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32×32 teabag

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Written by Craig

October 5th, 2016 at 11:00 am

Sangers

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Written by Craig

May 14th, 2016 at 1:16 pm

Posted in Artwork,Cooking

Cooking with Craig

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A few weeks back, I had an idea. Nothing earth-shattering, but interesting enough to tell a few people about. There were varying reactions to the idea. The girlfriend thought I was bonkers. But my pal Eric thought it sounded great.

Chocolate-coated cacahuates japoneses.

Before I go on, I should explain what cacahuates japoneses are, right? The direct translation is Japanese peanuts, and Wikipedia tells us that they are popular in “Mexico, Brazil, and parts of the United States.” What they are, though, are peanuts in a crunchy shell made of wheat flour. Wikipedia also tells up they are “unknown in Japan,” which is possibly an over-exaggeration, because surely Japanese tourists have visited Mexico, seen them, and gone home and said, “hey, guess what, mum!” Wikipedia also tells us they were the creation of the father of an artist called Carlos Nakatani.

Now, the world already has peanut M&Ms, so my “idea” is no great leap, but I’ve never seen chocolate-coated japonés here, so I figured I’d give it a go. (A note: I’ve seen them called “japoneses” and “japonés,” I’m not sure why and what the difference is.)

Heeeeeere’s the recipe, should you ever see a packet of japonés and want to give it a go.

Ingredients:
Some cacahuates japoneses
Some chocolate

Process:

1. I couldn’t find any cheap non-Hershey’s chocolate in my local supermarket, but I am quite sure that pretty much any other type of chocolate would be preferable. I went for milk chocolate, but I can totally image dark chocolate would be pretty good.

2. Put the chocolate in a cup and melt in in the microwave, or in a pan and melt it on the stove.

3. Grab some of the cacahuates and bung them into the melty chocolate. Move ’em around with a fork until they’re covered in chocolate. Repeat ’til you’ve used up all the chocolate.

4. Probably best to use greaseproof paper, but I didn’t have any so, sod it: just chuck them on a plate and put the plate in the fridge for however long it takes the chocolate to set (about half an hour or so, but I forgot to check the time, so it could’ve been more).

5. Chisel them off the plate if you’ve not used greaseproof paper and then offer them to your friends and family. Their taste-buds will immediately say thank you. Honestly, they’re really good.

Written by Craig

August 5th, 2015 at 7:49 am

Posted in Cooking