Food

Winter Warmer.....Toady!!Submitted by greedybread on May 25, 2013 - 2:27am. Toad in the hole!!Delish…so yummy and wonderful for winter.Perfect for the cold!!Veggies & gravy tooPeeking out!!Ok, not truly a yeasty but a battery type bready/dumpling concoction…Plus I am not really a savoury girl so you know for me to post it, it has to be good!!Bonus is that its easy, quick, and you could do a variety of things with this recipe actually..I used Lady Gouda’s recipe as a guide and tweaked it accordingly…The dry’sBit of this!Eggy mixbatter ready to rest…You can of course add onions, etc one of my greedyboys would not have a bar of onions….so no onions…But caramelised onions with rosemary in a gravy actually baked in the batter would be scrummy!!Mmmm nom nom nom..:)And and and if you don’t use gourmet sausages, a cheap wee tasty meal:)Browning…Some batter on…CoveredBit of me old mate, parmy!!So what do you need ?????For 6 people12 sausages, decent quality would be fab but mr cheepy is ok too….3 cups of flour2 tsp baking powderbig pinch salt1 tbsp mustard powdergood dash of ground pepper4 eggs2 cups of milkwee bit oil oil to start1/2 cup of grated parmesan.butter for greasing.For the GRAVY:Dash of soy sauceEnough flour to make a rouxsalt and pepperbeef stock 2 cupsFresh rosemary.Mmmmm GoldyLove bangers!I cooked this recipe in the roasting dish and I would recommend the same BUT any dish is ok.Heat saucepan/frypan, add in oil and then add in sausages and cook until 3/4 done and brown.While cooking add all dry ingredients into a bowl and combine well.Mix eggs and milk together and whisk well.TastyBattery…MmmmRemove sausages from frypan but keep the fat from bangers in the fry pan, you will use it for gravy roux starter.Grease roasting dish and place sausages in the dish.Add milky egg mix into dry ingredients and beat until smooth.Cover lightly and allow batter to rest for 30-60 minutes.A large slice?Pre heat oven to 220 celsius and pop roasting dish in the oven when temperature is reached, removing sausages first though:)After 5 minutes, place sausages into the roasting dish again and pour batter over them, covering them totally.Sprinkle with 1/2 cup of grated parmesan.Bake in the hot oven for 20-25 minutes and remove when golden brown and puffy.Lots of sauasgesWhilst baking, heat the sausage fat in the frypan and add in enough flour to make a dry paste.Cook out the roux and brown it a little.Remove from the heat and add in 1/2 cup of beef stock .Whisk till smooth and add in s & p and a dash of soy sauce.Add 1 cup of stock and whisk until smooth, return to the heat and allow to come to slow boil, whisking away.Where’s my sausage??Add in last stock amount and whisk in and turn down heat a little and bring to slow simmer.Season more if needed, slow simmer until Toady batter is cooked.Slice toad in the hole, pour on that gravy, have some veg or salad and you are away laughing!!ENJOY!Cause I did….Almost need a grappa afterwards as a digestive as I ate toooooo much!!Lovely…..http://greedybread.wordpress.com/2013/05/17/winter-warmer-toad-in-the-hole/#more-3382

A quick and easy dessert, the Boston Cream Pie. A delicious treat for the entire family. Surprise your family for dinner tonight.

Mortlach 1997 matured in bourbon wood, that’s pretty much the same recipe as the expensive Manager’s Choice released a couple of years ago. Mortlach 16 yo 1997 (51%, Liquid Treasures & The Whisky Agency2013, bourbon hogshead, 176 btl.) Nose: welcoming nose, on garden fruits (pear, apple, including its blossoms), rhubarb and vanilla. Develops on mineral notes and grasses. Also mint and buttercups. Mouth: similar development. Vanilla cake, fresh fruits but this time with a thick candy sugar / honey coating. Really sweet. White grapes, gooseberries, rhubarb jam again. Finish: only now do the oak and spices (ginger) come in play, but very lightly so. Also a youngish alcohol kick the end. No meaty or dirty aromas in this one, which is good news. Just a fresh whisky, youngish and sweet. Around € 75. Score: 83/100

1. Place the chicken pieces in a food processor and mince. Remove and set aside in a bowl. 2. Put the onion into the food processor with the mint, fresh coriander, green chillies, ginger, garlic, salt, coriander seeds and black pepper and grind for about 1 minute or until the onions are minced and all the ingredients are well blended. 3. Combine the spice mixture with the minced chicken, add...

