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Casu Marzu posted:
gently caress, I'm making a batch of these for to hand away to people as Christmas gifts 
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| # ? Dec 15, 2011 08:34 |
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| # ? May 19, 2013 16:59 |
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I do not understand why ciabatta bread tastes so different than lower hydration bread but it does and I love it. Took these:  Coated them with garlic that had been slow cooking in butter all day:  Grated some parm on top and baked that sucker:  I love bread! 
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| # ? Dec 15, 2011 16:27 |
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I never liked soup as a kid but apparently that's because I was only ever given canned soup. Now I make soup and it is DELICIOUS. Potato, leek and garlic soup, pre-blending. It's tasty but ugly post blending, so in-progress picture it is.
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| # ? Dec 15, 2011 17:38 |
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Just out of curiousity, why whole garlic with the skin on?
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| # ? Dec 15, 2011 17:52 |
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Cizzo posted:Just out of curiousity, why whole garlic with the skin on? You can't tell from the picture but the top of the garlic has been cut off, so all the cloves are in contact with the stock. In soup I like to simmer the garlic this way instead of mincing/sauteing because the flavor is mellower. After the potatoes were tender I grabbed the garlic with tongs and mushed all the garlic out of its skins and threw the skins away. The whole head just makes it easier to find than fishing individual cloves out. edit: Sometimes I do this when I'm steaming rice as well. Tastes great man. vonnegutt fucked around with this message at Dec 15, 2011 around 18:29 |
| # ? Dec 15, 2011 18:15 |
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Shrimp Risotto with saffron, roasted peppers and tomato People who don't suck the head don't deserve shellfish 
Junior G-man fucked around with this message at Dec 15, 2011 around 19:32 |
| # ? Dec 15, 2011 19:05 |
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vonnegutt posted:You can't tell from the picture but the top of the garlic has been cut off, so all the cloves are in contact with the stock. In soup I like to simmer the garlic this way instead of mincing/sauteing because the flavor is mellower. After the potatoes were tender I grabbed the garlic with tongs and mushed all the garlic out of its skins and threw the skins away. The whole head just makes it easier to find than fishing individual cloves out. Allahu Snackbar posted:Honeycrisp apples simmered soft with sherry and butter, cinnamon, chunks of gjetost cheese, and shovel that into a short crust pocket to make the best loving dessert pasties.  Blog post.
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| # ? Dec 15, 2011 19:36 |
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made a duck salad! :-) smoked duck breast, baked bacon, seedless grapes, pine seeds and a dressed salad. yum! 
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| # ? Dec 15, 2011 20:13 |
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Try replacing the grapes with pomegranate seeds, it's a delicious combination as well with the duck.
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| # ? Dec 15, 2011 21:09 |
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Junior G-man posted:Try replacing the grapes with pomegranate seeds, it's a delicious combination as well with the duck. yes, but you don't know what dressing I used..this one was perfect for the grapes. Thanks for the effort though :-)
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| # ? Dec 15, 2011 21:41 |
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paraquat posted:made a duck salad! :-) This is so pretty!
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| # ? Dec 15, 2011 22:12 |
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Sweet potato peanut soup Apple cider custard pie  Neither was much to look at, but they were very enjoyable to eat at.
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| # ? Dec 16, 2011 00:43 |
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sterster posted:Made a pot roast that was delicious. Took the left overs from that and made these. It was my first time ever to make a pot pie but I think I got better at it. I started with the Heat >  > Leaf/Tree thing
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| # ? Dec 16, 2011 03:00 |
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Chinston Wurchill posted:Apple cider custard pie Recipe needed, thanks in advance!
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| # ? Dec 16, 2011 04:54 |
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angerbeet posted:Recipe needed, thanks in advance! I used this with a graham crust instead of a pastry crust. Initially I thought it was a bad idea as the edges got a little burny, but the custard and crust sort of melded together at the bottom and it was rather delicious.
