Bringing food back into the US
Aug 17th 2005, 12:08 am
#46
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Re: Bringing food back into the US
Originally Posted by AmerLisa
I know about the steaming part. I've got a recipe for Christmas pudding (Delia) but I want something simpler.
Thanks for the trouble.
Thanks for the trouble.
Aug 17th 2005, 12:09 am
#47
looking for the corkscrew
Joined: Jul 2004
Location: Sooooo Bay Area
Posts: 1,997
Re: Bringing food back into the US
Originally Posted by Wintersong
Ok, will pm you when I've got it from her. From what I remember, you had to steam it for a couple of hours, but it was well worth the wait!
Aug 17th 2005, 12:12 am
#48
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Re: Bringing food back into the US
Originally Posted by bored-silly
Darlin, custard is creme anglaise and IS custard - the shit that you want is not 'proper' custard! I can get my SIL to bring some in a couple of weeks if you want?
I wanna make cwumble. Don' care if 's proper or not.
I'm gonna snog you when I see you.
Aug 17th 2005, 12:22 am
#49
looking for the corkscrew
Joined: Jul 2004
Location: Sooooo Bay Area
Posts: 1,997
Re: Bringing food back into the US
Originally Posted by Wintersong
Yes! Yes! Yes! Big tub of Birds please!
I wanna make cwumble. Don' care if 's proper or not.
I'm gonna snog you when I see you.
I wanna make cwumble. Don' care if 's proper or not.
I'm gonna snog you when I see you.
Aug 17th 2005, 12:23 am
#50
Member
Joined: Jul 2005
Location: Garden State
Posts: 280
Re: Bringing food back into the US
Originally Posted by Wintersong
But I want to make my own!!!
Please, someone put me out of my misery and tell me how to make custard without custard powder
Please, someone put me out of my misery and tell me how to make custard without custard powder
Aug 17th 2005, 12:35 am
#51
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Bringing food back into the US
Originally Posted by Ray
Hard cheese is OK ... my stock of extra mature cheddar is dwindling though ....
NC Penguin
Aug 17th 2005, 12:36 am
#52
looking for the corkscrew
Joined: Jul 2004
Location: Sooooo Bay Area
Posts: 1,997
Re: Bringing food back into the US
For the crème anglaise
290ml/½ pint milk
1 vanilla pod, split
2 egg yolks
2 tbsp sugar.
To make the crème anglaise, heat the milk and vanilla pod until almost boiling.
Beat the egg yolks and sugar in a bowl.
Add the milk, stirring all the time.
Return the mixture to a pan and heat and stir until it thickens.
290ml/½ pint milk
1 vanilla pod, split
2 egg yolks
2 tbsp sugar.
To make the crème anglaise, heat the milk and vanilla pod until almost boiling.
Beat the egg yolks and sugar in a bowl.
Add the milk, stirring all the time.
Return the mixture to a pan and heat and stir until it thickens.
Aug 17th 2005, 12:49 am
#53
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Re: Bringing food back into the US
Originally Posted by Shahlax
yes, someone please put a recipe for custard on, I want to make some too!!
None of this mashed up vanilla pod crap
Aug 17th 2005, 12:52 am
#54
Banned
Joined: Oct 2004
Location: Santa Monica,CA from Birmingham, UK
Posts: 18,402
Re: Bringing food back into the US
Originally Posted by Chandler
We are going home to the UK in September and my wife wants to bring back lots of food that she has missed things like, Ribena, gravy granules, Paxo etc - Has anyone had any problems bringing stuff in before
Any advice would be appreciated
Chandler
Any advice would be appreciated
Chandler
Aug 17th 2005, 12:54 am
#55
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Re: Bringing food back into the US
Originally Posted by lionheart
I once landed at LAX completely pissed with 2 lbs each of smoked bacon and beef sausage that my Mom got me. The customs guy binned the lot after searching my carry-on luggage.
Aug 17th 2005, 12:56 am
#56
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Location: Santa Monica,CA from Birmingham, UK
Posts: 18,402
Re: Bringing food back into the US
Originally Posted by Wintersong
Presumably in case your sausage got loose and spread BSE to all the wild Californian sausages?
Aug 17th 2005, 12:57 am
#57
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Re: Bringing food back into the US
Originally Posted by lionheart
Are you trying to imply I have intercourse with pigs?
but by all means come clean about the pigs. We'll tackle the cows later.
Reminds me of a famous Gazza quote... "all these sheep and no bacon?"
Aug 17th 2005, 1:00 am
#58
Banned
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Location: Santa Monica,CA from Birmingham, UK
Posts: 18,402
Re: Bringing food back into the US
Originally Posted by Wintersong
I thought it was a beef sausage...
but by all means come clean about the pigs. We'll tackle the cows later.
Reminds me of a famous Gazza quote... "all these sheep and no bacon?"
but by all means come clean about the pigs. We'll tackle the cows later.
Reminds me of a famous Gazza quote... "all these sheep and no bacon?"
Aug 17th 2005, 1:03 am
#59
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Re: Bringing food back into the US
Originally Posted by lionheart
There's nothing clean about the pigs, that's why I like them. As far as us tackling the cows - you get it in a headlock and I'll concentrate on the hindquarters.
Or so I've been told.
Aug 17th 2005, 1:12 am
#60
looking for the corkscrew
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Location: Sooooo Bay Area
Posts: 1,997
Re: Bringing food back into the US
Originally Posted by Wintersong
Just stick its back legs down your wellies. You'll need to tie its tail out of the way as well.
Or so I've been told.
Or so I've been told.