The Flat Earth Society
Other Discussion Boards => The Lounge => Topic started by: boydster on May 19, 2018, 01:22:22 PM
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Post that sweet, sweet food pr0n here.
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Here's what I just cooked up
(https://preview.ibb.co/b5QBGT/IMG_20180519_162040.jpg)
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A lovely and delicious representation of the earth!
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There are tiny little pepperoni bits on top, along with the slices. I rendered the fat from those bits first, and mixed that in with the sauce, then tossed the bits on the pizza at the very end. SO GOOD.
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Finally, a thread where I can share my trials and tribulations in trying to make a tiramisu.
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Here's what I just cooked up
(https://preview.ibb.co/b5QBGT/IMG_20180519_162040.jpg)
Do you deliver?
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There are so many awesome things to post but I'm pretty sure the best thing that has ever been cooked is a grilled leg of lamb roast, butterflied and marinated over night and then grilled over medium heat to perfection. (By perfection I mean DON'T OVER GRILL IT)
Marinade can vary some but should generally contain some combination of the following:
Onion, garlic, rosemary, lime zest, orange zest, apple cider vinegar, olive/avacado oil, salt, pepper
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There are so many awesome things to post but I'm pretty sure the best thing that has ever been cooked is a grilled leg of lamb roast, butterflied and marinated over night and then grilled over medium heat to perfection. (By perfection I mean DON'T OVER GRILL IT)
Marinade can vary some but should generally contain some combination of the following:
Onion, garlic, rosemary, lime zest, orange zest, apple cider vinegar, olive/avacado oil, salt, pepper
PICS OR IT DIDN'T HAPPEN!
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The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.
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I cook to eat. Not take pics and post them on my wall! I can link you to some pics if you'd like.
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The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.
If you freeze and thaw the salmon before smoking it will make the texture more chewy.
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The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.
If you freeze and thaw the salmon before smoking it will make the texture more chewy.
Thnx 4 the tip m8!
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The second best thing that has ever been cooked is cold smoked salmon. Coat the salmon in salt and put it in the fridge for a few days to cook. Then put it in the BBQ and run a line from your smoker to the BBQ so the smoke surrounds the salmon but the salmon doesn't get hot. Leave it smoke for a day or two.
If you freeze and thaw the salmon before smoking it will make the texture more chewy.
Thnx 4 the tip m8!
Helps if you are going to slice it thin. Also SCG is going to have lots of dill to share.
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
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They look delicious and also a lovely representation our earth.
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
The randomness assures that at least one will come out perfect.
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
The randomness assures that at least one will come out perfect.
It worked for evolution after all.
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
Nice. I haven't got myself a stand mixer yet. Although it's beginning to seem like a very good idea. I used to try and convince myself the only authentic way to make dough was by hand. I think that was just rationalizing though. Kneading is great work to hand off to the robits.
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
The randomness assures that at least one will come out perfect.
It worked for evolution after all.
Well, thank you very much. ;D
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
The randomness assures that at least one will come out perfect.
It worked for evolution after all.
Well, thank you very much. ;D
No problem
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(https://s7.postimg.cc/85a086mxj/20180519_154809.jpg) (https://postimg.cc/image/85a086mxj/)
Proof of the Flat earth!
Testing out a new stand mixer.
Hassle me not about size and placement. I have no use for conforming to societies notion of evenly spaced and sized cookies.
Nice. I haven't got myself a stand mixer yet. Although it's beginning to seem like a very good idea. I used to try and convince myself the only authentic way to make dough was by hand. I think that was just rationalizing though. Kneading is great work to hand off to the robits.
I've been wrestling with do I really need one for a while now. This particular one is a 100$ farberware from walmart. Amazon sells one by Hamilton Bay that's supposed to be decent. What made me decide on the cheaper one instead of the kitchen aid one is that from what I can tell you have to get a higher end kitchen aid mixer to handle kneading dough. The artisan line apparently doesn't do so well with it.
I'm liking it so far. It's nice to offload the task of thoroughly mixing something and unlike a blender I can sort of leave it unattended.
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My sister had a perfectly adequate mixer for cake batter and frosting.
I destroyed it making pizza dough. Bought her one of these:
(Costco, about $240)
(https://i.imgur.com/rJ2hrob.jpg)
It's a workhorse.
Pro Tip: Spray the upper part of the dough hook with cooking oil to keep the dough from climbing the hook.
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I want one of those, but I just do not have room in my kitchen for fancy gadgets.
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No bake cookies. Not a success, as far as I'm concerned. I let the sugar get too hot, so they are a little bit on the dry side. But the tin they are in is a FES-inspired container that I like to use whenever possible.
(https://preview.ibb.co/g5sJD8/IMG_20180520_100359.jpg)
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I love those cookies! I almost always have the stuff to make them with. Why don't I make them more often? I DO NOT KNOW.
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To pot pie, or not to pot pie... That is the question.
I had to dig some of the good stuff out of the broth for the pic, because the top has celery leaves covering it. The soup is good all by itself, but if I just thicken it up and throw a crust together... Hmm...
(https://preview.ibb.co/n2v0BT/IMG_20180520_144540.jpg)
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By the way. If you are one of those people that throws out the celery leaves, GET YOUR LIFE BACK ON TRACK.
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Skip the crust.
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(https://s7.postimg.cc/paouktrsn/20180520_145130.jpg) (https://postimg.cc/image/paouktrsn/)
Testing out the toughest of challenges for a mixer, bread dough. It struggled a bit but seemed to get the job done. Got distracted through the rising process so I think it's over fermented a little. But not bad.
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"No crust" was the right way to go. Now if only I had some of Cruton's bread...
(https://preview.ibb.co/jCgXQo/IMG_20180520_175838.jpg)
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A mutually beneficial trade. I shall send some to flat earth hq immediately.
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https://bakingamoment.com/tiramisu-cake/
This shall be my next project. I think I've used up every lady finger in town making botched tiramisus. This one uses sponge cake.
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I usually don't
bakemake desserts, I prefer grilling and salads etc. But your obsession with tiramisu has got me thinking maybe I should give it a try! lol
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I'm surprised I'm having such a difficult time with it. I think it's because it involves a lot of cooking techniques that I've never used before.
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When I make a recipe I've never tried before I like to find videos on youtube of other people making it. Even if they're using a slightly different recipe just seeing someone else do it makes it more understandable. The words of the recipe don't explain why you do a thing.
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https://foodwishes.blogspot.com/2014/02/tiramisu-it-will-pick-you-up-and-not.html?m=1
Chef John is one of my favorite chefs to watch on YouTube. And his blog is good too.
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When I make a recipe I've never tried before I like to find videos on youtube of other people making it. Even if they're using a slightly different recipe just seeing someone else do it makes it more understandable. The words of the recipe don't explain why you do a thing.
I do that sometimes but it's not always obvious what the gotchas are. For the tiramisu I think I've narrowed the problem down to how I make the sauce, the Zabaglione.
Here there's some practicing to doing this right. Too short a time and too little mixing and I get sugary egg yellow soup. Too much and I have scrambled eggs.
This new recipe requires genoise cake. How hard can it be?
Sweet Jesus, no! The pressure! One misstep and I'm going to have a flat eggy crepe instead of a cake. I am definitely going to screw up the first one of these.
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This vid seems to show a bit simpler way of making the sauce.
https://www.allrecipes.com/video/7693/authentic-tiramisu/?internalSource=picture_play&referringId=239639&referringContentType=recipe
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This one does not seem too complicated. I like her videos. You should watch the chicken pizza pie video. She can make roses with pizza dough. lol
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This one does not seem too complicated. I like her videos. You should watch the chicken pizza pie video. She can make roses with pizza dough. lol
This vid seems to show a bit simpler way of making the sauce.
https://www.allrecipes.com/video/7693/authentic-tiramisu/?internalSource=picture_play&referringId=239639&referringContentType=recipe
Thanks. I'll look at these. The second one is interesting. I'm a little nervous about what seems to be raw eggs though.
I'll probably end up ordering some lady fingers from Amazon since I doubt I'm going to successfully make the Génoise cake.
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Yeah if you don't like raw eggs then its no good. Personally I eat raw eggs in eggnog and other stuff all time so it doesn't bother me. I make sure the eggs aren't old and I don't use any that are cracked or broken.
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Salmonella is only on the outside of the egg, so you can always just wash it before you crack it
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(https://s7.postimg.cc/7pgejru9n/20180522_152712.jpg) (https://postimg.cc/image/wipykfd9z/)pic upload (https://postimages.org/)
One genoise layer down. One more to go.
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You sure make a lot of delicious looking fat food.
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I made a meatloaf and took a picture of it before I cooked it and forgot to take a picture after and now it's too late. lol
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(https://s9.postimg.cc/ss75ywf0v/20180522_170954.jpg) (https://postimg.cc/image/3m67s2dqj/)
Fuck yeah!
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That's beautiful!
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(https://s9.postimg.cc/ss75ywf0v/20180522_170954.jpg) (https://postimg.cc/image/3m67s2dqj/)
Fuck yeah!
Nice!
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Bet you won't snort the chocolate powder off the top.
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Did you make enough for everyone?
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I made Ramen noodles in a paper coffee cup. Does anyone want to see a picture?
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I made Ramen noodles in a paper coffee cup. Does anyone want to see a picture?
Already got it
(https://cdn.instructables.com/FF0/L13U/G825R1B3/FF0L13UG825R1B3.LARGE.jpg)
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(https://s9.postimg.cc/ss75ywf0v/20180522_170954.jpg) (https://postimg.cc/image/3m67s2dqj/)
Fuck yeah!
Aaah this looks so awesome!
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I got a couple Yoshi copper grill mats today, and I think I will try them out. I just watched a review on Youtube so will probably only cook the veggies on one of them, and put the meat on the grill.
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I got a couple Yoshi copper grill mats today, and I think I will try them out. I just watched a review on Youtube so will probably only cook the veggies on one of them, and put the meat on the grill.
What are the mats for? To keep stuff from falling through the grill?
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They're supposed to keep your grill clean, and keep your stuff from falling through. In the review it was just as messy, maybe even more messy, to clean the grill mat in the sink. Plus the one he used for meat never got all the way clean, even when he washed it in the sink and then put it in the dishwasher. It did great for the vegetables he cooked, tho.
You can also use these as baking mats, which seems like the better use. They're non-stick and you can cut them to the size you need. They'd be great for cookies, pizza, biscuits, or bread.
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They're supposed to keep your grill clean, and keep your stuff from falling through. In the review it was just as messy, maybe even more messy, to clean the grill mat in the sink. Plus the one he used for meat never got all the way clean, even when he washed it in the sink and then put it in the dishwasher. It did great for the vegetables he cooked, tho.
You can also use these as baking mats, which seems like the better use. They're non-stick and you can cut them to the size you need. They'd be great for cookies, pizza, biscuits, or bread.
Yeah I think they're great for small stuff.
What can be easier than cleaning a grill though? I crank up the heat for 5+ minutes then give it a steel brushing.
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The mat traps the fat from the meat so it stews in it's own juice.
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Since I started using a charcoal grill again it's even easier than the gas one. All the greasy drips get thrown out with the ashes, and I don't have to wash the burner covers because there aren't any. ALSO, who invented the charcoal chimney thing? YOU ARE A GENIUS.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
Make a really good meatloaf with all sorts of good and healthy stuff in it.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
Ooh! What kind?
Whipping eggs and heavy cream are things it does very well.
https://www.foodnetwork.com/recipes/food-network-kitchen/cloud-eggs-3744344
Here's an easy one that's also pretty healthy.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
Ooh! What kind?
Whipping eggs and heavy cream are things it does very well.
https://www.foodnetwork.com/recipes/food-network-kitchen/cloud-eggs-3744344
Here's an easy one that's also pretty healthy.
It's an entry level mixer. The Cuisinart SM-50R. I'm going to make some pizza dough tomorrow for sure. Not that that's a big deal, I make more than my fair share of pizza dough, but now I can let the robit do the kneading. I might try those cloud eggs, too. And some chocolate chip cookies.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
A vat of martinis. Stirred, not shaken.
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Vodka or Gin martinis? It makes a difference.
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I got a stand mixer! I don't know what to make with it first. I was thinking of doing a ciabatta or some other really high hydration dough. I'm overwhelmed with options though.
A vat of martinis. Stirred, not shaken.
That's a great suggestion, if only I drank martinis. I decided a good baseline to start with would be pizza dough, because I make plenty of that anyway. I'm going to make brownies later too I think.
The dough is rising. I think I'm going to toss it in the fridge to use tomorrow or Tuesday. A nice slow ferment. The kneading was noticeably easier when I let the robit do the work.
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(https://s15.postimg.cc/nwqs0oinv/20180528_121914.jpg) (https://postimg.cc/image/pbscpejqv/)
Pan seared salmon and vegetables.
For America!
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(https://s15.postimg.cc/nwqs0oinv/20180528_121914.jpg) (https://postimg.cc/image/pbscpejqv/)
Pan seared salmon and vegetables.
For America!
I'll have that!
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That looks delicious, Crouton!
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It's a nice dish because it's compatible with nearly every diet.
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Nice pans, also. I love to cook with stainless.
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They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.
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They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.
You must deglaze! Then use that deliciousness as a pan sauce
https://www.thekitchn.com/why-you-shouldnt-take-a-pan-off-the-stove-until-its-clean-cleaning-tips-from-the-kitchn-199762
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The more you use stainless steel the more non stick and easier to clean it becomes. Just never use a harsh scrubber like steel wool on it. I learned that from Jacques Pepin on one of his old shows and it is true. The same goes for aluminum and cast iron.
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I prefer cast iron. It is very non-stick when properly seasoned. Just don't use water when you clean it. I use cheap oil to clean and season and good oil to cook.
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I have a glass top stove now, so I'm afraid to use my heavy cast iron on it, but I still use it to make cornbread in the oven. I've got one really nice lightweight cast iron pan that I use sometimes, but it's not big enough for some stuff I need to cook.
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Non-stick is great for frying eggs and day to day stuff. For other stuff cast iron rules!
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Every time I see an ad for one of those copper pans I want one. I see them on the "as seen on TV aisle" but I have resisted buying one. I keep thinking they must be too good to be true.
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They are just like the white pans. Slippery.
Oil won't even spread out. It just beads up.
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You can cook a plastic cup in one of them! lol
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Finally, cookware that I can use to bake a drywall recipe.
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I got some of those copper pans for omelets and sauces. They are ok, but not nearly as non-stop or scratch resistant as they make them out to be. First time my son ran a metal spatula across one of the pans it scratched it pretty good.
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The commercial lied???? lol, I knew it was too good to be true.
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Finally, cookware that I can use to bake a drywall recipe.
Substrate loving kiddos!
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They're purdy. But they're a bitch to clean. I can't sear things with non stick pans. I learned that the hard way.
You must deglaze! Then use that deliciousness as a pan sauce
https://www.thekitchn.com/why-you-shouldnt-take-a-pan-off-the-stove-until-its-clean-cleaning-tips-from-the-kitchn-199762
I knew I had to be doing something wrong. That's what I like about cooking. There's all of these new things to learn.
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I got some of those copper pans for omelets and sauces. They are ok, but not nearly as non-stop or scratch resistant as they make them out to be. First time my son ran a metal spatula across one of the pans it scratched it pretty good.
I don't believe this post, because it implies someone let you have sex with them. Don't forget, I've seen a photo of you and I find that concept unbelievable.
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Dino Neil, what have you been cooking lately?
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He has only stewed his butthurt.
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Dino Neil, what have you been cooking lately?
In the buffet that is the Flat Earth Society, I choose only the finest filet mignon and watermelon.
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Hmm. What does the finest filet mignon and watermelon represent in that metaphor?
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I just put some chocolate chip banana bread with streusel topping into the oven. As long as I don't fuck it up too badly, I'll have some pictures of that to share later on. Actually... scratch that. Even if it's a glorious disaster, I'll share pics.
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Today I shall be making a samosa pot pie with a homemade crust. I've never made a crust before and I don't know what a samosa pot pie is so I'm sure this will go splendidly.
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It looks ok, but I'm not happy with the results. I think the oven was too hot. But I have more bananas and chocolate chips, so I'm going to try again. Probably tomorrow though. And I'll cook it at 325 instead of 350.
(https://preview.ibb.co/eAODay/IMG_20180602_133134.jpg) (https://ibb.co/gyQgTJ)
(https://preview.ibb.co/jYv4hd/IMG_20180602_124005.jpg) (https://ibb.co/mUeVNd)
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Are you practicing for the day you are attacked with a case of bananas?
I'm gonna grill some ribs today.
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It looks the bottom took on too much heat. Maybe raising it a rack might help.
Still looks tasty though.
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Are you practicing for the day you are attacked with a case of bananas?
This is from the solidarity banana batch that I purchased. So... Yes!
It looks the bottom took on too much heat. Maybe raising it a rack might help.
That might help. But even the sides were overdone. No doubt, the dish I cooked it in was a complicating factor, but I couldn't find my loaf pan and I wasn't feeling patient. I'll raise the rack and drop the temp.
It does taste good, except for the heel.
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It looks ok, but I'm not happy with the results. I think the oven was too hot. But I have more bananas and chocolate chips, so I'm going to try again. Probably tomorrow though. And I'll cook it at 325 instead of 350.
(https://preview.ibb.co/eAODay/IMG_20180602_133134.jpg) (https://ibb.co/gyQgTJ)
It looks like it might need more than a temperature change.
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Are you practicing for the day you are attacked with a case of bananas?
I'm gonna grill some ribs today.
Try grilling some bananas. They might grill. Pineapple does.
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Grill plantains. They are bullish.
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I think regular bananas would turn to mush, especially since they are frozen already.
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Yeah I looked it up. Your supposed to grill 'em before you peel 'em. (Sliced in half cut side down)
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I tried to make plantains like I've had at Cuban restaurants (not on the grill) and I can't get them to turn out right. I wonder if I got the wrong kind of plantains.
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(https://s15.postimg.cc/8fti8k02z/20180602_211820.jpg) (https://postimg.cc/image/deh0n33vr/)
Okay. So I have a lot to work on with my crust making technique. Still it came out pretty good. It's like a meat pie with curry.
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How did you make the crust?
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Flour, shortening, salt. Mix. Refrigerate. Flatten.
I think its the flattening I didn't get quite right. Gave up on the rolling pin and cutting board and just mashed it with my hands on the table.
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You need a little water and baking powder in your crust.
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I usually don't use baking powder for a pie crust, since the butter/shortening does a good job making flakey layers. But water is a must.
Banana bread v2 is much better. The pic sucks, but it's all I got.
(https://preview.ibb.co/h9udtJ/IMG_20180603_131644.jpg)
I'm trying my hand at a buttermilk bread recipe now. Found my loaf pans, which is super helpful.
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I usually don't use baking powder for a pie crust, since the butter/shortening does a good job making flakey layers. But water is a must.
Banana bread v2 is much better. The pic sucks, but it's all I got.
(https://preview.ibb.co/h9udtJ/IMG_20180603_131644.jpg)
I'm trying my hand at a buttermilk bread recipe now. Found my loaf pans, which is super helpful.
Does it have nuts in it? I'm not allergic but I don't like nuts.
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NO NUTS! I added chocolate chips though.
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NO NUTS! I added chocolate chips though.
Cool.
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Buttermilk bread
(https://preview.ibb.co/duegDJ/IMG_20180603_155343.jpg) (https://ibb.co/kMAXLy)
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Ooh. That looks very pretty. Fluffy, but maybe that's a trick of the lighting.
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Ooh. That looks very pretty. Fluffy, but maybe that's a trick of the lighting.
Here's a better shot
(https://preview.ibb.co/j7XXnd/IMG_20180603_155929.jpg) (https://ibb.co/erB3tJ)
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It looks delicious.
Also, banana bread needs nuts, IMO.
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I threw together a salad for dinner. I was part way through eating it when I thought I should take a picture and post so boydster knows I'm not lying about the stuff I make.