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| # ? Dec 16, 2011 05:14 |
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Casu Marzu, I attempted your brown butter cookie recipe tonight, along with the oatmeal toffee cookie recipe (which turned out amazingly), and I ran into a problem when I took the cookie log out of the refrigerator. I attempted to slice the dough into individual cookies, but it just crumbled every time I got the knife halfway through the log. Any idea what I did wrong?
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| # ? Dec 16, 2011 07:24 |
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RHIN0002 posted:Casu Marzu, I'm leaving for work so I don't have time to get more in-depth, but after screwing around with quite a few batches, I think it comes down to water content of the butter post-browning. If you cook the butter at a higher heat, more water is evaporated out and it leaves a denser, less liquidly butter that you are creaming in. This is apparently leading to really crumbly cookies. You can either add a tablespoon of water in while making the dough, or if you only notice it after forming the log, you can just toss the log into a bowl or on a work surface and knead the cookie for maybe a minute or two at most. Kneading usually isn't ideal for cookies, but I found that with the ideally crisp texture of the cookie anyway, it isn't detrimental enough to notice.
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| # ? Dec 16, 2011 13:00 |
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 Pad Thai. I used chicken instead of shrimp because I have no idea where to get decent shrimp in Athens Ga. I sliced the tofu a little thin and it ended up crumbling by the time the dish was finished. It was delicious though.  This was my breakfast. Steel cut oats with mashed bananas a little bit of vanilla, brown sugar and cinnamon.
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| # ? Dec 16, 2011 15:39 |
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vonnegutt posted:Potato, leek and garlic soup, pre-blending. It's tasty but ugly post blending, so in-progress picture it is. Something different to try - slice the leeks and potatoes thinly and instead of blanding, mash it up with a potato masher. It gives the soup a really nice semi-chunky texture. Didn't cook any dinner last night, but I made 8 ENORMOUS loaves of stollen, everything from scratch including the candied citrus peel and the marzipan. Stollen are supposed to represent baby Jesus all wrapped up in a blanket, and these ones are basically physical stand-ins.
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| # ? Dec 16, 2011 16:12 |
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Casu Marzu posted:I'm leaving for work so I don't have time to get more in-depth, but after screwing around with quite a few batches, I think it comes down to water content of the butter post-browning. If you cook the butter at a higher heat, more water is evaporated out and it leaves a denser, less liquidly butter that you are creaming in. This is apparently leading to really crumbly cookies. You can either add a tablespoon of water in while making the dough, or if you only notice it after forming the log, you can just toss the log into a bowl or on a work surface and knead the cookie for maybe a minute or two at most. Kneading usually isn't ideal for cookies, but I found that with the ideally crisp texture of the cookie anyway, it isn't detrimental enough to notice. Thanks. I'll try this with the next batch that I make. mcpants posted:
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| # ? Dec 16, 2011 17:48 |
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RHIN0002 posted:Just get it at the Publix on Atlanta Hwy. That's probably your best bet, because I'm unaware of any reputable seafood markets in Athens. Also, Athens represent. Hello Athens goon. Have you tried any of the sea food from the earth fare at 5 points? Of course, there is always the shrimp pimp of athens. http://www.facebook.com/pages/The-S...309956045681448
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| # ? Dec 16, 2011 17:55 |
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mcppants posted:Hello Athens goon. I've never been to Earth Fare, but I can't imagine their stuff being terrible. I'm sure it's uber expensive though. As for the Shrimp Pimp, that is awesome. I've never even heard of them, but may be giving them a call for some shrimp. RHIN0002 fucked around with this message at Dec 16, 2011 around 20:15 |
| # ? Dec 16, 2011 18:04 |
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RHIN0002 posted:Casu Marzu, This happened to me too. I fixed it by soaking my hands with warm water and rubbing down the log, then smushed it back together as tightly as I possibly could and put it back in the fridge for another 1-2 hours. I could slice it just fine after that.
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| # ? Dec 16, 2011 23:25 |
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^^ Yeah, that's another thing that can work. Putting it in the fridge for a longer time should help keep the cookie dough together better. Overnight would be great for em.
