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Because I decided I hate my arms I made the Bouchon Lemon Tart with a basic crust. Pretty happy with the result considering this is the first time I've made a tart, let alone a sabayon to fill one with. Still waiting on it to set in the fridge before I cut into it but the leftovers in the bowl were delicious. Gonna go ice my arms now.
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Nov 7, 2015 00:18
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| # ? May 27, 2024 00:17 |
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What about your arms?
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Nov 7, 2015 00:39
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They were just shot after ten minutes of constant whisking over the double boiler to make the sabayon since I don't have a hand mixer.
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Nov 7, 2015 01:27
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That is a beautiful goddamn tart. I'm right with you on the no-mixer front. Actually a funny story about that: One time I was making this tres leches cake  I've got the eggs in a bowl and I'm beating them with the whisk and I'm going at it with what feels like all my strength, for forever and nothing is happening. Eventually, I'm sitting cross-legged on the floor, this bowl in my lap, whisking with my aching, burning arm when I suddenly realize.... I don't feel quite right. I put the bowl down and get up just in time to do a full-tilt vomit-run-vomit to the bathroom. After cleaning up and getting rid of the eggs, I lay down and sleep for the next 14.5 hours. Two days later, I put eggs in a bowl, and in just a minute or two of beating them with minimal effort, they're beautifully peaked. The cake was delicious.
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Nov 7, 2015 05:38
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 That doesn't seem good.Looks lovely, though.
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Nov 7, 2015 07:35
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I made my first apple pie ever. Turned out pretty drat good. I wish I got a little more color on the top crust, but the bottom crust was perfectly crispy. The only problem was that it was hard as poo poo to get out of the cast iron cleanly so it was more of an apple pie cobbler by the time it was on plates.  (yes my phone picture are always that dark inside, who knows)
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Nov 7, 2015 07:59
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What was wrong with the eggs? Why did they make you throw up?
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Nov 7, 2015 21:10
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im full of poo poo posted:What was wrong with the eggs? Why did they make you throw up? No the eggs were fine, I was just sick. The difference in how much effort it took to beat eggs sick vs. well was just funny to me. Like, I completely and brutally failed at step 1 of a simple cake recipe.
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Nov 7, 2015 21:18
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 First try at making macarons
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Nov 8, 2015 02:51
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wow did not know about this at all first time i have seen the thing on the left in my life. what are they like
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Nov 8, 2015 09:03
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im full of poo poo posted:wow did not know about this at all Good ones are insane and bad ones are about the worst thing you can legally put in your mouth. e: They're a super light, sweet pastry with complementary flavor matching between either side of the pastry sandwhich and the center spread. They're super difficult to make.
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Nov 8, 2015 09:20
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VelociBacon posted:Good ones are insane and bad ones are about the worst thing you can legally put in your mouth. Pretty sure they're easy to make; McDonalds here has been making them for years.
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Nov 8, 2015 10:19
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Its easy to gently caress up the shape of the macaron if you're not careful.  Pic is from a course I took a few years ago. Haven't made them since, too much effort.
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Nov 8, 2015 11:05
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I never even tried to make macarons, because I heard they're so goddamned easy to gently caress up and I'm a mediocre baker at best unless it's like, roasting a chicken.
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Nov 8, 2015 11:21
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Don't mind me was going for sarcasm
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Nov 8, 2015 12:15
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im full of poo poo posted:wow did not know about this at all One is kosher for Passover!
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Nov 8, 2015 14:46
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I feel like they have a bad reputation, just like croissants and soufflé. They're not that difficult once you understand the technique and as long as you can regulate your oven temperature. The flavor and texture was spot on in this first attempt. Only issues where a few hollow shells and some imperfect ruffles (Also I'm terrible at piping). Pretty sure I can fix all those problems next batch. I wouldn't say that two or three tries for a good product is that bad.
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Nov 8, 2015 14:48
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Secret Spoon posted:Im bad with the Internet and have never used Amazon. When i lived in Michigan i could generally find Colmans in the ethnic aisle of larger supermarkets, or Cost Plus World Market if you have one of those.
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Nov 8, 2015 17:36
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feedmegin posted:When i lived in Michigan i could generally find Colmans in the ethnic aisle of larger supermarkets, or Cost Plus World Market if you have one of those. oh I ordered a bottle of amazon. I just never even thought of using that venue to get what I wanted. I also have a new monitor coming. Also a chair.
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Nov 8, 2015 18:55
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 Mexican chocolate macarons. Cinnamon flavored cookie with chocolate-chili ganache.
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Nov 9, 2015 02:17
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Beetroot and Apple, Shaved Fennel, Roast Asparagus, Crispy Salon, Horseradish Creme Fraiche Onions glazing for...  Mushroom and Walnut Stroganoff.  Hot and Sour Green Tomato Soup, Soy Marinaded Quail Eggs, Char Sui Pork.  Mac & Cheese, Red Jalapeno & Bacon Relish (Courtesy Serious Eats)  Crispy Pigs Ears and Frise Salad, Sorrel, Carrots, Quail Eggs.  Goat Cheese Tart (The crumbly edges make it rustic) 
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Nov 9, 2015 03:01
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drat that food looks good. I made pizza. It has salami and cherry peppers. 
bummer dude fucked around with this message at 04:35 on Nov 9, 2015 |
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Nov 9, 2015 04:32
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bummer dude posted:drat that food looks good. I made pizza. It has salami and cherry peppers. this is a beautiful pizza pie
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Nov 9, 2015 04:52
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 Tacos!
