Comments on: Pulling a rarebit out of the hat http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/ A cooking show by real people Fri, 10 Sep 2010 05:10:10 +0000 http://wordpress.org/?v=2.6.2 By: Justin http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-70887 Justin Wed, 28 Oct 2009 00:39:33 +0000 http://www.crashtestkitchen.com/?p=57#comment-70887 Butter is not an emulsifier. Egg yolks, dry mustard powder, and soy lecithin are emulsifiers. Butter is not an emulsifier. Egg yolks, dry mustard powder, and soy lecithin are emulsifiers.

]]> By: Sean http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-55174 Sean Sat, 06 Dec 2008 10:09:30 +0000 http://www.crashtestkitchen.com/?p=57#comment-55174 My Grandfather, from Wales, once showed me how to make Welsh Rarebit. Mind you, these were famine times for the Ilses, reflecting the Irish potato famine. The Welsh would take the sharp cheese and mix it into a warm pan with water. the butter would be used as an emulsifier, while most of the flour available was made into breads. After bringing the water/cheese mixture just about to a boil, the bread would be heated, not toasted, but warmed to where the outside would have a 'crunch'. After most of the water was simmered out of the pot, the cheese was drizzled over the bread. No beer, no chives, no garlic. Just cheese and bread... Welsh Rarebit My Grandfather, from Wales, once showed me how to make Welsh Rarebit. Mind you, these were famine times for the Ilses, reflecting the Irish potato famine. The Welsh would take the sharp cheese and mix it into a warm pan with water. the butter would be used as an emulsifier, while most of the flour available was made into breads. After bringing the water/cheese mixture just about to a boil, the bread would be heated, not toasted, but warmed to where the outside would have a ‘crunch’. After most of the water was simmered out of the pot, the cheese was drizzled over the bread. No beer, no chives, no garlic. Just cheese and bread… Welsh Rarebit

]]> By: rich http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-54031 rich Mon, 20 Oct 2008 00:15:21 +0000 http://www.crashtestkitchen.com/?p=57#comment-54031 growing up we had this as a soup with broken toast and bits of bacon "the rarebit" growing up we had this as a soup with broken toast and bits of bacon “the rarebit”

]]> By: Steve http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-27995 Steve Mon, 25 Feb 2008 06:17:48 +0000 http://www.crashtestkitchen.com/?p=57#comment-27995 Maybe you might have some second thoughts about trying Welsh Rarebit if you viewed a few Winsor McCay 'Dream of the Rarebit Fiend' comic strips from the early 1900s. It starts out with somewhat surreal and sometimes disturbing dreams various people had after eating Welsh Rarebit before bedtime. I'd love to try this dish though.... http://www.allstarauc.com/asonline/images/auction20SD/Copy%20of%20rarebitgrandpa.jpg http://www.fauno.com/glosario/hist/littlenemo/img/rarebit.jpg http://i15.tinypic.com/5zbby8l.gif Maybe you might have some second thoughts about trying Welsh Rarebit if you viewed a few Winsor McCay ‘Dream of the Rarebit Fiend’ comic strips from the early 1900s.

It starts out with somewhat surreal and sometimes disturbing dreams various people had after eating Welsh Rarebit before bedtime.

I’d love to try this dish though….

http://www.allstarauc.com/asonline/images/auction20SD/Copy%20of%20rarebitgrandpa.jpg

http://www.fauno.com/glosario/hist/littlenemo/img/rarebit.jpg

http://i15.tinypic.com/5zbby8l.gif

]]> By: Lester http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-12801 Lester Sat, 13 Oct 2007 08:14:43 +0000 http://www.crashtestkitchen.com/?p=57#comment-12801 great recipe guys, But one tip i would give is always use a wooden spoon when adding the mustard and extra liquds, as a whisk doesn't have the surface tension to cut it in to the mix, Plus you need strong arms to beat it in , then you will get the full flavor of real Welsh Rabbit/rarebit great recipe guys, But one tip i would give is always use a wooden spoon when adding the mustard and extra liquds, as a whisk doesn’t have the surface tension to cut it in to the mix, Plus you need strong arms to beat it in , then you will get the full flavor of real Welsh Rabbit/rarebit

