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Strange Things As Food & Drink

kamalktk said:
technically, the fried chicken sauce it's only human sweat flavored....

"This sauce is designed to replicate the “refreshing” sweat excreted by young ladies working hard to become successful idol singers. Specifically, it’s modeled after the sweat of the members of idol group Kamen Joshi, who’re known for performing while wearing Friday the 13th-style hockey masks"

http://en.rocketnews24.com/2017/08/...t-flavor-fried-chicken-goes-on-sale-in-tokyo/
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They're really not trying to sell that sauce, are they? It's like an anti-advert.
 
I used to hate it when I couldn't make a cube boiled egg .. worry no more

 
Those were out in the '70s. I gave them out one xmas and they were a great success!

Reminds me of the Kraft Cheese Slices advert, where the Frenchman in stripey Breton top muses 'You English, you are so clever! You make the bread square, so as to fit the Kraft Cheese Slices! But we French too, we are also clever!'
He then produces a square onion and cuts a slice for his sandwich.
 
I'm undecided whether this is a great idea or not:

Yorkshire Pudding Pizzas

"After creating the Yorkshire pudding burrito, which was the size of your arm, we were inspired by the Chicago pot pie pizza, which is cheese porn baked in a bowl – it seemed like a natural marriage"
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1500 calories & £16.

MAIN-GCP_CHP_070917Yorkshire-Pudding-pizza_855Yorkshire-Pudding-pizzaJPG.jpg
 
No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No. No.

On seconds thoughts, looks tasty.

But still No.
 
That looks nice but it's a little overbrowned on one side.

You need a really hot oven to bake Yorkshires properly so maybe whoever made it was watching for the cheese to look cooked enough and overdid it. Overcooked/burned Yorkshire puddings are nasty.
 
Anyway, there are already meals available consisting of a large Yorkshire pudding with sausages & mash inside. I don't eat sausages but if they did a veggie version I'd certainly dig in so the pizza version is brilliant. The batter needs to be paler though.
 
In fact I'm going to make one tonight. I have all the ingredients here ready.
 
I think you've hit on the main flaw in the concept: that is the difference in oven settings necessary to cook the batter and cheese. Presumably you'll be adding the cheese topping at a later stage...

Looking forward to pics.
 
Andy_X said:
I think you've hit on the main flaw in the concept: that is the difference in oven settings necessary to cook the batter and cheese. Presumably you'll be adding the cheese topping at a later stage...

Looking forward to pics.
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Yup, when I were a lass we used to have individual ones (known as 'popovers' because they rise so high) with jam inside and even custard if the old dear was feeling generous.
 
Interesting: my mum's family (should really say me Mam's) used to have cold Yorkshire pudding with jam! Or raspberry vinegar. I'd assumed it was just one of their funny ways.
 
escargot1 said:
Anyway, there are already meals available consisting of a large Yorkshire pudding with sausages & mash inside. I don't eat sausages but if they did a veggie version I'd certainly dig in so the pizza version is brilliant. The batter needs to be paler though.
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I've had some ready meals versions with just baked beans inside - microwave meals so not haute cusine,,,
 
Timble2 said:
I've had some ready meals versions with just baked beans inside - microwave meals so not haute cusine,,,
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Techy once bought some frozen chicken kievs with not garlic sauce in the middle but mushy peas. Mushy peas.
 
escargot1 said:
In fact I'm going to make one tonight. I have all the ingredients here ready.
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Purely out of curiousity, how would you get the pudding in that shape - thin in the middle & raised at the 'crust'?
Left to it's own devices, wouldn't it all tend to puff up? Would you put a plate on the middle to stop it rising?
 
hunck said:
Purely out of curiousity, how would you get the pudding in that shape - thin in the middle & raised at the 'crust'?
Left to it's own devices, wouldn't it all tend to puff up? Would you put a plate on the middle to stop it rising?
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A dab of oil in the middle?
 
I don't want guesses I want the definitive answer!
 
hunck said:
Purely out of curiousity, how would you get the pudding in that shape - thin in the middle & raised at the 'crust'?
Left to it's own devices, wouldn't it all tend to puff up? Would you put a plate on the middle to stop it rising?
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I don't know why it happens, but Yorkshires always rise more around the edge than in the middle.
 
Fluttermoth said:
I don't know why it happens, but Yorkshires always rise more around the edge than in the middle.
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Yes they always rise more at the edges but you don't really get a thin central flat area - it just doesn't puff up as much as the edge. So I'm not convinced we've solved the flat centre conundrum. If you look at the picture, the central part looks as thin as a pizza. Would a Yorkshire ever go that way of it's own accord? I suspect there's some sort of clever cheffy trick to it.
 
Industrial baking methods leave nothing to chance: temperatures and timings are critical as well as quality-control of the ingredients for a predictable outcome but it's more industrial than "cheffy" I bet! The heat on a production-line may be varied, there might be some movement to send the mix climbing up the sides of the pan or even a differential use of rising agents across the product. I'm guessing, really, but I'd think it's the sort of trick it would be hard to emulate at home.

Once-upon-a-time, I used to make quite a lot of Yorkshire puds, experimenting with various fillings, mainly savoury. As a change from toads-in-the-hole, I thought it would be natural to combine a Yorkshire with roasted vegetables. It was a very hard thing to get right - I suspect the moisture or enzymes in the vegetables interfered with the rise. I also discovered that it had to be eaten immediately: left in the tin, the acids started to react with the metal and gave a taint to the dish. :frust:
 
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hunck said:
Yes they always rise more at the edges but you don't really get a thin central flat area - it just doesn't puff up as much as the edge. So I'm not convinced we've solved the flat centre conundrum. If you look at the picture, the central part looks as thin as a pizza. Would a Yorkshire ever go that way of it's own accord? I suspect there's some sort of clever cheffy trick to it.
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After actually watching the video on the original link, it looks like the centre's just weighted down by the filling; they appear to be cooked separately.
 
JamesWhitehead said:
$53 for 32-year-old tin of sardines. Man eats them and lives! "pdunno:
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There's a fantastic episode of Futurama where Fry (the main character, who has been in cryogenic storage for a thousand years) discovers that his bank account has accrued enormous interest over that time period, and he's the richest person in the world. He spends all his money on the last extant tin of anchovies, which are extinct. He puts them on a pizza to show his friends and they think it tastes disgusting.
 
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