Cold smoked salmon, Romaine lettuce, avocado, cilantro, cucumber, tomato with avocado oil, squeezed lemon juice, salt & pepper for dressing. (I preferred spinach but didn't have any. Would have also loved to throw in alfalfa and/or bean sprouts but didn't have)
(https://s33.postimg.cc/te3fhe82n/salad.jpg)
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That looks good! What does avocado oil taste like?
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That looks good! What does avocado oil taste like?
It doesn't really have a flavor. I like it better than olive oil because olive oil gets a flavor I don't like if you don't use it in time. Avocado oil also has a higher smoke point.
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Can you make olive oil last longer if you keep it in the fridge?
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Can you make olive oil last longer if you keep it in the fridge?
Probably. I prefer to use oil at room temperature tho. For me avocado oil is the best. It's also healthy like olive oil.
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I did that once and it coagulated. There were little balls like tapioca at the bottom.
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Oh, that's weird!
I got a little bottle of sesame seed oil, it's pretty good.
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I've hear good things about sesame seed oil but never tried it. A little bottle probably wouldn't last me very long tho. :)
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It's good on rice. You can definitely tell it's from sesame seeds.
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This concept of olive oil going bad is unknown to me. Which leads me to believe that my jug of olive oil has probably gone bad.
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I only buy Australian and Californian olive oil. The EU olive oil industry is controlled by the mafia, and they substitute lesser oils to thin it out.
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I've had a couple bottles spoil, but I usually buy a small bottle so it doesn't happen very often. It's too expensive!
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It probably came from Greece.
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Oils all have a tendency to turn into a crisco-like consistency, it's just a matter of what temperature they do it at. I've never had Olive oil go bad, so I can't say I've been inclined to try refrigerating it, but I have seen booties of it left in someone else's basement where it got very cold in the winter. It looked like you could scoop it. Definitely a no-go on pouring it.
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RIP Anthony Bourdain.
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:'(
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I only buy Australian and Californian olive oil. The EU olive oil industry is controlled by the mafia, and they substitute lesser oils to thin it out.
It's not controlled by any mafia. But there are plenty of shitlords trying to make an easy buck. You have to be careful who you buy from. Usually the major brands are fine, because they're more likely to be subjected to testing.
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Oils all have a tendency to turn into a crisco-like consistency, it's just a matter of what temperature they do it at. I've never had Olive oil go bad, so I can't say I've been inclined to try refrigerating it, but I have seen booties of it left in someone else's basement where it got very cold in the winter. It looked like you could scoop it. Definitely a no-go on pouring it.
Olive oil doesn't go bad no matter how long you leave it, that's kind of impossible. Do not refrigerate it, not sure if something bad would happen, but it's pointless.
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Olive oil doesn't go bad no matter how long you leave it, that's kind of impossible.
Uncle Google disagrees.
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I definitely don't like old olive oil. It get's a flavor I don't like.
https://www.oliveoilsource.com/asktheexpert/what-shelf-life-olive-oil
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Olive oil doesn't go bad no matter how long you leave it, that's kind of impossible.
Uncle Google disagrees.
I think I know why that happens. Some people keep it for more than a year in clear bottles. We have often kept it for a couple of years or more in tin containers and fill up bottles using pumps on the containers. I've never seen olive oil go bad like that. Υοu are right though, it can go rancid. But you'd have to wait more than a year.
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I definitely don't like old olive oil. It get's a flavor I don't like.
https://www.oliveoilsource.com/asktheexpert/what-shelf-life-olive-oil
New olive oil is usually greener and has a nicer taste. But even older olive oil isn't bad to eat and often doesn't taste too bad either. But then again I don't really know because I've never tried olive oil that was improperly stored for too long. Well, maybe in certain restaurants, but you can't really know what kind of shit they use there.
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Some people paint various seed oils yellow-green and sell them as olive oil. They don't even try to cut olive oil with cheap stuff.
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The famous chef Anthony Bourdain took his own life. If any of the cooks in this thread are considering it I would suggest that it's a bad idea.
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:'(
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:'(
Ha I didn't see SCG's post.
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I hope Chef John (https://foodwishes.blogspot.com/?m=1) lives 4evar. His dad jokes sprinkled throughout his videos are almost as good as the food.
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That whole chicken pie looks tasty.
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(https://pbs.twimg.com/media/DfMk8COVQAADQZg.jpg)
Oh no.
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The famous chef Anthony Bourdain took his own life. If any of the cooks in this thread are considering it I would suggest that it's a bad idea.
Well, it's too late now; he already took his life. Of course it's a bad idea. How could I even begin to take it again?
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(https://s15.postimg.cc/q57e59r0r/20180608_195235.jpg) (https://postimg.cc/image/icgqdal1j/)
Shortbread cookies. Surprising good fresh out of the oven. I regret that I didn't have any interesting cookie cutters like cats or penises or something.
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I made some basic white bread today, which came out tasty and will make for some good sandwiches and garlic bread for sure. The cookies are chocolate chip and Butterfinger pieces. Ho. Lee. Fuck. They is good. The picture is from the first dozen. I got about 40 cookies total though.
(https://preview.ibb.co/i64HXo/IMG_20180609_203132.jpg) (https://ibb.co/hC3Y58)
(https://preview.ibb.co/b1v2yT/IMG_20180609_203054.jpg) (https://ibb.co/nCDpdT)
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Super Sunday here.....Just starting today's cooking and upload pictures very soon. I will cook today with my new Rachael Ray cookware https://healthyceramiccookware.com/rachael-ray-cookware-reviews/ and I am excited to check the taste.
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some of my recent creations:
french toast and eggs
(http://i63.tinypic.com/29wpqhz.jpg)
chana masala
(http://i63.tinypic.com/2u3ywzt.jpg)
pizza
(http://i65.tinypic.com/1235y5j.jpg)
salmon
(http://i63.tinypic.com/vytaio.jpg)
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That looks good
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That looks good
Ditto
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I have never tried Indian food, someday I will. It looks delicious.
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I have never tried Indian food, someday I will. It looks delicious.
Really? Never? I love it. Rogan josh and palak gosht are my 2 favorite things. Chana masala is alright but I'm not crazy about chickpeas.
PS. You have to find a good Indian place. If you go to the wrong place you may be turned off India food 4evar.
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I live in BFE, I don't even know where an Indian restaurant is. I was thinking about trying to cook one of the simpler recipes myself. The amount of spices are a bit intimidating.
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I live in BFE, I don't even know where an Indian restaurant is. I was thinking about trying to cook one of the simpler recipes myself. The amount of spices are a bit intimidating.
I have tried to cook Indian dishes. They were OK but not like they make it. I agree it's all about the spices. I haven't been able to crack the spice code yet.
I bought a whole lamb the other day. I suppose I should try again.
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Here's (https://www.tripadvisor.ca/Restaurants-g1591089-c24-Central_Florida_Florida.html) a list of Indian restaurants that should be within about three hours of you or less.
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I wonder what is the simplest Indian recipe.
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Holy jalebi! I can't imagine driving 3 hours for Indian food.
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I wonder what is the simplest Indian recipe.
Beef Stew. ;)
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Holy jalebi! I can't imagine driving 3 hours for Indian food.
No, but that's as accurate as I can get with the information I have. Also, you might go three hours from home for some other reason and have some Indian food while you're there.
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A bunch of those are in Orlando. ORLANDO IS THE DEVIL. Lakeland is less than an hour away, tho.
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Chicken curry is the most common. Not sure if that's the simplest. It involves a few different ingredients but it's a very forgiving dish.
They tend to be spicy hot and spicy flavorful.
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If I wanted to eat out I would give this place a try:
Cafe Roti
200 Parkview Pl
Lakeland, FL 33805
Indian food is hot so when they ask how spicy stay on the low side of what you would normally do. I usually ask for 2/5. With Mexican I go medium - hot.
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Maybe someday I can get someone to go over there with me. There are too many spice wimps in my family. I don't like stuff that's so spicy you can't taste anything else, but I can take jalapeno levels of spice.
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Just made some salsa in five minutes or less. Threw a jalapeno, some garlic and some onion in the blender and blended it up. Threw in a bunch of tomatoes and pulse blended to try and preserve some chunkiness. Put in a bowl and stirred in salt and a little lime juice. Also snipped in some cilantro. Gave the blender a quick rinse and - done. Almost as good as diced and very fast with almost no cleanup.
(https://s33.postimg.cc/ltoug12en/salsa.png)
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I learned how to make curry from an Indian man that I worked for almost 30 years ago. Over the years, I have made it probably a couple of dozen times, and each time, I tweak it a little, and now, I can't even remember the original recipe. I make it with curry powder, instead of the many spices he used, salt and pepper to taste, fresh vegetables that I would also feel fine putting into a chicken stew, such as celery, some kind of greens, and carrots, and onions and garlic and a little chicken stock. Also, I brown the jointed chicken thighs, but I think he put them in raw. Stir in yogurt and the end and serve some chicken pieces over steamed jasmine rice and ladle the sauce over the plate. Everything is measured by eye and taste.
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I am boiling peanuts!
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Not Indian, but still.
(https://i.imgur.com/0xB1uNz.jpg)
Garlic chicken piccata, with mash and peas. And technically not piccata because I omitted the capers, but close enough.
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I've never had it but I looked it up and it sounds delicious. I would skip the capers if I was making it.
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I love capers, but I have never used them in any recipe. lol
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I am boiling peanuts!
I am jealous. It is hard to impossible to find green peanuts here. Not even the inferior raw peanuts.
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I am boiling peanuts!
I am jealous. It is hard to impossible to find green peanuts here. Not even the inferior raw peanuts.
Do you have enough room to grow them yourself? I am lucky I live near a farming town. We've been buying peanuts every year from the same farm. This year they are especially good, I wonder if the hot weather in February and then all the rain in May helped them taste even better.
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I am boiling peanuts!
I am jealous. It is hard to impossible to find green peanuts here. Not even the inferior raw peanuts.
Do you have enough room to grow them yourself? I am lucky I live near a farming town. We've been buying peanuts every year from the same farm. This year they are especially good, I wonder if the hot weather in February and then all the rain in May helped them taste even better.
I have never bothered to even try to grow peanuts. When I lived in Georgia, they were everywhere. Now, I can only hope to find the juicy little legumes next time I visit.
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I try to convince anyone driving through the south that they should stop and get boiled peanuts when they see the signs!
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Tell them to make sure they are not out of cans. They like t get you like that.
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I did not know people did that. That should be a crime >:(
Down here the worst boiled peanuts are the ones sold in convenience stores, they've been in a crockpot for god only knows how many days, and they're not even the right kind of peanuts. My sister loves them, for some reason. The ones sold at little vegetable stands are the good ones, they always put up the sign that says they've got green boiled peanuts when they're in season.
Also, if you're desperate for boiled peanuts, the canned ones aren't too bad. They're better than the frozen ones you can buy at the grocery store.
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I didn't know canned and frozen peanuts existed.
Even bulk in-the-shell peanuts only show up every few years.
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You can order them from Amazon! Do not judge boiled peanuts on the canned ones, tho. They're kinda mushy.
I'm surprised they don't grow peanuts in California, but maybe it is too dry there.
OH they do grow them there. http://www.agrilicious.org/local/peanuts/california
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Are boiled peanuts better than the salted roasted ones? What is the process? I must know more about this.
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They are better to me, but I also love roasted peanuts.
The process -
Get a bushel of green peanuts (green means they are just out of the ground and haven't had time to dehydrate). Preferably Valencia peanuts, but I have boiled other kinds and they were still pretty good. Get a pot big enough to boil a bushel of peanuts, one of those turkey fryer pots might be big enough. I don't know how big the pot I have is, it's old and kinda beat up now. I used to use a giant cast iron pot that looked like a witches cauldron. Everyone used those when I was a kid. I use a propane burner, and cook them outside because it takes about 4 hours. Put the peanuts and enough water to cover them (add more water as needed) in the pot, add a box of salt. Let them boil for awhile, then start tasting them. You will probably want to add about half a box more salt. Once the peanuts are done you let them soak in the brine. The longer they soak the saltier they get, so use your own judgement.
ALSO, you don't have to go with a whole bushel, but why bother if you can't fill your freezer up with them and have them whenever you want? lol
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Here is what I know about boiled peanuts. They are.. Okay. It's like eating salted slightly undercooked beans. My grandfather made them with things in addition to salt. They were actually pretty good. I'm pretty sure the recipe died with him, and his rule of thumb was if the person preparing the peanuts was willing to share the recipe, they probably weren't worth a damn. We know beer and ham were among the ingredients thrown into the pot. But definitely the best ones are from the random roadside vendor.
Anyway, you can't really find them where I live, and it's not the sort of thing I'd seek out unless I am in Georgia visiting family or something. I do still eat large amounts of honey-roasted peanuts though.
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I had a cousin who made an interesting spicy stew with boiled peanuts. You still had to get the peanuts out with your fingers so you could shell them, so it was messy, but it was delicious.
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Do you shell the peanuts before you bile 'em?
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.
I Amazon'd These. They will arrive Thursday. :D
(https://i.imgur.com/LzLmztz.jpg)
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Do you shell the peanuts before you bile 'em?
Of course not. You take the soggy peanut in your fingers, give a little pinch, pull it apart, and then eat the goodness inside.
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Bullwinkle will be assimilated.
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Do you shell the peanuts before you bile 'em?
Of course not. You take the soggy peanut in your fingers, give a little pinch, pull it apart, and then eat the goodness inside.
How stupid of me
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You can eat the shells of fried peanuts. They get stuck in your throat and teeth a little, tho. Like hay but tastier.
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I love boiled peanuts, but I never understood the purpose of fried peanuts. They taste OK, but they are like chewing on wood.
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I try to convince anyone driving through the south that they should stop and get boiled peanuts when they see the signs!
I did stop in North Carolina at roadside farm stand and got boiled peanuts, I ate about 2 of them and threw the rest in trash where they belong.
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I might try them sometime. Roasted, they are excellent. Roasted and smashed into peanut butter, also excellent.
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(https://s22.postimg.cc/dfljn1lbl/20180614_202735.jpg) (https://postimg.cc/image/4kkpciwj1/)
Moroccan chicken pie. Turned out pretty good.
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Looks good. What's on top?
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Nice! Is that a filo dough crust?
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It is indeed filo dough with almond splinters in between layers. I'm not sure if filo is worth the hassle if it's interchangeable with a regular pie crust though.
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So, I got my can of peanuts . . .
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Are you scared? lol
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They are interesting.
Are they supposed to have a grassy, unripe flavor?
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I guess, they are made from green peanuts which haven't been allowed to dehydrate. They are considered immature. The canned ones are good, but they taste like they came out of a can. Did you try heating them up? You can put them in a bowl and microwave them for a couple minutes.
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I'm sure they are better fresh. Like the difference between fresh and canned green beans.
I'll try heating them.
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Don't eat the shells. That is probably why you don't like them. You only eat the shells on fried peanuts.
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Chicken and dumplings.
(https://s8.postimg.cc/rr8mm7jnp/20180623_130654.jpg) (https://postimg.cc/image/kb9d0evy9/)
Strawberry tarts. I have determined that a homemade crust definitely tastes better than a store bought one.
(https://s8.postimg.cc/xs6bjatf9/20180621_211819.jpg) (https://postimg.cc/image/5fatsu7ox/)
Cornbread. Pretty easy to make it turns out.
(https://s8.postimg.cc/ni3wk2b9h/20180616_155509.jpg) (https://postimg.cc/image/i6ozzcp6p/)
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That looks delicious, I love chicken and dumplings.
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I'll have a slice of cornbread, please.
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That's the way to make cornbread!
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I'm very glad that I found a use for the iron skillet since I have a ceramic cook top. Something about cooking with iron feels so manly.
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I have gone down a dark path and am now a member of the Butter Keeper's cult.
https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/french-butter-keeper-how-to-use
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I have always kept butter out on a plate with a bowl over top. I never tried mashing it and adding water tho.
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I'm trying a potato bread recipe today. I need to up my bread game. I'm really not doing a good job getting loaves I am happy with. They taste fine, but they seem like they aren't getting as much oven spring as they should. I think it's a combination of poor shaping and maybe being impatient on the second rise.
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I'm trying a potato bread recipe today. I need to up my bread game. I'm really not doing a good job getting loaves I am happy with. They taste fine, but they seem like they aren't getting as much oven spring as they should. I think it's a combination of poor shaping and maybe being impatient on the second rise.
I use high gluten bread flour for pizza dough.
Bread flour must be perfect for bread also, right?
I mean it's right there in the name.
Turns out 50/50 with AP makes a much better product.
And adding cake flour makes a sponge. >:(
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Maybe I need to be more creative with my flour selection. I tend to use either 100% bread or 100% AP.
Bread flour does make for good pizza dough. I want to order some 00 flour sometime to test. Apparently it's the pinnacle of pizza dough flour.
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I'm setting up to make a recipe for the struesel from inglorious bastards.
One of the steps is really pounding the dough to make a gluten network, whatever that is.
I wonder if that would help with bread dough.
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I'm setting up to make a recipe for the struesel from inglorious bastards.
One of the steps is really pounding the dough to make a gluten network, whatever that is.
I wonder if that would help with bread dough.
That's what my dough hook is supposed to be doing. But if I need to get a hammer out and beat that dough into submission, I am prepared to take that step.
I understand what a gluten network is. It's just that the damn robot was supposed to get that going for me. Bread goes in the oven very soon. We'll see if I made some progress today or if I'm in the same boat.
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Today's results. Better. Still needs refining, but getting better. This loaf looked like the right height, and I put a cut in the top before baking to help with the oven spring. It's hard to get a good shot of the crumb, but it's about what I want, maybe a little bigger air bubbles would be good, but I'm going for sandwich bread and not some crazy high-hydration artisan stuff.
(https://preview.ibb.co/ka35SJ/IMG_20180630_140322.jpg) (https://ibb.co/iAAVuy)
(https://preview.ibb.co/kDsbZy/IMG_20180630_140132.jpg) (https://ibb.co/g6xogd)
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Looks good to me. Did you knead it with the robot or by hand?
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This was robot-kneaded.
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This is a pair of buttermilk loaves, with some ground oats subbed in for some of the flour (about a cup). I haven't cut into them yet, but the robot appeared to do its job at least as well as it did on the earlier loaf. They aren't very tall, but it was a lot less dough per loaf with the recipe I used so I kinda expected that. It rose really well on the second proofing.
(https://preview.ibb.co/kvHoXJ/IMG_20180630_220534.jpg) (https://ibb.co/cL20ey)
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(https://s22.postimg.cc/j5rnhks29/20180630_215306.jpg) (https://postimg.cc/image/tslgn007h/)
Croissants. Well technically crescent rolls. Not sure if there's a difference.
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Croissants gotta be all flaky. I think they need a lot of Crisco.
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(https://s22.postimg.cc/x1tygxm9d/20180703_211508.jpg) (https://postimg.cc/image/lphcz5dkd/)
Can you believe I made these extremely precise shortbread cookies while I was drunk? Bet you couldn't tell.
Happy birthday murica! You don't look a day over 200.
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Drunk is a better excuse than seizure. ;D
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Chicken and dumplings.
(https://s8.postimg.cc/rr8mm7jnp/20180623_130654.jpg) (https://postimg.cc/image/kb9d0evy9/)
Strawberry tarts. I have determined that a homemade crust definitely tastes better than a store bought one.
(https://s8.postimg.cc/xs6bjatf9/20180621_211819.jpg) (https://postimg.cc/image/5fatsu7ox/)
Cornbread. Pretty easy to make it turns out.
(https://s8.postimg.cc/ni3wk2b9h/20180616_155509.jpg) (https://postimg.cc/image/i6ozzcp6p/)
Want.
All of it.
(https://s22.postimg.cc/x1tygxm9d/20180703_211508.jpg) (https://postimg.cc/image/lphcz5dkd/)
Can you believe I made these extremely precise shortbread cookies while I was drunk? Bet you couldn't tell.
Happy birthday murica! You don't look a day over 200.
I see you buy the same baby food I did. I had to order from the likes of iHerb or VitaCost because Australia doesn't have a good variety
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Does anyone know how to thicken chile?
