pallas_athena (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pallas_athena) wrote2006-06-05 09:14 pm
pallas_athena) wrote2006-06-05 09:14 pm
Entry tags:
Apples to apples
Weird food cravings plus bag of apples indahouse= "I know! I'll bake an apple crisp! Or, in British, an apple crumble!"
So I haul out my well-loved, time-honoured, battered, spattered copy of the first cookbook I ever owned: The Joy Of Cooking.
I still haven't started the crisp yet, because I'm now so lost in what an awesome cookbook this is. I have the old edition, not the mimsy new one with its calorie-counting and microwaves. The old edition spits upon microwaves and wipes its hobnailed boots upon calorie-counters. My edition tells you how to skin a squirrel, how to kill a squid, how to choose a chicken (bright eyes, a red comb and a flexible breastbone, apparently). I just opened it to a random page and it said "About Brains." This cookbook is badass.
OK, so the old edition has its faults-- there's a lot of 1950s stodge in here-- but where else are you going to find a recipe for making your own cream cheese?
Right. Time to chop some apples.
So I haul out my well-loved, time-honoured, battered, spattered copy of the first cookbook I ever owned: The Joy Of Cooking.
I still haven't started the crisp yet, because I'm now so lost in what an awesome cookbook this is. I have the old edition, not the mimsy new one with its calorie-counting and microwaves. The old edition spits upon microwaves and wipes its hobnailed boots upon calorie-counters. My edition tells you how to skin a squirrel, how to kill a squid, how to choose a chicken (bright eyes, a red comb and a flexible breastbone, apparently). I just opened it to a random page and it said "About Brains." This cookbook is badass.
OK, so the old edition has its faults-- there's a lot of 1950s stodge in here-- but where else are you going to find a recipe for making your own cream cheese?
Right. Time to chop some apples.
no subject
If I recall and salivate correctly, the topping is proportions of 3:2:1 - flour, fat, sugar. And a pinch of spice. I made one last week. This week - rhubarb crumble, the only thing finer.
I can give no advice on the squirrel-skinning, though.
no subject
The recipe I used had 2:1:2 proportions of flour/fat/brown sugar. I also put a few rolled oats in there, and (as you so rightly say) a pinch (well, more than a pinch really) of cinnamon. It's starting to smell very nice in here.
no subject
...now that a receipe for squirrel would actually prove useful, it is nowhere to be found...
B is keen on depopulating Ealing of the little blighters, but that might just the HOL rubbing off on him,he has moments of getting all landed gentry on my ass
...still, think of what could be done with the tails...actually, I think Hugh F-W has methods of cooking squirrel and of course wild rabbit...