Food

I’ve had a hankering for a reuben sando for awhile and corned beef is on sale for St. Paddy’s, so I tried my hand at marbled rye. I’d say mission success. The outside layer was a little too thin and tore in a small spot during the second proof, and it wasn’t as dark as it should be because the cocoa powder poofed out and into my electrical socket, but that doesn’t detract from the taste.

Took forever but it was savage.

Don’t know if it’s a thing but I make Chockies for my wife each afternoon. Smashed up chocolate bar in a bowl mixed with cookie dough and baked before serving so still gooey inside. Then always chucked on a plate with a glass of cold milk.

Corporate freezer fries. Wolf Brand Chili. Cheddar.

Don’t know if it’s a thing but I make Beefgur for my wife each evening. Beef tartare then pressed into a patty and seared like a burger before serving so still juicy inside. Then always chucked on tomato, onion, and cheese.

Based on this recipe: https://chinesecookingdemystified.substack.com/p/the-zha-jiang-mian-extended-universe?open=false#%C2%A7sichuan-za-jiang-recipe

Cucumber is better than lettuce on a BLT.

This is the first time ever making beef cheeks. I don’t even remember if I’ve had it before, but it was amaaaaazing. Just falls apart and so melty. You’d think it was marbled with fat to make it that way, but I think it’s all of the connective tissues (collagen?) in the cheeks that just melt when you cook it for hours.

Tried two different cups on two different day. While Costa Rican coffees tend to have a bit of a kick to them, this was bland. Like a bland spice coffee. You need to go deep, like two tea spoons just to make a half decent cup. Either that, or I drink really strong coffee. Either way,I will pass next time.

Bechamel sauce made with mild cheddar.

Used Bake with Jack’s recipe for basic sourdough. https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners

She wanted salad with pizza. I wanted pizza with salad.

I was going for this https://youtu.be/PQOEjQ-vWvs

First success in quite some time.

I used Rosanna Pansino’s Best Chocolate Chip Cookies recipe and they turned out really good!

I made bread for a few weeks, but the bread never rose properly. It was always rather flat and dense, and while tasting good, never really hit that spot. Today, I pulled the first really fluffy bread out of the oven and it turned out great. Really happy with it.

I have a hangover. I bought these little single slices of spam in a CVS on a trip to the US recently. You also need to get Pam imported from the states as you can’t buy it here. There were also frozen hashbrown triangles baking in the oven at the time of this photo, and a slice of sourdough bread in the toaster.

Honestly? Not my finest work. But still pretty tasty. I see other pizzas here and I’m all about pushing the envelope, so here we go.

My first attempt at a quenelle… Needs practice, but not a bad go

Basically this recipe, with a few minor mods. full cookie recipe 1 cup butter, softened 2 cups white sugar 1 tbsp (im generous with) molasses 2 large eggs 2 teaspoons vanilla extract 1 teaspoon baking soda (break up any chunks with your fingers) 1 teaspoon salt 3 cups all-purpose flour 2 cups chopped baking chocolate (or your preference) Beat butter + sugar, add eggs, get it nice and fluffy while before you add the dry stuff. can be baked now but the dough gets better if you cover it and refrigerate overnight. or longer. i freeze most of it usually. bake at 350F for 15 mins.

finished off the dinner roll dough that’s been chilling in the fridge since last week. dipped in egg wash, rolled in topping, 1hr rise, careful egg brush, added sliced garlic, baked at 350F for 25 mins.

Cheese linguine: CHeese (cheddar, shredded), 1tbsp oat milk, arrowroot powder. use much salt, i did less than a tbsp though. mix. i also add many powders like peppers, cumin and mustard. stovetop simmering is probably the smart move… i microwaved this poor fella but it worked really good! and it was so fast, like wow. technology!

The flavour is detectable but subtle. It still works perfectly as white bread, it just looks fun and has a bit more depth to it if you have it without any strong-tasting toppings

The ramen is made using a chicken broth and a spicy miso tare. Toppings I’ve chosen are shiitake mushrooms, wood ear mushrooms, scallions, menma, egg and pork chashu.