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Does anyone know how to thicken chile?
Usually: time (not thyme). What is the recipe you are starting with?
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You can boil some of the liquid off, you can put a can of refried beans in it, or you could stir a little cornbread mix in it but that might make lumps. I guess you could make it a slurry first and then put it in the chili.
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my recipe is simply fry beef with onions, oil and some water, stew in a can of tomatoes, two kinds of beans, green pepper, cumin and crushed chile's. Then I make a whole wheat (or whatever kind) slurry so I don't end up with noodles. I've also put in flax seed powder in my vegetarian version. I heard peanut butter was a secret ingredient...
It's just that the flour adds a bit of a floury flavour, so i was think of going the industrial route of some refined thickening agent. I'll probably try the corn thing but the corn is all gmo...I guess there's a lot of options, like evaporation, which works well. I'll probably try the refried beans or peanut butter idea, for all the extra protein. I like a big blob of chile on my tortilla chips.
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You can thicken chili with tomato paste or even a light to medium roux. I think the flavor might change to much with a dark roux, though.
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A little bit of corn starch can help thicken it, too.
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Refried black beans are really delicious in chili. I always get La Costeña brand because they are so good, but I don't know if they are gmo. I don't worry about that sort of thing.
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A little bit of corn starch can help thicken it, too.
I've done the corn starch route in the past, But make sure it is very wet and stirred. Roux is the the way to go, in my opinion.
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great thx, this experiment will take 2 yrs, 5 chile's a year
I make pumpkin chile at the end of the harvest/year
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A little bit of corn starch can help thicken it, too.
Two tablespoons stirred into and dissolved in 4oz of cold water poured into half a gallon of food stuff is plenty.
Bring it to a boil and stir for a few minutes. Boiling is required. Won't work otherwise.
Over do it a couple of times and you'll realize how little it takes.
Don't ask me how I know. ::)
A rue is fine if you cook it long enough to get rid of the raw flour taste before you add it to your pot.
If the rue is not fully developed, the flour taste will not cook out in the pot.
Rue works best to thicken something watery.
Arrowroot. I'm pretty sure it is a joke played on n00bs. >:(
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Yeah I think going overboard on thickening with corn starch is a rite of passage in cooking
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Yeah I think going overboard on thickening with corn starch is a rite of passage in cooking
Wanna know what's worse?
Mistaking baking soda for corn starch and stirring it into tomato sauce.
It erupted like a 4th grade volcano science fair project. >:(
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ATTENTION FLAT EARTH CHEFS!!
I bought a pork belly, I've never cooked one of those. How would you cook it? Right now I'm thinking I could grill it, but I know I have to prepare it the day before.
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I don't have much advice, never grilled pork before. I'm guessing it's probably easier than grilling chicken since it has a lot more fat.
What are you doing to prepare it that takes a day?
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(https://s8.postimg.cc/qdqgli1at/20180717_163831.jpg) (https://postimg.cc/image/542uanl01/)
A flourless chocolate torte. Its kind of difficult to make.
(https://s8.postimg.cc/9pyyj1945/20180717_003501.jpg) (https://postimg.cc/image/mhd4pjiw1/)
I don't even know why I made this. I don't really like flourless tortes.
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ATTENTION FLAT EARTH CHEFS!!
I bought a pork belly, I've never cooked one of those. How would you cook it? Right now I'm thinking I could grill it, but I know I have to prepare it the day before.
Salt cure.
Smoke.
Slice thin.
Pan fry.
Serve with eggs and toast.
;D
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Dats bacon!
The day (the night before, or very early in the morning) I need to get some marinade on it, and some salt on the skin side, I think. I watched a couple youtube videos.
My plan so far - I will put some Memphis rub on the meat side, and put a layer of salt on a pan, then lay it skin side down on top of the salt and let it sit in the fridge overnight (tomorrow night) and then on Sunday I will cut some slits in the skin and rub the rub into it, then make a really hot grill on one side and put the meat on the cool side. I'm not sure if I should cook it skin side up or down, I forgot already and probably should watch another fricking video.
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Looks like you cook fat side up, high temp for 30 minutes, then reduce the temp and cook for a few hours.
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Now I have to figure out how to reduce the temperature on a charcoal grill. lol
I'm grilling chicken thighs in a few minutes, I'm good with the chicken thighs now. You have stay with them the whole time, or else you'll set the world on fire.
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More briquettes = more heat.
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I know that, but wtf I will probably drop hot coals on my feet.
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Now I have to figure out how to reduce the temperature on a charcoal grill. lol
Lay aluminum foil over some of the coals.
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I was just out there grilling some chicken when it dawned on me that you close the vents when you want the temperature to go down. D'OH.
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I figured in FL they would be rusted shut. ;)
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Fortunately this is a fairly new grill, I may get a year out of it!
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The pork belly is on the grill. I used a combination of techniques from blogs, and youtube videos.
Souped Up Recipes - she used a fork to poke a million holes in the skin, so I copied that.
Some guy on youtube - put a layer of salt down in a container, put the pork belly skin down on the salt, and marinaded it for 6 hrs. I copied the salt thing, but left it in the fridge overnight. Instead of his marinade I rubbed the meat side with Memphis style bbq rub that I bought at the store. Then this morning I tried to get as much moisture off the skin with a paper towel, and then rubbed a small amount of salt on it. I hope it's not too salty.
BBQ Pit Boys - put the pork belly meat side down in a pan on top of carrots, celery, and onion, then poured some beer in it, probably to keep the bottom from burning. I copied this part, and I will probably do like they did and add maybe half a chimney of charcoal later if I need to.
In about 3 hours I will either have something delicious, or something barely edible.
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It was almost delicious, but too salty. Next time, will only put as much salt on the skin the night before as I think it will need to taste good. BBQ Pit Boys method was good, the veggies and beer kept the meat from drying out. Also, probably won't bother stabbing the skin with a fork a million times, and just use a sharp knife to cut some slits in it. I also never needed to add more charcoal, one chimney plus a couple handfuls of unlit charcoal at the beginning was more than enough.
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Did the fat render off?
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Yes! Most of it melted, which was another good thing about the BBQ Pit Boys' method. I used a small aluminum pan and it caught all that fat and kept the grill from going up in flames. It's a delicious cut of pork, but I wouldn't want to eat it very often, I can feel my arteries clogging.
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Maybe a bit of it in a veggie stir-fry?
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It would probably taste good!
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I've got two bushels of peanuts to boil!
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I've got two bushels of peanuts to boil!
What luck! What time should I come over?
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The first bushel is done, the second one is in the pot. You can stop by anytime! I also parched a few, but they're really too green for that, so I just put them back in the oven to see if I can get them to dry out some more. I do not know how to get the salt into the peanuts like the ones you buy at the store.
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I've got two bushels of peanuts to boil!
First glance, I thought you said brussels.
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I've got two bushels of peanuts to boil!
First glance, I thought you said brussels.
The town, or the sprouts?
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Now we're boiling peanuts for someone else. I HAVE HAD ENOUGH PEANUTS.
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You can never have enough peanuts.
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Shit, I was going to make a gross joke but that might tarnish my ladylike reputation.
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You can never have enough peanuts.
After one handful my mouth inflates like a balloon. You can most certainly have too much peanuts.
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You can never have enough peanuts.
After one handful my mouth inflates like a balloon. You can most certainly have too much peanuts.
I see your problem. You have to suck and swallow.
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There is very much peanut talk happening here. I am going to need to cook something soon that has no peanuts in it, just to mix it up a little bit.
Although the more I hear about it, the more intrigued I am by this whole boiled peanuts thing.
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I'm thinking about making some ice cream soon. Haven't made any since last summer.
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Although the more I hear about it, the more intrigued I am by this whole boiled peanuts thing.
Keep in mind, some cultures eat bugs.
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>:(
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I made some delicious shredded chicken tacos yesterday in a crock pot. I used too little taco seasoning though, definitely needed 1 more packet of seasoning.
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I've got two bushels of peanuts to boil!
First glance, I thought you said brussels.
The town, or the sprouts?
Sprouts.
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New (to me) rice cooking technique.
Boil it like pasta.
No measure. Just some rice and a bunch of water in a pot.
Boil hard about 12 to 14 minutes. Strain and enjoy.
Perfect fluffy rice.
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New (to me) rice cooking technique.
Boil it like pasta.
No measure. Just some rice and a bunch of water in a pot.
Boil hard about 12 to 14 minutes. Strain and enjoy.
Perfect fluffy rice.
When you do it this way you can keep the water too. Rice water is apparently good for your health (as long as you washed the rice first) and is also good for your skin
I do this with black rice. :)
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New (to me) rice cooking technique.
Boil it like pasta.
No measure. Just some rice and a bunch of water in a pot.
Boil hard about 12 to 14 minutes. Strain and enjoy.
Perfect fluffy rice.
When you do it this way you can keep the water too. Rice water is apparently good for your health (as long as you washed the rice first) and is also good for your skin
I do this with black rice. :)
I assume you do not do this with white rice. All that would be left in the water is starch. You may as well sprinkle cornstarch in some water.
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The boiled rice water is supposed to be good for your dogs if they've got upset stomach.
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Ginger ale is also supposed to have real ginger in it.
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Personally this is my favorite dish, prepared skewered and roasted over an open flame:
(https://www.pets4homes.co.uk/images/articles/4295/large/early-neutering-of-kittens-pros-and-cons-598ddb68021a9.jpg)
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I'm going to fry some sweet plantains for the first time. WISH ME LUCK.
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I've fried them a few times. A lot like potatoes. Their banananess is a lie!
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Fry them in what?
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I fried them in butter (I ran out of coconut oil) they were delicious. I tried to fry them before, but I guess I got the wrong ones, they were bland and kinda like potatoes but salt wouldn't stick to them so just bland. These were sweet even before I fried them. Why don't we eat more plantains? They taste better than regular bananas. They taste a bit like bananas, but they have a fruitier taste that I don't know how to describe. Maybe the ones I tried to use before just weren't ripe enough.
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Heres a bean dip recipe I've been wanting to post for ever, but I wanted to include pix, which i'll still try to get to.
So, you start of with your oinions in a pot with oil. the recipe says 1tbsp chopped oinions, 1 tsp oil (olive oil), 1 or 2 cloves of garlic. I double all of that, with no set in stone amounts, is just flavour right? anyway, I want to try as recommended in book, but haven't.
So you fry your stinky's, add (I think\from memory) 1/2 tsp oregano, and I add chilli powder, or cumin and cayenne to taste. I've also tried Cajun, and firehouse. Probably about a tsp (chili powder).
Add your beans, I like (1) can 450ml kidney and (1) 450ml black beans. Now stew for 10 mins or how ever long you know you should cook your beans for... they're already cooked! when your satisfied, used a hand blender or mash them up a little, i like to leavesome beans whole.
Now you can put'em in a taco, burrito, or another side for your nachos. I kindof like to keep my food kosher(casually), so i'm pretty excited to put this in a burrito with some sour cream(kosher means no beef and milk together) and all the other fancy burrito toppings, including rice.
I stumbled upon this idea (or rather the desire to consume black beans) when I was reading about macrobiotics, which (I think) means eliminating most of your food and eventually just eating mostly grains. The human body can transmute other elements when in the optimal state, i haven't read much about it at this point... they say black beans are very good for you.
So i tried this recipe and was thrilled and told myself the sky was the limit with beandip, so many variations and different types of beans, but I've only made it about three or four times, try it you'll love it!!
here's the recipe by itself
1 tsp olive oil in a pot
1tbsp chopped onion and
1 or 2 cloves garlic chopped and all cooked for a few mins not fried crispy
1/2 tsp oregano
1 tsp chile powder
salt to taste
2 large cans beans(454ml) cooked for 10 mins
blend lightly, and mix thoroughly
serve with tortilla chips
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Sounds good! Black beans are delicious.
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I made cinnamon rolls today.
(https://preview.ibb.co/bBXbzz/IMG_20180915_143733.jpg) (https://ibb.co/gTt5sK)
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One more pic
(https://preview.ibb.co/fkiKme/IMG_20180915_144523.jpg) (https://ibb.co/e68VsK)
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I would like to order a half dozen.
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Those look delicious.
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These are the sort of things that I think are probably way better when they first come out of the oven.
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100% yes. I'm going to make them thicker next time. The was my first attempt at making them without getting the Pillsbury tube.
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Have any of you ever made anything with pigeon peas in it? I got some the other day because I wanted to try them, but they're kinda disgusting. Like really strong lentils. I guess you're not really supposed to cook them like regular beans.
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You tricked me into eating boiled peanuts.
Not falling for this one. ;D
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Well, I don't recommend pigeon peas!
Someday you will eat the perfect boiled peanut. You will be assimilated.
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I'm sure they're great fresh.
I was tasting mostly tin can. :(
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I went shopping at this great grocery store that sells all kinds of stuff that Mexicans and Caribbean islanders buy, they had dried beans I have never heard of. This is how I ended up with the pigeon peas. I also bought a bag of dried cranberry beans, which I have heard of because I grew some a few years ago, but I'd never had them dried. They were really good.
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There's a little Mexican grocery store nearby.
About 20% of the items on the shelf have labels in Spanish,
and produce I've never seen before.
I bought a jicama (hik-uh-muh). Because, why not?
(https://i.imgur.com/lIbtxzZ.jpg)
It's much less starchy than a potato,
crisp with a very slight apple taste that cooks out quickly.
Great raw in salads or fried like potato.
I have used it in place of bamboo shoots in Chinese food.
My Chinese isn't all that authentic to begin with. ;)
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I've always wanted to try that. I saw a video where they made slaw out of it and it looked really good.
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Run it through a course shredder and quick pickle
in a light weight vinegar and garlic solution.
Great on fish tacos instead of cabbage.
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I know not of pigeon peas. I'll have to look for them now to give them a chance.
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I advise you to find a recipe and use it instead of throwing them in a pot and cooking them like regular beans. They have a very strong flavor, but they might be delicious with other strong flavors. Most of the recipes that I looked up have garlic and scotch bonnet peppers in them.
I want to try fresh ones, they might be good. I was thinking of buying a bag of dry ones in the spring and see if I can get some of them to sprout.
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I just made another attempt at a rye\white combo, I was going pretty good , I let the first rise be short, and the second long. It rose up decent, then they fell... now i'm gonna have another round of ...maybe o.k. bread, fingers crossed.
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What would you do if someone (say the same kind of person who'd give you 40lbs of bananas) gave you 10 dozen eggs?
What would you cook if you had ALL THE EGGS?
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Quiche. That's a good way to use up a lot of eggs.
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Oh, she gave me a bunch of cheese too. I could make cheesey quiche.
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What would you do if someone (say the same kind of person who'd give you 40lbs of bananas) gave you 10 dozen eggs?
Egg her house.
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What would you do if someone (say the same kind of person who'd give you 40lbs of bananas) gave you 10 dozen eggs?
What would you cook if you had ALL THE EGGS?
Buy some bacon. Put on a breakfast for some friends.
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Eggs last for months in the fridge. That's 4 or 5 eggs a day.
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That is true, the fridge is full of eggs and I know that if you let the eggs sit for a week or two and then boil them they're easier to peel.
Also, I had several people over for scrambled eggs and sausage and biscuits today!
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The scrambled eggs and sausage were delicious.
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Also, I had several people over for scrambled eggs and sausage and biscuits today!
(https://i.postimg.cc/X7sQK9pT/thumb_up.jpg)
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What would you do if someone (say the same kind of person who'd give you 40lbs of bananas) gave you 10 dozen eggs?
Egg her house.
thats hillarious, 10 dozen eggs WOULD be a major inconvenience.
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Ask for more eggs . Open up shop
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Go for it. 8)
https://www.cnn.com/travel/article/world-best-foods-readers-choice/index.html
By the way.. Padang food (rendang is one of them) have a must ingredient which gives unique taste that no other food have: Serai leaf. Some people also call it Sereh leaf.
Both sound like an Abraham's wife's name: Sarai or Sarah.
I hope it's History, not His Story :o
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Go for it. 8)
https://www.cnn.com/travel/article/world-best-foods-readers-choice/index.html
By the way.. Padang food (rendang is one of them) have a must ingredient which gives unique taste that no other food have: Serai leaf. Some people also call it Sereh leaf.
Both sound like an Abraham's wife's name: Sarai or Sarah.
I hope it's History, not His Story :o
Is that also called lemon grass? I just recently watched a travel/food video that was in Indonesia. The food looked amazing! They made like kebabs but the skewer was a stick of lemon grass.
Have any of you used sumac? I have been seeing that a lot lately, but I have no idea what it tastes like. I see these things and I really want to try them, but I don't know how to use them.
(edit - STUPID WORD FILTER)
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I see these things and I really want to try them, but I don't know how to use them.
I have noticed that an interesting ingredient usually requires
even more strange ingredients to make the dish.
I'm afraid I'll wind up with a bunch of stuff I will never use again. :(
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It seems like they sprinkle sumac on everything, so it must taste pretty good. I've been watching this channel https://www.youtube.com/user/migrationology and he spent lots of time in different ME countries, they make lots of bread dishes (kinda like pizza) and they sprinkle it on top
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Go for it. 8)
https://www.cnn.com/travel/article/world-best-foods-readers-choice/index.html
By the way.. Padang food (rendang is one of them) have a must ingredient which gives unique taste that no other food have: Serai leaf. Some people also call it Sereh leaf.
Both sound like an Abraham's wife's name: Sarai or Sarah.
I hope it's History, not His Story :o
Is that also called lemon grass? I just recently watched a travel/food video that was in Indonesia. The food looked amazing! They made like kebabs but the skewer was a stick of lemon grass.
Have any of you used sumac? I have been seeing that a lot lately, but I have no idea what it tastes like. I see these things and I really want to try them, but I don't know how to use them.
(edit - STUPID WORD FILTER)
Lemon Grass is great in Thai soups.
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Speaking of soups, just made some home made chicken noodle soup.
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Go for it. 8)
https://www.cnn.com/travel/article/world-best-foods-readers-choice/index.html
By the way.. Padang food (rendang is one of them) have a must ingredient which gives unique taste that no other food have: Serai leaf. Some people also call it Sereh leaf.
Both sound like an Abraham's wife's name: Sarai or Sarah.
I hope it's History, not His Story :o
Is that also called lemon grass? I just recently watched a travel/food video that was in Indonesia. The food looked amazing! They made like kebabs but the skewer was a stick of lemon grass.
Have any of you used sumac? I have been seeing that a lot lately, but I have no idea what it tastes like. I see these things and I really want to try them, but I don't know how to use them.
(edit - STUPID WORD FILTER)
Sumac... it looks great but I just knew it from you.
Yes, serai is l e m o n grass.
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRyBgOw50_8KMksN99lmuVxNmhXYdFWWdfFaELY2y_y-oXX5uFkfH1v2jtwLg)
It's used for dishes as well as drinks (bandrek etc.). Tea with l e m o n grass? Not many people know yet, but it tastes magic.
100 grams of serai costs Rp.2000 or around 1 cent US$. ;D
Yeah everything here is so cheap for dollar holders. 8)
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Oh... l e m o n (without spaces) typing was automatically changed to be a "weird word". That's why I edited this weird word to be l e m o n with spaces. :o
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It is a joke that has been on this forum so long that I don't even know what it was really about.
If you want to type lemon there is a trick. You can put closed tags in the word somewhere.
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It is a joke that has been on this forum so long that I don't even know what it was really about.
If you want to type lemon there is a trick. You can put closed tags in the word somewhere.
Why don't you just access the word filter and fix it. You have admin access.
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Why not add a [You] tag. That's a lot of fun!
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It is a joke that has been on this forum so long that I don't even know what it was really about.
If you want to type lemon there is a trick. You can put closed tags in the word somewhere.
Good. And it's surprising >> "It is a joke that has been on this forum so long".
I wonder how & why.
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Just quote someone who types lemon to see how they typed it.
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References in case you'll go there
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It is a joke that has been on this forum so long that I don't even know what it was really about.