]]> By: custardwoman http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-9326 custardwoman Tue, 04 Sep 2007 13:29:09 +0000 http://www.crashtestkitchen.com/?p=57#comment-9326 Interested in a comment from Wales? Sorry to say it, but you made a pig's eye of this. Mind you, there are nearly as many recipes for the dish as there are cooks. It is known in Welsh as "Caws Pobi", which simply translates as "toasted cheese", but it is a whole lot more than that. The English name "Welsh Rabbit" is a casual ethnic slur, but it just refers to the supposed poverty of the Welsh, whom they regarded as unable to afford meat, even a rabbit. Actually, the Welsh enjoy some of the world's finest dairy produce, and have long had a national love affair with good cheese. See also "Glamorgan Sausages". "Rarebit" is a Cardiff virgin. Maybe I'll post my Mam's recipe to my own blog, and let the public enjoy it, but I'm awfully tempted just to keep it to myself, to astound my friends. Interested in a comment from Wales? Sorry to say it, but you made a pig’s eye of this. Mind you, there are nearly as many recipes for the dish as there are cooks. It is known in Welsh as “Caws Pobi”, which simply translates as “toasted cheese”, but it is a whole lot more than that.

The English name “Welsh Rabbit” is a casual ethnic slur, but it just refers to the supposed poverty of the Welsh, whom they regarded as unable to afford meat, even a rabbit. Actually, the Welsh enjoy some of the world’s finest dairy produce, and have long had a national love affair with good cheese. See also “Glamorgan Sausages”. “Rarebit” is a Cardiff virgin.

Maybe I’ll post my Mam’s recipe to my own blog, and let the public enjoy it, but I’m awfully tempted just to keep it to myself, to astound my friends.

]]> By: James Cates http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-8956 James Cates Sun, 26 Aug 2007 19:01:09 +0000 http://www.crashtestkitchen.com/?p=57#comment-8956 akabrady is absolutely right about how your sauce got "blobby". As for creating glutens? Um, no. Not possible. Backwards, in fact, sort of. All you really have to do is take the bechamel sauce (essentially) off of the heat before you melt the cheese into it. The proper cheese sauce for Welsh Rabbit is usually either a Bechamel or a Veloute with cheese added. The difference between a Bechamel and a Veloute is in the liquid that is added to the white roux (roux blonde). If you use Milk then you have a Bechamel sauce (one of the "Mother" sauces) and if you add stock, wine, or beer then you have made a Veloute sauce (yep, another Mommy sauce). Once the desired thickness is reached, but take it off the heat and add the cheese. You can add just about anything you like and come up with all sorts of nice variations to these sauces. akabrady is absolutely right about how your sauce got “blobby”. As for creating glutens? Um, no. Not possible. Backwards, in fact, sort of.

All you really have to do is take the bechamel sauce (essentially) off of the heat before you melt the cheese into it.

The proper cheese sauce for Welsh Rabbit is usually either a Bechamel or a Veloute with cheese added. The difference between a Bechamel and a Veloute is in the liquid that is added to the white roux (roux blonde). If you use Milk then you have a Bechamel sauce (one of the “Mother” sauces) and if you add stock, wine, or beer then you have made a Veloute sauce (yep, another Mommy sauce). Once the desired thickness is reached, but take it off the heat and add the cheese.

You can add just about anything you like and come up with all sorts of nice variations to these sauces.

]]> By: akabrady http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-7553 akabrady Thu, 21 Jun 2007 03:24:12 +0000 http://www.crashtestkitchen.com/?p=57#comment-7553 Just a couple tips: Three teaspoons equal exactly 1 tablespoon. And it turned into a blob because you boiled the cheese, which causes it to coagulate. Cheese should never be heated to high temperatures for a sauce. High heat causes the proteins of the cheese to separate from the oil. Think of cheese as oil and water held together by protein, when you add too much heat, oil and water separate causing greasy food and a lumpy sauce. Just a couple tips: Three teaspoons equal exactly 1 tablespoon.

And it turned into a blob because you boiled the cheese, which causes it to coagulate.

