This is most easily done with two cooks, as here, but I've tried to order the steps so a solo chef could make it if necessary.

In a large metal bowl (we used a large saucepan because our bowl is still packed), combine 1 cup of dessicated coconut, 4 cups Rice Bubbles and 1/2 cup of salted peanuts.



In a saucepan mix 4 oz butter, 2 tblsp honey and a cup of sugar (we used raw).



Boil the mix over a low heat, stirring constantly. It will bubble like boiling mud. As the bubbles get slower, test it by dropping a drop into cold water and leaving it to cool. It should come out chewy rather than really hard, but not too soft.



Mix the two mixes, fast. It will try to go hard on you, don't let it (this is where four hands are better than two).



Then quickly transfer it to a metal baking tray. Press it down by hand - keep some cold water in a bowl nearby because you're pushing hot toffee with your bare hands (and it helps prevent the toffee sticking to you).



In the interests of inclusion, this is the version for blurry folk.



Drop it back out of the tray onto a chopping board while still warm (but not hot) and cut into squares with a big sharp knife, frequently dipped in hot water.



Allow to cool. Eat.

Huh, I usually make my rice crispy treats with marshmallows. But those look awfully good, too!

Not all of us know what we're doing when it comes to cooking.

So this one is a bachelor recipe.



If anyone questions the ingredients, it's what they had at the grocery store.



Chop everything. No points for technique.



It doesn't matter what it tastes like, eat it.



Not remotely proper, but not bad.



Next week, the peanut butter sandwich.

This message has been edited. Last edited by: StageDrifter,

your broken links look delicious. Natural wrapper?

Argh! The pictures are showing on my computer. Redoing. Thanks. Be a second.

Should be working now.

This message has been edited. Last edited by: StageDrifter,

Thanks to both Stagedrifter and Bravus for contributing!

Both great posts!

Once upon a time I posted a description of my own take on the Labskaus, a type of German corned beef hash. As I usually avoid the red beets, the herrings and the fried egg typical in Hamburg, actually it does not have that much in common.

Anyway, you can call it whatever you want, it is a quick, simple, tasty and filling meal. Not very healthy, but that would be too much.



Ingredients (2 hungry people):

A corned beef tin (340 g).
Half an onion.
Some garlic.
Three middle size potatoes.
Freshly ground pepper.
A spoonfull of olive oil.
(extra: roasted peeled hot bell peppers, piquillos).



Mince the onion and garlic together. Put a big pan with the oil on medium heat. Add the onion and cook till transparent.



While the onion cooks, open the corned beef tin. I have tried many different brands and sources and this is the one most suited to my taste, Argentinian. Fortunately it is the easiest to find and the cheapest.



Now it is also the moment to cook the potatoes. My simplest solution is to do them in a microwave oven. Five minutes at 800W, turn them and another four minutes should be enough. I have also used mashed potatoes, whether premade or prepared in-situ, but this is the fastest way.



Once the onion is transparent add the corned beef with the aid of a knife. You must be ready to help it crumble with a spatula.



Very quickly the mix starts to get intimate. That is the moment to lower the heat, add the ground pepper, and focus on the potatoes.



I can do this by hand because I have a quite high heat tolerance, profesionally acquired. Otherwise use tools. Despite its appeareance, it is terribly hot.



Cut in small pieces and peel the potatoes. The taste is much better if you roast it with skin. Add the pieces to the pan.



Now it is a simple matter of adding the pieces and squash, slice and mix the beef and potatoes. A coarse mix is enough, if the potatoes get the opportunity to absorb the juices and taste. That takes around five minutes, but with scalded fingertips it may take a bit more to get a tasty mix.



Some roasted bell peppers to get a contrasting taste, and it is ready.

Made that hash for breakfast this past Saturday.

Smelled awful. Tasted fantastic. And it was good fuel for a morning spent standing in a lake with a crowbar, wrecking an old wharf ramp.

Smell can be tricky, specially if you like your hash crispy. However as I love the smell of onions cooking in olive oil, I don't mind.

One of those dishes that I prefer to ignore how many calories they have.

I think I'll have to make the Danish Skipperlabskovs this fall. We've got a beef brisket laying in our freezer and that would make good use of it.

quote:

Originally posted by Mean Old Man:
Made that hash for breakfast this past Saturday.

Smelled awful. Tasted fantastic. And it was good fuel for a morning spent standing in a lake with a crowbar, wrecking an old wharf ramp.

But did you pistol whip the potatoes?

No. Just used a $3 Ikea chef's knife.

It wasn't the smell of the olive oil and onions that bothered me; shit, I happily ladle that crap into my shorts as an aftershave. Rather, it was the odor of the melting/frying fat from the meat can. Smelled like a reduction of pre-owned army-issue socks laced with a dash of sunbaked creosote.

But it tasted fine. I ate a two-pound pile of the stuff that morning. Potatoes grow on trees.

bump

Lovely. I had some Cawl yesterday, which seems a similar dish.

QUESTION: I have to take pictures of our neighbouring cooking classes dishes next week - whats the best way to shoot food? I want to make it interesting - should I ask the ladies to show some cleavage, for example?

quote:

Originally posted by Bictaker:
Lovely. I had some Cawl yesterday, which seems a similar dish.

QUESTION: I have to take pictures of our neighbouring cooking classes dishes next week - whats the best way to shoot food? I want to make it interesting - should I ask the ladies to show some cleavage, for example?

This thread is where reflectoporn started on the WGB!

quote:

Originally posted by Bictaker:
Lovely. I had some Cawl yesterday, which seems a similar dish.

Did you carve your own spoon? More importantly, did you carve your wife a spoon when you met her?

quote:

QUESTION: I have to take pictures of our neighbouring cooking classes dishes next week - whats the best way to shoot food? I want to make it interesting - should I ask the ladies to show some cleavage, for example?

Do you really want to do that when they have handy access to hot water and knives?

It works for Giada De Laurentiis.

Lovespoons - we have some, as gifts. Not bought one myself; always thought it would be nicer to make one.

Pics - guess I'm gonna have to wing it with a smile. Welsh girls like to pose, so hopefully I'll stay out of hot water

Those pics. A fun evening, charming ladeez, free wine and Spanish dishes.









Food is wicked boring to take pics of, and most peoplr really do hate to pose!

zomg, you guys this thread is such torture. I have some old recipe shots to post but I need to go get a snack first...