What have you done today thread?

[mangocrazy]

Nothing to lose...

[MingtheMerciless]

Fixed the Evil's dropper post(by cleaning the mechanism), pushed some Moto foam down the seat tube hoping that will stop the dirt accumulating in the seat post's actuator.

[Yorick]

Washed my dirt bikes, first time in yonks. Amazing what petrol and Brillo pads do

They'll be for sale after MotoGP qualifying and a nap

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[Skub]

It's not exactly Motogp pitbox,but it's a hell of a lot better than it was. Taken me days so far!

[Mr. Dazzle]

First go in ages at making Brunsviger. It's disgustingly Danish...or Danishly disgusting.

Yeah that it pretty much just sugar on top

Edit: How many of my fellow southerners know lardy cake? Basically the Scandi version of that.

[mangocrazy]

I guess the sugar is its raison d'etre? I think I'd quite like that if it wasn't for the sugar overload.

Didja get the yeast?

[cheb]

First go in ages at making Brunsviger. It's disgustingly Danish...or Danishly disgusting.

Yeah that it pretty much just sugar on top

Edit: How many of my fellow southerners know lardy cake? Basically the Scandi version of that.

Do you do mail order?

[Mr. Dazzle]

I guess the sugar is its raison d'etre? I think I'd quite like that if it wasn't for the sugar overload.

Didja get the yeast?

Pretty much. It's one of the defining things in Brunsviger, but it's not especially unusual. It comes in foil bags and is slightly wet, I think it is just unrefined castor with loads of molasses still left in, so you could make it with "normal" sugar and tinned treacle. However whenever my rellies send birthday presents they also send a couple of slabs of Odense Macipan and some bags of Danish sticky wet brown sugar.

The bread is just an enriched dough. There were no Tesco staff about I could cadge some yeast off though, so it's the tinned stuff.

[mangocrazy]

I guess the sugar is its raison d'etre? I think I'd quite like that if it wasn't for the sugar overload.

Didja get the yeast?

Pretty much. It's one of the defining things in Brunsviger, but it's not especially unusual. It comes in foil bags and is slightly wet, I think it is just unrefined castor with loads of molasses still left in, so you could make it with "normal" sugar and tinned treacle. However whenever my rellies send birthday presents they also send a couple of slabs of Odense Macipan and some bags of Danish sticky wet brown sugar.

The bread is just an enriched dough. There were no Tesco staff about I could cadge some yeast off though, so it's the tinned stuff.

OK, if it's dark brown muscovado type sugar, then I'm much more amenable. It's the totally refined white stuff that sets my teeth on edge.

Better luck next time with the yeast.

[Mr. Dazzle]

It's 50/50 sugar and butter. You poke the dough a la focaccia before you pour on the melted combo.

Gotta hit all the food groups.

[mangocrazy]

Just Googled a recipe - looks good. I'd probably go freestyle and bung some raisins in just because I like them. Might give that a try...

https://nordicfoodliving.com/recipe-for ... iger-cake/

[Mr. Dazzle]

Just remember, the "Brun" rhymes with "Rune" and "viger" pretty much with "via".

[mangocrazy]

Just remember, the "Brun" rhymes with "Rune" and "viger" pretty much with "via".

I'm not planning to chant an incantation over it while I make it...

[asmethurst99]

Oil change on the CBR .
It’s been slightly fluffy when starting so I removed the baffle which has been in for a while.
Much crisper but lots of backfiring at first but settled down quickly - had an impressive flame as well.

[Count Steer]

It's 50/50 sugar and butter. You poke the dough a la focaccia before you pour on the melted combo.

Gotta hit all the food groups.

Virtually a health food.

[Mr. Dazzle]

Just remember, the "Brun" rhymes with "Rune" and "viger" pretty much with "via".

I'm not planning to chant an incantation over it while I make it...

Oh.

You didn't find an authentic recipe then?

[Taipan]

Never heard of Brunsviger or lardy cake, which sounds disgusting anyway, but then I'm more a savoury taste person than a sweet one.

[Mr. Dazzle]

It's definitely right on the sweet end if what I'd make . I wouldn't have even tried it, but it was offered up to me at my Aunt's house in Fyn so I could hardly turn it away.

[Cousin Jack]

Haven't seen Lardy cake for years. Last time was in a bakers/cafe in Stow on the Wold. A good one is delicious, a poor one is a greasy mess.

[Mr. Dazzle]

I made one with left over goose fat after Christmas a few years ago.

Now that was a decadent bun