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Oh hello new thread. Lots of lovely looking stuff in here already  I can help change that... A few things from the past few days: Had a crack at the budgetbytes Teriyaki Salmon with Sriracha Mayo as a friend had said it was excellent. I doubt her proportions somewhat as her pictures look more like a dry rub than the mountains of sticky sauce you end up with if you follow it (that is not a bad thing though).  Was really delicious with a bit of mushroomy basmati and salad. Apologies for the mayo looking like melted American cheese; artificial light strikes again! Had a surfeit of good homegrown leeks so, alongside making a leek and tater soup for the soup thread (and somewhat inspired by whole braised leeks that cropped up recently on here), I did these whole-ish ones wrapped in good ham in a crème fraîche/parmesan sauce and breadcrumbed a little. Not going to win any plating awards but a really good combo and the leeks were tender as hell.    And finally I had a few things to use up so made some three cheese (sharp cheddar, feta, parmesan) and cress muffins with a little English mustard in the mix. They're sort of like the bastard child of a muffin, a cupcake and a cheese scone and are so good warmed with nothing on at all (although they'd probably be great buttered too).   
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Dec 3, 2014 19:05
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cigaw posted:Could I get a recipe/how to for the muffins, please? Sure! It's basically this one except theirs uses a mini muffin tin. I went full size and just baked them for a little longer to compensate.
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Dec 4, 2014 13:34
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cigaw posted:Thanks! Looks like it doesn't yield much... I'm guessing just the 6 regular-sized muffins in your pics? Yeah that's right - definitely doubling up next time I make it.
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Dec 4, 2014 15:07
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sharkattack posted:You liar. Your food always looks incredible. Daww thank you - coming from you that's high (unwarranted!) praise  sharkattack posted:moroccan lamb lasagna with feta béchamel This is also Extremely My poo poo. Definitely making sometime! emotive posted:Red beans and rice with avocado. My first time making them, came out quite tasty. I used andouille chicken sausage instead of pork. This looks completely fabulous (and pretty!). psychokitty posted:I was inspired by the beef cobbler a while back to transform my leftover stew: I'm loving all these hearty looking dishes - maybe because it's so drat cold and dark here at the moment. Your cobbled-together cobbler looks and sounds absolutely delicious. Something trivial for me. A friend was raving about trying some method for making oven fries/chips. I've never owned a deep fat fryer and years of childhood PSAs have made me a total chicken about pan and basket (apparently you so much as look at them and the kitchen burns down). It is hardly a method at all it's so stupidly simple. Oven to highest, cut spuds (desirée ideally), blanch in boiling water for 3 mins, drain, toss in groundnut oil in a roasting tin until evenly coated, season, bake for 15-20 mins, turning a few times. And they are so drat good - crispy on the outside and fluffy in. Why the gently caress have I been eating lovely frozen oven chips all my life? Why did nobody tell me it was this easy? I feel so foolish...   (please ignore sacrilegious scampi bites in background  )Turns out the method was apparently via Gordon Ramsay. So looks like he's perfected the humble chip much like he did with his own superior method for scrambled eggs  *bolts*
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Dec 9, 2014 18:03
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You guys kick rear end  (and the rest of you too, but I have to cherrypick or else I'd just quote whole pages )Screw you for making me so hungry when my cupboard is bare though - the perils of using things up before you go away for Christmas tomorrow 
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Dec 23, 2014 17:17
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Happy (belated) New Year, thread! A couple of things from the last few days; crab-stuffed avocados for a NYE starter (white crab meat, dijon, basil, red chilli, olive oil etc.):   Black bean quesadillas (beans, corn, cilantro, red onion, garlic, cheese and a whole boatload of "secret" taco seasoning):    My freezer is groaning from how many of these I have for quick and dirty shift-work emergency eating  I take no credit for this one, I just thought I'd honour it My friend tried making sushi for her first time. I think it turned out pretty spectacularly:  baw posted:Tiramisu: This is cute as a button 
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Jan 3, 2015 13:27
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A bit of a dump from myself as I've been a busy bee in the kitchen over the last couple of days. Broccoli & Stilton Soup (you can't really go wrong):  Decided it was time to bust out my pickled red cabbage after a month and a half. First time doing something that wasn't just a quick pickle and making a proper infused pickling liquor reduction etc. etc. Cider vinegar, red wine, sea salt, peppercorns, mustard seeds, sugar, bay leaves and all kinds "in" here. Pretty pleased - at the very least it's a great colour (luckily it tastes great too)!  Had a bit of a 70s moment and put it with a smoked salmon mousse cased and chilled in cucumber with ghetto melba toast (second batch pictured - first was the first time I've set my oven on fire for a good while. I think I forgot just how quickly you have to grill the cut sides  ). Terrible plating/pic (I just wanted to show the insides!); tasty food. Turnip & potato gratin with more double cream than is good for anyone:  ...to go with a steak and ale pie veggie fake steak:  ...ending up like this (in terrible lighting, as usual):  So many other things to try, so little time (not helped by getting around to installing the Kindle app on my iPad and impulse buying a massive new cookbook  ).
