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~Walnut 咖喱餅~

2020/06/06 Made this night, a sweet and spicy walnut curry pancake served with tomato soup, sure to satiate.

~Ingredients~

1 can Tomato Soup
3 cups Wheat Flour (White)
1/2 cup Oats
1/2 cup Pieces o’ Walnut
3 Tbs Baking Powder
1 tsp Salt
1 egg
~2 1/2 cups Water
Spices: yellow curry, hot pepper flakes, black pepper,
garlic, dried onion, Italian herbs
Sauces: maple syrup, Sri racha, chocolate syrup

~Procedure~

In a medium mixing bowl, add oats, walnuts; placing these first will help prevent dried flour sticking to the bottom. Then add flour, salt, baking powder, spices, and herbs to taste. Mix the dry ingredients a bit with a fork.

Make a cute little volcano caldera shape. Then add sauces and egg into the caldera and mix these. Now make the sounds of a volcano eruption with your mouth parts as you whip the egg a bit to scramble. Then add the water whilst muttering about pyroclastic flows. Imagine little provincial Romans as the water overflows the caldera to soak their togas. Poor little friends. Run away, run away...

Mix this mixture with a fork until pretty thoroughly gloopy. Add more water as needed. Let stand a few brief minutes to let it settle, then dash some water on top to keep it from drying.

Heat a non-coated pan on the stove over medium heat. Once hot, turn the flame down to low. You are using a real fire, aren’t you? Of course you are. Coax a gloop of batter out of the bowl to cover the bottom of the pan about 1/2 an inch. English measurements are the only ones rightly used for cooking, so if you need to brush up, find a ruler which indicates these. The metric system won’t help you feel cosy. If you don’t feel cosy, how do you expect to add love to your work? So please cast aside your doubts and gloop the batter to 1/2 inch or so.

The pancake will rise and after about 2 - 3 minutes the bottom will begin to pull away from the metal as it cooks. When steam rises from the little bubbles in the middle of the pancake, flip it over with a spatula and let cook again. The cake should be a nice golden brown. When done, flip the pancake onto a plate and repeat until no more batter is left to pour.

This recipe brought to you by Spatula City.

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When done frying up pancakes, dump a can of chunky tomato soup into the pan. Stand back, it may splatter a bit. Warm it up. Then eat your pancakes in the yummy tomatoe soupy by dunking and slurping. I hope you’re watching a nice film. I recommend Corina Corina.

Leave the pancakes uncovered at least overnight. They will need to dry a tad. The salt should keep them edible a day or four.

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