If you want to type lemon there is a trick. You can put closed tags in the word somewhere.
Why don't you just access the word filter and fix it. You have admin access.
Because I don't want to! It's sill funny when a n00b can't figure it out sometimes. Also, it's a tradition.
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Ask for more eggs . Open up shop
I didn't mean anything weird by this comment.
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Just in case.
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Things just got weird. lol
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I'm workin on it.
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SO WEIRD.
You're okay faded mike. It didn't seem weird.
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Go for it. 8)
https://www.cnn.com/travel/article/world-best-foods-readers-choice/index.html
By the way.. Padang food (rendang is one of them) have a must ingredient which gives unique taste that no other food have: Serai leaf. Some people also call it Sereh leaf.
Both sound like an Abraham's wife's name: Sarai or Sarah.
I hope it's History, not His Story :o
Wow sorry.. how could I mention Serai/Sereh when I meant it's TURMERIC LEAF??
(https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTwptuqOegPMrNOO_TM9BqE0ZPLpslBBoBksINuRI6h4Fddz7DQ)
It's been a long time since I cooked Padang food. But it gives 'luxurious taste' to the dish.
Javanese version of rendang (I don't even know its name) cannot compete Padang's rendang. Turmeric leaf is the difference.
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I never tried the leaf, is it similar to the root?
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Surprisingly there's different taste between the leaf and the root, even not close.
The root tastes kinda bitter and the leaf gives fragrance. We can't get such leaf from vegetable man, except by order. He ain't bring turmeric leaf coz most people don't know what to do with this leaf. Except Padangnese :)
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(https://i.postimg.cc/GpR8pbbm/20181121-013822.jpg) (https://postimg.cc/Wd9bWLDB)
The first two pies, pumpkin and sweet potatoes.
I see you giving me grief. My crusts aren't pretty but they're delicious. On the sweet potato pie I only has the square dish.
And if you give me crap for having a square pie then that means that you are racist.
#notallpies
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Looks like waste-water settling ponds, enjoy.
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Do I spy a Betty Crocker cookbook?
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Looks good, Mr Cruton!
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Do I spy a Betty Crocker cookbook?
Indeed you do. It's my goto cookbook. Nothing fancy. Spiral bound. I don't understand why anyone would make a cookbook that isn't spiral bound.
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(https://i.postimg.cc/GpR8pbbm/20181121-013822.jpg) (https://postimg.cc/Wd9bWLDB)
The first two pies, pumpkin and sweet potatoes.
I see you giving me grief. My crusts aren't pretty but they're delicious. On the sweet potato pie I only has the square dish.
And if you give me crap for having a square pie then that means that you are racist.
#notallpies
What do you mean not pretty? They look better than the one in the book in the corner!
Your kitchen colour scheme looks pretty nice too.
#croutonkitchenenvy
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Do I spy a Betty Crocker cookbook?
Indeed you do. It's my goto cookbook. Nothing fancy. Spiral bound. I don't understand why anyone would make a cookbook that isn't spiral bound.
I don't like the newer Betty Crocker Cookbooks (should call them Recipe Books as that is basically what they are), while they may have updated recipes, I found the newer books leave out a lot of useful cooking information and tend to provide only info on the specific recipes.
I have a 1969 hard cover Betty Crocker Cookbook. Shit is legit.
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Mine is pretty old, but I still use it
(https://preview.ibb.co/f9bs7A/IMG-20181121-180420.jpg) (https://ibb.co/geTiEq)
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(https://i.postimg.cc/rpcSJ9TV/20181121-201628.jpg) (https://postimg.cc/tsSZRW7w)
A homemade apple pi.
No UK not drunk!
You're drunk,! NV!
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PEANUT BUTTER BALLS!
Before the chocolate coating
(https://preview.ibb.co/bx6LEq/IMG-20181122-122134.jpg) (https://ibb.co/iHvDZq)
And after
(https://preview.ibb.co/c1E1LV/IMG-20181122-131137.jpg) (https://ibb.co/kbUqEq)
You'll notice, some of those are chocolate salty balls.
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PEANUT BUTTER BALLS!
Before the chocolate coating
(https://preview.ibb.co/bx6LEq/IMG-20181122-122134.jpg) (https://ibb.co/iHvDZq)
And after
(https://preview.ibb.co/c1E1LV/IMG-20181122-131137.jpg) (https://ibb.co/kbUqEq)
You'll notice, some of those are chocolate salty balls.
I did not think of doing this! Thanks for the idea 8)
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Peanut butter, browned butter, powdered sugar, rice crispies, and a little vanilla for the filing.
-
Oh that looks delicious.
-
Can anyone tell me:
in baking bread, if you do a long big rise before panning it up for the second rise, do you lose the punch of the second rise? Like all the yeast reacts in the first and barely rises the second..?
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Can anyone tell me:
in baking bread, if you do a long big rise before panning it up for the second rise, do you lose the punch of the second rise? Like all the yeast reacts in the first and barely rises the second..?
Unsure, I usually follow the recipe (times) and directions when using yeast to make bread
-
I've tried a lot of variations that kind of worked, i'm not getting the best rise... I'm using a basic white recipe, but adding stuff. It seems to work ok, but not as fluffy the rise changes, i think because of the weight, so i gotta figure out the optimal rising parameters. My Book, "the book of bread" from the 70's/80's didn't have said info at first glance.
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While this isn't quite cooking, I'm going to attempt homebrewing soon. My girlfriend got me a kit for Christmas. Has anyone tried homebrewing before and have some tips?
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While this isn't quite cooking, I'm going to attempt homebrewing soon. My girlfriend got me a kit for Christmas. Has anyone tried homebrewing before and have some tips?
The most important items are sanitation and fermentation temperature.
Anything that comes in contact with the beer post boil MUST be sanitized.
Hydrometer, tubing, bottles, everything. StarSan works great and is no rinse.
The instructions probably say to pitch the yeast @ below 80ºF. That's too hot.
Pitch the yeast @ 64ºF ish. The yeast will raise the temperature a few degrees
on their own. Try to keep the temperature constant.
Just follow the boil instructions. It's hard to not wind up with beer. ;D
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Put some of your StarSan solution in a spray bottle. That way, you always have some ready to go.
Cool your wort to pitching temp before adding yeast. If you pitch hot, you'll ferment hotter.
All those bubbles on the top? That's normal, don't freak out. It's called krausen and that means it's working.
If you think of it, rehydrate your dry yeast. If you forget, no biggie, but maybe try it sometime. Similarly, if you are not using dry yeast, consider making a yeast starter depending on your original gravity. And if you don't, again, no biggie. But try it sometime.
Follow established recipes for a little while before you deviate and experiment. Get your process down, that way, when you make changes you KNOW the difference is down to a change in process/ingredients, and not just due to an "oops."
If you got a Mr. Beer kit, enjoy it, and keep that little brown keg, but after the first batch ask you local homebrew shop to help with a few recipes.
THERE IS SUCH A THING AS TOO MUCH HOPS!! IT'S EASY TO GET THERE! If you are making your own recipe, use something like BrewTarget software to help plan your recipe.
I could go on. But I won't. For now.
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Thank you fellas. I have no clue what it means to pitch, so I've got more research to do. I also hate IPAs, the mr. Beer kit is a wheat, so I know all too well about too much hops.
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Pitching = adding yeast. It's a fancy term for no real reason, kinda like krausen = bubblefoam, wort = malt sugar water, trub = gunk left at the bottom of the fermenter, stuff like that ;)
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For the Mr. Beer, if you have a place to keep the tank where there temps are low 60's, and you add the yeast around 65°, you should be pretty happy with how things turn out. Don't rush to bottle it. And once bottled, don't rush to drink it.
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Thank you fellas. I have no clue what it means to pitch, so I've got more research to do. I also hate IPAs, the mr. Beer kit is a wheat, so I know all too well about too much hops.
Everything in brewing is called some weird name.
I'm surprised water is called water. :D
Lots of info on this forum . . . Home Brew Talk (https://www.homebrewtalk.com/forum/)
Midwest Supplies has some basic recipe kits for $22.99 and free shipping over $30 . . . Midwest Supplies (https://www.midwestsupplies.com/homebrewing-ingredients/recipe-kits/beer-simply-beer)
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I do have a basement, I haven't checked what the temp is down there, by it I know it's pretty chilly. I'll check out that midwest supply site. Boydster already told me about that home brew talk site.
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Valentine's Day 2019.
The day that everyone except women in healthy relationships like.
Of course I have to make it more difficult by making something I've never cooked before.
I have a container of mascarpone cheese that'll expire at the end of the month so here are the contenders.
(https://cdn-image.foodandwine.com/sites/default/files/styles/4_3_horizontal_-_1200x900/public/201204-xl-cornmeal-almond-cake-with-strawberries-and-mascarpone.jpg?itok=wg9LPGyO)
(https://cdn-image.foodandwine.com/sites/default/files/styles/4_3_horizontal_-_1200x900/public/banana-layer-cake-with-mascarpone-frosting-xl-r-200503_0.jpg?itok=_uW57M8g)
(https://cdn-image.foodandwine.com/sites/default/files/styles/4_3_horizontal_-_1200x900/public/200606-xl-cherry-mascarpone-cheese-tart.jpg.jpg?itok=sh_i8gWb)
(https://cdn-image.foodandwine.com/sites/default/files/1519326127/rhubarb-and-candied-ginger-crostata-XL-RECIPE0418.jpg)
This last one I don't know about. That might be a little too experimental.
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I thought Valentines Day is tomorrow? Anyway, I bought some PJ's for my wife, as well as some bracelet pendants and a .380 pistol.
-
<useless>
Make the second one.
-
I might do some eggs-benedict in the morning. My wife loves that. I think she likes it because it is a pain in the rear end to make, not because it is delicious.
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(https://i.postimg.cc/pVK1ymN6/20190213-202932.jpg) (https://postimg.cc/fkTvrTRc)
All too easy.
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(https://i.postimg.cc/pVK1ymN6/20190213-202932.jpg) (https://postimg.cc/fkTvrTRc)
All too easy.
Very nice
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That looks delicious!
I need to figure out what to do with about 100 radishes SOON.
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That looks delicious!
I need to figure out what to do with about 100 radishes SOON.
Eat them.
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That looks delicious!
I need to figure out what to do with about 100 radishes SOON.
Did the banana woman get you again?
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NO, and also there are still bananas in the freezer. >:(
I planted the radishes myself. I never knew that radishes were so easy to grow. So far I've read some recipes that sound good. Radish salsa sounds really good. I'll probably end up baking a lot of them with onions and potatoes and bacon.
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I wish I lived closer to you. I love radish with salad, and the Radish Salsa sounds delicious.
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Even if you have a tiny yard, you can grow lots of radishes! I've got two rows that are about six feet long, and only about 1/2 foot apart. The ones I'm growing are French breakfast, they're small and only have to be spaced about 3 inches apart.
I planted beets and potatoes this morning. I really hope I get lots of beets, last year I planted them too late and the rains started.
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Even if you have a tiny yard, you can grow lots of radishes! I've got two rows that are about six feet long, and only about 1/2 foot apart. The ones I'm growing are French breakfast, they're small and only have to be spaced about 3 inches apart.
I planted beets and potatoes this morning. I really hope I get lots of beets, last year I planted them too late and the rains started.
I have to wait until around the middle to end of March to plant anything here. :(
Last year, I had a pot garden, but this year, only the herbs will be in pots. I have a tiller that I need to start and work on before the middle of March.
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First time Frenching prime rib; turned out pretty well. Salt brined it three days before, then two days before rubbed it with olive oil with a garlic, thyme, rosemary, onion, pepper mix.
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First time making sushi; a philly, a shrimp tempura, and a scallop volcano roll.
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Wings: Sweet and spicy tandori masala, garlic ranch, asian and bbq.
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Scallops with Parmesan thyme lime risotto
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Lobster Rolls with crisp sautéed carrots:
-
Butter poached lobster with toasted asparagus and mushrooms over fettuccine:
-
Same, but with a new york strip and a compound butter:
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That is a lot of food. Did you have a basketball team over for dinner, or Opera Whitney? Just kidding. Everything looks good.
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Bacon wrapped mustard glazed pork loin with veggies and apples:
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This is the royal spread we feast on each night.
Yeah I may be over compensating a bit for missing this thread earlier. I'll stop :)
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I'm coming over for dinner.
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Oysters!
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Forgive the dinosaurs :)
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Dinosaur magnets. Cabinet safety locks.
I'm sorry but I believe your house is infested by miniature homosapiens. But no worries. It'll resolve itself in around 18 years.
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JD with some serious entries!
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You should invite us all over for dinner.
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If anyone finds themselves in Knoxville, you are happy to come over. With a little notice I could probably make my take on Beef Wellington.
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Here it is. Looks like this is before I got turned on to roasting asparagus.
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Oh hell yeah.
What is that beef hot pocket looking thing? That looks great.
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Its a fillet mignon surrounded by sautéed shallots and mushrooms, wrapped in prosciutto, wrapped in puff pastry.
Here's Gordon Ramsey's version.
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Guys I just made brownies
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I need some brownies!
Yesterday I picked a bunch of radishes, cleaned them up and sauteed them in butter. They are delicious that way. Also, the greens were delicious.
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I'll be making the wellingtons tonight a new way. If anyone is interested in step by step photos/directions I can post them. They are the amazing.
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Here they are.
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Two more.
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I must apologize for neglecting this thread so terribly. I have been cooking, but not posting pictures or anything. And the fact that I ignored that Beef Wellington is basically a crime. Dang. That looks freaking fantastic!
Today I received my first package of curing salts. I've been dipping my toe in the beef jerky making waters, so it seemed like the right move. I'm two attempts in so far, and both have been delicious but have offered valuable learning experiences at the same time. This weekend, perhaps as soon as tomorrow evening, I will begin on batch #3. And for the first time, it will actually be done in a food dehydrator instead of in my oven.
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I just put together the spice blend for the jerky-to-be. We'll see how it goes. It tastes good the way it is right now, so I am optimistic. Decided that I should maybe not just wing it and actually take note of what I'm using and how much of it. And I'm documenting it here because otherwise I'll probably lose it.
THE SPICE BLEND:
- 4 parts turbinado sugar
- 2 parts smoked paprika
- 2 parts ground pepper
- 1 part garlic powder
- 1 part onion powder
- 1 part dried thyme
- 1 part crushed red pepper
- 1/2 part cayenne
- 1/2 part dried oregano
Toss all that in a blender and grind it down into a nice, even powder. With some salt, and if left in bigger chunks, this would actually be a really good rub. I left that out because it's going to get mixed in with a bunch of Worcestershire and Soy sauce, plus the curing salt, so there will be an abundance of saltiness to round things out.
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Why raw sugar? I know nothing about jerky.
It sounds like it would taste good. I love smoked paprika, and it sounds like a pretty spicy mix which isn't a bad thing with jerky I bet.
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I was trying to decide whether to use plain white sugar, or brown sugar as I have also seen. So I went right down the middle. I want some of the molasses character, but not a strong presence.
From what I've read, beyond balancing flavors out, the sugar behaves much like salt in the soy and WC sauce in terms of helping draw out moisture.
Honestly, the cayenne might be a a little much in this. I like it, but when it comes to shareability, time will tell.
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Do you rinse after the soak, before drying?
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I haven't done that yet. Instead, I've been drying between paper towels before going into the oven on 170°. Reason being, I want to keep the little bits of seasoning that aren't soluble on the meat. I'll do the same in the dehydrator, at least initially, so I have a good direct comparison.
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I made a black pepper brine once and it dried into fire sticks.
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Here's a picture of the jerky-to-be. The dehydrator is loaded up, it's a little over 2 lbs of meat right now, taking up 3 shelves in the 4-tier dryer.
(https://i.ibb.co/2j3Q1Pf/IMG-20190601-151412.jpg)
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The next batch will be done with a well trimmed top round. I'll probably have a butcher at the local place hook me up so I don't have to do any trimming.
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The next batch will be done with a well trimmed top round. I'll probably have a butcher at the local place hook me up so I don't have to do any trimming.
You need to go hunt a cow and butcher it with your bare teeth. Be a man!
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Hunting a cow seems a bit unfair. They are mostly corralled already, and they'd probably let me get close enough to pet them if I really wanted. Butchering it with my bare teeth before killing it might be maximum manliness when it comes to cows.
But deer. If I were a hunter, I'd be digging through my freezer looking for my stockpile of venison right now.
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Hunting a cow seems a bit unfair.
Their dum.
Every sunrise is a brand new experience for a cow.
I heard one could glue a bunch of bees together into the shape of a cow! ;D
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About half the jerky is done now. It's pretty delicious. Still warm even.
(https://i.ibb.co/GvhHHGr/IMG-20190601-194105.jpg)
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Do you offer free shipping?
. . . and free product?
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LOL it's not yet a fine tuned recipe, but it's a good start. Once it's dialed in, let's talk ;D
Notes so far. I used about 50/50 teriyaki sauce and Worcestershire. Both of those, while delicious, are going to need adjusting. I'm replacing the teriyaki with soy next time, and reducing the Worcestershire a lot. I was worried about the heat from the cayenne, it's actually pretty good though. May need to cut back a little on the sugar when I make the next seasoning mix.
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LOL it's not yet a fine tuned recipe, but it's a good start. Once it's dialed in, let's talk ;D
Notes so far. I used about 50/50 teriyaki sauce and Worcestershire. Both of those, while delicious, are going to need adjusting. I'm replacing the teriyaki with soy next time, and reducing the Worcestershire a lot. I was worried about the heat from the cayenne, it's actually pretty good though. May need to cut back a little on the sugar when I make the next seasoning mix.
Teriyaki is soy sauce w/ sugar and pineapple juice.
Try a 1/4 pinch of cinnamon. Not enough to notice.
Adds a certain synaps se qwa. (that's French). ;)
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Peanuts are boiling!
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Any good recipes on moose meat?
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Any good recipes on moose meat?
Do you have moose meat?!!!!!!! I suggest you send me all of it for proper disposal ;)
I'll post what I did for a moose stew. But also I'd say to make some jerky with it (I might be biased about that right now though). It's really lean meat and good for jerkification.
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GET YER PASSENGER!
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What I made was very similar to this one:
Cube the meat, brown it in a skillet, set aside. If you have moose bones, make yourself a stock with it. Otherwise, get beef stock. Either way, put some stock in a big pot. Add some seasoning (salt, pepper, herbs, some heat if you want, garlic... you get the idea), toss in some cubed up potatoes, bring to a boil. The easy thing to do next is wait until the potatoes are almost done, then add the moose meat, toss in frozen veggies (I got mixed cubed up carrots, corn, peas, and green beans), let it finish cooking, then thicken with some flour (remove some liquid into a separate bowl, whisk a few tablespoons of flour into the bowl with that liquid, then dump back into the pot and bring back to a boil)
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It's really lean meat and good for jerkification.
;D
My brother-in-law used to go home to Leadville Colorado every year to hunt with his family. They had horses and gear that would put Louis and Clark to shame. He always came home with a share of the kills.
He would grill the meat until it would bounce off the ground like a Superball®.
Seriously like chewing on big thick industrial rubber bands.
One 4th of July we were celebrating his birthday (the 2nd) my BD (the 6th) and my other brother-in-laws's BD (the 9th).
He broke out some meat. I asked if I could try something with my chunk.
Salt and pepper, hot sear on both sides. Off to the side to warm through.
Juicy and tender.
My sister tasted it. Not sure what was said after, but,
next time he cooked for all of us it was prepared my way. ;)
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I made some tweaks to the previous recipe, and scaled up. 4 full trays on the dehydrator. BEEFCAKE!
(https://i.ibb.co/pyqmcQP/IMG-20190608-131030.jpg)
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First jerky I made started with about 3 pounds of meat.
It dried down to about 14 oz.
It rehydrates in you belly.
I thought I was going to die.
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That is the sexy jerky. Teach me your secrets.
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I made some tweaks to the previous recipe, and scaled up. 4 full trays on the dehydrator. BEEFCAKE!
