My freezer Inventory

[oldjanie]

We have two - his and mis. They are tiny and frosty and live in the kitchen. I have some freeze pops in his b/c mine is so much in need of a defrost.
I have:
Ratatouille
The last Green cuisine fish finger
Pre soaked marrowfat peas ( mushy peas!)
Minced garlic and ginger
My ice lick. ( cordial in a disposable cup)
Not much, but it does really need defrosting and I haven’t had the energy.

 

[oldjanie]

Fry pie
Gougeres
Waffle
Donauwelle cake
Pizza
1/4-lb hamburger balls
Breakfast links (Curly's)

I know what pizza and waffles are, but I’m going to have to look up the rest.
Found this thread as I was about to start one about new foods/ ingredients people have just learnt about. I just found out what uni is ( sea urchin reproductive.. organs?) hearing ppl go on about it on TV.

 

[TastyReuben]

I know what pizza and waffles are, but I’m going to have to look up the rest.

Fry pie - think of a Cornish pasty, but filled with sweet fruit filling and covered in a thin sugar glaze.

Gougères - we’d call them something like “little French cheese puffs” where I live - think of little balls of eclair dough, but with shredded cheese mixed in, so savory, not sweet.

Donauwelle cake - German cake, translates to “Danube waves,” and it starts with sponge cake on the bottom, then a fruit layer, then a whipped cream layer, and topped with a thin covering of dark chocolate - the layers are made to look like waves, hence the name.

Hamburger balls - that’s just me. Sometimes, when I get a pound of ground beef, I’ll divide it off into quarters, roughly ball-shaped, and freeze - each one is just right for a burger whenever we want one or two.

Breakfast links - ahhhhhh, there was quite a discussion on here a while ago, as “breakfast links,” and “breakfast sausage” are common terms in the US, but not really used in the UK. Just think of breakfast links as rather small, thin sausages, like Nuremberger sausages from Germany…about the size of an average middle finger. Curly’s is just the brand-name.