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Jan 5, 2015 11:58
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FrancoFish posted:
Hey kinda sorta username buddy - would you make my sammiches for work tomorrow, please? TIA (that is one hell of a sandwich!). sharkattack posted:moroccan lamb lasagna with feta béchamel I hate making lasagne. Hate hate hate it. No sane person can do it and not think "You know what? Next time I think I'll just buy one or go out and order one instead". You may have changed the game with this. Although it did feel like I spent 3 days putting it together it was oh so worth it. I was worried that, despite my dish being the right dimensions, mine was shallower as it seemed like a lot of ragu/béchamel. Greased up an additional smaller dish for that eventuality, but it fit (just)!  Although the bottom of my oven didn't thank me after cooking - slightly overspilling. Oops.  Mine flumped a bit when plated but that's my fault rather than the recipe's - a combination of too small a dish, clumsiness and apparently buying the world's stringiest mozzarella (trigger warning for lactose intolerant gwspooners - this uses all the cheese).  Absolutely first class though. Great recipe despite mine being not as pretty!  spachethespatula.com posted:so expect to see another weird-o flavor combo lasagna If that is weird-o then count me as weird. sharkattack posted:You inspired my dinner last night---only I added roasted sprouts on top because I am obsessed with them. Me too (it helps that you can buy a truckload for pennies right now since silly gooses seem to think they're only for Christmas). Eat all the sprouts. With chilli/garlic/ginger/soy: 
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Jan 18, 2015 09:06
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Echeveria posted:Unff. I'd sacrifice my guts for that. A friend asked me last night, what my dying meal would be if I knew I was going to die. I said, all the cheeeeese. And a fatburger milkshake. Aww drat - I was actually thinking of you specifically when I wrote that, just couldn't quite remember your username! That does sound like a good dying meal plan  Ayem posted:Ugh, brussels sprouts are unnecessarily expensive here (Edmonton) right now. Stores are trying to get $2.50/lb for them, when they used to be 99 cents. Payback! Visiting Canadian friends tend to just about faint when they see us Brits pay about CAN$1.50 for ONE corn on the cob. I hear the government pays YOU to take huge baskets full of them over there
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Jan 18, 2015 18:57
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mich posted:Third annual Hobbit party That's absolutely wonderful. Much respect  Two daft things from the last couple of days: An exercise in Keep It Simple Stupid - linguine with chorizo, rocket/arugula, capers, lemon juice and...nothing else (apart from s&p). A total keeper for stupidly easy tastiness.  A bit more involved since I was looking for recipes to do something with some Manchego cheese I'd been given (and never had before) - Lamb-Stuffed Aubergines with Moorish Spices and Manchego Cheese (looks like I'm on a ground lamb and cinnamony things trip at the moment ): drat that cheese be oily.  Much better when scooped away from the slick. Smelled so good I completely forgot to put them with the salad I'd put together... e: (stop replying while I am half typing/half distracted with other things  ):kittenmittons posted:Seared Tuna, Cucumber Salad, Pickled Mustard Seed, Black Rice Hot That's beautiful.sharkattack posted:Ah! I'm so glad you liked it! I think yours looks even more delicious than mine! Pretty food is great for pictures, but messy food is great for eating! Thanks! It really is a great recipe - my freezer thanks you for the leftovers and I'll definitely be making this a lot in the future. sharkattack posted:Hooooooly crap you make some amazing-looking food! You're super talented, and I want to eat every single thing you posted! Wholeheartedly seconded (and I don't even like duck most of the time!). sharkattack posted:the best red velvet cupcakes I think I've ever eaten (I attribute some of that to the fact I used duck eggs)  This post got long - sorry (and sorry for the sucking up - but you lot make some fantastic things ).
