You know, I've been re watching Rick Stein's food heroes series the last couple of weeks, and it's got me fired up again about the lack of respect for British food. I mean most chain pubs these days have half the menu dedicated to burgers and curry and the other half for lasagne and - as you know - hunters bloody chicken! Not to bash them of course, because they are good, and I do like these dishes. I don't speak for everyone of course but actually, if I could go into a pub and order toad in the hole with some good home made onion gravy, buttery mashed potato and just some English garden peas, that would be amazing! British food is good stuff, and I defy anyone not to like it if it's made properly.
Adam Garratt well said!!! I had the pleasure of being stationed in England 🏴 years ago and the food was amazing. I got used to having a good traditional Sunday roast every week. I so miss living in the UK 🇬🇧.
I'm glad you clarified that no toads were harmed in the making of this video. I'd hate to be cannibalistic when I make this... (For those confused, my nickname has been Toad for years. Sapo is toad in Spanish, of course.)
This is proper! Everyone knows peasant food is the best food! The great thing about british cooking is that pretty much all our national dishes were made from necessity with the by-product being that they were naturally bloody delicious!! I absolutely love this channel!! Thanks for another great video, Keef!
All of it looked so tasty. But for me,the wow was that beautiful colour on your onion gravy... Think I’m going to follow every step of your version when I cook this. Thanks keef 👍☺️
You've inspired me to have another bash at this... I used to make it well, but forgot how over 30+ years and when I tried a while back, I made what you refer to as 'Yorkshire biscuits' - let's see if I can reproduce your magnificent pud!
You have another video for Toad in the Hole that I used a couple of years ago. It was slightly different than you made in this video as it required wine to make the gravy. I made it for a British neighbor who moved to our neighborhood here in the U.S. He said it was like being back home again. As an American, I enjoyed it so much, the dish has become a staple dish in my home. Very comforting food. However, I enjoy onions so much that I think I prefer the gravy you made for this latest video. Looking forward to trying it.
EY up our lad our goer Keef. Eeh, this looks proper tasty! I've always been a bit flummoxed by makin' toad in the hole, but tha's step-by-step instructions and tips make it look reet easy. Love how golden an' crispy the batter turned out. Definitely gunna give this a whirl for me next Sunday dinner. Cheers for sharin' Keef!
Oh yum. My dear old Mum being from Yourhire, we had things like Yourkshire puds with roast weekly, toad in the hole regularly and onion gravey and pork dripping on toast. Thanks. Good rise there. Hi from Australia!
Hello, thank you for that video, that looks scrupulously delicious, I love watching you both having a taste, I look forward to that. You are two wonderful people. I was feeling a little low cos I can’t meet people or go shopping, you’ve cheered me up. Thanks Deanne xx
Just finished eating this and have to say it is the best toad I have ever eaten. Never had much luck with Yorkshire pudding before as it either comes out flat and soggy or burnt and too crisp. Extra egg is the key I realised as soon as you said it, that and a cooler oven. Did exactly as you said and it cooked to perfection. Thank you
Using your recipe, Keef, I made this for lunch this afternoon for my fam. It came out very nice and was well received (as in devoured- even the gravy was polished off by the spoonful).
I love cooking Italian, Thai, Vietnamese, Mexican and many other international recipes, but i have to give this a try because it looks delicious. Thank you for making this video sir.
I had always wondered what toad in the hole was. Now I'm so hungry for it! This video makes it look affordable and very delicious. I'm going to give it a go.
Another wonderful video. Thank you! I really must try this. I mean how much more perfect a combination could there be than sausages and Yorkshire pudding? That gravy looks amazing. Wish there was a download-to-taste feature on you tube.
YUM YUM YUM I particularly liked seeing your wife doing the happy dance, mine has the same dance and it’s usually to do with yummy food I’ve cooked or I’ve done all the cleaning, if your wife’s doing the happy dance then you’ve a happy life indeed
I'm going to try this in the very very near future. I have to say, that I am deeply impressed with you, your channel, and your cooking. For many, cooking shows are a form of food pornography that took off when Emeril came into the picture. I love watching your videos because you are like this amazing living library of traditional British cooking and culture. I wish you much success and thank you for being simply you.