(https://i.ibb.co/pyqmcQP/IMG-20190608-131030.jpg)
Looks yummy. Btw, can you perhaps tell us a little more about the provenance of this divine vessel:
(https://i.imgur.com/DmMDx8y.jpg)
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Last time I cooked something, the firemen had to come to my house, they really wanted my pizza!
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Looks yummy. Btw, can you perhaps tell us a little more about the provenance of this divine vessel:
(https://i.imgur.com/DmMDx8y.jpg)
Ah yes, the doggo cookie jar! I'll get a better picture of him to share. He was a gift acquired at an office Yankee swap.
Also I need to share a picture of the jerky, it came out pretty good. I went from too much sweetness to too little sweetness on this round. I swapped out the teriyaki sauce for mostly soy sauce - about 2 cups soy, 1/2 cup teriyaki (because I ran out of soy sauce), and 1/2 cup worcestershire for about 4 lbs of meat. That, along with a 1/4 cup of the spice blend I made before. Next time, it's equal parts soy and teriyaki, keeping the amount of worcestershire the same.
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In a deep frying pan, sauté one medium onion, chopped, until golden brown, in a tablespoon of olive oil.
Add water to about 1/4 inch deep and then add ground black pepper, curry powder, soy sauce (not too much or it will be too salty) and any other spices you like. Suggestions are celery seed, garlic, paprika, turmeric, tarragon...
Add one block of extra-firm tofu, cut into 1/4-inch cubes and stir while the water cooks away, then stir and scrape the bottom of the pan vigorously until the tofu is lightly browned, reducing the heat after the water is all gone to prevent burning.
Turn off the heat and let it rest for a bit.
Simultaneously to the above, cook one cup of brown rice with veggies. Suggestions are broccoli, cauliflower, carrots, bell pepper.
Serve the curried tofu over the brown rice & veggies.
Yum. Guaranteed to please.
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Smell what the crouton is cooking.
(https://i.postimg.cc/Y0FfWBCp/20190729-194643.jpg) (https://postimg.cc/XBVyRh5h)
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Looks yummy. Btw, can you perhaps tell us a little more about the provenance of this divine vessel:
(https://i.imgur.com/DmMDx8y.jpg)
Ah yes, the doggo cookie jar! I'll get a better picture of him to share. He was a gift acquired at an office Yankee swap.
Also I need to share a picture of the jerky, it came out pretty good. I went from too much sweetness to too little sweetness on this round. I swapped out the teriyaki sauce for mostly soy sauce - about 2 cups soy, 1/2 cup teriyaki (because I ran out of soy sauce), and 1/2 cup worcestershire for about 4 lbs of meat. That, along with a 1/4 cup of the spice blend I made before. Next time, it's equal parts soy and teriyaki, keeping the amount of worcestershire the same.
Teriyaki Sauce is Soy Sauce with brown sugar, ginger and garlic added.
Plus pineapple and green onion if you want.
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Looks yummy. Btw, can you perhaps tell us a little more about the provenance of this divine vessel:
(https://i.imgur.com/DmMDx8y.jpg)
Ah yes, the doggo cookie jar! I'll get a better picture of him to share. He was a gift acquired at an office Yankee swap.
Also I need to share a picture of the jerky, it came out pretty good. I went from too much sweetness to too little sweetness on this round. I swapped out the teriyaki sauce for mostly soy sauce - about 2 cups soy, 1/2 cup teriyaki (because I ran out of soy sauce), and 1/2 cup worcestershire for about 4 lbs of meat. That, along with a 1/4 cup of the spice blend I made before. Next time, it's equal parts soy and teriyaki, keeping the amount of worcestershire the same.
Teriyaki Sauce is Soy Sauce with brown sugar, ginger and garlic added.
Plus pineapple and green onion if you want.
Nuh-uh, it's Teriyaki sauce. It comes in it's own bottle and everything :P
I have neglected to provide vital updates on the jerky. The recipe is getting much more dialed in now. I made a salinity calculator spreadsheet because I was having issues getting the salt just right, and it made a huge difference. One of those things that, once I did it, I realized how stupid it was not to have done that at the beginning.
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Smell what the crouton is cooking.
(https://i.postimg.cc/Y0FfWBCp/20190729-194643.jpg) (https://postimg.cc/XBVyRh5h)
Careful with that. If you overcook the calamari, it gets rubbery.
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Looks yummy. Btw, can you perhaps tell us a little more about the provenance of this divine vessel:
(https://i.imgur.com/DmMDx8y.jpg)
Ah yes, the doggo cookie jar! I'll get a better picture of him to share. He was a gift acquired at an office Yankee swap.
Also I need to share a picture of the jerky, it came out pretty good. I went from too much sweetness to too little sweetness on this round. I swapped out the teriyaki sauce for mostly soy sauce - about 2 cups soy, 1/2 cup teriyaki (because I ran out of soy sauce), and 1/2 cup worcestershire for about 4 lbs of meat. That, along with a 1/4 cup of the spice blend I made before. Next time, it's equal parts soy and teriyaki, keeping the amount of worcestershire the same.
Teriyaki Sauce is Soy Sauce with brown sugar, ginger and garlic added.
Plus pineapple and green onion if you want.
Nuh-uh, it's Teriyaki sauce. It comes in it's own bottle and everything :P
I have neglected to provide vital updates on the jerky. The recipe is getting much more dialed in now. I made a salinity calculator spreadsheet because I was having issues getting the salt just right, and it made a huge difference. One of those things that, once I did it, I realized how stupid it was not to have done that at the beginning.
Are you controlling meat thickness?
That would alter the salt/surface to salt/meat volume ratio.
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I am, and I promise a detailed write-up because I have turned this into a freaking science now.
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So for the jerking of the beef, I purchased this super awesome jerky slicer:
(https://images-na.ssl-images-amazon.com/images/I/61sR89In2oL._SL1500_.jpg)
The knife is sharp enough to remove unsuspecting fingers before you even realize what happened, so there's that. But it has a couple plastic trays that you can use as spacers to adjust the thickness of the beef slices. So even slices: Check. Next up, getting the right cut of beef. London Broil was working fine, but the big leagues dictate getting a cut like a top round (which the London broil is cut from anyway) or something similar. Eye of Round is another popular cut. I went to the local butcher and got me a 5lb hunk of top round. Good lean meat: Check. I was already happy with my seasoning blend, which is just a Montreal steak blend without any added salt. The last piece of the puzzle was getting the salt content figured out, so regardless what I decide to use for a marinade, I can be sure I have some consistency on the salt levels from one batch to the next. And for that, I embraced my inner geek. SPREADSHEET TIME. So I grabbed all of my marinading liquids and did a careful inspection of the labels. Sodium content x 2.5 = Salt content. I converted that to a percentage for each liquid - now I have salt content by volume - and then made a little table where I can enter how many ounces of each fluid I use and it gives me a weighted average of what the actual salinity of the marinade is. Voila! The batch that was too salty was up in the 12-12.5% range if I recall correctly. Wowzahs. The last batch was at 8%. Much better. Next one will be 7-7.5%. And you want to know a great way to reduce the salinity without watering down the flavor? BEEF BROTH. Straight from a can or carton, doesn't even need to be the low sodium kind. The Walmart brand is 0.85% salinity. Salt content: FUCKING CHECK, YO.
Next tweaks to the process are easy by comparison to what I've already done. I need to get before and after weights so I can keep track of how dry each batch is in a more controlled and less anecdotal way. And I need to find the sweet spot for the salt levels. 8% was good. But it can be lower and I need to find the magic number where I think it's perfect.
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So for the jerking of the beef, I purchased this super awesome jerky slicer:
(https://images-na.ssl-images-amazon.com/images/I/61sR89In2oL._SL1500_.jpg)
You seem to have some serious issues regarding jerking your beef.
I assure you, it's perfectly natural.
It's not about the brine, it's the pleasure you get from enjoying the finished product.
Here is the real secret to brine
feel brave enough to experiment
there is no right or wrong . . .
2 qts water
1 c. kosher salt
1½ c. brown sugar
½ c. low sodium soy sauce
2 tsp pepper corns, smashed
Anything else you want to add.
Be gentle, drying concentrates flavors.
Boil, cool, soak your meat overnight.
Sometimes you need to go to the gadget shop for "special" tools.
Not for this.
Freeze your meat for an hour.
It will be stiff enough to sever into perfectly thin flaps.
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I refuse to boil the meat. I cure it. I've tried the freezing method. It works, but the consistency is better with the slicer. I will fight you. :P
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I refuse to boil the meat. I cure it. I've tried the freezing method. It works, but the consistency is better with the slicer. I will fight you. :P
Nooo, you don't heat your meat, you prepare a luxurious overnight cool bath for your protein.
I think you're being obtuse on purpose. >:(
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OH you mean boil the marinade? I won't fight you about that.
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I forgot to share a lot of things here. Among them is the Mac & cheese casserole I made last weekend. I did get one pic of that to share at least though. The topping is panko toasted in butter. Sharp cheddar and gruyere cheese sauce.
(https://i.ibb.co/PNvb7br/IMG-20190802-202814.jpg) (https://ibb.co/bPMySy6)
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Did you include a teaspoon of English mustard?
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Did you include a teaspoon of English mustard?
A little bit more, and it was Coleman's mustard powder
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I would eat that.
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I have 2 batches of jerky going now. One with the usual ingredients, and one where I am trying some Bragg's Liquid Aminos because I read somewhere that it was a good substitute with a little bit different flavor to it. There's 5lbs of meat after trimming the fat, 2.5lbs in each bag. One of them says "Soy" on it, but if I'm being honest, I'm not actually confident I labeled it correctly. So as far as tests go, this is pretty much a blind one.
(https://i.ibb.co/VJcBrD7/index.jpg) (https://ibb.co/zQTfjby)
(https://i.ibb.co/xDT8H93/index1.jpg) (https://ibb.co/9N53tKG)
(https://i.ibb.co/k90YZ2C/index2.jpg) (https://ibb.co/RBPL8Tw)
(https://i.ibb.co/P4CWm5V/index3.jpg) (https://ibb.co/4MNSmj0)
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You've gone jerky mad.
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I made some jerky quite a while ago.
Started with a few pounds of meat and dried it into lightweight pieces.
Here's the thing, it's only water that is lost in the process.
It turns back into meat when you eat it.
All in one sitting.
I thought I was going to die.
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(https://i.postimg.cc/sDcdvVNc/20190902-173710.jpg) (https://postimg.cc/1ffYdZPn)hd photo sharing (https://postimages.org/)
Attention! I am baking an emergency strawberry tart to raise awareness about the need to nuke hurricane Dorian.
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Damn that tart looks good. Good enough to destroy my efforts in trying to lose a little weight and eat healthy even though taking a look around at the general population I am slim in comparison. But I was having a peruse and couldn't help but notice that kids book on the bottom shelf. What is the full title? It looks cute. And what is P.F Changs :P
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. . . But I was having a peruse and couldn't help but notice that kids book on the bottom shelf. What is the full title? It looks cute.
It's a package of freeze-dried children tenders, "Powdered Kids".
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You could just nuke us with that strawberry tart instead.
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The tart looks delicious. The goo on your fridge shelf, less delicious. The wine, we're back to delicious. The mayo, WHAT THE FUCK ARE YOU THINKING?? ;D
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Mayonnaise is one of the food groups OF LIFE.
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PF Chang's is a more upscale Chinese restaurant chain the US.
Everything in that fridge is deceptive.
There is no mayo. That's garlic butter. Mayo is banned from the Crouton house. The kids are doomed to a life of dry bologna sandwiches.
Not champagne, sparkling apple juice(preggos are total lightweights with alcohol).
And the fridge looking filthy is, well, pretty much that.
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I retract most of what I said then. Carry on. :))
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How do you make potato salad without mayo?
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I'm not really the potato salad eating sort. O gratin,o Brian, scalloped yes. Coleslaw ,no.
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How do you make potato salad without mayo?
If you enjoy the taste of vomit there is German potato salad . . .
3 cups potatoes (diced peeled)
4 slices bacon
1 small onion (diced)
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
⅛ teaspoon black pepper (ground)
1 tablespoon fresh parsley (chopped)
Mix all ingredients together.
Dare someone to taste it.
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The exact same words related to potato salad were heard by my friend who was visiting his wife's family in New Jersey.
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Damn Yankees.
My neighbor is from Germany, she does not make potato salad like that. She doesn't make it the same way we do, but it is delicious. Ours is more like Russian olivier salad, she puts pickle juice in hers so it's a bit more like potatoes with dressing.
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How do you make potato salad without mayo?
Crouton nailed it. The right answer is that you don't make potato salad!
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He's also anti coleslaw. You're all fired.
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He's also anti coleslaw.
Which, again, is the right side of the debate to be on. :P
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It is a good thing you don't live in the south.
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The Shenton; Served with champagne and topped with caviar.
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Google monays 8)
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I took a shot at a version of a breakfast lasagna last weekend. I used no boil lasagna noodles and layered sausage gravy, scrambled eggs and cheese. Didn't turn out too bad, but I used maple breakfast sausage and it made the gravy taste a bit funny. Next time I'll have to remember to use regular breakfast sausage. Might try hash brown potatoes instead of noodles too.
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I took a shot at a version of a breakfast lasagna last weekend. I used no boil lasagna noodles and layered sausage gravy, scrambled eggs and cheese. Didn't turn out too bad, but I used maple breakfast sausage and it made the gravy taste a bit funny. Next time I'll have to remember to use regular breakfast sausage. Might try hash brown potatoes instead of noodles too.
Your re-do sounds like a man quiche. YUM.
Try super thin sliced potato in place of noodles.
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It's been more than a year since boydster went jerky mad. I wonder if he ate all of it.
Anyway to all you cooking nerds, the internet archives now has 10,000 historic cookbooks available https://mymodernmet.com/historic-cookbooks-recipes-archive/
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I have not been my usual cooking self during the COVID times, it's true. And the jerky is gone, I must make more. So much more. Thanksgiving cooking is just around the corner though, we must remember to update this thread with out Thanksgiving dishes.
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Had a plan to make soul cakes this Halloween.
Never enough time.
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I had a brief foray into sourdough recently. I gave up.
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I had a brief foray into sourdough recently. I gave up.
I have also gone down the sourdough path before. It's basically child-rearing, and I have a hard enough time with my own kids. I don't need that kind of stress in my life right now.
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I had a brief foray into sourdough recently. I gave up.
I have also gone down the sourdough path before. It's basically child-rearing, and I have a hard enough time with my own kids. I don't need that kind of stress in my life right now.
Tell your kids that they can't have a puppy until they can prove that they can care for a sourdough starter.
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Bean burritos with onion dip made of knor onion soup powder, mayo and sour cream, but starring firried onions cabbage and green pepper with cajun.
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I made some oat and quinoa flour focaccia. Out of a box mix. That was 3 weeks out of date but its probably fine. I added some of my cherry tomatoes that I grew and then forgot about, they're still ok despite the cold weather.
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I had a brief foray into sourdough recently. I gave up.
No shit, Keeping a starter is worse than having a high maintenance friend. ;)
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Fried rice, pizza, sushi and burritos are the easiest and also most delicious foods one can cook.
Just my 2 cents.
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I do not like fried rice. Not really keen on rice in general actually.
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This weekend I had my first attempt at making meatza. :)
Basically a pizza, but replacing the base with minced beef. Just the job for those of us on a Keto diet. I even made my own pizza sauce, so that there weren't any hidden carbs in there! ;D
(https://i.imgur.com/doV90vW.jpg)
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Psycho, that looks like a fifty’s “It came from out of space/ The Blob” type b-movie alien and sounds truly vile.
If your intention in posting that picture was anything other than to cause mass revulsion, then you have failed.
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You don't know what you're missing. ;D
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That is to Italian cuisine what David Gest was to growing old gracefully.
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This weekend I had my first attempt at making meatza. :)
Basically a pizza, but replacing the base with minced beef. Just the job for those of us on a Keto diet. I even made my own pizza sauce, so that there weren't any hidden carbs in there! ;D
(https://i.imgur.com/doV90vW.jpg)
So a meat sheet with cheese?
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It's been more than a year since boydster went jerky mad. I wonder if he ate all of it.
Anyway to all you cooking nerds, the internet archives now has 10,000 historic cookbooks available https://mymodernmet.com/historic-cookbooks-recipes-archive/
Those look wonderful because they don't have stories that are 2 pages long before the recipe. I'm in the store to see how to make something, to see if I have all of the ingredients and I have to read about somebody's grandparents before I find them.
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This weekend I had my first attempt at making meatza. :)
Basically a pizza, but replacing the base with minced beef. Just the job for those of us on a Keto diet. I even made my own pizza sauce, so that there weren't any hidden carbs in there! ;D
(https://i.imgur.com/doV90vW.jpg)
Yes, clearly cutting out an entire macronutrient and eating lotsa red meat and cheese is healthy... ;)
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I am actually quite enjoying this Keto diet. Lost 8Kg already. :D
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After binge watching the Great British Baking Show my wife ordered some spotted dick off Amazon.
(https://images.heb.com/is/image/HEBGrocery/000779682)
This food is... not good. At least not to my Murican palate. It's hard to explain what's wrong with it. Not sure what fruit is in this but it tastes like raisins. It sort of tastes like a bran muffin mixed with a twinkie but with less sugar and more ginger and cinnamon.
What the hell is wrong with the English?
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They put raisins in everything!
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I went to a summer camp where they put raisins in just about everything. They even put raisins in the Kool-aid and called it bug juice.
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That must have been torture.
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Why would you say that? I have no problem with raisins. I even use them in my custom dried fruit blend (raisins, cranberries, cherries and blueberries) for my oatmeal.
On the other hand, mushrooms are a different story.
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I don't know. Too much of anything gets old for me.
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After binge watching the Great British Baking Show my wife ordered some spotted dick off Amazon.
(https://images.heb.com/is/image/HEBGrocery/000779682)
This food is... not good. At least not to my Murican palate. It's hard to explain what's wrong with it. Not sure what fruit is in this but it tastes like raisins. It sort of tastes like a bran muffin mixed with a twinkie but with less sugar and more ginger and cinnamon.
What the hell is wrong with the English?
Okay where to start?
Being inspired to try out British cuisine is an admirable trait, Mrs Crout gets brownies for that, however going for a Heinz "canned" version does show a uniquely American way of doing things (let's say the easy route), I would have suggested maybe as she saw it on a cooking show, try following what they did, I'm guessing it wasn't open a tin, chuck in the microwave.
Second, no not raisins but currents, dried, dark red seedless grapes rather than dried white Moschatel grapes, just saying.
A great many traditional sweets in Britain contain them as being a good way from balmier climes where fruit is perhaps available in winter we tend to dry stuff out to use then.
So, the food wasn't good? (Well as alluded to above), what in Jesus hanging Christ did you expect? It was out of a fucking can!
Okay, calm. It wouldn't be as sweet as an American pudding as we add sugar to taste, not as the main ingredient where all other components are merely colourings and stiffeners. Cinnamon and ginger? Possible but not in a traditional one, usually lemon, orange and maybe brandy, and did you serve it with a thick custard? Because if not you should all be shot, your house burnt and the ground salted for a mile in all directions.
Hope this has been of some help. If you need any further cooking tips from this sceptred Isle please ask.
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So I'm on a stoned and cooking facebook group and we are doing a pomegranate contest. All I can think of us to do a pomegranate reduction on steak. Any other interesting recipes using pomegranate out there?
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I would think that a pomegranate reduction would work better on chicken or pork, maybe salmon.
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And this is why Jura is one of my favorite people.
Jura, in light of your passionate defense of spotted dick (please, no one take that out of context) I'm going to attempt to cook my own.
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Perennially glad to be a source of inspiration.
FYI I'm not a big fan of spotted dick, if I have a pudding it would be a traditional dark UK Christmas pudding, however you are too late to attempt this for the big day as it needs to be made in November and fed brandy every week until then, it should spontaneously combust when served and remove your eyebrows.
This would contain cinnamon, dried fruit and peel, there are plenty of recipes, but make sure you look for UK varieties.
