The Un-Authentic Recipe Thread

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elliehen, Sep 22, 4:41am
I do!One of my favourite meals.I grind black pepper all over it ;)
sossie1, Sep 22, 4:51am
PS, the best Mexican meal I ever had was in Bali.
daleaway, Sep 22, 5:07am
As for the Vera Pizza food police - I've been to Naples and there is just as much sub-standard pizza on sale there as there is in this country. And the supermarkets in the Bay of Naples towns have aisles and aisles of instant pasta and jars of Dolmio and its equivalent ready sauces, and tinned tomatoes, because we were looking!
So come off it, Vera Pizza,keep your neuroticisms to yourself."Pizza" is from the Greek "pita" meaning "pie"and was originally made from flatbread, so if I want to make it with a pastry base or a bread base I will jolly well do so. I might put fairy sprinkles on my next one just to get up your naso.

And yes, ready meals and packaged snacks are going over big in French supermarkets as well.Vive le fastfood!

Inauthenticity is a global food movement now.it's the new authenticity.
elliehen, Sep 22, 5:11am
Vive daleaway!

Edited to add:.following on again from the video, 'Lettuce Be' !
natalie9, Sep 22, 6:09am
Too funny.
elliehen, Sep 22, 6:53am
SAUSAGE ROLLS
lizab, Sep 22, 7:50am
LOL! I know. it was so gross! I look back at myself then and think OMG how useless I was! I fed my husband like a dog . opening cans of prepared food LOL! He was a dog though and we separated about 6 months later :) Ho hum . nowadays, I rarely buy a loaf of bread cos I make my own and far more besides :) (I do have selective 'uselessness' every now and then tho - like when I don't want to cook):)
iriegirl, Sep 22, 7:58am
Ok, heres my un-authetic sauce to have with fish.1 Cup Eta mayo (must be eta, accept no substitutes) 3-4 T finelychopped gherkins, 3-4 T finely chopped capers, mix, then douse your seafood thats been crumbed or battered, enjoy! then make the next batch for the next fish dinner, and I'm told that its alsogreat with chips.
elliehen, Sep 22, 11:30am
Sounds just like Tartare Sauce to me ;)
beaker59, Sep 22, 1:38pm
No because that would make it Authentic, to be unauthentic call it fish sauce.
evorotorua, Sep 22, 6:15pm
Ok, I'm sorry but I have to prove that the recipe posted by iriegirl IS un-authentic and perfectly acceptable in this thread. The following comes from Wikipedia(we know it must be true) "Tartare sauce (or Tartar sauce in American English) is a sauce frequently used to season fried seafood dishes. Vinegar can be added for a sharper flavour. The sauce is typically of a rough consistency. Based on mayonnaise made with whole eggs, white wine vinegar and oil, with the addition of chopped capers, chopped gherkins, a squeeze of lemon juice and some chopped parsley. In the movie Hot Shots! Part Deux, it is said that the actor Richard Crenna has invented the Tartar Sauce. [1]
Tartare sauce in the US is slightly different: it is made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and Dijon mustard is often used as an emulsifier. A quick recipe for tartare sauce in the US is a mixture of mayonaise and relish." There are ingredients missing in iriegirl's recipe and therefore a perfectly unacceptable tartare sauce which makes it perfect for this thread and I for one will use it as it is.or not.(i don't know anymore) LOL Have a lovely day everyone.
buzzy110, Sep 22, 9:10pm
Lol. soosie you can eat whatever you like for b/f. There are no rules about what constitutes b/f food. And burritos can be made with whatever meat you like. I've eaten them Stateside made only with refried pinto beans.
buzzy110, Sep 22, 9:17pm
And whilst I can no longer provide a quote (thread now gone) I'm sure ellie will be happy for me to recall her genuine, un-authentic recipe for tea. Instead of using milk and sugar, like the purists do, she once gave a recipe for tea using sweetened condensed milk (scm).

