tag:blogger.com,1999:blog-7529903.post6084455908880078059..comments2024-03-07T11:39:09.758+11:00Comments on Will Type For Food: The bitter butter nutterTimThttp://www.blogger.com/profile/10333303180015967125noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7529903.post-56031025613103822752009-01-31T07:44:00.000+11:002009-01-31T07:44:00.000+11:00Sounds about the right amount of sugar to fit my k...Sounds about the right amount of sugar to fit my kids taste. Please send by esky to South Australia. Thank you.Colin Campbellhttps://www.blogger.com/profile/14991363859883869289noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-91372806538586010852009-01-30T12:46:00.000+11:002009-01-30T12:46:00.000+11:00That sounds even better. I hope you swore at it t...That sounds even better. I hope you swore at it too. A lot.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7529903.post-30676697809999927302009-01-30T12:05:00.000+11:002009-01-30T12:05:00.000+11:00When I was making the stuff, I didn't have a mania...When I was making the stuff, I didn't have a maniacal look on my face, so much as vague concern, followed by paranoia, rapidly blooming into utter horror as the lemon butter exploded all over my stove.TimThttps://www.blogger.com/profile/10333303180015967125noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-16731336654156356312009-01-30T12:04:00.000+11:002009-01-30T12:04:00.000+11:00I probably would have been better off spreading so...I probably would have been better off spreading some butter and sugar over my lemons in the morning and eating them... <BR/><BR/>Would have called mum to advise me. But it was 11.30 at the time, and she was (and I should have been) tucked up safely in bed.TimThttps://www.blogger.com/profile/10333303180015967125noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-29282421793969583262009-01-30T12:01:00.000+11:002009-01-30T12:01:00.000+11:00If the whole point of lemon butter is sugar, why d...If the whole point of lemon butter is sugar, why don't they call it sugar butter?<BR/><BR/>Just as they should stop calling 'em potato chips and call them "oily salty chips"<BR/><BR/>etcAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7529903.post-64521364533511083382009-01-30T11:58:00.000+11:002009-01-30T11:58:00.000+11:00Trouble with SMS recipes is there is always going ...Trouble with SMS recipes is there is always going to be that element of "i've got to fit all this into one (or maybe just 2!) messages, and leave out the important instruction bits or abbreviate all the words so you don't know what the heck you are doing or what you are putting in.<BR/><BR/>I'm terrible with instructions so I have to be told VERY clearly.<BR/><BR/>When I was little I was told to wash the lettuce for salad so I washed it. With soap.<BR/><BR/>Another time Mum asked me to cut the tags off some clothing and I cut huge big holes in the clothes so I could get the store tags off neatly.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7529903.post-32214298854195528582009-01-30T11:20:00.000+11:002009-01-30T11:20:00.000+11:00Lemon spread always makes me think of my maternal ...Lemon spread always makes me think of my maternal grandparents because it was the special treat we had when we went to see them each weekend. I think sugar is indeed the principal ingredient. Other members of my family are good cooks and also of a scientific bent, the smug bastards.<BR/><BR/>Thank you for the delightful image of you pouring sugar with a maniacal look on your face.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7529903.post-35507097106922337272009-01-30T10:58:00.000+11:002009-01-30T10:58:00.000+11:00I've got three jars of the lemon... stuff now. Any...I've got three jars of the lemon... stuff now. Anyone want one? <BR/><BR/>Say yes! For the sake of science!TimThttps://www.blogger.com/profile/10333303180015967125noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-55983930815268595832009-01-30T10:04:00.000+11:002009-01-30T10:04:00.000+11:00I've never made it, but that recipe doesn't sound ...I've never made it, but that recipe doesn't sound right in the first place. You need a TV cook to be parachuted into your kitchen. As this recipe feature butter, which is a key feature of all British cooking, I suggest Nigella.Stevehttps://www.blogger.com/profile/04108945551064939734noreply@blogger.comtag:blogger.com,1999:blog-7529903.post-45365469457430703852009-01-30T09:51:00.000+11:002009-01-30T09:51:00.000+11:00This sounds like my attempt at mango mousse.first ...This sounds like my attempt at mango mousse.<BR/><BR/>first time it was like ... Mango liquid? Mango milk?<BR/><BR/>Next time I thought it was because the gelatin wasn't done right. maybe I added too much water before or the water wasn't warm enough. So I heted up the water hotter and made a very small amount of water.<BR/><BR/>Well what do you know the gelatin started globbing up even before it hit the mangoey stuff and got mixed in so the bastard ended up being globules of gelatin in little plasticky bits swimming around in slightly thicker milky yopghurty mango flavoured stuff. It was like one of those games when we ate it - "hey I think I found the prize in my food - it's plastic toy - shaped ... browny globule ... let's pretend it is a seven-headed monster"<BR/>Next year when mangoes come back in season I will have to figure out how it is done. Maybe I'll just have to buy some mousse in a pack, add mango flavouring, stir and refreeze.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7529903.post-78057142844463849962009-01-30T00:20:00.000+11:002009-01-30T00:20:00.000+11:00They try to disguise it but at the end of the day ...They try to disguise it but at the end of the day cooking is just science using another name. I hate science, it has a lot to answer for.DShttps://www.blogger.com/profile/15287933905370786159noreply@blogger.com