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Jan 21, 2015 00:15
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That's Dou Ban Yu (Lowtax's catchphrase), right you never tell us what things are! ? Ingredients and result look like it is, as far as I can tell, and it looks great! paraquat posted:Then there were two days this weekend on which we had snails as an appetizer. We found out that my new grocery store sells little cans of snails, so that will be had often from now on. Ugh, so very jealous. I can't get them anywhere around here; canned or not. That's a pro-app right there  Doh004 posted:
Echoing all the  going on here. That's completely mouth-watering.
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Jan 26, 2015 21:49
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CrazySalamander posted:They're in every super walmart I've been in. Some of the cans even come with shells to serve in. Sadly I'm in the UK  I did just have a search around for online suppliers though, and there are quite a few, although they be hella pricey.Bob_McBob posted:Yep, dou ban xian yu/豆瓣鲜鱼 from Fuchsia Dunlop's "Land of Plenty". It turned out okay except for grabbing it from the wok by the tail. I added warm tofu to the leftover sauce which was also awesome. Ha! I was going to prod you about it being weird to be squeamish about the tail and not the head - that makes a lot more sense! I did Dunlop's last year (posted it in a previous thread, I think) and it really is super. 
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Jan 27, 2015 11:33
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paraquat posted:computer dinner/netflix Nelson Mandela posted:Pasta con le sarde. Oh hey there fellow computer dinner/netflix/piles of pasta lovers. I was feeling especially lazy on a rare day off so quickly blitzed some radish leaf/parmesan/pistachio/chilli/garlic/oil/etc. pesto, threw it in some spaghetti and added some grilled chicken (because why not?) and then covered it in more parmesan than is healthy for anyone. Eaten in front of a newly renewed Netflix account movie. Movie was awful, food was not. That makes me even, I think? 
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Jan 29, 2015 07:07
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Casu Marzu posted:
Oh baby, yes  beerinator posted:Then I thought about this awesome "bread cheese" and things were good (yes, this is all cheese). I had never heard of this stuff before. Now I need to find a Finnish penpal. And maybe a waffle iron. Freezer clearout/leftover time! Some remaining big ol' frozen shrimp, the scraps of some frozen green beans, the end of some cherry tomatoes, the last linguine in the tin, a green chilli that was threatening suicide. Add some garlic/olive oil/chilli flakes/seasoning and you actually get a fairly decent Chilli Prawn Linguine (who knew!). 
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Feb 7, 2015 16:08
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Casu Marzu posted:Like, theres a shitload of "elitist" attitudes in all the other subforums I read, but I feel like GWS is the only one that gets called out routinely. I'd say CineD being called out for it (right or wrong) is FAR more prevalent.