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So, the food wasn't good? (Well as alluded to above), what in Jesus hanging Christ did you expect? It was out of a fucking can!
This and double this. I thought he was trolling. Sadly he wasn't.
Sticky Toffee Pudding is more my sort of thing - you really should try that, Crouton.
Here is one in the series of "How to cook the perfect..." recipes, which are usually excellent (plus they give you all the variations and debating points)
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding (https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding)
Just, for fuck's sake, don't get this one
(https://i.pinimg.com/originals/19/54/9e/19549e9f55ce3b64c30507c3a4a1b87f.gif)
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Actually, the Guardian also a "How to cook the perfect.. spotted dick". Probably a great place to start
https://www.theguardian.com/lifeandstyle/wordofmouth/2017/may/05/how-to-cook-the-perfect-spotted-dick (https://www.theguardian.com/lifeandstyle/wordofmouth/2017/may/05/how-to-cook-the-perfect-spotted-dick)
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So, the food wasn't good? (Well as alluded to above), what in Jesus hanging Christ did you expect? It was out of a fucking can!
This and double this. I thought he was trolling. Sadly he wasn't.
Sticky Toffee Pudding is more my sort of thing - you really should try that, Crouton.
Here is one in the series of "How to cook the perfect..." recipes, which are usually excellent (plus they give you all the variations and debating points)
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding (https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding)
Just, for fuck's sake, don't get this one
(https://i.pinimg.com/originals/19/54/9e/19549e9f55ce3b64c30507c3a4a1b87f.gif)
I was sort of trolling but not entirely.
I get that it's not ideal to get it out of a can. Something freshly made would almost certainly taste better but then again that's true of everything.
What is interesting to me is the balance of flavors, spices etc. I mentioned that it's a lot less sweet than what we'd expect in America. Jura's response indicates to me that England at least cramming sugar into everything is unusual.
Years ago I was in Paris for about a week on business. I rarely went to the same restaurant twice. Most of the food was not very appealing to me. Beautiful city but it was one of the few out of town trips that I've been on where I actually lost weight.
I suspect that a Parisian visiting America would probably have a similar reaction to our food.
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I would think that a pomegranate reduction would work better on chicken or pork, maybe salmon.
Yeah, the wife convinced me to try it again on pork and adjust the recipe. Did one for the steak though with dijon in it; was pretty good.
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I was sort of trolling but not entirely.
I get that it's not ideal to get it out of a can. Something freshly made would almost certainly taste better but then again that's true of everything.
What is interesting to me is the balance of flavors, spices etc. I mentioned that it's a lot less sweet than what we'd expect in America. Jura's response indicates to me that England at least cramming sugar into everything is unusual.
Years ago I was in Paris for about a week on business. I rarely went to the same restaurant twice. Most of the food was not very appealing to me. Beautiful city but it was one of the few out of town trips that I've been on where I actually lost weight.
I suspect that a Parisian visiting America would probably have a similar reaction to our food.
I think the whole of discerning Europe would to be honest.
I’ve only visited the US the once, the people we went to see were selling us a hundred grands worth of machinery, so they took us out 3 days in a row to the best restaurants in and around Charlotte and the food was nice, I had some of the biggest prawns I’ve ever seen in a rich sauce and I remember a starter called Hush-puppies which were great. The first home cooked meal I ate when I got back though, tasted bland. Sugar is an insidious and unnecessary addition that should have no place in regular cooking.
Take a look at these two ingredients lists, culled arbitrarily from the web, list one is an “authentic” Italian Bolognese.
• 2 tablespoons olive oil
• 1 small/medium carrot
• 1 small celery stalk
• 1 small onion
• 10 1/2 ounces ground beef (not too lean)
• 10 1/2 ounces ground pork
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 2 1/4 cups tomato puree
• 2-3 pinches salt
• 2 dashes pepper
• 1-2 whole bay leaves
• 1/3 cup milk (2 % or whole milk)
Apart from having no garlic (WTF?) this is pretty much the way I would expect, the second is called The Perfect American-Style Spaghetti Bolognese
• 1 lb ground beef
• 1/2 lb ground Italian sausage mild or spicy to taste
• 5 large cloves of garlic
• 1/2 cup medium onion chopped
• 1/2 green bell pepper chopped
• 1 celery Stalk
• oregano (in leaf, not ground)
• Salt and pepper to taste
• 1 small bottle of red wine or 2 Tablespoons good Balsamic vinegar
• 4-5 Tablespoons of olive oil
• 1 15 oz. Can Italian stewed tomatoes
• 1 6 oz. Can tomato paste
• 2 15 oz. Cans tomato sauce
• 1-2 tablespoons sugar
• 1 lb. spaghetti pasta of your choice
• 4-5 tablespoons olive oil
So, it has the garlic but 1-2 Tablespoons of sugar?
Now I can imagine some poor American being told that their chances of reaching 40 had been severely curtailed the moment they had qualified as a minor planet and to get on a Mediterranean diet and thinking the above qualified much the same as Psychomech probably thinks he’s eating like a cave-man by cramming himself full of factory farmed meat on his ridiculous diet, but the devil is always in the detail and if Crout’s can go to Paris, supposedly one of the gourmet capitals of the world and be underwhelmed by the food, then I’m thinking a damaged palate.
US style on any packaging for food here, usually implies increased levels of fat, salt and sugar, unfortunately people are drawn to it because it hits all the spots in essential but rarer food stuffs in an impoverished palaeolithic recipe book, fat was rarer because your meat ran for its life instead of standing in a shed, that which didn't get away was leaner all the same for trying, salt became the wages of Roman troops (and the roots of the word salary) because it was rare away from its source and sugar was generally available only for a brief time in the autumn when the berries and fruit ripened, but not anymore.
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Apart from having no garlic (WTF?)
There is definitely no garlic in ragu alla bolognese - you'd probably get attacked in Bologna for suggesting it. There really shouldn't be very much tomato in it - just a touch really, I think traditionalists say none.
You definitely don't serve it with spaghetti either, there is no such thing as "traditional spaghetti bolognese", as they have no such dish in Bologna. You have to have a ribbon pasta of some kind to soak up the oils of the meat sauce.
This recipe is fricken amazing - an absolute winner every time. Takes about 2.5 hours though, so for the weekend. Great for Sunday dinner.
https://www.theguardian.com/lifeandstyle/2016/feb/02/ragu-alla-bolognese-recipe-rachel-roddy-kitchen-sink-tales (https://www.theguardian.com/lifeandstyle/2016/feb/02/ragu-alla-bolognese-recipe-rachel-roddy-kitchen-sink-tales)
Ragu alla bolognese
Serves 4–6
40g butter
3 tbsp extra virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
50g pancetta or unsmoked bacon, diced
1 bay leaf
200g minced beef
200g minced pork
50g chicken livers (optional)
200ml red or white wine
1 tbsp tomato puree dissolved in 150ml warm water or chicken stock
Salt and black pepper
150ml whole milk
500g fettuccine, tagliatelle or pappardelle
6 tbsp freshly grated parmesan
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I made gingerbread cinnamon roll type things the other day - sweet cardamom roll dough and gingerbread dough rolled up together and sliced. Fucking delicious. Probably American levels of sugar though, with crunchy sugar on top as well.
(https://i.imgur.com/O068Gbb.jpg)
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They look tooth-achingly good. Really want one with my cup of tea now.
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They disappeared far too quickly, I'll have to make more soon.
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(https://i.ibb.co/Z2rmSsp/FES.jpg)
Crouton, you've eaten spotted dick in a can, but are you brave enough for this?
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(https://i.ibb.co/Z2rmSsp/FES.jpg)
Crouton, you've eaten spotted dick in a can, but are you brave enough for this?
For the other assorted English desserts mention here? I believe so.
And just to clarify my feelings on spotted dick, it's not that I dislike it it's... let me see if I can explain. It's like seeing something on Netflix that looks like a dumb action movie. But then you start to watch it and it's some weird Korean film with subtitles and strange costumes and they're on a train or something. You stop half way through thinking it's retarded but then other people say it's brilliant and you wonder what the hell it is you're missing about it.
So I guess I'm trying to say that spotted dick is Snowpiercer.
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Wait, did the image I posted not show up?
You can see the image here https://www.bestproducts.com/lifestyle/a24433957/game-christmas-tinner-dinner-in-a-can/
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Spacey! That is truly something, I am tempted to buy some just as an "I dare you to eat it" Xmas game.
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I wonder what the green layer is made of!
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I'm going to go ahead and guess that it's a salad layer.
I sort of like the idea actually. It seems very efficient. Can be taken orally or rectally for greater nutrient absorption.
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I wonder what the green layer is made of!
According to your link, either Brussel sprouts or broccoli.
Also from that link: "It doesn’t take a rocket scientist to tell that this is truly a horrifying product."
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Wait, did the image I posted not show up?
You can see the image here https://www.bestproducts.com/lifestyle/a24433957/game-christmas-tinner-dinner-in-a-can/
I need this!
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I made bean salad with ranchero sauce from Dominican Republic (you can thank the sauce cartel for your not having heard of this - like a thick Subway restaurant sauce/salad dressing with herbs - i think some basil, probably made with beans and rice in mind). chinese style chili oil, chickpeas a bit of blackbeans, shredded lettuce, sliced green pepper.
It has real potential.
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Sounds nice apart from the pepper.
Cooking Christmas dinner right now - ham is in the oven and taking longer than I thought. Made potato casserole and swede casserole yesterday to heat up today. My friend smoked a salmon for me this morning as well. I am hungry.
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Yesterday we made a double batch of peanut butter balls. It took forever. Today, the chocolate cream pie. And I think I ruined a batch of peanut brittle, time will tell on that one.
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Yesterday we made a double batch of peanut butter balls. It took forever. Today, the chocolate cream pie. And I think I ruined a batch of peanut brittle, time will tell on that one.
Are peanut butter balls like Reeses peanut butter cups only spherical? If so, can you send me some!!! That sounds beyond yummy.
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A flatist making spherical reeses. I have to say, us flat earthers are nothing if not endowed with a good sense of humour.
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A flatist making spherical reeses. I have to say, us flat earthers are nothing if not endowed with a good sense of humour.
I think they are better spherical like, you can really sink your teeth into a big honkin' bite. If they were flat, cookie like, still yummy, but perhaps less big bite satisfying...Unless of course, they were infinite in a non-Euclidean way. ;)
All that said, I'm totally willing to debate Peanut Butter Balls versus Peanut Butter Discs. I'm first in line for taste testing.
Merry xmas everyone.
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Festivus!
The Feasts of Strength are already underway.
(https://i.postimg.cc/947xkpPr/20201224-124858.jpg) (https://postimg.cc/947xkpPr)
(https://i.postimg.cc/DJQxvwMh/20201224-212221.jpg) (https://postimg.cc/DJQxvwMh)
(https://i.postimg.cc/xJVsVzgg/20201225-105730.jpg) (https://postimg.cc/xJVsVzgg)
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Fine set of spanners there Crout's, and is that ice-cream with chips?
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Jura's Yule dinner (veggy style)
(https://i.imgur.com/7d8f68o.jpg?1)
And there is shit loads as there were to be 5 of us so the nutroast (done a few weeks back) got bigger.
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Jura's Yule dinner (veggy style)
(https://i.imgur.com/7d8f68o.jpg?1)
And there is shit loads as there were to be 5 of us so the nutroast (done a few weeks back) got bigger.
What are the rolled up paper things? Poppers? As in you pull one end and confetti blows out of them?
Love the setting in front of the corner window. Looks idyllic.
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Jura's Yule dinner (veggy style)
(https://i.imgur.com/7d8f68o.jpg?1)
And there is shit loads as there were to be 5 of us so the nutroast (done a few weeks back) got bigger.
Excellent presentation. Your family must be the very hungry sort. That looks like way too much food.
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Fine set of spanners there Crout's, and is that ice-cream with chips?
That's home style fries with honey baked ham and Pennsylvania dutch apple pie with vanilla ice cream.
I've been using recipes from Cook's Illustrated. The recipes and preparation methods are a little over the top but the results are usually good.
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I miss christmas crackers, can you send me some Jura?
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Jura's Yule dinner (veggy style)
(https://i.imgur.com/7d8f68o.jpg?1)
And there is shit loads as there were to be 5 of us so the nutroast (done a few weeks back) got bigger.
Excellent presentation. Your family must be the very hungry sort. That looks like way too much food.
It was, didn't eat again until 2.30 boxing day, the dogs did end up with some of it.
What are the rolled up paper things? Poppers? As in you pull one end and confetti blows out of them?
Love the setting in front of the corner window. Looks idyllic.
Not poppers but crackers like Gayer said, they do go bang when pulled but no confetti, a paper crown you wear all dinner, a gift and a crap joke.
Sorry Gayer, we are saving the rest for when the other two make it home and we are doing a rerun.
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What are the rolled up paper things? Poppers? As in you pull one end and confetti blows out of them?
Love the setting in front of the corner window. Looks idyllic.
Not poppers but crackers like Gayer said, they do go bang when pulled but no confetti, a paper crown you wear all dinner, a gift and a crap joke.
I think my recreational drug use lingo was leaking out with the use of the term "poppers". Crackers! That's what I meant.
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Boo, I want crackers :( Maybe next year
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I am making kale chips as we speak!
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I just tried making a white clam and bacon jam pizza for lunch. Wasn't too bad, but I think that the vinegar in the bacon jam pretty much overwhelmed everything else. I suppose that I'll try with regular bacon next time.
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My youngest had his birthday today so I made princess cake and cheese, potato and onion pasties
(https://i.imgur.com/TfE5hg0.jpg)
(https://i.imgur.com/ZXEpjV8.jpg)
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Send me pasties and I promise to find you some crackers.
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Not sure they'll survive the post
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I was imagining sending them by Little Red Ridinghood in a wicker basket, but she has apparently been detained by the RSPCA, oh well.
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I want Gayer to make me a cake and some pasties.
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Looks delicious!
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Back of the line folks.
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I made more pasties but I ate them so I can't send them to anyone. Sorry. They were delicious. And I still had a load of the filling leftover which I put it an oven dish and stuck in the oven for a while and ate that. Also delicious.
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I also made pasties / hand pies and ate them.
Has anyone gotten an air fryer? Any favourite things to cook?
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Ze German Pretzel Bread
(https://i.imgur.com/UVxKVtw.jpg)
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Ze German Pretzel Bread
(https://i.imgur.com/UVxKVtw.jpg)
*sigh* Lrn2resize large pics
[img width=400]https://i.imgur.com/UVxKVtw.jpg[/img]
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Oh that looks marvelous!
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Ze German Pretzel Bread
(https://i.imgur.com/UVxKVtw.jpg)
*sigh* Lrn2resize large pics
[img width=400]https://i.imgur.com/UVxKVtw.jpg[/img]
I'm old and set in my ways.
Also I dunno how.
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Oh that looks marvelous!
Thank you much, now I have an outlet for my cooking pictures I take but I'm old so I dont have instagram or snapchat and I want to not be insane so I dont have Facebook anymore.
GOOD LUCK FORUMS
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Yum!
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(https://i.imgur.com/AAM2GqA.jpg)(https://i.imgur.com/0M62r0W.jpg)(https://i.imgur.com/AU8Ag9U.jpg)(https://i.imgur.com/2Fv4Fc8.jpg)
I'm gonna just keep driving Markjo up a wall, but I carry on! Home made English muffins!
LOOK AT THOSE NOOKS! AND LOOK AT THOSE CRANNIES!
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Annoying markjo is a bonus. Also, nice muffins.
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You are making me want to make pretzels, Lemmiwinks. Your baked goods look great!
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Annoying markjo is a bonus. Also, nice muffins.
Space Cowgirl says I have nice muffins, life complete.
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(https://i.imgur.com/AAM2GqA.jpg)(https://i.imgur.com/0M62r0W.jpg)(https://i.imgur.com/AU8Ag9U.jpg)(https://i.imgur.com/2Fv4Fc8.jpg)
I'm gonna just keep driving Markjo up a wall, but I carry on! Home made English muffins!
LOOK AT THOSE NOOKS! AND LOOK AT THOSE CRANNIES!
Where's the jelly? That would drive me up a wall.
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Any particular flavor? Like jalapeño jelly or something?
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Why would you put jelly on that? Jelly goes with ice cream, or in trifle if you're a child and don't eat proper trifle.
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By Jelly I take it you mean Jam? Jam has only one place outside of a kids party and that is on scones, (rhymes with bones).
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Wtf Jura? Scones do not rhyme with bones. You are not the person I thought you were.
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Any particular flavor? Like jalapeño jelly or something?
Bacon.
Why would you put jelly on that?
Because 'murica.
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Wtf Jura? Scones do not rhyme with bones. You are not the person I thought you were.
Now listen here young lady, do not go there, it has a sodding e before the s, ergo its like I said, done, no more of your cheek.
(https://assets3.bigthink.com/system/tinymce_assets/4149/original/scone_map.png?1481485615)
I am on the southern edge of the purple patch in the middle of people who get it right, all the rest are pretentious muppets.
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Wtf Jura? Scones do not rhyme with bones. You are not the person I thought you were.
Now listen here young lady, do not go there, it has a sodding e before the s, ergo its like I said, done, no more of your cheek.
(https://assets3.bigthink.com/system/tinymce_assets/4149/original/scone_map.png?1481485615)
I am on the southern edge of the purple patch in the middle of people who get it right, all the rest are pretentious muppets.
You are all kinds of wrong now :(
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So, the food wasn't good? (Well as alluded to above), what in Jesus hanging Christ did you expect? It was out of a fucking can!
This and double this. I thought he was trolling. Sadly he wasn't.
Sticky Toffee Pudding is more my sort of thing - you really should try that, Crouton.
Here is one in the series of "How to cook the perfect..." recipes, which are usually excellent (plus they give you all the variations and debating points)
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding (https://www.theguardian.com/lifeandstyle/wordofmouth/2011/apr/14/cook-perfect-sticky-toffee-pudding)
Just, for fuck's sake, don't get this one
(https://i.pinimg.com/originals/19/54/9e/19549e9f55ce3b64c30507c3a4a1b87f.gif)
(https://i.postimg.cc/SX6CnBNb/20210925-183632-2.jpg) (https://postimg.cc/SX6CnBNb)
(https://i.postimg.cc/d7PGtsF9/20210925-183837.jpg) (https://postimg.cc/d7PGtsF9)
It's not bad. Insanely sweet. A little less practical since you pretty much have to eat the entire thing once it's done.
The recipe from the Guardian was sort of broken. I used this one instead. https://cooking.nytimes.com/recipes/12500-sticky-toffee-pudding. The one from the Guardian and from NYTimes both used sugars that aren't easy to get so I subbed dark brown sugar. Not sure how much of a difference it makes.
Next up, spotted dick and soul cakes.
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I'm not much of a sweet person, but that looks good, tell me you put single cream on it, that would make it perfect.
It's blackberry season here and the hedges are full, we collected shit loads and we are having blackberry crumble tomorrow.
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There were two sauces involved. One which was mostly butter and brown sugar, applied to the top and then broiled until it bubbled. The other was a similar mix but it came out lighter. Unfortunately this last sauce is not the sort of thing that stays good for longer than an hour.
Soul cakes:
(https://i.postimg.cc/Y9TPspRC/20210926-191837-1.jpg) (https://postimg.cc/47bwKRjD)
Don't judge me on the aesthetics. I had a trainee handle those details.
These are okay. They're basically sweet biscuits. But I can see why these aren't made anymore. There's just no beating a modern chocolate chip cookie.
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Is that someone's shoe on your kitchen top? I'll judge you on that ^-^
Regarding aesthetics, it is irrelevant. It all comes out the other end looking the same. A messy appearance also makes each biscuit that little bit different so each one has a different texture. Good stuff
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I made sticky toffee pudding the other day, it was amazing. Didn't eat the whole thing in one go but was still delicious cold the next day, with the cold toffee sauce on. I went with this recipe https://www.bbc.co.uk/food/recipes/sticky_toffee_pudding_05454
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A deep dish apple pie. Two different kinds of apples. Turned out well.
