A few years ago there was an inventors competition on one of our TV channels. A women presented a paste made from "speculoos", a cinnamon cookie.
Immediately, the main producer of these cookies, Lotus Bakeries introduced the paste on the market.
I cannot believe how addictive this is. Aarrggghh, one small taste and I cannot stop eating this stuff!! Absolutely delicious and, compares to nothing else. It's now all the sudden very big business with a few competitors fighting in court over the right to produce the stuff..
What's your latest addiction?
.., this
You may know "speculoos" cookies in the US too, they are marketed under the brand Biscoff . That's what this devil-ish paste is made off..
Not sure Chris. I guess it's similar to the feeling of hot milk and cookies at bed time. I don't always do the egg. I like to make a broth of water (just enough to cover the noodle "slab") to use for cooking the noodles in containing the spice packet/powder from the package, a dash of each of the following powdered spices: Ginger, Coriander, Garlic, Chilli. Heat this to boiling, add the noodles, turn heat down, then simmer it until all the liquid has gone. You need to watch it carefully near the end so it doesn't stick to the pan. Take it out straight away once the liquid's gone. Now is the time to crack a raw egg into it if you don't have an issue with them, stir it around to coat the noodles Add a goodly splash of fish sauce, a splash of soy. Grab some chopsticks and munch it down. Within 10 minutes I'm off with the fairies./img/vbsmilies/smilies/crazy.gif
maybe its the msg in the 'special seasoning packet' that makes you feel all fairy dusted! not a good thing in the end, though migos....sometimes its like a bad acid trip...be careful and read the ingredient label!
maybe its the msg in the 'special seasoning packet' that makes you feel all fairy dusted! not a good thing in the end, though migos....sometimes its like a bad acid trip...be careful and read the ingredient label!
I think you've probably hit the nail on the head there. It's probably only one or twice a month I do this. However, don't forget there is msg occuring naturally in a variety of foods which are not processed. Additives are worth looking out for, especially the "E" numbers.
There was a thread a while back involving people's thoughts on msg which if you can find it is surprisingly interesting on the pros and cons of msg.
I hope this link works, for anyone who is interested:
I bet the high carbs in the noodles has something to do with its soporific effect.
I guess I'm hooked on my breakfast, since I've been eating it for at least 2 years now: 1/2 cup Bob's Red Mill extra thick rolled oats; tablespoon chopped walnuts, good sprinkling of raisins, about 1/2 teaspoon of Penzeys Vietnamese ground cinnamon. Just cover with boiling water and nuke, uncovered, 3-1/2 minutes. It's like an oatmeal raisin cookie every morning. /img/vbsmilies/smilies/licklips.gif
Chris, I LOVE Biscoff the cookies!!! I may give in and buy the spread. I read that 57% of it is the cookie, but the rest is.... fat? Nuts? Will it stand up to baking if I try to use it in a recipe?
I first attempted Martha Stewart's take on David Chang's Momofuku steamed buns with roasted pork belly. The buns just weren't like I thought they should be. Turns out Martha did a hack job on the recipe. I bit the bullet and bought the Momofuku cookbook and today just did more pork belly and buns from scratch. I think these are now my favorite meal. I ate 5 so far today and will eat more for dinner. I cannot recommend these enough. Delicious.
Chris, I LOVE Biscoff the cookies!!! I may give in and buy the spread. I read that 57% of it is the cookie, but the rest is.... fat? Nuts? Will it stand up to baking if I try to use it in a recipe?
Mezz, I believe the other part is indeed fat, but a "healthy" oil. Still, it's fat. There's nothing more in the paste than speculaas cookies and fat and probably a coffee extract.
There are now hundreds of recipes where the speculaas cookies are used. One of them is speculaas icecream. One very simple recipe is exactly the same procedure as making vanilla icecream. Make the icecream, defrost a little untill it's a workable paste, fold in coarsely blended cookies and put back in the freezer. Very addictive! There's of course another way to boil/infuse the milk/cream with a few cookies and then proceed like any other icecream.
These Lotus and Biscoff speculaas cookies are many times eaten.. at breakfast in my country... and as long as I can remember. Remember, making speculaas is hundreds of years old!
Dip a few cookies in fresh coffee. Now you need to hurry; immediately transfer to a well buttered slice of good white bread. Fold and enjoy.
A speculaas sandwich! With good bread and sweet butter, why not?
When I was a child, my mom almost never baked cookies for us, even though she was a very good cook. She usually bought the cheapest sandwich cookies, which is why I can't tolerate that "cream" filling to this day. Some of the better cookies she bought were "windmill" cookies. I know now that they are really speculaas cookies. They often had slices of almonds embedded in them. The quality is nowhere near the Biscoff cookies, but in a pinch, they'd do.
I've been thinking about a mounding plate of my moms fried rice and garlic bread.
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