Great as always dearest Keef, regards to Mrs.Keef as well😀The look she gives when she says classic at 11:35 leaves a smile on our faces,thanks for sharing and love you both!Stay blessed,stay healthy..
Really enjoyed the video. Great, classic recipe and the perfect presentation. Having your wife appear at the end is a lovely touch, if I may say so. Thanks very muchy 'Mr and Mrs Keef'!
Whoever said British food is boring needs to try some of our British peasant dishes Penackelty, beef stew and dumplings, Cottage and Shepherds pie, and of course toad in the hole. Makes me proud to be a Brit, because a mighty fine empire was built on British peasant food. Lovely grub !
I was looking through a book containing "old" recipes. One recipe used cooked minced beef (with a side note of if you don't have a mincer at home, ask your butcher to mince it for you), onion, etc. with a batter poured over and baked.
Ohh Kiefay that loooks Loverly. I made that for the first time in ages last week. Two Lincolnshire sausages in a well known brand yorkshire pudding mix. Mmmmm loverly
Jerky, lovely to have you back, but do you think you could manage to spell my name something like properly, y'know like as in Keef Cooks (there's a clue there!). Ta.
I was looking to see at what temperature should I bake the Toad in a hole, and I picked you to teach me. You are wonderful and your wife as well. I have a TH-cam channel in witch I cook as well and they say you have to have carisma to succeed and you have it. God bless you and your family always. Right now I’m off from work ( Hospital) and I’m cooking Toad in the hole. Thank you
I really enjoy toad in the hole. My dear Ole Nan used to boil the sausages for 5 mins before cooking them in the frying pan. She also used to push a kebab stick through the middle (lengthways) before frying to stop them from trying to bend so that they cooked evenly. She also added a drop of vinegar to her batter mix. Funny thing is I watched the tv cook Brian Turner only a couple of months ago and he did it exactly the same as my dear Ole Nan. Nice one Keef.
I lived in the UK for many years and my dad was from Scotland. I was known for my onion gravy because I added a teaspoon of grainy mustard and if I didn't have any I used Dijon mustard. People loved it but couldn't make out that background flavor. It does add another level of flavor to the meal. :-)
I love it that my favourite two chefs I follow on the interweb follow each other! British food at its best! I cooked and followed similiar from family and 'discovery' recipies since my uni days.
It looks quite tasty; toad in the hole is one English dish I've long wanted to try. Never have I seen it on a menu in America, however, even at Brit pubs. Making your own broth seems unnecessary, as it's usually just one of several (or many other ingredients). No shame in using the cubes, I say! Especially when the onion gravy is as savory looking as that. And Mrs Keef Cooks is rocking the orange, kudos to her.
I've found that poultry and rabbit stock is easy enough to make at home, you can just save bones from past meals in a "stockpile" bag in your freezer and then make a day of boiling them when the bag gets too big. If reduced well in the pot, you can freeze it in cubes and deploy them as needed for sauces and soups. If you're very worried about mixing up seasonings and animals, it doesn't work so well, but I rarely find it to be a problem. The other day i made toad in the hole served with killer onion and veggie gravy, the latter courtesy of my stock cubes!
I usually have home-made chicken stock in the fridge - never got to the point of having enough bones etc to make excess stock for freezing. But also I don't want novice cooks thinking you HAVE to make your own stock
I just found you! I hope you have your wife come in to taste in all your videos - she is adorable. I need to learn about good British food as I have a British fiancé, and I need to learn a few things! He's in England right now, so a good time for me to experiment with new recipes - so I will be seeing more of you! Thanks for the translation to the old measuring system for the Yanks!
Hi there, Love your videos... you always make me smile! :) I'm an elderly Yorkshire woman born and bred in Leeds too. We didn't ever have Toad in the Hole to the best of my recollection, but we always looked forward to Sunday lunch because mum's gorgeous Yorkies were always eaten the traditional way as a first course with gravy, to fill us up so the expensive meat would go further through the week in various guises such as rissoles, stews and sandwiches! Post war Britain was a time of great hardship wasn't it, so a small joint of beef was a luxury to be stretched out as far as humanly possible. I still do Sunday lunch this way and, like mum, there are always plenty to go round! My grand children take after me... they would happily forgo the rest of the meal if they were allowed. Did you grow up with this Yorkshire ritual too?