(https://i.postimg.cc/8jSM1t1G/deep-dish.jpg) (https://postimg.cc/8jSM1t1G)
But my next experiment did not go well. It was a long journey but at the end of this journey was not victory but catastrophic failure. I'm speaking of course of a suet pudding with currants, otherwise known as Spotted Dick.
(https://i.postimg.cc/qgn2V9HQ/suet.jpg) (https://postimg.cc/qgn2V9HQ)
I started by studying this recipe which probably has the best comment section I've seen on a youtube video.
Then I decided to go with this recipe since it looked like steaming was a better option.
https://www.daringgourmet.com/traditional-spotted-dick-english-steamed-currant-pudding-with-vanilla-custard/
Here's a curious thing about this recipe which might seem innocuous to the English but is very strange here in America, beef suet instead of butter or shortening.
(https://www.britishcornershop.co.uk/img/large/HB0104.jpg)
I had to import this from England. This isn't sold in America as far as I can tell. We use beef suet as bird feed here.
So I mixed it all together, follow the directions precisely and the result was... well... I think it's what Covid would taste like if I grew a pound of it and steamed it for 4 hours. Mrs. Crouton would not touch based on the smell. I planned to make a custard to go with it but as far as I can tell I would have needed a very high ratio of custard to pudding to obscure the taste and smell.
I was brave enough to try some. I did need to brush my teeth afterwards. The taste wouldn't go away.
I concede that I don't know much about suet so I could have easily botched this. Or maybe it's supposed to taste and smell this way. I really don't have a reference.
If I get the time I may try troubleshooting the recipe by replacing the suet with butter and seeing what happens.
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And this is why Jura is one of my favorite people.
Jura, in light of your passionate defense of spotted dick (please, no one take that out of context) I'm going to attempt to cook my own.
you said that on purpose. ;D
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To be completely honest Crout’s, I do not know of very many people (anyone really) that still eat Spotted Dick, it’s a bit of a war/hardtimes throwback, we were given it at school and remember it because of the name and the fact it was hard going. It pops up now and then in a “do you remember spotted dick? Here’s a recipe that attempts to make it edible.” Kind of conversation.
Beef suet? Just no.
If you want a bit of the UK, and like it sweet try Syllabub, treacle tart, figgy pudding or banoffee pie, all will give you the sugar rush you crave.
Especially try the syllabub, easy to make and just lovely, alcohol, cream, honey and lemon zest.
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I KNEW IT!!!
I knew this had to be some generations long prank by the English to get the Americans to bake something that smells and tastes like a zombie's foot.
Well... seeing as that's exactly what happened then you win this round...
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Yeah sorry, we do it with black pudding too, the Welsh do it with Laverbread and the Scots, haggis, although if you swap the liver, lungs heart and stomach of the haggis with more oats and veg it is quite nice, just not haggis.
Btw, looking closely at your picture of your gallant attempt, I hope the empty packet of garage door sensors doesn't indicate their inclusion, if so you don't have a traditional recipe which may have been part of the problem.
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The only thing I use beef suet for is dumplings. Really not sure about sticking it in a pudding.
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What good is dragon fruit? It tastes like crunchy water.
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What good is dragon fruit? It tastes like crunchy water.
I mean it's nice crunchy water and the fruit itself looks awesome but the cost per fruit is ridiculous. For the money of 1 dragon fruit you could make a whole fruit platter from many fruits
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What good is dragon fruit? It tastes like crunchy water.
mix in some boiled peanuts. ;D
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I think I will try to make this salad.
Grr, why do people care if you embed their cooking videos?
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BOYDSTER, how do you make carnitas?
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I'll be the first to admit, I'm not in a place where I'm completely happy with my carnitas yet. But they did come out passable. This was my first attempt, so I found this recipe here (https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/) and made it basically exactly as written.
Some notes:
- You can hold back on the cumin a bit, a tablespoon was a bit heavy-handed. I mean, if you grew up having tacos made with Old El Paso taco seasoning, you'll be right at home, but it's really too much
- Between the coke, OJ, and lime juice, it's a lot of sugar. That's not necessarily a bad thing, but it's a flavor you need to plan ahead for and balance out, because the recipe I linked before does not balance it out particularly well. Especially if you made the decision to reduce the liquids left over after you shred the pork and use those liquids as a way to boost the flavor.
- Get the Mexican oregano if you can. I didn't. It was obvious. There's a clear difference between "regular" oregano and Mexican oregano.
Next time I make this, I'm going to replace some of the liquids with lard so it's a bit more traditional. I'm also going heavier on the garlic and herbs. And heat. It needs a little bit of heat. I added some cayenne, not enough though, and I think some jalapeno would be better. And I'm swapping the pepper out for white pepper next time for sure.
Last thing: Don't skip the crisping step. Spread the shredded pork out on a baking sheet and get the broiler ripping, then let it crisp up for a few minutes.
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Also: If anyone else reading this has experience with making carnitas, I'm ready to take notes.
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I do have one thing to add that maybe you've already noticed. You mentioned it's too sweet and one of its ingredients is coke. Maybe try Mexican coke which has sugar instead of corn syrup.
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I do have one thing to add that maybe you've already noticed. You mentioned it's too sweet and one of its ingredients is coke. Maybe try Mexican coke which has sugar instead of corn syrup.
"Mexican Coke"
*SSSSNNNNNNFFFFFFF*
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I do have one thing to add that maybe you've already noticed. You mentioned it's too sweet and one of its ingredients is coke. Maybe try Mexican coke which has sugar instead of corn syrup.
Yeah that's definitely on the radar as an option, I was actually looking for it when I first set out to do this but they didn't have it at the store I was in so I walked away with the regular stuff. I still think it's a lot of sugar, even if I swap out the HFCS for cane sugar coke, but it would certainly help.
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Thanks! I read several recipes, some of them had a shit load of salt, and some of them didn't. I saw one with two tablespoons of salt and it called for reducing the liquids, and I thought that is going to be so salty.
I love cumin, but a tablespoon does seem like a lot. Maybe half a tablespoon would be enough. I have people who don't like spicy, so I was thinking I might put a couple poblanos in, sometimes those are spicy but usually they're kinda smoky.
I am making this for Christmas. lol
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I do have one thing to add that maybe you've already noticed. You mentioned it's too sweet and one of its ingredients is coke. Maybe try Mexican coke which has sugar instead of corn syrup.
Jesus creeping shit people!
No wonder you all die young. Meat cooked in coke with four spoons of salt? Just save yourself the money and stab yourself through the heart!
"Fructose, one of the most commonly used sweeteners, is now present in many foods at concentrations unheard of in nature, according Robert Lustig, a pediatric endocrinologist affiliated with UC San Francisco and author of Metabolical, about the dangers of processed food. In recent years, studies have shown that fructose destroys or inactivates several key enzymes needed for the healthy functioning of mitochondria, the power plants in human cells that convert simple sugars into ATP, the form of energy we use to carry out the functions of the human body and brain.
This disruption in energy conversion causes a backlog of unprocessed glucose to circulate in the bloodstream. Sensing the excess glucose, the pancreas floods the system with the hormone insulin, which tells the body to remove the glucose from the bloodstream and store it as fat. Some of this fat tends to build up on the liver, which the body relies upon to filter, process and balance the blood leaving the stomach. The liver becomes sick and the problem worsens. Starved of the energy our mitochondria would normally provide, we eat more."
Now I am a complete and utter fucking hypocrite as I smoke and drink too much, but day to day cooking, sauces, stews etc, should not contain sugar and salt, use spice and herbs ffs, that is where taste should originate, this is not normal.
When the tobacco giants were looking for pastures new, most moved into food production with their expertise in addiction they set their pet scientists to maximise the craving their products deliver, sugar, salt and fat in practically pre-chewed food has habituated you like lab rats to crave the worst of foods.
If someone had told me that Americans cooked meat in coke I would have thought it was a joke or some backwoods outlier weirdness, to hear you discussing the best coke to cook with is frankly bizarre and worrying, I love you too much to stand aside and watch you keel over into giant coffins to be forklifted off into the sunset without comment.
The quote above comes from this article, https://www.newsweek.com/2021/12/17/americans-are-addicted-ultra-processed-foods-its-killing-us-1656977.html?utm_source=pocket-newtab-global-en-GB
Read it!
Oh! And have a happy Christmas.
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If my wife hadn't grown up around a bunch of Mexicans that made their carnitas with coke as an ingredient then believe me, I wouldn't have added it! As far as the salt goes, it actually wasn't too much. I used 3 teaspoons I think, and it's meant to season 4 pounds of meat plus the liquid it is cooking in. But then, if you concentrate that liquid down later on, you're concentrating the salt too so who fucking knows. This is why cooking is fun, right? You experiment with something and it's usually pretty good regardless, and then you try to make it better next time.
Poblanos sound like a good idea to bring some flavor and a little bit of heat. Anaheims would probably be good too. Or Hawaiian Sweet Hots! Get rid of some of the sugar and replace it with those!
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Don’t get me wrong, experimenting with ingredients is good, peanut butter in the chilli? Yes please, blue cheese in a pastie? Every time. Black pepper with ice cream? Just the once thank you.
A pinch of salt? Maybe but usually not, four spoonsful? Are you fucking mad?
Cooking with sugar? Fuck off unless it’s a sweet.
This is habituation to palate and body destroying poisons, not cooking.
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Look, if I married someone with strong Italian heritage and they gave me advice on how the best marinara sauce they ever tasted back in the motherland was made, I'm listening to that advice and tasting the result ten times out of ten. I'm not sure how else to try and explain this, other than I grew up in Puritanland, USA (no really, Plymouth rock is a 2-hour drive TO MY SOUTH...) with all the cultural diversity of a large bag of white rice, and so when it comes to foods that have a strong connection to a culture that I didn't have a lot of exposure to growing up, it just seems like a no-brainer to follow the instructions provided for the first part of the journey.
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Okay, okay, now I do not want to tread on anyone’s feet here, but what we are wading in here isn’t culture it’s America, okay.
Where culture is taken by the scruff of the neck, shook until it goes a funny colour and forgets everything, dressed in red, white and blue with stars and shit, literally sugar (or corn syrup) coated, pumped full of water and antibiotics and sold in vast isles to the sound of the Bontempi orchestra's top 100 version of the Girl from Ipanema by minimum wage slaves forcing platitudes on you through wired gritted teeth, and as Mexico is the shrivelled conjoined twin of the US, it has all the same STD’s.
YOU DO NOT COOK WITH COKE AND 4 SPOONS OF SALT AND TASTE ANYTHING BUT AMERICA!
Edit; Fine tuning rant for personal satisfaction.
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Okay, okay, now I do not want to tread on anyone’s feet here, but what we are wading in here isn’t culture it’s America, okay.
Where culture is taken by the scruff of the neck, shook until it goes a funny colour and forgets everything, dressed in red, white and blue with stars and shit, literally sugar (if not available corn syrup) coated, pumped full of water and antibiotics and sold in vast isles to the tune of the Girl from Ipanema by minimum wage slaves forcing platitudes on you through gritted teeth, and as Mexico is the shrivelled conjoined twin, it has all the same STD’s.
YOU DO NOT COOK WITH COKE AND 4 SPOONS OF SALT AND TASTE ANYTHING BUT AMERICA!
Making carnitas following a traditional Mexican recipe has nothing to do with culture? I do believe this is where we'll have to agree to disagree, because that sounds a bit silly to me.
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Yes, sorry I will retire and wish you well, because if a Mexican recipe with coke in it is considered “traditional” then we are using a very different frame of reference for traditional.
Merry yuletide to all Boydsters.
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Yes, sorry I will retire and wish you well, because if a Mexican recipe with coke in it is considered “traditional” then we are using a different frame of reference.
Merry yuletide to all Boydsters.
I wish the same to the Glenlivet clan!
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What I don't understand about the Coke is that it is a replacement for lard. I suppose the sugar helps with the browning, and the lard would do the same. I don't know why I'd need lard, when there's a nice fat cap on the Boston butt.
Also, before freaking out about the cola, it's only one cup, so it's not really that much sugar. Some recipes called for brown sugar instead of Coke. I can't remember the amount without looking it up again, but it was something like a couple tablespoons, which is probably more sugar than what's in a cup of Coke. Think of carnitas as Mexican pulled pork, it's like BBQ pulled pork with different spices and not as sweet.
Today I got a new thing of cumin, some whole bay leaves, a bag of whole oregano from the Mexican spice section, but I don't know if it is Mexican oregano because there was nothing in the store that said Mexican oregano, and this was a grocery with lots of Mexican stuff. I got about a pound of jalapenos, and a couple poblanos. I think I will put one jalapeno in with the pork, and I'm going to make jalapeno poppers out of the rest. IT'S GOING TO BE A SPICY CHRISTMAS, IMO!
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I'm pretty sure the lard (and/or the coke and/or the citrus juice) is to make sure there's a liquid the meat can simmer in even before the fat cap melts - in addition to bringing in the flavors that would go along with those ingredients, of course.
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OH yeah, I got a bag of oranges and limes. I'm going to try to do this with all the right stuff!
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Also, I got a box of Cinnamon Toast Crunch Chocolate Churros cereal. It is amazing.
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Rick Bayless shows three ways to make carnitas at home. I'm going to use the slow cooker, but I don't have any lard, so I will use Coke. Now I understand why it is a replacement. I'm sure the lard version is much more delicious. Also, this video makes me wish I had one of those sous vide things.
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I am totally confused again. This one uses Coke, lard, and sweetened condensed milk! Still looks delicious.
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uses Coke, lard, and sweetened condensed milk! ..............Still looks delicious??????.
Mutter mutter........
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May I ask, what is a carnita?
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A curse, If you say it three times in a row, you get diabetes.
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If it's made with coke, lard and condensed milk, I can well believe you.
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May I ask, what is a carnita?
Little Meat.
Carne is meat. 'ita' is small.
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It usually refers to a Mexican take on pulled pork
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I have now watched many carnitas videos. lol
I decided to watch a few traditional videos made by Mexicans, and now I understand why Rick Bayless was calling the slow cooker, and oven recipes "reverse carnitas" and it is because you do the browning at the end instead of browning the meat in the lard at the beginning.
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You sent me down a rabbit hole watching them too lol. I think the next batch I do will be with big cubed up chunks of pork in lard.
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I think you should try this one! She uses evaporated milk instead of condensed milk.
She says you could use vegetable oil instead of lard, but I don't think that would be a good idea. I think if you use vegetable oil it could boil over when you add the juice, coke, and milk.
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I am still carnitas obsessed. I have found the best way to crisp up the meat if you braise it first instead of frying in lard. USE YOUR AIR FRYER. You don't need any extra oil, and the meat gets crunchy edges.
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I made carnitas once, crisping up in the air fryer. Fucking delicious. Can't remember if I used coke or not though but I better say I didn't so I don't induce the wrath of Jura.
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In certain tropical areas, everything is fresh. Even ingredients are abundant and affordable.
People were depressed with injustice, so food experiment becomes a way out.
Countless variety of foods is the consequence.
Every city/district has its own cuisines.
To sell food, we don't have to registrate to government. Just do it.
I've been thinking to sell food, but phew interrupted it. ;D
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All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth.
Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.
Also makes the greatest goat biarria.
Slow, slow cook for hours just below simmer.Let cool. Shred. Refrigerate overnight to allow to dry.
Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.
Now the fun part . . .
Carnitas con huavos, build a "Breakfast Burrito"
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.
Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.
I may be spoiled living 6 minutes from Tijuana. ;)
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All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth.
Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.
Also makes the greatest goat biarria.
Slow, slow cook for hours just below simmer.Let cool. Shred. Refrigerate overnight to allow to dry.
Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.
Now the fun part . . .
Carnitas con huavos, build a "Breakfast Burrito"
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.
Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.
I may be spoiled living 6 minutes from Tijuana. ;)
I’m on vacation this week. I’m making this. Will report back.
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I made carnitas once, crisping up in the air fryer. Fucking delicious. Can't remember if I used coke or not though but I better say I didn't so I don't induce the wrath of Jura.
This makes me happy.
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All the regular ingredients; cumin, Mexican oregano,
Anaheim, Ancho and Poblano peppers (buy them dry and rehydrate, they are not that hot), lime, cilantro.
Plus a fist full of avocado leaves.
They create a solid undertone of earthy depth.
Blender with some tequila until smooth and strain.
Reserve 2/3 for later.
Marinade for two days.
Also makes the greatest goat biarria.
Slow, slow cook for hours just below simmer.Let cool. Shred. Refrigerate overnight to allow to dry.
Hot griddle pan with a pat of butter.You want crisp edges.Wait until it stops making cooking noises,
Stir and add butter.
You want crispy edges and an unctuous meaty mouth feel.
Now the fun part . . .
Carnitas con huavos, build a "Breakfast Burrito"
Scramble with eggs. Better than machaca.
Carnitas Torta, add avocado and pica de gallo on torta bread.
Super fine chopped Carnitas in a thick Mexican cheese bechamel.With deep fried fresh flower tortilla dipping chips.
I may be spoiled living 6 minutes from Tijuana. ;)
I’m on vacation this week. I’m making this. Will report back.
Choose fatty pork or goat, bone in.Fat and bone is flavor.
Go light on the chemicals.Let the meat flavor shine.
Always serve with a squeeze of sliced lime.It's not a fancy dish.
Street Tacos: (outdoor grill)
toasted corn tortillascarnitas or carne asada
sliced radishcotija cheesegreen onion
pico de gallo, (ask google for a hint, make your own.)
Mexican corn on the cob, roasted, spread with a blend of mayonnaise,crumbled cotija and paprika.
Pleas ask more questions . . .
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In certain tropical areas, everything is fresh. Even ingredients are abundant and affordable.
People were depressed with injustice, so food experiment becomes a way out.
Countless variety of foods is the consequence.
Every city/district has its own cuisines.
To sell food, we don't have to registrate to government. Just do it.
I've been thinking to sell food, but phew interrupted it. ;D
I'm sure your food would be phewy and not having to 'registrate to government' fills me with confidence. Bali belly for all.
We learn a lot from you westerners, but when it comes to food selling registration, I'm afraid even you might need to imitate us instead.
Unless you can explain to me why such food regulation is the best choice for your countries.
If food selling is abundant, your economy will be much richer. You might be able to increase the frequency of going vocation abroad, perhaps every week. ;D 😎
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Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).
By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D
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Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).
By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D
Please trade me your awesome recipes.
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I've been making chocolates lately, more specifically Viennese truffles, for Christmas presents, and they turned out amazing. I'm planning on buying some moulds and stuff and trying out more chocolate making.
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I've been making chocolates lately, more specifically Viennese truffles, for Christmas presents, and they turned out amazing. I'm planning on buying some moulds and stuff and trying out more chocolate making.
Speaking on behalf of everyone reading this thread, I think we're gonna need a recipe. You know, to, uh, verify they are truly amazing. Yeah. And to have a new excuse to overindulge in chocolate in the name of "I'M PERFECTING A NEW RECIPE, BACK THE FUCK OFF, OK? YES I'LL TRY AND SHARE SOME THIS TIME."
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If she really loved us, she would send us some chocolate. RIGHT NOW.
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https://www.yummly.co.uk/recipe/Viennese-Truffles-1227650?prm-v1#directions
There you go. I suggest double dipping the truffles in the tempered chocolate so you get a thick enough case - I dipped once, put down to set while dipping others, then back to the beginning to dip again and then roll in the sugar.
I made once like the recipe, then made another batch adding some orange flavouring because orange chocolate tastes so much better, but they ended up a lot softer because of the oil in the orange flavouring so next time I think I'll steep orange peel in the cream for a few hours before making the truffles and try to get the orange flavour that way without adding anything.
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Tourists have given good testimony about Indonesian foods, but I think the first step is to train your tongue for spicy taste. Coz most of Indonesian foods are spicy. Afterwards you might be addicted with spicy foods as much as most Indonesians consider no eating without sambal (red pepper sauce).
