Discussion in 'Rat on a Rat' started by Mohamed naouali, Aug 5, 2017.
I know all of them except "Aunt Bessie" and they are great!
Oh you are missing out. Aunt Bessie is just a life saver! Roast potatoes in goose fat, roast parsnips, just like home made. Uncle Ben, well couldn’t be without him in my cupboard. Perfect rice every time.
YUM! You are making me fat just thinking about that! Girl we need to get together and get our "cook on"! Uncle Ben is a staple in my house! Bless him!
Anyone have a recipe on how to shut this boy up? I'm thinking:
2 Parts Vodka chilled
With a twist of lemon ofourse! So refreshing!
Did you say a true muslim??
I think your precious allah is happy and so proud of you.. Nahhhh...
One must not mock Uncle Ben.....he has saved many an un domesticated goddess like me!
The bloke is a genius
The supermarkets have all tried to get a bit of the action, by creating their own brands, but Uncle Ben is the king
My favorite is Jasmine rice, but then I do a lot of Asian cooking
I’m a coconut girl.... just love it. Now here’s another recipe for coconut slices.
8 ozs flour
6 ozs sugar
3 ozs of dessicated coconut
3 fluid ozs of cocunut milk
3 eggs ( separate and whisk the egg whites)
5 ozs margarine
All whisked together.
Tray bake or loaf tin
Pour in mixture, it’s quite titillated.
Bake 35-45 minutes ( 45 if in a loaf tin)
Add a dash of cocunut milk to icing sugar
Make a few prongs in the top and pour over the icing
Thanks - I love it
Me too, me too!!! I used to love Malibu when I drank alcohol. Now, I get my coconut fix from products: shower gel, shampoo, conditioner, hair serum, body creams, face creams, bubble bath, shower gel etc.....I am a walking, talking freakin coconut!
Best smell in the world....my favourite
That recipe sounds lush! What temperature in the oven? I'm gonna put a pinny on my man....and bend him over a hot stove
* The fella wants to know, what kinda flour and sugar please? He's going to buy the ingredients....woopie!!!!
Caster sugar and self raising flour. Just ordinary cocunut milk, not from a tin as it’s too thick .
Let there be cake!!!
Since when this thread turned into a cuisine thread I been wondering when things will get back to interesting.
You don't get it...obviously.
I never knew that Uncle Bens was a British product! We have it here in the states as well!
well i don't go on here much, But i am guessing no one had to, as you have come on here showing it yourself.
Well finally you concede the point!
it is indeed always the man's fault..........
Tadaaaaaaa.....my friend, Wikipedia knows all
Uncle Ben's is a brand name for parboiled rice and other related food products. The brand was introduced by Converted Rice Inc., which was later bought by Mars, Inc. It is based in Houston, Texas. Uncle Ben’s rice was first marketed in 1943 and was the top-selling rice in the United States from 1950 until the 1990s. Today Uncle Ben's products are sold worldwide.
Product type Rice
Owner Mars, Incorporated
Country United States
In the 1910s, the German-British scientist and chemist Erich Huzenlaub (1888–1964) and the British scientist and chemist Francis Heron Rogers invented a form of parboiling designed to retain more of the nutrients in rice, now known as the Huzenlaub Process. The process entailed vacuum drying the whole grain, then steaming, and finally vacuum drying and husking. Besides increasing rice's nutritional value, it also made it resistant to weevils and reduced cooking time.
In 1932, Forrest Mars, Sr., moved to the United Kingdom with a remit to expand the Mars food company internationally. While in the United Kingdom, Mars learned of Erich Huzenlaub's work with rice. Huzenlaub's London based company was Rice Conversion, Ltd. The two eventually formed Mars and Huzenlaub in Houston, Texas, which gave Forrest Mars partial ownership of the Huzenlaub Process rice conversion patent. In 1942, through Mars's guidance and sponsorship, Huzenlaub created, together with Houston food broker Gordon L. Harwell, the company Converted Rice, Inc., which sold its entire output to the U.S. and British Armed Forces. The advantage of this product was that it could be air-dropped to troops in the field without risk of weevil infestation, and it could be cooked more quickly than other rice products. Additionally, the converted rice product would retain more nutritional value. In 1944, with additional financing from the Defense Plant Corporation and an investment by Forrest Mars, it built a second large plant. In 1959, Forrest Mars purchased Erich Huzenlaub's interest in the company and merged it into his Food Manufacturers, Inc..
Since 1946, Uncle Ben's products have carried the image of an elderly African-American man dressed in a bow tie, said to have been a Chicago maître d'hôtel named Frank Brown. According to Mars, Uncle Ben was an African-American rice grower known for the quality of his rice. Gordon L. Harwell, an entrepreneur who had supplied rice to the armed forces in World War II, chose the name Uncle Ben's as a means to expand his marketing efforts to the general public. "Uncle" was a common appellation used in the Southern United States to refer to older male Black slaves or servants.
In March 2007, Uncle Ben's image was "promoted" to the "chairman of the board" by a new advertising campaign.
In 2017, Mars Inc, announced plans to certify the sustainability of basmati rice sold under the Uncle Ben's brand. This move is carried to encourage the local farmers to opt for the best agricultural methods.
And then there was cake
The man-things idea of "gently prong the cake" looks like a massacre scene, but it tastes sooooo lush!
First time I genuinely laugh from a joke on this place in a long time
and then there is bacon All Bacon Burger - Epic Meal Time
Ow yes, bacon burger with honey mustard sauce. These are real men
Yeah and for a treat
Salted Maple Bacon Truffles
1/2 cup butter, softened
3/4 cup brown sugar
2 cups flour
1 can (14 oz) sweetened condensed milk
1 tsp maple extract
1/2 cup finely chopped, cooked bacon
2 - 3 cups chocolate chips
1/3 cup very finely diced, cooked bacon
coarse sea salt
In a large mixing bowl, cream the butter and brown sugar until fluffy.
Add in the flour, condensed milk, maple extract, and bacon.
Stir until well combined.
Using a small cookie scoop (about 1 Tbsp), scoop dough onto a cookie sheet covered with plastic wrap or parchment paper. I like to roll the dough into balls so they are round but you can leave them with a flat bottom if you want to.
Freeze balls for about 20 - 30 minutes to firm up.
When dough is chilled; melt chocolate in a microwave safe dish - or on the stove top in a pan - whichever you prefer. Be careful not to over heat the chocolate or it will seize.
Dip a ball into the melted chocolate and then shake off any excess. Quickly sprinkle a pinch of the very finely diced bacon and a smaller pinch of sea salt onto the top of the truffle before the chocolate solidifies.
Repeat with the rest of the truffles.
I believe I got 56 truffles out of one batch using a small cookie scoop. If you don't have a cookie scoop then you can just pinch off a ping pong ball sized amount of dough and roll it in a ball.
Once they are all dipped they do not have to be frozen. You only freeze them for a short time to make them easier to dip.
Because of the bacon they should probably be kept in the fridge until ready to serve.
You can use whichever chocolate chips you like. I find most people like the milk chocolate better so I tend to use them more often. For the ones pictured above I used 2 cups milk chocolate 1/2 cup dark chocolate, as that is what I had on hand.
Bacon is the candy of the meat world
Wonder how they would taste with Quorn bacon (vegetarian bacon)? Might have to give it a try