Ladymuck

Yeah makes the tongue black too. Super-syrupy and licoricey. Yum! White one will do, but black is just sublime.... *salivates*

Ha ha ha, Narnia. Anyway, Sambuca is only aniseed balls in liquid form - isn't it? Only difference is that aniseed balls turn the tongue red, whilst sambuca makes the tongue numb. Cheers!

Dudette eh? heh hehB) :)-D

Just for the avoidance of doubt - I am jesting with you Pearson...:))

Jah Lush Wrote: ------------------------------------------------------- > The smell is the best bit. Many a veggie has > succumbed to the smell of bacon sizzling in the > pan. You are so right Jah Lush. A friend of mine says she is a vegetarian, except that she likes a bacon sarnie. A bit like some of my in-laws who, when offered a drink, say "I don't drink, but I'll take a drop of Baileys" or "I'll take a drop of rum for my chest". Makes me chuckle every time.

Pearson Wrote: --------------------------------------------------------- > what's wrong with saying dude... i'm nearly 40 and > still saying Dude, Dude! But that's the point LOL! I mean...you are nearly 40...and you say "Dude". I never say "Dude", but that's because I'm only 21...(which makes binary_star around 15...) *grins cheekily and pedals away at speed*

My reaction depends on how big he/she is :-$. But WAN-KER is one of my automatic favourites!

But PGC - that's not a disaster. On the contrary! DC said it was delicious. Quality not quantity. Just pick more crab apples next time.

PeckhamRose Wrote: ------------------------------------------------------- > no no no, what was that about 'special' brownies? *adopts mortified look* Were they not special PR? I believe you had some...

Narnia Wrote: ------------------------------------------------------ > I'd love to know what you DID start > with.........an oven? You used > vinegar...........don't you dare call it Irish > soda bread.ED maybe. > > PS Edited to add I presume you added a pinch of > salt given where you were getting your advice > from? I'll have you know that I was following YOUR RECIPE (on that rusty old computer's thread)! Only when I had most of the ingredients in the bowl did I realise that I had run out of COT. Panic ensued. Moreover, you nearly gave me a heart attack by not listing milk with the ingredients. For a moment, I thought you had omitted all liquids! To add to my panicstricken state, there was the suggestion that perhaps buttermilk should have been included? Should it have been? Anyway, it turned out alright - lovely in fact. And Cate's vinegar trick did the job nicely. The only strange thing is that it cooked in less than an hour (your recipe mentions an hour and a half). Your recipe also states that foil should be placed on top of bread after an hour - but, as I didn't get to that stage, the crust was...well...a bit crusty - though no less tasty. The base was crusty too - was it meant to be? Don't get me wrong, I liked the contrast of crusty outer versus soft inside, but was that how it was meant to turn out? And I did include salt. Your recipe mentioned that - at least! Your comments/advice would be most appreciated. I shall certainly try your recipe again (only with the correct ingredients LOL).

EDKiwi Wrote: ------------------------------------------------------- >... my home cooking seems to > have diminished...Must try > harder to change that. Definitely! >...sounds like it was a good night. It was! Excellent in fact. If you are interested in more of the same, Weegee is asking for a "raise of the hand" on the drinks thread...

karter Wrote: ------------------------------------------------------- > Time to get rid of that rusty old computer which > is now obsolete and upgrade to something modern > with fresh recipes.:)) We've tried, but he keeps coming back in his old form. Worse, he's all over the place...in many a parallel universe. I am hoping to go to a parallel universe where he is actually extinct, or at least where he uses fresh garlic and lemons in his recipes and where I am able to use a pressure cooker LOL!

You have an excellent memory EDKiwi!!! BTW, really nice to meet you properly on Friday. Do you cook much? And are you any good?

Ha ha ha ha - good advice Cate! And there is no need to be so humble LOL!!!! I am truly scatty with the brain the size of a pea...always doing at least 3 things at once...but what can you do LOL! Seriously though, thanks everso much for your help. xx

Me of course. I don't do tinned, jarred, or citric acid! Call rusty face a chef? Pfffft....

DC - there are still some crab apples (yellow ones) in St. Francis' Park (opposite Sainsburys). However, they are VERY ripe and starting to go brown - so hurry.

HAL9000 Wrote: ------------------------------------------------------- > Precious advice from Lady > I've-already-blown-up-three-pressure-cookers-and-n > ow-I'm-not-allowed-to-have-one Muck! Very funny. Trust you to dig up the past, you rusty old machine you. Here, have some of my lovely bread - and it IS lovely. *shoves fat slice of bread loaded with melted herb/garlic butter into "rusty's" face*

We've just eaten half of it, and it aint half bad! Twas lovely with the garlic/herb butter (used fresh garlic HAL9000;-)) and pumpkin soup. Thanks for coming to the rescue cate. And thanks for the recipe Narnia. Edited to add a missing bracket - as am aware of the presence of a (rusty) pedant on this thread.

Thank you for coming back Peckhampam - very helpful of you. I'm all sorted now - should have updated this thread (sorry, I was in a bit of a tizz earlier). Cate, another forumite, came to the rescue on another thread (suggested vinegar). It worked! Bread out of oven and half eaten. Not sure if it is as it it meant to be - crusty base and top - but it's very tasty. Delicious in fact. Ate it warm with some garlic and herb butter and pumpkin soup. Peckhampam, I should have said earlier, but the recipe already had bicarb in it. Would more bicarb still have been fine? (Just curious). BTW, bread grew to about twice it's size - it's MASSIVE! Didn't expect that. Once again, cheers for posting.

*returns from kitchen* Thanks... Too late though - it's in the oven LOL! I have to say, it didn't look anything as per the video clip you attached. It kept falling apart and I had problems getting it to stay in some sort of ball. Anyway, it's on a baking sheet (thanks for tip re. no need for tin BTW) on 220 degrees as per Narnia's recipe above. And I "made the cross" so as to let the fairies out - so we now have a house full of fairies! It's all very exciting. Despite the fact that I didn't have COT or buttermilk and the fact that it looks nothing like it should, being the optimist that I am, I am now preparing some herb and garlic butter to we can smear that onto the bread when it is ready. Thank you SO much for your speedy advice cate. MUCH appreciated. xx

Yes - sorry - X-post...not sure about the imperial pint though:-S... Dashes back to kitchen...

Re vinegar, I have basalmic, cider, and distilled white. I am guessing use the white? So how much per my pint of skimmed milk? PS...I much appreciate this cate...but too freaked out by panic at moment to express it...HURRY...

Nope: he just says "milk". And all I have is skimmed milk. Boo hoo...

Oh hang on - Jesus, Mary and Joseph... There IS milk - only it's not in the list of ingredients...it's ONE PINT OF MILK. Phew!

Shit No! I've just checked the recipe. It's Narnia's. There's NO milk (or any liquid). That can't be right. HELP. Narnia - where are you?