The lowest fat crème fraiche I could find.
What did you cook or eat today (July 2018)?
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The lowest fat crème fraiche I could find.
Genius Kitchen is no longer available in UK and Europe - which given that many UK folk have pages and recipes there is quite shocking!
medtran49
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Did he cure it?
I did the cure. He smoked it with alder wood that I found.
I found a place to buy fresh hog jowl and was going to make it into guanciale because we had been trying to find some for a long time but couldn't. Funnily enough, there was an Italian food supplier next door to where we got the hog jowl that we decided to visit once they were open. Guess what they had? So, I had to find something else to do with the hog jowl and decided on German/Austrian type speck.
Just to clarify, he likes the speck, just not the dumplings.
The Late Night Gourmet
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The Late Night Gourmet
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I'm looking for a dumpling recipe that reminds me of how my mom used to make them when I was young (she can't remember anymore since it's been such a long time!) Do you have something you can share?
That looks very good!
Thanks, I struggle with presentation and photography. I've just bought a new camera but there's little I can do about my ham fistedness.
Its looking good! Not ham fisted at all. I wonder where the term 'ham fisted' comes from?
Yorky
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This is a very simple one that was passed down by my mum (and probably by her mum). I've just about perfected the act of "folding" the ingredients.
http://freebeerforyorky.com/Spuds.html#Stew
Do you eat it cold or hot?
Damn, that looks good, as soon as I'm better I've promised myself one of these. I can't wait.
Yorky
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The first image was cold as was the second. The third was re-heated (10 minutes at 175 degC in the halogen oven).
I was told by a shop assistant in Grimsby in 1982 that you shouldn't re-heat porkie pies. I said "Tha's nay from Yorkshire is thee lass?".
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Don't you mean Yorky Pie?
It looks amazing, by the way: a buttery, flaky crust and lots of meat jammed in with minimal filler.
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