Cheese should never be heated to high temperatures for a sauce. High heat causes the proteins of the cheese to separate from the oil. Think of cheese as oil and water held together by protein, when you add too much heat, oil and water separate causing greasy food and a lumpy sauce.

]]> By: Don Geraldos http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-7519 Don Geraldos Tue, 19 Jun 2007 00:29:30 +0000 http://www.crashtestkitchen.com/?p=57#comment-7519 ‘Welsh rarebit’ is an ‘etymologizing alteration of [Welsh rabbit]. There is no evidence of the independent use of rarebit’. Oxford English Dictionary ‘Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong.’ H. W. Fowler (Co-author A Dictionary of Modern English Usage) ‘RAREBIT, n. A Welsh rabbit, in the speech of the humorless, who point out that it is not a rabbit. To whom it may be solemnly explained that the comestible known as toad-in-a-hole is really not a toad, and that _riz-de-veau a la financiere_ is not the smile of a calf prepared after the recipe of a she banker.’ Bierce, Ambrose (1911) The Devil’s Dictionary http://www.gutenberg.org/etext/972 ‘Welsh rarebit’ is an ‘etymologizing alteration of [Welsh rabbit]. There is no evidence of the independent use of rarebit’.
Oxford English Dictionary

‘Welsh Rabbit is amusing and right. Welsh Rarebit is stupid and wrong.’
H. W. Fowler (Co-author A Dictionary of Modern English Usage)

‘RAREBIT, n. A Welsh rabbit, in the speech of the humorless, who point
out that it is not a rabbit. To whom it may be solemnly explained
that the comestible known as toad-in-a-hole is really not a toad, and
that _riz-de-veau a la financiere_ is not the smile of a calf prepared
after the recipe of a she banker.’
Bierce, Ambrose (1911) The Devil’s Dictionary http://www.gutenberg.org/etext/972

]]> By: Katrina http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-6661 Katrina Sat, 14 Apr 2007 04:25:18 +0000 http://www.crashtestkitchen.com/?p=57#comment-6661 I came across you sit in a search for "Welsh rarebite" a recipe I founce in a cookbook from 1954, in the section 'cheese'. I did a google search. Yours is the first to explain. It sounds yummy. Better than grilled cheese. "How about a Rarebit Sandwitch instaed of ...." I'm gonna try all my different recipes for "rarebit". I came across you sit in a search for “Welsh rarebite” a recipe I founce in a cookbook from 1954, in the section ‘cheese’. I did a google search. Yours is the first to explain. It sounds yummy. Better than grilled cheese. “How about a Rarebit Sandwitch instaed of ….” I’m gonna try all my different recipes for “rarebit”.

]]> By: Roger Pryor http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-6606 Roger Pryor Mon, 26 Mar 2007 10:13:54 +0000 http://www.crashtestkitchen.com/?p=57#comment-6606 I had the taste buds going this afternoon for something special. We made Welsh Rarebit as a barsnack in the RAAF in the early 60s and I thought it was time for more. Thanks for the recipe this is the closest one I foun but we did not use flour , just good crumbly vintage cheese and stale beer. Great hot with a cold beer. I had the taste buds going this afternoon for something special. We made Welsh Rarebit as a barsnack in the RAAF in the early 60s and I thought it was time for more.
Thanks for the recipe this is the closest one I foun but we did not use flour , just good crumbly vintage cheese and stale beer.
Great hot with a cold beer.

]]> By: Connie http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-6519 Connie Wed, 14 Mar 2007 01:40:55 +0000 http://www.crashtestkitchen.com/?p=57#comment-6519 Ah, Welsh Rarebit! I grew up with this dish, but we called it (don't laugh), "Pink Bunny"! Ah, Welsh Rarebit! I grew up with this dish, but we called it (don’t laugh),
“Pink Bunny”!