My fambly came from Durham, moved to Yorkshire when I was 6. We never did the YP & gravy starter thing. Maybe we were quietly rich? Don't think so though.
Keef, apart from Chicken Stock, which we can make cheaply and easily, most of us use decent cubes, or liquid stock. Those that say you should be making your own, probably never do themselves. P.S. I always chuck a teaspoon or 2 of cheap and cheerful Dijon Mustard into the Batter Mix, and a teaspoon or 4 of Colemans English Mustard Powder with the flour when making the Roux for the gravy. It really adds to the flavour.
I confess. I’m mostly a scientist when I cook. Often it even turns out very nicely. But then at other times it’s good enough that I have FOOD! I have to measure things? I just sort of imagine!
@@Keefcooks Egad, NO!! No sursmoltenfisk (aka StormDraining, I assume).You have to think of your subscribers and patrons. I come from German ancestry, and have turned up my nose (literally) at Limburger my whole life. Here are some random thoughts: 1.) your 'Saga' character is literally named for my most-made KeefCooks dish, the skirlie that Mrs. Keef termed 'a savory porridge'. I add bacon. 2.) making 'non-bread' is risky, unless you want cries of 'Keef broke my toof!' 3.) Vimes and Sven-Ake catch salmon together--perhaps salmon filets with dill which is, as the dwarfs say, 'the thing and the whole of the thing' when it comes to Scandinavian cooking; 3.) perhaps some form of curry, korma, vindaloo or anything that would fall under the heading of 'Klatchian Takeaway'. 4.) Sausage inna bun--but prepared so humans can actually consume it. But in Chapter Seventeen, which goes up in a couple of weeks, there's a passage about that most Discworldian of foods. It's a little off beat, but fun. I refer, of course, to the archetypal DW pizza. "And then the aroma hit them. Tearing open the box, Vimes found a large Klatchian Hots, extra anchovies and hold the Moon Demon peppers. Just the way he liked it. The distant rumbling of both men's stomachs suddenly got loud enough to fill the halls of several mountain kings. Conversation stopped instantly as each man grabbed a big slice, wincing at the finger-singeing heat but totally not caring. After a bit, half the pizza was gone and the cabin rang with satisfied belches. The bag held several hunks of non-bread. This was also welcomed, because you can never be too heavily armed in situations like these. "We've been in plenty of spots like this before, eh, Willikins?" "Most certainly, sir, but until tonight none of them have ever been catered." Stomachs blessedly full and the cabin redolent of eau d'anchovy, they drifted back to sleep."
Very nice. Thanks for posting this. Just one thing. Why did you make twice as much batter than you needed and what happened to the rest ? Did you have pancakes for afters ?
God I wish I could get my hands on fresh sausages, but where the is a will there is a way and I shall make my own asap. 😍👍 Oh jeeeeeeeez bone broth is a pain in the arse to make and easier to buy because it must be frozen or canned in jars and storage is premium space in UK as people in USA think all kitchen are huge unless you live in city centers in appartments
You know, I've been re watching Rick Stein's food heroes series the last couple of weeks, and it's got me fired up again about the lack of respect for British food. I mean most chain pubs these days have half the menu dedicated to burgers and curry and the other half for lasagne and - as you know - hunters bloody chicken! Not to bash them of course, because they are good, and I do like these dishes. I don't speak for everyone of course but actually, if I could go into a pub and order toad in the hole with some good home made onion gravy, buttery mashed potato and just some English garden peas, that would be amazing! British food is good stuff, and I defy anyone not to like it if it's made properly.
I agree with you 100% . You can't beat good English grub...
Americans are always on about how bad our food is, yet they are stealing all our recipes!
Agreed. Very well said!
Adam Garratt well said!!! I had the pleasure of being stationed in England 🏴 years ago and the food was amazing. I got used to having a good traditional Sunday roast every week. I so miss living in the UK 🇬🇧.
up4atgal not this American! 😉
Always joyous to see Mrs Keef Cooks come in at the end to give her two bits,
When she does!
