Hit the grocery place yesterday but mainly only for junk food stores. Did get some strawberries and these really beautiful tomatoes. Still working on the from restaurant stock stretching that out. It should be good still for a bit. Last night was tomato sandwiches and then at some other point strawberry short cake was made....was beautiful.
For lunch, it was cup a soup and store bought bread. Store bought bread is a rare purchase for me this year, for health reasons. But boy is it good with butter. For tea, I'm making a sausage sandwich. Haven't had one in ages, so I bought ketchup especially.
How exactly does tea work as far as like tea time? Like is a set time thing, a light snack after lunch or?
Sometime after lunch, but before dinner. I think the traditional time would be around 3-4pm. But I guess that depends upon your personal schedule. Usually a snack. If you went out for a proper afternoon tea, there would likely be cake involved. I usually get hungry around then anyway.
I fully support anything involving cake. That actually makes a lot of sense, the modern American approach to snacking is kinda a grazing through the day one.
It's all about the cream tea. That's a scone with clotted cream and strawberry jam. Butter optional. To apply cream then jam is the Devonshire way. Jam topped with cream is the Cornish way. I'm a Devonshire girl, apparently.
I wouldn’t mind a pasty from Bude/Braunton/Barnstaple right now... ...lardy cake ...bread pudding ...fish n chips ...Hockings 99 with cream- maybe an oyster?
Yeah, your hotel recently shut down, right? We've been down for 16 days now, and I stopped ordering food about 4 days before that when it became clear we were heading for oblivion. That's 3 weeks, so I've got nothing but potatoes, root veggies, and robust dairy products... and those are just about done for.
Dammit! Now I want a pasty and greasy chips in a butty with ketchup, followed by a 99. After my Devonshire cream tea of course. I truly believe it would be worth the hours of stomach ache too. At this rate, I'll be going to England for the food alone!
Tuna melts. Mixed with cream of mushroom soup, mayo, and chili lime and lemon pepper. Will have white American cheese with that. Because I'm feeling lazy.
Maybe not. Shrimp are tough... they cook very quickly, and are easy to overcook. Regular pan is probably the way to go. Cast iron is for the full onslaught of heat, and shrimp aren't very forgiving.
Bread pudding, that's an idea. A friend picked me up a loaf of white bread so I'd have it if supplies got low. But I don't care for store-brought white bread for toast and sandwiches. But in bread pudding? That's just fine.
Turn up the heat. Braise means low temp for a long time in a lot of liquid. Searing is the complete opposite: high temp, very quickly, oil only. However, with shrimp cooking directly in a sauce or a liquid suite of ingredients is perfectly acceptable. Just remember that you have roughly 2-3 minutes a side before they turn to rubber, so add the shrimp immediately before you go to plate. No, silly goose. Leave the cast iron to rip and roar foods that like a heat pounding. Like potatoes, chicken thighs, steaks, pork chops. Get your hard sear on the meat to seal in the love juice and then finish in the oven on a regular tray or pan. Repeat after me: Sear and bake. Sear and bake. Sear and bake. Oh, and get yourself a thermometer to get the doneness of the meat right before you eat it. It's like having the answers to the test. We temp every piece of meat at the restaurant, and my dudes are as professional as professional gets.
My stepmom got me some hummus from my favorite place to get hummus (an Egyptian grill that did have an actual restaurant, but then they closed, and then they reopened in a bar) and it's the best fucking food I've had all day. Shit, I'm happy.
I cooked in advance for tonight, as cooking becomes more unlikely the further I get into the day. Toad in the hole.
I appear to have gotten a faulty impression of what Toad in the Hole is. It seems I was thinking of Egg in the Hole.