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Feb 7, 2015 16:53
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Woof! Woof! posted:I made fiskesuppe with cod, lobster, and scallops. That looks loving magnificent I've eaten  squid plenty of times but never prepped or cooked it before. OH GOD THE HEADS AND BEAKS AND  Anyway, once the PTSD had settled in I made Yam Pra-Muek (a spicy Thai squid salad). Squid, obviously. Dressing is bird's-eye chillies, garlic, palm sugar, Thai fish sauce, lime juice. Salad itself is garlic, garlic chives, spring onions, banana shallot, plum cherry tomatoes, cucumber, mint, basil (had to cheat and use regular as couldn't find Thai):  Wasn't terribly confident in my squid-scoring abilities but oh hey look they're curling up nicely wok-ed in some ginger/veg oil/sesame oil. They look almost professional on the right once the dressing goes in...  Toss with the cold bits and:   Was really tasty and a fine effortdish to treat myself alone on vday 
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Feb 15, 2015 13:26
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paraquat posted:I made mapo tofu for the first time (first time I ate it as well) That looks so drat good! paraquat posted:We started with artichoke (not pictured) and a dipping sauce (with mayo, capers, lemon juice, honey, salt, peper, wine), Dear god that is right up my alley sharkattack posted:red velvet molten cakes Agreeing with the pure porn comments on the cake. I don't usually have much of a sweet tooth but that is calling to me. And that is a fine-looking risotto (both going on my "to do" list!). Klenath posted:Saturday: Baked pasta with no-knead dutch oven bread Sometimes all you want is some simple, hearty pasta bake - that looks absolutely delicious Speaking of, a friend recommended a twist on the humble mac'n'cheese. Arteries already hardening (so much bloody cheese - sharp cheddar, Gorgonzola, mozzarella, parmesan...egg yolks, double cream, paprika *clutching chest*):  Golden brown, texture like sun:  Lay me down, through my veins cheese runs (getting from dish to plate was quite a challenge - it appears I got cheese on my knob ): Total comfort food. Friend is redeemed after making me spend a king's ransom on cheese...
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Feb 27, 2015 13:55
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Adult Sword Owner posted:You and I have very different definitions of lazy Took the words right out of my mouth. That's hardly nuking a HUNGRY-MAN™, Casu! In my further adventures of "I love seafood but have rarely cooked with it" I thought it was time to give clams a go. Spaghetti alle Vongole using cuttlefish ink spaghetti (black is such an appealing food colour *ahem*). Did it in bianco style:   Half of my clams fell out of their shells, but the shells make it look prettier anyway 
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Mar 5, 2015 18:43
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cocoavalley posted:Speaking of rarely cooking seafood ... I'm such a sucker for a groan-worthy pun - you got me (looks fab ).Olpainless posted:Man, that looks absolutely beautiful, I want a plate of that right now. guppy posted:This looks cool as hell Thank you both! Casu Marzu posted:Nong shim black is so loving good for an instant pack I hope you lot are happy - now I'm planning on scooting about various local Asian supermarkets to see if this mythical instant ramen lives up to your props. My Little Puni posted:Trying to get me and my dad eating healthier. It'd be healthier for the two of you if you ate smaller portions IT IS A PHOTO SIZE JOKE PLEASE DON'T HIT ME YOU ARE NOT GLUTTONS
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Mar 11, 2015 02:34
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Veritek83 posted:The horrible burns you get from drunken pizza'ing are a treasure you'll keep with you forever. It's always my left wrist and they're always parallel and evenly spaced (this is not just pizza). I'm starting to feel like a WWII pilot with their kills/shot-downs painted on the plane. It wouldn't be so bad, but they're all while stone-cold sober. DiomedesGodshill posted:I've been playing around with nothing special until tonight. This looks so gorgeous!
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Mar 12, 2015 22:22
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Self-quoting ramblypost!franco posted:I hope you lot are happy - now I'm planning on scooting about various local Asian supermarkets to see if this mythical instant ramen lives up to your props. Bingo! We'll see how this pans out although I'll probably just end up eating them as is.  unlimited shrimp posted:Never made a crust from scratch before so I thought I'd make a shortbread crust for my quiche. Sounded better in my head. In reality, the caramelized onions combined with the crust made it far too sweet. Over-sweetness aside, that's a great-looking quiche sharkattack posted:red velvet molten cakes franco posted:Agreeing with the pure porn comments on the cake. I don't usually have much of a sweet tooth but that is calling to me. And that is a fine-looking risotto (both going on my "to do" list!). I can scratch one off my list. I wanted to try them anyway, but since I'm going away on a self-catering weekend with family next week I thought it'd be a nice thing to make and needed a test run. This could probably fit in the Cooking Cockups thread (entirely my own fault). Batter looking good, although it was bright red before adding the cocoa. Maybe I just have super-intense mutant cocoa?  