I long ago lost the ability to keep up with even half the beer news out there in the wild and wacky world of craft beer. There was a time I attempted daily (or even more frequent) updates with interesting tidbits from around the brewniverse along with small contributions of my own thoughts. That has yielded to my weekly updates that you'll find here every Saturday morning with some of what I

Brock demonstrates an intense 20-minute upper body workout, hitting back, chest, arms, and abs.

If you’re unfamiliar with the SkinnyGirl phenomenon, either you don’t go down the booze aisle at your grocery store or you’re a dude. SkinnyGirl is one of the fastest-growing brands in the spirits (and wine) world, and its vast array of “low-cal” alcoholic beverages have ladies’ night positively abuzz. It was only a matter of time before SkinnyGirl hit the margarita world, and this pre-mixed margie is already drawing competition. One of those competitors is called SmarteRita. It may not roll off the tongue, but really we’re more concerned about how it fares going the other way. We put the two cocktails head to head to see how they shaped up. Both were tasted blind. Notes follow. SkinnyGirl Margarita - Slightly cloudy, barely hazy. Relatively harmless. Citrus-driven nose, with a touch of agave. Tart on the tongue, with lemon juice notes and kind of a cheap tequila kick on the end before it gets all watery. This is tolerable (to be charitable), but barely. 37.5 calories per 1.5 oz. C- / $16 / skinnygirlcocktails.com SmarteRita – Considerably murkier, hard to see through. Again, lemon on the nose, plus sweetness. Quite a bit sweeter than SkinnyGirl (thanks to sucrose). Not much agave character here, if any, giving this a feeling more like a mojito where someone forgot the mint. Again, tolerable, different than SkinnyGirl, but hardly a dazzler. 37 calories per 1.5 oz. C / $11 / smarterita.com

Post by Stefan Van Eycken, Tokyo The two new Mars releases we wrote about in our TIBS/Whisky Live 2013 report have now been released. Just to refresh your memory: there’s a 22yo and a 24yo, and both are vattings of 4 casks, but they’re very different, indeed. The Mars Komagatake 22yo is a vatting of two American White Oak casks (#1042 and #1039), an ex-sherry cask (#384) and a refill (ex-Scotch) cask (#481), bottled at 43% abv (750ml) and with an outturn of 1,359 bottles. This retails for around 9,000 yen. Then, there’s the 24yo – and that’s really special. During yearly routine checks of their mature stock, the whisky makers at Mars discovered a quartet of ex-bourbon casks that they really liked. On further inspection, it became clear that the level in each of the casks was very low and that a release as single cask(s) was out of the question. So, they put the contents of the 4 casks together and bottled them at vatting strength (58%abv, also 750ml). The outturn? A mere 120 bottles. It shouldn't be too hard to find the 22yo. To secure a bottle of the 24yo however, you may have to jump through a few hoops (no pun intended). It would surprise me if the few retailers who actually managed to get hold of a few bottles have the chance to put it on their shelves/online. But you never know… Read more about Hombo Mars Distillery here.

In small saucepan in hot butter, saute onion until lightly browned. Add vinegar, brown sugar, catchup, 1/2 cup water, Worcestershire; simmer, covered, 15 minutes. Add lamb; simmer until heated. Serve over noodles.

We followed the 2003, 2004 and 2005 releases keenly but this is the first release of Dalwhinnie Southwest Rocks Shiraz we seem to have seen since. I suspect it hasn’t been made/released every year. This wine includes 3 percent viognier.