Recipe swapping

[cookingkilted]

I have noticed a lack of recipes on this forum. We are supposed to talk about food in the pub section are we not? I propose that we start sharing some of our favorite dishes as well with recipes as well as any questions one might have about cooking techniques. That way I feel I am doing my name justice on this forum haha.

[CDNSushi]

Being a chef, can you give us a recipe for molecular deconstructed haggis, cooked sous-vide?

[cookingkilted]

Actually yes I can but the question is do you have the equipment to do it? And also why would you want it deconstructed the best thing about a haggis is the meld of all the flavors of the different "meats" and seasonings slowly cooked.

[marypenny]

Meats? Ha. Parts! I looked at the ingredient list...chuckle.

[cookingkilted]

That's why it was in quotations lol.

[bwat]

Meats? Ha. Parts! I looked at the ingredient list...chuckle.

That's why it was in quotations lol.

Hmmm people in America making fun of haggis......

Haggis is really nice and eaten quite often in Scotland not just on Burn's night - there can't be a chippie in the land that doesn't do a haggis supper. I'm not offended by what you write but at the same time I really can't see the humour.

[cookingkilted]

Don't get me wrong I personally love haggis. I eat it when ever I can. The reason why its "funny" in the states is because of the American lack of adventure, and what they don't understand they make fun of.

[Stitchwiz]

My English grandmother gave my mom a beautiful, soft leather book filled with handwritten recipes when my parents got married. Unfortunately, it was taken when we had a break-in when I was about 13/14. Because my mom treasured that book, she 'protected' it by reading out the recipes to us when we baked - I was the oldest of 8 children, 6 girls - I still think that was how she made sure she didn't 'help' us and end up taking over the baking. For years I have been trying find the recipes that I can remember.
Are you familiar with traditional Yorkshire dishes? If so, I would love to 'pick your brains' while my dad is still alive.

My current hunt is a recipe for Onion Pudding - a steamed pudding full of sliced onions which was served with lots of gravy much like a farm wife would serve Yorkshire Pudding - separate, before the meat, potatoes and veggies.

Are you familiar with this dish?

[cookingkilted]

Sadly I do not, but a quick Google did come up with some interesting results. I found one recipe that looked fun. http://www.food.com/recipe/onion-yor...uddings-276421. The best thing about cooking I find is learn a basic recipe then you can start to make it your own by tweaking it. So if you remember cooking the onions longer or there was more veggies in it add some cook them longer. Unless you are baking or doing molecular gastronomy cooking is not an exact science, it is a living emotional being. Ever changing. Hope that helps.

Edit: spelling errors

[Stitchwiz]

Good idea to google - can you tell I'm not used to thinking of the internet for things?....

I've tried this method before with Yorkshire Pudding; on my own, not from a recipe; it is a delicious change. The recipe I'm looking for is a totally different type of pudding. It is a steamed pudding which takes several hours to steam above a hot water bath. The only time I had this was when my Grandma came to visit. I remember Grandma making it once when I was about 10 (hence the poor recollection) - and it was to die for! A true comfort food. Unfortunately for me, she has been angel for over 40 years.

I think I will have to do as you suggest and just 'play with my food' until I figure it out.

Thanks for starting this thread, I'll post 'my' recipe when I figure it out.

First I have to try a steamed pudding...as I'm sure you have figured out, my strength is sewing, not cooking.