Baked one and it's perfect apart from being totally brown now. Hmm.  Aaaaand it didn't want to come out of the ramekin. Despite the total collapse, the texture of the outside and inside was perfect and the whole thing was bloody delicious.  Second baking attempt. ALMOST came out clean but lost the top. I guess it being a volcano is apt for the lava?  Third time I gave up and ate it from the ramekin.  You can sort of see my major mistake in that last pic - the recipe calls for non-stick spray to grease the ramekins. I didn't have any and used melted butter, thinking "what difference can it make?". I would have been better off with just a rub of oil - the butter crystallised while baking, bonded with the cake batter and stuck hard. Am going with spray/oil and pudding basins rather than ramekins (the shape should help) for the real deal. Please cross all digits for me. Sorry I hosed up your cakes, shark!  (they were still delicious)
franco fucked around with this message at 09:26 on Mar 21, 2015 |
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Mar 21, 2015 09:22
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sharkattack posted:Someone else told me they had the problem with it not being red either, and really I don't know what to say. It's not my recipe (it's a recipe from a cookbook I was given to review). They were super duper red for me---verging on too red! I truly do not know how yours (and others) have come out anything but bright red Yeah I'm a bit baffled too. Like I say, the mix was super-vivid red (used a decent quality food dye) before the cocoa step and, despite my cocoa being nothing out of the ordinary (I think?), it was brown town after that (although you can still see a hint of redness in the uncooked mix there). Never mind, that's just aesthetics! They tasted amazing
franco fucked around with this message at 21:38 on Mar 21, 2015 |
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Mar 21, 2015 21:35
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CrazySalamander posted:I think SharkAttack was using non-dutch processed cocoa, and the rest of you were using dutch processed cocoa. Here's the difference between the two. Huh I had no idea! I used this one, assuming that it was "natural" as it had no additives. Seems that North American cocoas tend to be natural and European ones (where I am) Dutched. I could definitely see the colour being able to come through on that article's natural chocolate cake, while the dutched one is very close in colour to my puds  ? Unfortunately I have no clue where to find natural in the UK other than online (which I don't have time for now). Pants!
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Mar 22, 2015 11:49
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sweat poteto posted:Squash, mushrooms & celery, garlic spinach, baked herb ricotta Oh hells yes! I was given some taleggio cheese, which I've never had before. Looked around for a few ideas and...  ..sorry, I chickencheesed. Garlic-Crumbed Chicken. Score the breasts and stuff the grooves with parsley-rolled taleggio. Drizzle with olive oil and season:  Fry garlic/smoked, dry cure bacon/breadcrumbs in butter and pat on top, marvelling at the supernatural orange colour the butter and bacon fat gave the mix:  Bake in the oven and realise that that was WAY too much butter:  Serve the crisp/moist/oozey goodness (with some mediterranean-style rice in this case):   Have an idea for the rest of the cheese and I promise there's no chicken involved!
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Mar 23, 2015 15:22
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Cavenagh posted:Soup of Asparagus Tails and Grilled Ham & Cheese. (All those asparagus ends normally snapped off and disposed of I freeze for soups such as this) Gonna buck the cauli-lovin' trend (although that DOES look great also!) and say I want that soup. All of it. With the sandwich for dipping (I am so uncouth). That looks like smooth asparagus goodness and my stomach just rumbled. franco posted:Have an idea for the rest of the cheese and I promise there's no chicken involved! Taleggio adventures: Part Deux. Oven-baked spuds (rubbed with olive oil and sat on beds of coarse sea salt) quartered. Sauce is butter/shallot/garlic/leek/white wine/double cream. Topped with torn taleggio and chopped, fried, smoked, streaky bacon. Before going in the oven all assembled:  Ready for action:  Rich as hell (a good thing) and simple too (also a good thing).
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Mar 27, 2015 03:12
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A friend was repping the Prashad restaurant's Indian Vegetarian cookbook (which I then bought) and had written to the author to ask if she had suggestions for a Saag Paneer. She kindly wrote back suggesting that replacing the mushrooms in their Mushroom Palak would be just the trick. So I had a go (with 2:1 paneer:mushrooms). It's certainly a lot more from scratch and authentic than the one I usually make. How many containers/utensils can one man (you can tell I'm a male cook ) use in prep? The answer is all of them. I just love washing up it seems: (Paneer is pre-fried and drained. So many things in the masala and spice blends. Not pictured: 10 tonnes of spinach.) Almost ready:  The finished article:  Was so silky, rich and fiery. Probably won't make my cheat's version ever again.
