#parmesan cookies

[petermorwood]

Words change meaning - another example.

@tartapplesauce reblogged my (long) post about Dublin coddle, which mentioned a weird version called "New World Coddle" using chorizo and squash.

TBH, my Mind Palate suggests it would taste quite good, but it's so far from traditional or even well-tweaked-traditional coddle that it's not coddle any more, and should have a different name entirely, possibly in Latin American Spanish.

Also TBH I've already amended the recipe thrice in my head, (1) chipotle powder not smoked paprika; (2) finish with a scatter of toasted pine-nuts; (3) restore the chickpeas mentioned in the Method to the Ingredients where they'd been forgotten.

I've already admitted to breaking the Dublin coddle rules by browning things, so all bets are off. :->

(BTW, this wasn't ours; @dduane's spine and hip have been rather a trial this past couple of days, so we just took things easy and let the Ibuprofen do its thing.)

Re. coffee mornings, what about various tea-breads, fruit sodas, barm brack etc.? Those could be made either trad or tweaked-trad, and though I'm not sure how they could be made "dainty" like petits-fours and so on, I bet it could be done.

*****

As for the changed-meaning word (getting there eventually) it's "notions" and @tartapplesauce added this link.

"To have notions" in Ireland is to think highly of yourself, often without justification - though if the justification is, er, justified, "begrudgery" will often follow. I've encountered "begrudgery" before, but this version of "notions" is a new one.

I have, however, experienced the Northern Ireland - or maybe just my family - version, which is "don't put yourself forward". This is a bad notion to have when thinking about author profile and book publicity and as DD can confirm, it took me far too long to shake it off.

On the flip-side, having notions can mean thinking outside the box, being imaginative, boldly going where no-one has gone before...

Um, got a bit carried away there... Right to the NYT bestseller list, in fact. Twice. ;->

*****

Neither of those are MY usual meaning.

Whenever I use "I have a notion", either said or written in a post, it's either "I have a thought" with the thinking-intensity dialled down a few notches, or "I have a vague memory of", otherwise known as IIRC or AFAIK.

And the other OTHER meaning of "notions", the one I first thought of (maybe with notions of food already in mind) was this:

That book was published in 1890, and the title, translated from Victorian English, is something like "Tips and Tricks" or, in more modern English, "Household Hacks".

There's nothing derogatory about it.

*****

DD and I have both posted about Mrs de Salis in the past; all her books are what's usually referred to as "slim volumes". Here are six of them alongside Mrs Beeton's doorstopper:

I inherited a copy of "Savouries a la Mode" from Mum, who inherited it from Granny, and we've made several things from it, all of which worked - though far and away the best so far are the Parmesan Biscuits, which are...

Well, "more-ish" is a good start, though it doesn't hint at the underlying desire to get in there with both hands...

Here:

All of Mrs de Salis's books are Public Domain, and while we intend eventually to have a full collection of the Slim Volumes, they're also available as PDFs here.

I have a notion that anyone reading this Tumblr will like them... ;->

[macaroniismile]

>egyptian update

and they give us european cheese cookie names 💀💀💀

these two specifically. they should have made mozzarella an egyptian cheese(?) like domiati cheese

with smoked cheese they could've been a little more creative w his name since he looks like smoked gouda

[dduane]

Parmesan Cocktail Biscuits (cookie press version)

(...PDF version is here.)

[jess-cookierun-art]

Grandparents’ Clothes

Saw someone on IG put their fankids in the Ancient Heroes’ clothes and I was inspired but with my Ancient Clones fankids lol

Kids and whose clothes they’re wearing:

Floral Taffy Cookie - White Lily Cookie

Duskberry Cookie - Dark Cacao Cookie

Vanilla Orchard Cookie - Pure Vanilla Cookie

Sunset Cacao Cookie - Hollyberry Cookie

Golden Parmesan Cookie - Golden Cheese Cookie

Placement mostly inspired by this

[skeletonpendeja]

Shit I been cooking lately

[tellme-o-muse]

babe now i want. bread

Imagine biting into the plush bread and the delicious flavour BURSTING in your mouth… I too crave bread 🥖😫

[voiceless-people]

FUCKING EXPLODES just a little disclaimer, these are really rushed and simplified designs- most of which I wish looked better, but I'm not gonna fix them lol

My little gorbos. Third of them are dead :3

BONUS BELOW

THE FAMILY CATS

Someday someone will inherit the og Crumbles nose I hope. I love bullshit cat genetics

[itsmyroadroller]

just realized how much my grandma raised me because the majority of my autism foods are what she fed me as a kid

[petermorwood]

I’ve occasionally mentioned the delicious little Parmesan Biscuits from “Savouries a la Mode” (1897) by Mrs de Salis.

A couple of days ago I saw another recipe (full-article link) this time involving caraway seeds, @dduane​ gave it a try yesterday afternoon, and it was highly successful!

Here’s the recipe-only link; it’s meant to produce about 20 biscuits.

Using a smaller cutter for better comparison with the de Salis version made about 50; here they are, including cooled triple-stacks at the rear right but excluding a few which had to be sampled in case something had gone wrong. (That’s our excuse anyway...)

The recipe also says “best eaten warm”; yes for a softer texture, however we found that leaving them to cool completely keeps that soft crumble in the middle while developing a pleasing crunch round the edges. I’d also suggest letting them get cold before putting them in the obligatory airtight container; warm might cause soggy, and that would never do.

Some puffed up a little more than others; they stayed softer, too. NB, since not everyone likes caraway (my Dad was one) try using coarse-ground or mortar-cracked black peppercorns.

I have a feeling - to be acted on really soon - that this recipe will lend itself to tweaking: substitute the caraway with whole cumin-seeds toasted in a dry pan, grated Cheddar and a spoonful of favourite chili-con-carne mix or trusted curry powder. I intend to try making both. :-D

And, since I mentioned Mrs de Salis at the beginning, here’s her recipe.

Adding more cayenne or even hot chilli powder does no harm; for one thing all that cheese, egg and butter seem to blunt the burn, and for another these are tiny one-bite biscuits meant to accompany a little drinkie, so the succession of diminutive spicy explosions work really well.

[quotationmachine]

Recipe for 3-Ingredient Parmesan Cookies You will need only 3 ingredients to make these delicious cookies: butter, flour, and Parmesan cheese. They're perfect to nibble on with a glass of wine.

[lee-pace-everyday]

Recipe for Eggplant Tomato Bake It couldn't be easier or more delicious. Sliced tomatoes, fat-free Parmesan cheese, and eggplant slices are baked together. 1/4 cup grated fat-free Parmesan cheese, 1 eggplant sliced into 1/2 inch rounds, 1 tomato sliced

[jess-cookierun-art]

Let’s travel far into the future and meet the children of the Ancient Clones!

Was in a fan child designing mood lol

[saria44]

3-Ingredient Parmesan Cookies These delectable cookies only require three ingredients: butter, flour, and Parmesan cheese. They go well with a glass of wine as an aperitif.

[wallflowerglitter]

Nate is back and eating my good Mac and cheese. 😝😖😠

[voiceless-people]

I should draw my roguefamily more. I need to draw the one that is orphaned twice and the fucked up autism fish and the one who girlbossed to close to the sun