Rum Butter

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Rum Butter
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wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Wed Dec 21, 16 12:38 pm Post subject:

Nick wrote:

wellington womble wrote:

I'm always looking up what I posted to see what I did. Downsizer is a sort of external memory bank for me.

Less cloud storage, more fog storage.

Less foggy than the inside of my head. Especially today.

ETA I appear to be stuck in Jamandas timeturner!

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Fri Dec 23, 16 11:08 am Post subject:

gythagirl wrote:

Delia's rum sauce for me every time!

On your mince pies? No. Fine on pudding.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sat Dec 16, 17 4:41 pm Post subject:
Bump. Because I am the search-engine.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sat Dec 22, 18 3:56 pm Post subject:
It's a rum do having to find this each year!

dpack

Joined: 02 Jul 2005
Posts: 46238
Location: yes

Posted: Sat Dec 22, 18 6:25 pm Post subject:
ameretti for pud, spar own brand "bailies" for mince pies i will slink quietly to the kitchen

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Dec 15, 19 5:30 pm Post subject:
Back to the future again (bit more dystopian this time!)

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Dec 17, 19 11:16 pm Post subject:
I was thinking of this only the other day when I made cranberry sauce in the same sort of timewarp!

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Dec 18, 19 8:56 pm Post subject:

Jamanda wrote:

Back to the future again (bit more dystopian this time!)

Hmmmm, pour the rum into a glass and skip the butter.... and the pud...

maybe add an ice block...

dpack

Joined: 02 Jul 2005
Posts: 46238
Location: yes

Posted: Wed Dec 18, 19 11:19 pm Post subject:
skip the rum and pass the gin.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Dec 05, 21 8:41 pm Post subject:
Ally oop. Here we go again.

dpack

Joined: 02 Jul 2005
Posts: 46238
Location: yes

Posted: Mon Dec 06, 21 7:08 am Post subject:

Heisenberg's Yule rather than Schroedinger's Party?

my best catering tweak from last year is to make the gravy from gravy ingredients, pan juices from the roasted things are very variable and not available until far too late, they can be added if they seem suitable

roast or toast some suitable meat and veg to provide the basis for the stock.
decisions about which and how much fat or oils depends on the roasted things and personal requirements.
pan up with best water, fresh fragrant suitable veg and herbs etc
cook off, smash, sieve, reduce to half
cool and chill until the next day

add salt pepper and any last min bouillon powder, adjust strength and thickness using water and potato powder(better than flours)
rest until 5 mins before service, nuke or pan to boil for a couple of mins
serve

brandy butter is not on my saucier list

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