]]> By: joe http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-6030 joe Wed, 31 Jan 2007 09:14:45 +0000 http://www.crashtestkitchen.com/?p=57#comment-6030 to be precise, a roux is not only equal WEIGHTS of flour and fat, but the thick pasty mixture must be cooked to some degree. a white roux is cooked over med-high heat until it *just* begins to change color. a brown roux, as you may guess, is cooked longer until it obtains a nice, dark brown color and strong nutty flavor. in traditional french cuisine (where roux is from), they do not get any more complex than that. if you deglase a pan with flour and call it a roux, you are simply adding flour to a simple sauce. the correct procedure would be to deglase and then add a properly prepared roux to thicken. the reason is that you want the flour to burst open (when it is cooked) and bond with the fat. if this is accomplished, it will easily mix in with a sauce and thicken it very nicely. lol sorry i'm hella high. to be precise, a roux is not only equal WEIGHTS of flour and fat, but the thick pasty mixture must be cooked to some degree. a white roux is cooked over med-high heat until it *just* begins to change color. a brown roux, as you may guess, is cooked longer until it obtains a nice, dark brown color and strong nutty flavor.

in traditional french cuisine (where roux is from), they do not get any more complex than that. if you deglase a pan with flour and call it a roux, you are simply adding flour to a simple sauce. the correct procedure would be to deglase and then add a properly prepared roux to thicken.

the reason is that you want the flour to burst open (when it is cooked) and bond with the fat. if this is accomplished, it will easily mix in with a sauce and thicken it very nicely.

lol sorry i’m hella high.

]]> By: cathy from chico, ca, usa http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-5479 cathy from chico, ca, usa Mon, 08 Jan 2007 05:47:41 +0000 http://www.crashtestkitchen.com/?p=57#comment-5479 Hi there, I have started a food blog... you two were a big inspiration! THis is one of the dishes on my blog; just wanted you to know. Thanks! http://bvcuisine.blogspot.com/2007/01/welsh-rabbit.html Hi there,
I have started a food blog… you two were a big inspiration! THis is one of the dishes on my blog; just wanted you to know.
Thanks!

http://bvcuisine.blogspot.com/2007/01/welsh-rabbit.html

]]> By: Sivan and Ziv http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2535 Sivan and Ziv Mon, 02 Oct 2006 08:34:59 +0000 http://www.crashtestkitchen.com/?p=57#comment-2535 It looks great but loaded with cholesterol and fat. I wouldnt eat everyday, twice a year like you offered should be enough to keep your coronary arteries safe. The dietitian and her healthy boy friend It looks great but loaded with cholesterol and fat. I wouldnt eat everyday, twice a year like you offered should be enough to keep your coronary arteries safe.

The dietitian and her healthy boy friend

]]> By: Natalie http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2385 Natalie Fri, 22 Sep 2006 15:06:57 +0000 http://www.crashtestkitchen.com/?p=57#comment-2385 Have a wonderful trip, look forward to your return. Have a wonderful trip, look forward to your return.

]]> By: Neil http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2273 Neil Thu, 14 Sep 2006 17:33:41 +0000 http://www.crashtestkitchen.com/?p=57#comment-2273 I'm hungry. Looking forward to the next episode. I’m hungry.

Looking forward to the next episode.

]]> By: Administrator http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2256 Administrator Wed, 13 Sep 2006 10:24:56 +0000 http://www.crashtestkitchen.com/?p=57#comment-2256 Guys and girls, We'll be back soon ... we're away on a trip at the moment, and before that our stove and oven broke down, hence the delay. Think of it as the kind of break between seasons that TV shows have! Stay tuned ... Waz Guys and girls,

We’ll be back soon … we’re away on a trip at the moment, and before that our stove and oven broke down, hence the delay. Think of it as the kind of break between seasons that TV shows have!

Stay tuned …

Waz

]]> By: Jacen http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2255 Jacen Wed, 13 Sep 2006 07:41:57 +0000 http://www.crashtestkitchen.com/?p=57#comment-2255 [Banging knife and fork on table] "We want more CTK! We want more CTK". Everyone join in.... [Banging knife and fork on table] “We want more CTK! We want more CTK”. Everyone join in….