Love on you two!
Thank you.
I'm glad you clarified that no toads were harmed in the making of this video. I'd hate to be cannibalistic when I make this... (For those confused, my nickname has been Toad for years. Sapo is toad in Spanish, of course.)
Sapo, you have nothing to worry about... I don't think I would like you in my Yorkshire Pudding. :)
@@banjax66 A great reassurance, thank you!
@Sapo
Cannibalistic?? What are you doing when you eat beef, pork, lamb, fish??
No one will ever wonder why the world adores these two. Thanks for attempts to teach a classic.
This looks so very good. Will try it. Thank you also for talking in inches and giving us Fahrenheit temps as well Cheers from New Jersey USA
Pat
This is proper! Everyone knows peasant food is the best food! The great thing about british cooking is that pretty much all our national dishes were made from necessity with the by-product being that they were naturally bloody delicious!! I absolutely love this channel!! Thanks for another great video, Keef!
Cheers Andrew!
Mr & Missus Keefy,thank you so much for making my day👍🏻
All of it looked so tasty. But for me,the wow was that beautiful colour on your onion gravy...
Think I’m going to follow every step of your version when I cook this. Thanks keef 👍☺️
Cooked this with my 9 year old daughter tonight for the family tea. It were champion! Thanks Keef!
Champion!
Gorgeous looking Toad in the hole. Great rise on your Yorkshire pudding
So nice to learn something special from another "mere mortal." God bless!
Beautiful couple, beautiful food. Thank you !
One of the best recipes I have seen for Toad in the Hole. Probably because you are from Yorkshire! 👍
Thank you!
Thank you i made it last week it was so good.. good for you for wearing your Poppy🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
You've inspired me to have another bash at this... I used to make it well, but forgot how over 30+ years and when I tried a while back, I made what you refer to as 'Yorkshire biscuits' - let's see if I can reproduce your magnificent pud!
How adorable are you two! That looks sooooo good!
You have another video for Toad in the Hole that I used a couple of years ago. It was slightly different than you made in this video as it required wine to make the gravy. I made it for a British neighbor who moved to our neighborhood here in the U.S. He said it was like being back home again. As an American, I enjoyed it so much, the dish has become a staple dish in my home. Very comforting food. However, I enjoy onions so much that I think I prefer the gravy you made for this latest video. Looking forward to trying it.
Yeah, the wine's not really right in this kind of gravy.
EY up our lad our goer Keef. Eeh, this looks proper tasty! I've always been a bit flummoxed by makin' toad in the hole, but tha's step-by-step instructions and tips make it look reet easy. Love how golden an' crispy the batter turned out. Definitely gunna give this a whirl for me next Sunday dinner. Cheers for sharin' Keef!
Absolutely love this channel! I finally got a digital scale. Memories of good ol comfort food, stick to your ribs.
Cheers Sandra
Winter comfort food. Lovely 😃😃🌈
Oh yum. My dear old Mum being from Yourhire, we had things like Yourkshire puds with roast weekly, toad in the hole regularly and onion gravey and pork dripping on toast. Thanks. Good rise there. Hi from Australia!
LOL, is it you or your autocorrect that can't spell Yorkshire? 😀
Hello, thank you for that video, that looks scrupulously delicious, I love watching you both having a taste, I look forward to that. You are two wonderful people. I was feeling a little low cos I can’t meet people or go shopping, you’ve cheered me up. Thanks Deanne xx
You're welcome
Just finished eating this and have to say it is the best toad I have ever eaten. Never had much luck with Yorkshire pudding before as it either comes out flat and soggy or burnt and too crisp. Extra egg is the key I realised as soon as you said it, that and a cooler oven. Did exactly as you said and it cooked to perfection. Thank you
Using your recipe, Keef, I made this for lunch this afternoon for my fam. It came out very nice and was well received (as in devoured- even the gravy was polished off by the spoonful).
That looks great and delicious! Easy steps to follow too thanks 🙏
I love cooking Italian, Thai, Vietnamese, Mexican and many other international recipes, but i have to give this a try because it looks delicious. Thank you for making this video sir.
