by mrsjones5 98 Replies latest jw friends
I have to agree with ShirleyW, it has to go in the oven for a crisping. I like a horseradish mustard, brown sugar, and dark beer bath. For the corned beef that is. And a big chunk of cabbage cooked with onions and then sprinkled with cayenne. Mmmmmmmmm. I got mine yesterday. Gonna make it Saturday, and definitely will have Guinness.
Hey Low Key, have you ever seen or heard of Theakston's Old Peculiar??
LKL: I was just presented last week with a limited edition bottling from Bushmills. A 20 yo single malt, rum-cask aged beauty. Number 33 of 1,000. Think I'll have some of that with my corned beef tonight.
You're killing me!
I officially hate you now, but of course that could change if you invite me over for a wee dram!
I officially hate you now, but of course that could change if you invite me over for a wee dram!
How close are you to Seattle? Come on over. whisk(e)y's for sharing. I never drink alone.
Hey Low Key, have you ever seen or heard of Theakston's Old Peculiar??
I had it last year when I was in Scotland. Way too sweet & malty for my palate (I'm a dedicated hop-head).
There is a pub here in Seattle called The Old Peculiar. That's what inspired me to try the beer when I saw it in Scotland.
I used to be able to get it when I lived in San Fran, but that was years ago. I liked it much. But even better was the Theakston's Bitters. Mmmmmm
Geez that was 25 years ago
I wonder if I would still like it.........
" Give me a call when you're cooking it next and I'll come over! I'll make an Aussie pavlova for dessert!
Oo, what's an Aussie pavlova dessert? I'm setting a plate for you now!
Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
Slide pavlova onto a serving plate. Spread with cream and top with fresh fruit. Serve.
Enjoy!
Ahemmmm....Aussie pavlova?...with Kiwi fruit
LOL @ still thinking