]]> By: Jon http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2254 Jon Wed, 13 Sep 2006 02:44:22 +0000 http://www.crashtestkitchen.com/?p=57#comment-2254 yeah mates! we want some more :) yeah mates! we want some more :)

]]> By: cathy from chico, ca http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2206 cathy from chico, ca Sat, 09 Sep 2006 14:39:03 +0000 http://www.crashtestkitchen.com/?p=57#comment-2206 When will you be bestowing another fabulous podcast upon the world? Loyal viewers are waiting patiently... When will you be bestowing another fabulous podcast upon the world? Loyal viewers are waiting patiently…

]]> By: Administrator http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2188 Administrator Wed, 06 Sep 2006 06:25:20 +0000 http://www.crashtestkitchen.com/?p=57#comment-2188 Heather, Glad you enjoyed it! Waz Heather,

Glad you enjoyed it!

Waz

]]> By: Heather http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2186 Heather Tue, 05 Sep 2006 12:13:22 +0000 http://www.crashtestkitchen.com/?p=57#comment-2186 This was a great food idea. I made up the mixture with notes from the video and we ate as you did. Then we had some mixture left over so it became many different sandwiches. The best was a Welsh Tuna Melt. This was a great food idea. I made up the mixture with notes from the video and we ate as you did. Then we had some mixture left over so it became many different sandwiches. The best was a Welsh Tuna Melt.

]]> By: Harold http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2171 Harold Tue, 29 Aug 2006 05:14:20 +0000 http://www.crashtestkitchen.com/?p=57#comment-2171 Snot on toast. Nauseating. Snot on toast. Nauseating.

]]> By: Gillian http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2167 Gillian Fri, 25 Aug 2006 05:27:17 +0000 http://www.crashtestkitchen.com/?p=57#comment-2167 I'm new to all these blogging/vlogging techniques. I just have a plain old blogger site with no fancy bits on the sidebar so WAS I IMPRESSED WITH THIS! Congratulations on a great site. I'm looking forward to keeping up with your culinary efforts. I did read somewhere once, that cheese goes rubbery if it is cooked AFTER it has been melted into a sauce. I'm wondering if the melting of the cheese should either be the last thing or done very close to the end with everything else and then no more heat till the toasting. Cheers Gillian I’m new to all these blogging/vlogging techniques. I just have a plain old blogger site with no fancy bits on the sidebar so WAS I IMPRESSED WITH THIS! Congratulations on a great site. I’m looking forward to keeping up with your culinary efforts.
I did read somewhere once, that cheese goes rubbery if it is cooked AFTER it has been melted into a sauce. I’m wondering if the melting of the cheese should either be the last thing or done very close to the end with everything else and then no more heat till the toasting.
Cheers Gillian

]]> By: Jon http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2160 Jon Mon, 21 Aug 2006 22:15:37 +0000 http://www.crashtestkitchen.com/?p=57#comment-2160 Well done show! Quite entertaining, I recommend it to all those who I find truly love the process, and learning involved with cooking. Well done show! Quite entertaining, I recommend it to all those who I find truly love the process, and learning involved with cooking.

]]> By: eric rochow http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-2065 eric rochow Mon, 14 Aug 2006 15:29:06 +0000 http://www.crashtestkitchen.com/?p=57#comment-2065 Another one of those food folklore questions answered. I think cheese on toast is one of those universal comfort foods, that every cheese eating culture has in one form or another. The guy who used to run the hardware store down the street here had a toaster oven version that included ketchup. I just found a recipe for Toad in the Hole by Jamie Oliver, which i will try and post the results. Another one of those food folklore questions answered.

I think cheese on toast is one of those universal comfort foods, that every cheese eating culture has in one form or another.

The guy who used to run the hardware store down the street here had a toaster oven version that included ketchup.

I just found a recipe for Toad in the Hole by Jamie Oliver, which i will try and post the results.

]]> By: Administrator http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1924 Administrator Sun, 06 Aug 2006 21:04:48 +0000 http://www.crashtestkitchen.com/?p=57#comment-1924 Cathy, I’ve certainly heard about cheese giving you nightmares if you eat it too close to bedtime. It’s never happened to me – and I’ve experimented liberally – but the urban myth exists. Ben, we used mature (sharp) cheddar, but you could use a milder flavour if you weren’t up for the delicious old-socks smell of the mature variety. Lenny Cathy, I’ve certainly heard about cheese giving you nightmares if you eat it too close to bedtime. It’s never happened to me – and I’ve experimented liberally – but the urban myth exists.

