CUISINE

That's disgusting and I want one now

That is half a dozen heart attacks & artery thickening all on one plate

But what a way to go

I've often felt Angelina Jolie was just being weird at times for the sake of it, so wasn't that impressed by her. But here, seeing her nonchalantly cook up some scorpions and tarantulas for her kids in Cambodia, I feel myself really warming up to her.

https://www.yahoo.com/celebrity/watch-angelina-jolie-eat-scorpions-202242396.html

Herm... 

Well I made banana cookies. 

That sounds nice share them out !

So what is Halfy preparing to make? (final product in a couple hours)

have no clue.


its summat spicy. is it spicy sushi?

It's a mexican mole ("moh-lay"): a sauce in which the few hot spices are balanced by predominantly 'sweet' spices: allspice, cinnamon, etc. When combined with dried fruit, ground nuts, and - most distinctively - mexican chocolate, you get a warm rich sauce that goes well with savory foods.

It was the first time I've ever made a mole, but I noticed I had all the ingredients plus a newly acquired spice grinder, so went for it. It came out so much better than I expected, mind blowingly good, in fact. The picture below disguises it with too much decoration, but the rich brown you see is the sauce. I paired it with pork stewed with onion, and swiss chard.

Love chard, & Id give that dish a go Id have to leave out the pork tho, could swap it for some Quorn ? I like the look of that

The mole sauce will go with anything savory. I would suggest a nicely browned cauliflower steak. Never heard of quorn.

Its a company name for vegetarian foods

We don't seem to have it here. Looked it up, seems a nice alternate for chicken. I like seitan for dishes that would normally use beef or pork.

I'm sure you can look up the recipe for mole if you want try it, it's quite complicated and there are many variations.  But if you aim to get all the different flavors balanced so that each comes through, you'll do fine.  Hot against sweet spices; dried fruit balancing nuts; chocolate just barely noticeable but recognizable. I tasted mine and added some more chocolate, a dab of chipotle for smoke and a dab of brown sugar for richness, and then everything harmonized beautifully.  (left garlic, some browned onion and a little tomato out of the photo, but they are in there).

But you will need both a spice grinder and a food processor; or a mortar and pestle and lots of time and sweat.

You sound so happy over your recipe that I really should give it a go

Have fun! Don't be slavish to any recipe, just balance things out by taste, substitute one dried fruit or nut for another, etc etc.

BTW Petty, shouldn't you be posting pictures of everything your italian gal is making? The tiramisu was nice, but don't stop there!

So my vaguely once but not anymore or whatever I don't know girlfriend heard about my mole sauce and wanted to come over today to taste it. Not sure I'd ever be able to reproduce it, so I had to sit on what I had made sunday, keeping myself away from it, which was not easy!

She came over and was so blown away she decided she had to make it herself. Now mind you this is someone who
- never cooks
- can describe chinese recipes perfectly, but if I make them in front of her quickly becomes impatient and starts ordering me to just dump in this or that before the previous this or that was ready, ruining the dish
- hence over the years has voluntarily banned herself from my kitchen in order to actually enjoy what I'm making.

So after one meal (she ate herself sick) suddenly she becomes obsessed with what is probably the most complex recipe I've ever made, insisted I write down said recipe and give her a starter kit of ingredients, and this from a woman who is fully capable of burning a pot of water.

So now I have a recipe. Only problem is it's based off amounts I gave her (about a dozen little sandwich baggies) rather than measurements, but I suppose I could quantify it somewhat. If anyone wants this miracle recipe PM me (it's as long as one of Petty's Dr Who analysis and takes a couple hours of work).

But I really think you should just take the basic idea and wing it.

Your so funny. 1st post I read today & its made me smile Its amazing what cookery can do for you ! I will grab that recipe from you just for me

So I read this experiment about the benefits of marmite:

https://www.yahoo.com/beauty/marmite-may-brain-food-study-says-041654428.html

and now am wondering how this stuff is consumed in daily life. Does it have the same purpose as peanut butter: something you spread on bread and develop a childhood addiction to, or is there something more, ah, sinister? Like nutrition.

I've never tried it! Is it kind of like molasses?

Ah, Marmite commonly known as 'bum sweat'. It has a strong beefy taste, very strong actually. syrupy consistency, need only spread on bread thinly. Auzzies have Vegemite, which is very similar The colour of Marmite is a dark brown burnt colour & smells deeply of old beef, bones & damp dog Have you ever seen or eaten "Twiglets" ?

I have not! I had assumed marmite was sweet, but rather its savoury?

Twiglets appear far too healthy to be known here.

{{Now we're talking! }}