Here I was, contentedly living my life not making fucking bread, and y’all had to come along and tempt me with delicious rolls n shit. So now I’ve made a big fucking loaf of white bread and it’s goddamn delicious and all I can think about is making more motherfucking bread.

Inspired by an interaction I had in the comments of the bread community recently.

Anchovy butter is the perfect salty compliment to rich goose egg yolk.

My partner surprised me with a Yuto Omura’s Japanese cuisine cookbook. I’ve been trying his recipes from his site (https://sudachirecipes.com/) and YT channel for about a year now. Every single recipe of his I tried has been an absolute slam dunk, sometimes helping me solve a particular recipe I’ve been trying to dial in for years (or decades). “Hm, sure, I’ll get around to buying his cookbook at some point.”

It’s March and we all know what that means, St. Patrick’s Day. All the grocery stores are running deals on brisket, cabbage, potatoes, and carrots.

been guided by this recipe for quite a while:

Way better than tora, tora, tora.. amirite?

Basically a carbonara with extra steps - fry your guanciale cubes, set aside. Reserve the fat from the guanciale. Then, fry the meat from a fennel salsiccia, add a bit of passata. Mix cooled down guanciale fat with pecorino and egg yolks in a bain marie to create a creamy sauce. Precook pasta for half the time it takes to fully cook it. Add pasta and a little pasta water to pan, finish cooking pasta until all dente. Combine with sauce, fried guanciale and serve with parmeggiano cheese and fresh black pepper.

Whole wheat sandwich bread, sharp cheddar, Sriracha. Mayo for the grilling.

We knew it was goose egg season but hadn’t found their nest. This morning it was visible. 7 eggs. Probably less than a week old.

I make a loaf every two days for the family. Nothing fancy. Just some sourdough.

Recipe from the “Mealime” app. I think it was called Indian-style turkey fried rice.

Tried this recipe. A bit too sweet but really good.

Yes, I’m the reason Pizza Hut and Papa John’s are closing locations. It was supposed to be round but I’m happy how it grabbed the baking stone and stretched a bit when pulling the peel back.

Oh its nice! The homemade stock was entirely gelatin…ized, so it sluurped out of the jar, which amused my easily amused self!

Super large tortillas filled with stir fried onions and carrots, sour cream, cheddar and pepper sauce.

cross-posted from: https://lemmy.cafe/post/32177377

Just made these healthy as seed crackers. soaked chia seeds and linseeds are the binder and yeast flakes give them a cheesey nutty flavour that is so moreish.

A mix of sweet and hot Italian sausage. Peppers and onions were done in the wok to get some char on them. One of these is pickled sweet pepper relish I made last year. Fries were twice fried like Five Guys. I didn’t tell my wife that. As she started eating them she said “this needs malt vinegar” and I knew I had won. I got her some malt vinegar. I was out of provolone so I went with cheddar.

This is a stupid simple meal that is very satisfying. You can use sour cream instead of avocado to cut costs but don’t try and use both because it will overwhelm the potato goodness.

Mustard, ketchup, red onion, thick cut bacon, relish, commercial buns, and pseudo cheese.

Mushroom galette with farmer’s cheese, onion, and dandelion greens. I ate it with a vin de France from La Rocalière, in northern Rhône, which was better than my dough. Flavor on the dough was nice, texture was decent to good, but I’d have been smart to use an egg wash.

Pork dumpling

I should have let the sauce cool/thicken but I was hungry AF!

Sie haben viel besser geklappt, als ich gedacht hatte.

Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.

Got a little bit of money. Almost wet out for Mexican but decided to do it at home. Flank steak burritos with store bought salsa, guacamole, tortillas and side of refried beans. Probably the most expensive Mexican meal I’ve ever had outside of a restaurant. But they didn’t have any tomatoes or ripe avocados.

This was a while ago, but I made a loaf of challah, and having had success with babka in the past, decided why not…

apologies if this is counts as a repost, just trying to figure out how crossposting works. i did edit the op with more pics if you already saw it earlier