Ben, we used mature (sharp) cheddar, but you could use a milder flavour if you weren’t up for the delicious old-socks smell of the mature variety.

Lenny

]]> By: Ben http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1908 Ben Sat, 05 Aug 2006 14:14:14 +0000 http://www.crashtestkitchen.com/?p=57#comment-1908 I was wondering, after watching this recipe about a million times... what type of cheese was that you used, mild sharp etc... Great video by the way. I was wondering, after watching this recipe about a million times… what type of cheese was that you used, mild sharp etc…

Great video by the way.

]]> By: cathy from chico, ca http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1779 cathy from chico, ca Sat, 29 Jul 2006 03:11:02 +0000 http://www.crashtestkitchen.com/?p=57#comment-1779 Forgot to add... there is a bit of an urban legend that attributes NIGHTMARES to Welsh rarebit. Did anyone have any after eating this?? Forgot to add… there is a bit of an urban legend that attributes NIGHTMARES to Welsh rarebit. Did anyone have any after eating this??

]]> By: cathy from chico, ca http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1778 cathy from chico, ca Sat, 29 Jul 2006 03:09:32 +0000 http://www.crashtestkitchen.com/?p=57#comment-1778 Yum! After the roux was cooked a bit, I added all the rest the ingredients besides the cheddar. Just mixed it and let it simmer. Then I added the cheddar... let it melt. Not too much wisking; I think it may create gluten (?) making it gooey. Very delicious!! And, I followed Lenny's lead by eating with a bit of Guiness. Great idea! Yum!
After the roux was cooked a bit, I added all the rest the ingredients besides the cheddar. Just mixed it and let it simmer. Then I added the cheddar… let it melt. Not too much wisking; I think it may create gluten (?) making it gooey. Very delicious!! And, I followed Lenny’s lead by eating with a bit of Guiness. Great idea!

]]> By: Glenna http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1761 Glenna Thu, 27 Jul 2006 23:28:14 +0000 http://www.crashtestkitchen.com/?p=57#comment-1761 First time reader and commenter--love your blog! This is pretty cool. I also love experimenting with recipes I've heard of but never made. It looks great and sounds fun to put together. I'll have to try this one. Make it about 4pm, add a cup of tea, and we might all look gentrified. Very cool. First time reader and commenter–love your blog!
This is pretty cool. I also love experimenting with recipes I’ve heard of but never made. It looks great and sounds fun to put together. I’ll have to try this one. Make it about 4pm, add a cup of tea, and we might all look gentrified.
Very cool.

]]> By: Administrator http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1711 Administrator Wed, 19 Jul 2006 18:31:21 +0000 http://www.crashtestkitchen.com/?p=57#comment-1711 Hello Anna, One or two tablespoons should be enough? We actually only used about THREE TEASPOONS which is probably not even one tablespoon. As Michel points out, a classic roux is equal parts butter and flour, so were probably about right. Lenny. Hello Anna,

One or two tablespoons should be enough? We actually only used about THREE TEASPOONS which is probably not even one tablespoon. As Michel points out, a classic roux is equal parts butter and flour, so were probably about right.

Lenny.

]]> By: Anna http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1674 Anna Tue, 18 Jul 2006 19:38:53 +0000 http://www.crashtestkitchen.com/?p=57#comment-1674 Sounds good. I'll try it! I think you used too much flour. one or two tablespoons would've been enough. but I think that's a think you can only find out by doing. I'll try with 1-2 tablespoons. Sounds good. I’ll try it!
I think you used too much flour. one or two tablespoons would’ve been enough. but I think that’s a think you can only find out by doing. I’ll try with 1-2 tablespoons.

]]> By: Michel http://www.crashtestkitchen.com/pulling-a-rarebit-out-of-the-hat/#comment-1620 Michel Tue, 18 Jul 2006 08:33:08 +0000 http://www.crashtestkitchen.com/?p=57#comment-1620 A roux is equal parts flour and butter used as a thickener. There are different color roux…used a lot in Cajun and Creole cooking especially in New Orleans. A roux is equal parts flour and butter used as a thickener. There are different color roux…used a lot in Cajun and Creole cooking especially in New Orleans.

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