Food and Food Culture

I prefer Yorkshire puds over pancakes. But, I like both of them either sweet or savoury. Or, in the case of spiced apple or pear, it's gotta be with Wendsleydale — so, kind of sweet-savoury, there.

Yorkshire puds with boozy oranges is to die for. Failing that: just slather 'em in marmalade.

I miss proper vetkoek. I've tried making them myself, but I don't think I heat the oil properly. Either that, or the batter is just the wrong consistency.

I occasionally do myself savoury pancakes, but only if I'm dashing and don't have the time for puds or spätzle.

Baseline sweet pancake: sugar, cinnamon, lemon.

Also, I don't know how to do "American" pancakes. I've eaten them. They're........ a little too much like the consistency of styrofoam for me. Make up your mind: pancake or muffin or crumpet! Not this in-between thing!

Drop scones are OK if they're not too thick.

Edited by Euodiachloris on Mar 5th 2019 at 2:04:33 PM

They seem close to traditional English Pancakes.

I have never actually tried American pancakes (or any other type now that I think of it, not even a crêpe) When I did eat them I just put a tone of sugar on them, rolled them up and then put more sugar on top.

Sliced apple pancakes with cinnamon-sugar are my favorite, or plain pancakes with strawberry marmalade.

Reibekuchen with applesauce and pumpernickel are also great.

I don't miss out on these guys when I have a chance to eat sushi in Japan.

Thankfully Haneda has this too and I'm a regular.

I personally prefer classic pancakes (the ones that are basically non-sweet crepes), as well as the fluffy Japanese-style ones; those things are ridiculously light, and I’ve actually found them to be lighter than American pancakes when made properly. I’ve had the misfortune to try out some of those that were way too dense, making eating them a massive chore.

Also, loving the Pugad Baboy sig there.

Honestly, I like pancake in all of its forms - as long as they are well-made. The only time I didn't really like them was what a British Hotel served as American style pancake. For some reason they felt very, well, heavy? It is hard to describe….

Dense, maybe? That happens when the batter has been mixed too much, causing it to basically develop the gluten in it and giving the batter an overly cakey feel to it.

I wouldn't call cake dense. But maybe that was the problem. No matter which pancake, it needs to be fluffy.

There's nothing quite like a big ol' stack of buttermilk pancakes drizzled with syrup (maple or coconut) with a dab of butter between the slices served with a piping hot cup of coffee.

Double post because sourdough, that's why.

So I just found out sourdough pancakes were a thing. They are apparently extra fluffy and delicious. So has anyone here tried them?

Kazakh cuisine has something similar: bawyrsak. Sometimes they're made from sourdough, though they are closer to crumpets or even doughnuts, since they're usually deep-fried.

Bog-standard British pancake: extremely thin, extremely plain, and with a sprinkling of sugar and lemon juice. That's it.

I only eat pancakes once a year.

And, of course, we've had St. David's Day, too. So I did the obligatory baking of bara brith and welsh cakes for both family and work colleagues.

Edited by Wyldchyld on Mar 10th 2019 at 11:23:11 AM

So a friend of my mom's recently gave us some homemade yuzu marmalade. It's a bit hard to describe — a bit tart and not too sweet. The yuzu itself isn't usually eaten as a fruit apparently, but it is a key ingredient in Japanese ponzu sauce.

Has anyone else here ever heard of yuzu? Or had it as a marmalade?

I've had yuzu chutney and can easily imagine it doing marmalade very well. (South Africans, wherever they are, will chutney whatever they find — no racial lines on this one.)

It's highly reminiscent of something you'd expect after, say, a lime, a naartjie and a kumquat have been frisky together.

I've also had yuzu sorbet served as a palate cleanser at a posh hotel.

A similar fruit of a "that's kinda a pink??? yellow??? grapefruit/ pomelo, but in a somewhat different direction" cloud of citrus uncertainty is the chatkora.

Still yummy, though. If very sour.

Edited by Euodiachloris on Mar 11th 2019 at 3:11:20 PM

I've never eaten yuzu marmalade on bread myself, though I've been served it basically as a tea, basically just the marmalade stirred with hot water. I've more often had it thrown in alongside udon broth, where the sour and slightly bitter rind complements the broth perfectly.

I'm pretty sure that given the choice between sour plum or yuzu-conserve as a tisane, I'd go yuzu like a flash.

Sour plum... yick. Salty sourness of that intensity doesn't belong in a tea! (I have experienced the horror.)

So has anyone else here tried rice burgers? They're from Japan but have spread out throughout East Asia.

Even though the rice has a chance of falling apart, they are still really good imho.

They’re delicious; McDonald’s in the Philippines once had a limited promo for rice burgers, which were fantastic, in spite of it being, well, from Mickey D’s. With the right kind of rice and the right amount of sauce, I’ve found that the rice doesn’t fall apart that easily.

These sound intriguing, I don't know anything about them, though.

Basically replace the burger buns with cooked rice cakes.

That makes more sense than what I was picturing.

If you were thinking that the rice is the burger filling...yeah that's not a thing.

Now a chow mein sandwich otoh is a thing.

They offer those at a few places in New York. The rice is a bit chewy and tasteless in spots though, but it's not bad.

I was away for a couple of days this week and although I don't usually go for cooked breakfasts, it was included in the price of the room I was staying in so decided to go for it. I had the Full Cornish Breakfast, which is like a Full English but with Hog's Pudding instead of Black Pudding, and it was brilliant. Not something I would have regularly but nice for a treat.

Edited by SebastianGray on Mar 22nd 2019 at 9:14:30 AM

I have mixed feelings about Full Breakfasts. They're tasty enough, but they're a tad big for a three-meal-a-day routine. If I have a breakfast like that, I usually skip lunch or have a very light lunch.

And if I am in a mood for a big breakfast, I usually go with a stack of pancakes w/ syrup and butter instead.

I do however enjoy black pudding, though I don't get a chance to eat it very often.

Edited by M84 on Mar 22nd 2019 at 5:07:59 PM