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Nov 9, 2015 05:03
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Cavenagh posted:Beetroot and Apple, Shaved Fennel, Roast Asparagus, Crispy Salon, Horseradish Creme Fraiche First off, absolutely fantastic! Could you possibly break down the Mushroom and walnut stroganoff recipe if you get a chance?
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Nov 9, 2015 13:42
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Nhilist posted:First off, absolutely fantastic! Could you possibly break down the Mushroom and walnut stroganoff recipe if you get a chance? Seconded!
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Nov 9, 2015 14:46
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I think this is what I probably did for the Mushroom Walnut Stroganoff, ensuring I come out looking my best of course: Take about a pint of chicken / beef or veg stock, heat it. Use hot stock to re-hydrate some dried mushrooms. Toast of some roughly chopped walnuts. They're to add a crunch here and there, not be in every fork load, so er on the side of too few. Not quite a garnish, not the meat of the dish. Reserve your nuts. Blanche and peel a good handful of pearl onions. Brown in pan with butter. Season with salt, pepper and paprika. Reserve Add butter, oil and garlic to pan. Throw in many mushrooms. Season with salt, pepper, paprika. I use halved button or crimini mushrooms. Because they're what I can get and I always have some in the fridge. Saute until they've released their moisture and are a gorgeous deep brown. Reserve. Add a fine dice of three or four fat shallots to the pan, with oil. A couple of well populated thyme sprigs. Soften. Add stock to pan. Scrape all the fond. You could deglaze after each step too of course. I might have done. Season with salt, pepper, Worcestershire sauce, soy sauce. Take a little of the stock and add it to a good blob of sour cream / creme fraiche. Whisk it in, then return mix to pan. Add the reserved Mushrooms and Onions in. Season. Take a good quantity of pasta and toss it all together. Chop up a good fistful of Parsley and Chervil. Use the stems. They have flavour. Mix the walnuts in, mix into the Stroganoff, toss it all, taste it all. Serve with blob of sour cream / creme fraiche. Drink brandy.
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Nov 9, 2015 21:29
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Casu Marzu posted:
This sounds pretty amazing. I'm a sucker for chocolate-chilli anyway.  Lamb shank dupiaza, on saffron rice, topped with caramelised onion.
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Nov 9, 2015 21:56
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Fried chicken and potatoes! Homemade Raisin' Cane's style sauce, and a bourbon honey Sriracha glaze. Tasty home food. 
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Nov 10, 2015 05:02
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Brawnfire posted:Sure, but it's barely a recipe. Just get your skillet nice and hot with a little fat. Preheat the oven to 400ish, dont matter much. Couple pages back, but I remember this sounding great so I tried it last night  Dried & salted the skin, and shoved some cracked white pepper and ground thyme underneath the skin. That skin came out delicious. Served with steamed ears of corn and roasted brussels sprouts with balsamic reduction. The sprouts & balsamic combined with the red onion and mustard sauce from the pot is an out of this world combination, will definitely be making again. Thanks for the idea!
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Nov 11, 2015 14:59
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Kumbamontu posted:Couple pages back, but I remember this sounding great so I tried it last night Oh hells yes, that looks yummy! Good choice on sprouts and corn, top of the line veg
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Nov 11, 2015 20:37
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Mustard Sauce?
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Nov 11, 2015 21:29
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Xoidanor posted:Mustard Sauce? Not sure what the "proper" way to make it (if there is one) is but mine was 2 Tbsp each of honey, brown sugar, apple cider vinegar 1 Tbsp Worcestershire sauce 1 Tsp garlic powder 1 smallish squirt ketchup 1 big rear end squirt mustard
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Nov 11, 2015 21:53
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Kumbamontu posted:Not sure what the "proper" way to make it (if there is one) is but mine was Sounds good as gently caress to me!
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Nov 11, 2015 22:40
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 Shakshukaaaaaaaaaaaaa
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Nov 12, 2015 02:09
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Number 1 Sexy Dad posted:
That place is like some MC Escher poo poo, I'm getting lost in it.
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Nov 12, 2015 16:43
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Number 1 Sexy Dad posted:
Man I need to make that again; thanks for the reminder. Last night, I upgraded my mom's "school lunch" dinner:  Local grass-fed ground beef with onion, garlic, purple carrot, and cremini mushrooms in brown gravy plus red wine and infused with fresh herbs... over red-skin mash... with peas and raw milk.
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Nov 12, 2015 17:21
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Roasted kabocha squash filled with chili (aka ground beef stew with beans and tomatoes), topped with shredded cheese and spring onions 
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Nov 12, 2015 21:45
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Oh my god, that is loving beautiful.
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Nov 13, 2015 08:33
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paraquat posted:Roasted kabocha squash filled with chili (aka ground beef stew with beans and tomatoes), I am making this as soon as possible.
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Nov 13, 2015 11:28
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