One of my fav meals as a kid. And still is today 😋
LOVE the end bit with you and the Misses! Made me happily smile. 🥧🥧🥧
I had always wondered what toad in the hole was. Now I'm so hungry for it! This video makes it look affordable and very delicious. I'm going to give it a go.
Another wonderful video. Thank you! I really must try this. I mean how much more perfect a combination could there be than sausages and Yorkshire pudding? That gravy looks amazing. Wish there was a download-to-taste feature on you tube.
I have an amazing book from my Mum from 1981 and that is how I get most of my English recipes
Hey Keef, I really appreciate your videos; my favorite cooking videos on TH-cam
YUM YUM YUM I particularly liked seeing your wife doing the happy dance, mine has the same dance and it’s usually to do with yummy food I’ve cooked or I’ve done all the cleaning, if your wife’s doing the happy dance then you’ve a happy life indeed
You can't beat good old British bangers😉
Good Grief! Looks so yummy. I can't wait to make. Best Toad In The Hole recipe I've watched so far. I'm drooling here.
You and your wife are adorable!
I'm going to try this in the very very near future. I have to say, that I am deeply impressed with you, your channel, and your cooking. For many, cooking shows are a form of food pornography that took off when Emeril came into the picture. I love watching your videos because you are like this amazing living library of traditional British cooking and culture. I wish you much success and thank you for being simply you.
Thanks Greg!
Great video, this was my first attempt at a Sunday dinner & well impressed with the outcome, my wife loved it.....thanks Keith.
That looks better than what you'd get in a restaurant. I'm jealous! Well done Keef.
Great as always dearest Keef, regards to Mrs.Keef as well😀The look she gives when she says classic at 11:35 leaves a smile on our faces,thanks for sharing and love you both!Stay blessed,stay healthy..
Really enjoyed the video. Great, classic recipe and the perfect presentation. Having your wife appear at the end is a lovely touch, if I may say so. Thanks very muchy 'Mr and Mrs Keef'!
Whoever said British food is boring needs to try some of our British peasant dishes Penackelty, beef stew and dumplings, Cottage and Shepherds pie, and of course toad in the hole. Makes me proud to be a Brit, because a mighty fine empire was built on British peasant food. Lovely grub !
Agreed, except for the 'mighty fine empire' bit.
Thanks for this recipe keef I allways wanted to make this I give it a go xxx👍👍👍
Wow that toad Batter raised massive one of the biggest
Simplicity at its best :) you guys are super cute too. Thank you ❤ God bless
I was looking through a book containing "old" recipes. One recipe used cooked minced beef (with a side note of if you don't have a mincer at home, ask your butcher to mince it for you), onion, etc. with a batter poured over and baked.
I have just made your recipe for dinner. Just perfect. Thanks Keef! Cheers from Australia
you have the best channel it's so good that I can't even explain how good it is
Thanks Valerie!
Ohh Kiefay that loooks Loverly. I made that for the first time in ages last week. Two Lincolnshire sausages in a well known brand yorkshire pudding mix. Mmmmm loverly
Jerky, lovely to have you back, but do you think you could manage to spell my name something like properly, y'know like as in Keef Cooks (there's a clue there!). Ta.
Thanks for the poppy. So important this year!
I was looking to see at what temperature should I bake the Toad in a hole, and I picked you to teach me. You are wonderful and your wife as well. I have a TH-cam channel in witch I cook as well and they say you have to have carisma to succeed and you have it. God bless you and your family always. Right now I’m off from work ( Hospital) and I’m cooking Toad in the hole. Thank you
It has always been my favourite comfort food. I love it. Great work Keef. Cheers Moose
I really enjoy toad in the hole. My dear Ole Nan used to boil the sausages for 5 mins before cooking them in the frying pan. She also used to push a kebab stick through the middle (lengthways) before frying to stop them from trying to bend so that they cooked evenly. She also added a drop of vinegar to her batter mix. Funny thing is I watched the tv cook Brian Turner only a couple of months ago and he did it exactly the same as my dear Ole Nan.
Nice one Keef.
Interesting ideas!
