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Rum Butter
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jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Sun Dec 21, 14 2:18 pm    Post subject: Reply with quote
    

And it's that time again.

Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sun Dec 21, 14 2:46 pm    Post subject: Reply with quote
    

wellington womble wrote:
I'm always looking up what I posted to see what I did. Downsizer is a sort of external memory bank for me.


Less cloud storage, more fog storage.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Sun Dec 18, 16 4:47 pm    Post subject: Reply with quote
    

Back to the future!

gythagirl



Joined: 18 Feb 2010
Posts: 1467
Location: Somerset
PostPosted: Tue Dec 20, 16 2:05 pm    Post subject: Reply with quote
    

Delia's rum sauce for me every time!

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Wed Dec 21, 16 12:38 pm    Post subject: Reply with quote
    

Nick wrote:
wellington womble wrote:
I'm always looking up what I posted to see what I did. Downsizer is a sort of external memory bank for me.


Less cloud storage, more fog storage.


Less foggy than the inside of my head. Especially today.

ETA I appear to be stuck in Jamandas timeturner!

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Fri Dec 23, 16 11:08 am    Post subject: Reply with quote
    

gythagirl wrote:
Delia's rum sauce for me every time!


On your mince pies? No. Fine on pudding.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42182
Location: North Devon
PostPosted: Sat Dec 16, 17 4:41 pm    Post subject: Reply with quote
    

Bump. Because I am the search-engine.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Sat Dec 22, 18 3:56 pm    Post subject: Reply with quote
    

It's a rum do having to find this each year!

dpack



Joined: 02 Jul 2005
Posts: 42751
Location: yes
PostPosted: Sat Dec 22, 18 6:25 pm    Post subject: Reply with quote
    

ameretti for pud, spar own brand "bailies" for mince pies

i will slink quietly to the kitchen

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Sun Dec 15, 19 5:30 pm    Post subject: Reply with quote
    

Back to the future again (bit more dystopian this time!)

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Tue Dec 17, 19 11:16 pm    Post subject: Reply with quote
    

I was thinking of this only the other day when I made cranberry sauce in the same sort of timewarp!

Shan



Joined: 13 Jan 2009
Posts: 9058
Location: South Wales
PostPosted: Wed Dec 18, 19 8:56 pm    Post subject: Reply with quote
    

Jamanda wrote:
Back to the future again (bit more dystopian this time!)

Hmmmm, pour the rum into a glass and skip the butter.... and the pud... maybe add an ice block...

dpack



Joined: 02 Jul 2005
Posts: 42751
Location: yes
PostPosted: Wed Dec 18, 19 11:19 pm    Post subject: Reply with quote
    

skip the rum and pass the gin.

jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 35056
Location: Devon
PostPosted: Sun Dec 05, 21 8:41 pm    Post subject: Reply with quote
    

Ally oop. Here we go again.

dpack



Joined: 02 Jul 2005
Posts: 42751
Location: yes
PostPosted: Mon Dec 06, 21 7:08 am    Post subject: Reply with quote
    



Heisenberg's Yule rather than Schroedinger's Party?

my best catering tweak from last year is to make the gravy from gravy ingredients, pan juices from the roasted things are very variable and not available until far too late, they can be added if they seem suitable

roast or toast some suitable meat and veg to provide the basis for the stock.
decisions about which and how much fat or oils depends on the roasted things and personal requirements.
pan up with best water, fresh fragrant suitable veg and herbs etc
cook off, smash, sieve, reduce to half
cool and chill until the next day

add salt pepper and any last min bouillon powder, adjust strength and thickness using water and potato powder(better than flours)
rest until 5 mins before service, nuke or pan to boil for a couple of mins
serve

brandy butter is not on my saucier list

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