I prefer to use it in my jambalaya but not many places here carry it and its too spicy for some.CrackerjackHrt said:you might as well as order some andouille, too.
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I prefer to use it in my jambalaya but not many places here carry it and its too spicy for some.CrackerjackHrt said:you might as well as order some andouille, too.
rosco rathbone said:oi. This cajun page looks pretty great and has a big list of mailorder suppliers.
www.gumbopages.com
Rambling Rose said:That little nerdy New Orleans expate is the bomb diggity! He really knows his libations, too.
We're making one of his savory bread puddings for Thanksgiving.
raisin nazi......SaintPeter said:No raisins for you!
I've recently read the same thing (about using treacle instead of molasses). I have no idea what the baking soda is neturalising so I can't hazard a guess as to whether or not you'd need to do the same with the treacle. I think treacle is sweeter than blackstrap, however. What say you other foodies?honeypot104 said:Okay all you food gurus, would appreciate some "techical" help.
I have a recipe for gingerbread cookies which call for blackstrap molassas to be combined with baking soda to help neutralize it. As the molassas is a bit tricky to find where I am, I've been told that treacle makes an okay substitute, but don't know if I still need to neutralize it (heh, makes me sound like the Terminator or something).
Any thoughts/ideas/expereince in such matters?
Thanks
raindancer said:I just ate the creamiest, most delicious shrimp risotto.
I'll type up the recipe and post later.
That sounds delicious! I'm making a pumpkin and sage risotto for Thanksgiving, instead of potatoes. Can't wait to see your recipe!raindancer said:I just ate the creamiest, most delicious shrimp risotto.
I'll type up the recipe and post later.
Tinkersquash said:I've recently read the same thing (about using treacle instead of molasses). I have no idea what the baking soda is neturalising so I can't hazard a guess as to whether or not you'd need to do the same with the treacle. I think treacle is sweeter than blackstrap, however. What say you other foodies?
PS: I love Molasses. I love a big gob stirred into milk, instead of chocolate syrup. Mmm....
MakersandIce said:Use soda with your treacle.
Collette said:That sounds delicious! I'm making a pumpkin and sage risotto for Thanksgiving, instead of potatoes. Can't wait to see your recipe!
Yours sounds wonderful! You're right about the store-bought American version. No true friend would give it to another.English Lady said:For the Americans, I'm talking about proper, lovely Christmas fruit cake, I've heard terrible tales about the American equivalent. Here is the exact recipe I use from Delia, the Cookery Diva.
http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html
I'm going to attempt her Christmas pudding this year, too
Mmmmmm, I haven't had rock shrimp in forever. My parents live in Florida, near the Intracoastal Waterway (Indian River section), where it's plentiful. I've never found it in my area.raindancer said:Rock Shrimp Risotto
Collette said:Yours sounds wonderful! You're right about the store-bought American version. No true friend would give it to another.
What do you ice your cake with? Do you use fondant? I just missed an opportunity to buy a Morrisons classic iced Christmas cake. I'd been looking forward to trying one such cake!English Lady said:Mine is delicious, even if I do say so myself. It IS Christmas in a cake. Yum. Well, once you add the marzipan and icing it is
Lavared said:I tried this recipe two weeks ago and it was so good I made it again last night. Using half oatmeal and half flour in the topping as suggested in the reviews is a good idea.
You have made me hungry. I love fruitcake.English Lady said:I had a foodgasm earlier without taking a single bite of food.
I started my first Christmas cake last ngiht by soaking raisins,currants,mixed peel and sultanas in brandy. I continued to follow my recipe this morning and when I uncovered the dried fruit I just got this nostril full of christmas and I was in heaven. Then mixing the fruit into the cake mix added the hints of citrus and butter and brown sugar and nutmeg and mixed spice...magic. And Now I can smell it cooking and I just feel blissful, like you feel after a damn good orgasm.
For the Americans, I'm talking about proper, lovely Christmas fruit cake, I've heard terrible tales about the American equivalent. Here is the exact recipe I use from Delia, the Cookery Diva.
http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html
I'm going to attempt her Christmas pudding this year, too
The way this article is worded calls for a sharing with all the Foodies:English Lady said:I had a foodgasm earlier without taking a single bite of food.
I started my first Christmas cake last ngiht by soaking raisins,currants,mixed peel and sultanas in brandy. I continued to follow my recipe this morning and when I uncovered the dried fruit I just got this nostril full of christmas and I was in heaven. Then mixing the fruit into the cake mix added the hints of citrus and butter and brown sugar and nutmeg and mixed spice...magic. And Now I can smell it cooking and I just feel blissful, like you feel after a damn good orgasm.
For the Americans, I'm talking about proper, lovely Christmas fruit cake, I've heard terrible tales about the American equivalent. Here is the exact recipe I use from Delia, the Cookery Diva.
http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html
I'm going to attempt her Christmas pudding this year, too