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| # ? Dec 16, 2011 23:28 |
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Hudson Valley foie gras came today. I bought it because my mom asked me to cook her a nice dinner for her christmas present but i just had to try some http://www.youtube.com/watch?v=kBOx...=youtube_gdata_
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| # ? Dec 17, 2011 02:54 |
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I've been baking a lot the last couple of days. Today, I made blueberry crumble bars. I bought six pints of blueberries at the farmers' market and needed something to do with them. I love tart desserts so much.
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| # ? Dec 17, 2011 03:28 |
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Not particularly hard or awesome, but it was damned tasty. There's a chorizo buried beneath all that stuff.
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| # ? Dec 17, 2011 11:19 |
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 The annual cookie plate. Clockwise from top right: Italian butter cookies with buttercream frosting, lemon and raspberry flavored sandwich cookies (some might recognize them better as the leaf-shaped cookies sold at delis), almond paste cookies, rainbow cookies. Missing from picture: Italian meatball cookies, white and chocolate versions.
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| # ? Dec 17, 2011 14:57 |
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Mobile phone picture so apologies but just made some Bacon Brownies from a Nigella Lawson recipe and they're bloody delicious. They came out slightly underdone if I'm honest, but I don't mind a gooey brownie. They don't taste bacony, just a salty background with really rich dark chocolate
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| # ? Dec 17, 2011 17:01 |
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Pork belly http://i.imgur.com/kGSxG.jpg
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| # ? Dec 18, 2011 00:22 |
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I'm so excited I think I'm going to burst. I have never made a pie before, always have been scared of pastry. Haven't even done one of the storebought pie + canned filling pies. That's how pieless my life has been. So today I decided to make a pie from scratch since holidays are coming up and I want to take pies to events. This is a caramel apple pie. For the pastry I used 70% butter 30% lard. I realize it looks like a 7 year old made it but I am super excited and proud of myself. I don't know why I decided to try and do a lattice top on my very first pie but I just got so excited I said "LET'S DO IT!"
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| # ? Dec 18, 2011 07:26 |
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 Ox kidneys and mushrooms in red wine, served over rice. A good cheap winter warmer.
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| # ? Dec 18, 2011 16:15 |
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One day I might make an actual meal instead of just making random things on a whim and snacking on them. Yesterday was not that day:  I had a bunch of cucumbers left over from making a ton of tzatziki, so I made pickles.
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| # ? Dec 18, 2011 18:04 |
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I tried this recipe from Crepes of Wrath tonight. I haven't cooked in a while and I'm still a beginner but everything tasted great!
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| # ? Dec 19, 2011 00:43 |
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Cavenagh posted:
It's cold as poo poo here and I want to eat this SO bad.
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| # ? Dec 19, 2011 01:58 |
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 Aww yeah, gingerbread pyramids and obelisks and wetlands and kids and whatever else we felt like cutting out and frosting. All the patterns were kind of spur-of-the-moment, and we didn't do a lot of math when cutting up the popsicle box we used for templates, thus the 3 sided pyramid. I forgot how fun these were to make!
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| # ? Dec 19, 2011 03:27 |
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Chinston Wurchill posted:Sweet potato peanut soup On the contrary, I think it looks (and sounds) quite delicious. Mind if I get your recipe? I don't normally eat sweet potatoes but that soup seems like it could be a great combination of flavors.
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| # ? Dec 19, 2011 04:27 |
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 I loving love chicken and sweet corn soup. Made up a stock yesterday and cooked in the egg whites and chicken today with some spring onion and fresh garlic. Made up about 4lt of it and shipped it off to various families after we had our fill of it tonight.
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| # ? Dec 19, 2011 10:41 |
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 Roast pork with onions and carrots thrown in, and potatoes cooked in the juices while the meat rested. Those potatoes are seriously one of my favorite things in the world. Also homemade applesauce and boring steamed broccoli.  Over the weekend was bacon, leek, mushroom & Gruyere quiche in a (poorly) homemade crust. Everything looks super yellowy in my kitchen!
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| # ? Dec 20, 2011 00:22 |
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| # ? May 19, 2013 16:59 |
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My boyfriend graduated yesterday, so I made his favourite cake (Germans  )
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| # ? Dec 20, 2011 01:02 |
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