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08-27-2011, 01:04 PM
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#1
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Senior Cook
Join Date: Apr 2011
Posts: 260
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ekactiurF
ekactiurF
yeah, it has to be 'hidden' - people have feelings about this stuff.
perhaps Admin will open up a private by invitation only section for ekactiurF type discussions . . .
someplace where "can we talk?" without being thrown off the Net.
anyway, Christmas is coming - so it's time to start thinking about ekactiurFs - I like to brandy mine and that takes a little seasoning time.
I have a couple recipes from my grandmother/great grandmother, a couple from the WW2 years ("butter-less" / sugar-less - heavy on the eggs...)
some I've dressed up with more exotic dried/candied fruits and nuts ala macadamias....
any other ekactiurF baking fans?
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08-27-2011, 01:19 PM
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#2
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Head Chef
Join Date: Jun 2011
Location: Pretoria, South Africa
Posts: 2,166
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I think I know what you're on about lol! I like currants instead of the raisins, adding loads of dates, glace cherries and ginger instead and I opt for Spiced Rum instead of the Brandy :)
I can't stand cooked raisins "AKA dried flies :P" I make my own so that I don't have to pick them out!
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Odette 
Out of my mind, be back in 5mins 
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08-27-2011, 02:06 PM
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#3
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Head Chef
Join Date: Jun 2011
Location: Pretoria, South Africa
Posts: 2,166
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Duh, I just figured out your conundrum now lol! I thought it might be that but I was thinking of the other word for it.
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Odette
Out of my mind, be back in 5mins
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08-27-2011, 02:19 PM
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#4
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 17,867
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I like it when it's fresh, before it's had time to season.
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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08-27-2011, 03:49 PM
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#5
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,241
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Yikes! It is time!!! Usually two here...Seasoned with bourbon... weekly. ~~ I'm thinking just one this year however...We'll see.........
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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08-27-2011, 04:08 PM
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#6
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Head Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 2,414
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I used to make them but now I buy one from an outfit in Texas that is pretty good.
I have to pull the shades and eat it in private or risk the ridicule and shame heaped on me by family and friends.
No booze on mine though. I do make at least one batch of hot nutmeg sauce to pour over one serving. The rest I eat plain with extra sharp cheddar cheese.
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08-27-2011, 04:25 PM
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#7
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Senior Cook
Join Date: Apr 2011
Posts: 260
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sheesh...
yo' Mod-aline - somebody please edit
"Admin will open up a private my invitation only"
to
"Admin will open up a private by invitation only"
I'm not really that big an . . . uh, whatever . . .
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08-27-2011, 07:30 PM
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#8
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Everymom
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 21,562
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OK I'm stupid, why can't you talk about it? Too soon or something?
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You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix 
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08-27-2011, 07:41 PM
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#9
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,828
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So confused....
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She who dies with the most toys, wins.
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08-27-2011, 07:51 PM
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#10
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Senior Cook
Join Date: Nov 2009
Location: Cape Coral Florida
Posts: 391
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I work in the bakery at Costco and we will soon be making 1500-2000 of those F%@*&^g (my way to spell it) things and I can't stand them. Much the same as I don't like apple or pumpkin pie
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Burrowing Owl Brewery----Better things for better living...Through Debauchery and Inebriation
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