Those living on the fourth floor of Duchy House know my friend Tess and I to be a little nuts. We are the adventurous duo in the kitchen, baking beets, making our own hummus, and concocting any number of meals. We love to cook, it's obvious.
Seeing goose eggs at the market last week, we came up with the idea to compare different eggs and see how they taste. So this morning we had a great omelette debate between duck, chicken and quail (unfortunately we found no goose, not this week at least...). Duck was surprisingly rubbery, while chicken was a solid regular. Quail was delicate (and somewhat tasteless) and somewhere between chicken and duck on the texture scale.
After experimenting with pancakes on Shrove Tuesday and getting nice flippers albeit with a rubbery finish, we decided to go a little nuts this morning, dividing the batter into three and using orange juice, water and oat milk as the liquid. Orange juice, while covering the pan well, proved ridiculous to flip, providing us with pancake mounds that had a lovely tart taste and a nice spongy but not rubbery texture. Water yielded a crepe-like pancake, easily flipped, decent but generally unexciting. Oat milk won by a long shot in terms of taste and texture: delicate, rubber-less, airy. The batter, in the pan, was entirely too viscous to spread but created a good little pan-cake.
The adventures in gastronomic experimentation continue...