I'm sure that coffee could also come in for the same un-authentic makeover along with milo and cocoa.
fisher, Sep 22, 10:21pm
errr. some how I think samanya meant. "pastry".not yeast. that's how I read it anyways.!
buzzy110, Sep 22, 10:47pm
I quote -"as long as the yeast is home made and not that store bought stuff . I confess I buy mine".

You need to read posts 18 to 22 again fisher to rid yourself of your misunderstandings.
cookessentials, Sep 22, 10:54pm
cookessentials wrote:

Morning henpen.here is a recipe ( Annabelle Langbein) with the instructions for the sourdough starter below and also the bread recipe. Hope that helps.
http://www.nzlifeandleisure.co.nz/node/938

What a wonderful un-athentic recipe. This should be posted in the un-athentic thread. rflmao.

Quote

buzzy110 (68 )10:41 am, Fri 23 Sep #8

Here you go you silly woman.just for you! copy and pasted from the sourdough thread. You are SUCH a nasty peice of work.
cookessentials, Sep 22, 11:31pm
One for the lovers of condensed milk, kremelta AND red food colouring.
Chocolate Cherry Slice
Ingredients:
2 & 1/2 cups desiccated coconut
400g red glace cherries, halved
395g can sweetened condensed milk
100g Kremelta, melted
Red food colouring, to tint
375g bag Dark Choc Melts
Method:
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper. Combine coconut, cherries, milk and Kremelta in a large bowl. Tint mixture pink with red food colouring. Knead to combine. Set aside. Place chocolate in a heatproof bowl. Stir bowl over a pan of simmering water. Stir until smooth. Spread half the chocolate over base of prepared pan. Refrigerate for about 10 minutes, or until set. Firmly press coconut mixture over chocolate. Spread remaining chocolate over coconut mixture. Refrigerate for about 30 minutes, or until set. Lift slice from pan. Using a serrated knife, cut into small bars.
Tip: Slice can be made up to five days ahead. Store in an airtight container in refrigerator.
buzzy110, Sep 22, 11:32pm
So of course you will not mind if I post my response. Poisoning people is something that I am not that keen on doing:
buzzy110, Sep 22, 11:34pm
Naturally you would think it nasty of me to wish to avoid poisoning people and that wishing to avoid poisoning people makes me silly.

I also thought that this thread was not supposed to have sour notes. auckland_ali specifically said that if you have nothing nice to post don't post but here you are resorting to name calling already. So sad.

It was good of you to post the link anyway because it is an un-authentic recipe imo. Just a pity about the delivery.
cookessentials, Sep 22, 11:40pm
you do that every day on the boards in some form or another and in most threads. I am sure Annabelle Langbein would not have a recipe such as this if it was posionous.
sossie1, Sep 23, 12:40am
BLOODY HELL!
jessie981, Sep 23, 12:48am
for zactly what I was thinking sossie
valentino, Sep 23, 12:58am
Re Fry-ups. LOL.

Try this then if you get the chance.

All left-overs plus some chopped onion mixed into a batter made up of say about 6 eggs, approx cup and a half of flour (texture to suit, perhaps a little bit of milk to thin if needed but best quite thick runny), 2 teaspoons baking powder, some seasoning and mix everything together.
Cook in a frypan with a good dob of butter like an oversize omelet-pancake until well browned then flip over and repeat adding more butter.
Served with more butter melting over all plus a good dollop of tomato sauce and whatever.
One sure way of getting kids to eat unwanted veges. LOL, love the butter bit esp slightly dripping all over, adds to the taste.

Edited to add the onion bit.
Also, can be used like a base of a pizza, but for the kiddies - just add warmed canned spaghetti with some grated cheese or anything else one may use.
lurtz, Sep 23, 1:27am
I found this lovely Indian Proverb, and felt that it was timely to share it.

"On the tree of silence grows the fruit of peace"

Goodwill to everyone in recipes, and all the best.
samanya, Sep 23, 3:23am
Oh WOW .I'm singled out for special mention, does that mean I can now be called an officialrecipes poster!