Logical conclusion

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Logical conclusion
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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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VM

Joined: 23 Nov 2007
Posts: 1748
Location: Lincolnshire

Posted: Mon Mar 31, 14 9:06 pm Post subject:

Behemoth wrote:

Step away from the kitchen.

ditto

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Mon Mar 31, 14 9:09 pm Post subject:
It's quite a difficult thread to read after a heavy weekend of eating and drinking.

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4590
Location: Peeping over your shoulder

Posted: Mon Mar 31, 14 9:09 pm Post subject:

Nick wrote:

Keep the idiotic ideas coming, this is how we form genius.

Probably.

"The only difference between screwing around and science is writing it down"

Hope you keep notes.

So what does the peanut butter add? Some texture, some salt, and a kinda earthiness? Other nut butters are the obvious sub, though they're more expensive. Ground almonds might work to a certain extent, if you added some extra oil?

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 31, 14 9:13 pm Post subject:
It adds peanuts, salt, texture, fat and sweetness. There are many alternative, but none I have in stock. Now. Notes. Well, I guess I'm screwing around. Mostly.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Mar 31, 14 9:28 pm Post subject:
You had 24 hours. Why haven't you gone and bought a jar of Sunpat crunchy? (Actually Suma stuff is much nicer for satay)

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 31, 14 9:32 pm Post subject:
I've gone to work. Be back home in 24 hours. And because if I went and bought more, I wouldn't be on the cusp of inventing venison chatay.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Mar 31, 14 9:34 pm Post subject:
You could make a burger with your chili/chocolate/nut/lime combo in the middle. Or little bite size versions thereof. Maybe mix lime zest in with the meat layer.

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4590
Location: Peeping over your shoulder

Posted: Mon Mar 31, 14 9:45 pm Post subject:
Stop putting limes in everything, they're disgusting... And in this thread, that's quite an achievement

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Mon Mar 31, 14 9:49 pm Post subject:
Or lemongrass perhaps. Little panko bread-crumbed and deep-fried ones. Crunchy outside, zesty meat layer then melty chili/choc/nut middle. I'm warming to the idea.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 31, 14 10:06 pm Post subject:
In a thought shower, there are no bad ideas.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35056
Location: Devon

Posted: Mon Mar 31, 14 10:10 pm Post subject:

Nick wrote:

In a thought shower, there are no bad ideas.

Other than using the expression thought shower. Yuk!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Mar 31, 14 10:14 pm Post subject:
I did type brain storm, but I figured if I was going to be a tosser...

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed Apr 02, 14 10:46 am Post subject:
venison and marshmallow burgers caramelized onion trifle for pud

cir3ngirl

Joined: 13 Aug 2006
Posts: 4846
Location: Cirencester

Posted: Sun Apr 06, 14 7:04 pm Post subject:
Saw this and thought of you lot https://kitchenmason.com/2014/04/06/two-ingredient-nutella-cake/

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Apr 06, 14 9:58 pm Post subject:
I wonder if that tastes as good as it looks? It certainly looks a better use of Nutella than putting it on meat. I am not warming to it at all! To each their own, mind.

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