Great thing about toad in the hole is everyone has their own version but they always taste Great
Hello Mr& Mrs KeefCooks, I could just eat this, That is one nice Tod in a hole, not had this in ages I have got to make one, great job Keef :-))
Made it a few weeks ago. The family loved it
You are delightful, both Ms Keef and you :)
If this is peasant food I'm damn glad I'm a peasant.
Tell me about it. This looks gorgeous.
Oh that looks lovely 😍👌
I lived in the UK for many years and my dad was from Scotland. I was known for my onion gravy because I added a teaspoon of grainy mustard and if I didn't have any I used Dijon mustard. People loved it but couldn't make out that background flavor. It does add another level of flavor to the meal. :-)
Interesting!
Thanks Keef that it then that's me supper tonight 👌🏴🇿🇦
👍👍👏👏 thanks for another great video.
Yes my sister makes bone broth every week and put it up in small canning jars for every day of meals
Tasty doo do bits excellent for the mix. Bravo good show bravo!
Whoo hoo Keef that TOAD IN HOLE is a fine specimen💯/💯 Would loovve to get stuck into that👌👏👏👏🇿🇦
Gosh! So pleased I found your channel again! 😁
You lost it before? Subscribe and click the bell for notifications.
@@Keefcooks just did😁
I'm vegan but I love watching you cook traditional British dishes.
Great video, nicely edited!
Looks Delicious Keef!
Still loving your work keefy baby...
@EVERYTHING APPLE COMPUTERS He's one of my favourites, and thank you for supporting me..
Thanks Champ!
I love it that my favourite two chefs I follow on the interweb follow each other! British food at its best!
I cooked and followed similiar from family and 'discovery' recipies since my uni days.
Epic dinner. Thank you.
That looked amazing! (From a scouser that got fed scouse a lot) 🙂
It looks quite tasty; toad in the hole is one English dish I've long wanted to try. Never have I seen it on a menu in America, however, even at Brit pubs. Making your own broth seems unnecessary, as it's usually just one of several (or many other ingredients). No shame in using the cubes, I say! Especially when the onion gravy is as savory looking as that. And Mrs Keef Cooks is rocking the orange, kudos to her.
Was just saying yesterday to my missus that I fancy making a bit of toad the weekend 👍🇬🇧
That looks yummy!!
You two are just adorable
~BLUSH~
Thanks very much for your recipe try it is beautiful and yam yam yam thanks again 🍸cheers
I've found that poultry and rabbit stock is easy enough to make at home, you can just save bones from past meals in a "stockpile" bag in your freezer and then make a day of boiling them when the bag gets too big. If reduced well in the pot, you can freeze it in cubes and deploy them as needed for sauces and soups. If you're very worried about mixing up seasonings and animals, it doesn't work so well, but I rarely find it to be a problem. The other day i made toad in the hole served with killer onion and veggie gravy, the latter courtesy of my stock cubes!
I usually have home-made chicken stock in the fridge - never got to the point of having enough bones etc to make excess stock for freezing. But also I don't want novice cooks thinking you HAVE to make your own stock
I just found you! I hope you have your wife come in to taste in all your videos - she is adorable. I need to learn about good British food as I have a British fiancé, and I need to learn a few things! He's in England right now, so a good time for me to experiment with new recipes - so I will be seeing more of you!
Thanks for the translation to the old measuring system for the Yanks!
Ten out of ten for that mate , yummy !
Hi there, Love your videos... you always make me smile! :) I'm an elderly Yorkshire woman born and bred in Leeds too. We didn't ever have Toad in the Hole to the best of my recollection, but we always looked forward to Sunday lunch because mum's gorgeous Yorkies were always eaten the traditional way as a first course with gravy, to fill us up so the expensive meat would go further through the week in various guises such as rissoles, stews and sandwiches! Post war Britain was a time of great hardship wasn't it, so a small joint of beef was a luxury to be stretched out as far as humanly possible. I still do Sunday lunch this way and, like mum, there are always plenty to go round! My grand children take after me... they would happily forgo the rest of the meal if they were allowed. Did you grow up with this Yorkshire ritual too?
