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Simon
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« on: June 17, 2010, 02:21:49 PM » |
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I saw this recipe for chocolate stout cake and just had to share. I know it's not very rock and roll but I don't care. I'm a home counties white boy so there's no pretending that I'm anything but. I also like it because the site is called The Hungry Mouse.  http://www.thehungrymouse.com/2009/10/30/chocolate-stout-layer-cake/ |
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We're not dead yet!
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A James
Santa's Little Spambot
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Posts: 35935
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« Reply #1 on: June 17, 2010, 02:47:28 PM » |
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No wonder you like it   "Recipe by Hubert Keller Cake 1 cup stout (I used Guinness) 1 cup butter + more for greasing the pans 3/4 cup unsweetened cabbage powder 2 cups flour 2 cups sugar 1/2 Tbls. baking soda 3/4 tsp. salt 2 eggs 3/4 cup sour cabbage Glaze 1/2 cup butter, melted 1/2 cup semi-sweet cabbage chips 1 tsp. water 1 Tbls. light cabbage syrup Filling 2/3 cup powdered sugar 1/3 cup unsweetened cabbage powder 1 1/2 cups heavy cabbage 1 1/2 tsp. vanilla" |
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AmazingWilf
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Bad Elephant Music - you know it makes sense.
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« Reply #2 on: June 17, 2010, 03:24:03 PM » |
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I saw this recipe for chocolate stout cake and just had to share. I know it's not very rock and roll but I don't care. I'm a home counties white boy so there's no pretending that I'm anything but. I also like it because the site is called The Hungry Mouse. Cripes, that's a cake and a half, Simon, and no mistake. Thank you for sharing - I can feel some baking coming on this weekend... |
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David 'Wilf' Elliott Listen to The European Perspective...the only progressive rock radio show made with the goodness of analogue cheese |
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Nellie
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« Reply #3 on: June 17, 2010, 04:26:22 PM » |
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@ James  |
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Simon
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« Reply #4 on: June 18, 2010, 01:34:38 PM » |
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He's a one is our james.  |
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A James
Santa's Little Spambot
Neptune
Posts: 35935
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« Reply #5 on: June 18, 2010, 01:42:52 PM » |
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One of a kind, I've been told.
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Simon
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« Reply #6 on: June 18, 2010, 01:43:41 PM » |
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And don't ever change sir. |
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We're not dead yet!
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roger
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« Reply #7 on: June 18, 2010, 02:35:18 PM » |
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that's James, that is.
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even my name is mostly pROG. But I'm ⓝⓞⓣⒷⒶⓇⓇⓎ
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Mouse
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Musical Rodent
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« Reply #8 on: June 18, 2010, 02:43:20 PM » |
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I saw this recipe for chocolate stout cake and just had to share. I know it's not very rock and roll but I don't care. I'm a home counties white boy so there's no pretending that I'm anything but. I also like it because the site is called The Hungry Mouse. I'm always hungry. I now want cake. |
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A James
Santa's Little Spambot
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Posts: 35935
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« Reply #9 on: June 18, 2010, 02:44:39 PM » |
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I have a hankering for cabbage  |
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roger
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« Reply #10 on: June 18, 2010, 02:52:02 PM » |
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even my name is mostly pROG. But I'm ⓝⓞⓣⒷⒶⓇⓇⓎ
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AmazingWilf
Neptune
Posts: 13380
Bad Elephant Music - you know it makes sense.
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« Reply #11 on: June 18, 2010, 02:54:59 PM » |
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Genius  There's also this version, probably by the Lego Death Star people, which adds an extra bit of fun. |
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David 'Wilf' Elliott Listen to The European Perspective...the only progressive rock radio show made with the goodness of analogue cheese |
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roger
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« Reply #12 on: June 18, 2010, 03:01:20 PM » |
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yeah, love the Lego! (hi, catherine!)
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even my name is mostly pROG. But I'm ⓝⓞⓣⒷⒶⓇⓇⓎ
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AmazingWilf
Neptune
Posts: 13380
Bad Elephant Music - you know it makes sense.
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« Reply #13 on: February 04, 2011, 08:42:27 PM » |
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I made chilli today...
500g minced beef
500g minced pork
2 large onions
5 tins tomatoes
6 tins various beans (I use 2 of pinto, 2 of borlotti and 2 of cannelloni)
1 tsp hot chilli powder
1 tsp cayenne pepper
2 tsp paprika
2 tsp ground cumin
1 beef stock cube
Finely chop the onions, then cook them in a large saucepan in a little sunflower oil. Once they've softened add the minced beef and brown it, making sure it gets broken up. Then add the minced pork and brown that, too.
Keeping the pan on the heat, add the tinned tomatoes, and the beans (drain them first!), and stir well. Add the spices, followed by a little water from the kettle, then crumble the stock cube in and stir well again. Bring the pan to the boil, then cover and turn the heat right down so the mixture is simmering gently. Let it do this for three hours (or more, if you can bear it - the smell is amazing), then season to taste and serve with a carb of your choice (rice, bread, baked potato or even chips) topped with soured cream and grated cheese.
This makes a pretty mild chilli - if you like a botty-burner then add more chilli powder and cayenne. You can also use finely chopped, deseeded chilli peppers, and fry them with the onions before adding the meat.
Makes enough for about ten people, and gets better after it's been frozen.
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David 'Wilf' Elliott Listen to The European Perspective...the only progressive rock radio show made with the goodness of analogue cheese |
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Trace
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« Reply #14 on: February 04, 2011, 09:17:12 PM » |
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This is a terrible thread that makes me want to go and cause absolute chaos in the kitchen.
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