Hahahahahahaha! Is the Pope Catholic, does a bear s**t in the woods, does pride come before a fall, is the darkest hour just before dawn...you get my drift LOL.
But none of that poncy, flavoured, flowery, herby stuff.
Only the best British tea, with milk (French crème?) heavens to Betsy pleeze. Yetch.
I just emailed my nephew (he just grad. from L & C in Portland) and asked if he goes to the Alberta Street Teahouse (and if he does, he could get me some :-).
Oh, that looks so good! Quick question: what is "clotted cream"? Is it what we call sour cream?
And "caster" sugar is the superfine stuff, right? Not powdered, but superfine?
I am SOOO trying this recipe!
As for tea, I enjoy orange spice or a nice chamomile. I like most flavors though, and will look for lewy's yummy discovery the next time I'm shopping. :)
Fay is not up yet, since she get to work from home on Friday -- so I will answer one of your questions Lady Red.
Caster sugar is the regular granulated stuff. I asked Fay that question last night. I do not know what clotted cream is, though.
The cake turned out very nice, but a bit denser than a normal cake. The consistency reminded me of the old canned brown bread my mother used to get (which I would LOVE to have again, but I have not seen it for years). Note that the recipe calls for regular flour, not self-rising flour and there is no baking powder or baking soda in the recipe.
I remember brown bread. It was baked in tin cans, and was heavenly. I haven't had any in years! My mom would serve it with sauerkraut and knocks, with lots of butter slathered on top. Sometimes she put raisins in it.
lady red, clotted cream is nectar of the gods. It's not sour cream.
In the UK white granulated sugar is coarser than caster sugar and caster sugar is what is used for cookies, cakes etc. However, in North America granulated sugar is the same as caster sugar, i.e. the granulated sugar is much finer here (like caster sugar in the UK). So you can just use your regular white sugar for any recipe that calls for caster sugar.
Or I could be REALLY creative and milk one of the chickens...;P
Heh!
" There was a time when people were only familiar with cow's milk, goat's milk, soya bean milk or buffalo's milk. So it makes quite a lot of sense when a new innovation - chicken-based milk - spurs a number of questions on this yellowish liquid substance. ...
"Chicken milk is, in fact, milk made from chicken meat," said Dr Pipop Jirapinyo, paediatrician specialising in nutrition. "It contains vitamins, minerals, as well as other nutrients necessary for the growth and development of infants. It is also a healthy choice instead of baby formula."
Dr Pipop is Thailand's first scientist who came up with the innovative idea of producing milk from chicken meat. After spending more than 10 years researching and developing the formula, his aim, he said, is to provide an affordable alternative to parents whose children are allergic to the protein in cow's milk. ...
Even though there are, apart from cow's milk, several other kinds of milk for parents to choose from, such as goat's milk, soya bean milk and hypoallergenic formulas based on partially or extensively hydrolysed protein, there are still more than 2,000 infants [born in Thailand] annually who are allergic to these kinds of milk. ...
Admittedly, chicken-based milk does not sound like a favourite, but Dr Pipop said that his new formula does not taste awful. The yellowish thick liquid looks quite similar to vanilla-flavoured milk. The chicken-based milk is a protein-rich option providing high energy and nutritional levels as milk from other sources.
So, why chicken?
"Infants are rarely allergic to chicken meat. It possesses a mysteriously unique quality. We commonly find that people are allergic to shrimp, eggs, nuts or milk, but very few people are allergic to chicken," explained the paediatrician.
Chicken's breast strips are best suited for manufacturing the milk as it contains 80 to 90 per cent of protein with very little fat. "Using chicken's breast strips to produce milk can make it easier to stabilise its high quality as we do not need to worry about fat and carbohydrates," he added."
Fabulous, easy, and quick recipe from a wonderful (new to me) blog. I will be checking there often.
ReplyDeleteWow - do I have the tea for you (if you drink tea).
ReplyDeleteTownshend's Crème de la Earl Grey.
Medium-strength Earl Grey following in traditional English style, blended with blue mallow flowers and an essence of French crème.
It's as good as it sounds - drinking some now.
Would be absolutely perfect with chocolate.
(if you drink tea)
ReplyDeleteHahahahahahaha! Is the Pope Catholic, does a bear s**t in the woods, does pride come before a fall, is the darkest hour just before dawn...you get my drift LOL.
But none of that poncy, flavoured, flowery, herby stuff.
Only the best British tea, with milk (French crème?) heavens to Betsy pleeze. Yetch.
img:"http://www.tidespoint.com/food/tetley_flip.jpg"
Well Fay, to each his/her own... but I'll just say...
ReplyDelete... I quit smoking cigarettes, smoking pot, drinking vodka; stopped other unmentionable vices, stopped drinking coffee even: so don't _noobody_ mess with my ^&$^&%$ing tea, 'k? 'Cause I'm like soooo gonna drink _whatever_ infusion butters my noodle.
K? Thx!
I'm not a tea snob like Fay, lewy, I'll sure give it a try.
ReplyDeleteShe poo-pooed my Organic Peppermint tea, I'm drinking a mug now. I hope our co-op carries that, thanks for the recommendation.
Of course, Fay is correct in all other things :-)
ReplyDeleteI just emailed my nephew (he just grad. from L & C in Portland) and asked if he goes to the Alberta Street Teahouse (and if he does, he could get me some :-).
ReplyDeleteHaha, apparently I'm talking to myself again!