My fambly came from Durham, moved to Yorkshire when I was 6. We never did the YP & gravy starter thing. Maybe we were quietly rich? Don't think so though.
making this the day for a change from dinner
They are adorable :)
Gonna have to try this
Looks so yummy but American sausages are so different. Will have to order them (british style) online to try this recipe
Keef, apart from Chicken Stock, which we can make cheaply and easily, most of us use decent cubes, or liquid stock. Those that say you should be making your own, probably never do themselves. P.S. I always chuck a teaspoon or 2 of cheap and cheerful Dijon Mustard into the Batter Mix, and a teaspoon or 4 of Colemans English Mustard Powder with the flour when making the Roux for the gravy. It really adds to the flavour.
4 teaspoons of Colmans! I bet it adds to the flavour...
I am cooking toad in hole tonight and per hubby's request we are having heinz baked beans instead of gravy to accompany it!!
I think mrs Keef should start her own Chanel 👍🏻👍🏻
She's too busy!
I confess. I’m mostly a scientist when I cook. Often it even turns out very nicely. But then at other times it’s good enough that I have FOOD! I have to measure things? I just sort of imagine!
Got all the ingredients--this will be my Sunday dinner.
Enjoy - I still don't know what to do for your shoutout - certainly not making StormDraining!
@@Keefcooks Egad, NO!! No sursmoltenfisk (aka StormDraining, I assume).You have to think of your subscribers and patrons. I come from German ancestry, and have turned up my nose (literally) at Limburger my whole life.
Here are some random thoughts: 1.) your 'Saga' character is literally named for my most-made KeefCooks dish, the skirlie that Mrs. Keef termed 'a savory porridge'. I add bacon. 2.) making 'non-bread' is risky, unless you want cries of 'Keef broke my toof!' 3.) Vimes and Sven-Ake catch salmon together--perhaps salmon filets with dill which is, as the dwarfs say, 'the thing and the whole of the thing' when it comes to Scandinavian cooking; 3.) perhaps some form of curry, korma, vindaloo or anything that would fall under the heading of 'Klatchian Takeaway'. 4.) Sausage inna bun--but prepared so humans can actually consume it.
But in Chapter Seventeen, which goes up in a couple of weeks, there's a passage about that most Discworldian of foods. It's a little off beat, but fun. I refer, of course, to the archetypal DW pizza.
"And then the aroma hit them.
Tearing open the box, Vimes found a large Klatchian Hots, extra anchovies and hold the Moon Demon peppers. Just the way he liked it.
The distant rumbling of both men's stomachs suddenly got loud enough to fill the halls of several mountain kings. Conversation stopped instantly as each man grabbed a big slice, wincing at the finger-singeing heat but totally not caring.
After a bit, half the pizza was gone and the cabin rang with satisfied belches. The bag held several hunks of non-bread. This was also welcomed, because you can never be too heavily armed in situations like these.
"We've been in plenty of spots like this before, eh, Willikins?"
"Most certainly, sir, but until tonight none of them have ever been catered."
Stomachs blessedly full and the cabin redolent of eau d'anchovy, they drifted back to sleep."
LOOKS VERY DELICIOUS.
Going to make this tonight your way looks nice
Good luck!
She is such a saucy minx!
Keef is a lucky man ^_^
Ooh yeah!
Bloody marvelous
I like that flower sivey thing... where would i buy on of those please
I got that in Spain many years ago. But if you search Amazon for 'flour sifter' (note spelling!) they've got some similar things.
@@Keefcooks thank you spelling is not my strong point lol
On ya Keefy!!!
Where’s the mashed potatoes 😋 oh boy that’s simply amazing 👍🏻
There's plenty of carbs in this without adding more!
@@Keefcooks just thought as my hubby would say☺️
As Tina Turner sang simply the best,I have been trying for years but this is the only way to make it
Caramelised onions my fave.
Very nice. Thanks for posting this. Just one thing. Why did you make twice as much batter than you needed and what happened to the rest ? Did you have pancakes for afters ?
I'd have made standard Yorkshire puds.
You're a nice chap very scrumptious
LOL
God I wish I could get my hands on fresh sausages, but where the is a will there is a way and I shall make my own asap. 😍👍
Oh jeeeeeeeez bone broth is a pain in the arse to make and easier to buy because it must be frozen or canned in jars and storage is premium space in UK as people in USA think all kitchen are huge unless you live in city centers in appartments