By the way Bali is a province of Indonesia. Bali is rediculously much more well-known than Indonesia, and there are "countless" other tourist destinations through out the archipelago that are not less interesting than Bali. Not well-known even for locals, but to visit them, your life time is not sufficient. You might need to reincarnate several times ;D
Please trade me your awesome recipes.
It's all about Googling and Google translating.
So far it's hard to find Indonesian food recipes in English on the internet.
All I can do is give you recommendations.
CNN poll put Rendang & Nasi Goreng as the 1st and 2nd ranks, while Satay at 14th rank.
https://www.wowshack.com/rendang-nasi-goreng-best-foods/
As to Obama's personal favorites, it's Bakso (and Satay)
The most well known for vegan tourists is Gado-Gado.
To add some more cuisines, here they are:
Soto ayam, Gudeg, Ayam Goreng Mbok Berek, Mie Ayam, Mie Goreng, Soto Betawi, Ketoprak, Pecel Madiun, Sop Buntut. Siomay Bandung, Bubur Ayam... The list's typing could go until San Francisco ;D
In case the Google translation is not clear, you can ask me.
Note:
1. Put vinegar for all of the foods.
2. For Bakso, you should put kecap (soya bean sauce), tomato sauce, and... saus sambal (another genre of tomato sauce, with red pepper adding).
For Mie Ayam, just put saus sambal. Otherwise the taste is far decreased.
3. Make sure you can find Asian Store in your city to buy the ingredients.
4. Since usually foreigners got excited with Indonesian foods, it's a good idea to sell it. Or you can offer it to restaurants like Colonel Sanders did before KFC went flat earth.~ ;D
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Non spicy food:
Sop Buntut, Martabak (Bandung), Tongseng, Semur, Mie Goreng, Bala-Bala, Misro,
What else?
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I'm making more truffles, mint crunch ones this time. Dunno if it'll work out alright, will find out tomorrow when I finish making them.
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(https://i.imgur.com/bjF16qU.jpg)
The truffles have been made. They're not bad.
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I want truffles.
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Make some them.
Or just buy them, because you live in a country that has decent chocolates.
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Those look delicious
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They are delicious. I am rather proud of myself.
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I've been making stews and soups because it's been cold. This was delicious.
(https://i.postimg.cc/vmc5vVFK/20220807-182504.jpg)
I also used a couple of heads of garlic not pictured, and a kilogram of beef mince.
(https://i.postimg.cc/zfVt94Nx/Screenshot-20221023-153928.jpg)
I eat really well.
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Someone compliment my cooking lol.
Here's a roast chicken I made with potato mash, brussel sprouts and broccoli. I make the gravy from the leftover fat, obviously.
(https://i.postimg.cc/PNsYBHJk/20220814-190924.jpg)
I only learned how to cook after I broke up with my ex and started living by myself.
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Why is there cheese all over it?
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Someone compliment my cooking lol.
What can I say.....
Whether the food was from the 7 Michelin star Chef Yoshihiro Murata or that thing you posted above, all the meals look the same when it comes out the other end of your body
So, props to you
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The images aren't loading (for me, anyway). I love stew, though.
Oh, wait. The chicken one finally loaded. It's looks delicious.
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I saw the images. Can confirm it was a stew.
Unfortunately I cannot offer any sincere complements as I don't like stew all that much. It looked like a competently made stew.
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Anybody know any good vegetarian recipes?
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Gado-Gado is the most popular salad for vegan tourists. But I wonder if the ingredients are available in your country. Going to Asian store is something to try.
[Copy paste by Google translation]:
Gado-gado Betawi, Jakarta
Material contents:
Cabbage as much as 150 grams, cut into small pieces
Spinach as much as 175 grams
Cucumber as much as 200 grams cut into small pieces
Bean sprouts as much as 175 grams
300 grams of boiled potatoes, diced
Long beans as much as 200 grams
300 grams of yellow tofu fried and diced
Boiled egg cut in half
Crackers and chips
Fried onions
Sauce Ingredients:
4 pieces of cayenne pepper
4 red chilies
Brown sugar as much as 4 tsp
Grilled shrimp paste as much as 1 tsp
Tamarind water as much as 1.5 tbsp
Salt as much as 2 tsp
Peanuts as much as 175 grams finely ground
175 grams of walnuts finely ground
Sweet soy sauce
750 ml of water
How to make:
Boil all vegetables until soft then drain.
Puree red chili, shrimp paste, cayenne pepper, salt until smooth. Then add walnuts and peanuts.
Add sour water, water, two drops of vinegar, sweet soy sauce, and brown sugar. Mix until smooth then cook on a frying pan until it boils. Wait until it cools down.
Prepare a plate then arrange the vegetables, potatoes, tofu, and eggs. Then pour peanut sauce over it. Sprinkle with fried onions and add fried chips.
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Gado-Gado is the most popular salad for vegan tourists. But I wonder if the ingredients are available in your country. Going to Asian store is something to try.
[Copy paste by Google translation]:
Gado-gado Betawi, Jakarta
Material contents:
Cabbage as much as 150 grams, cut into small pieces
Spinach as much as 175 grams
Cucumber as much as 200 grams cut into small pieces
Bean sprouts as much as 175 grams
300 grams of boiled potatoes, diced
Long beans as much as 200 grams
300 grams of yellow tofu fried and diced
Boiled egg cut in half
Crackers and chips
Fried onions
Sauce Ingredients:
4 pieces of cayenne pepper
4 red chilies
Brown sugar as much as 4 tsp
Grilled shrimp paste as much as 1 tsp
Tamarind water as much as 1.5 tbsp
Salt as much as 2 tsp
Peanuts as much as 175 grams finely ground
175 grams of walnuts finely ground
Sweet soy sauce
750 ml of water
How to make:
Boil all vegetables until soft then drain.
Puree red chili, shrimp paste, cayenne pepper, salt until smooth. Then add walnuts and peanuts.
Add sour water, water, two drops of vinegar, sweet soy sauce, and brown sugar. Mix until smooth then cook on a frying pan until it boils. Wait until it cools down.
Prepare a plate then arrange the vegetables, potatoes, tofu, and eggs. Then pour peanut sauce over it. Sprinkle with fried onions and add fried chips.
Thank you sir, I'll definitely be visiting my local asian grocer and giving this a try.
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You're welcome, John 👌
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
You are not the only one. I love cheese on everything. Good for you too
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I personally think saturated animal fat is good for you.
I eat a lot of it. Way more than is recommended and am just over 10% body fat.
Maybe it's genetics.
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I personally think saturated animal fat is good for you.
I eat a lot of it. Way more than is recommended and am just over 10% body fat.
Maybe it's genetics.
Saturated fats is what we were designed to ingest and extract energy from. The sugar industry might say otherwise but saturated fats are healthy. It's that poly unsaturated garbage that isn't. Everyone's genetics is wired the same in this regard.
And well the sugar industry had their reasons ($$$) to demonise fats. The surge in obesity and the level of diabetes we see is from all that added sugar nonsense. And Americas love affair with high fructose corn syrup.
Macros should favour fats. Then you have the added benefit of eating less as you get satiated. Sugar and refined carbs only makes you hungry. No matter how much you eat or how many calories you ingest
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The only thing I use vegetable oil for is shining my boots.
Fruit has very high sugar content. I don't eat a lot of sugar but I much prefer it to artificial sweeteners. We have no idea what sweet tasting chemicals do to us.
Edit.
I just try to eat whole foods that I cook myself. That's all I really worry about. Good quality meat, vegetables, nuts and fruit.
I'm also addicted to these dare iced coffees. They use full cream milk. I'm convinced that's their secret.
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
I love blue cheese, Roquefort, St' Agur, Gorgonzola, Beauvale or Stilton, with all the above or on a baked potato.
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
With mash, sure, but not with broccoli or sprouts, ruin both the cheese and the veg.
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
With mash, sure, but not with broccoli or sprouts, ruin both the cheese and the veg.
You ought to try it. I'd say it enhances the veg. Cheesy brussel sprouts = yum. Kids won't balk at them either.
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Brussels are too nice to mask, serve with chestnuts.
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Cheese and broccoli are great together. I'd rather roast the sprouts with some bacon, though.
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Anybody know any good vegetarian recipes?
Felicity Cloake's perfect vegetarian chilli – recipe (https://www.theguardian.com/food/2020/apr/29/felicity-cloake-perfect-vegetarian-chilli-recipe)
Very good indeed. One for the weekend, as it takes a few hours to cook. Just one thing that isn't clear from ingredients list and you only realise when you come to make it is that it uses dried chillies. Personally I've settled on 4 anchos, 1 Chipotle and 1 cascabel for a nice mix of heat and depth.
I also like to sprinkle some tangy cheddar on top to serve (as well as the sour cream, nachos and rice)
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Why is there cheese all over it?
Surely I'm not the only one who has cheese with broccoli, sprouts and mash.
It's vintange cheddar.
With mash, sure, but not with broccoli or sprouts, ruin both the cheese and the veg.
Fair. I personally love Brussels sprouts soaked in butter and covered in cheese. I'm very lean, maybe it's just genetics.
@SCG I haven't tried them with bacon.
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They are best roasted with bacon and balsalmic vinegar
I am trying to make food for our Halloween party tomorrow. So far I tried making rice krispie treat 'brains' but that got fucked up, too sticky to shape. So now they're just rice krispie treat lumps. And now I'm making black jelly worm cups - lets see if I fuck those up.
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I think I'm going to get my burrito.
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I made a disaronno and black apple jelly shot and it was lovely so my jelly making was a success (they don't sell jelly in packets here, had to make it with gelatin leaves and juice)
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I've got a bit of time today I might make chicken soup. It's been unusually cold for this time of year. If you grate the potato and cook it for a few hours it dissolves in the soup and makes it really thick and delicious.
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I made chocolate chip oatmeal cookies yesterday.
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Yesterday's Halloween party food.
(https://i.imgur.com/L5hr9yC.jpg)
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Love the hand.
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I didn't realise you were a woman Gaydafi, I just thought you were gay.
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That's awesome, Gayer! I bet Glorious Leader loved it.
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Yeah I can't cook like that at all.
Very impressive.
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The Glorious Leader did indeed love it, the younger one apparently doesn't like jelly or marshmallow rice krispie treats so was less pleased, but the pizza pasties were a hit. Also made meatballs and cheesy mummies (baked camembert wrapped in puff pastry) but they were still cooking.
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I accidentally got a bunch of milk chocolate chips (instead of semi sweet). I need cookie recipes that aren't so sweet. I already tried the one on the back of the bag, and it was like biting into sugar.
I wonder if a regular peanut butter cookie recipe would taste good with sweet chocolate chips in it.
I NEED TO GOOGLE.
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I accidentally got a bunch of milk chocolate chips (instead of semi sweet). I need cookie recipes that aren't so sweet. I already tried the one on the back of the bag, and it was like biting into sugar.
I wonder if a regular peanut butter cookie recipe would taste good with sweet chocolate chips in it.
I NEED TO GOOGLE.
My mother is a pre-diabetic meaning she can eat sugar but she has to watch out on how much she eats or else she'll be a real diabetic.
She doesn't like sweet things so that problem fixes itself.
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I accidentally got a bunch of milk chocolate chips (instead of semi sweet). I need cookie recipes that aren't so sweet. I already tried the one on the back of the bag, and it was like biting into sugar.
I wonder if a regular peanut butter cookie recipe would taste good with sweet chocolate chips in it.
I NEED TO GOOGLE.
Perhaps something savory and salty would complement the sweetness.
https://www.thespruceeats.com/chocolate-covered-bacon-521192
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BACON! That would be delicious.
Also, why are recipe blogs so annoying? I DON'T WANT TO READ YOUR SNARKY SHIT, JUST GIMME THE RECIPE.
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I love how everyone ignores me like I'm an unimportant nobody.
Truth be told, I'm not worth anything so the treatment is justified.
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Your post doesn't help me use up these damn chocolate chips.
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I WANT MOMS COOKIES!
NO OTHER COOKIES WILL DO!
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I made pumpkin soup as usual as I don’t like waste, however it came to doing it and I had forgotten to get the white wine the recipe demanded, my partner refused to loan me any of her substantial stash as a punishment and because she’s an alky, so I had two choices, get off my arse and go get some or substitute, I chose the latter as it was pissing down with rain, using half a bottle of an APA rather than some of my red wine.
It was horrible.
Lessons learned; make a list as your memory is compromised by life decisions, read the recipe as it was a year since you last made it and if you can’t remember to get the fucking wine, what chance do you have with the cinnamon and ginger, functioning alcoholics resemble cornered honey badgers if you suggest using their stocks for food, American pale ale tastes nothing like wine, you know this.
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I always keep some dry sherry in the cupboard for such occasions as no one drinks it but its a good replacement for wine in cooking and lasts ages opened.
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The typical vegetable salad I eat daily is composed of a couple of tomatoes, two cucumbers, onions, lettuce, and spinach. I also add sea salt, olive oil, oregano, and the secret ingredient is alfredo sauce. I take my daily dose of protein from eggs, meat, and dairy. All the mentioned products I eat separately to avoid indigestion, constipation, and other stomach issues.
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Fascinating.
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I have an exciting one to share. Chili Colorado. It has nothing to do with the US state of Colorado though. It's the first "real" chili I've made, and it was pretty fun to make.
Get yourself some dried ancho and guajillo chilis. Take 3 or 4 of each, de-seed them and give them a rinse, then dry toast them until they get aromatic. After that, soak them for 30 minutes or so to rehydrate in 2-ish cups of just-boiled-but-no-longer-boiling chicken or beef stock - whatever you protein base of choice is going to be. For the vegetarians out there, vegetable stock is probably pretty great for this too. Once it's done rehydrating, put the chilis and at least a cup or so of the stock it was soaking into a blender to puree it all up. I used beef for the protein, so it was like 2.5 lbs of chuck cut into 1" cubes. Sear them up real good, then set aside. Sweat some onions until they get soft. Add copious amounts of minced garlic to wake it up but don't burn it. You'll probably get a pretty good fond going on the bottom of the pan, so once the onions and garlic are done, pour in another 2 cups of stock to help deglaze it, and then transfer it into the pot you want to cook the chili in. Add the meat. Add the puree sauce. And get the rest of your herbs and spices that you want to include - Mexican oregano, thyme, a couple bay leaves, cumin, a little cocoa powder, smoked paprika if you're feeling it, S&P to taste - then let it reduce down until it's the consistency you want and the meat is fall-apart tender.
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What the heck?!! I want to make this.
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I made Christmas biscuits today
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I made a roast lamb on Sunday, my mother came over to visit. Real rosemary makes a big difference.
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I did lamb shanks in the slow cooker the other day, was nice
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What the heck?!! I want to make this.
I got all the stuff to make this tamale cake thing. I'm making it for Christmas, and Santa needs to bring me a miracle so that it comes out of the bunt pan in one piece.
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What the heck?!! I want to make this.
I got all the stuff to make this tamale cake thing. I'm making it for Christmas, and Santa needs to bring me a miracle so that it comes out of the bunt pan in one piece.
Use lots of butter.
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What the heck?!! I want to make this.
I got all the stuff to make this tamale cake thing. I'm making it for Christmas, and Santa needs to bring me a miracle so that it comes out of the bunt pan in one piece.
Use lots of butter.
Coat the pan in shortening.
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I will coat the pan with the tears of my enemies.
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I currently have Christmas bread dough rising and star bread dough waiting in the fridge to be rolled out and shaped.
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I will coat the pan with the tears of my enemies.
Truly the sweetest seasoning.
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What the heck?!! I want to make this.
I got all the stuff to make this tamale cake thing. I'm making it for Christmas, and Santa needs to bring me a miracle so that it comes out of the bunt pan in one piece.
I made the meat and red sauce today, it tastes really good. Tomorrow I will make the masa dough and put it all together. Even if it all comes out of the pan in a blob, I think it will taste good.
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(https://imgur.com/a/7ebudva)
My star bread doesn't look much like a star but it tastes good
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(https://i.imgur.com/1bIBR0Nb.jpg)
I DID IT!
That is before it was decorated with red sauce, but I'm so happy it came out in one piece. lol
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Oooo well done
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Nice.
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(https://i.imgur.com/1bIBR0Nb.jpg)
I DID IT!
That is before it was decorated with red sauce, but I'm so happy it came out in one piece. lol
That looks really good. Women are so good at cooking things that look nice. I can only make things that taste nice :(.
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So good. Will have to try
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I just got one of those fancy enameled cast iron dutch ovens. NEVERMIND that I already have a plain cast iron dutch oven, I never use it because it is so heavy, just like this one. lol
Anyway, what do you cook in a dutch oven? I'm going to make cabbage rolls on Sunday, but I need to justify this purchase with more things.
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Recently I've been getting into Ukrainian and Jewish cooking. Here's a borscht and some pastrami I made.
(https://i.ibb.co/9GVHJg1/448123202-10103838359603948-2729878928827473070-n.jpg) (https://ibb.co/N7m2XCJ)
(https://i.ibb.co/HX5tjP3/IMG-4495.jpg) (https://ibb.co/R7R3q6d)
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I thought of a similar thing a while back. I was planning on making matzo ball soup. Turns out the authentic recipe is kind of involved.
Haven't had borscht before.
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I thought of a similar thing a while back. I was planning on making matzo ball soup. Turns out the authentic recipe is kind of involved.
Haven't had borscht before.
Matza ball is next up on my list; I'll let ya know how it turns out, though I'm still looking for a recipe
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Anyone ever made garum? Thinking of giving it a go, but fermented fish means I might should ask around.
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Oh and the matza wasn't bad. Pics next time.
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Recently I've been getting into Ukrainian and Jewish cooking. Here's a borscht and some pastrami I made.
(https://i.ibb.co/9GVHJg1/448123202-10103838359603948-2729878928827473070-n.jpg) (https://ibb.co/N7m2XCJ)
(https://i.ibb.co/HX5tjP3/IMG-4495.jpg) (https://ibb.co/R7R3q6d)
mmm, 4 appetizing bites :)
BTW, what is the red part made of?
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The red would be beets. Borscht is basically beet soup.
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Beets are good.
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Beets are good.
Especially the golden ones that don't have that indelible red dye in them. When I had a big garden I grew albino beets: Same great flavor, no color at all. I've never seen those in the store, though, so I buy the golden ones.
Damn, now I want some beets.
Oh, yeah, what's REALLY great is when the beets are very fresh and the greens have not wilted, I cut out the crown of the beet (because it's too hard to clean) and then I steam the beets with their own greens. Sooooooooo yummy!!!
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Recently I've been getting into Ukrainian and Jewish cooking. Here's a borscht and some pastrami I made.
(https://i.ibb.co/9GVHJg1/448123202-10103838359603948-2729878928827473070-n.jpg) (https://ibb.co/N7m2XCJ)
(https://i.ibb.co/HX5tjP3/IMG-4495.jpg) (https://ibb.co/R7R3q6d)
mmm, 4 appetizing bites :)
BTW, what is the red part made of?
So that's pastrami. You take brisket, cure it, desalinate it, rub it with a shit ton of spices, smoke it then steam it and serve. Its delicious and blows the store bought "pastrami" out of the water. Its very typical of a New York deli style pastrami.
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Oh the red part are home made brother, beats, carrots, alliums, pickled beat juice... lots of other stuff... dill. I'll write down a recipe next time I make it and share.
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I made a bouillabaisse. Its a bit dark as I cooked it for two days to deepen some of the flavors. A LOT of homemade crab stock, pasta stock, onions, fennel, shallot, garlic, leaks, san maranzo tomatoes, tomato paste, saffron, pernod, taragon, salt, pepper, bacon fat, parsley, lime, high quality butter; then lobster, just the best shrimp I've seen and mussels.
Oh and a few roosters crest pasta.
Probably should have had a white fish but it was pretty full on protein already. Picture on login on desktop. I'll add that to my list of things to fix.
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I want to cook Watalapan, a Sri Lankan dessert (a recipe calls it Cocunut and Treacle Custard), but I'll probably have to wait ages to get uninterrupted kitchen time