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Post by Patrick on Mar 29, 2009 14:48:56 GMT
Have you seen This Blog in your travels? She puts Mascarpone cheese in hers! |
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Post by trubble on Mar 29, 2009 14:53:18 GMT
Don't forget - I'm a Kentish Man by Birth! (Just to confuse the issue!) ;D I have gone/went off jelly in trifle because it tends to be as though someone has put a lining of plastic bags at the bottom - I've never been a fan of that other alleged kids favourite "fruit in jelly" which is not dissimilar in texture to putting pieces of screwed up blotting paper in pork pie jelly. It ruins the flavour of both. Well, school dinners did with both of them!  There are only two decent ways to eat jelly. 1. Tequila Jelly. Mix a packet of ordinary jelly with a little boiling water - just enough to dissolve it, no more. Add Tequila until volume is about about three quarters of a pint. Pour into little containers such as shot glasses or strong cake cases. Eat. 2. Jelly Oranges. Do the same but this time add juice instead of Tequila. To serve halve oranges, scoop out fruit part so you just have the skin left intact.  Fill with jelly, set, slice into 'segments'.  I used to make the top one for all adult parties and the bottom one for all Mini-Trub birthday parties.  |
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Post by trubble on Mar 29, 2009 14:56:18 GMT
Have you seen This Blog in your travels? She puts Mascarpone cheese in hers! She is messing with Tiramisu!  |
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Post by trubble on Mar 29, 2009 14:58:51 GMT
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Post by Patrick on Mar 29, 2009 15:04:18 GMT
Back in the Days when "Partworks" were a novelty and they didn't fleece you by shooting the price up after the first two editions - my Mum collected the Robert Carrier series. One of his "recipes" was where you scooped out an orange - but - you left a band of peel across the middle of the half you were to take off - then you did the orange and jelly thing - an filled the empty orange back up with it - except it had it's own carrying handle!  |
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Post by trubble on Mar 29, 2009 15:09:59 GMT
I saw the idea on a children's TV programme. Maybe ''Smart''.
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Post by percyplum on Mar 29, 2009 16:42:28 GMT
Don't forget - I'm a Kentish Man by Birth! (Just to confuse the issue!) ;D I have gone/went off jelly in trifle because it tends to be as though someone has put a lining of plastic bags at the bottom - I've never been a fan of that other alleged kids favourite "fruit in jelly" which is not dissimilar in texture to putting pieces of screwed up blotting paper in pork pie jelly. It ruins the flavour of both. Well, school dinners did with both of them! Patrick, I am a Maid of Kent. I still live south of the Medway! English trifle is sometimes called Tipsy cake, IIRC, and contains plenty of sherry! |
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Post by riotgrrl on Mar 29, 2009 17:13:15 GMT
Is there no definitive answer to the vital jelly-in-custard question then?
Are we doomed to go round and round in circles, as the debate becomes ever more heated, with the pro-jelly people taking sides against the anti-jelly people, and maybe storming off in the huff to set up their own message board to talk about how the pro-jelly people are WRONG and EVIL?
People, we need to find tools to resolve this conflict. We could soon be moving on to the exact correct ingredients for Bolognese sauce, and I fear that such a discussion would tear this little MB community apart.
I fear it, I really do.
(P.S. Is it Bolognese or Bolognaise?)
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Post by bonbonlarue on Mar 29, 2009 17:28:13 GMT
I'm having Tortelloni alla Bolognese for my dinner...I'll let you know
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Post by Patrick on Mar 29, 2009 17:54:27 GMT
People, we need to find tools to resolve this conflict. We could soon be moving on to the exact correct ingredients for Bolognese sauce, and I fear that such a discussion would tear this little MB community apart. I fear it, I really do. (P.S. Is it Bolognese or Bolognaise?) Methinks the lady is humouring us!   |
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Post by riotgrrl on Mar 29, 2009 18:06:10 GMT
People, we need to find tools to resolve this conflict. We could soon be moving on to the exact correct ingredients for Bolognese sauce, and I fear that such a discussion would tear this little MB community apart. I fear it, I really do. (P.S. Is it Bolognese or Bolognaise?) Methinks the lady is humouring us! Not at all Patrick. I am trying to use my conflict resolution skills to prevent a full-scale board war over the jelly issue. I'm not neutral here. I have firmly nailed my colours to the jelly mast, and if you think nailing anything to a jelly mast is easy, you're wrong, wrong, wrong. But surely there is more that unites us than divides us? I'm here looking for peace. By the way, do any of you weirdo freaks put mushrooms in your bolognese? |
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Post by motorist on Mar 29, 2009 18:18:49 GMT
An omelette, yes. But in Spagbol noooooooooo. Is it noice?  |
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Post by riotgrrl on Mar 29, 2009 18:19:59 GMT
An omelette, yes. But in Spagbol noooooooooo. Is it noice? I don't know. I'm not a weirdo freak who would do something like that. |
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Post by bonbonlarue on Mar 29, 2009 18:23:17 GMT
Never had mushroom and courgette lasagne?
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Post by riotgrrl on Mar 29, 2009 18:27:56 GMT
Never had mushroom and courgette lasagne? Bon, I've never knowingly had courgettes. I'm not even very sure what they are. Are they the hot cucumbers? |
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Post by motorist on Mar 29, 2009 18:35:38 GMT
blech courgettes  |
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Post by bonbonlarue on Mar 29, 2009 18:42:06 GMT
Never had mushroom and courgette lasagne? Bon, I've never knowingly had courgettes. I'm not even very sure what they are. Are they the hot cucumbers? Fairly bland to be honest but they take a sauce well and can bulk up a meatless meal quite well. |
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Post by trubble on Mar 29, 2009 19:14:05 GMT
ANything as long as it has cream or something similar but never custard. How did an invalid food come to be used to destroy all English desserts? I love custard, please, no more nastiness about custard. Pleeease.  |
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Post by motorist on Mar 29, 2009 19:15:06 GMT
mmmm custard is very nom |
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Post by bonbonlarue on Mar 29, 2009 19:15:28 GMT
What's yellow and dangerous?
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