ReplyDeleteNight night, y'all.
That looks like a good site, Fay, I just added it to my favorites.
ReplyDeleteWe are avoiding sugar for a while but I will definitely try that recipe down the road as we are BOTH chocolate lovers.
Oh, that looks so good! Quick question: what is "clotted cream"? Is it what we call sour cream?
ReplyDeleteAnd "caster" sugar is the superfine stuff, right? Not powdered, but superfine?
I am SOOO trying this recipe!
As for tea, I enjoy orange spice or a nice chamomile. I like most flavors though, and will look for lewy's yummy discovery the next time I'm shopping. :)
Fay is not up yet, since she get to work from home on Friday -- so I will answer one of your questions Lady Red.
ReplyDeleteCaster sugar is the regular granulated stuff. I asked Fay that question last night. I do not know what clotted cream is, though.
The cake turned out very nice, but a bit denser than a normal cake. The consistency reminded me of the old canned brown bread my mother used to get (which I would LOVE to have again, but I have not seen it for years). Note that the recipe calls for regular flour, not self-rising flour and there is no baking powder or baking soda in the recipe.
Matt, it sounds fudgy. Yum.
ReplyDeleteI remember brown bread. It was baked in tin cans, and was heavenly. I haven't had any in years! My mom would serve it with sauerkraut and knocks, with lots of butter slathered on top. Sometimes she put raisins in it.
Yikes Lewy, whadda go and give up Vodka for???
ReplyDeleteJust kidding about the tea (sort of) but I'm happy you found something you find delish. Now go make the cake!
Fay, I showed the recipe to Noah, and he lit up like a Christmas tree. LOL!
ReplyDeletelady red, clotted cream is nectar of the gods. It's not sour cream.
ReplyDeleteIn the UK white granulated sugar is coarser than caster sugar and caster sugar is what is used for cookies, cakes etc. However, in North America granulated sugar is the same as caster sugar, i.e. the granulated sugar is much finer here (like caster sugar in the UK). So you can just use your regular white sugar for any recipe that calls for caster sugar.
I wonder where a person could buy clotted cream here in the States? If I knew someone with a dairy cow, I could make it myself.
ReplyDeleteHey, I know lots of people with goats! Will goat milk work?
Or I could be REALLY creative and milk one of the chickens...;P
Fay, I have a box of Tetley's at home and a box of Twining's Irish breakfast at work, on the theory that I need more caffiene there.
ReplyDeleteGood man Dances!
ReplyDeleteOr I could be REALLY creative and milk one of the chickens...;P
ReplyDeleteHeh!
" There was a time when people were only familiar with cow's milk, goat's milk, soya bean milk or buffalo's milk. So it makes quite a lot of sense when a new innovation - chicken-based milk - spurs a number of questions on this yellowish liquid substance. ...
"Chicken milk is, in fact, milk made from chicken meat," said Dr Pipop Jirapinyo, paediatrician specialising in nutrition. "It contains vitamins, minerals, as well as other nutrients necessary for the growth and development of infants. It is also a healthy choice instead of baby formula."
Dr Pipop is Thailand's first scientist who came up with the innovative idea of producing milk from chicken meat. After spending more than 10 years researching and developing the formula, his aim, he said, is to provide an affordable alternative to parents whose children are allergic to the protein in cow's milk. ...
Even though there are, apart from cow's milk, several other kinds of milk for parents to choose from, such as goat's milk, soya bean milk and hypoallergenic formulas based on partially or extensively hydrolysed protein, there are still more than 2,000 infants [born in Thailand] annually who are allergic to these kinds of milk. ...
Admittedly, chicken-based milk does not sound like a favourite, but Dr Pipop said that his new formula does not taste awful. The yellowish thick liquid looks quite similar to vanilla-flavoured milk. The chicken-based milk is a protein-rich option providing high energy and nutritional levels as milk from other sources.
So, why chicken?
"Infants are rarely allergic to chicken meat. It possesses a mysteriously unique quality. We commonly find that people are allergic to shrimp, eggs, nuts or milk, but very few people are allergic to chicken," explained the paediatrician.
Chicken's breast strips are best suited for manufacturing the milk as it contains 80 to 90 per cent of protein with very little fat. "Using chicken's breast strips to produce milk can make it easier to stabilise its high quality as we do not need to worry about fat and carbohydrates," he added."
I think I'll pass thanks.
Milk made from chicken meat? BLEH!!! What in the world will they think of next! Brusselsprout milk?
ReplyDeleteWhy do I keep reading Dr. Pipop's name as Dr. Poop?
ReplyDeleteDr. Poop? LMAO!!!
ReplyDeleteFay, do you also read "Liberians" as "Librarians"?
ReplyDeleteBecause I do.
And I'm going to extol the virtues of almond milk yet again.
It's like candy, but it's milk!
"lady red, clotted cream is nectar of the gods. It's not sour cream."
ReplyDeleteI had it on the plane (British Airways) in '85 and will never forget it. Heavenly!
"I wonder where a person could buy clotted cream here in the States? If I knew someone with a dairy cow, I could make it myself.
ReplyDeleteHey, I know lots of people with goats! Will goat milk work?
Or I could be REALLY creative and milk one of the chickens...;P"
OMG! I just choked on my water!!!
Ew, chicken milk, blech :-(
ReplyDeleteI had it on the plane (British Airways)
ReplyDeleteAnd how did the plane taste?
Bada boom..