a Pavlova is nicer:
http://www.foodnetwork.com/recipes/gale-gand/pavlova-recipe/index.html
Once I saw the first two ingredients, I had a hunch.
Although it looks good, I bet it tastes _really_ good the next day when the cream and fruit juices have soaked into the meringue, and you make dog faces trying to use your tongue to scrape it off of the roof of your mouth.
Eustace
(BTW, when I was a kid, I was curious as to just how one Creamed a Tartar...)
Re: Not To Be Trifled With - eustacetilley - 11-27-2013
A-Polly wrote:
Hmmm.... ladyfingers were on prominent display in Trader Joe's this past weekend. And Bird's custard powder can be found on the "ethnic" aisle in Publix! :coffee: I may avoid the canned fruit cocktail, though, as quite enough of it appeared on the table during my childhood.
Around last Christmas, Trader Joe's had a nice display of Crystallized Ginger. I bought a bag thinking to make something out of them, but I must confess that I just ate them right out of the bag.
Eustace
Re: Not To Be Trifled With - Ca Bob - 11-27-2013
What about those little silver colored BB sized round things that are made of some kind of hard candy. Goes well on top of the whipped cream.
Re: Not To Be Trifled With - rgG - 11-27-2013
eustacetilley wrote:
Eustace
(BTW, when I was a kid, I was curious as to just how one Creamed a Tartar...)
I would think you just knock him off his horse.
miley-laughing001:
Re: Not To Be Trifled With - Lux Interior - 11-27-2013
Be careful that the pages of your cookbook don't stick and you end up with half trifle - half shepherd's pie.
Re: Not To Be Trifled With - eustacetilley - 11-27-2013
Lux Interior wrote:
Be careful that the pages of your cookbook don't stick and you end up with half trifle - half shepherd's pie.
ARRRGHHH!
Slowly I turned, step by step, inch by inch....
When I was growing up, I was taught the difference between Shepherd's Pie, and Cottage Pie.
Cottage Pie is the one made with ground Beef. Admittedly, the Shepherd's Pie can use some of the rootier of the root vegetables, but the recipes are basically the same- yet Cottage pie is made from ground Beef, and Shepherd's Pie is made from ground Shepherd.
Eustace
Re: Not To Be Trifled With - eustacetilley - 11-27-2013
Ca Bob wrote:
What about those little silver colored BB sized round things that are made of some kind of hard candy. Goes well on top of the whipped cream.
Dragees. Pretty much illegal these days in their original formulation, which included Mercury. There are pure Silver and Gold varieties, but they are now rare and expensive, and I still wouldn't trust them if they came from China.
Eustace
Re: Not To Be Trifled With - Manlove - 11-27-2013
We bought back English blancmange and custard to the States one year and made a trifle for our daughter's 8th birthday.
It was lady fingers, then blancmange, then fruit laden jelly, then custard then whipped cream then sprinkles. A cornucopia of sweet sugary party goodness.
Not one American kid touched it. Damn little ingrates! 8)
Re: Not To Be Trifled With - eustacetilley - 11-27-2013
Manlove wrote:
We bought back English blancmange and custard to the States one year and made a trifle for our daughter's 8th birthday.
It was lady fingers, then blancmange, then fruit laden jelly, then custard then whipped cream then sprinkles. A cornucopia of sweet sugary party goodness.
Not one American kid touched it. Damn little ingrates! 8)
Well, you _did_ leave out the Sherry...
Eustace
Re: Not To Be Trifled With - davester - 11-27-2013
Spock wrote:
Fruit Cake, Triffle ... What next, Mince Pies and Xmas Pudding with brandy butter ... I sense a trend, a very good trend.
Mmmmm!!! That all takes me back to my youth, when such things all appeared with regularity around the holidays.
Eustace seems to be a fount of good traditional recipes. I'm waiting for the mince pie and christmas pudding ones. I'd like to hear his take on sausage rolls and yorkshire pudding too, though I don't really need that since my yorkshire mum already taught me how to do those.