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Can we do sweet potatos? On nom nom am yam yam
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Oct 11, 2014 16:50
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| # ¿ Apr 28, 2024 03:29 |
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BlueGrot posted:How do I avoid potato water going brown? The water you boil them in? Scrub and wash the potatos beforehand, a proper scrub. Water squeezed from potatos? I'd think some lemon juice, or other citrus, same way you stop fruit from browning.
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Oct 13, 2014 03:13
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While we wait (or let potato bread rest).. POTATO-TAN WHY WONT YOU NOTICE ME http://manga.redhawkscans.com/reader/read/silver_spoon/en/0/105/page/3 http://manga.redhawkscans.com/reader/read/silver_spoon/en/0/105/page/4 http://manga.redhawkscans.com/reader/read/silver_spoon/en/0/105/page/5 Before I am reported, let me note that this is a farming manga by the lady who wrote and drew Full Metal Alchemist, and is the very reason I WWOOF and farm now. THIS ANIME IS VARY IMPORTANT TO MEE Suspect Bucket fucked around with this message at 05:40 on Oct 13, 2014 |
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Oct 13, 2014 05:38
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Steve Yun posted:Food anime is a hilarious blend of actual educational information and hyperbolic exaggerated bullshit. Yakitate Japan was my favorite. bad english dubs are satan i demand the highest quality subs https://www.youtube.com/watch?v=I4Sno4zeF9g edit: Two hours for fries? Six hours for doughnuts? Are you kidding? I'm not going to Nobu, I just want a snack. Suspect Bucket fucked around with this message at 08:12 on Oct 13, 2014 |
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Oct 13, 2014 07:31
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I HAVE CHEATED AND MADE DINNER ROLLS Sweet potato dinner rolls! Needs a touch more salt, probably 3 teaspoons rather then 1.5, and I added a teaspoon of brown sugar when blooming the yeast. They also could have gone with an extra minute or so in the oven to get more toasty, but I was worried and the lighting was bad, so I didn't see exactly how pasty they looked. I also brushed the tops with butter with a pinch of cinnamon and allspice, that could have been salted butter. BUT THIS IS WHY WE PRACTICE. Have you ever been to Logans Road house, the bbq chain with the free 'shell and eat' roasted peanuts they encourage you to toss on the floor? Tastes just like their rolls. Very rich and moist, great with beer. I was pleasantly surprised! http://www.health.com/health/m/recipe/0,,10000000408839,00.html I was also affing THRILLED to figure out finally how pizza places make their weird little garlic knot shapes! I make the knots, found they were too big, and started to cut them in half and pinching them together into rounds. I did several, and GASPED in astonishment, realising that they looked exactly like the perfect delicious garlic knots you get in every Long Island pizzeria. I feel like I've rediscovered damascus steel. Suspect Bucket fucked around with this message at 01:54 on Oct 15, 2014 |
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Oct 14, 2014 21:02
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In the continuing adventures of "What do you mean I bought too many sweet potatoes", I bring to you Spicy Green Bean Stuffed Sweet Potatos! Which is totally not a baked potato with stuff on top, it's CLEVER. (its beeyootiful) You will need, for one serving, 1 Medium Sweet Potato Olive Oil to coat skillet 1/2 tablespoon untoasted sesame seeds and red pepper A handful of long green beans (fresh is best, frozen is okay but add to the skillet carefully!) Butter Sriracha I baked the sweet potato for about 45 minutes in my toaster over for 45 minutes while watching Top Gear. When it was done all the way through, I turned the oven off and let it rest in there while I heated up some olive oil over medium heat, then tossed in half a tablespoon of sesame seeds, dried hot red pepper, and some dried minced tomato (which are kept in very similar containers and can be easily mixed up at first glance. Never mind, it was yummy). I let that all bloom until the red peppers started bothering my nose, so I turned up the vent fan, and threw in a good handful of green beans. I sauteed them up, removed from heat, and grabbed my now mostly handleable sweet potato from the toaster. I split it a quarter down lengthwise, mushed it up a bit, then packed it down to receive green beans. Then you carefully scoop the hot green beans and all the fixings on top of the potato, and top with a pat of fresh cream butter and a drizzle of sriracha for color. Delicious and filling! This would serve perfectly well as a meat replacement meal for a vegetarian, even a vegan without the butter! I'm thinking for thanksgiving sides, I'll just make small dishes with a half or a third of a big sweetie's worth (since my thanksgiving looks to be just me and my parents this year, and we are not huge eaters) instead of stuffing whole potatoes and expecting everyone to finish that, the sweet potato rolls I'll definitely be making again, some spinachy or broccoli thing Ill have to think up, AND the whole roast chicken. Suspect Bucket fucked around with this message at 21:44 on Oct 15, 2014 |
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Oct 15, 2014 21:26
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Steve Yun posted:
You might be right on the eggs and cheese bit. Did you bloop the layers of Creme Fraiche in between the 'tatos plain, or was there anything else? In my experience, alkaline stuff destroys any of the fun yonk bite profile that Fraiche gives. Hard sour fraiche (freech in my farmy land) has the low ph sting of good gin and better cheese, without the effort but a thousandth of the keep. I'm guessing the flavor of this dish depends a lot on managing ph. Also gently caress googling 'ph of "food"' without coming up with some weird-rear end cancer conspiracy thing. I JUST WANT A LITMUS TEST.
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Oct 16, 2014 05:39
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| # ¿ Apr 28, 2024 03:29 |
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I continue to cheat with Sweet Potato Chocolate Chip Scones with Cranberry Jam!  Delicious and rich! Make ahead, freeze, and toast one up the morning of Thanksgiving to nibble on while watching the parade. http://camillestyles.com/food-and-drink/the-perfect-bite-sweet-potato-scones/ except I added a 3/4 cup of dark chocolate chips. Other add-ins could be dried fruit, or some pecans. Just resist the urge to make your scone 50% sweet bits. It's meant to be eaten with jam and tea! Suspect Bucket fucked around with this message at 03:27 on Oct 18, 2014 |
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Oct 18, 2014 03:24
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