Never Have I Ever...Made This.

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Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,582
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Massachusetts
I love adding Kalamata olives to hummus. When you add roasted red peppers, do you add them to the food processor or do you just chop them up and stir them into the hummus?

I add then in the FP but I think also adding some chopped up bits would be nice for texture (as dragn suggested)
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,507
Location
Waterdown, Ontario
Too funny, Kgirl, was just asking about this salada in the lunch thread! LOL.
So this was frozen shrimp salad? Would never have dreamed of doing that. Where did you find it?
 

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
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7,750
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Central/Northern AZ, gateway to The Grand Canyon
Too funny, Kgirl, was just asking about this salada in the lunch thread! LOL.
So this was frozen shrimp salad? Would never have dreamed of doing that. Where did you find it?
No, it's not a frozen salad, just the Shrimp. I defrosted what Shrimp I had left (I think it was 7 Jumbos), chopped them and mixed in the dressing. Very tasty indeed! I linked the Copy Me That recipe over in the other thread (what did you have for lunch, or something like that).
 

dragnlaw

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7,507
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Thank you Kgirl, I found/saw it. I'm still chuckling at myself.

GG, the Aleppo infused butter. Portions per? sounds divine!
 

KatyCooks

Head Chef
Joined
Jul 11, 2013
Messages
1,283
Location
Hampshire
OK - there´s the difference, evidently, between "British" and "US" scones - which doesn´t surprise me at all. A month or so ago, a chef friend asked me to investigate how to make the "perfect" scone . (Perfect, of course, doesn´t exist:cool:)
In general terms, a "British" scone has more flour, about the same amount of butter, more sugar, and less milk (or buttermilk). 60% flour, 13% butter,7% sugar, 20% milk. "British" scones usually have eggs in them; "US" scones do not. "British" scones never use cream; the cream goes on top, along with the jam/jelly. A really exciting British scone may use raisins or sultanas; "US" scone are far more creative - orange peel, spices, dried fruit, etc.
The bottom line? It´s what ever rocks your boat, and British cooking is, generally, pretty conservative . (Takes cover in the bomb shelter:eek::eek::eek::eek:

Whoa!! Not true! British food has come a very long way in the past few decades. These days you can find every kind of food in Britain and we are very happy to try new variations! (As for scones, I prefer the cheese versions.) ;-)

As for the "Never have I ever"... I don't recall ever making a Trifle. I hate jelly (jello), but it seems it is perfectly acceptable to make one without it, so maybe I will make one for Christmas. :)
 

GinnyPNW

Head Chef
Joined
Aug 20, 2021
Messages
1,918
Location
Somewhere in the PNW
Kgirl, my favorite "seafood salad" is made with a curried dressing. Just toss the shrimp (or crab, etc.) with the dressing and serve on a generous bed of greens (lettuce, celery, green onions, etc.). Always a big hit with guests or pot luck. Here's what I use:

2 tablespoons fruit Chutney (mango or peach are good)
1 cup mayonnaise
2 tablespoons tarragon vinegar
2 tablespoons vegetable oil
2 teaspoons curry powder
3 to 4 tablespoons half-and-half

Just toss the dressing ingredients into a blender or food processor and presto...very yummy. At least to my pallet!
smileys-cook-968450.gif
 

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