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Apr 2, 2015 14:28
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neonbregna posted:Grilled muenster cheese pastrami on rye with hot pepper spread it owned That is one hell of a tasty-looking sandwich - I have full-on growly stomach right now. I went distinctly anti-seasonal as my British roots kicked in and I craved something hot, hearty, a little stodgy and filling (insert joke here). All I wanted was mince (that's ground beef to my septic compadres) and dumplings. A dish that is virtually impossible to mess up: mince/onion/garlic/celery/carrots/tomatoes/stock/red wine/bay leaf/seasoning for the savoury mince, flour/salt/suet/parsley for the dumplings. Bubbling away with the dumplings steaming and rising on top (lid off for a picture only):  Done, with a cheesy mash:   Warning: you may need to sit down for a while after this.
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Apr 9, 2015 18:24
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The Midniter posted:
ftfy  
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Apr 26, 2015 07:35
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Hob_Gadling posted:Breakfast [snip]: Would. Hob_Gadling posted:Potato salad, actually. It tried to turn summery here for half a day and I got the craving. Baby spuds/shallots/capers/cornichons/mayo/EVOOOOOO/white wine vinegar/parsley. Picture taken overlooking the downstairs flat of the ex-neighbour chef who would never give me the recipe for his one that is the best I've ever tasted. I got most of the way there. I'd pretend I ate it as a side to other things, but, in reality, I just shoved it in my mouth by itself  Hey, extra vegetables from other things, what are we gonna do with you? the answer is always soup Not the most photogenic thing in the world: (mostly) turnip, carrot, celery, parsnip, onion, garlic, seasoning:  Stock it:  Blend and double/heavy cream it:  Sit back and marvel at how it's almost impossible to gently caress up soup - even with the much-hated turnip. mich posted:Made this croquembouche for a wedding, was a fun project! I want to make more of these now. Jesus Am tempted to try one, if only to see how hilariously awful it would turn out. You gots the skills, my friend
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May 4, 2015 08:41
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Laminator posted:everyone needs to behold this amazing mint chocolate chip espresso cake my fiancee made for my birthday She is, indeed, the best - that's a  cake!DiomedesGodshill posted:I had a friend over for brunch yesterday. Quick cured salmon benedict with a smear of cream cheese and dijon musturd (not really visible) topped with dill and capers. Oh yes. Do you have any vacancies for new friends?
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May 13, 2015 13:04
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Had a go at that Red Wine Chocolate Cake that gets raved about around these parts. Initially worried that it was proportionately a LOT of wine and would just taste of booze, but it really does all come together - nicely fudgy and delicious. Cheers to anyone who gave it props in the past   Never been much of a pork-lover (ho ho), but decided to try something that looked interesting from a Xmas cookbook - pork escalopes (well, pork loin steaks really) with a creamy mash and wild mushrooms/shallots in a sherry/cream/juniper berry/garlic sauce. The mushrooms were definitely the star of the show, but the pork seemed to come out okay (just seasoned and pan-fried in butter) but what do I know?!  Despite getting the rind kinda nice and crispy, I cut it off and didn't eat it because I'm still a big picky baby about pork fat - I have failed you, GWS. One day...one day.
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May 16, 2015 08:54
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sweat poteto posted:Garlic spinach feta pizza, cooked in an iron skillet. That is some fine looking/sounding pizza Was getting sick of buying a bunch of parsley for just a chopped tablespoon or whatever and watching the rest rot. It turns out parsley makes great soup!  Using up a few things, including some "novelty", tricolor heart-shaped pasta that was a gift. Stuff's rubbish - only one piece decided to remain a heart and not become a sad ribbon. So, not much to look at, but peas/broad beans/broccoli/prawns/lemon/mascarpone/basil is really sharp and zingy. At least the pasta had the decency to taste good, even if it was structurally unsound 
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May 24, 2015 19:48
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Woof! Woof! posted:poo poo I didn't name my food. It's clearly called "NICK EDDIE"
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May 26, 2015 07:10
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Pizookie posted:Been lurking for years but only just finally made something that seemed worth posting. My boyfriend and I took a sushi making class last night and this was the delicious, delicious result: That looks fantastic! If you hadn't have said, I would have no idea this was from beginners exquisite tea posted:Stepping up my lentil game tonight. I would demolish that. mich posted:Shakshuka, labneh, cucumber/tomato/radish salad. AND this. Great stuff! Brought a load of things back from holiday, so it's going to be an effort week to do everything justice. Hopefully I'll have something that can stand up in this thread soon
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Jun 16, 2015 12:23
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Woof! Woof! posted:It was Midsommar this weekend, so I made Halvspecials (swedish street hotdog with mashed potatoes, fried onion and shrimp salad) I woke up somewhat the worse for wear after over-imbibing last night and your delicious-looking outdoor sunny food and drinks are making me extremely jealous - gimme dat starch and lubrication!  Brawnfire posted:Today's grilling adventure was spicy italian sausages with a veggie medley (asparagus, zucchini, yellow squash, vidalia onion, lemons). Dammit, you too! 
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Jun 23, 2015 09:51
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Yummy, yummy, yummy I got* love in my tummy and I feel like a-lovin' you. *wish I had
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Jun 29, 2015 20:43
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Number 1 Sexy Dad posted:here's some white-bred midwestern chicken dinner sans canned soup Hey I can do that too! Due to a misunderstanding I ended up with some Grana Padano instead of parmesan. What to do? Make a crust with breadcrumbs, lemon zest, thyme and black pepper is what!  Douse it in too much lemon juice:  So, sorry for the "boring" chicken breasts, but it WAS tasty. As an apology I used the excess coating on some discounted cod fillets because...why not? This is as close to an outdoor food shot as you will get from me, but I thought I'd try and play along  And, because I seem to only ever use a tbsp of honey here and there and the rest of the jar just sits dormant for ages, found a use for that much - Devonshire Honey Cake. Glazed and cooling:  The finished article:  Easiest cake ever. Who said baking was difficult when an idiot like me can (just about) do it? A round of applause for the hard-working bees, please 
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Jul 5, 2015 07:56
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emotive posted:
 ogopogo posted:Been tweaking my pizza oven the last few days. Still haven't got it dialed in. Oh well, more pizza... Phwoar is right  My offerings are a total Sausagefest since I bought way too many different posh bangers at farmers' markets. A puff pastry (yeah, like I made my own - gently caress THAT) tart with apples, mustard and other things:    Roasted with red vegetables and thyme in honey and balsamic (the green olive/sunflower seed sourdough I can't take credit for but was an ideal accompaniment):    Not hugely pretty, but a one-pot with green lentils and red wine that was intensely tasty:  I'm probably going to lay off the snags for a while.
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Jul 15, 2015 09:15
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guppy posted:I have a stupid question. I've bought frozen puff pastry before but I've only ever used it for emergency turnovers when I needed a dessert fast. How did this work? Did you just, like, put some seasoned raw veggies on a sheet of puff pastry and then bake it, and it came up around the sides like that where it wasn't weighed down? That's essentially it, yep. This was chilled rather than frozen, but I'm sure it would work similarly. The weight does most of the work, but score the pastry halfway through where you want the divide as well (you can see it in the first pic) And now I want crêpes...
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Jul 15, 2015 14:14
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| # ¿ Apr 26, 2024 05:45 |
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Mr. Wiggles posted:I'm going to do a version of this tonight because you rather inspired me. On your initial prep there - did you score the sheet a bit? And then put some oil down before the toppings? Also, baked at around 450 or so, yes? Maybe 20 or 30 minutes? Yeah, scored it about halfway through (mentioned it above but you must have missed it). The ingredients were tossed in some oil before plopping them down so there was no particular need to oil the pastry individually - gravity's a wonderful thing (and there's dijon spread on the base which provides moisture). I did it at *converts on fingers* around 360F in a fan oven for just over 20 mins. Non-fan would need around 400F I guess. Here's the actual recipe I used if that's any help (may need to do a teensy bit of euro conversion...) - it's dirt simple
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Jul 17, 2015 19:25
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